Inquirer.com – Zurich DR

Author: Hira Qureshi

  • Great places to go apple picking near Philadelphia this fall

    Fall is nearly here, and for fruit lovers, that means one thing: It’s apple-picking season.

    In the Philly area, there are more than a few orchards where you can pick apples for peak autumnal fun. Whether you’re into the crisp, sweet taste of a Gala or the crunchy, tart Granny Smith, you’re sure to get your fill.

    When does apple-picking season start?

    The season begins at the end of August for most of Pennsylvania, with Ginger Golds and Honeycrisps available for picking, and typically lasts until mid-November, said Norman Schultz, farm manager at Linvilla Orchards.

    Here are great orchards, in New Jersey and Pennsylvania, for your apple-picking adventures, complete with treats like apple cider doughnuts and apple pies to enjoy on site or take home.

    Note: Due to freezing temperatures in the spring, this year’s apple availability will be limited, according to many farms on this list. Be sure to to confirm ripening dates and available varieties ahead of time.

    Indian Orchards Farm

    Stop by the farm stand to sign up for apple picking. This over 100-year-old farm in Media grows about 25 apple varieties, including Honeycrisp, Gala, and Smokehouse. Admission is $3.50 per person, then pay by the pound for what you pick, with buckets and bags offered. On weekends, get hayride and admission combo tickets for $12.

    📍29 Copes Lane, Media, Pa. 19063, 🕑 PYO Monday to Sunday 10 a.m. to 6 p.m., 📞 610-564-0794, 🌐 indianorchardsfarm.com, 📷 facebook.com/IndianOrchards

    “Farmer Norm” Schultz among the Stayman apple trees at Linvilla Orchards, 137 W. Knowlton Road, Media, in 2020.ALEJANDRO A. ALVAREZ / Staff Photographer

    Linvilla Orchards

    This Delco orchard is a must visit, thanks to the 25 types of apples grown there throughout the season, like Crimson Crisp, McIntosh, and Jonagold. Fill a two-quart bag for $11 per person. Get tickets online. Linvilla also offers tons of baked goods, including fresh apple cider doughnuts — a seasonal favorite.

    📍137 W. Knowlton Rd., Media, Pa. 19063, 🕑 PYO Monday to Sunday, 8 a.m. to 4 p.m., 📞 610-876-7116, 🌐 linvilla.com, 📷 @linvillaorchards

    Styer Orchard

    This Bucks County orchard will resume its pick-your-own apples this fall. Bring your own bag and purchase the fruit for $1.89 per pound.

    📍97 Styers Lane, Langhorne, Pa. 19047, 🕑 PYO Wednesday to Sunday, 9 a.m. to 6 p.m., 📞 215-702-9633, 🌐 styerorchard.com, 📷 @styer_orchard

    Highland Orchards

    This Chester County orchard typically offers pick-your-own apples through early November with over 40 varieties like Mutsu, Gala, and Pink Lady on hand. It’s best to call ahead or check Facebook to see what is available. Pricing for bags varies by size. It’s $3 per person (over 3 years old) to enter the field for picking. Highland Orchards’ farm market is known for its apple cider doughnuts.

    📍1000 Marshallton-Thorndale Rd., West Chester, Pa. 19380, 🕑 PYO Tuesday to Friday 9 a.m. to 4 p.m., Saturday and Sunday 9 a.m. to 3 p.m., 📞 610-269-3494, 🌐 highlandorchards.net, 📷 @highlandorchardsinc

    Terhune Orchards

    Terhune’s pick-your-own apple orchard grows a plethora of varieties. Folks 4 years old and up must purchase bags for $10, $15, or $27 — no entrance fee required. A fall festival, filled with pony rides, live music, and other family fun, runs until the first week of November. Terhune also has an on-site winery and a bakery with apple cider doughnuts. Note: The farm store, winery, and festival events are at 330 Cold Soil Rd. Apple picking takes place at 13 Van Kirk Rd. and 330 Cold Soil Rd. Check the website to confirm location and availability.

    📍 13 Van Kirk Rd., Princeton, N.J. 08540, 🕑 PYO Monday to Sunday, 9 a.m. to 5 p.m. (call the farm store during apple season) 📞 609-924-2310, 🌐 terhuneorchards.com, 📷 @terhuneorchards

    “Farmer Norm” Schultz cutting into a Stayman apple to look at the color of the seeds as a guide for when these can be picked at Linvilla Orchards, 137 W. Knowlton Road, Media, in 2020.Alejandro A. Alvarez / Staff Photographer

    Solebury Orchards

    Reservations are required for weekend apple picking at this Bucks County farm, where more than 30 varieties of apples are grown each season, according to its website. These include Pixie Crunch, Fuji, Jonathan, and Cortland, among others. Apples are priced by the pound for whatever you pick. Solebury’s farm market is an apple lover’s paradise thanks to its applesauce, apple butter, apple chips, fresh cider, cider doughnuts, and more, with mail order available for applesauce.

    📍 3325 Creamery Rd., New Hope, Pa. 18938, 🕑 PYO Thursday to Sunday 9 a.m. to 5:30 p.m., 📞 215-297-8079, 🌐 soleburyorchards.com, 📷 @soleburyorchards

    Weaver’s Orchard

    Weaver’s Orchard has some 18,000 apple trees on 35 acres of land and a wide selection of apples that include Honeycrisp, Crimson Crisp, Golden Delicious, and Jonagold. No reservations are required to pick-your-own apples, but you will need to use Weaver’s Orchard containers (starting at $29 — but prices may change) to hold your haul. Once you are done in the orchards, check out the market for everything from apple cider doughnuts to apple dumplings, as well as apple cider pressed on-site.

    📍40 Fruit Lane, Morgantown, Pa., 🕑 PYO Monday to Thursday, 9 a.m. to 4:30 p.m., Friday 9 a.m. to 5:30 p.m., Saturday 8 a.m. to 3:30 p.m., 📞 610-856-7300, 🌐 weaversorchard.com, 📷 @weaversorchard

    Apples lie on the ground as the pick-your-own season comes to an end and the transition to the winter season begins at Shady Brook Farms in Yardley in November 2023.Tyger Williams / Staff Photographer

    Brecknock Orchard

    Apple-picking season is expected to run into early November this year at Brecknock Orchard, where over 40 varieties of apples, including Gala, Golden and Red Delicious, Jonamac, and Cortland, are grown. If veggies are more your thing, you can pick your own from over 40 types of pumpkins, squash, and gourds. Brecknock’s farm market has tons of homemade items, like apple cider doughnuts, apple dumplings, and pumpkin rolls, plus apple cider and fruit slushies. The farm also has local delivery and curbside pickup. Check the website for updates on available produce for pick-your-own.

    📍 390 Orchard Rd., Mohnton, Pa. 19540, 🕑 PYO Monday, Tuesday, Thursday, and Friday 8 a.m. to 7 p.m., Wednesday and Saturday 8 a.m. to 5 p.m. (through October), 📞 717-445-5704, 🌐 brecknockorchard.com, 📷 @brecknockorchard

    Grim’s Orchard & Family Farms

    A drive to Lehigh County takes you to this orchard, with its some 30,000 trees growing varieties like Premier Honeycrisp, Sweet Maia, Autumn Crisp, and Pixie Crunch. Each person 3 and up needs to buy at least a quarter-peck bag (about 2.5 pounds of produce) for $11 to enter the orchard. Larger sizes (up to 1/2 bushel for $52) are available, too. The Grim’s Fall Festival starts Labor Day weekend, featuring such activities as a corn maze and hayrides.

    📍 9875 Schantz Rd., Breinigsville, Pa. 18031, 🕑 PYO Monday to Friday 10 a.m. to 6 p.m. (last picking bags sold at 5 p.m.), Saturday and Sunday, 10 a.m. to 7 p.m. (last picking bags sold at 5:30 p.m.), 📞 610-841-1417, 🌐 grimsorchard.com, 📷 @grimsorchard

    Duffield’s Farm

    Fill a bag of pick-your-own apples at this farm in Sewell, N.J. Then, take a hayride and enjoy an apple cider doughnut. A small bag (8 to 10 pounds) and a hayride combo ticket is $21; a large bag (18 to 20 pounds) and hayride is $36. Be sure to call ahead to confirm apple availability.

    📍280 Chapel Heights Rd., Sewell, N.J. 08080, 🕑 PYO noon to 5 p.m. weekdays, 10 a.m. to 5:30 p.m. weekends, 📞 856-589-7090, 🌐 duffieldsfarm.com, 📷 @duffieldsfarm

  • This Philly chef goes crabbing in Sea Isle City every year

    This Philly chef goes crabbing in Sea Isle City every year

    Sitting on a skiff on the bay in Sea Isle City, chef Liz Grothe slowly pulled up a submerged string from the lapping waters while holding onto a half-eaten Wawa hoagie.

    On the string, a blue crab emerged, clinging to the severed fish head at the end of the bait holder, called a handline. The crustacean was too small for New Jersey’s recreational size minimum (3 inches long), Grothe and her companions determined. With a sigh, she dropped the crab back into the water.

    It was an hour into Grothe’s Sunday crabbing expedition, and her crew had already caught a handful of crabs.

    Chef Liz Grothe washing the day’s catch of grabs in the laundry-room sink of her partner’s family home in West Cape May, Sunday, Aug. 2, 2026. Grothe spent the afternoon crabbing out of Sea Isle City and was making dinner for the family
    Tom Gralish / Staff Photographer

    With bright skies and calm waters that day, she rented two skiffs from Bay Breeze Marina with her partner, Jacob Lance, and Lance’s family to embark on her favorite Shore hobby: crabbing on the bay — and later, cooking up her catch in Cape May.

    “We get all our ‘beach’ time down the Shore at the bay,” Grothe, who owns the Italian-ish Queen Village restaurant Scampi, said. “[The bay] is more like Oklahoma-style waters, where it’s just a shallow lake rather than like the rough seas of the ocean. So this is more my speed.”

    Grothe grew up catching catfish in the creeks of Oklahoma. But it wasn’t until six or seven years ago that an ex-boyfriend introduced her to Sea Isle City’s bay and its crustaceous inhabitants. “He took me on his boys’ excursion, which was crabbing,” she said. “We broke up later — being the kind of girl I am, I stole it. I go to the same place they rented their boats; we do it in the same way I learned.”

    Grothe named her restaurant after a seafood dish, so it’s no surprise she has strong feelings about crabs, the scavengers of the sea. Don’t expect these to show up on her menu, though — they are for personal eating only. The once-a-summer hobby lets her “touch grass, so to speak, and have something to do that’s not the harrowing day-to-day that we deal with in the kitchen,” she said.

    Being close to water was always a priority for her family — Grothe’s mom is originally from the Philippines. Her interest in seafood, however, comes from the love of catching and cooking it. “Eating is just the secondary part of the fun,” she said.

    “I’m in it for the love of the game, not the catch,” she said, while tossing the handline back into the water.

    Bay Breeze Marina rents a boat for $109 for four hours, including gas, cushions, anchor, paddle, cutting board, and a net. The rental also offers a map of the best areas to catch the crabs. It was a no-brainer for Grothe and crew.

    Around 10:30 a.m., she and Lance took one boat, and Lance’s brother and sister-in-law hopped into their own. (Grothe and Lance’s boat didn’t have a bucket, so they improvised, throwing their crabs into a cooler.)

