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Pennypack Pickings
| August 28, 2010
Volume 8, Issue 21
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Weekly Harvest
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Garlic
Eggplant
Scallions
Lettuce
Potatoes
Carrots
Swiss Chard
Tomatoes
U-pickTomatillos
Edamame
Cherry Tomatoes
Hot Peppers
Green BeansRaspberriesBlackberries |
Raffles for the
New Tractor
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Don't forget to buy your raffle tickets at your next pick-up.
$5.00 per ticket
5 tickets for $20.00
Prizes include:
Shiatsu Massage
Esalen Massage
$50 to San Marco Restaurant
Little Sprouts Class
Little Seeds Class
Weekend in Cape May
Winners chosen Sep 13
Don't miss your chance!
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Winter Shares!
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share sales started on Monday Aug 23rd.
Last year they were sold out in 2 weeks!
New this year:
Pickup day
will be Wednesdays from 2:30-7:30pm
17 pickups
2 more than last year!
Price this year is $395 |
Plastic Bags Needed
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We have run out of plastic bags. Please bring your own and extras to share.
If we need to purchase more bags, we will need start charging.
We apologize for the inconvenience and strongly encourage you to plan ahead and bring recycled bags!
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Reminder!
The
farm will be closed on Monday, September 6th
for the Labor Day Holiday.
Pick-up
will be held on
TUESDAY September 7th
from 2:30pm-7:30pm.
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HARVEST FESTIVAL
Saturday, October 2, 11am - 5pm
 The Pennypack Farm Harvest Festival is an annual community event to celebrate the season's harvest featuring children's activities, crafts, food, live music and vendors
of locally produced and sustainable goods and services. Last year we
had over 500 attendees that stopped to sign our log book. The majority
of the attendees are families with young children.
Vendors Needed
We are looking for vendors of sustainable goods for the Harvest Festival.
Table space is available for $25. Please contact Jocelyn Crosby at ppfharvestfest@gmail.com for more information.
Volunteers Needed
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.comto volunteer.
Books Needed
Start gathering your gently used books for our popular used book sale table at the Harvest Festival. More information to follow about drop off information.
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The Dirt on Education
For information on all upcoming classes for children and adults click here.
 Little Seeds -
Begins September 1st!
4 week series for 3-4 year olds
Tuesdays or Wednesdays
10am to 11am - No Class Sep 15th
$25/child
Space is Limited!
See here for details and to register.
Each themed session includes a story, songs and movement and
a garden activity.
Scent-Sational Plants - get to know your plants by
smell.
Seed Quest - How
do seeds travel?
Leaf Art - Make
veggie leaf rubbings.
A Seed's Life -
act out the life-cycle of a seed.
 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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Thank you from Mitzvah Food Pantry Each week Pennypack Farm donates over 100 units of fresh vegetables to three local food pantries. Family members are now becoming accustomed to receiving fresh vegetables
and are sharing favorite recipes. Food pantry workers are looking up
recipes for unusual vegetables and have planned cooking demonstrations. Volunteers from the Mitzvah Food Pantry shared these photos and their thanks for a recent donation. "Many thanks to you and PPF! We were able to create 86 meals for the Mitzvah Pantry in NE Philly! It was soooo appreciated by the staff-- you have no idea--please pass our gratitude on to the entire staff. Regards, Lori Smith" |
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Yellow and Green Bean Salad with
Olives, Cherry Tomatoes and Summer Savory
Via
Epicurious.com
SELF | September 2008
Adapted from Peter Hoffman
Yield: Makes 4 servings
3 cups mixed-colored string beans, trimmed (all
green is just fine)
2 1/2 cups cherry tomatoes, halved
1/3 cup pitted kalamata olives (can substitute
cubed feta)
1 clove garlic, finely chopped
1 sprig summer savory, chopped (can substitute
mint)
1 tablespoon extra-virgin olive oil
1/2 teaspoon red wine vinegar
Bring a medium pot of salted water to a
boil. Cook beans until cooked through but firm, about 7 minutes; rinse with
cold water. Mix remaining ingredients in a bowl; add beans and toss. Serve.
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Pasta with Baked Tomato Sauce
Adapted
from The Best American Recipes 2000 via Epicurious.com
Thanks to fellow farm member Hugh Wilson for providing this recipe - those cherry tomatoes are just waiting to be picked!
Oddly, the original recipe calls for 1/3 cup olive oil, but never tells you
what to do with more than a couple tablespoons of that. I found three to four
tablespoons to be just right.
3 to 4 tablespoons extra-virgin olive oil
1 pound very ripe cherry or grape tomatoes, halved - Stem to Bottom, so they
lie flat.
1/3 cup plain dry bread crumbs
1/3 cup freshly grated Parmigiano-Reggiano cheese
2 garlic cloves, finely chopped
Salt and freshly ground pepper to taste
1 pound dried fusilli (corkscrew) or farfalline (butterfly) pasta
1/4 cup loosely packed fresh basil leaves, torn
Preheat the oven to 400°F. Grease a 13-by-9-inch baking dish with 2 to 3
tablespoons of the oil.
Place the tomatoes cut side up in the dish.
In a small bowl, combine the bread crumbs, cheeses, and garlic and toss with
a fork to mix well. Sprinkle the bread-crumb mixture over the tomatoes, making
sure that each cut side is well covered with the crumb mixture. Sprinkle with
salt and pepper, and then the final tablespoon of olive oil. Bake until the tomatoes are cooked
through and starting to brown on top, about 20 - 25 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and
cook for 8 to 10 minutes, or until al dente. Time the pasta so it finishes
cooking about the time the tomatoes are ready to come out of the oven. Mix sauce, pasta in bowl. Add basil and serve.
Notes -
1) I skip the salt, I find the Cheese adds enough.
2) Add dry basil, Oregano and parsley to the bread crumbs.
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Hosted by the College Settlement of Philadelphia
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