Quinoa and Vegetable Stuffed Peppers

Ingredients:

1 cup quinoa
2 cups chicken or vegetable stock
6 small bell peppers, mixed colors, seeded and halved
3 tablespoons olive oil, plus extra for drizzling
Salt and freshly ground black pepper
4 cloves garlic, thinly sliced
1 small firm eggplant, trimmed of half the skin, chopped
1 red onion, chopped
1 fresh chile pepper, such as Fresno, thinly sliced, or 1 teaspoon dried crushed pepper
1 small to medium firm zucchini, seeded and chopped
1/2 cup fresh flat-leaf parsley leaves, chopped
1/4 cup fresh mint leaves, a handful, chopped
2 plum tomatoes, chopped
1 cup crumbled feta or ricotta salata cheese

Preparation: 

Preheat the oven to 450 degrees F.

Bring the quinoa and stock to a boil. Cover and simmer until the liquid is absorbed and the grain looks translucent, 12 to 15 minutes. Then fluff with a fork. You will have about 4 cups of cooked grain.

Drizzle the bell pepper halves with olive oil and season both sides with salt and pepper. Roast cut-side down until the skins begin to char and the peppers are just tender, about 20 minutes. Remove from the oven and cool to room temp, then arrange in a baking dish cut-side up.

Meanwhile, heat 3 tablespoons olive oil, 3 turns of the pan, over medium-high heat. Add the garlic, eggplant, onions and chiles, and season with salt and pepper. Cook partially covered to tender, 10 to 12 minutes. Add the herbs and tomatoes, and combine with the quinoa.

Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with olive oil. Cool and chill for a make-ahead meal. To serve, roast in a 375 degree F oven until the peppers are hot through. Serve the pepper halves topped with lots of cheese crumbles.

http://www.foodnetwork.com/recipes/rachael-ray/quinoa-and-vegetable-stuffed-peppers-recipe/index.html

Grilled Tomatoes With Balsamic Dressing

Ingredients: 3 yellow tomatoes 3 red tomatoes  3 tablespoons olive oil, divided  1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 2 tablespoons white balsamic vinegar 2 tablespoons chopped fresh basil  Garnish: fresh basil sprigs  Preparation: Cut tomatoes in half; thread onto skewers, alternating colors. Brush with 1 tablespoon oil; sprinkle with salt and pepper. Grill, covered with grill lid, over medium heat (300° to 350°) 10 minutes, turning skewers often. Combine remaining 2 tablespoons oil, vinegar, and basil; drizzle over kabobs. Garnish, if desired. http://www.myrecipes.com/recipe/grilled-tomatoes-with-basil-vinaigrette-10000000257441/

Ground Cherry Salsa

Ingredients:

1/2 pint of Ground Cherries, each one halved
1/4 Red Onion, diced
1/4 jalapeno, diced
Cilantro, chopped
Red Bell Pepper, diced
Very *small* squeeze Lime Juice
Roughly a teaspoon or two Extra Virgin Olive oil
Very *small* pinch Salt

Preparation:

Mix everything together and let sit for 30 minutes so the flavors can come together. Do not overdue it with the salt or lime; the small amount of salt is only needed to draw out liquid from the cherries so they can macerate with the olive oil and lime juice.

http://catertots.net/by-type/vegetable/ground-cherry-salsa

Introduction to Tomatoes

We grow three categorical types of tomatoes: Cherry tomatoes, paste tomatoes (also known as Roma), and tomato tomatoes ☺ . Of the last category, there are two major types- heirlooms and hybrids. Heirlooms are old varieties that are particularly delicious, odd looking and VERY fragile. Hybrids are more ordinary tasting and looking but are more reliable producers that are less susceptible to disease and more sturdy. The heirlooms crack and ooze and are bumpy and funny colors. They have character, and taste out of this world amazing! Here is an introduction to the 7 varieties we are growing this year, try them all! (All are heirloom, unless indicated otherwise.)

Prudens Purple

Large to very large (many over 1 lb.) fruits are flattened and smooth (except for shoulder ribbing on some), and resist cracking. Vivid dark pink skin with crimson flesh.

Cherokee Purple

Medium-large, flattened globe fruits. Color is dusky pink with dark shoulders. Multicolor interior ranges from purple to brown to green.

Valencia

Bright orange, round, smooth fruits average 8-10 oz. Their meaty interiors have few seeds. This midseason tomato will become more abundant as the season continues.

