Pennypack Pickings 2/27/2011

I am creating a recipe book for the farm. I'd like to include recipes you have prepared using produce from your CSA membership. This book is a project for my class in public horticulture at Temple University.

Please e-mail recipes to Dawn Marshall at dawnmarshall73@gmail.com.

Thank you

A Chemical Reaction

Movie & Panel Discussion
Tuesday, March 8

Ambler Theater
108 E. Butler Avenue, Ambler PA 19002

6:30 Sponsor Expo
7:30 Movie Screening
9:00 Panel discussion

Tickets: Available at the box office or at Ambler Theater Website

A Chemical Reaction - The story of how one doctor in a small town in Canada convinced the town to ban chemical lawn pesticides. She warned her fellow citizens that the chemicals they were putting on their lawns posed severe health risks and had unknown side effects on the environment. The town was then sued by the chemical companies in a case that would reach the Canadian supreme court. If these products are banned in Canada why do we allow these chemicals to be sold here? Makes you stop and wonder. Who is watching the lawn?

Welcome New Board Members

We are delighted to welcome four new board members who started their 2-year term this year, and thank them for their commitment to Pennypack Farm's mission.

Susan Deminico is the Executive Director at PENJERDEL Employee Benefits & Compensation Association. Susan was instrumental in the success of last year's annual dinner and is chair person of this year's event. Susan cares deeply for the farm and is looking forward to the birth of her first child this spring.

Stephanie Costantino is a corporate securities attorney in Philadelphia and former Director of Environmental Curriculum and Youth Radio with National Public Radio's Living on Earth. Stephanie is a CSA share member who enjoys the farm and its education programs with her son.

Ron Frame recently accepted the nomination to become the farm's new Treasurer. He brings more than 20 years of project management experience and is currently a deputy project manager with Hewlett Packard. Ron and his wife, Ann are among the original farm members.

Heather Hahn Sullivan is an experienced event planner and fundraiser and works at the Academy of Natural Sciences. Heather came to know and appreciate the farm through its educational programming. She is already busy at work coordinating the silent auction for this May's annual dinner.

The Dirt on Education

Check out our online Calendar for more classes and events

MARCH CLASSES

Teen Battle Chef

March 3rd - April 21st, 4:30-6:30pm

$150.00 for 8 weeks - Scholarships available Contact Raina

Last chance to register!
Each class ends in a snack or meal prepared by students.

Teens - Challenge your friends to a cook-off. Slice, dice and chop your way to success. You've heard of Iron Chef....here's our version - Teen Battle Chef! Each week two teams will compete against each other while preparing fun, healthy food that you'll want to share with your friends and family. You'll learn how to amaze your friends by whipping up a quick stirfry, spicy jambalaya, creamy risotto or exotic Thai fish chowder.
Register Here

Planning Your Summer Garden
with Farmer Andy

March 10th, 7:00pm

$15.00

Spring is on its way. Are you prepared?
Learn what you can do to get your vegetable garden ready for the season ahead. Farmer Andy will explain crop rotation, bed preparation, and everything you need to know before the last frost date.
Register Here

Work Share Positions for 2011 Season

There are several work share positions open for the upcoming season - harvesters and farmer's market help. The harvesters help farmers with the harvest each week of the growing season for 2 hours each week from late May through mid-November in exchange for a produce share. Farmers market work shares help out at our farmer's market stand at Clark Park in West Philadelphia 1-2 times per month from May to December. The work share program is one of our most popular and a great way to get to know the farming operation and get your farm Share Duty produce! If you think you might be interested in any of these positions, contact Andy at pennypackfarm@gmail.com.

Get That Share Duty Done Before The Heat!

As you know, all CSA shareholders are asked to give 4 hours of their time towards some aspect of the farm operation - we call this share duty. This may be helping out with the daily farm tasks, cleaning the harvest house, helping organize an event, sprucing up the Edible Classroom and so on. Right now, members are welcome to come by on weekdays between 9 and 5 for share duty. Look for upcoming special share duty events - the first on the calendar as of now is Saturday, March 19. Click here for details.

