Traditional Spanish Gazpacho

Ingredients:

2 pounds tomatoes, peeled, deseeded and chopped
1 cucumber, peeled, deseeded and chopped
3 cloves garlic, mined
½ cup red onion, chopped
½ cup red bell pepper, chopped
½ cup stale white bread, moistened with water
2 tablespoons olive oil
2 tablespoons vinegar (recommended: sherry, red wine or white wine)
1 teaspoon salt (or more to taste)
½ teaspoon ground black pepper

Instructions:

Fill a small bowl with 2-3 tablespoons of water and add stale bread, torn into pieces. Set aside.

To peel and deseed your tomatoes: Bring a saucepan of water to a boil. Score an "X" into the bottom of each tomato and plunge in boiling water for 10-15 seconds. Remove with a slotted spoon and place in an ice bath. When cool, remove core with paring knife and peel tomatoes. Cut in half crosswise and squeeze out seeds. Chop tomatoes and place in a blender or food processor.

Peel, deseed and chop cucumber. Add to blender/food processor.
Squeeze out excess water from bread and add to blender/food processor along with garlic, peppers, olive oil, onion, vinegar and salt to taste.

Process until desired texture.
Add additional soaked bread to thicken, if necessary, and blend until smooth. If you prefer a thinner texture, add water and process again.

Add additional olive oil, vinegar, salt and pepper to reach desired taste.

Chill for at least two hours to blend flavors.

Serve chilled gazpacho with your favorite toppings, such as creme fraiche or sour cream, crispy Serrano ham or chorizo, chopped cucumber, chopped bell pepper, sliced tomato, fresh herbs and a drizzle of oilve oil.

Recipe Source

Healthy Carrot Muffins

Ingredients:

1¾ cups white whole wheat flour or regular whole wheat flour
1½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 cups peeled and grated carrots* (that's potentially a lot of carrots—about 3 large or up to 6 small/medium)
½ cup roughly chopped walnuts
½ cup raisins (I like golden raisins), tossed in 1 teaspoon flour
⅓ cup melted coconut oil or extra-virgin olive oil
½ cup maple syrup
2 eggs, preferably at room temperature
1 cup plain Greek yogurt
1 teaspoon vanilla extract
1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top

Instructions:

Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).

In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk. In a separate, small bowl, toss the raisins with 1 teaspoon flour so they don't stick together. Add the grated carrots, chopped walnuts and floured raisins to the other ingredients and stir to combine.

In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)

Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.

Recipe Source

Scalloped Potatoes with Leeks and Thyme

Ingredients: 2 tablespoons butter plus more for baking dish 1 cup finely chopped leeks  2 cloves garlic, grated/minced 1 teaspoon fresh thyme (from the You Pick Section!) 1 cup whole milk 1 cup heavy cream (can also use Greek Yogurt) 2 teaspoons kosher salt ½ teaspoon ground black pepper 2½ pounds yellow/golden potatoes, peeled and sliced thin Instructions: Preheat the oven to 350-degrees F. Coat 8x8-inch baking dish with butter. Heat a medium saucepan over medium-high heat. Add butter. When butter has melted, add leeks; cook, stirring for 2 minutes. Add garlic, thyme, continue to cook, stirring for 30 seconds. Stir in milk, heavy cream, salt, and pepper. Bring to a boil, lower heat to a simmer, cook, stirring occasionally, until mixture has slightly thickened, about 5 minutes. Add potatoes; stir to coat potatoes. Transfer mixture to prepared dish, spreading potatoes evenly in dish. Bake until potatoes are done, lightly brown and bubbly, about 1 hour. Baste after about 45 minutes of cooking. Let cool slightly before serving. Recipe source

Philly Food Swap

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?

Details: Wednesday August 3rd, 7pm at our farm at the Awbory Arboretum (1011 East Washington Lane)

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.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!

Drum Roll Please....

