Reading Terminal Market

Reading Terminal Market

Market Blog

A blog about what's happening at Reading Terminal Market.

Daily "Politically Enhanced" Market Tours Slated for DNC Week

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The Market's Taste of Philly Food tour will go from a bi-weekly to a daily schedule during DNC week for those who'd like to learn about the fascinating history of the Market and the stories behind signature Philadelphia foods (like cheesesteaks, hoagies and scrapple) sold here. Tours from July 23 to 28 will also be enhanced with information about presidential (and presidential hopefuls) eating preferences, including what President Barack Obama ate during his 2010 Market visit. The tour also includes a stop at the train shed that gave the market its name, the chance to see pretzels and donuts being made and several small food samples (including Hillary Clinton favorite raw jalapeno peppers, for those who dare!)

Tours leave from the Market Welcome Desk, 12th and Filbert streets. Cost is $16.95 for adults and $9.95 for children ages 7 to 11. For more information or to make reservations (required), visit or call 215-545-8007. 

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“Fathers and Sons (and Daughters) in the Market,” By Carolyn Wyman

In much of America, Father's Day means a card or an afternoon barbecue with a man his kids see a couple of times a year.

Families who run businesses in the Market, by contrast, see each other daily, in a relationship that encompasses both pleasure and profit.

On the eve of Father's Day, we sat down to talk to four* of the father-son or -daughter teams who work together in the Market about this career decision, what they've learned from each other and whether working together has helped or hurt their personal relationships.



Roger and Eric are the fifth and sixth generations of the Bassett family to work in the family business. Roger took the Bassetts Ice Cream stand over from his father, David, in 1980, while Roger was still in college. At the time, the Market was struggling but Roger was able to turn Bassetts around. Four years ago Roger's son, Eric, 22, began managing Roger's Market Bakery stand, while maintaining a full-time course load at Drexel in an arrangement mirroring the one Roger had with his dad.

Roger: I didn't like working for my father too much. I didn't like being told what to do. Our relationship was strained for a while. It got better after I took over the business and even better when I started earning enough money that he stopped having to pay my college bills.

Eric also bristles at a lot of oversight.

Eric: I want to do things myself. I want to prove myself.

Roger: He's a typical kid in thinking he knows it all and doesn't need to ask for help. I was like that, too. I tell him, “Ask me. I've made all the mistakes you can make and you can benefit from that. Make new mistakes.”

Roger and his wife, Mary, worked hard to cultivate Eric's interest in the business.

Roger: We made sure that working here was not a requirement and when he did come in, he had fun.

Maybe too much fun.

Eric: When I look back on it, I can see I probably wouldn't have kept my job if I wasn't his son.

The day Roger gave Eric complete control over Bassetts’ presence at the Market’s Harvest Festival in 2010 was a turning point.

Roger: I told him that I would pay for the food and he would pay the employees and we'd split the profits. At the end of the day, I said, "How much did you pay your employees?” And he said a number. Then I asked, "How much did you make?" And it was a much higher number. And I said, "So which do you want to be, the employee or the owner?"

Sales and profits have increased at the Market Bakery each year Eric's run it. There are also personal benefits.

Roger: Our relationship has grown because of the business. We have more to talk about at the dinner table.

Eric: My friends get tired of hearing me talk about this place. They think it's overkill. But he doesn't.

Roger: It gives me an enormous amount of pleasure to see him running down the aisle, really hustling, just like I did.



Nicolosis have been in the meat business in Philadelphia since 1918. In 1954, the sons of business founder Gaetano Nicolosi began selling meat sandwiches out of a garage adjacent to the family's South Philly butcher shop. Gaetano's grandson, Tommy, 69, opened his roast pork stand in the Market in 1980. His son, Joey, 34, started helping out at the stand when he was 5, and stayed on even after earning a degree in music from Rutgers.

Tommy: By the time I was 13 I could cut meat alongside any adult. But my father never asked me if that's what I wanted. I had no choice because I was the oldest. I was not going to do that to Joey. I told him, "You are not going to be in your 40s and say, 'My father made me do this.' If you come in here, it will be your own decision."

Joey: I was interested in music but for a career, there was nothing there. And to me this was preferable to a cubicle.

