Since 1907, the same family has farmed the land around The Apple Shed, growing peaches, apples, tomatoes, and other fruits and vegetables. In 1973, third-generation owners Gary and Barb Wells opened a fruit stand to sell these crops along with sandwiches, seasonal salads, and cider that is pressed onsite. The Apple Shed is popular with children as well as foodies, thanks to a playground, farm animals, and other family attractions.
Following in the footsteps of his father, who opened his first meat market called The House of Costanza back in 1946, Tony Costanza showcases the family’s gift for processing encased meats. For Tony, what started as a modest hobby—hunting, and smoking venison sausage in his garage—quickly expanded and evolved into a business venture. Once his friends had sampled his sausages and word spread, he opened Costanza's Sausage, inventing new recipes and reviving old family ones, including the italian sausage that had made his father's shop such a success. Today, the selection has grown to include a huge amount of encased meats, from blueberry-maple breakfast sausage to the Inferno brat.
At first glance, it seems unusual that Mooseberry Café sells both soap and gourmet fare under the same roof. However, organic ingredients provide the unifying link between the two, infusing roughly hewn soap squares and freshly baked desserts with aromas such as cinnamon and spearmint. In the café, cooks take care to satisfy all eaters, stirring up organic and vegan breakfast and lunch feasts alongside batches of cookies and treats sans dairy, gluten, animal products, or Doughboy flesh. Soap-makers share a similar dedication to their clientele, packing moisturizers and cleansers with vegetable-based glycerin and natural colors. For the full experience, owner Mary Bartolotta invites clients to enjoy a healthy meal with fare-trade coffees and freshly squeezed juices, then head over to the soap shop to lavish their skin in nutritious body products.