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Support A Local Farmer's Market This Winter |
The temperatures may have turned nippy, but many area farmer's markets are still operating. Sure, the number of vendors is typically reduced during the colder months, but local farmers employ various techniques to keep the produce coming. Among these: high and low tunnels (temporary greenhouses made of plastic sheeting), row covers (blankets for vegetables), overwintering (which leaves crops with well-established root systems in the field to kick out more vegetation); and cold storage (storing up vegetables harvested in the late fall). Among the produce items you might find for sale at a winter market are greens, such as cabbage, kale, and spinach; all kinds of winter squash; and an abundance of root vegetables, such as beets, carrots, turnips, and (the much underrated) rutabaga. And, of course, you can also expect to find several vendors offering meat, poultry, and dairy products, such as cheese; as well as honey, cider, juices, baked goods, and pantry items such as jams, vinegars, sauces, and the like. Here's a list of some area farmers markets still operating during these wintery months. Bryn MawrSaturday, 10 a.m.-2 p.m. Bryn Mawr Station Clark ParkSaturday, 10 a.m.-2 p.m. 43 rd St. and Chester Ave. Dickinson SquareSunday 10 a.m.-2 p.m. Moyamensing Ave. and Morris Street FairmountThursday, 2-5 p.m. 22 nd & Fairmount Ave. Farm to City, another area operator of farm markets, has the following city and suburban locations running this winter. The Food Trust, which runs many local markets, reports the following Philadelphia farmers markets are keeping winter hours. HeadhouseSunday, 10 a.m.-2 p.m. 2 nd and Lombard Lancaster Farm Fresh Co-opThere's still time to join a winter CSA through Lancaster Farm Fresh Cooperative. MediaThe first and third Sundays of the month, 10 a.m.-1 p.m. Edgemont St., between Front and State Northern LibertiesSaturday, 10 a.m.-1 p.m. 2 nd St. and Germantown Ave. RittenhouseSaturday and Tuesday, 10 a.m.-2 p.m. 18 th and Walnut
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Slow Food Philadelphia is proud to host our first ever book club in March. We'll be discussing Endangered Eating: America's Vanishing Foods by Sarah Lohman. Copies can be bought through Slow Food USA's partnership with Bookshop - or consider renting from your local library. Stay tuned for more information!
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The Slow Food USA Food and Farm Policy Community Will Form a Local Chapter at Slow Food Philly |
Did you know about the advocacy pillar of the Slow Food USA? Learn more about the SLOW FOOD USA Food and Farm volunteer Policy Team, federal food and farm policy structures through our Policy 101 guide, and the policy issues of like-minded organizations. Slow Food Philly in 2024, would like to activate a small group to volunteer and work with the Food Policy Coalition of Slow Food USA. Did you know that the Commonwealth of PA has its own Farm Bill? Slow Food Philly wants to connect with our legislators to take action on the Federal Farm Bill marker bills that shape the Farm Bill and discuss the Commonwealth’s Farm Bill. Please email Karen@slowfoodphilly.org if you want to join the Slow Food Philly Policy Group. Make sure your membership is up to date. The long and short of it: - Invest 20-30 hours in 2024
- Attend 3-4 calls related to the Food Policy Chapter Coalition (large group and 1-on-1)
- Help in planning two virtual advocacy days (Slow Food USA will provide graphics, guidance, and support)
- Schedule one meeting (in-person preferred) with your board/volunteers and your key Ag Committee legislator to convey the Slow Food take on the Farm Bill
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We thank the Donors for contributing to the Third Annual Slow Food USA online auction. This was the first time that Slow Food Philly participated in the auction. - All proceeds from the Slow Market Auction help Slow Food USA nurture educational opportunities in school gardens and virtual events, fortify support for the chapter, and build activism and advocacy for food policies that will bring us back to good, local food for all.
- Also, the support contributes to the success of our million-person Slow Food global movement by funding unique, culturally significant food advocacy and programs worldwide.
