Category Archives: food

well…ummm….when you want to believe in someone and something but still you just…wonder.

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So the email came out today from Farmer Jawn about all those acres she’s renting where Chester County’s beloved now retired Farmer Pete and Pete’s Produce used to be. I will allow the new farmer her words (this email came out today):

A Heartfelt Update from our CEO, Christa Barfield

Dear Community,

I am thrilled to share some wonderful news with you. FarmerJawn is ecstatic to announce the grand opening of the FarmerJawn Produce Market on Friday, August 18th, running through the Thanksgiving season. Get ready for a bounty of fresh, locally-grown tomatoes, corn, sweet potatoes, an array of greens, local products, and so much more.

I understand that some of you may have wondered why it took a little longer for us to open our doors. Allow me to shed some light on the process: It was essential for me to honor this Lenape land and prioritize the health of people and the planet. To achieve this, I made the conscious decision to let the foliage on our farm go through their natural life cycle, enriching the soil in the process.

Now that we have mowed it down, we are well on our way to converting our farm operation from conventional to fully organic, just as I promised.

The journey hasn’t been without its challenges. We’ve bobbed and weaved through irrigation woes, faced oppressive commentary, endured unkind visits, braved torrential downpours, and even navigated through the haze of Canadian wildfire smoke. Despite it all, I am immensely proud of what my team and our volunteer community have accomplished, and I stand firmly by my decisions thus far. I am filled with gratitude for all the farmers and environmentalists who understand the mission at hand and have stood by me as we see it through.

For those who don’t know me, I started my professional career as a healthcare professional before transitioning into farming. My dedication to “Food is Medicine” is rooted in my commitment to the wellness of our community, the Philadelphia metro area, extending to the great state of Pennsylvania and the surrounding states, but my impact is most certainly felt internationally.

I cannot express how excited I am to welcome each and every one of you to FarmerJawn at Westtown School. I named my organization FarmerJawn as a love note to my city, which also symbolizes that we all should know where our food comes from. It is truly an honor for me, my team, and our farm & food artisan partners to nourish you now and through to the 2023 holiday season and beyond. We are eager to serve you with the freshest and healthiest produce, grown with love and care.

In the coming weeks, we will continue regular communication and provide more details about our market’s hours of operation, our style of farming as it is clearly different and not understood and a warm introduction to our dedicated team members. We are committed to creating a welcoming environment, where you will find not just prized produce, but also a sense of community.

Additionally, if you happen to know anyone interested in part-time cashier/stock employment, we have openings available. Please don’t hesitate to reach out to us at info@farmerjawnphilly.com.

Thank you all for your continued support and patience. Your belief in our mission is what drives us to do better and be better every day. We can’t wait to see you at the FarmerJawn Produce Market in the coming weeks, where health, sustainability, and community come together. Westtown is one location within the FarmerJawn ecosystem and we are driving systemic change for our region that will be felt nationwide.

With heartfelt gratitude, Christa Barfield aka FarmerJawn

P.S. For those of you, who know and love the Westtown farm and patronized the market over the previous years, please take into account that it began as a small farm stand and developed and experienced growth over two decades. Also understand that Less than 2% of U.S. farmland is stewarded by Black people and just over 0% is stewarded by a Black woman and the ‘why’ is rooted in the colonization of opportunity. Please think about all these facts as you form opinions about who FarmerJawn is…FarmerJawn is a Movement!

Ok. Deep breath. As a former customer of Pete’s Produce and a resident of Chester County who used to drive to Westtown to go to Pete’s BEFORE I lived in Chester County, I am actually trying to NOT be offended by this woman’s message.

For starters does she think none of us have seen farm fields go fallow to rest the land and rejuvenate? I certainly have and I know (for example) that Pete did not abuse the land and milk it without nourishment like the now former farmer at Immaculata did. When Immaculata switched tenant farmers, those farm fields literally breathed a sigh of relief. The new farmer tilled and added bone meal and manure and more. No more Round Up and his first season he planted a cover crop of soy that he just let grow to enrich the soil. I watched that guy care for the fields. And not one field was left to look like a hot weed filled mess. He respected the land and the neighbors and the school he is leasing the fields from. And today the fields have never looked better.

