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Pennypack Pickings
| September 18, 2010
Volume 8, Issue 24
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Weekly Harvest
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Peppers
Swiss Chard
Lettuce
Bok Choi
Eggplant
Dandelion Greens
Radishes
Basil
Tomatoes
Okra
Kale
Mizuna
Winter Squash
U-pickTomatillos
Edamame
Cherry Tomatoes
Hot Peppers
Green BeansRaspberriesBlackberries
Mizuna  | |
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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Recycle your E-Waste Responsibly and Benefit the FarmSaturday, September 25th
11am -3pmTemple University/Ambler Campus Parking LotEnter on Butler PikeVolunteers needed: Counts toward your Share Duty!!Roles: traffic control, weighing, carrying, collecting money.2 shifts: 10am-1pm and 1pm-4pmContact Bill, ASAP! |
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.
Books
Needed!!!
Clean out your bookshelves!! The book sale is a popular spot during the Harvest Fest. Help the farm by donating your books! We are looking
for gently used fiction books, newer non-fiction books and
especially teen
and children's books.
Bins are available in the Harvest House for dropping of your books.
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.
Food vendors needed by Tuesday, 9/21!!!
 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.
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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 old
Space is Limited!
Wednesdays, Sep 22, 29 - $15.00
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.
 Save the Date!!
Family Work Day
Monday October 11th
10am-Noon
Get those share
duty hours in!
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Eggplant and Zucchini Casserole
(modified from www.southernfood.about.com and made healthier!)
Submitted by
Joanna K Chodorowska
This is a delicious casserole, and a
wonderful way to enjoy a combination of zucchini and eggplant.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: Serves 6
Ingredients
1 large eggplant,
peeled and cut in cubes or 4 to 5 small eggplants, sliced in rounds
2 medium zucchini or
summer squash or combination, sliced
1 medium onion or
leek, chopped
1 teaspoon organic butter
or ghee (clarified butter)
3 large tomatoes,
diced (or 1 can (14.5 ounces) stewed tomatoes)
1 teaspoons sea salt
¼ teaspoon ground black pepper
½- ¾ cup shredded Manchego
(or other goat/ sheep cheese) or can also use cheddar
1 cup bread crumbs
(or oat bran) tossed with 2 tablespoons melted butter
Preparation
Heat the oven to 350°.
In a large skillet, sauté the onion or leek in 1 teaspoon
of clarified butter/ghee until tender. Add eggplant and zucchini and sauté covered about 8
mins. Drain any liquid or let cook
off. Add tomatoes, salt and pepper. Let cook and simmer for 6 mins.
Spoon half of the vegetable mixture into the
prepared casserole. Top with about 2/3 of the cheese and 2/3 of the bread
crumbs. Top with the remaining vegetable mixture and the remaining cheese and
bread crumbs. Bake for 25 minutes, or until the topping is lightly
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Zucchini or Summer Squash Pancakes
Submitted by
Joanna K Chodorowska
Ingredients
2 pounds zucchini, the smaller the better
1 egg, lightly beaten
1/ cup minced onion
¼ cup flour or plain bread crumbs plus more for
dredging
½ cup parmesan cheese
salt and pepper to taste
¼ cup fresh basil or parsley leaves
4 tbsp. olive oil
Preparation
1. Finely
grate the squash. Combine with the
egg, onion, flour or bread crumbs, parmesan cheese, salt and pepper, and
herb. Add more flour if
necessary to make a mixture
capable of holding its shape
2. Shape into 4 to 8 burger-shaped patties. Refrigerate for 1 hour to allow to firm
up
3. When you are ready to cook, place oil in a large
skillet and turn heat to medium-high. When the oil is hot, dredge the cakes in flour or bread crumbs and place
in the skillet
4. Cook turning once, until nicely browned on both
sides, about 15 minutes. Serve
with lemon wedge
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Hosted by the College Settlement of Philadelphia
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