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

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.

http://www.realsimple.com/food-recipes/browse-all-recipes/spicy-eggplant-cauliflower-basil-10000000671391/index.html

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. http://www.williams-sonoma.com/recipe/roasted-red-pepper-pesto-crostini.html

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. http://www.epicurious.com/recipes/food/views/Portuguese-Kale-and-Potato-Soup-356029

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!

http://www.marthastewart.com/americanmade/nominee/93918/crafts/the-kitchen-garden-series