Bok Choi and Artichoke Dip

Ingredients:

2 medium bunches of spinach (or one medium bag of baby spinach), chopped
3 heads of baby bok choy, chopped
2 cloves of garlic, crushed or grated
2 tbsp olive oil
1 can artichoke hearts, drained and quartered
4 oz cream cheese (low fat)
4 oz grated swiss cheese
A squizzle of mayonnaise (optional)
1 tsp each salt and pepper
1 tbsp~ horseradish mustard OR you can mix regular mustard with wasabi
Panko breadcrumbs

Preparation:

1) Start with sautéing your spinach and bok choy with the olive oil and half the garlic in a large frying pan over medium heat. Keep the cover on so that the greens cook down more quickly
2)       Add the artichoke hearts and turn the heat down to low low low low. After stirring, add the cheeses, garlic, salt, pepper, and horseradish mustard. Stir well.
3)       You can either store this in the refrigerator for a few days if you want to make it ahead of time,  which I think helps the flavors really gel, or throw it right into a baking pan, top it with breadcrumbs, and bake at 180C/350F for 10-15 minutes.

http://www.thepudcasts.com/2012/03/bestill-my-artichoke.html

Hearty Vegetable and Fresh Herb Dumplings

Brrrrrr, the weather is cold, bring on the comfort foods!!!

Ingredients:

For the stew:

6 cups organic vegetable broth
1 large sweet onion, peeled and diced
1 cup diced fresh carrots
1 cup frozen or canned sweet peas
1 cup celery, diced (try celeriac from the CSA share)
1 teaspoon garlic powder
1 tablespoon dried marjoram
1 tablespoon dried Italian herbs (sage, thyme, oregano from the U-Pick!)
Salt and pepper to taste

For the dumplings:

2 cups baking mix such as Bisquick
1 cup low-fat buttermilk
1 tablespoon fresh thyme, finely chopped
4-5 fresh sage leaves, finely chopped
1 teaspoon onion powder

Preparation:

In a large saucepot over medium heat, add all of the ingredients for the stew (vegetable broth,  onion, carrots, sweet peas, celery and seasonings), stir well and bring to a simmer. Cook covered for 10 minutes and then reduce the heat to medium low.
In a large mixing bowl, combine all of the ingredients for the dumplings, mixing well.
Using a small cookie scoop or spoon, drop spoonfuls of the dumpling mixture into the stew. Continue to cook covered until all the dumplings are cooked completely (they will float to the top).
Ladle into serving bowls and garnish with fresh herbs such as parsley or extra thyme and serve.

http://www.sheknows.com/food-and-recipes/articles/1016289/hearty-vegetable-and-fresh-herb-dumplings-recipe

What Happens over the Winter?

The CSA might be finishing up, but the farm education programs, run by our non profit, certainly are not! Clare will be busy all winter continuing her work with Saul classes. She will be teaching about nutrition and cooking in the classrooms, as well as winter growing in the three hoop houses we have at the farm.

Although the growing slows down tremendously with the colder, shorter days, it does not stop completely. We will still be able to harvest a small amount of food from our hoop houses over the winter. This food will either be sold to the Saul cafeteria, or the Weavers Way produce departments at both co-op stores. Other work on the farm includes infrastructural repairs and organizing/cleaning tools, and our storage buildings, as well as equipment maintenance and spreading compost over the entire field.
Other winter work for me is mostly behind a computer or spent at meetings. I try my best to avoid meetings during the growing season, which means I have to make up for lost time during the winter. Working for a larger organization, Weavers Way Co-op, I have to ensure there is good communication in place for the upcoming season with our finance department, our IT department, or marketing department, our produce department and our communications department. Unfortunately my slow season coincides with the busiest time of year at the stores (near Thanksgiving and Christmas).  Other farm administration consists of ordering seeds, editing our crop map and planting schedule (should we plant more beets next year? If so, where? And how many? And how often?) . My coworkers and I also look at applications for our 2014 seasonal apprentice positions and conduct interviews. We usually attend the PASA (Pennsylvania  Association of Sustainable Agriculture) conference in State College as well. And of course, I will be advertising the 2014 CSA shares and tracking shareholder sign-ups and payments. Despite this long list of winter ambitions, I do manage to take some time off and enjoy a less structured schedule. I usually get my winter fix and spend some relaxing time in Vermont with family and old friends.