After nine wonderful years operating as Weavers Way Community Programs, we're thrilled to announce that from this point forward we will be known as FOOD MOXIE.  Why FOOD MOXIE? We’re here to cultivate a nutrition revolution--to give the most vulnerable members of our community the confidence and know-how to choose healthy food. Indeed, it takes a lot of courage to subvert dominant food systems and take charge of your health; our new name honors this feistiness and confidence. FOOD MOXIE captures the bold energy and enthusiasm our staff and program participants bring to our programs, and also more clearly reflects the work we do. After months of hard work, and with thanks to the team at Machinery, we're thrilled with where we've landed and are excited for what’s to come. Worry not: we're still the same fearless crusaders for food justice. Our partnerships haven’t changed. Our programs haven’t changed. Our relationship with Weavers Way Co-op hasn’t changed. My deepest gratitude for helping us grow to this point. We look forward to working with you in this next chapter of our adventure. With Moxie, Jill Fink Executive Director

Super Summer Kale Salad Recipe

Ingredients:

3/4 cup white sugar

1/2 cup vinegar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup extra-virgin olive oil

1 bunch kale, stems removed and leaves chopped

1/2 (16 ounce) package frozen shelled edamame (soybeans), thawed

1/4 red onion, sliced thin

1 cup shredded carrot

2/3 cup fresh blueberries

1/2 cup sweetened dried cranberries (such as Ocean Spray® Craisins®)

1/2 cup cashew pieces

1/2 cup shelled, roasted sunflower seeds

Instructions:

Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside.

Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.

Recipe Source

Summer Vegetable Tian

Ingredients:

1 medium yellow onion 
2 cloves garlic, minced 
1 Tbsp olive oil 
1 medium zucchini 
1 medium yellow squash 
1 medium potato 
1 medium tomato 
1 tsp dried thyme 
to taste salt & pepper 
1 cup shredded Italian cheese 

Instructions:

Preheat the oven to 400ºF. Finely dice the onion and mince the garlic. Sautê the onion and garlic with olive oil over medium heat until the onions are soft and transparent (about 5 minutes).
While the onion and garlic are sautéing, thinly slice the remaining vegetables. Make sure the potatoes are very thin so that they soften quickly while in the oven.

Coat the inside of an 8x8" casserole dish with non-stick spray. Spread the sautéed onion and garlic in the bottom of the dish. Arrange the other sliced vegetables, stacked vertically like dominos, in an alternating pattern. Season the top of the vegetables generaously with salt, pepper, and dried thyme.

Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and top with the shredded cheese. Bake for an additional 15-20 minutes, or until the cheese is golden brown.

Recipe Source

Israeli Charred Eggplant Salad

Ingredients: 1 large eggplant 1 lemon or lime, halved 1/4 teaspoon ground cumin 4 tablespoons tahini mixed with 1 small crushed garlic clove 2 tablespoons silan date honey – if silan isn’t available, substitute 1 tablespoon light bee’s honey diluted with 2 teaspoons warm water to make it runny 1 medium tomato or a handful of cherry tomatoes, chopped 2 tablespoons crumbled feta cheese – substitute a few tablespoons of thick yogurt if you prefer 2 tablespoons olive oil 2 teaspoons fresh za’atar, oregano or basil Instructions: You can use an oven or a metal grill to cook the eggplant. In the oven, preheat to 450 degrees and let the eggplant char for 35-45 minutes (you can also use the broiler for the last 10 minutes). Flip the eggplant halfway through.  On the grill, place the eggplant directly on the grill and turn consistently. You want the outer skin of the eggplant to be charred and the inside to be soft.  Let the eggplant cool for a few minutes. When the vegetable is just cool enough to handle by its cap end, peel the charred skin away with a paring knife. It comes off fairly easily, and if a little of the charred peel stays on, it only adds Mediterranean flavor. Now to season it. The best way to make the eggplant accept the flavorings is to cut it in half horizontally and press a fork through its flesh. Next, squeeze half a lemon or lime over each half eggplant. Dribble tahini that’s been mixed with a small, crushed garlic clove over each half. Over that, drizzle silan or diluted honey from the tip of a tablespoon. Then scoop up the tomato you’ve previously chopped and distribute the chunks all over the eggplant bed. Crumble about a tablespoon of feta over the tomato. Garnish with some fresh herbs (parsley, basil, thyme, mint, dill).  A good dollop of olive oil finishes the dish off. You can also finish the dish with a dollop of dill yogurt sauce or plain greek yogurt.  Eat hot, with fresh pita or baguette slices. One medium to large eggplant makes an appetizer for 4 people, or lunch for one hungry person. Recipe source

Herb Corner: Lemon Balm

By Stephanie Kane, Local Purchasing Coordinator and Farm Market Manager

The tea section of our You Pick is full of herbs that have been used for centuries to gently ease symptoms and encourage overall health. All conveniently go very well together and are safe for frequent use, but many are contraindicated for pregnancy, so they should not be used without the guidance of an herbalist, especially in stronger doses.

