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Pennypack Pickings
| September 4, 2010
Volume 8, Issue 22
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Weekly Harvest
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Tomatoes
Lettuce
Dandelion Greens
Beets
Eggplant
Carrots
Parsley
Potatoes
Swiss Chard
Jalapenos
U-pickTomatillos
Edamame
Cherry Tomatoes
Hot Peppers
Green BeansRaspberriesBlackberries |
Winter Shares!
| Winter
shares are selling fast!
Click here for your application!
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.
Pick-up is TUESDAY September 7th
from 2:30pm-7:30pm.
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Pennypack's Growing Fund
We've passed the $10,000 level!
Thanks to everyone who has
contributed so far. Prizes are in, you will be contacted when to pick up your
magnet, tote and water bottles! They look great!
Our 5 acre expansion is
fenced in and ready to go which will allow us to add 50-100 shares over the
next 3-5 years. But, in
order to be able to utilize our new acreage, we need more equipment.
The only way to get these is to hold our fundraiser. This is how the money will be spent:
$17,000 Hoophouse
Will allow us to grow more vegetables year round.
$20,000 Tractor
Will help the farmers be more efficient
$7,000 Tractor Shed
Will help protect our new tractor and existing equipment
$15,000 Irrigation System
Will help nourish the fields during the hot summer months.
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Raffle Tickets
Can't make a donation all at once for the Tractor Fund?
Raffle
tickets are still available in the Harvest
House.
Don't miss out on some
wonderful prizes.
Winners will be
selected September 17.
Tickets are
$5.00 each or $20.00 for 5 - get them from your greeters.
Weekend in Cape May
Cape
May
is a delightful town to visit any time of year - go in the fall to see
the
migratory birds and monarch butterflies; be enchanted by the holiday
lights in
the winter; or enjoy the brisk spring air.
cottagebesidethepoint.com
$50.00
Restaurant San Marco gift certificate
Delight in the finest
Italian cuisine in a uniquely
intimate and elegant setting. The owners at San Marco believe time and
quality
are the most important ingredients in the preparation of an exquisite
meal.
Spend time with them and discover the quality in food, service, and
atmosphere.
Shiatzu
Massage
A deeply relaxing
massage, Shiatsu is a Japanese word which means 'finger pressure'. This
form of
healing massage concentrates pressure on certain
'energy pathways' within a person's body. Most people experience an
immediate sense of well being and relaxation.
Esalen Massage
Esalen
massage is a type of Swedish massage which focuses on energy exchange
and psychological
well-being, as well as the physical results of a massage resulting in a
sense
of serenity and peace for the client.
LIttle Sprouts and
Little Seeds
These
fun and educational programs are a great time for children and their
favorite
grown-up to experience a working vegetable farm in a safe and nurturing
atmosphere.
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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.
To volunteer for events, contact Jocelyn Crosby at ppfharvestfest@gmail.com.
To volunteer to make food, contact Meghan at meghan_coleman@hotmail.com.
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 - 3 & 4 year olds - Space is Limited!
Tuesdays, Sep 7, 14, 21, 28 - $25.00
Wednesdays, Sep 8, 22, 29 - $20.00
10am to 11am
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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Roasted Corn and Edamame Salad
Shawn Edelman in Self, Via
Epicurious.com
Submitted by Jayne Bahrenburg
Ingredients
2 ears fresh corn, unhusked, or 1 1/4 cups cooked corn
kernels 1/2 cup shelled edamame 1/4 cup chopped red onion 1/4 cup small-diced red bell pepper 1 tablespoon finely chopped fresh cilantro 1 tablespoon light mayonnaise 1 tablespoon lemon juice 1 1/2 teaspoons finely chopped or grated ginger 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper
Preparation
Soak fresh corn ears,
husks on, in cold water for 30 minutes. Heat grill on high. Grill corn in husk 10 to 15 minutes, turning once.
Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients. Cover and chill
in refrigerator until ready to serve.
Serves 4. Recipe can be doubled easily.
Note: You could use the edamame raw, or cook it for 2-4 minutes in water, then
cool down the beans in an ice bath before adding to the bowl.
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Green Goddess Dip
Williams-Sonoma Kitchens
Submitted by Jayne Bahrenburg
Note: Though definitely not a low-fat dip, light mayo/ sour cream or plain yogurt
can be substituted for portions of
the dairy. It is, however, a
delicious way to enjoy that bunch of herbs you may have brought home from the
farm. Don't be put off by the anchovies; their flavor fades into the
background, but adds depth and salt.
Ingredients
2 Tbs.
roughly chopped fresh chives
2 Tbs.
roughly chopped fresh flat-leaf parsley
1 Tbs.
roughly chopped fresh tarragon
2 Tbs.
roughly chopped fresh basil
1 Tbs.
roughly chopped fresh mint
2 or 3
anchovy fillets (or 1 to 2 tsp. anchovy paste)
1 shallot,
roughly chopped
2 Tbs. fresh
lemon juice
1/4 cup
mayonnaise
3/4 cup sour
cream
Directions
In a blender
or food processor, combine the chives, parsley, tarragon, basil, mint,
anchovies, shallot, lemon juice and mayonnaise. Blend or process until smooth,
about 1 minute or about 15 pulses.
Transfer the mixture to a bowl and stir in the sour cream. Cover with plastic
wrap and refrigerate for at least 30 minutes or up to 3 days. Serve with potato
chips and crudités for dipping. Makes about 1 1/2 cups.
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Hosted by the College Settlement of Philadelphia
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