La Colombe Hosts Home Grown Supper Club

LaColombeDinner

La Colombe Fishtown will host its first Home Grown Supper Club on Wednesday June 17th. The event (for which tickets are on sale now for $60), includes four courses of veggies, cheeses and meats, one cocktail or beer, and presentations from local farmers and producers.

Greensgrow Farms, Valley Milkhouse Artisan Cheese Makers, Griggstown Farm and La Colombe Fishtown Kitchen & Pastry will provide ingredients and insight about the food’s path from farm to table.

Refreshments start at 6:30 pm and the meal, served family style, will begin at 7pm.

La Colombe-Fishtown [FooBooz]

Headlines: Greensgrow Farms Expanding With West Philly Garden Center

The Bamboo Lot | Google Street View

The Bamboo Lot | Google Street View

Kensington-based Greensgrow Farms has visions of opening a new West Philly garden center at 5123-29 Baltimore Avenue. West Philly Local says that the group will present their plans to the community on June 4 at People’s Baptist Church at 5039 Baltimore Avenue. It starts at 6 p.m.

Here’s more from WPL:

The new garden center is planned for the overgrown vacant lot (aka “the bamboo lot”) at 5123-29 Baltimore Ave. Some likely features of the new location will be a small farm, nursery, an outdoor classroom space and possibly a farmers’ market. However, Greensgrow is willing to work with the community to figure out what the new space should include.

Greensgrow has set up a temporary location at 4912 Baltimore Avenue.

 

Major Expansion at the Science Center:

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Meat Week: Ari Miller Of 1732 Meats On Bacon And His Expanding Business

1732-meats

In case you haven’t noticed lately, bacon is kind of a big deal. There’s all kinds of bacon wrapped foods, weird bacon novelties, and to top it off, a website completely dedicated to bacon.

Well, we here at Foobooz are also a little obsessed with bacon (well, with all meats, really), so in honor of Meat Week, we decided to ask local bacon-maker and meat enthusiast Ari Miller of 1732 Meats a few questions about his business.

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Greensgrow Farms Is Throwing A Shrimp Boil

GGShrimpBoilIn case you don’t already know what you’re doing next Saturday, here’s something to add to your calendar: Greensgrow Farms is throwing a shrimp boil. It’s a benefit event for the Greensgrow Community Kitchen (which is a social entrepreneurship project which does everything from acting as a classroom and a licensed kitchen for food truck owners and small food entrepreneurs, to serving as the place where Greensgrow assembles all its prepared food and an educational venture helping people “navigate the labyrinth of city certifications and licenses”), so right from the start you can feel good about attending. But more important, it’s also gonna be a sweet party–a straight up low country shrimp boil with lots of food, popsicles from Little Pop Shop, beer from Philadelphia Brewing Company, and a Zydeco dance party on the side.

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To Do: Kombucha Brewing Workshop at Greensgrow Farms

Shutterstock

Shutterstock

If you’ve ever found yourself thinking, “Man, with all the money I’ve spent on kombucha, I could’ve bought a house! Oh, how I wish I knew how to make this bubbly beverage myself,”  while piling bottles upon bottles of kombucha into your shopping cart, then this workshop is tailor-made for you: On May 3rd, Greensgrow Farms is hosting a kombucha fermentation workshop with Philly’s very own fermentation enthusiast, Amanda Feifer of Phickle.

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Greensgrow Farms to Open West Philly Location

Shutterstock

Shutterstock

Calling all West Philly local-food lovers: Grab your recyclable grocery bags because Greensgrow Farms is coming to your ‘hood. The well-known Kensington-based urban farm will be bringing their wonderful produce and community workshops to the folks of West Philly come April. Hooray! (Unfortunately, they won’t be bringing Milkshake the pig; you win some, you lose some.)

