BBQ Baked Beans with Collards

Ingredients:

1/2 cup prepared barbecue sauce, (see Shopping Tip)
1/2 cup water
2 tablespoons tomato paste
1 tablespoon molasses
1/8 teaspoon salt
Freshly ground pepper, to taste
1 tablespoon canola oil
1 medium onion, chopped
4 cups chopped collard greens, (about 10 ounces), tough stems removed
9 ounces cooked chicken sausage links, (about 3 links), halved lengthwise and sliced (optional!) You can also try a meat substitute like Trader Joe's vegetarian sausage. 
2 15-ounce cans great northern or navy beans, rinsed (see Note)

Preparation: 

Whisk barbecue sauce, water, tomato paste, molasses, salt and pepper in a medium bowl.
Heat oil in a large saucepan over medium heat. Add onion and collard greens and cook, stirring occasionally, until the collards are wilted, 3 to 5 minutes. Add sausage and cook, stirring, until beginning to brown, about 3 minutes more.
Reduce heat to medium-low; add beans and the sauce mixture to the pan. Gently stir to combine, cover and cook until heated through, about 3 minutes.

http://www.eatingwell.com/recipes/bbq_baked_beans_sausage.html

Salsa Verde Sliders with Avocado Mayo

Ingredients:

1/4 cup olive oil

• 1 yellow onion, diced

• 1 14 oz. can black beans, drained and rinsed

• 1/4 cup diced carrots

• 1/4 cup corn kernels

• 1/4 cup chopped red bell pepper

• 1/4 cup chopped spinach

• 1/2 cup cornmeal

• 1/2 cup panko breadcrumbs

• 1 teaspoon sea salt

• 1/2 cup salsa verde

• 1 avocado

• 1/2 cup vegan mayonnaise, such as Veganaise

• 1 clove of garlic, finely chopped

• Mini heirloom tomatoes for topping (optional)

• 12 slider buns of your choice

Preparation:

1. To make the burgers, sauté the onion in 2 tablespoons of olive oil over medium heat for 20 minutes, until caramelized. I like to chop my vegetables while the onions are cooking.

2.     Combine the caramelized onions, black beans, carrots, corn, bell pepper, spinach, cornmeal, breadcrumbs and sea salt in a large bowl and stir.

3.     Add in the salsa verde and use your hands to form patties.

4.     Pour two tablespoons of olive oil into a skillet and fry the patties over medium heat. They should cook for about 2 minutes on each side, until they begin to brown. Cook longer for a crispier burger, and add more olive oil each time you add new patties to the skillet.

5.     While the burgers are cooking, whip up the mayo by placing the avocado, Veganaise and garlic in a bowl and stirring with a fork until combined.

6.     Place the burgers on the buns, top with mayo (and put mayo on the bottom if you’re like me and you love a mess) and tomatoes.

http://www.takepart.com/photos/meatless-mondays/salsa-verde-sliders-with-avocado-mayo?cmpid=foodinc-fb

Roasted Turnip Salad

**This recipe will be available for tasting this week courtesy of shareholder Tanya Rotenberg! Ingredients: 8-10 baby turnips, washed well and cut into quarters 6 young carrots, washed well and cut into 2-3 inch pieces 1-1/2 teaspoon total, chestnut honey 1 teaspoon + 3 tablespoons olive oil 3-5 (depending on size) strips of bacon, sliced into small strips OR 4-5 tablespoons lardons fumé 3 cups pea-shoots, washed, dried and pulled apart into smaller pieces 3 tablespoons apple-balsamic vinegar or aged balsamic Salt and pepper to taste Preparation: Roast the root vegetables:  Pre-heat the oven to 230 C/ 450 F.  In a baking dish, toss the turnips and carrots with ½ teaspoon chestnut honey, 1 teaspoon olive oil, salt and pepper.  Place in hot oven and roast until tender and beginning to caramelize, approximately 20 minutes.  Remove from oven and set aside. Cook the bacon/lardons:  Place the sliced bacon strips or lardons in a pan and cook on medium heat until crisp.  Discard fat and drain cooked lardons on paper towels.  Set aside. Make the dressing:  In a bowl, whisk together vinegar, 1 teaspoon honey, salt and pepper.  Add 3 tablespoons of olive oil and continue to whisk. Finish the salad:  Place the roasted turnips, carrots and lardons or bacon in a pan.  Heat on the stove until very warm, careful not to burn.  Place the dressing in a small saucepan and heat until very warm.  Pour a third on to the roasted vegetable and toss over heat for a few seconds.  Toss the pea shoots with the remaining warm dressing. Plate and serve:  Plate several pea shoots in the middle of each plate.  Arrange the roasted vegetables and lardons around the pea shoots.  Serve warm. http://www.tastegurus.com/index.php?option=com_content&task=view&id=55&Itemid=1