This week, we’ll take a look at one to learn for about its historical use and different ways to prepare it. See our guide for how to make teas, tinctures, and salves. You can also attend one of our workshops to learn these different infusion methods.

This information should be used to promote health, not to diagnose, treat, cure, or prevent disease. Do your research, try some different applications, and discover what works for you!

Lemon Balm: "Gladdens the heart and brings light where there is darkness and softness where there is tension". I love this quote. Lemon Balm truly is joy in plant form.

The basics: Soothes anxiety, nervousness, and depression. Repairs the nervous system and good for digestive upset or insomnia due to stress.
Part used: Flowers and leaves.
Flavor: Lemon smell and taste, sweet, sour, aromatic.
Herb Friends: Pairs well with catnip & chamomile for calming effects, fennel for stomach upset

Applications: 
For Mood: hypertension and irritability associated with stress or hyperthyroidism. If depression or anxiety are attributed to nervousness, lemon balm can be a great ally.
Digestion: In addition, if this nervousness leads to stomach upset, it can be relaxing to digestive issues.
Nursing mothers: Lemon balm can be taken long with fennel and chamomile to help stimulate milk flow for nursing mothers.
Sleepytime Syrup: Make an infusion by combining lemon balm and chamomile leaves with water and simmer, covered partially, until the liquid is reduced in half. Strain out the leaves, and mix with honey at a 2:1 ratio, infusion:honey. Can be stored in the refrigerator for a few weeks. Dose by the spoonful at night to help calm and relax everyone.

Fun Fact: Lemon Balm is a great plant for helping bee populations - it has been shown that the plant contains several compounds found in worker honeybees’ Nasonov gland, which helps bees communicate about food sources and hive location.

Contraindications: It is contraindicated with hypothyroidism (underactive) and in pregnancy, unless used under the guidance of a qualified healthcare practitioner.

Vegetable Profile: Cucumbers

We have two types of cucumbers on the farm, and three different varieties. The two types are pickling and slicing. Of the pickling type, we have two varieties, the traditional green and a whitish-yellowish variety called “salt and pepper.” There are differences between the two types, but from a culinary perspective they are very interchangeable. Pickling cucumbers tend to be smaller, making them a convenient size for putting in a jar and turning into pickles. Slicing cucumbers have a lightly tougher skin and are smoother. Cucumbers are in the plant family Cucurbitaceae which also includes squash and melons. The cucumber supposedly originated in India, approximately 3,000 years ago. Most, but not all, types of cucumbers require insects to pollinate the flowers, which then develop to produce the “fruit” or cucumber. We try to give them to you in your share nice and clean, but you might just find a cucumber that still has the shriveled, dried flower petal remains stuck on the end of the cucumber.

Stuffed Purple Bell Peppers

Ingredients:

1T unsalted butter or olive oil
2 cloves fresh garlic
2C fresh corn kernels (from 3 ears of corn)
4 bell peppers
1C cooked faro
1/3C ricotta cheese
1/2C grated Parmesan cheese
1/4C minced green onion
1t fresh thyme
1/4t salt
1/8t ground pepper

Instructions:

Heat the oven to 350°.

Lightly grease an oven proof dish or pan.

Warm the butter in a skillet on medium heat. Add the minced garlic and sauté briefly. Add the corn and sauté just another minute, until almost warmed through and coated with butter. Set aside to cool.

In a medium bowl add the cooked corn, faro, ricotta cheese, 1/3 cup of the grated Parmesan, green onions, thyme, salt and pepper. Fold together to throughly mix. Stuff the peppers and arrange them in the prepared pan.

Add 1/4 cup water to the bottom of the pan. Place the cover on the pan or cover tightly with foil. Bake for 20 to 25 minutes until the peppers are cooked and just begin to slump.

Remove the pan from the oven and adjust the oven heat to broil. Remove the lid from the pan and sprinkle the remaining Parmesan cheese on top of the peppers. Broil until the cheese melts and becomes golden brown.

