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Pennypack Pickings
| September 11, 2010
Volume 8, Issue 23
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Raffle Tickets
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Last Chance to Buy Your Raffle Tickets &
Support the Tractor
Fund!
Raffle
tickets are still available in the Harvest
House.
Winners will be
selected September 17
Tickets are
$5.00 each or $20.00 for 5
Get them from your greeters.
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Weekly Harvest
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Lettuce
Parsley
Kale
Tomatoes
Carrots
Radishes
Basil
Collards
Swiss Chard
Winter Squash
U-pickTomatillos
Edamame
Cherry Tomatoes
Hot Peppers
Green BeansRaspberriesBlackberries |
Corn Husks Needed
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We are collecting dried corn husks for a children's craft. Corn
husks can be dropped off with Raina in the Harvest House.
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E-Waste Recycling Event
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Recycle your e-waste and support the Tractor Fund!
When: Sat, 9/25
Where: Temple Ambler
Check your inbox for a more detailed email.
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DID YOUR SHARE DUTY? Reminder: all member families are required to volunteer for 4 hours of farm related work each season or pay $15/hr instead. This is the perfect time of year to take advantage of many share duty opportunities such as... Volunteer for Harvest FestivalContact Jocelyn Crosby - ppfharvestfest@gmail.com
Volunteer to help at our E-Waste recycling eventContact
Bill Blakeslee - readferry@verizon.net
October 11 (Columbus Day) is a special share duty day Watch for more opportunities or stop in at the farm 8-4 any weekday and we will put you to work! Visit our website for all the details. |
There will be a
Harvest Festival meeting on Thursday, 9/16 at 6:30 at Resurrection
Lutheran Church. Volunteers interested in helping with final
preparations and the festival are encouraged to attend.
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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
Bins will be available in the Harvest House for dropping of your
books. We are looking for gently used fiction books, newer non-fiction books and especially teen and children's books.
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The Dirt on Education
For information on all upcoming classes for children and adults click here.
 Preparing
your Garden for Winter - Last Chance to Register!
Tuesday September 14th, 7pm-8pm
$10/person
Register Here
Farmer Andy will teach you how to put your garden bed to
rest for winter. Find out which plants need to be planted now to ensure a
spring harvest, and how to protect your perennials from frost damage.
 Little Seeds - 3 & 4 year olds - Space is Limited!
Tuesdays, Sep 14, 21, 28 - $25.00
Wednesdays, Sep 22, 29 - $20.00
October - Tuesdays, 5, 12, 19, 26 - $25.00
10am to 11am
See here for details and to register.
Each themed session provides a safe and nurturing space for
3-4 year olds and their grownup to learn and garden together.
 Family Work Day -save the date
Monday October 11th 10am-Noon
Get those share
duty hours in!
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Classic Greek Salad
Submitted by Trina Lawry
This traditional salad uses all the season's freshest
vegetables. Don't even bother
making it with hot-house tomatoes, only fresh vine-ripe tomatoes will do.
Cut
cucumbers, tomatoes and peppers into bite sized chunks.
Slice
a sweet onion.
Add
kalamata olives and feta cheese.
For
the dressing, mix ¼ cup extra virgin olive oil; ¼ cup red wine vinegar, 1 crushed garlic
clove, and chopped fresh oregano or dill.
Salt and pepper to taste.
Serve
at room temperature with crusty bread to sop up the juices.
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Simple Pesto
Whole Foods
Submitted by Lisa Hansell
Pesto is so versatile, you'll never run
out of ways to enjoy it. Toss spoonfuls of this no-cook sauce with hot pasta or
steamed vegetables, use it as a spread on sandwiches and wraps, or serve as a
dip with raw veggies or pita chips. Pesto easily adapts to your budget by
substituting sale-priced nuts, herbs/greens and cheese, or what you've got on
hand or in the garden. Plus, sunflower seeds might be the ticket for those with
nut allergies.
Ingredients
¼ cup nuts, such as walnuts or pine
nuts, or sunflower kernels
2 cups packed chopped raw herbs/greens,
such as basil, kale or parsley
½ cup grated hard cheese, such as
Parmesan or Romano
2 TB Extra Virgin
Olive Oil
2 TB lemon juice
1 to 2 TB water (optional)
½ tsp salt
¼ tsp freshly ground black pepper
Directions
Pulse all ingredients in a food
processor until smooth. That's it!
Different Takes
Classic:
pine nuts + basil + Parmesan
Sunny:
sunflower kernels + parsley + Romano
Omega-3:
walnuts + kale + Manchego
Southwest:
pumpkin seeds + cilantro + Vella Dry Jack
Vegan:
cashews + arugula + ¼ cup nutritional yeast
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Hosted by the College Settlement of Philadelphia
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