Arugula Pesto

Ingredients
• 1 1/2 cups baby arugula leaves
• 1 1/2 cups fresh basil leaves
• 2/3 cup pine nuts
• 8 cloves garlic
• 1 (6 ounce) can black olives, drained
• 3/4 cup extra virgin olive oil
• 1/2 lime, juiced
• 1 teaspoon red wine vinegar
• 1/8 teaspoon ground cumin
• 1 pinch ground cayenne pepper
• salt and pepper to taste
Directions
1. Place the arugula, basil, pine nuts, garlic, and olives in a food processor, and chop to a coarse paste. Mix in olive oil, lime juice, vinegar, cumin, cayenne pepper, salt, and pepper. Process until well blended and smooth.
Source: http://allrecipes.com/recipe/pesto-with-arugula/detail.aspx

Balsamic Glazed Chick Peas and Mustard Greens

Ingredients:
10 ounces mustard greens
1/2 large red onion, thinly sliced
4-6 tablespoons vegetable broth, divided
4 cloves garlic, chopped
1 pinch red pepper flakes
1/2 teaspoon salt (optional)
2 tablespoons balsamic vinegar
1/2 teaspoon soy sauce
1/4 teaspoon agave nectar or sugar
1 cup cooked chickpeas, rinsed and drained
Directions:
Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.
In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan. Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all. Serve warm, with additional balsamic vinegar at the table.
Source: http://blog.fatfreevegan.com/2009/07/balsamic-glazed-chickpeas-and-mustard.html

Pea Shoot and Goat Cheese Salad

Ingredients:
60g or so of pea shoots, carefully washed and dried
90g shelled weight of fresh or frozen peas or petits pois, cooked
80g little wallop goats cheese or similar, at room temperature
A few sprigs of mint, small leaves reserved for the salad and larger ones for the dressing
For the dressing:
2tbsp good quality cider vinegar
1tsp Tewksbury or Dijon mustard
6tbsp extra virgin rapeseed oil
2tbsp vegetable or corn oil
1tsp caster sugar
6-8 large mint leaves (see above)
Directions:
First make the dressing. Blend all the ingredients in a liquidiser and season with salt and freshly ground black pepper. Mix a spoonful or so of the dressing with the drained warm peas and season with salt and pepper.
Lightly dress the pea shoots and arrange on a plate. Scatter on the peas and spoon over a little more dressing. Arrange the pieces of cheese on top and scatter the small mint leaves over.
Source: http://www.peashoots.com/peashoots-mintedpea.htm

Saul Cows are Restless and Make the Local News

Residents were utterly confused when a herd of cows were found roaming through Roxbourough.
The animals escaped overnight from WB Saul High School of Argiculture. Several cows were spotted walking along the 7100 block of Henry Avenue around 2:00 a.m.
Philadelphia Police were called to the scene but a few local residents were able to corral the cattle back to the school.
No word on how the amimals escaped.
Source: 2011 WPVI-TV, Inc. & 2004-2011 LSN, Inc. All Rights Reserved
For a video: http://www.localwireless.com/wap/news/text.jsp?sid=19&nid=963256479&cid=18195&scid=-1&oid=19&device=iPhone2,1&net=radio&version=1.6.0%22

It Takes a Village Part I

As the season is winding down, I’ve been reflecting on the past 7 months. What stands out in my mind about this year is how much support I have had in my first year as a single manager. For the last two years of the CSA Nicole and I co-managed the CSA. This year she moved on to manage the other Weavers Way Farm, the Mort Brooks Memorial Farm and I stayed here at Saul. I have had immense support from many people to help me through this challenging, transitional year. In the following newsletters, I’ll continue to highlight these many pillars of support, but this week I need to start with the volunteer crew of shareholders who have been an integral part of the 2011 Henry Got Crops team.
Starting in April, before the CSA even began and after only a short break following the spring fundraiser, the 2011 fundraising team began meeting and planning for the Harvest on Henry event that took place a few weeks ago. I’ve been part of many volunteer groups, organizing events and fundraisers, and I have never worked with a group of more committed, reliable people.

A phenomenal group of volunteers came forth to raise money for discounted shares through our event which also had the purpose of giving back to our community by inviting the neighborhood to a fun-filled day at the farm. These shareholders may never even meet the recipients of the 2012 discounted shares, but selflessly poured their hearts and souls into the goal of making our CSA shares accessible to a larger representation of our community. During the event on Oct. 1st they went largely unrecognized as everyone was busy running the various activities of the day. With my plate full with the farming operations, this event absolutely never would never have happened without these volunteers taking the reins and pulling it all together, down the very last detail.
Thank you to:
Laura Axel- For always keeping us on track and focused; for organizing the children’s games which brought many smiles to many faces; for not only donating your time but also critical supplies for the event.
Mary Pat Boyle- For your creative energy and suggestions; for organizing the arts and crafts projects which brought a original dimension to the day’s activities; for donating your art supplies and making the t-shirts!
Nancy Dearden- For your leadership and facilitation; for running the meetings and keeping everything in line and on schedule; for your big picture vision for the whole fundraising committee and your ability to keep track of every last important detail; for coordinating marketing, food and volunteer support from Weavers Way and Saul, and gathering the tents! I believe there is no event too large or involved for your organizational abilities!
Denise Durkin- For your unwavering optimism and positive energy; for ensuring delicious food and vendors were present at the event; for always appreciating the significance, importance and impact of everyone’s work.
Kate Pelusi- For your dependability and eagerness to fill in where ever and when ever needed; for many hours spent canning and organizing the sales of the added value products; selling products made from the farm has been a long term dream of the farming team and you brought it all together to become a reality.
Georgia Kirkpatrick- For your realistic perspective, keeping stress at bay and maintaining a level of cheer in challenging moments; for bringing fabulous musicians to the event; the music contributed greatly to the ambience of celebration at the festival!
Randi Weinberg- for your diligence and thoroughness; for organizing the pie contest and sales; the bake-off was the original idea for the event and you ensured it happened seamlessly!