Greensgrow Farm, one of the first urban farms in America, is located just 3 miles from Philadelphia’s city center. We filmed our very first episode of Growing a Greener World here in 2009. At the time, they were already considered one of the most forward-thinking urban farms in America. And they’re still at it. The heart and soul of Greensgrow is comprised of a dedicated group of loyal employees, led by co-founder and Chief Idea Officer, Mary Seton Corboy.
This site was originally a galvanized steel plant, cleaned up by the EPA, and left as a neighborhood dump when Greensgrow purchased the property 15 years ago. Today, it epitomizes the model of a successful, progressive urban farm. Yet more than that, Greensgrow has always strived to find new ways to provide access to fresh local food. It’s one of the main reasons Greensgrow was created. Today, Mary has found new ways to mobilize those efforts while serving the underserved in their community and beyond.
Their farm trucks reach some of the most underserved parts of the neighboring communities, including nearby Camden, NJ, just over the bridge. It’s a literal food desert with no grocery stores in the area to offer fresh fruits and vegetables. Ari Rosenberg, with the Center for Environmental Transformation*, gives us a glimpse of how the CFET and Greensgrow have partnered together to help bring local, fresh, produce to Camden.
Greensgrow’s Community Kitchen is space provided by a neighborhood church that has become an integral part of Greensgrow’s outreach. Here, aspiring chefs and small business owners have a place to take classes, try out new recipes and incubate their businesses.
Currently, a new solar pavilion is going up over the market stand that serves area farmers and vendors, as well as the CSA distribution site. Donated by a grant from Green Mountain Energy, once complete, it will provide 10% of all of Greensgrow’s energy needs well into the future.
Greensgrow is frequented by some of Philadelphia’s top chefs including Chef Rich Landau of Vedge restaurant. In this episode he prepares an easy to make yet delicious zucchini pesto dish.
Related Links:
The Center for Environmental Transformation
*The Center for Environmental Transformation (CFET) seeks to educate people about a more environmentally responsible way of living on our planet. Equally important, they seek to engage in sustainable modes of food production, storm water management, and waste recycling for the benefit of residents of Camden, NJ. CFET operates in the Waterfront South neighborhood; a community that has suffered years of environmental neglect and continues to suffer from the effects of environmental injustice. CFET hires teenagers to help manage one acre of garden, greenhouse and orchard space as part of a comprehensive job training program that focuses on developing community leaders. The center is hoping to create a model for the region in the development of food security through expanding local access to fresh, wholesome foods, native plants and locally produced value-added products alongside education about nutrition, cooking, and health.
About GGWTV
Growing A Greener World is a national gardening series on Public Television that features organic gardening, green living and farm to table cooking. Each episode focuses on compelling and inspirational people making a difference through gardening. This gardening series covers everything from edible gardening and sustainable agriculture to seasonal cooking and preserving the harvest.
...
Books and other product links are affiliate links.
How can I get episode 419
Margaret, you can always watch it online on our site, or you can order it. Hi . We’d be happy to help you with this. The cost of each DVD is $12.50 including shipping. Let us know if you’d like to pay by check, Paypal or credit card. Feel free to call us at 206.337.0375 to safely provide the details on our secure voicemail line. Or, shoot us that information in an email reply. Either way, we need the following information:
1.) episode that you are ordering
2.) your name as it appears on the card, the card number
3.) car expiration date
4.) security code
If you would like to use Paypal, our payment acct. is email@joegardener.com. If you prefer to send a check, our address is:
Growing a Greener World
5665 Atlanta Hwy, Ste 103-342
Alpharetta, GA 30004
As soon as we get payment, we’ll send it right out. Thanks and please let us know if you have any questions.
Saw my first episode today, although Ionly caught it half way through. I was hoping to find the link for the zucchini recipe as well as the pesto. I have already printed off the pesto recipe. Can you please advise where I may get the zucchini recipe?
Hi Debbie. Here’s the link to the recipes tab. Also if you type zucchini in the search bar, you should also find what you are looking for. Good luck: https://www.growingagreenerworld.com/easy-recipes/
Here’s a link for the pesto recipe.
http://www.foodandwine.com/recipes/tomato-and-almond-pesto
Awesome! Thanks Natalie for posting this.
Like to get newsletter.
Hi Carol. Here’s the link to sign up: https://www.growingagreenerworld.com/subscribe/
Great episode! I’m also eager to try the zucchini recipe. What temperature do you use to bake the dish in the oven? Thanks so much!
Please post the temperature and time for finishing the dish in the oven
Did you try hype zucchini recipe? How did yours turn out?
It’s delicious and incredibly simple to make. It’s hearty, meaty yet ideal for a vegetarian dish but would satisfy the meat lover in the family also. I loved it!
i really enjoy your show and would like to get your news letter. thanks a bunch of radishes….
Please use this form to complete the subscription process if you are interested in getting our newsletter: https://www.growingagreenerworld.com/subscribe/
Great episode, but I was reeeally hoping you all would post the recipe for that fabulous looking pesto that went on the zucchini. Any chance the chef will share? Keep up your good work! Thanks.
Hi Kim. We don’t have the recipe but it really is as simple as you saw on the show. The ingredients aren’t exact but if you get it in the ballpark, it’s delicious! So, all we have on this is what you saw on the episode. Very quick, easy and amazing. In fact, I just bought some zucchini yesterday to make this tonight as well. One more view of the segment will give me all I need to know. Good luck and let us know how you like it. Once I make it, I’ll report back on this page with some particulars on how I made it. That might help.
I think you’re right, Joe. Was it ever mouth-watering to watch! I’ll also watch again and try a batch. Thanks!
I live in Sacramento California and I am interested in doing something like what you did here how do I get started