WHYY Article

A reporter from Newsworks came to the farm to write about our exciting news about selling food from our farm to the Saul cafeteria. Take a look here: Farm to Cafeteria

Info About Next Season

In the blink of an eye one season is finished and it feels like the next is just around the corner. We will have 2014 CSA sign up information available on our Weavers Way website by December. I will be emailing everyone as soon as the form is up and we are ready to accept sign-ups. Current shareholders will get priority for 2014 before we advertise to the greater public and accept new shareholders. You can also keep your eyes open for a 2013 end-of-season survey that I will be sending out in the next few weeks to get your feedback on ways we can improve our CSA for next year. I take your feedback to heart, so please take a few minutes to fill out the survey when it comes to your inboxes.

Highlights of the Season

Harvest on Henry- Without a doubt, this year’s Harvest on Henry festival was our biggest event ever! We had record breaking crowds, which translated into our best fundraiser yet. It truly felt like a collaborative effort between teachers and students at Saul, as well as staff from Weavers Way and Weavers Way Community Programs, not to mention the amazing CSA fundraiser committee who really pulled all the pieces together. The weather was perfect, the food trucks were a big hit and I’m already looking forward to next year!

Pot lucks- Our kick-off-the-season and end-of-the-season potlucks were our best attended potlucks ever, as compared with past years. I am glad to see a community of shareholders that loves these types of gatherings as much as I do! It is a rare thing for me to stop working and sit and relax with shareholders and take in the farm, so thank you for sharing these evenings with me! It is great to talk with you all and enjoy delicious food!

Limited super hot days-  A farmer’s review of the year would not be complete without mentioning the weather. All in all, this was a good growing year. There were moments of too much rain during the summer, but it’s been worse! It was a highlight for me that the brutal 100 degree days with high humidity were short lived this year. I am a New Englander at heart and I don’t fare well with the hot Philadelphia summers, but luckily these unbearable days really only lasted about a week this year.

Highest number of working shareholders- Perhaps the most impressive aspect of this year for me was the number of and level of dedication of all our working shareholders. We have never had so much interest in working on the farm and I am grateful for every minute of it! It is a real pleasure to feel so well supported from the community for whom I am growing food. There were more than one down-pour harvest days when loyal working shareholders came to the farm to help us make sure the harvest was ready for the CSA pick-up the next day. From staffing the pick-up, to harvesting, to event planning and everything in between- thank you all!

First Frost

Saturday morning I went to the farm and saw that the night before marked our first frost of the season. Reaching 32 degrees will rupture the cells of the most sensitive plants on the farm, turning their leaves and stems dark green/brown and structure-less. Friday night’s temperatures killed our basil, summer squash, nasturtiums and beans. It could have done in our tomatoes, eggplant, peppers, tomatillos and ground cherries if we hadn’t already pulled them from the ground due to disease or low productivity. A few of our more sensitive crops were able to withstand the low temperatures because we were able to cover them with the white row cover fabric we use for pest protection. The cold temperatures can be beneficial for some plants. It will cause carrots, sweet potatoes, parsnips, kale and collards to taste sweeter. This year’s frost came about one week later than last year, but one week earlier than the average frost date for this region (which is Halloween).  It is with both sadness and relief that I say winter is on its way!

Thank You, 2013 Henry Got Crops Team!

