2-4 small kohlrabi bulbs, trimmed, peeled, and cut into 1/2" cubes
Good olive oil (optional)
Rice vinegar (not sweetened, available in Asian grocery stores and some well-stocked supermarkets. If you don't have rice vinegar, you could substitute something rather mellow - white wine or sherry vinegar, or even white vinegar with just a pinch of sugar added)
Kosher Salt
Fresh Black Pepper
Place the kohlrabi chunks in the bowl of a lidded, airtight container. Drizzle with a touch of olive oil, a good splash of vinegar, and sprinkle liberally with salt and pepper. Replace the lid and shake well. Taste and adjust seasoning. Place in fridge, shaking occasionally. They are best after they have marinated for a few hours, and will last about a week, becoming more intensely flavored but still largely retaining their lovely texture.
1 cup (135 grams) of kohlrabi contains a mere 36 calories, 5 grams of fiber, 2 grams of protein, 19% of your daily potassium intake, 10% of B6, and 139% of your daily vitamin C intake.
http://www.restaurantwidow.com/2006/07/kohlrabi_and_wh.html
Monday, June 27, 2011
Purslane Salad and Grains
• 1 cup (about 6 ounces) half-peeled emmer, spelt, or pearl barley, rinsed and drained
• 6 cups water
• 1 small red onion, chopped coarse
• 2 tablespoons red-wine vinegar
• 4 medium vine-ripened tomatoes, peeled (if desired), seeded, and chopped coarse
• 1 cucumber, peeled, seeded, and chopped coarse
• 1/2 cup arugula or purslane leaves, washed well, spun dry, and chopped
• 2 tablespoons chopped fresh basil leaves
• 3 to 4 tablespoons extra-virgin olive oil
• fine sea salt to taste
• freshly ground black pepper to taste
In a 3-quart saucepan combine spelt or barley, water, and salt to taste and simmer just until tender, 35 to 40 minutes. Drain spelt in a colander and rinse with cold water. Chill spelt 30 minutes, or until cold.
While spelt is cooking and chilling, in a bowl combine onion and vinegar and let stand at room temperature. Add chilled spelt and remaining ingredients and toss salad to combine well.
http://www.epicurious.com/recipes/food/views/Massimos-Farinella-13223#ixzz1QO55guOW
• 6 cups water
• 1 small red onion, chopped coarse
• 2 tablespoons red-wine vinegar
• 4 medium vine-ripened tomatoes, peeled (if desired), seeded, and chopped coarse
• 1 cucumber, peeled, seeded, and chopped coarse
• 1/2 cup arugula or purslane leaves, washed well, spun dry, and chopped
• 2 tablespoons chopped fresh basil leaves
• 3 to 4 tablespoons extra-virgin olive oil
• fine sea salt to taste
• freshly ground black pepper to taste
In a 3-quart saucepan combine spelt or barley, water, and salt to taste and simmer just until tender, 35 to 40 minutes. Drain spelt in a colander and rinse with cold water. Chill spelt 30 minutes, or until cold.
While spelt is cooking and chilling, in a bowl combine onion and vinegar and let stand at room temperature. Add chilled spelt and remaining ingredients and toss salad to combine well.
http://www.epicurious.com/recipes/food/views/Massimos-Farinella-13223#ixzz1QO55guOW
Purslane Salad
Still have that funny green with the plump, glossy leaves in your refrigerator from last week? Try this recipe to use up your purslane:
• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped shallot
• 1/2 pound cherry tomatoes, halved or quartered if large
• 6 cups packed tender purslane sprigs and leaves (from a 1-pound bunch)
• 4 cups packed flat-leaf parsley leaves (from 2 large bunches)
Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl.
Add tomatoes, purslane, and parsley, gently tossing to coat.
Cooks' note: Herbs and greens can be washed and dried 1 day ahead, then chilled in sealed plastic bags lined with paper towels. Toss with tomatoes and vinaigrette just before serving.
http://www.epicurious.com/recipes/food/views/Purslane-and-Parsley-Salad-243192#ixzz1QO4Gg9dE
• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped shallot
• 1/2 pound cherry tomatoes, halved or quartered if large
• 6 cups packed tender purslane sprigs and leaves (from a 1-pound bunch)
• 4 cups packed flat-leaf parsley leaves (from 2 large bunches)
Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl.
Add tomatoes, purslane, and parsley, gently tossing to coat.
Cooks' note: Herbs and greens can be washed and dried 1 day ahead, then chilled in sealed plastic bags lined with paper towels. Toss with tomatoes and vinaigrette just before serving.
http://www.epicurious.com/recipes/food/views/Purslane-and-Parsley-Salad-243192#ixzz1QO4Gg9dE
Chips
Last week we had a recipe from shareholder Anna Hoover, this week we have one from shareholder Tanya Rotenberg. Tanya also works in the IT department at the co-op. She helps me with my computer problems! Thanks for sharing Tanya! Keep your eyes open next week for a competing kale chip recipe from our intern Ariel! Please follow their lead and send me your favorite recipes.
Chips
Any kind of greens (I've tried kale, mustard greens, collard greens, kohlrabi
greens, turnip greens, radish greens and this week I'm trying dandelion greens
for the first time)
• Pat the greens dry if there's any moisture with a cloth towel. I usually remove
the stems, but you can also flatten them with your knife for the smaller
leaves.
• Arrange the greens on a baking sheet in a single layer.
• Lightly brush them with olive oil (or spray them if you have a misting oil
sprayer) (you can put some oil on one leaf and rub that leaf against the others
to spread the oil thinly).
• Sprinkle a bit of salt on each leaf.
• Put in a 400 or 425 degree oven, set a timer for 1-2 minutes, STAY IN THE
KITCHEN and keep an eye on them. KEEP CHECKING ON THEM. You can flip them if
you want but don't have to, but at some point they will get crisp enough that
they hold their shape instead of flopping.
• Radish and turnip greens usually 1-1.5 minutes, kale and collard can take 5-6 but sometimes are faster, so keep watching. If you take your eyes off them they will burn.
• Remove them and put them on a rack to cool (or eat them hot). They don't stay
crisp well but can be stored in an airtight container for a few hours. If you
store them more than that you'll need to reheat them to get them crisp again.
On a heavily greens based CSA week you can get a production line going of trays
in the oven, trays about to go in the oven and trays that just came out of the
oven.
Chips
Any kind of greens (I've tried kale, mustard greens, collard greens, kohlrabi
greens, turnip greens, radish greens and this week I'm trying dandelion greens
for the first time)
• Pat the greens dry if there's any moisture with a cloth towel. I usually remove
the stems, but you can also flatten them with your knife for the smaller
leaves.
