1 (1-pound) piece slab bacon
3 quarts water
3 pound mixed greens such as collard, mustard, and turnip
2/3 cup all-purpose flour
1/3 cup yellow cornmeal
2 teaspoons packed brown sugar
1 teaspoon baking powder
1 tablespoon unsalted butter
1/2 cup whole milk
Score bacon 2 or 3 times (do not cut all the way through), then simmer in water in a wide 6-quart pot, covered, 1 hour.
Discard any coarse stems from greens and coarsely chop leaves.
Add greens, 2 1/2 teaspoons salt, and 1 teaspoon pepper to bacon and cook, uncovered, stirring occasionally, 25 minutes.
Meanwhile, whisk together flour, cornmeal, brown sugar, baking powder, and 1/4 teaspoon salt, then blend in butter well with your fingertips. Stir in milk until just combined. Let dough stand 5 minutes.
With wet hands, roll rounded tablespoons of dough into balls.
Gently place dumplings on top of greens. Cook, covered and undisturbed, over low heat until greens are very tender and silky and dumplings are puffed and cooked through, about 20 minutes. Discard bacon. Season with salt and pepper.
(Gourmet, January 2008)
Tuesday, March 30, 2010
Buttered Watermelon Radish and Carrot Saute
4 watermelon radishes, thick outer skin peeled off
6 small carrots, scraped
2 tsp butter
2 tsp Meyer lemon juice (can substitute regular lemon juice, but use less)
salt and pepper to taste
Slice the radishes and carrots very thinly, using a mandoline set to its thinnest setting, if you have one.
In a saucepan over medium heat, melt the butter. Add the vegetables, sprinkle with a pinch of salt, and saute about 4 minutes, until vegetables are coated with the butter and starting to soften. Do not let the butter burn.
Add a few tablespoons of water, cover the pan, and let the vegetables steam for another 2-3 minutes. Uncover the pan, stir, and let the remaining water evaporate. The vegetables should end up coated in a nice buttery glaze.
Put the vegetables in a serving plate, sprinkle on the lemon juice, salt if you want more, and pepper to taste. Serve hot.
(www.examiner.com)
6 small carrots, scraped
2 tsp butter
2 tsp Meyer lemon juice (can substitute regular lemon juice, but use less)
salt and pepper to taste
Slice the radishes and carrots very thinly, using a mandoline set to its thinnest setting, if you have one.
In a saucepan over medium heat, melt the butter. Add the vegetables, sprinkle with a pinch of salt, and saute about 4 minutes, until vegetables are coated with the butter and starting to soften. Do not let the butter burn.
Add a few tablespoons of water, cover the pan, and let the vegetables steam for another 2-3 minutes. Uncover the pan, stir, and let the remaining water evaporate. The vegetables should end up coated in a nice buttery glaze.
Put the vegetables in a serving plate, sprinkle on the lemon juice, salt if you want more, and pepper to taste. Serve hot.
(www.examiner.com)
Provencal Bok Choy
2 tablespoons extra-virgin olive oil
2 large garlic cloves, finely chopped
2 teaspoon chopped thyme
1 Turkish or 1/2 California bay leaf
3 (3-by 1-inch) strips orange zest
3 pounds bok choy (2 to 3 heads), cut crosswise into 2-inch pieces
1 pound tomatoes (3 medium), chopped
1/3 cup Kalamata olives, pitted and chopped
1/2 cup coarsely chopped flat-leaf parsley
Heat oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers, then sauté garlic with thyme, bay leaf, and zest until garlic is pale golden and mixture is very fragrant, about 30 seconds. Add bok choy, tomatoes, olives, 3/4 teaspoon salt, and 1/4 teaspoon pepper and reduce heat to medium. Cook, stirring occasionally, until bok choy is crisp-tender, 10 to 12 minutes. Discard bay leaf and stir in parsley.