This season the Henry Got Crops crew was the most experienced group to work on the farm yet. Almost everyone on our 2013 staff had either worked or volunteered on the farm in 2012. The skills of this team really brought the growing season to a new level of efficiency, productivity, education and fun. Anyone who knows me, knows that I love this farm with all my heart and soul, and the farm is inseparable from the people who work alongside me in the field. If I could have my way, I would have next year look just the same as this year. Thank you from the bottom of my heart for your hard work, passion, commitment and love for this funny little place in Roxborough.

Tara- Tara did her co-op hours at the farm last July and well…simply has never stopped coming to the farm since then! She was all eyes and ears as she was eager to learn and help with anything and everything. Tara even volunteered over the winter when it was freezing rain outside and the hoop houses were small oases of warm green space. The farm education apprenticeship was a natural fit for Tara as she was particularly interested in working with youth. Tara- the farm education programs have grown so much in the last year, due to your ability to help realize their full potential. You are always there to lend a hand, stay till the job is finished and turn any moment on the farm into a learning opportunity for the students at Saul.

Clare- I have had the pleasure of working with Clare for three years now and I have witnessed her take on the leadership and dedication necessary to create in-depth, organized year-round education programs at Henry Got Crops. Clare, you are always the first to notice if I am having a tough day and offer the unconditional support necessary to get through a long season. Over the years, Clare has deepened the hands-on learning at the farm with big picture, full-circle curriculum that brings the learning experience at Saul high school to a level that every other high school should be envious of. Clare, you take care of all those around you and I am lucky to work alongside you.

Chris- Chris came to us as the apprentice from 2012 and I just couldn’t bear to let him go. After a few conversations over the winter about what his next farming move might be, I somehow was lucky enough to have him back. Chris maintained the orchard in its pivotal, critical, first year of growth.  I don’t think Chris or I knew what to expect in year one with the new orchard. Without Chris’s attention the orchard would surely be a dry, weedy jungle instead of the beautiful, clover-lined, thriving space that it is. Chris wrestled with 300 feet of fire hose once a week to ensure the trees got the water they needed. He weeded, and then weeded again, and then weeded again. He replanted the trees that didn’t survive the winter. And on top of it, he also helped out in the vegetable field twice a week and was just the added energy we needed to wrap up the harvest before dark, and get that week’s transplants in the ground on schedule. Chris, I can always count on you to make me laugh, even when (or especially when) the chaos of the farm almost seems unbearable. You have seen this farm through so much growth in the last two years.

Hannah- Hannah and I met six years ago when she was volunteering at the Weavers Way Mort Brooks farm the year that I was apprenticing there. Hannah probably wins the prize for wearing the most hats with Weavers Way. She has been a dedicated volunteer at all the farms, an intern at the Mort Brooks farm for a full summer, the Program Coordinator for the Beginning Farmer Training Program, which was partially hosted by Henry Got Crops, and this year she joined our harvest team once a week, PLUS she used to work in the Weavers Way Mt. Airy store. Hannah (almost) never tired of harvesting eggplant this season. She has a way of finding the silver lining in every moment, whether it was harvesting in the cold rain all afternoon, or biking home in the cold and the dark after a full day of work. Hannah- your enthusiasm is an inspiration to me and I always appreciate our conversations in the field about the bigger picture significance of the type of work we are doing.

Nancy- Nancy and I first met when she was doing her co-op shifts at the farm in August of 2011. She told me her story about her connection to Weavers Way and the Mort Brooks farm, and after working with her for only two hours I felt like she had come home to this farm even though she had never been here before.  Nancy and I immediately struck a chord as we talked about being women in the farming world. I remember thinking, “wow, she really knows where I’m coming from.” For the past two years Nancy has been a part of our farm team, and has earned the endearing nick name of “Auntie Nance” (which she may not know about!) because of her amazing ability to listen and remember everything you ever tell her. Nancy, no matter what you are doing, whether it is listening to what I did over the weekend, transplanting herbs, or making a map of the farm, you do it with 150% of your heart. You have been a huge part of what makes this farm feel so emotionally nourishing and supportive to so many people.

