Recent Posts

Slower Food, Better Taste: Inside Newark’s Authentic Amish Grocery

Written by Dennis Regling in Amish Market

A Slice of Lancaster on Halsey: Urban Harvest Amish Market Brings Country Calm to Newark

The rhythm of Newark is unmistakable: the distant hum of NJ Transit trains, the honking of taxis on Broad Street, and the hurried footsteps of students and professionals rushing toward the Prudential Center or Rutgers University. It is a city of steel, glass, concrete, and unceasing motion. But recently, at 215 Halsey Street, the rhythm slows down. The frantic city soundtrack fades, replaced by the rhythmic kneading of dough and the quiet, polite murmur of Pennsylvania Dutch commerce.

This is the home of the newly opened Urban Harvest Amish Market, an establishment that feels less like a grocery store and more like a portal to another century. In a city famous for its Portuguese rodizios and classic Italian delis, the arrival of authentic Amish fare has created a culinary shockwave that is as unexpected as it is delicious.

The Unlikely Oasis

The storefront itself stands in stark contrast to the surrounding architecture. While neighboring businesses sport neon signs and digital displays, Urban Harvest is announced by a modest, hand-painted wooden sign in muted forest greens and creams. Inside, the transformation is total. The fluorescent glare typical of urban bodegas is gone, replaced by warm, pendant lighting that illuminates aisles of rough-hewn oak shelving.

“We wanted to bring the farm to the city, not just the food,” says Caleb Miller, the soft-spoken manager of the market, who commutes—albeit by van, not buggy—from Lancaster County three times a week to oversee operations. “Newark has so much energy. We thought maybe it could use a little bit of our quiet, too.”

The air inside the market is thick with aromas that seem alien to the downtown corridor: sweet hickory smoke, pickling spices, and the overwhelming, comforting scent of rising yeast. It is a sensory disruption that stops pedestrians dead in their tracks.

The Bakery: Sugar, Flour, and Tradition

If the smell draws you in, the bakery counter is what keeps you there. This isn’t the pre-packaged, preservative-laden pastry aisle of a chain supermarket. This is baking as a contact sport.

The Glazed Sourdough Donuts are the size of softballs, pillowy and coated in a glaze that cracks delicately with the first bite. They are fried fresh every morning, and by 10:00 AM, the trays are often empty. Then there are the Whoopie Pies—specifically the Peanut Butter cream version—which have already garnered a cult following among the office workers in the nearby Gateway Center.

Authentic Amish Whoopie Pies

“I used to grab a bagel and run,” says Marcus Thorne, a financial analyst who works two blocks away. “Now, I budget an extra twenty minutes just to stand in line here. The apple fritters? They’re heavy. They feel real. You eat one of those, and you’re good until dinner. It’s the best three dollars you can spend in this city.”

Beyond the sweets, the bread selection is formidable. Loaves of white, wheat, and rye stand like soldiers on the back wall. The Jalapeño Cheddar Bread has become a breakout star, offering a spicy kick that pairs surprisingly well with the market’s calmer, creamier cheeses.

The Deli and Butcher: Farm to City

Walking past the bakery, customers find themselves at the deli counter, a massive glass case that spans nearly the entire length of the store. Here, the “farm-to-table” concept isn’t a marketing buzzword; it’s a logistical reality.

The meats are sourced directly from Miller’s extended family farms in Pennsylvania. The Smoked Ham is cured with a secret blend of maple and brown sugar that dates back four generations. It is sliced thin, falling into ribbons that melt on the tongue. The Rotisserie Chickens, spinning slowly on spits behind the counter, are seasoned only with salt, pepper, and butter, yet they possess a depth of flavor that defies their simplicity.

“The roast beef is pink in the middle, exactly how it should be,” wrote local food blogger Jessica Nunez in a review posted earlier this week. “But the real sleeper hit is the Amish Roll Butter. It comes in these big, yellow logs wrapped in parchment paper. I bought one on a whim, and I swear, I will never buy supermarket sticks again. It tastes like cream and sunshine.”

For the lunch crowd, the market offers made-to-order sandwiches on their house-made pretzel rolls. The “Barnraiser”—a towering stack of turkey, Amish Swiss cheese, lettuce, tomato, and sweet hot mustard—has already become a Halsey Street staple.

The Pantry: Bulk Goods and Hidden Gems

The center aisles of Urban Harvest are dedicated to bulk foods, a shopping style that is making a comeback for both economic and environmental reasons. Rows of clear bins hold everything from soup mixes and granola to dried mango slices and chocolate-covered espresso beans.

The spice section alone is worth the trip. Packaged in simple plastic containers with plain white labels, the spices are vibrant and potent, a far cry from the dusty jars often found in grocery stores. A 4-ounce container of Smoked Paprika costs a fraction of what it would at a gourmet shop, yet the quality is superior.

