• large potatoes
• half-and-half
• butter
• salt and pepper
• paprika
Preparation:
Scrub potatoes; prick in a few places with a fork. Bake at 450° for about 45 minutes, or until tender. Cut a slice from the top of each potato; scoop out pulp. Reserve potato shells; set aside. Mash potato pulp, beating in enough half and half to make fluffy. Season with butter and salt and pepper to taste. Stuff reserved potato shells with mixture, rounding the tops. Brush with melted butter; sprinkle with paprika. Bake potatoes for about 15 minutes, or until nicely browned.
Source: http://southernfood.about.com/od/bakedroastedpotatoes/r/bl30319r.htm
Tuesday, March 30, 2010
Freezing Parsnips
1 1/4 lb To 1-1/2 lb (without tops)- Makes 1 pint
Choose small to medium, tender, not woody, parsnips.
2. Remove tops, wash, pare, and cut in 1/2-inch cubes or slices.
3. Blanch 3 minutes. Cool; drain well.
4. Pack in containers, leaving 1/4-inch head space. Seal, label, and freeze.
5. Cook frozen parsnips about 10 to 12 minutes.
Souce: http://www.justvegetablerecipes.com/veg-0047049.html
Choose small to medium, tender, not woody, parsnips.
2. Remove tops, wash, pare, and cut in 1/2-inch cubes or slices.
3. Blanch 3 minutes. Cool; drain well.
4. Pack in containers, leaving 1/4-inch head space. Seal, label, and freeze.
5. Cook frozen parsnips about 10 to 12 minutes.
Souce: http://www.justvegetablerecipes.com/veg-0047049.html
Caramelised Parsnips and Baby Onions
1 1 ounce fresh root ginger; scrubbed and finely grated
1 lb Parsnips; scrubbed and cut into 1/2in x 2in batons
8 oz onions; peeled pickling (pour boiling water over them first to loosen skins)
1 tb Soya oil
1 tb Honey
1/2 ts Turmeric
Squeeze grated ginger tightly in one hand over parsnips so all the juice runs out. Discard the remaining fibrous gin- ger. Mix all ingredients together and place in a shallow tin. Cook uncovered at 150 degrees C/300 degrees F/ Gas 2 for 45 minutes. Turn occasionally. Increase temperature to 200 degrees C/400 degrees F Gas 6 and cook for a further 15-20 minutes until crisp and golden.
Source:
http://www.justvegetablerecipes.com/veg-0081865.html
1 lb Parsnips; scrubbed and cut into 1/2in x 2in batons
8 oz onions; peeled pickling (pour boiling water over them first to loosen skins)
1 tb Soya oil
1 tb Honey
1/2 ts Turmeric
Squeeze grated ginger tightly in one hand over parsnips so all the juice runs out. Discard the remaining fibrous gin- ger. Mix all ingredients together and place in a shallow tin. Cook uncovered at 150 degrees C/300 degrees F/ Gas 2 for 45 minutes. Turn occasionally. Increase temperature to 200 degrees C/400 degrees F Gas 6 and cook for a further 15-20 minutes until crisp and golden.
Source:
http://www.justvegetablerecipes.com/veg-0081865.html
Mashed Rutabagas
Ingredients:
• 2 to 3 pounds rutabaga
• water
• 2 teaspoons salt
• 1/3 cup butter
• 1/2 teaspoon freshly ground black pepper
Preparation:
Peel rutabaga; cut into chunks. Put the chunks in a large saucepan and cover with water. Add 1 teaspoon of the salt. Bring to a boil; reduce heat, cover, and simmer for abou 25 to 30 minutes or until tender. Drain and let them dry in a colander or in the pan with the top ajar.
Mash the rutabagas with the butter, 1 teaspoon salt, and the black pepper.
Serves 4 to 6.
Source: http://southernfood.about.com/od/turnipandrutabagarecipes/r/r70424a.htm
• 2 to 3 pounds rutabaga
• water
• 2 teaspoons salt
• 1/3 cup butter
• 1/2 teaspoon freshly ground black pepper
Preparation:
Peel rutabaga; cut into chunks. Put the chunks in a large saucepan and cover with water. Add 1 teaspoon of the salt. Bring to a boil; reduce heat, cover, and simmer for abou 25 to 30 minutes or until tender. Drain and let them dry in a colander or in the pan with the top ajar.
Mash the rutabagas with the butter, 1 teaspoon salt, and the black pepper.
Serves 4 to 6.
Source: http://southernfood.about.com/od/turnipandrutabagarecipes/r/r70424a.htm
Student Involvement this Fall
This fall we have had four classes from Saul that have been coming out to the farm on a weekly basis. The Agroecology class, the Landscape Design class, and two of the Aquaculture classes. Here are some of the jobs on the farm they have been learning about and helping us with:
• Pest management of Harlequin beetles
• Potato digging
• Clearing beds that are no longer producing
• Doing final harvests of crops before the frost
• Turning beds and planting cover crop of rye and clover
• Laying down black plastic and mulch for weed suppression
• Building a hoop house
• Building a vermin-compost bin
• Winnowing seed for seed saving
• Drying flowers
• Staffing pick-up
• Staffing the farm stand on Henry Ave.
Thank you to all the students who have helped this year!
• Pest management of Harlequin beetles
• Potato digging
• Clearing beds that are no longer producing
• Doing final harvests of crops before the frost
• Turning beds and planting cover crop of rye and clover
• Laying down black plastic and mulch for weed suppression
• Building a hoop house
• Building a vermin-compost bin
• Winnowing seed for seed saving
• Drying flowers
• Staffing pick-up
• Staffing the farm stand on Henry Ave.
Thank you to all the students who have helped this year!
What do the farmers do over the winter?
By Nina Berryman
As the days become shorter and the nights become colder, many of the shareholders have been asking us what we do over the winter. The change of seasons is bringing a reality check- the growing season is over, so if we are not growing food, what do we do as farmers? First, let it be known, as I’m sure you all already know, Nicole and I are not in typical farming positions. Most farmers work for themselves, their income is completely tied to their production and they have to pick up a second job in the winter to stay afloat, and as it is most are still in debt. Nicole and I don’t work for ourselves; we work for Weavers Way Cooperative. Our income is only sort of connected to our production. For now, Weavers Way pays us independently of what our sales are. However, the CSA can not be a long term financial drain on the co-op, so our goal is to break even by year three. This year, the CSA did better financially than expected; we opened a few half season shares part way through the season. However, we are still far from breaking even. This is expected when starting a new project, and the co-op has agreed to support the CSA for a second year. After a few years the sales from the CSA will need to cover costs though. Regarding getting second jobs in the winter, Nicole and I may work part time in the Weavers Way store to help offset the farm’s costs during the winter when we aren’t bringing in any money from vegetable sales. All in all, we consider ourselves to be in a very fortunate farming position.
Because of our unique situation as employed, year-round farmers, part of our job is to do everything we can during the winter to make the next season as successful as possible. In other words, agood portion of what we will do this winter is planning, reorganizing, record keeping and outreach. Nicole and I actually just sat down last Saturday to make a comprehensive list of “things to do” before next season. The first thing we are planning around is a little vacation! A typical work week for each of us during the CSA is 60 hours, and since taking time off during the spring/summer/fall is nearly impossible, we will both be taking a one month vacation this winter.
After that, we will get going on our list of things to do. One of the largest tasks before us crop planning. We need to calculate the number of seeds to buy according to the number of new shares we open, as well as adjust for the feedback we got from shareholders about which crops are more popular than others. We need to research different varieties of vegetables to keep the share interesting and reliable. We also need to map out where crops will be planted (a crop rotation) to reduce pest problems and overtaxing the soil. We also need to adjust our planting methods; for instance our lettuce was planted too close together this year and so next year we need to spread it out and allocate a larger area in the field for it. All of this work translates into a lot of number crunching and then a massive seed order. This needs to be done by early January so we can get our seeds and start seeding in the greenhouse by mid February.
There are also some large projects that are under way and need to be finished by next spring. These include a new hoop house, a new wash station and the worm compost bin. The students and ourselves have been involved with the design process so far and will continue to help with the construction of these projects.
Another task that takes much of our time is record keeping. One of our shareholders has graciously volunteered to help with this monstrous project! We need to keep track of how much we are producing and sales to shareholders, farmers markets, restaurants, as well as donations. To do this we have to enter the numbers we have been keeping track of all season long into a data base.
Over the winter, we also need to recruit new members. We are planning on expanding next year and we need to contact the people on our waiting list and get all the payments in by the spring time.
Lastly, some harvesting and sales will continue as the plants in our hoop houses mature. These will mostly be sold to Weavers Way Co-op.
Given that farming is considered a “seasonal” job, there sure is a lot to do in the winter time!
As the days become shorter and the nights become colder, many of the shareholders have been asking us what we do over the winter. The change of seasons is bringing a reality check- the growing season is over, so if we are not growing food, what do we do as farmers? First, let it be known, as I’m sure you all already know, Nicole and I are not in typical farming positions. Most farmers work for themselves, their income is completely tied to their production and they have to pick up a second job in the winter to stay afloat, and as it is most are still in debt. Nicole and I don’t work for ourselves; we work for Weavers Way Cooperative. Our income is only sort of connected to our production. For now, Weavers Way pays us independently of what our sales are. However, the CSA can not be a long term financial drain on the co-op, so our goal is to break even by year three. This year, the CSA did better financially than expected; we opened a few half season shares part way through the season. However, we are still far from breaking even. This is expected when starting a new project, and the co-op has agreed to support the CSA for a second year. After a few years the sales from the CSA will need to cover costs though. Regarding getting second jobs in the winter, Nicole and I may work part time in the Weavers Way store to help offset the farm’s costs during the winter when we aren’t bringing in any money from vegetable sales. All in all, we consider ourselves to be in a very fortunate farming position.
Because of our unique situation as employed, year-round farmers, part of our job is to do everything we can during the winter to make the next season as successful as possible. In other words, agood portion of what we will do this winter is planning, reorganizing, record keeping and outreach. Nicole and I actually just sat down last Saturday to make a comprehensive list of “things to do” before next season. The first thing we are planning around is a little vacation! A typical work week for each of us during the CSA is 60 hours, and since taking time off during the spring/summer/fall is nearly impossible, we will both be taking a one month vacation this winter.
After that, we will get going on our list of things to do. One of the largest tasks before us crop planning. We need to calculate the number of seeds to buy according to the number of new shares we open, as well as adjust for the feedback we got from shareholders about which crops are more popular than others. We need to research different varieties of vegetables to keep the share interesting and reliable. We also need to map out where crops will be planted (a crop rotation) to reduce pest problems and overtaxing the soil. We also need to adjust our planting methods; for instance our lettuce was planted too close together this year and so next year we need to spread it out and allocate a larger area in the field for it. All of this work translates into a lot of number crunching and then a massive seed order. This needs to be done by early January so we can get our seeds and start seeding in the greenhouse by mid February.
There are also some large projects that are under way and need to be finished by next spring. These include a new hoop house, a new wash station and the worm compost bin. The students and ourselves have been involved with the design process so far and will continue to help with the construction of these projects.
Another task that takes much of our time is record keeping. One of our shareholders has graciously volunteered to help with this monstrous project! We need to keep track of how much we are producing and sales to shareholders, farmers markets, restaurants, as well as donations. To do this we have to enter the numbers we have been keeping track of all season long into a data base.
Over the winter, we also need to recruit new members. We are planning on expanding next year and we need to contact the people on our waiting list and get all the payments in by the spring time.
Lastly, some harvesting and sales will continue as the plants in our hoop houses mature. These will mostly be sold to Weavers Way Co-op.
Given that farming is considered a “seasonal” job, there sure is a lot to do in the winter time!
The Season in Review!
By Nina Berryman
Earlier this year I wrote an article that began with a statement I often exclaim: “I can’t believe it’s that time of year already!” Well, the same applies now as we are at the final week of our CSA. It was over a year ago when we began planning this project. Back in May when we set up for the first pick-up it seemed like this day was ages away. Well here it is- the end of our first season! I can say I feel a combination of a sense of pride, excitement, relief and a bit of exhaustion! CSA is truly a unique form of food distribution that inherently relies on the cooperation of everyone involved. This CSA is a great example of this as we not only have a working partnership between farmers and shareholders but also an entire high school! Being our first year, we owe an especially large “thank you” to all the shareholders who were willing to put their money (and faith!) into a brand-new project. Many people these days are talking about local, healthy, chemical-free food, but it won’t end up on anyone’s dinner plate unless people like you directly support the farmers who grow that food. Shareholders came out to the farm in all sorts of daunting weather this year to bring home the beloved vegetables that our farming crew put so much time and energy into growing and harvesting. Thank you!
We also want to recognize the countless hours that Saul students put into this project. Students have been working side by side with us for the entire season. They helped us till the very first beds this spring and are still out in the field helping us plant cover crop to protect the beds over the winter. We also want to recognize all the work that Ms. Naugle McAtamney has put into this project so far. Last fall before we even decided exactly where to do the CSA, she heard we were considering Saul and she practically made the decision for us! She has been enthusiastically supportive from the very beginning and has facilitated the partnership between Weavers Way and Saul. Not only is Ms. Naugle McAtamney talking to teachers and staff at Saul to ensure that this partnership runs been smoothly, but she is out in the field with her students planting and weeding with the rest of us!
Partway through the season, when we found ourselves with more produce than expected, we added a few half season shares. Our grand total of shareholders is 83, with 56 small shares and 27 large shares. We attended the Manayunk Farmers market for about 12 weeks and our total sales were over $2000. We made a few sales to local restaurants, including Mango Moon on Main Street in Manayunk. Wtotaled over 800 lbs of food, which is the equivalent of over $1000 worth of fresh produce.
And … it was one of our wettest summers in a long time! We hope that next year will bring more sunshine and an even more successful season full of delicious, locally produced vegetables.
We also opened a farm stand on Henry Ave. once a week for about 10 weeks which has brought in roughly $500. We have donated vegetables every week since almost the beginning of the season to North Lights Community Center. This has totaled over 800 lbs of food, which is the equivalent of over $1000 worth of fresh produce.
And … it was one of our wettest summers in a long time! We hope that next year will bring more sunshine and an even more successful season full of delicious, locally produced vegetables.
Earlier this year I wrote an article that began with a statement I often exclaim: “I can’t believe it’s that time of year already!” Well, the same applies now as we are at the final week of our CSA. It was over a year ago when we began planning this project. Back in May when we set up for the first pick-up it seemed like this day was ages away. Well here it is- the end of our first season! I can say I feel a combination of a sense of pride, excitement, relief and a bit of exhaustion! CSA is truly a unique form of food distribution that inherently relies on the cooperation of everyone involved. This CSA is a great example of this as we not only have a working partnership between farmers and shareholders but also an entire high school! Being our first year, we owe an especially large “thank you” to all the shareholders who were willing to put their money (and faith!) into a brand-new project. Many people these days are talking about local, healthy, chemical-free food, but it won’t end up on anyone’s dinner plate unless people like you directly support the farmers who grow that food. Shareholders came out to the farm in all sorts of daunting weather this year to bring home the beloved vegetables that our farming crew put so much time and energy into growing and harvesting. Thank you!
We also want to recognize the countless hours that Saul students put into this project. Students have been working side by side with us for the entire season. They helped us till the very first beds this spring and are still out in the field helping us plant cover crop to protect the beds over the winter. We also want to recognize all the work that Ms. Naugle McAtamney has put into this project so far. Last fall before we even decided exactly where to do the CSA, she heard we were considering Saul and she practically made the decision for us! She has been enthusiastically supportive from the very beginning and has facilitated the partnership between Weavers Way and Saul. Not only is Ms. Naugle McAtamney talking to teachers and staff at Saul to ensure that this partnership runs been smoothly, but she is out in the field with her students planting and weeding with the rest of us!
Partway through the season, when we found ourselves with more produce than expected, we added a few half season shares. Our grand total of shareholders is 83, with 56 small shares and 27 large shares. We attended the Manayunk Farmers market for about 12 weeks and our total sales were over $2000. We made a few sales to local restaurants, including Mango Moon on Main Street in Manayunk. Wtotaled over 800 lbs of food, which is the equivalent of over $1000 worth of fresh produce.
And … it was one of our wettest summers in a long time! We hope that next year will bring more sunshine and an even more successful season full of delicious, locally produced vegetables.
We also opened a farm stand on Henry Ave. once a week for about 10 weeks which has brought in roughly $500. We have donated vegetables every week since almost the beginning of the season to North Lights Community Center. This has totaled over 800 lbs of food, which is the equivalent of over $1000 worth of fresh produce.
And … it was one of our wettest summers in a long time! We hope that next year will bring more sunshine and an even more successful season full of delicious, locally produced vegetables.
Turnip and Pear Soup
1 medium onion, chopped
1 tablespoon vegetable oil or butter
3 medium-large turnips, peeled and chopped (3 cups_
3 large ripe pears, peeled, cored, and chopped (about 3 cups)
1 teaspoon dried thyme
½ teaspoon salt
1 ¼ cups vegetables stock
½ teaspoon nutmeg
1 ½ to 2 cups pear or apple juice
Black pepper to taste
Shredded daikon radish as garnish
In a large saucepan, sauté the onion in oil or butter for about 5 minutes, until translucent but not browned. Add the chopped turnips and pear, salt, and herbs. Saute for another 10 minutes or so, stirring occasionally.
Add vegetable stock and cook, covered, on low heat fro 20 to 30 minutes until vegetables are soft and tender. Add the spices. In a blender or food processor, puree the soup with the apple or pear juice until soup is smooth and thick. Season with pepper to taste. Top with daikon radish.
From: Sundays at the Moosewood
1 tablespoon vegetable oil or butter
3 medium-large turnips, peeled and chopped (3 cups_
3 large ripe pears, peeled, cored, and chopped (about 3 cups)
1 teaspoon dried thyme
½ teaspoon salt
1 ¼ cups vegetables stock
½ teaspoon nutmeg
1 ½ to 2 cups pear or apple juice
Black pepper to taste
Shredded daikon radish as garnish
In a large saucepan, sauté the onion in oil or butter for about 5 minutes, until translucent but not browned. Add the chopped turnips and pear, salt, and herbs. Saute for another 10 minutes or so, stirring occasionally.
