Ingredients:
1/2 pound hot green peppers (such as jalapeños or serranos), stemmed, seeds removed for a more mild relish
1/2 pound hot red peppers (such as fresnos or cherry peppers), stemmed, seeds removed for a more mild relish 1/2 pound yellow onions, roughly chopped 1 tablespoon kosher salt 1/2 cup cider vinegar 1/4 cup white sugar
Preperation:
Place peppers and onions in workbowl of a food processor fitted with steel blade. Pulse until peppers and onion are finely chopped.
Transfer pepper mixture to a fine mesh strainer set inside a bowl. Stir in salt and let sit for 2-3 hours. Rinse under cold water and strain, pushing vegetables against side of the strainer using a rubber spatula to remove as much water as possible.
In a medium saucepan, bring vinegar and sugar to a boil over medium high heat, stirring to dissolve to sugar. Add in pepper mixture, reduce heat to medium-low, and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool to room temperature. Transfer relish to an airtight container and store in refrigerator up to a month.
|
Tuesday, September 30, 2014
Hot Pepper Relish
Fried Green Tomatoes!
 |
Ingredients:
6 hard green tomatoes, sliced 1/4 inch thick
Kosher salt Freshly ground black pepper 3/4 cup all-purpose flour 3/4 cup well-shaken buttermilk Dash hot sauce 3/4 cup yellow cornmeal 1 1/2 cups Japanese panko bread crumbs Vegetable oil, for frying 1 recipe Basil Mayonnaise (recipe follows)
Instructions:
Season the tomatoes with salt and pepper. Place the flour on a plate. Whisk together the buttermilk and hot sauce in a shallow bowl or a pie tin. Whisk together the cornmeal and panko bread crumbs in a separate pie tin.
Working with one green-tomato slice at a time, coat the tomato first in flour (knocking off excess), then in the buttermilk, then finally in the cornmeal-bread crumb mixture. Transfer the breaded slice to a baking sheet, and repeat with the remaining slices.
Preheat the oven to 200°F. Line a second baking sheet with paper towels.
Heat 3/4 inch of vegetable oil in a medium skillet to 350°F. Working in batches, fry the tomato slices until golden brown, about 2 minutes per side. Using a slotted spoon, transfer the cooked tomatoes to the prepared baking sheet, and sprinkle with salt and pepper. Keep the cooked tomatoes in the warm oven while you fry the remaining slices. Serve the tomatoes warm, with a generous dollop of Basil Mayonnaise.
Basil Mayonnaise
Pulse the basil, mayonnaise, lemon juice, and mustard in a food processor fitted with a metal blade until smooth, then transfer to small bowl. Season with salt and pepper.
The Basil Mayonnaise can be made 1 day ahead. Cover and refrigerate.
|
Sweet Pickled Daikon Radish
Still not sure what to do with that Daikon radish from last week? Try this Daikon Radish recipe from shareholder Tanya (available for taste testing during the pick-up)
Ingredients:
1 cup rice vinegar
1 cup water 1 cup sugar 1/4 teaspoon turmeric 1 pound daikon radish 1/4 cup kosher salt
Preparation:
In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.
Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.
|
The Fall Equinox
 | |
With the arrival of fall, the Jewish New Year, and equal hours of night and day, much is in transition. I look forward to a restful time ahead, but know there is still so much left in the season to unfold. I think of sweaters and foliage in Vermont, where I grew up, and sometimes wish I could be back there this time of year…but then I remember that in Vermont September means frost and the end of the growing season, and I am grateful we still have sweet parsnips and beautiful radicchio yet to come, here in Philadephia!
And now…some poetry!
Autumn wins you best by this, its mute
Appeal to sympathy for its decay.
~Robert Browning
Appeal to sympathy for its decay.
~Robert Browning
Season of mists and mellow fruitfulness,
Close bosom-friend of the maturing sun;
Conspiring with him how to load and bless
With fruit the vines that round the thatch-eaves run;
To bend with apples the moss'd cottage-trees,
And fill all fruit with ripeness to the core;
To swell the gourd, and plump the hazel shells
With a sweet kernel; to set budding more,
And still more, later flowers for the bees,
Until they think warm days will never cease,
For Summer has o'er-brimmed their clammy cells.
