— Visit Philly · Philadelphia Top 10 Guide · created about 2 years ago
Surrounded by farms and populated by genius food artisans, Philadelphia and The Countryside® offers a local bounty that’s staggering in any season. From impossibly sweet corn and perfect chèvre to exquisite gelato and to-die-for canelés, the 100-mile radius of Philly eating feels like the center of the world. Here’s a look at just a few of the region’s amazing homegrown eats.
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Leading the charge on local craft chocolates, John & Kira’s supports area farms by using locally grown mint, honey and berries in their magical creations, on sale online, at Fair Food Farmstand and at several other farmers’ markets in the region.
Kennett Square is widely known as the mushroom capital of the world, and Mother Earth Mushrooms, with its variety of fresh and dried organic varieties (white, portabella, baby bella and shitake), is a standout producer.
Made from local, pasture-raised meat and area farm vegetables, Renaissance Sausage is made in Philly and features varieties like vegetarian, Mediterranean lamb and beef and apple sage chicken.
The hearty organic chicken pot pies from Griggstown Quail Farm are a comfort-food delight. They’re also sold at Whole Foods, Fair Food and the Piazza market.
The phenomenal chèvre from Shellbark Hollow Farm graces many a local cheese plate; the farm also produces ricotta, kefir, yogurt and raw goat milk, for sale at many local specialty food stores.
Metropolitan Bakery carries longstanding favorites, including serious artisan bread (cracked wheat boules, organic miche loaves and baguettes) and pastries (crème fraîche cake, chocolate “metro” sandwiches), all made with locally sourced ingredients. The bakery has locations around the city.
Red Velvet Whoopie pies, Elvis Cake and Mandarin Grapefruit Marmalade are just a few of Baker E’s specialties. The homespun baker sells her wares at A Full Plate Café, Home Slice Pizzeria, Flying Monkey Patisserie and Green Aisle Grocery.
It began with Betty’s Buttons, little morsels of fudge sold at Betty’s Speakeasy and farmers’ markets around the area, but now Betty’s empire has expanded to include macaroons, cajeta and fudge sauces, fruit curds, “phluff” and baked goods.
Their gelatos and sorbettos are served in New York restaurants, but Capogiro’s ingenious flavors such as rosemary honey goat milk, grapefruit with Campari bitters and fior di latte are made in Philly with local ingredients.
Area corn abounds in July and August, and the mirai corn from Pete’s Produce Farm in West Chester is among the memorably sweet varieties that summer eaters encounter.
Artisan cheese is the specialty at Chester County’s Birchrun Hills Farm, specifically raw cow’s milk creations like Birchrun Blue and creamy Fat Cat available at area farm markets and Fair Food.
The Nazareth, Pennsylvania-based Patches of Star Dairy specializes in all-things goat: raw goat’s milk, goat’s milk yogurt and a line of wonderful cheeses, including havarti, halloumi, queso blanco, feta and chèvre. Products are usually available at Headhouse Farmers’ Market.
A darling of local restaurants, Pequea Valley Farms Yogurt, made from the milk of grass-fed cows on a Lancaster County dairy, is so immensely creamy and richly textured that it rivals dessert. It’s available at Metropolitan Bakery locations, the Fair Food Farmstand and Farm to City’s buying club.
Locally made Market Day Canelés bring a traditional Bordeaux pastry to modern-day Philly, and the creamy, custardy burnt-sugar cakes seem right at home at gourmet markets and farmers’ markets such as Headhouse and the Piazza.
Organic local flour is a challenge to source. Luckily, Daisy Organic Flours mills a range of products, including whole wheat and spelt varieties that consumers can access in local specialty food stores and at the Fair Food stand.
