growersdiary

[growersdiary]

Philly Community Farms and Gardens

South Philadelphia 

Growing Homes Community Garden 742 Emily St, Philadelphia, PA 19148 

Capitolo Community Garden  998 Federal St, Philadelphia, PA 19147 

South Philadelphia Older Adult Center Garden  1430 E Passyunk Ave, Philadelphia, PA 19147 

Manton Street Park Community Garden  405 Manton St, Philadelphia, PA 19147 

Southwark Queen Village Garden  311-333 Christian St, Philadelphia, PA 19147 

Grays Ferry Community Garden  1500-18 Grays Ferry Ave, Philadelphia, PA 19143 

Bodine Community Garden  939-941 S. 3rd St, Philadelphia, PA 19147 

Bouvier Street Garden  1346-50 Bouvier St, Philadelphia, PA 19146 

Growing Home Gardens-Mercy Street  530-38 Mercy St, Philadelphia, PA 19148 

Growing Homes Gardens-Emily Street  728-42 Emily St, Philadelphia, PA 19148 

Moore Street Community Garden  1736-1738 S. 5th St, Philadelphia, PA 19148 

North Philadelphia 

FNC Community Learning Farm at 8th and Poplar  834 Poplar St, Philadelphia, PA 19123 

The Spring Gardens  1832 North St, Philadelphia, PA 19130 

Brewerytown Garden  1341 N 27th St, Philadelphia, PA 19121 

Emerald Street Community Farm  1937 E. Dauphin St, Philadelphia, PA 19125  

Glenwood Green Acres Farm  1801 W. Glenwood Ave, Philadelphia, PA 19132 

North Marshall Street Garden  1934-36 N. Marshall St, Philadelphia, PA 19122 

West Philadelphia 

Garden Court Community Garden  4710 Spruce St, Philadelphia, PA 19143 

Cobbs Creek Park Community Garden  6410 Market St, Philadelphia, PA 19082 

Aspen Farms  4837-59 Aspen St, Philadelphia, PA 19139 

Sankofa Community Farm at Bartram’s Garden 3000 S 56th St, Philadelphia, PA 19143 

Central Philadelphia 

Schuylkill River Park Community Garden  400 S Taney St, Philadelphia, PA 19103 

Waverly Street Community Garden  1131 Waverly St, Philadelphia, PA 19147 

Sartain Community Garden  225 S Sartain St, Philadelphia, PA 19107 

South Street Community Garden  839 South St, Philadelphia, PA 19147   

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Philadelphia Holiday Market Feature 2022

The ice-skating rink at City Hall has gone up, and with that, winter has officially started in Philadelphia. With the holiday buying frenzy fast approaching, I wanted to highlight a few of the many local markets happening throughout Philly’s chilly months in an effort to encourage everyone with the means to think about buying as locally as possible this season. Whether you’re in need of a thoughtful gift for a loved one, an ingredient for a special meal, or simply a dose of some holiday cheer, ditching the big, brand-name stores for even one of those occasions can make an impact by putting money into your local community and connecting with its members. Check out these four events offering everything (and more!) you could possibly need to satisfy your shopping fix this season. 

Bartram’s Garden’s Handmade Holidays 

Bartram’s Garden, 5400 Lindbergh Boulevard 

December 3rd, 2022 

12pm-5pm 

For an afternoon of free, wintery fun in one of Philly’s most beautiful and spacious public parks, make sure to check out Bartram’s Garden’s Handmade Holidays event on Saturday, December 3rd, 2022. From 12-5, the park will be full of cheer, offering winter garden tours, crafting and wreath-making workshops, and an array of local makers vending holiday-themed goods. There will also be a campfire and refreshments for the enjoyment of all attendees! This event is especially great for families and kids, but community members of all ages are more than welcome. 

NKCDC Holiday Market 

Kreate Hub, Frankford Avenue & Somerset Street 

December 3rd, 2022 

11am-3pm 

The New Kensington Community Development Corporation is once again hosting its lively holiday market and block party on the afternoon of Saturday, December 3rd. This event features a number of local-to-Philly vendors, with a special focus on makers and artists from the Kensington neighborhood. In addition to the sale of holiday gifts, there will be plenty of food, drinks, and live music to keep visitors jolly all afternoon.  

West Craft Fest  

The Rotunda, 4014 Walnut St 

December 3-4th, 2022 

10am-4pm 

The West Craft Fest returns to West Philly this year at a new location, making it easier for any marketgoer to find the perfect present by offering more variety than ever before. For two full days, over 130 artists and makers will gather at UPenn’s Rotunda to sell an assortment of artisan gifts including handmade knits, art prints, natural bath and body products, and much, much more. Vendors vary from day to day, so make sure to check out the unique offerings for both Saturday and Sunday’s festivities. 

