Healthy Green Bean Casserole

Ingredients:

2 tsp olive oil
1 medium onion, thinly sliced
1/4 cup finely chopped onion
1 pound fresh green beans, trimmed and sliced into 1 ½-inch pieces.
1 clove garlic, finely chopped
1 1/2 cups sliced cremini mushrooms
3 tbsp flour
1/2 tsp dried thyme
1 1/2 cups nonfat milk
1/3 cup fresh whole-grain bread crumbs

Preparation: 

Heat oil on low heat in large skillet. Gently cook onion slices for 15-20 minutes, stirring frequently, until onions are golden. Remove onions from skillet and transfer to a plate.

Meanwhile, steam or boil green beans in for 5-6 minutes, then plunge in a bowl of cold water to keep the vibrant green color and stop the cooking process. Drain and set aside.

Add finely chopped onion, garlic to skillet, cook for 2-3 minutes. Add mushrooms and cook for 5 minutes, until they release their juices. Sprinkle flour and thyme over vegetables. Gradually stir in nonfat milk. Increase heat to medium and stir constantly until sauce thickens. Season with a tsp of salt if desired and some freshly ground black pepper.

Spread green beans in a 1 ½-2 quart casserole dish. Pour mushroom sauce over green beans. Top with onions and breadcrumbs.

Bake in a preheated 350 degree oven for 10-15 minutes, until golden.

http://lowfatcooking.about.com/od/sidedishes/r/Healthy-Green-Bean-Casserole.htm

Kale and Ricotta Stuffed Shells

Ingredients:

16 jumbo pasta shells

9 ounces kale, stems removed and chopped

2 tablespoons olive oil

1 cup finely chopped onion

2 garlic cloves, minced

15 ounces ricotta cheese

3/4 cup grated Parmesan, divided

1 egg

1/4 cup chopped parsley

1 teaspoon Italian seasoning

3/4 teaspoon salt

1/4 teaspoon black pepper

25-30 ounces tomato sauce, divided

Preparation:

Bring a large pot of water to a boil. Sprinkle with salt and add shells. Boil until al dente, just tender, drain, and rinse. Place shells on work surface.

In a medium skillet, drizzle olive oil over medium heat. Add the onion and cook, stirring occasionally, until beginning to soften. Stir in the garlic and cook until just fragrant, 30 seconds-1 minute. Stir in the kale and cook until wilted. Remove from heat.

In a medium bowl, combine ricotta, 1/2 cup Parmesan, egg, parsley, Italian seasoning, salt, and pepper. Stir in kale mixture.

Preheat oven to 350 degrees F. In a 9x13 inch baking dish, spread about 1 cup tomato sauce to cover the bottom.

Fill each shell with about 2 tablespoons of the kale mixture. Place the filled shells in prepared baking dish. Spoon the remaining tomato sauce over the shells. Sprinkle with remaining 1/4 cup Parmesan. Cover the baking dish with foil and bake in preheated oven until heated through and sauce is bubbling, about 30 minutes.

http://www.tarasmulticulturaltable.com/kale-and-ricotta-stuffed-shells/

Roasted Parsnips

Ingredients:

1 1/2 pounds of parsnips, peeled and cut into 2 1/2 inch batons
4 teaspoons of extra virgin olive oil
Salt and freshly ground pepper
1/3 cup of stock - turkey stock, low-sodium chicken stock or vegetable broth (for vegetarian option)*
3 Tbsp unsalted butter, softened
4 teaspoons drained, bottled horseradish (how to make homemade horseradish)
1/2 Tbsp finely chopped flat-leaf parsley
1/2 Tbsp minced chives
1/2 small garlic clove, minced.

Preparation:

Pre-heat oven to 400°F. In a large roasting pan, toss the parsnips with the olive oil, salt and pepper. (Use a roasting pan with sides no more than 2 inches high.) Add the broth, cover with aluminum foil and roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, 20-45 minutes (depending on how tender the parsnips are to begin with). Check often to avoid their getting mushy - especially if they are to be reheated later.

Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper. Toss the warm roasted parsnips with the horseradish-herb butter and serve.

The parsnips (with the oil, salt, pepper, and broth) can be pre-cooked in a covered container in the microwave for 5 minutes. Transfer to oven to finish cooking in a much shorter time. You may want to uncover them to help evaporate the liquid when in the oven.

http://www.simplyrecipes.com/recipes/roasted_parsnips/

Harvest on Henry Update

Please join us on October 19, 1-4pm for our third annual Harvest on Henry Festival. All proceeds will go towards farm operation costs. SeeHarvest on Henry for more details

Our Pie Baking Contest will be jam-packed with fantastic pies from home bakers all over Northwest Philadelphia. Think winning First Place is just pie in the sky? Enter your blue-ribbon pie and compete for exciting prizes! Read the rules and register here.

