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!