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Pennypack Pickings

June 9, 2013 

Volume 11, Issue 10 
  
Children's Classes
at The Highlands
Preparing the soil
Little Seeds and Little Sprouts classes are back.
New classes are offered on
Tuesday, June 25 at the new Highlands location.
The Highlands
First Pickup Day
The day-long rain couldn't dampen the spirits of our 1st pickup day at The Highlands.
Lots of happy, and hardy, CSA members came out for their first share - the food looked amazing and everyone was happy and impressed with The Highlands' farm crew!
Highlands
Highlands
Highlands
Lettuce


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Flexible Farming Devin Barto

by Farmer Devin Barto, Horsham Farm Manager

 

The way I see it the spring planting season ends when both the winter squash and sweet potatoes are in the ground. On Thursday we finished up planting the sweet potatoes and Friday we finished up the last few beds of winter squash.  Getting the sweet potatoes in this year was a very big job, as a mechanical issue made us plant all of them by hand.  This wasn't the first time this year a large crop needed to be planted by hand because of a mechanical issue. The Irish potatoes also went in by hand using a wheel hoe and rakes.

 

One thing that is very important to CSA farming is flexibility. Everyday something unexpected happens and the plan you thought you had all worked out needs to be able to change in 5 minutes or less. This spring planting season has had its share of unexpected events that has reminded all of us on staff to remain flexible.

 

All in all, we had a very nice spring planting season, and we are beginning to see the fruits of our labor. We are looking forward to a season of abundance.

Recipe siberian kale
We have some very nice kale in season right now here is a great kale salad recipe that even uses the kale stems:

1 or 2 bunches kale (leaves removed from the stems; stems reserved)
3 or 4 tablespoons lemon juice
1 cup thinly sliced radishes or salad turnips
1/3 or 1/2 cup pumpkin seeds
1 or 2 tablespoons olive oil
pinch of salt (to taste)

Chop up the kale leaves finely. In a hot pan place the chopped kale stems and add some water to wilt them. Place kale leaves in a bowl and massage the leaves with the lemon juice. Add in the radishes, pumpkins seeds, wilted kale stems, olive oil, and pinch of salt. Toss it.  Cover the bowl and place in the fridge over night, or at least for 6 hours.

Enjoy the salad

Glad to be Back at PFEC 

by Farmer Kate Endicott, Highlands

 

Having just spent nearly two weeks in beautiful Southern Vermont completing the final requirements for my graduate degree from the SIT Graduate Institute, I was anticipating a reluctance to return to the suburban Philadelphia environs of Pennypack Farm. While I was sad to leave Vermont, I was so warmly welcomed back to the team at the Highlands and back into the swing of daily farm work that my VT nostalgia has quickly faded. I am so energized by the incredible progress and growth the farm has made in my absence. I've returned just in time for our first full harvest and CSA pick up on Friday and it's all so exciting! I'm enthused by the success of the first Ambler market and look forward to experiencing it for myself this Saturday.

The entire Pennypack team is full of inspiring and knowledgeable farmers from diverse backgrounds. I am proud to be a part of the team as an apprentice. I feel confident in Pennypack's commitment to the apprentice program with each day presenting new learning and opportunities. As my hands progressively callous and strengthen in the passing weeks on the farm, so too does my knowledge and confidence as a farmer. I am excited to continue learning from the Pennypack team and the ever-changing farm at both the Highlands and Horsham.

Recipe: Celeriac Slaw
 
Céleri Rémoulade (for the francophones out there) is a refreshing salad and an interesting way to use up any remaining celeriac on the farm or in your pantry.
Remove outer celeriac skin and grate 1-2 medium sized celeriac into a bowl.

Mix plain Greek yogurt, dash of Dijon Mustard, lemon juice, minced garlic, salt, pepper and fresh herbs.

Toss with grated celeriac. Serve as a side dish, on toasted bread or crackers, or pair with fresh or smoked salmon.

Bon Appetit!

Notes from the Edible Classroom Diane Diffenderfer

by Diane Diffenderfer, Education Director

The ground is saturated and I think it's safe to say we are all drying out from last week's rain. Rumor has it the drying out period will be brief. That's okay, the plants are well rooted and not in danger

Tomato Beds
The Highlands Tomato Beds

of washing away.  Case in point, check out this photo from one of the lower tomato beds at The Highlands - the tomatoes are standing tall despite Friday's deluge.

 

Visitors to Horsham's EC have loved checking on our little tadpoles and trying to catch a glimpse of mama robin sitting on her nest.  Still no sign of the baby birds, but I expect to see those little heads and beaks poking out from above the rim of the nest any day. Kids have been asking good questions about the tadpoles and baby birds - how long til the tadpoles get arms and legs and the tails drop off?  how long till the baby bird breaks out of the egg?  

 

Our tadpoles will grow into American Toads.  This link  provides a clear and concise description of the life cycle of the American Toad.  According to Doug Wechsler, author of this link , the short answer to the question posed above is:  "The tadpoles grow for several weeks. In less than two months they metamorphose into toadlets. These tiny toads are less than half an inch long. In a good year, thousands can cover the ground on the side of a pond."  We will keep tabs on our tadpoles and post updates as the metamorphosis progresses.

 

In contrast to the tadpoles, we cannot see what is going on in the robin's nest.  It's too high for easy viewing and I don't want to climb up and bother the family.  In lieu of personal sightings, I found this video link - gather the kids and get a fresh cup of coffee.  The video is a little over 3 minutes long and well worth every second.  

 

Pea Tendrils
Pea Tendrils

On the food front, the blueberries look terrific!  They're still green, but

the fruit set looks great and we'll be feasting on them in no time.  This week's herb tasting menu included spearmint, peppermint, lemon balm, fennel and garlic chives.  Our first pick-your-own veggie - sugar snap peas - had several takers and all who partook pronounced them "delicious"!  I found this cool time lapse video (just 90 seconds!) of a developing sugar snap pea; I found myself cheering for the tendril!

 

That's it for this week!  Take care and stop by the EC, there's always something growing on.

Spring Calendar 

 

 

Pickles 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.  

 

 

Little Sprouts Children's Classes are Back at The Highlands

Tuesday, June 25, $8.00 per child 

9:30-10:30am - Little Seeds - Ages 3 & 4 

11:00am - 12:00pm - Little Sprouts - Ages 5 & 6 

Children and their favorite grownup learn about vegetables and what makes the garden grow best. A themed story, craft, tour of our new farm or hands on activity in the garden make this an enjoyable morning outdoors. Siblings 2 and under are welcome to tag along free of charge.

Location: Pennypack Farm & Education Center at The Highlands, 7001 Sheaff Lane, Ft. Washington, PA 19034



wild edibles 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 Brill "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

 

 

Horsham Site is hosted by the College Settlement of Philadelphia
Pennypack Farms