(Gourmet Magazine, July 2009)
2 large garlic cloves, finely chopped
2 teaspoon chopped thyme
1 Turkish or 1/2 California bay leaf
3 (3-by 1-inch) strips orange zest
3 pounds bok choy (2 to 3 heads), cut crosswise into 2-inch pieces
1 pound tomatoes (3 medium), chopped
1/3 cup Kalamata olives, pitted and chopped
1/2 cup coarsely chopped flat-leaf parsley
Heat oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers, then sauté garlic with thyme, bay leaf, and zest until garlic is pale golden and mixture is very fragrant, about 30 seconds. Add bok choy, tomatoes, olives, 3/4 teaspoon salt, and 1/4 teaspoon pepper and reduce heat to medium. Cook, stirring occasionally, until bok choy is crisp-tender, 10 to 12 minutes. Discard bay leaf and stir in parsley.
(Gourmet Magazine, July 2009)
Book Review: A Patch of Eden, America’s Inner-City Gardens, By H. Patricia Hynes
By Nina Berryman
For those of you interested in learning more about urban gardening across the nation, here is a book for you! H. Patricia Hynes takes the reader into plant filled nooks and crannies in the neighborhoods of Harlem, San Francisco, Chicago and our very own Philadelphia. She interviews gardeners and neighbors of community gardens, painting a picture of how they came to be and recording the transformation they have brought to a particular space in a city. Her stories are interlaced with history lessons about our country and its diverse neighborhoods and cultures. She concludes the book with a discussion about women’s relationship with gardens throughout the history of agriculture. This book is less about gardens and more about ordinary people who want to improve their neighborhoods. In the Philadelphia chapter, she takes snapshots of Las Parcelas, Project Rainbow, the USDA Urban gardening Program, Glenwood Green Acres, and Philadelphia Green. Never heard of some of these organizations? I suggest you pick up the book, then go out into the city and see them for yourself!
For those of you interested in learning more about urban gardening across the nation, here is a book for you! H. Patricia Hynes takes the reader into plant filled nooks and crannies in the neighborhoods of Harlem, San Francisco, Chicago and our very own Philadelphia. She interviews gardeners and neighbors of community gardens, painting a picture of how they came to be and recording the transformation they have brought to a particular space in a city. Her stories are interlaced with history lessons about our country and its diverse neighborhoods and cultures. She concludes the book with a discussion about women’s relationship with gardens throughout the history of agriculture. This book is less about gardens and more about ordinary people who want to improve their neighborhoods. In the Philadelphia chapter, she takes snapshots of Las Parcelas, Project Rainbow, the USDA Urban gardening Program, Glenwood Green Acres, and Philadelphia Green. Never heard of some of these organizations? I suggest you pick up the book, then go out into the city and see them for yourself!
Plant Profile: Fennel
By Nina Berryman
As you may or may not remember, in the first issue of the newsletter, we included brief paragraphs about ourselves. In my blurb I said if I could be any vegetable it would bulb fennel. Why? You may ask. I must admit it is very difficult choosing which vegetable best personifies yourself (give it a try), and so the exact reasons why I chose fennel are difficult to put in words. Perhaps this article will shed some light on the matter.
Bulb fennel is one of three varieties of fennel which all belong to the same species, Foeniculum vulgare. One variety is a leafy herb of which the leaves and herbs are used in baked goods, teas and flavoring in candy. There is also the Sicilian fennel which has tender stems that are eaten like celery. Lastly, there is bulb fennel, also known as Florence fennel, or finocchio. This is what we grow. This type of fennel is biennial (although I have seen it produce in seeds in its first year before). Fennel is in the Apiaceae family, along with carrots and dill. The ancient Greeks grew it for food, medicine and insect repellent. Fennel tea was served just before important battles to instill courage in warriors. It is also said that the ancient Greeks believed it had a slimming effect on overweight people, and that may be why it was called “marathon,” from the word “maraino” meaning to grow thin. Today, fennel is used to relieve abdominal cramps and flatulence.
Sources: Dawson, Adele C. Herbs Partners in Life. Healing Arts Press. Rochester, Vermont. 2000.
Ashworth, Suzanne. Seed to Seed. Seed Savers Exchange Inc., Iowa. 2002.
As you may or may not remember, in the first issue of the newsletter, we included brief paragraphs about ourselves. In my blurb I said if I could be any vegetable it would bulb fennel. Why? You may ask. I must admit it is very difficult choosing which vegetable best personifies yourself (give it a try), and so the exact reasons why I chose fennel are difficult to put in words. Perhaps this article will shed some light on the matter.
