Local Food Banks and Community Outreach
This is not a comprehensive list of all food banks or community outreach opportunities in Northampton County. Note that information is subject to change. Contact the organizations directly for the latest information. Additional resources can be found online or contact PA 211, a free, confidential, nonemergency, 24-hour information and referral service, by calling 2-1-1 or visiting www.pa211east.org.
Bath Area Food Bank
Distributes food second Tuesday of each month, starting around 9:30 a.m. on lower level of St. John’s Lutheran Church in Bath, 206 E. Main St. Please do not arrive prior to 9:30 a.m. due to safety reasons. For more information, call 484-597-2105.
Central Moravian Church Food Pantry
Located behind the church office building at 73 W. Church St., Bethlehem. Distributes food the second and third Friday and the third and fourth Saturday of each month from 8:30-11:30 a.m. I.D. is required. Call 610-866-5661 for more information.
Community Dinner at The Table
First and third Tuesdays of every month at 5:30 p.m. at 1769 Newport Ave., Northampton. All are welcome to join for a free meal. To view the menu, visit “The Table” on Facebook or email thetablenewportave@gmail.com with questions.
Iglesia Pentecostal Church Food Bank
Open to the public every first and third Monday from 11 a.m. to 3 p.m. at 2459 E. Scenic Drive, Bath.
Moore Twp. Assoc. for Families in Need
Meets second Tuesday of every month at 7 p.m. at Covenant Church, 2715 Mountain View Drive, Bath. If you need assistance from this group, email mtafin@hotmail.com.
Nazareth Area Food Bank
Located at 529 S. Main St., Nazareth. For more information and distribution days, call 610-3658869 or visit https://nazarethareafoodbank.org/.
Northampton Area Food Bank
Food distribution first three Thursdays from 5 to 7
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&
Sipping in style:
By SAVANNAH BROWN
The elegant tradition of afternoon tea traces back to 19th-century England, where it was first introduced as a fashionable social ritual among the upper class.
In the 1840s, the Duchess of Bedford began requesting a private tray of tea, bread and butter served in her quarters daily around 4 p.m., which quickly became a habit to stave off hunger between lunch and the typically late evening dinner.
As she began inviting friends, afternoon tea became an established social event, often accompanied by fine china, finger sandwiches, scones and delicate pastries.
In the United Kingdom, afternoon tea is no longer a daily ritual for most. Nevertheless, the tradition remains a cherished part of British culture.
In the United States, afternoon tea experienced a charming resurgence after the COVID-19 pandemic. Across the country, hotel lobbies, restored inns, tearooms and more are embracing the ritual with creative twists.
Afternoon tea has also taken root in the Lehigh Valley. Locals rave over establishments such as Let Them Eat Cake on South Main Street in Nazareth,
Homemade Dill Pickles
Ingredients
Dill Pickles
3 cucumbers, quartered lengthwise
3 sprigs fresh dill
1 clove garlic
Brine
1 cup water
½ cup white vinegar
1 tablespoon salt
1 teaspoon sugar
1 tablespoon whole black pepper
1 teaspoon caraway seed
1 ½ teaspoons dill seed
Directions
Fill a large stock-pot with water and bring to a boil.
Carefully submerge mason jars with their tops in the boiling water and keep them submerged for at least 5 minutes until ready to use.
Combine brine ingredients in a medium-sized saucepan and bring to a boil. Reduce to a simmer and allow brine to simmer for 2 to 4 minutes before removing from heat.
Thoroughly wash all herbs and vegetables (cucumbers in this case) you intend to pickle before cutting them into the desired shape and size.
Carefully place and arrange the herbs and vegetables inside of the mason jar.
Pour the warm brine over the vegetables until the mason jar is just about full, making sure to completely submerge the items you want to get pickled. Seal the jar while the brine is still warm and allow to cool completely before placing in the fridge.
The pickles will reach their peak readiness within 10 days to two weeks and can be stored for up to two months.
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Office Location:
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Phone: 610-923-0382 • Fax: 610-923-0383
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Paul and Lisa Prass - Publishers Catherine Stroh - Associate Publisher/Editor Anthony M. Pisco - Art Director Danielle Tagliavia- Delivery Driver
How to Make Your Fresh Herbs Last Longer
By HOME NEWS STAFF
Do you purchase fresh herbs from the grocery store or your local farmers market, or snip them right from your garden, only for them to wilt and go bad within a few days?
There are a few factors that can speed up the decay of fresh herbs, such as too much exposure to light, excessive exposure to oxygen, too much moisture (hello slime), not enough moisture and storing them at the wrong temperature.
It can be frustrating to continuously waste food and money, so read on for tips to extend the life of your fresh herbs.
Wash your herbs. Fill a salad spinner with cold water and swirl the herbs around to loosen any debris. If you don’t have a salad spinner, wash the herbs in a colander, spinning it around gently. Shake out excess water, then set the herbs on a towel, patting them dry to remove excess moisture.
Store hardy herbs by arranging them in a single layer on a slightly damp paper towel. Roll up the paper towel (like a pumpkin roll or sushi roll), then place in a resealable bag or in plastic wrap. Store in the fridge. Examples of hardy herbs are rosemary, thyme, sage and chives. The average lifespan of your hardy herbs should be around two to three weeks, except for chives, which are around one week.