• Arrange the greens on a baking sheet in a single layer.
• Lightly brush them with olive oil (or spray them if you have a misting oil
sprayer) (you can put some oil on one leaf and rub that leaf against the others
to spread the oil thinly).
• Sprinkle a bit of salt on each leaf.
• Put in a 400 or 425 degree oven, set a timer for 1-2 minutes, STAY IN THE
KITCHEN and keep an eye on them. KEEP CHECKING ON THEM. You can flip them if
you want but don't have to, but at some point they will get crisp enough that
they hold their shape instead of flopping.
• Radish and turnip greens usually 1-1.5 minutes, kale and collard can take 5-6 but sometimes are faster, so keep watching. If you take your eyes off them they will burn.
• Remove them and put them on a rack to cool (or eat them hot). They don't stay
crisp well but can be stored in an airtight container for a few hours. If you
store them more than that you'll need to reheat them to get them crisp again.
On a heavily greens based CSA week you can get a production line going of trays
in the oven, trays about to go in the oven and trays that just came out of the
oven.
Farm Library
Clare Hyre, the farm educator is excited to announce the creation of a farm library at Henry Got Crops. We are looking for donations to get it started. Please consider donating any gardening, farming, or environmental novels, resource books or guides to the farm. When it is up and running Saul students will be able to borrow books for free. We have a box in the pick-up area where you can drop off your books. If you are having separation anxiety thinking about parting with your nature-based books, remember it’s a library open to all, so you can always borrow it back!
The June Gap
The British “Mind the Gap” warning for the underground train might apply here. While most would think the harvest only grows and grows in size from spring to late summer, there is surprisingly, but reliably, a small dive in that curve. Take a look at the graph in your orientation packet that shows how the share grew and shrank last year. This is known as the “June Gap.” Every year I try to plan accordingly to reduce the gap of the June gap, and every year is sneaks in. The June gap is the period after the cool weather, spring crops finish but before the hot weather, summer crops come in. We are finished with bok choi and tat soi, and on the tail end of radishes, turnips, pea shoots and broccoli. Basil is starting to trickle in, but other heat-loving crops such as peppers and eggplant are still only on the horizon. Last year the share size increased again the third week in July when field tomatoes came in. However, this year I am very pleased to announce that our small hoop house planting of early tomatoes just started to blush. When they come in, it will be the earliest I’ve ever had tomatoes, thanks to the simple technology of our hoop house. Also, cucumbers have been coming in since the beginning of the CSA which is another personal best this year, thanks again to the heating effects of our hoop houses. Every year is different, which is what makes farming both exciting and challenging. Last year our kohlrabi was done by this point, whereas this year it is still going strong. Last year we only had two weeks of spring fennel, for a few sharemembers. This year we are on our third week of fennel and I am happy to announce we have yet to have any ground hog damage on that particular crop! Last year we were finished with radishes by the second week in June, but this year we are still harvesting from our last planting. So for the time being, let us embrace the kohlrabi, and please (don’t) mind the gap.
Wednesday, June 22, 2011
Collard Greens Soup
Ingredients:
1/2 c Northern Beans
2 qt water
1 small ham bone
1 small ham hock
1/2 lb beef short ribs
1 bay leaf
1 tsp salt
2 potatoes, diced
1 bunch collard greens, chopped
1/2 green pepper, chopped
1 blood sausage
2 tbsp bacon drippings
Soak beans overnight. In a large pot put water, ham bone, ham hock, short ribs, bay leaf and salt. Bring to boil, remove foam with a skimmer. Lower heat and simmer approximately 30 minutes. Add beans and cook until tender. Add potatoes and collard greens. Saute onion, green pepper and sausage (cut in 3 pieces) in the bacon drippings. When onion is soft, add to collard greens.
Bring to boil and cook uncovered for 10 minutes. (This eliminates bitterness from greens.) Cover the pot and simmer until potatoes and greens are done.
Source:
https://cooks.com/rec/doc/0,1948,157190-247205,00.html
1/2 c Northern Beans
2 qt water
1 small ham bone
1 small ham hock
1/2 lb beef short ribs
1 bay leaf
1 tsp salt
2 potatoes, diced
1 bunch collard greens, chopped
1/2 green pepper, chopped
1 blood sausage
2 tbsp bacon drippings
Soak beans overnight. In a large pot put water, ham bone, ham hock, short ribs, bay leaf and salt. Bring to boil, remove foam with a skimmer. Lower heat and simmer approximately 30 minutes. Add beans and cook until tender. Add potatoes and collard greens. Saute onion, green pepper and sausage (cut in 3 pieces) in the bacon drippings. When onion is soft, add to collard greens.
Bring to boil and cook uncovered for 10 minutes. (This eliminates bitterness from greens.) Cover the pot and simmer until potatoes and greens are done.
Source:
https://cooks.com/rec/doc/0,1948,157190-247205,00.html
Curried Turnips
Ingredients:
• One copped onion
• 2 tbsp oil
• 5 or 6 harkurei, sliced thin
• 1 tsp salt
• one lemon, cut into wedges
Sauté the onion in the oil for a few minutes until translucent. Add the turnips, the curry powder and salt and cook until everything is tender. Squeeze some lemon juice over the dish before serving and serve with extra lemon wedges.
Source:
http://veggieproject.blogspot.com/2008/07/curried-hakurei-turnips_01.html
• One copped onion
• 2 tbsp oil
• 5 or 6 harkurei, sliced thin
• 1 tsp salt
• one lemon, cut into wedges
Sauté the onion in the oil for a few minutes until translucent. Add the turnips, the curry powder and salt and cook until everything is tender. Squeeze some lemon juice over the dish before serving and serve with extra lemon wedges.
Source:
http://veggieproject.blogspot.com/2008/07/curried-hakurei-turnips_01.html
Anna Hoover's Fennel Recipe
The following recipe is from shareholder Anna Hoover, thanks for sharing Anna. It’s her favorite fennel recipe and it’s from the Better Homes and Gardens New cook book. If you have a recipe you’d like to share, please email it to me and I’ll happily include it in the newsletter.
Ingredients:
• 1 fennel bulb
1 c chicken broth or water with bouillon
2 tbsp fine dry bread crumbs
Dash pepper
2 tbsp butter
2 tbsp parmesan cheese
1/2 c cream or milk
2 tbsp corn starch
Dash paprika
1 tbsp dry white wine
Directions:
1. Cut off and discard upper stalks of fennel*. Remove any wilted outer layers; cut off a thin slice from fennel base. Wash fennel and cut into quarters lengthwise. In a medium saucepan bring broth to boiling, add fennel. Cover; simmer for 6 to 10 minutes or until tender. Drain fennel, reserving ¼ c liquid. Transfer fennel to serving dish; keep warm.