Add vegetable stock and cook, covered, on low heat fro 20 to 30 minutes until vegetables are soft and tender. Add the spices. In a blender or food processor, puree the soup with the apple or pear juice until soup is smooth and thick. Season with pepper to taste. Top with daikon radish.
From: Sundays at the Moosewood
Rice Stew with Daikon (Daikon Zosui)
Serves 5
2 ½ cups cooked short-grain rice
¾ cup shiitake mushrooms
1 ½ cups daikon (about a four-inch-long chunk), sliced as directed
¼ cup carrots, sliced
½ cup Wakame, soaked five minutes in cold water to cover, then chopped into one-inch long pieces (discard soaking water)
5 cups fish stock (if unavailable, use chicken or vegetable stock)
1 teaspoon salt
2 ½ tablespoons soy sauce
Peel the daikon and carrot, and slice into two-inch-long by one-half-inch wide ribbons that are no more than one-eighth-inch thick. Thinly slice the shiitake mushrooms also. Heat the stock in a soup pan with the daikon and carrot, and cook until the vegetables have softened, around 10 minutes. Add the cooked rice, mushrooms and wakame, and bring to the boil again, stirring occasionally. Stir in salt and soy sauce. Eat hot. Partners well with Daikon Pickles. (Note: Be careful not to cook the rice too long; otherwise, it will end up the unappetizing consistency of glue.)
By: Jackie Miyasaka, http://moscowfood.coop/archive/daikon.html
2 ½ cups cooked short-grain rice
¾ cup shiitake mushrooms
1 ½ cups daikon (about a four-inch-long chunk), sliced as directed
¼ cup carrots, sliced
½ cup Wakame, soaked five minutes in cold water to cover, then chopped into one-inch long pieces (discard soaking water)
5 cups fish stock (if unavailable, use chicken or vegetable stock)
1 teaspoon salt
2 ½ tablespoons soy sauce
Peel the daikon and carrot, and slice into two-inch-long by one-half-inch wide ribbons that are no more than one-eighth-inch thick. Thinly slice the shiitake mushrooms also. Heat the stock in a soup pan with the daikon and carrot, and cook until the vegetables have softened, around 10 minutes. Add the cooked rice, mushrooms and wakame, and bring to the boil again, stirring occasionally. Stir in salt and soy sauce. Eat hot. Partners well with Daikon Pickles. (Note: Be careful not to cook the rice too long; otherwise, it will end up the unappetizing consistency of glue.)
By: Jackie Miyasaka, http://moscowfood.coop/archive/daikon.html
Puréed Roasted Parsnips
Ingredients
2 lbs parsnips, peeled, stringy cores removed, chopped (about 1 1/2 pounds after removing cores)
3 Tbsp butter, melted
1 1/2 cup water
1/8 teaspoon nutmeg
Salt and pepper to taste
Preheat oven to 400°F. Peel parsnips, make a cut off the top of the fat end of each parsnip. This will show you extent of the inner core. Often this core is stringy and woody, especially at the larger end of the parsnip. When you are prepping the parsnips, cut around this core.
Place chopped parsnips in a medium sized bowl, add the melted butter and stir to coat. Lay out the parsnips on a roasting pan in a single layer. Roast in the oven for 20 to 25 minutes, at 400°F, until lightly golden, turning the parsnips once half-way through the cooking.
Put cooked parsnips into a blender or food processor. Add 1 1/2 cups water, and pulse until puréed to the desired consistency. Add more water if necessary. Add nutmeg and salt and pepper to taste.
Serves 4.
From:
http://simplyrecipes.com/recipes/pureed_roasted_parsnips/
2 lbs parsnips, peeled, stringy cores removed, chopped (about 1 1/2 pounds after removing cores)
3 Tbsp butter, melted
1 1/2 cup water
1/8 teaspoon nutmeg
Salt and pepper to taste
Preheat oven to 400°F. Peel parsnips, make a cut off the top of the fat end of each parsnip. This will show you extent of the inner core. Often this core is stringy and woody, especially at the larger end of the parsnip. When you are prepping the parsnips, cut around this core.
Place chopped parsnips in a medium sized bowl, add the melted butter and stir to coat. Lay out the parsnips on a roasting pan in a single layer. Roast in the oven for 20 to 25 minutes, at 400°F, until lightly golden, turning the parsnips once half-way through the cooking.
Put cooked parsnips into a blender or food processor. Add 1 1/2 cups water, and pulse until puréed to the desired consistency. Add more water if necessary. Add nutmeg and salt and pepper to taste.
Serves 4.
From:
http://simplyrecipes.com/recipes/pureed_roasted_parsnips/
Be Healthy
By Dead Prez
It's all love . . .
I don't eat no meat, no dairy, no sweets
only ripe vegetables, fresh fruit and whole wheat
I'm from the old school, my household smell like soul food, bro
curried falafel, barbecued tofu
no fish though, no candy bars, no cigarettes
only fresh-squeezed juice from oranges
exercising daily to stay healthy
and I rarely drink water out the tap, cause it's filthy
Lentil soup is mental fruit
and ginger root is good for the yout'
Fresh veg-e-table with the mayatl stew
sweet yam fries with the green calalloo
careful how you season and prepare your foods
cause you don't wanna lose vitamins and miner-ules
and that's the jewel
life brings life, it's valuable, so I eat what comes
from the ground, it's natural
let your food be your medicine (uh huh)
no Excederin (uh uh)
strictly herbs, generate in the sun, cause I got melanin
and drink water, eight glasses a day
cause that's what they say
They say you are what you eat, so I strive to be healthy
my goal in life is not to be rich or wealthy
cause true wealth comes from good health, and wise ways
we got to start taking better care of ourselves
They say you are what you eat, so I strive to be healthy
my goal in life is not to be rich or wealthy
cause true wealth comes from good health, and wise ways
we got to start taking better care of ourselves, be
healthy y'all . . .
It's all love . . .
I don't eat no meat, no dairy, no sweets
only ripe vegetables, fresh fruit and whole wheat
I'm from the old school, my household smell like soul food, bro
curried falafel, barbecued tofu
no fish though, no candy bars, no cigarettes
only fresh-squeezed juice from oranges
exercising daily to stay healthy
and I rarely drink water out the tap, cause it's filthy
Lentil soup is mental fruit
and ginger root is good for the yout'
Fresh veg-e-table with the mayatl stew
sweet yam fries with the green calalloo
careful how you season and prepare your foods
cause you don't wanna lose vitamins and miner-ules
and that's the jewel
life brings life, it's valuable, so I eat what comes
from the ground, it's natural
let your food be your medicine (uh huh)
no Excederin (uh uh)
strictly herbs, generate in the sun, cause I got melanin
and drink water, eight glasses a day
cause that's what they say
They say you are what you eat, so I strive to be healthy
my goal in life is not to be rich or wealthy
cause true wealth comes from good health, and wise ways
we got to start taking better care of ourselves
They say you are what you eat, so I strive to be healthy
my goal in life is not to be rich or wealthy
cause true wealth comes from good health, and wise ways
we got to start taking better care of ourselves, be
healthy y'all . . .
Kale Souffle
Softened butter to grease dish
2 tablespoons freshly grated parmesan cheese
4 tablespoons butter
4 tablespoons flour
1 2/3 cup milk, watmed
Salt and pepper
Pinch cayenne
5 egg yolks
1 cup cooked and finely chopped kale, at room temperature
1 cup grated gruyere or swiss cheese
2 tablepoons chopped fresh dill or 2 teaspoons dried dill
7 egg whites, at room temperature
Heat oven to 400 degrees. Butter sides and bottom of an 8-cup soufflé dish or deep, round baking dish. Sprinkle buttered areas with parmesan. Melt 4 tablespoons butter in saucepan; stir in flour and cook over low heat fro several minutes, stirring often. Whisk in milk until thickened; season with salt, pepper, and cayenne. Cool 10 to 15 minutes. Beat in egg yolks one at a time. Stir in kale, gruyere, and dill. Beat egg whites and a pinch of salt in a clean bowl with egg beater until firm peaks form. Fold a quarter of the whipped egg whites into kale mixture, then gently fold in the rest. Do not overmix. Gently spread mixture in prepared pan. Place in oven, reduce heat to 375 degrees, and bake until high, golden, and barely set in the center, about 35 to 40 minutes. Serve immediately! Serves 6.
From: The Madison Area Community Supported Agriculture Coalition, From Asparagus to Zucchini.
2 tablespoons freshly grated parmesan cheese
4 tablespoons butter
4 tablespoons flour
1 2/3 cup milk, watmed
Salt and pepper
Pinch cayenne
5 egg yolks
1 cup cooked and finely chopped kale, at room temperature
1 cup grated gruyere or swiss cheese
2 tablepoons chopped fresh dill or 2 teaspoons dried dill
7 egg whites, at room temperature
Heat oven to 400 degrees. Butter sides and bottom of an 8-cup soufflé dish or deep, round baking dish. Sprinkle buttered areas with parmesan. Melt 4 tablespoons butter in saucepan; stir in flour and cook over low heat fro several minutes, stirring often. Whisk in milk until thickened; season with salt, pepper, and cayenne. Cool 10 to 15 minutes. Beat in egg yolks one at a time. Stir in kale, gruyere, and dill. Beat egg whites and a pinch of salt in a clean bowl with egg beater until firm peaks form. Fold a quarter of the whipped egg whites into kale mixture, then gently fold in the rest. Do not overmix. Gently spread mixture in prepared pan. Place in oven, reduce heat to 375 degrees, and bake until high, golden, and barely set in the center, about 35 to 40 minutes. Serve immediately! Serves 6.
From: The Madison Area Community Supported Agriculture Coalition, From Asparagus to Zucchini.
Sesame Greens Salad
1 pound fresh kale, chard, collards, or mustards
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon toasted seasame seeds
1 clove garlic, minced
2 teaspoons honey
1 tablespoon apple cider vinegard
Dash of red or black pepper, more if you like
Separate kale leaves from stems. Chop stems and greens. Steam stems a couple of minutes, then add greens and steam until just tender. Drain; let greens cool enough to handle. Squeeze out as much water as possible. Place in serving bowl. Mix remaining ingredients in another bowl; add to greens. Mix, chill, and serve. Makes 4 to 6 servings.
Adapted from: Extending the Table: A World Community Cookbook, by Joetta Hendrich Schlabach, as printed in From Asparagus to Zucchini.
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon toasted seasame seeds
1 clove garlic, minced
2 teaspoons honey
1 tablespoon apple cider vinegard
Dash of red or black pepper, more if you like
Separate kale leaves from stems. Chop stems and greens. Steam stems a couple of minutes, then add greens and steam until just tender. Drain; let greens cool enough to handle. Squeeze out as much water as possible. Place in serving bowl. Mix remaining ingredients in another bowl; add to greens. Mix, chill, and serve. Makes 4 to 6 servings.
Adapted from: Extending the Table: A World Community Cookbook, by Joetta Hendrich Schlabach, as printed in From Asparagus to Zucchini.
Parsnip Spice Cake with Ginger Cream Cheese Frosting
1 1/2 cups all purpose flour
1 cup sugar
1 tablespoon ground ginger
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon plus 1/8 teaspoon salt
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
3/4 teaspoon ground cloves
3 large eggs
1/2 cup canola oil or vegetable oil
1/2 cup whole milk
1 1/2 teaspoons vanilla extract, divided
2 cups (packed) shredded peeled parsnips (about 3 large)
1/2 cup walnuts, toasted, chopped
4 ounces cream cheese, room temperature
2 tablespoons butter, room temperature
2 teaspoons grated peeled fresh ginger
3 cups (about 12 ounces) powdered sugar
Preheat oven to 350°F. Butter and flour 13x9x2-inch baking pan. Combine flour, sugar, ground ginger, baking powder, cinnamon, 3/4 teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk to combine. Whisk eggs, oil, milk, and 1 teaspoon vanilla in medium bowl to combine. Pour egg mixture over dry ingredients; stir until just combined. Stir in parsnips and walnuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack.
Beat cream cheese and butter in large bowl until smooth. Beat in fresh ginger and remaining 1/8 teaspoon salt and 1/2 teaspoon vanilla. Gradually add powdered sugar and beat until frosting is smooth. Spread over cake. (Can be prepared 1 day ahead. Cover and chill.)
From: Bon Appetit Magazine, March 2006
1 cup sugar
1 tablespoon ground ginger
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon plus 1/8 teaspoon salt
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
3/4 teaspoon ground cloves
3 large eggs
1/2 cup canola oil or vegetable oil
1/2 cup whole milk
1 1/2 teaspoons vanilla extract, divided
2 cups (packed) shredded peeled parsnips (about 3 large)
1/2 cup walnuts, toasted, chopped
4 ounces cream cheese, room temperature
2 tablespoons butter, room temperature
2 teaspoons grated peeled fresh ginger
3 cups (about 12 ounces) powdered sugar
Preheat oven to 350°F. Butter and flour 13x9x2-inch baking pan. Combine flour, sugar, ground ginger, baking powder, cinnamon, 3/4 teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk to combine. Whisk eggs, oil, milk, and 1 teaspoon vanilla in medium bowl to combine. Pour egg mixture over dry ingredients; stir until just combined. Stir in parsnips and walnuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack.
Beat cream cheese and butter in large bowl until smooth. Beat in fresh ginger and remaining 1/8 teaspoon salt and 1/2 teaspoon vanilla. Gradually add powdered sugar and beat until frosting is smooth. Spread over cake. (Can be prepared 1 day ahead. Cover and chill.)
From: Bon Appetit Magazine, March 2006
The Farm in November
By Nicole Sugerman
The end of the season is close, but there is still a lot to do on the farm. We work shorter hours this time of year, by choice but also by necessity; it’s hard to work long days when the sun sets at 5:00, now that daylight savings time is back! Harvests are a little shorter, soon to become a lot shorter once we take most things out of the ground as the CSA comes to a close. In case you are curious, though, here are a couple descriptions of project occupying our time at this time in the season:
Garlic Planting
I want to write about this one first because I think it is the most exciting activity of the fall. In opposition to every other crop, garlic is planted in the late fall to be harvested the next summer. Garlic planting should be timed so that the garlic has time to establish itself before it gets really cold, but not establish a lot of top growth. It should work on root growth over the winter so it is ready to grow in the spring. The fall planting date of garlic is the reason we did not have any garlic for you all in the CSA this season. We did not break ground until March, which was four months too late for garlic. This season, we have planted some, but not all of our garlic. We are preparing beds for it this week.
Bed Clearing
This is not a new activity, but as we harvest the last of many crops, we have to make sure we ‘clean up’ the beds and prepare them for winter. Bed clean up involves pulling out all the weeds and left-over plant material (if you leave roots in the ground, insect pests can overwinter there and find your plants earlier next season), and then seeding a cover crop for the winter. The only cover crop combination we can seed this late in the fall is winter rye and hairy vetch, because the winter rye is hardy enough that it will still be able to establish itself despite the cold. At this point in the season, though, it will stay small until the spring, when it will grow tall, giving us the plant matter we want so we can add it back to the beds.
Mulching
Some plants can grow into the winter. Carrots and parsnips store well in the ground, and kale and collard greens are sometimes hardy enough to live through the snow. For these plants, we want to apply a very thick layer of mulch, which will hopefully prevent the ground around them from freezing. The roots will be easier to dig out of the ground, and the kale and collards will have a better chance of survival. Mulch is also a good idea because the ground will not remain bare all winter in place where we will not seed cover crop because there are still plants.
The end of the season is close, but there is still a lot to do on the farm. We work shorter hours this time of year, by choice but also by necessity; it’s hard to work long days when the sun sets at 5:00, now that daylight savings time is back! Harvests are a little shorter, soon to become a lot shorter once we take most things out of the ground as the CSA comes to a close. In case you are curious, though, here are a couple descriptions of project occupying our time at this time in the season:
Garlic Planting
I want to write about this one first because I think it is the most exciting activity of the fall. In opposition to every other crop, garlic is planted in the late fall to be harvested the next summer. Garlic planting should be timed so that the garlic has time to establish itself before it gets really cold, but not establish a lot of top growth. It should work on root growth over the winter so it is ready to grow in the spring. The fall planting date of garlic is the reason we did not have any garlic for you all in the CSA this season. We did not break ground until March, which was four months too late for garlic. This season, we have planted some, but not all of our garlic. We are preparing beds for it this week.
Bed Clearing
This is not a new activity, but as we harvest the last of many crops, we have to make sure we ‘clean up’ the beds and prepare them for winter. Bed clean up involves pulling out all the weeds and left-over plant material (if you leave roots in the ground, insect pests can overwinter there and find your plants earlier next season), and then seeding a cover crop for the winter. The only cover crop combination we can seed this late in the fall is winter rye and hairy vetch, because the winter rye is hardy enough that it will still be able to establish itself despite the cold. At this point in the season, though, it will stay small until the spring, when it will grow tall, giving us the plant matter we want so we can add it back to the beds.
Mulching
Some plants can grow into the winter. Carrots and parsnips store well in the ground, and kale and collard greens are sometimes hardy enough to live through the snow. For these plants, we want to apply a very thick layer of mulch, which will hopefully prevent the ground around them from freezing. The roots will be easier to dig out of the ground, and the kale and collards will have a better chance of survival. Mulch is also a good idea because the ground will not remain bare all winter in place where we will not seed cover crop because there are still plants.
Growing Food and Justice For All
By Nicole Sugerman
This past weekend, I was fortunate to be able to travel to Milwaukee to attend the second annual Food and Spirit Gathering of the Growing Food and Justice Initiative (GFJI). A two-year-old coalition made up of food producers, consumers, workers, and advocacy groups from all over the U.S. and Canada, GFJI is a grassroots effort dedicated to dismantling personal and institutional racism to promote a just and equitable food system in which everyone can afford to eat fresh, healthy food. The conference was immensely inspiring, so I wanted to share some of the highlights.
The conference takes place in Milwaukee because it is hosted by Growing Power, one of the most successful and innovative urban farming projects of which I know. Growing Power was started and continues to be run by a man named Will Allen, a former pro-basketball player who grew up in our very own state of Pennsylvania. Growing Power operates on two acres on the outskirts of the city, and employs over 30 staff people. The farm produces amazing quantities of baby salad greens in twelve or so hoophouses. In these hoophouses, Growing Power also raises tilapia and yellow perch in aquaponic systems filtered by watercress, and raises multitudes of worms through its extensive vermicompost system. The compost created by the worms is used as a base of the growing medium of all of the plants grown at Growing Power; this nutrient-dense soil, called worm castings, is vital to the plants’ health and enables intensive plant spacing of the crops.