“I come here for the pickled stuff,” says Maria Gonzalez, a resident of the Ironbound district. “The Chow-Chow, the pickled beets, the dilly beans. It reminds me of the canning my grandmother used to do. It’s sour and sweet and crunchy. I put the spicy pickled okra in my Bloody Marys now. It’s a game-changer.”

Also lining the shelves are jars of jams and jellies with flavors that intrigue the urban palate: Traffic Jam (a mix of berries), Frog Jam (figs, raspberries, orange, and ginger), and the classic Apple Butter, which is cooked down until it is nearly black and as thick as spreads.

Amish Roll Butter
Amish Roll Butter

A Community Connection

The success of Urban Harvest in such a short time speaks to a universal truth: people crave connection to their food. In a city where life moves at breakneck speed, there is something grounding about buying a dozen eggs that are brown, speckled, and occasionally still have a stray feather attached—proof of their origin.

The staff, dressed in traditional plain clothing, operate with a calm efficiency that stands out against the frenetic energy of their customers. There is no shouting, no rushing. They weigh the produce, slice the cheese, and count the change with a deliberate care that feels almost meditative.

“They treat every sandwich like it’s the only one they’re making today,” says David Ross, a student at Rutgers-Newark. “You wait a little longer, yeah. But you watch them slice the tomato and layer the meat, and you realize they actually care. That’s rare.”

The Verdict

Urban Harvest Amish Market is more than just a novelty; it is a vital new organ in the body of Newark. It provides access to fresh, unprocessed food in a downtown area that has long needed more grocery options. But more than that, it offers a pause button. It is a place where the rural and the urban collide, not with a crash, but with a handshake.

As the sun sets over the skyline, casting long shadows down Halsey Street, the lights of Urban Harvest glow warm and inviting. Inside, the last of the sourdough loaves are being sold, and the floors are being swept. In a city that never really sleeps, the Amish market is getting ready to rest, only to rise again before the dawn—bringing the quiet, delicious bounty of the country back to the heart of the city.

Urban Harvest Amish Market, 215 Halsey Street, Newark, NJ 07102

Hours: Wednesday – Saturday, 7:00 AM – 4:00 PM (Closed Sunday, Monday, Tuesday)

Must-Try Items: Glazed Sourdough Donuts, The “Barnraiser” Sandwich, Amish Roll Butter, Jalapeño Cheddar Bread.

Slower Food, Better Taste: Inside Newark's Authentic Amish Grocery

The Sweet Scent of Tradition: Rolling Hills Amish Bakery Opens on Penn Street

Written by Dennis Regling in Amish Bakery

The early morning air in downtown Huntingdon, Pennsylvania, has changed recently. For decades, the crisp breeze rolling off the Juniata River carried the familiar scents of damp earth, river water, and the faint, metallic tang of the railroad. But as of last Tuesday, a new aroma has woven itself into the fabric of the borough—a rich, intoxicating cloud of yeast, caramelized brown sugar, and warm cinnamon that seems to stop pedestrians in their tracks.

This olfactory transformation marks the arrival of The Rolling Hills Amish Bakery, a new establishment that has quietly opened its doors at 400 Penn Street, nestled between the historic brick facades that define Huntingdon’s charm. While the storefront is unassuming—marked only by a hand-painted wooden sign featuring a horse-drawn buggy and a sheaf of wheat—the line stretching down the block on opening day spoke volumes about the anticipation that has been building in this close-knit community.

A Bridge Between Worlds

Stepping inside Rolling Hills is like taking a step back in time, or perhaps a step sideways into a quieter, simpler world. The interior is starkly different from the modern coffee shops that have popped up in neighboring State College or Altoona. There is no Wi-Fi password posted on the wall, no thumping bass from a sound system, and definitely no espresso machine hissing in the corner.

Instead, the bakery is a sanctuary of sensory purity. The floors are wide-planked hardwood, scrubbed to a matte finish. The display cases are simple glass and wood, free of LED strip lighting, allowing the golden-brown hues of the baked goods to speak for themselves. Behind the counter, the staff—members of the extended Byler family who relocated to the outskirts of Huntingdon County earlier this year—move with a practiced, rhythmic efficiency.

“We just want to share what we know,” says Samuel Byler, the patriarch of the bakery, his hands dusted with flour as he kneels to adjust a tray of rising dough. “Good food doesn’t need to be complicated. It just needs to be honest.”

Honesty, it turns out, tastes extraordinary.

The Menu: A Masterclass in Comfort

The menu at Rolling Hills is a testament to the Pennsylvania Dutch tradition of “waste not, want not,” where simple ingredients like lard, molasses, flour, and butter are alchemized into confections of startling depth.

The crown jewel of the display case is, predictably, the Wet-Bottom Shoofly Pie. For the uninitiated, shoofly pie can be a polarizing dessert, often too sweet or too dry. But the Byler recipe balances the bitter, earthy notes of molasses with a crumb topping that is buttery and slightly salty, creating a perfect harmony. The “wet bottom”—the goo-like layer of molasses custard at the base—is rich without being cloying.

