A Bike Share Grows In Philly

Wednesday, April 29, 2015

20150426_133209

Don’t worry, this one will get around to local food.  On Sunday we took our first ride on Indego, Philadelphia’s brand new bike sharing program.  We signed up online, picked up our bikes at the station a block from our house, and headed out.  Since it was our first ride, and neither of us are by any means veteran city riders, we went straight to the Delaware River Trail that leads past the new Washington Avenue Green and continues south.  We rode down to check out the construction of Pier 68, a new park featuring fishing and a sloping lawn for picnicking, due to open later this summer. 

The bikes were smartly designed, solidly built, easy to check out and return and absurdly fun to ride. 

And the local food?  I don’t know if it was because I had just read Marie Viljoen describe them on her blog 66 Square Feet or our new vantage point from the bikes, but I spotted several patches of japanese knotweed growing along the trail.  According to Viljoen, local forager David Siller and others, the invasive knotweed has a sour, lemony taste similar to rhubarb.  We might just have to return and fill those handy baskets.

Posted by Donna on 04/29 at 04:52 PM


First Spring Planting

Sunday, April 26, 2015

It felt like it would never come, but a few weeks ago we were finally able to plant the first of our spring crops.  For the last few years, before we put a single seed or seedling in the ground, we prepare each plot by digging a trench, loosening the soil with a claw, sprinkling in compost, and filling up the trench with the soil from the next. 

IMG_7587

The whole process doesn’t take long, given our tiny plots, and leaves the soil so beautifully aerated that we have to be careful not to step too heavily on them.

 

IMG_7590

After the particularly hard winters, in our garden planted atop an old elementary school parking lot, we always dig up lots of debris.  This was the biggest yet.

 

IMG_7591

Our strawberry patch came with the plot five years ago, so it was time for new plants.  We gave these plenty of room for runners, and planted lemongrass in between.

 

IMG_7594

Fava beans, by far the most satisfying spring plant for its early germination, are popping up all over the garden.

 

IMG_7592

Our wintered over spinach was ready for picking, and our garlic is growing nicely.

We finished the planting with carrots, lettuce, beets and tatsoi.  By next week it should be safe to plant the tomatoes, just in time for the opening of Headhouse Farmers’ Market on Sunday.

Posted by Donna on 04/26 at 06:42 PM


Philly Farm and Food Fest 2015

Monday, April 13, 2015

IMG_7549

The fourth annual Philly Farm and Food Fest was held yesterday at the Philadelphia Convention Center.  With well over one hundred exhibitors, seventeen scheduled classes and forums and a local libations lounge, the Fest is almost too big to see everything in a few hours.  We’ve been coming since the first year it was open to the public, and we’ve yet to leave without learning about some new local food we didn’t know about.  Some highlights and new discoveries:

 

IMG_7578

Mother Earth Organic Mushrooms of Landenberg PA, in addition to a variety of fresh mushrooms, also offers dried mushrooms and free compost you can shovel and load yourself.

IMG_7550

Kensington has its very own flower farm - Jig-Bee offers a Flower CSA, with beautiful bouquets delivered to various pickup locations.

 

IMG_7557

Quarry Hill Farm in Harleysville, PA has just opened Mainland Inn, using organically grown and sustainably sourced ingredients from their farm and local purveyors from around the region.

I have to say that I’ve been gleefully amazed at the huge popularity and growth of the Fest, but I guess I should have expected it.  You can come for the dozens of delicious samples.  You can come to do your grocery or garden shopping.  You can come to learn a new skill.  You can come to drink.  Who wouldn’t be happy?  Seriously, come next year.

 

 

 

Posted by Donna on 04/13 at 03:28 PM


Announcements as We Wait for Things to Grow

Sunday, April 05, 2015

As we go about prepping our garden plot, starting seeds, and taking a much-needed vacation, I wanted to post just a couple of announcements in case you missed them.