~John Keats
Close bosom-friend of the maturing sun;
Conspiring with him how to load and bless
With fruit the vines that round the thatch-eaves run;
To bend with apples the moss'd cottage-trees,
And fill all fruit with ripeness to the core;
To swell the gourd, and plump the hazel shells
With a sweet kernel; to set budding more,
And still more, later flowers for the bees,
Until they think warm days will never cease,
For Summer has o'er-brimmed their clammy cells.
~John Keats
Autumn's earliest frost had given
To the woods below
Hues of beauty, such as heaven
Lendeth to its bow;
And the soft breeze from the west
Scarcely broke their dreamy rest.
~John Greenleaf Whittier
To the woods below
Hues of beauty, such as heaven
Lendeth to its bow;
And the soft breeze from the west
Scarcely broke their dreamy rest.
~John Greenleaf Whittier
Mustard Green Chimichurri Sauce
Whisk together thoroughly in a small bowl:
1⁄2 cup olive oil 1⁄4 cup red wine vinegar Stir in: 3/4 cup finely chopped mustard greens 3 green onions, finely chopped 3 garlic cloves, finely chopped (1-3 serrano chiles, seeded and minced) (1 tablespoon finely chopped thyme) Salt to taste 1⁄4 teaspoon red pepper flakes, or to taste 1⁄4 teaspoon freshly-ground black pepper, or to taste Cover and let stand for at least 2 hours to allow the flavors to develop (overnight is best). The sauce will keep, covered and refrigerated, for up to 2 days. |
Vegetarian Borscht
 |
Ingredients:
2 medium-size beets, peeled and grated
1 large carrot, peeled and grated 1 tbsp olive oil 1 tomato, diced 2 tbsp of water juice of ½ lemon 2 L of water/vegetable broth 1 tbsp of salt 5 medium-size potatoes, diced ½ cabbage 1 small onion, diced 1 tsp olive oil 5-7 whole black peppers 3-4 bay leaves 1 tbsp dried parsley 2-3 garlic cloves, halved
Instructions:
Heat up 1 tbsp of olive oil in a large pot over medium/high heat. Add grated beets, carrots and diced tomatoes.
Add 2 tbsp of water and lemon juice to the vegetables and stir. Reduce the heat to low, cover the pot and simmer for 20 min. Boil 2L of water in a kettle. Add the water to the shredded vegetables after they have been simmering for 20 min. Bring to a boil and add 1 tbsp of salt. Add diced potatoes and shredded cabbage to the soup and cook for 10 minutes. Meanwhile, heat up 1 tsp of olive oil in a small skillet and sauté the onion over medium heat until it becomes golden. Add the onions to the pot and give it a good stir. Finally add black pepper, bay leaves, garlic and dried parsley to the soup and continue cooking for another 5-10 minutes. Remove borscht from the heat. It is now ready to be served. When serving borscht, add sour cream and fresh herbs to individual bowls. |
Ramen Noodle-- Daikon Slaw
Field Update
This time of year, I tell people there is a light at the end of the tunnel. Not that farming is a dark, depressing state of being, but the idea of having a reprieve at the end of the season is indeed uplifting. With the cooler weather setting in and the sun setting earlier (first day of Autumn is Tuesday), we farmers start to think of preparing for the winter. A few beds in the field are finished for the year, meaning we will not plant or harvest any more from them. When this is the case, we put cover crop seed in these beds- a form of green manure, which will not be harvested, but tilled back into the soil to improve its health. Cover crop seed usually includes oats, rye, peas, or vetch. There are a few plants and seeds that are still going into the ground, which we will plan on harvesting for our late season farmers market at Head House (last market is the Sunday before Christmas). These vegetables have to be cold-hearty and fast growing to go in the ground this time of year (lettuce, scallions, bok choi, salad greens, radishes, etc). We are also in the process of transforming our hoop houses as well- which means pulling out the summer crops that love the heat, and putting in late season crops that will be protected by the plastic cover of the hoop houses and be able to produce for longer into the winter (in fact throughout the winter), than most vegetables in the open field.
Mashed Potatoes and Leeks with Thyme
Ingredients:
3 pounds russet (baking) potatoes (about 6)
6 leeks (white and pale green parts only), chopped, washed well, and drained 6 tablespoons unsalted butter 1 tablespoon fresh thyme leaves, minced 1 cup milk 1/2 cup heavy cream
Directions:
In an 8-quart kettle combine potatoes with cold water to cover by 2 inches. Bring water to a boil and simmer potatoes until tender, 35 to 45 minutes.