Growing Power also raises 37 alpine goats, chickens, ducks, turkeys, and bees. Visiting this facility gave me many exciting ideas and dreams for our own urban farms. We are already working on our own vermicompost system- I cannot wait until it is finished and in use.
In addition to touring Growing Power, I also attended thought provoking workshops throughout the weekend. I attended one workshop where we discussed the legacy of white people in positions of power, who (often unintentionally) speak for the communities of color they are trying to help. Often, the ‘experts’ get asked their opinions, or make decisions, although they are not directly affected by the issue that they are trying to address, while those who are impacted are not invited to the table. I notice this happening all the time in food justice work; often, in talks, events, or policy decisions about hunger or health, the people actually experiencing hunger or diet-related ill-health are not present. We brainstormed ways to make sure that people of color are ensured the space to speak for and about themselves and their own communities rather than being spoken for by mostly white experts.
Another workshop I attended focused on domestic fair trade. Already the subject of a past shareletter article, domestic fair trade is an idea about which I am very excited. Similar to the already existing international fair trade label, domestic fair trade is an auditing system that visits participating farms, ensures that they are treating their workers well, then gives them a label for their goods so that consumers know that they are supporting farms with fair labor practices. Two members of the Agricultural Justice Project, the coalition behind the domestic fair trade initative, discussed their individual efforts and interest in this project and the specifics of the program.
As a conference first and foremost about food, the gathering featured delicious, local meals from Growing Power and other local farmers. In addition to the formal learning I did, one of the weekend’s highlights was meeting and weekend’s highlights was meeting and talking with people engaged in really interesting projects from all over the country. GFJI draws members of all ages, races, cultures, and backgrounds; I enjoyed plugging into such a diverse, thoughtful, and hopeful movement of people working together toward equity and food justice.
Resources:
Growing Food and Justice For All: https://www.growingfoodandjustice.org/Home_page.html
Growing Power:
http://www.growingpower.org/
A collection of resources on race and the food system:
http://www.whyhunger.org/component/content/category/84-race-a-the-food-system.html
This past weekend, I was fortunate to be able to travel to Milwaukee to attend the second annual Food and Spirit Gathering of the Growing Food and Justice Initiative (GFJI). A two-year-old coalition made up of food producers, consumers, workers, and advocacy groups from all over the U.S. and Canada, GFJI is a grassroots effort dedicated to dismantling personal and institutional racism to promote a just and equitable food system in which everyone can afford to eat fresh, healthy food. The conference was immensely inspiring, so I wanted to share some of the highlights.
The conference takes place in Milwaukee because it is hosted by Growing Power, one of the most successful and innovative urban farming projects of which I know. Growing Power was started and continues to be run by a man named Will Allen, a former pro-basketball player who grew up in our very own state of Pennsylvania. Growing Power operates on two acres on the outskirts of the city, and employs over 30 staff people. The farm produces amazing quantities of baby salad greens in twelve or so hoophouses. In these hoophouses, Growing Power also raises tilapia and yellow perch in aquaponic systems filtered by watercress, and raises multitudes of worms through its extensive vermicompost system. The compost created by the worms is used as a base of the growing medium of all of the plants grown at Growing Power; this nutrient-dense soil, called worm castings, is vital to the plants’ health and enables intensive plant spacing of the crops.
Growing Power also raises 37 alpine goats, chickens, ducks, turkeys, and bees. Visiting this facility gave me many exciting ideas and dreams for our own urban farms. We are already working on our own vermicompost system- I cannot wait until it is finished and in use.
In addition to touring Growing Power, I also attended thought provoking workshops throughout the weekend. I attended one workshop where we discussed the legacy of white people in positions of power, who (often unintentionally) speak for the communities of color they are trying to help. Often, the ‘experts’ get asked their opinions, or make decisions, although they are not directly affected by the issue that they are trying to address, while those who are impacted are not invited to the table. I notice this happening all the time in food justice work; often, in talks, events, or policy decisions about hunger or health, the people actually experiencing hunger or diet-related ill-health are not present. We brainstormed ways to make sure that people of color are ensured the space to speak for and about themselves and their own communities rather than being spoken for by mostly white experts.
Another workshop I attended focused on domestic fair trade. Already the subject of a past shareletter article, domestic fair trade is an idea about which I am very excited. Similar to the already existing international fair trade label, domestic fair trade is an auditing system that visits participating farms, ensures that they are treating their workers well, then gives them a label for their goods so that consumers know that they are supporting farms with fair labor practices. Two members of the Agricultural Justice Project, the coalition behind the domestic fair trade initative, discussed their individual efforts and interest in this project and the specifics of the program.
As a conference first and foremost about food, the gathering featured delicious, local meals from Growing Power and other local farmers. In addition to the formal learning I did, one of the weekend’s highlights was meeting and weekend’s highlights was meeting and talking with people engaged in really interesting projects from all over the country. GFJI draws members of all ages, races, cultures, and backgrounds; I enjoyed plugging into such a diverse, thoughtful, and hopeful movement of people working together toward equity and food justice.
Resources:
Growing Food and Justice For All: https://www.growingfoodandjustice.org/Home_page.html
Growing Power:
http://www.growingpower.org/
A collection of resources on race and the food system:
http://www.whyhunger.org/component/content/category/84-race-a-the-food-system.html
Scalloped Potatoes
• 4 cups thinly sliced potatoes, about 6 to 8 medium potatoes
• 2 tablespoons flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons butter
• 2 cups scalded milk
• 1/2 cup shredded Cheddar cheese
In a buttered 2-quart baking dish, place a layer of about 1/3 of the potatoes. In a cup or small bowl, combine flour with salt and pepper. Sprinkle about half of the flour mixture over the potatoes; repeat with another layer of potatoes and the flour mixture and top with remaining potato slices. Dot with butter then pour hot milk over potatoes. Cover and bake at 375° for 45 minutes. Uncover; sprinkle cheese over the top. Return to the oven and bake, uncovered, for an additional 15 minutes, or until scalloped potatoes are tender and cheese has melted. Scalloped potatoes serves 6 to 8.
Source: About.com
http://southernfood.about.com/od/scallopedpotatoes/r/bl30129v.htm
• 2 tablespoons flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons butter
• 2 cups scalded milk
• 1/2 cup shredded Cheddar cheese
In a buttered 2-quart baking dish, place a layer of about 1/3 of the potatoes. In a cup or small bowl, combine flour with salt and pepper. Sprinkle about half of the flour mixture over the potatoes; repeat with another layer of potatoes and the flour mixture and top with remaining potato slices. Dot with butter then pour hot milk over potatoes. Cover and bake at 375° for 45 minutes. Uncover; sprinkle cheese over the top. Return to the oven and bake, uncovered, for an additional 15 minutes, or until scalloped potatoes are tender and cheese has melted. Scalloped potatoes serves 6 to 8.
Source: About.com
http://southernfood.about.com/od/scallopedpotatoes/r/bl30129v.htm
Daikon Pickle (Takuwan)
Ingredients:
1 to 2 medium sized daikons
1/4 tsp. turmeric
1/4 cup salt, or less
1/4 cup white vinegar
1 and 3/4 cup sugar, or less
Mix last four ingredients into a paste.
Wash daikons, do not dry or peel skin. Slice daikons into 1/4 inch-thick rounds or french-fry-size sticks, about 2 inches long. Put into bowl.
Pour paste over daikons and mix well.
Cover and let sit for three days.
Place mixture into jar, cover, and refrigerate. Pickles will last indefinitely in refrigerator (I still have some delicious ones from last season. . . )
From: Satchiyo, Weavers Way Co-op member (this is her mother's recipe!)
1 to 2 medium sized daikons
1/4 tsp. turmeric
1/4 cup salt, or less
1/4 cup white vinegar
1 and 3/4 cup sugar, or less
Mix last four ingredients into a paste.
Wash daikons, do not dry or peel skin. Slice daikons into 1/4 inch-thick rounds or french-fry-size sticks, about 2 inches long. Put into bowl.
Pour paste over daikons and mix well.
Cover and let sit for three days.
Place mixture into jar, cover, and refrigerate. Pickles will last indefinitely in refrigerator (I still have some delicious ones from last season. . . )
From: Satchiyo, Weavers Way Co-op member (this is her mother's recipe!)
Roasted Peppers
Preheat the oven to 200°C (400°F). Wash and dry the peppers. Line an oven rack with foil. Put the peppers, whole, on the rack, and put the rack into the oven.
Leave the peppers in for 30 to 45 minutes, turning them every ten to fifteen minutes so they cook evenly. They will collapse and soften, and their skin will blacken and blister.
Take the rack out of the oven, and close the foil onto the peppers, so they are completely enclosed. If you are roasting many, you may want to divide them into two foil packages. Let rest for ten minutes. This step allows the steam from the peppers to loosen the skin, making it easier to remove.
Open the foil package. Pull out the stems and peel the skins off the peppers. Slice them open, and use a fork to remove the white inside membranes and the seeds. Cut into strips, and let cool to room temperature before serving. No need for any seasoning in my opinion, but adjust to your own taste with salt, pepper, chili powder...
The amount of peppers to roast really depends on their size and what you'll do with them. One pepper yields about 6 to 8 strips. To add into pasta or a salad, I would suggest roasting one pepper per two or three guests. For an antipasti, I would roast one pepper per guest.
From: http://chocolateandzucchini.com/archives/2004/06/roasted_green_peppers.php
Leave the peppers in for 30 to 45 minutes, turning them every ten to fifteen minutes so they cook evenly. They will collapse and soften, and their skin will blacken and blister.
Take the rack out of the oven, and close the foil onto the peppers, so they are completely enclosed. If you are roasting many, you may want to divide them into two foil packages. Let rest for ten minutes. This step allows the steam from the peppers to loosen the skin, making it easier to remove.
Open the foil package. Pull out the stems and peel the skins off the peppers. Slice them open, and use a fork to remove the white inside membranes and the seeds. Cut into strips, and let cool to room temperature before serving. No need for any seasoning in my opinion, but adjust to your own taste with salt, pepper, chili powder...
The amount of peppers to roast really depends on their size and what you'll do with them. One pepper yields about 6 to 8 strips. To add into pasta or a salad, I would suggest roasting one pepper per two or three guests. For an antipasti, I would roast one pepper per guest.
From: http://chocolateandzucchini.com/archives/2004/06/roasted_green_peppers.php
Potato and Root Vegetable Chips
Source: The Joy of Cooking, 2006.
Use any or all of the following:
• Potatoes
• Celeriac
• Carrots
• Parsnips
• Rutabagas
• Beets
Slice as thin as possible. Soak in cold water for two hours, changing the water twice. Put 3 inches of olive oil or vegetable oil in a deep fryer or a deep heavy pot. Heat to 375 degrees F.
Drain the vegetables, and pat try. Fry each vegetable separately in batches. Add just a handful at a time as to not overcrowd. Stir slices to prevent sticking. Cook until golden brown, about 2 to 3 minutes, the time will vary for each type of vegetable. Transfer to towels to drain. Season with salt.
Use any or all of the following:
• Potatoes
• Celeriac
• Carrots
• Parsnips
• Rutabagas
• Beets
Slice as thin as possible. Soak in cold water for two hours, changing the water twice. Put 3 inches of olive oil or vegetable oil in a deep fryer or a deep heavy pot. Heat to 375 degrees F.
Drain the vegetables, and pat try. Fry each vegetable separately in batches. Add just a handful at a time as to not overcrowd. Stir slices to prevent sticking. Cook until golden brown, about 2 to 3 minutes, the time will vary for each type of vegetable. Transfer to towels to drain. Season with salt.
Crunch Bok Choi Ginger Salad
Source: From Asparagus to Zucchini
• 1 medium bok choi
• 1 cup shredded daikon radish
• 1 tablespoon salt
• ½ cup slivered green peppers
• ¼ cup finely chopped scallions or leeks
• 1 inch knob of gingerroot, grated
• 2 tablespoons each chopped mint and cilantro
• 3 tablespoons rice vinegar
• 2 tablespoons honey
• Pepper to taste
Thinly slice the bok choi leaves. Toss with shredded radish with salt in a colander. Let stand to wilt, about ½ hour. Rinse, drain, and squeeze out excess liquid. Place in paper or cotton towels and squeeze again. Toss with remaining ingredients in bowl and chill before serving.
Makes 6 servings.
• 1 medium bok choi
• 1 cup shredded daikon radish
• 1 tablespoon salt
• ½ cup slivered green peppers
• ¼ cup finely chopped scallions or leeks
• 1 inch knob of gingerroot, grated
• 2 tablespoons each chopped mint and cilantro
• 3 tablespoons rice vinegar
• 2 tablespoons honey
• Pepper to taste
Thinly slice the bok choi leaves. Toss with shredded radish with salt in a colander. Let stand to wilt, about ½ hour. Rinse, drain, and squeeze out excess liquid. Place in paper or cotton towels and squeeze again. Toss with remaining ingredients in bowl and chill before serving.
Makes 6 servings.
Spinach: Spinacia oleracea
By Nina Berryman
Spinach is in the plant family Chenopodiaceae, along with Swiss chard, beets, quinoa and the common weed lamb’s quarters. It originated in central Asia and was cultivated in Europe in the 1350’s. Spinach is one of the few annual vegetables that produces either all female or all male flowers on one plant. If you let the plant go to flower and then to seed, all plants will flower but only the female plants will produce seed. Spinach seed is either prickly or smooth. Smooth seeded varieties produce wrinkled leaved plants, and prickly seeded varieties produce flatter leaves. Spinach is a cold weather crop, growing well in the spring and fall. Spinach is known for its high concentration of iron. However it can also have high concentrations of nitrate and oxalates which are not healthy to eat in large quantities. Nitrates will be high in spinach when large amounts of ammonia fertilizers are used.
Source: Ashworth, Suzanne. Seed to Seed. Seed Savers Exchange, Inc. Iowa. 2002
Spinach is in the plant family Chenopodiaceae, along with Swiss chard, beets, quinoa and the common weed lamb’s quarters. It originated in central Asia and was cultivated in Europe in the 1350’s. Spinach is one of the few annual vegetables that produces either all female or all male flowers on one plant. If you let the plant go to flower and then to seed, all plants will flower but only the female plants will produce seed. Spinach seed is either prickly or smooth. Smooth seeded varieties produce wrinkled leaved plants, and prickly seeded varieties produce flatter leaves. Spinach is a cold weather crop, growing well in the spring and fall. Spinach is known for its high concentration of iron. However it can also have high concentrations of nitrate and oxalates which are not healthy to eat in large quantities. Nitrates will be high in spinach when large amounts of ammonia fertilizers are used.
Source: Ashworth, Suzanne. Seed to Seed. Seed Savers Exchange, Inc. Iowa. 2002
How much is my Share Worth?
By Nina Berryman
Ever wonder what your share would cost if you were buying it at a farmers market? We decided to break it down for you. Here is last week’s large share. Being the tail end of the season, this is one of the smaller shares, so the 'worth' of a share in the middle of the summer is more, when we have high-value crops like tomatoes, basil, peppers, and eggplant-- so these calculations are conservative. Below are the prices that we sell vegetables for at farmers markets. Items that we weigh at the markets are taken at an average weight here. If you divide the cost of a large share by the number of weeks in our CSA, the cost per week is $27.31 for a large share. Based on this share, that’s a savings of about $5.00 last week over market prices, which is a savings of $130 over the course of the season. Remember, savings are actually higher since shares are larger during the peak of the season.
Ever wonder what your share would cost if you were buying it at a farmers market? We decided to break it down for you. Here is last week’s large share. Being the tail end of the season, this is one of the smaller shares, so the 'worth' of a share in the middle of the summer is more, when we have high-value crops like tomatoes, basil, peppers, and eggplant-- so these calculations are conservative. Below are the prices that we sell vegetables for at farmers markets. Items that we weigh at the markets are taken at an average weight here. If you divide the cost of a large share by the number of weeks in our CSA, the cost per week is $27.31 for a large share. Based on this share, that’s a savings of about $5.00 last week over market prices, which is a savings of $130 over the course of the season. Remember, savings are actually higher since shares are larger during the peak of the season.
So Many Improvements at the Farm!
By Nina Berryman
As many of you may have noticed, there have been many changes going on at the farm over the last month or so. What are those giant black containers by the pick-up area, and what is that new building on the side of the field? These infrastructural improvements (and others), are the result of the Water Works grant that we received in the middle of the summer as well as collaboration with local neighborhood organizations. The driveway, green roof, rain barrels and tool shed were all built by Green Home Works. The worm compost bin is a partnership with the Mt. Airy Learning Tree, and the new wash station and the new hoop house that will be built are a partnership with Friends of the Wissahickon. Here are the details of each project:
Recycled Pavement Driveway
You’ve been driving on the new driveway for a few months now, but do you know where that material came from? The bits of gravel are actually crushed up pieces of concrete that have been recycled from a previous construction project. We try to limit our impact on our environment in all aspects of the farm!
Green Roof
Stand back a bit from the building next to the pick-up area and look up! One half of the peaked roof of the white building is now tiled with trays that are filled with soil and small plants. Each tile can be removed individually if there is ever a problem with the roof. This way repairs can be done over a specific area without ripping up the entire green roof. Why only half the roof? Because we wanted to have a side by side example of what a difference the plants make. The plants in the trays all belong to the plant family Sedum, also known as succulents. These plants are especially drought tolerant, which means if it doesn’t rain for a while they will still survive and we don’t need to climb up on the roof to water!
Rain Barrels
The giant black containers at either end of the pick-up station are rain barrels that collect rain water from the roof. One barrel collects water from the side of the roof that has plants on it and the other collects water from the conventional side. This way we can measure exactly how much water the plants take up and use. This is the side by side comparison mentioned above. Check out the clear tubes that come out of the bottom of the barrels, these show how much water is inside the opaque barrels. After a rain you can see that the barrel on the left, which collects rain from the conventional roof, is much more full than the barrel on the right, which collects rain from the green roof. These plants are using the water to grow and produce more oxygen, diverting the water from the city sewer system. After the water is collected we can then use it instead of using city water. This water is safe to use for watering plants, rinsing off tables, bins or vegetables that are not eaten raw. The finishing touches are still being put on this rain water collection system.