Holiday Farm Party and Greens Sale 

Awbury Arboretum, 6336 Ardleigh Street 

December 4th, 2022 

1pm-4pm 

On Sunday, December 4th, the farm at Awbury Arboretum is hosting a party, complete with farm animal visits, holiday music from the Philadelphia Blues Society, campfires, crafts, and refreshments. The farm will also have their famous holiday wreaths and greenery for sale alongside other vendors offering additional food, drinks, gifts, and other goods. Attendance is free; however, attendees who are able are encouraged to bring nonperishable canned and boxed foods for donation to the St. Luke’s Episcopal Church Food Pantry.  

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A Trip to Headhouse Farmers Market

Photograph taken by Albert Yee

On Sunday, November 6th, I set out to visit the Headhouse Farmers Market in Old City, Philadelphia, located at the intersection of 2nd Street and Lombard. Currently operated by The Food Trust, this is one of the oldest and longest-standing outdoor market spaces in the city. It boasts a myriad of 40+ fixed, rotating, and seasonal vendors from 10 am-2pm every Sunday of the year. Despite rain showers on the morning of my trip east, community members flocked to Headhouse Square bright and early to peruse the large assortment of fresh produce, meat, dairy, spirits, baked goods, and many other locally-made products offered at today’s market. This Sunday’s lineup of vendors included many local staples, such as apples and cider from Beechwood Orchards, Mom-Mom's Kitchen’s Polish pierogies, fresh coffee from Philly Fair Trade Roasters, a vast variety of fungi from Primordia Mushroom Farm, baked goodies from High Street Bakery, and tons more. I had no idea where to start!

It took me about three walk-throughs to even begin thinking about what I wanted to buy, but my first real stop was the stand for Blooming Glen Farm, a seasonal vendor at Headhouse. This Perkasie-based farm had a long line of tables piled high with eye-catching greens and root veggies galore. I opted for a large bunch of their gorgeous rainbow chard ($3.50) and a container of fresh russet potatoes ($6), both great ingredients to concoct a comforting, cold-weather soup of my dreams.

Blooming Glen Farms, along with many other vendors at Food Trust-operated markets, participate in efforts to expand food accessibility and accept payment via SNAP/EBT, FMNP senior vouchers, and Food Bucks. This stand is a must-visit before they leave markets for the winter, so definitely make sure to hit Headhouse soon to snatch up their luscious fall offerings.

After filling my purse with produce, I made my way over to weekly vendor Hayday Farms, who specialize in local honeys, several varieties of garlic, and other delicious condiments and accoutrements that add a special touch to any munch. While I don’t eat honey, I was greatly intrigued by the various craft jam offerings at the stand, like the cherry-plum flavor that came highly recommended. I ended up snagging a singular jar of their caramelized onion balsamic jam, but I made a promise to return on a coming Sunday for some of their famous smoked garlic.

Directly to the left of Hayday sat the wildly crowded stand for set-vendor Wild Flour Bakery, a local favorite of mine (and clearly many other marketgoers!). Their array of freshly baked artisan breads, desserts, and other goodies are most definitely popular for good reason. I was excited to see my top pick, vegan apple loaf slices, still available today, so I decided to grab a sweet and spicy slice that made for the perfect fall breakfast. I also scored a $3 demi baguette to accompany my new onion jam from Hayday, a combination I knew would make for a next- level snack.

I closed my market run with one last stop at Beechwood Organics for a pint of their farm- fresh apple cider, a drink I consider a must anywhere it’s offered during the fall months. Sipping my beverage, I watched Philly residents of all ages buzz in and out of the tables and tents arranged throughout the square. This bustling local market is for sure a must-go for Philadelphians, or anyone visiting the city over a weekend looking for good finds and good times.

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Great-Grandma's *Vegan* Apple Crisp

Growing up, there were many years of road-tripping up to Maryland to celebrate Thanksgiving with my mom’s side of the family. We always enjoyed a large variety of delicious foods, from the classics like turkey and stuffing, to dishes stemming from our Pennsylvania-Dutch roots like stewed tomatoes; however, my favorite part was always the dessert, which never failed to include a warm dish of my great-grandmother's incredible apple crisp. My great-grandmother Lois was a fantastic cook and baker for the 89 years she was alive, so I’m attempting to honor her memory (and kitchen-badassery) with my very own vegan recreation of her family-famous fall dessert, an apple crisp.

