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Pennypack Pickings
| October 2, 2010
Volume 8, Issue 26
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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
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Did You Do Your
Share Duty
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Mark your calendar for the last weekend share duty date:
Saturday October 23
10am to 2pm.
Join Farmer Pam for a variety of late season tasks.
&
Family Work Day
Monday, October 11
10am to 12noon
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The
forecast is sunny & cool for Saturday.
Join us at the
HARVEST FESTIVAL
Saturday, October 2, 11am - 5pm
LIVE MUSIC, CRAFTS, VENDORS, FOOD & MORE
  
Thank you to all the volunteers helping with this event.
Please check in at the Volunteer Sign-in table when you arrive.
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E-Waste Event a Success!
Thanks to the leadership of Bill Blakeslee and Trina Lawry, 27 volunteers managed 9,145 pounds of E-Waste. Our expenses were met and the farm will receive over $1,000 for the Growing Fund! Thank you all!
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Corporate Workday
Thank you to Walmart and Johnson & Johnson employees who toiled in the beautiful weather last week. These volunteer workforces pulled weeds, emptied the greenhouse, removed mulch, cut trees, removed tomato trellises, dug potatoes and weeded the fence line.
A representative from the PA Department of Agriculture spoke to the group about how important sustainable, local produce farming is to the welfare of the community.
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Notes from Farmer Fred
September 30, 2010
The autumn equinox of last week signals the slowing down of
the plant kingdom. But here at the
farm we are still working in high gear, tending fall crops and planting winter
crops. Since our CSA distributes
fresh vegetables 42 weeks out of the year, we push the envelope on the "normal"
growing season with a wide range of tricks and techniques. "Season extension" is the term of art.
The most obvious season extenders are the plastic-covered
hoophouses and the white fabric blankets that cover a good fraction of our
fields; both act to moderate temperature and humidity swings. Less obvious is the selection of
certain crops that can tolerate sub-freezing temperatures, like our winter
troika of spinach, kale, and chard. Even less obvious is our use of good old root crops, biennials like
carrots that over-winter snug in the soil.
All this strategy requires a lot of muscle power, and
Pennypack Farm has been blessed with a huge amount of volunteer labor recently,
including large and energetic volunteer groups from McNeil Pharmaceuticals
(Johnson & Johnson), Lincoln University, and WalMart. We also have had a bumper crop of
"wwoofers", long-term volunteers like Julie Fracchia who participate in an
international organic farming work exchange.
There has been a flurry of news recently about how few
Americans are willing to do farm work. That's not the case here at Pennypack
Farm!
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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.
Oct 5th - Trees and Bark
Oct 12th - Worms and Dirt
Oct 19th - Harvest Dolls
Oct 26th - Roots
 Save the Date!!
Family Work Day
Monday October 11th
10am-Noon
Get those share
duty hours in!
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Bhindi Ki Subji (Indian Stir Fry Okra)
Modified from about.com; Original recipe by Petrina Verma
Submitted by Joanna
Chodorowska
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
Ingredients
2+ cups fresh
okra, tops and tails cut off and diced into 1" pieces
2 tsps ghee, olive, vegetable or coconut oil
1 tsp cumin seeds
1 large onion, sliced thin
2 green chillies, chopped fine (less or none if can't do spicy)
6 cloves of garlic, minced
1 tsp coriander powder
1/4 tsp dry mango powder
2 large tomatoes cut into small cubes
Sea salt to taste
Preparation
·Heat the oil in a
wide pan on a medium flame and add the cumin seeds. Fry till they stop
sizzling.
·Add the onion, green
chilli and garlic and fry till the onions turn light brown.
·Add the okra and mix
well.
·Add the coriander and
dry mango powders and mix again. Season to taste. Fry for 5-7 minutes.
·Add the tomato and
cook for another 2-3 minutes.
·Serve immediately
with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread).
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Curried Butternut Squash Soup
Submitted by Joanna Chodorowska
Ingredients
1 butternut squash, peeled
& seeded, then steamed and pureed in a food processor
1 tbsp Vatta Churna from
Maharashi Ayurveda (or curry powder, tumeric and a dash of cumin)
½ cup soy milk (unsweetened -
Silk or Westsoy)
1 large clove garlic, minced
½ lemon - juice only
½ tsp salt
dash white pepper
½ cup of white wine
1/3 cup butter
½ cup apple cider (optional)
Preparation
1. Over medium heat, stirring
occasionally (watch out - it burps!) cook squash and Vatta Churna for one minute
2. Reduce heat to medium low,
add other ingredients, stirring and simmering for 5-10 minutes.
3. Add juice of ½ lemon. Stir for one more minute
4. Serve with a combination of
dry roasted pine nuts and minced elephant garlic
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Hosted by the College Settlement of Philadelphia
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