It may be a little early but my tomatoes were getting too big for their little pots so it was time to give them a little more space: [caption id="" align="alignnone" width="500" caption="copious Copias! believe it or not I haven't been sitting on that joke for months and months..."][/caption] This year I tried to make sure I got most of the main stem up to the first real leaves underground when I transplanted so that each plant has a chance to grow more roots (better for water retention which is a major problem in the summer.)  You just pinch off the two little baby leaves, which are the first to sprout but don't look like real tomato leaves and are usually much lower on the stem than the rest of the leaves: [caption id="" align="alignnone" width="500" caption="you can see that each stem has two little baby leaves much farther down the stem than the rest of the leaves"][/caption] If we wanna get real scientific here, those leaves are also called cotyledon leaves [end science.]  I pinch them off and then attempt to get the plant out of the dirt with minimum root damage: [caption id="" align="alignnone" width="375" caption="stem minus cotyledon leaves, plus roots"][/caption] Then (or before, if you're smart) you get your new pot and prepare it for planting.  Drainage is key:  trust me, tomatoes don't grow in standing water (and neither does much of anything unless you're growing water plants or moss.)  Most pots already have drainage holes in the bottom but if yours don't you'll need to make some.  Last year I made some just using some old scissors and lots of upper body strength but it's far easier to use an electric drill and less upper body strength.  Whichever way you choose, you're going to want holes that are big enough so that they won't get clogged with clumps of dirt and I always err on the side of more holes because you can always add water but getting rid of excess water is a bit harder. [caption id="" align="alignnone" width="374" caption="last summer I made drainage holes with scissors; most people own real person things like electric drills that make this task about 100x easier"][/caption] Regardless of how you make the holes, you then need to make sure that all the soil doesn't just fall out of the drainage holes.  You need to water to drain but you don't want all the nutrient-rich soil to drain also.  You can use various things to keep your soil inside the pot; I like a layer of stones or old broken pots: [caption id="" align="alignnone" width="500" caption="layer your drainage material - stones, broken pots, pieces of your patio that keep chipping off - in the bottom of the pots before you add the soil"][/caption] The only thing to watch with stones is that they don't get stuck inside a drainage hole - if you're worried about that, larger pieces of cement or broken pots work especially well. All that's left is to plant!  So cover your drainage material with soil and whatever else you like (I add compost) and soon you'll have a little corner garden like this: [caption id="" align="alignnone" width="500" caption="garden!"][/caption] As soon as you plant each pot, water it until you see water coming out the drainage holes in the bottom - this will ensure that there's enough water and also that your drainage holes are working.  Then I usually water everything one more time to make sure.  Things'll look a little droopy at first (see above) but in a few days your plants will get used to their new homes and perk up. If you're interested in potting or re-potting some things or have questions on any of this, please join me on Sunday, May 6th from 2-4pm at Passyunk Gardens for the Container Gardening Workshop!  There was some info on it in the latest SPFC newsletter and here's the link to the Facebook event page.  I'll be leading everyone through container gardening basics and offering some insights of my own (naturally.)  Bring your own container and plants/seeds but I'll also have a few containers and extra seeds as well.  It'll be a planting party, which is fast becoming my favorite sort of party.  Hope to see some readers there!

Passyunk Gardens, E. Passyunk Ave and Wharton Street, Philadelphia, PA 19147 Saturday, April 28, 2012 1pm to 4pm Join us at the Passyunk Gardens to celebrate our 2nd Anniversary with a pot-luck including live music, and raffles. A cake and cupcakes will be provided by the CherryBomb Bus, a brand-new food truck run by Chef Jennifer Zavala (Top Chef) & Pastry Chef Christina Clark.  Live music provided by Liam Gallagher and Dani Mari. This event is free and open to anyone. If you're not a member-owner yet, please consider bringing your completed application and check or credit card for your member equity payment. Volunteers will be on hand to receive applications and answer questions. Special thanks to Passyunk Gardens for inviting into their beautiful space and celebrating with us.  April 28 is also the official opening of the garden, so come on down to see what’s growing! If you haven't already done it, follow Passyunk Gardens on Facebook.

