Recently, columnist Nicolette Milholin detailed how the turn toward locally produced foods such as fresh eggs and meats, artisanal breads and cheeses, and organic cookies and pastries is helping several local farmers’ markets succeed despite the economy, pinpointing a success story found at the Phoenixville Farmers’ Market.
Click here to read more about how her having the pleasure of meeting literary agent and goat farmer Angela Miller at the local market, where she was signing copies of her book, “Hay Fever,” and offering her award-winning cow and goat milk cheeses
Miller fronts Consider Bardwell Farm cheeses are served in fine-dining restaurants and at specialty-foods purveyors, the cheeses are offered locally at Di Bruno Brothers. To read more of Milholin’s interaction with the book author, click here.