    For four hours, the crew tossed their baited handlines in various areas of the bay — deep waters, shallow areas, just off the coast — to catch as many crabs as they could. They found that chunky pieces of bait — like the trout head — were the best lures.

    Chef Liz Grothe (left) as her partner Jacob Lance preps the corn at his mother’s home in West Cape May, Sunday, Aug. 2, 2026. They spent the afternoon crabbing out of Sea Isle City and were making dinner for the family
    Tom Gralish / Staff Photographer

    “What kind of music do crabs like?” Lance asked the group. “They don’t seem to be digging country.”

    “Crabs are chaos; try house music,” Grothe said. “I could see them vibing to it.”

    But Daft Punk and Prince were the “certified crab bangers,” as Grothe put it.

    By the end of the excursion, the crew caught more than a dozen crabs of varying sizes. After docking their skiffs, Grothe assessed which crabs were too small to keep and dropped those back in the water.

    Left with 14 crabs, the crew decided to supplement their haul with other catch for a big boil. They stopped by the fish market at the Lobster House in Cape May to pick up mussels, shrimp, and clams before heading to Lance’s mom’s house in West Cape May, where the live crabs were washed and tossed into the boiling water.

    The key to cooking a crab boil, according to Grothe: a lot of Tony Chachere’s Creole Seasoning. “Maryland and up, people use Old Bay. But if you go south, those who know reach for Tony Chachere’s,” said Grothe, shaking a big container of it into a pot inside the Lances’ kitchen. “Tony is a saltier, spicier, better Old Bay,” Lance added.

    Family members fill their plates at dinner by Liz Grothe, of Scampi, at her partner’s family home in West Cape May, Sunday, Aug. 2, 2026, after an afternoon crabbing out of Sea Isle City.Tom Gralish / Staff Photographer

    By 5:30 p.m., the table was set with plates of steamed mussels, poached and steamed shrimp with a sungold tomato broth, calamarata pasta, boiled crabs and clams, gluten-free and regular cornbread, and tomato salad. The menu was prepared with leftover ingredients, including sungold tomatoes, basil, and butter from Scampi — “things that were going to go bad and that we had excess of, just a little something to share with the crew.”

    After an almost seven-hour expedition, Grothe and the Lances settled down on the backyard patio, cracking crabs and enjoying the fruits of their labor.

    “If you’re gonna go crabbing, that’s gonna be your activity for the day — you catch them, and then you gotta deal with them,” Grothe said.

    “Doing something that is very labor-intensive, sharing a part of me with other people that’s fun and interesting — even if it’s not the most industrious or profitable thing — is what I love about cooking,” Grothe added. “Just bringing the family together and showing them that I care via doing this stuff makes me feel good.”

    Chef Liz Grothe of Scampi (rear, center) and her partner Jacob Lance eat dinner at his mother’s house in West Cape May, Sunday, Aug. 2, 2026. At left are Lance’s brother and sister-in-law Shmem Rose and Zachary Rachelle, and on the right is his mother, Christina Johnson.Tom Gralish / Staff Photographer
  • How to have a perfect Philly day, according to Binding Agents cookbook shop owner Catie Gainor

    How to have a perfect Philly day, according to Binding Agents cookbook shop owner Catie Gainor

    Catie Gainor conceived the idea of a bookstore dedicated to cookbooks in a “fever dream” four years ago. Today, her 350-square-foot shop Binding Agents has become a destination for home cooks, chefs, and authors in the Italian Market neighborhood.

    “I really envision myself being a stop on the path in the Italian Market — pick up things on your way up and down Ninth Street and step in to [Binding Agents] to grab a book, whether it’s a beach read or a cookbook to plan your holiday,” she previously told The Inquirer.

    The shop has also become a community gathering space where Gainor hosts a monthly cookbook club and every guest brings a dish from a featured cookbook.

    On her perfect Philly day, Gainor loves basking in the abundance of the Italian Market. She makes quintessential stops, often running into her customers along the way, and ending the day by cooking an omelet.

    7 a.m.

    I am not a morning person, but I have a 3 year old, so I usually start clawing my way out of sleep when she wakes up. This is a perfect day, so it’s a Saturday. My daughter is jumping into bed with me for a snuggle and a chat before my husband, Matt — an early riser— takes over the morning routine. I’ll remain horizontal and half awake until about 8 a.m.

    8 a.m.

    I get up, get dressed, and trundle down the stairs. My husband and daughter have wandered up the street to Mug Coffee & Clay, so I step out to meet them. I love their iced coffee — but since we’re sitting in, I get a cortado. Matt and my daughter have been bringing in pastries from Rougarou Baking on the weekends. [It’s] a gorgeous apricot tart [today]. By the time I sit down, my child is completely covered in croissant crumbs and asking me the names of clay-shaping tools I’ve never seen before — bliss.

    9 a.m.

    We head over to Gold Star Park to enjoy the perfect weather for a bit. Miraculously, I remembered to bring lawn chairs. So, my husband and I set them up and I pull out a book. I usually have multiple books going, one we carry in the shop and one (or two) we don’t. A recent in-store fave was What I Made for Dinner by former Philly resident Krys Malcolm Belc. Another summer release I loved was Rainbow Rowell’s Cherry Baby — not at all culinary, but I liked it so much that I stocked it in the shop anyway.

    10:30 a.m.

    Then, I’ll walk my family back home and head up to the store. I feel connected to the neighborhood — and the city, really — in a way I never did before. I say, ‘Hi’ to some local customers and market pals as I make my way up Ninth Street. It’s the best.

    11 a.m.