Striped German The flat, medium to large, variably ribbed-shoulder tomatoes are shaded yellow and red. The marbled interior looks beautiful sliced. Complex, fruity flavor and smooth texture.

Big Beef Hybrid Red, Large, avg. 10-12 oz., mostly blemish-free, globe-shaped red fruit.

Mt. Merit Hybrid medium-large, 8-10 oz., red slicer with an excellent disease package to keep it healthy in the field. Larger than Defiant PHR.

Defiant PHR Hybrid The 6-8 oz., globe-shaped fruit are smooth and medium-firm with good texture. Deep red internal and external color.

How to Pick Cherry Tomatoes, Ground Cherries and Basil

Cherry tomatoes- our cherry tomatoes are located to two areas: in the large hoop house (plastic greenhouse) in the field, and in the you-pick section, near the flowers and herbs. We will be alternating pickings between these two areas to give each area time to recover from heavy picking. In the hoop house, all the cherry tomatoes are the same variety: Sun Gold. Pick these when they are dark orange. The row in the you-pick section in the field is half Sun Gold (the first half if you are coming from the main pathway), and half Sakura. Pick the Sakura’s when they are bright red. Gently pull the tomatoes from the vine. Avoid the cracked ones, they might be over ripe.

Ground Cherries- These are a peculiar vegetable, closely related to the tomato, but much sweeter. Ground cherries get their name from the fact that you can harvest them from the ground. They are ready when the outer husk (they are also known as husk cherries) is dry and light brown. Sometimes at this point they are still attached to the plant, but often they fall off the stem when they are ripe. You can pick the ones on the ground or the brown ones on the plant. The variety we are growing is called Goldie. Peel the outer husk back and enjoy!

Basil- we have four different kinds of basil, I encourage you to try them all. They are (in order from the main pathway): lemon basil, Thai basil, Purple basil and green basil (the traditional king). We recently planted a second planting of all green basil. In years past our basil has been cut short by a disease called Downy Mildew, so this year we are hoping a second planting will come in strong just as the first is dying down.  When harvesting basil, take a pair of pruners or clippers and cut the stem just above the intersection of the main stem and a side shoot. By leaving the side shoots you are leaving a viable growing point for the plant to regenerate. Try to make your cut as close to this intersection as possible as to avoid leaving a “stump,” which will only turn brown and die back.

Risotto with Leeks and Radicchio

Ingredients:

2 medium leeks (white part only) cleaned and thinly sliced (about 2/3 cup)
2 cloves garlic, minced
1 tablespoon olive oil
1 cup Arborio rice or short-grain rice
3 cups reduced-sodium chicken broth (or vegetable stock)
1/2 cup finely shredded radicchio or curly endive
1/4 cup freshly shredded Parmesan cheese
3 tablespoons snipped fresh Italian parsley or curly-leaf parsley
Green onions (optional)
Cracked black pepper

Preparation: 

1. In a large saucepan cook leeks and garlic in hot oil until tender. Add uncooked rice. Cook and stir over medium heat 5 minutes more. In a saucepan heat broth. Slowly add 1 cup of the hot broth to the rice mixture, stirring mixture constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 1 cup broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed. (This should take about 15 minutes.)
2. Stir in the remaining broth. Cook and stir until rice is slightly creamy and just tender (add additional broth, if necessary, and cook until rice is just tender). Stir in the shredded radicchio or endive, shredded Parmesan cheese, and snipped parsley. Garnish with green onions, if desired. Serve immediately. Pass cracked pepper. Makes 6 side-dish servings.

http://www.bhg.com/recipe/beans-rice-grains/risotto-with-leeks-and-radicchio/

Grilled Orange Salad With Balsamic Beet Dressing

Ingredients:

4 cups arugula leaves, rinsed and drained shopping list
2 large oranges
4 oz gorgonzola, crumbled
1 c toasted almonds
No stick cooking spray
**********************
1 med-large beet, peeled
1 tbsp balsamic vinegar
Freshly cracked black pepper
olive oil

Preparation:

