Greensgrow Farms Spring Events
Greensgrow Farms, located just five minutes from Center City in the Kensington Area, is a nationally recognized leader in urban farming. This spring, the nursery will boast new vegetable starts and herbs, hardy flowers, seed starting supplies, and trees. Greensgrow also is planning a variety of exciting events. The farm will be hosting local food and garden experts including Bryan Mayer and Michael Pasquarello (13th St. Kitchens), Amanda Feifer (phickle.com), Marisa McClellan (foodinjars.com), Robyn Jasko (Home Sweet Home Grown), Judy Wicks, Chef Carolynn Angle (Standard Tap), and Aliza Green! See below for a more detailed list of events from Bryn Ashburn, Graphics & Media Coordinator of the Greensgrow Philadelphia Project:
“Greensgrow CSA Sign up is now open: greensgrow.org/csa
Call for Vendors: Spring Craft Bazaar at Greensgrow: http://www.greensgrow.org/event/spring-craft-fair/
We are looking for vendors who make hand-made, high quality original art or crafts. We are not accepting food vendors for this event.
This is an outdoor event on the streets surrounding Greensgrow; Almond, Firth, and Gaul. You will need your own table, chairs and/or tent. You will receive a 10 foot space on the sidewalk.
The table fee is $25 for vendors living in the 19125 area code and $35 outside 19125.
We will confirm your spot by April 19. If you are accepted we will send you payment directions at that time. You will be responsible for paying the table fee by April 29. We cannot guarantee your spot until we have received payment. This will be a curated event, application does not guarantee participation.
Application Deadline: April 12th
Event: May 4, 9am–4pm, set up time 8am
Whole Animal Butchering with Bryan Mayer and Michael Pasquarello of 13th St. Kitchens • March 30 • 12–2pm • $35.00
Registration Required. Michael Pasquarello of 13th St. Kitchens (Bufad, Prohibition Taproom, Cafe Lift) and Bryan Mayer (former Head-Butcher at Fleisher’s Grass-Fed and Organic Meats in NY) will be teaching a survey of whole-animal and carnal cut butchering at the Greensgrow Community Kitchen. They will be explaining the differences between “american” vs “european” styles as well as “box” cutting vs “seam” cutting. Starting with a half pig they will demo different cuts and sausage making. The discussion will cover the usage of parts, cooking techniques, curing and how to cure meats at home as well as farming practices.
This is a great opportunity to learn and meet the folks behind the upcoming Fishtown project B-Side Social.
The workshop is $35 and will fill up very fast!
Email: kitchen@greensgrow.org
Venue: Greensgrow Community Kitchen at St. Michael’s Lutheran Church
SOLD OUT: Whole Animal Butchering with Bryan Mayer and Michael Pasquarello of 13th St. Kitchens
Fermentation Basics Workshop • April 13th • 12–2pm • $35.00
Registration required. Amanda Feifer, fermenting enthusiast behind phickle.com comes to the Greensgrow Community Kitchen to teach the basic principles of fermentation. Learn about the advantages and disadvantages of fermentation versus other preserving methods, discuss health benefits, taste finished ferments and have fun while learning about the benefits of bacteria. Everyone will be able to do some hands-on discovery of how to make probiotic foods from scratch. Everyone will get some kraut or pickle and recipe to take home!”