So it’s no secret I love Chef Paul Marshall‘s food at Farm Boy Fresh. But seriously? His BBQ brisket is like a religious experience. I never understood why people love BBQ brisket until I tried his.
And even in the rain, the brisket sandwich is off the hook. I like mine messing with tradition on a brioche bun. My husband prefers old school white bread.
Farm Boy Fresh is located at 7 Lancaster Avenue in Malvern at the Sunoco Station. You can place an order through Toast Tab and pay in advance if you like. I recommend that because this barbecue is extraordinarily popular and they do run out.
If you go don’t forget to taste the little pies. My new favorite is the mini pecan pie! Oh and I hear he might be smoking his own turkeys at some point.
And what you see in 1st photo above? That was my sandwich today!
Every time around this year and even into the winter my late father would make a soup. It was a pure peasant soup. It would be based around what he found fresh down on 9th street at the Italian market and from the local merchants there.
The soup would have cabbage, potatoes or turnips, onion, celery, carrots, tomatoes, fresh herbs, beans, and something cured like a small salami – a cured sausage. He liked soppressata. He would cut it into little chunks or rounds.
We were over at a friend’s house the other day and they have this amazing kitchen garden like I dream about but have no room for. So they gave us a bunch of fresh vegetables including Swiss Chard and fresh kale. Today’s vegetable box from Doorstep Dairy had a beautiful purple cabbage. So I knew I was making soup even though it’s somewhat humid out.
My father would often use a beef stock base but a lot of the time it was a chicken stock base. So last night’s roast chicken carcass went into the instant pot this morning to make bone broth. I also tossed in a little salt and pepper and zaatar spice blend.
While bone broth was cooking and cooling I chopped up all the vegetables. I threw them into my big Great Jones “Big Deal” pot. I really love their cookware and I have a few pieces now. I added a few cups of water, maybe four. I added salt and pepper and some fresh herbs. This morning I had picked basil, thyme, sage so that is what I used.
I left the vegetables almost completely covered on low and just let them cook down for probably 60 minutes. The tomatoes I used were a bunch of fresh cherry tomatoes from the garden. Probably about enough to fit in a pint container but I halved them. When the bone broth was finished (I just hit the setting for broth or soup) I fished out all the bones and the gizzards and disposed of them and added the broth to the pot.
Then I added a chopped up a small whole dry salami that I had purchased at the Tasty Table Market & Catering in Berwyn. After that I drained two cans of beans and tossed those in. You can use whatever canned beans you like. Things like cannellini beans, pinto beans, even black-eyed peas.
Now the soup sits on a simmer until some point this afternoon when I will start to cool it down and put into containers. Some I will freeze and some I will use now.
I have to tell you the soup smells really good. And it’s also a smell that I have memories of. Of course I’m a little more about cleaning up the kitchen as I go along then my father was and when he would make one of these soups it would look like a bomb exploded in the kitchen afterwards.
This soup is always best when it sits for a couple of days and then you heat it up because it gives a chance for the flavors to completely meld . All you do is serve it with a little crusty bread for the table and some grated cheese on top. It’s a basic peasant soup and it’s loaded with vegetables and you don’t really need anything else.
I hope you can follow along as to how I made this. There is no formal recipe it’s just some thing that my father made and his mother made and who knows how many other relatives in his family made.
I used my small Instant Pot to make the bone broth if you are curious about how much chicken broth to add. The small Instant Pot makes 3 quarts of broth. Now the soup condenses and cooks down because I let it simmer on a very low setting for a few hours.
So who is cutting paths in the tenant farmer’s corn fields at Frazer Road and College Avenue on Immaculata’s property in East Whiteland Township.
This has never been done before and it’s only wide enough for a golf cart. I suspect it’s kids thinking they’re funny except this is money out of the pocket of the tenant farmer who rents the fields and I think that’s wrong.
The path seems to serve no purpose but it is destructive and it has flattened corn that is the profit of the farmer.