2. Meanwhile, in a small skillet over medium heat cook and stir the bread crumbs, oregano and pepper in hot margarine for 1 to 2 minutes or until crumbs are toasted. Stir in cheese.
3. For sauce, in same saucepan used for fennel, combine reserved cooking liquid, milk, cornstarch, and paprika. Cook and stir until thickened and bubbly. Stir in wine. Spoon sauce over fennel. Sprinkle with crumb mixture.
Ingredients:
• 1 fennel bulb
1 c chicken broth or water with bouillon
2 tbsp fine dry bread crumbs
Dash pepper
2 tbsp butter
2 tbsp parmesan cheese
1/2 c cream or milk
2 tbsp corn starch
Dash paprika
1 tbsp dry white wine
Directions:
1. Cut off and discard upper stalks of fennel*. Remove any wilted outer layers; cut off a thin slice from fennel base. Wash fennel and cut into quarters lengthwise. In a medium saucepan bring broth to boiling, add fennel. Cover; simmer for 6 to 10 minutes or until tender. Drain fennel, reserving ¼ c liquid. Transfer fennel to serving dish; keep warm.
2. Meanwhile, in a small skillet over medium heat cook and stir the bread crumbs, oregano and pepper in hot margarine for 1 to 2 minutes or until crumbs are toasted. Stir in cheese.
3. For sauce, in same saucepan used for fennel, combine reserved cooking liquid, milk, cornstarch, and paprika. Cook and stir until thickened and bubbly. Stir in wine. Spoon sauce over fennel. Sprinkle with crumb mixture.
"Why Don't I Have Cucumbers in My Share?"-- Fielding Questions from the Pick-up
For some reason, in the last week or two multiple shareholders seemed confused and a little disgruntled about not having something they wanted in their share. Some people wanted turnips but got radishes, others wanted radishes, but got turnips. Some were upset about flowers, others were thrilled about flowers. Someone wanted lettuce, many people didn’t take their lettuce.
Below I will recap the nuts and bolts of how the pick-up works for anyone who missed the orientation meeting, or might still be left wondering. I am happy to explain this over and over again, because well…this is what I do. Distributing vegetables and creating a system that works is, in a nutshell, exactly what my job entails. I spend a ridiculously large amount of time thinking about this and if I got tired of talking about it, I’d be a pretty unhappy farmer! But before I go into all that, I wanted to take this opportunity to touch upon some bigger picture topics.
I manage a CSA because I want to create a community around local food. Part of creating community is creating dialogue. I am always striving to improve my ability to communicate to shareholders how this CSA works and what to expect. Just think, in our first year we didn’t even have orientation meetings! This newsletter is the main way I can communicate with you throughout the season. I want to make sure you have a way of communicating with me. If you have a question or suggestion about the CSA, I want to hear it! As much as this is my farm, this is your farm and I want to help make this work for you. To create this dialogue, you have a few options.
• If you have a question while you are picking up your vegetables about your share, please ask the person staffing the pick-up. All of the working share members have been trained about how the pick-up works, and always update me on the feedback they get. Please remember they are also members of this CSA, just like you. This is an opportunity to strengthen your connection with the other people supporting and living off of the same land as you.
• Please address them with as much respect as you would like to be addressed if you were handing them their vegetables. Also, remember they are likely new to the farm, and if they can’t answer your question, you have some other options.
• Every week there is a questions, comments and suggestions box on the table where you sign in, please do not be shy to put a note in there.
• In addition, I am always working in the field during the pick-up and you are always welcome to come down into the field and talk to me. It is very close to the parking lot, if you haven’t taken a look yet, please do!
• Also, you can email me. Since I’m out in the field most hours of the day, I will admit I am slow to • Please address them with as much respect as you would like to be addressed if you were handing them their vegetables. Also, remember they are likely new to the farm, and if they can’t answer your question, you have some other options.
• Every week there is a questions, comments and suggestions box on the table where you sign in, please do not be shy to put a note in there.
• In addition, I am always working in the field during the pick-up and you are always welcome to come down into the field and talk to me. It is very close to the parking lot, if you haven’t taken a look yet, please do!
• Also, you can email me. Since I’m out in the field most hours of the day, I will admit I am slow to respond… but I will do my best to get back to you as soon as I can.
• Dialogue and communication are key components to realizing the common goal of creating a food community.
And now, to the nuts and bolts of your questions:
When a vegetable comes into or out of production, only a few are ready. This is the beauty of the diversity of nature, not all pepper plants are the same! Instead of wasting the few ripe vegetables until there are enough for everyone to have one, we pick them, and give them out as they are ready. Because of this we often have small quantities of different vegetables. Another reason we sometimes have small quantities is because if we planted enough of everything for every share member to get the exact same share, we would have MUCH less variety on the farm. Variety equals diversity, and diversity equals a healthy farm ecosystem. Therefore, as you are all learning, the share changes throughout the pick-up. We “pair” vegetables that we have in small quantities. This way they do not go to waste and are still enjoyed by you, and everyone gets the same amount. We also do our best to ensure that the time that certain vegetables go out on the table is rotated so everyone gets a chance to eat the most popular ones and everyone gets exposed to the more rare ones.
If everyone were able to switch the vegetable they didn’t want for one that otherwise wasn’t going out on the table for two more hours, the people who picked up between 6 and 7 would have the option of taking home 6 bunches or collards…or 6 heads of kohlrabi!
Another way we try to give you flexibility in your share is with the swap box. When using the swap box, PLEASE pick up your entire share from the table FIRST. Then trade anything in your share ONE for ONE in the swap box. (We recently started putting more diversity in the swap box at the beginning of the pick-up, as one sharemember requested.) This is important so that you don’t end up taking more or less than you should. Taking more is of course not fair to everyone else who paid the same amount as you. Taking less confuses the *bleep* out of me when I’ve counted and recounted the harvest and I think I’m going crazy because there are still 10 lettuce heads at the end of the pick-up but only 5 people didn’t show up. If you don’t want a vegetable, PLEASE leave it in the swap box. You don’t have to take something out if you don’t want to, but you will increase the choices for the next person coming after you.
If any of this is still confusing, please reference the orientation packet that hopefully all of you got at the orientation meeting. We have extra copies on the table where you sign in. Thank you for your feedback and let’s keep working together to make this CSA work for everyone!