    I arrive at the shop and flip the shop sign — and I’m holding back from hollering, “Cookbooks! Cookbooks for sale!” like some kind of deranged Eliza Doolittle. Folks slowly wander in. I love seeing coffee cups from all over, giant bags of Isgro’s Pastries, and hearing reports about the lunch lines at Angelo’s and Mawn. On a perfect day, I’m flinging book recommendations left and right, and everyone’s kitchen problems or gift-giving conundrums are solved.

    1 p.m.

    My best friend Kate arrives to help for the afternoon after her morning class at Movement Source Pilates (which I also love). She brings me a lavender lemonade from Gleaners and a tofu banh mi from Pho Skyline. I eat my sandwich in the back and eavesdrop while she beautifies the shelves and chats with customers. Someone’s going home with a copy of Dinner Changing the Game by Melissa Clark.

    3 p.m.

    Later, I’m leaving Kate behind at the store so I can run up to Kin Boutique. Whenever I need a clothing item for any reason/occasion, that’s where I’m starting. It feels like entering Cheers, and I immediately have a Diet Coke in hand and 12 things to try in the dressing room. Everyone in the store celebrates my grand sartorial successes. I love them.

    4 p.m.

    Shopping took less time than I thought, so I text Matt and a bunch of friends that I’m assembling snacks for a Di Bruno Bros. Piazza happy hour. I gather all my favorite things from Biederman’s, Claudio’s, Di Bruno’s, and Tortilleria San Roman, then raid Binding Agents for some cutlery, cups, and napkins. While I’m back at the shop, I grab an upcoming cookbook off the shelf of advance copies to take home — I’ll see if I can use it for meal planning next week.

    5 p.m.

    The shop closes and my crew descends on the Piazza. My kid gives me a full account of her day before becoming engrossed in the giant Connect 4. I pour Gulp Hablo Orange into cups. I am one with the universe.

    7 p.m.

    The party breaks up as my friends head off for evening plans about town. My family and I head to John’s Water Ice for a slouching-off-to-toddler-bedtime treat. Many years ago, Matt discovered the gelati combo of lemon water ice with raspberry chocolate chip ice cream. The ice cream has teeny tiny little chocolate cups with a dot of raspberry jam inside each one. It is transcendent, and that’s what I get.

    8:30 p.m.

    My daughter’s book selection is — unsurprisingly — very food focused. Lately Thank You, Omu [by Oge Mora] has been on repeat at bedtime. I love this one because I get to do lots of voices, and the lyrical repetition is so lovely.

    Once she’s down, I’m not truly hungry but I am a little peckish — and I am realizing I haven’t cooked today. Turning on the stove sounds good. I grab a half loaf of Mighty Bread Co. sourdough from the counter, pull some vegetable odds-and-ends out of the fridge, and make a French-ish omelet. I am not good at rolling them but enjoy both the process and the eating, so I keep trying. I assemble plates — and Matt and I dig in.

  • The best thing Hira Qureshi ate this week: the spanakopita at Stina

    The best thing Hira Qureshi ate this week: the spanakopita at Stina

    It’s been three years since my parents visited me in Philly, and I needed a restaurant that would impress the toughest critics I know.

    One place came immediately to mind: Stina.

    Chef-owner Bobby Saritsoglou’s Snyder Avenue restaurant leans Greek, showcasing the joy of wood-fired dishes. It’s a crowd-pleaser, and a perfect spot to bring out-of-town visitors. The slow-cooked octopus is one clear example why.

    My father, who usually stays clear of octopus due to previous bad experiences, instantly fell for the gorgeous char on the S-shaped tentacle we got, which comes from the three-hour slow cooking. Dunking chunks of octopus into the almond romesco and black garlic purée on the plate, we devoured the crisp yet tender tentacle with awe and delight.

    “I didn’t think I’d be eating an octopus again,” my father said. “This is the best I’ve had in a long time.”

    The spanakopita at Stina.Hira Qureshi

    But then, a glorious crackling sound moved our attention away from the octopus to my sister, who was cutting into an overstuffed piece of browned, crispy phyllo. My mother, eager to sink her teeth into the spanakopita, couldn’t help but take two pieces for herself. “[With] that [sound], I know it will be good.”

    And she was right.

    The savory tastes of fresh spinach and barrel-aged sheep’s milk feta, with subtle notes of shallots, lemon zest, dill, parsley, and cracked black pepper shine through with each bite.

    Both dishes were the highlight of my Stina visit — and the best things my parents ate on their Philly trip. They even received high praises on my dad’s Facebook posts.

  • The best Jersey Shore farmers markets

    The best Jersey Shore farmers markets

    Farmers markets are more than just an alternative to grocery stores — they offer a direct line to local farmers, bakers, and artisans. Instead of buying a mass-market bag of greens, you can chat with the person who planted the seed and ask them questions about how they raise their vegetables. And what better way to experience the abundance of South Jersey produce and products than a beach-adjacent market?

    Here are seven weekly Shore markets worth a trip, from Wildwood to Ocean City.

    Margate Community Farmers Market

    Every Thursday morning from mid-June to early September, tables filled with fresh produce — cherries, peach cider, corn, potatoes, tomatoes, carrots, and more — populate the corner of Monroe and Amherst. There’s fun on offer, too: This year, the market hosted a peach pie contest and dog show.

    Thursdays, 8:30 to 11:30 a.m.; Parking lot at corner of Monroe & Amherst Ave, Margate City

    West Cape May Farmers Market

    Located at the West Cape May’s Backyard Park, the borough’s late afternoon-to-evening farmers market runs June 23 until Aug. 25, rain or shine. While there are a plethora of fresh produce and local food vendors, the market also offers open mic from 3 to 5 p.m., followed by live music performances after 5 p.m.