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Afternoon Tea
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which offers a reservation-only afternoon tea service every Wednesday, Friday, Saturday and Sunday, featuring themes that include a selection of artisanal teas accompanied by a variety of sweet and savory bites based on each theme; the Sayre Mansion on Wyandotte Street in Bethlehem, which offers an afternoon tea experience that includes freshly brewed teas, elegant finger sandwiches and decadent desserts every Thursday from 2-4 p.m.; The Green House Tea Room, which is a newly opened reservation-only tearoom on Cherokee Street in Bethlehem that offers a delightful selection of teas and homemade treats Wednesday through Sunday from 11:30 a.m. to 4 p.m.; and McCarthy’s Red Stag Pub on Main Street in Bethlehem, which holds a traditional Irish afternoon tea every Wednesday from 11 a.m. to 3 p.m.
What was once a rare indulgence has become a growing go-to for celebrations, girls’ outings and even fundraisers, steeping the Valley in delicate scones, fine teas and renewed elegance.
Each year, Cynthia DeLuca pours her heart into organizing the annual afternoon tea fundraiser at St. John’s UCC in Nazareth—and this year’s event on June 1 was no exception. With a romantic “Afternoon in Paris” theme, the church welcomed 130 guests into a world of Parisian charm where beautiful backdrops invited photo opportunities and a miniature Louvre display celebrated the works of Monet.
Attendees also enjoyed a full luncheon complete with a variety of teas, coffee, soups, finger sandwiches and a spread of French desserts like éclairs, cream puffs and cookies.
More than just a fundraiser, the tea is a true community celebration that grows larger each year. Tickets are $25, and proceeds are split between the church and its Choice Food Pantry.
“I do it because I love the fellowship of women and the laughter and conversation it brings,” said DeLuca. “It’s just my cup of tea. I love it.”
At the Governor Wolf Historical Society in Bath, afternoon tea is also a celebration of history, community and indulgence. Linda Kortz, who organizes the society’s afternoon tea fundraisers, brings a creative and elegant touch to each event held at the historic Allen Academy.
Each tea seats up to 70 guests and offers not just delicious fare, but meaningful connections. Guests are encouraged to bring their own teacup, often sparking conversation and shared stories.
On Sunday, Oct. 19, the society will host a Germanthemed tea. Past events have featured games, music and a signature 16-foot, double-sided dessert buffet with an astonishing 45 different desserts.
“It’s a little history, it’s a whole lot of fun, it’s a tremendous amount of food,” says Kortz. “Our teas are fun and intelligent. This is the real deal.”
Each tea also celebrates the legacy of Governor George Wolf, Pennsylvania’s seventh governor and a pioneer in public education. Guests enjoy fancycut tea sandwiches, freshly brewed tea and a warm, welcoming atmosphere for a decadent event that always sells out quickly. Admission is $30 per patron and proceeds help maintain the society’s three 18thcentury buildings, making them a delicious way to preserve history—one cup at a time.
So, whether you’re celebrating a special occasion or craving a pause in your day, afternoon tea offers a timeless escape from the everyday rush. Oftentimes guests are encouraged to dress up, which adds a whimsical, vintage flair to the experience. So go ahead: book a table, pour a cup and discover why this centuries-old tradition has become such a popular pastime in the Lehigh Valley.
3 Ways to Eat Watermelon
Grilled Watermelon with Smoked Salt and Jalapeno Rings
Ingredients
Olive oil to coat the grill
Watermelon triangles about 1-inch thick
Jalapeno peppers
Smoked salt fine grain
Directions
Heat the grill to medium-high (350 degrees).
Using a grill brush, brush the grill clean removing any residue from prior grilling.
Fold a paper towel into quarters. Pour a bit of olive oil on the paper towel to fully dampen one side. Place the oil side on the grill and using a grill tool, push the oil-soaked paper towel along the grill to coat.
Place the jalapeno peppers on the grill and close the lid. Allow to cook 3 minutes on each side until blistered. Remove and allow to cool and slice into thin rings. If needed, coat the grill again with the oil-soaked paper towel.
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Fresh Mint Tea
Ingredients
1 to 2 ounces fresh mint leaves
3 to 4 cups boiling water
Honey or other sweetener, to taste (optional)
Fresh lemon or lime wedges (optional)
Directions
Bring the water to boil in a saucepan, then turn off the heat. Bundle and roll up the mint leaves with your fingers and give them a brief twist to release their oils, then stir them into the water until submerged. Let the tea steep for 5 minutes, or until it reaches your desired strength. Remove the mint leaves from the water.
Add sweetener and/or citrus (optional). If you would like to sweeten the tea, stir in your desired amount of honey until dissolved. If you would like to add some citrus, add in a squeeze of fresh lemon or lime.
Serve hot or iced. Pour the tea into a mug and serve hot, or pour over a glass full of ice to serve iced. Garnish with extra mint and lemon/ lime wedges if desired.
Food Banks
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p.m. and second and third Saturday 9-11:30 a.m. at 1601 Canal St., Northampton. For more information, call 610-262-8030.