In this dish, soft, sweet, cinnamon-y apples are baked with a buttery streusel topping to create the ultimate indulgent and delicious dessert, perfect for a Thanksgiving table or after any cozy fall meal. This recipe is both fairly quick and incredibly easy to whip up, and you’ll probably be able to find most of the ingredients already in your kitchen!

For my apples, I chose to use fresh Gala apples I got from Pennsylvania’s Beechwood Orchards at the University Square farmer’s market last week, but feel free to use your favorite or whatever you have on hand!

Ingredients:

Apple Filling:

2 1⁄2 lbs apples (or about 8 small apples), peeled and cubed 1⁄2 cup brown sugar, packed 2 tbsp white sugar 2 tbsp flour 2 tbsp lemon juice 2 tsp cinnamon 1 tsp vanilla extract 1⁄2 tsp nutmeg pinch of salt Crisp Topping: 1 cup all-purpose flour (or 1⁄2 cup flour, 1⁄2 cup oats) 3⁄4 cup brown sugar, packed 1⁄2 cup melted vegan butter 1 tsp cinnamon 1⁄2 tsp baking powder pinch of salt

Instructions:

Preheat oven to 350 degrees and grease glass or ceramic baking dish of your choice. (I used a 9x9 ceramic dish, but I’d recommend using anything this size or larger.)

Peel and dice apples into small chunks. In a large bowl, use a spatula to combine apples with the brown and white sugar, flour, lemon juice, spices, and vanilla. Mix until apples are coated in the syrup, then add the apples to your prepared baking dish.

Now for the crisp topping. In a medium-size bowl, add flour (and oats, if using), cinnamon, baking powder, and salt, and mix until combined. Next, add the brown sugar and butter, and mix until a crumbly consistency is formed. You may have to use your hands to get everything mixed well.

Using your hands, crumble chunks of the crisp topping mixture on top of the apples, coating them as evenly as possible.

Bake on center rack for 40-50 minutes, until golden brown on top and sides are starting to bubble up. (Mine baked for around 50 minutes, but your baking time will slightly adjust depending on what kind of dish is used)

Serve warm with accompaniments of your choice! I love pairing a non-dairy vanilla ice cream or whipped cream with this dessert.

#recipes

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Ginger Sesame Miso Sauce

This delicious, sweet, spicy, and savory miso-based sauce is great used as a marinade for tofu, glaze for roasted veggies, or as a topping/mix-in for any dish you choose!

Ingredients:

1/3 cup white miso paste

1/3 cup toasted sesame oil

4 tbsp maple syrup

4 tbsp sriracha

2 tbsp rice vinegar

1/4 tsp ginger powder

black pepper (to taste)

toasted sesame seeds (to taste)

Instructions:

Mix ingredients together in a small bowl, and add pepper and sesame seeds to taste.

#recipes

[growersdiary]

Farm to Table for Next to Nothing #1

This past Saturday, I took a morning walk to the Rittenhouse Square Farmers Market in Center City, Philadelphia, with just $20 and one hope: to get my hands on some fresh and local produce. I knew there would be no trouble finding any ingredients I desired at this bustling bi-weekly market, which is a favorite of those local to the area and beyond. The market offers a wide variety of goods from local vendors, such as food and drink, produce, house plants, art, and more; however, today I was on a veggie-specific mission, so I wove through mesmerized marketgoers stopped at various booths until I found the stand for Robin Hill Organics.

Robin Hill is a small-scale, family-owned and operated farm a few miles outside the city, focused on carrying out sustainable practices and providing fresh produce for the community. Being that they were the most truly local produce vendor at the market this day, they were a clear top choice for me. When I arrived, I quickly took inventory of the day’s vast selection and decided to pick up four small eggplants ($5), five gorgeously bright carrots ($4), a huge bundle of scallions ($3), and 2 bok choy ($4) to take home. Knowing eggplant season is coming to a close, I had to scoop up the lasts of the goodness. Happy with my purchases and spending (a whole $4 under my limit!), I headed home to devise a tasty vegan recipe utilizing my new goodies.

I absolutely LOVE the combination of eggplant and miso, or miso with anything really, so I opted to use that affinity to inspire my dish. I oven-roasted halved eggplant and bok choy quarters with a spicy-sweet homemade sesame, miso, and ginger glaze that used simple ingredients I already had lying around the kitchen. I sliced my carrots thinly, along with some onion from a previous grocery trip, and made a quick sesame and rice vinegar pickle to cut through that savory roastiness of the other veggies. The gorgeous scallions became a garnish for my final product, rounding out the flavorful meal with a fresh, zingy crunch.

For the $16 I paid (plus one cup of rice, a bit of onion, and sauce ingredients I already had on hand), I was able to make about four servings of the plate pictured above, which comes out to a little over $4 per meal. Not only was this meal affordable and fairly easy to prepare, but it was also one of the most delicious things to come out of my kitchen all year long. For these reasons, I’d consider installment one of Farm to Table for Next to Nothing to be an utter success.

Check back soon to see what else can come from nothing but $20 and access to local produce!

#f2t4n2t

[growersdiary]

An Interview With Hannah Thompson

In creating this page, I really wanted a key component of my blog to be helping share the stories of leaders in Philly’s local urban agriculture scene. To kick things off, I was fortunately able to speak with Hannah Thompson of FNC Philly and TrueLove Seed Farm about her work and experience as an urban farmer in Philadelphia.  

UF: Hi Hannah! It’s good to connect with you again. I was wondering if you could tell a little bit about yourself and the roles you fill throughout the Philly urban agriculture and food justice spaces? 

HT: So, I’m a farmer, mainly at 8th and Poplar, where we produce food and seeds for the community. For us, our work as a producer is sort of secondary to our main goal which is education work. Ultimately, the garden is meant to act as a welcoming and accessible place for community gardeners and other community members, through various programming or otherwise, to cultivate their own foods, be able to access resources on how to grow their own gardens, or just simply enjoy the green space and the affordable produce it supplies. For the people of North Philly, it’s especially important. I also work for a seed farm, TrueLove Seeds, where we grow out a huge variety of culturally important seeds to both improve access to and reconnect people with their ancestral crops and promote sovereignty for lineal food ways. It’s really a lovely thing... we’re building an extensive living seed library, which is important for preserving certain cultural and historical varieties so we can keep them in our lives, and the lives of the people they came from. I’ve also been helping out my friend Amirah, who actually did a lot of TrueLove’s intellectual work in the past, at her farm Sistah Seeds where she’s currently growing a huge variety of crops from the African Diaspora.  

UF: Very cool, could you speak a bit more about the seed sharing happening around the city? I feel like that’s an important effort and it’s something not many people outside the world of farming know about. 

HT: It’s an interesting, sort of emerging, market. There are a lot of small seed producers who are mainly grounded in cultural work, similar to the work happening at Sistah Seeds; but in the way of community seed network stuff for Philly, a lot of people associated with TrueLove do seed swaps all over the city through a network called the Philadelphia Seed Exchange. That’s a great way for people to access a ton of seeds for free. 

UF: Obviously you’re super involved in this scene and have been for a while now. In your opinion, what are the urban farms and other groups/individuals across Philly doing best in terms of promoting increased access to food, other resources, or just in general? 

HT: Great question. I’d say empowering and supporting people is a big thing that community gardens do best. They not only support personal growing pursuits, but they also help people build connections with the land and view and treat the land as part of community. There are so many cases of people doing the literal work to maintain these spaces for themselves, their neighbors, their communities, and they’re all doing such great jobs. A lot of farms and other groups throughout the city offer programming through things like educational classes, events, and markets, and it can all be really enriching for those involved. At 8th and Poplar, we just did a Hawthorne tree medicine and healing workshop that was open to all community members, and that was super awesome. We got to give everyone a farm tour and they were really excited to see it all. Having workshops and things all over the city definitely helps people gain more access to and information about the farms and gardens around them. For me personally, this work is a great way to connect to people I wouldn’t have a chance to connect with otherwise. I’ve built relationships with elderly people, and people who don’t speak much English, and these are genuine relationships where we connect around the land and around food. These spaces bring people together across generations and other identity markers that often keep them separated from each other.  

UF: And you had a great answer! I’d agree that it’s majorly important for more people to learn about the work being done in their communities, the problem is that so many people just don’t know about it. It takes someone getting to be face-to-face with it, so these ongoing efforts throughout the city are really key in exposing more community members to these operations. That brings me to my next question, what is one effort or group you wish more people in the city knew about? 

HT: It’s hard to pick just one... but I would say Urban Creators for sure. In the last few years they’ve become a great resource for a wide range of community events; actually, some of their leaders recently held a conference in collaboration with the Black Urban Growers addressing the topic of community work and its potential. Also, One Art Community Center is a great place to look to for its programming. 

UF: I’ll definitely have to check them out, it sounds like they’re doing great work. The last question I have is pretty simple, but I have to ask, what are you growing and eating the most of this fall? I’ve been all about apples recently, but I’m curious. 

HT: Ooo... I think I’ll say mustard greens, I’m trying to eat more of those this fall. And eggplant! It’s almost the end of eggplant season and I’m just getting into it now. There’s so much of it, so eggplant for sure, and a few different types of squash. 

#stories