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Pennypack Pickings
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September 5, 2011
Volume 9, Issue 31
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Weekly Harvest
| tomatoes
eggplant
lettuce
onions
basil
peppers
summer squash
chard
okra
beans: Lots!!!!!
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Jalapeno Jelly
| Submitted by Nancy Rosenthal
From allrecipes.com
In an effort to remind me and my family of the yummy produce of summertime. We've been making this jelly as well as other items that store to enjoy throughout the year. You can believe how some of this can completely transform a turkey sandwich, or take cheese and crackers to a new level. Enjoy - we do!
Ingredients 1 large green bell pepper
12 jalapeno peppers
1 1/2 cups apple cider vinegar
1 pinch salt
4 1/4 cups granulated sugar
4 ounces liquid pectin
4 jalapeno peppers, seeded and finely chopped Directions Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
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 7 Reasons to Buy Your Ticket for the Garden and Farm Tour
by Sep 10th
When you purchase your tickets by Sept 10th, you'll get the map and brochure e-mailed in advance of the tour (by Sept 15th) to plan your day ahead of time and start on your own. For tickets purchased after Sept 10th, you'll have to come to the registration desk in the Temple Ambler Parking Lot to get the map/brochure and start from there. There are 7 fabulous private Gardens & Farms to visit ... AND other interesting stops along the way!!! We still have some seats on the minibus - no maps, driving or parking (leaves at 10:30am - arrive at Temple Ambler by 10:15am).
Be sure you remember to pack your camera, wear sturdy walking shoes (no flip flops), bring your sunglasses, a hat and bug spray. You may want to bring a cooler with ice if you choose to stop at the farmer's market along the way. Please share this event with your friends, neighbors, family and colleagues.
Visit www.pennypackfarm.org for more information and to buy tickets.
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Harvest Festival
Saturday, October 1 11:00am - 5:00pm   
The festival features fun for the whole family with activities such as live music, hay rides, scarecrow making, pumpkin painting, food, vendors, book sale and a bug safari |
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.
Harvest Festival Book Sale is Approaching:
Time to clear out your book shelves!
Beginning late September, we will be collecting books for the Harvest Fest book sale. We especially need books for babies, kids and teens. For adults we prefer recent fiction and non fiction, classics, lifestyle, cooking, self help, nature, gardening and coffee table books. No encyclopedias, technical books, how-to books, text books of any type, or very old books. Further info to come in the next few weeks regarding drop off dates. Your book donations are greatly appreciated!
 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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September Calendar
 Decorative Container Gardens
Tuesday, September 13, 7-8:30pm, $20 Design and create planted containers for your porch, patio or home. Learn about Fall season plant selection and how to maintain your container garden for long lasting enjoyment. More info...  Make your own: Hypertufa Garden Planters
Saturday, September 24, 1-3pm, $30 Create your own hypertufa pot in this 2 hour hands-on workshop. These earthy planters make great settings for cacti gardens, and bonsai. More info... |
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Zucchini-Pecan-Flaxseed Bread
Adapted from Cooking Light
Ingredients
1 1/2 cups all-purpose flour
1 cup whole wheat flour
3/4 cup granulated sugar
1/2 cup ground flaxseed
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 cups shredded zucchini (about 2 medium zucchini)
1 cup plain yogurt
2 eggs
3 tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
Cooking spray
3 tablespoons chopped pecans, toasted
Preparation
- Preheat oven to 350°.
- Combine flours, granulated sugar, and next 7 ingredients (through nutmeg) in a large bowl, stirring well with a whisk.
- Combine yogurt, egg substitute, oil, and vanilla in a medium bowl, stirring well with a whisk. Stir in zucchini.
- Add zucchini mixture and 1/4 cup pecans to flour mixture, stirring until well combined. (I use a hand mixer for this.) Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle batter with 3 tablespoons pecans. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove bread from pan; place on wire rack.
We omit the pecans so it is nut free.
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Hosted by the College Settlement of Philadelphia
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