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This Weekend: Greensgrow Farms Fall Festival

SONY DSC

Grab your reusable shopping bags, people, because tomorrow is the Sixth Annual Subaru Fall Festival at Greensgrow Farms! Since we wouldn’t be telling you about it unless there was high potential for deliciousness, you’ll trust that it is shaping up to be some tasty neighborhood fun.

This free event is jammed with activities, including live music all day, a chili competition to be judged by festival attendees (and we all know how judgmental Philadelphians can be), and a “Sausage Party” rally to elect Milkshake, Greensgrow’s pig, the Pig Mayor of Kensington (no, really). If you’d prefer your pig on a plate, kielbasa, pie and mac and cheese have also been promised alongside snacks by Farm Truck, Vittles, and Mama’s Meatballs, with sodas from Philadelphia Brewing Company and ReAnimator Coffee to wash it all down.

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Best of Philly 2008: The Best Philadelphian is Mary Seton Corboy

Mary Seton Corboy, Greensgrow

Photo courtesy Greensgrow Farm.

MARY SETON CORBOY IS just a farmer. A farmer in a faded Greensgrow Farm t-shirt and two right-handed gardening gloves. A farmer with a constant tan, and dirt permanently embedded under her fingernails. A farmer with business cards and a BlackBerry in the pocket of her fraying cargo shorts, even as she tends to the first of the season’s tomatoes.

If you’ve stopped to think about farmers recently  —  and be honest, you probably haven’t  —  you didn’t picture Mary, lean and tough at 50, her 12-hour workdays as likely to be filled with board meetings as beekeeping, her BlackBerry ringing with calls from Tony “Rolls,” who delivers Italian loaves for the farm’s twice-weekly market, and Mayor Nutter, who has studied Mary’s farming model. Because if you’ve stopped to think about farms recently  —  and maybe you have, hungry for August’s harvest of tomatoes and corn, blackberries and ­peaches  —  you didn’t picture Greensgrow, the single city block in once-industrial Kensington, just four miles from City Hall, where for 10 years Mary has been cultivating lettuce, tomatoes, and a new attitude toward food.

We need one. This is the era of the killer tomato (salmonella), killer spinach (e. coli) and killer food prices. The Greensgrow Philadelphia Project isn’t the only organization in the city addressing food safety and other topics that once seemed, at best, dryly academic. But this farm and its sarcastic farmer are a solution we can touch, an immediate, completely edible model of a sustainable food system.

  “It’s not like we’re happy that we’re in the situation we’re in, but … ” If you’re waiting for Mary to say “I told you so,” it’s not coming. The woman has work to do. “But it has all converged at a time when we can help solve the problems,” Mary says.

IT’S A SURPRISE, every time, to discover Greensgrow, just off of I-95, between the Applebees and Thriftways of Aramingo Avenue and the still-operating factories of York Street. The block is far from bucolic, with makeshift greenhouses and cinder-block-and-plywood structures, fenced in with eight-foot chain-link rimmed with barbed wire. But in a neighborhood of tightly packed rowhomes, an acre of open space is an unexpected luxury.

When political-scientist-turned-chef-turned-gardener Mary and her then-­business partner, Tom Sereduk, first saw the space more than a decade ago, it was a trash-strewn Superfund site, the former home of a galvanized steel plant. Still, the rent on the property, owned by the New Kensington Community Corporation, was just $150 a month. So this is where Mary and Tom would grow lettuce, gourmet greens to grace the plates of the city’s top restaurants, and pursue their goal of introducing more green businesses to Philadelphia. It was a crazy idea — Mary’s known for them, proud of them, and very often right about them — and it worked. The words “sustainable” and “green collar” might have been abstract, but the phrase “fresh vegetables” wasn’t. Thirteen varieties of tender lettuce grew hydroponically — oh, you thought a farm should have fertile soil? Ha! — on the sunny lot, flourishing in a system of rain gutters flushed with nutrient-rich water; the city’s restaurants, in the early stages of the “buy fresh, buy local” craze, purchased everything the farm could produce, 300 pounds a week.