While potatoes are cooking, in a heavy skillet cook leeks in 4 tablespoons butter over moderately low heat, stirring occasionally, until softened. Stir in thyme and salt and pepper to taste.
Drain potatoes in a colander and return to kettle. Dry potatoes over low heat, shaking kettle,1 minute. Cool potatoes just until they can be handled and peel. While potatoes are still warm, force through a ricer into a large bowl. In a small saucepan heat milk and cream until mixture just comes to a boil. Stir leeks and milk mixture into potatoes and season with salt and pepper. Spread potato mixture in a buttered 4-quart shallow baking dish. Chill potato mixture, covered, 1 day.
Preheat oven to 350° F.
Dot potato mixture with remaining 2 tablespoons butter and bake, covered with foil, in middle of oven until heated through and butter is melted, about 15 minutes.
|
Black Eyed Pea Curry With Collards & Potatoes
|
White Bean and Collard Chili
Ingredients:
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic 3/4 cup diced onion 1 pound skinless, boneless chicken breasts, finely chopped 1 tablespoon ground cumin 1 tablespoon dried oregano 1/2 teaspoon ground white pepper Pinch of red pepper flakes Kosher salt and freshly ground pepper 1 pound collard greens, stemmed and roughly chopped (about 5 cups) 1 1/2 cups chopped green chiles (fresh or canned) 1 quart low-sodium chicken broth 2 15 -ounce cans navy beans, drained and rinsed 1/2 bunch fresh cilantro, chopped Light sour cream, chopped tomatoes and/or lime wedges, for garnish (optional)
Preparation:
In a saucepan, heat the olive oil over medium heat. Add the garlic and onion; cook for 2 to 3 minutes, until slightly softened. Add the chicken, cumin, oregano, white pepper and red pepper flakes. Season with salt and 1 to 2 teaspoons freshly ground black pepper. Cook, stirring, until the chicken is slightly browned, 3 to 4 minutes.
Add the collard greens and cook, stirring occasionally, until they are slightly wilted, about 5 minutes.
Add the chiles and chicken broth and bring to a boil, stirring occasionally. Reduce the heat to medium-low; cook, stirring occasionally, for approximately 20 minutes, until slightly thickened. Stir in the beans and cook for another 10 minutes. Stir in the cilantro.
Transfer the chili to bowls and garnish with light sour cream, chopped tomatoes and/or lime wedges, if desired.
|
Who is Eating your Tomatoes?
On Friday two shareholders stopped me with questions about our tomatoes. One person noticed a giant green caterpillar in the cherry tomatoes, and the folks were having some trouble with theirs
in their yard and wanted to compare notes. I mentioned that it seemed a fairly average year so far for tomatoes….which these days, means it’s not stellar. What I mean by that is it seems as
though it is nearly impossible to avoid some sort of devastating tomato disease in this region.
Our tomatoes at the farm this summer started very strong with individual harvests yielding approximately 800 lbs. After a few weeks though, they have quickly reached a plateau and now
we are yielding closer to 100 lbs per harvest. In addition to the onslaught of typical tomato diseases (which shoes up as brown and yellow leaves and some sunken, soft spots on the tomatoes themselves), we are also under siege from some hungry caterpillars!
Yellow Striped Army Worm (photo, below left)- this critter eats both the leaves and the fruit of tomatoes. It has become more of a problem in this are in the last few years, as it has been able to overwinter and survive the warmer winter months.
Tomato Horn Worm (photo, below right)- Hornworms strip leaves from plants. If a heavy infestation develops, caterpillars also feed on fruit. They feed on the surface leaving large, open scars. Hornworm
damage usually begins to occur in midsummer and continues throughout the remainder of the growing season. Hornworms are often controlled by parasitic wasps (Brachonid wasps). These parasitoids lay eggs into the hornworms where their larvae feed inside, and then pupate on the backs of the hornworms. These pupal cases are seen as white projections on the back of the hornworm. If parasitized hornworms are found on the crop, we leave the larva for the next generation of beneficial wasps to emerge. |
|
|
Food for Thought: Eating in Season
Country folk and urbanites alike are invited to spend a fall evening communing with nature and discussing how to keep eating fresh and local and still be in sync with the Earth’s tilt toward
winter.