Scott- Scott came to the farm late summer 2011 when he responded to a poster in the co-op which read: Weavers Way Farms looking for someone with mechanical skills! We not only gained a handyman who can fix our weed-whackers, but a jack-of-all-trades who can (or at least has us fooled that he can) fix or build anything. Scott is a constant idea generator, from veggie bargain bins, to “Adopt a Row,” to the entire composting project. Scott, you are always there when I need a hand and always willing to lend an ear. Scott is as dedicated as if this was his family farm, and that generosity has gone beyond the vegetable field at Henry Got Crops to the larger Saul community.

Emma- Emma came to interview for the 2013 apprenticeship on a cold rainy day back in February. She was completely unfazed by an interview in our dark, dingy, cold CSA building which looked more like a storage unit that time of year, or a tour of the farm in the pouring rain as the sun was setting. I knew right away she was tough as nails and a perfect fit.  Emma has never once complained and has picked up my spirits on more than one occasion when the work was getting to me. After a 13 hour day when we are delivering produce to the Weavers Way warehouse on a Friday night in October, she will be as happy and motivated as can be. I have never seen Emma tired. Emma would hear me say, “Oh wouldn’t it be great if we had a way to keep track of how many volunteers come to the farm,” or “I wish I had better records of our sales,” and before I knew it she would follow through with something that was just an idea and help actualize it into practice. Emma’s strengths lie in working with volunteers and detailed quality control. No bunch of greens would leave her hands without looking perfect, and no volunteer would leave  without Emma remembering their name and unique strengths and interests that they brought to the farm. Emma carried more than her weight in a particularly demanding season. The one thing that seemed constant this year was the ever changing schedule of people helping on the farm. Emma was my constant rock who helped me keep track of every detail necessary to keep the place functioning and moving forward. Emma, thank you.

Beet and Kale Chocolate Cupcakes

Ingredients:

2 medium beets, greens and stems removed
1/4 cup water
1 cup cooked kale
3/4 cup unsweetened applesauce
About 1 cup brown sugar
1/2 cup honey
1 teaspoon vanilla extract
2 eggs, room temperature
1 1/2 cups skim milk
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
Dash of salt
Your choice of frosting (I used vanilla buttercream)
Chocolate shavings

Preparation:

Preheat oven to 375 degrees F. Place beets in a baking dish and roast for an hour, or until  you can pierce with a knife of fork. Reduce heat in oven to 350. Line a muffin tin with liners or grease with nonstick cooking spray.
Once beets have slightly cooled, peel the skins off. Cut into chunks and place in a blender or food processor. Add water and kale and blend until fully pureed. Set aside.
In a large mixing bowl, beat the applesauce, sugar and honey together until mixed. Add eggs and vanilla and beat. Once mixed, add the beet and kale puree, stir with a wooden spoon to combine.
In a smaller bowl, whisk the flour, cocoa powder, baking soda, baking powder and salt. Add 1/2 of the dry mixture to the beet mixture and stir to mix. Add 1 cup of milk and mix. Add 1/4 more dry mixture and stir. Add remaining milk and mix. Add the remaining dry mixture and stir to combine, careful not to overmix.
Fill the muffin cavities about 2/3 – 3/4 the way full with batter. Bake for about 18 minutes, or until a toothpick inserted comes out clean. Let cool completely. Once cooled, frost with your favorite frosting and garnish with chocolate shavings.

http://nutritionfor.us/2013/01/beet-kale-cupcakes/

Celeriac Oven Chips

**This recipe will be availale to taste at the pick up this week. Thanks shareholder, Tanya Rotenberg!!

Ingredients:

2 large celeriac (1.3kg/3lb total weight)
3-4 tbsp groundnut or vegetable oil
1 tbsp mild curry powder

Preparation:

Peel the celeriac, slicing off the top and bottom and sweeping down the sides with a heavy, sharp knife to remove the tough skin. Cut the celeriac into thumb-thick slices and then into fat chips.
Bring a very large saucepan of salted water to the boil, throw in the chips and blanch (boil rapidly, uncovered, for 1-2 minutes). Drain the chips and throw back into the saucepan. Add the oil, curry powder and sea salt. Toss until well coated.

