Dandelion Greens with a Kick!

Ingredients 
1 teaspoon salt
1 pound dandelion greens, torn into 4-inch pieces
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon butter
1/2 onion, thinly sliced
1/4 teaspoon red pepper flakes
2 cloves garlic, minced
salt and ground black pepper to taste
1 tablespoon grated Parmesan cheese (optional)

Directions

1. Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain.
2. Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.
3. Heat olive oil and butter in a large skillet over medium heat; cook and stir onion and red pepper flakes until onion is tender, about 5 minutes. Stir in garlic until garlic is fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper.
4. Sprinkle greens with Parmesan cheese to serve.

Get this recipe at AllRecipes.com

Grated Raw Beet Salad

This recipe will be available at the pick up courtesy of shareholder Tanya Rotenberg.

People who swear they hate beets love this salad. It’s a North African-inspired mixture of grated, uncooked beets dressed with orange and lemon juices and a small amount of olive oil. It makes a great starter when you’re serving something robust as a main course, like a couscous.

Ingredients:

• 1/2 pound beets
• 3 tablespoons freshly squeezed orange juice
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon extra virgin olive oil
• 2 tablespoon minced chives, mint or parsley (or a combination)

Salt to taste

Leaves of 1 romaine heart

1. Peel the beets with a vegetable peeler, and grate in a food processor fitted with the shredding blade.

2. Combine the orange juice, lemon juice and olive oil. Toss with the beets and herbs. Season to taste with salt. Line a salad bowl or platter with romaine lettuce leaves, top with the grated beets and serve.

Yield: Serves four.

Advance preparation: The grated beets can be dressed and kept in the refrigerator, covered well, for a couple of days. They become more tender but don’t lose their texture, and the mixture becomes even sweeter as the beet juices mingle with the citrus. Toss again before serving.

Nutritional information per serving: 58 calories; 3 grams fat; 0 grams saturated fat; 0 milligrams cholesterol; 6 grams carbohydrates; 1 gram dietary fiber; 32 milligrams sodium (does not include salt added during cooking); 1 gram protein

Get the Recipe at nytimes.com

Zucchini Jalapeno Soup

MAKES: 9 CUPS
ACTIVE TIME:  50 MINS
TOTAL TIME:  50 MINS

Vegetables: 3/4 cup(s)

Calories: 60
Chef Tip(s):
*Remove only two or three strips of peel with a peeler and leave the rest on for good color in the soup. Use gloves while handling jalapenos to avoid transferring oil to fingers (which might get in eyes) and wash hands well after handling.

Ingredients

2 Tbsp olive oil
1 onion, minced
1 jalapeno pepper, seeded (reserve seeds), minced
3 cups Food You Feel Good About Chicken Culinary Stock
3 medium zucchini (partially peeled if desired) quartered, cut in 1-inch chunks
Cilantro leaves for garnish.
Salt and pepper to taste

Directions

Saute minced onion in olive oil on MED-LOW 5-7 min, until translucent. Add minced jalapeno peppers and saut until soft.

Add zucchini and continue to saut until tender.

Add chicken stock and simmer on an even low boil at MED-HIGH for 10 min.

Let cool some and carefully transfer to Vitamix blender. Start on LOW and increase speed to puree. Add jalapeno seeds to your personal heat preference and blend.

Season with salt and pepper to taste. Serve with cilantro leaves.

Option(s):

For a vegan option use Better Than Bouillon instead of chicken stock. Add 1 tsp A. Vogel HerbaMare Herb Seasoning Salt.appearance, use it right away. If storing, store it in the smallest container possible and thoroughly press the pesto to eliminate air pockets. Pour a little olive oil over the surface, cover, and refrigerate for up to a week. Pesto can also be frozen for several months.

Nutrition Info: Each serving (1 cup) contains 60 calories, 5 g carbohydrate, (1 g fiber), 2 g protein, 4 g fat, (1 g saturated fat), 0 mg cholesterol, and 160 mg sodium.

Upcoming Events

Saturday, August 2, 1-8pm: Farm Workday and Happy Hour With Great Lakes Brewing Co. and Earth Bread and Brewery Join us on August 2nd, at 1pm, to lend a hand at one of the farms (which farm to be determined). Then celebrate a hard day’s work and join us as we partner with Great Lakes Brewing Company to host a happy hour at Earth Bread and Brewery - all volunteers will receive two drink tokens for GLBC beers at Earth Bread after the event, and there will be flatbread specials with produce fresh from the farms!

