• 4 slices day-old rye bread, torn into 1-inch pieces
• 1 (2 1/2-to 3-pounds) head cauliflower
• 1 stick unsalted butter
• 1/2 teaspoon caraway seeds, lightly crushed
Preheat oven to 350°F with rack in middle.
Pulse bread in a food processor to form medium-fine crumbs. Spread in a 4-sided sheet pan and toast in oven, stirring occasionally, until golden, 8 to 10 minutes. Cool.
Core cauliflower, keeping head intact, then cook in a large steamer rack over boiling water, covered, until tender, about 15 minutes. Transfer to a platter and keep warm, covered.
Melt butter in a large heavy skillet over medium heat and stir in caraway seeds, toasted crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until hot, about 2 minutes. Spoon over cauliflower.
http://www.epicurious.com/recipes/food/views/Cauliflower-with-Rye-Crumbs-350880#ixzz0qt13Ao3B
Showing posts with label newsletter 4 season 2. Show all posts
Showing posts with label newsletter 4 season 2. Show all posts
Monday, July 5, 2010
Roasted Beet Salad with Oranges and Beet Greens
Serves 3
• 3 medium beets with beet greens attached
• 1 large oranges
• 1/2 small sweet onion, cut through root end into thin wedges
• 1/6 cup red wine vinegar
• 1/8 cup extra-virgin olive oil
• 1 garlic cloves, minced
• 1/4 teaspoon grated orange peel
Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl.
Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.
http://www.epicurious.com/recipes/food/views/Roasted-Beet-Salad-with-Oranges-and-Beet-Greens-109070#ixzz0qsz4R3YK
• 3 medium beets with beet greens attached
• 1 large oranges
• 1/2 small sweet onion, cut through root end into thin wedges
• 1/6 cup red wine vinegar
• 1/8 cup extra-virgin olive oil
• 1 garlic cloves, minced
• 1/4 teaspoon grated orange peel
Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl.
Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.
http://www.epicurious.com/recipes/food/views/Roasted-Beet-Salad-with-Oranges-and-Beet-Greens-109070#ixzz0qsz4R3YK
Mustard Flowers
These edible flowers are from the tops of mustard greens. They are spicy with a tiny touch of sweetness. You can enjoy them in all sorts of ways:
• Add them to the end of your stir fry for a bit of color
• add them raw to your salad for a little spice
• use them as a garnish on any dish that needs some color and a little spicy flavor (fish, duck, cooked greens, etc)
• Add them to the end of your stir fry for a bit of color
• add them raw to your salad for a little spice
• use them as a garnish on any dish that needs some color and a little spicy flavor (fish, duck, cooked greens, etc)
Cream of Squash Soup
This soup could also be made with zucchini or broccoli.
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour, 5 minutes
Ingredients:
• 1 1/2 pounds yellow summer squash
• 2 tablespoons butter
• 1 medium onion, sliced
• 1/4 lemon, sliced, seeds removed
• 1/4 cup flour
• 6 cups chicken broth
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 3 to 4 grinds of fresh nutmeg or dash of ground nutmeg
• 1 cup heavy cream
Preparation:
Wash and trim squash. Slice, reserving 8 very thin slices for garnish. In a large saucepan, melt butter; gently saute onion and lemon. Sprinkle with flour and cook slowly, stirring, until flour is absorbed. Add chicken broth gradually, then sliced squash, salt and pepper. Simmer for 1 hour. Puree soup in blender or food processor. Add nutmeg. To heat, stir in cream with a wire whisk and cook over low heat. Do not allow to boil. Garnish cream of squash soup with reserved squash slices.
