September 19th, 2010, approximately 8 am to 4 pm.
There will be two rides: the longer is 28 miles, and the shorter is 14 miles. Each ride will visit several of the city’s many urban farms.
Henry Got Crops! is on both rides.
For more information and to register, visit: http://weaversway.coop/index.php?page=july_bike_tour.
Showing posts with label newsletter 17 season 2. Show all posts
Showing posts with label newsletter 17 season 2. Show all posts
Friday, September 17, 2010
Happy Fall!
By Nicole Sugerman
Okay, it’s not officially fall yet—but it sure does feel like it here on the farm. The students are back, in their second week of the school year- the energy is busy and exciting. All 500 of our winter squash are curing in the hoophouse, sealing up their cuts and getting sweeter so we can store them and give them out to you all throughout the fall. We are busily planting out our very last field crops- baby greens (mesculun, arugula, lettuce, and spinach), bok choy, lettuce heads, and radishes- and beginning to plant our kale and chard in the hoophouse, where it will (hopefully) be able to survive through the winter, using passive heat from the sun that is magnified and then trapped in a plastic structure.
The recent cool weather has been enjoyable for the crew, although it’s making our summer crops slow drastically in production. We have gone from harvesting 140 pounds of peppers in one day to harvesting 20! But fall favorites are here or just around the corner- enjoy the refreshing tang of our first radishes, and anticipate the near arrival of greens, bok choy, kohlrabi, and more. I appreciate my newfound interest in eating warm oatmeal in the mornings, a food previously unappetizing when the mornings were hot. We have started to wear our flannel, and it’s dark when we bike home on share pickup days.
We would like to welcome Simon to our full-time crew. Simon will be with us for the next five weeks as a fall intern. He is in Philadelphia for the fall, but lives in Germany, where he studies agriculture. Welcome, Simon!
Okay, it’s not officially fall yet—but it sure does feel like it here on the farm. The students are back, in their second week of the school year- the energy is busy and exciting. All 500 of our winter squash are curing in the hoophouse, sealing up their cuts and getting sweeter so we can store them and give them out to you all throughout the fall. We are busily planting out our very last field crops- baby greens (mesculun, arugula, lettuce, and spinach), bok choy, lettuce heads, and radishes- and beginning to plant our kale and chard in the hoophouse, where it will (hopefully) be able to survive through the winter, using passive heat from the sun that is magnified and then trapped in a plastic structure.
The recent cool weather has been enjoyable for the crew, although it’s making our summer crops slow drastically in production. We have gone from harvesting 140 pounds of peppers in one day to harvesting 20! But fall favorites are here or just around the corner- enjoy the refreshing tang of our first radishes, and anticipate the near arrival of greens, bok choy, kohlrabi, and more. I appreciate my newfound interest in eating warm oatmeal in the mornings, a food previously unappetizing when the mornings were hot. We have started to wear our flannel, and it’s dark when we bike home on share pickup days.
We would like to welcome Simon to our full-time crew. Simon will be with us for the next five weeks as a fall intern. He is in Philadelphia for the fall, but lives in Germany, where he studies agriculture. Welcome, Simon!
A Guide to Storing Roots
To keep your root vegetables crisp and firm, remove their leafy tops before storing in your refrigerator. You can use the tops, however! Carrot tops are great in soup stock. Beet greens are delicious sautéed or braised, as are turnip tops and radish greens. See next page for some recipe ideas for root vegetable greens.
Zuccini Splinters
Thanks to Shareholder Clare for the following recipe!
Recipe from an "Electro-Sun: Food Dehydrator” instruction booklet:
Toast sesame seeds to a light golden brown
Slice fresh zuccini in 1/8" thick rounds [sponge off moisture]
Lightly sprinkle the zuccini slices with garlic [or seasoned] salt and the toasted sesame seeds.
Put on a dehydrator tray in a single layer, and dry for a day or two, with vents open.
Delicious with a dip or as a snack.
Note that the booklet suggested other vegetables that may be dehydrated, and used for snacks or as "salad crunchies" to add to your salads. Some suggestions were carrots, tomatoes, peppers, and mushrooms.
Recipe from an "Electro-Sun: Food Dehydrator” instruction booklet:
Toast sesame seeds to a light golden brown
Slice fresh zuccini in 1/8" thick rounds [sponge off moisture]
Lightly sprinkle the zuccini slices with garlic [or seasoned] salt and the toasted sesame seeds.