I also have known and do know other farmers who also will rotate their fields so sometimes some fields sit. When a field lies fallow, it doesn’t look like much is happening. But it is. It is resting and the land is rejuvenating. But when fields are laying fallow, other parts of a property can actually be maintained a bit. You know like the entrance to the old market etc.? Pete didn’t plant crops to the edge of the road.

And yes, I do know it takes a couple of years to be able to get land being farmed back to straight organic. And the process to get an organic certification is detailed and somewhat arduous to get established.

However, right or wrong, I feel like you are either WITH this farmer or AGAINST this farmer, and up until this point I was NEITHER, but like many many many other people I was wondering what the hell was going on.

Why? Simple, when I drove by July 17th and this was the view:

Sorry not sorry, it looked like shit. That was a beautiful property and when it wasn’t in season, umm the basics were done….like the mowing.

When I posted about this on my blog’s Facebook page oh the oh so uglies came out to the point that I had to remove most comments because people were not being civil to each other or to me for expressing MY opinion that the property looks like crap.

I said after I was forced to remove comments:

Please note that I have removed the majority of the comments. Not because all of them were objectionable or because I didn’t agree but because I’m sick and tired.

I am sick and tired of being judged because I expressed my opinion.

I’m sick and tired of people saying it entirely stupid things like, why don’t I personally ask the farmer what’s going on or why don’t I show the farmer some grace.And then there were the dancing thinly veiled comments that I found utterly reprehensible that basically to say what once was beautiful land looks like crap right now is borderline racist. That is not what I’m saying at all that is not what anyone else is saying AT ALL.

And I’m also sick and tired of people, saying I am raising hysteria by what I wrote. What I said is the property looks sad. What I said is it looks really sad to drive by and not even see a farm stand. I went on further to say that I think the property kind of looks like crap because they’re not even cutting the weeds.

I am fully cognizant of how hard farming is, and I also know how hard organic farming is, but I am wondering, as are many other people if the new farmer has bitten off more than she can chew. And I don’t wish that on her because it would be great if she could succeed, but while she is hyper focused on her other properties in her other areas, she seems less concerned about all of us out here and she’s our new neighbor. Maybe smart marketing should include putting the minds of the new community she is joining at ease?

That is not a hysterical opinion or bad.

Some of you need to get over yourselves.

Above you see a photo I took I think sometime in October of 2017. It shows the beauty of this place. Even when not organically farmed. It was beautiful because Pete took care of the land and so did his crews. He loved it, you could feel that. When you reward the land it rewards you back.

So this email sent to people today. Personally I felt alienated, like it was an email shaming for those of us who expressed concern as to the tumble down state of the place. And the paragraph with too much usage of the word professional in the same paragraph was just annoying. She isn’t the only professional woman on the planet, is she?

Someone said to me recently:

I think Farmer Jawn is a great content creator and branding extraordinaire but a terrible farmer. Because it’s a lot of work. 100% organically dope is her tagline…which really means 100% not profitable. There is a reason the average age of US farmers is almost 60 years old….

I agree with that sentiment sadly. Her not really taking the time out here until a random act of email now and some long overdue mowing leaves a bad taste. Whose community is she referring to in her email? All of us equally? I hope so.

I will also point out that we had a sense of community until Westtown School decided to go a different direction. We all knew Pete was approaching retirement age but people still wonder what role Westtown School had to play in last year being his last season don’t they? Pete also employed a steady roster of dedicated employees and farm workers I was told, so when he retired and Farmer Jawn came on the scene, they were part of out with the old, weren’t they? Farmer Jawn is looking for workers, did she reach out to any of Pete’s former employees, I wonder? Or will she?

So Farmer Jawn has a national mission? Will she actually have time for us little folk in Chester County? That remains to be seen. I mean she already in her own email thinks us rubes who can’t possibly grasp the concept of organic farmer or other styles of farming. Lady, I know other organic farmers and with respect kindly don’t patronize the people you need to cultivate.

That email was patronizing. We all know that Pete’s started small. I also am going to say personally, that I respect farmers in general. They race, nationality, gender, etc. does not make me respect any farmer any less. Although I do have a soft spot for female run farms. Which is why initially I was excited a female farmer was coming to Westtown. For me it’s pretty simple: it’s not the hype of social media marketing, it’s what they actually do with the land.

I am going to point out some Chester County history now. Brackbill Farm Markets. Started by an East Whiteland farmer once upon a time in a land far, far away. Mr. Leasa as far as I can see is the reason there ended up being what evolved into what we know today as the Ardmore Farmers Market.

TE-HistoryDownload

So truly, I do not intend to be unkind here. But I will reserve further judgement until I see an actual anything happening off of social media. I don’t disagree with what she is trying to do at all. So I hope people have the comprehension abilities to understand that. But this is our part of the world and every day we see farms disappear. We don’t want this farmland to disappear. Honestly, the other issue is I am not trusting of Westtown School so that is part of my overall reservations. I know people who live around the school who have been fighting turf fields and nasty lights, which in order to be paid for are always constantly rented out. They also aren’t exactly organic.

Westtown is a lovely school, I had many friends who went there and then sent kids there, but do they really want this new farmer to succeed? Or do they ultimately want the land for something else or to sell it off some day? THAT is what people WORRY about. They want a successful farming operation and farming to stay.

Yes this new farmer has taken to social media and podcasts and what not, but seriously? She needs to make some time for the people out here she wants to support her and whom she needs to support her.

I understand Rome wasn’t built in a day and no farm was ever built in a day, but please be real with us, right? And I miss sunflowers in the farmhouse front field.

For us to support her movement, we might actually need to see some movement, eh? That means, not left feeling chided and talked down to or patronized in an email sent out to an email list. I am not a social media influencer, don’t have any desire to be, just want to know when the farm is going to stop looking haunted and start looking like a farm where I can patronize a local business and buy my produce etc. once again.

I don’t need partnerships with wineries and cider makers and posts from State Rep. Madeleine Dean, who is probably gearing up for her next re-election campaign or something.

I don’t need chef collaborations, I am a rather good cook on my own. I want to see life again in this part of Westtown. I want to feel as a potential customer that I will be welcomed. Will we all be welcomed equally? I hope so because I honestly want to support this business because I like it and I want to.

I am sure there will be many who think I have some nerve stating my opinion. Take a ticket and stand in line, that’s like every day with whatever I write. This is how I feel about all of this and I look forward to hopefully all of my doubts and questions being put to rest.

I will close with my post saying good bye to Pete’s last fall:

things that matter: saying goodbye to pete’s produce

happy pie accident

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This is a semi homemade kind of a cooking post. Languishing in the chest freezer. I found a random graham cracker crust. I had been thinking of making a pie because I had leftover cherries and a couple of apples that needed to be used.

So I decided that I was going to make my fruit pie with my graham cracker crust. I let the graham cracker crust thaw, and while I was doing that, I got the crumb topping and the fruit prepared for the filling.

A fruit pie is not rocket science. It is fruit, sugar, lemon, or lime juice, and a few tablespoons of flour, or some people use tapioca. And spices if you’re adding any. In fruit pies, I like cinnamon, cardamom, and ginger.

First, I pitted all my black cherries. I will admit that is a bit labor intensive because I don’t have one of those handy little pitting machines. I added them to the bowl with sugar, cinnamon, ginger, cardamom. Not a lot of spices because it’s a summer pie not a fall pie — just enough to give it a delightful flavor profile.

Next, I peeled my apples and sliced them paper thin like I was going to make a Tarte Tatin. I added them to the cherries and the sugar and spices and added the juice of two small lemons. That’s what I had on hand I said that to the side.

For the crumble topping I used half a stick of unsalted butter, cubed, into little pieces, a handful of oatmeal, brown sugar, a dash of cinnamon, and flour. I used one of those fun pastry cutters to cut everything into a crumble status.

