All are welcome! You don't have to be a member to shop.

Meet a Committee Member: Cassie Plummer

On which committee do you serve?

Steering and Legal/Finance - I am the Inter-Committee Liason, fondly known as ICL.

What do you do for a living?

Pharmacist/Medical Writer

How did you get involved with the food co-op?

I saw a flier and attended one of the first organizing meetings. At that time, I was looking for a way to become more connected to my community.  I bake a lot and would like a source of more local, and less expensive dry goods. The desire and need for good healthy food is something we have in common and it's exciting to think about a diverse community coming together, sharing and learning from each other under this common theme.

Why do you want a food co-op in South Philly?

I think the community aspect of a food co-op is the one of the biggest draws. I come from a small town where everyone knows each other. I play ultimate frisbee, a very community driven sport. Food should be about community too, including shopping for food!

Why should people join a food co-op?

Being a member of a co-op gives you a voice in how the business is run, what foods/products are carried, and what services are offered. Every member will have an opportunity to run for the board of directors, and every member will have vote on key issues. As a community run business, your voice will be heard much more clearly.

And did I mention community? You'll have the opportunity to meet and know your neighbors better!

What is your favorite meal to cook and why?

Forget meals....let's move to dessert. I love dessert. My favorite thing to bake is chocolate cake with raspberry filling and chocolate frosting... 4 layers = a meal, one layer for each course!

The Food Lover's Cleanse: Not a Contradiction in Terms

A friend and I have been doing the Bon Appetit Food Lover's Cleanse for about a week now, and since we haven't yet broken into Paesano's in the middle of the night, I thought I'd mention it here.

She’s doing it in preparation for her February wedding, and I’m doing it to cast out the demons of Hanukkah brisket, Christmas cookies, hanging-out-with-an-old-girlfriend meatballs, and about half a pound of mortadella at 3AM on New Year’s Day.

I‘m usually iffy on diets and cleanses, but this is more of a set of guidelines to give your digestive system a rest after holiday indulgences. The recipes are sourced from popular  everyman-foodie blogs like 101 Cookbooks and Orangette. The term “weight loss” is never used.

My cleanse buddy and I are each cooking a few dishes from the program and sharing them with each other. Here’s a seasonal recipe that I really loved. For the sake of budget and convenience, I used extra virgin olive oil instead of the oils listed. I also shredded the celeriac in my food processor instead of breaking out the mandoline during a hangover.

PS: Even though the program suggests it, we are NOT giving up coffee. That would require a medical emergency. Have any of you tried a cleanse? Share your success/horror stories/out-of-body experiences below.

New Year's Eve Decadence

A few snaps from my New Year's Eve meal. Along with Maine lobsters and Beau Soleil oysters from New Brunswick (that would be Canada, not New Jersey) we also had all-natural filet picked up at the Reading Terminal Market's Giunta's Prime Shop.

What did you eat this New Year's and where did it come from?

A healthy meal to start out the new year!

The thing that I love about making chili is that it really is one of those "everything but the kitchen sink" recipes. Just start with a basic recipe and add what you have on hand!

1/1/11 version of vegetarian chili

Dice the onion, garlic, and jalapeno and saute it in a tablespoon or so of olive oil until golden. Add carrots, rutabaga, and zucchini and saute until soft. Add the remaining ingredients. Let simmer for about an hour, stirring occasionally. Yum!

  • 1/2 onion

  • 2 cloves of garlic

  • 1/2 jalapeno

  • bunch of carrots

  • 1 rutabaga

  • 2 zucchinis

  • 1/2 bag of corn kernels (frozen from summer's bounty)

  • 1 tablespoon of cumin

  • a bunch of chili powder (to taste)

  • 28 ounce can of diced tomatoes

  • 28 ounce can of kidney beans

  • 3 bay leaves

  • olive oil

Best wishes for a happy & healthy new year!!