Put on a dehydrator tray in a single layer, and dry for a day or two, with vents open.
Delicious with a dip or as a snack.
Note that the booklet suggested other vegetables that may be dehydrated, and used for snacks or as "salad crunchies" to add to your salads. Some suggestions were carrots, tomatoes, peppers, and mushrooms.
Purslane Pickles
Use any size jar with a plastic lid. Narrow-necked bottles can be a problem. Fill your jar or bottle with freshly-harvested purslane cut into two-inches pieces. Leave a little space at the top. Fill the jar or bottle with room-temperature apple cider vinegar, being sure to completely cover the plant material. Cover. (Metal lids will corrode; do not use.) Label, including date. This is ready to use in six weeks; but will stay good for up to a year.
To use: A tablespoon of purslane vinegar on cooked greens, beans, and salads adds wonderful flavor along with lots of minerals. You can also eat the pickled purslane right out of the bottle or add it to salads or beans.
Susun S Weed
To use: A tablespoon of purslane vinegar on cooked greens, beans, and salads adds wonderful flavor along with lots of minerals. You can also eat the pickled purslane right out of the bottle or add it to salads or beans.
Susun S Weed
Salsa Verde
• 3 unpeeled garlic cloves
• 1 pound fresh tomatillos, husked, rinsed
• 1 small onion, quartered through root end
• 3 to 6 serrano chiles or 2 to 4 jalapeño chiles
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon (or more) sugar
• Coarse kosher salt
• 2 tablespoons olive oil
• 1 cup low-salt chicken broth
• 2 tablespoons (or more) fresh lime juice
Prepare barbecue (medium-high heat). Thread garlic onto skewer. Grill garlic, tomatillos, onion quarters, and chiles until dark brown spots form on all sides, about 9 minutes for onion, 6 minutes for tomatillos and chiles, and 4 minutes for garlic. Cool. Peel garlic. Trim core from onion. Scrape some of burnt skin off chiles; stem. Seed chiles for milder salsa, if desired. Coarsely chop onion, chiles, and garlic. Transfer tomatillos and all vegetables to blender. Add cilantro and 1/2 teaspoon sugar; puree until smooth. Season to taste with coarse salt.
Heat oil in heavy large saucepan over high heat. Carefully add tomatillo mixture (juices may splatter). Stir until slightly thickened, stirring often, about 2 minutes. Add broth and 2 tablespoons lime juice. Bring to boil; reduce heat to medium and simmer until mixture measures 2 1/2 cups, about 10 minutes. Season to taste with salt and more sugar and lime juice, if desired. DO AHEAD: Can be made 1 day ahead. Cool slightly, then cover and chill.
Read More http://www.epicurious.com/recipes/food/views/Salsa-Verde-242139#ixzz0zTGboUDZ
• 1 pound fresh tomatillos, husked, rinsed
• 1 small onion, quartered through root end
• 3 to 6 serrano chiles or 2 to 4 jalapeño chiles
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon (or more) sugar
• Coarse kosher salt
• 2 tablespoons olive oil
• 1 cup low-salt chicken broth
• 2 tablespoons (or more) fresh lime juice
Prepare barbecue (medium-high heat). Thread garlic onto skewer. Grill garlic, tomatillos, onion quarters, and chiles until dark brown spots form on all sides, about 9 minutes for onion, 6 minutes for tomatillos and chiles, and 4 minutes for garlic. Cool. Peel garlic. Trim core from onion. Scrape some of burnt skin off chiles; stem. Seed chiles for milder salsa, if desired. Coarsely chop onion, chiles, and garlic. Transfer tomatillos and all vegetables to blender. Add cilantro and 1/2 teaspoon sugar; puree until smooth. Season to taste with coarse salt.
Heat oil in heavy large saucepan over high heat. Carefully add tomatillo mixture (juices may splatter). Stir until slightly thickened, stirring often, about 2 minutes. Add broth and 2 tablespoons lime juice. Bring to boil; reduce heat to medium and simmer until mixture measures 2 1/2 cups, about 10 minutes. Season to taste with salt and more sugar and lime juice, if desired. DO AHEAD: Can be made 1 day ahead. Cool slightly, then cover and chill.
Read More http://www.epicurious.com/recipes/food/views/Salsa-Verde-242139#ixzz0zTGboUDZ
Turnip Greens
Note: mustard greens, collard greens, or kale can be substituted in this recipe.