Oh, and I almost forgot. I had an oven preheating to 350°.

Pie assembly was very simple. I put the filling in the graham cracker crust. Next I patted in and slightly mounded the crumble topping over the filling.

**I assembled this pie on a baking sheet because I put pies on a baking sheet in the oven so if they bubble over, they don’t cause a huge oven mess**

My final step before the oven was using my silicone piecrust cover around the edge of the graham cracker crust, so nothing burned.

I baked my pie for about 50 minutes in my preheated oven, and the result was surprisingly delicious. I had never used a graham cracker crust before on a summer fruit pie. I actually like the way it turned out. I forgot to take a picture of the pie before I cut it last night so above is just a photo of a little slice.

I am sorry this is a little of this and dash of that recipe, but that’s kind of how I roll in the kitchen half of the time. But I am writing this down enough that I can repeat my happy pie accident.

The pie tasted great, and the graham cracker crust was a good complement to just a fruit pie. It also cut down the preparation time considerably since I didn’t make a crust from scratch.

Bon appétit 😋

a new summer salad for me

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There is a summer salad, that Wegman’s makes and it’s a corn and bean salad. For a store made salad it’s not bad, but it’s too sweet. And that is the thing with a lot of salads involving beans and even corn, sweet is added to the dressing and it just doesn’t taste right.

So I decided to try to make my own version of it because I had leftover ears of corn from the weekend.

First, I removed the corn from the cob with one of my paring knives. I stand the ears up in the bowl with one of those corn holders in the top to hold it because that way when I hold the holder, it keeps my hand away from the knife, and then I just shear off the kernels. After that, I broke the kernels up some because they don’t necessarily get broken up because they come off the cob almost in little strips.

Next, I chopped a sweet white onion. Not particularly huge just regular sized or medium. I added that to my bowl. After the sweet white onion, I chopped up a little more finely a small red onion. to the corn and onions I added a little Jane’s Crazy Salt, and gave it a toss.

I thought peppers would be a good addition to this salad so the next step is chopping up red sweet peppers. I happened to have a bag of those small seedless red peppers from the grocery store that I had used in another recipe so I cut a bunch of those into rings and added them.

The final ingredients before the dressing were two cans of beans, drained. What I had on hand were cannellini or white kidney beans and a can of pinto beans.

I’m sorry I didn’t write down the proportions of the vinaigrette, but what it was is easy. The juice of three fresh limes, olive oil, garlic powder, Jane’s Crazy Salt, olive oil, and a combination of balsamic and red vinegar. I just whisked all those ingredients together until I felt I had the right consistency. I didn’t want it to be too oily.

Then I mixed the salad all together with the dressing and chilled until dinner. It’s really good and the fact that it is not sweet like most commercially available I think makes it better.

Enjoy!

end of an era in ardmore

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Thursday marked an end of an era officially when the Hunan name came off of the facade at 47 East Lancaster Ave. in Ardmore, PA.

At some point after Covid, one of my favorite places in the whole world, Hunan restaurant in Ardmore, closed their doors .

I had been going here since I was 11 or 12 and like everyone else I think the pandemic has just worn them out. It is no fun being a restaurant. First you couldn’t be open. Then you could only be takeout. Then you could re-open but a lot of places found their employees scattered.

The family that owned this restaurant (the Foos) are family friends to me and we had so many celebrations there, My sister and I used to have birthday parties there upstairs when we were younger, and so on. And for many years up until A couple of years before they closed, many of my birthdays were still at Hunan.

I was gladly part of the Save Ardmore Coalition when Ardmore was threatened by eminent domain for private gain, and it was specifically because of Hunan and the Foos I got involved in the first place. I still have a very distinct memory of the Friday evening. I went into Hunan for dinner, and Betty came up to our table and said with tears in her eyes “They want to take our building.” Betty then asked me to get involved with a new group that was forming, and I said yes.

