Angela is very excited.
Sunday shoppers, for your convenience we’ve tweaked our Sunday hours a bit for the summer. Whereas we opened at 11 and closed at 5, we now open at noon and close at 7. That’s an extra hour for you to sleep, and lord knows on Sunday, we all need it. We’re running this schedule through the summer and we’ll re-eval after, but for now we look forward to seeing you 12-to-7.
Everybody get up! Green Aisle is now accepting credit cards via the absolutely awesome smart-phone service, Square. (Don’t know about Square? Peep the tutorial, yo.) We’ve been cash-only since opening back in November 2010–to the occasional ire of some–because plastic is a costly proposition for small businesses. Square’s super-reasonable rates and easy-peasy set-up let us offer this convenience to our card-carrying customers. We’ll take a card, any card, and run it through the Square swipe attached to Adam’s classy old cracked-screen 3GS iPhone. You sign for the purchase with your fingers (don’t worry; there’s a protective cover over the spider-cracked fache) and Square instantly texts or emails you a receipt. See: Easy! Do bear with us, as our wireless can be bitchy–Square requires it to run–and we kindly request a $10 minimum for credit-card charges. As always, our mucho appreciation for supporting us through the cash-only era. We’ve moving up, and hope you’re coming with.
RIP Teena Marie.
Today, Dash Deliveries, a restaurant delivery service with ops in San Fran, Boston and Providence, launches in Philly, and our store is among the first (and the first grocery) to partner with Dash to get our products to your door. Just hit up the Green Aisle page via Dash, and you’ll be redirected our digital pantry of heirloom produce, local meats, cocktail swag and tempting sweets. You order and pay online, we get an email with your order, package it lovingly at the store, and a Dash deliveryman (or woman) pops by within 15 minutes to pick up your groceries and bring them to you. And you never need to change out of sweatpants!
As you know, our products change frequently: by the season, by customer demand, by our own hungry caprices. And because we buy in small quantities from local farms and artisans to keep everything fresh as possible, what’s here today may literally be gone tomorrow. So please bear with us as we burden Dash with endless availability updates. And if you want to check on a particular item before you place your order with Dash, you can always call, email, Tweet, Fache or G us. We’re available like that.
Fine print: In 19145, 19146, 19147 and 19148, there’s a $15 minimum and $5.99 delivery charge. In 19102, 19103, 19106 and 19107 there’s a $20 and $6.99 delivery charge. Dash’s delivery coverage will also include Fairmount, University City, West Philly, Northern Liberties, Brewerytown, Fishtown/Kensington/Port Richmond; we’re just waiting on the specifics for those areas and will update accordingly.
Thanks in advance for your patience and support as we strive to spread the Green Aisle love!
Do you have:
1) access to a large car or (preferably) SUV/truck
2) a roomy freezer
3) weekend availability
4) iPhone, iTouch or Android and Twitter account
5) Ability to add and subtract, interact pleasantly with total (potentially annoying) strangers and knowledgeably articulate why raw milk won’t kill you and why local grass-fed beef costs so much more than what’s pumped out of Midwest feedlots.
You do? Terrific. We might need you to help us May through October at a popular farmer’s market we are potentially joining. One day a week, 5 to 7 hours. Competitive pay (and probably some free food). If you would be so kind as to email a resume to us at greenaisle@gmail.com. Farmer’s market experience is a plus. Beekeeping/cheese-making/Anthony Bourdain worshipping is a bigger plus. Get at us soon, please. We’re looking to get this potential hire sorted out within the next month. Thanks!
Whether the answer is “because mom made me,” “because I was drunk” or “because I just can’t say no to a double-dog dare”, Intern Esther isn’t afraid to ask why you put that in your pie-hole. Check out her new blog, Why’d You Eat That, where she’ll be examining the origins of SPAM, Louisiana’s chili proclivity and how Thomas Jefferson, Panera Bread and mac-’n'-cheese are all related. (Really.) Stay tuned to WYET and follow the blog and Esther on Twitter.
We’ve just finished compiling our list of special-order baked goodies for Thanksgiving! Last year, pies, pumpkin eclairs and dinner rolls from Wild Flour Bakery went over really well, so all that’s back on offer, plus treats from Baker E (working out of her newly captained Flying Monkey kitchen in Reading Terminal) and our neighbor, Jessie Prawlucki, pastry maven and co-owner of Fond. Before we get to the goods, here’s the fine print: We need all orders by the Sunday before Thanksgiving (for pick-up Wednesday) and require a 50 % deposit. Now, onto the menu. Read the rest of this entry »
Barb Shelley
You eat local and organic in your everyday life. Why should a holiday be any different? But finding sustainably and humanely raised turkeys is not as simple as finding, say, a sustainably grown apple. At Green Aisle, we’re making it easy on you this year by sourcing beautiful birds from Mountain View Poultry in Walnutport, PA. That’s the farmer, Barb Shelley, above, at her stand at Headhouse Square. We currently carry Barb’s amazing chicken and turkey sausages and wanted to keep our Thanksgiving turkey pre-orders in the Green Aisle family, so to speak. Here are the deets: Barb’s turkeys are available from 15 to 30 pounds, for $4.99 per pound. (For transparency’s sake, Green Aisle’s cost is $3.99 per pound, so we’re only marking these blue-ribbons up a buck.) They’ll arrive at Green Aisle on Wednesday, the day before Thanksgiving, at noon and must be picked up before we close at 8 pm. Stop by the store to place your order; we’ll take down all your info and a 50% deposit (remember we’re cash only) and you can relax knowing that your turkey is taken care of. No supermarket hassle. No last-minute scramble. No mystery about who raised your turkey and how. Do try to let us know if you’re interested ASAP, as we’ve only reserved a few dozen birds with Barb. In the case, the early bird definitely get the, um, bird.
That’s right! I scream, you scream, we all scream for Franklin Fountain. The vintage Old City parlor is owned by Ryan and Eric Berley, two brothers, just like Green Aisle, and their ice cream is true to its flavors and made fresh in small batches. We’re still some weeks away from stocking Franklin’s pints, but we’ll keep you posted. In the mean time, shout us in the comments as to what flavors you’d like to see.
First, apologies for our lazy posting as of late. We’ve just been so busy! Two farmers markets, produce like whoa, a peach mob that won’t quit, the Mr. Freeze Project and quality time at the beach pad has us spread thinner than our Wild Flour flatbread. But if today’s sunny, breeze-whipped weather is any indication, summer is over, and we’re kicking off the fall with (our sorta) second location, Green Aisle at Bodhi Coffee. It’s a permanent pop-up, one we hope will service residents of Old City, Society Hill and Queen Village. Bodhi co-owner Bobby Logue just finished installing the salvaged wood shelves he built for us the other other, and we stocked them yesterday with Severino pasta, Mast Bros. chocolate, Two Gander honey and more. Take a peek at the full Green Aisle at Bodhi Coffee product list after the jump.
