However, the lack of product on the shelves (no store brand unsalted butter or unbleached all-purpose flour except in higher-priced two-pound bags), and the fact that customers were sparse on a Friday afternoon with only three cashier stations open makes me wonder whether the store is going to succeed in its present form. Its relatively small size means that I'll be able to stop in for a few items, but since I saw no loaded-up carts, it appears that many customers are using the store as I would. Perhaps a little tweaking of the Fresh Market recipe will bring in those demanding Philadelphia-area customers.

Summer Squash and Corn Soup With Garden Tomatoes

Makes 12 servings

3 pounds small summer squash, grated

2 large white onions, grated

Salt to taste

1 quart water

3 pounds ripe tomatoes, diced, juices strained and reserved

10 cups corn kernels (including scrapings), from about 10 ears, preferably white corn

2 cups heavy cream

2 cups whole milk

1 cup thinly sliced fresh basil leaves

Freshly ground black pepper

1. Combine the squash, onions, salt, and water in a large pot. Bring to the boil and simmer for 30 minutes. Add the tomatoes, corn, and any scrapings, and bring to the boil. Simmer 10 minutes longer.

2. At the last minute, stir in the cream and basil, add pepper to taste, and heat just long enough to bring back to the boil. Serve immediately or chill and store refrigerated up to 4 days, heating gently as needed.

Per serving: 349 calories, 9 grams protein, 46 grams carbohydrates, 16 grams sugar, 18 grams fat, 61 milligrams cholesterol, 54 milligrams sodium, 7 grams dietary fiber.