I can tell you that living in Chester County sadly made this restaurant just far enough away for weekly visits, and Ardmore has the worst parking ever thanks to Lower Merion Township.

This family however prevailed through everything. And for 50 years they served us their food, some of the best food imaginable. I used to love when Chris their son and chef would let us order things he was trying out off the menu. This is a place where every time you went in the door it was one of the nicest vibes possible. Everyone was welcomed whether it was the first time or the 500th time they had been in.

From the time I was a kid, there was nothing more fun than introducing new people to Hunan restaurant in Ardmore.

Also, once upon a time, Betty taught cooking classes. My mother and I took one. It was awesome.

Dumplings. The dumplings here, whether they be regular, special like curry or something else were legendary and no one will ever beat Hunan in the dumpling department. And the sweet and sour soup was the best there is. And then all the other things like the dishes with duck, or dishes made with little tiny, fresh sardines, or really spicy, minced pork with peppers that were hot enough to make the roof of your mouth come off.

And something else you always had to have were the Chinese vegetables. It was what was seasonal at the time, and always delicious. In the vegetable department, the spicy string beans, and the hot and sweet cabbage, which was essentially pickled, were amazing.

I remember when we were in the restaurant on my birthday in 2014 when the actress Kate Flannery stopped by. She had worked in Hunan as a waitress when I was in high school or somewhere around that time.

Every time you went into Hunan, no matter where you had been, it was like coming home. And we were treated like family.

There are so many memories for me, associated with Hunan from all different stages of my life. And that is the way it was in this restaurant for so many.

The Foo family also survived a fire after surviving Lower Merion Township’s failed attempt at eminent domain for private gain.

If I back up to the days of eminent domain in Ardmore for a moment, we had most of our meetings on the second floor of Hunan. And Betty and E Ni always fed us. We even introduced Congressman James Sensenbrenner to Hunan once upon a time.

When we were fighting eminent domain for private game against Lower Merion Township, then US Congressman for the sixth district, Jim Gerlach, bought Congressman James Sensenbrenner to town.
Getting national attention on our
“local issue” that is still a national
problem really helped.

After eminent domain, and after the fire, Hunan rebuilt. An architect who was part of Save Ardmore Coalition helped them create an updated look. The updated Hunan was gorgeous and the walls for the most part we’re lined with Dr. Foo’s artwork.

It was July 2010 when they re-opened. And it was packed and beautiful. I still have photos so here I’ll share some:

So the sign coming off the building this is so much the end of an era. And it’s not just for those of us who loved this restaurant, it’s an end of an era in Ardmore as well because this was a business that stuck with this town through thick and thin, quite literally.

I know businesses can’t stay in a place forever. And I actually accept that, but this was a place that was just so special. So thank you to the Foo family for the memories and for feeding us for decades I hope whoever goes in here does well now that the building is sold.

Hunan was one of those places that even if you didn’t live in the area anymore, whenever you were in town, you would come back and go there. I secretly wish that they would create a cookbook. It wouldn’t be the same as eating there, but it would be something so worth having in a cookbook library in your home.

Thanks for stopping by.

remains of days gone by

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Chester County, like her neighboring counties used to be a farming seat. Acres and acres of fields as far as the eyes could see. Cows, horses, sheep. The landscape dotted with old barns and farmhouses. Sounds of fields, being plowed, or crops being brought in, and more.

Dairy farms were a big part of Chester County. Now all we have for the most part are memories of the farms that used to exist before development and before developers drove up land prices, making farmers unable to keep their land for future generations, like their fathers and grandfathers before them.

Now, for the most part, the memories we have are of those great dairy farms large and small are old glass milk bottles. I have little pint sized ones on my kitchen windowsill. I use them to root plants and hold flowers.

I really don’t think that government and politicians no matter what political persuasion really value farming anymore. Just like in Pennsylvania I don’t think they value the way we want our communities to look, as opposed to being stampeded and trampled by new development that feels like it arrives every minute of the day.