    Tuesdays, 3 to 7:30 p.m.; 732 Broadway, West Cape May

    Sea Isle City Farmers Market

    From June to September, vendors descend on Sea Isle’s Excursion Park on Tuesday mornings.. Shop tomatoes, peaches, snap peas, and other seasonal finds from Al’s Produce. Pick up a monstera, peace lily, or an alocasia from Petals and Plants. Or grab a treat from Duck Donuts as you walk around. Other sellers at this year’s market include Telford, Pa. ‘s Nutty Novelties, art-kit expert the Crayon Lady, and Petersburg, N.J.’s Salt and Clover Sheep Farm.

    Tuesdays, 8 a.m. to noon; Excursion Park, Pleasure Avenue & JFK Boulevard, Sea Isle City

    Wildwood Farmers Market

    It’s the 13th season of the Wildwood Farmers Market, and this summer there are over 100 vendors attending, including artists and clothing retailers, plus weekly entertainment for the kids in attendance. There’s plenty of produce to choose from and baked goods to try, including gluten-free options. Grab an iced coffee or cold-pressed juice from one of the vendors and get lost among the booths selling hot sauces, jerkies, spice mixes, wines, sea glass art, and more. This market runs Saturdays till Labor Day, so get there while you can.

    Saturdays, 8 a.m. to 12:30 p.m.; 3400 Pacific Ave., Wildwood

    Brigantine Farmers Market

    Rain or shine, the Brigantine Community School parking lot plays host to the Brigantine Farmers Market every summer Saturday, until Sept. 5 this year. Munch on Kismet bagels and Duke’s Dogs hot dogs.Get Pickled pickles, and Maui Joe’s shaved ice as you shop from farm vendors like Nectar Flow Farm with mushrooms and berries, Recklesstown Farm Distillery’s craft spirits, and Sam Mento Farms with Hammonton blueberries.

    Saturdays, 8 a.m. to noon; 205 Sheridan Pl., Brigantine

    Ventnor City Farmers Market

    Farmers market season in Ventnor runs from May 22 to Sept. 4. The market, which celebrated its 10th anniversary this year, takes place in the parking lot at St. James Church. With more than 80 farmers, food vendors, and crafters, this market is a great place for stocking up on fresh-cut flowers from Far & Away Flowers; grass-fed, free-range meats products from Giordano’s Family Farm; smoked salmon and pastrami from South Jersey Smoke House; and fruits and veggies from Peplowski Fruit Farms.

    Fridays, 8:30 a.m. to noon; 6421 Atlantic Ave., Ventnor

    Stone Harbor Farmers Market

    Every Sunday morning from Memorial Day until Sept. 20, vendors set up shop at Stone Harbor’s Water Tower Plaza. Fill up a tote with tomatoes, sunflowers, cherries, peaches, and other produce from vendors like The Potato Homestead, Springhouse Farms, and Brookeberry Farms; coffee bean bags from Harry & Beans Coffee and fresh squeezed lemonade from Twisted Lemonade Beverage Co.; and specialty foods like Pickle Girl Pickles, RSK Doughnuts, and Carlo’s Empanadas.

    Sundays, 8 a.m. to 12:30 p.m.; 95th St. and 2nd. Ave., Stone Harbor

    Ocean City Farmers Market

    Wednesdays in Ocean City mean a stop at the farmers market. In the summer, local farmers and vendors sell cherries, peaches, cucumbers, and corn at the Tabernacle Grounds. There are also stalls offering tomato pies. Head to Sixth Street and Asbury Avenue for other items — think baby onesies and framed art. This market runs through mid-September.

    Wednesdays, 8 a.m. to noon; 550 Wesley Ave., Ocean City

  • The best ice cream sundaes in Philadelphia right now

    The best ice cream sundaes in Philadelphia right now

    Scoops of ice cream swirled with chocolate fudge and sprinkles, all topped by a cherry, can be a portal to childhood, a perfect treat at the end of the meal, or just a good way to end a long Wednesday. In Philadelphia, there are many excellent ice cream shops that serve traditional sundaes, but the city’s restaurant scene delivers exciting riffs that are so much more than a banana split.

    These seven places will convince you Philly’s restaurants take their sundaes just as seriously as you do.

    An ice cream sundae at Percy, 1700 N. Front St., in Philadelphia, July 15, 2026.Jessica Griffin / Staff Photographer

    Percy

    If you’re seeking childhood nostalgia, head to Front Street for the After School Sundae at Percy, Kensington’s playful all-day diner. A tall milkshake glass overflows with layers of peanut butter-and-strawberry swirl ice cream, strawberry preserves, creamy peanut butter, and a fat cloud of brûléed marshmallow fluff, which slips out onto the sides of the glass with each spoonful. The flavors transport me back to middle school lunches, when PB&J sandwiches were the best part of my day.

    1700 N. Front St.; 215-975-0020; percyphl.com

    A soft-serve sundae at My Loup in Philadelphia, on Aug., 3, 2023.Tyger Williams / Staff Photographer

    My Loup

    At Alex Kemp and Amanda Shulman’s Rittenhouse restaurant, you’ll find a seasonal delight on the dessert menu: a house-spun soft-serve sundae. Recently, there was a raspberry sorbet with a butterscotch-esque soft serve. But in April, the lemony vanilla and rhubarb sundae was the answer to all my spring swirl fantasies. No matter the season, you can always skip right to dessert and order the sundae at the bar. The ingredients change every month.

    2005 Walnut St.; 267-239-5925; myloupphl.com

    The ube sundae (purple yam ice cream, coconut caramel, puffed rice) at Tabachoy, 932 S. 10th St. on Feb. 15, 2023.Charles Fox / Staff Photographer

    Tabachoy

    There aren’t many places one can find a sundae in Philly that showcases the beauty of purple yams like Tabachoy. The ube sundae, which has been on the menu since 2022, is many diners’ favorite way to end the night at the Bella Vista restaurant. On a recent visit, my friend and I marveled at the pale purple hue of the creamy soft serve. Tasting its sweet, earthy flavor, paired with the crunch of puffed rice and gooey coconut-caramel drizzle, had us dancing in our seats. I recommend setting the spoon aside and scooping up bites with the crispy banana spring roll that’s served as a sidecar.