Cut each orange into 8 even wedges and remove as many seeds as possible.
Spray your grilling surface with no stick spray and heat to medium-high heat. Place orange wedges on grill and allow to grill until golden and lightly charred, about 2 minutes. Flip and repeat for second side of wedge.
Evenly divide arugula among four salad plates. Top with crumbled gorgonzola and toasted almonds. Top with warm, grilled orange wedges.
Drizzle lightly with balsamic beet dressing and serve.
**********
For dressing:
Preheat oven to 400. Drizzle a sheet of aluminum foil with olive oil and place beet in oil. Fold foil over to make a pocket and seal edges. Allow beet to roast 35-45 minutes or until easily pierced with a knife.
Allow beet to cool slightly and cut into chunks. Place chunks in blender, along with balsamic vinegar, and puree until smooth.
Slowly stream in olive oil until desired consistency is reached. Season with fresh cracked black pepper and use immediately, or store in fridge for up to two weeks.

http://www.grouprecipes.com/80962/grilled-orange-salad-with-balsamic-beet-dressing.html

Sweet and Tart Beet Dressing

***This recipe will be available for tasting at the pick up this week. Thanks to shareholder, Tanya Rotenberg!

Ingredients:

1 cup of chopped up beets (about 1 large beet)
½ yellow onion, chopped
2 tbsp of honey
1 clove of crushed garlic
2 tbsp apple cider vinegar
½ cup of plain fat free Greek yogurt

Preparation:

Place all of the ingredients into your food processor and puree until the mixture is smooth.

http://cleananddelicious.com/2010/08/03/bright_beet_dressing/

Curing Onions

Our onions began their life as transplants from Johnnys’s Selected Seeds. We bought these “sets” instead of starting them ourselves in our own greenhouse in order to get an extra early jump on the season. They were transplanted in the ground on March 26th, one of the first crops to go in the ground in the spring. Recently their tops started to turn brown and become weak, which is an indication the onions are mature and finished growing. On Saturday, the Beginning Farmers (see newsletter #8) harvested all the onions and began the curing process.  It is important to harvest onions on a dry day, so they are not wet at the beginning of the curing process (wetness encourages disease and rotting). Curing seals the exterior of the onion, such that it can be preserved at room temperature and does not need to be refrigerated. Fresh onions need to be refrigerated. Curing consists of exposing the onions to warm, dry temperatures for a few days, until the outside is dry and flaky. This year we are growing fewer onions than in the past because our onion order under-filled from Johnny’s. However, the smaller onion area meant that they were easier to maintain (onions are notoriously weedy and difficult to maintain because the above ground part of the plant is so small), and I must say, these are some of the most beautiful onions this farm has ever seen! Assuming the curing process goes well (and there is limited rotting, which is common in the curing process), everyone should be enjoying onions in the next few weeks!

Babe, Movie Night at the Farm: Big Success!

A big thank you to everyone who came out last Friday to enjoy “Babe!” About 30 people came out to enjoy the evening together. We used a projector to show the movie on a screen and everyone sat on the grass. The weather cooperated, and even put on a beautiful heat lightning show in the distance. It was particularly heartwarming to see all the families, and hear the all the kids laughing at the talking animals. If you see any children saying “Baa-ram-u” at the sheep at Saul, you’ll know they were at the movie night on Friday!

'Carpaccio' of Kohlrabi with Radishes and Blue Cheese

Ingredients:

2 small, young kohlrabi
6 young radishes (try substituting carrots or leeks)
4 Tbsp (60 ml) extra-virgin olive oil
4 tsp (20 ml) white wine vinegar, or white balsamic vinegar
a pinch of Hot English mustard powder
blue cheese (Gorgonzola, Roquefort, or whatever you fancy)
flaky sea salt
freshly milled black pepper

Preparation: 

Strip the leaves off the kohlrabi and cut off the tops and bottoms. Using a mandolin, cut the bulbs into paper-thin slices. Do the same with the radishes. Arrange the kohlrabi and radish slices on a platter, or on individual salad plates. Whisk the olive oil, white wine vinegar and mustard powder together in a small bowl, and drizzle the dressing over the slices. Season well with salt and pepper, and sprinkle with crumbled blue cheese

http://whatsforsupper-juno.blogspot.com/2009/05/carpaccio-of-kohlrabi-with-radishes-and.html

Taiwanese Sesame Cucumbers

Ingredients:

3 cucumbers, chilled in the freezer for 10 minutes
1/2 cup toasted sesame oil
1/3 cup rice vinegar
Kosher salt
1/2 cup sesame seeds
1/2 teaspoon crushed red pepper
4 scallions, coarsely chopped

Preparation:

Cut the cucumbers lengthwise into eighths, then cut them crosswise into 2-inch-long sticks. In a large bowl, combine the sesame oil, vinegar and a large pinch of salt. Add the cucumbers and toss well. Let stand for 10 minutes, tossing a few times.
In a mini food processor, combine the sesame seeds, crushed red pepper and 1 1/2 teaspoons of salt. Process until the sesame seeds are coarsely chopped. Add half of the mixture to the cucumbers and toss well. Arrange the cucumbers on a platter. Sprinkle with the remaining sesame seed mixture and the scallions and serve.

http://www.huffingtonpost.com/2011/10/27/taiwanese-sesame-cucumber_n_1059600.html

Suspiciously Delicious Cabbage

This recipe will be available for tasting at the pick up this week. Thanks to shareholder, Tanya Rotenberg!