One, the Philly Farm and Food Fest will be next Sunday, April 12th. from 11-4 at the Convention Center.  Tickets are $20, $10 extra for admission to the Local Libations Lounge, and $45 for VIP tickets for entrance to the Preview Hour at 10 AM and other goodies.  It’s a perfect taste of what’s to come.

Two, even though it is officially Spring, we are still weeks and months from the opening of most farmers’ markets around the city.  In the meantime, Farm to City’s Winter Harvest Buying Club is still our primary source of food from November to May.  With a long and varied list of products and numerous convenient pick-up locations, it is the easiest way to keep stocked in the cold months.  There are still two weeks left in the 2014-15 season, so open your account and get ordering.

 

In the meantime, keep thinking green and warm.  Happy Easter.

Posted by Kevin on 04/05 at 09:12 AM


Teach a Man to Bake

Monday, March 23, 2015

I’ve already written about my wonderful experience with Pete Merzbacher of Philly Muffin and the Fair Food Farmstand’s Food School.  I won’t repeat (much) of what I said there other than this one point: baking, real baking, with local flour is all about the feel of the dough - measurements be damned. 

This was a point that Samuel Fromartz first clued me into in his book, but Pete was able to communicate that with actual dough in front of him, dough that I could touch.  The tactile advantage of Pete’s lesson, in turn, gave me the confidence to pursue this on my own.  It has allowed me to improve my baking overall and even apply this to wildly divergent recipes. 

IMG_7267

Such was the case with this soda bread.  Although forewarned in the recipe (found here), I ended up using far more flour than was originally called for.  In the past, I would have baked the wet, gloppy mess I had rather than push on with the additional flour until I achieved a better texture.  This could easily have been a flat, dense brick.  Thanks to Pete, it was anything but. 

 

IMG_7269

Posted by Kevin on 03/23 at 05:50 PM


    It’s Not Snowing at the Flower Show

    Thursday, March 05, 2015

    For those of you who, like me, depend on the PHS Flower Show to remind them that someday soon spring will come, today might be the perfect day to visit.  The show was wonderfully uncrowded, and we walked around with cups of PHS Horticulture Cider, brewed locally by Wyndridge Farm, and popcorn.  Did I mention there were no crowds?  A couple other local highlights:

    The W.B. Saul High School of Agricultural Sciences, who run the Henry Got Crops CSA with Weaver’s Way, had an Alice in Wonderland theme to this year’s display that featured a funky fountain.

    20150305_141941

    And our very own elevated park has a name - Rail Park.  Construction on the first phase begins this year.

     

    20150305_142104(1)

    Posted by Donna on 03/05 at 04:26 PM


    Loafing in School

    Sunday, March 01, 2015

    Two hours; two beers; two pounds of freshly milled flour; one sourdough starter; more cheese, pizza and focaccia than I could eat; and a lot of knowledge.  It only cost me $35, but I think I ate, drank, and learned a lot more than the price I paid.

    On Wednesday, I attended the Fair Food Farmstand’s “Food School” class dedicated to sourdough bread baking with Philly Muffin’s Pete Merzbacher. Although I have been baking sourdough bread for some time, I still came away from this having learned some very important things that have already improved my break baking:
    - The tight, even “crumb” of a typical sandwich loaf or the airy, irregular crumb of a ciabatta are functions of gluten development.  The more developed the gluten is, the more uniform the crumb. 
    - My greatest weakness in bread baking, loaves that spread out rather than spring up, is most likely a result of the dough being too wet.
    - Because a home oven loses so much heat when the door is opened, preheat your oven higher than the temperature at which you are going to bake.  Then, reset the temperature once you have actually put the bread in the oven.

    Pete is not a believer in using spray bottles or pans of water to “steam” dough in home ovens.  Pete is a believer in baking in a cast iron pot (a la Jim Lahey’s no-knead method).  The pot serves two important functions. One, related to the previous point, it will maintain a consistent heat for your bread.  Two, by trapping steam released from the dough as it bakes, it will function in very much the same way as a professional baking oven that injects steam.  In fact, Pete said that while he can easily tell a loaf baked in a home oven using a pan of water as compared to a professional oven, he would be hard-pressed to do so when comparing a loaf baked in a cast iron pot as compared to a professional oven.

