The long, warm, sunny days of summer give you every opportunity to feast on the season. Here’s Edible Philly’s list of essential eats and drinks for you to get every last drop of delicious out of this time of year.
Three Springs Fruit Farm’s
Simply the juiciest, sweetest, peachiest peaches you will ever have come to farmers’ markets from the Wenk family’s seventh-generation farm in Adams County. Available at Headhouse Farmers’ Market, 2nd and Lombard streets, Sundays 10am to 2pm.
Craft Beer at Morgan’s Pier
Stop in before the dinner rush for a frosty can of 21st Amendment’s Hell or High Watermelon in view of the river and the Ben Franklin Bridge.
221 N. Columbus Blvd.
Fante’s Frozen Granita
This bliss-inducing cup of coffee, ice, sugar and cream is only available until temperatures cool, so grab it while you can.
1006 S. 9th St.
Ceviche on the Patio
at Cantina Los Caballitos
Best known for Mexi-themed bar bites, Cantina’s ceviche specials are surprisingly refined. Go for the tart crab version studded with peanuts and brightened with fresh herbs.
1651 E. Passyunk Ave.
‘Going to the Sun Road’
at Hop Sing Laundromat
Bourbon doesn’t exactly scream summer, but crossed with honey liqueur and ample fresh-squeezed lemon juice, this simple sipper is super refreshing.
1029 Race St.
Mom Pops Popsicles
This new company makes ice pops that are all vegan and gluten-free. The pineapple-basil flavor feels very grown-up for a kid-friendly treat. Available at Essene Market & Cafe,
719 S. 4th St.
Sriracha, Step Aside
Robyn Jasko, author of the gardening book Homesweet Homegrown, needed something to do with an overgrowth of hot peppers back in 2010. She started bottling her homemade hot sauces under the brand name Homesweet Homegrown to sell at book signings, and a cottage industry was born. Today her three flavors, including one made with beer (Victory Storm King Stout), are available at Whole Foods Markets. Meet her in person and pick up a bottle at a tasting event at the Fair Food Farmstand on June 28 from 10am to 2pm.
Fair Food Farmstand
Reading Terminal Market at 12th and
Once a month, 21 hungry and adventurous diners convene at an undisclosed spot for a pop-up dinner known as Runaround Sous. The series is the brainchild of Anthony Sica, a classically trained opera singer and onetime line cook. He noticed while working in kitchens, including Stateside and Le Bec- Fin, that there were many extraordinarily talented cooks under the all-powerful executive chef. What if there were a way to spotlight these up-and-comers, a night where they called all the shots? With two successful dinners under his belt, Sica now has a waiting list of sous-chefs who want their turn at center stage at future events. There’s just one snag: To get a ticket, you’ll need to be invited to join a secret Facebook group. Follow @runaroundsous on Twitter for dinner announcements; you can ask Sica via a tweet for an invite to the group. The next dinner is scheduled for June 24 and will feature sous-chef Jonathan Yacashin of Noord restaurant. Tickets will be approximately $75.
In Praise of Tomatoes
Few foods inspire more ardor than the ripe, local heirloom tomato. Celebrate the fruit (and eat as many as you can) at the Terrain Garden Café during the annual festival thrown in honor of the heirloom tomato. There will be an array of dishes to sample, Bloody Marys, and salsa, plus cheese from Doe Run Dairy and live music. Stick around into the evening for the cocktail hour and dinner. August 23, 1 to 6pm.
Summer Garden Party and
Heirloom Tomato Festival
Terrain Garden Café
914 Baltimore Pike, Glen Mills
Can’t make it to the Shore this summer? This year, you can enjoy a waterfront boardwalk closer to home at the Spruce Street Harbor Park, a temporary oasis that will be open during July and August at Columbus Boulevard and Spruce Street. There will also be hammocks to decompress in and an urban beach for soaking in the sun. But the best thing about this pop-up park is the Blue Anchor, a fast-casual restaurant inside a shipping container. Expect upscale grub cooked by a series of local chefs who will create the menu for a few weeks at a time before turning over the kitchen to a new toque.