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour, 5 minutes
Ingredients:
• 1 1/2 pounds yellow summer squash
• 2 tablespoons butter
• 1 medium onion, sliced
• 1/4 lemon, sliced, seeds removed
• 1/4 cup flour
• 6 cups chicken broth
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 3 to 4 grinds of fresh nutmeg or dash of ground nutmeg
• 1 cup heavy cream
Preparation:
Wash and trim squash. Slice, reserving 8 very thin slices for garnish. In a large saucepan, melt butter; gently saute onion and lemon. Sprinkle with flour and cook slowly, stirring, until flour is absorbed. Add chicken broth gradually, then sliced squash, salt and pepper. Simmer for 1 hour. Puree soup in blender or food processor. Add nutmeg. To heat, stir in cream with a wire whisk and cook over low heat. Do not allow to boil. Garnish cream of squash soup with reserved squash slices.
Hakurei Turnip Gratin
Melt 1 Tablespoon butter in a non-stick 12 inch skillet (make sure you have a top to fit the pan.)
Wash one bunch of white hakurei turnips well, top and tail them, and slice them in 1/4 inch slices. Save the turnip greens for another recipe. You don’t need to peel the turnips. Layer the slices in the pan. Sprinkle the sliced turnips with 1 teaspoon dry thyme, 3/4 teaspoon salt, 1/4 tsp. freshly ground pepper, and 1/8- 1/4 teaspoon cayenne pepper.
Cook for 3 minutes over medium heat, then pour 1/2 cup heavy cream and 1/2 cup stock over the top. Cover and cook the turnips over medium heat for 20 minutes. The turnips will be completely cooked through, but there will be considerable liquid left in the pan. Remove the cover and cook to reduce the liquid. When most of the liquid has reduced (about 5-10 minutes), and the sauce is thickened, grate finely 1/2 cup of fresh parmesan cheese evenly over the top. Watch closely as the cheese melts and make sure that the liquid does not entirely cook away.
Serve the turnips hot. The recipe is supposed to serve 6, but maybe realistically it would only serve 4, once they discover that they love turnips!
Source: http://www.gfzing.com/?p=191
Wash one bunch of white hakurei turnips well, top and tail them, and slice them in 1/4 inch slices. Save the turnip greens for another recipe. You don’t need to peel the turnips. Layer the slices in the pan. Sprinkle the sliced turnips with 1 teaspoon dry thyme, 3/4 teaspoon salt, 1/4 tsp. freshly ground pepper, and 1/8- 1/4 teaspoon cayenne pepper.
Cook for 3 minutes over medium heat, then pour 1/2 cup heavy cream and 1/2 cup stock over the top. Cover and cook the turnips over medium heat for 20 minutes. The turnips will be completely cooked through, but there will be considerable liquid left in the pan. Remove the cover and cook to reduce the liquid. When most of the liquid has reduced (about 5-10 minutes), and the sauce is thickened, grate finely 1/2 cup of fresh parmesan cheese evenly over the top. Watch closely as the cheese melts and make sure that the liquid does not entirely cook away.
Serve the turnips hot. The recipe is supposed to serve 6, but maybe realistically it would only serve 4, once they discover that they love turnips!
Source: http://www.gfzing.com/?p=191
Ojala que lleuva café—May it rain coffee in the countryside
By Juan Luis Guerra, Dominican poet
Ojala que llueva café en el campo
Que caiga un aquacero de yucca y te
Del cielo una jarina de queso blanco. . .
May it rain coffee in the countryside.
Let a downpour of cassava and tea fall.
From the skies a drizzle of white cheese,
And to the south a mountain of watercress and honey.
May it rain coffee in the countryside.
Comb a tall hill with grain and yams.
Go down the slope of fluffy rice,
And keep ploughing with your love.
In the autumn, instead of dry leaves,
May my harvest be dressed in pitisale.
Plant a field of sweet potatoes and strawberries
May it rain coffee.
May it rain coffee in the countryside,
That down on the farm, there is not so much suffering.
May it rain coffee in the countrysides,
So that in Villa Vazquez they head this song.
May it rain coffee in the countryside,
So that all the children sing.
May it rain coffee in the countryside,
So that in La Romana they hear this song.
