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!