内容摘要：Open daily from 6:30 a.m. to 9 p.m., the store is styled like a farmers market and features a curated selection of local and farm-fresh produce, premade foods, wine and beer, small-batch olive oils, cheeses, and seasonal items from regional farms, including Homestead Acres and Deer Run Farms.

Open daily from 6:30 a.m. to 9 p.m., the store is styled like a farmers market and features a curated selection of local and farm-fresh produce, premade foods, wine and beer, small-batch olive oils, cheeses, and seasonal items from regional farms, including Homestead Acres and Deer Run Farms.

. It’s nice that I can recycle it when I’m done and don’t have to add another dirty dish to my sink or dishwasher. Plus, as someone very concerned with cross contamination in my kitchen, I’m excited to use it for raw meat.I don’t even think I’m halfway through my first roll yet, so I also love that I’m getting good mileage out of these boards. When I do run out, though, you can bet I’ll be grabbing a

, $8.12 for 20 square feet at AmazonA hot summer day calls for an. My favorite way to cool down in the summer is both refreshing and impossibly simple to make. It’s a non-alcoholic drink that goes by many names, including “half and half,” “fifty-fifty,” and “Swamp Water.” The most recognizable name for this summer sipper is the same as that of a legendary golfer: Arnold Palmer. During the 1960s, the famous golfer reportedly loved drinking glasses of half tea and half lemonade, and this combination has since become synonymous with him. Although you can buy the beverage pre-bottled, there’s nothing more delicious than combining crisp

If you have a sweet tooth, you might prefer a Winnie Palmer, which replaces unsweetened tea with sweet tea. A John Daly is a variation named for another famous golfer and includes vodka.Arnold Palmer drinks can be refrigerated for about 1 week. Do not add ice until ready to serve, as it will dilute the drink as it melts.

Mix iced tea and sweet-tart lemonade for a refreshing summer drink.

Bring 4 cups water to a boil in a small saucepan over medium-high heat. Remove the saucepan from the heat. Dunk 3 family-sized black tea bags (or 12 individual tea bags) a few times in the water to fully hydrate, then leave submerged in the water with the strings hanging over the side of the saucepan. Let steep for 5 minutes. Remove and discard the bags. Pour into a 1-gallon pitcher, then add 3 more quarts water. Refrigerate until chilled, at least 4 hours, and keep refrigerated for up to 1 week.the rind. Once you’re done grating it over

or picking every last crumb of it off a cheese board, you might think your Parmesan enjoyment is at its end…but don’t you even think about chucking that rind into the trash! In the Zani household, that engraved dotted rind is treated like gold, and you’ll almost always find a few tucked away in my freezer. Here are my favorite ways to use them:First up is one of the best tricks for amplifying the flavor of your Italian red sauces. Everything from

can be improved with a salty, aged, umami-packed Parmigiano cheese rind. It’s best to add the rind in the beginning stages of cooking, because the longer it’s in the sauce the more flavor will be infused. Plus, you’ll be left with a gooey cheese rind that you can scoop into your bowl of pasta. What’s not to love about that!?If you’re a big fan of crunchy, salty fried cheese (AKA frico), you’re going to love these puffy cheese crisps. They’re the best thing to make when your rind is completely stripped of cheese. In fact, there should really be no more than ⅛” to ¼” cheese left on the rind, or these will turn out too tough to bite into. Here’s how to make these: Spread multiple 1- to 2-inch square pieces of rind on a large plate, and microwave them (yes, so easy!) for 1 to 2 minutes, or until they’re bubbly and puffed up. Let them cool, and you’ll have deliciously crunchy cheese crackers. Bonus idea: toss those square pieces of rind into tomato sauce,