2nd Anniversary After Party at Devil's Den

11th and Ellsworth, Philadelphia, PA 19147 Saturday, April 28, 2012 4pm to 7pm We'll continue the 2-year anniversary celebration with drink and food specials at Devil's Den. 20% off food and $1 off drinks from for Co-op members with wristbands or member cards. Not a member-owner yet? Don't wait until the 28th to get in on the fun. After all, we'd like to be celebrating achieving our first goal of 250 Founding Members. Go to our website to use our super simple online application.

Posted below is the agenda for our Spring Membership Meeting on May 22 at the South Philadelphia Older Adult Center (NW corner of East Passyunk Ave. and Dickinson St). Please take a couple minutes to review this agenda and the Fall General Membership Meeting Minutes (which you can download by clicking this link). The fourth item on the agenda will be to approve these minutes so please review them and come prepared with questions or comments. May 22, 2012 Spring General Membership Meeting South Philadelphia Older Adult Center (SPOAC) 1430 E. Passyunk Ave, Philadelphia, 19147 6pm check‐in, program begins at 6:30

• Member check‐in, pick up ballots, mingle and potluck (6:00 – 6:30pm)
• Welcome and introductions 6:30
• Announce election/ proposed bylaw changes/voting procedure (6:35)
• Approve minutes from October membership meeting (6:40)
• Committee Updates (6:45 – 7:05)

Business Outreach Grants IT Leadership Legal Marketing and Communications Membership Programs and Events/Speakers Bureau

• FY12 Budget recap (7:05 – 7:10)
• Market study from Keystone Development Center (7:10 – 7:40)
• Timeline and project budget (7:40 – 8:15)
• Q &A (8:15 – 8:30)
• Present election results (8:30)
• Adjourn (8:35)

We invite you to join your fellow member-owners at this year's Spring Membership Meeting on May 22, 2012 at the South Philadelphia Older Adult Center, 1430 East Passyunk Avenue. The agenda for the meeting can be found here. Please note that we'll be starting things off at 6pm with check-in and a potluck meal so come ready to eat! Exercise your governing rights as a member-owner by voting on the Board of Directors and proposed changes to our by-laws (voting is also available in advance by absentee ballot for those who cannot attend). Click here to view the candidate statements for each of person on the ballot. Each statement is a brief testimony to the qualifications of the candidate and their vision for the Co-op. Voting is restricted to one ballot per membership household in good standing as of the close of voting at 8:00PM. Member-owners in good standing are current on commitment for equity contributions (see bylaws and member handbook for more on elections and equity payment plans). To vote by mail: Ballot will be accepted by mail if received by 5:00PM Monday, May 21, 2012. Mail to: Election Committee South Philly Food Co-op PO Box 31506 Philadelphia, PA 19147 To vote at Membership Meeting: Place ballots in the box provided at the Membership Meeting by 8:00 PM, May 22nd. Voting ends Tuesday, May 22, 2012 at 8:00 PM at the South Philadelphia Older Adult Center, 1430 East Passyunk Avenue.

