Minestrone of Late Summer Vegetables

Vegetable broth

·       3 tablespoons olive oil

·       3 large carrots, peeled, sliced

·       2 medium onions, sliced

·       1 medium fresh fennel bulb, sliced

·       1 medium celery root (celeriac), peeled, sliced

·       1/2 head of garlic, crushed (with peel)

·       6 large fresh Italian parsley sprigs

·       3 bay leaves

·       1 large fresh rosemary sprig

·       2 large tomatoes, chopped

·       2 tablespoons tomato paste

·       16 cups water

Garlic croutons

·       2 tablespoons olive oil

·       3 large garlic cloves, minced

·       3 cups 1/2-inch cubes baguette or rustic country-style bread

Vegetable soup

·       1 cup dried cranberry beans or cannellini (white kidney beans)

4small carrots, peeled, sliced

3 large leeks, thinly sliced

·       3 garlic cloves, minced

·       2 medium white-skinned potatoes, peeled, cut into 3/4-inch cubes

·       1 cup fresh edamame beans or frozen, thawed

·       1 cup sliced trimmed Italian pole beans or green beans (about 5 ounces)

·       1 cup 1/2-inch cubes peeled celery root (celeriac)

·       1/2 cup chopped red bell pepper

·       4 lacinato (black) kale leaves or tat soi thinly sliced crosswise

·       2 1/2-pints red and/or yellow cherry tomatoes, cut in half

·       1/2 cup chopped fresh Italian parsley

Instructions:

For vegetable broth:
Heat oil in very large pot over medium-high heat. Add carrots and next 7 ingredients. Sauté until vegetables are golden and begin to soften, about 15 minutes. Add tomatoes and tomato paste; stir to blend. Add 16 cups water and bring to boil. Reduce heat; cover and simmer 2 1/2 hours.

Strain vegetable mixture, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Measure 13 cups broth and pour into large bowl (reserve remaining broth for another use). Season broth with salt. DO AHEAD: Can be made 5 days ahead. Cool slightly. Cover and refrigerate.

for garlic croutons:
Heat oil in large nonstick skillet over medium heat. Add garlic; stir 30 seconds. Add bread cubes; stir until crisp and golden, about 7 minutes. Remove from heat; cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

For vegetable soup:
Place cranberry beans in medium bowl; add enough cold water to cover beans by 2 inches. Let stand at room temperature overnight. Drain. Place beans in large saucepan; add enough cold water to cover beans by 3 inches. Bring to boil. Reduce heat and simmer until beans are tender, about 1 hour 15 minutes. Drain beans; set aside.

Bring 13 cups vegetable broth to simmer in large pot over medium-high heat. Add carrots and next 7 ingredients to broth; bring to boil. Reduce heat and simmer until vegetables are tender, stirring occasionally, about 45 minutes. DO AHEAD: Soup and beans can be made 1 day ahead. Cover and chill beans. Cool soup slightly, then chill until cold. Cover and keep chilled. Rewarm soup over medium heat before continuing.

Add cranberry beans and kale and simmer 15 minutes. Stir in cherry tomatoes and parsley; simmer just until heated through, about 5 minutes. Season soup with salt and pepper.

Ladle vegetable soup into bowls. Garnish with garlic croutons and shaved cheese and serve.

Source: http://www.epicurious.com/recipes/food/views/Minestrone-of-Late-Summer-Vegetables-235833

