Notes from the Edible Classroom

We survived the coldest temperatures in a decade! It's been cold, to be sure; but I had no idea those cold temps led to record-breaking depths!  Thanks to the meteorologists for daily heads-up about what to expect in the hours ahead.  It's weather like this that makes the farmers' jobs tough - not just working in the cold day after day, but keeping a very close eye on the changing weather, and then doing what is best for our Winter Share crops.

I've talked about the row covers before, but the last week or 2 really drives home how important those little micro-climate creators are for our bi-weekly harvests. When closed, the tunnels protect the crops from the cold and wind; however, the crops also need fresh air.  So, on harvest days and some sunny days, the farmers (and work share folks) carefully fold back the row covers to give the greens some welcome fresh air.  Last week, Farmer Jess told me it takes 1 experienced person about an hour to properly recover a row. Why so long? The plastic has to be pulled taught and every 5 feet or so, a weighted bag is placed on the plastic's edge, snugged against an over-arching hoop.  

If you've been to the farm lately, you may have had the pleasure of meeting Devin Barto, our new Farm Manager. Devin brings considerable organic, CSA farming experience to Pennypack and we are delighted to welcome him to the farm!   Read Devin's Bio here - photo coming soon!

Recipes

 

This year we have had an amazing turnip harvest... winter share members have been receiving large quantities of turnips. Here is a wonderful seasonal dish:

 

1 medium onion, chopped
1 T butter (use olive oil for vegan option)
3 medium-large turnips, peeled and chopped (3 c.) (I often choose smaller turnips and just use more of them)
3 large pears, peeled cored and chopped (3c.)
1 tsp. dried thyme
1/2 tsp. salt 
1 1/4 c. vegetable stock
1/4 tsp. nutmeg
1 1/2 - 2 c. pear or apple juice
fresh ground pepper

Saute onion in butter for about 5 minutes.
Add turnips and pears, salt and thyme, cook for 10 minutes.
Add stock, simmer covered for 20-30 minutes until the turnips are soft and tender.
Add nutmeg.
Puree with juice until smooth and thick.
Season with pepper.


In the last Pickings, we included recipes from the annual Farm Staff Holiday Potluck.  Since then, a few more recipes have rolled in.  This recipe submitted by Kristy Gregory, CSA member since 2005 and Board member since 2007.   
 
This subtly flavored, comforting dish is perfect on a chilly fall evening. Miso adds a savory depth to the braising liquid, which coats the sweet squash chunks.  This recipe is from  Vegetarian Times.

1 lb. butternut squash, peeled and cut into bite-size chunks (2 Cups)
1 C low-sodium vegetable broth
½ C light coconut milk
¼ C sweet white miso
1 Tbs. minced fresh ginger
3 Cloves garlic, minche (1 Tbs.)

Place squash in large, deep skillet.
Whisk together broth, coconut milk, miso, ginger, and garlic in a bowl.  Pour over squash, and bring to a boil.  Reduce heat to medium-low, cover,and braise 10 to 15 minutes, or until squash has softened and liquid has become thick and creamy, stirring occasionally.
Serves 4 -- 30 minutes or less!

Hosted by the College Settlement of Philadelphia