ProJeCt of Easton Food Pantry
Open to the public Mondays from 10 a.m. to 12:15 p.m. and Thursdays from 10 a.m. to 12:15 p.m. and 1-3:15 p.m. at 330 Ferry St., Easton. Must bring photo I.D. and proof of Northampton County residency. For
more information, call 610-258-4361, ext. 234, or visit projecteaston.org.
Salvation Army Bethlehem
Corps Food Pantry
Providing hot meals and groceries at 521 Pembroke Road, Bethlehem Monday-Wednesday by appointment only between 9 a.m. and 4 p.m. Call 610-867-4681 for more information.
Second Harvest Food Bank
Located at 6969 Silver Crest Road, Nazareth. Call 484-287-4015 or visit https://shfblv.org/ for more information.
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The Home News
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Place the watermelon triangles on the grill and sprinkle a very small amount of smoked salt. NOTE: Only salt one side of the watermelon. Allow the watermelon to grill for 1 ½ to 2 minutes to form grill marks (may or may not be black charred); then turn and allow to grill 1 ½ to 2 minutes on the opposite site.
Remove from grill and serve with sliced jalapenos.
Salted Watermelon Margarita Popsicles
Ingredients
2 cups fresh watermelon juice
1 cup sugar
1/2 cup fresh lime juice
1/3 cup silver tequila
2 tablespoons Grand Marnier
10 lime slices
Pink Himalayan sea salt
Popsicle molds
Directions
To make the fresh watermelon juice, puree 3 to 4 cups of watermelon chunks in a blender or food processor. Pour through a fine mesh sieve and press with a spoon to release all the juice.
Combine the sugar and 1 cup of watermelon juice in a saucepan over medium heat. Bring to a simmer,
whisking so the sugar dissolves. Simmer for 1 to 2 minutes, then turn off the heat. Stir in the remaining watermelon juice, lime juice, tequila and Grand Marnier. Fill each popsicle mold with a lime slice. Pour the watermelon mixture over top. Freeze according to your popsicle maker’s directions for at least 4 to 6 hours. Serve with a sprinkle of sea salt.
Watermelon Salsa
Ingredients
4 cups diced seedless watermelon
1 cup diced red onion (about half a medium red onion)
2/3 cup chopped fresh cilantro leaves
1/2 cup chopped fresh mint leaves
1 to 2 jalapeno(s), seeded and finely diced (add more/less to taste)
Zest and juice of 1 lime
Directions
Toss all ingredients together until combined. Serve immediately, or cover and refrigerate for up to 2 days.
6 Egg Substitutes You May Already Have in Your Pantry
By HOME NEWS STAFF
Eggs can be an essential ingredient in the kitchen, especially if you’re baking, but what if you already started your recipe and realized you don’t have enough eggs to finish, or any at all for that matter?
If you’re in a pinch and don’t have enough/ any eggs on hand, you could make some swaps with items you may already have in your pantry, depending which purpose eggs serve in your recipe.
For instance, if you need eggs for binding or for moisture, you could use applesauce or oil. If you need the eggs to act as a leavening agent, you could use a combination of vinegar and baking powder.
Whichever way you are substituting eggs, be aware that the finished product will not taste identical as to when you use real eggs.
Aquafaba
Aquafaba is the liquid you find in canned chickpeas and can serve as a binder, or whip it up to make a vegan meringue. Use 3 tablespoons for every 1 egg.
Vinegar and Baking Soda
This combo can act as a leavening agent in a pinch. Use 1 tablespoon of distilled white vinegar or apple cider vinegar, plus 1 teaspoon of baking soda for every 1 egg.
Vegetable Oil, Baking Powder and Water
This easy combo is great for recipes such as muffins and scones. Use 1 ½ tablespoons vegetable oil, 1 teaspoon of baking powder and 1 ½ tablespoons of water for every 1 egg.
Applesauce
Applesauce is an ideal egg substitute if there are other leavening agents at work. It works best for binding and adding moisture. Use ¼ cup unsweetened, plain applesauce for every 1 egg.
Mashed Banana
If you only need an egg to add moisture, you could
substitute mashed banana, however it will impart its own flavor and sweetness to your recipe. Use ¼ cup mashed banana for every 1 egg.
Yogurt
Yogurt will help with binding and adding moisture, however it’s best to use when there is an additional leavening agent at work. Use ¼ cup yogurt for every 1 egg.
Herbs
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Store tender herbs by cutting the ends of the stems and removing any leaves that are wilted or discolored. Place them in a jar or glass with an inch of water. Either seal the jar or glass with a lid or cover the top with a plastic bag or plastic wrap. Store in the fridge. Examples of tender herbs are parsley, cilantro, dill, mint and tarragon. The average lifespan of your tender herbs should be around two to three weeks.
When refrigerating herbs, they should be kept in the crisper drawer if you have one. Storing them on the top shelf could lead to ice crystals forming. To store basil, follow the instructions to store tender herbs, but skip covering in plastic. Store your basil bouquet at room temperature out of direct sunlight. The average lifespan of your basil should be around two weeks.
