Summer 2016 Issue

By Joy Manning | Last Updated June 15, 2016
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Edible Philly Summer 2016

This issue of Edible Philly marks the first farm issue of the magazine where you learn of CSA programs and also where all the great farmers' markets are located.

LETTER FROM THE EDITOR

AT THE TABLE: THE TOURISTS ARE COMING

Whenever Philadelphia expects a large influx of visitors, I feel a peculiar mix of excitement and dread. It’s the same fluttery mix of nerves and pride I get when I invite people to my house for dinner. I want to show off—and measure up.

This summer, the Democratic National Convention will surely draw more than the usual number of summer visitors to town. I realize there’s history being made here (again!) but the big question on my mind is not really about the upcoming election. I’m mostly wondering where all those conventioneers will end up eating and drinking, and how their meals will inform their impressions of my hometown.

To that end, we commissioned Center City resident and regular Edible Philly contributor Wendy Ramunno to write a “Road Trip” column aimed specifically at tourists who will be staying in the heart of Center City. This sub-neighborhood includes parts of Chinatown and Midtown Village, so the options are a diverse mixture of new businesses and old, with prices ranging from cheap to splurge. I think it’ll be useful travel for visitors to Philly, as well as reminding those of us who live here to get out of our own neighborhoods and into Center City.

Much of the rest of the magazine centers on a more profound theme. This summer we are proud to present our first farm issue. On page 14, you’ll find a story from Michele W. Berger that demystifies the financial side of community-supported agriculture programs and raises the question of whether these arrangements can truly help farmers make ends meet. Alex Jones tells the story of two farmers who are trying to mitigate global warming through the power of biodiversity, seed saving, and sorghum on page 28. And you’ll definitely want to save this issue at least through the fall, thanks to our guide to the area’s finest producer-only farmers’ markets on page 33.

That farmers’-market guide is just one contribution from our food writing fellow, Katherine Rapin, who wraps up her time with us with this issue. I hope you have enjoyed getting to know her through the exceptional writing and reporting you’ve seen from her in recent issues of the magazine, in our monthly newsletter (which she will continue writing), and at EdiblePhilly.com. I am so thankful to the Culinary Trust, a nonprofit organization that focuses on leadership and education in the food world, for funding six of these fellowships in 2016 and for selecting Edible Philly to receive one.

Joy Manning, Editor

Global City: The Mexican Traditions of Kennett Square

Taco Trio from El Ranchero
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First Person: Desperately Seeking Seconds

oranges
When I moved to Philadelphia and found myself longing to make the preserves of my childhood, I discovered that wild blackberry patches and feral apple trees were much harder to come by around these...

Summer Checklist

Blackberry Mint Ice Cream
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Road Trip: Center City

Dutch Eating Place
Luckily for tourists, the neighborhood where they are most likely to be staying offers so much more than ho-hum chain restaurants and shops. Our guide provides tips on where food-savvy locals go in...

CSA Dollars & Cents

multicolored beets
Community-supported agriculture started as a way for local food lovers to fund small farms. But is it working? We go to Red Earth Farm to find out.

Perennial Pursuits

experimental farm network
Headquartered on an unassuming patch of farmland in Salem County, the Experimental Farm Network is trying to save the world from climate change.

Today's Potluck

carrot hummus
The labor of hosting a dinner party can be more stressful than fun. Follow these 10 tips to throw a successful, modern potluck.

Edible History: Growing a Neighborhood

community gardens
Community gardens have long thrived in the Mill Creek neighborhood in West Philadelphia. This photo, taken in 1906, shows a vacant-lot garden on the corner of 48th and Aspen Streets

Cookshelf: Sherry Wildfeuer

sherry wildfeuer
The Camphill movement is a group whose mission revolves around working the land and living as a community.

Corn: Four Ways

corn: four ways
You’re having corn...again. Mix it up this time by using one of these recipes, so that you can still have corn night after night without it getting too dull!

Apricot Barbecue Sauce with Gochujang

apricot bbq sauce
In my family, barbecue sauce is a contentious condiment. My dad loves it so much that he once invested in his buddy’s sauce-making business. Then you have my mother, who could happily live the rest...

Roasted Carrot and Curry Hummus

roasted carrot and curry hummus
This roasted carrot and curry hummus is perfect for the warm summer months. Whether you're having it as a snack or an appetizer, it will stand out on the table.

Anna's Summer Vegetable Tian

vegetable tian
This summer vegetable tian dish is the perfect accompaniment to any summer table. Filled with eggplant, tomatoes and zucchini, this dish feels very fresh.

Farmer's Cabbage and Mushroom Pie

cabbage and mushroom pie
Think chicken pot pie, but instead, this recipe gives our favorite comfort food a more summery twist and is filled with cabbage and mushrooms.
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