    932 S. 10th St.; 215-315-8720; tabachoyphilly.com

    The black sesame brownie sundae at dancerobot in Center City, on Tuesday, July 14, 2026. Hot fudge, salted caramel, whipped cream, and peanuts are added on top.Aidan T. Gallo / Staff Photographer

    Dancerobot

    The black sesame brownie sundae at this Center City hot spot just might be the answer to all your late-night dessert desires. It’s chock full of rich components that somehow meld with a surprisingly delicate sweetness: fudgy black sesame chocolate brownie, velvety soft serve made with imported Hokkaido milk powder, hot fudge, salted caramel drizzle, toasted peanuts, candied black sesame seeds, and a dollop of black sesame whipped cream. For a fruity option, the restaurant has partnered with Oishii, a Japanese-branded strawberry farm, to offer a sundae with a warm and flaky butter biscuit, strawberry liqueur, sweet cream, and tons of fresh strawberries — available on the menu for early August.

    1710 Sansom St.; 215-419-5202; dancerobotphl.com

    The sundae at High Street in Philadelphia on July 14, 2026.Tyger Williams / Staff Photographer

    High Street

    A memorable meal ends on a sweet note — and at High Street, that’s a creamy seasonal sundae created by the restaurant’s pastry team. Recently, there was a goat’s milk and olive oil ice cream with plum-chamomile compote, fig leaf whipped cream, and cornmeal crumb on the menu. But in May, I shared spoonfuls of strawberry-rose geranium sherbet with a date. We fought over the tiny pieces of toasted angel food cake and jammy white pepper-laced strawberries layered inside the tiny coupe glass.

    101 S. Ninth St.; 215-625-0988; highstreetonmarket.com

    Bomb Bomb Bar

    By the end of Bomb Bomb Bar’s hearty seafood feast, it’s likely you would leave South Philly satiated. But catching sight of a vanilla ice cream sundae making its way to the neighboring table, your stomach might get a mind of its own. The sundae arrives in a tall, frosted parfait glass with a rainbow-sprinkle and brown butter caramel rim, three hefty scoops of Bassetts vanilla bean topped with a fried banana, a large swirl of whipped cream, and a bright red cherry. Hidden within the scoops are drizzles of a syrup made of roasted walnuts simmered in simple syrup with orange zest. Be patient as Bomb Bomb’s friendly servers pour on the best part: silky smooth house-made chocolate sauce.

    1026 Wolf St.; bombbombbar.com

    The nine-scoop ice cream sundae at Alpen Rose in Philadelphia on Wednesday, July 15, 2026.Tyger Williams / Staff Photographer

    Alpen Rose

    Sure, Michael Schulson’s Center City steakhouse can serve up a rosy beef Wellington and fluffy clover rolls, but who says an ice cream sundae can’t be the star of the meal? Alpen Rose honors ice cream lovers with a massive goblet loaded with nine scoops of creamy vanilla, chocolate, and strawberry. The sundae is served on an ornate plate with plenty of colorful jelly beans and rainbow sprinkles to add on top of the bananas and whipped cream. The behemoth dessert is hard to finish, even for a party of two. But eating just half of it is worth the $22 price tag.

    116 S. 13th St.; 215-600-0709; alpenrosephl.com

  • Rita’s launches specials inspired by ‘The Office’ and ‘Friends’ for a new water ice flavor

    Rita’s launches specials inspired by ‘The Office’ and ‘Friends’ for a new water ice flavor

    Rita’s Italian Ice & Frozen Custard teamed up with cable network TBS to launch a new water ice flavor with some television flair.

    The new flavor? Shirley Temple. The collabs? With some of the network’s most popular TV shows.

    The “Bazinga Blast” — Rita’s Shirley Temple Italian ice topped with edible glitter — is an ode to The Big Bang Theory, for example. “Office Favorite,” with layers of vanilla frozen custard and Shirley Temple Italian ice, pays homage to The Office.

    The “Brain Freeze Misto,” a creamy vanilla frozen custard blended with Shirley Temple Italian ice, is a tribute to Impractical Jokers. Friends inspired the “Central Chiller Ice Blender,” a frozen blended drink made with the Shirley Temple Italian ice and edible glitter. The collaborations are available at participating Rita’s locations until Aug. 23.

    Rita’s is offering a new Shirley Temple flavor collection through Aug. 23.Rita's Italian Ice & Frozen Custard

    “Summer has always been about creating memories with family and friends, and that’s exactly what this partnership is all about,” Carmela Hughley, SVP of marketing insights and innovation at Rita’s Italian Ice & Frozen Custard, said in a news release. “After introducing our new Shirley Temple Ice, we wanted to build an experience that celebrates everything people love about summer — from nostalgic flavors to iconic television moments. Together with TBS, we’re inviting fans everywhere to have A Shirley Good Time.”

    Water ice — number two on Inquirer’s 76 iconic foods list — is the treat of summer, winning big at an Atlantic City festival and making up a key component of water ice martinis, the Philly area cocktail of the season.

    There will also be a mobile way to get those new specials thanks to “A Shirley Good Time Treat Truck Tour.” Throughout the summer, Rita’s and TBS will hit the road with frozen treats, giveaways, and interactive experiences in select markets across the country.

    The Italian ice chain is also offering a chance to win free Rita’s for a year, plus a TBS x Rita’s swag pack, for three fans.