“I haven’t had shoofly pie like this since my grandmother passed,” said Martha Higgins, a lifelong Huntingdon resident who was one of the first customers through the door. “It brings tears to your eyes. It’s not just sugar; it’s history.”

Next to the pies sit the Whoopie Pies, which are less like cookies and more like handheld cakes. They come in the traditional chocolate with vanilla cream filling, but the bakery also offers seasonal variations that are rapidly selling out. The Pumpkin Whoopie Pie, spiced with ginger and cloves and filled with a maple cream cheese frosting, has already become a local legend.

“The cake part is so moist it almost sticks to the roof of your mouth, and the filling is light as air,” wrote local food blogger Sarah Jenkins in a review posted yesterday. “I bought a dozen to take to the office, and they didn’t make it past the parking lot.”

Beyond the Sweets

While the sweets draw the crowds, the savory items are what will likely turn Rolling Hills into a daily staple for the Huntingdon lunch crowd.

The Sourdough Soft Pretzels are massive, twisted knots of dough that are boiled before baking to achieve that signature chewy skin. They are dipped in real butter immediately after coming out of the oven and sprinkled with coarse sea salt. Unlike the machine-stamped pretzels found at gas stations, these possess a tangible weight and a complex, yeasty flavor profile that pairs perfectly with the house-made sweet hot mustard.

Another standout is the Pepperoni Rolls. A nod to the regional tastes of Appalachia, these rolls feature soft, slightly sweet Amish yeast bread wrapped around spicy pepperoni and melted provolone cheese. They are simple, portable, and utterly addictive.

Sour Dough Pretzel

For those looking to take a piece of the bakery home, the ** loaves of bread** line the back wall like books in a library. There is the classic White Bread, so soft it must be sliced thick to hold its shape; the dense, nutty Whole Wheat; and the Cinnamon Swirl, which reveals a spiraling galaxy of cinnamon sugar when cut.

A Community Embrace

The arrival of the Amish community in the retail space of downtown Huntingdon represents a unique cultural intersection. Huntingdon has always been a hub of history—from the Standing Stone to the canal era—but the Amish presence has typically been on the periphery, in the agricultural valleys of Big Valley or towards State College. Bringing this bakery to Penn Street bridges that gap.

The prices, too, reflect a community-minded ethos. In an era of six-dollar cupcakes, a massive sticky bun—glazed with caramel and studded with pecans—sells for just $3.50. A dozen doughnuts, fried in lard for that impossible crispness and glazed while hot, goes for under ten dollars.

“It’s affordable luxury,” says Mark Trescavage, a student at nearby Juniata College. “Me and my roommates came down here for the coffee, which is just simple drip coffee, hot and strong, but we stayed for the apple dumplings. It’s the kind of food that makes you feel safe.”

The Verdict

The reviews pouring in on social media and word-of-mouth paint a picture of a business that has instantly found its soul.

“Finally, a place that smells like actual food and not chemicals. The apple dumplings are served warm with a pour of heavy cream if you ask for it. It’s a game changer.” — Greg P., Google Review

“I drove 45 minutes from Altoona because I heard about the sticky buns. I was not disappointed. They are the size of a dinner plate and sticky enough to require wet naps, which they happily provide. Five stars.” — Brenda L., Facebook Recommendation

“The staff is so polite and quiet. It’s a nice break from the noise of the world. You buy a loaf of bread, and you feel like you made a friend.” — Local resident quote from the Huntingdon Daily News

As the afternoon sun dips low, casting long shadows across Penn Street, the shelves at Rolling Hills are nearly bare. A lone worker sweeps the flour from the floor, and the sign on the door is flipped to “Closed.” But the scent remains, hanging in the air, a sweet promise that tomorrow morning, the ovens will fire up again, and the magic will continue.

For the residents of Huntingdon, the Rolling Hills Amish Bakery is more than just a new place to grab a donut; it is a hearth, a gathering place, and a delicious reminder that the best things in life are often the simplest.

The Rolling Hills Amish Bakery, 400 Penn Street, Huntingdon, PA 16652

Hours: Tuesday – Saturday, 6:00 AM – 3:00 PM (Closed Sundays and Mondays)

Must-Try Items: Wet-Bottom Shoofly Pie, Maple-Glazed Sticky Buns, Sourdough Soft Pretzels.

shoo fly
Shoo Fly Pie

Sunshine on a Plate: The Ultimate Key Lime Whoopie Pie Recipe

Written by Dennis Regling in Amish Recipes

Sunshine in Every Bite: A Tropical Twist on a Classic Treat

There are few desserts as nostalgic and comforting as the whoopie pie. Traditionally associated with New England, Amish country, and Pennsylvania, the classic version—two soft, domed chocolate cakes sandwiching a fluffy marshmallow filling—is a beloved staple of bake sales and lunchboxes.1

But sometimes, tradition needs a vacation.