As a quick anecdote- one of the CSA shares goes to the food science teacher and his students every other week at Saul. The week before they receive their share they research recipes and prepare for the vegetables. Before the season began, I was speaking with the teacher, Mr. Amaroso, and expressed my concern that since I can never predict exactly what will be in an individual share, the students might be disappointed about not receiving something they were expecting. His reply made me smile and ensured me that he really understood how eating fresh from the farm works. He said, “That’s part of the challenge! The students will learn that is how CSAs work, and it’ll be a great opportunity for them to learn about food substitutions in recipes!
Below I will recap the nuts and bolts of how the pick-up works for anyone who missed the orientation meeting, or might still be left wondering. I am happy to explain this over and over again, because well…this is what I do. Distributing vegetables and creating a system that works is, in a nutshell, exactly what my job entails. I spend a ridiculously large amount of time thinking about this and if I got tired of talking about it, I’d be a pretty unhappy farmer! But before I go into all that, I wanted to take this opportunity to touch upon some bigger picture topics.
I manage a CSA because I want to create a community around local food. Part of creating community is creating dialogue. I am always striving to improve my ability to communicate to shareholders how this CSA works and what to expect. Just think, in our first year we didn’t even have orientation meetings! This newsletter is the main way I can communicate with you throughout the season. I want to make sure you have a way of communicating with me. If you have a question or suggestion about the CSA, I want to hear it! As much as this is my farm, this is your farm and I want to help make this work for you. To create this dialogue, you have a few options.
• If you have a question while you are picking up your vegetables about your share, please ask the person staffing the pick-up. All of the working share members have been trained about how the pick-up works, and always update me on the feedback they get. Please remember they are also members of this CSA, just like you. This is an opportunity to strengthen your connection with the other people supporting and living off of the same land as you.
• Please address them with as much respect as you would like to be addressed if you were handing them their vegetables. Also, remember they are likely new to the farm, and if they can’t answer your question, you have some other options.
• Every week there is a questions, comments and suggestions box on the table where you sign in, please do not be shy to put a note in there.
• In addition, I am always working in the field during the pick-up and you are always welcome to come down into the field and talk to me. It is very close to the parking lot, if you haven’t taken a look yet, please do!
• Also, you can email me. Since I’m out in the field most hours of the day, I will admit I am slow to • Please address them with as much respect as you would like to be addressed if you were handing them their vegetables. Also, remember they are likely new to the farm, and if they can’t answer your question, you have some other options.
• Every week there is a questions, comments and suggestions box on the table where you sign in, please do not be shy to put a note in there.
• In addition, I am always working in the field during the pick-up and you are always welcome to come down into the field and talk to me. It is very close to the parking lot, if you haven’t taken a look yet, please do!
• Also, you can email me. Since I’m out in the field most hours of the day, I will admit I am slow to respond… but I will do my best to get back to you as soon as I can.
• Dialogue and communication are key components to realizing the common goal of creating a food community.
And now, to the nuts and bolts of your questions:
When a vegetable comes into or out of production, only a few are ready. This is the beauty of the diversity of nature, not all pepper plants are the same! Instead of wasting the few ripe vegetables until there are enough for everyone to have one, we pick them, and give them out as they are ready. Because of this we often have small quantities of different vegetables. Another reason we sometimes have small quantities is because if we planted enough of everything for every share member to get the exact same share, we would have MUCH less variety on the farm. Variety equals diversity, and diversity equals a healthy farm ecosystem. Therefore, as you are all learning, the share changes throughout the pick-up. We “pair” vegetables that we have in small quantities. This way they do not go to waste and are still enjoyed by you, and everyone gets the same amount. We also do our best to ensure that the time that certain vegetables go out on the table is rotated so everyone gets a chance to eat the most popular ones and everyone gets exposed to the more rare ones.
If everyone were able to switch the vegetable they didn’t want for one that otherwise wasn’t going out on the table for two more hours, the people who picked up between 6 and 7 would have the option of taking home 6 bunches or collards…or 6 heads of kohlrabi!
Another way we try to give you flexibility in your share is with the swap box. When using the swap box, PLEASE pick up your entire share from the table FIRST. Then trade anything in your share ONE for ONE in the swap box. (We recently started putting more diversity in the swap box at the beginning of the pick-up, as one sharemember requested.) This is important so that you don’t end up taking more or less than you should. Taking more is of course not fair to everyone else who paid the same amount as you. Taking less confuses the *bleep* out of me when I’ve counted and recounted the harvest and I think I’m going crazy because there are still 10 lettuce heads at the end of the pick-up but only 5 people didn’t show up. If you don’t want a vegetable, PLEASE leave it in the swap box. You don’t have to take something out if you don’t want to, but you will increase the choices for the next person coming after you.
If any of this is still confusing, please reference the orientation packet that hopefully all of you got at the orientation meeting. We have extra copies on the table where you sign in. Thank you for your feedback and let’s keep working together to make this CSA work for everyone!
As a quick anecdote- one of the CSA shares goes to the food science teacher and his students every other week at Saul. The week before they receive their share they research recipes and prepare for the vegetables. Before the season began, I was speaking with the teacher, Mr. Amaroso, and expressed my concern that since I can never predict exactly what will be in an individual share, the students might be disappointed about not receiving something they were expecting. His reply made me smile and ensured me that he really understood how eating fresh from the farm works. He said, “That’s part of the challenge! The students will learn that is how CSAs work, and it’ll be a great opportunity for them to learn about food substitutions in recipes!
Meet The Farmers-- Molly Devinney
Hi everyone! My name is Molly Devinney and I'm so excited to join the Henry Got Crops! team as the farm apprentice for the entire season. I recently graduated from Ursinus College where I majored in Environmental Studies and Sociology. I fell in love with farming while spending countless hours at the Ursinus' student run organic garden, where I helped plant a fruit tree orchard, raise chickens, and keep a honey bee hive. I hope you enjoy your vegetables, I am enjoying working hard to make your CSA experience an enjoyable one!
Wednesday, June 15, 2011
Broccoli with Garlic Butter and Cashews
Ingredients:
• 1 1/2 pounds fresh broccoli, cut into bite size pieces
• 1/3 cup butter
• 1 tablespoon brown sugar
• 3 tablespoons soy sauce
• 2 teaspoons white vinegar
• 1/4 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1/3 cup chopped salted cashews
Directions:
1. Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
2. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.
Source:
http://allrecipes.com/Recipe/Broccoli-with-Garlic-Butter-and-Cashews/Detail.aspx
• 1 1/2 pounds fresh broccoli, cut into bite size pieces
• 1/3 cup butter
• 1 tablespoon brown sugar
• 3 tablespoons soy sauce
• 2 teaspoons white vinegar
• 1/4 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1/3 cup chopped salted cashews
Directions:
1. Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
2. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.