Pennypack Farm Field Trips

Conceived of in the growing fields, field trips are designed to bring the enthusiastic locavore - or anyone - face to face with the origins of their food. While the farm vegetable growing fields are readily accessible, these trips seek to bring us closer to the source of some other foods including meat, cheese, seafood, fruit and so on. We have a couple of trips planned (see below) and hope to do at least one trip per month during the growing season. If you would like more information on these trips or offer suggestions for other trips, please email Andy at pennypackfarm@gmail.com.

Goat Milking at Yellow Springs Farm - Saturday, April 2

We'll be visiting the farm of Al and Catherine Renzi for their evening goat milking. First, we'll do a brief tour of the farm, taste a few cheese samples, and then help herd the goats in for milking. Once the goats are in the barn, we'll be able to observe the milking process up close and there may be an opportunity for some to get their hands dirty!

Cod Fishing off Boston Harbor - Saturday, April 29

Stellwagen Bank, located10 miles east of Boston is rich marine habitat full of life. This trip will focus on fishing cod, haddock and pollack. It is also a great spot for whale watching and there will likely be several species of whales and dolphins feeding on the sand eels that congregate on the bank each spring. Usually fast paced and exciting, this trip leaves from Gloucester, MA and is a full day trip. (Note: This trip is not recommended for those prone to seasickness)

Coming in May: Ledamete Grass Farm - visit a free-range poultry operation in Lehigh County.

Harvest Pizza

Barb Nissel, the Food Service Director for the Great Valley School District, spoke about this recipe with during the discussion panel at Two Angry Moms. This delicious healthy pizza is a winner with her students. Try it with your own kids!

Ingredients:
10 oz diced precooked chicken
1 cup thinly sliced sweet onion
2 cups butternut squash- peeled seeded and thinly sliced
1 teaspoon finely chopped fresh rosemary
1 Tablespoon Olive Oil
14 inch par-baked whole grain pizza crust
1 tablespoon cornmeal
3 tablespoons parmesan cheese
2 oz shredded reduce fat mozzarella cheese

Directions:
Preheat oven to 400 degrees F. Place sliced onion and squash in roasting pan. Sprinkle with Rosemary, and 1 Tablespoon olive oil; toss to coat.

Bake in Preheated oven for 20 minutes, or until onions are lightly brown and squash is tender, set aside.

Sprinkle baking sheets with cornmeal and then place the par-baked pizza crust on the sheet. Distribute squash mixture and chicken over the crust and sprinkle with parmesan and mozzarella cheeses, bake for 10-14 minutes or until the internal temperature is 160 degrees, the crust should be light brown and the cheese melted.

Cut pizza into twelve slices, two slices count as one serving.

Delicata Squash with Rosemary, Sage and Cider Glaze

Epicurious | March 2000
Jerry Traunfeld / The Herbfarm Cookbook
This is my favorite way to cook winter squash. You peel, and slice it, then cook it in a skillet with cider and winter herbs. When most of the liquid boils away, the cider forms a tart-sweet glaze around the now-tender squash. Delicata is a wonderfully firm-textured squash that's not too sweet and almost like a potato. Other varieties like acorn, turban, or kabocha will make good substitutes, but they may not hold their shape quite as well through the braising.
Yield: Makes 6 servings

Ingredients:
2 medium delicata squash (about 2 pounds) or other firm winter squash
3 tablespoons unsalted butter
1/4 cup very coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1 1/2 cups fresh unfiltered apple cider or juice
1 cup water
2 teaspoons sherry vinegar
1 teaspoon salt
Freshly ground black pepper

Directions:
1. Squash. If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. Other types of squash should be peeled with a chef's knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick.
2. Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.
3. Cooking the squash. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper, and additional salt if needed.

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