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Pennypack Pickings

June 16, 2013 

Volume 11, Issue 11  
  
Supper Sunday
Sunday, June 23, 6pm
Celebrate the summer solstice
with a glorious evening potluck en plein air at the Highlands
with fellow CSA members,
farmers and friends!
No rain date (sorry)
email freadkaren@yahoo.com
to coordinate menu!
Egg Shares Still Available
Misty Knoll Egg Share
Misty Knoll has  Pastured Egg CSA shares left! Get 1 doz a week or buy 2 shares if you want more eggs.  Pickup is on Fridays at The Highlands site.
If you have never tasted truly fresh, pastured eggs... you are in for a treat.  Extra eggs are available at $6 a dozen if you want to give them a try.  Interested? Contact Sue at mistyknollfarm@gmail.com

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Enjoying the Change from Spring to Summer

by Farmer Michael Babbitt, Horsham

 

Mid June is one of my favorite times to be farming at Pennypack. I especially enjoy the quickening pace at which our fruit and vegetables are growing. As the days lengthen, vast amounts of summery sunshine adorn the farms foliage.  Despite this being a historically rainy month for June, the farm continues to thrive.

 

Cucumbers The Hoop houses are some of my favorite places to work. If your not familiar with the term hoop or hot house, it's basically a greenhouse in which crops can be planted in the ground as opposed to in containers. The soil has been amended with Cucumbercompost and irrigated. This is the first week that Pennypack has added Hoop house cucumbers to the C.S.A's share.   They have been grown vertically on a trellis which not only keeps the delicate fruit off the ground but transforms the Hoop house into a cucumber paradise with ten foot tall, flowery vines, twisty tendrils and bumpy fruits from the ground seemingly to the sky.   

Here is a recipe for a quick but tasty cucumber salad:
4 cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1 tablespoon dried dill, or to taste
Use you own artistic license to decide to peel off all the skin (great for you composter or worm bin!) or to only peel off strips for that two tone look.  

Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

Robin Kerber Community 

by Farmer Robin Kerber, Highlands Intern

As a Pennypack Farm intern and a college student at Drexel University, my days are spent both in Philadelphia and at The Highlands. Despite the less-than-ideal commute, I feel as if I am getting the best of both worlds. Though very different, I have found a home in each place because both have such a strong sense of community.

In the city, I grow beside my neighbors in a community garden where I have picked mulberries and figs, and tended to my small plot for the past three years. At The Highlands, I feel community both amongst my farming family, and the CSA members whose excitement and support fuels me through the rainiest of days (and believe me, we've had our fair share lately).

The contrast between the Philadelphia community garden and The Highlands farm was at first overwhelming, but I am learning how to blend them together. I am making mayonnaise in a hand crafted pottery bowl. My Philadelphia life is rich and filling, fast-paced and lavish. First press virgin olive oil, thick and luscious. My farm life is simple and pure, wholesome and organic. A fresh egg yolk with a blushing, golden complexion and a rich history. I am standing on the edge of our field, noticing the differences that come with each passing day. I am harvesting lettuce from my community garden bed, skyscrapers and dorms surrounding this protected growing space. I am whisking vigorously, trying so hard to emulsify the two ingredients into the perfect harmonious delight. Can I have the best of both of these worlds? Community, the common ingredient in both, seems to be telling me I can.

Grab a head of beautiful lettuce, or a bag of mixed greens at your next pick-up, and blend the following ingredients together for a creamy vegan salad dressing!

½ cup raw almonds
2 ½ Tb apple cider vinegar
½ cup water (add more after it has cooled to thicken)
1 Tb chopped garlic
1 Tsp grated fresh ginger
½ Tsp tahini
½ Tsp salt
1/8-1/4 tsp curry powder (or your favorite seasoning- experiment!)

Notes from the Edible Classroom Diane Diffenderfer

by Diane Diffenderfer, Education Director

If you've ever taken a stroll through the EC at Horsham, you've doubtless seen a wide variety of plants.  The names and "purposes" of many of those plants likely spring to mind; however, there may be plants that raise a few questions.  Beginning this week, I'll include a short "Plant of the Week" description in Notes.  Our inaugural Plant of the Week is the Egyptian Walking Onion ("EWO").

Egyptian Walking Onion
Egyptian Walking Onion

 

In the Horsham EC, EWOs are in the grape arbor bed and you'll know them as soon as you see them!  Ours have been "walking" around the bed for a few years.  The plants have a wild look about them; long, green, hollow stems reaching almost 2 feet above the soil.  At the top of the stem you'll see a bulblet, many with small, sprouting rootlets.  As the bulblet matures it grows heavier.  At some point, the main stem is no longer strong enough to support the bulblet and the stem bends, resting the bulblet on the soil. Once on the soil, the sprouting rootlets take hold, securing the plant in the soil.  This growing and bending reminds me of a slinky and is what allows the plant to "walk".

 

EWOs are also known as topset onions because the bulblets are formed at the top of the stem, rather than at the base of the plant.  The entire plant is edible - stems can be harvested and used as you would chives or scallions, the underground bulb can be used as an onion or shallot and the bulblets can be eaten out of hand or pickled.  The EWO has it's own website!  Check out this link for an indepth look at this very cool Plant of the Week!

 

Visitors to the EC this week feasted on sugar snap peas.  The pea plants are laden with sweet, little pods and each bite tastes like summer!  Several kids learned the "two-handed" pea picking method.  It is so tempting to grab a pea pod and pull, but the pea plant is fragile and even a slight yank can result in damage, or death, to the plant.  Instead of the grab and go method, kids learned to grasp the pod in one hand and place the other hand on the stem, just above the spot where the pea attaches. Gently snap the pod from the stem.  This method protects the plant from unnecessary stress.  Give it a try and have a few peas before they're all gone!

 

The blueberries and currants look great and the birds have yet to find them.  Several folks have asked why I don't cover the plants with netting to prevent the birds from pillaging.  The simple answer is that last summer (my first at the farm), I didn't see any birds on the plants and we had bumper crops of both berries.  So why aren't the bird interested in these great looking berries?  My knee-jerk response is that there is too much activity by and near the plants.  The blueberries and currants are planted along the farm-lane sides of the EC and during the season, there is a steady stream of foot traffic and farm machinery passing by on the land.  I think this constant activity keeps the birds at bay.

 

A quick note about this coming week, I will not be in the EC on Wednesday and Friday; however, please feel free to come in and look around.  Check out the Plant of the Week, the tadpoles and have a few pea pods (pls use the two-handed picking method).

Have a good week.

Recipe: Radish & Dill Dip 

by BA Haggerty, CSA Member & Foodmarriage.com Blogger

I am a first year CSA member and I am excited to share my CSA cooking adventures with you!  Check out the blog for more recipes and the stories behind them!

Radish Dip Ingredients:
1 bunch CSA radishes (about 6-8 radishes)
1 tablespoon freshly chopped dill
8 oz sour cream
A bit of salt to season

Directions:
Wash your radishes and cut off the ends.
Put your radishes in a small food processor and pulse until chopped into tiny pieces.
Chop your dill and add about a tablespoon into the food processor and pulse again.
Add in your sour cream and a dash of salt to season and pulse a couple more times until well blended.
Serve with your favorite chips!
Spring Calendar 

 

 

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