Source:
http://allrecipes.com/Recipe/Broccoli-with-Garlic-Butter-and-Cashews/Detail.aspx
Roasted Kohlrabi
Ingredients:
• 4 kohlrabi bulbs, peeled
• 1 tablespoon olive oil
• 1 clove garlic, minced
• salt and pepper to taste
• 1/3 cup grated Parmesan cheese
Directions:
1. Preheat an oven to 450 degrees F (230 degrees C).
2. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
3. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.
Source:
http://allrecipes.com/Recipe/roasted-kohlrabi/Detail.aspx
• 4 kohlrabi bulbs, peeled
• 1 tablespoon olive oil
• 1 clove garlic, minced
• salt and pepper to taste
• 1/3 cup grated Parmesan cheese
Directions:
1. Preheat an oven to 450 degrees F (230 degrees C).
2. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
3. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.
Source:
http://allrecipes.com/Recipe/roasted-kohlrabi/Detail.aspx
Shaved Fennel, Radish and Grapefruit Salad
Ingredients:
• 1/3 cup olive oil
• 2 tablespoons fennel seeds, lightly crushed
• 4 medium fennel bulbs (sometimes called anise; about 3 1/2 lb total), stalks cut off and discarded
• 1 lb radishes (about 1 1/2 lb total with greens), trimmed
• 4 pink or red grapefruits
• 1 medium garlic clove
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Special equipment: a Japanese Benriner or other adjustable-blade slicer.
Directions:
Heat oil with fennel seeds in a small heavy saucepan over moderate heat until seeds are fragrant and pale golden, 1 to 2 minutes. Remove from heat and let steep 2 hours.
While seeds are steeping, quarter fennel bulbs lengthwise and cut out and discard most of cores, leaving just enough core to keep quarters of fennel intact. Cut fennel lengthwise into paper-thin slices with slicer. Transfer to a large bowl.
Cut radishes crosswise into very thin slices (slightly thicker than fennel slices) with slicer and add to fennel in bowl.
Cut peel, including all white pith, from grapefruits with a small sharp knife. Working over a bowl, cut segments free from membranes and squeeze juice from membranes into bowl. Transfer segments to a cutting board, reserving juice in bowl, and coarsely chop, then add to fennel and radishes.
Pour fennel oil through a fine-mesh sieve into a small bowl. (Discard seeds.)
Mince garlic and mash to a paste with a pinch of salt using a large heavy knife, then transfer to another small bowl. Whisk in salt, pepper, fennel oil, and 5 tablespoons grapefruit juice, then pour over salad, tossing gently to coat.
Cooks' notes: Fennel oil can be made 1 day ahead and chilled in an airtight container. Bring to room temperature before using. · Fennel and radishes can be sliced 6 hours ahead and chilled, covered with dampened paper towels. · Grapefruit can be chopped 6 hours ahead and chilled, covered. Chill juice separately. · Dressing can be made 2 hours ahead and kept at room temperature or chilled, covered.
Source:
http://www.epicurious.com/recipes/food/views/Shaved-Fennel-Radish-and-Grapefruit-Salad-231171#ixzz1P5Gfr2fc
• 1/3 cup olive oil
• 2 tablespoons fennel seeds, lightly crushed
• 4 medium fennel bulbs (sometimes called anise; about 3 1/2 lb total), stalks cut off and discarded
• 1 lb radishes (about 1 1/2 lb total with greens), trimmed
• 4 pink or red grapefruits
• 1 medium garlic clove
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Special equipment: a Japanese Benriner or other adjustable-blade slicer.
Directions:
Heat oil with fennel seeds in a small heavy saucepan over moderate heat until seeds are fragrant and pale golden, 1 to 2 minutes. Remove from heat and let steep 2 hours.
While seeds are steeping, quarter fennel bulbs lengthwise and cut out and discard most of cores, leaving just enough core to keep quarters of fennel intact. Cut fennel lengthwise into paper-thin slices with slicer. Transfer to a large bowl.
Cut radishes crosswise into very thin slices (slightly thicker than fennel slices) with slicer and add to fennel in bowl.
Cut peel, including all white pith, from grapefruits with a small sharp knife. Working over a bowl, cut segments free from membranes and squeeze juice from membranes into bowl. Transfer segments to a cutting board, reserving juice in bowl, and coarsely chop, then add to fennel and radishes.
Pour fennel oil through a fine-mesh sieve into a small bowl. (Discard seeds.)
Mince garlic and mash to a paste with a pinch of salt using a large heavy knife, then transfer to another small bowl. Whisk in salt, pepper, fennel oil, and 5 tablespoons grapefruit juice, then pour over salad, tossing gently to coat.
Cooks' notes: Fennel oil can be made 1 day ahead and chilled in an airtight container. Bring to room temperature before using. · Fennel and radishes can be sliced 6 hours ahead and chilled, covered with dampened paper towels. · Grapefruit can be chopped 6 hours ahead and chilled, covered. Chill juice separately. · Dressing can be made 2 hours ahead and kept at room temperature or chilled, covered.
Source:
http://www.epicurious.com/recipes/food/views/Shaved-Fennel-Radish-and-Grapefruit-Salad-231171#ixzz1P5Gfr2fc
Meet the Farmers--Student Viewpoints.
At Henry Got Crops we do everything we can to incorporate students from Saul into every aspect of the CSA. Clare is working hard to bring the education programs to their full potential. Every student that comes out to the farm is contributing to the function and operation of the CSA. Below is one student’s essay about her experience working on the farm. She not only came out to the CSA with her class this spring, but also volunteered on the weekend at the spring fundraiser. Some of the money from that event went to purchasing a share that got raffled off to a different Saul student every week for free for the entire season.
By Rielle:
From the point of view of a Saul Agricultural Student, and having fully participated in the preparation of vegetation, I have realized how much it is important in my life. The CSA is important to my life because it provides vegetables, fruits and other food products that are beneficial to my family and me. The CSA provides opportunity of certain safe foods, that aren’t disturbed with preservatives or added ingredients.
I have learned a lot within my ten weeks here with the CSA. I have learned that you can’t just water plants; you have to fill it with two capfuls of fertilizer. I have also learned that you absolutely can not step on the planting beds, because it compacts the nutrients inside. Besides all of the necessary instructions, I have learned that the CSA group is not just a group of people that plant food, but really are educated, friendly people that treat people well, and treat people like family.
To be completely honest about my feelings toward the CSA, I would have to say that I honestly and truly like it. The workers and farmers sincerely love what they do and when I’m around them listening to them explain, I feel compelled to try it because they make it sound so pleasing. Another reason why is because you get an opportunity to work out doors, and get an experience of a lifetime. The CSA teaches you about life, health, and also GOOD FOOD!!!
