| Weekly Harvest |
Lettuce
Kale
Collards
Dill
Parsley
Carrots
Swiss Chard
Eggplant
Broccoli
Dandelion Greens
Mizuna
Kohlrabi
U-pick
Cherry Tomatoes
Hot Peppers
Green Beans
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Last Pick-up Dates
for Regular Season | |
Friday, Nov 5
Monday, Nov 8
Wednesday, Nov 10
First Winter Season Pick-up
Wednesday, Nov 17
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| Last Chance to Register | |
Composting with Worms
Tuesday October 26th 6:30pm-7:30pm
$15.00
Click here to register
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Thanksgiving
Turkey Orders
| We are not growing Turkeys this year but we have several friend farms offering them.
Hendricks Farms
Free Range Turkey
$4.00/lb fresh
$3.75/lb frozen
Pikeland Pastured Poultry
$3.75/lb
Look for more details soon!
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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!
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Calling All ElectriciansThe farm is in need of some electrical work in the coming months. If you or an electrician you know would like to bid on the job, contact Andy at the farm - pennypackfarm@gmail.com.
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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 .
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Green Gruel with Eyeballs
Epicurious.com / October 2009
Submitted by Lisa Hansell
In honor of Halloween, a healthy but fun way to eat your broccoli.
Ingredients
3 tablespoons unsalted butter
2 1/2 pounds broccoli, tops chopped into 1/2-inch florets; stalks chopped into 1/2-inch pieces
3 shallots, finely chopped
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup vegetable or chicken broth
1/2 pound grated sharp cheddar cheese (2 cups)
6 hard-cooked eggs, peeled
6 pitted black olives
Pinch freshly grated nutmeg
Directions
1. Melt 1 tablespoon of the butter in a 12-inch nonstick skillet over medium heat. Add the chopped broccoli stems, shallots, garlic, salt, pepper, and nutmeg; cook, stirring, until the shallots are tender, 3 to 5 minutes. 2. Add the broth, cover, and simmer 20 minutes, until the broccoli stalks are tender and the liquid almost evaporated. Remove from the heat, add the cheese, and toss to combine. Working in batches, transfer to a blender and purée until smooth. 3. Bring a large pot of lightly salted water to a boil. Add the florets and cook for 3 minutes. Drain and rinse under cold running water to stop the cooking. 4. Cut a notch in the side of each egg and press an olive into it. Heat broccoli purée over medium heat until just warmed through, 5 minutes. Stir in the florets and the remaining butter. Spoon the gruel into individual soup bowls and top each with an egg eye; serve immediately.
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