8 carrots, roughly chopped.
5 celery sticks, cut into pieces.
2 cloves of garlic, chopped.
1 large onion, chopped.
4 cups of water.
1 tablespoon of olive oil
1 teaspoon of curry powder.
Salt.
Heat up the olive oil in a frying pan; then fry the chopped garlic and chopped onion for 4-5 minutes.
Add a teaspoon of curry powder, then stir.
Add all of the remaining ingredients except the salt and cook until the vegetables are tender.
Mix in a blender until the soup is smooth.
Monday, October 31, 2011
Radishes with Flavored Salts and Butter
• 3 tablespoons whole fennel seeds
• 2 tablespoons whole cumin seeds
• 2 cups coarse salt
• 2 teaspoons ground paprika
• 1 1/2 teaspoons cayenne pepper
• 24 medium radishes, trimmed
• 8 tablespoons (1 stick) unsalted butter, room temperature
1. Toast fennel seeds in a dry skillet over medium heat, shaking pan continuously, until aromatic, about 4 minutes. Transfer to a spice grinder; grind until seeds are no longer coarse. Repeat with cumin seeds.
2. In a small mixing bowl, stir ground fennel seeds into 1/2 cup coarse salt; transfer to a small serving bowl. Wipe out mixing bowl, then mix ground cumin seeds into 1/2 cup coarse salt; transfer to another small serving bowl. Wipe out mixing bowl, then stir paprika and cayenne pepper into 1/2 cup coarse salt; transfer to a third serving bowl.
3. Arrange radishes on a serving platter. Pour the remaining 1/2 cup salt into another serving bowl. Transfer softened butter to a slightly larger bowl. Serve.
Source: http://www.marthastewart.com/355413/fresh-radishes-flavored-salts-and-butter?czone=food/produce-guide-cnt/spring-produce-recipes
• 2 tablespoons whole cumin seeds
• 2 cups coarse salt
• 2 teaspoons ground paprika
• 1 1/2 teaspoons cayenne pepper
• 24 medium radishes, trimmed
• 8 tablespoons (1 stick) unsalted butter, room temperature
1. Toast fennel seeds in a dry skillet over medium heat, shaking pan continuously, until aromatic, about 4 minutes. Transfer to a spice grinder; grind until seeds are no longer coarse. Repeat with cumin seeds.
2. In a small mixing bowl, stir ground fennel seeds into 1/2 cup coarse salt; transfer to a small serving bowl. Wipe out mixing bowl, then mix ground cumin seeds into 1/2 cup coarse salt; transfer to another small serving bowl. Wipe out mixing bowl, then stir paprika and cayenne pepper into 1/2 cup coarse salt; transfer to a third serving bowl.
3. Arrange radishes on a serving platter. Pour the remaining 1/2 cup salt into another serving bowl. Transfer softened butter to a slightly larger bowl. Serve.
Source: http://www.marthastewart.com/355413/fresh-radishes-flavored-salts-and-butter?czone=food/produce-guide-cnt/spring-produce-recipes
Brown Butter Pasta with Tatsoi
Serves 2
Your pasta of choice, preferably curved or with ridges
1/2 stick unsalted butter
Salt and pepper
Leaves of 2 to 3 bunches of tatsoi, rinsed
1/2 cup chopped sage
Freshly grated parmesan
Lemon wedges, optional
Cook pasta to al dente in salted water.
When pasta almost done done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste. Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated parmesan and lemon wedges on the side.
Source: http://backyardfarming.blogspot.com/2008/06/marisas-csa-week-2.html
Your pasta of choice, preferably curved or with ridges
1/2 stick unsalted butter
Salt and pepper
Leaves of 2 to 3 bunches of tatsoi, rinsed
1/2 cup chopped sage
Freshly grated parmesan
Lemon wedges, optional
Cook pasta to al dente in salted water.
When pasta almost done done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste. Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated parmesan and lemon wedges on the side.
Source: http://backyardfarming.blogspot.com/2008/06/marisas-csa-week-2.html
Weather Update
As if hurricanes, heat waves and nonstop rain weren’t enough, let’s add snow in October! I’m not quite sure what else Mother Nature could throw our way all in one season! A frost is typical around Halloween, but three inches of snow is unheard of. We were expecting cold temperatures Saturday night, so Friday afternoon Molly (with the help of her dad), harvested what was left of the eggplant and summer squash and covered everything else in white row cover. We did all that we could, shy of pulling an all-nighter harvesting everything in the field! The weather report called for chance of snow Saturday night. On Saturday morning I was eating my breakfast and watched the rain turn to snow at 10am. Suddenly nervous about our preparations, I went to the farm, in full raingear, long johns and winter hat to clothespin holes in our row cover and put the one remaining piece of fabric on our most precious bed- the lettuce heads! Some crops will fare just fine in fact a few will even improve with the cold temperatures. Kale and carrots for instance become sweeter with a frost. Others, I am more worried about. For example the bok choi, tat soi, baby greens and lettuce are less hardy. It’s now Sunday afternoon and I’ve been watching the thermometer like a hawk all weekend. I’m hoping that because it didn’t dip below 32, we might be in luck and the air temperature wasn’t quite cold enough to burst the cell walls of the plants. I’m fearing that because the snow was so heavy it may have pulled the row cover, which was propped up by hoops, low onto the plants, letting the cold snow rest on (and maybe crush) the leaves of the plants. On Monday morning we will see!
New Pick Up Routine
Every CSA has a slightly different way of distributing their vegetables. Some CSAs box them for you and you have no choice in what you receive. Others let you pick some of your vegetables but require that you take others. Some CSAs apply no restrictions and offer a first come, first serve distribution.
In previous years we had a system of some choice, but not all choice, which proved to be much too complicated and resulted in certain items running out earlier than they were supposed to. This year we tried to simplify things, by only allowing choice and trades through a more diversified swap box. For week 25 (not this week, but next), we will be trying a trial run of a new system in a continued effort to find a system that works for both the farmers and the members.
The new idea is to put more diversity on the table, with item sizes for each vegetable written on the chalk board (for example, eggplant: 1lb). Smalls shares can pick any 6 items, and larges can pick any 12 items. In an effort to maintain diversity throughout the 5 hour pick up, smalls may not choose more than one item of any one vegetable, and larges can take one or two items of any one vegetable. For example, you won’t be able to take 6 (or 12) bunches of carrots (but larges can take two). My hope is that diversity in people’s preferences will be better met while maintaining a diverse pick-up table. If this sounds complicated, don’t fret, our trusty staff will be on hand to help you through it! Feedback can be offered in our end of the year survey, soon to come!
In previous years we had a system of some choice, but not all choice, which proved to be much too complicated and resulted in certain items running out earlier than they were supposed to. This year we tried to simplify things, by only allowing choice and trades through a more diversified swap box. For week 25 (not this week, but next), we will be trying a trial run of a new system in a continued effort to find a system that works for both the farmers and the members.
The new idea is to put more diversity on the table, with item sizes for each vegetable written on the chalk board (for example, eggplant: 1lb). Smalls shares can pick any 6 items, and larges can pick any 12 items. In an effort to maintain diversity throughout the 5 hour pick up, smalls may not choose more than one item of any one vegetable, and larges can take one or two items of any one vegetable. For example, you won’t be able to take 6 (or 12) bunches of carrots (but larges can take two). My hope is that diversity in people’s preferences will be better met while maintaining a diverse pick-up table. If this sounds complicated, don’t fret, our trusty staff will be on hand to help you through it! Feedback can be offered in our end of the year survey, soon to come!
It Takes a Village Part II
This year we almost doubled our number of working share positions and it was one of the best changes I made this year! Working members receive a discount on their share in return for two hours a week of work for the farm. Many of working share members have gone above and beyond this requirement, contributing whatever it took to get the job done. They have been supporting me in many of the behind the scenes work that frees me up to stay focused working in the field. Let me extend a huge thank you to all of these people, as I introduce them below.
Staffing the pick up: Thank you Gene Lang, Georgia Kirkpatrick, Randi Weinberg, Stephanie Taglianetti, Katy McClure and Lisa Kolker for managing the pick-up smoothly all season long. You provided explanation for first timers picking up their shares, suggested recipes, promoted farm events and were the face of the farm for the shareholder community during those hours. I never could have accomplished what needed to get done in the field if it wasn’t for your help running the pick-up. Thank you for answering the same questions over and over and ensuring fellow shareholders had a pleasant experience at the farm!
The Weeding Team: Every time a weeding shareholder showed up for their weekly two hour shift I presented them with a herculean task, and never once did anyone of them even bat an eye. The weeds at our farm are thorny, tall, deep and downright ferocious. Thank you Sarah Punderson, Kristy Schultz, Eric Dougherty, Laura Demme, Catherine Provenzano and Katy Kilcullen (a Saul student) for all your hard work! Your task may have seemed endless at times but your efforts made a HUGE contribution. I cannot stress how grateful I am for all your help. In moments of despair and feeling overwhelmed, you were a pillar of support!
Newsletter: Thank you Ann Keiser for the tedious job of formatting and editing every single newsletter and posting it on our blog. These newsletters are crucial to sharing information to the shareholders, and you made them beautiful and easy to read. I never would have kept the blog up to date without you, and the newsletter was always professional looking and full of beautiful pictures. Thank you!
Event Coordinator: Nancy Dearden is the mastermind behind all of our potlucks, workshops and fundraisers. These types of events really help establish a sense of community for our members and offer an opportunity for people to gather and connect over the farm which brings us together. Thank you for your countless hours organizing these events this year.
Data Entry: Joan Stockton has brought our record keeping to a new level! After years of our record keeping consisting of un-analyzed papers in a three ring binder, we now have working excel files with which we can make educated decisions about next year based on real harvest data. I also want to thank Anna Hoover for stepping up to give Joan a hand with the arduous task of copying numbers into excel files. Thanks to the two of you, I can learn so much more from our year to year numbers.
Payments: Thank you Lisa Kolker for diligently keeping track of everyone’s payments. This is no small feat, with various discounts, staggered payment plans and such a large membership. This system was much more timely and organized this year, thanks to all your help!
Saul Liason: Jess McAtamney is technically a working member, but in reality is more like a co-manager. Jess is the reason Weavers Way is at Saul High School. Before Henry Got Crops existed, Jess and her Agroecology students at Saul worked with Weavers Way in one of their existing hoop houses on campus, growing vegetables. When she found out we were considered different locations around the North West to start a second farm, she emphatically said, “oh, well of course it will be here.” That was the end of that conversation and ever since she has been an integral part of every aspect of the farm. She set the example for class involvement which has inspired many other teachers to become involved with the education programs that Clare runs at Henry Got Crops. Jess works incredibly hard, alongside her students who are a crucial part of operations on the farm. She also facilitates all conversations and negotiations with the school to maintain a positive, reciprocating relationship with the staff and students at Saul. Thank you Jess, it has been a pleasure working with you for three years and I look forward to the seasons yet to come.
Staffing the pick up: Thank you Gene Lang, Georgia Kirkpatrick, Randi Weinberg, Stephanie Taglianetti, Katy McClure and Lisa Kolker for managing the pick-up smoothly all season long. You provided explanation for first timers picking up their shares, suggested recipes, promoted farm events and were the face of the farm for the shareholder community during those hours. I never could have accomplished what needed to get done in the field if it wasn’t for your help running the pick-up. Thank you for answering the same questions over and over and ensuring fellow shareholders had a pleasant experience at the farm!
The Weeding Team: Every time a weeding shareholder showed up for their weekly two hour shift I presented them with a herculean task, and never once did anyone of them even bat an eye. The weeds at our farm are thorny, tall, deep and downright ferocious. Thank you Sarah Punderson, Kristy Schultz, Eric Dougherty, Laura Demme, Catherine Provenzano and Katy Kilcullen (a Saul student) for all your hard work! Your task may have seemed endless at times but your efforts made a HUGE contribution. I cannot stress how grateful I am for all your help. In moments of despair and feeling overwhelmed, you were a pillar of support!
Newsletter: Thank you Ann Keiser for the tedious job of formatting and editing every single newsletter and posting it on our blog. These newsletters are crucial to sharing information to the shareholders, and you made them beautiful and easy to read. I never would have kept the blog up to date without you, and the newsletter was always professional looking and full of beautiful pictures. Thank you!
Event Coordinator: Nancy Dearden is the mastermind behind all of our potlucks, workshops and fundraisers. These types of events really help establish a sense of community for our members and offer an opportunity for people to gather and connect over the farm which brings us together. Thank you for your countless hours organizing these events this year.
Data Entry: Joan Stockton has brought our record keeping to a new level! After years of our record keeping consisting of un-analyzed papers in a three ring binder, we now have working excel files with which we can make educated decisions about next year based on real harvest data. I also want to thank Anna Hoover for stepping up to give Joan a hand with the arduous task of copying numbers into excel files. Thanks to the two of you, I can learn so much more from our year to year numbers.
Payments: Thank you Lisa Kolker for diligently keeping track of everyone’s payments. This is no small feat, with various discounts, staggered payment plans and such a large membership. This system was much more timely and organized this year, thanks to all your help!
Saul Liason: Jess McAtamney is technically a working member, but in reality is more like a co-manager. Jess is the reason Weavers Way is at Saul High School. Before Henry Got Crops existed, Jess and her Agroecology students at Saul worked with Weavers Way in one of their existing hoop houses on campus, growing vegetables. When she found out we were considered different locations around the North West to start a second farm, she emphatically said, “oh, well of course it will be here.” That was the end of that conversation and ever since she has been an integral part of every aspect of the farm. She set the example for class involvement which has inspired many other teachers to become involved with the education programs that Clare runs at Henry Got Crops. Jess works incredibly hard, alongside her students who are a crucial part of operations on the farm. She also facilitates all conversations and negotiations with the school to maintain a positive, reciprocating relationship with the staff and students at Saul. Thank you Jess, it has been a pleasure working with you for three years and I look forward to the seasons yet to come.
Arugula Pesto
Ingredients
• 1 1/2 cups baby arugula leaves
• 1 1/2 cups fresh basil leaves
• 2/3 cup pine nuts
• 8 cloves garlic
• 1 (6 ounce) can black olives, drained
• 3/4 cup extra virgin olive oil
• 1/2 lime, juiced
• 1 teaspoon red wine vinegar
• 1/8 teaspoon ground cumin
• 1 pinch ground cayenne pepper
• salt and pepper to taste
Directions
1. Place the arugula, basil, pine nuts, garlic, and olives in a food processor, and chop to a coarse paste. Mix in olive oil, lime juice, vinegar, cumin, cayenne pepper, salt, and pepper. Process until well blended and smooth.
Source: http://allrecipes.com/recipe/pesto-with-arugula/detail.aspx
• 1 1/2 cups baby arugula leaves
• 1 1/2 cups fresh basil leaves
• 2/3 cup pine nuts
• 8 cloves garlic
• 1 (6 ounce) can black olives, drained
• 3/4 cup extra virgin olive oil
• 1/2 lime, juiced
• 1 teaspoon red wine vinegar
• 1/8 teaspoon ground cumin
• 1 pinch ground cayenne pepper
• salt and pepper to taste
Directions
1. Place the arugula, basil, pine nuts, garlic, and olives in a food processor, and chop to a coarse paste. Mix in olive oil, lime juice, vinegar, cumin, cayenne pepper, salt, and pepper. Process until well blended and smooth.
Source: http://allrecipes.com/recipe/pesto-with-arugula/detail.aspx
Balsamic Glazed Chick Peas and Mustard Greens
Ingredients:
10 ounces mustard greens
1/2 large red onion, thinly sliced
4-6 tablespoons vegetable broth, divided
4 cloves garlic, chopped
1 pinch red pepper flakes
1/2 teaspoon salt (optional)
2 tablespoons balsamic vinegar
1/2 teaspoon soy sauce
1/4 teaspoon agave nectar or sugar
1 cup cooked chickpeas, rinsed and drained
Directions:
Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.
In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan. Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all. Serve warm, with additional balsamic vinegar at the table.
Source: http://blog.fatfreevegan.com/2009/07/balsamic-glazed-chickpeas-and-mustard.html
10 ounces mustard greens
1/2 large red onion, thinly sliced
4-6 tablespoons vegetable broth, divided
4 cloves garlic, chopped
1 pinch red pepper flakes
1/2 teaspoon salt (optional)
2 tablespoons balsamic vinegar
1/2 teaspoon soy sauce
1/4 teaspoon agave nectar or sugar
1 cup cooked chickpeas, rinsed and drained
Directions:
Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.
In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan. Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all. Serve warm, with additional balsamic vinegar at the table.
Source: http://blog.fatfreevegan.com/2009/07/balsamic-glazed-chickpeas-and-mustard.html
Pea Shoot and Goat Cheese Salad
Ingredients:
60g or so of pea shoots, carefully washed and dried
90g shelled weight of fresh or frozen peas or petits pois, cooked
80g little wallop goats cheese or similar, at room temperature
A few sprigs of mint, small leaves reserved for the salad and larger ones for the dressing
For the dressing:
2tbsp good quality cider vinegar
1tsp Tewksbury or Dijon mustard
6tbsp extra virgin rapeseed oil
2tbsp vegetable or corn oil
1tsp caster sugar
6-8 large mint leaves (see above)
Directions:
First make the dressing. Blend all the ingredients in a liquidiser and season with salt and freshly ground black pepper. Mix a spoonful or so of the dressing with the drained warm peas and season with salt and pepper.
Lightly dress the pea shoots and arrange on a plate. Scatter on the peas and spoon over a little more dressing. Arrange the pieces of cheese on top and scatter the small mint leaves over.
Source: http://www.peashoots.com/peashoots-mintedpea.htm
60g or so of pea shoots, carefully washed and dried
90g shelled weight of fresh or frozen peas or petits pois, cooked
80g little wallop goats cheese or similar, at room temperature
A few sprigs of mint, small leaves reserved for the salad and larger ones for the dressing
For the dressing:
2tbsp good quality cider vinegar
1tsp Tewksbury or Dijon mustard
6tbsp extra virgin rapeseed oil
2tbsp vegetable or corn oil
1tsp caster sugar
6-8 large mint leaves (see above)
Directions:
First make the dressing. Blend all the ingredients in a liquidiser and season with salt and freshly ground black pepper. Mix a spoonful or so of the dressing with the drained warm peas and season with salt and pepper.
