Roasted Carrots

6-12 carrots

3 tbsp olive oil

1 tsp kosher salt

½ tsp ground pepper

2 tbsp minced dill or parsley

Instructions:

Preheat the oven to 400 degrees F.

If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.

Toss the carrots with minced dill or parsley, season to taste, and serve.

Source: http://www.foodnetwork.com/recipes/ina-garten/roasted-carrots-recipe/index.html

Sauteed Yellow Squash

2 tbsp butter

½ red bell pepper, chopped

2 yellow squash, sliced

salt and pepper to taste

2 tbsp chopped parsley

2 tbsp chopped scallions

Instructions:

Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.

Source: http://www.foodnetwork.com/recipes/rachael-ray/sauteed-yellow-squash-recipe/index.html

Quick Pickles

½ c white vinegar

2 tsp sugar

1 tsp mustard seed

salt and pepper to taste

1 clove garlic

4 cucumbers cut into slices

Instructions:

Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

Source: http://www.foodnetwork.com/recipes/rachael-ray/quick-pickles-recipe/index.html

Baked Crispy Kale

4 handfuls of kale, torn into bite sized pieces

1-2 tbsp olive oil

sea salt to taste




Instructions:

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. Place the kale leaves into a salad spinner and spin all of the water out of the kale. Dump the water and repeat one or two times more just to make sure that the kale is extra dizzy and dry. Use a towel to blot any extra water on the leaves. Place the kale on the baking sheet.

3. Drizzle olive oil over the kale leaves and use your hands to toss and coat the leaves. Bake in the oven for 12-20 minutes until leaves are crisp. Take a peek at the 12 minute mark - the timing all depends on how much olive oil you use. Just use a spatula or tongs to touch the leaves, if they are paper-thin crackly, the kale is done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown (they'll be burnt and bitter) Remove from oven, sprinkle with salt and serve.

Source: http://steamykitchen.com/6926-crispy-kale-recipe.html

Education Update By: Clare Hyre

This weeks growers market was A LOT OF FUN , but it could be more of a success if ya'll came out an joined us. The next growers market will be August 3rd and Malcom X Park (51st and Pine St., W. Philadelphia) from 3:30 - 6:30. This week Jeffrene, Mikel, and Nathan joined me and sold the Henry Got Crops! produce with pride. 

Student Contributions

Nothing slows down at Saul during the summer! All incoming freshmen are required to attend summer session which is an orientation program to get a taste of what this unique high school is like. We have been enjoying getting to know the new students and introducing them to what happens on a vegetable farm in July. Please enjoy their comments about their first day on the farm!

Stephany Caraballo

My first experience at Henry Got Crops was mulching. I was told that I did a very good job and my teacher was satisfied. I learned and did new things, such as mulching. I never heard of that in my life till Friday. It was fun but it was also tiring at the same time. I learned that mulching helps to control weeds without using pesticides or other chemicals. I thought working/learning about plants was going to be boring, and I also thought it was an easy job because I never worked on it before. But, now I know not to "judge a book by its cover". I take back what I said about plants. I am actually interested in plants now after this wonderful experience I had at Saul High School. I have to admit that I was surprised on how hard I was working. I certainly worked up a sweat! I was also surprised at how beautiful and fast the crops grow. 
Tiarra Burnett

Today in school over in the Henry Got Crops! garden I learned that weeding in the garden is very important. If the weeds grow too tall you will have to weed them down, so the plants can get solar energy from the sun and help them grow. Also, while I was in the garden I tasted a very interesting vegetable that I usually don't eat very often. The vegetable that I tasted is basil and it was great. Another thing I learned while working over in Henry Got Crops! is how to cut down weeds, how tall some weeds can grow, how to use certain tools for special areas, and how to deal with the insects that are around us. Working on Henry Got Crops! can be stressful sometimes. Especially the heat and the bugs. I actually didn't expect to sweat so much. Ultimately, I actually enjoyed my experience at Saul High school.

Alexis Calhoun: When I came to Saul as a farmer at Henry Got Crops for the first time I learned a lot. I learned how to use different machinery and also how to weed. I also learned that it isn't as easy as it looks. Things are heavy and certain machines shut off without warning. At first, I thought that weeding and other farm work wouldn't be fun but it turned out to be really fun. Even though the pulling of weeds hurt a lot it was still fun on that very hot Friday. I was surprised that I really wanted to do some of the work that we had to do. I was really surprised because when I saw all that we had to do I was not really sure that I could do it. When I come back in the fall as a freshman I am looking forward to farming again and learning more than I have already learned in this summer session.

Aysha Burgos: I have learned so much these past few days. One thing I learned was that working with plants isn't as easy as it looks. Pulling out weeds manually can be very painful. Using the weed eaters doesn't necessarily make the job easier. When you use the weed eaters you have to make sure you have enough string and fuel. While I was working on the farm in my head I was saying "This is hard but fun work.". Honestly, the different kinds of plants and insects surprised me. It's not every day that beetles, slugs and other insects get on you. I'm looking forward to getting back outside and saving some more plants.

Brenna: Participating in W.B Saul High School Henry got crops was very interesting. I have learned that plants need as much attention and care as humans do. At first I thought that working with plants would be very boring but it turned out to be a great experience. I was truly surprised that I enjoyed it. To see how things affect plants and then to see how other things helped it grow and that it is not as easy to work with plants as you would think. For me it was hard because you had to put a lot of work into it. Seeing all the different types of plants and bugs was cool. Working with all the equipment and realizing how much everything is worth. With Mrs.Mcatamney we talked about many different plants and then we got to try basil. We tried basil with cheese and for me it was not a flavor I enjoyed. I am looking forward to learning more and understanding how they really work thing here at Saul(: