Roasted Hakurei Turnips with Israeli Couscous Salad

Ingredients:
1 bunch hakurei turnips with fresh-looking greens
1 cup Israeli couscous
1 garlic clove, minced
pinch of optional red chili flakes
1/4 cup chopped red onion
juice from half a lemon
4-5 tablespoons extra-virgin olive oil
salt and pepper to taste

Directions:
Preheat oven to 425 degrees. Trim turnips from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.

Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.

Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.

Heat 1-2 tablespoons of olive oil over medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sautee until just wilted, 1-2 minutes. Transfer to a bowl and let cool.

Combine the chopped onion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted radishes on top.

http://noteatingoutinny.com/2012/06/06/roasted-haruki-turnips-with-israeli-couscous-salad/

Fava Bean Spread with Dill Pesto

Ingredients (Fava Bean Spread):
1 cup dry shelled fava beans soaked overnight or for at least 4 hours and thoroughly drained
1 medium onion (about 110 g)
1 medium potato (about 90 g)
1 medium carrot (about 50 g)
2.5 cups water
3/4 tsp fine sea salt
1 tbsp extra virgin olive oil and more for greasing the serving dish

Instructions:
Cook fava beans and vegetables: Peel and cut the onion and potato into 1.5 cm / 0.6 inch dices. Chop the carrots into 1 cm / 0.4 inch dices. Combine the vegetables and pre-soaked and drained fava beans in a medium pot. Pour the water over; the specified amount will be enough to barely cover the vegetables and beans. Cover the pot with a lid leaving a small gap and bring to a boil. Reduce the heat to the medium-low and gently simmer. Remove the white foam as it is forms on top. Now and then check whether there is enough water at the bottom: with a fork gently push the beans and vegetables away from the side of the pan, but don’t stir! Add little water if needed to prevent the scorching of the pot. Cook until the vegetables are fork-tender, the beans mash easily and the water completely evaporates (about 1 hour).

Make fava bean spread: Remove the pot from the heat and immediately puree with an immersion blender until the fava bean spread reaches a smooth silky consistency, not unlike creme patisserie. Inspect for any random chunks of carrots or potato and puree until they disappear. Add sea salt and extra virgin olive oil and run the blender again to combine. Grease individual cups or a large serving dish with more olive oil and transfer the fava bean spread. Smooth the surface with a spatula and add a bit olive oil to prevent large cracks as the spread settles (which it does in minutes). For the best result, refrigerate the spread overnight: next day you will be able to release the puree from the dish easily, cut into pieces and serve with the dill pesto. 

Ingredients (Dill Pesto):
1/2 cup finely chopped dill
1/4 cup extra virgin olive oil
1 tbsp finely ground almonds
1/4 tsp fine sea salt
freshly ground black pepper to taste

Instructions:
Combine all the ingredients in a food processor and pulse to reach the desired consistency. I pulse for a while as I personally like this pesto smooth and runny so I can pour it over the chunks of fava bean spread. Taste and adjust the seasoning if needed. 

http://www.deliciousistanbul.com/blog/2014/06/11/fava-bean-spread-with-dill-pesto/

Black Bean Salad

This recipe was a hit at shareholders Brian and Ann's wedding this past weekend! Make ahead and let it marinate! Great for a summer picnic :)

Ingredients:

1 cup fresh corn kernels (from about 2 ears)
1 orange bell pepper, diced
1/2 small red onion, finely chopped (about 1/4 cup)
1 tablespoon extra-virgin olive oil
1 (15-ounce) can black beans, drained and rinsed
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems

Directions:

Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.

For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.

http://www.foodnetwork.com/recipes/food-network-kitchens/black-bean-salad-recipe.html

The Synergy of our Farming Partnership

Synergy: the interaction of elements that when combined produce a total effect that is greater than the sum of the individual elements.

While Henry Got Crops is one farm, it is a partnership of four organizations. Philadelphia Parks and Recreation provides access to land. Saul High School provides a present and willing community. Weavers Way Co-op provides an accessible, functioning farm. Weavers Way Community Programs provides the conduit for values and knowledge to be shared through experiential, educational activities.

Together, Henry Got Crops functions to operate an educational, working farm that serves as a learning opportunity for Saul students, as well as an environmentally responsible source of food for neighboring communities. The two goals are equally important and integrally intertwined in the way we operate the farm with student involvement.

At Henry Got Crops, the partners involved work hard to intertwine the goals of the farm through farm education programs and food production.  The goal is to give students valuable, real-world experience while running a business. This integrated approach is a core philosophy of this farm and this concept served as a principle building block when starting it.

To make this farm work, all partners are needed: the farm can't exist without the school, the school can't be involved without the education coordinator and the education coordinator can't teach without the farm. We are proud of this unique design and are excited to continue growing, together.

Most urban farmers are tasked with the difficult job of trying to run a farm AND coordinate the educational programs. Ask any urban farmer in Philadelphia, and they will tell you these two tasks are, at best, challenging to balance. With our partnership, each organization can focus on what they do best, and excel in their area of focus. The farm managers are able to focus on operating a functional farm and the educators are able to focus on the delivering experiential, educational programming.  The result is a functioning farm that serves as a classroom.

Sometimes I think what we are trying to accomplish at Henry Got Crops is crazy and destined to be forever difficult and inherently challenging. And while it is… I still believe this to be a worthy endeavor. Not one of these organizations could accomplish what happens here at Henry Got Crops on their own. But together, we bring our strengths to the table and are able to actualize our mission, in a very concrete and delicious way.

Weavers Way Community Programs Hoe Down Fundraiser

Saturday June 21st, 6-9pm at Weavers Way Farm at the Awbury Arboretum, 1011 East Washington Lane

Be sure not to miss our first Hoedown! It’s an evening of locally sourced, farm-fresh food, live music and outdoor games. Enjoy summer solstice with us at our farm at the Awbury Arboretum. If you have never been to this site, this is a great opportunity to see where half the vegetable in your CSA share are grown. All proceeds benefit farm and nutrition education programs for children at Weavers Way Community Programs. Guests are encouraged to bring a picnic blanket. Tickets are $35 and in return you can enjoy dinner, drinks and music. This is a 21 + event. Register athttp://www.weaversway.coop/hoedown