Spread the chips over a large heavy baking sheet, leaving plenty of space (you may need 2 sheets). They take 30-35 minutes to cook, so put them in the 230C/ gas 8/fan 210C oven with the crowns or legs depending on how long you're cooking the 'Two-part pheasant' (allow for the birds' resting time).

http://www.bbcgoodfood.com/recipes/1145/celeriac-oven-chips

Harvest on Henry-- Great Success!

The third annual Harvest on Henry Festival was our most well attended festival and also our most successful fundraiser yet! The purpose of this festival is not only to raise money for the farm, but also to bring together the many different communities who connect with Henry Got Crops. As I have said before in this newsletter, this farm is many different things to many different people. And while that can be challenging in some moments, it is also a real cause for celebration. And what a celebration Saturday was! My best guess is that over 500 people came. We are still waiting on the official count, but we know we made around $4,000 on the day of the event, and also brought in about $5,000 in sponsorship leading up to the event. 80 Saul students volunteered on Saturday to ensure everything went smoothly, whether it was selling tickets or helping with face painting. Like usual, the hay ride and petting zoo were major highlights of the day. This year was the Cow Plop 50/50 debut. The Saul cow did not let us down and did her business within about 5 minutes and the lucky winner was Saul teacher and CSA shareholder Jen Disque who took home over $500! The pie judges tasted over 20 kinds of pie. The event was three hours long, which was hardly enough time to check out all the music, food, vendors, demonstrations, games and activities.  Shareholder Nancy Dearden coordinated the event and I cannot thank her enough. She is a wizard of organization and planning and began planning for the event back in April at our first shareholder orientation meeting. The event would never have been possible without the additional support from: Saul Agricultural High School: Jessica McAtamney and her classes Tammy Conaway, principal Scott Moser and the 4-H Club Gail Koskela Mary Creighton Garth Schuler Jane Arbasak Jen Disque Guy Amoroso Greg Smith Val Simmens Lisa Blum AND ALL THE WONDERFUL SAUL STUDENTS!!! Weavers Way support: Annette Aloe Rebecca Torpie Stephanie Kane Mary Sweeten Bettina de Caumette Jean McKenzie Donors: Solebury Orchard SHARE Whole Foods, Plymouth Meeting Shop Rite, Roxborough Equal Exchange Tasty Twisters Roller’s Expresso Night Kitchen Bakery High Point Bredenbeck’s Bakery and Ice Cream Parlor Goat Hollow Mana Yoga Philly Community Acupuncture Morris Arboretum Food Trucks: KAMI Philly Street Food Little Baby’s Ice Cream Cheese E Wagon Vendors: We Bee Brothers Cobblestone Krautery Herbiary Heidi Barr Designs Roxborough YMCA Weavers Way Coop Roxborough/Manyunk Food Coop Weavers Way Community Programs Time 4 Time Mt Airy Bike Collective Carmella Clark Pie Judges: Glenn Bergman Alex Dews Scott Piergrossi Ashley McFarland David Greene Harvest on Henry Planning Committee: Nina Berryman  Scott Blunk Tara Campbell Nancy Dearden Jennifer Disque Emma Dosch  Jennifer Hall   Liza Hawley  Clare Hyre  Georgia Kirkpatrick Tatiana Loya   Tammy Meister  Bernadette Norton  Kate Pelusi Lory Piergrossi  Kathleen Powell  Joanna Sinclair Norman Weiss Sally McCabe – PA Horticultural Society Photographers: Larry Goldfarb Peter Handler Gabrielle Mahler Musicians: Rick & Andrea Saint Mad Art Miron Nothing Wrong Sponsors: Metropolitan Meat, Seafood & Poultry Co. The Night Kitchen Fresh Tofu, Inc. Delaware Valley Floral Group, Inc. Primex N.S. Troutman Four Seasons Chestnut Hill Cat Clinic Howard & Aharona Treatman Slow Rise Bakery Brewers Outlet Philadelphia Horticultural Society Arnold Bread - Bimbo Valley Green Bank PNC Bank

The winning cow 'plop'!