So Many Farm Events! Mark your Calendars.

(Fundraisers specifically for Farm Education Programs are marked in red)

Food Swap

This Tuesday, September 3rd, 7:30pm

Registration: http://www.eventbrite.com/event/7840514189/eorg

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?

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. Henry Got Crops will provide swapping cards, name tags, tables, and organization for the event. 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!

Cost: As this is a fundraiser for Henry Got Crops! we are asking for a $10 donation towards purchasing much needed farm equipment. Donations will be accepted the day of the event.

8th Annual Urban Farm Bike Ride – www.weaversway.coop/bikeride

Saturday, September 7th
Join cyclists of all levels on an urban farmland adventure! Check out the Philadelphia farming scene and see what "local" is in its purest form - right in our own backyards! See below for tour options and all the logistics.
All proceeds go to WWCP, Weavers Way Community Programs, our nonprofit dedicated to educating our Philly's youth about farming, healthy eating and community values.
Online registration: To register and pay

2nd Annual Farm to Table Dinner –www.weaversway.coop/farmtotable

Thursday, October 3rd
Farm to table dinners don't get any closer to the farm than this!  Join us at Weavers Way Farm at Awbury Arboretum on Thursday, October 3, 2013 for a meal prepared for you by the Co-op's General Manager, Chef Glenn Bergman featuring items harvested from our own fields. 
Tickets available for purchase on September 5, 2013.
Tickets $150 each
Friend of the Farm $500 (2 tickets)

Successful Volunteer Day. Thank You!

The rain held off and it was a great day to work on the farm (baring a little humidity, but hey- it’s Philadelphia!).  We started off giving the basil a facelift, to give it a renewed take on life!  It seems to be overcoming the downy mildew that was causing it to brown recently. Then we moved on to the peppers, many of which needed to be pulled and put in the weed pile because they are not faring well. With all the rain, the peppers are suffering from Pytophthora, a disease which causes the plants to wilt and die. Sadly there will be fewer and fewer peppers in the upcoming shares. While the group worked in the field, Bill weed-wacked all over the farm, a much needed job! A big thank you to everyone who helped out on Sunday: Jen, Steven, Sondra, Carl, Nolen, Rosi, Carlos, Mariana, Kate and Bill.

The School Year Begins!

by Clare Hyre, WWCP Farm Education Coordinator @ Henry Got Crops!

Dear Shareholders,

Thank you so much for being a part of the Henry Got Crops! community! I hope that over the past six weeks you had a chance to talk to a youth who was helping out at the CSA distribution or the farmer's market. These youth were part of a summer internship and helped plant, harvest, and prepare much of the food you received in your share. They also helped grow the food in the education beds which are the raised beds at the top of the hill. These students grew tremendously over their six weeks on the farm. One student even wrote on his post-internship survey that he did not feel he could ever go back to not eating organic vegetables.
Seven of the eleven students currently attend W.B. Saul High School so hopefully you will get a chance to see them again throughout the school year and perhaps give them a high five for all their hard work. Starting on September 9th Saul will begin the 2013 school year and the CSA fields will again be filled with classes of students learning hands on farming skills and nutrition education. Although the school district is facing incredible challenges at this time the school is planning to start on time. Students and teachers will receive less resources to work with so if you see a student or a class working at the CSA or in education beds please say hello and offer a kind word. If you have a share you will not be using for a week please let us (Nina or I) know and we will donate it to a student. If you want to volunteer with students let me know and email me athenryeducation@weaversway.coop and we can talk about volunteer opportunities.
I hope you all are as excited about the new school year as I am!