By Rielle:
From the point of view of a Saul Agricultural Student, and having fully participated in the preparation of vegetation, I have realized how much it is important in my life. The CSA is important to my life because it provides vegetables, fruits and other food products that are beneficial to my family and me. The CSA provides opportunity of certain safe foods, that aren’t disturbed with preservatives or added ingredients.
I have learned a lot within my ten weeks here with the CSA. I have learned that you can’t just water plants; you have to fill it with two capfuls of fertilizer. I have also learned that you absolutely can not step on the planting beds, because it compacts the nutrients inside. Besides all of the necessary instructions, I have learned that the CSA group is not just a group of people that plant food, but really are educated, friendly people that treat people well, and treat people like family.
To be completely honest about my feelings toward the CSA, I would have to say that I honestly and truly like it. The workers and farmers sincerely love what they do and when I’m around them listening to them explain, I feel compelled to try it because they make it sound so pleasing. Another reason why is because you get an opportunity to work out doors, and get an experience of a lifetime. The CSA teaches you about life, health, and also GOOD FOOD!!!
Monday, June 6, 2011
Sweet And Sour Bok Choi
3 tbsp. salad oil
1 head bok choy, washed, trimmed, & cut into 1" pieces
1/4 c. packed brown sugar
1/2 tsp. minced fresh ginger root
1 tbsp. cornstarch
1 sliced sweet onion
1 tbsp. soy sauce
1/4 c. red wine vinegar
Heat oil in large skillet, add bok choy and onion. Cook and stir over high heat 1 minute. Blend sugar, vinegar and ginger; add to skillet. Mix well. Cover and steam 1 minute. Combine soy sauce and cornstarch with 1/2 cup water. Add to skillet. Cook and stir until thickened. Makes 4 to 6 servings.
Source: http://www.cooks.com/rec/view/0,1950,149174-248198,00.html
1 head bok choy, washed, trimmed, & cut into 1" pieces
1/4 c. packed brown sugar
1/2 tsp. minced fresh ginger root
1 tbsp. cornstarch
1 sliced sweet onion
1 tbsp. soy sauce
1/4 c. red wine vinegar
Heat oil in large skillet, add bok choy and onion. Cook and stir over high heat 1 minute. Blend sugar, vinegar and ginger; add to skillet. Mix well. Cover and steam 1 minute. Combine soy sauce and cornstarch with 1/2 cup water. Add to skillet. Cook and stir until thickened. Makes 4 to 6 servings.
Source: http://www.cooks.com/rec/view/0,1950,149174-248198,00.html
Patty's Mashed Turnips
Ingredients
• 7 large turnips
• 1 cup milk
• 2 tablespoons butter
• salt to taste
• ground black pepper to taste
Directions
1. Peel, wash, and quarter turnips.
2. Boil 35-45 minutes or until tender. Strain and rinse cooked turnips.
3. Place in large mixing bowl and use fork to break up turnips into smaller bits. Add milk and butter. Blend to desired consistency. Add salt and pepper to taste.
Source: http://allrecipes.com/Recipe/pattys-mashed-turnips/Detail.aspx
• 7 large turnips
• 1 cup milk
• 2 tablespoons butter
• salt to taste
• ground black pepper to taste
Directions
1. Peel, wash, and quarter turnips.
2. Boil 35-45 minutes or until tender. Strain and rinse cooked turnips.
3. Place in large mixing bowl and use fork to break up turnips into smaller bits. Add milk and butter. Blend to desired consistency. Add salt and pepper to taste.
Source: http://allrecipes.com/Recipe/pattys-mashed-turnips/Detail.aspx
Garlic Scape Tortilla
1 & 1/2 cups chopped garlic scapes
1/2 cup chopped scallions
1/4 cup hot water
Salt & Pepper
4 large eggs
2 Tbsp. extra virgin olive oil
Place garlic and scallions in a 10 inch skillet with 1 tsp. oil, 1/4 cup water and a pinch of salt. Cook covered over med. high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over med. low heat until top is set [2-3 Minutes].
Source: http://www.mariquita.com/recipes/garlic-scapes.html
1/2 cup chopped scallions
1/4 cup hot water
Salt & Pepper
4 large eggs
2 Tbsp. extra virgin olive oil
Place garlic and scallions in a 10 inch skillet with 1 tsp. oil, 1/4 cup water and a pinch of salt. Cook covered over med. high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over med. low heat until top is set [2-3 Minutes].
Source: http://www.mariquita.com/recipes/garlic-scapes.html
Garlic Scape Ideas!
-You can add sliced scapes to any stir fry recipe.
-Slice and sprinkle over any pasta, or slice and cook them in almost any sauce recipe.
- Great in guacamole and fresh salsa, too.
- Chop & add to softened cream cheese.
-Add chopped fresh scapes when serving a light garlic soup; can also add them to buttered, french bread floated on the soup. -Use them as you would green onions, they're just better.
- Good in salads, on bruschetta, pizza.
- An excellent addition to stocks....and much Asian cuisine.
-Put in Thai chicken/basil/coconut soup.
-Slice and sprinkle over any pasta, or slice and cook them in almost any sauce recipe.
- Great in guacamole and fresh salsa, too.
- Chop & add to softened cream cheese.
-Add chopped fresh scapes when serving a light garlic soup; can also add them to buttered, french bread floated on the soup. -Use them as you would green onions, they're just better.
- Good in salads, on bruschetta, pizza.
- An excellent addition to stocks....and much Asian cuisine.
-Put in Thai chicken/basil/coconut soup.
Shareholder Potluck and Movie!
Please join us for a kick-off-the-season potluck on Saturday June 11th at 5:30, at the farm. Bring a dish to share with your fellow shareholders and enjoy a meal together at the site where your produce is grown. We will have tours of the farm and watch a short movie about one family’s relationship with their CSA near Media, PA, called “Fridays at the Farm.” If there is rain, we will eat inside the building where you pick up your vegetables.
If your last name begins with:
A - F bring a protein
G - R bring a side salad
S - Z bring a dessert
If your last name begins with:
A - F bring a protein
G - R bring a side salad
S - Z bring a dessert
Meet the Farmers-- Clare Hyre
Greetings from Henry Got Crops! agricultural programs - I 'm Clare Hyre and I'm the new education coordinator at Saul High School for the CSA! A brief introduction of myself is that I am originally from Virginia and that I went to a small Quaker College in Greensboro, NC for college (Guilford) where I studied Peace and Conflict Studies and Religious Studies and where I spent thousands of hours volunteering nationally and internationally through the Bonner Scholars Program. During and after college I worked on educational farms in California, Maine, Connecticut and New York and I and am glad to have finally found a home at Weavers Way.