Over 500 people visited the Harvest on Henry fundraiser.

Thai Cabbage Salad

Ingredients:

For the Dressing:
1 Granny Smith apple, peeled, cored & chopped
2 tablespoons creamy peanut butter
1½ tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon water
¼ teaspoon garlic powder
⅛ teaspoon cayenne pepper

For the Coleslaw:
16 ounce bag cole slaw mix (or 5 cups shredded cabbage)
½ red bell pepper, thinly sliced and cut into 1-inch pieces
2 green onions, thinly sliced (white and green parts)
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 cup green peas, fresh or frozen
½ cup roasted salted peanuts, coarsely chopped

Preparation: 

1. Puree all of the dressing ingredients in a blender or food processor (the consistency will be like applesauce); set aside.

2. In a large bowl, toss together all of the coleslaw ingredients. Pour the dressing over the coleslaw ingredients and mix until all of the coleslaw is evenly coated with dressing. Cover and refrigerate for at least 1 hour before serving. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.

http://www.browneyedbaker.com/2013/08/28/thai-peanut-cabbage-slaw/

Spicy Parmesan Collard Chips

Ingredients:

1 head collard greens, rinsed and dried (about 12 oz)
2 tbsp olive oil
1 tbsp fresh lemon juice
1/4 cup grated Parmesan cheese
1/4 tsp cayenne pepper
1/4 tsp sea salt

Preparation:

Ensure that 2 racks are in place in oven, in middle and bottom third positions. Preheat oven to 300°F.
Using a knife, remove thick stems from center of collard leaves, cutting leaves in half. Then cut each leaf into 2 1/2-inch pieces. In a large mixing bowl, toss collards with oil, lemon juice and Parmesan until evenly coated; season with cayenne and salt.
Arrange leaves in a single layer on 2 parchment-lined baking sheets, dividing evenly (leaves may overlap slightly). Both sheets of collards may be cooked simultaneously but placed on separate oven racks.
Bake collards for about 18 minutes, until leaves are crispy and cheese is golden brown. After 12 minutes of cooking, begin checking leaves for doneness every 2 minutes. Remove any crisp chips each time and return sheets to oven until all chips are done. Allow chips to cool to room temperature and enjoy. Chips may be stored in a sealable bag or container in a cool, dark place for up to 5 days.

http://www.cleaneatingmag.com/recipes/spicy-parmesan-collard-chips/

Green Tomato Salsa Verde

Ingredients:

1 pound green tomatoes

2 to 3 jalapeño or serrano peppers (more to taste)

1/2 medium onion, preferably a white onion, chopped, soaked for five minutes in cold water, drained, rinsed and drained again on paper towels

Salt to taste

1/2 cup roughly chopped cilantro (from the U-Pick!)

1/4 to 1/2 cup water, as needed (optional)

Preparation:

Preheat the broiler. Line a baking sheet with foil. Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender).

Add the remaining ingredients, except the water, to the blender or food processor, and blend to a coarse or a smooth puree (to your taste). Transfer to a bowl, taste and adjust seasonings, and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands.

http://www.nytimes.com/2009/08/28/health/nutrition/28recipehealth.html?_r=0&adxnnl=1&ref=greentomatoes&adxnnlx=1381778543-Tv5/FIKchyrdGoqzW0u0Rw

End of Season Potluck a Success!

Thanks to all of you that came out to our end of season Potluck!