Join us in the pavilion at the Schuylkill Center for Environmental Education, 8480 Hagy's Mill Road, Thursday, Sept. 18, at 6:30 p.m.
This campfire conversation will challenge
assumptions about what’s fresh and local as fall approaches and the main summer growing season ends.
assumptions about what’s fresh and local as fall approaches and the main summer growing season ends.
--Amanda Pfeiffer is a Philadelphia-based food writer and fermenter. Her blog, Phickle, is home to the sour
skinny about what’s up in the world of fermentation.
--Weavers Way Farms Manager Nina Berryman
--Ryan Kuck has been with Greensgrow Farms for seven years. He currently runs Greensgrow's Mobile Market and West Philadelphia operations. Greensgrow, considered a champion of successful urban farming, is based in Kensington and opened a new location this year in West Philadelphia.
skinny about what’s up in the world of fermentation.
--Weavers Way Farms Manager Nina Berryman
--Ryan Kuck has been with Greensgrow Farms for seven years. He currently runs Greensgrow's Mobile Market and West Philadelphia operations. Greensgrow, considered a champion of successful urban farming, is based in Kensington and opened a new location this year in West Philadelphia.
And of course, there will be food. Enjoy wine and beer and an appetizer spread loaded with foods harvested and produced locally.
Tickets ($20) are available for purchase ateatinginseason.brownpapertickets.com. Weavers
Way, Henry Got Crops CSA shareholders and Schuylkill Center members get half off using the code MemberFall14
Way, Henry Got Crops CSA shareholders and Schuylkill Center members get half off using the code MemberFall14
Philly Home Grown Music Festival
 | |
If you are sad you missed the music festival last weekend…there is no need to be! It was rescheduled due to some much needed rain on Saturday night.
Join us THIS Saturday the 20th instead! The Philadelphia Home Grown Festival is a free & family friendly live music! BYO
Chairs/blankets.
Chairs/blankets.
6:30-6:45 PM Welcome, HomeGrown Overview, Special Welcome from Nina
6:45-7:15 PM Dawnchasers -http://www.reverbnation.com/ dawnchasers
7:20-7:50 PM The Skis -https://theskismusic. bandcamp.com/
7:55-8:25 PM Could've Been Kings -reverbnation.com/couldvebeenkings
8:30-9:25 PM The Molly Blooms-- http://www.facebook.com/?sk=welcome#!/themollyblooms
9:25-9:30 PM Thank You and Good Night
Monday, September 8, 2014
Spicy Eggplant and Cauliflower with Basil
 | |
Ingredients:
1 1/2 cups basmati rice
kosher salt
2 large garlic cloves, finely chopped
1 tablespoon freshly grated ginger
1/3 cup olive oil
2 teaspoons Thai red curry paste (such as Thai Kitchen)
3 small or baby eggplants (about 1 1/2 pounds), cut lengthwise into wedges
1/2 head cauliflower (about 1 pound), broken into florets
1 15-ounce can chickpeas, drained and rinsed
2 cups bean sprouts
1/2 cup fresh basil leaves, torn if large
kosher salt
2 large garlic cloves, finely chopped
1 tablespoon freshly grated ginger
1/3 cup olive oil
2 teaspoons Thai red curry paste (such as Thai Kitchen)
3 small or baby eggplants (about 1 1/2 pounds), cut lengthwise into wedges
1/2 head cauliflower (about 1 pound), broken into florets
1 15-ounce can chickpeas, drained and rinsed
2 cups bean sprouts
1/2 cup fresh basil leaves, torn if large
Directions:
Heat oven to 450º F.
In a large saucepan, combine the rice, ¼ teaspoon salt, and 2 ¼ cups water and bring to a boil.
Cover and simmer on low until the water is absorbed, about 15 minutes. Remove from heat and let sit 5 minutes. Fluff with a fork and set aside.
Meanwhile, whisk together the garlic, ginger, oil, curry paste, 1 ¼ teaspoons salt, and ½ cup water. Toss with the eggplants and cauliflower.
Transfer to a roasting pan in a single layer. Roast until tender, about 30 minutes, stirring occasionally, adding the chickpeas during the last 5 minutes.
