Posted by BrianYarvin, August 1, 2008 at 2:30 PM
Editor's note: Every week our New Jersey correspondent Brian Yarvin checks in with a dispatch from the Garden State. This week we've sent him just over the river to a farmers' market that popped up last year in Philadelphia.
The Headhouse Market, on Headhouse Square in Philadelphia, is just a hop, skip, and a jump from New Jersey and does a remarkable job giving great farmers a place to put their best in front of discerning consumers. The market was started last year by The Food Trust, a non-profit organization dedicated to bringing great food into urban Philadelphia. This group does all sorts of things including working with gardeners, farmers, and urban schools, and the market fits in well with its other activities. Nicky Uy, The Food Trust's project coordinator told me that it has thrived from the day it opened and always draws crowds. At the corner of Second and Lombard Streets near downtown, it wasn't all that hard to find. Although parking was expensive at the site, I found a free space less than three blocks away.
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Posted by Ed Levine, November 12, 2006 at 8:24 AM
A BY CITY GUIDE TO THANKSGIVING PIES
I once wrote a piece for the New York Observer advocating the nation skip the turkey, stuffing, and sweet potatoes, and opt for an all pie Thanksgiving meal. A meal consisting of, say, half a dozen pies would indeed be one that serious eaters would be thankful for.
To encourage serious eaters everywhere to take up my all pie Thanksgiving cause I am going to try to guide readers and users to the best pies available, both in New York and elsewhere.
First New York:
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Posted by Ed Levine, July 26, 2006 at 8:16 AM
A good, bountiful cheese counter at a store like Fairway can sometimes produce cheese-choosing rigamortis, as there are just too many cheeses to choose from. So it's easy to end up with cheeses you know and love. Lately I've been bringing cheese to friends who invite us to their houses for the weekend, and I feel compelled to bring cheeses they haven't tried before.
Tucked away in the near right-hand corner of the Fairway cheese counter I discovered Lancaster County Bouche, which is a fantastic English-style cheddar from Pennsylvania.
Here's what Mr. Cheese himself, Steve Jenkins, says about the cheese on the computer-generated label: "Made from raw cow's milk, artisan, European style, cave-ripened cheddar type, from Wakefield Dairy in Pennsylvania. Outstanding flavor, butter, an American winner. Cheesemaker: Henry Lapp."
This is a great cheese to have for lunch with a Balthazar or Le Pain Quotidien baguette, or melted and grilled between two slices of a good Pullman loaf.
Fairway
Address: 2127 Broadway, New York, NY 10023 (map)
Phone: 212-595-1888
Website: fairwaymarket.com
