Weekly Harvest
| tomatoes
eggplant
cabbage
lettuce
onions
celery
basil
parsley
summer squash
cucumbers
okra
melons
berries
beans
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Blackberries are in!
| How to pick:
A ripe blackberry is deep black with a plump, full feel. It will pull free from the plant with only a slight tug. If the berry is red or purple, it's not ripe yet.
Note to parents:
We encourage sampling! But....please count the sampling as part of your share.
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Basic Tomato Sauce
| Submitted by farm member Hilarie Weiss
Ingredients:
1 2/3 lbs tomatoes chopped
1 carrot chopped
1 stalk celery chopped (if I don't have this I just use some other vegetable)
1 clove garlic crushed
5 Tbsp olive oil
salt and black pepper
basil or oregano leaves or other herbs
this makes sauce for 6 servings of pasta. I usually make 2 or more batches.
Preparation:
1. Place all ingredients in a medium heavy saucepan and simmer for 30 minuters
2. Puree the sauce in a food processor or with an immersion blender
3. Simmer sauce for another 15 minutes. Check for the correct seasoning and adjust as needed.
4. You can cool and spoon into freezer bags. Freeze flat in the bags, then stand up in freezer for storage. Allow to thaw to room temperature before re-heating.
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Marinated Zucchini
| Submitted by farm member Hilarie Weiss
Ingredients:
4 zucchini
1/4 cup olive oil
2 tsp chopped fresh mint, plus whole leaves to garnish
2 tbsp white wine vinegar
salt and black pepper
whole wheat Italian bread and green olives to serve
serves 4
(note, carrots, green beans and onions can slso be prepared in this way)
Preparation:
1. Cut zucchini into thin slices. Heat 2 tbsp of the oil in a wide, heavy saucepan. Fry zucchini in batches for 4-6 minutes until tender and brown around the edges. Transfer the zucchini to a bowl. Season well.
2. Heat the remaining oil in the pan. Add mint and vinegar and let bubble for a few seconds. Pour the marinade over the zucchini. Marinate for 1 hour. Serve garnished with mint and accompanied by bread and olives.
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Calling All Parrotheads
...And Garden/Farm Enthusiasts!!!
Where in Eastern Montgomery County can you find this awesome chainsaw carved parrot in the yard ... and lots of other cool carvings and gardens around this private property?
Well, go on line and buy tickets for the fabulous tour we've put together for Sept 18th to find out. Limited number of tickets avaialble - so buy today, don't delay. Invite your friends, neighbors, family to fill your car and enjoy a relaxing day together. Minibus option available if you prefer not to drive (only 45 tickets). www.pennypackfarm.org
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Tomato Tasting and Potluck Supper
Thursday, August 18 from 6:00 to 8:00pm
 Don't miss out on this summer's social gathering at the farm. Tomatoes are in full swing and the variety is something to see and taste! Join in the camaraderie of fellow farm members and taste the season's bounty. Need some ideas on what to do with all that zucchini? Share ideas and swap recipes.
Attendees are asked to bring a potluck dish that will serve their family and 6 other people. This is a BYOP event - please bring your own plates, forks, knifes. We have plenty of tables, but bring chairs if you can. Or bring a blanket and enjoy a real outdoor picnic. We'll have Griggstown sausage, wine and beer available for a small donation. Non alcoholic beverages will be available for free.
RSVP to Trina at trinalawry@comcast.net . This is a members only event.
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Don't Just Pick Up Your Share - Volunteer!
Don't just pick up your share, get involved! There are lots of ways to help out, meet other farm members and have fun. Remember, volunteering counts towards your four hours of share duty.
 Help make our first Garden and Farm Tour a success
Enjoy the tour before or after your 3 hour shift, for half the price! What a fun way to complete your share-duty! With farms, permaculture yards and lush gardens, there is something to please every type of home gardener. If you would like to volunteer, please contact Jackie Long at jackielong1987@comcast.net. The tour is Sunday, September 18.
Are you great with kids? Enjoy Arts and Crafts?
The Harvestfest needs a Kids Activities Assistant to help plan and organize. Help set-up facepainting, scarecrow making, sand art, bug hunts and more. Help make Harvestfest a fun-filled day! Contact Jocelyn Crosby at ppfharvestfest@gmail.com. Harvestfest is Saturday, October 1.
 Volunteers for the Harvest Festival are needed. This event is held on Saturday, October 1, from 11 AM to 5 PM. Volunteers are need to assist with set-up, clean-up, food sales, tickets sales, kids activities, book sale, parking and the hayride. Please contact Jocelyn Crosby at ppfharvestfest@gmail.com to volunteer.
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Barn Raining Pennypack Farm Style
by Farmer Dennis Hello! I just wanted to give you an update on how the new hoop house is coming along and dates that are open for you to lend a hand in its construction. The sidewalls and hoops (frame) are almost finished. The tracks will be complete by the end of this week. Many of you have noticed this work going on just past the first bed of raspberries. Saturday, August 13th 8am: We'll need a sizable crew to attach and brace the frame. We'll start at 8am and work till the frame is complete. Rain date will be Sunday, August 14th starting at 8am. Saturday, August 27th at 8am: We will complete the hoop house. Rain date will be Sunday, August 28th. I hope to see you! Bring water, mat and gloves. I have the tools.
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Veggie of the Week - Okra 
You may have noticed some funny looking green pods in the pickup room in recent weeks. If you were brave enough to take it home and try it out, you will have undoubtedly encountered the mucilaginous goo that results from slicing into it. This is Okra, a vegetable I have come to enjoy despite the goo. My first encounter with okra was during my childhood, pretty star shaped slices added a splash of green to a tomato based stew over rice. Unfortunately the slimy texture did not appeal to me, and I vowed never to eat it again. My first year at Pennypack Farm changed that. My relationship with okra went something like this: We seeded okra, what big seeds you have okra. We weeded okra, what beautiful flowers you have okra. Okra responded: All the better to win you over with my dear. We ate okra. Sliced, breaded with cornmeal, and fried, delicious! Whole pods drizzled with olive oil, sprinkled with salt and cooked on the grill, yum!
To minimize the goo, sauté slices of okra with a splash of vinegar or lemon juice. Add to hearty stews, or curries. When selecting okra, choose smaller tender pods, the size of "lady's fingers" a name that is commonly used for okra in Europe. The next step in my journey to appreciating okra... pickled okra.
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Upcoming Events
 Kids! Learn to Make Pizza...
Farm to Belly - Cooking classes for ages 5-10 and a grownup
August 19, 10-11:30am, $20
Come prepare a delicious lunch to enjoy together. We will be using the freshest vegetables straight from the farm to create our pizza masterpieces.
Open to the public. More info...
 Wild Edibles Tour
Sunday October 9th, 1pm
Adults $20, children $10
Search for wild mushrooms, fruits, roots and nuts, with "Wildman" Steve Brill. This is the 3rd and final tour of the year. Find out what tasty Fall treats can be foraged in your area. Open to the public.
More info...
Tomato Tasting
Thursday August 18th
Garden and Farm Tour
Sunday September 18th
Harvest Festival
Save the Date! Saturday October 1st
See here for a complete listing of classes and events
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