May it rain coffee.
Ojala que llueva café en el campo
Que caiga un aquacero de yucca y te
Del cielo una jarina de queso blanco. . .
May it rain coffee in the countryside.
Let a downpour of cassava and tea fall.
From the skies a drizzle of white cheese,
And to the south a mountain of watercress and honey.
May it rain coffee in the countryside.
Comb a tall hill with grain and yams.
Go down the slope of fluffy rice,
And keep ploughing with your love.
In the autumn, instead of dry leaves,
May my harvest be dressed in pitisale.
Plant a field of sweet potatoes and strawberries
May it rain coffee.
May it rain coffee in the countryside,
That down on the farm, there is not so much suffering.
May it rain coffee in the countrysides,
So that in Villa Vazquez they head this song.
May it rain coffee in the countryside,
So that all the children sing.
May it rain coffee in the countryside,
So that in La Romana they hear this song.
May it rain coffee.
: Will the summer squash and zucchini get any bigger?
We harvest them small on purpose. Small summer squash taste better, have smaller seeds, and enable the plant to produce for longer. On occasion, we do miss a few and they get huge—use these for zucchini bread or art projects. . .
Meet Nicole!
I grew up in Connecticut, in a family that had lost its relationship with agriculture back when my great grandparents emigrated from their plum farm in Poland. I reengaged almost by accident, inspired in college by a newfound angst about economic globalization to try to understand my local agricultural system, then hooked on farming by the hard work, opportunity for inventiveness, the extremely high caliber of conversation that occurs while weeding a bed of carrots, and the sudden opportunity to never go indoors. My spirit plant is the dandelion, although I am also drawn very strongly to the bean and the kohlrabi. I enjoy singing at the top of my lungs while operating farm machinery, because then nobody can hear me very well.
Meet Kirsten!
Hey there! My name is Kirsten and as the latest addition to Weavers Way Farm at Saul, I’d like to introduce myself to the Northwest Philadelphia community.
I hail from a small town in northern New Jersey and have been going to school at Reed College in Portland, Oregon for the past three years. I study contemporary American history with a focus on environmental, social, and cultural histories. Outside of school I coordinate and lead community service projects in Portland to urban farms, city parks and community gardens, and the Oregon Food Bank with an organization called SEEDS (Students for Education, Empowerment, and Direct Service).
So what brings me back all the way across the country to Philadelphia for the summer? Urban farming! To be perfectly honest, it’s hard to remember exactly how I ended up on this path. Last summer I volunteered at Pennypack Farm & CSA in Horsham, PA and did an “intern-swap day” at Weavers Way Farm at Awbury Arboretum. I met a lot of people not much older than me who were involved in urban agriculture hand heard about the community gardens and farms and sustainable food initiatives all over Philadelphia. I was so inspired.
And it dawned on me that organic farming in the city and working with young people was exactly what I wanted to be a part of. I wanted to apprentice here because of the opportunity to learn more about how to make an urban farm a real, sustainable source of local, organic, and secure food, do hands-on education with students, work for a newly blossoming CSA, and of course—grow some delicious vegetables.
In my free time I love to bike around the city, read food histories, practice yoga, get lost in the mountains on long hikes, cook for loved ones, and experiment with vegan & gluten-free baking.
It’s super exciting to be back in Philadelphia. I feel so lucky to work with and learn from Nina and Nicole, as well as Sarah and Zemora, here at Weavers Way Farm. Thank you so much for welcoming me into your community. I look forward to meeting more of you CSA members and celebrating the summer harvest!
I hail from a small town in northern New Jersey and have been going to school at Reed College in Portland, Oregon for the past three years. I study contemporary American history with a focus on environmental, social, and cultural histories. Outside of school I coordinate and lead community service projects in Portland to urban farms, city parks and community gardens, and the Oregon Food Bank with an organization called SEEDS (Students for Education, Empowerment, and Direct Service).
