Slow Roasted Tomatoes

Slow Roasted Tomatoes
Ingredients
Cherry, grape or small Roma tomatoes
Whole gloves of garlic, unpeeled
Olive oil
Herbs such as thyme or rosemary (optional)
Directions:
Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.
Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.
Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And for snacking.
Source:
http://smittenkitchen.com/2008/08/slow-roasted-tomatoes/

Cheddar Scallion Bread

Ingredients:
8 oz sharp cheddar cheese, grated
6 oz butter, at room temperature
4 scallions, finely chopped
2 cloves garlic, chopped
Kosher salt and freshly ground pepper
1 loaf ciabatta bread, cut in half horizontally
Directions:
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.
Using a serrated knife, cut the bread into 1-inch thick slices and serve.
Source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/cheddar-and-scallion-bread-recipe/index.html

Braised Radishes

Braised Radishes
Ingredients:
2 bunches radishes, trimmed of tops and roots
1 ½ cups chicken stock
2 tbsp butter, cut into bits
1 large shallot, thinly sliced
2 tbsp sugar
2 eggs
1 tbsp red wine vinegar
Salt and Pepper
Directions:
Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10 to 12 minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup, about 2 minutes.
Source:
http://www.foodnetwork.com/recipes/rachael-ray/braised-radishes-recipe/index.html

A Soggy Update from the Farm

The rain is proving to be relentless! I’m sorry to say that it seems like every time I turn around some new disease is spreading. Most recently, the winter squash and peppers are really suffering. I think the peppers have Phytophthera, a soil born disease that thrives in wet conditions. As a result, the peppers wilt almost overnight and then the fruit quickly begins to rot. To try to prevent the disease from spreading, I’ve been ripping out peppers as they become affected. I seem to be ripping out 5-10 plants a day! Unfortunately there is no organic control for Phytophthera. You might be seeing more green peppers in your share and less red, yellow and orange ones as a result because we can’t afford to leave the green ones on the plant, waiting for them to turn color, since they will likely rot before they do! The winter squash were looking beautiful and strong until a few weeks ago. My best guess is squash bugs. Sadly the leaves are shriveling and the plants are dying prematurely, before the fruits have fully ripened. So far it looks like the acorn are fairing slightly better than the butternut.

Volunteer Day

Thank you to shareholder Carmela and Weavers Way Co-op member Jean for attending the volunteer day on Saturday. We made a significant dent in weeding the peppers. Molly and I could never have gotten that much done just the two of us! It was a gorgeous day and we snacked on tasty non-farm food, Oreo’s and grapes!

Henry Got Crops Education Team Creates Own Urban Bike Tour

After missing the official Weavers Way urban farm bike tour, Henry Got Crops Education Coordinator Clare Hyre and apprentices Molly Devinny and Ariel Drooner created their own tour , attempting to hit all the farm education hot spots in the city. The ladies began their tour at Mill Creek Farm in West Philadelphia where Jade Walker (farm educator) was hard at working preparing for a Tuesday farmers market. After exploring the community garden adjacent to Mill Creek we learned about the history and progression of the farm while harvesting summer squash. Our takeaway piece from Mill Creek - Henry Got Crops! has just gotta have a cob oven!
Next we quickly rode up the street to the Urban Tree Connection where we saw three different sites. We loved learning how UTC takes vacant lots and unused backyards and turns them into teaching environments for the neighborhood youth. UTC had beautiful mulched pathways and well labeled beds!

Truly inspired and ready for more, Clare led the way to the UNI (Urban Nutrition Initiative) garden at University City High School. During lunch we admired the beautiful pavilion, the well labeled signs, the wash station, and the variety crops grown at this quarter acre site. Everyone got very excited about the idea of bringing more art into our work at HGC. We also got excited by the possibility of building an outdoor classroom and kitchen where students could harvest food and create meals without ever leaving the farm.
Having never biked through the city this next section of the journey really pilled on the miles and proved that the HGC ladies are full of stamina! We moved onward for a quick stop at Heritage Farms at the Methodist Family Homes and then finished at MLK Seeds For Learning Farm in Mt. Airy. Sarah Garton at Heritage Farms was kind enough to take us on a tour of their facilities and although we missed Chris Bowden-Newsom's class we were able to see the Seeds for Learning garden and greenhouse. We also got to our very own education site at the Stenton Family Manor!
Exhausted and happy, the crew congratulated themselves on their 30 plus miles bike trip by stopping at the Weavers Way Mt. Airy store where they gorged themselves with delicious co-op products. We were all excited to take what we saw and learned back to the farm and begin the process of enhancing the HGC/Saul farm education program.
Email: clarehyre@gmail.com if you have any skills in carpentry and would like to volunteer some time to HGC education program building efforts. We are hoping to construct picnic tables at the farm for an outdoor kitchen and possibly a pavilion.
Also if you have excess pots, pans, bowls, cups, silverware, or a gas cook stove that you want to donate to our kitchen please let me know! Having an outdoor kitchen would dramatically increase the amount of food that goes into Saul students’ mouths and encourage their participation with the CSA and Weavers Way!