Enter the Key Lime Whoopie Pie. This brilliant culinary mashup takes the beloved handheld format of the Northern classic and infuses it with the vibrant, zesty soul of the Florida Keys. It is the perfect dessert for those who find the traditional marshmallow filling a bit too sweet, or for anyone craving a burst of sunshine on their palate.

Why This Flavor Combination Works

The magic of a great whoopie pie lies in the contrast of textures: the tender, slightly dense crumb of the cake against the smooth, creamy filling.

When you introduce Key lime into this equation, you add a third dimension: a sharp, vibrant acidity that cuts through the richness.

For this recipe, we swap the heavy chocolate cake for a light, vanilla-citrus buttermilk cake. The cakes are soft, golden, and speckled with bright green zest.

However, the real star is the filling. Instead of standard vanilla buttercream or marshmallow fluff, we use a cream cheese base. Cream cheese already has a natural tang, making it the perfect vehicle for tart Key lime juice.2 The result is a filling that tastes like a creamy, stabilized version of actual Key lime pie filling.

Key Limes vs. Persian Limes

A note on the star ingredient: True Key limes are smaller, yellower, and significantly more aromatic and tart than the large, dark green Persian limes usually found in grocery stores.

If you can find fresh Key limes, the effort of squeezing their tiny halves is worth it for the floral aroma they provide. If you can’t find them fresh, bottled Key lime juice is an acceptable substitute for the filling.

In a pinch, you can use regular Persian limes. The flavor won’t be quite as distinct, but the resulting dessert will still be delicious and refreshing.

The Ultimate Key Lime Whoopie Pie Recipe

This recipe yields approximately 12 to 15 finished (sandwiched) whoopie pies, depending on how large you scoop the batter.

Ingredients

For the Lime Cakes:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 Tbsp fresh lime zest (about 2 limes)
  • 1/2 cup buttermilk, room temperature (See note below if you don’t have buttermilk)

For the Key Lime Cream Cheese Filling:

  • 4 oz (half a standard block) full-fat cream cheese, softened well3
  • 1/2 cup (1 stick) unsalted butter, softened well
  • 3 to 4 cups powdered sugar (confectioners’ sugar), sifted
  • 2 Tbsp fresh Key lime juice (or regular lime juice)
  • 1 tsp fresh lime zest
  • Pinch of salt

Ingredient Note: If you do not have buttermilk, measure just under 1/2 cup of regular milk and add 1 ½ teaspoons of white vinegar or lemon juice. Let it sit for 5 minutes before using.

Instructions

1. Prepare the Cakes

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
  2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl using a handheld mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy (about 2–3 minutes). Scrape down the sides of the bowl.
  4. Add Wet Ingredients: Beat in the egg, vanilla extract, and lime zest until combined.
  5. Combine: With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk in two additions, starting and ending with the flour. Mix only until just combined; do not overmix, or the cakes will be tough.
  6. Scoop: Using a medium cookie scoop (about 1.5 tablespoons size) or two spoons, drop rounded mounds of batter onto the prepared baking sheets, spacing them at least 2 inches apart.4 They will spread slightly.
  7. Bake: Bake for 10–12 minutes. The cakes should be puffed and just barely beginning to turn golden around the bottom edges. When pressed gently in the center, they should spring back.
  8. Cool: Let the cakes cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They must be entirely cool before filling, or the buttercream will melt.

2. Prepare the Filling

  1. Beat Butter and Cream Cheese: In a large bowl, beat the softened cream cheese and softened butter together on medium-high speed until completely smooth and creamy (no lumps!).
  2. Add Sugar and Flavor: Reduce speed to low. Gradually add 3 cups of the sifted powdered sugar, the lime juice, lime zest, and salt. Once the sugar is incorporated, increase to high speed and beat for 2 minutes.
  3. Adjust Consistency: Check the consistency. The filling needs to be stiff enough to hold its shape between the cakes. If it seems too thin or runny, beat in the remaining 1 cup of powdered sugar a quarter-cup at a time until it reaches a sturdy piping consistency.

3. Assembly

  1. Match: Once the cakes are cool, match them up in pairs by size.
  2. Fill: You can either spread the filling with a knife or use a piping bag for a neater look. Pipe or spread a generous amount of filling (about 2 tablespoons) onto the flat side of one cake.
  3. Sandwich: Top with the matching cake, flat-side down. Press gently to push the filling to the edges.
  4. Chill: For best results, place the assembled whoopie pies in an airtight container in the refrigerator for at least 30 minutes before serving. This allows the filling to set up and the flavors to meld.

Storage

Store leftover Key Lime Whoopie Pies in an airtight container in the refrigerator for up to 5 days. Serve chilled or let them sit at room temperature for 15 minutes before eating.