    Customers can enter the TBS and Rita’s Shirley Temple Giveaway by publishing an original photo post or reel on Instagram, Facebook, or TikTok featuring the new Italian ice flavor, tagging Rita’s in the post, and including #AShirleyGoodTime and #RitasItalianIce in the caption.

    “TBS has long been home to the comfort comedies fans turn to again and again, making Rita’s the perfect partner for this summer celebration,” Melissa Chambless, EVP of marketing at Warner Bros. Discovery, said in a statement. “The best partnerships create experiences that extend beyond the screen, and A Shirley Good Time does just that, bringing together iconic comedies, nostalgic flavors, and fan-focused experiences designed to spark connection, laughter, and unforgettable summer memories.”

  • Philly flavors reign supreme at Atlantic City water ice festival

    Philly flavors reign supreme at Atlantic City water ice festival

    Philly is synonymous with water ice — it’s number two on Inquirer’s 76 iconic foods list for a reason. And over the weekend, two Philly shops claimed the top spots at Ocean Casino Resort’s first water ice competition.

    The festival, at the Atlantic City resort’s TopGolf Swing Suite, featured 14 vendors from New York, Pennsylvania, New Jersey, and Delaware.

    Siddiq’s Water Ice and the Yummy Palace took first place in separate categories at the Water Ice Festival at Ocean’s Casino Resort.Ocean Casino Resort

    The coconut water ice from Chinatown’s the Yummy Palace won best traditional flavor. The lime mojito from West Philly’s Siddiq’s Water Ice was crowned the best nontraditional flavor.

    The winners took home a trophy and a championship belt, along with an overnight stay in a VIP suite, $500 dining credit, two spa treatments, and two tickets to a show of the winner’s choice. The winning flavors will be featured for three months at Scoops in The District.

    From 2 to 5 p.m., guests of the family-friendly, ticketed event enjoyed unlimited tastings, engaged in photo opportunities and face painting, and sampled offerings to vote in the Water Ice Flavor contest. The event was hosted by social media influencer Aunt Mary Pat.

    Other Philly water ice vendors included Philadelphia Tropical Treats, South Philly Ice, John’s Water Ice, and Philadelphia Water Ice Factory. But only covers the surface of just how many shops the city has to offer — consider the Inquirer water ice map for more options.

    Inside Water Ice Festival at Ocean’s Casino Resort.Ocean Casino Resort

    Cherry Hill’s Primo Water Ice, Mahwah’s The Ice Factory, Patterson’s Gelotti, Wilmington’s Fusco’s Water Ice & Ice Cream, Sicklerville’s Rosati Ice, Williamstown’s Stio’s Water Ice & Ice Cream, and Bensalem’s Volpe’s Italian Ice also participated.

    “We’re thrilled to have seen the excitement from the hundreds of guests that joined us on Saturday for Ocean’s first-ever Water Ice Festival,” said Bill Callahan, general manager of Ocean Casino Resort. “Fans voted for their favorites, and we’re excited that two local businesses were recognized as the best of the best! We look forward to making this an annual summer tradition for years to come.”

  • What’s behind Margate’s $1.1 million ‘cocktail’? A speedboat

    What’s behind Margate’s $1.1 million ‘cocktail’? A speedboat

    Earlier this year, restaurant owner Ray Leotta decided to add an eyebrow-raising cocktail to the “House Favorites” drink menu at Tideline, Margate’s latest bayside restaurant. The drink would befit the splashy 240-seat restaurant, which spans multiple floors and offers stunning sunset views and full service to the boats and Jet Skis parked in its slip.

    Called the Liquid Asset, the drink consists of top-shelf tequila, a big ice cube, and a red chili pepper — for the hefty price of $1.1 million.

    The menu has a QR code for interested buyers to see renderings of the boat.Craig LaBan

    That’s because this summer sipper comes with a custom-built 39-foot speedboat.

    “Everybody reads the menu and goes, ‘Oh wow, $1,100. What kind of drink is this?’ And we’re like, ‘No, that’s $1.1 million.’ And then, they freak out for a minute,” Leotta said.

    The cocktail-and-a-boat idea was a 3 a.m. musing, said Leotta. Given the Shore’s bustling market for the boats, he thought the combo would be fun for local buyers. If he gets any takers, Leotta plans to offer the option every summer.

    No one has purchased the Liquid Asset yet, but five regular customers have expressed interest in the unusual pairing so far, Leotta said.

    “These boats are all custom-tailored, so they do take over a year and a half to make,” he said. “That’s another reason people are interested, because you can skip the line and you don’t have to wait.”

    A rendering of the speedboat from Cigarette Racing company.Cigarette Racing

    A year ago, Leotta reached out to Cigarette Racing, a Miami-based boat builder that specializes in luxury cigarette boats, who put him in touch with a New Jersey dealer to commission the speedboat. The boat, which will sport the restaurant’s blue-and-gray color scheme, is currently in production, with delivery anticipated for mid-August. Customers can use a QR code on the drink menu to view renderings.

    If someone buys the “cocktail,” they’ll be presented with a contract to sign off on the purchase price, the boat, and all its features — plus a special engraved bottle of Clase Azul Gold tequila and the cocktail itself.

    The Liquid Asset at Tideline costs $1.1M and comes with a custom speedboat.Tideline

    Because the boat is still in production, the buyer would be on the hook for a $400,000 deposit now, with the remainder owed once the boat is completed. If someone buys it after delivery, it’s $1.1 million at signing.

    Despite the spicy pricing, Leotta is optimistic the Liquid Asset will find a buyer.

    And if it doesn’t sell?

    “It’s mine,” Leotta said. “And the cocktail will remain on the menu.”