Ingredients:

1 medium green cabbage, cored and thinly sliced
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1 tablespoon (heaping) grated fresh ginger
2 tablespoons butter
3/4 cups heavy cream
salt and freshly ground black pepper to taste

Preparation:

In a very large pan, heat the butter over medium heat until it is melted and starting to bubble a little. Stir in the onion and garlic and cook for about 5 minutes, until softened. Stir in the ginger and cook for about a minute. Then, add in the cabbage, stirring well to coat it with the butter and other flavors. Cook, stirring occasionally for about 15-20 minutes, until the cabbage has softened and caramelized. Turn the heat to low and stir in the cream making sure to scrape any browned bits up from the pan bottom. Cover and cook over low for about 10 minutes. Uncover, add salt and pepper to taste. Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate. Adjust seasonings as desired and serve.

http://food52.com/recipes/7533-suspiciously-delicious-cabbage

Rain! Rain! Rain!

Many people have been asking me, “How is all this rain affecting things on the farm?” I’ve been telling people I’m JUST beginning to get nervous. Up to a point, rain is good, it helps the crops grow fast, and means we don’t need to irrigate. However, it’s now getting to be SOooo rainy, that we are seeing a few signs of over saturation. Peppers, tomatoes and eggplants are showing minor signs of rot and disease. Nothing seems alarming yet, but we are keeping a close eye on these problem areas. Wetness encourages the spread of disease, as it is a hospitable environment for fungus and bacteria to spread.
Wet soil is not good to disturb, since working wet soil can cause compaction and degrade soil structure and soil ecology.  As a result all this rainy weather has made it difficult to till our beds on schedule. Right now, we are turning under many spring crops and trying to get those beds ready for plantings that will be ready in the fall. A week ago we had a stretch of three days (Saturday, Sunday and Monday) that were dry enough to work our soil with the tractor, and that is all I did for those three days in order to catch up! Mondays are harvest days and I was really impressed that Emma (farm apprentice) and the rest of the crew were able to get the whole harvest done without me- thank you Monday crew!
Another difficulty brought about by the rain is simply planning the day! Not only has the weather been wet, but it has been variable and hard to predict. Our days are packed and we take each morning to plan out the day’s activities in order to most efficient with our time and properly prioritize all of our time sensitive work. This weather has proven to make those plans difficult to follow and everyone has had to be particularly flexible out of necessity.  But of course, every time you change the plan, it slows down the day and adds a little inefficiency to change gears. On that note, I am grateful for the upcoming volunteer day Sunday (yesterday by the time you read this), and I hope to be able to feel a little more “caught up” with some extra helping hands.
On another note, I want to thank the die-hard you-pickers who have been out in the rain to harvest their flowers, herbs and beans. I am happy to see your dedication and love for the you-pick section!

Babe, Movie Night at the Farm

We will be watching the movie Babe for our family movie night on Friday, July 19 at the farm at 8:30pm (or when it’s dark enough). We will provide refreshments - lemonade and popcorn, for purchase. Bring a blanket and chairs and make yourself comfortable - pajama’s allowed! Invite family, friends, neighbors - everyone is welcome! Come enjoy the farm during a different time of day, kick off the weekend with a fun film, and support the farm by buying some snacks to enjoy.

Phillies Game to Support WWCP

In a partnership between the Phillies and Weavers Way Community Programs, you can attend the Phillies game on Wednesday, September 4, at 7:05 PM, when they take on the Washington Nationals. Not only will you receive discounted pricing (just $22 per seat!), but $4 from each ticket will be donated to WWCP. Seats are located in section 419. Save the Date and Get your tickets now!

