Pennypack Pickings 10/16/2010

Pennypack Pickings

October 16, 2010
Volume 8, Issue 28

In This Issue

Weekly Harvest

Last Weekend Share Duty

Last Pick-up Dates

Celebrate!

Volunteers Needed

Turkeys for Thanksgiving

Dirt on Education

Oven Roasted Broccoli

Market Salad

Weekly Harvest

Turnips
Cilantro
Tatsoi
Collards
Dill
Parsley
Swiss Chard
Kale
Eggplant
Arugula
Kohlrabi
Peppers

U-pick
Cherry Tomatoes
Hot Peppers
Green Beans
Raspberries
Pumkins

Last Weekend
Share Duty Opportunity

Volunteer Day

Saturday October 23rd 9am-1pm

One more opportunity to help on the farm and complete your share duty hours!

Last Pick-up Dates
for Regular Season

Friday, Nov 5
Monday, Nov 8
Wednesday, Nov 10

First Winter Season Pick-up
Wednesday, Nov 17

Celebrate the End of the Season!

Pennypack Farm Staff invites you
to celebrate the end of the summer season!

Friday, October 29th

This all-day event is open to all CSA members and will include Halloween costumes as well as the 1st Annual Pennypack Farm Olympics! The mornings harvest will include events such as "Kale Bunch-Off" and "Turnip Toss." We will be having a community pot-luck lunch from 12-1pm, followed by more exciting events! Come anytime throughout the day to say goodbye to Farmer Pam who won't be joining us again next season and hello to the season of winter greens and root crops!

Tentative Farm Olympic Schedule (Come participate in any and all of the events of your choosing - events and times are subject to change)

9:00am         Kale Bunch Off
10:00am        Turnip Toss
11:00am        "Identify that Herb"
12-1:00pm     Pot-Luck Lunch
2:30pm          Bobbing for Apples
3:00pm          Where's Waldo the Chicken
3:30pm          Wheelbarrow Race
4:00pm          Egg Toss

We hope to see you there!

Volunteers Needed!

Did you attend the Community Appreciation Dinner last year?

Did you enjoy learning more about Pennypack Farm, meeting new people who share your views on the importance sustainable living, and honoring individuals who have made our community a better place to live?

Volunteer to help make the 2011 Community Appreciation dinner even bigger and better than last year!

The Community Appreciation Dinner Committee is in need of some new volunteers to help us create a spectacular community event! No experience with event planning necessary- just a desire to help Pennypack Farm and your community!

If you'd like to learn more, please contact Susan DeMinico at sbdeminico@yahoo.com, or Angela DiCarne at adicarne@gmail.com .

Where to go for Turkeys this Thanksgiving

While we are not growing turkeys this year, we have several friend
farms that are offering them:

Pikeland Pastured Poultry: Gus Meyer of Pikeland has offered his
turkeys here at the farm for the past several years. They are very
good and raised in a free range environment. Gus will be delivering
the turkeys on November 20th and meeting customers at the Lutheran
Resurrection Church a few doors down from the farm. 12-18 pounds at
$3.75/lb.

$20 deposit and order required by October 31. Call 610-948-5440 or
email breezeg4@gmail.com. Deposit checks should be made out to Kelly
Meyer, Pikeland Pastured Poultry, 2 Bonnie Brae Rd, Spring City, PA
19475

Hendricks Farms Free Range Turkey: Non GMO Feed, Traditional double
breasted white bird from our breeder flock. Weight ranges are 12-15
lbs all the way up to 30 lbs. We will try to get within 5 lbs of your
ordered weight.

Price $4.00/lb fresh, vacuum packed (limited availability due to
processing time) available 11/23 & 24 or Frozen (~unlimited
availability because we can process ahead) vac packed $3.75/lb
available 11/17-20.

Contact Hendricks Farms at 267-879-0556, click here to visit their website.

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

Worm Composting

Composting with Worms

Tuesday October 26th 6:30pm-7:30pm

$15.00

Click here to register

Winter is approaching, How will you be composting?

Try Worm Composting right in your kitchen! In this class you will see 2 types of worm composting systems, and learn the essential tips to maintaining a productive bin and happy worms!

Oven Roasted Broccoli

Alton Brown via foodnetwork.com
Submitted by Jayne Bahrenburg

Ingredients
1 pound broccoli, rinsed and trimmed
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup panko bread crumbs
1/4 cup finely grated Parmesan or sharp Cheddar
1/2 red bell pepper, diced into 1/2-inch pieces (optional)

Directions
Preheat oven to 425 degrees F.
Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli and red pepper (if using) into a mixing bowl and toss with the olive oil, garlic, kosher salt and black pepper and set aside.
Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately. Can serve directly from pan or transfer to a serving dish.

Farmers' Market Salad with Spiced Goat Cheese Rounds
Submitted by Nancy Rosenthal
My husband made this earlier in the week and was absolutely fabulous, used some of the PPF cherry tomatoes, dragon tongue beans and lettuce plus YSF goat cheese.

Goat cheese rounds
2 tablespoons sesame seeds
2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 teaspoon finely chopped fresh thyme
1/4 teaspoon coarse kosher salt
1/8 teaspoon ground black pepper
16 (1/3-inch-thick) rounds chilled soft fresh goat cheese (from one 11-ounce log)

Vinaigrette
2 tablespoons red wine vinegar
1 shallot, minced
1 teaspoon chopped fresh thyme
1 teaspoon Dijon mustard
5 tablespoons extra-virgin olive oil
Coarse kosher salt

Salad
1 pound baby new potatoes (such as Dutch yellow baby potatoes), halved
1 pound green beans (or mix of green and yellow), trimmed
8 cups (loosely packed) mixed salad greens
1/3 cup (packed) small fresh basil leaves
12 ounces assorted small tomatoes (such as cherry, grape, and teardrop; preferably mix of red and yellow)
1/2 cup black olives (such as Niçoise)

For goat cheese rounds:
Line baking sheet with waxed paper or parchment paper. Mix first 6 ingredients in shallow bowl. Dip cut sides of goat cheese rounds into spice mixture to coat. Place on prepared baking sheet. Chill until ready to serve. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

For vinaigrette:
Whisk first 4 ingredients in small bowl. Gradually whisk in olive oil. Season with coarse salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Rewhisk before using.

For salad:
Steam potatoes until just tender, about 10 minutes. Transfer to plate; cool. Steam green beans until crisp-tender, about 5 minutes. Rinse under cold water; drain. Pat dry with paper towels. DO AHEAD Potatoes and green beans can be made 6 hours ahead. Wrap separately in paper towels. Place in resealable plastic bag; chill.

Combine greens and basil in large bowl. Add enough vinaigrette to coat lightly; toss. Arrange on large platter. Add potatoes and green beans to same large bowl; add remaining dressing and toss. Arrange potatoes and beans atop greens. Scatter tomatoes and olives over. Surround with goat cheese rounds.

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