Thank You for a SUPER Volunteer Day!

Thank you to everyone who came to the volunteer day on Saturday at our farm at the Awbury Arboretum. We had a great turn out and everyone endured the humidity to transplant scallions and weed celeriac. The scallions are in perfectly straight rows, and the celeriac is weed-free! Thank you!

Help Support our Farms by Supporting shareholder and fabric artist Heidi Barr

Heidi has been a working shareholder for 3 years at Henry Got Crops and now has entered the Martha Stewart “American Made” competition for her Kitchen Garden Series.  The Kitchen Garden Series is a line of tea towels and napkins that she sews from repurposed men’s dress shirts. She donates 25% of her sales to urban farms, including our very own. You can admire and purchase her napkins and towels at the farm stand. Please read her article below, and support her by sharing her link on facebook. The more “shares” she receives, the more likely she is to be one of the selected finalists, which means more support for our farms!

The Kitchen Garden Series was dreamt up one winter night with my friend and fellow designer Tara. As we sewed, we talked about our desire to see more gardens in the city and more meaning in our work. I had just finished a season as a working share holder at my local CSA and wanted to apply my artistic talents to supporting the revolution of urban agriculture. I decided to sew things related to food and sell them to support urban gardens. I make kitchen textiles out of 100% natural fiber, reclaimed materials and donate 25% of my sales to my local farmers. It's important to me to use reclaimed materials because it creates a positive environmental impact by keeping things out of the garbage stream. I tea dye my tea towels and will begin using other plant based dyes soon; grown by a gardener in my community. As I add new products to my line, the shirts will continue to be central to my design. My goal is to provide support and encourage the growth of existing urban farms.
Please click the link below and then 'share' it on your facebook page via the button imbedded in the post. 200 finalists will be selected by popular vote based on how many shares they get on facebook and twitter. Please help make me one of them!

http://www.marthastewart.com/americanmade/nominee/93918/crafts/the-kitchen-garden-series

Spanish Tortilla with Bell Peppers

Ingredients:

1 tablespoon olive oil, plus more for serving
1 pound Yukon gold potatoes, peeled and sliced inch thick
1 red bell pepper (ribs and seeds removed), thinly sliced
1 medium onion, halved and thinly sliced
Coarse salt and ground pepper
8 large eggs
1/4 cup chopped fresh parsley, plus more for garnish
1/2 teaspoon hot sauce

Directions:

Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
 
In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
 
Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.

http://www.marthastewart.com/317116/spanish-tortilla-with-bell-pepper#Bell%20Pepper%20Recipes|/275370/bell-pepper-recipes/@center/276955/seasonal-produce-recipe-guide|317116

Fresh Bok Choi and Cabbage Kimchi

Ingredients: 1 pound napa cabbage, chopped 1 pound baby bok choy, trimmed and quartered lengthwise 1/3 cup kosher salt 1/4 cup plus 1 teaspoon sugar 2 teaspoons finely grated or minced garlic 1 teaspoon finely grated peeled fresh ginger 1 heaping tablespoon Korean red pepper flakes (gochugaru) or 1 teaspoon crushed red pepper 2 tablespoons fish sauce 1 tablespoon toasted sesame oil, plus more for drizzling Toasted sesame seeds, for garnish  Instructions: IIn a large bowl, combine the napa cabbage and bok choy. In a large saucepan, combine the salt and 1/4 cup of the sugar with 2 quarts of water and warm over moderate heat just until the salt dissolves. Pour the brine over the cabbages and let stand at room temperature for 30 minutes. Rinse and drain the cabbages. Transfer to a large bowl and add the garlic, ginger, red pepper flakes, fish sauce, sesame oil and the remaining 1 teaspoon of sugar; toss well. Let stand for 30 minutes. Garnish the kimchi with sesame seeds before serving. http://www.foodandwine.com/recipes/fresh-cabbage-kimchi