Roughwood Center for Heritage Seedways and William Woys WeaverA Pennsylvania-based 501c3 non-profit, curates The Roughwood Seed Collection, Pennsylvania’s oldest private seed collection, explores creative ways to express culinary heritage through growing plants to save the seeds, and selling the seeds, in turn, helps support educational presentations, workshops, food tastings, books, dinners, and more! FishadelphiaWe bring fresh, local seafood to Philadelphia’s diverse communities. High Street MarketA modern American restaurant showcases local grains, handmade pasta, and sourdough pizzas. Snail of Approval AwardeesFork Restaurant Seasonally-focused, contemporary American cuisine with an eclectic wine list. Elwood PhiladelphiaThey unite people around family-style entrees, celebrating heirloom recipes drawn from Chef Adam Diltz’s country roots and Pennsylvania’s culinary history. (BYOB) PumpkinServing honest American food to the table with our daily-changing menu that showcases the best from our region’s farmers and fishers. (BYOB) Peacock Room at the Philadelphia Brewing CoSkillfully creates recipes by using only the best ingredients available. By adapting old-world beer styles with modern brewing techniques, we have developed unique flavors that represent Philadelphia proudly. As a member of Slow Food Philly, make sure you thank them for supporting our chapter. Karen and Jennifer Co-Chairs Slow Food Philly
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After the champagne bottles have popped and the Mummers parade confetti has been cleaned off the Philadelphia streets, a month-long campaign kicks into gear for those looking to consume less alcohol. Dry January seems to be all the rage this year, and lots of people are jumping on the trend. If you’re interested in trying out Dry January in the future or just want to incorporate more non-alcoholic beverages into your rotation, consider adapting Slow Food principles into your recipes. Venture to your local farmer’s market this winter to get inspiration for drinks to make based on what’s in season. One of the easiest and most versatile recipes for a mocktail is combining pureed, strained fruit with seltzer water. Do this in the summer when strawberries are at their peak, and top with a few sprigs of mint to bring another layer of freshness. If you’re interested in trying some premade mixers, Tait Farm Foods makes over a dozen shrub varietals to choose from. Check out some recipes for non-alcoholic drinks featuring their shrubs. You don’t have to wait a whole twelve months to partake in Dry January 2025. Start incorporating fresh, seasonal, “Slow” mocktails into your routine at your own pace. Looking for an in-person event? Dry Vibes Philadelphia is hosting the ultimate alcohol-free extravaganza where you can have a blast without the hangover. Dry Vibes Philadelphia - a zero proof experienceSaturday, January 20 · 12 - 7pm EST Location 215, Spring Garden Street, Philadelphia, PA, USA
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Chili Season is Upon Us by Eils Lotozo |
Chili is essential comfort food, a great antidote to a frosty night, not to mention a football game day staple, as well as the focus of a multitude of cook-offs in communities across the country.
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The Lost History of Philadelphia Pepper Pot by Lauren McKinney |
Have you ever tried pepper pot? Lauren takes a look at the dish's unique history in Philadelphia.
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Philadelphia Pepper Pot Soup With Tripe
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IngredientsBeef tripe (what some culinary historians say makes Philadelphia Pepper Pot distinct)- 1 ½ pounds beef neck with bones
- 2 pounds beef tripe (processed as mentioned above)
- 6 sprigs fresh thyme
- ½ bunch cilantro, chopped
- 10 cloves of garlic, roughly chopped
- 1 bay leaf
- ½ cup olive oil
- 4 large Yukon gold potatoes, cut into 1-inch cubes
- 2 cups pumpkin, cubed
- 2 cups carrots
- 3 cups collards, kale, or spinach, cut into ½-inch strips
- 2 medium onions, chopped
- 2 sweet yellow peppers
- 2 quarts hot water or stock
- 1 tablespoon sea salt
- 3 hot green peppers or 2 scotch bonnet peppers
Instructions- In a Dutch oven, cast iron or other heavy 4-quart pot, heat olive oil, then add, onions, garlic, cilantro, paprika, bay leaf, and sea salt.
- Sauté onions until translucent. Add beef and cut tripe, stirring well. Add 2 quarts of hot water, then cover and cook over medium heat for 2 hours, or until beef and tripe are tender.
- Add peppers, cubed potatoes, carrots, pumpkin, bay leaf, and chopped collards or kale. (If using spinach add in the last 1/2 hour of cooking) let simmer for about 2 hours, adding more hot water as needed. Adjust seasonings to taste.
- The potatoes should be soft enough to mash a cupful to thicken the soup. Let the soup simmer for another hour and serve with rice, cornbread, or hot biscuits.
Recipe developed by Ashbell McElween, as seen in The Philadelphia Inquirer, Feb 12, 2020
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