A Quiet Revolution on US-1: The Amish Oasis Slowing Down Life in Fort Pierce

Written by Dennis Regling in Amish Market

The Dutch Palm Market & Bakery: An Oasis of Tradition on the Treasure Coast

By Elizabeth Montgomery/Editorial Staff

FORT PIERCE, FL — Driving down South US Highway 1, amidst the familiar blur of palm trees, strip malls, and the shimmering heat rising from the asphalt, it is easy to miss the quiet revolution taking place just past the Midway Road intersection. There are no neon signs flashing daily specials, no digital loudspeakers pumping out pop music, and no automatic doors whooshing open.

Instead, a sturdy, timber-framed structure, built with a craftsmanship rarely seen in modern Florida construction, stands as a testament to a different way of life. The scent hits you before you even step out of your car—a rich, intoxicating blend of blooming yeast, caramelized sugar, and savory woodsmoke that seems almost impossible in the humid Florida air.

Welcome to The Dutch Palm Market & Bakery, the newest and most unexpected culinary destination to grace the Treasure Coast.

Owned and operated by the Yoder family, who relocated their multi-generational operation from central Pennsylvania earlier this year, the market is more than just a grocery store; it is a sensory immersion into a slower, simpler, and infinitely tastier world. The arrival of an authentic Amish community hub in Fort Pierce has generated a localized frenzy, drawing residents who are weary of processed foods and impersonal big-box experiences.

Stepping Into a Different World

Walking through the heavy wooden front doors of The Dutch Palm, the immediate sensation is one of calm. The interior is bathed in natural light from high windows, illuminating polished concrete floors and rows upon rows of rough-hewn shelving. The only sounds are the low hum of propane-powered refrigeration units, the rhythmic chopping of vegetables from the open kitchen, and the quiet, Pennsylvania German murmur of the staff in their traditional plain dress.

“We were looking for a longer growing season and a place where our family could work together away from the crowds up north,” says Caleb Yoder, the patriarch of the family, whose weathered hands were busy stacking jars of pickled beets on a recent Tuesday morning. “The folks in Fort Pierce have been very kind. We just want to offer good, honest food that we make with our own hands.”

That “honest food” is what has caused lines to snake out the door, particularly on Saturday mornings when the bakery is firing on all cylinders.

A Menu Worth the Wait

While the market offers an impressive array of bulk foods, spices, and handcrafted furniture, the soul of The Dutch Palm rests squarely in its bakery and deli. The recipes have been handed down through four generations, though the Yoders have added a few Florida-inspired twists to appeal to their new neighbors.

The menu changes based on what is fresh, but several items have already secured legendary status among Fort Pierce locals.

The “Cloud Pillow” Glazed Donuts: These are not the dense, sickly-sweet rings found in chain stores. These yeast donuts are massive, airy, and fried to a precise golden brown before being drenched in a vanilla bean glaze that cracks delicately when bitten. They are often sold out by 10:00 AM.

The Lancaster Roast Beef Dip: The deli counter’s star attraction. Top-round beef is slow-roasted for fourteen hours until it practically falls apart, then piled high on a house-baked crusty white roll with melted mild cheddar cheese. It is served with a side of rich, dark jus for dipping that is savory enough to drink on its own.

Key Lime Whoopie Pies: A brilliant adaptation of a Pennsylvania classic for the Florida market. Two soft, cake-like lime cookies sandwich a generous filling of sweet, tangy buttercream spiked with real Key lime juice. It is the perfect marriage of Dutch tradition and tropical flavor.

Take-and-Bake Chicken Pot Pie: For busy families, this has become a weeknight staple. A flaky, hand-crimped lard crust holds a filling brimming with large chunks of roasted chicken, carrots, peas, and potatoes in a thick, golden gravy.

"Cloud Pillow" Glazed Donuts

The Community Buzz

In the age of social media influencers and paid promotions, the success of The Dutch Palm Market is refreshingly analog: it’s all word-of-mouth. The community response has been overwhelming, bridging the gap between long-time Floridians and snowbirds longing for a taste of the north.

The guest book near the exit offers a glimpse into the market’s immediate impact. One entry from last week reads: “I grew up in Ohio near Amish country and haven’t tasted bread like this in 30 years. It tastes like my childhood. Thank you for coming here.”

Local online community boards have been buzzing with sightings and recommendations.

“You have to understand, this isn’t just ‘good for Fort Pierce’ food, this is world-class baking,” says Sarah Jenkins, a local food blogger and mother of three who lives in Port St. Lucie. “I brought my kids here, and they actually sat still and ate a sandwich without looking at an iPad because they were so fascinated by watching the girls braid the pretzel dough through the kitchen window. It’s an experience.”

Mark Davis, a retired contractor from Vero Beach, was spotted loading a handcrafted hickory rocking chair into his truck alongside a cooler full of cheese curds. “You don’t find quality like this anymore,” Davis said, patting the armrest of the chair. “No particle board, no staples. Just solid wood. And while I was buying it, I had the best soft pretzel of my life. I’ll be back every week.”