Recipe Source

Mini Potato Pancakes with Green Garlic and Chives

Ingredients:

1 1/2 pounds potatoes
3 tablespoons chopped green garlic (white and light green parts only)
2 tablespoons chopped chives
1/2 teaspoon salt
Vegetable oil for frying
24 flat-leaf parsley leaves
Dipping sauce to serve: 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sugar (optional)

Instructions:

Peel and finely grate the potatoes with a Microplane or the small holes of box grater. Place the potatoes in a fine-mesh strainer over a bowl and press with the back of a spoon to drain as much liquid as possible. (Alternatively, you can wrap the grated potatoes in a tea towel or fine cheesecloth and wring out all the water into a bowl.)

After a minute or two, the starch will settle to the bottom of the bowl. Carefully pour away the liquid and mix the starch with the grated potatoes, green garlic, chives, and salt.

Heat a tablespoon of oil in a skillet over medium heat. Drop a tablespoon of the potato mixture into the pan, using the back of a spoon to flatten and shape it into a 1/4-inch-thick pancake. Gently press a parsley leaf into the top. Cook until the bottom turns crisp, then flip over with a spatula and continue cooking until crisp.

Repeat process with the rest of the mixture and add more vegetable oil to the pan as needed.

Serve warm or at room temperature with dipping sauce.

Recipe Source

Pizza With Cherry Tomatoes, Garlic, Basil, and Mozzarella

Ingredients:

1 recipe Neapolitan Pizza Dough, or 2 pounds store-bought pizza dough
1 (14-ounce) can whole peeled tomatoes, preferably San Marzano
Kosher salt
1 pound fresh mozzarella, torn into rough chunks and drained
8 medium cloves garlic, thinly sliced
2 pints cherry tomatoes, split in half
4 to 6 ounces grated Parmesan cheese
24 fresh basil leaves
1/4 cup extra-virgin olive oil

Instructions:
Divide dough into four even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking. Transfer tomatoes to a medium bowl and roughly crush by hand. Season to taste with salt and set aside.

Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use Kettle Pizza and Baking Steel grill insert.

When ready to bake, turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough into a 10 to 12-inch circle about 1/4-inch thick by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.

Preheat broiler to high. Spread thin layer of sauce over pizza, followed by 1/4 of mozzarella. Spread 1/4 of garlic slices, 1/4 of cherry tomatoes, and 1/4 of Parmesan evenly over pizza. Sprinkle lightly with salt, add 6 basil leaves, and drizzle with 1 tablespoon extra-virgin olive oil.

Transfer pizza to hot stone or steel and broil until edges are puffed and lightly charred and bottom is crisp, rotating regularly for even cooking, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Slice and serve immediately. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.

Repeat steps 4 through 6 for remaining pizzas.

Recipe source

Herb Corner: Basil!

Did you know we grow 5 different types of basil on the farm? And they are all available to you in the you-pick section. Get familiar with this multi-faceted herb and try each kind!

Eleonora This is your traditional, green basil. Perfect for making pesto, putting on pizza or adding to pasta dishes.

Red Rubin This basil is purple. It has a similar flavor to the Eleonoara but is a stunning, unique color.

Lemon You guessed it, this basil has a lemon scent and flavor. Add a citrus splash to your usual basil recipes.

Thai This basil has an anise-clove flavor. It has attractive purple tinted stems and flowers.

Tulsi (Holy) Basil This basil is in the medicinal tea bed, at the top of the you-pick section. It is known for its use in Hindu culture, it can be used in Thai cuisine and in tea. It is used medicinally for digestion and immune system support.

Dill Cucumber Salad

Ingredients:

1 pound mixed cucumbers like English cucumbers, cocktail cucumbers and garden cucumbers, sliced into ¼ inch rounds
½ red onion, peeled and thinly sliced
2 teaspoons kosher salt
2 teaspoons granulated sugar
2 teaspoons red wine vinegar
2 teaspoons white balsamic vinegar
2 teaspoons cider vinegar
½ cup water
¼ cup fresh dill leaves, chopped (there are also dill flowers in the you pick this week!)

Instructions:

Combine the sliced cucumbers in a colander set inside a medium size bowl and sprinkle with the salt and sugar. Place in the refridgerator for about an hour. Drain the cucumbers. Add the onion, vinegars, water and dill. Serve or refrigerate. The cucumbers will become more pickled as they sit.

Recipe Source

Small Batch Sauerkraut

Ingredients:

1 small cabbage (approximately 2 pounds)
1 tablespoon sea salt
1 teaspoon caraway seeds (optional)

Instructions:

Remove core from cabbage. Cut in half and finely shred.