As to what he learned from his dad:

Joey: It's difficult to sum up: Cutting, service, just about all aspects of the business. What he didn't pass on: He's a complete slob, one of those people who makes a mess when they're cooking and doesn't clean up until later.

The two worked side-by-side full-time for a decade until 2014, when Tommy began to cut back.

Tommy: Now I'm down to about two or three days and I'm not doing all the work. I'm a meat cutter here now, that's my only role.

Joey: He was very easy about relinquishing control. I worked here in some capacity for almost 30 years and if there had been issues, things would have played out entirely differently.

Tommy: My three daughters also all worked here but Joey is the only one who ever asked me how many rolls we sold. The girls never asked. Not only did he ask, he looked at the register tape to see. So he gets the store.



Alex, 28, is the third generation of Spataro men in the Market. He's worked at the family's sandwich stand on and off since he was 16. His dad, Domenic M. Spataro, 61, began working with his father, the late Domenic C. Spataro, at the stand when he was so small "I had to stand on a cheese box to talk to customers."

Alex: He's not as stubborn as my grandfather. For example, in 1987, for drinks, the stand only had white milk, chocolate milk, buttermilk, orange juice, coffee and tea -- no soda.

Dom: They were too new, even though they'd been around for 70 years.

Alex: So my father used his own money to bring some in. My grandpa said, "It'll never sell." We all know how that turned out.

Whereas my dad’s given me the freedom to make improvements, to let me try what I want to try. Like I helped design the store when we moved in 2012. 

Dom: I didn't have that luxury.

Alex earned a degree in environmental science from Syracuse University but didn't find the job in that field he wanted. He also worked other places, including at a franchise bakery.

Dom:  At the bakery, he learned more about customer service and how to deal with underlings, which is something he brought to this business. My father and I were a two-man band so I never really learned how to be a boss. He knows how to hire people, how to discipline. He also keeps us up to date with technology.

Alex: Having other bosses I came to realize there are far more advantages than disadvantages to working here.



Husband-and-wife George and Kim Mickel opened their first Market business, By George, in 1990. George's father was a shoemaker; Kim's, a carpenter. All four of their kids worked at their market stands part-time in the summers but so far only their eldest, Allie, 25, has become a full-time employee/manager. She helped launch the family's Hunger Burger stand last summer, less than a year after graduating from Liberty University with a degree in business.

Allie: When I first went to college my main goal was to own my own coffee shop. At the time, I was very interested in coffee. Then I realized that I really wanted to be in the family business. It's an interesting business but because it's my family's livelihood, it's closer to my heart. I don't even drink coffee anymore.

As to what she learned in college:

Allie: In school I learned the technical terms for some marketing strategies I had already learned about first-hand in the Market. In my first business class, I had a lot of examples to share from working here.

As to what she learned from her dad:

Allie: I think I learned the work ethic that he learned from his father. I mean, you can have all the brains and smarts in the world but you also have to be willing to do everything from washing the dishes when the dishwasher doesn't show up to overseeing the entire operation.

George: I expect a lot from all my employees but you probably expect even more from your own kids. You want them to succeed. And because you know them better, you're probably less careful about how you say something to them, unfortunately.

Allie:  If I were less like him he would be harder to understand. But our personalities are pretty similar: We're both very passionate, stubborn and detail-oriented.

The challenge is to not always talk about work.  I got married last year so even though we're seeing each other every day, we aren't going home to the same place anymore.

Two of George's other three children are still in college; his older son, also named George, runs a Verizon store.

George: He wanted to try something on his own, sow his own oats a little bit. He might very well work here someday. But it's totally his choice. You've got to love what you do. I didn't become a shoemaker.

* Other Market stands with father-offspring teams: Tootsie’s, Iovine’s, Kauffman’s, Beiler’s, Kamal’s and the Dutch Eating Place/Lancaster County Dairy.

Carolyn Wyman is the Market's news correspondent and operator of the Reading Terminal's bi-weekly Taste of Philadelphia Food Tour (

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Your Kickstart to a Healthy Summer!

Hey Marketeers, happy summer! We’ve decided to kick off the summer season with some healthy options because it’s officially time to look good and feel good. With this list of recipes including meals, dips and smoothies, we hope you can find something you like! And guess what? All of the ingredients can be found in the market. With just one quick shopping trip, you’ll be sure to find everything you need! 