What once was hangs on in little memories like when you come across the little bottles. Here’s hoping people eventually wake up before all is lost. Yes, we do need some development, like it, or not for us to move forward. But there is simply too much of it. It has become a problem. It is destroying us.

Remember those fresh vegetables you love do not grow on the roof of Whole Foods in Exton, nor do cows and horses and sheep and goats and more graze there.

Happy Sunday.

semi-homemade cream of celery soup.

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So what do you do when you end up with two giant heads of celery less than a week? You make soup. I went through recipes for cream of celery soup and I didn’t really want something that delicate. I wanted something with a little bit of flavor, so I came up with my version. Yes, wing it soup.

I saved some of my celery for the salmon cakes I’m making on Friday, but the rest of it got a rough chop and tossed into one of my soup pots with about 3 tablespoons of butter, four cloves of garlic, also chopped, and rough chopped onions. I also added salt, thyme, a couple of bay leaves, and 1/3 cup of water. I put the lid on the pot and let the vegetables cook down a few minutes.

Normally cream of celery soup calls for leeks but when I went to Aldi this week they didn’t have any, so I used red onions and yellow onions specifically are used one big red onion and two regular yellow onions.

To the onions and garlic and celery, I next added two chopped up yellow Yukon Gold potatoes I had. I also peeled and chopped small a bunch of parsnips that arrived in my vegetable box from Lancaster this week. We use Doorstep Dairy if you’re interested and are in their delivery area.

I let all the vegetables kind of meld together and cooked down about another 15 minutes. Then I used a box and a half of prepackaged chicken stock. Each box is 32 ounces so in total, I added 48 ounces of chicken stock. Two that I added a dash of Herbes de Provence. I brought it all up to a boil, then reduced to low and covered, and let everything cook.

When the parsnips and potatoes were both soft, I removed the bay leaves, and I took out my Cuisinart hand blender and puréed everything. I then let it all cook down more. I did this part of the cooking on low heat, and I stirred fairly often, so nothing stuck to the bottom of the pan. This was probably about another 40 minutes.

Then I added half a cup of half-and-half, and a dash of curry powder. Not a spicy curry powder just Keen’s Traditional Curry Powder. I know that sounds weird to add, but it just struck me that it would make a good addition to the flavor profile and I was right. I love curry so I do add curry powders to a lot of recipes.

I then use my hand blender once again, and emulsified everything a little more. I served the soup with Italian breadsticks. I have always loved breadsticks, and people always forget about them.

Now you have my semi homemade recipe for cream of celery soup. I will note I rarely use heavy cream when I do a cream based soup because I don’t like the extra thick and heavy, which means I will use half-and-half, canned unsweetened coconut milk, or even buttermilk. I think this recipe could be done with any of the above, but I just happen to have half-and-half in, so that’s what I used.

I know people don’t like it when I say a dash of this or a dash of that, but it really just is depending on what your taste level is and if you’re unsure of some thing you can always add a little less at first because you can always add a little more later.

Good soup, even semi-homemade, does take a little bit of time, but the thing about soup is you can cook it while you’re doing other things. So if you work from home it doesn’t really interfere with life.

I have been working really hard to try to use and not be wasteful with food. That even includes with leftovers. Like a pasta sauce and ricotta that was the leftover last week became baked ziti.

Food prices are crazy and what’s even nuttier are what the stores are out of from week to week and it’s not even Covid anymore. And with high food prices, it doesn’t mean you can’t eat well, it just means sometimes you have to be a little more inventive and use what you have versus buying lots of new things. I have been shopping more at places like Aldi, because they have great prices and their products are not bad.

Anyway, this is an easy enough soup to make, so I thought I would share it with you, because it did turn out to be quite delicious. I will probably have more for lunch today since it’s damp and rainy.

a cooking week

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It has been a week of cooking. Right now I have a chicken roasting in the oven, Julia Child style. Along with the roast chicken, I am making a salad with poppyseed dressing. I’m making at the way friend. I had many years ago named Liza used to make it. It was one of her favorite salads to serve. I am also serving a mash of potatoes, celeriac root, and parsnips with sautéed baby Bella mushrooms.