The education coordinator position is brand new and was formerly part of Nina and Nicole's job. We all agree that having someone focused solely on education at the CSA (even if only part time) is proving to be very successful.
At the farm things are going full swing and the enthusiasm for education programs is very high. People are so enthusiastic that classes have to come out every other week to make sure that everyone gets a turn weeding, transplanting, and creating new beds! Students learn how to grow vegetables from seed to table and are able to understand the importance of local and sustainable agriculture. Likewise, I hope to incorporate what students are learning in the field into what they're learning in the classroom, and vice versa. Because Saul is an agricultural high school the students can see how everything fits together and how important healthy food is to healthy living.
Another fun part of my job is running the Farm Club, which meets every Wednesday afternoon and students get to explore the CSA, taste test, and help out with our weekly farm stand. As well as growing for a CSA we sell our produce to the local community in Roxborough. Having the kids help run the farm stand is a great way for them to see the business components of farming and learn about marketing. Through the educational programs at Henry Got Crops! I hope to deepen the relationship between the Saul students and the CSA, empowering them to find ownership in the work they do. All families of Saul students are offered a discount if they choose to join the CSA.
Soon there will be several paid high school interns on the farm and we will also be working with incoming freshman classes to introduce them to the farm. It will be a busy place with all the CSA pick- ups and fields a plenty. Hopefully I will see ya'll at the farm and we can chat while harvesting U- pick green beans grown by Saul students.
The education coordinator position is brand new and was formerly part of Nina and Nicole's job. We all agree that having someone focused solely on education at the CSA (even if only part time) is proving to be very successful.
At the farm things are going full swing and the enthusiasm for education programs is very high. People are so enthusiastic that classes have to come out every other week to make sure that everyone gets a turn weeding, transplanting, and creating new beds! Students learn how to grow vegetables from seed to table and are able to understand the importance of local and sustainable agriculture. Likewise, I hope to incorporate what students are learning in the field into what they're learning in the classroom, and vice versa. Because Saul is an agricultural high school the students can see how everything fits together and how important healthy food is to healthy living.
Another fun part of my job is running the Farm Club, which meets every Wednesday afternoon and students get to explore the CSA, taste test, and help out with our weekly farm stand. As well as growing for a CSA we sell our produce to the local community in Roxborough. Having the kids help run the farm stand is a great way for them to see the business components of farming and learn about marketing. Through the educational programs at Henry Got Crops! I hope to deepen the relationship between the Saul students and the CSA, empowering them to find ownership in the work they do. All families of Saul students are offered a discount if they choose to join the CSA.
Soon there will be several paid high school interns on the farm and we will also be working with incoming freshman classes to introduce them to the farm. It will be a busy place with all the CSA pick- ups and fields a plenty. Hopefully I will see ya'll at the farm and we can chat while harvesting U- pick green beans grown by Saul students.
Sesame Soy Braised Bok Choi
Ingredients:
• 1 head bok choi
• 2 tbsp peanut oil
• 1 tbsp grated ginger
• 1 tbsp minced garlic
• ½ cup chicken or vegetable stock
• 1 tbsp toasted sesame oil
• 2 tbsp soy sauce
• 2 tsp rice vinegar
• 1 tsp sugar
• Salt and pepper
• 2 tbsp sesame seeds
Directions:
Trim the root end off the bok choi head. Slice the leafy portions of the plant from the stalks. Cut both the leaves and the stalks into large matchstick-size pieces (“julienne”), keeping the two piles separate. Heat very large heavy skillet or wok until it looks hazy over the surface, 2-4 minutes. Add peanut oil and swirl it to coat the pan. Add bok choi stems; stir fry about 5 minutes. Add ginger and garlic and stir-fry briefly. Add boy choi greens, stock sesame oil, soy sauce, rice vinegar, sugar and salt and pepper to taste. Cover, reduce heat to medium-low, and cook until bok choi is tender and glazed with sauce, 5-8 minutes. Remove cover, sprinkle with sesame seeds, increase heat to medium-high, and cook until excess liquid evaporates, 2-3 minutes. Adjust seasonings to taste. Makes 4 servings.
• 1 head bok choi
• 2 tbsp peanut oil
• 1 tbsp grated ginger
• 1 tbsp minced garlic
• ½ cup chicken or vegetable stock
• 1 tbsp toasted sesame oil
• 2 tbsp soy sauce
• 2 tsp rice vinegar
• 1 tsp sugar
• Salt and pepper
• 2 tbsp sesame seeds
Directions:
Trim the root end off the bok choi head. Slice the leafy portions of the plant from the stalks. Cut both the leaves and the stalks into large matchstick-size pieces (“julienne”), keeping the two piles separate. Heat very large heavy skillet or wok until it looks hazy over the surface, 2-4 minutes. Add peanut oil and swirl it to coat the pan. Add bok choi stems; stir fry about 5 minutes. Add ginger and garlic and stir-fry briefly. Add boy choi greens, stock sesame oil, soy sauce, rice vinegar, sugar and salt and pepper to taste. Cover, reduce heat to medium-low, and cook until bok choi is tender and glazed with sauce, 5-8 minutes. Remove cover, sprinkle with sesame seeds, increase heat to medium-high, and cook until excess liquid evaporates, 2-3 minutes. Adjust seasonings to taste. Makes 4 servings.
Red, White, and Spring Green Crunch Salad
Ingredients:
• 1 small bunch radishes, stems, leaves and ends trimmed off.
• 4-5 small turnips, peeled (about ½ lb)
• 1 small cucumber halved lengthwise and seeded.
• 4 tbsp Rice Wine Vinegar
• 1 tbsp sugar
• Salt and pepper to taste.
Directions:
Finely dice the radishes, turnip and cucumber. Combine with remaining ingredients and 4-5 tbsp water in a bowl. Chill ½ to 1 hour before serving. Makes 6 servings.
• 1 small bunch radishes, stems, leaves and ends trimmed off.
• 4-5 small turnips, peeled (about ½ lb)
• 1 small cucumber halved lengthwise and seeded.
• 4 tbsp Rice Wine Vinegar
• 1 tbsp sugar
• Salt and pepper to taste.
Directions:
Finely dice the radishes, turnip and cucumber. Combine with remaining ingredients and 4-5 tbsp water in a bowl. Chill ½ to 1 hour before serving. Makes 6 servings.
Nancy Jane Pierce's Spicy Kale
Ingredients:
• Kale leaves from 2 bunches.
• 1 tbsp olive oil
• 1-5 garlic cloves.
• Crushed Red Pepper Flakes.
• 1/3-1/2 cup chicken or vegetable broth.