Okay, so my garden didn't go to Longwood Gardens...but I did!  Somehow in all my years of living here I'd never been to Longwood.  Crazy!  But a nice weekend and a birthday present (thanks, sweetie!) meant that it was finally time to go.  I took tons of pictures but I thought I'd share the best ones with you all. Although I failed to get a picture of the exterior (nice one, Sarah) the huge conservatory was what I most wanted to see.  There's a fern room!  And a succulent room!  And like 500 other rooms and we went to all of them.  My boyfriend is very patient.  Here's part of the conservatory that I found particularly pretty: [caption id="" align="alignnone" width="500" caption="can ms. degiorgis hold a camera straight? no, no she can't"][/caption] The floor looks so shiny because it was designed to hold a few inches of water to reflect the plants.  If I was a better photographer I probably would have gotten more of the reflection in the picture.  But I like this shot because it's what I think of when I think of the word "conservatory."  Well, this and Clue. Moving on!  There was a cacti room, which was awesome, and also home to these little guys: [caption id="" align="alignnone" width="500" caption="furry ones"][/caption] Aren't they cute?  I feel like they need haircuts. Along with the cacti are the succulents.  There was a lot of aloe of all different colors, but I liked these: [caption id="" align="alignnone" width="500" caption="aloe!"][/caption] I like how many of them there are.  If I ever live in a place where I can grow succulents and cacti in my back yard, I'm totally growing those hairy things and lots of aloe. I took this picture because of the Crown of Thorns, which is the tall, thorny plant in the planter: [caption id="" align="alignnone" width="375" caption="more aloe in the front right hand corner"][/caption] Here's my Crown of Thorns this past summer: [caption id="" align="alignnone" width="374" caption="crown of thorns!"][/caption] Obviously mine is not as big and is also not variegated (the leaves are all green instead of green and white) but it did pretty well this winter inside and will hopefully be back outside soon. Next we have some Spanish moss: [caption id="" align="alignnone" width="375" caption="pretty"][/caption] I love Spanish moss and would definitely grow it if I lived in the south.  It just seems so Southern Gothic, a genre of fiction that just happens to include some of my favorite American writers (William Faulkner, Truman Capote, Flannery O'Connor, Tennessee Williams, Carson McCullers to name a few.)  Don't you guys all imagine Spanish moss dripping from every branch while reading "Suddenly Last Summer"?  Okay, that's probably just me. This is spurge: [caption id="" align="alignnone" width="375" caption="SPURGE"][/caption] And that's all I'm going to say about that. They also grow bananas! [caption id="" align="alignnone" width="500" caption="b-a-n-a-n-a-s"][/caption] You can see actual bananas in the lower right hand corner!  I actually hate bananas but love how banana trees look.  It's a hard life I live. On to the ferns!  This is one of my favorites: [caption id="" align="alignnone" width="375" caption="fern in a box"][/caption] This is a stag horn fern and I just love how they look.  Someday I will have one of my very own. And here's this little cutie: [caption id="" align="alignnone" width="375" caption="passiflora"][/caption] This is a passionflower and I would like to try my hand at growing these one summer.  Maybe next year... This is a ginkgo bonsai: [caption id="" align="alignnone" width="375" caption="cute one"][/caption] It's a couple of feet tall and I'm not sure if you can see it, but the sign on it says that training began in 1909.  Wow!  Ginkgos are some of the oldest trees in the world; some in their native Asia are over 1,000 years old.  In fact, there is one at Bartram's Garden which is one of the oldest in North America.  Here's a good source for more ginkgo history, if you're interested, which mentions the Bartram's Garden ginkgo and also the two old ginkgos in Woodland Cemetery which have since been cut down. Lastly, here are some adorable little venus fly traps.  Look at their little mouths! [caption id="" align="alignnone" width="500" caption="chomp chomp"][/caption] These guys are really small - about the size of a nickel.  So don't be scared!  They won't eat you. Hope you all enjoyed my little interlude...back to plants I have actually grown next week!

As you may have heard, the South Philly Food Co-op has been offering a discount program to members that entitles them to deals at 17 (and counting!) local businesses. It's called Shop South Philly and you can check out our Shop South Philly page for a complete list of participating businesses and the deals they are offering. We'd like to welcome our three newest participants in the program - Wash Cycle Laundry, Zipcar and Wake Up Yoga. Wash Cycle Laundry is offering South Philly Food Co-op member-owners a 50% discount on first service (must spend $15). Wake Up Yoga is offering returning students a $5 discount on a 5-class card and a $10 discount on a 10-class card. And of course, they offer new students a two-week unlimited class card for just $30. Zipcar is offering $75 in free driving with all new memberships. Limited to new Zipcar members. Thank you to all the businesses who are participating in this program. Do you own or manage a business in the South Philadelphia area? The South Philly Food Co-op wants to partner with locally-owned and like-minded businesses. Support the movement by joining Shop South Philly to offer a special discounts to co-op members. In turn, we encourage our supporters and members to patronize your business through cross promotion on our website, blog, e-news, and Facebook. You set your own discount and we do the rest. Contact [email protected] for more information.

