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Pennypack Pickings
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October 9, 2012
Volume 10, Issue 30
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Recruiting New Members for the Board!
Are you loving the farm? Are you enjoying the pick-ups, meeting some of the other farm members while you're doing your U-Pick, are you supporting our mission of local farming, healthy eating, and preserving open space? Are you at a point you'd like to get more involved? Then please consider joining Pennypack Farm's Board of Directors. We have several openings on the board, and we're looking to add a few new members to keep our team complete, and energized and engaged!
The BOD is made up entirely of farm and community, and together with our outstanding staff, we run our organization. We're an active, hands-on board. We meet once a month and are very actively involved in organizational planning, budgeting, program planning, and discussing strategies for future expansion. We're looking for people with the following skill-sets: finance, legal, event planning, publicity, marketing and outreach, farming and land preservation, construction, communication, organizational leadership - and of course fundraising. If you're interested in helping lead our organization, and if you can devote approx 3-4 hours per month, please email to Kristy Gregory at nativeplantfamily@comcast.net, and/or Harm Scherpbier at hscherpbier@gmail.com. We'll set up a phone call, explain how the board works, talk about your interests, answer your questions - and you may want to join one of our board meetings to get to know our team. Please consider taking an active role in leading Pennypack Farm. These are exciting times - local farming is hot! We look forward to hearing from you!
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Scarecrows and Pumpkins and Bugs, Oh My!!
Wow, what an amazing Harvest Fest! We had great, foot-tapping live music, fresh apple cider being pressed and lots and lots of happy farm visitors on Saturday. Thanks to all who volunteered their time and talents to make this year's Harvest Fest one of the most successful in PFEC's history. Last I heard, we had more folks through the gate than ever before and that means lots of smiling folks up and down the farm lane. Parents  juggled painted pumpkins, scarecrows, yummy cupcakes, and countless other goodies while heading to the bug safari, farm tour/hay ride or the massage chair. Kids delighted in chasing grasshoppers, planting baby bok choy seeds, eating tomato pie and allowing our talented artists to turn their faces into beautiful works of art (not that those faces weren't pretty darn cut to start!).  Thanks to all who came out to support the farm. We are only as good as our CSA members, volunteers and friends, and this year you all were truly awesome! Check the farm's facebook page for a batch of photos, more to follow.Have a good week.Diane
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Green Tomatoes
by Farmer Jenny Dunker
Welcome to the bounty of fall! We have officially crossed from the fruits of summer to the hearty crops of autumn. As you have noticed your CSA shares are be brimming with nutrient rich greens and broccoli as well as sweet and hearty fall roots and squash. As we bid summer ado, don't neglect her last gifts: Green Tomatoes! These beauties offer juice, crunch and flavor qualities not found in other fall crops or in their red  counterparts. Give them a whirl and expand the diversity and deliciousness of your fall table. Find recipes and suggestions below:
I enjoy my green tomatoes sliced and grilled or roasted after of being marinated (1 to 24 hrs) in a combination of olive oil, balsamic vinegar, minced garlic, brown sugar, and salt. I eat them with toasted french bread, fresh mozzarella, and basil or on a pizza crust with grated sharp cheese, drizzling either with the marinating liquid.
Lynne Rosetto Casper, of The Splendid Table, offers these suggestions for using green tomatoes,
"Anything you can do with a tart apple, you can do with a green tomato. Here are some thoughts:
Bake a green-tomato pie. Substitute green tomatoes for half or all of the required apples. Green-tomato pie starred in the mid-1800s, after the tomato began taking hold in the United States.
Dice green tomatoes into green salads. (French and Italian cooks actually hunt down crunchy tomatoes for this purpose.)
Make a green-tomato pasta. It's ridiculously easy: Rub a serving bowl with fresh garlic. Add hot, cooked and drained pasta, tossing it with tomato chunks, good-tasting ricotta, a little pasta water, grated lemon rind, a lot of black pepper and some Parmigiano-Reggiano."
The following is a compilation of 25 recipes that show case Green Tomatoes:
http://tipnut.com/green-tomato-recipes/
Happy green tomato eating!
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Fall Calendar
 Little Seeds - Ages 3-4, 10:00am - 11:00am Little Sprouts - Ages 5-6, 11:30am - 12:30pm
10/23 Fall Garden Project
Children and their favorite grownup learn about vegetables and what makes the garden grow best. A themed story, craft and hands on activity in the garden make this an enjoyable afternoon outdoors. Siblings 2 and under are welcome to tag along free of charge. Register Here
 Ferment Your Food Tuesday, October 23, 7:30pm, $20 Fermented food is more nutritious than fresh food, it is full of beneficial pro-biotics and it tastes good! What else are you going to do with all that cabbage this winter? Prepare your own sauerkraut and ginger carrots to take home. Cabbage and carrots will be provided. Register here
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Hosted by the College Settlement of Philadelphia
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