Lightly dress the pea shoots and arrange on a plate. Scatter on the peas and spoon over a little more dressing. Arrange the pieces of cheese on top and scatter the small mint leaves over.
Source: http://www.peashoots.com/peashoots-mintedpea.htm
Saul Cows are Restless and Make the Local News
Residents were utterly confused when a herd of cows were found roaming through Roxbourough.
The animals escaped overnight from WB Saul High School of Argiculture. Several cows were spotted walking along the 7100 block of Henry Avenue around 2:00 a.m.
Philadelphia Police were called to the scene but a few local residents were able to corral the cattle back to the school.
No word on how the amimals escaped.
Source: 2011 WPVI-TV, Inc. & 2004-2011 LSN, Inc. All Rights Reserved
For a video: http://www.localwireless.com/wap/news/text.jsp?sid=19&nid=963256479&cid=18195&scid=-1&oid=19&device=iPhone2,1&net=radio&version=1.6.0%22
The animals escaped overnight from WB Saul High School of Argiculture. Several cows were spotted walking along the 7100 block of Henry Avenue around 2:00 a.m.
Philadelphia Police were called to the scene but a few local residents were able to corral the cattle back to the school.
No word on how the amimals escaped.
Source: 2011 WPVI-TV, Inc. & 2004-2011 LSN, Inc. All Rights Reserved
For a video: http://www.localwireless.com/wap/news/text.jsp?sid=19&nid=963256479&cid=18195&scid=-1&oid=19&device=iPhone2,1&net=radio&version=1.6.0%22
It Takes a Village Part I
As the season is winding down, I’ve been reflecting on the past 7 months. What stands out in my mind about this year is how much support I have had in my first year as a single manager. For the last two years of the CSA Nicole and I co-managed the CSA. This year she moved on to manage the other Weavers Way Farm, the Mort Brooks Memorial Farm and I stayed here at Saul. I have had immense support from many people to help me through this challenging, transitional year. In the following newsletters, I’ll continue to highlight these many pillars of support, but this week I need to start with the volunteer crew of shareholders who have been an integral part of the 2011 Henry Got Crops team.
Starting in April, before the CSA even began and after only a short break following the spring fundraiser, the 2011 fundraising team began meeting and planning for the Harvest on Henry event that took place a few weeks ago. I’ve been part of many volunteer groups, organizing events and fundraisers, and I have never worked with a group of more committed, reliable people.
A phenomenal group of volunteers came forth to raise money for discounted shares through our event which also had the purpose of giving back to our community by inviting the neighborhood to a fun-filled day at the farm. These shareholders may never even meet the recipients of the 2012 discounted shares, but selflessly poured their hearts and souls into the goal of making our CSA shares accessible to a larger representation of our community. During the event on Oct. 1st they went largely unrecognized as everyone was busy running the various activities of the day. With my plate full with the farming operations, this event absolutely never would never have happened without these volunteers taking the reins and pulling it all together, down the very last detail.
Thank you to:
Laura Axel- For always keeping us on track and focused; for organizing the children’s games which brought many smiles to many faces; for not only donating your time but also critical supplies for the event.
Mary Pat Boyle- For your creative energy and suggestions; for organizing the arts and crafts projects which brought a original dimension to the day’s activities; for donating your art supplies and making the t-shirts!
Nancy Dearden- For your leadership and facilitation; for running the meetings and keeping everything in line and on schedule; for your big picture vision for the whole fundraising committee and your ability to keep track of every last important detail; for coordinating marketing, food and volunteer support from Weavers Way and Saul, and gathering the tents! I believe there is no event too large or involved for your organizational abilities!
Denise Durkin- For your unwavering optimism and positive energy; for ensuring delicious food and vendors were present at the event; for always appreciating the significance, importance and impact of everyone’s work.
Kate Pelusi- For your dependability and eagerness to fill in where ever and when ever needed; for many hours spent canning and organizing the sales of the added value products; selling products made from the farm has been a long term dream of the farming team and you brought it all together to become a reality.
Georgia Kirkpatrick- For your realistic perspective, keeping stress at bay and maintaining a level of cheer in challenging moments; for bringing fabulous musicians to the event; the music contributed greatly to the ambience of celebration at the festival!
Randi Weinberg- for your diligence and thoroughness; for organizing the pie contest and sales; the bake-off was the original idea for the event and you ensured it happened seamlessly!
Starting in April, before the CSA even began and after only a short break following the spring fundraiser, the 2011 fundraising team began meeting and planning for the Harvest on Henry event that took place a few weeks ago. I’ve been part of many volunteer groups, organizing events and fundraisers, and I have never worked with a group of more committed, reliable people.
A phenomenal group of volunteers came forth to raise money for discounted shares through our event which also had the purpose of giving back to our community by inviting the neighborhood to a fun-filled day at the farm. These shareholders may never even meet the recipients of the 2012 discounted shares, but selflessly poured their hearts and souls into the goal of making our CSA shares accessible to a larger representation of our community. During the event on Oct. 1st they went largely unrecognized as everyone was busy running the various activities of the day. With my plate full with the farming operations, this event absolutely never would never have happened without these volunteers taking the reins and pulling it all together, down the very last detail.
Thank you to:
Laura Axel- For always keeping us on track and focused; for organizing the children’s games which brought many smiles to many faces; for not only donating your time but also critical supplies for the event.
Mary Pat Boyle- For your creative energy and suggestions; for organizing the arts and crafts projects which brought a original dimension to the day’s activities; for donating your art supplies and making the t-shirts!
Nancy Dearden- For your leadership and facilitation; for running the meetings and keeping everything in line and on schedule; for your big picture vision for the whole fundraising committee and your ability to keep track of every last important detail; for coordinating marketing, food and volunteer support from Weavers Way and Saul, and gathering the tents! I believe there is no event too large or involved for your organizational abilities!
Denise Durkin- For your unwavering optimism and positive energy; for ensuring delicious food and vendors were present at the event; for always appreciating the significance, importance and impact of everyone’s work.
Kate Pelusi- For your dependability and eagerness to fill in where ever and when ever needed; for many hours spent canning and organizing the sales of the added value products; selling products made from the farm has been a long term dream of the farming team and you brought it all together to become a reality.
Georgia Kirkpatrick- For your realistic perspective, keeping stress at bay and maintaining a level of cheer in challenging moments; for bringing fabulous musicians to the event; the music contributed greatly to the ambience of celebration at the festival!
Randi Weinberg- for your diligence and thoroughness; for organizing the pie contest and sales; the bake-off was the original idea for the event and you ensured it happened seamlessly!
Sunday, October 16, 2011
Beet Green Chips
Ingredients:
Serves two as a snack
2 bunches beet greens
2 tbsp olive oil
½ tsp sea salt
6-8 turns of a pepper grinder
Directions:
• Preheat oven to 425. Line two rimmed sheet pans with parchment paper
• Trim beet greens into individual stalks. Wash and dry well
• Spead clean, dry greens in a single layer across the two baking sheets. Drizzle with olive oil, salt and pepper.
• Roast oen pan at a time for 5-7 minutes, until leaves are crisp, but not burnt. Serve immediately.
Source: Grid, Nov. 2011
Serves two as a snack
2 bunches beet greens
2 tbsp olive oil
½ tsp sea salt
6-8 turns of a pepper grinder
Directions:
• Preheat oven to 425. Line two rimmed sheet pans with parchment paper
• Trim beet greens into individual stalks. Wash and dry well
• Spead clean, dry greens in a single layer across the two baking sheets. Drizzle with olive oil, salt and pepper.
• Roast oen pan at a time for 5-7 minutes, until leaves are crisp, but not burnt. Serve immediately.
Source: Grid, Nov. 2011
Jasmine Rice with Basil
Ingredients:
2 cups jasmine rice
4 cups water
¼ cup basil leaves, chopped
Directions:
1-Wash the rice, changing the water until it is no longer cloudy
2-Pour rice into a sturdy pot and add water. Place pot over medium-high heat and bring to a boil. Once boiling, reduce the temperature and simmer until rice is tender and water is gone. This should take about 20 minutes for white rice and 45 for brown.
3-Stir in the chopped basil. The heat will release the fragrance of the basil and make for incredibly aromatic rice.
Source: Grid, October 2011
2 cups jasmine rice
4 cups water
¼ cup basil leaves, chopped
Directions:
1-Wash the rice, changing the water until it is no longer cloudy
2-Pour rice into a sturdy pot and add water. Place pot over medium-high heat and bring to a boil. Once boiling, reduce the temperature and simmer until rice is tender and water is gone. This should take about 20 minutes for white rice and 45 for brown.
3-Stir in the chopped basil. The heat will release the fragrance of the basil and make for incredibly aromatic rice.
Source: Grid, October 2011
Pickled Chard Stems
Makes one pint
Stems from 2 bunches of rainbow chard
Ingredients:
½ cup apple cider vinegar
1 tsp sea salt
2 cloves peeled garlic
½ tsp brown mustard seeds
¼ tsp black peppercorns
Directions:
1-Wash stems well. Trim ends and cut into two inch long pieces. Set aside
2-Combine vinegar with sea salt and ½ cup water in a small saucepan. Bring to a boil
3-Put garlic cloves, mustard seeds and peppercorns in the jar. Pack chard stems into jar
4-Pour brine over top. Gently tap the bottom of the far to loosen any air bubbles and add more brine if there’s room. Place lid on far.
5-Let chard stems sit on counter until cool. Once the far has returned to room temperature, place in the refrigerator. Let stems marinate in brine for at least 48 hours before eating
6-Serve with cheese or chopped and stirred into tuna salad.
Source: Grid, Nov. 2011
Stems from 2 bunches of rainbow chard
Ingredients:
½ cup apple cider vinegar
1 tsp sea salt
2 cloves peeled garlic
½ tsp brown mustard seeds
¼ tsp black peppercorns
Directions:
1-Wash stems well. Trim ends and cut into two inch long pieces. Set aside
2-Combine vinegar with sea salt and ½ cup water in a small saucepan. Bring to a boil
3-Put garlic cloves, mustard seeds and peppercorns in the jar. Pack chard stems into jar
4-Pour brine over top. Gently tap the bottom of the far to loosen any air bubbles and add more brine if there’s room. Place lid on far.
5-Let chard stems sit on counter until cool. Once the far has returned to room temperature, place in the refrigerator. Let stems marinate in brine for at least 48 hours before eating
6-Serve with cheese or chopped and stirred into tuna salad.
Source: Grid, Nov. 2011
Yellow Springs Goat Cheese Partners with HGC for Another Year
Feel a little left out when the chalkboard says, “It’s a cheese week”? No need to feel that way any longer! Yellow Springs Goat Cheese CSA will be partnering with Henry Got Crops for the third year, in 2012. Check out their brochure on our sign-in table to get the details about how new and returning members can sign up for 2012. To tempt you further Al and Catherine, the farmers at Yellow Springs, will be offering a taste testing during our pick-up! Be sure not to miss their delicious samples. They will be present on October 25th, and November 11th from 2-7pm.
A great article was written about one of their best cheeses in this month’s Grid magazine. Here it is copied:
Red Leaf
Fall is a great time to explore the cheeses of Chester County. The area is home to eight fabulous cheesemakers, including one of my favorites, Yellow Springs Farm. Al and Catherine Renzi are passionate about Nubian goats and native plants, and these two things come together in the form of beautiful, subtle cheeses that are inspired by the landscape where they are created. If you visit their dairy, you’ll find wheels of Fieldstone, Yellow Brick Road and walnut-speckled Nutcracker.
Ted Leaf is a tribute to the looming sycamores that shade Yellow Springs Farm. The leaves are gathered, washed, soaked in red wine, then wrapped around wheels of goat cheese. After 45 days in the aging cave, the wheels are sweet and earthy, with an incredibly clean taste. The rind, wild as it looks, is edible.
This October, Yellow Springs welcomes new members to its goat cheese CSA. Members receive handmade cheeses from the farm twice a month. This is a great way to taste a spectrum of goat cheeses, from fresh to aged, and to observe the seasonal changes from May through November. From more information visit the Renzi website. Farm visits can be arranged by appointment
Tenaya Darlington, madamefromage.blogspot.com
A great article was written about one of their best cheeses in this month’s Grid magazine. Here it is copied:
Red Leaf
Fall is a great time to explore the cheeses of Chester County. The area is home to eight fabulous cheesemakers, including one of my favorites, Yellow Springs Farm. Al and Catherine Renzi are passionate about Nubian goats and native plants, and these two things come together in the form of beautiful, subtle cheeses that are inspired by the landscape where they are created. If you visit their dairy, you’ll find wheels of Fieldstone, Yellow Brick Road and walnut-speckled Nutcracker.
Ted Leaf is a tribute to the looming sycamores that shade Yellow Springs Farm. The leaves are gathered, washed, soaked in red wine, then wrapped around wheels of goat cheese. After 45 days in the aging cave, the wheels are sweet and earthy, with an incredibly clean taste. The rind, wild as it looks, is edible.
This October, Yellow Springs welcomes new members to its goat cheese CSA. Members receive handmade cheeses from the farm twice a month. This is a great way to taste a spectrum of goat cheeses, from fresh to aged, and to observe the seasonal changes from May through November. From more information visit the Renzi website. Farm visits can be arranged by appointment
Tenaya Darlington, madamefromage.blogspot.com
CJ Tierney's Apple Pear Fig Cranberry Pie
Ingredients/Directions:
CRUST:
1 3/4 cups all purpose flour
1 tablespoon granulated sugar
1/2 teaspoon sea salt
1/2 tablespoons cold unsalted butter, cut into cubes
3 table spoons ice cold water
1 table spoon lemon juice
Put flour, sugar, and salt in bowl, stier to combine. put the bowl in the freezer for about 10 minutes. Add the butter to flour mixture and evenly coat it. Use mixer to make the mixture crumbly and coarse. stir water and lemon juice together. add to flour and butter mixture until dry ingredients are moist. press into a six inch disk and put into refridgerater for about 1 hour. roll out the dough enough to fit the pan. line the pan with the dough and cut off excess edges. place into fridge for another 30 minutes.
WALNUT CRUMB TOPPING
Ingredients:
3/4 cup all purpose flour
3/4 cup packed brown sugar
3/4 cup walnuts chopped coarsely
1 1/2 teaspoons ground cinnamon
1/4 teaspoon sea salt
6 tablespoon melted unsalted butter
Mix flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. stir in butter until the texture is crumb like. put in fridge until ready to use.
FRUIT FILLING
Ingredients:
1 cup dried figs
4 small apples, cored, peeled and sliced
4 pears, cored, peeled, and sliced
1 cup fresh or frozen cranberries
1/2 cup granulated sugar
2 tablespoons cornstarch
Remove stem from figs and boil figs in 1 cup of water for about five minutes. drain and wait until cool enough to handle. slice figs into 4 or 5 pieces and put into large bowl. add apples, pears and cranberries. seperatly add sugar and cornstarch together. then add mixture to fruit and toss until fruit is evenly coated. Set oven to 375.
Place fruit filling into pie crust. cover with walnut crumb topping. bake for about 60-75 minutes or until crumb is golden , the fruit juices are bubbling thickly around the edges, and the fruit is tender when pierce by a skewer.
CRUST:
1 3/4 cups all purpose flour
1 tablespoon granulated sugar
1/2 teaspoon sea salt
1/2 tablespoons cold unsalted butter, cut into cubes
3 table spoons ice cold water
1 table spoon lemon juice
Put flour, sugar, and salt in bowl, stier to combine. put the bowl in the freezer for about 10 minutes. Add the butter to flour mixture and evenly coat it. Use mixer to make the mixture crumbly and coarse. stir water and lemon juice together. add to flour and butter mixture until dry ingredients are moist. press into a six inch disk and put into refridgerater for about 1 hour. roll out the dough enough to fit the pan. line the pan with the dough and cut off excess edges. place into fridge for another 30 minutes.
WALNUT CRUMB TOPPING
Ingredients:
3/4 cup all purpose flour
3/4 cup packed brown sugar
3/4 cup walnuts chopped coarsely
1 1/2 teaspoons ground cinnamon
1/4 teaspoon sea salt
6 tablespoon melted unsalted butter
Mix flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. stir in butter until the texture is crumb like. put in fridge until ready to use.
FRUIT FILLING
Ingredients:
1 cup dried figs
4 small apples, cored, peeled and sliced
4 pears, cored, peeled, and sliced
1 cup fresh or frozen cranberries
1/2 cup granulated sugar
2 tablespoons cornstarch
Remove stem from figs and boil figs in 1 cup of water for about five minutes. drain and wait until cool enough to handle. slice figs into 4 or 5 pieces and put into large bowl. add apples, pears and cranberries. seperatly add sugar and cornstarch together. then add mixture to fruit and toss until fruit is evenly coated. Set oven to 375.
Place fruit filling into pie crust. cover with walnut crumb topping. bake for about 60-75 minutes or until crumb is golden , the fruit juices are bubbling thickly around the edges, and the fruit is tender when pierce by a skewer.
Tara Howley's Molasses Squash Pie
Ingredients:
• Double Crust Recipe (makes enough for 2 pie crusts)
• 2 1/2 cups of unbleached all purpose flour
• 2 very cold sticks of butter, cubed
• 2 tablespoons sugar
• Generous pinch of sea salt
• Approximately 5-6 tsps. of ice water and 1-2 tsps. of ice cold vodka
In a food processor, gradually pulse the cold cubes of butter into the flour, sugar, and salt.
When all the butter is in, and the texture of the flour is a bit sandy, start adding the water and vodka until it comes together. Don't go overboard on the vodka, as we are sometimes wont to do. It will make the crust too crumbly to roll. But what little you do use will make the crust very tender. Just eyeball it.