So what brings me back all the way across the country to Philadelphia for the summer? Urban farming! To be perfectly honest, it’s hard to remember exactly how I ended up on this path. Last summer I volunteered at Pennypack Farm & CSA in Horsham, PA and did an “intern-swap day” at Weavers Way Farm at Awbury Arboretum. I met a lot of people not much older than me who were involved in urban agriculture hand heard about the community gardens and farms and sustainable food initiatives all over Philadelphia. I was so inspired.
And it dawned on me that organic farming in the city and working with young people was exactly what I wanted to be a part of. I wanted to apprentice here because of the opportunity to learn more about how to make an urban farm a real, sustainable source of local, organic, and secure food, do hands-on education with students, work for a newly blossoming CSA, and of course—grow some delicious vegetables.
In my free time I love to bike around the city, read food histories, practice yoga, get lost in the mountains on long hikes, cook for loved ones, and experiment with vegan & gluten-free baking.
It’s super exciting to be back in Philadelphia. I feel so lucky to work with and learn from Nina and Nicole, as well as Sarah and Zemora, here at Weavers Way Farm. Thank you so much for welcoming me into your community. I look forward to meeting more of you CSA members and celebrating the summer harvest!
Meet Zemora!
Hi! My name is Zemora. I'm really excited to be interning at Henry Got Crops!
Right now, my favorite thing we've got growing is probably the hakurei turnips. I think they taste like ice cream. My interests include hiking, drawing, reading, going on adventures, and laughing at funny shaped vegetables, especially carrots that look like pants.
I go to Hampshire College in western Massachussetts where I study community food systems and resistance to capitalism. When I was little, I lived with the largest flock of angora goats east of the Mississippi. If this helps you know anything about me, I'm a pisces, my moon sign is scorpio and my ascendant is sagitarius.
I've dabbled in a few farms and gardens here and there, but this summer is my first experience really farming for a long stretch of time. So far, it's off to a great start. My main goals for the summer are: to learn by doing, to connect with and explore Philly's abundant urban agriculture scene, and to gain skills that will help me weather the apocalypse. I also hope to learn a lot of new recipes, get a rockin' farmer's tan, and perhaps even discover what my spirit plant is.
Looking forward to seeing you at the farm!
Right now, my favorite thing we've got growing is probably the hakurei turnips. I think they taste like ice cream. My interests include hiking, drawing, reading, going on adventures, and laughing at funny shaped vegetables, especially carrots that look like pants.
I go to Hampshire College in western Massachussetts where I study community food systems and resistance to capitalism. When I was little, I lived with the largest flock of angora goats east of the Mississippi. If this helps you know anything about me, I'm a pisces, my moon sign is scorpio and my ascendant is sagitarius.
I've dabbled in a few farms and gardens here and there, but this summer is my first experience really farming for a long stretch of time. So far, it's off to a great start. My main goals for the summer are: to learn by doing, to connect with and explore Philly's abundant urban agriculture scene, and to gain skills that will help me weather the apocalypse. I also hope to learn a lot of new recipes, get a rockin' farmer's tan, and perhaps even discover what my spirit plant is.
Looking forward to seeing you at the farm!
Meet Sarah!
Hello shareholders, I'm so excited to be living and farming in Philadelphia. After growing up in the suburbs of Dallas, Texas, I moved to Boston, Mass. to go to college and studied cultural anthropology. After a stint as a museum assistant, I decided to try out farming for a month on Long Island and I realized it was the only thing I wanted to do. I had my first apprenticeship last summer at a small CSA farm in northern Rhode Island and am here in Philly to learn more about farm education and working side-by-side with youth. In my free time, I like to ride my bike, explore the Wissahickon, daydream about pie, write letters and make comics. My spirit animals are the manatee, orca whale, Atlantic harbor seal and the turkey. Feel free to talk to me about mid-Atlantic plants and trees, astrology and garlic.
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