     

    Throughout the class, the good people of the Fair Food Farmstand plied us with PBC beer and tons of local cheese with pizzas and focaccia at the end.  Pete was personable and patient with a class of students with extremely varied levels of experience.  Most importantly, he tolerated my incessant questioning about my own issues and about using local grains.  The sourdough starter came from his own bakery, as did the whole-grain flour he had milled himself that day. 

    If you have any interest bread baking, I can’t recommend a class with Pete highly enough.  The same goes for anything hosted by the Fair Food Farmstand.  I feel very lucky to have had such good and generous people share their knowledge - and, of course, food.

    Posted by Kevin on 03/01 at 05:51 PM


    Cod and Potato Ravioli

    Sunday, February 22, 2015

    IMG_7249

    Bear with us on this one.  We were looking for a filling for ravioli that wasn’t ricotta, but still had a creamy texture that could incorporate another ingredient.  The cod was leftover from a huge filet from Shore Catch, simply poached and pureed with the boiled potato and some parsley.  We made a slightly sweet tomato sauce from our canned tomatoes and added black olives and more parsley.  We had enough dough and filling to make two batches.

    IMG_7242

    We use an old metal ravioli tray of my grandmother’s, which along with the Kitchenaid pasta attacment makes short work of it. 

    IMG_7247

    We didn’t miss the meat.  Or the ricotta, for that matter. 

    IMG_7248

    Posted by Donna on 02/22 at 07:06 PM


      More from In Search of the Perfect Loaf

      Sunday, February 15, 2015

      Having already recommended Samuel Fromartz’s In Search of the Perfect Loaf, I will refer you to my earlier comments as to why.  However, I can already identify two benefits from reading Fromartz.  One, it has given me the confidence to experiment with recipes and tailor results.  Two, should those experiments fail - or, more accurately, fail to meet expectations - I now have a better sense of why.  Both applied in this instance.

      IMG_7260

      The first time I made this loaf, Jim Lahey’s.  There isn’t anything necessarily wrong with that; it’s just not my preference.  This time, I felt confident enough in my baking to use a different temperature and cooking time, based on Lynne Rossetto Kasper’s Modena Mountain Bread. This involved not only a lower temperature, but also retaining steam in the oven.  This variation was, unquestionably, a success.

       

      IMG_7262

      Unfortunately, as you can see here, the crumb is anything but light and airy.  It’s dense and chewy, which is fine, but that wasn’t what I was going for.  What went wrong?  Fromartz’s recipe calls for letting the dough rise in a pantry that’s roughly 55 degrees.  Given the absurdly low temperatures last night, I am guessing our pantry was significantly lower than 55.  However, that wasn’t the real mistake; the real mistake was not trusting my instincts when I pulled the dough out this morning.  I was following the recipe exactly, but I should have known it needed a longer rise. 

      Having written that, I now realize a third benefit of reading ...The Perfect Loaf: rather than discouraged by this disappointment, I will simply try again.

      Posted by Kevin on 02/15 at 05:20 PM


      Summer in a Freezer Bag

      Saturday, January 31, 2015

      IMG_7241

      Every summer my mother-in-law very generously visits one of the farmstands near their house and buys us about 10 pints of blueberries to freeze.  The first time we did this, we carefully froze them in a single layer on a sheet pan lined with parchment before storing in a freezer bag.  No more.  Blueberries are waxy skinned enough they don’t freeze together at all, and I can reach into the bag and scoop out however many cups I need whenever I want to make muffins, pancakes or smoothies.  The bag easily lasts us until the next blueberry season, although we might finish this year’s up much sooner after making Smitten Kitchen’s Blueberry Crumb Cake.  We did adapt it a bit - using Daisy Flour’s Whole Wheat Pastry flour and maple sugar from Fair Food Farmstand - to justify our eating it for breakfast.  The picture above is what’s left of our freezer stash for future cakes.  I could say Smitten Kitchen’s lovely photos left no reason to take one of the cake itself, but frankly we ate it too quickly.  So will you.