Tool Shed
As many of you may have noticed in your trek down to the U-pick sections, it’s quite a long hike from the parking area to the field! Currently all our tools and supplies are in that building right next to the pick-up area, so every time we need a tool we have to walk all the way back to driveway area. Soon this will no longer be the case! A new tool shed is almost complete just to the right of the field if you are facing downhill. This will save a tremendous amount of time during the day!
Wash Station
Tired of stepping in mud every time you pick up your vegetables? Soon we will be separating the wash area from the pick-up area. The wash area will remain where it is now, where you currently get your vegetables. We will revamp the area, put a permanent roof on the side of the building and new sinks and washing equipment. Wood for the construction of this will come from wind-fall trees in the Wissahickon. Just last week we went to the park with some students from Saul to watch the trees be cut into boards (see the picture on page 1). All the trees that were cut fell naturally in the park from wind.
Earthbag Worm Compost Bin
There are many different ways to compost and at Saul we are experimenting with three different ways. The first way is in the tumbler that is at the end of the pick-up area. The second is in large bins made out of old pallets, which are down on the left hand side of the field as you are facing downhill. The third is vermi-compost, otherwise known as worm composting. These compost bins are enclosed structures that house thousands of worms that help decompose organic material faster than compost piles without such a high concentration of worms. We are the proud recipients of this new bin which is being built by Dwight Shirley and his class with the Mt. Airy Learning Tree. Construction has begun and it is located along the far left fence line when you are facing down the hill, near the pallet compost bins. Dwight is using a unique and sustainable, form of alternative building known as Earthbag construction. In this type of construction, cinderblocks or bricks are replaced with bags filled with dirt. These bags are compacted, secured with wire, then plastered over to protect them from the elements. Dwight has built an entire house this way! Our worm bin will be about 3x4x20 feet in dimension.
Hoop House Construction
The plastic covered structure next to the driveway is called a hoop house. It’s like a greenhouse, but relies on passive solar heating and does not have rigid walls. These structures are extremely important for season extension. They enable us to start growing sooner in the spring, later in the fall, and during the winter too, because they are warmer than the regular outdoors. We are currently building a second hoop house down in the vegetable area, near the compost bins. These structures are especially useful as a place to continue to teach the students about growing vegetables while they are in school during the winter.
As many of you may have noticed, there have been many changes going on at the farm over the last month or so. What are those giant black containers by the pick-up area, and what is that new building on the side of the field? These infrastructural improvements (and others), are the result of the Water Works grant that we received in the middle of the summer as well as collaboration with local neighborhood organizations. The driveway, green roof, rain barrels and tool shed were all built by Green Home Works. The worm compost bin is a partnership with the Mt. Airy Learning Tree, and the new wash station and the new hoop house that will be built are a partnership with Friends of the Wissahickon. Here are the details of each project:
Recycled Pavement Driveway
You’ve been driving on the new driveway for a few months now, but do you know where that material came from? The bits of gravel are actually crushed up pieces of concrete that have been recycled from a previous construction project. We try to limit our impact on our environment in all aspects of the farm!
Green Roof
Stand back a bit from the building next to the pick-up area and look up! One half of the peaked roof of the white building is now tiled with trays that are filled with soil and small plants. Each tile can be removed individually if there is ever a problem with the roof. This way repairs can be done over a specific area without ripping up the entire green roof. Why only half the roof? Because we wanted to have a side by side example of what a difference the plants make. The plants in the trays all belong to the plant family Sedum, also known as succulents. These plants are especially drought tolerant, which means if it doesn’t rain for a while they will still survive and we don’t need to climb up on the roof to water!
Rain Barrels
The giant black containers at either end of the pick-up station are rain barrels that collect rain water from the roof. One barrel collects water from the side of the roof that has plants on it and the other collects water from the conventional side. This way we can measure exactly how much water the plants take up and use. This is the side by side comparison mentioned above. Check out the clear tubes that come out of the bottom of the barrels, these show how much water is inside the opaque barrels. After a rain you can see that the barrel on the left, which collects rain from the conventional roof, is much more full than the barrel on the right, which collects rain from the green roof. These plants are using the water to grow and produce more oxygen, diverting the water from the city sewer system. After the water is collected we can then use it instead of using city water. This water is safe to use for watering plants, rinsing off tables, bins or vegetables that are not eaten raw. The finishing touches are still being put on this rain water collection system.
Tool Shed
As many of you may have noticed in your trek down to the U-pick sections, it’s quite a long hike from the parking area to the field! Currently all our tools and supplies are in that building right next to the pick-up area, so every time we need a tool we have to walk all the way back to driveway area. Soon this will no longer be the case! A new tool shed is almost complete just to the right of the field if you are facing downhill. This will save a tremendous amount of time during the day!
Wash Station
Tired of stepping in mud every time you pick up your vegetables? Soon we will be separating the wash area from the pick-up area. The wash area will remain where it is now, where you currently get your vegetables. We will revamp the area, put a permanent roof on the side of the building and new sinks and washing equipment. Wood for the construction of this will come from wind-fall trees in the Wissahickon. Just last week we went to the park with some students from Saul to watch the trees be cut into boards (see the picture on page 1). All the trees that were cut fell naturally in the park from wind.
Earthbag Worm Compost Bin
There are many different ways to compost and at Saul we are experimenting with three different ways. The first way is in the tumbler that is at the end of the pick-up area. The second is in large bins made out of old pallets, which are down on the left hand side of the field as you are facing downhill. The third is vermi-compost, otherwise known as worm composting. These compost bins are enclosed structures that house thousands of worms that help decompose organic material faster than compost piles without such a high concentration of worms. We are the proud recipients of this new bin which is being built by Dwight Shirley and his class with the Mt. Airy Learning Tree. Construction has begun and it is located along the far left fence line when you are facing down the hill, near the pallet compost bins. Dwight is using a unique and sustainable, form of alternative building known as Earthbag construction. In this type of construction, cinderblocks or bricks are replaced with bags filled with dirt. These bags are compacted, secured with wire, then plastered over to protect them from the elements. Dwight has built an entire house this way! Our worm bin will be about 3x4x20 feet in dimension.
Hoop House Construction
The plastic covered structure next to the driveway is called a hoop house. It’s like a greenhouse, but relies on passive solar heating and does not have rigid walls. These structures are extremely important for season extension. They enable us to start growing sooner in the spring, later in the fall, and during the winter too, because they are warmer than the regular outdoors. We are currently building a second hoop house down in the vegetable area, near the compost bins. These structures are especially useful as a place to continue to teach the students about growing vegetables while they are in school during the winter.
Spaghetti with Braised Kale
-1 pound kale or other green (about 2 bunches), large center ribs and stems removed, cut crosswise into 1/2-inch slices
-3 tablespoons olive oil, divided
-1 medium onion, finely chopped (about 1 1/2 cups)
-8 large garlic cloves, thinly sliced
-1/2 pound spaghetti
-2 teaspoons fresh lemon juice
-Finely grated Parmesan cheese
Rinse kale. Drain; transfer to bowl with some water still clinging.
Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.
Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle spaghetti with grated Parmesan cheese and serve. (Bon Appetit 2009)
-3 tablespoons olive oil, divided
-1 medium onion, finely chopped (about 1 1/2 cups)
-8 large garlic cloves, thinly sliced
-1/2 pound spaghetti
-2 teaspoons fresh lemon juice
-Finely grated Parmesan cheese
Rinse kale. Drain; transfer to bowl with some water still clinging.
Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.
Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle spaghetti with grated Parmesan cheese and serve. (Bon Appetit 2009)
Lacto-fermented Kimchi
Ingredients for one quart:
1 pound bok choy
1 daikon radish or several small radishes (or turnips, or any root vegetable)
1 or 2 carrots
1 or 2 onions, or leeks, or a handful of scallions
3 or 4 cloves of garlic
3 to 4 hot peppers, to taste
3 tablespoons ginger root
1. Mix a brine of 4 cups filtered water and 4 tablespoons non-iodized salt. Mix to thoroughly dissolve salt.
2. Coarsely chop bok choy, slice radishes and carrots, and let vegetables sit in brine, covered with a plate to keep vegetables submerged, for a few hours or overnight.
3. Grate ginger, chop garlic and onion, chop or crush peppers. Mix spices into a paste.
4. Drain brine off vegetables, saving brine.
5. Mix vegetables with spice paste. Pack tightly into clean quart jar until liquid rises above vegetables. If vegetables are not submerged, add a little of reserved brine to cover. Weight down vegetables with a smaller jar or a ziplock bag filled with water. Cover entire thing with a cloth to keep out dust and insects.
6. Ferment in a dry, clean, protected from dust place, like a high shelf in your kitchen. Taste every day or so to see if desired sourness is reached, usually after a week or longer.
When it tastes how you want it, move into refrigerator to stop fermentation. Kimchi will last indefinitely in the fridge.
(from: Sandor Ellix Katz, Wild Fermentation)
1 pound bok choy
1 daikon radish or several small radishes (or turnips, or any root vegetable)
1 or 2 carrots
1 or 2 onions, or leeks, or a handful of scallions
3 or 4 cloves of garlic
3 to 4 hot peppers, to taste
3 tablespoons ginger root
1. Mix a brine of 4 cups filtered water and 4 tablespoons non-iodized salt. Mix to thoroughly dissolve salt.
2. Coarsely chop bok choy, slice radishes and carrots, and let vegetables sit in brine, covered with a plate to keep vegetables submerged, for a few hours or overnight.
3. Grate ginger, chop garlic and onion, chop or crush peppers. Mix spices into a paste.
4. Drain brine off vegetables, saving brine.
5. Mix vegetables with spice paste. Pack tightly into clean quart jar until liquid rises above vegetables. If vegetables are not submerged, add a little of reserved brine to cover. Weight down vegetables with a smaller jar or a ziplock bag filled with water. Cover entire thing with a cloth to keep out dust and insects.
6. Ferment in a dry, clean, protected from dust place, like a high shelf in your kitchen. Taste every day or so to see if desired sourness is reached, usually after a week or longer.
When it tastes how you want it, move into refrigerator to stop fermentation. Kimchi will last indefinitely in the fridge.
(from: Sandor Ellix Katz, Wild Fermentation)
Roasted Broccoli with Asiago
-1 1/2 pounds (about 1 large bunch) broccoli, stalks trimmed to 2 inches below crowns
-3 tablespoons olive oil
-1 cup grated Asiago cheese
Preheat oven to 450°F. Cut each crown of broccoli lengthwise into 4 spears. Place broccoli in large bowl; toss with olive oil and sprinkle with salt and pepper. Transfer broccoli to large rimmed baking sheet. Add grated Asiago cheese to same bowl. Roast broccoli until crisp-tender and stalks begin to brown, about 25 minutes. Return broccoli to bowl with cheese. Using tongs, toss to coat.
(Bon Appetit, 2008)
-3 tablespoons olive oil
-1 cup grated Asiago cheese
Preheat oven to 450°F. Cut each crown of broccoli lengthwise into 4 spears. Place broccoli in large bowl; toss with olive oil and sprinkle with salt and pepper. Transfer broccoli to large rimmed baking sheet. Add grated Asiago cheese to same bowl. Roast broccoli until crisp-tender and stalks begin to brown, about 25 minutes. Return broccoli to bowl with cheese. Using tongs, toss to coat.
(Bon Appetit, 2008)
Sauteed Kale with Kohlrabi
1 1/4 pound kohlrabi, bulbs peeled
1/2 teaspoon grated lime zest
2 tablespoons fresh lime juice
1/4 cup extra-virgin olive oil, divided
2 pounds kale (2 bunches), stems and center ribs discarded
5 garlic cloves, finely chopped
1/3 cup salted roasted pistachios, chopped
Equipment: an adjustable-blade slicer
Very thinly slice kohlrabi with slicer.
Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.
(Gourmet Magazine, 2009)
1/2 teaspoon grated lime zest
2 tablespoons fresh lime juice
1/4 cup extra-virgin olive oil, divided
2 pounds kale (2 bunches), stems and center ribs discarded
5 garlic cloves, finely chopped
1/3 cup salted roasted pistachios, chopped
Equipment: an adjustable-blade slicer
Very thinly slice kohlrabi with slicer.
Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.
(Gourmet Magazine, 2009)
Potatoes: Solanum tuberosum
By Nina Berryman
The potato is a member of the Solanaceae family, which also includes tomatoes and eggplants. They originated in the mountains of Peru, where indigenous farmers grew over 3,000 varieties. Today, Russians eat more potatoes per person than any other nation. Potatoes come in white, yellow, purple, blue and red varieties. The long, skinny varieties are known as “fingerlings” because they resemble fingers. The part of the potato plant which we eat is the tuber. A tuber can either be a swollen stem or a swollen root. In the case of the potato, it is actually an underground, swollen stem. It is considered part of the stem because it produces both roots and shoots. When below ground, these appendages produce more tubers. When above ground and exposed to sunlight, they produce green stems. If you bury the stem, these shoots can change function, and form more tubers. Hence, farmers grow more potatoes by “hilling” them. This process includes burying all but the tip of the above-ground stems under dirt about three different times throughout the growing season. Leaving the tips above ground ensures that the plant can still receive sunlight and photosynthesize. Almost all potatoes are grown from tubers from the year before. Last year’s potatoes can be cut into smaller pieces to maximize the number of plants you can grow. Cutting the potatoes is not necessary. If you do cut them though, just be sure to leave at least one eye on each piece (better to leave three to be safe). These eyes are actually nodes (like nodes on a stem) where shoots will grow. To give your potatoes a head start in the season, you can encourage them to sprout before you plant them in the ground. This is known as “chitting.” Potatoes can be grown from seed, although this is rarely done. Potatoes will produce above-ground seed pods that are small, round and green. Planting potatoes from seed is a good way to ensure your new crop of potatoes will not harbor any disease, unlike tubers which can carry diseases from the year before.
Source: Ashworth, Suzanne. Seed to Seed. Seed Savers Exchange, Inc. Iowa. 2002
The potato is a member of the Solanaceae family, which also includes tomatoes and eggplants. They originated in the mountains of Peru, where indigenous farmers grew over 3,000 varieties. Today, Russians eat more potatoes per person than any other nation. Potatoes come in white, yellow, purple, blue and red varieties. The long, skinny varieties are known as “fingerlings” because they resemble fingers. The part of the potato plant which we eat is the tuber. A tuber can either be a swollen stem or a swollen root. In the case of the potato, it is actually an underground, swollen stem. It is considered part of the stem because it produces both roots and shoots. When below ground, these appendages produce more tubers. When above ground and exposed to sunlight, they produce green stems. If you bury the stem, these shoots can change function, and form more tubers. Hence, farmers grow more potatoes by “hilling” them. This process includes burying all but the tip of the above-ground stems under dirt about three different times throughout the growing season. Leaving the tips above ground ensures that the plant can still receive sunlight and photosynthesize. Almost all potatoes are grown from tubers from the year before. Last year’s potatoes can be cut into smaller pieces to maximize the number of plants you can grow. Cutting the potatoes is not necessary. If you do cut them though, just be sure to leave at least one eye on each piece (better to leave three to be safe). These eyes are actually nodes (like nodes on a stem) where shoots will grow. To give your potatoes a head start in the season, you can encourage them to sprout before you plant them in the ground. This is known as “chitting.” Potatoes can be grown from seed, although this is rarely done. Potatoes will produce above-ground seed pods that are small, round and green. Planting potatoes from seed is a good way to ensure your new crop of potatoes will not harbor any disease, unlike tubers which can carry diseases from the year before.
Source: Ashworth, Suzanne. Seed to Seed. Seed Savers Exchange, Inc. Iowa. 2002
Frost on the Farm!
By Nicole Sugerman
Just last Friday, we all took bets at our staff meeting as to when the first frost would come. Megan guessed last night, an estimation that seemed wildly early in my season’s-end-denial. Yet, on Sunday, I was shocked to find a frost advisory for that night when checking the week’s weather.
Hot-weather crops, like basil, tomatoes, peppers, and summer squash, will wilt once they receive a “hard” (strong) frost. The structure of the plants’ cell walls burst because of the expansion of the water molecules inside when they freeze, and the plants wilt over, their foliage a slimy green color. Other plants, however, can survive through a frost, and a few even thrive; greens, broccoli, carrots, parsnips, and rutabagas all become sweeter and better tasting after a frost, the cold turning their starches into sugars.
Usually, the day before the first hard frost is predicted, us farmers embark on an epic ‘frost harvest’. On this day, we harvest everything that might die during the frost that night. We harvest all the green tomatoes and peppers, hang to dry all of the hot peppers and flowers, collect all of the eggplant and delicate herbs. Because of the wet weather this year, few of these plants remain to save during frost harvest. And the frost advisory was so sudden and unexpected that I feel completely unprepared. I did not even know another frost was predicted for tonight until I just checked the weather right now. I am cursing myself for not covering up my experimental dry beans before I left the farm today.
The tricky thing about frost is determining if it actually came, where it came, and whether it got to the plants. Sometimes, there will be frost on car hoods but not the fields. Since cold air sinks, a light frost could hit low in the field but not at the top. And covering our crops with rowcover, the very thin white veil you see over many things when you come into the fields, can add a degree or two of warmth to the crops and prevent them from freezing.
I do not think that any of our crops were affected by last night’s frost. I am keeping my fingers crossed about tonight’s.
I thought I was ready for the frost to come. I have thoroughly enjoyed the season, and thought it was high time that the growing season slowed down just a bit. But now that the frost is here, I am having doubts. I am not ready to give up farming for another cold winter, and I sure will miss eating so much eggplant. Tomorrow morning, I will run down to the bottom of the field, breathlessly checking on our lower planting of peppers, and summer squash, and dry beans. I hope they are okay, but I know it is only postponing the inevitable, for another week or week and a half at most. Frost season is upon us!
Just last Friday, we all took bets at our staff meeting as to when the first frost would come. Megan guessed last night, an estimation that seemed wildly early in my season’s-end-denial. Yet, on Sunday, I was shocked to find a frost advisory for that night when checking the week’s weather.