Bulb fennel is one of three varieties of fennel which all belong to the same species, Foeniculum vulgare. One variety is a leafy herb of which the leaves and herbs are used in baked goods, teas and flavoring in candy. There is also the Sicilian fennel which has tender stems that are eaten like celery. Lastly, there is bulb fennel, also known as Florence fennel, or finocchio. This is what we grow. This type of fennel is biennial (although I have seen it produce in seeds in its first year before). Fennel is in the Apiaceae family, along with carrots and dill. The ancient Greeks grew it for food, medicine and insect repellent. Fennel tea was served just before important battles to instill courage in warriors. It is also said that the ancient Greeks believed it had a slimming effect on overweight people, and that may be why it was called “marathon,” from the word “maraino” meaning to grow thin. Today, fennel is used to relieve abdominal cramps and flatulence.
Sources: Dawson, Adele C. Herbs Partners in Life. Healing Arts Press. Rochester, Vermont. 2000.
Ashworth, Suzanne. Seed to Seed. Seed Savers Exchange Inc., Iowa. 2002.
Preserving Your Hot Peppers
Harisa (Hot Pepper Puree)
About 20 hot peppers (they can store well week to week in your refrigerator—save them up!)
6 cloves garlic
2 pearl onions
1 or more tomatoes if desired to make mixture less spicy
Salt
Oil
Canning jars with lids
Mince peppers, garlic, and onions. Cook half of the mixture along with the tomatoes, reducing until it begins to thicken. Let cool. Add remaining peppers, garlic, and onions, along with a large pinch of salt. Pour the mixture into jars, and add oil to cover. Store in a dark cool place.
Traditionally, this sauce accompanies couscous, meat, fish, soups, and other North African dishes.
from: Preserving Food without Freezing or Canning
Drying Hot Peppers on a String
I know that this works very well with cayennes, and does not work with jalepenos or habaneros. I have not yet tried to dry fish peppers. You can either knot a string around the end of each pepper, or sew a thread through each pepper. Hang string in a dry, warm place out of direct sunlight, until peppers are dry. Leave up as decoration, or take down and store in a dark, airtight container. Or crush peppers and use as hot pepper flakes.
Jalepeno Hot Sauce
1 teaspoon vegetable oil
20 fresh jalapeno peppers, sliced
3 cloves garlic, minced
1/2 cup minced onion
3/4 teaspoon salt
2 cups water
1 cup distilled white vinegar
In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often.
Remove from heat and allow mixture to cool to room temperature.
Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator. (www.hotsauceaddicts.com)
Agent Orange Sauce (very hot!)
2 large carrots (1 1/2 cups) peeled & chopped)
1/2 medium red onion (1 cup) peeled & chopped)
1 1/2 cups white vinegar
1/2 cup water
6 cloves garlic (2 tablespoons minced)
1/4 cup fresh lime juice
1 tablespoon coarse kosher salt
1 teaspoon freshly ground black pepper
1/4 cup coarse grain or Creole mustard
12 to 14 habanero chiles, seeds and stems removed (3/4 cup minced)
Combine the carrots, onion, vinegar, water, garlic, lime juice, salt, pepper and mustard in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, for 10 to 15 minutes or until the carrots are soft. Remove from heat. Use an immersion blender or food processor to puree the mixture. Add the habaneros and continue to puree until smooth. Pour into sterilized jars or bottles and process in a hot water bath for 15 minutes.
Yield: About 2 to 3 cups
Recipe courtesy of Michael Stines, Ph.B., Fiery Foods & BBQ, www.CapeCodBBQ.com
About 20 hot peppers (they can store well week to week in your refrigerator—save them up!)
6 cloves garlic
2 pearl onions
1 or more tomatoes if desired to make mixture less spicy
Salt
Oil
Canning jars with lids
Mince peppers, garlic, and onions. Cook half of the mixture along with the tomatoes, reducing until it begins to thicken. Let cool. Add remaining peppers, garlic, and onions, along with a large pinch of salt. Pour the mixture into jars, and add oil to cover. Store in a dark cool place.
Traditionally, this sauce accompanies couscous, meat, fish, soups, and other North African dishes.
from: Preserving Food without Freezing or Canning
Drying Hot Peppers on a String
I know that this works very well with cayennes, and does not work with jalepenos or habaneros. I have not yet tried to dry fish peppers. You can either knot a string around the end of each pepper, or sew a thread through each pepper. Hang string in a dry, warm place out of direct sunlight, until peppers are dry. Leave up as decoration, or take down and store in a dark, airtight container. Or crush peppers and use as hot pepper flakes.