Saul students can enter the Pie Baking Contest for free. Emailharvestonhenry@gmail.com and be sure to include your name, address, student ID and type of pie you’re submitting.

For the event, we are looking for pop-up, shade tents. If you have one that you would consider loaning us for the day of the event, please contact Nancy Dearden at nancy.dearden@verizon.net

We are also looking for people to help on the day of the event with various tasks, such as selling tickets, overseeing crafts and games, and setting up or cleaning up. You can receive credit toward your 5% off working share for helping on the day of the event. If you would like to volunteer, please contact Nancy Dearden, at the above email. Thanks!!!

Orchard Field Trip

On Sunday, September 29, the Beginning Farmers from the Philadelphia Community Farming Collaborative (of which Weavers Way Co-op is a part), took a field trip up to New Paltz, NY to visit Lee Reich’s orchard. He showed us around his property and we saw Nan King cherries, paw paws, kiwi berries, Asian pears, hazelnuts, persimmons and more. At Henry Got Crops we have been drawing information and inspiration from Mr. Reich’s books and workshops for our own new orchard, but it was truly exciting to finally see it in person. Since we are growing many of the same varieties of fruits as Dr. Reich, it was tremendously helpful to see mature trees since ours are still very young, as well as taste-test their fruits! It was a beautiful day and it felt like a special occasion to be able to get out of the city and spend the day with such a fantastic group of farmers (pictured below, at Lee Reich’s house).

Juanita Falice's Thoughts on Henry Got Crops!

Juanita Falice is a senior at Saul High School. She is very active in the farm, whether it is during the school day with one of her classes, after school at farm club, or helping to staff the CSA pick-up and farm stand. She is also attending the World Food Prize to present on Somalia and agriculture and drought next month.

CSA stands for Community Supported Agriculture, and when I spend my afternoons over at Henry Got Crops, I can really feel the support from our shareholders. More often than not I’m actually out in the field side by side with a member weeding a bed or transplanting seedlings. My education may be academic based, but my passion is locally and sustainably grown food, and physically seeing my support system picking up their vegetables on Tuesdays and Fridays means the world to me. Like anybody else, I get a sense of accomplishment from my hard work when I can see where it is going and I have a feeling my classmates may feel the same way.
        Although many of the students at Saul don’t know the exact details of what goes on at the CSA, they are all benefit from it. Sometimes the mixed salad greens (from our very own Henry Got Crops) makes it’s way into our lunch rooms via the hands of one of the many students who have picked it. On those days, I don't know anybody who doesn’t want to try the salad. They may not realize it, but by eating that salad they are part of a community. A community larger than our school grounds that stretches to our local members.        
        Before I was exposed to urban farming I could care less where my tomatoes were being grown or why they were so unnaturally large. I didn’t care that my produce was drenched in pesticides and I surely didn’t see a value in locally grown food. Because of Henry Got Crops, I see that locally grown food ties the community together. Now,  I hope to study sustainable farming in college. I want to take the sustainable farming skills I’ve learned at the CSA , further them in college and then serve a term in Peace Corps with that skill. Now I encourage my friends and family to buy locally grown food.
        The orchard is a big step for Henry Got Crops and I am very excited to see how it furthers the student/member relationship and how it furthers education at Saul. Being that most of the trees won’t be producing fruit for a few years and I am graduating, I’ll have to return to see it’s progress. With the involvement of the students and members (along with Nina’s green thumb) I’m sure the orchard will be a wonderful addition to Henry Got Crops. I’ve already learned a lot at the orchard just from weeding the young samplings.
I am very glad that I have had the opportunity of working at the CSA all four years of my highschool career. I have learned so much and I’m grateful to our members for giving me the opportunity and direction that has greatly influenced my goals and aspirations.

Basil Parmesan Pesto

Ingredients:

4 cups chicken stock or veggie broth
1 pound dried orzo
1 cup finely chopped fresh basil
2/3 cup grated parmesan cheese
1/4 - 1/2 teaspoon crushed red pepper
sea salt
pepper

Preparation: 

Pour the chicken stock or broth into a medium to large-sized pot. Place the pot on the stove and heat over medium heat until it boils.

Stir the orzo into the boiling chicken stock or broth, and cook until tender (about 9 minutes). Be sure to stir frequently while cooking to prevent the orzo from sticking to the bottom of the pan. The orzo will absorb most or all of the chicken stock or broth while cooking. Do not drain.

Remove the pot from the burner. Sprinkle the cooked orzo with basil, parmesan, and crushed red pepper. Stir well to incorporate.

Season the mixture with sea salt and pepper, to taste.

Serve the orzo immediately, or store in an airtight container in the fridge until ready to use.

http://spoonful.com/recipes/basil-parmesan-orzo

Stuffed Acorn Squash with Wild Rice Medley

Ingredients:

Acorn Squash:
3 acorn squashes, cut in half lengthwise and seeded
1 1/2 teaspoons thyme, divided
sea salt

Wild Rice Medley:
1 cup rice, dry (I used half black wild rice and half long grain brown rice)
2 tablespoons extra virgin olive oil
1 small red bell pepper, diced
1 large shallot, diced
2 cloves garlic, minced
2 cups mushrooms, sliced
2 large handfuls greens --try tat soi!
1 can cannellini beans (15 oz), drained and rinsed
1 tablespoon thyme
1 teaspoon red pepper flakes
sea salt and cracked pepper to taste
sriracha or hot sauce, to taste as garnish

Preparation:

Preheat oven to 400 degrees. In a oven proof sauce pan, fill half way with water and place on the bottom rack (this will give a little steam to your squash). Cut and seed your squash, place on baking sheet with cut side up. Season each squash with about 1/4 teaspoon thyme along with a few twists of the sea salt grinder. Bake for 40-45 minutes, until tender...knife should easily slide into the flesh.

Cook your rice according to package. Wild rice will take about the same time as the squash to cook, about 40-45 min. (Quinoa would be great too and add even more protein per serving.)

Once the squash and rice are cooked, set aside to cool and begin with the vegetables.

In large wok or saute pan, heat oil on medium heat. Add shallots, garlic and bell peppers, saute for about three minutes. Add mushrooms, beans, one tablespoon thyme, red pepper flakes, a few twists of salt and pepper, cook for another three minutes. Add leafy greens, stir frequently until they are wilted (you may also want to use a cover in between stirring to help soften the greens). Combine rice and sauteed vegetables in the larger of the two pots. Taste for seasoning adding additional salt and pepper as needed.

Scoop mixture into each acorn squash half and serve with any additional seasonings. I like to top mine with some sriracha for that extra heat and flavor I love so much. So very good with this meal. Serves six, or three for the hearty eaters.

Store leftovers in an air tight container in fridge for up to a week.

http://thesimpleveganista.blogspot.com/2012/10/stuffed-acorn-squash-with-wild-rice_28.html

Sauteed Red Cabbage-- Bring a Fork to the Pick up this week!

**This recipe will be available for tasting this week courtesy of shareholder Tanya Rotenberg! Please remember to bring a utensil for tasting :)

Ingredients:

2 tablespoons extra-virgin olive oil
1 small onion, sliced
1/2 red cabbage, shredded
1/3 cup white or apple cider vinegar, eyeball it
2 rounded tablespoons sugar
1 teaspoon mustard seed
Salt and pepper

Preparation:

Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.

http://www.foodnetwork.com/recipes/rachael-ray/sauteed-red-cabbage-recipe/index.html

Canning Class

Thank you to everyone who attending last Wednesday’s canning class with Marisa McClellan. We picked paste tomatoes from the field and she demonstrated how to can them whole. A couple lucky participants (who generously donated to the workshop) were selected through a raffle to take home some beautiful jars of the finished product. The workshop lasted about an hour and a half, and Marisa spoke the whole time about useful information and tips that left the group feeling excited and capable of jumping into the wonderful world of food preservation!

Harvest on Henry Update

Please join us on October 19, 1-4pm for our third annual Harvest on Henry Festival. All proceeds will go towards farm operation costs. See Harvest on Henry for more details

Our Pie Baking Contest will be jam-packed with fantastic pies from home bakers all over Northwest Philadelphia. Think winning First Place is just pie in the sky? Enter your blue-ribbon pie and compete for exciting prizes! Read the rules and register here.

Saul students can enter the Pie Baking Contest for free. Emailharvestonhenry@gmail.com and be sure to include your name, address, student ID and type of pie you’re submitting.

For the event, we are looking for pop-up, shade tents. If you have one that you would consider loaning us for the day of the event, please contact Nancy Dearden at nancy.dearden@verizon.net

We are also looking for people to help on the day of the event with various tasks, such as selling tickets, overseeing crafts and games, and setting up or cleaning up. You can receive credit toward your 5% off working share for helping on the day of the event. If you would like to volunteer, please contact Nancy Dearden, at the above email. Thanks!!!

Visits from Alumni Parents

While writing this newsletter at the farm on Sunday afternoon, I just took a short break to say hello to Tom and Sue Watson, the parents (and past CSA shareholders) of a recent Saul grad who were walking their dogs around the farm area. They were proud to tell me updates about their daughter Jessie who has gone on to continue her studies at Mansfield University. She is taking classes in aqua-science and fisheries management. Since she graduated, she has traveled to Alaska, worked with herding dogs and volunteered with the woodsman/woodswoman club.  Jessie was an impressive student at Saul, very dedicated and passionate about working with the animals here at the high school. It is great to hear how well she is doing and that she is applying the unique hands-on experience she gained here at Saul to her college studies. I am always impressed with the level of Saul-pride I see when alumni and parents stop by the farm, which they do on a surprisingly frequent basis!

Off-Farm Products Available at Henry Got Crops!

Since the beginning of the Henry Got Crops, five years ago, I’ve received countless feedback from shareholders, students and farm stand customers that they are interested in more items besides vegetables, and fruit has been one of the most sought after items. Over the past few years we have tried various approaches to respond to these requests, based on our capacity as a farm. First we started selling honey from the bee keepers that kept hives on our farm. Then we partnered with Yellow Springs Farm as a drop off point for their goat cheese CSA. Then we advertised the meat share that Saul high school offers in the winter.  Then we planted our own orchard! Then we partnered with Highland Orchards as a drop off point for their fruit CSA (since our orchard won’t produce for a few years).  Then we offered “Standing Orders” from Weavers Way Co-op, which included bread, eggs, yogurt, rice, coffee and pickles. Now we are trying yet another approach!

We will be offering local, in season, sustainably grown fruit that is available at the Weavers Way stores at our farm stand to be available for purchase by CSA shareholders and farm stand customers.  The purpose of this move is multiple: 1. To respond to frequent fruit request with a healthy, local option when a customer doesn’t want to commit to (or might not know about) the fruit CSA from Highland Orchards; 2. To generate additional income for the farm “department.”  3. To highlight trusted, popular items available at Weavers Way Co-op, our umbrella organization. 

Anyone who knows me, knows that I am a painfully slow decision maker and I think through changes that affect this farm with grueling thoroughness.  I have had some really insightful, helpful conversations with coworkers and shareholders about the pros and cons of expanding the availability of off-farm items at our location. Like most farmers, my philosophies are ingrained in the work that I do, and this requires a constant checking-in with the pushes and pulls of an evolving farm. This farm is many things to many different groups- it is an outdoor class room for the students at Saul; it is a source of healthy food for shareholders, it is a department of Weavers Way Co-op which, in addition to the expectations just listed, is also expected to be financially sustainable.

When I think about Henry Got Crops down the road, I wonder if a small “store” is in the picture for our little white building; one that has vegetables from just outside the front door, meat from the neighboring pasture, and a few carefully selected “staples” from trusted sources such as bread, cheese and eggs. I would also love to see healthy after school snacks available for students. I would love to see some of the food that is grown/raised here at Saul go into the cafeteria for the students (more on the reality of this idea in next week’s newsletter!).  You can see how quickly I go from the small step of selling local peaches at our farm stand to brainstorming a 10 year development plan for the whole farm and school!

So getting back to the point of this article…please enjoy the apples and peaches! Last week on Friday they were from Beechwood Orchards (http://www.beechwoodorchards.net/). We will always display the source of where the new items are coming from, and the growing practices they use. (Beechwood uses Integrated Pest Management (I.P.M.), which is an environmentally sensitive approach to pest management that relies on a combination of common-sense practices. IPM programs use current, comprehensive information on the life cycles of pests and their interaction with the environment. Click on IPM Info to find out more). Beechwood is a family run orchard that has been in operation in Adams County for over a century. They sell at farmers markets in the City and have been one of the primary fruit providers for Weavers Way Co-op for many years.  I’m open to your feedback and am happy to speak with any of you about these new items and talk about the farms they are coming from, and their growing practices if you have any questions.

Roasted Fennel and White Bean Dip

Ingredients:

For Roasted Fennel

1 Large or 2 Small Fennel Bulbs, trimmed and cut into 1 inch pieces
2-3 tablespoons Olive Oil
2 Cloves Garlic still in papery shell
Salt and Peper

For the Cannellini Bean puree

3/4 cups Olive Oil
2 Garlic Cloves, Peeled and minced
2 1/2 cups Cooked Cannellini Beans, drained and rinsed
1 tablespoon Fresh Rosemary, Chopped
1 tablespoon Lemon juice, Freshly squeezed
1/2 cup Parmigiano-Reggiano cheese, grated
Crostini

Preparation: 

First make the roasted fennel. Preheat the oven to 400 degrees. Toss the fennel and garlic cloves in the olive oil and spread on a sheet pan. Season generously with salt and pepper. Roast for 30-40 minutes, turning twice during cooking. Take out and let cool. When cool squeeze the roasted garlic out of their skins. Start the cannellini bean puree. In a small frying pan heat 1/2 cup olive oil over medium heat. Add the garlic cloves and cook until lightly golden, add rosemary and cannellini beans and cook for one minute more. Be careful not to burn the garlic. Take it off the heat. In a food processor combine the garlic bean mixture, fennel, roasted garlic, lemon juice, remaining 1/4 olive oil and all but 3 tablespoons of the parmigiano-reggiano. Puree until smooth. Raise oven temp to 450 degrees. Transfer puree into a small baking dish and sprinkle with remaining cheese. Feel free to add more. If your dish is near full, place it on a baking sheet, in case it bubbles over in the oven. Bake until cheese is golden on top, about 15-20 minutes. Serve with crostini. Enjoy!

http://food52.com/recipes/8908-roasted-fennel-white-bean-dip

Roasted Daikon Radish with Carrots and Peppers

Ingredients:

1 bunch daikon radishes (3 daikons), scrubbed and sliced into 1/4-inch rounds
4 carrots, peeled and cut into 1/4-inch rounds
1 red bell pepper, thinly sliced
1 shallot, thinly sliced
2 tbsp extra virgin olive oil
Salt and pepper, to taste
1/4 cup balsamic vinegar

Preparation:

Preheat the oven to 400 degrees. Combine the daikon, carrots, red peppers, shallot and olive oil on a nonstick baking sheet. Season well with salt and pepper. Roast for 25-30 minutes, stirring once or twice until tender.
Drizzle the veggies with balsamic vinegar and return to the oven. Roast for an additional 5 minutes. Toss well and then transfer to a serving bowl.
Enjoy!

http://sarahscucinabella.com/2013/05/29/roasted-daikon-radish-carrots-and-peppers/

Beet Bread

**This recipe will be available for tasting this week courtesy of shareholder Tanya Rotenberg!

Ingredients:

3/4 cup warm water
1 1/2 cups raw beet puree (about 2 and a half peeled medium beets)
3 1/2 to 4 1/2 cups Gold Medal unbleached all-purpose flour
2 tbsp olive oil

2 tsp salt

1 tsp sugar

2 1/4 tsp dry active yeast

Preparation:

1. *To make the beet puree -- peel 2 large beets or 3 medium beets (discarding or reserving 1/2 of one of the 3 beets, so you have 2 1/2 beets), and chop into 1/4-inch pieces. Puree in a food processor with 1/2 cup milk until mixture is smooth and free of lumps.

2. In a small bowl, combine yeast, sugar and water. Let rest 5 minutes.

3. In the bowl of a stand mixer fixed with the paddle attachment, combine flour and salt. Add in yeast mixture, beet puree and olive oil. Mix until just combined.

4. Knead, by hand or in a stand mixer fixed with the dough hook, about 10 minutes or until dough is smooth and elastic. Place dough in a lightly greased bowl, cover and let rise until doubled, about 1 to 1 1/2 hours.

5. Remove risen dough from bowl and shape into a round ball. Place dough on a baking stone or parchment paper-lined baking sheet and cover loosely with a lightly greased piece of plastic wrap. Let rise until doubled, about 45 minutes to 1 hour.

6. Preheat oven to 375 degrees F with an empty broiler pan placed on the rack beneath where you'll put the baking stone or sheet. Before baking the bread, sprinkle the top with a little flour and make an X shape on the top with a serrated knife.

7. Place the bread in the oven and pour 1 cup hot water into the broiler pan, closing the oven door immediately. Bake 30 to 35 minutes, or until a thermometer inserted in the bottom center of the loaf reads 190 degrees F.

8. Allow bread to cool completely on a cooling rack before slicing or serving.

http://www.tablespoon.com/recipes/beet-bread-recipe/1/

Henry Got Crops! Canning Workshop!

Wednesday, Sept. 18, 6:30-8 p.m.

'Tis the season for tomatoes! Join “Food in Jars” blogger Marisa McClellan as she shares the art and science of tomato canning. At the farm. RSVP to henrygotcrops@weaversway.coop. Suggested donation: $10.