Hot-weather crops, like basil, tomatoes, peppers, and summer squash, will wilt once they receive a “hard” (strong) frost. The structure of the plants’ cell walls burst because of the expansion of the water molecules inside when they freeze, and the plants wilt over, their foliage a slimy green color. Other plants, however, can survive through a frost, and a few even thrive; greens, broccoli, carrots, parsnips, and rutabagas all become sweeter and better tasting after a frost, the cold turning their starches into sugars.
Usually, the day before the first hard frost is predicted, us farmers embark on an epic ‘frost harvest’. On this day, we harvest everything that might die during the frost that night. We harvest all the green tomatoes and peppers, hang to dry all of the hot peppers and flowers, collect all of the eggplant and delicate herbs. Because of the wet weather this year, few of these plants remain to save during frost harvest. And the frost advisory was so sudden and unexpected that I feel completely unprepared. I did not even know another frost was predicted for tonight until I just checked the weather right now. I am cursing myself for not covering up my experimental dry beans before I left the farm today.
The tricky thing about frost is determining if it actually came, where it came, and whether it got to the plants. Sometimes, there will be frost on car hoods but not the fields. Since cold air sinks, a light frost could hit low in the field but not at the top. And covering our crops with rowcover, the very thin white veil you see over many things when you come into the fields, can add a degree or two of warmth to the crops and prevent them from freezing.
I do not think that any of our crops were affected by last night’s frost. I am keeping my fingers crossed about tonight’s.
I thought I was ready for the frost to come. I have thoroughly enjoyed the season, and thought it was high time that the growing season slowed down just a bit. But now that the frost is here, I am having doubts. I am not ready to give up farming for another cold winter, and I sure will miss eating so much eggplant. Tomorrow morning, I will run down to the bottom of the field, breathlessly checking on our lower planting of peppers, and summer squash, and dry beans. I hope they are okay, but I know it is only postponing the inevitable, for another week or week and a half at most. Frost season is upon us!
Leafy Greens Marketing Agreement
By Nicole Sugerman
We try to cover a lot of different facets of farming in the newsletter. From the technical to the philosophical, we collectively enjoy using the newsletter to think through a variety of topics, giving you, our shareholders, perspectives on farming from different angles and on different scales. One aspect of farming which has been completely missing from the shareletter this year is the policy associated with farms and food systems, on any level: state, local, national, or global. I’ll admit, I mostly do not write about policy because I do not really understand policy. It seems far away. It seems inaccessible, both literally, taking place mostly in D.C. and not Philadelphia, and figuratively, requiring both a new set of jargon and a good bit of time to understand the bills, rules, and decisions being made, which I do not have.
Still, the policy is really important. Policy affects how the entire farming and food system works, including who is allowed to farm, how and what they are allowed to farm, where they are allowed to farm (not in Philly, for example- the city has no agricultural zoning, making farming technically an illegal activity within the city) how they are allowed to distribute and sell their products, and, consequently, who gets to eat these products, and at what cost. So, I would like to think and act about policy a little more. It being the end of the season, I have a bit more time to do so.
I keep receiving e-mails about the proposed ‘Leafy Greens Marketing Agreement’ through farming listservs and friends, but none of e-mails actually told me what this marketing agreement was, only that its consequences would be very bad for small-scale farmers. Another reason that I steer clear of policy discussions is that I do not feel qualified to comment unless I have read the full text of the document itself. Many different parties and interest groups interpret each piece of legislation in different ways, and, even if the information is coming from a group with whom I usually agree, I do not like to feel like a pawn in someone else’s political game. I want to read and interpret these documents myself. This is sometimes not possible, as the original texts are often hundreds of pages long and very hard to understand.
The Leafy Greens Marketing Agreement, luckily, is summarized in ten pages in the ‘proposed rules and regulations’ section of the Federal Register. After reading through it, I confirmed (not surprisingly) that the friends and advocacy groups were right. The agreement will hurt small farmers, and already does in California, which has a similar state-wide marketing agreement already in place. The marketing agreement is a response to food safety concerns in light of widespread recalls of supermarket spinach and lettuce due to E. coli contamination. The agreement delineates a series of regulations farmers must follow when growing and handling a number of vegetables, mostly leafy greens. The regulations mean to minimize chances of contamination through stipulations like keeping wildlife away from crops, regular laboratory testing of irrigation water and soil amendments, and increased traceability, including more complex and thorough systems of record keeping.
Efforts to make food safer for consumers should be lauded. Unfortunately, like many federal regulations, this one is geared toward large, industrial-scale producers, and rather misses the mark when it comes to the differences in food safety needs and abilities of small-scale farms. As The Cornucopia Institute, a pro-sustainable-agriculture watchdog group in Wisconsin, points out, small-scale farms are often more diversified by both design and necessity, with multiple crops in each field and closer plantings. This greater complexity makes monitoring of crops more difficult and more costly, per acre, than large-scale, monocropped operations. Economies of scale make compliance with these regulations more feasible for larger farms; while a greens operation on thousands of acres might be able to hire a staff person to monitor fields and do more extensive record keeping, a ten-acre farm probably cannot afford to do so.
The agreement raises further concerns with regard to biodiversity. In California, farmers are already being forced to rip out wildlife habitat and non-food plantings designed to attract beneficial insects and animals; this ‘non-crop vegetation’ is viewed as a food-safety risk. Similarly, farmers are removing holding ponds designed to save water and destroying entire fields of crops if a deer or other animal has walked across the field. Such measures are, to me, nonsensical- agriculture has always been a process that happens in the soil, with bugs and animals and different climactic conditions , and trying to sterilize the act of farming is not only impossible but is ecologically damaging. Moreover, focusing on eliminating wildlife from agricultural fields is a distraction from the real issues most often at stake in food contamination.Most leafy greens are contaminated by manure runoff from industrial animal production facilities, where mountains of animal waste cause leaching into surface and ground water, and subsequently contaminate farms.
At its heart, the agreement fails to recognize the important differences in distribution between large scale farms and small ones. Not only are the regulations too costly for small farmers and do not allow for many small farms’ commitment to environmental protection, but they are ultimately almost unnecessary for small farms. There can never be a large, multiple state, don’t-trust-any-spinach-style food scare from a small, direct-distribution farm. Little attention is paid to the fact that all of the leafy greens pulled from supermarket shelves in response to e. coli-sparked recalls are, in fact, from large, industrial farms. When they market directly to consumers, either at farmers markets or through CSAs, small farms already employ traceability standards; consumers, if sickened, can call up their farmer, tell the farmer that they think their food made them sick, and the farmer can stop selling the product. If the farmer sells to a store or two, those stores can be called and the product can be pulled. In the industrialized food system, product from thousands of fields is mixed together, packaged, and sent out to entire lines of supermarkets, over distances of many, many miles—meaning that when food illness is sparked, tracing that illness to a particular farm is very difficult, and does not happen quickly.
The part of the proposed Leafy Greens Agreement that makes the least sense to me is a USDA seal that farms will get who participate in the agreement. This seal is only available to large-scale farms; farmers selling directly to consumers, through roadside stands, markets, CSAs, or directly to retailers, may not apply this seal to their greens. Although this seal is not a guarantee of food safety, consumers may construe it as such, giving an unfair advantage to large-scale growers whose products may be perceived as more safe, when in fact the opposite is often true. This seal seems to illuminate the unfair advantage often given to large-scale industry by the federal government, neglecting the needs of small business owners.
The agreement is currently in its ‘comment’ period. Comments are being accepted only by oral testimonies, rendering public input difficult. To follow the progress of this regulation or to testify at a hearing, find out more from The Cornucopia Institute: http://www.cornucopia.org/2009/09/fresh-market-vegetable-growers-and-handlers-the-usda-needs-to-hear-from-you/
We try to cover a lot of different facets of farming in the newsletter. From the technical to the philosophical, we collectively enjoy using the newsletter to think through a variety of topics, giving you, our shareholders, perspectives on farming from different angles and on different scales. One aspect of farming which has been completely missing from the shareletter this year is the policy associated with farms and food systems, on any level: state, local, national, or global. I’ll admit, I mostly do not write about policy because I do not really understand policy. It seems far away. It seems inaccessible, both literally, taking place mostly in D.C. and not Philadelphia, and figuratively, requiring both a new set of jargon and a good bit of time to understand the bills, rules, and decisions being made, which I do not have.
Still, the policy is really important. Policy affects how the entire farming and food system works, including who is allowed to farm, how and what they are allowed to farm, where they are allowed to farm (not in Philly, for example- the city has no agricultural zoning, making farming technically an illegal activity within the city) how they are allowed to distribute and sell their products, and, consequently, who gets to eat these products, and at what cost. So, I would like to think and act about policy a little more. It being the end of the season, I have a bit more time to do so.
I keep receiving e-mails about the proposed ‘Leafy Greens Marketing Agreement’ through farming listservs and friends, but none of e-mails actually told me what this marketing agreement was, only that its consequences would be very bad for small-scale farmers. Another reason that I steer clear of policy discussions is that I do not feel qualified to comment unless I have read the full text of the document itself. Many different parties and interest groups interpret each piece of legislation in different ways, and, even if the information is coming from a group with whom I usually agree, I do not like to feel like a pawn in someone else’s political game. I want to read and interpret these documents myself. This is sometimes not possible, as the original texts are often hundreds of pages long and very hard to understand.
The Leafy Greens Marketing Agreement, luckily, is summarized in ten pages in the ‘proposed rules and regulations’ section of the Federal Register. After reading through it, I confirmed (not surprisingly) that the friends and advocacy groups were right. The agreement will hurt small farmers, and already does in California, which has a similar state-wide marketing agreement already in place. The marketing agreement is a response to food safety concerns in light of widespread recalls of supermarket spinach and lettuce due to E. coli contamination. The agreement delineates a series of regulations farmers must follow when growing and handling a number of vegetables, mostly leafy greens. The regulations mean to minimize chances of contamination through stipulations like keeping wildlife away from crops, regular laboratory testing of irrigation water and soil amendments, and increased traceability, including more complex and thorough systems of record keeping.
Efforts to make food safer for consumers should be lauded. Unfortunately, like many federal regulations, this one is geared toward large, industrial-scale producers, and rather misses the mark when it comes to the differences in food safety needs and abilities of small-scale farms. As The Cornucopia Institute, a pro-sustainable-agriculture watchdog group in Wisconsin, points out, small-scale farms are often more diversified by both design and necessity, with multiple crops in each field and closer plantings. This greater complexity makes monitoring of crops more difficult and more costly, per acre, than large-scale, monocropped operations. Economies of scale make compliance with these regulations more feasible for larger farms; while a greens operation on thousands of acres might be able to hire a staff person to monitor fields and do more extensive record keeping, a ten-acre farm probably cannot afford to do so.
The agreement raises further concerns with regard to biodiversity. In California, farmers are already being forced to rip out wildlife habitat and non-food plantings designed to attract beneficial insects and animals; this ‘non-crop vegetation’ is viewed as a food-safety risk. Similarly, farmers are removing holding ponds designed to save water and destroying entire fields of crops if a deer or other animal has walked across the field. Such measures are, to me, nonsensical- agriculture has always been a process that happens in the soil, with bugs and animals and different climactic conditions , and trying to sterilize the act of farming is not only impossible but is ecologically damaging. Moreover, focusing on eliminating wildlife from agricultural fields is a distraction from the real issues most often at stake in food contamination.Most leafy greens are contaminated by manure runoff from industrial animal production facilities, where mountains of animal waste cause leaching into surface and ground water, and subsequently contaminate farms.
At its heart, the agreement fails to recognize the important differences in distribution between large scale farms and small ones. Not only are the regulations too costly for small farmers and do not allow for many small farms’ commitment to environmental protection, but they are ultimately almost unnecessary for small farms. There can never be a large, multiple state, don’t-trust-any-spinach-style food scare from a small, direct-distribution farm. Little attention is paid to the fact that all of the leafy greens pulled from supermarket shelves in response to e. coli-sparked recalls are, in fact, from large, industrial farms. When they market directly to consumers, either at farmers markets or through CSAs, small farms already employ traceability standards; consumers, if sickened, can call up their farmer, tell the farmer that they think their food made them sick, and the farmer can stop selling the product. If the farmer sells to a store or two, those stores can be called and the product can be pulled. In the industrialized food system, product from thousands of fields is mixed together, packaged, and sent out to entire lines of supermarkets, over distances of many, many miles—meaning that when food illness is sparked, tracing that illness to a particular farm is very difficult, and does not happen quickly.
The part of the proposed Leafy Greens Agreement that makes the least sense to me is a USDA seal that farms will get who participate in the agreement. This seal is only available to large-scale farms; farmers selling directly to consumers, through roadside stands, markets, CSAs, or directly to retailers, may not apply this seal to their greens. Although this seal is not a guarantee of food safety, consumers may construe it as such, giving an unfair advantage to large-scale growers whose products may be perceived as more safe, when in fact the opposite is often true. This seal seems to illuminate the unfair advantage often given to large-scale industry by the federal government, neglecting the needs of small business owners.
The agreement is currently in its ‘comment’ period. Comments are being accepted only by oral testimonies, rendering public input difficult. To follow the progress of this regulation or to testify at a hearing, find out more from The Cornucopia Institute: http://www.cornucopia.org/2009/09/fresh-market-vegetable-growers-and-handlers-the-usda-needs-to-hear-from-you/
Butternut Sage Orzo
Serves 4
1 cup chopped onion
In large frypan sauté over medium heat in 1 tablespoon oil until tender, about 6 minutes.
1 clove minced garlic
Add and sauté until fragrant, about 1 minute.
4 cups butternut squash – peeled, seeded, and cut into ½ inch pieces
Add and stir to coat.
½ cup vegetable or chicken broth
½ cup white wine or additional broth
Add and simmer until squash is almost tender and liquid is absorbed, about 10 minutes.
4 cups water or broth
1 cup orzo
While squash cooks bring liquid to a boil in a large saucepan and add orzo. Boil until tender but still firm to bite, about 8 minutes. Drain. Transfer to a large bowl. Stir in squash mixture.
½ cup Parmesan cheese – freshly grated
2 tablespoons fresh sage – chopped
Stir in. salt and pepper to tastes.
Alison Froese-Stoddard, Winnipeg, Manitoba
From: Simply in Season
1 cup chopped onion
In large frypan sauté over medium heat in 1 tablespoon oil until tender, about 6 minutes.
1 clove minced garlic
Add and sauté until fragrant, about 1 minute.
4 cups butternut squash – peeled, seeded, and cut into ½ inch pieces
Add and stir to coat.
½ cup vegetable or chicken broth
½ cup white wine or additional broth
Add and simmer until squash is almost tender and liquid is absorbed, about 10 minutes.
4 cups water or broth
1 cup orzo
While squash cooks bring liquid to a boil in a large saucepan and add orzo. Boil until tender but still firm to bite, about 8 minutes. Drain. Transfer to a large bowl. Stir in squash mixture.
½ cup Parmesan cheese – freshly grated
2 tablespoons fresh sage – chopped
Stir in. salt and pepper to tastes.
Alison Froese-Stoddard, Winnipeg, Manitoba
From: Simply in Season
Venison Broccoli Pasta Salad
Just in time for deer season
Serves 2-3
¼ cup water
¼ cup soy sauce
1 clove minced garlic
1 ½ teaspoons sugar
½ teaspoon ginger root – peeled and minced
¼ teaspoon ground red pepper
Combine in a small saucepan and cook until about half of the liquid evaporates
1 ½ teaspoons sesame oil
Add to sauce and stir. Set aside
½ pound venison or beef tenderloin (cut ¾-inch thick)
Sprinkle with coarsely ground pepper. Grill on both sides until medium done. Slice thinly and add meat to sauce. Refrigerate 1 hour or more.
¼ pound linguine – cooked and cooled
2 cups broccoli florets – blanched and cooled
When ready to serve, mix together with the meat and sauce. Garnish with 1 tablespoon chopped onion and 1 tablespoon toasted sesame seeds.
Mary Beth Lind, Harman, West Virginia
From: Simply in Season
Serves 2-3
¼ cup water
¼ cup soy sauce
1 clove minced garlic
1 ½ teaspoons sugar
½ teaspoon ginger root – peeled and minced
¼ teaspoon ground red pepper
Combine in a small saucepan and cook until about half of the liquid evaporates
1 ½ teaspoons sesame oil
Add to sauce and stir. Set aside
½ pound venison or beef tenderloin (cut ¾-inch thick)
Sprinkle with coarsely ground pepper. Grill on both sides until medium done. Slice thinly and add meat to sauce. Refrigerate 1 hour or more.
¼ pound linguine – cooked and cooled
2 cups broccoli florets – blanched and cooled
When ready to serve, mix together with the meat and sauce. Garnish with 1 tablespoon chopped onion and 1 tablespoon toasted sesame seeds.
Mary Beth Lind, Harman, West Virginia
From: Simply in Season
Chard Utopia
From: Simply in Season
Spanakopita – chard style
Serves 8-10
2 cups minced onion
1 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon salt
In a large frypan sauté together in 1 tablespoon olive oil for 5 min
2 ½ pounds Swiss chard
Stem and finely chop it, add to frypan and cook until wilted
4-6 cloves minced garlic
1 tablespoon flour
Sprinkle in, stir, and cook over medium heat, 2-3 minutes. remove from heat.
2 cups crumbled feta cheese
1 cup cottage cheese
Pepper to taste
Mix in.
1 pound frozen phyllo pastry sheets – thawed
Place a sheet of phyllo in an oiled 9x13-inch pan. Brush or lightly spray sheet with olive oil. Repeat 7 times. Spread half the filling evenly on top. Add 8 more sheets of oiled phyllo. Cover with the rest of the filling and follow with remaining sheets of phyllo, oiling each, including the top sheet. Tuck in the edges and back uncovered in preheated oven at 375F until golden and crispy, 45 minutes.
Spanakopita – chard style
Serves 8-10
2 cups minced onion
1 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon salt
In a large frypan sauté together in 1 tablespoon olive oil for 5 min
2 ½ pounds Swiss chard
Stem and finely chop it, add to frypan and cook until wilted
4-6 cloves minced garlic
1 tablespoon flour
Sprinkle in, stir, and cook over medium heat, 2-3 minutes. remove from heat.
