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Pennypack Pickings
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June 2, 2013
Volume 11, Issue 9
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PFEC Intern Sponsorship
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As part of their commitment to supporting women in agriculture and culinary arts, two area organizations collaborated to sponsor a PFEC intern.
Les Dames D'Escoffier, Philadelphia Chapter and Slow Food Philadelphia chose to honor our College Aged Intern, Robin Kerbner. We thank them for their contribution of $2,000 to support Robin's internship.
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PFEC in the News
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Ambler Gazette
By Eric Devlin
The Pennypack Farm and Education Center and the Highlands Historical Society held a ribbon-cutting ceremony to officially unveil the new farm on the Highlands property in Fort Washington May 23.The ribbon-cutting officially begins a partnership between the two organizations that was first announced in December 2012.The approximately 12-acre farm allows the Pennypack organization to expand and offer additional programs and events for the community and provide fresh vegetables for local organizations, according to Margot Bradley, administrative director at Pennypack.
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The Highlands
Mansion & Gardens
8th Annual
Mona McLean Memorial
Golf Outing
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Saturday, June 8, 2013
Come and enjoy a round of golf on two private courses on the
properties of Frank Carey and Harriet & Ron Lassin
This fundraiser supports the ongoing restoration and preservation of The Highlands Mansion & Gardens Click for more detailsor call Chip Sheppard, 215-620-9819
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Notes from the Edible Classroom 
by Diane Diffenderfer, Education Director
Opening Day at Horsham! I've waited months to see happy folks streaming by the EC. I'm not saying the farmers aren't happy as they pass by, pre-season - only that I'm glad the CSA members are back on the farm. Some are heading to the ever-popular strawberry patch, others are taking a stroll down the lane. There is a pleasant and distinct vibe in the air. Welcome back everyone, it's great seeing you.
One of the cool things about the EC right now is that most of the plants are just starting out, they remind me of young kids. Each full of potential with glimmers of what's to come. On the fruit front, we have tiny Asian pears, apricots, blueberries, currants, blackberries and grapes (no figs yet, but they're coming along).
 On the veggie front, the brassicas are in and looking pretty good. I had some help this week from some high school students - they planted kale and basil - thanks guys, I appreciate you lending a hand! The sugar snap peas are flowering and cherry tomatoes go in this week.
We also have some baby animals - a robin is nesting in the grape arbor and the pond is teeming with tiny black tadpoles, or toadpoles. Check out this link for info on the cute, little buggers!
Over at The Highlands, the straw bales are supporting tomatoes, basil, squash, cucs and kale and if all goes well, this week I'll set up a few lasagna beds and plant pole beans. Here's a good link to lasagna bed gardening; it's easy to do and you don't have to break the soil line.
 We are all looking forward to Opening Day at The Highlands! The crops look perfect and the washstands and sinks are all in place - you all have done a terrific job.
Have a great week.
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 TIPS - How to Pick Herbs
by Susan Curry In general...
- Always cut with scissors.
- Cut above a leaf notch since new branches will spring off of the leaf notch below a cut.
- Never cut all the branches of a plant, this is likely to kill the plant since the leaves make the food for the roots. Plants need at least two branches of leaves to keep alive. If the plant looks small and puny, don't pick from it.
Storage: Consider using a large cottage cheese sized tupperware with a moist paper towel in the bottom to  store your handful of herbs together in the refrigerator for the week.
We were good this year in getting all the herb beds planted. However, a few beds are not abundant enough to pick. Parsley, Basil, and Dill are just not profuse enough yet for 400 families' weekly culinary needs. Another 3 weeks of water and sun and they will be lush. There are hanging signs to help you know how much you can pick.
Plentiful enough now for all your needs are Oregano, Thyme, Chives (add fresh as scissor-cut little bits to salads or topping for potatoes), Tarragon, Bronze Fennel (sweet, licorice flavor), Cilantro, Sage, and Mint (add to salads, smoothies, or iced drinks). If you are not sure about an herb, pick a small leaf and taste it.
We ask that you take only a little of most herbs -- just what you will need to season your week's food-share. Larger quantities of Basil for pesto, Dill, Cilantro, and Parsley are grown as "crops" on the farm and will be coming soon as units in your food shares.