Green Risotto

Ingredients:

5 cups reduced-sodium chicken broth, “no-chicken” broth or vegetable broth (see Note)
1 10-ounce bag spinach, tough stems removed (or, try Kale, Chard, or Collards)
1 cup fresh basil leaves
2 tablespoons extra-virgin olive oil
1 cup chopped shallots or onion (or Leeks)
4 cloves garlic, minced
1 1/2 cups arborio, carnaroli or other Italian “risotto” rice
1/4 teaspoon salt
1 cup dry white wine
1 cup finely shredded Parmigiano-Reggiano cheese, divided
Freshly ground pepper to taste
1/3 cup toasted pine nuts

Preparation: 

Bring broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
Rinse spinach thoroughly with cold water and place in a large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on High until wilted, 2 to 3 minutes. Let cool, then squeeze out excess moisture. Transfer to a food processor or blender, add basil and puree until smooth; set aside.
Heat oil in a Dutch oven over medium-low heat. Add shallots (or onion) and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and salt and stir to coat.
Stir 1/2 cup of the hot broth and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in 1/2-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you’ve used all the broth and wine and the rice is creamy and just tender, 25 to 35 minutes total. Stir in the reserved spinach-basil puree.
Remove from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with pine nuts and the remaining 1/4 cup cheese.

http://www.eatingwell.com/recipes/spinach_pesto_risotto.html

Vegetarian Gyoza with Spicy Dipping Sauce

These Asian dumplings are traditionally vegetarian but can also be stuffed with chicken, seafood, or vegetables. This recipe includes directions to make the wrappers. Or you can use refrigerated wonton wrappers from the produce section. 

Try adding other items from the week's share to the filling! Thai Basil, Kohlrabi, Beets, Greens!

Make a big batch and freeze them!

Ingredients:

Sauce:
1/3 cup rice vinegar
1/4 cup chopped green onions 
1/4 cup low-sodium soy sauce
1/2 teaspoon crushed red pepper

Wrappers:
2 cups all-purpose flour 
2/3 cup water

Filling:
Cooking spray
4 cups diced shiitake mushroom caps (about 3/4 pound)
4 cups finely chopped green cabbage
2 tablespoons chopped green onions 
2 tablespoons mirin (sweet rice wine)
2 tablespoons low-sodium soy sauce
2 teaspoons grated peeled fresh ginger
1/2 teaspoon salt
1/4 teaspoon dark sesame oil
3 garlic cloves, minced 

Remaining ingredients:
24 lettuce leaves 
2 tablespoons peanut oil, divided

Preparation:

To prepare sauce, combine first 4 ingredients; set aside.
To prepare wrapper, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and water in a bowl. Turn dough out onto a floured surface; knead 5 minutes. Cover dough; let rest 30 minutes.
To prepare filling, heat a large non-stick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook 3 minutes or until moisture evaporates, stirring frequently. Add cabbage; cook 3 minutes or until softened, stirring frequently. Stir in 2 tablespoons green onions and next 6 ingredients (2 tablespoons green onions through garlic); simmer 2 minutes. Remove from heat; set aside.
Divide dough into 4 equal portions. Roll each portion into a 1-inch-thick rope. Cut each rope into 12 equal pieces. Shape each dough piece into a ball. Roll each ball into a 4-inch circle on a floured surface (cover circles with a damp towel to prevent drying).
Working with 1 wrapper at a time, spoon 2 teaspoons mushroom mixture into center of wrapper. Fold in half. Fold top edge of wrapper at 1/2-inch intervals to form pleats, pressing against bottom edge to seal. Place dumplings, pleated sides down, on a large baking sheet dusted with flour; cover loosely with towel to prevent drying.
Line each tier of a 2-tiered (10-inch) bamboo steamer with 3 lettuce leaves. Arrange 6 dumplings, 1-inch apart, in each steamer basket. Stack tiers; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan, and steam dumplings 5 minutes. Remove dumplings from steamer. Repeat procedure with remaining lettuce and dumplings.

Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium-high heat. Add 12 dumplings; cook 1 1/2 minutes on each side or until browned. Repeat procedure 3 times with remaining oil and dumplings. Serve with sauce.

http://www.myrecipes.com/recipe/vegetarian-gyoza-with-spicy-dipping-sauce-10000000604752/

Leek Chips

This recipe will be available for taste testing at the Pick-up this week, thanks to shareholder Tanya Rotenberg!

Yield: About 2 cups

Leek rings are dried out and crisped in the oven – reminiscent, in a (very) loose way, of those French-fried onion rings retro cooks used to decorate green bean casseroles.