Directions:
Bring 2 quarts of water to a boil. Add kale or other greens. Reduce heat to simmer. Cover and cook 7 minutes. Drain and immediately rinse in cold water to stop the cooking. Squeeze water out of the greens. Heat olive oil in the same pot. Add garlic and red pepper flakes to taste. Saute 1 minute, then stir in kale and chicken or vegetable broth. Simmer 4-5 minutes. Makes 4-6 servings.
• Kale leaves from 2 bunches.
• 1 tbsp olive oil
• 1-5 garlic cloves.
• Crushed Red Pepper Flakes.
• 1/3-1/2 cup chicken or vegetable broth.
Directions:
Bring 2 quarts of water to a boil. Add kale or other greens. Reduce heat to simmer. Cover and cook 7 minutes. Drain and immediately rinse in cold water to stop the cooking. Squeeze water out of the greens. Heat olive oil in the same pot. Add garlic and red pepper flakes to taste. Saute 1 minute, then stir in kale and chicken or vegetable broth. Simmer 4-5 minutes. Makes 4-6 servings.
Still Not Sure What to Do with Those Herbs from Last Week?
Fresh herbs can easily be dried for later use. Herbs simply need a dry, dark place to dry. Keep them away from humidity and light. I like to hang my bunches of herbs upside-down with a clothes pin from a string, much like clothes on a laundry line. You can also keep them in a paper bag, which blocks the light but lets the air through.
Herbs should retain much of their original color, even when dry. When your herbs are crispy dry, you can crush them into a colander or sieve placed over a bowl or plate. Pushing the herbs through the wholes will help separate the larger stems from the smaller, pulverized leaves. When you are finished you should have a bowl or ground up leaves and a colander full of stems, more or less. Put the leaves into a glass jar, or reuse a spice container already in your kitchen, preferably one that the light can’t get through. If a recipe calls for fresh herbs but I am using dried, I use 1/3 the amount called for. They will be good to use all winter!
Herbs should retain much of their original color, even when dry. When your herbs are crispy dry, you can crush them into a colander or sieve placed over a bowl or plate. Pushing the herbs through the wholes will help separate the larger stems from the smaller, pulverized leaves. When you are finished you should have a bowl or ground up leaves and a colander full of stems, more or less. Put the leaves into a glass jar, or reuse a spice container already in your kitchen, preferably one that the light can’t get through. If a recipe calls for fresh herbs but I am using dried, I use 1/3 the amount called for. They will be good to use all winter!
Storage Tips for Produce
The best way to keep your vegetables fresh and crisp is to put them in a sealable bag or container with a damp paper towel in the hydrator drawer of your refrigerator. This is especially useful for vegetables with leaves (such as lettuce, kale, bok choi), which are most fragile. If you leave them unprotected the circulating air in the refrigerator will cause them to wilt and desiccate.
Root vegetables (such as turnips and radishes) can withstand the desiccation of a refrigerator much better than leafy vegetables, but protecting them with a plastic bag or container will keep them fresh even longer.
The best way to keep your herbs fresh is in a small cup of water, also in the refrigerator. If this seems too risky for spills, you can keep the cup of water on the counter, as long as it is not too hot in your kitchen. Ideally, you want the stems in the water, but not the leaves of your herb bunch. If the water cup is all together too much of a hassle, you can also store them in a sealable bag or container with a damp paper towel in your refrigerator.
If you know you won’t get to your root crops for a while, it is best to remove their leafy tops. Even though the plant is out of the ground, the leaves can still draw nutrients out of the roots, so cutting off the leaves will ensure your roots retain as much of their nutrients as possible. Many root tops are edible, so don’t throw them out! For example, you can separate turnips from their tops, and use them both when you are ready.
Root vegetables (such as turnips and radishes) can withstand the desiccation of a refrigerator much better than leafy vegetables, but protecting them with a plastic bag or container will keep them fresh even longer.
The best way to keep your herbs fresh is in a small cup of water, also in the refrigerator. If this seems too risky for spills, you can keep the cup of water on the counter, as long as it is not too hot in your kitchen. Ideally, you want the stems in the water, but not the leaves of your herb bunch. If the water cup is all together too much of a hassle, you can also store them in a sealable bag or container with a damp paper towel in your refrigerator.
If you know you won’t get to your root crops for a while, it is best to remove their leafy tops. Even though the plant is out of the ground, the leaves can still draw nutrients out of the roots, so cutting off the leaves will ensure your roots retain as much of their nutrients as possible. Many root tops are edible, so don’t throw them out! For example, you can separate turnips from their tops, and use them both when you are ready.
Meet Our Farmers-- Nina Berryman
Our farming team at Henry Got Crops grows and shrinks with the change of the season. At this point, there is only one year-round employee, myself, the farm manager. I hope to one day soon make our seasonal Education Coordinator year-round to work with students throughout the entire school year. We also have a full time, seasonal apprentice, a full time, summer intern, and part time, summer students who make up the team. Then of course, during the school year we have about 6 classes from Saul who work and learn on the farm on either a weekly or biweekly basis. For the next few weeks a member of our team will be profiled in the newsletter. I grew up in the woods of Vermont, surrounded by fantastic examples or sustainable agriculture. Of course, while living in Vermont I never once thought about agriculture as a career choice, and it took moving away from Vermont, to the Canadian city of Montreal where I went to University, to realize that I wanted to be a farmer. After studying Environmental Studies and Geography at McGill University, I moved to British Columbia to attend an 8 -month, ecological gardening program. Here I lived on a very remote island, on a farm, learning hands-on the basic principles and practices of sustainable agriculture. While I loved the rural countryside of both Vermont and British Columbia, I was drawn to the challenges and creativities of urban farming. At that point the idea of growing food in the city on a scale that was larger than a community garden was new to me, and I thought new to our society. I was excited by the innovation involved. While this excitement has not worn off, I have since learned that the idea of growing food in cities is as old as cities themselves. Determined to gain experience in urban farming, I started searching for urban agricultural opportunities, back on the east coast. A few google searches later I found Weavers Way and applied for one of the apprentice positions on the farm. That was 2008 and the first year Weavers Way Farm offered an apprenticeship. At the end of the season our farming team at the time decided the farm was ready for an expansion and myself and the other apprentice, Nicole, started Henry Got Crops, turning Weavers Way Farm into Weavers Way FarmS. Nicole and I co-managed for two years, and this is my first season solo-managing at Henry Got Crops. Nicole is back at the original Weavers Way Farm site, where we apprenticed, which is officially named the Mort Brooks Memorial Farm. I’m certainly not on my own this year though, thank goodness! You can read more about the rest of the team next week!
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