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Pennypack Pickings
| August 14, 2010
Volume 8, Issue 19
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Weekly Harvest
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Tomatoes
Scallions
Basil
Cucumber
Fennel
Peppers
Onions
Lettuce
Potatoes
U-pick
Cherry Tomatoes
Hot Peppers
Green Beans
Raspberries
Blackberries
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| Save the Date |
The Harvest Festival
Saturday, October 2
11 AM - 5PM.
Come out for a day of fun and fresh air! |
We Need You
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Volunteers are needed for this year's Harvest Festival, Saturday, October 2,11AM - 5PM. Help is needed with such activities as: Food Sales, Guides, Parking assistant, set-up, water table, hay ride ticket takers, kids activites, bakers and more. Please contact Jocelyn Crosby at ppfharvestfest@gmail.com to volunteer. |
Vendors Wanted
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We are looking for several more vendors of locally produced and sustainable goods for our Harvest Festival, Saturday, October 2, 11am - 5pm. Vendor space is availablefor only $25.Please contact Jocelyn Crosby at ppfharvestfest@gmail.comfor more information. |
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Important Request
Do You Live in Whitemarsh?
Let us know very soon if you reside in Whitemarsh Township. We are gathering supporters to help us lease Hope Lodge. Call or email Susan Curry, 215-591-1551, suscurry@comcast.net. Leave your name, phone, street and email.
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The Campers Are Back!
As you know we lease our land from the College Settlement of Philadelphia,
a non-profit dedicated to providing camp opportunities to economically
disadvantaged children in the Greater Philadelphia Region. The College Settlement offers a 2-week
overnight camp as well as a day camp. Overnight campers, ages 8-12, visit the farm twice during their stay.
 During visits to the farm the children feed the chickens,
indulge in blackberries, and tend the garden beds in the Edible Classroom. This
summer we've mulched beds, planted carrots from seed, and maintained a worm
bin! It has been a hot and humid summer but it has not dampened their
 enthusiasm for eating green beans straight off the vine and running around the
garden with watering cans! You may see the campers running about on Monday, Wednesday, and Thursday mornings, take a moment and find out what their
favorite part of the farm is. The
precious quote of the week: "I've died and gone to farm-heaven!"
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Notes from Farmer Fred
August 12, 2010
A freshman shareholder at Pennypack Farm asked me for a
preview of new items in the weekly share. The seasonal cycle of vegetables is a new experience for most of
us. Supermarkets and restaurants
make sure we can eat lettuce and tomatoes 365 days a year. But in the natural world, as the song
says, there is a season, turn, turn, turn.
The next exciting turn of events will be the edamame
soybeans, which will be you-pick. Farm Director Andy Andrews has previewed the harvest and says they are
absolutely delicious this year, and abundant. Also on deck are chard and beets,
garlic bulbs, and butternut squash.
We're in the early stages of our potato harvest, which looks
to be our best ever. And our sweet
peppers have recovered from the heat stress of July and are looking good. Our fall brassica crop is mostly
planted (turnips, broccoli, kale, cabbage, etc.); and three more beds of beans
are in various stages of growth.
Fall is usually a great time for local vegetables. Variety
and flavor are at their peak. For
many of us locavores, the satisfactions of seasonal eating include anticipating
what's to come in the slow turn of the year.
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The Dirt on Education
For information on all upcoming classes for children and adults click here.
 Permaculture Design Workshop
Saturday September 11th, 10am-2pm
$35/person
Register Here
Melissa Miles of the Eastern Pennsylvania Permaculture Guild
will lead a Permaculture workshop at Pennypack Farm! Permaculture is the science of designing sustainable human
settlements and agriculture based on natural ecological systems. Learn the
theories behind permaculture design, and put your newfound knowledge to use in
our Edible Classroom. Participants will have the opportunity to install a fruit
tree guild while learning sheet mulching, plant guilds, and system stability.
Bring a Lunch!
 Preparing your Garden for Winter
Tuesday September 14th, 7pm-8pm
$10/person
Register Here
Farmer Andy will teach you how to put your garden bed to
rest for winter and which plants need to be planted now to ensure a spring
harvest.
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Meet the Recipe Team, cont.
Joanna Chodorowska is a nutrition and sports nutrition coach among other things. She loves to teach clients how to eat better, learn to cook and use real foods. Having grown up with a mother who cooked daily (still does!), she acquired the basic skills of cooking, and came to realize later in life that cooking is an expression of creativity! so with the farm's every changing produce, the variety and challenge of using new ingredients, finding new recipes is more a game rather than a chore.will also be providing input.
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Orange, Beet and Fennel Salad
From frenchfood.about.com
Submitted by Joanna Chodorowska
Ingredients:
· 2 cloves garlic, crushed and chopped
· 1 tablespoon lemon juice
· 1 tablespoon red-wine vinegar
· 2 teaspoons chopped, fresh parsley
· 1 teaspoon Dijon mustard
· 1/4 teaspoon salt
· 1/4 teaspoon ground black pepper
· 1/3 cup olive oil
· 3 roasted beets, quarters
· 2 small oranges, peeled and cut into sections
· 1 bulb fennel, thinly sliced
Preparation:
Stir together the crushed garlic, lemon juice, red-wine vinegar,
parsley, mustard, salt and pepper. Whisk the olive oil into the
vinegar mixture until it is smooth. Set the vinaigrette aside.
Gently toss the roasted beets, orange sections, and sliced fennel
with the vinaigrette. Serve the orange-fennel salad immediately or
refrigerate it for up to 2 days.
This orange, fennel, and beet salad recipe makes 4 servings.
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Ruth Boerth's Squash Cake
Submitted by Nancy Rosenthal
This cake is basically a total delicious chocolate cake with squash in it. It was given to me by my best friend's mother 15 years ago and the only thing better than sharing the recipe is sharing the actual cake itself - yum.
1 ¾ cups sugar
½ c butter (softened)
½ c oil
½ c sour cream (can use yogurt or kefir)
2 eggs
1 t vanilla
2 ½ c flour
¼ c cocoa (we prefer dark cocoa)
1 t baking soda
1 t salt
½ t baking powder
2 c grated yellow squash or zucchini
½ c choc chips
nuts (optional)
Cream butter, sugar and oil. Add sour cream, eggs and vanilla. Add dry ingredients then squash and choc chips.
Bake for 45 minutes to an hour at 325 degrees in a greased
and floured 9X13 pan. Check with toothpick. I usually bake for an hour.
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Hosted by the College Settlement of Philadelphia
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