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!”
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