Split the dough ball in half and roll out one half on a large piece of floured parchment paper (save the other half in the fridge for another pie).
Roll the crust into a pie dish and trim the edges so about 1/4 inch is hanging off the rim.
Flute the edges to make it look pro. Place in fridge as you prepare the squash filling.
• Squash Filling
• 1 Butternut Squash, cubed
• 2 organic, free range eggs
• 1 1/2 cups evaporated milk
• 2/3 cup organic raw sugar
• 1/2 cup molasses
• 1 1/2 tsps. ginger powder
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. all spice
• 1/2 tsp. sea salt
1. Preheat oven to 425 degrees. Spread out cubed squash on a baking sheet and bake until nice and soft - about 45 minutes.
2. Let squash cool a bit and then either mash by hand or puree in a food processor until smooth (mashing by hand is more rustic, pureeing makes it silkier). Set aside.
3. In a large mixing bowl or stand mixer, whisk eggs and evaporated milk.
4. Whisk sugar, spices, and 9. and salt into eggs and milk.
10. Add squash to milk/egg mixture and whisk well.
11. Place the pie crust on a cookie sheet and dump the squash mixture into the crust.
12. Bake in a 375 degree oven until firm-ish in the center - about 50 minutes.
13. Cool thoroughly before serving.
• Double Crust Recipe (makes enough for 2 pie crusts)
• 2 1/2 cups of unbleached all purpose flour
• 2 very cold sticks of butter, cubed
• 2 tablespoons sugar
• Generous pinch of sea salt
• Approximately 5-6 tsps. of ice water and 1-2 tsps. of ice cold vodka
In a food processor, gradually pulse the cold cubes of butter into the flour, sugar, and salt.
When all the butter is in, and the texture of the flour is a bit sandy, start adding the water and vodka until it comes together. Don't go overboard on the vodka, as we are sometimes wont to do. It will make the crust too crumbly to roll. But what little you do use will make the crust very tender. Just eyeball it.
Split the dough ball in half and roll out one half on a large piece of floured parchment paper (save the other half in the fridge for another pie).
Roll the crust into a pie dish and trim the edges so about 1/4 inch is hanging off the rim.
Flute the edges to make it look pro. Place in fridge as you prepare the squash filling.
• Squash Filling
• 1 Butternut Squash, cubed
• 2 organic, free range eggs
• 1 1/2 cups evaporated milk
• 2/3 cup organic raw sugar
• 1/2 cup molasses
• 1 1/2 tsps. ginger powder
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. all spice
• 1/2 tsp. sea salt
1. Preheat oven to 425 degrees. Spread out cubed squash on a baking sheet and bake until nice and soft - about 45 minutes.
2. Let squash cool a bit and then either mash by hand or puree in a food processor until smooth (mashing by hand is more rustic, pureeing makes it silkier). Set aside.
3. In a large mixing bowl or stand mixer, whisk eggs and evaporated milk.
4. Whisk sugar, spices, and 9. and salt into eggs and milk.
10. Add squash to milk/egg mixture and whisk well.
11. Place the pie crust on a cookie sheet and dump the squash mixture into the crust.
12. Bake in a 375 degree oven until firm-ish in the center - about 50 minutes.
13. Cool thoroughly before serving.
Georgia's Italian Cheese Pie
Ingredients:
Crust
3 cups flour
1/2 cup sugar
2 eggs
1 tsp vanilla
1/2 cup melted butter
dash salt
2 tsp baking powder
1/2 cup water
Filling
3 lbs ricotta
2 cups sugar
sprinkle of flour
8 eggs
1/2 cup rum (I think spiced rum is best)
2 tsp cinnamon
8 oz dark chocolate chips
dash lemon
2 tsp vanilla
Directions:
Make dough 30 minutes to an hour in advance and chill. To make dough mix everything together in stand mixer or food processor (or by hand). Form into a ball and wrap with seran wrap. Chill for at least 30 minutes.
Preheat oven to 350 degrees. Cut dough into three equal pieces. Roll two out for the bottom crusts and place them in pie plates. Sprinkle about half of the chocolate chips into each crust and spread evenly.
Mix filling (again in either a stand mixer, food processor or by hand - this is not a delicate filling) and pour half into each pie plate.
Roll out the last third of dough and use it to make a lattice on each pie and finish as you wish. I like a thin lattice so that much of the surface is open faced.
Bake for about an hour until golden and the middle of the pie looks cooked (you can also test it with a knife to make sure it comes out clean).
Crust
3 cups flour
1/2 cup sugar
2 eggs
1 tsp vanilla
1/2 cup melted butter
dash salt
2 tsp baking powder
1/2 cup water
Filling
3 lbs ricotta
2 cups sugar
sprinkle of flour
8 eggs
1/2 cup rum (I think spiced rum is best)
2 tsp cinnamon
8 oz dark chocolate chips
dash lemon
2 tsp vanilla
Directions:
Make dough 30 minutes to an hour in advance and chill. To make dough mix everything together in stand mixer or food processor (or by hand). Form into a ball and wrap with seran wrap. Chill for at least 30 minutes.
Preheat oven to 350 degrees. Cut dough into three equal pieces. Roll two out for the bottom crusts and place them in pie plates. Sprinkle about half of the chocolate chips into each crust and spread evenly.
Mix filling (again in either a stand mixer, food processor or by hand - this is not a delicate filling) and pour half into each pie plate.
Roll out the last third of dough and use it to make a lattice on each pie and finish as you wish. I like a thin lattice so that much of the surface is open faced.
Bake for about an hour until golden and the middle of the pie looks cooked (you can also test it with a knife to make sure it comes out clean).
Update from the Field
Finally we are beginning to feel the effects of summer winding down and the fall kicking in. Last Thursday we seeded our last planting in the field: an experimental, late planting of fast germinating radishes. Every year it’s a gamble when the first frost will be, and thus we play around with when the last radishes and the last baby greens can go in, two of our fastest growing crops. While some farmers I’ve spoken with are hoping for an early frost to take care of all the disease and pests that are having a field day with all the rain we have had, I am hoping for a late frost. Many of our fall crops got in the ground late because of the rain and so I want them to have as much growing time as possible to size up. Be prepared for a plethora of miniature crops in November! Now with the field plantings finished, we are focusing our energy toward the hoop houses and cover cropping. This is the first year we have had three hoop houses (the plastic greenhouse-like structures in our field) in production and I am excited about having more winter growing space. One hoop house will be dedicated to baby greens (arugula, pea shoots, spinach, lettuce mix and mesclun mix), one will be dedicated to cooking greens (collards, kale, chard, and maybe some mustards if I have room), and one will be bok choi, tat soi, scallions, radishes, hons tsai tai, lettuce and turnips. Two of our hoop houses are still missing their plastic coverings, so we have our work cut out for us in the next few weeks. These crops will be for winter sales at farmers markets and to Weaves Way Co-op.
Cover cropping is a satisfying project that I look forward to. It is the act of deeming a bed completely finished for the season, and giving it the attention it needs to be covered for the winter and full of organic matter for the spring. Cover cropping means planting a crop in an empty bed that will not be harvested but cut and returned to the soil. This prevents undesirable weeds from growing, protects the soil from erosion and nutrient-leaching over the winter, and it also adds necessary, replenishing organic matter to the soil in the spring. We typically use rye, oats, vetch, field peas and clover for cover cropping. The act of cover cropping is simple as the seed is broadcast (scattered) on the bed and gently raked in. You don’t need to pay attention to specific spacing or narrow windows of planting times.
The early setting of the sun necessitates a less ambition plan for the day, now that we have to start cleaning up and putting away tools at 6:30pm. You’ll see me hanging around the end of the pick-up more as it becomes too dark to work in the field. It’s a great time of year to start drafting the winter list of things to do, which feels like a welcomed agenda of luxurious items that can’t be tended to during the growing season. It’s also a time to start day dreaming about winter time off and how to spend that vacation time. Perhaps a bike trip in a warmer climate? Or reading in front of the fire at my parents’ house in Vermont. Although who am I kidding? If I go on a bike trip, I’ll probably visit other farms, and chances are I’ll be reading seed catalogues in front of the fire!
Cover cropping is a satisfying project that I look forward to. It is the act of deeming a bed completely finished for the season, and giving it the attention it needs to be covered for the winter and full of organic matter for the spring. Cover cropping means planting a crop in an empty bed that will not be harvested but cut and returned to the soil. This prevents undesirable weeds from growing, protects the soil from erosion and nutrient-leaching over the winter, and it also adds necessary, replenishing organic matter to the soil in the spring. We typically use rye, oats, vetch, field peas and clover for cover cropping. The act of cover cropping is simple as the seed is broadcast (scattered) on the bed and gently raked in. You don’t need to pay attention to specific spacing or narrow windows of planting times.
The early setting of the sun necessitates a less ambition plan for the day, now that we have to start cleaning up and putting away tools at 6:30pm. You’ll see me hanging around the end of the pick-up more as it becomes too dark to work in the field. It’s a great time of year to start drafting the winter list of things to do, which feels like a welcomed agenda of luxurious items that can’t be tended to during the growing season. It’s also a time to start day dreaming about winter time off and how to spend that vacation time. Perhaps a bike trip in a warmer climate? Or reading in front of the fire at my parents’ house in Vermont. Although who am I kidding? If I go on a bike trip, I’ll probably visit other farms, and chances are I’ll be reading seed catalogues in front of the fire!
Baba Ganouj
Ingredients:
• 2 medium eggplants, (about 1 pound each)
• 4 cloves garlic, unpeeled
• 1/4 cup lemon juice
• 2 tablespoons tahini, (see Note)
• 1 1/4 teaspoons salt
• Extra-virgin olive oil, for garnish
• Ground sumac, for garnish (see Note)
Directions:
1. Preheat grill to high.
2. Prick eggplants all over with a fork. Thread garlic cloves onto a skewer. Grill the eggplants, turning occasionally, until charred and tender, 10 to 12 minutes. Grill the garlic, turning once, until charred and tender, 6 to 8 minutes.
3. Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor. Add lemon juice, tahini and salt; process until almost smooth. Drizzle with oil and sprinkle with sumac, if desired.
Tips and Notes:
• Make Ahead Tip: Cover and refrigerate for up to 3 days. | Equipment: Skewer
• Notes: Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.
• The tart berries of a particular variety of sumac bush add a distinctive element to many Middle Eastern dishes. Find them whole or ground in Middle Eastern markets or online
Source: http://www.eatingwell.com/recipes/baba_ganouj.html
• 2 medium eggplants, (about 1 pound each)
• 4 cloves garlic, unpeeled
• 1/4 cup lemon juice
• 2 tablespoons tahini, (see Note)
• 1 1/4 teaspoons salt
• Extra-virgin olive oil, for garnish
• Ground sumac, for garnish (see Note)
Directions:
1. Preheat grill to high.
2. Prick eggplants all over with a fork. Thread garlic cloves onto a skewer. Grill the eggplants, turning occasionally, until charred and tender, 10 to 12 minutes. Grill the garlic, turning once, until charred and tender, 6 to 8 minutes.
3. Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor. Add lemon juice, tahini and salt; process until almost smooth. Drizzle with oil and sprinkle with sumac, if desired.
Tips and Notes:
• Make Ahead Tip: Cover and refrigerate for up to 3 days. | Equipment: Skewer
• Notes: Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.
• The tart berries of a particular variety of sumac bush add a distinctive element to many Middle Eastern dishes. Find them whole or ground in Middle Eastern markets or online
Source: http://www.eatingwell.com/recipes/baba_ganouj.html
From Shareholder, Tanya Rotenberg, CSA Surprise Soup
I roasted radishes and beets from my last two weeks' share, the garlic from a
month ago (still yummy) and made a veggie stock (onions, carrots, celery tops
and a whole head of garlic, some potato skins and I boiled 4 potatoes in the
stock as a quick cooking method) (so only the celery and potatoes weren't from
the CSA).
I sauteed some onions in olive oil, added the roasted radishes and beets (I took
the skins off the beets), one clove of the roasted garlic and cooked it in the
veggie stock and the potatoes and puree'd it, added a little bit of milk and
two spoonfuls of sour cream.
YUM!
month ago (still yummy) and made a veggie stock (onions, carrots, celery tops
and a whole head of garlic, some potato skins and I boiled 4 potatoes in the
stock as a quick cooking method) (so only the celery and potatoes weren't from
the CSA).
I sauteed some onions in olive oil, added the roasted radishes and beets (I took
the skins off the beets), one clove of the roasted garlic and cooked it in the
veggie stock and the potatoes and puree'd it, added a little bit of milk and
two spoonfuls of sour cream.
YUM!
Harvest Fundraiser, Huge Success!
Thank you to everyone who attended our Harvest on Henry harvest festival fundraiser. And thank you to everyone who prayed for good weather! Although the rain clouds were looming, not a drop feel from the sky. Who knew October first was such a popular day for harvest festivals? Despite our thorough research in other events and attempt in picking the best weekend, there were three other harvest festivals in Philadelphia that day! Regardless, I am proud to report that we had a great turn out, with many people coming from the immediate community to check out the festivities. Thanks to all the hard work from the students, the place looked great with a neatly mowed lawn. We had probably ten tents set up, with various activities underneath. The debut of our new apple press was a huge success and I expect it to have a regular appearance at most upcoming Weavers Way and Saul events. The vegetable races, pumpkin bowling, apple bobbing, vegetables print making, petting zoo, face painting hay ride and bike powered blender were fun for all ages. Preserved food from the farm, home-baked pies, sandwiches from Weavers Way, snacks from Food For All, goat cheese taste testing, honey sampling, and the hot dog, apple, cider and donut sales kept everyone satisfied. It was a little on the chilly side so we had hot chocolate to keep I’m not great at judging crowds (and to be honest my eyes were glued to the apple press most of the time), but I’d guess we had about 75 attend the event. We are still waiting on the count from ticket sales to know for sure how much we raised. Regardless of the dollar amount, it felt like a very successful event to bring the community together!
Thanks again to everyone who helped organize the event, we couldn’t have done it without you!!!
This Even Would Not Have Been Possible Without:
Saul Agricultural High School
Jessica McAtamney and her classes
Mr. Moser and the 4-H Club
Tamara Conaway, principal
Gail Koskela
Jesse Hallowell
Jane Arbasak
Eleanor Forstater - H & S
Weavers Way Co-Op
Anne Workman
Jon McGoran
Annette Aloe
Jean MacKenzie
Glenn Bergman
Norman Weiss
Pat Piro
Sally McCabe – PA Horticultural Society
Amy Beth Edelman - Night Kitchen
Katherine Gajewski – Philadelphia Director of Sustainability
Trolley Car Diner
Yellow Springs Farm
Wee Bee Brothers
Food For All
Trader Joe’s - Wynnewood
Acme - Roxborough
Shoprite - Roxborough
Acme - Andorra
David Siller
Chloe Cerwinka & Sarah Garton - Heritage Farm
Kilian’s Hardware
Rosanna Speller & John Siemiarowski - Mt Airy Bike Collective
High Point Cafe
Rick Flagler of Horsham Family Golf
Chestnut Hill Flower & Garden
Gregg Moore - Heirloom
Jon Anderson
Alice Bateman
Claudia Slipakoff
Zach and Raina Ainslie
Musicians
Art Miron
Walter Bader
NWX
Clare Maher
PATCH
Henry Got Crops Thanks You!
Thanks again to everyone who helped organize the event, we couldn’t have done it without you!!!
This Even Would Not Have Been Possible Without:
Saul Agricultural High School
Jessica McAtamney and her classes
Mr. Moser and the 4-H Club
Tamara Conaway, principal
Gail Koskela
Jesse Hallowell
Jane Arbasak
Eleanor Forstater - H & S
Weavers Way Co-Op
Anne Workman
Jon McGoran
Annette Aloe
Jean MacKenzie
Glenn Bergman
Norman Weiss
Pat Piro
Sally McCabe – PA Horticultural Society
Amy Beth Edelman - Night Kitchen
Katherine Gajewski – Philadelphia Director of Sustainability
Trolley Car Diner
Yellow Springs Farm
Wee Bee Brothers
Food For All
Trader Joe’s - Wynnewood
Acme - Roxborough
Shoprite - Roxborough
Acme - Andorra
David Siller
Chloe Cerwinka & Sarah Garton - Heritage Farm
Kilian’s Hardware
Rosanna Speller & John Siemiarowski - Mt Airy Bike Collective
High Point Cafe
Rick Flagler of Horsham Family Golf
Chestnut Hill Flower & Garden
Gregg Moore - Heirloom
Jon Anderson
Alice Bateman
Claudia Slipakoff
Zach and Raina Ainslie
Musicians
Art Miron
Walter Bader
NWX
Clare Maher
PATCH
Henry Got Crops Thanks You!
PHS City Garden Contest
Earlier this season Jess McAtamney signed us up to be contestants in the Pennsylvania Horticultural Society’s City Garden Contest. Three judges dropped by for a surprise visit about a month ago. They stopped by while a class was out planting beans and they had the opportunity to speak with Clare and a sophomore named Duong. The competition was quite extensive, with categories for urban farms of different sizes, community gardens, balconies, etc. We placed third in the Urban Farm, Very large category. Now we have a little poster and ribbon for our trophy wall!
Carrot Top and Quinoa Soup
Ingredients:
• 1 tablespoon light olive oil or 1 tablespoon canola oil
• 1/2 sweet onion, diced
• 4 cups water
• 4 medium carrots, peeled and cut into 1/4 inch rounds
• 1 cup carrot, tops washed and finely chopped
• 2 teaspoons beef bouillon granules
• 1/2 cup quinoa, rinsed
• sea salt
• fresh ground black pepper
Directions:
-In a 3-quart pot, sauté the onion in oil until translucent, then add the remaining ingredients and simmer for 20-25 minutes. Season with salt and pepper.