      Posted by Donna on 01/31 at 05:16 PM


        Perfect Winter Scallop Dish

        Tuesday, January 27, 2015

        IMG_7234

        We very nearly overload on scallops in the summer.  Easily grilled, seared or as used for ceviche, they work beautifully with light summer cooking.  I tended not to think of them as much in the winter before Shore Catch started offering locally caught seafood both at Headhouse Farmers’ Market and through Winter Harvest.  This recipe might change that.  As the name suggests, it is both Ina Garten’s and traditionally French, so it’s by no means light or summery.  But it’s perfect for a winter’s night waiting for the snow to arrive, as we did last night.  Not much snow, but with a creamy dish of mushrooms and scallops with a breadcrumb crust, we didn’t mind at all.  We ate it with a butter lettuce salad from Winter Harvest and Galen Glen’s Gruner Veltliner - the entire meal as local as we’d have made in midsummer. 

        Posted by Donna on 01/27 at 04:52 PM


          Mini Cornmeal Muffins with Jam Filling

          Saturday, January 17, 2015

          IMG_7210

          I blame my library card.  Ever since the Free Library started offering free downloads from Zinio, I’ve had access to an unhealthy number of magazines full of pretty pictures of things I’d like to have - well, mostly to eat.  Somewhere, probably in Saveur, I first saw ebelskivers - little round Danish pancakes made in a special pan, the use of which has been adapted about a thousand ways all over the internet. So here’s one more. 

          While I’m eager to try making proper ebelskivers, we weren’t really up for their light, sweet, almost pastry like consistency this soon after the holidays and one too many Christmas cookie breakfasts.  So I made up a batter using Castle Valley Mill’s cornmeal, with Rineer Family Farm’s Mixed Berry Jam as a filling.  The result was more like a tiny, jam filled cornmeal muffin.  The cornmeal seems perfect for savory versions using crumbled sausage or cheese, and hopefully it goes without saying that they made the perfect breakfast to eat while reading magazines.  Just try not to drop the jam on the IPad. 

          Mini Cornmeal Muffins with Jam Filling

          1 1/4 cup cornmeal
          2 tablespoons sugar (we used maple sugar)
          1 teaspoon baking powder
          1/4 teaspoon salt
          2 eggs
          1 cup milk
          1 tablespoon melted butter
          5 teaspoons jam

          Mix the dry ingredients together and set aside.  Whisk the wet ingredients together, then add the dry to the wet and stir until smooth.  Heat ebelskiver pan on medium for about 5 minutes to be sure it is consistently hot, then add a tiny dollop of butter in each well and brush around.  Drop one tablespoon batter into each well, add 1/2 teaspoon of jam, then another tablespoon batter for each well.  Cook until you see the batter pulling away from the pan, then flip using chopsticks.  (I found I didn’t even need to grab the chopsticks - I made sure the batter was coming away cleanly by skimming the edge of each well with the tip of a steak knife, then used the knife to flip the batter.)  Cook for another 2 minutes or so, and serve warm.

          IMG_7215

          Posted by Donna on 01/17 at 08:07 AM


            Book Recommendation: Samuel Fromartz’s In Search of the Perfect Loaf

            Saturday, January 10, 2015

            If there is one aspect of cooking where I feel my results are not proportional to my efforts, it would be bread baking.  It isn’t for lack of trying: I’ve worked my way through the Bread Baker’s Apprentice, Whole Grain Breads, the Metropolitan Bakery Cookbook, and My Bread to name just the bread-centric cookbooks I’ve tried.  Too often, my loaves would be flavorless, overly dense, underfermented, and even undercooked. 

            Granted, I have been handicapping myself by both insisting on locally grown and milled wheat and on incorporating as much whole wheat flour into the bread as possible. Still, this is how I eat, and I want the bread I eat (and bake) to be reflective of that. 

