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Weekly Harvest
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Tomatoes
Squash/Zucchini
Carrots
Basil
Cucumber
Fennel
Peppers
U-pickCherry Tomatoes
Hot Peppers
Green BeansRaspberriesBlackberries
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Tomato Tasting
Sunday, August 15
5:30pm - 8:00pm
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Want to be a Heritage Tomato Connoisseur? Farmer Andy will grill: Griggstown Chicken Sausages and portobello mushrooms $5.00 donation per grilled item This event will support our Fundraising campaign!Our Goal Is $60,000Music by: Giggleheads RSVP Today to Deb!Learn about each heirloom tomato! Develop a discriminating palate!  Bring a side dish to share. Bring your place settings, including cups! BYOB A sampling of local beer and local wine will be available. Bring family and friends to a great event! |
Pennypack Farm on
NBC 10! Show
| Did you miss the segment on NBC's 10! Show? Forget to set your DVR?
Click Here to see the segment featuring our Little Sprouts and Little Seeds program
Aired on Tuesday August 3rd.
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Meet the Pennypack Farm Interns
Andrew English - Media & Communications Intern  | As a Corporate Communication major at
Penn State's Abington campus, working on a farm was not the first scenario
that popped into my mind when I thought about possible internship
opportunities. To be honest, I had never affiliated the marketing and
public relations fields with food production.
As it turns out, Pennypack Farm
was the ideal place for me to combine my love of the outdoors and desire
to work in a nonprofit environment with the skills that I had
acquired in college. I feel fortunate to have had the opportunity to
contribute to the farm's marketing and outreach initiatives, and am happy that
I still had some time to get my hands dirty out in the fields.
With the end of the semester (and my college
career!) on the horizon, I honestly cannot think of a better place to have
spent my internship than Pennypack Farm. The farmers, staff, interns, and
volunteers that have become friends over the past three months are some of the
most passionate and intelligent people that I have ever met. I hope to be
able to contribute to the farm in the future, and wish everyone continued
success and health, this season and beyond!
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The Dirt on Education
For information on all upcoming classes for children and adults click here.
 New Little Sprouts
session Added!
Wednesdays in September
10:00am-11:00am
Click here for details and to register.
Save the date!
Saturday, September 11th
10:00am - 2:00pm
Pennypack Farm & Education Center is teaming up with the
Eastern Pennsylvania Permaculture Guild this fall to offer a hands-on workshop
on Permaculture Design.
Learn how to integrate plants for food, function, and beauty
into your landscape. Look for more details and registration in future issues of Pennypack Pickings.
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New Feature!
Recipes in Pennypack Pickings
Starting this week (see below), a seasonal
recipe will be featured each week in the Pennypack Pickings.
Introducing our recipe team members...
Nancy Rosenthal, Recipe Coordinator, loves to grow food, cook it, serve it, share it and eat it. Her three kids and husband are her best supporters and critics. She's thrilled to pass on her culinary "scores" to fellow farm members.
Assistants, Jayne Bahrenburg & Joanna Chodorowska, will also be providing input.
We had an overwhelming response to this request. Thank you to all who volunteered for this opportunity.
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Summer-Squash Soup with Parsley Mint Pistou
Gourmet | September 2006 Via
Epicurious.com
Submitted by Nancy Rosenthal
It's hard to believe there's no cream in
this soup, it's so velvety. A swirl of minty pistou, added at the last minute,
provides complexity.
Yield: Makes 8 servings
Active Time: 1 1/2 hr
Total Time: 1 1/2 hr
For squash soup
3/4 stick (6 tablespoons) unsalted butter, cut
into pieces
1 medium onion, halved lengthwise and thinly
sliced crosswise
1/2 teaspoon salt
2 lb yellow summer squash, halved and thinly
sliced
2 carrots, thinly sliced
1 yellow-fleshed potato (1/2 lb), peeled, halved,
4 cups chicken stock or reduced-sodium chicken
broth
For pistou
3/4 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh flat-leaf parsley
sprigs
1 large scallion, chopped (1/2 cup)
1/4 cup extra-virgin olive oil
2 tablespoons water
1/4 teaspoon salt
Make soup:
Melt butter in a 6- to 8-quart wide heavy
pot over moderate heat, then cook onion with salt, stirring, until softened,
about 8 minutes. Add squash, carrots, potato, and stock and bring to a boil.
Reduce heat, then simmer, partially covered, until vegetables are very tender,
about 20 minutes. Remove from heat and cool soup, uncovered, 10 minutes.
Working in batches, purée; soup in
a blender until smooth (use caution when blending hot liquids) and transfer to
a bowl. Return puré to cleaned pot and thin with water if desired; simmer 3
minutes. Season with salt.
Make pistou while vegetables simmer:
Pulse mint, parsley, and scallion in a food
processor until finely chopped. With motor running, add oil in a stream, then
add water and salt, blending until incorporated.
Swirl 1 tablespoon pistou into each bowl of
soup.
Cooks' notes:
·Soup (without pistou) can be made 2 days
ahead and cooled, uncovered, then chilled, covered. Reheat before serving,
thinning with additional water if desired.
·Pistou keeps, its surface covered with
plastic wrap, chilled, 3 days. Bring to room temperature before using.
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