Remove the vegetables from oven and toss with the bean sprouts and basil. Place 1 cup of rice on each of 4 plates and top with some of the vegetables.
In a large saucepan, combine the rice, ¼ teaspoon salt, and 2 ¼ cups water and bring to a boil.
Cover and simmer on low until the water is absorbed, about 15 minutes. Remove from heat and let sit 5 minutes. Fluff with a fork and set aside.
Meanwhile, whisk together the garlic, ginger, oil, curry paste, 1 ¼ teaspoons salt, and ½ cup water. Toss with the eggplants and cauliflower.
Transfer to a roasting pan in a single layer. Roast until tender, about 30 minutes, stirring occasionally, adding the chickpeas during the last 5 minutes.
Remove the vegetables from oven and toss with the bean sprouts and basil. Place 1 cup of rice on each of 4 plates and top with some of the vegetables.
Roasted Red Pepper Pesto Crostini
 |
Ingredients:
1 baguette, cut into 1/4-inch-thick slices
1/4 cup plus 2 tsp. extra-virgin olive oil 2 garlic cloves, peeled 2 red bell peppers, roasted, peeled, seeded and coarsely chopped 2 Tbs. slivered almonds, toasted 3 Tbs. grated Parmigiano-Reggiano cheese 1/4 cup finely chopped fresh flat-leaf parsley 1 tsp. fresh lemon juice Pinch of cayenne pepper Salt and freshly ground black pepper, to taste 4 oz. goat cheese
Instructions:
Preheat an electric panini press according to the manufacturer's instructions.
Arrange the baguette slices on a baking sheet and brush lightly on both sides with the 1/4 cup olive oil. Working in batches, place the bread slices on the preheated panini press and cook until light golden brown, 2 to 3 minutes. Transfer to a baking sheet. While the crostini are still warm, rub the top of each one with 1 of the garlic cloves. Set aside.
In the bowl of a food processor, combine the red peppers, the remaining garlic clove, the almonds, cheese, 3 Tbs. of the parsley, the lemon juice, the 2 tsp. olive oil and the cayenne pepper. Pulse until a coarse puree forms. Season with salt and black pepper.
Preheat an oven to 350°F.
Place the crostini in a single layer on a baking sheet. Spread about 2 tsp. of the goat cheese on each crostini. Bake until the cheese is slightly soft and the crostini are warm, about 5 minutes. Transfer to a platter and top each with about 1 Tbs. of the red pepper pesto. Sprinkle with the remaining 1 Tbs. parsley. Makes 24 crostini.
|
Portuguese Kale and Potato Soup
Ingredients:
1/4 cup extra-virgin olive oil, divided
1/2 pound chouriço or linguiça (smoked Portuguese sausages) or kielbasa, cut into 1/2-inch pieces 1 medium onion, chopped 2 garlic cloves, minced 1 pound russet (baking) potatoes, peeled and cut into 1-inch pieces 6 cups water
1 pound kale, stems and center ribs discarded and leaves very thinly sliced
Preparation:
Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown sausage, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Add 2 tablespoon oil to fat in pot and cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.
Add potatoes, water, and 1 teaspoon salt and simmer, covered, until potatoes are very tender, 15 to 20 minutes. Mash some potatoes into soup to thicken, then add kale and simmer, uncovered, until tender, about 5 minutes. Stir in sausage and cook until just heated through, 1 to 2 minutes. Drizzle with remaining tablespoon oil and season with salt and pepper.
|
Welcome Back Saul Students and Teachers
Monday is the first day of school and we are thrilled to have the campus bustling with students and teachers again. Tara, our education coordinator, has been busy confirming the schedule of teachers who will be coming out to the farm with their classes on a weekly basis. As many new freshmen across the city of Philadelphia are adjusting to the new aspects of high school, Saul freshmen are being introduced to the unique opportunities available at Philadelphia’s only agricultural high school. Freshmen at Saul will be introduced to the life-long lessons behind respect and care for animals, the hard work and patience required to grow food, and the safety and problem solving skills involved in small machinery and landscaping. Welcome class of 2018!
Thank You for a SUPER Volunteer Day!
Thank you to everyone who came to the volunteer day on Saturday at our farm at the Awbury Arboretum. We had a great turn out and everyone endured the humidity to transplant scallions and weed celeriac. The scallions are in perfectly straight rows, and the celeriac is weed-free! Thank you!