Farmers work too hard to put up with stuff like this.
You know I can never do a recipe straight, so I will let you know that to my brine I added pickling spice and dill. And a little red pepper flakes because I want hot peppers. I processed them in a hot water bath and I had brine left over for five small jars of pickled tomatoes. I just used the same brine but threw in dill and basil into each jar for the tomatoes.
I don’t know how everything will taste when everything is all pickled up, but I can tell you the brine smelled awesome.
Of course I didn’t pay attention while handling my chili peppers and my hands feel slightly as if they are on fire and I won’t be touching my face anytime soon.
Something I did not expect this year is how much canning supplies have gone up in price since COVID-19 came to visit. We have paid a premium for so much for so many months. But I am guessing that a lot of people are almost homesteading because we’re all home so much more.
I may do more pickled tomatoes as it gets in to fall but I have to decide if I am making apple butter or some kind of a jam this year. Ideally I would like to do fig preserves but I don’t know if any of my friends will have extra figs I can buy from them yet, or if I will be able to source them locally at a farmers market.
When you pickle things they look so lovely in the jar. I know that sounds weird but they just look nice.
It’s the little things. It’s totally the little things that make every day easier to get through right now
One of my favorite neighbors checked in and asked if I would like some eggs. They have chickens that lay up a storm. I said yes if there were any left over I would love some eggs. Because eggs are one of those things that are in short supply in the grocery stores if you can find them at all.
One of my friends tried to get three dozen eggs at the grocery store today and was told by the store manager she could only have two dozen eggs. In her defense she has a bunch of kids, so three dozen eggs is the basically normal weekly get.
Anyway as I’m finishing up my self quarantine, my neighbor said he’d leave them in the mailbox. I saw my neighbor pull up and after he was gone I went out to get my mail and my mailbox eggs. And I swear my neighbors’ chickens lay the prettiest eggs. I am really honored to be among the neighbors who are beneficiaries of their hens.
But this is just one of the nice little things that people will do normally that mean so much more right now. I am blessed quite literally to have the neighbors I have. The other day one of my other neighbors was able to obtain a small container of disinfectant wipes for us. ￼
I just thought I would share that. I hope all of you are enjoying the warm weather this afternoon and got to soak up some sunshine.￼
I am completely out of my depth here. I do recall going past this abandoned farmhouse on Dorlan Mill Road.
I am told this house was owned by James and Elizabeth Dorlan who owned the neighboring paper mill. I think I took photos of this once upon a time myself but I can’t find them
I’m not sure what township this is in. It’s Downingtown and when you look at maps it looks like Upper Uwchlan. The address is 770 Dorlan Mill Road. Is it historically listed anywhere? Or is it just significant due to the family that owned the paper mill￼?
Everyone keeps asking me what the deal is with this old house. People had hoped it would be preserved and become something like a nice little B&B or even a single-family home. But it’s just rotting isn’t it? I seem to recall a few years ago this location being in the paper. And people being upset. (See this old Marsh Creek Forum post)
So who knows what, including history of the area right there? Please leave a comment!
Morgantown is in Berks County. It flows into Lancaster County.
And a tacky casino is coming to Morgantown. And a Super Wawa…across from a Turkey Hill on 23 just at the Berks and Lancaster County line.
Change is coming and I don’t think it’s good. I think the casino is a mistake and I also think no one really cared what residents which included generations of Amish and Mennonite farmers think. I think the state is completely disrespectful here. I think it’s going to bring more problems in the long run.
This is (I think) part of the old mill structures on Hershey’s Mill Road in West Chester (East Goshen). It looks like it is getting a new lease on life. It is the landmark for Hershey’s Mill Road off of Greenhill Road.
This is also one of my favorite roads.
Probably because it hasn’t been torn asunder by development.
We have had so much rain that the pond that had been drained is back.
But this is a road where you take your time, meander, and exhale. It’s lovely.