I’m a big fan of Philly Foodworks. You may have noticed, as I mention my CSA or its delicious contents in almost every post on here. So you can imagine my delight when a conversation with them went from “we’re out of doughnut peaches” to “would you like to work with us?”
I most definitely would. So it’s happening!
As a part of a partnership with Philly Foodworks, I will be writing recipes each week featuring ingredients from my CSA share. This falls right in line with the content I am already posting, and will guarantee you all get a new recipe each week featuring the best local and seasonal products. There are several reasons I’m so excited about this partnership. For one, Philly Foodworks provides many of my favorite local products, including everything from peaches and sweet corn to Food & Ferments sauerkraut and gluten-free bagels. But even more impressive is the organization’s mission to “unite producers and consumers in order to increase access to good food for all Philadelphia residents while supporting the business of producers that care about their craft and the communities they work.” And they’re killing it, by doing things differently than any other CSA before them.
Their cover story in this month’s Grid Magazine explains, “The consumer still pays in advance, so it remains economically beneficial to the farmer, but they can choose what they want, when they want it, making it less rigid. Philly Foodworks currently offers food from more than 30 producers within a 150-miles radius of the Philadelphia area. But it isn’t all about consumer choice. Ultimately their goal is to strengthen the bond between the rural grower and the urban buyer. Philly Foodworks is also trying to create a marketplace for the fledgling specialty food producer. “
Philly Foodworks is going beyond the scope of a conventional CSA to make a serious impact on the community of Philadelphia. I’m proud to be working with their team. Not to mention, happy to reap the benefits of being a member and cooking up tasty recipes to share with you!