Weekly Harvest
| tomatoes
eggplant
cabbage
lettuce
onions
celery
basil
parsley
summer squash
cucumbers
okra
melons
berries
beans
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Winter Shares
| It is that time of year again!!
Winter share sales will begin on Monday Aug 23rd
Winter Shares Coming Soon:
The winter share is a great opportunity to eat seasonally throughout the winter/spring months. The season begins when the summer season ends in mid-November, goes weekly through December and then continues on a twice monthly basis through April and weekly in May.
Pickup day will be Wednesdays from 2:30-7:30pm
More pickups! 19 or 20
(last year only 17).
Price this year is $440
The 6 unit share consists of hardy greens that can be grown in the winter months such as kale, spinach, swiss chard, collards, cabbage, asian greens, and broccoli raab as well as storage crops including sweet potatoes, winter squash and beets.
100 shares available: open to all (Current members and waitlist) on a first received basis. Last year they were sold out in 2-3 weeks!
Watch your email: the sign-up forms will be emailed on Tuesday Aug 23.
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Tomatillo Salsa
| Submitted by farm member
Nancy Rosenthal
Ingredients:
2 pounds Fresh tomatillos
1 cup Onion -- chopped
1 Or 2 hot peppers, cored Seeded and chopped. (you can also use dried chiles, leave seeds in either dried or fresh for more heat)
1 cup Fresh cilantro -- minced
1/4 cup Fresh lime juice
1-2 cloves garlic
salt to taste
Preparation:
Remove husks from tomatillos, wash throughly, dry and halve or quarter. Combine tomatillos, onions, chiles, and garlic in a non-reactive pan. Over med-high heat bring to boil, stirring frequently. Reduce heat to low and simmer, uncovered, for 20 mins. Cool a little or a lot then put into blender with cilantro and lime juice, blend away, salt to taste, and you have some GREAT salsa verde Mexicano.
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Free Cooking Demonstration
Basic Tomato Recipes Tuesday August 23, 7:00 - 8:30 pm Suggested Donation $5 Learn quick and tasty recipes that will have you falling in love with tomatoes again. Patrizia Cardone will demonstrate simple recipes full of Italian flare and flavor See here for more details and to RSVP
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Tomato Tasting & Potluck Supper Rescheduled
Thursday, August 25, 6:00pm - 8:00pm
Unfortunately, the weather didn't cooperate with last week's planned potluck supper. But, we're not going to be swayed from having a fun gathering at the farm! We're trying again this Thursday. We'd love to see you all, but please RSVP to Trina. Attendees are asked to bring a potluck dish that will serve their family and 6 other people. This is a BYOB event - please bring your own plates, forks, knifes and any adult beverages . 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 for a small donation. Non alcoholic beverages will be available for free. THIS IS A MEMBERS ONLY EVENT
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Happy Eating!
from Bobby Raggazino
As carrots emerge from their earthy homes and fruit bursts from tomato plants with a weight that nearly topples trellising, there are some things ripening on the farm that are less easily observed, our minds! I have learned that farming is all about asking questions, being observant, and learning from your decisions. On a recent intern trip to Fernbrook Farm in Chesterfield, New Jersey, Farmer Jeff likened farming to having a child, "You're never going to be "ready" because you're never going to know everything. You learn as much as you can from others with experience and read what you can and trust yourself to be able to make the right decisions along the way." With peppers just popping off plants and farmers and campers learning new things every day, it is an exciting time to be on the farm. Sadly, but with education in mind, I must return to school. I am thankful to all those who have made this internship possible, I learned so much from so many people and have had the privilege to share that knowledge with others.
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Tired of Mowing the Lawn?
 Want to grow more than just turf in your front yard but afraid of what your neighbors will think? Come to the Garden and Farm Tour on Sept. 18 for inspiration. Visit homes that have successfully combined edible plants with flowers to create a scenic yet tasty yard. A row of zucchini plants with gorgeous yellow blossoms line a walkway; pole beans hang from a trellis splashing their colorful flowers and displaying deep purple beans in the summer; tomato plants climb iron trellises adding bursts of red mixed in with more traditional flowers. See how little space it takes to add edible plants to your garden. Get ideas on what edible plants mix well with flowers to make dramatic combinations.
Come be inspired on September 18th. For more information and tickets visit www.pennypackfarm.org
Last Week to Purchase Discount Tickets$20.00 if purchased by August 28 $25.00 after August 28 Purchase by September 8 to receive all materials in advance and start your tour from any location.
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Volunteer Opportunities at Harvest Fest
 We are looking for volunteers to make bake sale items for the Harvest Festival. Items will need to be dropped off in the harvest house the morning of the festival. If you are interested please contact Meghan Coleman at meghan_coleman@hotmail.com and let her know what you will be bringing.
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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