Source: http://www.food.com/recipe/carrot-top-quinoa-soup-273145#ixzz1YsgldptY
• 1 tablespoon light olive oil or 1 tablespoon canola oil
• 1/2 sweet onion, diced
• 4 cups water
• 4 medium carrots, peeled and cut into 1/4 inch rounds
• 1 cup carrot, tops washed and finely chopped
• 2 teaspoons beef bouillon granules
• 1/2 cup quinoa, rinsed
• sea salt
• fresh ground black pepper
Directions:
-In a 3-quart pot, sauté the onion in oil until translucent, then add the remaining ingredients and simmer for 20-25 minutes. Season with salt and pepper.
Source: http://www.food.com/recipe/carrot-top-quinoa-soup-273145#ixzz1YsgldptY
Radish Salad
Ingredients:
1 bunch fresh radishes
2-3 very sweet carrots
2 bunches arugula
salt and pepper to taste
E.V. olive oil
2 Tablespoons freshly grated Parmesan cheese
Lemon wedges
Directions:
Trim the radishes and slice them thinly. Peel the carrots and cut them on the diagonal into very thin slices. Snap off the tough stems from the arugula. Gather the arugula into a bunch and cut it crosswise into strips.
Arrange the arugula on a platter. Scatter the sliced radishes and carrots over the arugula. Season with salt and pepper to taste. Drizzle with enough olive oil to lightly moisten the vegetables. Sprinkle the Parmesan over the top. Serve with lemon wedges to squeeze over the salad.
Source: http://www.mariquita.com/recipes/radish.html
1 bunch fresh radishes
2-3 very sweet carrots
2 bunches arugula
salt and pepper to taste
E.V. olive oil
2 Tablespoons freshly grated Parmesan cheese
Lemon wedges
Directions:
Trim the radishes and slice them thinly. Peel the carrots and cut them on the diagonal into very thin slices. Snap off the tough stems from the arugula. Gather the arugula into a bunch and cut it crosswise into strips.
Arrange the arugula on a platter. Scatter the sliced radishes and carrots over the arugula. Season with salt and pepper to taste. Drizzle with enough olive oil to lightly moisten the vegetables. Sprinkle the Parmesan over the top. Serve with lemon wedges to squeeze over the salad.
Source: http://www.mariquita.com/recipes/radish.html
Green Beans with Cherry Tomatoes
Ingredients:
• 1 1/2 pounds green beans, trimmed and cut into 2 inch pieces
• 1 1/2 cups water
• 1/4 cup butter
• 1 tablespoon sugar
• 3/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons chopped fresh basil
• 2 cups cherry tomato halves
Directions:
1. Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
2. Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.
Source: http://allrecipes.com/Recipe/green-beans-with-cherry-tomatoes/detail.aspx
• 1 1/2 pounds green beans, trimmed and cut into 2 inch pieces
• 1 1/2 cups water
• 1/4 cup butter
• 1 tablespoon sugar
• 3/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons chopped fresh basil
• 2 cups cherry tomato halves
Directions:
1. Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
2. Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.
Source: http://allrecipes.com/Recipe/green-beans-with-cherry-tomatoes/detail.aspx
Comments From You
From the Commets/Questions/Suggestions Box:
“More Carrots, Rainbow!” - Red/purple and yellow carrots were just harvested for the first time this season for Friday’s pick up. They will be in Tuesdays’s pick up next week. I’m glad to hear they are popular. I’ll plant more, earlier in the season next year.
“Maybe plant more fennel next year.” - This can be arranged. At the end of the season I will send out a survey for people to comment on what they want more or less of. More fennel means less of something else since we have a finite amount of space to grow on. I’ll happily consider changing the ratio of fennel to some other less popular item, based on the survey at the end of the year.
"Extremely disappointed”- I’m sorry to hear this. If you would like to follow up with more details about what specifically you are disappointed in I’m interested in your feedback in the hope that I could make positive changes for next year.
“I love you guys- and I support the ideology of CSA…but…$700 is a lot for what we’ve been getting this year. I want you to address this!” - I’m glad to hear you love us and like supporting CSAs. That is a great place to start. However, I think there might be a misunderstanding here about the ideology of CSAs. The ideololgy of a CSA is that sometimes you get a lot of vegetables, and sometimes you get a little. The very theory of a CSA is in fact that shareholders share the risks (and benefits) of agriculture, in good years and in bad. This is an alternative model to the traditional farming system where the difficulties of a hard season fall solely on the shoulders of the farmer. The CSA model is supposed to spread the costs of operating a farm among the shareholders so that the farmer doesn’t go in debt and can remain in a sustainable business. At this point the $400 and $710 shares at Henry Got Crops actually are not even covering the costs of your weekly vegetables, as we are still operating in debt. So if you look at the true costs of operating an urban, 2.5 acre, non-certified organic farm, you’ll find at this point $710 is actually not even enough to pay for the vegetables you are getting. Because we are part of the Weavers Way Co-op we are being financially sustained and we are not going into debt even though we are operating in the red. With the co-op we have the understanding that after a few years our systems will be more efficient, our land will be more productive and we will break even and then turn a profit. To be honest this year will be excitingly close to that point and I look forward to calculating total income and expenses at the end of the year. It may seem like $710 is a lot for the vegetables you are getting in some weeks, but don’t forget about those weeks with over 5 lbs of tomatoes. At $4/lb that is a $20 value in one of your items alone! If you feel like you might be getting more vegetables for a comparable price at a farmers market where the product is comparable (as opposed to a super market), remember that CSAs are in fact different from a farmers market. Even in a bad year, a farmer at a farmers market can only raise the price of tomatoes slightly if at all to compensate for lower production. If the price is raised too much, the tomatoes still won’t sell, for example. This is the built-in resilience of the CSA model which is so useful for farmers. One of our working share members is currently calculating the value of the share at this point in the season, based on farmers market prices to shed light on the financial ups and downs of this season. I think what your comment is saying is that you wish you had more vegetables. I wish we did too! I agree, the share is smaller right now and I am appreciative for everyone’s upfront support for this farm in the winter when you purchased your share. I feel grateful that this year will not be as financially difficult for us at Henry Got Crops as it will be for most market farmers, thanks to you! Odds are next year will be better and instead of sharing the risks of agriculture, we’ll be sharing the bounty!
“Larger quantity of U-pick beans- it’s so little its almost not worth it.” – Great feedback. More beans means less of something else (see comment about the fennel). I’ll gladly increase the quantity of beans and reduce the quantity of another U-pick item if that seems to be the popular vote. For instance, I’m already sure that I will plant less basil next year!
“Veggies I’d like to see next year: bok choi and baby bok choi (truckloads of it! Also related Asian greens!), more radishes, more carrots, more summer squash (yellow, green, baby paty pans), spaghetti squash, love the scallions!” - Great feedback, thanks. Many of these items are still coming but are late this year because of the weather. For instance, I just planted 120 feet of bok choi, and 120 feet of tat soi, and 120 feet of hons tsai tai, all Asian greens. Fall radishes just started to come in, and we had a lull in the carrots due to weed pressure over the summer. The summer squash season was shorter this year due to the overwhelming squash beetle pressure. I’ve never grown spaghetti squash and would be happy to try it next year. Glad to hear you like the scallions! This year I planted a new variety called White Spear which I am particularly pleased with.
From the Pick Up Tables (paraphrased):
“I love staffing the pick-up. I get to meet so many interesting people!”
In the Field (paraphrased):
“In your newsletter you sound apologetic. You have nothing to apologize for. Of course I am also disappointed to that the share feels small, but that is what I signed up for! You never know what the season will bring.”
“Things look neat as a pin down there, I can tell the students are back in school and really helping out.”
“My son just harvested for the first time! I explained to him how to choose the red raspberries and he picked one perfectly!” (A mother about her infant.)
“I like to bring my kids to the farm because it’s the only time they will eat their vegetables. They will eat them here, but not on the dinner plate!”
Email
“I have had a really tough summer …but I have managed most days to stay positive. Coming up to Saul every week has help me stay connected and positive in more ways than you can imagine....I just love being part of the CSA!!! After I pick up the bounty every week, I come home and dream up ways to cook, if needed, everything. I hardly eat meat any more. I think next year I am gonna buy a full share....STUFF ME WITH VEGGIES!!!!!! The quality of the produce is WAY beyond a grocery store.....and when I say this it includes Whole Foods.......Well Done Nina!!!”
“Why I Love the CSA: Last year I traveled to and from the farm several times with a friend who was going around the same time as me. When we got in the car together the first week I said, "So, how do you like the CSA?"I was totally unprepared for her denigrating it as never having much food and how disappointed she was that she didn't get various foods she wanted. I couldn't disagree more. I love getting weird and different foods I've never seen before (ground cherries, tat soi) and don't yet know how to cook. Sometimes I find that I don't like the food I've never had (dandelion greens) or there's something I'm allergic to (bell peppers) but I just swap it at the swap box and maybe have 4 cucumbers instead of 2. I've stretched my cooking repertoire a lot by figuring out how to use large quantities of things I used to just put into a salad or eat as a snack. Some weeks the share is huge. The week before I went on vacation the large shares got 11 pounds of tomatoes. Sometimes the share is small, but that just means I've helped the farm out by sharing in the weeks that didn't produce as much as well as benefiting during the weeks when there is a bumper crop. I always save my vegetable shopping till after I stop at the CSA so I will know what I need to add. It helps me feel like I'm part of the cycle of the farm knowing that some weeks there's less than other weeks, just like having certain vegetables available at certain times of the year makes me feel that way. In the old days when everyone grew their own food, I'd have had less those same weeks.”
Around the Co-op (paraphrased):
“I read your article last week. Hang in there, it has been a hard season. My garden has been suffering too!”
“More Carrots, Rainbow!” - Red/purple and yellow carrots were just harvested for the first time this season for Friday’s pick up. They will be in Tuesdays’s pick up next week. I’m glad to hear they are popular. I’ll plant more, earlier in the season next year.
“Maybe plant more fennel next year.” - This can be arranged. At the end of the season I will send out a survey for people to comment on what they want more or less of. More fennel means less of something else since we have a finite amount of space to grow on. I’ll happily consider changing the ratio of fennel to some other less popular item, based on the survey at the end of the year.
"Extremely disappointed”- I’m sorry to hear this. If you would like to follow up with more details about what specifically you are disappointed in I’m interested in your feedback in the hope that I could make positive changes for next year.
“I love you guys- and I support the ideology of CSA…but…$700 is a lot for what we’ve been getting this year. I want you to address this!” - I’m glad to hear you love us and like supporting CSAs. That is a great place to start. However, I think there might be a misunderstanding here about the ideology of CSAs. The ideololgy of a CSA is that sometimes you get a lot of vegetables, and sometimes you get a little. The very theory of a CSA is in fact that shareholders share the risks (and benefits) of agriculture, in good years and in bad. This is an alternative model to the traditional farming system where the difficulties of a hard season fall solely on the shoulders of the farmer. The CSA model is supposed to spread the costs of operating a farm among the shareholders so that the farmer doesn’t go in debt and can remain in a sustainable business. At this point the $400 and $710 shares at Henry Got Crops actually are not even covering the costs of your weekly vegetables, as we are still operating in debt. So if you look at the true costs of operating an urban, 2.5 acre, non-certified organic farm, you’ll find at this point $710 is actually not even enough to pay for the vegetables you are getting. Because we are part of the Weavers Way Co-op we are being financially sustained and we are not going into debt even though we are operating in the red. With the co-op we have the understanding that after a few years our systems will be more efficient, our land will be more productive and we will break even and then turn a profit. To be honest this year will be excitingly close to that point and I look forward to calculating total income and expenses at the end of the year. It may seem like $710 is a lot for the vegetables you are getting in some weeks, but don’t forget about those weeks with over 5 lbs of tomatoes. At $4/lb that is a $20 value in one of your items alone! If you feel like you might be getting more vegetables for a comparable price at a farmers market where the product is comparable (as opposed to a super market), remember that CSAs are in fact different from a farmers market. Even in a bad year, a farmer at a farmers market can only raise the price of tomatoes slightly if at all to compensate for lower production. If the price is raised too much, the tomatoes still won’t sell, for example. This is the built-in resilience of the CSA model which is so useful for farmers. One of our working share members is currently calculating the value of the share at this point in the season, based on farmers market prices to shed light on the financial ups and downs of this season. I think what your comment is saying is that you wish you had more vegetables. I wish we did too! I agree, the share is smaller right now and I am appreciative for everyone’s upfront support for this farm in the winter when you purchased your share. I feel grateful that this year will not be as financially difficult for us at Henry Got Crops as it will be for most market farmers, thanks to you! Odds are next year will be better and instead of sharing the risks of agriculture, we’ll be sharing the bounty!
“Larger quantity of U-pick beans- it’s so little its almost not worth it.” – Great feedback. More beans means less of something else (see comment about the fennel). I’ll gladly increase the quantity of beans and reduce the quantity of another U-pick item if that seems to be the popular vote. For instance, I’m already sure that I will plant less basil next year!
“Veggies I’d like to see next year: bok choi and baby bok choi (truckloads of it! Also related Asian greens!), more radishes, more carrots, more summer squash (yellow, green, baby paty pans), spaghetti squash, love the scallions!” - Great feedback, thanks. Many of these items are still coming but are late this year because of the weather. For instance, I just planted 120 feet of bok choi, and 120 feet of tat soi, and 120 feet of hons tsai tai, all Asian greens. Fall radishes just started to come in, and we had a lull in the carrots due to weed pressure over the summer. The summer squash season was shorter this year due to the overwhelming squash beetle pressure. I’ve never grown spaghetti squash and would be happy to try it next year. Glad to hear you like the scallions! This year I planted a new variety called White Spear which I am particularly pleased with.
From the Pick Up Tables (paraphrased):
“I love staffing the pick-up. I get to meet so many interesting people!”
In the Field (paraphrased):
“In your newsletter you sound apologetic. You have nothing to apologize for. Of course I am also disappointed to that the share feels small, but that is what I signed up for! You never know what the season will bring.”
“Things look neat as a pin down there, I can tell the students are back in school and really helping out.”
“My son just harvested for the first time! I explained to him how to choose the red raspberries and he picked one perfectly!” (A mother about her infant.)
“I like to bring my kids to the farm because it’s the only time they will eat their vegetables. They will eat them here, but not on the dinner plate!”
“I have had a really tough summer …but I have managed most days to stay positive. Coming up to Saul every week has help me stay connected and positive in more ways than you can imagine....I just love being part of the CSA!!! After I pick up the bounty every week, I come home and dream up ways to cook, if needed, everything. I hardly eat meat any more. I think next year I am gonna buy a full share....STUFF ME WITH VEGGIES!!!!!! The quality of the produce is WAY beyond a grocery store.....and when I say this it includes Whole Foods.......Well Done Nina!!!”
“Why I Love the CSA: Last year I traveled to and from the farm several times with a friend who was going around the same time as me. When we got in the car together the first week I said, "So, how do you like the CSA?"I was totally unprepared for her denigrating it as never having much food and how disappointed she was that she didn't get various foods she wanted. I couldn't disagree more. I love getting weird and different foods I've never seen before (ground cherries, tat soi) and don't yet know how to cook. Sometimes I find that I don't like the food I've never had (dandelion greens) or there's something I'm allergic to (bell peppers) but I just swap it at the swap box and maybe have 4 cucumbers instead of 2. I've stretched my cooking repertoire a lot by figuring out how to use large quantities of things I used to just put into a salad or eat as a snack. Some weeks the share is huge. The week before I went on vacation the large shares got 11 pounds of tomatoes. Sometimes the share is small, but that just means I've helped the farm out by sharing in the weeks that didn't produce as much as well as benefiting during the weeks when there is a bumper crop. I always save my vegetable shopping till after I stop at the CSA so I will know what I need to add. It helps me feel like I'm part of the cycle of the farm knowing that some weeks there's less than other weeks, just like having certain vegetables available at certain times of the year makes me feel that way. In the old days when everyone grew their own food, I'd have had less those same weeks.”
Around the Co-op (paraphrased):
“I read your article last week. Hang in there, it has been a hard season. My garden has been suffering too!”
Tuesday, September 13, 2011
Slow Roasted Tomatoes
Slow Roasted Tomatoes
Ingredients
Cherry, grape or small Roma tomatoes
Whole gloves of garlic, unpeeled
Olive oil
Herbs such as thyme or rosemary (optional)
Directions:
Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.
Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.
Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And for snacking.
Source:
http://smittenkitchen.com/2008/08/slow-roasted-tomatoes/
Ingredients
Cherry, grape or small Roma tomatoes
Whole gloves of garlic, unpeeled
Olive oil
Herbs such as thyme or rosemary (optional)
Directions:
Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.
Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.
Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And for snacking.
Source:
http://smittenkitchen.com/2008/08/slow-roasted-tomatoes/
Cheddar Scallion Bread
Ingredients:
8 oz sharp cheddar cheese, grated
6 oz butter, at room temperature
4 scallions, finely chopped
2 cloves garlic, chopped
Kosher salt and freshly ground pepper
1 loaf ciabatta bread, cut in half horizontally
Directions:
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.
Using a serrated knife, cut the bread into 1-inch thick slices and serve.
Source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/cheddar-and-scallion-bread-recipe/index.html
8 oz sharp cheddar cheese, grated
6 oz butter, at room temperature
4 scallions, finely chopped
2 cloves garlic, chopped
Kosher salt and freshly ground pepper
1 loaf ciabatta bread, cut in half horizontally
Directions:
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.
Using a serrated knife, cut the bread into 1-inch thick slices and serve.
Source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/cheddar-and-scallion-bread-recipe/index.html
Braised Radishes
Braised Radishes
Ingredients:
2 bunches radishes, trimmed of tops and roots
1 ½ cups chicken stock
2 tbsp butter, cut into bits
1 large shallot, thinly sliced
2 tbsp sugar
2 eggs
1 tbsp red wine vinegar
Salt and Pepper
Directions:
Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10 to 12 minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup, about 2 minutes.