2 cups crumbled feta cheese
1 cup cottage cheese
Pepper to taste
Mix in.
1 pound frozen phyllo pastry sheets – thawed
Place a sheet of phyllo in an oiled 9x13-inch pan. Brush or lightly spray sheet with olive oil. Repeat 7 times. Spread half the filling evenly on top. Add 8 more sheets of oiled phyllo. Cover with the rest of the filling and follow with remaining sheets of phyllo, oiling each, including the top sheet. Tuck in the edges and back uncovered in preheated oven at 375F until golden and crispy, 45 minutes.
How to harvest Black Walnuts
http://www.wikihow.com/Harvest-Black-Walnuts
1. Collect the nuts that have fallen. Some walnut trees are very tall so picking them off the branches is out of the question. Plus, picking them can sometimes damage the tree limbs, so just wait for them to fall and gather them up. Be sure to wear heavy duty rubber gloves as the cheap disposables will not work.
2. Get the green hull off of the walnut. As black walnuts ripen, the husk changes from solid green to yellowish green. Walnut juice leaves a dark stain, so wear gloves or use tongs when you handle unhusked walnuts. Press on the skin of the walnut with your thumb; ripe nuts will show an indentation. Removal can be done by just taking a small jack knife and cutting around the hull and peeling off, or you can lay them on the driveway and run over them with your car! It often is just as easy to roll them under your foot until the hull is cracked open, pick them up and peel the hull off. For an easy way to separate the hulls, put them in water. The hulls float, the nuts don't.
3. Dispose of the hull in a garbage bag or place somewhere in a pile in your yard to decompose. Do not place them in your compost pile as it is uncertain what they could do if used on a garden for food. The stain on them is pretty pungent and strong.
4. Lay out your brown hard shell nut to dry. You can lay them out on a layer of newspapers to dry for a few days or longer. Some people leave them for much longer. The dryer the nut, the easier the nut meat is to remove. You also can store them in the shell in a dry, squirrel proof area. Do not lay them out where the squirrels can find them. They will take every one they can.
5. To crack open your nuts you can use a hammer or a vise. The vise does not do as much damage to the walnut meat inside. This part can be a bit tricky and can take some time. If you don't have time on your hands you will not like doing the harvesting of these nuts. You cannot be in a hurry in this step or you will damage the nut meat.
6. Pull the nut meat out. If you can and if it is stubborn, you can use a commercial nut pick (usually can buy these and the nutcracker around holiday season in grocery stores or any time of the year in cooking supply stores). If you are just using the nuts for a black walnut cake, it does not matter if they are broken up badly. This is perfect for the cake.
7. Dispose of the nut shell in whatever manner you prefer. Remember these things are really hard and can be sharp so don't leave them where someone can step on them.
8. Eat the nut fresh or save for later. Some species of walnut trees have different flavors. Some are stronger than others.
1. Collect the nuts that have fallen. Some walnut trees are very tall so picking them off the branches is out of the question. Plus, picking them can sometimes damage the tree limbs, so just wait for them to fall and gather them up. Be sure to wear heavy duty rubber gloves as the cheap disposables will not work.
2. Get the green hull off of the walnut. As black walnuts ripen, the husk changes from solid green to yellowish green. Walnut juice leaves a dark stain, so wear gloves or use tongs when you handle unhusked walnuts. Press on the skin of the walnut with your thumb; ripe nuts will show an indentation. Removal can be done by just taking a small jack knife and cutting around the hull and peeling off, or you can lay them on the driveway and run over them with your car! It often is just as easy to roll them under your foot until the hull is cracked open, pick them up and peel the hull off. For an easy way to separate the hulls, put them in water. The hulls float, the nuts don't.
3. Dispose of the hull in a garbage bag or place somewhere in a pile in your yard to decompose. Do not place them in your compost pile as it is uncertain what they could do if used on a garden for food. The stain on them is pretty pungent and strong.
4. Lay out your brown hard shell nut to dry. You can lay them out on a layer of newspapers to dry for a few days or longer. Some people leave them for much longer. The dryer the nut, the easier the nut meat is to remove. You also can store them in the shell in a dry, squirrel proof area. Do not lay them out where the squirrels can find them. They will take every one they can.
5. To crack open your nuts you can use a hammer or a vise. The vise does not do as much damage to the walnut meat inside. This part can be a bit tricky and can take some time. If you don't have time on your hands you will not like doing the harvesting of these nuts. You cannot be in a hurry in this step or you will damage the nut meat.
6. Pull the nut meat out. If you can and if it is stubborn, you can use a commercial nut pick (usually can buy these and the nutcracker around holiday season in grocery stores or any time of the year in cooking supply stores). If you are just using the nuts for a black walnut cake, it does not matter if they are broken up badly. This is perfect for the cake.
7. Dispose of the nut shell in whatever manner you prefer. Remember these things are really hard and can be sharp so don't leave them where someone can step on them.
8. Eat the nut fresh or save for later. Some species of walnut trees have different flavors. Some are stronger than others.
I think winter is coming . . .
by megan rulli
1. the days are getting shorter, that embrace of darkness catching up to the sun
2. waking up with the ole sniffles
3. maples are blazing red and my footsteps kick leaves out the way
4. migrating birds and season shifting winds mark humanity’s gravity trap
5. daylight savings time is late, as usual
6. the phillies are in the playoffs
7. my mother’s shrill yell brings the Steelers’ victories
8. the fall fruit is dropping from the trees, the grapes are being picked
9. a young child recently related, “the groundhog says he’s not going to stop eating the vegetables, he doesn’t care that he stinks, and there’s going to be six more weeks of winter”
10. the weeds are going to seed - and the bees fly slowly
11. jack frost . . . creeps, a fain whiff of his scent in the air on those crispiest of morns
12. winter, why not?
1. the days are getting shorter, that embrace of darkness catching up to the sun
2. waking up with the ole sniffles
3. maples are blazing red and my footsteps kick leaves out the way
4. migrating birds and season shifting winds mark humanity’s gravity trap
5. daylight savings time is late, as usual
6. the phillies are in the playoffs
7. my mother’s shrill yell brings the Steelers’ victories
8. the fall fruit is dropping from the trees, the grapes are being picked
9. a young child recently related, “the groundhog says he’s not going to stop eating the vegetables, he doesn’t care that he stinks, and there’s going to be six more weeks of winter”
10. the weeds are going to seed - and the bees fly slowly
11. jack frost . . . creeps, a fain whiff of his scent in the air on those crispiest of morns
12. winter, why not?
Weird Bird by Shel Silverstein
Birds are flyin' south for winter.
Here's the Weird-Bird headin' north,
Wings a-flappin', beak a-chatterin',
Cold head bobbin' back 'n' forth.
He says, "It's not that I like ice
Or freezin' winds and snowy ground.
It's just sometimes it's kind of nice
To be the only bird in town."
Here's the Weird-Bird headin' north,
Wings a-flappin', beak a-chatterin',
Cold head bobbin' back 'n' forth.
He says, "It's not that I like ice
Or freezin' winds and snowy ground.
It's just sometimes it's kind of nice
To be the only bird in town."
Wild Geese by Mary Oliver
You do not have to be good.
You do not have to walk on your knees
for a hundred miles through the desert repenting.
You only have to let the soft animal of your body
love what it loves.
Tell me about despair, yours, and I will tell you mine.
Meanwhile the world goes on.
Meanwhile the sun and the clear pebbles of the rain
are moving across the landscapes,
over the prairies and the deep trees,
the mountains and the rivers.
Meanwhile the wild geese, high in the clean blue air,
are heading home again.
Whoever you are, no matter how lonely,
the world offers itself to your imagination,
calls to you like the wild geese, harsh and exciting —
over and over announcing your place
in the family of things.
You do not have to walk on your knees
for a hundred miles through the desert repenting.
You only have to let the soft animal of your body
love what it loves.
Tell me about despair, yours, and I will tell you mine.
Meanwhile the world goes on.
Meanwhile the sun and the clear pebbles of the rain
are moving across the landscapes,
over the prairies and the deep trees,
the mountains and the rivers.
Meanwhile the wild geese, high in the clean blue air,
are heading home again.
Whoever you are, no matter how lonely,
the world offers itself to your imagination,
calls to you like the wild geese, harsh and exciting —
over and over announcing your place
in the family of things.
Indian Summer – These are the days when birds come back- by Emily Dickinson
These are the days when birds come back,
A very few, a bird or two,
To take a backward look.
These are the days when skies put on
The old, old sophistries of June, --
A blue and gold mistake.
Oh, fraud that cannot cheat the bee,
Almost thy plausibility
Induces my belief,
Till ranks of seeds their witness bear,
And softly through the altered air
Hurries a timid leaf!
Oh, sacrament of summer days,
Oh, last communion in the haze,
Permit a child to join,
Thy sacred emblems to partake,
Thy consecrated bread to break,
Taste thine immortal wine!
A very few, a bird or two,
To take a backward look.
These are the days when skies put on
The old, old sophistries of June, --
A blue and gold mistake.
Oh, fraud that cannot cheat the bee,
Almost thy plausibility
Induces my belief,
Till ranks of seeds their witness bear,
And softly through the altered air
Hurries a timid leaf!
Oh, sacrament of summer days,
Oh, last communion in the haze,
Permit a child to join,
Thy sacred emblems to partake,
Thy consecrated bread to break,
Taste thine immortal wine!
On Natural Farming: A Book Review
By Megan Rulli
One Straw Revolution:
An Introduction to Natural Farming
Masanobu Fukuoka
I recommend this book to anyone who believes in nature’s bounty.
One Straw Revolution is a modest installment which is aimed at challenging some of agriculture’s (organic and conventional alike) most fundamental assumptions. Fukuoka was an agricultural researcher in Japan for many years, but was unsatisfied with the laboratory setting as a starting point for applicable farming knowledge. He left and has dedicated over thirty years developing a technique of farming which requires the least amount of inputs – from farmers and the land alike. He contends that scientists, their research, and their resulting published conclusions, are limited by the scientific method which can only look at one variable at a time – in contrast, in the natural world there are infinite and unique factors which unite in the form of living crops. Fukuoka gracefully explores such natural truths as the interconnectivity and basic goal of fertility in life’s forms.
Beyond this point, Fukuoka advocates what he terms natural farming, or do-nothing farming. The remarkable simplicity of Fukuoka’s methods invokes that ancient human intuition to eat simply and in season, to look around at what is growing and incorporate it into your life. Within this text he delineates radically simple agricultural and food diet techniques, with an air of zen or other eastern philosophy that will describe details one moment and the next urge the reader to throw out the discoveries of the rational mind. Images of nothingness abound.
Without digging in deeply, I will recount here and end with his four principles of natural farming. The first is NO CULTIVATION, secondly NO CHEMICAL FERTILIZER OR PREPARED COMPOST, third NO WEEDING BY TILLAGE OR HERBICIDES, and finally NO DEPENDENCE ON CHEMICALS. This book is simple and challenging, shallow and deep – read it, and let’s have some discourse.
One Straw Revolution:
An Introduction to Natural Farming
Masanobu Fukuoka
I recommend this book to anyone who believes in nature’s bounty.
One Straw Revolution is a modest installment which is aimed at challenging some of agriculture’s (organic and conventional alike) most fundamental assumptions. Fukuoka was an agricultural researcher in Japan for many years, but was unsatisfied with the laboratory setting as a starting point for applicable farming knowledge. He left and has dedicated over thirty years developing a technique of farming which requires the least amount of inputs – from farmers and the land alike. He contends that scientists, their research, and their resulting published conclusions, are limited by the scientific method which can only look at one variable at a time – in contrast, in the natural world there are infinite and unique factors which unite in the form of living crops. Fukuoka gracefully explores such natural truths as the interconnectivity and basic goal of fertility in life’s forms.
Beyond this point, Fukuoka advocates what he terms natural farming, or do-nothing farming. The remarkable simplicity of Fukuoka’s methods invokes that ancient human intuition to eat simply and in season, to look around at what is growing and incorporate it into your life. Within this text he delineates radically simple agricultural and food diet techniques, with an air of zen or other eastern philosophy that will describe details one moment and the next urge the reader to throw out the discoveries of the rational mind. Images of nothingness abound.
Without digging in deeply, I will recount here and end with his four principles of natural farming. The first is NO CULTIVATION, secondly NO CHEMICAL FERTILIZER OR PREPARED COMPOST, third NO WEEDING BY TILLAGE OR HERBICIDES, and finally NO DEPENDENCE ON CHEMICALS. This book is simple and challenging, shallow and deep – read it, and let’s have some discourse.
Red Rice Salad
• 2 small beets
• 1 tablespoon olive oil
• 8 ounces red rice
• 2 1/2 cups water
• 1 teaspoon salt
• 1 (14.5 ounce) can kidney beans, drained and rinsed
• 1 small red bell pepper, seeded and diced
• 1 small red onion, finely chopped
• 7 red radishes, thinly sliced
• 2 1/2 tablespoons chopped fresh chives
• salt and pepper to taste
• Dressing:
• 2 tablespoons horseradish
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
1. Place beets in a saucepan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain water, and allow beets to cool. Peel and dice.
2. Meanwhile, pour olive oil, red rice, water, and 1 teaspoon salt into a saucepan; place over medium heat. Bring to a boil; reduce heat to medium low, cover, and simmer gently until the rice is tender and all the water has been absorbed. Remove saucepan from heat, and let rice cool to room temperature.
3. In a large bowl, mix together beets, kidney beans, bell pepper, onion, radishes, and chives. Season with salt and pepper.
4. In a medium bowl, whisk together horseradish, mustard, and sugar until well combined. Whisk in red wine vinegar and oil until smooth.
5. With a fork, fluff rice. Stir into vegetables, and mix with dressing. Cover, refrigerate about 1 hour. Spoon into a large, shallow serving bowl, and garnish with fresh chives.
www.allrecipes.com
• 1 tablespoon olive oil
• 8 ounces red rice
• 2 1/2 cups water
• 1 teaspoon salt
• 1 (14.5 ounce) can kidney beans, drained and rinsed
• 1 small red bell pepper, seeded and diced
• 1 small red onion, finely chopped
• 7 red radishes, thinly sliced
• 2 1/2 tablespoons chopped fresh chives
• salt and pepper to taste
• Dressing:
• 2 tablespoons horseradish
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
1. Place beets in a saucepan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain water, and allow beets to cool. Peel and dice.
2. Meanwhile, pour olive oil, red rice, water, and 1 teaspoon salt into a saucepan; place over medium heat. Bring to a boil; reduce heat to medium low, cover, and simmer gently until the rice is tender and all the water has been absorbed. Remove saucepan from heat, and let rice cool to room temperature.
3. In a large bowl, mix together beets, kidney beans, bell pepper, onion, radishes, and chives. Season with salt and pepper.
4. In a medium bowl, whisk together horseradish, mustard, and sugar until well combined. Whisk in red wine vinegar and oil until smooth.
5. With a fork, fluff rice. Stir into vegetables, and mix with dressing. Cover, refrigerate about 1 hour. Spoon into a large, shallow serving bowl, and garnish with fresh chives.
www.allrecipes.com
Broccoli Side Dish
(Source: allrecipes.com)
• 1 tablespoon extra-virgin olive oil
• 1 1/2 tablespoons grated orange zest
• 1/2 teaspoon red pepper flakes
• 1 head broccoli, cut into small pieces with stalks peeled
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons freshly squeezed orange juice
Heat the olive oil in a large skillet over medium heat; add the orange zest and red pepper flakes and allow to heat briefly, about 1 minute. Stir the broccoli into the mixture; season with salt and pepper. Continue cooking about 5 minutes more; transfer to a serving bowl. Pour the orange juice over the broccoli and toss to coat. Serve hot.
• 1 tablespoon extra-virgin olive oil
• 1 1/2 tablespoons grated orange zest
• 1/2 teaspoon red pepper flakes
• 1 head broccoli, cut into small pieces with stalks peeled
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons freshly squeezed orange juice
Heat the olive oil in a large skillet over medium heat; add the orange zest and red pepper flakes and allow to heat briefly, about 1 minute. Stir the broccoli into the mixture; season with salt and pepper. Continue cooking about 5 minutes more; transfer to a serving bowl. Pour the orange juice over the broccoli and toss to coat. Serve hot.
Grilled Baby Bok Choy
4 heads of baby bok choy
2 T. fresh squeezed lemon or orange juice
2/3 c. extra virgin olive oil 2 cloves garlic, thinly sliced (not minced)
2 T. fresh herbs of your choosing, such as dill or sage, finely chopped
Salt and pepper
1 T. balsamic vinegar or low-sodium soy sauce
Handful of pine nuts or chopped walnuts
Romano cheese, grated
Slice heads of baby bok choy in half length-wise (leaves to stem). Soak in cool water for 10 mins to perk them up and remove any grit hidden inside. While heads soak, heat olive oil in small frying pan. Add thinly sliced garlic and stir until just golden brown (about 1 min). With a slotted spoon, remove garlic and take pan off heat.
Take baby bok choy out of water and gently shake/pat dry. Slice off dark green leaves from the lighter heads. Coarsely chop leaves and set to the side. Brush both sides of heads with garlic-infused oil. Place with cut side up and sprinkle with lemon/orange juice, salt and pepper and herbs.
Place seasoned heads on pre-heated grill with cut side down. Cover grill for 5 to 8 mins. Remove cover and turn heads over. There should be a nice golden color starting to appear. Drizzle balsamic vinegar or soy sauce over cut sides of heads. Cover again for 5 mins.* Remove cover and turn heads one last time back to the cut side. Remove from grill when fork-tender.
*At this point, head to the stove and heat up the remaining oil in the small fry pan. When hot, add pine nuts or walnuts and toast slightly for a minute or two. Add chopped baby bok choy leaves and salt and pepper. Stir constantly until wilted, but still very green (2 mins+). Remove from heat and toss in fresh herbs if desired.
To plate up, put heads on plate and top with leaves, nuts and a sprinkle of cheese. Add more balsamic vinegar or soy sauce if desired.