Place cut cabbage in large bowl and sprinkle salt on top.

Using your hands, knead the salt into the cabbage, squeezing firmly to help release liquid from the cabbage. You can also use a potato masher to pound the cabbage until it begins to break down.

When the volume of cabbage appears to have reduced by half, add the caraways seeds and work them in.

Pack the salted cabbage into the quart jar in layers, firmly pressing it down each time before adding more (the entire 2 pounds of cabbage should fit into a quart jar).

Press cabbage down firmly in the jar, so that liquid bubbles up over the surface of the jar.

Loosely cap the jar and place it in a cool, dark spot.

Check every other day, removing any bloom and pressing cabbage down if it has floated above the liquid (be warned, it will be a bit stinky. That’s normal).

After two weeks, taste the sauerkraut. If you like the flavor, place the jar in the refrigerator. If you want something a bit stronger, let it continue to ferment until it pleases you.

Recipe Source

Shitake Bok Choy Dumplings

Ingredients:

Dumplings:

25 wonton wrappers
4 bulbs bok choy
1/2 lb shiitake mushrooms
2 large carrots
1 inch nub ginger
3 cloves garlic, minced
1/4 cup minced chives
1 tsp orange zest
1 tbsp tamari or Braggs liquid aminos
2 tbsp toasted sesame oil
+ extra bok choy to line the steam basket

Orange Teriyaki Sauce:

1/2 cup tamari
1 tsp toasted sesame oil
2 tsp water
2 tbsp orange juice
2 tbsp rice wine vinegar
1 tbsp brown sugar
1/4 cup sugar
2 tsp minced garlic
1 tsp minced ginger
1 tsp orange zest
1 tsp cornstarch

Instructions:
Get the sauce out of the way: Combine ingredients (except for cornstarch and orange zest) in a saucepan on medium heat until the sugar is dissolved. Stir in cornstarch and zest last then remove from heat.

For the dumpling filling: chop boy choy, shiitakes, chives and carrots into very small pieces. Using a microplane grater, shave garlic, ginger, and orange zest into the vegetables and mix together. Warm sesame oil over medium heat in a pot or sauté pan. Add vegetable mixture and the tamari and stir to soften for no more than 5 minutes. The veggies should be vibrant and al dente.

Assemble the dumplings by placing one sheet on a flat surface. With a bowl of water near your dominant hand, dip a finger or two in the water and wet the perimeter of the dumpling so when you fold it all up it will stick together.  Place 1 heaping tablespoon of cooked filling in the center and fold together by adjoining the two opposite corners with a pinch and then repeating with the remaining corners, sealing the edges together as you go like a present. If your wonton wrappers are circular, you can see detailed instructions on how to assemble here. Repeat until all filling has been used.

Prepare your steaming mechanism (pot with steamer lined with bok choy or lettuce, ghetto white girl style like moi… or by using a real-deal bamboo steamer as seen here). When there is sufficient steam generated, place as many dumplings as you can fit without touching one another. Cook for 5-8 minutes.

Serve warm and dip as desired.

Recipe source

New Vegetable: Fresh Onions

Over the winter when we were planning for the upcoming season, Field Manager Brendan suggested we try a fresh, slicing onion. He picked out a couple varieties and we are excited to share one with you this week! The Sierra Blanca is a white slicing onion. It is the first time we’ve grown this variety, we hope you like it! A fresh onion is just like a regular onion, but it hasn’t been cured, so you should store it in a bag or container in your refrigerator. This particular variety is juicy and full of flavor, enjoy!

Herb Corner: Dill and Its Flowers

Hopefully you’ve enjoyed the dill so far this spring in the you-pick section. You’ll notice the dill has started to make beautiful flowers. We encourage you to pick these and use them in your pickle recipes, or as part of your flower bouquets. Throughout the season we will re-seed this area for more dill, so you’ll be able to observe the succession of the dill plants come and go. Right now you can see small dill starting to grow in the back of that same bed. Soon we’ll pull the large dill plants and re-seed in that area in an attempt to have a nearly constant supply of dill. If the flowers stay in the ground long enough, they will develop seeds and when they dry out completely you can collect those seeds to use as spices in your cooking, or plant in your garden. There’s a lot to do on the farm this time of year, so time will tell if we get to re-seeding the dill before it produces seeds!