1 bunch fresh turnip greens with roots
1 medium piece salt pork
1 cup water
1 teaspoon salt
2 tablespoons bacon drippings, butter, or margarine
Pinch of sugar (optional)
Strip the stems from the greens (unless they’re very tender) and wash thoroughly. Place in a saucepan and add the pork, water, and salt. Cook, covered, for 45 minutes over medium heat, or until tender. Remove the pork and pour the greens into a colander to drain. Place in a pan and chop scissor-like with two knives. If necessary, add more salt to taste. Keep hot and add the bacon drippings and a pinch of sugar.
Read More http://www.epicurious.com/recipes/food/views/Turnip-Greens-105051#ixzz0zTFh9DYj
1 bunch fresh turnip greens with roots
1 medium piece salt pork
1 cup water
1 teaspoon salt
2 tablespoons bacon drippings, butter, or margarine
Pinch of sugar (optional)
Strip the stems from the greens (unless they’re very tender) and wash thoroughly. Place in a saucepan and add the pork, water, and salt. Cook, covered, for 45 minutes over medium heat, or until tender. Remove the pork and pour the greens into a colander to drain. Place in a pan and chop scissor-like with two knives. If necessary, add more salt to taste. Keep hot and add the bacon drippings and a pinch of sugar.
Read More http://www.epicurious.com/recipes/food/views/Turnip-Greens-105051#ixzz0zTFh9DYj
Beets with Greens in Vinaigrette
• 1 1/2 pounds medium beets (about 4; 2 1/2 pounds with greens), trimmed, leaving 1 inch of stems attached
• 2 1/2 tablespoons cider vinegar
• 2 tablespoons finely chopped onion
• 2 teaspoons sugar
• 1/4 cup olive oil
• 2 tablespoons finely chopped flat-leaf parsley
Cover beets generously with water in a heavy medium saucepan and simmer until tender when pierced in center with a knife, 30 to 45 minutes. Drain in a colander and cool to warm, then slip off skins. Cut beets into 1/4-inch slices.
Meanwhile, whisk together vinegar, onion, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking, then add warm beets and parsley and toss. Season with additional sugar and salt. Serve warm or at room temperature.
Cooks' note: Beets can be roasted and sliced 1 day ahead and chilled, covered. Bring to room temperature before tossing with vinaigrette and parsley.
Read More http://www.epicurious.com/recipes/food/views/Beets-in-Vinaigrette-241086#ixzz0zTF4pTGI
• 2 1/2 tablespoons cider vinegar
• 2 tablespoons finely chopped onion
• 2 teaspoons sugar
• 1/4 cup olive oil
• 2 tablespoons finely chopped flat-leaf parsley
Cover beets generously with water in a heavy medium saucepan and simmer until tender when pierced in center with a knife, 30 to 45 minutes. Drain in a colander and cool to warm, then slip off skins. Cut beets into 1/4-inch slices.
Meanwhile, whisk together vinegar, onion, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking, then add warm beets and parsley and toss. Season with additional sugar and salt. Serve warm or at room temperature.
Cooks' note: Beets can be roasted and sliced 1 day ahead and chilled, covered. Bring to room temperature before tossing with vinaigrette and parsley.
Read More http://www.epicurious.com/recipes/food/views/Beets-in-Vinaigrette-241086#ixzz0zTF4pTGI
Sauteed Radishes with Radish Greens
• 2 pounds radishes with greens attached
• 2 1/2 tablespoons unsalted butter
• 1 teaspoon salt (preferably sea salt)
• 1 garlic clove, minced
• 3 tablespoons chopped fresh chives
Cut greens from radishes and coarsely chop. Trim radishes and cut lengthwise into 1/2-inch wedges.
Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.
Sauté garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add greens and sauté, stirring, until wilted, about 1 minute.
Return radish wedges to skillet and stir in chives.
Read More http://www.epicurious.com/recipes/food/views/Sauteed-Radishes-105226#ixzz0zTELkEPQ
• 2 1/2 tablespoons unsalted butter
• 1 teaspoon salt (preferably sea salt)
• 1 garlic clove, minced
• 3 tablespoons chopped fresh chives
Cut greens from radishes and coarsely chop. Trim radishes and cut lengthwise into 1/2-inch wedges.
Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.
Sauté garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add greens and sauté, stirring, until wilted, about 1 minute.
Return radish wedges to skillet and stir in chives.
Read More http://www.epicurious.com/recipes/food/views/Sauteed-Radishes-105226#ixzz0zTELkEPQ
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