A Visit from Jack Frost

The frost date in Philadelphia is around Halloween. Last year if you recall, we not only got a frost then, but a few inches of snow! Last Friday there were rumors of a frost in the forecast, so during the day I checked a few different weather reports. One said low of 37, one said low of 33. I thought, “Two weeks before our frost date? If we do get a frost, certainly it will be very light, if at all.” I surveyed the field and noted that many of the most cold-sensitive vegetables were at the top of the hill, and therefore more protected from the sinking cold air. I went to a friend’s party that evening with a handful of farming friends and we spent most of the evening comparing weather reports and our own personal predictions about the frost. Like many of you, I’m sure, I woke up Saturday morning to frost on car windows. The Vermonter in me was excited; the farmer in me felt my heart sink. A frost marks the coming of winter which brings a sense of relief after a long hard season. A frost also marks the death of certain crops which can be stressful when there are still three more weeks of CSA shares to fill. When I arrived at the farm on Saturday to inventory, I realized there was no denying we certainly got a frost, and a hard one at that! It is amazing to see the transformation of some (but not all) plants under 32 degrees. Our basil, beans, peppers and Swiss Chard were hardest hit.  The chard might bounce back, there are some salvageable peppers and beans, the basil looks like it was torched! The silver lining is that some crops improve with a frost, in that they taste sweater. This is true for sweet potatoes, kale, parsnips and carrots.

Farm Education Corner Update

by Clare Hyre

This Saturday three farm apprentices and one education intern and I took a bike tour of west Philadelphia farm education programs. Or first stop was Mill Creek Farm on 49th and Brown and we were greeted by a lively farm stand with samples of pasta and squash as well as delicious looking veggies just harvest. Jo Rosen (Executive Director) took us on a tour of the farm and told us the amazing history and then sent us on our way - of to Preston's Paradise . 

We were very lucky to find Ryan Kuck, outside in his yard harvesting sweet potatoes. "I forgot all about ya'll coming" , he said but happily let us into his urban farm. In his tiny yard there was a small plot of veggies, chickens, and an amazing cob greenhouse. Down the street he had planted an orchard for some neighbors and he said there were other small plots they were working with all around the neighborhood.

"I really love farming," said Kuck, "but now we are focusing on getting the food distribution". Look out for Kuck and his partners in their food truck on Lancaster Avenue. The food truck is a partnership between Greensgrow Farms and Preston's Paradise. 

Our next stop was the Urban Nutrition Initiative University City High School Garden were we stopped to eat lunch. Don Key, the farm educator there was not around but we were able to walk around the garden and discuss farm education models and the complexity between for and non-profit establishments. After lunch we snuck over to the Green Line for a quick cup of coffee. 

Last stop ( a little more Southwest) was to Bartram's Garden and Bartram's Farm and Community Center. Located on 54th and Lindbergh Ave. Bartram's Garden is an Oasis in and industrial complex. Judson , Katilyn, Erin, and Matt seemed awed by the age of the garden and the history and were excited to learn about Osage Oranges and other trees. At the farm we met with farm educator Chris Bowden-Newsom and learned about the work the newest UNI farm is doing. 

It was a beautiful fall day and we all had a great time!  The tradition of Weavers Way bike tours continues!!!!

Harvest on Henry Update

Do not forget the second annual Henry Got Crops! CSA Harvest Festival slated to take place at our Henry Ave. farm location on Sat., Oct. 20, from 1-4 PM.  You can expect: pumpkin bowling, a race featuring cars made out of vegetables, a community-participation scarecrow-making activity, smoothies made with the assistance of a bicycle-powered blender, a spinning demonstration, superb local sauerkraut by David Siller, herbs from a Chestnut Hill herbiary, and soap and cheese from Shady Apple Goats.  Other vendors will be the Birds of Paradise (tropical fare) and Spot (burgers) food trucks.  The live music will include the local talent of Nothing Wrong, a group featuring Norman Weiss of Weavers Way fame, as well as folk renderings by West Mt. Airy's Art Miron and a performance by Patrick Arkins, an area singer-songwriter.  Baby animals in the petting zoo will be sure to capture everyone's heart.  And the entire affair will be pet-friendly, to boot.  Finally, it bears repeating that we will have hayrides and that the pie bake-off fundraiser is still seeking entrants.  For further information on the bake-off-and other good stuff-visit our Facebook page: www.facebook.com/HenryGotCrops.  If you liked it last year, you'll love it this time around!