Tuesday, August 5, 7-9 p.m.: Introduction to Canning Tomatoes with Marisa McClellan
Learn the basics of tomato preservation and boiling water bath canning with cookbook author and Food in Jars blogger Marisa McClellan. She'll walk you through the steps of prepping, packing, and preserving whole peeled tomatoes. All students will go home with the recipe and canning details, as well as a jar of the tomatoes made in class that day. At Chestnut Hill Friends Meetinghouse, 20 E. Mermaid Lane. $30. Register at http://canningtomatoes.brownpapertickets.com.

Tuesday, August 19, 6-7:30 p.m.: Sauerkraut Workshop
Join us at the Henry Got Crops farm to learn about making the simplest fermented food around - sauerkraut. We'll learn the basics as well as how to add different flavors, textures, and nutritional benefits. Fee includes taking home one small jar of sauerkraut. $15 at the door.

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Addresses for Upcoming Events:

*Saul – WW Henry Got Crops Farm at Saul Agricultural High School, across the street from 7100 Henry Ave.

*Awbury – WW Mort Brooks Memorial Farm at Awbury Arboretum, 1011 E. Washington Ln.

*Chestnut Hill Friends Meetinghouse – 20 East Mermaid Lane Philadelphia, PA 19118

Meet The Farmers: Chris Obrien, Harvester and Orchard Caretaker

In 2008 I participated in a Wildlife and Resource Management Field Study in Southern Kenya, there is where I really began to understand the importance of sustainable food production and land use. After leaving Kenya I farmed for 2 seasons with friends at Community Cooperative Farms and at the Blue Hill Farm in Western Massachusetts as well as visited several farms in Central and South America and Cuba. Shortly after moving back to Philly in 2012 I began apprenticing with Nina at the Weaver's Way Farm (and it’s been downhill ever since … hahaha, a reference to the topography of the farm!) and have been here, in one way or another, ever since.  Though I see myself eventually moving back to a rural area and homestead/farming, for the time being, this city is where I am happy.  I'm particularly drawn to Philly for many reasons: the history, the incredible international and local food cultures, its rugged no-frills attitude, but most of all I love Philly for its rare mix of urban area and green space.  I know of very few cities where I can be satisfied by the stimulation of the city life while also continuing a hands on education and involvement in farming, something which I truly love and enjoy.  I look forward, this season especially, to working with such an experienced and driven crew!

Easy Carrot Cake

Ingredients
2 cups granulated sugar
1 1/2 cups vegetable oil
4 fresh whole eggs
2 cups pastry flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 cups raw finely ground carrots
4 ounces finely chopped walnuts
1 1/2 pounds powdered sugar
12 ounces room temperature cream cheese
1 tablespoon vanilla extract
2 ounces room temperature margarine

Directions
Preheat oven to 300 degrees F.

In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.

To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake. Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.

Filling and Icings:

In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.

Read more at The Food Network

Shaved Kohlrabi and Arugula Salad with Chunky Garlic and Pimenton Dressing

Ingredients
2 medium heads garlic
1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice
1/3 teaspoon pimenton picante (hot Spanish smoked paprika)
1 teaspoon Dijon mustard
Coarse salt
3 tablespoons extra-virgin olive oil
2 medium or 1 large kohlrabi (1 pound), trimmed
1 1/2 cups arugula, trimmed
1 ounce toasted sliced almonds (1/4 cup)

Directions
Preheat oven to 400 degrees. Remove 1 garlic clove from 1 head, and very finely grate, setting aside 1/8 teaspoon. Wrap remaining heads of garlic in foil, and roast until very soft and golden inside, about 1 hour. Unwrap; let cool.

Meanwhile, whisk together grated garlic, lemon zest and juice, paprika, mustard, 1/2 teaspoon salt, and 1 teaspoon water in a small bowl. Squeeze roasted garlic from skins, and add 2 tablespoons to bowl, reserving remainder for another use. Stir to combine but leave very chunky. Stir in oil (do not completely incorporate).

Shave kohlrabi very thinly on a mandoline. Divide among 4 plates; season with 1/2 teaspoon salt. Spoon dressing over kohlrabi, then top with arugula leaves and almonds.

Cook's Note: Using the cruciferous arugula -- instead of baby greens or other lettuce -- gives this salad a spicier flavor that complements the mild sweetness of the kohlrabi.

Get the Recipe at wholeliving.com

The Perfect Pesto!

