Green Risotto

Ingredients:

5 cups reduced-sodium chicken broth, “no-chicken” broth or vegetable broth (see Note)
1 10-ounce bag spinach, tough stems removed (or, try Kale, Chard, or Collards)
1 cup fresh basil leaves
2 tablespoons extra-virgin olive oil
1 cup chopped shallots or onion (or Leeks)
4 cloves garlic, minced
1 1/2 cups arborio, carnaroli or other Italian “risotto” rice
1/4 teaspoon salt
1 cup dry white wine
1 cup finely shredded Parmigiano-Reggiano cheese, divided
Freshly ground pepper to taste
1/3 cup toasted pine nuts

Preparation: 

Bring broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
Rinse spinach thoroughly with cold water and place in a large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on High until wilted, 2 to 3 minutes. Let cool, then squeeze out excess moisture. Transfer to a food processor or blender, add basil and puree until smooth; set aside.
Heat oil in a Dutch oven over medium-low heat. Add shallots (or onion) and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and salt and stir to coat.
Stir 1/2 cup of the hot broth and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in 1/2-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you’ve used all the broth and wine and the rice is creamy and just tender, 25 to 35 minutes total. Stir in the reserved spinach-basil puree.
Remove from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with pine nuts and the remaining 1/4 cup cheese.

http://www.eatingwell.com/recipes/spinach_pesto_risotto.html

Vegetarian Gyoza with Spicy Dipping Sauce

These Asian dumplings are traditionally vegetarian but can also be stuffed with chicken, seafood, or vegetables. This recipe includes directions to make the wrappers. Or you can use refrigerated wonton wrappers from the produce section. 

Try adding other items from the week's share to the filling! Thai Basil, Kohlrabi, Beets, Greens!

Make a big batch and freeze them!

Ingredients:

Sauce:
1/3 cup rice vinegar
1/4 cup chopped green onions 
1/4 cup low-sodium soy sauce
1/2 teaspoon crushed red pepper

Wrappers:
2 cups all-purpose flour 
2/3 cup water

Filling:
Cooking spray
4 cups diced shiitake mushroom caps (about 3/4 pound)
4 cups finely chopped green cabbage
2 tablespoons chopped green onions 
2 tablespoons mirin (sweet rice wine)
2 tablespoons low-sodium soy sauce
2 teaspoons grated peeled fresh ginger
1/2 teaspoon salt
1/4 teaspoon dark sesame oil
3 garlic cloves, minced 

Remaining ingredients:
24 lettuce leaves 
2 tablespoons peanut oil, divided

Preparation:

To prepare sauce, combine first 4 ingredients; set aside.
To prepare wrapper, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and water in a bowl. Turn dough out onto a floured surface; knead 5 minutes. Cover dough; let rest 30 minutes.
To prepare filling, heat a large non-stick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook 3 minutes or until moisture evaporates, stirring frequently. Add cabbage; cook 3 minutes or until softened, stirring frequently. Stir in 2 tablespoons green onions and next 6 ingredients (2 tablespoons green onions through garlic); simmer 2 minutes. Remove from heat; set aside.
Divide dough into 4 equal portions. Roll each portion into a 1-inch-thick rope. Cut each rope into 12 equal pieces. Shape each dough piece into a ball. Roll each ball into a 4-inch circle on a floured surface (cover circles with a damp towel to prevent drying).
Working with 1 wrapper at a time, spoon 2 teaspoons mushroom mixture into center of wrapper. Fold in half. Fold top edge of wrapper at 1/2-inch intervals to form pleats, pressing against bottom edge to seal. Place dumplings, pleated sides down, on a large baking sheet dusted with flour; cover loosely with towel to prevent drying.
Line each tier of a 2-tiered (10-inch) bamboo steamer with 3 lettuce leaves. Arrange 6 dumplings, 1-inch apart, in each steamer basket. Stack tiers; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan, and steam dumplings 5 minutes. Remove dumplings from steamer. Repeat procedure with remaining lettuce and dumplings.

Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium-high heat. Add 12 dumplings; cook 1 1/2 minutes on each side or until browned. Repeat procedure 3 times with remaining oil and dumplings. Serve with sauce.

http://www.myrecipes.com/recipe/vegetarian-gyoza-with-spicy-dipping-sauce-10000000604752/

Leek Chips

This recipe will be available for taste testing at the Pick-up this week, thanks to shareholder Tanya Rotenberg!

Yield: About 2 cups

Leek rings are dried out and crisped in the oven – reminiscent, in a (very) loose way, of those French-fried onion rings retro cooks used to decorate green bean casseroles.

Warning: These are addictive as a snack or nibble with cocktails – or as a topping to other dishes. You might need to make them often. Store in a covered container at room temperature.

Ingredients:

1 tablespoon extra-virgin olive oil
2 medium-sized leeks (1 1/2-inch diameter)
Salt
Freshly ground black pepper

Directions:

Preheat oven to 250°F. Line a large baking try with foil and coat with the oil.
Remove and discard the dark green leaves from the leeks. Slice off about 1/4-inch from the root end as well. (You'll want the white and pale green portions only.) Use a very sharp knife to cut the leek into 1/4-inch slices, then transfer them to a large bowl of cold water. Use your fingers and thumb to separate the slices into rings, then swish the pieces around vigorously to remove any sand or grit that might be hiding between the layers. With your hands or a large slotted spoon, lift the leek rings out of the water and transfer them to a colander in the sink. Drain thoroughly, then pat dry with a clean kitchen towel or paper towels.
Distribute the leek rings onto the prepared baking tray, and toss to coat with the oil. Bake, stirring occasionally, until golden brown and crisp. (Note that some rings may be ready to remove at 30 minutes, others may take up to 60 minutes or longer Ð just remove them as they are done.)

Transfer the finished "chips" to a plate, season to taste with a little salt and pepper, and serve at room temperature. These taste best within a few hours of being made.

http://www.molliekatzen.com/recipes/greenbeans_amandine.html

Growing New Farmers at Henry Got Crops! by: Hannah Slipakoff

Since their inception, the Weavers Way Farms have served as educational growing spaces — training eager apprentices, hosting youth of all ages, and providing member-volunteers with advice and support. This year, Henry Got Crops! is furthering its educational reach by serving as a host site for the Philly Farms Beginner Farmer Training Program. Philly Farms is a new program put together by the Philadelphia Community Farming Collaborative, an alliance of nine organizations focused on food systems change. As a member of PCFC, Weavers Way partners with the Nationalities Services Center (lead organization
for the training program), the Pennsylvania Horticultural Society, the Urban Nutrition Initiative, East Park Revitalization Alliance, Teens 4 Good, Mill Creek Urban Farm, SHARE Food Program and Preston’s Paradise to address citywide food issues from a comprehensive, interconnected perspective. PCFC’s received a USDA Beginner Farmer Rancher grant last year to establish
the Philly Farms training program, which aims to provide in-depth education, hands-on experience and resources to committed
gardeners. Philly Farms is structured to support lower-income folks in pursuing their vision of growing food for their communities
— providing participants with part-time employment and assistance with long-term business planning.
Beginner Farmer Trainees spend 40 hours a month in intensive workshops and classes focused on farming and business development, engaging in experiential learning by apprenticing on several of Philadelphia’s farms, and going on field trips to conferences and farms in the region. This year’s trainees are an amazing crew of individuals — the group spans many neighborhoods, generations and cultures with a mix of Philadelphia natives and Nepali refugees from Bhutan. Serving as a host site for PCFC’s program, the Henry Got Crops! farm at W.B.
Saul High School in Roxborough serves as a learning lab twice a week. Farmer Nina Berryman provides the trainees with specific tasks in line with monthly/weekly themes, and the crew led by PCFC’s training coordinator approaches the work by examining the intricate processes of growing food from propagation to post-harvest handling. So far this season, the Beginner Farmers have learned the nuances of growing brassica crops during the broccoli
planting marathon of late March, explored many methods and tools for seeding root vegetables in April and bottom-lined the delicate (and sometimes complicated) early summer project of planting, staking and trellising the Henry Got Crops! tomatoes.The trainees are enthusiastic abouttheir time at Saul — grateful for the kindness
and support farm staff offer, whether it’s sharing extra seedlings, assisting with compost delivery or enthusiastically inviting our Nepali friends to harvest their cultural favorite betu (lamb’s quarters) from between the production beds.
As PCFC’s training coordinator and a Weaver’s Way member, I am thrilled to be working with Henry Got Crops! The food justice movement in this city is where I began to come into political and social consciousness, and the community where I developed a deep and abiding love for growing food. In fact, my first
greenhouse seeding session as a 16-year old was with then-Weavers Way Farmer Dave Zelov. I am also thrilled that Henry
Got Crops! joins me in the dream of providing transformative educational experiences to all members of Philadelphia’s
growing community. Next time you visit the farm at Saul, or pick up some HGC produce in Weavers Way stores, extend your thanks to the farm staff and the Beginner Farmer Trainees by acknowledging
the extensive learning, community building and empowerment put into locally grown veggies!

To learn more about the Philly Farms Beginner Farmer Training
Program, contact PCFC Training Coordinator Hannah Slipakoff at
hannah.slip@gmail.com.

SUMMER ORGANIC PEST PREVENTION AND CROP PRODUCTION WORKSHOP

Friday, July 12th, 2013 4-6pm
At the farm
This workshop will cover organic methods for preventing and controlling vegetable crop pests that are common in the Philadelphia area on summer crops. It will also cover basic information about what vegetable crops can be planted in the summer in our area and when.

RSVP online: http://www.eventbrite.com/event/5594005822/