Source:
http://www.foodnetwork.com/recipes/rachael-ray/braised-radishes-recipe/index.html
Ingredients:
2 bunches radishes, trimmed of tops and roots
1 ½ cups chicken stock
2 tbsp butter, cut into bits
1 large shallot, thinly sliced
2 tbsp sugar
2 eggs
1 tbsp red wine vinegar
Salt and Pepper
Directions:
Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10 to 12 minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup, about 2 minutes.
Source:
http://www.foodnetwork.com/recipes/rachael-ray/braised-radishes-recipe/index.html
A Soggy Update from the Farm
The rain is proving to be relentless! I’m sorry to say that it seems like every time I turn around some new disease is spreading. Most recently, the winter squash and peppers are really suffering. I think the peppers have Phytophthera, a soil born disease that thrives in wet conditions. As a result, the peppers wilt almost overnight and then the fruit quickly begins to rot. To try to prevent the disease from spreading, I’ve been ripping out peppers as they become affected. I seem to be ripping out 5-10 plants a day! Unfortunately there is no organic control for Phytophthera. You might be seeing more green peppers in your share and less red, yellow and orange ones as a result because we can’t afford to leave the green ones on the plant, waiting for them to turn color, since they will likely rot before they do! The winter squash were looking beautiful and strong until a few weeks ago. My best guess is squash bugs. Sadly the leaves are shriveling and the plants are dying prematurely, before the fruits have fully ripened. So far it looks like the acorn are fairing slightly better than the butternut.
Volunteer Day
Thank you to shareholder Carmela and Weavers Way Co-op member Jean for attending the volunteer day on Saturday. We made a significant dent in weeding the peppers. Molly and I could never have gotten that much done just the two of us! It was a gorgeous day and we snacked on tasty non-farm food, Oreo’s and grapes!
Henry Got Crops Education Team Creates Own Urban Bike Tour
After missing the official Weavers Way urban farm bike tour, Henry Got Crops Education Coordinator Clare Hyre and apprentices Molly Devinny and Ariel Drooner created their own tour , attempting to hit all the farm education hot spots in the city. The ladies began their tour at Mill Creek Farm in West Philadelphia where Jade Walker (farm educator) was hard at working preparing for a Tuesday farmers market. After exploring the community garden adjacent to Mill Creek we learned about the history and progression of the farm while harvesting summer squash. Our takeaway piece from Mill Creek - Henry Got Crops! has just gotta have a cob oven!
Next we quickly rode up the street to the Urban Tree Connection where we saw three different sites. We loved learning how UTC takes vacant lots and unused backyards and turns them into teaching environments for the neighborhood youth. UTC had beautiful mulched pathways and well labeled beds!
Truly inspired and ready for more, Clare led the way to the UNI (Urban Nutrition Initiative) garden at University City High School. During lunch we admired the beautiful pavilion, the well labeled signs, the wash station, and the variety crops grown at this quarter acre site. Everyone got very excited about the idea of bringing more art into our work at HGC. We also got excited by the possibility of building an outdoor classroom and kitchen where students could harvest food and create meals without ever leaving the farm.
Having never biked through the city this next section of the journey really pilled on the miles and proved that the HGC ladies are full of stamina! We moved onward for a quick stop at Heritage Farms at the Methodist Family Homes and then finished at MLK Seeds For Learning Farm in Mt. Airy. Sarah Garton at Heritage Farms was kind enough to take us on a tour of their facilities and although we missed Chris Bowden-Newsom's class we were able to see the Seeds for Learning garden and greenhouse. We also got to our very own education site at the Stenton Family Manor!
Exhausted and happy, the crew congratulated themselves on their 30 plus miles bike trip by stopping at the Weavers Way Mt. Airy store where they gorged themselves with delicious co-op products. We were all excited to take what we saw and learned back to the farm and begin the process of enhancing the HGC/Saul farm education program.
Email: clarehyre@gmail.com if you have any skills in carpentry and would like to volunteer some time to HGC education program building efforts. We are hoping to construct picnic tables at the farm for an outdoor kitchen and possibly a pavilion.
Also if you have excess pots, pans, bowls, cups, silverware, or a gas cook stove that you want to donate to our kitchen please let me know! Having an outdoor kitchen would dramatically increase the amount of food that goes into Saul students’ mouths and encourage their participation with the CSA and Weavers Way!
Next we quickly rode up the street to the Urban Tree Connection where we saw three different sites. We loved learning how UTC takes vacant lots and unused backyards and turns them into teaching environments for the neighborhood youth. UTC had beautiful mulched pathways and well labeled beds!
Truly inspired and ready for more, Clare led the way to the UNI (Urban Nutrition Initiative) garden at University City High School. During lunch we admired the beautiful pavilion, the well labeled signs, the wash station, and the variety crops grown at this quarter acre site. Everyone got very excited about the idea of bringing more art into our work at HGC. We also got excited by the possibility of building an outdoor classroom and kitchen where students could harvest food and create meals without ever leaving the farm.
Having never biked through the city this next section of the journey really pilled on the miles and proved that the HGC ladies are full of stamina! We moved onward for a quick stop at Heritage Farms at the Methodist Family Homes and then finished at MLK Seeds For Learning Farm in Mt. Airy. Sarah Garton at Heritage Farms was kind enough to take us on a tour of their facilities and although we missed Chris Bowden-Newsom's class we were able to see the Seeds for Learning garden and greenhouse. We also got to our very own education site at the Stenton Family Manor!
Exhausted and happy, the crew congratulated themselves on their 30 plus miles bike trip by stopping at the Weavers Way Mt. Airy store where they gorged themselves with delicious co-op products. We were all excited to take what we saw and learned back to the farm and begin the process of enhancing the HGC/Saul farm education program.
Email: clarehyre@gmail.com if you have any skills in carpentry and would like to volunteer some time to HGC education program building efforts. We are hoping to construct picnic tables at the farm for an outdoor kitchen and possibly a pavilion.
Also if you have excess pots, pans, bowls, cups, silverware, or a gas cook stove that you want to donate to our kitchen please let me know! Having an outdoor kitchen would dramatically increase the amount of food that goes into Saul students’ mouths and encourage their participation with the CSA and Weavers Way!
Sunday, September 4, 2011
Sweet Pepper French Dressing
Ingredients
2 cups sugar
2 ½ tsp salt
2 ½ tsp ground mustard
2 2/3 cup vegetable oil
2 2/3 cup cider vinegar
2 finely chopped green peppers
2 jars pimentos, chopped
21/2 tsp grated onion
In a large bowl combine sugar, salt, mustard, oil and vinegar. Stir in green peppers, pimentos and onions.
Allrecipes.com/recipe/sweet-pepper-french-dressing
2 cups sugar
2 ½ tsp salt
2 ½ tsp ground mustard
2 2/3 cup vegetable oil
2 2/3 cup cider vinegar
2 finely chopped green peppers
2 jars pimentos, chopped
21/2 tsp grated onion
In a large bowl combine sugar, salt, mustard, oil and vinegar. Stir in green peppers, pimentos and onions.
Allrecipes.com/recipe/sweet-pepper-french-dressing
Green Tomato Relish
Ingredients:
24 large green tomatoes
2 red bell peppers, halved and seeded
3 green bell peppers, halved and seeded
12 large onions
3 tbps celery seed
3 tbsp mustard seed
1 tbsp salt
5cups white sugar
2 cups cider vinegar
Directions:
In a grinder or food processor, coarsely grind tomatoes, pepper and onions. Line a large colander with cheesecloth place mixture and allow to drain for about an hour. In a large, non aluminum stock pat, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bing to a boil and simmer, 5 minutes. Sterilize enough jars to hold relish. Pack relish into jars and screw on lids. Place in a rack in the bottom of the stockpot and fill halfway with boiling water. Lower jars into pot, the jars should be covered by 2 inches of water. Bring to boil and process for 30 min. Remove jars, cool and check seal.
Source: allrecipes.com/recipe/green-tomato-relish
24 large green tomatoes
2 red bell peppers, halved and seeded
3 green bell peppers, halved and seeded
12 large onions
3 tbps celery seed
3 tbsp mustard seed
1 tbsp salt
5cups white sugar
2 cups cider vinegar
Directions:
In a grinder or food processor, coarsely grind tomatoes, pepper and onions. Line a large colander with cheesecloth place mixture and allow to drain for about an hour. In a large, non aluminum stock pat, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bing to a boil and simmer, 5 minutes. Sterilize enough jars to hold relish. Pack relish into jars and screw on lids. Place in a rack in the bottom of the stockpot and fill halfway with boiling water. Lower jars into pot, the jars should be covered by 2 inches of water. Bring to boil and process for 30 min. Remove jars, cool and check seal.
Source: allrecipes.com/recipe/green-tomato-relish
Beet Burgers
Courtesy of Beth Essex, via Pinewoods Camp, Inc. kitchen.
Shareholder Sandy Rotenberg sent this recipe to me, along with a sample! I shared it with the farming team on Friday and everyone agreed that it was delicious!
Ingredients:
2 cups grated beets
2 cups grated carrots
½ cup grated onions
1 cup cooked rice
1 cup cooked sunflower seeds
2 eggs
2 tbsp soy sauce
1 cup grated cheddar
3 tbsp flour
¼ cup oil
Minced garlic, cayenne pepper, parsley, salt and pepper to taste
Directions:
Roughly grate veggies and put in colander to drain.
Mix everything
Make patties, squeezing out liquid as you go.
Bake at 350 about 10-12 minutes per side.
Note: they may be oddly shaped, but they freeze well after cooking!
Shareholder Sandy Rotenberg sent this recipe to me, along with a sample! I shared it with the farming team on Friday and everyone agreed that it was delicious!
Ingredients:
2 cups grated beets
2 cups grated carrots
½ cup grated onions
1 cup cooked rice
1 cup cooked sunflower seeds
2 eggs
2 tbsp soy sauce
1 cup grated cheddar
3 tbsp flour
¼ cup oil
Minced garlic, cayenne pepper, parsley, salt and pepper to taste
Directions:
Roughly grate veggies and put in colander to drain.
Mix everything
Make patties, squeezing out liquid as you go.
Bake at 350 about 10-12 minutes per side.
Note: they may be oddly shaped, but they freeze well after cooking!
Harvest on Henry Farm Fundraiser, Oct. 1st
Henry Got Crops is pleased to present Harvest on Henry, its first fall fundraiser, Saturday Oct.1 st. from 1-4 pm. This free event will feature live music, hayrides, harvest craft activities, face painting, pumpkin painting, fun kid’s games, samples of farm products, a 50/50 raffle, and a pie bake-off (anyone is welcome to submit pies for the competition). There will also be farm products for sale and food from local vendors. It all takes place right at the farm. The Pie Bake Off is sure to be a highlight of the event, featuring two categories, Fruit and Other, with winners chosen by local Celebrity Judges! 1st prize is a gift certificate to a local restaurant. Pies must arrive not later than 2 pm on. The cost to enter is $15. Multiple submissions will gladly be accepted at $5 for each. The contest is free for Saul Students. Each baker must submit two pies: one for the contest and one for sale at the fundraiser.
Proceeds from the event will help support Henry Got Crops, and will reduce the price of a vegetable share for families in need.
We welcome volunteers and others willing to help out. Those interested in volunteering, or willing to lend tents for the event please contat Nancy Dearden: nancy.dearden@verizon.net.
The musical lineup is still being finalized, so musicians interested in playing at the event should contact: Harvestonhenry@gmail.com. For more information, check out our Facebook page, facebook.com/HenryGotCrops
Hope to see you there!
Proceeds from the event will help support Henry Got Crops, and will reduce the price of a vegetable share for families in need.
We welcome volunteers and others willing to help out. Those interested in volunteering, or willing to lend tents for the event please contat Nancy Dearden: nancy.dearden@verizon.net.
The musical lineup is still being finalized, so musicians interested in playing at the event should contact: Harvestonhenry@gmail.com. For more information, check out our Facebook page, facebook.com/HenryGotCrops
Hope to see you there!
Wish list Thank You's
A few weeks ago, we put out the farm wish list and so far we’ve gotten a great response! For those of you who have contacted me but we haven’t connected yet, thank you in advance and we’ll be in touch about when I can either come pick up your donation or you can drop it off at the farm.
Thank you Clare Maher for the weed cutter.
Thank you Anna Hoover for offering to help with record keeping.
Thank you Ed Zanciewski for the printer offer.
Thank you Georgis Kirkpatrick for offering to help with CAD crop rotation mapping.
Thank you Troy Fisher for the lawn mower offer.
And thank you to everyone who has donated books to our farm library. It is growing fast and about a dozen people have checked out books! I am very excited to open the library up to the students at Saul this week when school starts.
Thank you Clare Maher for the weed cutter.
Thank you Anna Hoover for offering to help with record keeping.
Thank you Ed Zanciewski for the printer offer.
Thank you Georgis Kirkpatrick for offering to help with CAD crop rotation mapping.
Thank you Troy Fisher for the lawn mower offer.
And thank you to everyone who has donated books to our farm library. It is growing fast and about a dozen people have checked out books! I am very excited to open the library up to the students at Saul this week when school starts.
Update on Share Size
If anyone walked down into the field last week you would have seen the void of tomatoes. Where two weeks ago there were 8 rows, now there is nothing but black plastic mulch. Like I mentioned last week, our tomato disease hit hard and we had to rip out (almost) all of our heirloom tomatoes in an effort to save the remaining cherry tomatoes and paste tomatoes which have been slower to get the disease. Now with the tomatoes out of the ground we can start bulking up our future plantings to compensate for their loss. We have acted as quickly as possible! Right away on Friday we doubled our daikon radish planting, and our baby greens planting. Next week, I will make our radish and turnip plantings larger. I just got word from someone at the Pennsylvania Horticultural Society that they have some extra kale, collards, cabbage, mustards, kohlrabi and tatsoi transplants which we can add to our plantings to make them a little larger. This is great news because it is too late in the season to reseed those plants in the greenhouse. I am particularly excite about their cabbage transplants since I was originally not planning on planting them this year due to lack of room (we expanded the broccoli planting this year instead). At this point though, I’m not sure exactly how many transplants they have, it is doubtful that they have 130, which is the number of shareholders we have! Every bit will help thought. Thank you for your understanding and support. This is exactly the reason CSAs exist, to help farmers mitigate the unpredictability of a growing season by sharing the risks of the ups and downs of agriculture with an extended community!
Tuesday, August 30, 2011
Suggested Articles from a Fellow Shareholder
Check out these interesting articles that shareholder Adam suggests. Thanks Adam!
A third or more of all the honey consumed in the U.S. is likely to have been smuggled in from China and may be tainted with illegal antibiotics and heavy metals. A Food Safety News investigation has documented that millions of pounds of honey banned as unsafe in dozens of countries are being imported and sold here in record quantities.
And the flow of Chinese honey continues despite assurances from the Food and Drug Administration and other federal officials that the hundreds of millions of pounds reaching store shelves were authentic and safe following the widespread arrests and convictions of major smugglers over the last two years.
http://www.foodsafetynews.com/2011/08/honey-laundering/
New Farmers Find Their Footing
http://opinionator.blogs.nytimes.com/2011/08/16/new-farmers-find-their-footing/
Radically overhauling farming could both boost food production and protect the environment, scientists say. Paying for environmental services is one step that could also help people and the planet at the same time.
http://www.dw-world.de/dw/article/0,,15322071,00.html
At least four people in New Jersey wound up hospitalized this week after ingesting wild mushooms, according to the state's Poison Information and Education System.
http://www.philly.com/philly/news/breaking/128316283.html?cmpid=15585797
A third or more of all the honey consumed in the U.S. is likely to have been smuggled in from China and may be tainted with illegal antibiotics and heavy metals. A Food Safety News investigation has documented that millions of pounds of honey banned as unsafe in dozens of countries are being imported and sold here in record quantities.
And the flow of Chinese honey continues despite assurances from the Food and Drug Administration and other federal officials that the hundreds of millions of pounds reaching store shelves were authentic and safe following the widespread arrests and convictions of major smugglers over the last two years.
http://www.foodsafetynews.com/2011/08/honey-laundering/
New Farmers Find Their Footing
http://opinionator.blogs.nytimes.com/2011/08/16/new-farmers-find-their-footing/
Radically overhauling farming could both boost food production and protect the environment, scientists say. Paying for environmental services is one step that could also help people and the planet at the same time.
http://www.dw-world.de/dw/article/0,,15322071,00.html
At least four people in New Jersey wound up hospitalized this week after ingesting wild mushooms, according to the state's Poison Information and Education System.
http://www.philly.com/philly/news/breaking/128316283.html?cmpid=15585797
Hot Pepper Jelly
I went to University in Montreal and one of my favorite restaurants served a sandwich called Pepper Island with cream cheese, pesto and jalapeño jelly. To this day it is my favorite sandwich. I recommend trying it with your own homemade pesto and hot pepper jelly:
Ingredients:
• 2 1/2 cups finely chopped red bell peppers
• 1 1/4 cups finely chopped green bell peppers
• 1/4 cup finely chopped jalapeno peppers
• 1 cup apple cider vinegar
• 1 (1.75 ounce) package powdered pectin
• 5 cups white sugar
Directions:
-Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
-Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
-Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
-Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.
Source: http://allrecipes.com/recipe/hot-pepper-jelly/detail.aspx
Ingredients:
• 2 1/2 cups finely chopped red bell peppers
• 1 1/4 cups finely chopped green bell peppers
• 1/4 cup finely chopped jalapeno peppers
• 1 cup apple cider vinegar
• 1 (1.75 ounce) package powdered pectin
• 5 cups white sugar
Directions:
-Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
-Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
-Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
-Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.
Source: http://allrecipes.com/recipe/hot-pepper-jelly/detail.aspx
Spaghetti with Scallion Sauce
Ingredients:
• 1 lb spaghetti
• 1/3 cup olive oil
• 4 cups chopped scallions (from 4 bunches)
• 2 garlic cloves, finely chopped
• 1 teaspoon finely grated fresh lemon zest
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
Directions:
• Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
• While pasta cooks, heat 3 tablespoons olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions and garlic, stirring occasionally, until scallions are softened and garlic begins to turn golden, about 5 minutes • Transfer scallion mixture to a blender and add zest, salt, pepper, remaining olive oil, and 1/2 cup pasta-cooking water, then purée until smooth. (Use caution when blending hot liquids.)
• Drain pasta in a colander and return to pot.
• Toss pasta with scallion purée, cheese, and salt and pepper to taste over moderate heat until pasta is well coated.
Source: http://www.epicurious.com/recipes/food/views/Spaghetti-with-Scallion-Sauce-232616#ixzz1WGqiNWwv
• 1 lb spaghetti
• 1/3 cup olive oil
• 4 cups chopped scallions (from 4 bunches)
• 2 garlic cloves, finely chopped
• 1 teaspoon finely grated fresh lemon zest
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
Directions:
• Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
• While pasta cooks, heat 3 tablespoons olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions and garlic, stirring occasionally, until scallions are softened and garlic begins to turn golden, about 5 minutes • Transfer scallion mixture to a blender and add zest, salt, pepper, remaining olive oil, and 1/2 cup pasta-cooking water, then purée until smooth. (Use caution when blending hot liquids.)
• Drain pasta in a colander and return to pot.
• Toss pasta with scallion purée, cheese, and salt and pepper to taste over moderate heat until pasta is well coated.
Source: http://www.epicurious.com/recipes/food/views/Spaghetti-with-Scallion-Sauce-232616#ixzz1WGqiNWwv
Goat Cheese with Bell Peppers
Ingredients:
4 tablespoons olive oil, divided
1/4 cup diced orange bell pepper
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
4 large garlic cloves, thinly sliced
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/2 teaspoon coriander seeds, crushed
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon coarsely-ground pepper
1/4 teaspoon dried thyme
1 bay leaf
Coarse salt to taste
8 ounces chilled goat cheese (such as Montrachet), cut into 8 slices
2 tablespoons toasted pine nuts*
Baguette bread slices, toasted
Directions:
* To toast pine nuts, preheat the oven to 450°F. Place the nuts in a shallow pan and roast, stirring often for 2 minutes. Do not overcook, for pine nuts burn easily.
In a large frying pan over medium heat, heat 1 tablespoon oil. Add diced bell peppers and sauté 5 minutes or until tender; reduce heat to medium-low. Add garlic, rosemary, coriander, fennel, pepper, thyme, bay leaf, and remaining 3 tablespoons olive oil. Simmer mixture 5 minutes, to blend flavors. Remove from heat.
Season to taste with coarse salt. Let cool to room temperature.
Arrange goat cheese on platter; spoon prepared dressing over the top of them. Let stand at room temperature 1 hour. Sprinkle with pine nuts and serve with baguette slices.
Makes 4 to 6 servings.
Source: http://whatscookingamerica.net/Appetizers/GoatCheesePepper.htm
4 tablespoons olive oil, divided
1/4 cup diced orange bell pepper
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
4 large garlic cloves, thinly sliced
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/2 teaspoon coriander seeds, crushed
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon coarsely-ground pepper
1/4 teaspoon dried thyme
1 bay leaf
Coarse salt to taste
8 ounces chilled goat cheese (such as Montrachet), cut into 8 slices
2 tablespoons toasted pine nuts*
Baguette bread slices, toasted
Directions:
* To toast pine nuts, preheat the oven to 450°F. Place the nuts in a shallow pan and roast, stirring often for 2 minutes. Do not overcook, for pine nuts burn easily.
In a large frying pan over medium heat, heat 1 tablespoon oil. Add diced bell peppers and sauté 5 minutes or until tender; reduce heat to medium-low. Add garlic, rosemary, coriander, fennel, pepper, thyme, bay leaf, and remaining 3 tablespoons olive oil. Simmer mixture 5 minutes, to blend flavors. Remove from heat.
Season to taste with coarse salt. Let cool to room temperature.
Arrange goat cheese on platter; spoon prepared dressing over the top of them. Let stand at room temperature 1 hour. Sprinkle with pine nuts and serve with baguette slices.
Makes 4 to 6 servings.
Source: http://whatscookingamerica.net/Appetizers/GoatCheesePepper.htm
Canning Workshop Success.
In preparation for any long-term electrical shortages due to Irene, five of us gathered on Saturday to brush up on our canning skills. Sally McCabe, from the Pennsylvania Horticultural Society led the workshop. Shareholders Georgia Kirkpatrick, Nancy Dearden, Kate Pelusi and I attended. I finished cleaning my kitchen (which I share with 7 other housemates!) just in time for the process to get started at 11am. Despite the lack of tomatoes from our farm, we had plenty from other sources. Sally McCabe brought enough pots to can about five times as many jars as we did! After a little less than 4 hours we had canned 19 jars of whole tomatoes. Half were cold packed, and half were hot packed. Cold packed means you put the tomatoes in the jars uncooked, hot packed means you put them in the jars after they have been cooking on the stove for a bit. In the end we noticed very little difference between the two! We used a water bath for all of them. Thanks to the delicious snacks Nancy and Georgia brought, everyone left not only satisfied with an armful of jars for the winter, but also with full bellies. Sally gave us all handouts that I will share with everyone at the next pick-up, next to the sign in sheet. Thanks to everyone who attended and helped make this happen!
Irene Preparations
I’m writing this on Saturday afternoon and while it has been raining for a few hours, the wind just picked up within the last ten minutes. While working on the farm on Friday, I was without access to a weather report, so my preparations were based on updates from shareholders in the U-pick area, and a few phone calls. When I got home I checked my email and another farmer had sent an email out on the Philadelphia Urban Farmers listserv asking for advice on what to do to prepare. The general manager of the co-op called and said we should “harvest everything” (assumedly because he thought it would all be lost). A teacher stopped by and told me we should expect 100 mile per hour winds. I began to wonder if any preparatory steps would be in vain. I began to have visions of all the white grow cover swirling around in a tornado immediately above the farm and the hoop houses being ripped all to shreds. After a few phone calls to my immediate farming community and support network, I took the following steps:
• Closed all the windows to the pick up building.
• Picked up all signs and our banner.
• Put extra weights on the grow cover, took off any that wasn’t absolutely necessary.
• Closed the hoop house doors and barred them shut (the latches aren’t so good).
• Put all groundhog traps, buckets, trash cans, plant trays, wheelbarrows and bins that usually stay outside in the tool shed.
• Reinforced the stakes of the tomatoes that aren’t totally diseased (the others can fall over for all I care!).
• Said a small prayer for our peppers and eggplants!
Let’s hoe that does it! We’ll find out on Monday morning!
• Closed all the windows to the pick up building.
• Picked up all signs and our banner.
• Put extra weights on the grow cover, took off any that wasn’t absolutely necessary.
• Closed the hoop house doors and barred them shut (the latches aren’t so good).
• Put all groundhog traps, buckets, trash cans, plant trays, wheelbarrows and bins that usually stay outside in the tool shed.
• Reinforced the stakes of the tomatoes that aren’t totally diseased (the others can fall over for all I care!).
• Said a small prayer for our peppers and eggplants!
Let’s hoe that does it! We’ll find out on Monday morning!
Henry Got Crops! In the News
On Thursday a story about our farm was posted on the local news website Patch. It focuses on our Wednesday farm stand on Henry Ave. There are some great picture of high school interns Omi and Cornell running the farm stand the day before. Check it out at:
http://roxborough.patch.com/articles/henry-got-crops-stand-brings-produce-smiles-to-area
http://roxborough.patch.com/articles/henry-got-crops-stand-brings-produce-smiles-to-area
Henry Got Crops Joins Facebook!
I am proud to disclose the Henry Got Crops facebook page: http://www.facebook.com/HenryGotCrops. Thanks to Georgia Kirkpatrick, Ann Keiser and Clare Hyre for finally making it happen. This is a great place to stay up to date with events, ask fellow shareholders for cooking and storage tips, show off pictures of meals you have made and in general have a space for all of you to connect. This is also a great place for those of you who have access to a computer all day to answer each other’s questions with more speed than I can! For instance, if you can’t remember if how late the pick-up goes, post a question on facebook and you’ll probably get an answer much faster than if you emailed me!
Monday, August 22, 2011
Put Away Roasted Peppers for the Winter
• Deseed Peppers
• Cut peppers into strips
• Place on cookie sheet with olive oil
• Roast on 350 until browned on both sides (flipping once)
• Let cool
• Fill sandwich bags for individual portions, then place those in a larger freezer bag
Great for winter pasta sauces, pizza toppings, omelets, stir fries, etc!
Source: Bill Shick, Nice Roots Farm, SHARE Farm Manager
• Cut peppers into strips
• Place on cookie sheet with olive oil
• Roast on 350 until browned on both sides (flipping once)
• Let cool
• Fill sandwich bags for individual portions, then place those in a larger freezer bag
Great for winter pasta sauces, pizza toppings, omelets, stir fries, etc!
Source: Bill Shick, Nice Roots Farm, SHARE Farm Manager
Put Away Roasted Peppers for the Winter
• Deseed Peppers
• Cut peppers into strips
• Place on cookie sheet with olive oil
• Roast on 350 until browned on both sides (flipping once)
• Let cool
• Fill sandwich bags for individual portions, then place those in a larger freezer bag
Great for winter pasta sauces, pizza toppings, omelets, stir fries, etc!
Source: Bill Shick, Nice Roots Farm, SHARE Farm Manager
• Cut peppers into strips
• Place on cookie sheet with olive oil
• Roast on 350 until browned on both sides (flipping once)
• Let cool
• Fill sandwich bags for individual portions, then place those in a larger freezer bag
Great for winter pasta sauces, pizza toppings, omelets, stir fries, etc!
Source: Bill Shick, Nice Roots Farm, SHARE Farm Manager
Stuffed Patty Pan Squash
Ingredients:
• 12 to 15 patty pan squash
• 1 tablespoon olive oil
• 2 green onions, finely chopped
• 1 clove garlic
• 2 cups chicken broth
• 3/4 cup long grain white rice
• 1/4 teaspoon salt
• dash black pepper
• 1/2 cup shredded Parmesan cheese plus more for sprinkling
• 1 cup chopped fresh spinach, about 3 ounces
Boil squash until just fork tender, about 20 minutes, depending on size. Heat oven to 350°. Line a 9x13-inch baking pan with foil and spray with nonstick cooking spray. Heat olive oil in a medium saucepan or saute pan. Add green onions and garlic and cook, stirring, for 1 minute. Add the chicken broth and bring to a boil. Add rice, 1/4 teaspoon salt, and pepper. Reduce heat, cover, and simmer for 20 minutes, or until rice is tender. Stir in the 1/2 cup Parmesan cheese and spinach until spinach is wilted. Cut part of the tops off of a squash and scoop out some of the interior, being careful not to break through the sides or bottom of the squash. Mound rice onto the squash using a spoon or cookie scoop. Repeat with remaining squash and arrange in the prepared baking pan. Sprinkle lightly with salt and pepper and sprinkle a little more Parmesan cheese over the squash. Bake at 350° for 15 to 20 minutes, until hot.
Serves 6.
Source: http://southernfood.about.com/od/summersquash/r/r90708a.htm
• 12 to 15 patty pan squash
• 1 tablespoon olive oil
• 2 green onions, finely chopped
• 1 clove garlic
• 2 cups chicken broth
• 3/4 cup long grain white rice
• 1/4 teaspoon salt
• dash black pepper
• 1/2 cup shredded Parmesan cheese plus more for sprinkling
• 1 cup chopped fresh spinach, about 3 ounces
Boil squash until just fork tender, about 20 minutes, depending on size. Heat oven to 350°. Line a 9x13-inch baking pan with foil and spray with nonstick cooking spray. Heat olive oil in a medium saucepan or saute pan. Add green onions and garlic and cook, stirring, for 1 minute. Add the chicken broth and bring to a boil. Add rice, 1/4 teaspoon salt, and pepper. Reduce heat, cover, and simmer for 20 minutes, or until rice is tender. Stir in the 1/2 cup Parmesan cheese and spinach until spinach is wilted. Cut part of the tops off of a squash and scoop out some of the interior, being careful not to break through the sides or bottom of the squash. Mound rice onto the squash using a spoon or cookie scoop. Repeat with remaining squash and arrange in the prepared baking pan. Sprinkle lightly with salt and pepper and sprinkle a little more Parmesan cheese over the squash. Bake at 350° for 15 to 20 minutes, until hot.
Serves 6.
Source: http://southernfood.about.com/od/summersquash/r/r90708a.htm
Stuffed Patty Pan Squash
Ingredients:
• 12 to 15 patty pan squash
• 1 tablespoon olive oil
• 2 green onions, finely chopped
• 1 clove garlic
• 2 cups chicken broth
• 3/4 cup long grain white rice
• 1/4 teaspoon salt
• dash black pepper
• 1/2 cup shredded Parmesan cheese plus more for sprinkling
• 1 cup chopped fresh spinach, about 3 ounces
Boil squash until just fork tender, about 20 minutes, depending on size. Heat oven to 350°. Line a 9x13-inch baking pan with foil and spray with nonstick cooking spray. Heat olive oil in a medium saucepan or saute pan. Add green onions and garlic and cook, stirring, for 1 minute. Add the chicken broth and bring to a boil. Add rice, 1/4 teaspoon salt, and pepper. Reduce heat, cover, and simmer for 20 minutes, or until rice is tender. Stir in the 1/2 cup Parmesan cheese and spinach until spinach is wilted. Cut part of the tops off of a squash and scoop out some of the interior, being careful not to break through the sides or bottom of the squash. Mound rice onto the squash using a spoon or cookie scoop. Repeat with remaining squash and arrange in the prepared baking pan. Sprinkle lightly with salt and pepper and sprinkle a little more Parmesan cheese over the squash. Bake at 350° for 15 to 20 minutes, until hot.
Serves 6.
Source: http://southernfood.about.com/od/summersquash/r/r90708a.htm
• 12 to 15 patty pan squash
• 1 tablespoon olive oil
• 2 green onions, finely chopped
• 1 clove garlic
• 2 cups chicken broth
• 3/4 cup long grain white rice
• 1/4 teaspoon salt
• dash black pepper
• 1/2 cup shredded Parmesan cheese plus more for sprinkling
• 1 cup chopped fresh spinach, about 3 ounces
Boil squash until just fork tender, about 20 minutes, depending on size. Heat oven to 350°. Line a 9x13-inch baking pan with foil and spray with nonstick cooking spray. Heat olive oil in a medium saucepan or saute pan. Add green onions and garlic and cook, stirring, for 1 minute. Add the chicken broth and bring to a boil. Add rice, 1/4 teaspoon salt, and pepper. Reduce heat, cover, and simmer for 20 minutes, or until rice is tender. Stir in the 1/2 cup Parmesan cheese and spinach until spinach is wilted. Cut part of the tops off of a squash and scoop out some of the interior, being careful not to break through the sides or bottom of the squash. Mound rice onto the squash using a spoon or cookie scoop. Repeat with remaining squash and arrange in the prepared baking pan. Sprinkle lightly with salt and pepper and sprinkle a little more Parmesan cheese over the squash. Bake at 350° for 15 to 20 minutes, until hot.
Serves 6.
Source: http://southernfood.about.com/od/summersquash/r/r90708a.htm
Freezing Eggplant
Step 1 - Get yer eggplant!
Start with fresh eggplant - as fresh as you can get. If there is a delay between harvesting and freezing, put it in the refrigerator or put ice on it. Harvest before the seeds become mature and when color is still uniformly dark. Some varieties and size freeze better than others. Like many vegetables, eggplants do become soft after freezing and shed water as the cell walls rupture. The traditional black varieties hold up a bit better than the purple Chinese and Thai types, but in many dishes (like Indian baigan bharta) it won't matter.
Step 2 - Wash the eggplant!
I'm sure you can figure out how to rinse the eggplant in plain cold water.
Step 3 - Peel and slice the eggplant
Just take a sharp knife and cut of both ends (about 1/4 of an inch, or half the width of an average woman's little finger). Then peel the eggplant - an ordinary vegetable peeler works best.
Step 4 - Slice the eggplant
Slice 1/3-inch thick slices.
Prepare quickly, (if you leave it sit cut for more than a half hour, it will start to discolor). Do enough eggplant for one blanching at a time.
Step 5 - Get the pots ready
Get the pot of boiling water ready (about 2/3 filled), and add 1/2 cup of lemon juice to each gallon of water. Also get a LARGE bowl of ice and cold water ready to receive the eggplant after blanching.
Step 6 - Blanch the eggplant.
All fruits and vegetables contain enzymes and bacteria that, over time, break down the destroy nutrients and change the color, flavor, and texture of food during frozen storage. eggplant requires a brief heat treatment, called blanching, in boiling water or steam, to destroy the enzymes before freezing. Cook (blanch) the eggplant for 4 minutes.
Begin counting the blanching time as soon as you place the eggplant in the boiling water. Cover the kettle and boil at a high temperature for the required length of time. You may use the same blanching water several times (up to 5). Be sure to add more water from time to time to keep the water level at the required height.
Step 7 - Cool the eggplant
Remove the eggplants from the boiling water with a slotted spoon and place in i ce water to cool for about 5 minutes (until cold).
Cooling them quickly prevents overcooking. Keep adding more ice as needed.
Drain thoroughly 2 or 3 minutes)
Step 7 - Bag the eggplant
I love the FoodSavers (see this page for more information) with their vacuum sealing! I am not paid by them, but these things really work. If you don't have one, ziploc bags work, too, but it is hard to get as much air out of the bags. remove the air to prevent drying and freezer burn. TIP: If you don't own a vacuum food sealer to freeze foods, place food in a Ziploc bags, zip the top shut but leave enough space to insert the tip of a soda straw. When straw is in place, remove air by sucking the air out. To remove straw, press straw closed where inserted and finish pressing the bag closed as you remove straw.
If you want slices for frying later; pack the drained slices with plastic wrap between slices. That will help to keep them from sticking to each other.
Note:
If the eggplant is very wet, after draining it, just put it in the food saver bag and freeze it (unsealed and upright) in your freezer. THEN, several hours later or the next day, when it is frozen, you can seal it with no mess!
