Pennypack Pickings 7/24/2011

Pennypack Pickings

July 24, 2011
Volume 9, Issue 25

Weekly Harvest

beets

lettuce
cuke
onions
basil
fennel
summer squash/zucchini
beans
berries
a few tomatoes and eggplant

Recipe Links

Maraquita Farm

Lancaster Farm Fresh Recipe Group

Shaved Summer Squash Salad

Bon Appétit | June 2011

by Jenna Clemens,

Full Belly Farm, Guinda, GA

"We make this salad when it's hot on the farm and we're in the mood for something refreshing."

Submitted by Nancy Rosenthal,

PFEC Member

"Totally delish find and requires no cooking! I substituted some random greens I had and chopped parsley for the arugula and to make it much simpler used my favorite standby the japanese benrinner (mandoline), was done in a jif!"

Shaved Summer Squash Salad

Ingredients:
3 tablespoons whole almonds
1 pound summer squash (a mix of green and yellow)
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 minced garlic clove
Kosher salt and freshly ground black pepper
Baby arugula

Preparation:
Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.

In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with the crushed almonds.

Thoughts of Fall Keep Me Cool

by Farmer Katie

Well, high summer is here. With our second heat wave coming to a close, tomatoes ripening on the vine, peppers changing from green to summer orange, it's hard to believe the heat will ever let up. We are quickly approaching this season's halfway mark. And what are us farmer's doing? Besides swimming on one of the hottest days last week, we are planting the fall crops. That's right, the greenhouse is filled with your fall vegetable starts. We've already seeded three successions of broccoli, cauliflower, and kale. Within the next week, we will transplant the first succession and start seeding cool weather lettuce again. Sweet potatoes are progressing; winter squash vines are spilling over the beds and into the hay mulched aisles.

Yes, I know it's hard to get excited about hearty greens like collards and chard when the summer squash yields are coming in record numbers. We did total 900 lbs of squash and zucchini from one harvest! But after a week of intense heat, the task of thinning young fall broccoli plants in the shade of a tent kept my outlook cool. I will continue to enjoy the fruits of summer, fried zucchini sandwiches, chilled gazpacho, cucumber lemonade and tomatillo salsa. But a daydream of bunches of kale and overflowing bins of braising greens will keep me cool until they are ready for harvest.

Upcoming Events

Food Preservation Series - for beginners

Canning: July 26, 7-9pm - $20

Cracking open a jar of home-canned tomatoes in the bleak winter months brings a satisfaction that can't be beat. Learn how to can your harvest and enjoy the flavors of summer year round.

Open to the public. More info...

Farm to Belly - Cooking classes for ages 5-10 and a grownup

Fridays 10-11:30, July 29- ONE SPACE LEFT!

August 5,19

Parent-child pairs will work with the freshest farm ingredients to prepare snacks and lunches. Recipes include veggie sushi, pesto and pizza!

Open to the public. More info...

Teen Battle Chef Cooking Camp

For ages 13 to 17

Mon-Fri August 8-12 1pm-4pm, $150

Learn to cook with your friends! Cut vegetables like a pro, prepare meals that will impress your family and friends, and enjoy your creations at the end of each session.

Open to the public. More info...

Sautrday, August 6

Share Duty - 10am-1pm

Family Work Day - 10am - 12noon

Stop in and get those share duty hours out of the way. Work for 1 hour, or more. Come as a couple and fulfill your share duty in 2 hours.Have young children? Bring the whole family. Tasks typically include weeding, composting, mulching and watering in the Edible Classroom.

Remember: Wear closed toe shoes, dress for the weather, and bring a water bottle.
More info...

House and Garden Tour

First Fall Garden and Farm Tour

September 18, 2011

11:00 AM to 4:00 PM

$20 before August 28th

$49/seat for mini-bus option

A mix of private gardens, award winning backyards, mini farms, chainsaw sculptures, and edible landscapes will be featured. Mark your calendar for September 18, purchase tickets now, fill your car with friends/family/neighbors, and visit each of the exquisite locations at your own pace. For those seeking greater relaxation and community fun, mini-bus tickets will be available for purchase.

Open to the public. See here for Details...

See here for a complete listing of classes and events

Hosted by the College Settlement of Philadelphia