Pennypack Farms
Pennypack Pickings
September 25, 2010
Volume 8, Issue 25

In This Issue
Weekly Harvest
Recycle Today
Books Needed
Harvest Festival
Farm is Growing Fund
Dirt on Education
Wilted Kale & Roasted Potatoes
Wilted Asian Greens
Weekly Harvest
Lettuce
Turnips
Collards
Arugula
Swiss Chard
Dill
Tomatoes
Bok Choi
Kale
Mizuna
Winter Squash

U-pick
Tomatillos
Edamame
Cherry Tomatoes
Hot Peppers
Green Beans

Raspberries
Blackberries

Mizuna
greens

Give Now

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Don't Forget - RECYCLE TODAY!!!
Recycle your E-Waste Responsibly and Benefit the Farm

Saturday, September 25th
11am -3pm

Temple University/Ambler Campus Parking Lot
Enter on Butler Pike
BooksClean out your bookshelves
Bins are available in the Harvest House for dropping off your books. We are looking for gently used fiction books, newer non-fiction books, and especially teen and children's books.
 So far, we have fewer books than last year. If you've been thinking about clearing out some shelves, now would be a good time to do it! We also need bags for people's purchases; plastic grocery bags or paper/plastic shopping bags with handles would be particularly helpful. You can drop those off with your books.
HARVEST FESTIVAL
Saturday, October 2, 11am - 5pm

The Pennypack Farm Harvest Festival is an annual community event to celebrate the season's harvest.

Crafts

Children's Activities


Live Music
Scarecrows
Vendors

Food
ThermometerThe Farm is Growing Fund
Reaches over $15,000!

Many thanks to those of you who have contributed.
Remember, we hope all farm member families will contribute!

The raffles raised over $800 for the fundraiser!
Congratulations to the following raffle winners:
Cape May - Marcia Wise
Little Seeds - Lori Hicks
San Marco - Amy Holden
San Marco - Alan Wornoff
Esalen - Joan Beste
Shiatsu - Lori Hicks
Little Sprouts - Eileen Bengston

The Dirt on Education
For information on all upcoming classes for children and adults click here.

Preparing the soilLittle Seeds - 3 & 4 year old
Space is Limited!
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!



Wilted Kale and Roasted Potato Salad
Gourmet, Dec. 2008, by Gina Marie Miraglia Eriquez
Submitted by Jayne Bahrenburg


Ingredients
2 pounds Yukon Gold potatoes, cut into 1-inch pieces
1/3 cup olive oil
4 garlic cloves (3 thinly sliced and 1 minced)
1/3 cup grated Parmigiano-Reggiano cheese
1/4 cup well-stirred tahini (sesame paste)
2 tablespoons water
3 tablespoons fresh lemon juice
3/4 pounds kale, stems and center ribs discarded and leaves very thinly sliced crosswise
 
Accompaniment: lemon wedges

Preparation
Preheat oven to 450°F with rack in upper third.

Toss potatoes with oil and 1/2 teaspoon each of salt and pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring once, 10 minutes. Stir in sliced garlic and roast 10 minutes more, or until potatoes are tender. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 5 minutes.

Meanwhile, purée tahini, water, lemon juice, minced garlic, and 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add a bit of water if sauce is too thick.)

Toss kale with hot potatoes and any garlic and oil remaining in pan, then toss with tahini sauce and salt and pepper to taste. Squeeze additional lemon wedges over salad  just before serving.
Makes 6 side-dish portions.
Wilted Asian Greens
Gourmet, July 2003 via Epicurious.com
Submitted by Jayne Bahrenburg

I like a nice, cold salad as much as anyone, but when the weather begins to turn crisp, I begin to prefer my greens less so.  Here are 2 easy-to-execute recipes that use either a hot dressing or hot food to warm and wilt the greens.

Ingredients
1/4 cup rice vinegar (not seasoned)
3 tablespoons soy sauce
2 1/2 teaspoons sugar
1 1/2 teaspoons finely grated peeled fresh ginger
1 1/2 teaspoons Asian sesame oil
6 cups pea shoots or pea sprouts (3 oz)
6 cups tatsoi (3 oz)
6 cups mizuna(3 oz)

Preparation
Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil). Pour hot dressing over greens in a large bowl and toss well.

Serve immediately. Serves 6.
Hosted by the College Settlement of Philadelphia
Pennypack Farms