Step 8 - Done!
Pop them into the freezer, on the quick freeze shelf, if you have one!
Source:
http://www.pickyourown.org/freezingeggplant.htm
Start with fresh eggplant - as fresh as you can get. If there is a delay between harvesting and freezing, put it in the refrigerator or put ice on it. Harvest before the seeds become mature and when color is still uniformly dark. Some varieties and size freeze better than others. Like many vegetables, eggplants do become soft after freezing and shed water as the cell walls rupture. The traditional black varieties hold up a bit better than the purple Chinese and Thai types, but in many dishes (like Indian baigan bharta) it won't matter.
Step 2 - Wash the eggplant!
I'm sure you can figure out how to rinse the eggplant in plain cold water.
Step 3 - Peel and slice the eggplant
Just take a sharp knife and cut of both ends (about 1/4 of an inch, or half the width of an average woman's little finger). Then peel the eggplant - an ordinary vegetable peeler works best.
Step 4 - Slice the eggplant
Slice 1/3-inch thick slices.
Prepare quickly, (if you leave it sit cut for more than a half hour, it will start to discolor). Do enough eggplant for one blanching at a time.
Step 5 - Get the pots ready
Get the pot of boiling water ready (about 2/3 filled), and add 1/2 cup of lemon juice to each gallon of water. Also get a LARGE bowl of ice and cold water ready to receive the eggplant after blanching.
Step 6 - Blanch the eggplant.
All fruits and vegetables contain enzymes and bacteria that, over time, break down the destroy nutrients and change the color, flavor, and texture of food during frozen storage. eggplant requires a brief heat treatment, called blanching, in boiling water or steam, to destroy the enzymes before freezing. Cook (blanch) the eggplant for 4 minutes.
Begin counting the blanching time as soon as you place the eggplant in the boiling water. Cover the kettle and boil at a high temperature for the required length of time. You may use the same blanching water several times (up to 5). Be sure to add more water from time to time to keep the water level at the required height.
Step 7 - Cool the eggplant
Remove the eggplants from the boiling water with a slotted spoon and place in i ce water to cool for about 5 minutes (until cold).
Cooling them quickly prevents overcooking. Keep adding more ice as needed.
Drain thoroughly 2 or 3 minutes)
Step 7 - Bag the eggplant
I love the FoodSavers (see this page for more information) with their vacuum sealing! I am not paid by them, but these things really work. If you don't have one, ziploc bags work, too, but it is hard to get as much air out of the bags. remove the air to prevent drying and freezer burn. TIP: If you don't own a vacuum food sealer to freeze foods, place food in a Ziploc bags, zip the top shut but leave enough space to insert the tip of a soda straw. When straw is in place, remove air by sucking the air out. To remove straw, press straw closed where inserted and finish pressing the bag closed as you remove straw.
If you want slices for frying later; pack the drained slices with plastic wrap between slices. That will help to keep them from sticking to each other.
Note:
If the eggplant is very wet, after draining it, just put it in the food saver bag and freeze it (unsealed and upright) in your freezer. THEN, several hours later or the next day, when it is frozen, you can seal it with no mess!
Step 8 - Done!
Pop them into the freezer, on the quick freeze shelf, if you have one!
Source:
http://www.pickyourown.org/freezingeggplant.htm
Boom and Bust of Tomatoes
I said it this week. Perhaps I shouldn’t have, but I did. I said I hate growing tomatoes. Of course this isn’t true across the board, as long as I am a farmer I will probably grow tomatoes. But this week…I hate growing tomatoes. Monday morning my coworkers and I walked around the field like usual to make a plan for the week. We walked past the tomatoes and I thought they looked particularly bad. They had been suffering a little from late trellising, but they seemed to look worse. I looked closer. This was not just damage from trellising. There were brown dots, and yellow spots, and many, many, dead, brown leaves. It’s hit: a tomato disease. We weren’t sure at first which of the many diseases had struck, but it was clear, there was some fast deterioration going on. Since Monday I’ve done some research, and my best guess is that we have both Fusarium Wilt and Septoria Leaf Spot. One strikes from the inside out, the other strikes from the outside in. Both stay in your soil for multiple years. While I’m still looking, I haven’t found an organic control for Fusarium. Penn State Extension recommends for organic growers to use a copper fungicide to slow down (but not stop) Septoria. Tomatoes are delicious, beautiful, versatile vegetables that everyone loves. They also are completely dependent on a tremendous amount of human aid to grow and survive. They require staking and trellising, otherwise they flop on the ground and the fruit rots and the plants are even more susceptible to disease from the soil. They require pruning to create air circulation that also helps prevent disease, and creates larger fruit. And they grow incredibly fast, so neither trellising nor pruning are one-time events, they must be repeated throughout the season as they grow. They also have the capability to sprout roots from any part of their stem or branches, so if they do lie on the ground, they will start rooting in, making them even more sensitive to being forced upright again. If it rains or is there is dew on their leaves you can’t touch them because the water makes them an even more inviting place for disease which could travel on you, from one plant to another. You need to constantly be watching for any sign of disease on a leaf or fruit that you then need to remove in hopes of stopping it from spreading to another. In short, if you look at them wrong they fall over and die. Every year on this farm I’ve had trouble with tomatoes and identified some frightening disease at a point in the season that seems unfairly early. “After all this work I’ve put into you, you are going to shrivel up and die on me? In AUGUST?!” I was going to spray copper and fertilizer on the tomatoes today (Saturday), but there is rain in the forecast and I can’t afford the time or the resources to spray them if it will be washed off that quickly. Looking at the forecast, Monday is another option. So today, myself and two high school interns spent cumulatively 11 hours pruning off diseased leaves and branches. We got about one a half of our 8 affected rows finished. I’m not quite sure where I’ll find the remaining 71.5 hours to tend to the rest. If I did nothing else for the entire 6-day workweek that would completely fill my average weekly hours. I think at this point it’s appropriate to laugh out loud at the ridiculousness of tomatoes. We silly humans bend over backwards for these vines that have us wrapped around their tendrils. All for $4.00 a lb (at your highest paying market). On a brighter note, we can celebrate the fact that this year we had tomatoes over a month earlier than last year, thanks to our hoop house. Also, harvests have been on average three times larger than last year as well. And this is about the same time as last year that our tomatoes started dying, so all in all, it’s been a good year! I feel like this is one of those very tough decisions farmers have to make about time and energy input versus potential output (or lack thereof). I’m considering ripping out the most diseased section in an effort to save the ones that are less affected at this point. So if anyone wants to join our emergency tomato triage team, give me a call. Seriously (802-274-4503).
Baked Eggplant with Tomatoes
Ingredients:
• 1 medium eggplant, about 1 1/4 pounds
• 1 small can (about 8 ounces) tomatoes
• 1/4 teaspoon dried leaf thyme
• 1/4 teaspoon garlic salt
• 2 tablespoons grated Parmesan cheese
Directions:
Heat oven to 375°. Peel eggplant; slice into 1/2-inch slices. Cook in boiling salted water for about 5 to 8 minutes, or just until tender. Drain. Combine tomatoes, thyme, and garlic salt. In a 1-quart casserole, layer eggplant, half of the tomato mixture, and half of the grated cheese. Repeat layers, ending with cheese. Bake for 20 minutes at 375°.
Serves 4.
Source:
http://southernfood.about.com/od/eggplantrecipes/r/bl50418a.htm
• 1 medium eggplant, about 1 1/4 pounds
• 1 small can (about 8 ounces) tomatoes
• 1/4 teaspoon dried leaf thyme
• 1/4 teaspoon garlic salt
• 2 tablespoons grated Parmesan cheese
Directions:
Heat oven to 375°. Peel eggplant; slice into 1/2-inch slices. Cook in boiling salted water for about 5 to 8 minutes, or just until tender. Drain. Combine tomatoes, thyme, and garlic salt. In a 1-quart casserole, layer eggplant, half of the tomato mixture, and half of the grated cheese. Repeat layers, ending with cheese. Bake for 20 minutes at 375°.
Serves 4.
Source:
http://southernfood.about.com/od/eggplantrecipes/r/bl50418a.htm
Cheese Filled Eggplant with Tomato Pepper Sauce
Ingredients:
• 1 medium eggplant
• nonstick cooking spray or olive oil spray
• 1 tablespoon olive oil
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 cup diced roasted red peppers
• 2 large tomatoes, seeded, peeled, chopped
• 1/2 teaspoon dried leaf basil
• 1/4 teaspoon salt
• dash pepper
• 1/2 teaspoon dried leaf basil
• 1/4 teaspoon salt
• dash pepper
• ***Filling***
• 1 cup ricotta cheese
• 1/4 cup fresh shredded Parmesan cheese
• 1/2 teaspoon dried leaf basil
• 1 to 2 teaspoons fresh chopped parsley
• 1/4 teaspoon salt
• dash pepper
Directions:
Remove ends from the eggplant. Slice lengthwise into 1/4-inch slices. Spray a large baking sheet with nonstick cooking spray or olive oil and arrange the slices on the baking sheet in a single layer. Spray the slices with nonstick cooking spray or spray or brush with olive oil. Broil until browned.
Heat the olive oil in a large skillet over medium heat; add onion and sauté just until tender. Add garlic and sauté for 1 minute longer. Add peppers, tomato, 1/2 teaspoon basil, 1/4 teaspoon salt, and a dash of pepper. Reduce heat to medium low, cover, and simmer, stirring occasionally, for about 5 minutes, until vegetables are softened.
Combine the filling ingredients, mixing to blend well.
Heat oven to 375°.
Spoon the tomato mixture into a 2-quart baking dish. Spoon a few teaspoons of the cheese mixture onto the end of each slice of eggplant. Roll up and place on the tomato mixture, seam-side down. Repeat with remaining eggplant slices. Cover the baking dish with foil and bake for 20 minutes.
Serves 4 to 6.
Source: http://southernfood.about.com/od/eggplantrecipes/r/r80731a.htm
• 1 medium eggplant
• nonstick cooking spray or olive oil spray
• 1 tablespoon olive oil
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 cup diced roasted red peppers
• 2 large tomatoes, seeded, peeled, chopped
• 1/2 teaspoon dried leaf basil
• 1/4 teaspoon salt
• dash pepper
• 1/2 teaspoon dried leaf basil
• 1/4 teaspoon salt
• dash pepper
• ***Filling***
• 1 cup ricotta cheese
• 1/4 cup fresh shredded Parmesan cheese
• 1/2 teaspoon dried leaf basil
• 1 to 2 teaspoons fresh chopped parsley
• 1/4 teaspoon salt
• dash pepper
Directions:
Remove ends from the eggplant. Slice lengthwise into 1/4-inch slices. Spray a large baking sheet with nonstick cooking spray or olive oil and arrange the slices on the baking sheet in a single layer. Spray the slices with nonstick cooking spray or spray or brush with olive oil. Broil until browned.
Heat the olive oil in a large skillet over medium heat; add onion and sauté just until tender. Add garlic and sauté for 1 minute longer. Add peppers, tomato, 1/2 teaspoon basil, 1/4 teaspoon salt, and a dash of pepper. Reduce heat to medium low, cover, and simmer, stirring occasionally, for about 5 minutes, until vegetables are softened.
Combine the filling ingredients, mixing to blend well.
Heat oven to 375°.
Spoon the tomato mixture into a 2-quart baking dish. Spoon a few teaspoons of the cheese mixture onto the end of each slice of eggplant. Roll up and place on the tomato mixture, seam-side down. Repeat with remaining eggplant slices. Cover the baking dish with foil and bake for 20 minutes.
Serves 4 to 6.
Source: http://southernfood.about.com/od/eggplantrecipes/r/r80731a.htm
Pizza Without Red Sauce
Pizza Without Red Sauce
Ingredients:
• 2 tablespoons butter, melted
• 1 tablespoon olive oil
• 3 tablespoons minced garlic
• 2 tablespoons sun-dried tomato pesto
• 1 teaspoon dried basil leaves
• 1 teaspoon dried oregano
• 1 tablespoon grated Parmesan cheese
• 1 unbaked pizza crust
• 1 tomato, sliced
• 1 bunch fresh spinach,
• 1 sweet onion, sliced
• 1 fresh jalapeno pepper, chopped
• 1 (6 ounce) package feta cheese, crumbled
•
Directions:
1. Preheat oven according to pizza crust package directions.
2. In a small bowl combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese. Spread mixture evenly on pizza crust.
3. Arrange tomato, spinach, onion and jalapeno on pizza. Top with crumbled feta cheese.
4. Bake according to pizza crust package directions.
Source: http://allrecipes.com/recipe/pizza-without-the-red-sauce/detail.aspx
Ingredients:
• 2 tablespoons butter, melted
• 1 tablespoon olive oil
• 3 tablespoons minced garlic
• 2 tablespoons sun-dried tomato pesto
• 1 teaspoon dried basil leaves
• 1 teaspoon dried oregano
• 1 tablespoon grated Parmesan cheese
• 1 unbaked pizza crust
• 1 tomato, sliced
• 1 bunch fresh spinach,
• 1 sweet onion, sliced
• 1 fresh jalapeno pepper, chopped
• 1 (6 ounce) package feta cheese, crumbled
•
Directions:
1. Preheat oven according to pizza crust package directions.
2. In a small bowl combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese. Spread mixture evenly on pizza crust.
3. Arrange tomato, spinach, onion and jalapeno on pizza. Top with crumbled feta cheese.
4. Bake according to pizza crust package directions.
Source: http://allrecipes.com/recipe/pizza-without-the-red-sauce/detail.aspx
Double Tomato Bruschetta
Ingredients:
• 6 roma (plum) tomatoes, chopped
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 French baguette
• 2 cups shredded mozzarella cheese
•
Directions:
1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.
Source: http://allrecipes.com/recipe/double-tomato-bruschetta/detail.aspx
• 6 roma (plum) tomatoes, chopped
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 French baguette
• 2 cups shredded mozzarella cheese
•
Directions:
1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.
Source: http://allrecipes.com/recipe/double-tomato-bruschetta/detail.aspx
Henry Got Crops Represented at the National Rooted in Community Conference
By: Clare Hyre
"We had a fun, full, educational week learning about food justice at the University of Pennsylvania," says W.B. Saul student Yona Hudson. This past week over 170 youth from around the country came together at a youth lead, youth empowerment, food justice conference sponsored by UNI (the Urban Nutrition Initiative). There were workshops, on food justice, field trips to local farms, and youth came together to write a unique Youth Food Bill of Rights.
On Thursday, July 28th, twenty plus visitors came to Henry Got Crops! CSA/W.B. Saul High School to get a taste of an urban CSA high school and to tour our fields. We tasted vegetables, pet calves, and spoke with food science teacher Mr. Guy Amaroso about making homemade pesto from HGC basil. “I have gained insight and knowledge in self-expression and leadership within the food movement," Hudson says after leading the field-trip.
A series of workshops were presented by youth and while I attended an interactive workshop on our food systems presented by The Food Project youth from Boston, Massachusetts, Yona attended a workshop "Food Justice vs Food Injustice " and the UNI lead "Food as a Major Agent of Social Change" workshop. On Friday afternoon, Awbury's farm intern Hannah Slipekoff joined me and Tyneshia in leading a workshop on co-ops and facilitated poster-making based around cooperative principles. These posters where brought to the day of action.
On Saturday after a full morning of sign making, chanting and excitement the youth and their chaperones traveled to the Convention Center lawn to celebrate and read the Youth Food Bill of Rights. One representative from each group spoke and Yona read # 2 of the Bill of Rights. It stated "we the youth demand an end to the mistreatment of workers, farmers, animals to the environment, which is caused by our current food system." Seventeen other statements followed and we hope this youth-created document will influence the movement for a healthier and more equitable national food system. Please check it out at www.youthfoodbillofrights.com and sign your support for the youth and food justice!
Although the transition back to our everyday lives will be hard, RIC provided us with support and enthusiasm to continue doing food justice work at our various sites around the country. Youth exchanged email and phone numbers, regional educators discussed projects to work on together, and we're all preparing for late October to celebrate National Food Week! We're so proud that Weaver's Way could be represented at RIC and excited to introduce more Saul students to it's power at the next conference.
"We had a fun, full, educational week learning about food justice at the University of Pennsylvania," says W.B. Saul student Yona Hudson. This past week over 170 youth from around the country came together at a youth lead, youth empowerment, food justice conference sponsored by UNI (the Urban Nutrition Initiative). There were workshops, on food justice, field trips to local farms, and youth came together to write a unique Youth Food Bill of Rights.
On Thursday, July 28th, twenty plus visitors came to Henry Got Crops! CSA/W.B. Saul High School to get a taste of an urban CSA high school and to tour our fields. We tasted vegetables, pet calves, and spoke with food science teacher Mr. Guy Amaroso about making homemade pesto from HGC basil. “I have gained insight and knowledge in self-expression and leadership within the food movement," Hudson says after leading the field-trip.
A series of workshops were presented by youth and while I attended an interactive workshop on our food systems presented by The Food Project youth from Boston, Massachusetts, Yona attended a workshop "Food Justice vs Food Injustice " and the UNI lead "Food as a Major Agent of Social Change" workshop. On Friday afternoon, Awbury's farm intern Hannah Slipekoff joined me and Tyneshia in leading a workshop on co-ops and facilitated poster-making based around cooperative principles. These posters where brought to the day of action.
On Saturday after a full morning of sign making, chanting and excitement the youth and their chaperones traveled to the Convention Center lawn to celebrate and read the Youth Food Bill of Rights. One representative from each group spoke and Yona read # 2 of the Bill of Rights. It stated "we the youth demand an end to the mistreatment of workers, farmers, animals to the environment, which is caused by our current food system." Seventeen other statements followed and we hope this youth-created document will influence the movement for a healthier and more equitable national food system. Please check it out at www.youthfoodbillofrights.com and sign your support for the youth and food justice!
