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Pennypack Pickings
| September 25, 2010 Volume 8, Issue 25
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Weekly Harvest
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Lettuce Turnips Collards Arugula Swiss Chard Dill Tomatoes Bok Choi Kale Mizuna Winter Squash U-pickTomatillos Edamame Cherry Tomatoes Hot Peppers Green BeansRaspberriesBlackberries
Mizuna  | |
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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
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Clean 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.
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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.

Crafts
Children's Activities


Vendors
Food
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The 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
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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! 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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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.
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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.
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Hosted by the College Settlement of Philadelphia

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