Warning: These are addictive as a snack or nibble with cocktails – or as a topping to other dishes. You might need to make them often. Store in a covered container at room temperature.

Ingredients:

1 tablespoon extra-virgin olive oil
2 medium-sized leeks (1 1/2-inch diameter)
Salt
Freshly ground black pepper

Directions:

Preheat oven to 250°F. Line a large baking try with foil and coat with the oil.
Remove and discard the dark green leaves from the leeks. Slice off about 1/4-inch from the root end as well. (You'll want the white and pale green portions only.) Use a very sharp knife to cut the leek into 1/4-inch slices, then transfer them to a large bowl of cold water. Use your fingers and thumb to separate the slices into rings, then swish the pieces around vigorously to remove any sand or grit that might be hiding between the layers. With your hands or a large slotted spoon, lift the leek rings out of the water and transfer them to a colander in the sink. Drain thoroughly, then pat dry with a clean kitchen towel or paper towels.
Distribute the leek rings onto the prepared baking tray, and toss to coat with the oil. Bake, stirring occasionally, until golden brown and crisp. (Note that some rings may be ready to remove at 30 minutes, others may take up to 60 minutes or longer Ð just remove them as they are done.)

Transfer the finished "chips" to a plate, season to taste with a little salt and pepper, and serve at room temperature. These taste best within a few hours of being made.

http://www.molliekatzen.com/recipes/greenbeans_amandine.html

Growing New Farmers at Henry Got Crops! by: Hannah Slipakoff

Since their inception, the Weavers Way Farms have served as educational growing spaces — training eager apprentices, hosting youth of all ages, and providing member-volunteers with advice and support. This year, Henry Got Crops! is furthering its educational reach by serving as a host site for the Philly Farms Beginner Farmer Training Program. Philly Farms is a new program put together by the Philadelphia Community Farming Collaborative, an alliance of nine organizations focused on food systems change. As a member of PCFC, Weavers Way partners with the Nationalities Services Center (lead organization
for the training program), the Pennsylvania Horticultural Society, the Urban Nutrition Initiative, East Park Revitalization Alliance, Teens 4 Good, Mill Creek Urban Farm, SHARE Food Program and Preston’s Paradise to address citywide food issues from a comprehensive, interconnected perspective. PCFC’s received a USDA Beginner Farmer Rancher grant last year to establish
the Philly Farms training program, which aims to provide in-depth education, hands-on experience and resources to committed
gardeners. Philly Farms is structured to support lower-income folks in pursuing their vision of growing food for their communities
— providing participants with part-time employment and assistance with long-term business planning.
Beginner Farmer Trainees spend 40 hours a month in intensive workshops and classes focused on farming and business development, engaging in experiential learning by apprenticing on several of Philadelphia’s farms, and going on field trips to conferences and farms in the region. This year’s trainees are an amazing crew of individuals — the group spans many neighborhoods, generations and cultures with a mix of Philadelphia natives and Nepali refugees from Bhutan. Serving as a host site for PCFC’s program, the Henry Got Crops! farm at W.B.
Saul High School in Roxborough serves as a learning lab twice a week. Farmer Nina Berryman provides the trainees with specific tasks in line with monthly/weekly themes, and the crew led by PCFC’s training coordinator approaches the work by examining the intricate processes of growing food from propagation to post-harvest handling. So far this season, the Beginner Farmers have learned the nuances of growing brassica crops during the broccoli
planting marathon of late March, explored many methods and tools for seeding root vegetables in April and bottom-lined the delicate (and sometimes complicated) early summer project of planting, staking and trellising the Henry Got Crops! tomatoes.The trainees are enthusiastic abouttheir time at Saul — grateful for the kindness
and support farm staff offer, whether it’s sharing extra seedlings, assisting with compost delivery or enthusiastically inviting our Nepali friends to harvest their cultural favorite betu (lamb’s quarters) from between the production beds.
As PCFC’s training coordinator and a Weaver’s Way member, I am thrilled to be working with Henry Got Crops! The food justice movement in this city is where I began to come into political and social consciousness, and the community where I developed a deep and abiding love for growing food. In fact, my first
greenhouse seeding session as a 16-year old was with then-Weavers Way Farmer Dave Zelov. I am also thrilled that Henry
Got Crops! joins me in the dream of providing transformative educational experiences to all members of Philadelphia’s
growing community. Next time you visit the farm at Saul, or pick up some HGC produce in Weavers Way stores, extend your thanks to the farm staff and the Beginner Farmer Trainees by acknowledging
the extensive learning, community building and empowerment put into locally grown veggies!

