The Fall Equinox

With the arrival of fall, the Jewish New Year, and equal hours of night and day, much is in transition. I look forward to a restful time ahead, but know there is still so much left in the season to unfold. I think of sweaters and foliage in Vermont, where I grew up, and sometimes wish I could be back there this time of year…but then I remember that in Vermont September means frost and the end of the growing season, and I am grateful we still have sweet parsnips and beautiful radicchio yet to come, here in Philadephia!

And now…some poetry!

Autumn wins you best by this, its mute
Appeal to sympathy for its decay.
~Robert Browning

Season of mists and mellow fruitfulness,
Close bosom-friend of the maturing sun;
Conspiring with him how to load and bless
With fruit the vines that round the thatch-eaves run;
To bend with apples the moss'd cottage-trees,
And fill all fruit with ripeness to the core;
To swell the gourd, and plump the hazel shells
With a sweet kernel; to set budding more,
And still more, later flowers for the bees,
Until they think warm days will never cease,
For Summer has o'er-brimmed their clammy cells.
~John Keats

Autumn's earliest frost had given
To the woods below
Hues of beauty, such as heaven
Lendeth to its bow;
And the soft breeze from the west
Scarcely broke their dreamy rest.
~John Greenleaf Whittier

Photo credit: http://vaviper.blogspot.com/2013/09/tomorrow-is-autumnal-equinox-quotes.html

Mustard Green Chimichurri Sauce

Whisk together thoroughly in a small bowl:      1⁄2 cup olive oil      1⁄4 cup red wine vinegar Stir in:      3/4 cup finely chopped mustard greens      3 green onions, finely chopped      3 garlic cloves, finely chopped      (1-3 serrano chiles, seeded and minced)      (1 tablespoon finely chopped thyme)      Salt to taste      1⁄4 teaspoon red pepper flakes, or to taste      1⁄4 teaspoon freshly-ground black pepper, or to taste Cover and let stand for at least 2 hours to allow the flavors to develop (overnight is best). The sauce will keep, covered and refrigerated, for up to 2 days. http://www.thejoykitchen.com/recipe/seared-pork-chops-mustard-green-chimichurri

Vegetarian Borscht

Ingredients: 2 medium-size beets, peeled and grated 1 large carrot, peeled and grated 1 tbsp olive oil 1 tomato, diced 2 tbsp of water juice of ½ lemon 2 L of water/vegetable broth 1 tbsp of salt 5 medium-size potatoes, diced ½ cabbage 1 small onion, diced 1 tsp olive oil 5-7 whole black peppers 3-4 bay leaves 1 tbsp dried parsley 2-3 garlic cloves, halved Instructions: Heat up 1 tbsp of olive oil in a large pot over medium/high heat. Add grated beets, carrots and diced tomatoes. Add 2 tbsp of water and lemon juice to the vegetables and stir. Reduce the heat to low, cover the pot and simmer for 20 min. Boil 2L of water in a kettle. Add the water to the shredded vegetables after they have been simmering for 20 min. Bring to a boil and add 1 tbsp of salt. Add diced potatoes and shredded cabbage to the soup and cook for 10 minutes. Meanwhile, heat up 1 tsp of olive oil in a small skillet and sauté the onion over medium heat until it becomes golden. Add the onions to the pot and give it a good stir. Finally add black pepper, bay leaves, garlic and dried parsley to the soup and continue cooking for another 5-10 minutes. Remove borscht from the heat. It is now ready to be served. When serving borscht, add sour cream and fresh herbs to individual bowls. http://www.fablunch.com/vegetarian-borscht-%D0%B1%D0%BE%D1%80%D1%89-authentic-russian-beet-soup-recipe/

Ramen Noodle-- Daikon Slaw

Ingredients: 1 (12 ounce) package broccoli coleslaw mix (try Trader Joe's!) 1/2 cup sunflower seeds 1/2 cup slivered almonds 1 Daikon radish, sliced 1 (3 ounce) package Oriental-flavored ramen noodles, broken into small pieces 1/2 cup canola oil 1/4 cup white sugar 1/4 cup white wine vinegar 4 green onions, chopped Preparation: Combine broccoli coleslaw mix, sunflower seeds, almonds, daikon radish and ramen noodles together in a bowl. Whisk canola oil, sugar, ramen noodle seasoning packet, and vinegar together in a separate bowl; pour over slaw mixture. Fold in green onions. Chill in refrigerator for 1 1/2 hours before serving. http://allrecipes.com/recipe/ramen-slaw/

Field Update

This time of year, I tell people there is a light at the end of the tunnel. Not that farming is a dark, depressing state of being, but the idea of having a reprieve at the end of the season is indeed uplifting. With the cooler weather setting in and the sun setting earlier (first day of Autumn is Tuesday), we farmers start to think of preparing for the winter. A few beds in the field are finished for the year, meaning we will not plant or harvest any more from them. When this is the case, we put cover crop seed in these beds- a form of green manure, which will not be harvested, but tilled back into the soil to improve its health. Cover crop seed usually includes oats, rye, peas, or vetch.  There are a few plants and seeds that are still going into the ground, which we will plan on harvesting for our late season farmers market at Head House (last market is the Sunday before Christmas). These vegetables have to be cold-hearty and fast growing to go in the ground this time of year (lettuce, scallions, bok choi, salad greens, radishes, etc). We are also in the process of transforming our hoop houses as well- which means pulling out the summer crops that love the heat, and putting in late season crops that will be protected by the plastic cover of the hoop houses and be able to produce for longer into the winter (in fact throughout the winter), than most vegetables in the open field.

Mashed Potatoes and Leeks with Thyme

Ingredients: 3 pounds russet (baking) potatoes (about 6) 6 leeks (white and pale green parts only), chopped, washed well, and drained 6 tablespoons unsalted butter 1 tablespoon fresh thyme leaves, minced 1 cup milk 1/2 cup heavy cream Directions: In an 8-quart kettle combine potatoes with cold water to cover by 2 inches. Bring water to a boil and simmer potatoes until tender, 35 to 45 minutes. While potatoes are cooking, in a heavy skillet cook leeks in 4 tablespoons butter over moderately low heat, stirring occasionally, until softened. Stir in thyme and salt and pepper to taste. Drain potatoes in a colander and return to kettle. Dry potatoes over low heat, shaking kettle,1 minute. Cool potatoes just until they can be handled and peel. While potatoes are still warm, force through a ricer into a large bowl. In a small saucepan heat milk and cream until mixture just comes to a boil. Stir leeks and milk mixture into potatoes and season with salt and pepper. Spread potato mixture in a buttered 4-quart shallow baking dish. Chill potato mixture, covered, 1 day. Preheat oven to 350° F. Dot potato mixture with remaining 2 tablespoons butter and bake, covered with foil, in middle of oven until heated through and butter is melted, about 15 minutes. http://www.epicurious.com/recipes/food/views/Mashed-Potatoes-and-Leeks-with-Thyme-13425

Black Eyed Pea Curry With Collards & Potatoes

Ingredients: 1 tablespoon coconut oil 1 large red onion, thinly sliced 2 jalapenos, seeded and thinly sliced 1 tablespoon fresh minced ginger 2 cloves garlic, minced 1 1/2 to 2 tablespoons mild curry powder 1/2 teaspoon garam masala 3/4 teaspoon salt 1 tablespoon agave 3 cups vegetable broth 2 tablespoons tomato paste 1 1/2 lbs red potatoes, in 3/4 inch pieces 1 lb collards, rough stems removed, leaves chopped into bite sized pieces 1 cup coconut milk 1 1/2 cups cooked black eyed peas (from a 15 oz can, rinsed and drained) For the Mango Avocado Salsa: 1 ripe avocado, diced 1 ripe mango, diced 1 tablespoon fresh lime juice To serve: Basmati rice Optional garnish: Fresh chopped cilantro Instructions: Preheat a 4 quart pot over medium heat. Saute the onion and jalapeno in the coconut oil for 5 to 7 minutes, until onion is lightly browned. Add the garlic and ginger, and saute until fragrant, about 30 seconds. Add 1 1/2 tablespoons of curry powder, garam masala, salt, vegetable broth, agave, and tomato paste, and stir. The tomato paste may not dissolve just yet but that’s ok, it will when it heats through. Add the potatoes, cover pot and bring to a boil. Once boiling, immediately lower heat to a simmer, and leave the lid ajar so that steam can escape. Let potatoes cook just until tender, about 5 more minutes. In the meantime, toss together all of the salsa ingredients in a mixing bowl and set aside. Once potatoes are fork tender, add the collards, black-eyed peas and coconut milk. Stir gently to incorporate. Leave lid ajar again, and bring to a simmer. Let simmer just until collards are tender, it should only take a few minutes. Turn off heat and taste for salt and spices. Add remaining curry powder if needed. It tastes best if you let it sit for 10 minutes or so, but if you can’t wait then just dig in! Serve over basmati rice, topped with mango avocado salsa and cilantro, if you like. Have some sriracha at the ready in case you want a little extra spice. http://www.theppk.com/2014/01/black-eyed-pea-curry-with-collards-potatoes/