Earlier this week I made pierogis for the first time. I have mad respect for old Polish grandmothers everywhere. Those suckers are work! I used a New York Times recipe, and adjusted the potato filling to my taste – I added sautéed mushrooms.

A couple of days ago I found some fabulous old Coalport plates. You don’t see them all the time in the US they are a British china. Coalport china ceased operations and production in 1926. Coalport was eventually absorbed into Wedgewood in the 1960s. I love old plates, so I will use them. I pretty much use old plates every day no matter what, I’m not really a modern china person. And my mother always said if you have the plates use them, you can’t take them with you.

Today for dessert I am making something I made up. I am calling it pineapple upside down trifle. it’s a semi homemade kind of thing, and never underestimate the power of a simple dessert.

Here’s the recipe:

1 box Jell-O instant pudding mix. Today I’m using banana, but you can also use vanilla. Make according to directions with whole milk and put to the side.

1 package of ladyfingers or one store-bought poundcake. I just got a Sara Lee that’s always still in the freezer section and let it thaw on the refrigerator.package of ladyfingers or one store-bought poundcake. I just got a Saralee that’s always still in the freezer section and let it thaw on the refrigerator.

1 cleaned, cored, sliced into small pieces fresh pineapple. I found a smaller one at the store, not huge one.

A couple tablespoons of brown sugar and butter.

I am making my trifle in a vintage Copco Enamelware Bowl. I’m not putting this into the oven. I’m just putting it into the refrigerator. I really like this bowl. I found that a few months ago. It’s stamped Michael Lax for Copco of Switzerland. It was a total deal and I purchased it well below what you would see these bowls going for on EBay or Etsy.

I sautéed the pineapple in a couple of tablespoons of unsalted butter with brown sugar until they were caramelized. When they were cool enough to handle, I started to put my trifle together.

Trifle is really simple. It’s layered pudding and cake with fruit. Never underestimate the appeal of this desert. If you want to you can top it with a little whipped cream but you don’t have to.

Bon appétit!

what will become of the frazer diner?

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The Frazer Diner on Route 30 in Frazer has closed. I am honestly concerned about this site, which has been written about a slew of times and is actually in a book about diners.

I love old school diners. Sorry not sorry, it’s scrapple and eggs for me, or a diner burger and a fountain coke. Remember the diner days of years gone by where you would see the lemon meringue pies with their high hats of meringue in the cases with other desserts? I remember that from the original Minella’s in Wayne and this cool old diner in North Jersey.

Anyway, the Frazer Diner is a truly cool example of an amazingly intact diner. And now they have closed. Research indicates the Cavalati family still owns it, the owners live in Mechanicsburg, PA. So they are far removed from this now, will they sell? Find a new tenant?

Why am I concerned? We hear the continued whispers of developers sniffing around East Whiteland and the Route 30/Lancaster Ave corridor. West Whiteland is a hotbed of bad development and neighboring Easttown is not much better along Lancaster Avenue is it? Just look at that new construction gargantuan and hideous apartments or whatever dwarfing the Berwyn Pub.

Originally manufactured in 1935[2](though some sites reference 1929), it was purchased by Frances and Sylvester Cavalati in 1957 and moved to its present location at 189 Lancaster Avenue, Frazer, Pennsylvania in East Whiteland Township. In 1972, while retaining ownership, they leased it to others to operate and the name was changed to the Frazer Diner.[3]

Around 1983, the diner was leased to Tam Nguyen and his wife Hao (law school graduate and nurse, respectively) who had fled communism in Vietnam and moved to the Main Line in 1980. They operated it as the Linh Diner, specializing in Vietnamese-Chinese food, and it became a regular lunch stop for nearby high-tech companies in the Great Valley. After five years building a successful business, they were running out of space and looking to move to a new location that was to be built as part of a new shopping center nearby. Before that happened, the Cavalati’s served the Nguyens an eviction notice, and noted there was a buyer who wanted to move the diner to Hollywood.[4]

The Nguyens did eventually open the Linh Restaurant nearby, but the diner was not moved to California, and eventually re-opened, once again as the Frazer Diner.