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 Take a Walk by Famer Katie, Highlands Farm Manager
A dear friend of my mine, and also a fellow farmer shared with me her hint on being a successful grower. Be observant. Spotting pests within a few days of their emergence can mean the difference between controlling the population, and battling an infestation all season. Identifying the first symptoms of diseased plants can save entire successions of vegetables. These are all subtle observations, finding a few aphids on one plant, or recognizing that the wilt in the squash isn't from lack of water. It's also important to observe the whole process.
On a daily basis the farm is changing. Walking through the rows each day, I can see the incremental shift occurring everywhere. The greens are pushing up on the row cover as they continue to grow taller. After a steady rain, it almost seems like you can watch beans grow before your eyes. Within one day of the trellis being put in, the pea's tendrils were reaching for the twine. The daily observation of the progression is still astonishing to me.
As you start to make your weekly visit to the farm to pick up your share, I encourage you to observe the changes. Choose a row of vegetables and see how is progresses from week to week. Observe the cycle of the maturation, harvest, and crop rotation. Take a walk!
Green Smoothie Recipe
If you are looking for a way to utilize all of those wonderful greens from your CSA share and add more vegetables to your diet try making a Green Smoothie. The recipe is as flexible as your palate. Add something liquid, some greens, additional fruit, and something smooth to a blender
Here are some of my personal favorites:
| Liquid Part | Greens | | Almond Milk | Kale | | Rice Milk | Bok Choy | | Cow Milk | Spinach | | Orange Juice | Turnip Greens | | | | | Fruit | Something Smooth | | Apple | Banana | | Berries | Avocado | | Plum | Yogurt | | Anything in season | Roasted Sweet Potatoes |
Adjust ratios to your desired consistency and flavor. Experiment! Think outside of the blender and add beets, mint, or a twist of lemon. Interested in more greens recipes? Sign up for 'Cooking the CSA Way' with Patti Lombardi on June 27. She has a wealth of simple and delicious recipes.
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Meet Farmer Moriah
by Farmer Moriah Bilenky, Horsham
Well I'm just finishing up my second full week and things are going great! It's great to be back at Pennypack as a seasonal farmer- I have wanted to farm and be a farmer since I was ten so working here at Pennypack I am closer to the dream than I pictured I would be at this time in my life. I was here as an intern in 2011 and it has been great to see old faces and new ones. It is my week to keep the plants watered; your vegetable lives are my hands- the pressure is on, whew! I just graduated from Iowa State University with a degree in fruit and vegetable production management. Before Iowa I received my A.S. in Agronomy and spent my two years there working on the school farm growing corn, soybeans and cattle and am eager to learn more about intensive vegetable production to put all that classroom knowledge to work! I am looking forward to a fun and productive season with all of you and sharing in the joys of growing and eating delicious local produce and my passion for farming!
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 Marmalade Making with Sandra Allen - Yes, You Can Make it Yourself!Thursday, June 6, 2013, 7:00 - 8:30pm, $25
Resurrection Lutheran Church
Learn the basics of making delicious marmalade, along with a discussion about potting up preserves. Marmalades are incredibly diverse and will stock your pantry throughout the year regardless of the season. We will use a master recipe that will encourage you explore using other citrus fruits. Recipes will be provided and hands-on participation is welcome!Participants should bring: A small glass container w/ lid for taking home a sample along w/ a small box and towel/hot pad in which to transport marmalade.
 Quick Process Pickles - Learn to Make Your Own!
Thursday, June 13, 2013, 7:00 - 9:00pm
Class fee is $20 and a $5 material fee will be collected at the door
Resurrection Lutheran Church
Learn the basics of water bath canning for high acid foods such as pickles. We will cover the equipment, basic ingredients and utensils required to make quick-process pickles at home. Everyone will make and take a jar of sweet pickled cucumber slices.
Bring an apron and a small box with a towel to carry your canned cucumber pickles safely home.
 Cooking the CSA Way with Patti Lombardi
Thursday, June 27, 7:00 - 8:30pm
$15 per person
Resurrection Lutheran Church
Join Patti on Thursday, June 27 for a fun evening of cooking! She'll take a typical June CSA share, explain what each vegetable is and demonstrate how to use it. You'll get to taste all the veggies and leave with a handful of terrific recipes.
 "Wildman" Steve - Foraging Walks
August 11 - The Highland Site
October 6 - Pennypack Ecological Trust
All walks are 1:00-3:00pm and cost is $20
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Horsham Site is hosted by the College Settlement of Philadelphia
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