70x7 Mural Arts “The Meal”

by Clare Hyre, WWCP Farm Educator at Henry Got Crops! CSA On Saturday October 5, two Saul students and I had the pleasure to attend the 70x7 Mural Arts “The Meal” dinner on the Thomas Paine Plaza across from City Hall. It was a beautiful gathering of around 900 people who came together to celebrate Heirloom vegetables (plants bred before the 1950’s, before the rise of genetically modified plants) and talk about what heirloom means to us. Isaiah Nelson, Jada May, and I all really enjoyed the food and company. We each got our very own handmade dish from France to take home that highlighted varieties of vegetables that are going extinct. When the meal began we ate Fennel & Parmesan Gratin, Butternut Squash Caponata, Bagna Cauda with Heirloom Vegetables, and Red Thumb Fingerling Potato salad.  Our dessert was a crispy Granny Smith apple from a local orchard. Chef Marc Vetri created the menu for the meal and the food came from Lancaster Farm Fresh, Green Meadow Farm, and Heritage Farm. Volunteers who then joined us for the meal served it to us and joined our discussion about the work we were each doing in the arts or farm related world. Although the event was short it was very meaningful to each of us and we owe Lisa Mosca from the Pennsylvania Horticulture Society a big THANK YOU for allowing us to be there. This event made me want to go home and take my CSA vegetables and make a huge meal for my friends and family. It made me want to talk about heirloom and what that means to me. It made me want to learn more about GMO’s and Monsanto and loss of diversity in our eco-systems. Thank you Mural Arts Program and Lucy + Jorge Ota (artists from Paris) who made such a lovely and tasty meal and creating a great conversation starter. So… what does heirloom mean to you?

Saul Students, Isaiah Nelson and Jada May.

Heirloom Vegetables

Graduation for the “Beginning Farmer Training Program”

Saturday was the graduation ceremony for the 11 participants of the 2013 Beginning Farmer Training Program. These 11 dynamic adults were a huge part of the 2013 growing season at Henry Got Crops. I am so lucky to have worked with them, and learned alongside them. The participants already have business plans completed for their future projects. Some of these include: a nutrition education based farm at a local church, an herb business, a composting business, managing a farm for the urban farming organization Teens4Good, and a farm that grows culturally appropriate vegetables for the Nepali community is South Philadelphia.

Reflections on the Farm...

By By Mohammad Abuwadeh , Senior at W.B. Saul High School

The share which Mohamed writes about in this article was harvested from the Student Raised beds, a space maintained by our non-profit Weavers Way Community Programs.

As a third year participant in the “Harvest On Henry” fundrasier, I will have the honor of being the MC. The Harvest On Henry has had a relatively large impact on my life. Ever since I came to Saul my mother has been pushing me to get the information so that she could purchase a share from the CSA. She always thought that organic fruits and vegetables grown by students going to the same school as me was always “cool”. For some odd reason I just never got around to getting her the information. So every opportunity I would get to take some fruits or vegetables home from the CSA I jumped on it.  When I won the share from the CSA my mom was ecstatic. I walked in the house with two grocery bags of vegetables and a bouquet of flowers and my mom was shocked. She gave me a big hug and wouldn't let go.  I had no idea that getting a share from the CSA was so exciting to her. I guess since I go to school at Saul and work at the CSA a lot, I don't take organic farming so seriously.

The Harvest On Henry is a great way for locals to get the information they need to understand what exactly the CSA is. Most people don’t understand the benefits of organic farming and to why they would even invest their money into the CSA. Just persuading people into even attending the Harvest On Henry makes me feel like I am helping people’s lives-by them attending they get all the information they need to understand what organic farming is all about. Also, it gives them the sense that the CSA is a fun, loving, and active part of the community; not just a farm.