Fresh Turnip Green Cacio e Pepe Pasta with Baby Hakurei Turnips & Pear Salad

Ingredients: 1 Bosc Pear 1 Bunch Baby Harukei Turnips With Tops 1 Bunch Parsley 1 Lemon 2 Teaspoons Whole Black Peppercorns 3 Tablespoons Salted Butter 10 Ounces Fresh Turnip Green Pasta 2 Tablespoons Grated Parmesan Cheese 2 Tablespoons Grated Pecorino Cheese Preparation: Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the lemon into quarters and remove the seeds. Peel the pear and cut into quarters, then core and slice into ¼-inch thick pieces. Squeeze the juice of 2 lemon wedges over the pears to prevent them from browning. Roughly chop the green tops of the turnips, then slice the turnip bottoms into ¼-inch thick half circles. Pick the parsley leaves off the stem. Using a spice grinder or the bottom of a heavy pan, crack the black peppercorns in small batches (10 to 15 at a time) until they resemble a coarse grind. In a small bowl, squeeze the juice of the remaining lemon wedges and season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. In a separate bowl, combine the pears, cut turnip bottoms, parsley leaves and some of the vinaigrette (you may have extra vinaigrette). Season with salt and pepper and toss to thoroughly coat. In a large pan, combine the butter, 2 tablespoons of olive oil, ¼ cup of water and as much cracked black pepper​ as you'd like (depending on how peppery you'd like the dish to be). Heat on medium for 30 seconds to 1 minute, or just until the butter melts, breaking apart the butter with a spoon to help it melt faster. Remove from heat and set aside (you’ll reheat it later).Once the water is boiling, add the fresh pasta. Cook 3 to 5 minutes, or until the pasta floats and is al dente (tender but still has a bite). Reserve at least 1 cup of pasta water and drain thoroughly. Reheat the pan with the pasta sauce on medium until hot. Add the cooked pasta and turnip greens and mix to thoroughly combine. Stir in all but a pinch of both the Parmesan and Pecorino cheeses (reserve the rest for garnish). Then, gradually add up to 1 cup of pasta water to create a creamy consistency. Cook for 1 to 2 minutes, or until well combined and the greens are wilted. Season with salt and pepper and remove from heat. To plate your dish, divide the pasta between 2 bowls and garnish with the remaining cheeses. Divide the salad between 2 dishes and serve on the side. Enjoy! http://www.blueapron.com/recipes/fresh-turnip-green-cacio-e-pepe-pasta-with-baby-hakurei-turnips-pear-salad

Your Share so far This Season

We track the contents and value of the share every week. At just over half way through the season, we thought these numbers would be interesting to share with you! To calculate the numbers below, we value your share at farmers market prices (retail), and we value the you-pick at wholesale prices. For “unlimited” items in the you-pick, we value them at a typical market unit size (meaning “unlimited cherry tomatoes” are valued at 1 pint, which is how we would sell them at a market).

What you paid:
Small- $17.71/week ($230.23 through week #13)
Large- $31.25/week ($406.25 through week #13)

What you have received (through week #13, including You-Pick):
Small- $303.26
Large- $602.61

Greatest Average Value for one share week:
Week # 11
Small: $29.12
Large: $56.25

Lowest Average Value for one share week:
Week #2:
Small: $17.65
Large: $35.30

Philadelphia University Documentary Film Series

"DIRT, The Movie," A Documentary Film Screening at Philadelphia University.
On the first Thursday evening of every month this fall, Weavers Way Co-op will host a documentary film screening for the benefit of raising awareness on key issues of our times in which we, as a co-op, are invested. Doors open at 6:30pm with short introductory videos &/or special presentations, and some discussion/commentary will be invited at film's end.

Refreshments available. Limited seating-first come first, served, so come early!
Thursday, September 4, 2014 - 7:00pm - 9:30pm
Location: The Media Room at Philadelphia University's Gutman Library, main campus19144
Contact Person: Bettina de Caumette, 215.843.2350 ext. 118,outreach@weaversway.coop