The perfect meal

More Than Just Calories

Beyond the sugar rushes and savory delights, The Dutch Palm offers something cooler: a pause button. In a region defined by rapid development and tourism, the market demands patience. Things move slower here. You may wait a few extra minutes for your sandwich because the bread is being sliced by hand, not a machine.

The market also serves as a hub for other goods. The shelves are stocked with jams that glow like jewels—strawberry rhubarb, peach jalapeño, and intense blackberry—all jarred without high-fructose corn syrup. The dairy case features butter that is impossibly yellow and creamy, churned by the community and brought in fresh several times a week.

As the Yoder family settles into the rhythm of the Treasure Coast, they plan to expand their offerings to include more locally sourced produce and perhaps even seasonal outdoor BBQs. But for now, they are content to keep up with the demand for their donuts and supply Fort Pierce with a much-needed dose of wholesome tradition.

If you go, go early, bring an appetite, and leave your phone in the car. You won’t need it.

Address & Hours

The Dutch Palm Market & Bakery, 4100 S US Highway 1, Fort Pierce, FL 34982

Hours:

  • Monday – Friday: 8:00 AM – 5:00 PM
  • Saturday: 7:00 AM – 4:00 PM
  • Sunday: CLOSED

A Step Back in Time: The Authentic Amish Farm & Petting Zoo Taking Clarion by Storm

Written by Dennis Regling in Amish Market

The Clarion Valley Creamery & Farm Patch: A Wholesome Revolution on Limestone Road

By Bobby Stiles/Editorial Staff

CLARION, PA — Just three miles off the bustling strip of Route 322, past the familiar chain restaurants and gas stations, the landscape shifts dramatically. The noise of interstate traffic fades, replaced by the gentle hum of cicadas and the distinct, earthy scent of fresh soil and hay. Down Limestone Road, a new structure has risen over the past six months, built by hand and without the aid of power tools, signaling a quiet but significant shift in the local landscape.

Welcome to The Clarion Valley Creamery & Farm Patch, a sprawling new Amish-owned market and interactive farm that has, almost overnight, become the must-visit destination of the region.

Operated by the extensive Byler family, who relocated from Lancaster County seeking quieter pastures and affordable land, the complex offers a sensory experience that feels miles away from modern life. There is no buzzing neon sign, no digital cash register beeping, and certainly no Wi-Fi password. Instead, visitors are greeted by the rhythmical clop-clop of horse-drawn buggies, the joyful shrieks of children chasing chickens, and an intoxicating aroma that is equal parts fresh sweet cream and baking yeast dough.

“We just wanted a place to raise our children right and share the bounty of what the land gives us,” says Abram Byler, the patriarch of the operation, adjusting a crate of heirloom tomatoes near the entrance. “The folks in Clarion have been very welcoming. We are grateful.”

More Than Just a Market

While the region is no stranger to rural living, The Clarion Valley Creamery & Farm Patch offers an immersion that is rare. The main building, a massive timber-frame barn raised by the community in a matter of days this past spring, houses the market. The interior is flooded with natural light from high windows, illuminating rows of handcrafted wooden shelves.

One wall is dedicated to the mesmerizing geometry of jarred goods: spiced peaches, dilly beans, chow-chow, and jams that glow like stained glass in colors of ruby red raspberry and deep purple elderberry. Another section features sturdy, heirloom-quality hickory rocking chairs and handmade quilts displaying hundreds of hours of stitching.

But the heart of the operation—and the source of the line that often snakes out the door on Saturday mornings—is the food.

Menu Favorites and Creamery Delights

The Byler family has quickly established a reputation for serving hearty, simple, and unbelievably fresh comfort food. The centerpiece is the on-site creamery, where milk from their own herd is converted daily into butter, cheese curds that squeak when you bite them, and ice cream that redefines richness.

The current favorite menu items include:

  • The Limestone Maple Walnut Ice Cream: Made using real maple syrup tapped from trees located less than a mile away, folded into custard-like sweet cream with chunks of black walnut.
  • The Barn-Raiser Pretzel: A soft sourdough pretzel the size of a steering wheel, brushed heavily with butter and coarse salt, served warm with a side of spicy, sweet homemade mustard or a warm beer-cheese dip.
  • The Roast Beef Stack: Thinly sliced beef, slow-roasted for 12 hours in the wood-fired oven, piled high on homemade white bread with a thick slice of mild cheddar and horseradish sauce.
  • Fry Pies: These handheld, half-moon pastries are flaky, glazed with thin icing, and bursting with fillings like sour cherry, apple schnitz, or lemon cream. They are notoriously difficult to buy just one of.