Yield: About 1 cup

Ingredients
5-6 ounces (2 healthy bunches or about 6 cups gently packed)
basil leaves, or any other green
1/2 cup pine nuts, or any other nut
1/2 cup grated parmesan cheese, or any other hard cheese
1-2 garlic cloves
1/4 teaspoon salt
1/4-1/2 cup extra-virgin olive oil

Equipment

Blender or food processor

Instructions
1. Blend Half the Basil With Nuts, Cheese, and Garlic: Combine half of the basil with the nuts, cheese, cloves, and salt in a blender or food processor. Blend continuously until the ingredients are finely chopped.

2. Blend the Rest of the Basil: Scrape down the sides of the bowl and add the rest of the basil. Blend until a uniform paste has formed. Scrape down the sides of the bowl as needed.

3. Stream in the Olive Oil: With the blender running, stream in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for pastas and stirring into soup. Scrape down the sides of the bowl and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform.

4. Taste and Adjust: Taste the pesto and add more salt, garlic, nuts or cheese as needed to taste.

5. Storing Pesto: Pesto will darken and brown very quickly, but will still be tasty and fresh for several days. For best appearance, use it right away. If storing, store it in the smallest container possible and thoroughly press the pesto to eliminate air pockets. Pour a little olive oil over the surface, cover, and refrigerate for up to a week. Pesto can also be frozen for several months.

Find out More at the kitchn

Volunteer Day Thank You!

We had an amazing turn out at our farm at the Awbury Arboretum on Saturday! The cookies and lemonade kept us going as we weeded the herbs, pulled out the spring cauliflower, staked eggplant, weeded leeks and beets, and planted scallions! It was a full day! Thank you everyone who participated, we accomplished so much more than expected!

Meet The Farmers: Emma Dosch, Field Manager, Henry Got Crops Farm

Last season (2013) I was the Farm Apprentice at Henry Got Crops. I am lucky to be back with the farm team again this year!

My interest in farming and food grew throughout my college years in Northwest PA. I worked with two small sustainable farms on an off for several seasons --learning, in addition to basics, how they sustained their farm businesses and interacted with the larger community. My greatest involvement was with the gardening project of community group that focused on community ownership, capacity and voice. Experiences with both farm businesses and community growing complimented my schoolwork in Environmental Studies and Social Justice. When I moved to Philadelphia to work for Weavers Way last season I was looking for a full season of experience with the skills and systems that build sustainable agriculture. I highly value the accessibility of Weavers Way Farms to larger communities -- the CSA, the Coop, Saul, and whoever else stops by. Experiences growing, eating and sharing food are invaluable for healthy people and communities and I am sustained seeing how our farms connect so many to these experiences. For this season, I am excited about the deep commitment myself and the other farm staff have for our work -- we cannot wait to share our hard work with all of you!

Miso-Glazed Salmon with Bok Choy

This recipe calls for miso, a fermented soybean paste that is commonly used in Japanese cooking. Look for white or yellow miso, which has a mellower flavor than darker versions. Ingredients: 1/2 cup white or yellow miso 1/3 cup mirin or dry sherry 1/4 cup sake or dry white wine 3 Tbs. firmly packed light brown sugar 2 Tbs. soy sauce 4 salmon fillets, about 1 1/2 lb. total, skin removed 2 or 3 heads baby bok choy, cut in half lengthwise Directions: Marinate the fish In a shallow glass or ceramic dish just large enough to hold the salmon fillets in a single layer, stir together the miso, mirin, sake, brown sugar and soy sauce. Add the salmon to the marinade and turn to coat. Let stand at room temperature for 10 minutes, turning the fillets occasionally. Or, cover and marinate in the refrigerator for up to 2 days. Cook the fish Preheat a broiler. Remove the fillets from the marinade, reserving the marinade. Place the fillets on a foil-lined rimmed baking sheet or broiler pan. Add the bok choy to the reserved marinade and turn to coat. Remove the bok choy, reserving the marinade, and arrange the bok choy around the salmon. Broil until the fillets and bok choy are caramelized and lightly charred on the edges, 3 to 4 minutes. Carefully turn the fillets and bok choy over and brush with the reserved marinade. Broil until the salmon is slightly charred on the outside and just cooked through and the bok choy is crisp-tender, 3 to 4 minutes more. Divide the salmon and bok choy among 4 plates and serve immediately. Serves 4. Read about 4 other ways to use Bok Choi at Williams-Sonoma

Asian-Style Slaw

Ingredients:
1 (3-inch) piece ginger, grated fine
1/2 cup rice wine vinegar
1 tablespoon soy sauce
1 lime, juiced
2 tablespoons sesame oil
1/2 cup peanut butter
1 head Napa cabbage, sliced thin
1 red bell pepper, julienne fine
1 yellow bell pepper, julienne fine
2 serrano chiles, minced fine
1 large carrot, grated fine with a peeler
3 green onions, cut on the bias, all of white part and half of the green
2 tablespoons chiffonade cilantro
2 tablespoons chiffonade mint
1/2 teaspoon ground black pepper

Directions:
In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter. In a large bowl, combine all other ingredients and then toss with dressing. You can save some of the dressing to dress noodles that can be added to this dish along with stir fried pork to make an entire meal.