            Therefore, when I opened Samuel Fromartz’s In Search of the Perfect Loaf, I was skeptical.  I didn’t see how this book could succeed where so many others have failed.  However, Fromartz did succeed with me - and brilliantly.  I suspect the reason for this is that Fromartz approached everything from the vantage point of a home baker, translating the lessons he learned in professional bakeries to the home kitchen.  Cookbooks typically follow the opposite trajectory.  He discusses at length the variations in flour, temperature, and humidity that affect dough, ultimately concluding that the best baking is done by feel.  Far more than a cookbook, Fromartz provides an appealing narrative of his evolving technique and growing knowledge, and I found myself reading the book in its entirety before even attempting a recipe. 

            My first success was a wild yeast starter made with whole wheat flour, honey, and water.  Somehow, Fromartz’s method succeeded where so many others had failed.  I used the resulting starter to make a version of Lahey’s no-knead bread, which had an excellent sourdough flavor.

            So, on these brutally cold winter days when you are drawn to the warmth of the fire for reading or the warmth of an oven for baking, I’d recommend a copy of In Search of the Perfect Loaf to accompany you. 

            P.S.  Samuel Fromartz also maintains the very cool Chews Wise Blog 

            Posted by Kevin on 01/10 at 06:19 PM


              High Street on Market’s Pannettone

              Tuesday, January 06, 2015

              IMG_7195

              Here’s one final slice of holiday excess for Epiphany, Three Kings’ Day, Twelfth Night, or what you will: High Street on Market’s panettone, made with local flour.  It was quite a bit for two people, but we managed.

              Posted by Donna on 01/06 at 09:55 AM


                Unionville Vineyards

                Saturday, January 03, 2015

                I’d first read about Unionville in reading about the Judgement of Princeton and, of course, through Carlo De Vito’s East Coast Wineries blog.  This reading prepared me for the quality of wine.  What it did not prepare me for was the gorgeous countryside adjacent to the Sourland Mountain Preserve.  This is some of the most idyllic wine country we have seen in either Pennsylvania or New Jersey. 

                Unionville is actually four separate farms making wine under one moniker and winemaker, Cameron Stark.  As a result, the wines vary greatly in style, from dry whites to ports.  Each tasting constitutes eight wines, so we were able to sample a large portion of that variety.  The tasting room is a gorgeous, bi-level, repurposed barn, and our server was knowledgeable and amiable.  It is so nice, and more rare than it should be, to have a conversation about the wines we were tasting.  We came away understanding the particularities of Unionville wines as well as a better understanding of winemaking in general.

                20141229_132424

                Everything we tasted was of excellent quality, and if I didn’t leave with more bottles, it was only because there are so many excellent local wines and so few square feet in my house.  Therefore, I am always looking to take away the bottle or bottles that were most unique to that winery.  To my tasting, the Unionville’s chardonnays were the distinguishing wines: they had the most subtle hints of oak I have yet tasted, and the most prominent citrus flavors.  However, I wouldn’t want to reduce my description to only those terms; there is far more to them.  The Pheasant Hill Chardonnay, which came home with us, is so complex and varied that it deserves a long, slow sipping (and savoring) over a multi-course meal.

                20141229_132441

                Posted by Kevin on 01/03 at 02:42 PM


                Page 1 of 89 pages  1 2 3 >  Last »

                Support a local farmer, crave the freshest produce, worry about what's in or on your food - whatever your reason for eating locally grown and produced food in the Philadelphia area, Farm to Philly is probably writing about it. We're focused on where to find it, how to grow it, and what to do with it!


                Follow us on Twitter: @farmtwophilly


                Interested in becoming a contributor, or have an idea for an entry? Questions or comments? Email us!


                Join the Mailing List
                Every now and then, Farm to Philly hosts special events, challenges, and contests. Sign up to find out about it first!
                Name:
                Email:
                Subscribe Unsubscribe


                Please note: all content, graphics, and photographs are copyrighted.