Glazed Hakurei Turnips

Ingredients:

3 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 pounds), trimmed, greens reserved
1/4 cup (1/2 stick) unsalted butter
3 tablespoons sugar
Kosher salt

Preparation: 

Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2–3 minutes. Season with salt.

http://www.bonappetit.com/recipe/glazed-hakurei-turnips

Radicchio Flatbread with Whipped Ricotta

Ingredients:

1/2 teaspoon active dry yeast
3/4 cup warm water (about 110 degrees)
Pinch of sugar
1 3/4 cups all-purpose flour, plus more for dusting
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil, plus more for bowl and drizzling
2 Treviso radicchio (5 ounces each), quartered lengthwise
1 cup fresh ricotta cheese

Preparation:

Stir together yeast, water, and sugar in a large bowl, and let stand until foamy, about 5 minutes. Stir in flour, 1/2 teaspoon salt, and the oil until combined. Turn out dough onto a lightly floured surface, and knead with floured hands until smooth, about 2 minutes. Transfer to a large oiled bowl, and cover with plastic wrap. Let stand in a warm, draft-free spot for 20 minutes.

Preheat oven to 400 degrees. Divide dough into quarters. On a lightly floured surface, roll out 1 piece of dough to 8 by 5 inches. Transfer to a baking sheet lined with parchment paper. Repeat with remaining dough. Divide radicchio among flatbread, and gently press into dough. Drizzle with oil; season with salt and pepper. Bake until flatbread is golden and crisp, about 15 minutes.

Whisk ricotta in a small bowl until lightened. Drizzle flatbread with oil; season with salt and pepper. Serve flatbread with ricotta.

http://www.marthastewart.com/346952/radicchio-flat-bread-with-whipped-ricott?czone=%2Fwinter-produce%2Fwinter-produce&gallery=286437&slide=346952&center=1009854

Celeriac Remoulade

Ingredients:

7 tbsp good quality mayonnaise
3 tbsp Dijon mustard
1 lemon, juice only
1 small celeriac, about 650g/1lb 7oz
toast and watercress, to serve

Preparation:

In a large bowl, mix the mayonnaise, mustard and lemon juice together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce.
Peel and quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated. Serve the celeriac remoulade with lots of toast and some dressed watercress. It will keep in the fridge for up to 2 days.

http://www.bbcgoodfood.com/recipes/1597/quick-celeriac-remoulade

Henry Got Crops! Vegetables in Saul Cafeteria

After a few years of dreaming about it, and then an entire year of actively pursuing it, we have just recently been approved as an official vendor for the School District of Philadelphia in order to sell produce to the Saul cafeteria (Fan fare! Fireworks!). This is a very exciting step for everyone! The farmers and farm educators are proud, the students are excited, the school district is supportive and the Saul staff are thrilled. Students from Saul can already get free produce to take home from the raised beds  which they tend with Clare and Tara as part of the Henry Got Crops farm education programs; and now this is yet another way we can get healthy, fresh produce which the students themselves help grow, into their mouths. We are starting small with this new plan, in order to work out the kinks. We will try various types of vegetables to see what works best for the cafeteria staff and what is most well received by the students. We will deliver just a case or two of vegetables a week until the winter sets in, and then one or two smaller deliveries a month of salad greens from the hoop houses during the winter. However we hope deliveries can be bigger and more regular once the spring starts up again and we can specifically plan for the cafeteria’s needs. Everything that goes into the cafeteria must be on the approved menu, which was created by a school district dietician. This never would have been possible without the willingness and support from the Saul principal, the cafeteria staff, and of course the Food Services of the Philadelphia School District.

Get your Tickets for Cow Plop Bingo!

This year at our Harvest on Henry festival I am pleased to announce our first Cow Plop Bingo! It is just what it sounds like: a huge bingo board painted on the ground in the pasture, a cow….and a very valuable plop! If the cow plops on your square, you win 50% of ticket sales for the activity, the other 50% goes to the farm. Tickets are $5 each. Buy your tickets during the CSA pick-up on Tuesdays and Fridays.  Then come to Harvest on Henry on October 19th from 1-4pm and cheer the cow on (need not be present to win)!