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Pennypack Pickings
| October 30, 2010
Volume 8, Issue 30
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| Weekly Harvest |
Chinese cabbage
Tatsoi
Arugula
Mizuna
Broccoli/Cauliflower
Hakurei turnips
(salad turnips)
Kohlrabi
Collards
Kale
Carrots
Swiss chard
Lettuce
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Growing Fundraiser
 passed the $20,000 mark. Thank you all.
Don't forget! Our goal is $60,000 by spring! | |
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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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The Dirt on Education
 Save the Date!
Sunday November 14th, 2:00 pmMake your own Natural Critters
Try your hand at transforming dried plant materials, into delightful critters. Inspired by nature, your natural critters will make great gifts, centerpiece accents, or window ornaments. Stay tuned for details.
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Farm Fall Foliage
It takes a good, cloudy day to direct a farmer's attention to the treetops.  The foliage is turning, a sure sign that the season is coming to an end. The garlic is all planted, and the tomatoes have been removed. Birds are migrating and the farm staff is itching to do the same. This week we have 2 members of the farm team moving on... Farmer Pam will be starting her new job at Northeast Treatment Centers, providing behavioral health and social services for the Greater Philadelphia Area. Wwoofer Cara will be studying primitive living, and survival skills at Teaching Drum Outdoor School in northern Wisconsin. As for the rest of the team, we have a few weeks to transition from summer-share mode into winter share-mode. Take some time to chat with the staff as you visit during your final pickups, Thank your greeters and your farmers... a small word can go a long way. See you at the Farm! ~Raina.
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2011 Season
Currrent CSA members: Your application for a 2011 share will be emailed on Monday. You are guaranteed a share if your respond by Thanksgiving.
No email applications will be accepted.
Many thanks!
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Leaf Donations
The farm is accepting leaf donations this year. They must be entirely
wood/branch/wood chip free. Leaves must be dumped near the existing
leaf/compost piles at the far end of the parking lot, near the College
Settlement pine forest, without blocking any existing roadways. For
more information, contact Andy at the farm.
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Mashed Cauliflower with Goat Cheese
Submitted by Joanna Chodorowska
Ingredients
1 head of cauliflower
3 oz of smooth goat cheese (roll)
Salt and pepper to taste
Optional - tsp fresh chives or green onions
Directions
1. Cut the cauliflower into sections. Put it into a large pot with steamer basket. Pour boiling water over the cauliflower and cook until tender.
2. Remove the cauliflower from pot, drain water, return cauliflower to pot. Mash the cauliflower.
3. Stir in the smooth goat cheese until well blended. Add salt and pepper to taste as well as chives if desired.
4. Enjoy as a meal or as an accompaniment to a meal.
Cauliflower and Turnip Mash
Adapted and modified from www.cookthink.com
Submitted by Joanna Chodorowska
Replacing mashed potatoes with this combination of cauliflower and turnips is a great way to lighten a favorite side dish. Greek yogurt adds creaminess, thyme adds an herbal note and goat's cheese adds a lively tang.
Ingredients
2 bay leaves
1 head cauliflower, prepped into florets
3/4 pound turnips, peeled and cubed into 1/2-inch dice
1/2 cup plain Greek yogurt or goat yogurt or goat cheese
1 teaspoons unsalted butter
2 teaspoons chopped fresh thyme
1/2 cup grated hard goat's cheese optional
large pot, steamer basket
colander
potato masher or food processor
Directions
1. Bring a large pot of salted water to a boil with the bay leaves and add in the cauliflower florets and prepped turnips. Cook until done, about 15-20 minutes.
2. Remove the basket and veggies; discard water and bay leaves. Mash with potato masher or remove to the food processor and pulse until desired mashed consistency is reached, or until smooth.
3. If still wet at bottom of pot, cook to help evaporate the excess liquid (3-5 mins) but do not brown!
4. Remove the mashed mixture from the heat and stir in the Greek yogurt or goat yogurt, butter, thyme, and hard goat's cheese. Add a sprinkling of salt and pepper and serve immediately.
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Stir-Fried Chicken with Chinese Cabbage
Recipe from foodandwine.com
Submitted by Nancy Rosenthal
A simple sauce of garlic, hot pepper, sherry, wine vinegar, and tomato, adds intense flavor to this quick stir-fry and it practically makes itself while the chicken and cabbage cook. Steamed rice is an ideal accompaniment.
Ingredients
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-inch pieces
1 tablespoon plus 4 teaspoons soy sauce
3 tablespoons dry sherry
1/4 teaspoon cayenne
2 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground coriander
1 tablespoon wine vinegar
1/2 head Chinese cabbage (about 1 pound), sliced
3/4 cup drained sliced water chestnuts (from one 8-ounce can)
2 teaspoons tomato paste
1/4 teaspoon dried red-pepper flakes
3 tablespoons water
3 tablespoons chopped cilantro or scallion tops
1/8 teaspoon salt
Directions
1. In a medium bowl, combine the chicken with the 1 tablespoon soy sauce, 1 tablespoon of the sherry, and the cayenne. Let marinate for 10 minutes.
2. In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, until almost done, 1 to 2 minutes. Remove.
3. Add the remaining 1 tablespoon oil to the pan. Add the onion, garlic, and coriander. Cook, stirring, until the onions are golden, about 4 minutes. Add the remaining 2 tablespoons sherry and the vinegar. Cook, stirring, 1 minute longer.
4. Add the cabbage, water chestnuts, the remaining 4 teaspoons soy sauce, the tomato paste, red-pepper flakes, and water and cook, stirring, for 3 minutes longer. Add the chicken and any accumulated juices, the cilantro, and the salt and cook, stirring, until the chicken is just done, 1 to 2 minutes longer.
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Hosted by the College Settlement of Philadelphia
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Children's division 1st place