Fabulous Fish Tacos

We don’t know about you, but when we think summer, we think seafood. Spending time in the heat makes us crave the fresh, light taste of fish! If you’re looking for a quick and easy meal to whip up this summer season, we have the perfect recipe for you! These fish tacos have the perfect combination of white fish, spice and fresh toppings. Stop by the Market to pick up some fresh ingredients and start cooking. You can find what you need at Golden Fish Market, John Yi Fish Market and Wans Seafood. For spices and other ingredients, swing over to Jonathan Best Gourmet Grocer and The Head Nut.


         Authentic Guacamole

Nothing says party time like a bowl of homemade guacamole. Whether you choose to follow along with this recipe or you decide to twist it in your own way, be sure to stop by the Market for the freshest ingredients. Get your avocados, tomatoes and onions from Iovine Brothers Produce, Kauffman’s Lancaster County Produce, Fair Food Farmstand or OK Produce and tortilla chips from 12th St. Cantina. Pro tip: Fresh lime will absolutely elevate your guac, no matter what recipe you follow!

Fresh Tomato and Mozzarella Salad

OK, this is a classic. In our opinion, this refreshing Caprese salad is perfect for summer. Need some fresh Mozzarella? We’ve got you covered at all of our favorite cheese spots: Fair Food Farmstand, Downtown Cheese, Salumeria, The Riehl Deli and Cheese Shop or Valley Shepherd Creamery (VS makes their own Mozzarella daily). Pick up some tomatoes and basil in our produce stores listed above and voila, you’ve made a delicious summer salad.

Parsley, Kale and Berry Smoothie

Try this healthy and delicious smoothie blended with fruits and vegetables to give you lots of energy throughout the day. Pick up all ingredients you’ll need at Iovine Brothers Produce, Kauffman’s Lancaster County Produce, Fair Food Farmstand, OK Produce, Jonathon Best Gourmet Grocer and The Head Nut. Try it out a couple of times and let us know how you feel!


We would love to see some of the healthy creations you can come up with, so share them with us on Facebook or Twitter (@rdgterminalmarket) with #LoveRTM. Here’s to a healthy summer!

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It’s Grillin’ Time: The Reading Terminal Market’s Guide to Memorial Day Weekend

Memorial Day Weekend means it’s officially the beginning of summertime! Whether you’re down the shore or, at home, there’s no better way to celebrate than with a classic American BBQ. Hamburgers, chicken kabobs, fruit salad…just name it. Reading Terminal Market has the ingredients to make this your tastiest weekend of the summer. Here are four must-try recipes this weekend.

Big Smokey Burgers

How fitting that National Burger Day is falls upon this weekend! Spark up that grill and start cooking, baby. With these tasty instructions from, you’ll be sure to make the best burger in town. First, stop by the Market and grab some beef from Giunta’s Prime Shop, L. Halteman Family Country Foods, La Divisa Meats, or Martin’s Quality Meats & Sausage—you won’t be disappointed. If you’re looking for an extra burst of flavor, grab some cheese from Fair Food Farmstand, Downtown Cheese, Salumeria, The Riehl Deli and Cheese Shop or Valley Shepherd Creamery. 

Chicken Kabobs

For something quick and easy, try some grilled chicken kabobs with fresh veggies. This recipe from won’t steer you wrong! We recommend picking up chicken from Godshall’s Poultry, Giunta’s Prime Shop, or Martin’s Quality Meats & Sausage and fresh onions, peppers and zucchini from Iovine Brothers Produce, Kauffman’s Lancaster County Produce, Fair Food Farmstand or OK Produce.  

Classic Strawberry Shortcake


Kick of strawberry season with this refreshing dessert recipe from When making your shortcake, be sure to pick up some cream from Lancaster Country Dairy for that irresistibly sweet taste. Finally, top it off with fresh local strawberries from one of the produce merchants mentioned above. To make it more patriotic, add some blueberries and whip cream to highlight the red, white and blue. You can find all of the other ingredients in this recipe at Jonathan Best Gourmet Grocer and The Head Nut.

We’re proud to be Americans and eat this dessert. 

Sweet Tea Sangria

Finally, whip up a pitcher of this sweet tea sangria to cool down in the summer heat. With this recipe from, the flavor is light, unique and easy to love. Pick up your bottle of Pinot Grigio from Blue Mountain Vineyards & Cellars and start prepping this delicious cocktail.  

