59th Annual Philadelphia Folk Festival August 13-16, 2020


Food & Beverage

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  • 10 slices white bread
  • 1 cup whole mill
  • 3 large eggs
  • 1 teaspoon vanilla extract

Whisk together the milk, eggs and vanilla then soak each slice of bread for 10 seconds on each side and place directly onto a 15-foot griddle. Don’t have an industrial sized griddle at home? Not to worry! A cast iron pan with a pat of butter over a camp stove in your backyard will work just fine this year. Cook over medium heat for 2-3 minutes then flip and cook until each side is a dark golden brown akin to the mud usually running through a campsite. Best served slathered in butter and drowned in syrup with a frozen orange juice on the side. Eat up!

  • 8 Hot Dogs, Chopped
  • 1 Small Onion, Chopped
  • 8 Ounces Chili
  • 3 Tablespoons Barbecue Sauce
  • 12 Hot Dog Buns, gutted
  • 1 cup shredded Cheddar Jack Cheese (Optional)

This is a scrumptious old style kind of hot dog. These dogs still have the same old hot diggity dog flavor so everyone can know what to expect, but the additional ingredients make it a meal.

Take all the ingredients, except the gutted Hot Dog Buns, and mix it in a bowl. Lay out each Hot Dog bun on its own sheet of tin foil. Fill the Buns with the mixture and then wrap the tin foil so the whole thing is sealed. You can grill these over a flame for about 20 minutes. Or you can put them deep in coals and cook them for 15 minutes. Timing obviously depends on how much heat your packing, but we’re just looking to cook the Hot Dogs all the way through. If you like cheese, go ahead and throw some in the mix. It’ll get all melty and gooey and even more deeeeelightful.


Sweet Potatoes:

  • 1 large sweet potato
  • 1 tbsp cooking oil
  • 2 teaspoon liquid aminos, or soy sauce
  • 1 tbsp New Mexico chile powder
  • ½ tsp salt


  • 1 red bell pepper
  • 1 poblano pepper, or green bell pepper if you want something milder
  • 1 white onion
  • 3 tbsp cooking oil
  • 3 cloves of garlic
  • 1 tsp New Mexico chile powder
  • 1 tsp ground cumin
  • 1 tsp salt

To Serve

  • 1 lime, cut into wedges
  • 4-6 flour tortillas, or corn for GF



Grilled sweet potato “steaks”, roasted peppers and onions, and a New Mexican chile marinade, these vegan campfire fajitas are a new take on an old classic.

  • PREP & MARINATE THE SWEET POTATO “STEAKS”: Cut both ends off the sweet potato. Place the sweet potato vertically on your cutting board and slice downwards to create 4 or so ½ inch slabs. Prepare the marinade by mixing the oil, liquid aminos, chile powder, and salt together in a small container. Lay the sweet potato on a large plate and drizzle half the marinade over the top, using the back of a spoon if needed to evenly coat. Flip the sweet potato and repeat on the other side. Set aside and let marinate for at least 20 minutes.
  • PREP VEGGIES: Meanwhile, slice up all the vegetables. De-stem and deseed the peppers and cut into long strips. Chop the onion into ¼” wide slices. Chop the garlic.
  • COOK THE VEGGIES: Over your campfire, heat 2 tablespoons oil in a cast iron skillet. Once hot, add the peppers and onion. Sauté over high heat until they soften, then add the garlic and spices. Continue to cook until the vegetables are soft and the onion is just beginning to brown – about 15-20 minutes total.
  • COOK THE SWEET POTATOES: Right after you get the vegetables going in the skillet, place the sweet potatoes on the grill (you could also cook them in a second cast iron if you’re not cooking over a campfire). Cook on one side for 5 minutes, then flip and cook the other side for 5 minutes. Once they are tender throughout (but not mushy!), pull them off the fire and slice into ¼” slices.
  • TOAST THE TORTILLAS over the fire, about 15-20 seconds per side.
  • TO ASSEMBLE: place a scoop of the vegetables onto a tortilla. Add the sweet potatoes on top, and finish with a squeeze of lime. Repeat for the other fajitas. Dig in!
  • 18 Oreo cookies
  • Oil for deep-fat frying
  • 1 cup biscuit/baking mix
  • 1 large egg
  • 1/2 cup 2% milk
  • Confectioners’ sugar
  • 18 4” wooden skewers

On each of eighteen 4-in. wooden skewers, thread one cookie, inserting pointed end of skewer into filling. Freeze until firm, about 1 hour.

In a deep cast-iron skillet or deep fryer, heat oil to 375°. Place biscuit mix in a shallow bowl. In another bowl, combine egg and milk; whisk into biscuit mix just until moistened.

Holding skewer, dip cookie into biscuit mixture to coat both sides; shake off excess.

Fry cookies, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Dust with confectioners’ sugar before serving.

  • (1) 28-ounce can of crushed tomatoes
  • (1) 15-ounce can of diced tomatoes
  • (1) 15-ounce of black beans
  • (1) 15-ounce of kidney beans
  • (1) 15-ounce can of pinto beans
  • (1) 6-ounce can tomato paste
  • (2) cups vegetable stock or (1) beer from your cooler
  • (1) medium onion, diced
  • (4) cloves of garlic, minced
  • (2) tablespoons chili powder
  • (1) teaspoon paprika
  • (1) tablespoon cumin
  • (1) teaspoon salt
  • (1) teaspoon black pepper



First things first: run an extension cord from your house to your campsite and plug in your crock pot. Throw in all ingredients and cook on low for about 6-8 hours or however long it usually takes you to check out the craft vendors, eat a walking taco while seeing a set at the camp stage, the culture tent and the front porch stage. Serve with cheese, sour cream and whatever chips haven’t already been eaten by your friends!

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