The Barn-Raiser Pretzel

The “Farm Patch” Connection

While the food draws the adults, the “Farm Patch”—the expansive petting zoo adjacent to the market—is the magnet for families. This isn’t a typical roadside attraction with bored animals in small pens. The enclosure is grassy and large, allowing visitors to step inside and interact freely with a menagerie of gentle creatures.

Nigerian Dwarf goats

The stars of the show are undoubtedly the Nigerian Dwarf goats, a rambunctious herd that delights in climbing on wooden spools and nibbling at the clothes of visitors carrying feed cups. There is also a placid Jersey calf named “Buttercup,” several woolly Jacob sheep, and a flock of Silkie chickens that look more like cotton balls than poultry.

It is an educational experience as much as it is entertainment. You will often find one of the younger Byler children patiently explaining to a city-dwelling kindergartener how to properly hold a handful of feed for a sheep so fingers don’t get nipped.

The Community Buzz

The arrival of the Byler family and their enterprise has generated a palpable buzz across Clarion County. In an era increasingly defined by online ordering and impersonal transactions, the visceral reality of the Farm Patch is striking a chord.

The guestbook by the front door is already filled with pages of glowing testimonials.

“I haven’t had shoofly pie like this since my grandmother passed away twenty years ago,” reads an entry from Sarah J., of Brookville. “It tastes like memories. Thank you for bringing this here.”

Online local parent groups are equally enthusiastic. A recent review on a local community board noted: “Forget the theme parks. My three kids (ages 4, 7, and 10) spent two hours just hanging out with the goats. It’s clean, it’s wholesome, and they actually learned something about where their food comes from. And seriously—try the cheese curds. They are addictive.”

Even local business owners are seeing the benefit. “Anything that brings people off the highway and into our area is a win,” mentions a shop owner in downtown Clarion. “People go to the Amish market in the morning, and then they come into town for lunch or shopping in the afternoon. It’s great for the local ecosystem.”

A Slow Pace in a Fast World

The Clarion Valley Creamery & Farm Patch is a reminder of the enduring appeal of simplicity and craftsmanship. It is a place where you are forced to slow down—partly because there’s so much to see, and partly because good things, like hand-churned ice cream or a properly baked loaf of sourdough, just take time.

As you leave, navigating the gravel driveway back toward the paved reality of Limestone Road, the taste of sweet cream lingers, and the pace of modern life feels, at least for a few minutes, a little less frantic.

Address & Hours:

The Clarion Valley Creamery & Farm Patch, 1842 Limestone Road, Clarion, PA 16214

Hours:

Monday – Friday: 8:00 AM – 6:00 PM

Saturday: 7:00 AM – 5:00 PM

Sunday: CLOSED

clarion pa amish

Hidden Gem Alert: The Authentic Amish Market Transforming Olean’s Food Scene

Written by Dennis Regling in New York

The Olean Amish Enclave: A Quiet Revolution in Comfort Food and Craftsmanship

By Elizabeth Montgomery/Editorial Staff]

OLEAN, N.Y. — If you have driven down the winding stretches of Windfall Road lately, past the rolling hills that frame the Allegheny River Valley, you may have noticed something unusual. Amidst the familiar backdrop of swaying maples and established farmhouses, a new rhythm has taken hold. The distinct clop-clop of hooves on pavement and the scent of woodsmoke and rising dough signal the arrival of the region’s newest neighbors: The Pleasant Valley Amish Community.

While the Southern Tier is no stranger to rural living, this small, tight-knit settlement has brought a surge of excitement to the Olean area, centered almost entirely around their newly constructed flagship destination: The Pleasant Valley Market & Bakery.

Located just a few miles from the hustle of North Union Street, the market feels like a portal to a different century. There are no neon signs, no digital kiosks, and certainly no WiFi. Instead, visitors are greeted by the hum of propane lanterns, the sight of plain-dressed craftsmen working sturdy oak with hand tools, and the undeniable aroma of cinnamon, yeast, and slow-cooked beef.

“We didn’t expect such a welcome,” says Samuel Yoder, one of the community elders who moved his family here from Lancaster County earlier this year looking for affordable farmland. “We just wanted to farm, raise our families, and share what we make. The people of Olean have been very kind.”

A Destination for the Senses

The centerpiece of the settlement is the market itself, a sprawling timber-frame barn raised in a traditional “frolic” (a community building event) over just three days last month. The interior is simple, clean, and overflowing with goods that make the modern grocery store experience feel sterile by comparison.

To the left, rows of shimmering jarred goods line rough-hewn shelves—pickled beets, chow-chow, peach salsa, and apple butter dark as molasses. To the right, the furniture gallery showcases the legendary durability of Amish craftsmanship. But it is the back of the store, the deli and bakery counter, that has locals lining up out the door on Saturday mornings.

The menu changes daily based on what is fresh and what the season dictates, but a few staples have already become legendary in local circles. The “Haystack Breakfast Sandwich”—a massive biscuit piled high with eggs, pepper jack cheese, and a slab of ham cured in the smokehouse out back—is quickly becoming the most talked-about breakfast in Cattaraugus County.