  • How Pakistani mangoes make their way from Karachi to Delco through a secretive WhatsApp network

    How Pakistani mangoes make their way from Karachi to Delco through a secretive WhatsApp network

    On a warm June evening, Aqeel Ahmed and his son Musa Khan eagerly waited outside their recently opened Delco Farmers Market in Folcroft for a minivan and its long-awaited cargo.

    The drop-off occurred at 6 p.m., with their Upper Darby supplier pulling up right on schedule.

    The father-son duo behind the Delco Farmers Market had spent two months coordinating to get their hands on three varieties of the once-illicit content. For this, they had to navigate a secretive network of WhatsApp groups and subgroups.

    The 36 boxes of Anwar Ratol, Chaunsa, and Sindhri mangos filled the market’s produce section with a smell that defined Ahmed’s summers growing up in Karachi.

    “It smells like you’re in Pakistan. That’s how fresh they are,” Khan said.

    The cargo of mangoes had traveled more than 7,000 air miles from Khan and Ahmed’s homeland, where they are considered the “King of Fruits” and celebrated in songs and poetry.

    Within six hours, all 36 boxes were sold.

    With customs restrictions, high transport costs, and a short shelf life, Pakistani mangoes are difficult to come by in the U.S. despite being approved for import in 2010. A network of mango dealers across the country makes it possible for the diaspora to acquire their homeland’s national fruit, albeit from a limited supply.

    Musa Khan (left) and his father, Aqeel Ahmed, pose while holding Sindhri mangos at the Delco Farmers Market on Monday, July 6, 2026, in Folcroft.Monica Herndon / Staff Photographer

    “For a group of internet-savvy immigrants and their children, a new option has emerged over the past few years: Middlemen and logistics experts acquire the mangoes from farms in Pakistan and sell them over WhatsApp at a premium, often only a few days after harvest,” James Beard-winning writer Ahmed Ali Akbar wrote in the food publication Eater in 2021.

    A member of the Philly-area Muslim and Pakistani communities, Aqeel Ahmed was aware of the vast mango trade network and wanted to sell the fruit even before he opened the supermarket in May.

    “When it was illegal to bring Pakistani mangoes, people — not my dad — would smuggle it from Canada, because it was legal to bring [the fruit] there,“ Khan said. ”A lot of people used to drive all the way to Chicago, New York, and California to get these mangoes. So it was a big thing and you always knew who had it.”

    Ahmed previously ordered from a mango middleman in Long Island. His son was 12 years old when he had his first bite of a Pakistani mango in America.

    “It just tasted better; it was so refreshing,” Khan, 19, said. “They’re juicier — you need to eat it over the sink because every time it’s a mess. And it’s definitely sweeter.”

    Ahmed began his search for a local mango dealer in early April. Mango season, which lasts roughly from April to September in Pakistan was around the corner and he knew dealers would be overwhelmed with orders soon. He heard through the WhatsApp grapevine that there was a mango middleman in Upper Darby. So he spent the month calling all the people he knew in the area.

    Boxes of Sindhri and Chaunsa mangos from Pakistan are on display at the Delco Farmers Market on Monday, July 6, 2026 in Folcroft.Monica Herndon / Staff Photographer

    At the end of April, he made contact.

    “My dad called him and said, ‘I’m local in the community as well. We’re opening up a big supermarket and we want to sell Pakistani mangoes,’” Khan said. “It took a little bit of convincing, but [the mango dealer] was able to get us boxes … there’s such a high demand.”

    The Upper Darby middleman initially gave the father-and-son duo 12 boxes each of three varieties of mangoes: the small, sweet, and aromatic Anwar Ratol; the almost fiberless, custard-like Chaunsa; and the sweet-tart Sindhri.

    Each 4.4-pound box held six or seven mangoes and cost the store $33.

    Before the July Fourth holiday, Ahmed ordered another shipment to replenish the first. There were fewer than 200 boxes being sold at the store for $40 each, with a four-to-five day shelf-life.

    Pakistani mangoes can go for over $7 apiece due to transportation costs, Akbar said.

    After one post about their mango stock, Khan said the store’s Instagram DMs were flooded with people looking to buy. Some even asked if the mangoes could be shipped as far as Kansas, California, and Ohio.

    But this was the last order from the mango dealer, Khan said.

    With the high demand, the Delco Farmers Market family is looking to cut out the middleman and import directly from Pakistan.

    “We didn’t ask [the mango middleman] how he got them,” said Khan, “but we figured out how after a company in Pakistan contacted us on Instagram.”

    Middlemen across the country pick up mangoes from airport cargo bays, including Ahmed’s dealer who picks up his stock from the Philadelphia airport. With no direct flights to America from Pakistan, the mangoes need to secure passage to a hub city like Dubai before arriving at an American international airport, said Akbar.

    Upon arrival, the fruit is taken to an irradiation facility, quarantined, and then loaded onto another cargo flight.

    And all of this needs to happen within a few days of harvest before the fruit spoils.

    Boxes of Sindhri and Chaunsa mangos from Pakistan on display at the Delco Farmers Market on Monday, July 6, 2026 in Folcroft.Monica Herndon / Staff Photographer

    The next step to going solo, Khan said, is to figure out a way to get the mangoes to Dubai and then to an international airport in Texas or New York.

    “Our main goal is to have our own boxes — we want them to say Delco Farmers Market,” Khan said.

    Growing up in Lower Merion, Khan never saw a big supermarket dedicated to selling Pakistani and halal products in his neighborhood. The goal for his family, he said, was to be that hub where Philly-area immigrants and diaspora could shop for meat, prepared foods, and fruit from their home country.

    “We’re not making anything by selling Pakistani mangoes, but we’re serving the community,” Khan said. “And to have them in our own store after eating it as a kid is a full-circle moment.”

    Delco Farmers Market: 1850 Delmar Drive, Folcroft; 610-862-1955; delcofarmersmarket.com