Read more at: The Food Network

Volunteer Day Reminder

Please join us at our farm at the Awbury Arboretum Saturday July 12th from 9:30 to 3:30. This is a great opportunity to see our other farm where half of your vegetables are grown, and lend a helping hand. The farm is located at 1011 East Washington lane. After you enter the driveway, keep veering left and you can park near our wash station. Sign up on the online work calendar if you can make it:members.weaversway.coop

Meet The Farmers: Farmer Bio- Hannah Slipakoff, Field Manager, Mort Brooks Farm

What is your background in farming? One of the reasons I am most excited about farming at Awbury is that my farming background begins there. In highschool I started volunteering with several urban farming groups, including weavers way. After finding such passion in working for people-powered food systems, I went off to college in Oberlin, OH and apprenticed for summer and school year at the George Jones Memorial Farm. I then ventured to make community food systems a part of my academic work, and spent a summer studying Agroecology at the University of California Santa Cruz. Establishing Community Food Systems as an independent concentration allowed me to "study away" back here in Philadelphia, interning with the Seeds for Learning Farm at MLK High School in 2011 and I followed that year by apprenticing at Mort Brooks for the summer. Upon graduating I returned to Philadelphia, worked as a garden educator for the East Park Revitalization Alliance, and then took the role of training coordinator for the Phildelphia Community Farming Collaborative's (which weaver's way is a part of) beginner farming training program that ran last year. Now I'm back once again, and thrilled to be working with an amazing group of people. What is your background in any other area of interest that you want people to know about? Farming to me is just one way that we can go about laboring for justice and finding freedom, which I consider to be my life's work. Other ways I like to go about doing that are making art, practicing yoga, being involved with community organizing around racial and economic justice, cooking, riding my bike, and spending time with my loved ones. What is your connection to Philly? I grew up in Wyncote and my family has roots in Philly for 4 generations. I love this city and it's people! What turned you on to farming? As a teenager I realized that farming could be an act of unity. Since we all eat, and growing food takes a lot of effort, I saw farming as a way of connecting to others, supporting each other in fostering lifestyles that feel healthy to us, and of course, overthrowing our capitalist food system that's governed by oppression! What are you most excited about for this season? As you've read, the farms are restructuring this year. I am most excited about working with Nina, Emma, Nancy, and Chris (and hopefully you readers as our faithful volunteers) to establish a operating model that really speaks to our values as a co-op and as individuals. I look forward to working hard and using our collective smarts to make sure we are centering all that we do around the notion of not just sustaining ourselves through the season, but thriving! What do you want the shareholders to know about the farms? I want the shareholders to know that these are your farms! Weaver's Way has set up an amazing oppertunity for members to become fully engaged in a participatory food system, and we farmers certainly can't create a just food system without you. I would love members to spend time on the farms, whether for volunteering or just dropping by to say hi... interacting with members helps us farmers feel like we are connected to something larger than the fields. Feel free to contact me about any and all things farm related!

Small Batch Refrigerator Pickles

Small Batch Refrigerator Pickles Yield: 2 Pints Ingredients: 1 quart kirby cucumbers (approximately 1 1/2 pounds) 3/4 cup apple cider vinegar 3/4 cup filtered water 2 teaspoons sea salt 2 teaspoons dill seed 4 garlic cloves, peeled 2 spring onions (whites only), chopped Instructions: Wash and dry kirby cucumbers. Chop ends off and slice into spears. Set aside. Combine vinegar, water and salt in sauce pan and bring to a boil. Equally divide the dill seed, garlic cloves and chopped onion between the two jars. Pack the cucumber spears into the jars as tightly as you can without crushing them. Pour the brine into the jars, leaving 1/4 inch headspace. Put lids on the jars and let them cool on the counter top. Once they’re cool, put them in the refrigerator. Let cure for at least a day before eating. Pickles will keep in the fridge for up to a month. Notes: *Your jars may seal during the cooling process. The USDA will tell you that this doesn’t mean that your pickles are then shelf stable. However, there are people who flout those rules. Use your best judgment. Learn more at Food In Jars