For lunch, the offerings turn to hearty, rib-sticking comfort food. The Roast Beef Manhattan is a best-seller: tender, slow-roasted beef served open-faced on homemade white bread, smothered in a dark, rich gravy, and flanked by a scoop of real mashed potatoes.

Menu Highlights & Fan Favorites

The chalkboard menu behind the counter lists items simply, but the flavors are complex and deeply satisfying. Current favorites include:

  • The Barn-Raiser Pretzel: A soft pretzel the size of a dinner plate, dipped in butter and coarse salt, served with a side of spicy homemade mustard or sweet cream cheese dip.
  • Chicken & Noodles: Thick, hand-cut egg noodles swimming in a golden broth with chunks of farm-raised chicken and carrots. It is sold by the quart and often sells out before noon.
  • Fry Pies: These half-moon pockets of flaky pastry, filled with fruit and glazed with a thin sugar icing, are the ultimate handheld dessert. Flavors range from classic Apple and Cherry to the more adventurous Elderberry and Lemon Cream.
  • Cinnamon Caramel Donuts: Yeast donuts the size of a softball, fried to golden perfection and dripping with a caramel glaze that hardens slightly as it cools.
Pleasant Valley Market & Bakery; 48 Windfall Road, Olean, NY 14760
Pleasant Valley Market & Bakery; 48 Windfall Road, Olean, NY 14760

The Community Response

The arrival of the Yoder, Miller, and Troyer families—the three primary clans that make up this new settlement—has generated a buzz that social media algorithms can’t quite replicate. It is a word-of-mouth phenomenon.

“I heard about the donuts from a guy at the auto shop,” says local resident Mike Henderson, who was spotted loading two Adirondack chairs and a cooler full of cheese curds into his truck. “He said, ‘You haven’t lived until you’ve had a Pleasant Valley donut.’ He wasn’t lying. It’s dangerous having this place so close to home.”

The sentiment is shared by many who appreciate the transparency of the food. In an era of ultra-processed ingredients, there is a refreshing honesty to a label that reads simply: Flour, Sugar, Butter, Eggs, Cinnamon.

“It reminds me of my grandmother’s kitchen,” says Sarah Jenkins, a mother of three from nearby Allegany. “I brought my kids here just to show them where food actually comes from. We watched them churning butter through the window. You don’t get that experience at the big box stores. It’s educational, but mostly, it’s just delicious.”

Authentic Voices

The guest book near the exit—a simple ledger resting on a podium—tells the story better than any marketing campaign could. The pages are filled with handwriting ranging from scribbly cursive to block print, capturing the genuine delight of visitors.

One entry from last Tuesday reads: “I drove 45 minutes from Salamanca for the pickled eggs, but I’m staying for the shoofly pie. God bless these hands.”

Another review, posted to a local community forum, captured the atmosphere: “Finally, a place where the furniture is built to last and the food is built to fill you up. The Cashew Crunch is addictive. Proceed with caution.”

Pleasant Valley Market & Bakery; 48 Windfall Road, Olean, NY 14760
Pleasant Valley Market & Bakery; 48 Windfall Road, Olean, NY 14760

Local business owners have also welcomed the influx of tourism. “Anything that brings people to the area is good for all of us,” says a shop owner in downtown Olean. “People come for the Amish market, but then they stop for gas, they visit our shops, they go to Rock City Park. It’s a win-win.”

A Bridge Between Worlds

While commerce is the primary interaction point, there is a cultural exchange happening as well. The Amish families, while maintaining their separate ways, are friendly and open to questions about their crafts.

“We are not so different,” Samuel Yoder remarks, adjusting a display of handmade quilts. “We worry about the weather, we love our children, we like good food. The pace is just a little different here.”

That pace is exactly what draws the crowds. In a world of instant gratification, waiting ten minutes for a fresh batch of pretzels to come out of the oven feels less like an inconvenience and more like a pause button on life’s chaos.

The settlement is still growing. Plans are reportedly in the works for a bulk food section and a seasonal produce auction starting next spring, which would allow local restaurants to bid on crates of tomatoes, peppers, and sweet corn directly from the growers.

For now, however, the Pleasant Valley Market stands as a testament to the enduring appeal of simplicity. Whether you are in the market for a dining room table that will outlive your grandchildren, or just a warm loaf of sourdough bread for dinner, the newest residents of Olean are ready to serve you—with a smile and a “Gut Appetit.”

Address & Hours

Pleasant Valley Market & Bakery; 48 Windfall Road, Olean, NY 14760

Hours:

  • Monday – Friday: 8:00 AM – 5:00 PM
  • Saturday: 7:00 AM – 4:00 PM
  • Sunday: CLOSED
Pleasant Valley Market & Bakery; 48 Windfall Road, Olean, NY 14760