We hope these recipes get you excited to officially start the summer season! We would love to hear your favorite barbecue creations, so please share with us on Facebook or Twitter (@rdgterminalmarket). Happy Memorial Day! 

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"Exploring the Market, Chip by Chip," By Carolyn Wyman

Mother's Day is this Sunday. Chocolate Chip Day, a whole 'nother week away, on May 15. So it might seem like a week too early for a story about chocolate chip cookies in the Market.

That is, unless you know who buys most of the chocolate chips that are being celebrated a week from Sunday.

"Moms," Kelly Malley, an executive at Nestle, the country's largest maker of those chips, told me a few years back.

So whether you get them this week or next, as a present for mom or to eat yourself, early May is the perfect time to take stock of the many Market incarnations of America's favorite cookie (presented in alphabetical order of stand or brand).


Beiler's Bakery: Though perhaps better-known at this point for their doughnuts, Beiler's also makes their chocolate chip cookies on premises from scratch. Keith Beiler says the chocolate chip is definitely their best-selling cookie and estimates that the stand sells about 25 dozen packages of their big, soft, flat beige beauties daily. $5.95 per tray of 12, 2-3/4-inch cookies.


Famous 4th Street Cookies: Janie Auspitz's chocolate chip cookies may have become famous on 4th Street but they've long had their retail home on 12th Street just across from the Welcome Desk in Reading Terminal Market. This stand started out as a splinter business of Janie and husband David's Famous 4th Street Deli on Fourth Street in Queen Village. In the late 1970s, dessert at the deli was ice cream from a freezer put there by the Jack & Jill company -- usually Jack & Jill brand, but also Haagen-Dazs, after David tried it and realized how good the super-premium upstart was. An angry Jack & Jill took back their freezer and Janie suggested they instead start selling chocolate chip cookies made from a family recipe. The Auspitzes sold the deli in 2005 and the cookie business, just a couple of months back. The new owners are longtime customers Brian Phillips and Michael Untermeyer. So fellow longtime fans should expect 4th Street's chocolate chip cookies to remain thick, moist, chewy and delicious. $12.99 per pound or about $2 per hockey-puck-sized cookie. Insider Tip: Those bags of chocolate chip cookies sold at the Market Bakery (containing four cookies for $5) are slightly downsized Famous 4th Street cookies.


Flying Monkey Bakery: Here's Flying Monkey Bakery owner Elizabeth Halen on her stand's best-selling cookie. "Some chocolate chip cookies in the Market are all soft; others are all chewy. Ours are the best of both worlds -- with chewiness toward the edges and softness in the center. We also use really good quality chocolate chunks." She also offers walnut and vegan variations. $2 per 3 1/2 inch cookie.


Hope's Cookies at the Pennsylvania General Store: Cookies have been a 25-year fixture of Pennsylvania General Store's local foods business. Store owners Julie Holahan and late husband Michael got hooked on Hope Spivak's all-natural cookies while living in an apartment near her Rosemont cookie store. Pennsylvania General Store employees bake off Hope's dough in the Market daily, including four times as many of their soft, slightly cinnamony chocolate chip cookies as any other variety. $11.99 per pound or about $1.50 per cookie.


Metropolitan Bakery: There is no plain chocolate chip cookie at Metropolitan and we mean that both literally and figuratively. Their "regular" chocolate chip cookie uses toasted oats, pecans and walnuts to wonderfully crunchy, nutty effect. But their chocolate chip cookie best-seller is the even more unique sour cherry and sea salt variation. Metropolitan baker and co-owner James Barrett says it was inspired by his bakery's own chocolate cherry bread and some sea-salt-adorned chocolates he had at La Maison Du Chocolat in New York City. $2.15 to $2.25 per 4-inch cookie.


Tate's at Jonathan Best: If you thought your gluten allergy meant giving up on chocolate chip cookies, think again. By most accounts, Tate's Gluten Free Chocolate Chip Cookies (made with rice flour) taste almost identical to their regular thin and crispy-style chocolate chip cookies, and both are Specialty Food Association sofi award-winners. Consumer Reports and Every Day with Rachael Ray both named Tate's regular chocolate chip cookie the nation's best packaged. Interestingly, Tate's is the second incarnation of a gourmet cookie business that started with company founder Kathleen King, then age 11, selling her cookies at her father's Long Island farm stand. $6.99 per 7-ounce bag.