Although the transition back to our everyday lives will be hard, RIC provided us with support and enthusiasm to continue doing food justice work at our various sites around the country. Youth exchanged email and phone numbers, regional educators discussed projects to work on together, and we're all preparing for late October to celebrate National Food Week! We're so proud that Weaver's Way could be represented at RIC and excited to introduce more Saul students to it's power at the next conference.
Thai Basil and Eggplant
Thai Basil and Eggplant
Ingredients:
• 1 medium eggplant
• nonstick cooking spray or olive oil spray
• 1 tablespoon olive oil
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 cup diced roasted red peppers
• 2 large tomatoes, seeded, peeled, chopped
• 1/2 teaspoon dried leaf basil
• 1/4 teaspoon salt
• dash pepper
Directions:
For a vegetarian dish, substitute soy sauce or salt for fish sauce.
Slice the eggplants into irregular shapes for easy turning in the pan. When it is sliced into a small disk, it tends to stick to the bottom of the pan and makes it difficult to flip or turn.
Chop garlic and slice chili peppers. Pick the leaves from the stem of the Thai basil.
Heat a pan or wok over high or medium high. Add oil, chili peppers and garlic. Stir until the garlic turn golden brown. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid close until the eggplant is cooked. It should take about 5-7 minutes before the eggplant is done. The eggplant turns from white to translucent when it is done. Almost all of the water should have been evaporated at this point. If the eggplant is still not cooked, add a little bit more water and keep lid closed until the eggplant is ready. Add fish sauce and sugar and stir. Add Thai basil and quickly stir to heat the basil, so that it retains it color. Turn off heat immediately.
Serve hot with rice.
Source: http://www.thaitable.com/thairecipe/Basil-Eggplant
Ingredients:
• 1 medium eggplant
• nonstick cooking spray or olive oil spray
• 1 tablespoon olive oil
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 cup diced roasted red peppers
• 2 large tomatoes, seeded, peeled, chopped
• 1/2 teaspoon dried leaf basil
• 1/4 teaspoon salt
• dash pepper
Directions:
For a vegetarian dish, substitute soy sauce or salt for fish sauce.
Slice the eggplants into irregular shapes for easy turning in the pan. When it is sliced into a small disk, it tends to stick to the bottom of the pan and makes it difficult to flip or turn.
Chop garlic and slice chili peppers. Pick the leaves from the stem of the Thai basil.
Heat a pan or wok over high or medium high. Add oil, chili peppers and garlic. Stir until the garlic turn golden brown. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid close until the eggplant is cooked. It should take about 5-7 minutes before the eggplant is done. The eggplant turns from white to translucent when it is done. Almost all of the water should have been evaporated at this point. If the eggplant is still not cooked, add a little bit more water and keep lid closed until the eggplant is ready. Add fish sauce and sugar and stir. Add Thai basil and quickly stir to heat the basil, so that it retains it color. Turn off heat immediately.
Serve hot with rice.
Source: http://www.thaitable.com/thairecipe/Basil-Eggplant
Black Bean and Tomato Quinoa
Ingredients:
• 2 teaspoons grated lime zest
• 2 tablespoons fresh lime juice
• 2 tablespoons unsalted butter, melted and cooled
• 1 tablespoon vegetable oil
• 1 teaspoon sugar
• 1 cup quinoa
• 1 (14- to 15-ounce) can black beans, rinsed and drained
• 2 medium tomatoes, diced
• 4 scallions, chopped
• 1/4 cup chopped fresh cilantro
Directions:
Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.
Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.
Source: http://www.epicurious.com/recipes/food/views/Black-Bean-and-Tomato-Quinoa-238939#ixzz1Ur90Saqw
• 2 teaspoons grated lime zest
• 2 tablespoons fresh lime juice
• 2 tablespoons unsalted butter, melted and cooled
• 1 tablespoon vegetable oil
• 1 teaspoon sugar
• 1 cup quinoa
• 1 (14- to 15-ounce) can black beans, rinsed and drained
• 2 medium tomatoes, diced
• 4 scallions, chopped
• 1/4 cup chopped fresh cilantro
Directions:
Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.
Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.
Source: http://www.epicurious.com/recipes/food/views/Black-Bean-and-Tomato-Quinoa-238939#ixzz1Ur90Saqw
Purslane Potato Salad with Curry
Serves 4-6 people
Since purslane is such a popular food in India, it just makes sense to spice up your purslane potato salad with a bit of curry. Mix the salad while the potatoes are still warm (not hot!) and they’ll soak up more of the flavors of the salad.
Ingredients:
• 3 cups potatoes, cut into 1 inch chunks, and boiled just until tender.
• 3 stalks celery, minced
• 1-2 green onions and stems, diced
• ½ cup sliced bell pepper
• 2/3 cup raw purslane leaves
• ½ to 2/3 cup mayonnaise
• 1 tablespoon red wine vinegar
• 1 teaspoon curry powder
• salt and pepper to taste
Directions:
• While potatoes are still warm, add remaining ingredients and stir well to coat vegetables. Cover, and chill in the refrigerator until ready to serve.
Source: http://www.culinarymusings.com/2008/06/purslane-not-a-weed-but-a-wonder/
Since purslane is such a popular food in India, it just makes sense to spice up your purslane potato salad with a bit of curry. Mix the salad while the potatoes are still warm (not hot!) and they’ll soak up more of the flavors of the salad.
Ingredients:
• 3 cups potatoes, cut into 1 inch chunks, and boiled just until tender.
• 3 stalks celery, minced
• 1-2 green onions and stems, diced
• ½ cup sliced bell pepper
• 2/3 cup raw purslane leaves
• ½ to 2/3 cup mayonnaise
• 1 tablespoon red wine vinegar
• 1 teaspoon curry powder
• salt and pepper to taste
Directions:
• While potatoes are still warm, add remaining ingredients and stir well to coat vegetables. Cover, and chill in the refrigerator until ready to serve.
Source: http://www.culinarymusings.com/2008/06/purslane-not-a-weed-but-a-wonder/
Purslane Cucumber Salad
Serves 4.
This recipe includes two of the earliest garden vegetables and herbs: cherry tomatoes and cucumbers. It’s a good light side dish.
Ingredients:
• 1 cup cucumber, halved
• lengthwise and sliced.
• 2/3 cup halved cherry tomatoes
• ½ cup purslane leaves
• 2 teaspoons toasted sesame seeds
• 2-3 Tablespoons rice vinegar (start with 2 tablespoons, and add more if needed)
• 1-2 teaspoons sugar
Directions:
Mix all ingredients together in a bowl, cover, and chill in the refrigerator until ready to serve.
This recipe includes two of the earliest garden vegetables and herbs: cherry tomatoes and cucumbers. It’s a good light side dish.
Ingredients:
• 1 cup cucumber, halved
• lengthwise and sliced.
• 2/3 cup halved cherry tomatoes
• ½ cup purslane leaves
• 2 teaspoons toasted sesame seeds
• 2-3 Tablespoons rice vinegar (start with 2 tablespoons, and add more if needed)
• 1-2 teaspoons sugar
Directions:
Mix all ingredients together in a bowl, cover, and chill in the refrigerator until ready to serve.
Update...From Vacation!
It is typically difficult to impossible to get away for any time off during the growing season. But when one of my closest high school friends told me a few months ago I was invited to her wedding in Vermont in August, my heart ached to attend her wedding. At first I told her, I would come IF I felt like I could get away from the farm, but was afraid to commit. As the event got closer I knew how important it was to me to participate in this big event and I started thinking about how to make it happen. Earlier in the season I mentioned this potential trip to Molly, the apprentice working at the farm this season, and she immediately saw it as a great opportunity to spread her wings and be farm manager for a few days. I was thrilled to have such a confident and excited response from her. As August came closer I knew that she and Clare, the education coordinator, and Ariel, the summer intern, would have no problem keeping things running smoothly. But I also knew that having all hands on deck at all times is critical and with me gone the harvest would take until dark. So I called out to the multiple support circles we have for Henry Got Crops, asking for folks to volunteer at the farm on Thursday and Friday when I was away. I emailed the Weavers Way Farm Committee, our general public volunteer list, and certain working share members who had previously voiced interest in helping out above their working share commitment. I was blown away with the response I got. If Molly has any trouble at all when I am away, it will be managing all the willing helping hands that said they would show up! Never before have we ever had such a well staffed harvest! It made me stop and reflect a moment on what it really means to be community supported. I truly feel like we at Henry Got Crops are part of a larger network of community members genuinely interested in pitching in to make agriculture work. In this case, that meant preserving my sanity a little, letting me take a mini break from the farm, and making it possible to participate in an important life event, non-farm related. I also feel so grateful to have such an amazing team on the farm that I didn’t even think twice about leaving it in the good hands of Molly, Clare and Ariel. Thank you to everyone who helped out on Thursday and Friday. By the time you all read this I will be back in Philly, on the farm like usual, hopefully looking a bit more refreshed. But for now, I’m going to go scrub my nails, change into a dress and celebrate with some old friends.
Wednesday, August 3, 2011
Basil Mojito Cocktail
Ingredients:
• 6 ice cubes
• 10 basil leaves
• 1/2 glass soda water
• 1 small table spoon sugar
• 3 lime slices
• 2 shots rum
Directions:
Place basil leaves, sugar and lime slices into a chilled pint glass or a tumbler. Lightly muddle until the sugar dissolves and the basil smell becomes more intensely. Add rum (Bacardi Superior) then stir, fill with ice and on top it with soda water. ENJOY.
Source:
http://www.cocktailmaking.co.uk/displaycocktail.php/1188-Basil-Mojito
• 6 ice cubes
• 10 basil leaves
• 1/2 glass soda water
• 1 small table spoon sugar
• 3 lime slices
• 2 shots rum
Directions:
Place basil leaves, sugar and lime slices into a chilled pint glass or a tumbler. Lightly muddle until the sugar dissolves and the basil smell becomes more intensely. Add rum (Bacardi Superior) then stir, fill with ice and on top it with soda water. ENJOY.
Source:
http://www.cocktailmaking.co.uk/displaycocktail.php/1188-Basil-Mojito
Lillet-Basil Cocktail
Ingredients:
• 1 cup ice, plus more for serving
• 1/2 cup Lillet Blanc
• 1 ounce (2 tablespoons) gin
• 2 tablespoons fresh orange juice
• 1/4 cup loosely packed fresh basil leaves, plus sprigs for garnish
• Splash of tonic water
• 1 cucumber spear, for garnish
• 1 cinnamon stick, for garnish
Directions:
Put ice, Lillet, gin, orange juice, and basil in a cocktail shaker; shake well. Fill a glass with ice; strain mixture into glass. Add tonic water. Garnish with cucumber spear, cinnamon stick, and basil sprigs.
Source:
http://www.marthastewart.com/314112/lillet-basil-cocktail
• 1 cup ice, plus more for serving
• 1/2 cup Lillet Blanc
• 1 ounce (2 tablespoons) gin
• 2 tablespoons fresh orange juice
• 1/4 cup loosely packed fresh basil leaves, plus sprigs for garnish
• Splash of tonic water
• 1 cucumber spear, for garnish
• 1 cinnamon stick, for garnish
Directions:
Put ice, Lillet, gin, orange juice, and basil in a cocktail shaker; shake well. Fill a glass with ice; strain mixture into glass. Add tonic water. Garnish with cucumber spear, cinnamon stick, and basil sprigs.
Source:
http://www.marthastewart.com/314112/lillet-basil-cocktail
The Cuke
Time: 15 minutes, plus 30 minutes’ chilling.
Ingredients:
6 limes, rinsed
1 cup packed mint leaves, no stems, plus 6 sprigs for garnish
3 unwaxed cucumbers
½ cup sugar
2 cups vodka or gin, preferably Hendrick's gin
Sparkling water.
Directions:
1. Thinly slice 3 limes and place in a pitcher. Juice the rest and add juice to pitcher. Add mint leaves. Slice 2 cucumbers and add, then add sugar. Muddle ingredients. Add vodka or gin. Place in refrigerator to steep 30 minutes or longer.
2. Peel remaining cucumber and cut lengthwise into 6 spears.
3. Fill 6 highball or other large glasses with ice. Strain mixture from pitcher into each. Top with a splash of sparkling water, garnish each glass with a sprig of mint and a cucumber spear, and serve.
Yield: 6 servings.
Source:
http://www.thekitchn.com/thekitchn/ingredients-herbs/summer-cocktail-the-cuke-051157
Ingredients:
6 limes, rinsed
1 cup packed mint leaves, no stems, plus 6 sprigs for garnish
3 unwaxed cucumbers
½ cup sugar
2 cups vodka or gin, preferably Hendrick's gin
Sparkling water.
Directions:
1. Thinly slice 3 limes and place in a pitcher. Juice the rest and add juice to pitcher. Add mint leaves. Slice 2 cucumbers and add, then add sugar. Muddle ingredients. Add vodka or gin. Place in refrigerator to steep 30 minutes or longer.
2. Peel remaining cucumber and cut lengthwise into 6 spears.
3. Fill 6 highball or other large glasses with ice. Strain mixture from pitcher into each. Top with a splash of sparkling water, garnish each glass with a sprig of mint and a cucumber spear, and serve.
Yield: 6 servings.
Source:
http://www.thekitchn.com/thekitchn/ingredients-herbs/summer-cocktail-the-cuke-051157
Cucumber Limeade
Courtesy of shareholder Nancy Dearden. I had it at her house last week and it is fantastic!
Ingredients:
• 1 cucumber, partially peeled.
• 2 cups cold water
• Juice of two limes
• 1/8-1/4 cup agave. (Taste along the way to get the perfect sweetness). A mild tasting honey works as well.
• 4 mint leaves
Directions:
Put all ingredients in a blender and blend until smooth. Give it a taste and add whatever you like if needed. Pour over ice. Best served right away and enjoyed with friends!
Serves 4.
Ingredients:
• 1 cucumber, partially peeled.
• 2 cups cold water
• Juice of two limes
• 1/8-1/4 cup agave. (Taste along the way to get the perfect sweetness). A mild tasting honey works as well.
• 4 mint leaves
Directions:
Put all ingredients in a blender and blend until smooth. Give it a taste and add whatever you like if needed. Pour over ice. Best served right away and enjoyed with friends!
Serves 4.
Tomatoes
Our tomatoes are IN! I am proud to announce that last week was the first week we had enough tomatoes for everyone to get some. Many of you may have notice our tomatoes look quite different from the ones you get in the store. This is because most of our tomato varieties are heirloom varieties, not conventional varieties. Halfway through the pick-up on Tuesday I wrote a sign on the tomatoes that read, “these are supposed to be ugly.” Do not be discouraged by their scabby, cracked, asymmetrical appearance. They are bred for exceptional flavor, not appearance. They come in various shapes and colors and never look like a typical, round, red tomato. Their most defining and unifying characteristic is that they are FRAGILE. Often the crack in the time it takes for us to carry them up the hill from the vine and into the pick-up area. In an effort to reduce the oozing, puddle mess of tomatoes that might otherwise greet you in the bin, we try to pick the tomatoes a couple days early to give them a little resiliency. This way you not only have a completely bruised tomato, but you hopefully have the option of eating it the day after you go to the farm if you so desire. This being said, not matter what you do, heirloom tomatoes will always be a little bit of a mess. To reduce this, please do not handle them more than you need to when selecting your tomatoes from the bin, this only bruises them even more. Also, please always keep the tomatoes upside down in the bin, with their stems facing the floor. This distributes the weight of the tomato more evenly, reducing the bruising caused from their own weight. I will steal a few words from my coworker Nicole Sugerman, who explains heirloom tomato history:
In Nicole’s last Shuttle article, she discusses heirlooms quite eloquently:
““Heirloom” is a label given to open-pollinated vegetables (meaning you can save seed from these tomatoes and grow the same type of tomato from it the next year) grown before World War
I. During the first world war, innovations and changes in food distribution and eating habits meant that food was being shipped farther and stored for longer; during this era, the modern supermarket came into prominence, meaning food was standardized, consolidated, and distributed en masse.
These changes had great implications for plant breeding. Vegetables began to be selected for traits such as hardiness during shipping, uniformity of appearance, and shelf life. In contrast, vegetables bred before this time were instead selected for traits like taste, texture, and interesting appearance.
While we can and do grow heirloom varieties of every vegetable available, the difference in taste and quality is perhaps most prominent for tomatoes. Heirloom tomatoes are notoriously fussy to grow; they produce fewer tomatoes per plant they get diseases easily, and the fruit cracks or bruises if you so much as touch it too hard. But the taste is so exceptional that it is all worth it. Moreover, growing heirloom tomatoes really embodies all the reasons for a food co-op to have its own farms, and illustrates the joy in re-localizing our food supply; heirloom tomatoes can only be grown either in a person’s backyard or in a farm very near where they are being sold, being virtually impossible
to ship or store for long periods of time.”
In Nicole’s last Shuttle article, she discusses heirlooms quite eloquently:
““Heirloom” is a label given to open-pollinated vegetables (meaning you can save seed from these tomatoes and grow the same type of tomato from it the next year) grown before World War
I. During the first world war, innovations and changes in food distribution and eating habits meant that food was being shipped farther and stored for longer; during this era, the modern supermarket came into prominence, meaning food was standardized, consolidated, and distributed en masse.
These changes had great implications for plant breeding. Vegetables began to be selected for traits such as hardiness during shipping, uniformity of appearance, and shelf life. In contrast, vegetables bred before this time were instead selected for traits like taste, texture, and interesting appearance.
While we can and do grow heirloom varieties of every vegetable available, the difference in taste and quality is perhaps most prominent for tomatoes. Heirloom tomatoes are notoriously fussy to grow; they produce fewer tomatoes per plant they get diseases easily, and the fruit cracks or bruises if you so much as touch it too hard. But the taste is so exceptional that it is all worth it. Moreover, growing heirloom tomatoes really embodies all the reasons for a food co-op to have its own farms, and illustrates the joy in re-localizing our food supply; heirloom tomatoes can only be grown either in a person’s backyard or in a farm very near where they are being sold, being virtually impossible
to ship or store for long periods of time.”
Subscribe to:
Posts (Atom)