Mariposa Food Co-op's Grand Opening Event!
Volunteer Opportunities at Growing Home – NSC's Refugee Urban Farm Project
Philadelphia Area Cooperative Alliance Seeking Volunteers
- Planning and promoting future events for the Interational Year of Cooperatives, like a celebratory event in October (co-op month!)
- Public policy research and advocacy
- Coordinating local co-op communicators and developing PACA's own communications
Easter Eggs are a food, right?
Hmmm... what to do with that tax refund?
Sarah's Garden: SeedLINGS!
Hello, little arugula! [caption id="" align="alignnone" width="500" caption="bright green babies"][/caption] It's been almost two weeks since I planted my seeds and everything is starting to sprout. The arugula is coming along the fastest which is pretty amazing considering it's outside. Last year I started all my seeds in our front window because it's nice and warm and gets lots of afternoon sun. And I did that this year, too, except...I ran out of room on the windowsill. Oops! But then I realized that it's been so warm that I could probably just put the hardiest of my seeds (arugula, spinach and lettuce) outside in the sun as a sort of experiment. Well, luckily these past two weeks have been very warm so they all made it! Of course the threat of frost isn't totally over yet and I did bring all three pots in one night last week when it dipped down into the 40s overnight. But that's it! Here's the spinach: [caption id="" align="alignnone" width="375" caption="hello, spinach"][/caption] Little green ones! The lettuce has also sprouted, too, but it is the smallest. Here's a blurry picture of the little lettuce: [caption id="" align="alignnone" width="375" caption="just starting!"][/caption] The tricky part about starting these outdoors is that I've got to be very careful of the temperature getting too low and either bring them inside or cover them. I don't cover plants very much, though, since I'm afraid of forgetting to take the cover off during the day and steaming my plants to death (it can get really hot under there with just a little bit of sun.) But the payoff is that they've got to be pretty cold-hardy by now, so unless it does actually freeze they should be fine. The more delicate plants are all in the front window. That's four kinds of tomatoes (Copia, Dr. Walter, Rutgers and Jersey Giant), Rosita eggplant, a sweet yellow pepper, basil, chives, and thyme. Here's the Copia tomato which, judging by my experience last year, will be the biggest of the four: [caption id="" align="alignnone" width="375" caption="Someone remembered to label her plants this time!"][/caption] I say that they're going to be the biggest because last year, from the very start, the beefsteaks were always the biggest and fastest-growing. I guess if they're going to grow 6' tall they need to start growing early... The Copia is actually a hybridization of a beefsteak, so they have lots in common. The Copia tends to be not quite as big (so I've read) and has yellow stripes. The Rutgers (developed at Rutgers University for Campbell's when they wanted a good canning tomato) is smaller than the Copia but is still fairly large. I decided to try Rutgers because of the local connection and also because I'm thinking of trying to can some vegetables this summer. And on that front, the Jersey Giant is also good for canning because it is long and narrow. And Dr. Walter? Well, could you resist a tomato called Dr. Walter? I certainly couldn't. Here are the little Dr. Walters growing: [caption id="" align="alignnone" width="375" caption="hi, doctors"][/caption] Honestly, at this stage all the little seedlings look so much alike that I fear I would bore you all with pictures of each pot. Instead, let's go back outside where... [caption id="" align="alignnone" width="375" caption="I don't know why this photo is at this angle"][/caption] the mint is coming back! Always a welcome sight, especially this early on when it looks all innocent. You're only a few plants now, mint, but I know in a few months you'll be threatening to take over the whole garden. Lastly we have this little cutie: [caption id="" align="alignnone" width="500" caption="strawbs"][/caption] This is my Bartram's Garden strawberry! The man from Bartram's assured me that this strawberry had been growing outside all year long at Bartram's Garden so it would definitely survive the winter in my little backyard. Of course, it came in a very little pot so I transplanted it into the built-in raised bed kind of under some ivy which I hoped might protect it. And now it's got all those new little leaves growing! Good job, strawberry. I'm sorry I doubted you. Let's be friends?
From Our Inbox: Gluten-Free Options in South Philly
Check out our Events page which has many... Events on it
- QOTA fundraiser at Paradiso, Wednesday, March 21 (TOMORROW!!!)
- Mushroom Log Workshop with Rich Meyers at Alison’s House, Sunday, April 1
- Join us at the Passyunk Gardens to celebrate our 2nd Anniversary with live music, raffles and an after-party at Devil’s Den, Saturday, April 28th
- LoMo Flea Market, Saturday, May 19
- General Membership Meeting at South Philadelphia Older Adult Center, Tuesday, May 22
Tell Your Representative And Senators to Support Co-ops!
- Provide loans and seed capital to groups who are attempting to form cooperatives;
- Award grants to nonprofit organizations, colleges, and universities so that they can provide technical assistance to operating cooperatives or groups that are attempting to form cooperatives;
- Provide guidance, information on best practices, and technical assistance to communities seeking to establish cooperatives;
- Provide funding for training of providers of technical assistance and supporting existing professional development training for organizations engaged in cooperative development;
- Establish cooperative development centers in areas that currently do not have them; and
- Authorize $25 million yearly for four years.
Ginger Peanut Tofu Stir Fry
Ginger Peanut Stir Fry
Ingredients- 1 block Firm tofu, cubed and drained
- 3 oz Pea shoots
- 1 cup Carrots, blanched and diced
- 1 cup Mushrooms, chopped
- 1/4 cup Red onion (or scallion)
- 2 cloves Garlic, chopped
- 2 tablespoons mild oil (safflower, etc)
- 1/2 cup (to taste) Ginger Peanut Dressing (recipe below)
- 4 smaller servings Udon noodles or rice, cooked
- Marinate the drained tofu in 3 tablespoons of dressing for 30 minutes.
- Heat oil to shimmering and drain tofu marinade (reserve for later).
- Quickly fry tofu until just starting to brown around the edges.
- Add veg in order of cooking time (onions, mushrooms & garlic, carrots, pea shoots.
- Stir fry until veg are cooked but still crunchy. Add remaining dressing (to taste) and noodles or rice.
- Serve hot, maybe with some red pepper flake if that's your thing.
- Prep time: 1 hour
- Cook time: 10 mins
- Total time: 1 hour 10 mins
- Yield: 4 servings
Ginger Peanut Salad Dressing
Ingredients- 1/3 cup white onion, diced
- 3 cloves garlic, minced
- 3 tablespoons tamari or soy
- 1 teaspoon creamy peanut butter
- 1.5 teaspoons ginger, minced
- 2 teaspoons honey
- 2 teaspoons lemon juice
- 1/3 cup rice vinegar
- 1/3 cup mild oil
- 1 tablespoon ketchup
- 2 teaspoons water, as needed