To learn more about the Philly Farms Beginner Farmer Training
Program, contact PCFC Training Coordinator Hannah Slipakoff at
hannah.slip@gmail.com.

SUMMER ORGANIC PEST PREVENTION AND CROP PRODUCTION WORKSHOP

Friday, July 12th, 2013 4-6pm
At the farm
This workshop will cover organic methods for preventing and controlling vegetable crop pests that are common in the Philadelphia area on summer crops. It will also cover basic information about what vegetable crops can be planted in the summer in our area and when.

RSVP online: http://www.eventbrite.com/event/5594005822/

Cavatelli with Beets and Swiss Chard

Ingredients:

5 or 6 good-quality slices white bread

2 tablespoons chopped plus 1 teaspoon fresh rosemary, plus 1 sprig

1/2 cup extra-virgin olive oil, plus more to taste

8 ounces chilled fresh goat cheese, cut into 8 rounds (each 1/2 inch thick)

2 pounds beets, greens removed (you can use the beet greens in addition to the chard)

2 tablespoons plus 1/2 teaspoon salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

1 pound red Swiss chard

1 pound dried cavatelli, or orechiette

6 to 8 cloves garlic, thinly sliced

Preparation: 

STEP 1
Remove and discard crust from bread, and pulse bread in food processor into soft, small crumbs. Line a sheet pan with parchment paper. Combine breadcrumbs and rosemary in a small bowl. Pour 3 tablespoons olive oil onto a plate or a shallow bowl. Coat each round of goat cheese in olive oil, and dredge in breadcrumb mixture. Arrange cheese on the prepared parchment-lined pan or on a large plate, and place in the refrigerator to chill until firm, at least 1 hour or overnight.

STEP 2
Heat oven to 425 degrees. Line a baking sheet with aluminum foil. Cut beets in half, and toss with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Arrange beets in one layer on aluminum foil, cut side down, and place rosemary sprig on top of the beets. Cover beets with another piece of aluminum foil, and seal the edges all around, creating a rectangular packet. Bake on the lowest shelf of the oven until beets are fork tender, about 30 minutes. Let stand until cool enough to handle. Peel beets; cut the larger ones in half, and set aside.

STEP 3
Strip chard leaves from stems. Discard stems, or saute for later use. Rinse and drain the leaves. Do not dry them. Place chard leaves in a large pot over medium heat, and sprinkle them with 2 teaspoons salt. Cover pot, and cook over medium heat, opening the lid only to stir, until just wilted. Remove from the heat, return to the colander, and rinse with cold water to stop them from cooking. Using your hands, gently squeeze any excess water from chard, and coarsely chop; you should have about 2 cups. Set chard aside, but leave the pot on stove.

STEP 4
Meanwhile, fill a pasta pot with water, and set over high heat. Bring to a boil, add 1 tablespoon salt, and stir in pasta. Let cook until pasta is al dente, 7 to 10 minutes. Remove from heat, drain in a colander, and set aside.

STEP 5
Heat 3 tablespoons olive oil in the chard pot over medium heat. Add garlic, and cook slowly until garlic is just toasted, stirring often. Add chard, remaining 1 teaspoon rosemary, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper, and saute until chard is wilted, about 3 minutes. Add pasta, toss, and cook just until hot. Adjust seasoning to taste with olive oil, salt, and pepper, and transfer pasta to a large serving platter. Arrange beets over pasta.

STEP 6
Bake cheese in the oven until very soft to the touch, heated through, and golden brown, 6 to 7 minutes. Remove from oven, arrange hot cheese around platter of pasta, and serve immediately.

http://www.marthastewart.com/343866/cavatelli-with-beets-and-swiss-chard

Microwave Bread and Butter Pickles

**This recipe will be available for tasting at this week's pick up thanks to shareholder Tanya Rotenberg!

Ingredients:

1 large cucumber, sliced
1 teaspoon salt
1 onion, thinly sliced
1/2 teaspoon mustard seeds
1 cup white sugar
1/2 cup distilled white vinegar
1/4 teaspoon celery seed
1/4 teaspoon ground turmeric

Preparation:

In a medium microwave safe bowl, mix cucumber, salt, onion, mustard seeds, white sugar, distilled white vinegar, celery seed and turmeric.
Microwave on high 7 to 8 minutes, stirring twice, until cucumbers are tender and onion is translucent.
Transfer to sterile containers. Seal and chill in the refrigerator until serving.

http://allrecipes.com/Recipe/Microwave-Bread-and-Butter-Pickles/

Zucchini Spread

*This recipe was available for taste testing at last week's Pick-up, thanks to shareholder Tanya Rotenberg!

