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Pennypack Pickings
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June 10, 2012
Volume 10, Issue 14
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Localicious Event Volunteers Needed
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Volunteers are needed to help with the Localicious Event on June 14 from 5-9:30pm. Volunteers will help with registration, the silent auction, and working to help make this a great event! Volunteer Orientation is June 12 from 7-8 at Spring Mill Country Club. No experience necessary and you don't need to buy an event ticket- but you do get your share duty all done in one night! For details or questions contact Susan at sbdeminico@yahoo.com. |
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Cultivating Seedlings
by Farmer Jessica Gerani
It has been a busy spring on the farm. The summer squash is almost ready, the tomato plants are being trellised and the raspberries are just beginning to ripen. With last month's mix of rain and hot sunny days, it seems as though our crops grew over night. And so did the weeds! While catching up on field work and weeding projects it is clear to me how absolutely priceless our volunteers are. I have had the honor of supervising our high school senior community service learners. Kelsey Caesar, Erik Miller, Amanda Ritter, Heather Begley and Kaitlyn Palocsko harvested vegetables, seeded and transplanted crops, built irrigation, and learned about organic farming. They spent countless hours cultivating seedlings. I'm sure that they thought the potato planting would never end, until one day forty four volunteers from Jansen Biotech helped finish the planting in about three hours. This is just one amazing accomplishment only extra hands on the farm can achieve. Soon, the seniors were enjoying, planting and even tasting vegetables they had never had before. The girls took pride in building an irrigation header system for the field tomatoes. Erik helped transplant over twelve hundred onions. Hardly any of this seems like work when you're with friends. The farm staff will miss their hard work and dedication. Pennypack is very lucky to have such an amazing volunteer base. Many thanks to all!
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West Philly Shares
By Farmer Katie Fotta
I want to share my excitement in the expansion of our West Philly Shares. As you may remember, back in April the Pennypack Farm Community participated in a 'Walk against Hunger.' Our goal was to raise enough money to expand the number of subsidized memberships. While last year we had 6 participating families, we can now offer a share of fresh vegetables to 12 families.
We started distributing the shares the last weekend in May at our stand at the Clark Park Farmer's Market. Many of the new members were astonished at the volume of vegetables they received for $10. I am proud to represent Pennypack Farm by truly making a difference in fresh food accessibility.
THANK YOU to everyone who generously donated to make this possible.
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 HERBS - Easy Share Duty Option
Watering & Weeding During Your Foodshare Pick-Up
We are looking for four individuals who would like to fulfill their Monday or Wednesday share duty time by helping to care for the herb beds in front of the greenhouse.
EXPECTATIONS: For one month each week (i.e. at most four times)
- Set up a sprinkler for two 20 minute sweeps of twelve beds at a time, and relocate it one time;
- Weed the aisles and the beds for a few minutes while you are there, as you have time.
- Return all equipment to where you found it
Most people choose to do this during the time of their food share pick-up. Bonus: If it rains the day before or on the day of your pick-up, you get that day off! Tools, gloves and weed buckets will be available, along with hose, sprinkler, and instructions. Available slots:
- Mondays in August, September or October.
- Wednesdays in September
If interested, call or email Susan Curry: 215-591-1551, suscurry@comcast.net. Leave your name, phone and email address, indicate your pick-up day, and preferred month. Susan will get back to you.
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Spring Calendar
 Yogurt making made easy and Kombucha brewing
Thursday June 21, 7:00 pm - 8:30 pm, $12
Learn to how to make these two simple, yet advanced fermentation techniques. Participants will be guided through the ins and outs of yoghurt and kombucha making. We will go through the process of set up for the fermentation of each item and how to guide the micro-organisms as they flourish, bringing each food to fruition. Register now...
 Canning and Pickling with Marisa McClellan
Tuesday July 24, 6pm-9pm, $40
Whether you're a new canner or experienced preserver, this class is for you.
Learn or refresh your knowledge of boiling water bath canning with local canning teacher and cookbook author Marisa McClellan. In this class, you'll learn the cold pack method of pickling and best practices for homemade chutney. Featured recipes will be Dilly Beans and Peach Chutney. Register now...
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Garlic Scapes
by Nancy Rosenthal
Did you know that the scapes are actually a byproduct of growing garlic? Farmers remove the scape from the plant to prevent it from forming a flower and the plant's energy is redirected into growing a robust head of garlic below the soil.What to do with those garlic scapes...really the question is what not to do with them. Lately I've been sauteing them briefly with mushrooms and adding them to my eggs...totally delicious and easy. But to enjoy your share of scapes for months to come (literally) I make an easy pesto that can be served on pasta, chicken, fish, veggies, or even with some bread and olive oil. Just this week I added the end of last year's pesto to a cous cous and grilled veggie salad - it was a great idea.
Garlic Scape Pesto
Chop the scapes into about 3/4" pieces (use all but the end where the blossom begins) and put them in a food processor. Pulse until they are finely minced. Add a few chopped sage leaves, this is optional but we love sage and 1 teaspoon of kosher salt. Pulse again a few times to incorporate. With the motor running slowly add enough olive oil to the mixture until it begins to bind everything together. Store in a container in the fridge and use as needed.
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Fettuccine with Swiss Chard, Currants, Walnuts, and Brown Butter
Adapted from Fields of Greens - Serves 2 to 4
1/3 cup brown butter (recipe follows)
1 tablespoon dried currants
2 tablespoons golden raisins
1 bunch chard
1 tablespoon olive oil
1 onion, thinly sliced
Salt and pepper
2 garlic cloves, finely chopped
1/2 pound fresh fettuccine
1/3 cup walnut pieces, toasted
Grated Parmesan cheese
Make the brown butter and keep it warm over very low heat. Set a large pot of water on the stove to boil. Plump the currants and golden raisins in a small bowl covered with 1/3 cup hot water. Trim the stems from the chard and slice across the leaves to make 2-inch wide ribbons.
Heat the olive oil in a large saute pan; add the onion, 1/4 teaspoon salt, and a few pinches of pepper. Saute over medium heat for about 5 minutes, until the onion softens and begins to release its juices. Add the garlic, chard, and 1/4 teaspoon salt. Saute for 4 to 5 minutes, until the chard is just barely tender, then reduce the heat to low.
When the water boils, add 1 teaspoon salt. Add the fettuccine to the boiling water, timing it to finish cooking with the chard. (The chard should be very tender but not overcooked when the pasta is done.) When the pasta is just tender, drain it immediately in a colander, shake off excess water, and add it to the onions and chard, along with the plumped fruit, walnuts, and brown butter. Toss together and season with salt and pepper to taste. Serve with freshly grated Parmesan.
Brown Butter 1/2 pound unsalted butter Melt the butter in a small saucepan over low heat. As the butter gently simmers, the butter fat and milk solids will separate from each other. The solids will settle to the bottom of the pan, coloring the butter as it cooks. When it turns a rich amber color, in about 8 to 10 minute, remove from the heat. Line a fine-mesh strainer with a paper towel or cheese-clots and pour the butter through it, straining out the solids. The butter can be used immediately or cooled and refrigerated in a sealed container. Makes about 3/4 cup.
For more chard recipes click here: www.mariquita.com/recipes/chard
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Hosted by the College Settlement of Philadelphia
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