Help Support our Farms by Supporting shareholder and fabric artist Heidi Barr
 | |
Heidi has been a working shareholder for 3 years at Henry Got Crops and now has entered the Martha Stewart “American Made” competition for her Kitchen Garden Series. The Kitchen Garden Series is a line of tea towels and napkins that she sews from repurposed men’s dress shirts. She donates 25% of her sales to urban farms, including our very own. You can admire and purchase her napkins and towels at the farm stand. Please read her article below, and support her by sharing her link on facebook. The more “shares” she receives, the more likely she is to be one of the selected finalists, which means more support for our farms!
The Kitchen Garden Series was dreamt up one winter night with my friend and fellow designer Tara. As we sewed, we talked about our desire to see more gardens in the city and more meaning in our work. I had just finished a season as a working share holder at my local CSA and wanted to apply my artistic talents to supporting the revolution of urban agriculture. I decided to sew things related to food and sell them to support urban gardens. I make kitchen textiles out of 100% natural fiber, reclaimed materials and donate 25% of my sales to my local farmers. It's important to me to use reclaimed materials because it creates a positive environmental impact by keeping things out of the garbage stream. I tea dye my tea towels and will begin using other plant based dyes soon; grown by a gardener in my community. As I add new products to my line, the shirts will continue to be central to my design. My goal is to provide support and encourage the growth of existing urban farms.
Please click the link below and then 'share' it on your facebook page via the button imbedded in the post. 200 finalists will be selected by popular vote based on how many shares they get on facebook and twitter. Please help make me one of them!
Please click the link below and then 'share' it on your facebook page via the button imbedded in the post. 200 finalists will be selected by popular vote based on how many shares they get on facebook and twitter. Please help make me one of them!
Wednesday, September 3, 2014
Spanish Tortilla with Bell Peppers
 | |
Ingredients:
1 tablespoon olive oil, plus more for serving
1 pound Yukon gold potatoes, peeled and sliced inch thick
1 red bell pepper (ribs and seeds removed), thinly sliced
1 medium onion, halved and thinly sliced
Coarse salt and ground pepper
8 large eggs
1/4 cup chopped fresh parsley, plus more for garnish
1/2 teaspoon hot sauce
1 pound Yukon gold potatoes, peeled and sliced inch thick
1 red bell pepper (ribs and seeds removed), thinly sliced
1 medium onion, halved and thinly sliced
Coarse salt and ground pepper
8 large eggs
1/4 cup chopped fresh parsley, plus more for garnish
1/2 teaspoon hot sauce
Directions:
Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.
In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.
Fresh Bok Choi and Cabbage Kimchi
 |
Ingredients:
1 pound napa cabbage, chopped
1 pound baby bok choy, trimmed and quartered lengthwise 1/3 cup kosher salt 1/4 cup plus 1 teaspoon sugar 2 teaspoons finely grated or minced garlic 1 teaspoon finely grated peeled fresh ginger 1 heaping tablespoon Korean red pepper flakes (gochugaru) or 1 teaspoon crushed red pepper 2 tablespoons fish sauce 1 tablespoon toasted sesame oil, plus more for drizzling
Toasted sesame seeds, for garnish
Instructions:
IIn a large bowl, combine the napa cabbage and bok choy. In a large saucepan, combine the salt and 1/4 cup of the sugar with 2 quarts of water and warm over moderate heat just until the salt dissolves. Pour the brine over the cabbages and let stand at room temperature for 30 minutes.
Rinse and drain the cabbages. Transfer to a large bowl and add the garlic, ginger, red pepper flakes, fish sauce, sesame oil and the remaining 1 teaspoon of sugar; toss well. Let stand for 30 minutes. Garnish the kimchi with sesame seeds before serving.
|
Fresh Turnip Green Cacio e Pepe Pasta with Baby Hakurei Turnips & Pear Salad
Ingredients:
1 Bosc Pear
1 Bunch Baby Harukei Turnips With Tops 1 Bunch Parsley 1 Lemon 2 Teaspoons Whole Black Peppercorns 3 Tablespoons Salted Butter 10 Ounces Fresh Turnip Green Pasta 2 Tablespoons Grated Parmesan Cheese 2 Tablespoons Grated Pecorino Cheese
Preparation:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the lemon into quarters and remove the seeds. Peel the pear and cut into quarters, then core and slice into ¼-inch thick pieces. Squeeze the juice of 2 lemon wedges over the pears to prevent them from browning. Roughly chop the green tops of the turnips, then slice the turnip bottoms into ¼-inch thick half circles. Pick the parsley leaves off the stem.