White Bean and Collard Chili

Ingredients: 2 tablespoons extra-virgin olive oil 1 tablespoon minced garlic 3/4 cup diced onion 1 pound skinless, boneless chicken breasts, finely chopped 1 tablespoon ground cumin 1 tablespoon dried oregano 1/2 teaspoon ground white pepper Pinch of red pepper flakes Kosher salt and freshly ground pepper 1 pound collard greens, stemmed and roughly chopped (about 5 cups) 1 1/2 cups chopped green chiles (fresh or canned) 1 quart low-sodium chicken broth 2 15 -ounce cans navy beans, drained and rinsed 1/2 bunch fresh cilantro, chopped Light sour cream, chopped tomatoes and/or lime wedges, for garnish (optional) Preparation: In a saucepan, heat the olive oil over medium heat. Add the garlic and onion; cook for 2 to 3 minutes, until slightly softened. Add the chicken, cumin, oregano, white pepper and red pepper flakes. Season with salt and 1 to 2 teaspoons freshly ground black pepper. Cook, stirring, until the chicken is slightly browned, 3 to 4 minutes. Add the collard greens and cook, stirring occasionally, until they are slightly wilted, about 5 minutes. Add the chiles and chicken broth and bring to a boil, stirring occasionally. Reduce the heat to medium-low; cook, stirring occasionally, for approximately 20 minutes, until slightly thickened. Stir in the beans and cook for another 10 minutes. Stir in the cilantro. Transfer the chili to bowls and garnish with light sour cream, chopped tomatoes and/or lime wedges, if desired. http://www.foodnetwork.com/recipes/paula-deen/white-bean-chili-recipe2.html

Who is Eating your Tomatoes?

On Friday two shareholders stopped me with questions about our tomatoes. One person noticed a giant green caterpillar in the cherry tomatoes, and the folks were having some trouble with theirs in their yard and wanted to compare notes. I mentioned that it seemed a fairly average year so far for tomatoes….which these days, means it’s not stellar. What I mean by that is it seems as though it is nearly impossible to avoid some sort of devastating tomato disease in this region. Our tomatoes at the farm this summer started very strong with individual harvests yielding approximately 800 lbs. After a few weeks though, they have quickly reached a plateau and now we are yielding closer to 100 lbs per harvest. In addition to the onslaught of typical tomato diseases (which shoes up as brown and yellow leaves and some sunken, soft spots on the tomatoes themselves), we are also under siege from some hungry caterpillars! Yellow Striped Army Worm (photo, below left)- this critter eats both the leaves and the fruit of tomatoes. It has become more of a problem in this are in the last few years, as it has been able to overwinter and survive the warmer winter months. Tomato Horn Worm (photo, below right)- Hornworms strip leaves from plants. If a heavy infestation develops, caterpillars also feed on fruit. They feed on the surface leaving large, open scars. Hornworm damage usually begins to occur in midsummer and continues throughout the remainder of the growing season. Hornworms are often controlled by parasitic wasps (Brachonid wasps). These parasitoids lay eggs into the hornworms where their larvae feed inside, and then pupate on the backs of the hornworms. These pupal cases are seen as white projections on the back of the hornworm. If parasitized hornworms are found on the crop, we leave the larva for the next generation of beneficial wasps to emerge.

Yellow Striped Army Worm

Tomato Horn Worm

Food for Thought: Eating in Season

Country folk and urbanites alike are invited to spend a fall evening communing with nature and discussing how to keep eating fresh and local and still be in sync with the Earth’s tilt toward

winter.

Join us in the pavilion at the Schuylkill Center for Environmental Education, 8480 Hagy's Mill Road, Thursday, Sept. 18, at 6:30 p.m.

This campfire conversation will challenge
assumptions about what’s fresh and local as fall approaches and the main summer growing season ends.

--Amanda Pfeiffer is a Philadelphia-based food writer and fermenter. Her blog, Phickle, is home to the sour
skinny about what’s up in the world of fermentation.
--Weavers Way Farms Manager Nina Berryman
--Ryan Kuck has been with Greensgrow Farms for seven years. He currently runs Greensgrow's Mobile Market and West Philadelphia operations. Greensgrow, considered a champion of successful urban farming, is based in Kensington and opened a new location this year in West Philadelphia.

And of course, there will be food. Enjoy wine and beer and an appetizer spread loaded with foods harvested and produced locally.

Tickets ($20) are available for purchase ateatinginseason.brownpapertickets.com. Weavers
Way, Henry Got Crops CSA shareholders and Schuylkill Center members get half off using the code MemberFall14

Philly Home Grown Music Festival

If you are sad you missed the music festival last weekend…there is no need to be! It was rescheduled due to some much needed rain on Saturday night.

Join us THIS Saturday the 20th instead! The Philadelphia Home Grown Festival is a free & family friendly live music! BYO
Chairs/blankets.

6:30-6:45 PM Welcome, HomeGrown Overview, Special Welcome from Nina

6:45-7:15 PM Dawnchasers -http://www.reverbnation.com/ dawnchasers 

7:20-7:50 PM The Skis -https://theskismusic. bandcamp.com/

7:55-8:25 PM Could've Been Kings -reverbnation.com/couldvebeenkings

8:30-9:25 PM The Molly Blooms-- http://www.facebook.com/?sk=welcome#!/themollyblooms

9:25-9:30 PM Thank You and Good Night