Meet The Co-operative

As many of you may know, 2012 is the Year of the Co-operative. It is also the year we hope to open our doors. We are part of a larger movement worldwide to embrace the co-operative model. In that spirit, here is a video showing how successful and popular the model has been in Britain, which houses The Co-operative, a network of member-owned businesses that range from banks to travel agencies to grocery stores. (apologies for the ads at the bottom--they appear with the embedded video and were not added by us!) 


Recipe: Broiled Sardines

Sardines, a delicious and sustainable treat, perfect for the Feast of Seven Fishes. Here's an easy recipe from Mark Bittman.

Getting into the holiday spirit

The folks at the South Philly Food Co-op started the holiday season a little early this year with our first fundraiser at the South Philly Tap Room. We all had a wonderful time meeting members from the community and enjoyed the opportunity to talk about what we've been up to and next steps. Thanks to everyone that came out to support us! Now, on to the food . . . Today feels like a good day to share some favorite holiday food traditions. Large or small, every family has their own special way to celebrate the season. A particular favorite in my family is all about the snacks on Christmas Eve. Growing up, we would load our plates with cheese, crackers, shrimp cocktail, and whatever special goodies Mom came up with to delight us; we'd watch Jimmy Stewart and Donna Reed in Frank Capra's "It's A Wonderful Life" and enjoy the company of family. As time moves on, situations change and traditions evolve. We're pickier with our cheese selection now and have switched out the shrimp cocktail for oysters . . . still delicious (even more so I might say), but I look back very fondly on our simple beginnings. The holiday season is also about remembering loved one who are no longer with us. In my case it is Grandma and her baking. Simple but classic . . .

Christmas Butter Cookies

  • 1 cup (2 sticks) butter
  • 2 1/2 cups flour
  • 1 1/2 cups powdered sugar
  • 1 teaspoon baking soda
  • 1 egg
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
Preheat oven to 400 degrees. Cream butter thoroughly. Add sugar gradually. Continue beating until mixture is light and fluffy. Beat in egg and vanilla. Sift dry ingredients. Gradually add to creamed mixture and mix thoroughly. Shape and bake in desired shapes. Bake 6 -8 minutes. Chill dough. Have a wonderful and safe holiday season!! Your friends at the SPFC

Join Us For Happy Hour at the SPTR!

Where better to have our first fundraiser than the South Philadelphia Tap Room? Join your fellow co-op supporters on Tuesday, December 7th from 7-10pm, for half-priced drafts, food specials prepared from local ingredients, and our fabulous door prizes. South Philadelphia Tap Room 1509 Mifflin Street Tuesday, December 7th, 7-10pm The suggested donation for this event is $10. Looking forward to meeting you, and for you to meet each other! –The SPFC

SPFC in the SPR!

Thanks to Stephanie Weaver for the great write up in the South Philly Review!

Oh, the places we’ve been!

We know that it has been awhile since we’ve updated the website but we’ve just been so busy spreading the word about the South Philly Food Co-op (SPFC)!! Here’s a quick recap of what we’ve been up to and where we’re going: We had the yummiest of bake sales at the LoMo Fall Fair on 9/25. Set up on the corner of Broad and Snyder, we had a fun filled day selling delicious treats whipped up by the SPFC volunteers. The Food Trust’s first Night Market was held on October 7 at the fountain on Passyunk Ave. A number of food trucks from local restaurants lined the ave and, for the lucky folks who arrived early, there was an array of fabulous food to be had; SPFC was on hand chatting up folks who waited in the long, long lines for samples. A great time was had by all! Last weekend we were invited to a very special block party on the 1800 block of Christian. Fabulous food, a doggie costume parade, and a wonderful sense of community . . . who could ask for more?! We met some really great people that day. Thanks for having us there! So that’s where we’ve been, now for where we’re going! Come check out Blocktoberfest this Saturday, October 16! This day-long outdoor festival will feature representatives of select craft breweries from around the country showcasing their biggest and best fall beers, as well as delicious food from neighborhood vendors, and a great line-up of live music from local and nationally-touring acts. We hope to see you there! Thanks for all of your support! SPFC