Ingredients:

3 pounds zucchini, cut into a 1/2 inch cubes
3 tablespoons olive oil
1 tablespoon butter
5 garlic cloves, gently smashed
5-6 springs of thyme
1/2 teaspoon sea salt
4-5 turns of a pepper grinder

Instructions:
Place a large, heavy skillet over medium heat. Add olive oil and butter and allow them to melt together. Roughly chop the smashed garlic and add it to the pan. Add the zucchini cubes. Cook for 15-20 minutes, until the zucchini has begun to soften. Strip the thyme leaves off their stems and add them to the pot.

Reduce the heat and continue to cook, stirring often. The goal is to melt the zucchini into a spreadable paste. The goal is to cook the liquid out of the zucchini and intensify the flavors without reducing it to total mush. If at any point, the zucchini starts to brown, add a splash of water (or white wine if you happen to have an open bottle) and reduce the heat a bit more.

Total cooking time should be right around an hour. Three pounds of zucchini typically yields around two cups of spread.

Once cooked, the spread will last up to one week in the fridge. Serve on toasted baguette rounds or crackers.

http://food.visitphilly.com/zucchini-spread/

Movie Night on the Farm

We will be hosting a family movie night on July 19th and show the movie "Babe.” It will take place at the farm at 8:30pm (dark). We will provide refreshments - lemonade and popcorn,  for purchase. Families can bring a blanket, chairs and whatever snacks they want - bring the kids in their pj's. Invite family, friends, neighbors - everyone is welcome.

Farm Education Update: Thanks and Welcome!

Hi All, I would like to thank all of you who stopped by our Garden Party on June 18 at the CSA. Although the weather was dreary seeing your smiling faces (and your families) brightened the day. And we hope you enjoyed the snacks made and grown by the students and the bread donated by Pete Merzbacher and Metropolitan Bakery. Also, I hope you’ve had a chance to check out the beautiful raised beds that are growing food for Saul students! Lastly, I would also like to introduce you to our 12 new summer youth interns who will be starting on Monday July 1st. They will be working 20 hours a week at the CSA! The students are Ashley, Kevin, Katelynn, Scarlett, Dajah, Steven, Tymere, Marquis, Ducke, Tonya, Andrew, and Christopher. Please say hello if you see them and offer them a warm welcome to the farm! Thanks, Clare Hyre

Update from the Field

The growing season is a continuum of changes in the cycle of the seasons. However, there are moments that feel more like a significant turning point. Of course, the summer solstice is one, which just recently passed. The longest day of the year marks the true beginning of summer, and a change in the harvest reflects that.
The cool weather crops of the spring are either finished, or just trailing off, and the warm weather crops of the summer are either just coming in, or are right around the corner. You may have noticed that as mustard greens were phased out of the share, they were becoming more and more spicy. The same was true for radishes and turnips. The collards and kale are still going strong, but they too thrive in the cooler weather, and they are beginning to show signs of stress with tougher leaves and more insect damage. The tat soi and bok choi are extremely sensitive to the hot weather and were one of the first spring crops to finish. The broccoli and fennel are also on their way out. As the fennel gets stressed it sends up a woody center stem, and when the broccoli gets stressed the crown becomes less even as some of the “branches” shoot up taller than the others. The peas are also finished for the spring.
Most of these crops will be replanted in the late summer for a fall harvest, when the weather is more to their liking again. In Philadelphia, we are lucky to have this long growing season that enables us to have both a spring crop and a fall crop of similar, cool weather vegetables. Up in Vermont, where I grew up, the growing season is just too short for that, and many of the vegetables listed above can only be planted once before the winter sets in and the snow falls.
In the share we’ve recently seen the introduction of summer squash and cucumbers, two cousins that are heat loving plants that grow very quickly. In July the beloved tomatoes should be ready (now we have plenty of big green globes hanging on the plants). After that, eggplant and peppers are around the corner. Coming up in the You-Pick section, you will soon see cherry tomatoes, basil and then beans. The ground cherries and tomatillos are getting plump and will be available for you to pick soon as well.
There is a particular pairing that is present in the field right now that I encourage you all to take advantage of: cucumbers and dill. Need I say more?