Jalepeno Hot Sauce
1 teaspoon vegetable oil
20 fresh jalapeno peppers, sliced
3 cloves garlic, minced
1/2 cup minced onion
3/4 teaspoon salt
2 cups water
1 cup distilled white vinegar
In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often.
Remove from heat and allow mixture to cool to room temperature.
Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator. (www.hotsauceaddicts.com)
Agent Orange Sauce (very hot!)
2 large carrots (1 1/2 cups) peeled & chopped)
1/2 medium red onion (1 cup) peeled & chopped)
1 1/2 cups white vinegar
1/2 cup water
6 cloves garlic (2 tablespoons minced)
1/4 cup fresh lime juice
1 tablespoon coarse kosher salt
1 teaspoon freshly ground black pepper
1/4 cup coarse grain or Creole mustard
12 to 14 habanero chiles, seeds and stems removed (3/4 cup minced)
Combine the carrots, onion, vinegar, water, garlic, lime juice, salt, pepper and mustard in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, for 10 to 15 minutes or until the carrots are soft. Remove from heat. Use an immersion blender or food processor to puree the mixture. Add the habaneros and continue to puree until smooth. Pour into sterilized jars or bottles and process in a hot water bath for 15 minutes.
Yield: About 2 to 3 cups
Recipe courtesy of Michael Stines, Ph.B., Fiery Foods & BBQ, www.CapeCodBBQ.com
Meet the Students!
The eleventh graders in the agroecology class this semester at Saul have written introductions about themselves and their feelings on their school and this project. They come out to work on the farm every week, and we have a great time working with them. Say hello to those of them who volunteer to staff the pickup tent on Tuesdays and Fridays! We cannot fit all the profiles into this week’s newsletter, so look for more next week.
Kiara
My name is Kiarra C. Warren. I'm a junior at Saul High School and a small animal science major. Working with the CSA has been a wonderful experience. Being able to do so much hands on work is really helpful and fun. I've obtained so much knowledge about different veggies. They've introduced me to many new things, such as new bugs, vegetables, even weeds. Being able to learn what I should eat to stay healthy and have fun while doing it is great!
My experience at Saul High School has been amazing. This school has taught me things I never thought a Public High School could. Being able to come to a school like this is such a privilege. I'm able to do things that I enjoy doing, things that are going to have a positive input on my future. Ever since I was in the 5th grade I wanted to come to Saul. I was afraid that I wasn't going to get in but I did, and here I am.
Working with the CSA and planting my own vegetables like swiss chard, mesculun, champion collards etc. Learning interesting facts about them from people that are so educated. This Partnership is just Amazing!
Ian
My name is Ian, I'm a junior at W.B. Saul, and I help with the CSA. I help by growing vegetables for my agricultural class. I've worked on this project since sophomore year, when I helped make the beds for the crops, helped set up the green house, and helped plant the crops. This year, I've helped remove the weeds in what will soon be more beds for more crops for the CSA.
Jamal
Hi! My name is Jamal and I’m a student at W.B Saul and I have been tending the Weavers Way crops you now receive. I have learned much from Weavers Way and plan to learn more. I have learned what zones and areas certain crops need to grow, what water and nutrients they need, and even some of their pests. I also learned how to control and get rid of the pest the crops may have. The worst part of the CSA is, if a crop has a pest, how to control it. It’s harder to control pests from the crops because no chemicals are used, so you have to prevent the problem before it occurs. I look forward to working in a similar field as Weavers Way, or maybe even with them. I also learned physical labor like digging rows and raised beds, how to cultivate, and how to pick harlequin beetles. The main thing I learned was where our food comes from and how it is grown, packaged, and sold. Throughout the short period of time I have participated with Weavers Way they have taught me a lot and I have learned a lot and I look forward into working more with Weavers Way, and going into a field or one similar.
Anthony
My name is Anthony Clark. I'm a junior at Walter Biddle Saul High School.