(serves 2 as a side dish)
From: Straight From the Farm blog (www.straightfromthefarm.net)
2 T. fresh squeezed lemon or orange juice
2/3 c. extra virgin olive oil 2 cloves garlic, thinly sliced (not minced)
2 T. fresh herbs of your choosing, such as dill or sage, finely chopped
Salt and pepper
1 T. balsamic vinegar or low-sodium soy sauce
Handful of pine nuts or chopped walnuts
Romano cheese, grated
Slice heads of baby bok choy in half length-wise (leaves to stem). Soak in cool water for 10 mins to perk them up and remove any grit hidden inside. While heads soak, heat olive oil in small frying pan. Add thinly sliced garlic and stir until just golden brown (about 1 min). With a slotted spoon, remove garlic and take pan off heat.
Take baby bok choy out of water and gently shake/pat dry. Slice off dark green leaves from the lighter heads. Coarsely chop leaves and set to the side. Brush both sides of heads with garlic-infused oil. Place with cut side up and sprinkle with lemon/orange juice, salt and pepper and herbs.
Place seasoned heads on pre-heated grill with cut side down. Cover grill for 5 to 8 mins. Remove cover and turn heads over. There should be a nice golden color starting to appear. Drizzle balsamic vinegar or soy sauce over cut sides of heads. Cover again for 5 mins.* Remove cover and turn heads one last time back to the cut side. Remove from grill when fork-tender.
*At this point, head to the stove and heat up the remaining oil in the small fry pan. When hot, add pine nuts or walnuts and toast slightly for a minute or two. Add chopped baby bok choy leaves and salt and pepper. Stir constantly until wilted, but still very green (2 mins+). Remove from heat and toss in fresh herbs if desired.
To plate up, put heads on plate and top with leaves, nuts and a sprinkle of cheese. Add more balsamic vinegar or soy sauce if desired.
(serves 2 as a side dish)
From: Straight From the Farm blog (www.straightfromthefarm.net)
Collard Greens Miniera
• 1 1/4 lb collard greens, halved lengthwise and stems and center ribs discarded
• 3 slices bacon, finely chopped
Stack collard-leaf halves and roll crosswise into a cigar shape. Cut crosswise into very thin slices (no thicker than 3/4 inch) with a sharp knife.
Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp. Add collards, tossing to coat, and cook until just bright green, about 1 minute. Season with salt and serve immediately.
(From: Gourmet Magazine, 2001)
• 3 slices bacon, finely chopped
Stack collard-leaf halves and roll crosswise into a cigar shape. Cut crosswise into very thin slices (no thicker than 3/4 inch) with a sharp knife.
Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp. Add collards, tossing to coat, and cook until just bright green, about 1 minute. Season with salt and serve immediately.
(From: Gourmet Magazine, 2001)
Plant Profile: Mint
By Nina Berryman
“The smelle rejoiceth the heart of man.” - Gerard
Many of you have been taking advantage of the U-Pick herbs. The reason they have just now become available is that we recently transplanted some perennial herbs along the fence line, giving them more room to grow. They were previously in the hoop house by the driveway, but with winter coming we needed to clear that space out and make room for crops that we want to grow under the protection of the plastic when the weather gets colder. One herb that we have in abundance is mint. Mint, Mentha (this is the genus, it has about 25 species and hundreds of varieties), is in the Lamiaceae family, along with sage and basil. Mints have many medicinal properties. Perhaps the most well known property is that it is a digestive aid. If you have an upset stomach, try mincing fresh mint leaves and putting them in hot water; add some honey if you have a sweet tooth. Mint is also a stimulant (temporarily quickens vital processes in the body), a carminative (expels gas from the intestines), an antispasmodic (relieves and/or stops spasms and cramps), a diuretic (increases flow and secretion of urine) and a febrifuge (reduces fever). It is also an ingredient in many toothpastes, soaps and skin lotions. Plants in the mint family have been valued since ancient times, being referenced by the ancient Egyptians, Greeks and Romans. Mint, anise and cumin were actually a tithe paid by the Pharisees. It is an especially hardy herb, as it spreads easily and is difficult to contain once it is established. This is the idea behind planting it where we did- along a weedy fence line where the knotweed is especially aggressive. We’re waiting to see which one will win!
Sources
Ashworth, Susan, Seed to Seed. Seed Savers Exchange Inc. Iowa. 2002.
Dawson, Adele G., Herbs, Partners in Life. Healing Arts Press. Rochester, Vermont. 2000.
Wikipedia. 4 October 2009. http://en.wikipedia.org/wiki/Mentha
“The smelle rejoiceth the heart of man.” - Gerard
Many of you have been taking advantage of the U-Pick herbs. The reason they have just now become available is that we recently transplanted some perennial herbs along the fence line, giving them more room to grow. They were previously in the hoop house by the driveway, but with winter coming we needed to clear that space out and make room for crops that we want to grow under the protection of the plastic when the weather gets colder. One herb that we have in abundance is mint. Mint, Mentha (this is the genus, it has about 25 species and hundreds of varieties), is in the Lamiaceae family, along with sage and basil. Mints have many medicinal properties. Perhaps the most well known property is that it is a digestive aid. If you have an upset stomach, try mincing fresh mint leaves and putting them in hot water; add some honey if you have a sweet tooth. Mint is also a stimulant (temporarily quickens vital processes in the body), a carminative (expels gas from the intestines), an antispasmodic (relieves and/or stops spasms and cramps), a diuretic (increases flow and secretion of urine) and a febrifuge (reduces fever). It is also an ingredient in many toothpastes, soaps and skin lotions. Plants in the mint family have been valued since ancient times, being referenced by the ancient Egyptians, Greeks and Romans. Mint, anise and cumin were actually a tithe paid by the Pharisees. It is an especially hardy herb, as it spreads easily and is difficult to contain once it is established. This is the idea behind planting it where we did- along a weedy fence line where the knotweed is especially aggressive. We’re waiting to see which one will win!
Sources
Ashworth, Susan, Seed to Seed. Seed Savers Exchange Inc. Iowa. 2002.
Dawson, Adele G., Herbs, Partners in Life. Healing Arts Press. Rochester, Vermont. 2000.
Wikipedia. 4 October 2009. http://en.wikipedia.org/wiki/Mentha
Bug Profile: Harlequin Bug
By Nina Berryman
Many of the students wrote about the Harlequin bug in their biographies. The harlequin bug is a beautiful but devastating insect that loves to eat plants in the Brassicaceae family (including broccoli, cauliflower, cabbage, kohlrabi, kale, collards, mustards, turnips and radishes). It is about 3/8 of an inch long, and has the markings and coloring of a lady bug, but is shaped like a shield when it is mature. Sexually immature bugs are rounder. It lays eggs on the underside of leaves. The eggs are white with a black dot and are deposited all in a row. The harlequins cause damage by sucking juices from plant leaves, causing them to wilt, brown and then die. They can decimate plants as they reproduce and feed quickly! I suspect they are called harlequin bugs because their markings resemble the symmetrical geometry typical of harlequin clowns!
Many of the students wrote about the Harlequin bug in their biographies. The harlequin bug is a beautiful but devastating insect that loves to eat plants in the Brassicaceae family (including broccoli, cauliflower, cabbage, kohlrabi, kale, collards, mustards, turnips and radishes). It is about 3/8 of an inch long, and has the markings and coloring of a lady bug, but is shaped like a shield when it is mature. Sexually immature bugs are rounder. It lays eggs on the underside of leaves. The eggs are white with a black dot and are deposited all in a row. The harlequins cause damage by sucking juices from plant leaves, causing them to wilt, brown and then die. They can decimate plants as they reproduce and feed quickly! I suspect they are called harlequin bugs because their markings resemble the symmetrical geometry typical of harlequin clowns!
Meet (more) Students!
Last week you met a few of the students in this semester’s Agroecology class. Here are a few more biographies of students who help us on the farm every week. While working with the students we take time to talk about why we are doing the work in the way that we are, and how this farm is an example of ecological agriculture. Some of the students have worked with us on the farm or in the hoop house before, and some are coming out to the farm for the first time.
Matthew Murphy
My name is Matthew Murphy and I am a junior at W.B. Saul High School. I have taken part in the CSA for educational purposes for my Agroecology class. I have learned about all the plants that we grow and what steps they have to take in order to produce a sufficient amount of the specific crop. Some of the crops that are grown in the CSA garden are tomatoes, peppers, watermelon, eggplant, broccoli, squash and lettuce. I learned about a harlequin beetle that is harmful to broccoli plants and how we should properly dispose of them. I have enjoyed being a part of this program and hope to learn more about it as I progress more into the year. I have been planting vegetables with my dad since I was 7 years old. Our garden consists of tomatoes, eggplants, cherry tomatoes and sweet peppers. My project for the CSA is to grow champion collards and great lake lettuce.
Sam Sterling
Hello, my name is Samantha Sterling. I am a student at W.B. Saul high school. My school is like other schools because we have all the normal classes like math, English, gym, science, and Spanish. But our school has a catch- we have a farm across the street from the actual school building, including cows, sheep, horses, and even a huge area where we grow crops. In our school, instead of having computer classes, or carpentry classes, or singing or art class, we have agriculture, which is a special class because classes, or carpentry classes, or singing or art class, we have agriculture, which is a special class because in most of the agricultural classes, we do not have to be in the actual class room to learn, we can be in the small animal lab, or in the dog kennel, down at the pond, or even across the street with the animals or the crops. My major for agriculture in my school is natural resource management. The class I am in now is called Agroecology. Being in this class is getting me to help with the CSA, the "Henry Got Crops" and is also preparing me and giving me more information on my major which I will need to finish this school year and my last year with Saul. Since the CSA does not use harmful chemicals, one day in class we needed to control pests so what we did was literally squish the harlequin beetle, that way they did not eat away our crops, making our farm not able to give food to our school's community. In our Agroecology class we are actually working on a big project as a class to clean out more land from weeds and pests for the CSA and for our class to have our own section that we can say, "Hey! That’s where my class grew all of those crops. We turned the soil, made the rows, planted the seeds, took care of the crops, we have done the whole 9 yards, and now you are eating the crops that we have grown. We have learned things that normal high school students wouldn't be able to learn and we are proud of it." I sure know I am. Even if I don’t become something involving agriculture right on, say I want to become a 8th grade teacher, what I can do is tell my students all about Saul if they want to go there, even though I most likely won’t become a teacher. Whenever I get the chance I talk about my school, because all my friends that do not go to Saul high school always tell me, "school’s boring" and "the teacher does not help" and "I don’t know what I want to do when I go up." Then they get me talking and I say "I love my school and the teachers do whatever they can to help,” and I tell them that I know what I want to be when I grow up.
Mike Hurley
My name is Mike Hurley. I am majoring in Natural Resource Management at Saul High School. We are working with the CSA and it is helping us with the learning of crops and how to take care of the different types of crops. Also when we work the CSA we learn about the crops people have never heard of before and learn many new things about it too. If we want to know something we just ask a question and they answer it no problem. We have planted our own types of crops like Great Lakes Lettuce and Champion Collards. Outside of school I have planted my own crops and they were peppers and tomatoes. To maintain the crops we have to pull weeds and kill the bugs that are infesting them. The bugs that we had to kill were called the Harlequin beetle and they were infesting the broccoli. My favorite crop that they are growing in the garden is the Habanero pepper because if you take a bite your mouth will be on fire for the next hour. They grow all sorts of things like lettuce, peppers, eggplants, tomatoes, watermelon and more. The CSA is helping us learn many things about growing crops and maintaining them.
Matthew Murphy
My name is Matthew Murphy and I am a junior at W.B. Saul High School. I have taken part in the CSA for educational purposes for my Agroecology class. I have learned about all the plants that we grow and what steps they have to take in order to produce a sufficient amount of the specific crop. Some of the crops that are grown in the CSA garden are tomatoes, peppers, watermelon, eggplant, broccoli, squash and lettuce. I learned about a harlequin beetle that is harmful to broccoli plants and how we should properly dispose of them. I have enjoyed being a part of this program and hope to learn more about it as I progress more into the year. I have been planting vegetables with my dad since I was 7 years old. Our garden consists of tomatoes, eggplants, cherry tomatoes and sweet peppers. My project for the CSA is to grow champion collards and great lake lettuce.
Sam Sterling
Hello, my name is Samantha Sterling. I am a student at W.B. Saul high school. My school is like other schools because we have all the normal classes like math, English, gym, science, and Spanish. But our school has a catch- we have a farm across the street from the actual school building, including cows, sheep, horses, and even a huge area where we grow crops. In our school, instead of having computer classes, or carpentry classes, or singing or art class, we have agriculture, which is a special class because classes, or carpentry classes, or singing or art class, we have agriculture, which is a special class because in most of the agricultural classes, we do not have to be in the actual class room to learn, we can be in the small animal lab, or in the dog kennel, down at the pond, or even across the street with the animals or the crops. My major for agriculture in my school is natural resource management. The class I am in now is called Agroecology. Being in this class is getting me to help with the CSA, the "Henry Got Crops" and is also preparing me and giving me more information on my major which I will need to finish this school year and my last year with Saul. Since the CSA does not use harmful chemicals, one day in class we needed to control pests so what we did was literally squish the harlequin beetle, that way they did not eat away our crops, making our farm not able to give food to our school's community. In our Agroecology class we are actually working on a big project as a class to clean out more land from weeds and pests for the CSA and for our class to have our own section that we can say, "Hey! That’s where my class grew all of those crops. We turned the soil, made the rows, planted the seeds, took care of the crops, we have done the whole 9 yards, and now you are eating the crops that we have grown. We have learned things that normal high school students wouldn't be able to learn and we are proud of it." I sure know I am. Even if I don’t become something involving agriculture right on, say I want to become a 8th grade teacher, what I can do is tell my students all about Saul if they want to go there, even though I most likely won’t become a teacher. Whenever I get the chance I talk about my school, because all my friends that do not go to Saul high school always tell me, "school’s boring" and "the teacher does not help" and "I don’t know what I want to do when I go up." Then they get me talking and I say "I love my school and the teachers do whatever they can to help,” and I tell them that I know what I want to be when I grow up.
Mike Hurley
My name is Mike Hurley. I am majoring in Natural Resource Management at Saul High School. We are working with the CSA and it is helping us with the learning of crops and how to take care of the different types of crops. Also when we work the CSA we learn about the crops people have never heard of before and learn many new things about it too. If we want to know something we just ask a question and they answer it no problem. We have planted our own types of crops like Great Lakes Lettuce and Champion Collards. Outside of school I have planted my own crops and they were peppers and tomatoes. To maintain the crops we have to pull weeds and kill the bugs that are infesting them. The bugs that we had to kill were called the Harlequin beetle and they were infesting the broccoli. My favorite crop that they are growing in the garden is the Habanero pepper because if you take a bite your mouth will be on fire for the next hour. They grow all sorts of things like lettuce, peppers, eggplants, tomatoes, watermelon and more. The CSA is helping us learn many things about growing crops and maintaining them.
Simmered Greens with Cornmeal Biscuits
1 (1-pound) piece slab bacon
3 quarts water
3 pound mixed greens such as collard, mustard, and turnip
2/3 cup all-purpose flour
1/3 cup yellow cornmeal
2 teaspoons packed brown sugar
1 teaspoon baking powder
1 tablespoon unsalted butter
1/2 cup whole milk
Score bacon 2 or 3 times (do not cut all the way through), then simmer in water in a wide 6-quart pot, covered, 1 hour.
Discard any coarse stems from greens and coarsely chop leaves.
Add greens, 2 1/2 teaspoons salt, and 1 teaspoon pepper to bacon and cook, uncovered, stirring occasionally, 25 minutes.
Meanwhile, whisk together flour, cornmeal, brown sugar, baking powder, and 1/4 teaspoon salt, then blend in butter well with your fingertips. Stir in milk until just combined. Let dough stand 5 minutes.
With wet hands, roll rounded tablespoons of dough into balls.
Gently place dumplings on top of greens. Cook, covered and undisturbed, over low heat until greens are very tender and silky and dumplings are puffed and cooked through, about 20 minutes. Discard bacon. Season with salt and pepper.
(Gourmet, January 2008)
3 quarts water
3 pound mixed greens such as collard, mustard, and turnip
2/3 cup all-purpose flour
1/3 cup yellow cornmeal
2 teaspoons packed brown sugar
1 teaspoon baking powder
1 tablespoon unsalted butter
1/2 cup whole milk
Score bacon 2 or 3 times (do not cut all the way through), then simmer in water in a wide 6-quart pot, covered, 1 hour.
Discard any coarse stems from greens and coarsely chop leaves.
Add greens, 2 1/2 teaspoons salt, and 1 teaspoon pepper to bacon and cook, uncovered, stirring occasionally, 25 minutes.
Meanwhile, whisk together flour, cornmeal, brown sugar, baking powder, and 1/4 teaspoon salt, then blend in butter well with your fingertips. Stir in milk until just combined. Let dough stand 5 minutes.
With wet hands, roll rounded tablespoons of dough into balls.
Gently place dumplings on top of greens. Cook, covered and undisturbed, over low heat until greens are very tender and silky and dumplings are puffed and cooked through, about 20 minutes. Discard bacon. Season with salt and pepper.
(Gourmet, January 2008)
Buttered Watermelon Radish and Carrot Saute
4 watermelon radishes, thick outer skin peeled off
6 small carrots, scraped
2 tsp butter
2 tsp Meyer lemon juice (can substitute regular lemon juice, but use less)
salt and pepper to taste
Slice the radishes and carrots very thinly, using a mandoline set to its thinnest setting, if you have one.
In a saucepan over medium heat, melt the butter. Add the vegetables, sprinkle with a pinch of salt, and saute about 4 minutes, until vegetables are coated with the butter and starting to soften. Do not let the butter burn.
Add a few tablespoons of water, cover the pan, and let the vegetables steam for another 2-3 minutes. Uncover the pan, stir, and let the remaining water evaporate. The vegetables should end up coated in a nice buttery glaze.
Put the vegetables in a serving plate, sprinkle on the lemon juice, salt if you want more, and pepper to taste. Serve hot.
(www.examiner.com)
6 small carrots, scraped
2 tsp butter
2 tsp Meyer lemon juice (can substitute regular lemon juice, but use less)
salt and pepper to taste
Slice the radishes and carrots very thinly, using a mandoline set to its thinnest setting, if you have one.
In a saucepan over medium heat, melt the butter. Add the vegetables, sprinkle with a pinch of salt, and saute about 4 minutes, until vegetables are coated with the butter and starting to soften. Do not let the butter burn.
Add a few tablespoons of water, cover the pan, and let the vegetables steam for another 2-3 minutes. Uncover the pan, stir, and let the remaining water evaporate. The vegetables should end up coated in a nice buttery glaze.
Put the vegetables in a serving plate, sprinkle on the lemon juice, salt if you want more, and pepper to taste. Serve hot.
(www.examiner.com)
Provencal Bok Choy
2 tablespoons extra-virgin olive oil
2 large garlic cloves, finely chopped
2 teaspoon chopped thyme
1 Turkish or 1/2 California bay leaf
3 (3-by 1-inch) strips orange zest
3 pounds bok choy (2 to 3 heads), cut crosswise into 2-inch pieces
1 pound tomatoes (3 medium), chopped
1/3 cup Kalamata olives, pitted and chopped
1/2 cup coarsely chopped flat-leaf parsley
Heat oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers, then sauté garlic with thyme, bay leaf, and zest until garlic is pale golden and mixture is very fragrant, about 30 seconds. Add bok choy, tomatoes, olives, 3/4 teaspoon salt, and 1/4 teaspoon pepper and reduce heat to medium. Cook, stirring occasionally, until bok choy is crisp-tender, 10 to 12 minutes. Discard bay leaf and stir in parsley.
(Gourmet Magazine, July 2009)
2 large garlic cloves, finely chopped
2 teaspoon chopped thyme
1 Turkish or 1/2 California bay leaf
3 (3-by 1-inch) strips orange zest
3 pounds bok choy (2 to 3 heads), cut crosswise into 2-inch pieces
1 pound tomatoes (3 medium), chopped
1/3 cup Kalamata olives, pitted and chopped
1/2 cup coarsely chopped flat-leaf parsley
Heat oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers, then sauté garlic with thyme, bay leaf, and zest until garlic is pale golden and mixture is very fragrant, about 30 seconds. Add bok choy, tomatoes, olives, 3/4 teaspoon salt, and 1/4 teaspoon pepper and reduce heat to medium. Cook, stirring occasionally, until bok choy is crisp-tender, 10 to 12 minutes. Discard bay leaf and stir in parsley.
(Gourmet Magazine, July 2009)
Book Review: A Patch of Eden, America’s Inner-City Gardens, By H. Patricia Hynes
By Nina Berryman
For those of you interested in learning more about urban gardening across the nation, here is a book for you! H. Patricia Hynes takes the reader into plant filled nooks and crannies in the neighborhoods of Harlem, San Francisco, Chicago and our very own Philadelphia. She interviews gardeners and neighbors of community gardens, painting a picture of how they came to be and recording the transformation they have brought to a particular space in a city. Her stories are interlaced with history lessons about our country and its diverse neighborhoods and cultures. She concludes the book with a discussion about women’s relationship with gardens throughout the history of agriculture. This book is less about gardens and more about ordinary people who want to improve their neighborhoods. In the Philadelphia chapter, she takes snapshots of Las Parcelas, Project Rainbow, the USDA Urban gardening Program, Glenwood Green Acres, and Philadelphia Green. Never heard of some of these organizations? I suggest you pick up the book, then go out into the city and see them for yourself!
For those of you interested in learning more about urban gardening across the nation, here is a book for you! H. Patricia Hynes takes the reader into plant filled nooks and crannies in the neighborhoods of Harlem, San Francisco, Chicago and our very own Philadelphia. She interviews gardeners and neighbors of community gardens, painting a picture of how they came to be and recording the transformation they have brought to a particular space in a city. Her stories are interlaced with history lessons about our country and its diverse neighborhoods and cultures. She concludes the book with a discussion about women’s relationship with gardens throughout the history of agriculture. This book is less about gardens and more about ordinary people who want to improve their neighborhoods. In the Philadelphia chapter, she takes snapshots of Las Parcelas, Project Rainbow, the USDA Urban gardening Program, Glenwood Green Acres, and Philadelphia Green. Never heard of some of these organizations? I suggest you pick up the book, then go out into the city and see them for yourself!
Plant Profile: Fennel
By Nina Berryman
As you may or may not remember, in the first issue of the newsletter, we included brief paragraphs about ourselves. In my blurb I said if I could be any vegetable it would bulb fennel. Why? You may ask. I must admit it is very difficult choosing which vegetable best personifies yourself (give it a try), and so the exact reasons why I chose fennel are difficult to put in words. Perhaps this article will shed some light on the matter.
Bulb fennel is one of three varieties of fennel which all belong to the same species, Foeniculum vulgare. One variety is a leafy herb of which the leaves and herbs are used in baked goods, teas and flavoring in candy. There is also the Sicilian fennel which has tender stems that are eaten like celery. Lastly, there is bulb fennel, also known as Florence fennel, or finocchio. This is what we grow. This type of fennel is biennial (although I have seen it produce in seeds in its first year before). Fennel is in the Apiaceae family, along with carrots and dill. The ancient Greeks grew it for food, medicine and insect repellent. Fennel tea was served just before important battles to instill courage in warriors. It is also said that the ancient Greeks believed it had a slimming effect on overweight people, and that may be why it was called “marathon,” from the word “maraino” meaning to grow thin. Today, fennel is used to relieve abdominal cramps and flatulence.
Sources: Dawson, Adele C. Herbs Partners in Life. Healing Arts Press. Rochester, Vermont. 2000.
Ashworth, Suzanne. Seed to Seed. Seed Savers Exchange Inc., Iowa. 2002.
As you may or may not remember, in the first issue of the newsletter, we included brief paragraphs about ourselves. In my blurb I said if I could be any vegetable it would bulb fennel. Why? You may ask. I must admit it is very difficult choosing which vegetable best personifies yourself (give it a try), and so the exact reasons why I chose fennel are difficult to put in words. Perhaps this article will shed some light on the matter.
Bulb fennel is one of three varieties of fennel which all belong to the same species, Foeniculum vulgare. One variety is a leafy herb of which the leaves and herbs are used in baked goods, teas and flavoring in candy. There is also the Sicilian fennel which has tender stems that are eaten like celery. Lastly, there is bulb fennel, also known as Florence fennel, or finocchio. This is what we grow. This type of fennel is biennial (although I have seen it produce in seeds in its first year before). Fennel is in the Apiaceae family, along with carrots and dill. The ancient Greeks grew it for food, medicine and insect repellent. Fennel tea was served just before important battles to instill courage in warriors. It is also said that the ancient Greeks believed it had a slimming effect on overweight people, and that may be why it was called “marathon,” from the word “maraino” meaning to grow thin. Today, fennel is used to relieve abdominal cramps and flatulence.
Sources: Dawson, Adele C. Herbs Partners in Life. Healing Arts Press. Rochester, Vermont. 2000.
Ashworth, Suzanne. Seed to Seed. Seed Savers Exchange Inc., Iowa. 2002.
Preserving Your Hot Peppers
Harisa (Hot Pepper Puree)
About 20 hot peppers (they can store well week to week in your refrigerator—save them up!)
6 cloves garlic
2 pearl onions
1 or more tomatoes if desired to make mixture less spicy
Salt
Oil
Canning jars with lids
Mince peppers, garlic, and onions. Cook half of the mixture along with the tomatoes, reducing until it begins to thicken. Let cool. Add remaining peppers, garlic, and onions, along with a large pinch of salt. Pour the mixture into jars, and add oil to cover. Store in a dark cool place.
Traditionally, this sauce accompanies couscous, meat, fish, soups, and other North African dishes.
from: Preserving Food without Freezing or Canning
Drying Hot Peppers on a String
I know that this works very well with cayennes, and does not work with jalepenos or habaneros. I have not yet tried to dry fish peppers. You can either knot a string around the end of each pepper, or sew a thread through each pepper. Hang string in a dry, warm place out of direct sunlight, until peppers are dry. Leave up as decoration, or take down and store in a dark, airtight container. Or crush peppers and use as hot pepper flakes.
Jalepeno Hot Sauce
1 teaspoon vegetable oil
20 fresh jalapeno peppers, sliced
3 cloves garlic, minced
1/2 cup minced onion
3/4 teaspoon salt
2 cups water
1 cup distilled white vinegar
In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often.
Remove from heat and allow mixture to cool to room temperature.
Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator. (www.hotsauceaddicts.com)
Agent Orange Sauce (very hot!)
2 large carrots (1 1/2 cups) peeled & chopped)
1/2 medium red onion (1 cup) peeled & chopped)
1 1/2 cups white vinegar
1/2 cup water
6 cloves garlic (2 tablespoons minced)
1/4 cup fresh lime juice
1 tablespoon coarse kosher salt
1 teaspoon freshly ground black pepper
1/4 cup coarse grain or Creole mustard
12 to 14 habanero chiles, seeds and stems removed (3/4 cup minced)
Combine the carrots, onion, vinegar, water, garlic, lime juice, salt, pepper and mustard in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, for 10 to 15 minutes or until the carrots are soft. Remove from heat. Use an immersion blender or food processor to puree the mixture. Add the habaneros and continue to puree until smooth. Pour into sterilized jars or bottles and process in a hot water bath for 15 minutes.
Yield: About 2 to 3 cups
Recipe courtesy of Michael Stines, Ph.B., Fiery Foods & BBQ, www.CapeCodBBQ.com
About 20 hot peppers (they can store well week to week in your refrigerator—save them up!)
6 cloves garlic
2 pearl onions
1 or more tomatoes if desired to make mixture less spicy
Salt
Oil
Canning jars with lids
Mince peppers, garlic, and onions. Cook half of the mixture along with the tomatoes, reducing until it begins to thicken. Let cool. Add remaining peppers, garlic, and onions, along with a large pinch of salt. Pour the mixture into jars, and add oil to cover. Store in a dark cool place.
Traditionally, this sauce accompanies couscous, meat, fish, soups, and other North African dishes.
from: Preserving Food without Freezing or Canning
Drying Hot Peppers on a String
I know that this works very well with cayennes, and does not work with jalepenos or habaneros. I have not yet tried to dry fish peppers. You can either knot a string around the end of each pepper, or sew a thread through each pepper. Hang string in a dry, warm place out of direct sunlight, until peppers are dry. Leave up as decoration, or take down and store in a dark, airtight container. Or crush peppers and use as hot pepper flakes.
Jalepeno Hot Sauce
1 teaspoon vegetable oil
20 fresh jalapeno peppers, sliced
3 cloves garlic, minced
1/2 cup minced onion
3/4 teaspoon salt
2 cups water
1 cup distilled white vinegar
In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often.
Remove from heat and allow mixture to cool to room temperature.
Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator. (www.hotsauceaddicts.com)
Agent Orange Sauce (very hot!)
2 large carrots (1 1/2 cups) peeled & chopped)
1/2 medium red onion (1 cup) peeled & chopped)
1 1/2 cups white vinegar
1/2 cup water
6 cloves garlic (2 tablespoons minced)
1/4 cup fresh lime juice
1 tablespoon coarse kosher salt
1 teaspoon freshly ground black pepper
1/4 cup coarse grain or Creole mustard
12 to 14 habanero chiles, seeds and stems removed (3/4 cup minced)
Combine the carrots, onion, vinegar, water, garlic, lime juice, salt, pepper and mustard in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, for 10 to 15 minutes or until the carrots are soft. Remove from heat. Use an immersion blender or food processor to puree the mixture. Add the habaneros and continue to puree until smooth. Pour into sterilized jars or bottles and process in a hot water bath for 15 minutes.
Yield: About 2 to 3 cups
Recipe courtesy of Michael Stines, Ph.B., Fiery Foods & BBQ, www.CapeCodBBQ.com
Meet the Students!
The eleventh graders in the agroecology class this semester at Saul have written introductions about themselves and their feelings on their school and this project. They come out to work on the farm every week, and we have a great time working with them. Say hello to those of them who volunteer to staff the pickup tent on Tuesdays and Fridays! We cannot fit all the profiles into this week’s newsletter, so look for more next week.
Kiara
My name is Kiarra C. Warren. I'm a junior at Saul High School and a small animal science major. Working with the CSA has been a wonderful experience. Being able to do so much hands on work is really helpful and fun. I've obtained so much knowledge about different veggies. They've introduced me to many new things, such as new bugs, vegetables, even weeds. Being able to learn what I should eat to stay healthy and have fun while doing it is great!
My experience at Saul High School has been amazing. This school has taught me things I never thought a Public High School could. Being able to come to a school like this is such a privilege. I'm able to do things that I enjoy doing, things that are going to have a positive input on my future. Ever since I was in the 5th grade I wanted to come to Saul. I was afraid that I wasn't going to get in but I did, and here I am.
Working with the CSA and planting my own vegetables like swiss chard, mesculun, champion collards etc. Learning interesting facts about them from people that are so educated. This Partnership is just Amazing!
Ian
My name is Ian, I'm a junior at W.B. Saul, and I help with the CSA. I help by growing vegetables for my agricultural class. I've worked on this project since sophomore year, when I helped make the beds for the crops, helped set up the green house, and helped plant the crops. This year, I've helped remove the weeds in what will soon be more beds for more crops for the CSA.
Jamal
Hi! My name is Jamal and I’m a student at W.B Saul and I have been tending the Weavers Way crops you now receive. I have learned much from Weavers Way and plan to learn more. I have learned what zones and areas certain crops need to grow, what water and nutrients they need, and even some of their pests. I also learned how to control and get rid of the pest the crops may have. The worst part of the CSA is, if a crop has a pest, how to control it. It’s harder to control pests from the crops because no chemicals are used, so you have to prevent the problem before it occurs. I look forward to working in a similar field as Weavers Way, or maybe even with them. I also learned physical labor like digging rows and raised beds, how to cultivate, and how to pick harlequin beetles. The main thing I learned was where our food comes from and how it is grown, packaged, and sold. Throughout the short period of time I have participated with Weavers Way they have taught me a lot and I have learned a lot and I look forward into working more with Weavers Way, and going into a field or one similar.
Anthony
My name is Anthony Clark. I'm a junior at Walter Biddle Saul High School.
My major in this school is large animals. The best things I love about Saul is the people, a handful of teachers I like, and the different large and small animals. For the 3 years I've been in this school I received nothing but good grades in agriculture. 9th grade I messed up due to my homework, in which I chose not to do it due to laziness and that was pretty much on of the biggest regrets in my life, but now that I'm older I'm no longer lazy and I'm on point with my work. This being my third year at this school I truly learned a lot. When I hear the word CSA, AKA "Community Supported Agriculture" I think that in general is a big step to changing agriculture. The agriculture class I'm in right now, we pretty much change what our school looks like as far as trash and recyled items are concerned. In my teachers Mrs. Naugle’s perspective, I'm guessing, she really wants our community to be clean. In this class we've collected recycled items and trash, and done planting, and working out on our field using a lot of tools. The CSA has allowed me to do a lot of interesting work like work with plants, and feeds off it. I'm proud to be working with the CSA because it taught me a lot of stuff I never knew at all. I'm not really sure that I'll pursue a career in the CSA, but if I did I would take the job seriously. I believe that working with the CSA in general can change the world in so many ways.
Kiara
My name is Kiarra C. Warren. I'm a junior at Saul High School and a small animal science major. Working with the CSA has been a wonderful experience. Being able to do so much hands on work is really helpful and fun. I've obtained so much knowledge about different veggies. They've introduced me to many new things, such as new bugs, vegetables, even weeds. Being able to learn what I should eat to stay healthy and have fun while doing it is great!
My experience at Saul High School has been amazing. This school has taught me things I never thought a Public High School could. Being able to come to a school like this is such a privilege. I'm able to do things that I enjoy doing, things that are going to have a positive input on my future. Ever since I was in the 5th grade I wanted to come to Saul. I was afraid that I wasn't going to get in but I did, and here I am.
Working with the CSA and planting my own vegetables like swiss chard, mesculun, champion collards etc. Learning interesting facts about them from people that are so educated. This Partnership is just Amazing!
Ian
My name is Ian, I'm a junior at W.B. Saul, and I help with the CSA. I help by growing vegetables for my agricultural class. I've worked on this project since sophomore year, when I helped make the beds for the crops, helped set up the green house, and helped plant the crops. This year, I've helped remove the weeds in what will soon be more beds for more crops for the CSA.
Jamal
Hi! My name is Jamal and I’m a student at W.B Saul and I have been tending the Weavers Way crops you now receive. I have learned much from Weavers Way and plan to learn more. I have learned what zones and areas certain crops need to grow, what water and nutrients they need, and even some of their pests. I also learned how to control and get rid of the pest the crops may have. The worst part of the CSA is, if a crop has a pest, how to control it. It’s harder to control pests from the crops because no chemicals are used, so you have to prevent the problem before it occurs. I look forward to working in a similar field as Weavers Way, or maybe even with them. I also learned physical labor like digging rows and raised beds, how to cultivate, and how to pick harlequin beetles. The main thing I learned was where our food comes from and how it is grown, packaged, and sold. Throughout the short period of time I have participated with Weavers Way they have taught me a lot and I have learned a lot and I look forward into working more with Weavers Way, and going into a field or one similar.
Anthony
My name is Anthony Clark. I'm a junior at Walter Biddle Saul High School.
My major in this school is large animals. The best things I love about Saul is the people, a handful of teachers I like, and the different large and small animals. For the 3 years I've been in this school I received nothing but good grades in agriculture. 9th grade I messed up due to my homework, in which I chose not to do it due to laziness and that was pretty much on of the biggest regrets in my life, but now that I'm older I'm no longer lazy and I'm on point with my work. This being my third year at this school I truly learned a lot. When I hear the word CSA, AKA "Community Supported Agriculture" I think that in general is a big step to changing agriculture. The agriculture class I'm in right now, we pretty much change what our school looks like as far as trash and recyled items are concerned. In my teachers Mrs. Naugle’s perspective, I'm guessing, she really wants our community to be clean. In this class we've collected recycled items and trash, and done planting, and working out on our field using a lot of tools. The CSA has allowed me to do a lot of interesting work like work with plants, and feeds off it. I'm proud to be working with the CSA because it taught me a lot of stuff I never knew at all. I'm not really sure that I'll pursue a career in the CSA, but if I did I would take the job seriously. I believe that working with the CSA in general can change the world in so many ways.
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