This is a quick one. Barely a recipe, and more like what happened to my mustard greens. I have a confession to make... I cook all my greens the same way. I use greens in lots of dishes, anywhere they'll fit, but if I'm just making up a bunch of greens, it's garlic, a bit of vinegar, and if we're feeling luxurious, some bacon. But that's the routine, always. And it's mustard green time. Yay for new veg. I got some mustard greens (this one is Mizuna, from the unGoogleable Silver Mine Farm) and I had already made salad of another variety and thought it was time to get cooking. But as much as I love garlic and vinegar on greens, it was time for a change. You know what mustard greens go well with? It's so obvious. Mustard. These aren't as tough as collards or kale but they're not nearly as wimpy as spinach and they can take a little texture. Plus, they already have that lightly peppery thing going for them. Let's play that up. Four ingredients, happy side dish. I started with six ounces of mustard greens, (stems and all with the Mizuna). This recipe, like everything else, is infinitely scalable, so adjust to your own greens. Into a saute pan with a teaspoon of oil. I use olive, but use what you like. Heat to medium, stir and flip occasionally until the greens start to wilt. The photo doesn't quite depict how wilted these greens were. They were yielding to a spatula and heading towards soft. I added a tablespoon of very grainy mustard. I don't think this is the place for yellow mustard. Stir that around, leaving the heat on, for maybe a total of 15 minutes cooking time. Then squirt with the juice of half a lemon, stir again, and serve. It's like that.

This recipe is cross-posted at Saturday’s Mouse, where I’m working on making food out of food.

Mustard Glazed Mustard Greens Ingredients

• 6 oz Mustard Greens, chopped
• 1 teaspoon Olive oil
• 1 tablespoon Grainy Mustard
• 1 tablespoon Lemon Juice

Instructions Chop up your mustard greens and set them in the oil on medium heat to wilt, stirring and flipping occasionally for maybe 5 minutes. When they begin to soften, add the mustard and stir and flip. Continue to heat over medium until fully wilted, maybe another 10 minutes. Squeeze on the juice of half a lemon, about a tablespoon or so, and stir. Serve hot. Details

• Prep time: 2 mins
• Cook time: 15 mins
• Total time: 17 mins
• Yield: 2 servings

A few coffee shops will be hosting the Co-op over the next month - come visit us and support your local coffee shop! If you become a member-owner at one of these events, you will receive a coffee mug with our awesome logo. (One mug per new household, while supplies last.) Saturday, 4/21 at Black N Brew on Passyunk Avenue - 9am to noon Saturday, 5/12 at Red Hook Coffee & Tea in Queen Village - 9am to noon Saturday, 5/19 at Ultimo in Newbold - 9am to noon We need a few volunteers to help answer questions, pass out fliers, and take applications. If you would like to volunteer to at one of these events, please email [email protected].

Hi, friends.  Little tomatoes are coming along!  Look, they're even beginning to look like actual tomato plants: [caption id="" align="alignnone" width="500" caption="Lil' Copias"][/caption] But the best thing this past week has been my greens.  Check out my one surviving chard! [caption id="" align="alignnone" width="375" caption="beauty"][/caption] This one little (not so little anymore) chard survived the too-wet soil and winter and now is looking good!  I absolutely love those bright red stems.  I'll definitely be planting more of these and some more kale either in the late summer (for fall harvesting) or fall (for spring harvesting.)  And... [caption id="" align="alignnone" width="375" caption="baby baby spinach"][/caption] My first little spinaches!  And they taste good!  I feel like I could eat them now and call them "microgreens" (which I do when I'm thinning out the arugula and want to feel fancy, ie all the time) but I'm going to let them get a little bigger. I have a few new plants to introduce to you but they are still settling in so we'll see them next week.  Patience!

What a great event we had today! Twenty-six people - some member-owners and some not-yet member-owners - visited the home of Co-op Board President Alison Fritz (and yours truly) for an instructional session on how to make your own mushroom log. Instructor Rich Meyers led the group through a brief history of mushroom cultivation and the science behind how mushrooms work. Then he turned us loose with mallets, hammers, hole-filled logs and mushroom mycelia-infected wooden dowels. After a half hour or so of hammering away (wonder what my neighbors thought was happen), we stepped into the backyard where Rich guided us through sealing off the holes with melted candles and crayons. This is to prevent the mycelia from drying out while it spawns and eats the log from inside. I uploaded some selected photos of the event to our Facebook page. No need to be a Facebook member or fan of our page to see them. Just click on this link. (But, hey, while your there, consider "Liking" our page.) Thanks again to Rich Meyers and everyone who came by today. Oh... yeah... and one more member-owner signed up at today's event! That's one closer to our first goal!