My major in this school is large animals. The best things I love about Saul is the people, a handful of teachers I like, and the different large and small animals. For the 3 years I've been in this school I received nothing but good grades in agriculture. 9th grade I messed up due to my homework, in which I chose not to do it due to laziness and that was pretty much on of the biggest regrets in my life, but now that I'm older I'm no longer lazy and I'm on point with my work. This being my third year at this school I truly learned a lot. When I hear the word CSA, AKA "Community Supported Agriculture" I think that in general is a big step to changing agriculture. The agriculture class I'm in right now, we pretty much change what our school looks like as far as trash and recyled items are concerned. In my teachers Mrs. Naugle’s perspective, I'm guessing, she really wants our community to be clean. In this class we've collected recycled items and trash, and done planting, and working out on our field using a lot of tools. The CSA has allowed me to do a lot of interesting work like work with plants, and feeds off it. I'm proud to be working with the CSA because it taught me a lot of stuff I never knew at all. I'm not really sure that I'll pursue a career in the CSA, but if I did I would take the job seriously. I believe that working with the CSA in general can change the world in so many ways.
Kiara
My name is Kiarra C. Warren. I'm a junior at Saul High School and a small animal science major. Working with the CSA has been a wonderful experience. Being able to do so much hands on work is really helpful and fun. I've obtained so much knowledge about different veggies. They've introduced me to many new things, such as new bugs, vegetables, even weeds. Being able to learn what I should eat to stay healthy and have fun while doing it is great!
My experience at Saul High School has been amazing. This school has taught me things I never thought a Public High School could. Being able to come to a school like this is such a privilege. I'm able to do things that I enjoy doing, things that are going to have a positive input on my future. Ever since I was in the 5th grade I wanted to come to Saul. I was afraid that I wasn't going to get in but I did, and here I am.
Working with the CSA and planting my own vegetables like swiss chard, mesculun, champion collards etc. Learning interesting facts about them from people that are so educated. This Partnership is just Amazing!
Ian
My name is Ian, I'm a junior at W.B. Saul, and I help with the CSA. I help by growing vegetables for my agricultural class. I've worked on this project since sophomore year, when I helped make the beds for the crops, helped set up the green house, and helped plant the crops. This year, I've helped remove the weeds in what will soon be more beds for more crops for the CSA.
Jamal
Hi! My name is Jamal and I’m a student at W.B Saul and I have been tending the Weavers Way crops you now receive. I have learned much from Weavers Way and plan to learn more. I have learned what zones and areas certain crops need to grow, what water and nutrients they need, and even some of their pests. I also learned how to control and get rid of the pest the crops may have. The worst part of the CSA is, if a crop has a pest, how to control it. It’s harder to control pests from the crops because no chemicals are used, so you have to prevent the problem before it occurs. I look forward to working in a similar field as Weavers Way, or maybe even with them. I also learned physical labor like digging rows and raised beds, how to cultivate, and how to pick harlequin beetles. The main thing I learned was where our food comes from and how it is grown, packaged, and sold. Throughout the short period of time I have participated with Weavers Way they have taught me a lot and I have learned a lot and I look forward into working more with Weavers Way, and going into a field or one similar.
Anthony
My name is Anthony Clark. I'm a junior at Walter Biddle Saul High School.
My major in this school is large animals. The best things I love about Saul is the people, a handful of teachers I like, and the different large and small animals. For the 3 years I've been in this school I received nothing but good grades in agriculture. 9th grade I messed up due to my homework, in which I chose not to do it due to laziness and that was pretty much on of the biggest regrets in my life, but now that I'm older I'm no longer lazy and I'm on point with my work. This being my third year at this school I truly learned a lot. When I hear the word CSA, AKA "Community Supported Agriculture" I think that in general is a big step to changing agriculture. The agriculture class I'm in right now, we pretty much change what our school looks like as far as trash and recyled items are concerned. In my teachers Mrs. Naugle’s perspective, I'm guessing, she really wants our community to be clean. In this class we've collected recycled items and trash, and done planting, and working out on our field using a lot of tools. The CSA has allowed me to do a lot of interesting work like work with plants, and feeds off it. I'm proud to be working with the CSA because it taught me a lot of stuff I never knew at all. I'm not really sure that I'll pursue a career in the CSA, but if I did I would take the job seriously. I believe that working with the CSA in general can change the world in so many ways.
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