Weavers Way Community Programs and Weavers Way Co-op: Different Focus but Integrally Related at Henry Got Crops

While Henry Got Crops is one farm, it has two goals, each of which is the focus of a separate organization. Henry Got Crops functions to operate an educational, working farm that serves as a learning opportunity for Saul students, as well as an environmentally responsible source of food for neighboring communities. The two goals are equally important and integrally intertwined in the way we operate the farm with student involvement. Here are a few quick definitions, as they pertain to this article:
"The CSA"- refers to the method of food distribution and the business model of the farm
"The farm" - refers to all farm operations and programs- i.e. the business of the CSA and the education programs
“Henry Got Crops”- (same at “the farm”) refers to all farm operations and programs- i.e. the business of the CSA and the education programs

The educational goal of the farm is realized through the direction of Weavers Way Community Programs (WWCP), the non-profit “sister” of Weavers Way Co-op. WWCP was founded in 2007 by the board of Weavers Way Co-op, though now operates as a standalone organization with its own staff, Board of Directors, and budget. It not only oversees the education programs at Henry Got Crops, but also the farm education programs at the Mort Brooks Memorial Farm, and operates a third educational farm called the Hope Garden at the Stenton Family Manor, one of the largest homeless shelters to serve families in Philadelphia. WWCP also operates the Marketplace Program, a school-based cooperative food business run by students, and acts as an umbrella organization for the Mt. Airy Bike Collective.
The goal of producing environmentally responsible food for the community is the focus of Weavers Way Co-op. Weaves Way Co-op is a cooperative, incorporated, business that sells goods and services. The Farm Department of Weavers Way Co-op operates the business of the CSA at Henry Got Crops and the vegetable production at the Mort Brooks Memorial Farm. Both farms are chemical and pesticide free and serve as educational opportunities for their consumers.
At Henry Got Crops, Weavers Way Community Programs and Weavers Way Co-op work hard to intertwine the goals of the farm through farm education programs and food production.  The goal is to give students valuable, real-world experience while running a business. This integrated approach is a core philosophy of this farm and this concept served as a principle building block when starting it. However, having both organizations involved, allows each to excel in their area of focus, without being spread too thin between both goals. For example, while the CSA can be an outdoor classroom for students, the education programs provide produce and an integrated curriculum that makes the hands on work at the CSA comprehensive to the students.
Weavers Way Community Programs and Weavers Way Co-op have separate budgets, both of which include expenses for Henry Got Crops, whether it is the salary of a Farm Educator or a Farm Manager, seeds for growing carrots for the CSA or cooking supplies for teaching nutrition classes to youth. The cost of a CSA share goes towards the CSA business. When the CSA comes in short of breaking even financially, the difference is made up by the larger organization of Weavers Way Co-op. Income for the farm education programs is generated through grants, fundraisers, and donations from individuals.
As they are designed today, the farm education programs cannot operate without the CSA, and the CSA cannot operate without the farm education programs. We are proud of this unique design and are grateful for the community support that both organizations receive in order to continue growing, together. In the future we hope to have more events that bring together Saul staff and students, WW staff, WWCP staff, and CSA shareholders to celebrate local food and sustainable agriculture.

Pesto, Radish, and Sea Salt Crostini

Ingredients:

24 thin slices baguette (from 1 small loaf)
2 tablespoons olive oil
1/2 cup pesto (great use for the U-Pick Basil!)
8 radishes, thinly sliced
flaky sea salt

Preparation: 

Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side.
Dividing evenly, spread the pesto on the toasted baguette slices, top with the radishes, and sprinkle with the salt.

http://www.realsimple.com/food-recipes/browse-all-recipes/pesto-radish-and-sea-salt-crostini-00000000048770/index.html

Pea Shoot Salad with Fava Beans

Ingredients:

4 ounces pea shoots (not to be confused with pea sprouts)
1 pound fava beans, shelled
4 radishes, thinly sliced
1/4 cup slivered almonds
1 avocado, halved and sliced lengthwise
3 tablespoons olive oil
1 tablespoon Balsamic vinegar
salt + freshly ground pepper to taste

Preparation:

Bring a small pot of water to a boil. Blanch the favas for no more than two minutes. Place them in an ice bath. When cool, remove the inner shell by either popping the bean out with your fingers or using a paring knife. Set aside. Whisk together the olive oil and Balsamic vinegar. Add salt and pepper to taste. Toss the pea shoots, radishes and slivered almonds with the dressing. Divide salad among four plates. Top each plate with a quarter of the fava beans and a quarter of the avocado. Serve and enjoy!

http://food52.com/recipes/11654-pea-shoot-salad-with-fava-beans

Savory Marinated Baby Bok Choi

**This recipe will be available for tasting this week courtesy of shareholder Tanya Rotenberg!

Ingredients:

2 heads of baby bok choy, cut into bite size pieces
2 cloves pressed garlic
3 T Wheat Free Tamari
3 T of cold pressed Extra virgin olive oil (EVOO)

Preparation:

Place bok choy into a bowl. Drizzle the bok choy with a mixture of the garlic, tamari and EVOO that has been well whisked. Stir to evenly coat the bok choy. Let marinate 2 hours.

http://rawlivingandlearning.blogspot.com/2010/06/three-baby-bok-choy-recipes.html

Philadelphia Farms Like to Support One Another…Please Check out Weed Dating at MillCreek Farm

millcreekfarm.eventbrite.com

Supplies and Helping hands needed for Harvest on Henry Fundraiser

Please join us on October 19, 1-4pm for our third annual Harvest on Henry Festival. All proceeds will go towards farm operation costs.

For the event, we are looking for pop-up, shade tents. If you have one that you would consider loaning us for the day of the event, please contact Nancy Dearden at nancy.dearden@verizon.net
We are also looking for people to help on the day of the event with various tasks, such as selling tickets, overseeing crafts and games, and setting up or cleaning up. You can receive credit toward your 5% off working share for helping on the day of the event. If you would like to volunteer, please contact Nancy Dearden, at the above email. Thanks!!!

WWCP Fundraisers for Farm Education Programs

Thank you do everyone who came out for the Phillies game and the Urban Farm Bike Ride, two recent fundraisers that were specifically for our Farm Education Programs, run by our non profit, Weavers Way Community Programs (WWCP). We had great weather on both occasions. We appreciate your support!

An upcoming fundraiser for WWCP is the Farm to Table Dinner on October 3 at Awbury Arboretum. To find out more information go to:

http://www.weaversway.coop/search/gss/farm%20to%20table%20dinner

BBQ Baked Beans with Collards

Ingredients:

1/2 cup prepared barbecue sauce, (see Shopping Tip)
1/2 cup water
2 tablespoons tomato paste
1 tablespoon molasses
1/8 teaspoon salt
Freshly ground pepper, to taste
1 tablespoon canola oil
1 medium onion, chopped
4 cups chopped collard greens, (about 10 ounces), tough stems removed
9 ounces cooked chicken sausage links, (about 3 links), halved lengthwise and sliced (optional!) You can also try a meat substitute like Trader Joe's vegetarian sausage. 
2 15-ounce cans great northern or navy beans, rinsed (see Note)

Preparation: 

Whisk barbecue sauce, water, tomato paste, molasses, salt and pepper in a medium bowl.
Heat oil in a large saucepan over medium heat. Add onion and collard greens and cook, stirring occasionally, until the collards are wilted, 3 to 5 minutes. Add sausage and cook, stirring, until beginning to brown, about 3 minutes more.
Reduce heat to medium-low; add beans and the sauce mixture to the pan. Gently stir to combine, cover and cook until heated through, about 3 minutes.

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

Salsa Verde Sliders with Avocado Mayo

Ingredients:

1/4 cup olive oil

• 1 yellow onion, diced

• 1 14 oz. can black beans, drained and rinsed

• 1/4 cup diced carrots

• 1/4 cup corn kernels

• 1/4 cup chopped red bell pepper

• 1/4 cup chopped spinach

• 1/2 cup cornmeal

• 1/2 cup panko breadcrumbs

• 1 teaspoon sea salt

• 1/2 cup salsa verde

• 1 avocado

• 1/2 cup vegan mayonnaise, such as Veganaise

• 1 clove of garlic, finely chopped

• Mini heirloom tomatoes for topping (optional)

• 12 slider buns of your choice

Preparation:

1. To make the burgers, sauté the onion in 2 tablespoons of olive oil over medium heat for 20 minutes, until caramelized. I like to chop my vegetables while the onions are cooking.

2.     Combine the caramelized onions, black beans, carrots, corn, bell pepper, spinach, cornmeal, breadcrumbs and sea salt in a large bowl and stir.

3.     Add in the salsa verde and use your hands to form patties.

4.     Pour two tablespoons of olive oil into a skillet and fry the patties over medium heat. They should cook for about 2 minutes on each side, until they begin to brown. Cook longer for a crispier burger, and add more olive oil each time you add new patties to the skillet.

5.     While the burgers are cooking, whip up the mayo by placing the avocado, Veganaise and garlic in a bowl and stirring with a fork until combined.

6.     Place the burgers on the buns, top with mayo (and put mayo on the bottom if you’re like me and you love a mess) and tomatoes.

http://www.takepart.com/photos/meatless-mondays/salsa-verde-sliders-with-avocado-mayo?cmpid=foodinc-fb

Roasted Turnip Salad

**This recipe will be available for tasting this week courtesy of shareholder Tanya Rotenberg! Ingredients: 8-10 baby turnips, washed well and cut into quarters 6 young carrots, washed well and cut into 2-3 inch pieces 1-1/2 teaspoon total, chestnut honey 1 teaspoon + 3 tablespoons olive oil 3-5 (depending on size) strips of bacon, sliced into small strips OR 4-5 tablespoons lardons fumé 3 cups pea-shoots, washed, dried and pulled apart into smaller pieces 3 tablespoons apple-balsamic vinegar or aged balsamic Salt and pepper to taste Preparation: Roast the root vegetables:  Pre-heat the oven to 230 C/ 450 F.  In a baking dish, toss the turnips and carrots with ½ teaspoon chestnut honey, 1 teaspoon olive oil, salt and pepper.  Place in hot oven and roast until tender and beginning to caramelize, approximately 20 minutes.  Remove from oven and set aside. Cook the bacon/lardons:  Place the sliced bacon strips or lardons in a pan and cook on medium heat until crisp.  Discard fat and drain cooked lardons on paper towels.  Set aside. Make the dressing:  In a bowl, whisk together vinegar, 1 teaspoon honey, salt and pepper.  Add 3 tablespoons of olive oil and continue to whisk. Finish the salad:  Place the roasted turnips, carrots and lardons or bacon in a pan.  Heat on the stove until very warm, careful not to burn.  Place the dressing in a small saucepan and heat until very warm.  Pour a third on to the roasted vegetable and toss over heat for a few seconds.  Toss the pea shoots with the remaining warm dressing. Plate and serve:  Plate several pea shoots in the middle of each plate.  Arrange the roasted vegetables and lardons around the pea shoots.  Serve warm. http://www.tastegurus.com/index.php?option=com_content&task=view&id=55&Itemid=1

So Many Farm Events! Mark your Calendars.

(Fundraisers specifically for Farm Education Programs are marked in red)

Food Swap

This Tuesday, September 3rd, 7:30pm

Registration: http://www.eventbrite.com/event/7840514189/eorg

A Food Swap is part silent auction/part village marketplace/part fun-loving open house where your homemade creations (breads, preserves, special concoctions, canned goods, etc.) become your own personal currency for use in swapping with other participants. What better way to diversify your pantry and rub shoulders with friends and neighbors?

Who: We welcome everyone, as long as you bring something you made, grew, or foraged yourself. You must pre-register to attend. Also, remember that there is a limited number of tickets, so if for some reason you cannot make it, let us know and we can adjust the guest list accordingly. If you plan to bring a family member or friend who will be participating, we ask that they register separately. Non-swapping guests are welcome to come and observe, but please be considerate of our space limitations.

What: You don't need to be a master chef to participate! Bring an assortment of your homemade edible specialties (think veggie starts, cookies, breads, pickles, preserves, eggs, baked goods, honey, granola, pasta, fruits, vegetables, herbs, spices, yogurt… you name it!) to exchange for other handcrafted delights. Henry Got Crops will provide swapping cards, name tags, tables, and organization for the event. You will be given the opportunity to offer trades in a silent-auction type format, and you will be free to choose which trades to accept for your products. Bring as much or as little as you like; there are no caps or minimums.  However, we suggest bringing between 10 to 15 items. You could bring several of the same item, or an assortment!

Cost: As this is a fundraiser for Henry Got Crops! we are asking for a $10 donation towards purchasing much needed farm equipment. Donations will be accepted the day of the event.

8th Annual Urban Farm Bike Ride – www.weaversway.coop/bikeride

Saturday, September 7th
Join cyclists of all levels on an urban farmland adventure! Check out the Philadelphia farming scene and see what "local" is in its purest form - right in our own backyards! See below for tour options and all the logistics.
All proceeds go to WWCP, Weavers Way Community Programs, our nonprofit dedicated to educating our Philly's youth about farming, healthy eating and community values.
Online registration: To register and pay

2nd Annual Farm to Table Dinner –www.weaversway.coop/farmtotable

Thursday, October 3rd
Farm to table dinners don't get any closer to the farm than this!  Join us at Weavers Way Farm at Awbury Arboretum on Thursday, October 3, 2013 for a meal prepared for you by the Co-op's General Manager, Chef Glenn Bergman featuring items harvested from our own fields. 
Tickets available for purchase on September 5, 2013.
Tickets $150 each
Friend of the Farm $500 (2 tickets)