Using a spice grinder or the bottom of a heavy pan, crack the black peppercorns in small batches (10 to 15 at a time) until they resemble a coarse grind.
In a small bowl, squeeze the juice of the remaining lemon wedges and season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. In a separate bowl, combine the pears, cut turnip bottoms, parsley leaves and some of the vinaigrette (you may have extra vinaigrette). Season with salt and pepper and toss to thoroughly coat.
In a large pan, combine the butter, 2 tablespoons of olive oil, ¼ cup of water and as much cracked black pepper as you'd like (depending on how peppery you'd like the dish to be). Heat on medium for 30 seconds to 1 minute, or just until the butter melts, breaking apart the butter with a spoon to help it melt faster.
Remove from heat and set aside (you’ll reheat it later).Once the water is boiling, add the fresh pasta. Cook 3 to 5 minutes, or until the pasta floats and is al dente (tender but still has a bite). Reserve at least 1 cup of pasta water and drain thoroughly.
Reheat the pan with the pasta sauce on medium until hot. Add the cooked pasta and turnip greens and mix to thoroughly combine. Stir in all but a pinch of both the Parmesan and Pecorino cheeses (reserve the rest for garnish). Then, gradually add up to 1 cup of pasta water to create a creamy consistency. Cook for 1 to 2 minutes, or until well combined and the greens are wilted. Season with salt and pepper and remove from heat. To plate your dish, divide the pasta between 2 bowls and garnish with the remaining cheeses. Divide the salad between 2 dishes and serve on the side. Enjoy!
|
Your Share so far This Season
We track the contents and value of the share every week. At just over half way through the season, we thought these numbers would be interesting to share with you! To calculate the numbers below, we value your share at farmers market prices (retail), and we value the you-pick at wholesale prices. For “unlimited” items in the you-pick, we value them at a typical market unit size (meaning “unlimited cherry tomatoes” are valued at 1 pint, which is how we would sell them at a market).
What you paid:
Small- $17.71/week ($230.23 through week #13)
Large- $31.25/week ($406.25 through week #13)
Small- $17.71/week ($230.23 through week #13)
Large- $31.25/week ($406.25 through week #13)
What you have received (through week #13, including You-Pick):
Small- $303.26
Large- $602.61
Small- $303.26
Large- $602.61
Greatest Average Value for one share week:
Week # 11
Small: $29.12
Large: $56.25
Week # 11
Small: $29.12
Large: $56.25
Lowest Average Value for one share week:
Week #2:
Small: $17.65
Large: $35.30
Week #2:
Small: $17.65
Large: $35.30
Philadelphia University Documentary Film Series
 | |
"DIRT, The Movie," A Documentary Film Screening at Philadelphia University.
On the first Thursday evening of every month this fall, Weavers Way Co-op will host a documentary film screening for the benefit of raising awareness on key issues of our times in which we, as a co-op, are invested. Doors open at 6:30pm with short introductory videos &/or special presentations, and some discussion/commentary will be invited at film's end.
On the first Thursday evening of every month this fall, Weavers Way Co-op will host a documentary film screening for the benefit of raising awareness on key issues of our times in which we, as a co-op, are invested. Doors open at 6:30pm with short introductory videos &/or special presentations, and some discussion/commentary will be invited at film's end.
Refreshments available. Limited seating-first come first, served, so come early!
Thursday, September 4, 2014 - 7:00pm - 9:30pm
Location: The Media Room at Philadelphia University's Gutman Library, main campus19144
Contact Person: Bettina de Caumette, 215.843.2350 ext. 118,outreach@weaversway.coop
Thursday, September 4, 2014 - 7:00pm - 9:30pm
Location: The Media Room at Philadelphia University's Gutman Library, main campus19144
Contact Person: Bettina de Caumette, 215.843.2350 ext. 118,outreach@weaversway.coop
Subscribe to:
Posts (Atom)