~ Wikipedia

Diners have a place in our hearts and communities. It doesn’t have to be haute cuisine. It’s a community gathering place historically, and some diners were just breakfast and lunch, some did 3 meals, some were open 24 hours.

I find today especially out here in Chester County, we lack a distinct variety from the most humble through to fine dining. We are a lot of formula food, fast food, sushi, brew pubs, quasi steak houses. The only good BBQ is Farm Boy, and they are a gem (hope they re-open soon!)

There always were historically good diners in Chester County. And one by one they are biting the dust. DK still holds court in West Chester. The West Chester Diner used to be pretty good, but the last couple of years it has sadly gone downhill. But West Chester Diner was always too big. Frazer like DK had that little joint feel, which I think is part of the whole diner experience.

The funny thing about the Frazer Diner is how often it has been written up in diner articles. I am putting into this post what I have discovered. I am putting this out there in the hopes someone saves it, or in the hopes that anyone is interested at all.

We need fewer crappy apartment and townhouse developments. How about adaptive reuse of literally a historic diner? Thanks for stopping by.

#thisplacematters

david’s grandmother’s pound cake

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About two years ago my friend David randomly (and finally) gave me his grandmother’s poundcake recipe. I hadn’t made it yet until today, and finally did so as I was thinking about him this morning.

We lost David this year to a tragic, and senseless accident caused by a stranger. He was literally hit by a car as a pedestrian. It was a particularly hard lost process, because this was one of my oldest friends. He was also just a tremendous human being, and one of those genuinely good people you feel very fortunate to have known.

I always think of David around Christmas, because we used to go for decades with our parents to the same Christmas party on Christmas Eve. We would congregate in the host’s library away from all the adults and hang out.

We also went to JDA and SDA together, AKA Junior and Senior Dancing Assemblies for those of you Who did not grow up in the Main Line area. I always wondered if they ever found the remains of old stale pretzels we shoved down the heating grates at Merion Tribute House in the lobby. We shared many laughs there as Mrs. Farber in her gold lamé evening gowns, and her aqua net shellacked hair tried to civilize all of us. Mostly for all of us, it was like a bloodsport, trying to make her blow her stack at every dance we went to.

We always stayed friends, losing a connection for a year or two here or there as we grew up and lives took us to different states and locations per-Internet/social media. But as friends, we always found our way back to each other. When social media came around, it made it much easier to stay connected and we would talk or message more often. And then there was the one time he finally sent me his grandmother’s pound cake recipe. She made it with currants and walnuts, which makes it in my mind a perfect Christmas cake.

I did not have any currants left after baking, so I substituted this raisin mix I get from Nuts.com. I also did add 1 1/2 teaspoons of baking powder, and 1 teaspoon of baking soda. It’s a straightforward recipe and it is not super sweet which I kind of like because Christmas cookies are so sugary.

I will admit, I was laughing when I was making the pound cake because it is a little bit labor-intensive given the nature of the batter. And I was laughing, because as I am creaming the butter, I’m getting stuff everywhere as I’m adding the sugar, then the eggs, and so on, and so forth. And my friend David was one of the neatest people I ever met, so I really was laughing.

I think in the end, it did not take quite two hours to bake this cake at 325°, but it did take probably an hour and a half and a few minutes.

It’s a wonderfully old-school buttery pound cake. For me, the 2 cups of eggs amounted to 9 raw eggs. Yes, you break them into a measuring cup.

Anyway, I don’t know if I will be posting more before Christmas or not. It’s been a weird year, and I hope you all enjoy your Christmas holiday with your loved ones and friends and family.

We also have our first fire in the woodstove tonight, and it is the perfect evening for it!

….and to all a good night.

the cookie chronicles 2022

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The Cookie Chronicles 2022 – amaretti, pignoli, chocolate chip with orange and coconut, white chocolate cinnamon chip oatmeal, and peanut butter cookies!🎄🎅