Termini Bakery: You might think an Italian bakery would be better known for Italian cookies and you'd be right. Termini Reading Terminal stand's packaged biscotti, amaretti, pignoli  and coconut macaroon cookies all sell better than their chocolate chip. This bow to American tradition is soft-textured and feature half to three-quarter inch chocolate chunks rather than chips. A package of four costs $5.

Carolyn Wyman is the Market's news correspondent, operator of the Reading Terminal's bi-weekly Taste of Philadelphia Food Tour ( and author of The Great American Chocolate Chip Cookie Book (Countryman Press).

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Your Ultimate Mother’s Day Breakfast in Bed Guide

Your Ultimate Mother’s Day Breakfast in Bed Guide

Although you should thank your Mother for all she does every day, Mother’s Day is your chance to go all out and show her how much you care! And what says, “I love you, Mom!” better than breakfast in bed? Nothing. That’s what. To start off Mother’s Day on a high note, we rounded up five delicious breakfast-in-bed recipes for you to make for your Mom on her special day, featuring ingredients you can conveniently find at Reading Terminal Market.  

Heart-Shaped Eggs and Toast

For a simple breakfast that will surely tug at your mother’s heartstrings, try this recipe from Martha Stewart. This heart-shaped breakfast will show your love in more ways than one. Next time you’re at the Market, pick up some fresh eggs from Godshall’s Poultry. Any mom would love to wake up to find this thoughtful breakfast waiting for them on Sunday morning. We could also add that you can find heart-shaped cookie cutters at Amy’s Place.

Overnight Blueberry Cream Cheese French Toast Bake

The morning of Mother’s Day can get hectic, so make yours easier with this make-ahead French toast bake from All you have to do is round up the ingredients, chill the dish in the fridge overnight and pop it in the oven the next morning. Pro tip: Since French toast is so bread-focused, the kind you use is key. We recommend picking up a loaf from Metropolitan Bakery or Market Bakery the day before, because slightly aged bread produces the best results!

Eggs Benedict with Smoked Salmon

Treat your mom to a luxurious Eggs Benedict on Sunday morning with this recipe from The smoked salmon and scallions add a new twist to this traditional breakfast treat, a combination that will leave her speechless. For good smoked salmon, you can trust John Yi Fish Market and Hershel’s East Side Deli have you covered.

Granola Cups

For a healthy start to Mother’s Day, whip up these adorable granola cups from The granola bowls are easy to prepare and are just asking to be filled with yogurt and topped with fresh berries. The recipe calls for old-fashioned oats, wheat germ and flax seeds, which can all be found at The Head Nut. Oh, and the best part: You can make a whole batch and enjoy them for the week!

Spicy Beet Bloody Mary

Finally, we can’t forget breakfast-in-bed’s most popular counterpart: the Bloody Mary. This recipe from switches it up by adding roasted beets into the mix for a distinctively robust taste. For fresh beets, stop by Iovine Brothers Produce, OK Produce or Fair Food Farmstand and let’s get blending!

These recipes are sure to make Mom happy and demonstrate her how special she is. So what are you waiting for? Let’s get shopping!

Happy Mother’s Day everyone! #LoveRTM

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Matzo Magic: Celebrate Passover with Reading Terminal Market

The evening of Friday, April 22 marks the beginning of Passover. For those of you who observe the holiday, you know that you’ll have to say goodbye to leavened bread for eight days and say hello to matzo. Saying no to bread for a week may seem like an impossible challenge, but Reading Terminal Market is here to make it easier (and tastier)! Here are four creative matzo recipes to try next week.

Matzo Pizza


This kid-friendly recipe from Disgustingly Good is quick, simple and oh-so satisfying. The matzo serves as a thin crust base that can be topped with any/all of your favorite pizza toppings. We recommend picking up homemade pizza sauce from By George and hand-pulled mozzarella from Valley Shepherd Creamery.

Dilled Matzo Ball Soup


A classic Jewish recipe and the ultimate comfort food, this matzo ball soup from The View from Great Island will not disappoint. Full of veggies, tender chicken and melt-in-your-mouth matzo balls, you won’t be able to get enough! We recommend fresh chicken from Godshall’s Poultry to elevate this soup to the next level.

Matzo, Mushroom & Onion Kugel

Photo from:

Kugel, a favorite Jewish casserole, gets a makeover with mushrooms and onions in this recipe from Full of fresh veggies and an assortment of herbs moistened by chicken broth, this kugel is sure to wow. Pick up quality ingredients from Iovine Brothers Produce, OK Produce, and Fair Food Farmstand and get cooking!

Matzo Toffee

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Crunchy, sweet and perfect for Passover. Or any time, now that we think of it. This highly addictive recipe from Once Upon A Chef tops the crispy matzo with buttery toffee, melted chocolate, pecans and sea salt for a combination that is truly out of this world. For chopped pecans and melting chocolate, trust none other than The Head Nut.

We hope these recipes have you excited to work a little matzo magic! We would love to hear your favorite Passover recipes, so please share them with us on Facebook or Twitter (@rdgterminalmarket). From all of us at Reading Terminal Market, Chag Sameach!


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Well Hello There, Spring!

Well Hello There, Spring!

Spring is officially here and it’s time to bring some sunshine into your cooking. With a new season comes new food, so say goodbye to frozen vegetables and hello to fresh produce. Beets, asparagus, artichokes, snap peas and more: spring has sprung. Let’s make use of these colorful fruits and veggies and dig into spring with these five delicious recipes!


Poached Eggs on Toast with Ramps

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Spring is the season for ramps to shine, but unfortunately it doesn’t last very long. Stock up on ramps from Iovine Brothers Produce or Fair Food Farmstand, pick up some eggs from Godshall’s Poultry or L. Halteman Family Country Foods and try this recipe from


Steamed Artichokes with Lemon Garlic Aioli

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Artichokes may appear tricky, but don’t judge a book by its cover. Boil, steam and voila— you have artichokes!’s lemon garlic aioli complements the meaty artichokes, making for a lovely appetizer or side dish. Visit our produce merchants listed above for the finest ingredients and enjoy.


Asparagus Risotto

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You know it’s spring when you see more asparagus on the shelves. This creamy asparagus risotto from makes a great side or main course. Quality ingredients really make a difference in risotto, so trust our produce merchants and cheese mongers (Downtown Cheese, Salumeria and Valley Shepherd Creamery) for the best. 


Sliced Filet Mignon with Fava Beans, Radishes & Mustard Dressing

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This entree from Epicurious is perfect for a dinner party or special occasion. Loaded with spring favorites like fava beans and radishes, this dish will be sure to impress. For tender, juicy filet, try Giunta’s Prime Shop, L. Halteman Family Country Foods, La Divisa Meats, or Martin’s Quality Meats & Sausages. 


Rhubarb-Apple Pie

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Spring is the prime time for fresh rhubarb. pairs this tangy vegetable with sliced Granny Smith Apples and a flaky piecrust for a flavor that’s out of this world. Stop by our produce merchants mentioned above for the freshest ingredients.

We hope that these recipes have you excited to ring in spring with us. Spring is only here once a year, so let’s make it count! At Reading Terminal Market we love trying new things, so please share your favorite springtime recipes with us. Happy spring!

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Have an Eggs-tra Special Easter at Reading Terminal Market

Have an Eggs-tra Special Easter at Reading Terminal Market

Hippity hoppity, Easter is right around the corner and Reading Terminal Market is here to help you celebrate. We have flowers, ham and everything in between to get you in the holiday spirit. So grab your Easter basket and make your way down the bunny trail to Reading Terminal Market.

Fill 'Er Up


Photo from: Haute Living

Don’t fill up Easter baskets with boring, everyday candy. Instead, pick up some gourmet candy from Sweet as Fudge Candy Shoppe and taste the difference. From jellybeans to fudge, they have all of your Easter basket essentials and so much more!


Chocolate Bunny, Please


 As everyone should know, an Easter basket isn’t complete unless it has a chocolate bunny. Hop on over to Philly’s finest chocolatier, Mueller Chocolate Co., for the chocolate Easter bunny of your dreams. Available in milk and dark chocolate, so everybunny can be happy!


Spring-ify Your House


With Easter being a sign of all things spring, flowers are a must. Great as a centerpiece, hostess gift or just because, everyone loves flowers. It’s time to make a trip to Market Blooms and pick up a bouquet (or two) today! 


Festive Tweats


Photo from: @lynneyrossi

Get in the Easter spirit with these cheery doughnuts from Beiler’s Donuts. What you see here is a doughnut topped with blueberry icing, a marshmallow peep and chocolate eggs. How cute!


Edible Art


It’s time to get your creative juices flowing and decorate some eggs. For eggs of every size you can rely on Godshall’s Poultry, but the decorating part is on you. Have fun!


Dinner is Served


Photo from: @ladivisameats

At Reading Terminal Market, we would like to consider ourselves your ham headquarters for this Easter. Our butchers, including Giunta’s Prime Shop, La Divisa Meats, Martin’s Quality Meats and Sausages, and L. Halteman Family Meats, take ham very seriously. Pick yours up today and enjoy!


Last, but never least… Dessert


Photo from: @termini_bros

Here’s the perfect ending to your Easter feast. These bunny pound cakes from Termini Brothers Bakery only come around once a year, so enjoy them while you can! Topped with white buttercream, the cake is moist, delectable and a true Easter treat.

From all of us at Reading Terminal Market, we hope that you and your loved ones have a very Happy Easter! We will be closed on Easter Sunday (March 27) to enjoy the holiday, but will reopen on Monday, March 28 for normal business hours. Until then, we look forward to hearing about your favorite Easter treats from the Market! Share them with us on Facebook or Twitter (@rdgterminalmarket). Happy Easter!

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5 Reasons Your Family Should (Sometimes) Stick to Scratch

5 Reasons Your Family Should (Sometimes) Stick to Scratch

Betty Crocker and Duncan Hines may have their place in the kitchen, but when it comes to family time, sticking to scratch can have advantages. It can take more time or effort, but it is important for children to interact with their food.

It’s beautiful when your kids can see that a meal is greater than the sum of its parts– just like your family.

Ambrosia Food Group gave us 5 more reasons to consider ditching the mix when making food with your kids.

1. More time = more bonding.

Recipes can be difficult. They can sometimes be hard to visualize or time exactly right. But what better way to bond as a family than to overcome a challenge?

Pro Parenting Tip: Are you mixing in ingredients one at a time? Are you creating the perfect gourmet sandwich? Start an assembly line and get the whole family involved! All of you will have contributed to the yummy finished product.

2. It is empowering.

Kids live a life of being told what to do and when to do it. Their food options are often dependent on when food is ready– or worse, they rely on the snack drawer full of processed food. Give your kids the ability to turn nothing into something. It is a lesson they can take far beyond the kitchen.

Pro Parenting Tip: It can be difficult, and it may not work with every child, but try making food shopping a treat for your kids.  Let them pick out a few vegetables on their own. This way, they will be more inclined to participate in the actual food preparation. They will be able to see something through from start to finish.

3. It makes math fun.

When your child goes to school, they will learn how to add, subtract, multiply and divide.  But doing these equations on a worksheet does not highlight real life application. When you prepare recipes at home, your children can double them, cut them in half or use a smaller measuring cup multiple times. If only every math problem had a final solution so yummy and delicious…

Pro Parenting Tip: If you have an ample amount of time and want to challenge your kids, try “losing” your bigger measuring devices like a cup or a tablespoon. Let your kid work through the math in their head.

4. Taste buds can fuel creativity.

School art and music programs are being cut left and right, but part of being a child is having access to creative expression. We all have to eat, so why not make the kitchen a canvas?

Pro Parenting Tip: In reality, you just aren’t going to cook every meal or every baked good from scratch. But that doesn’t mean you should give up on being creative.

Make sure you have ingredients like vanilla extract and cinnamon to add to your sweeter items.  For savory creations, let your child add a small amount of fresh herbs and spices. These little tips will help make boxed items seem, well, less boxed.

5. Julia Childs said, “no one is born a great cook, one learns by doing.”

Sometimes we fail. It is human. But in the kitchen, every mistake is a lesson for next time.

*****Super Pro Parenting Tip***** : Sign your child up for an Ambrosia Kid’s Sunday cooking class. It is a social and educational way to jumpstart your child’s passion for food.

Kid’s Classes run every other Sunday and are available for children aged 6-11 and 12-16. Join us March 13th for our pasta making classes! 

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