Notes from the Edible Classroom

The heat has been relentless.  I was in Maine for a few days last week, and even there the days were uncharacteristically hot and dry.  Upon arriving back at the EC on Thursday, I was glad to see the plants looking as fit as they did.  I wasn't really worried about the perennial small fruits (blueberries, currants, blackberries and figs), their well developed root systems can reach the moist subsoil several inches below the surface and can therefore withstand a week or so of intense heat and limited, to no, rainfall.  

The annuals are a different story.  One key to their ability to withstand the hot, dry weather is to water in a way that encourages roots to grow deep, where the soil is moist.  One of the most effective ways to water is with a soaker hose because water is delivered directly to the soil and consequently, directly to the roots.  If you are watering at home, try using soaker hoses instead of the traditional sprinkler.  Soaker hoses are easy to place in your garden, can be operated using a timer and put water at the base of the plant - near the roots for easy absorption.  The general rule of thumb is infrequent and sustained periods of watering are more beneficial for deep root growth than frequent, short bouts of watering with a hose or sprinkler.  For more info, check out this quick read from Organic Gardening. 

In late June, the campers from College Settlement Camp (our landhost) begin visiting the EC.  Two to three times each week, CSC campers and counselors either walk or get a hayride to the farm where they spend an hour or two touring the farm, learning how to grow vegetables organically and tasting different types of small fruits and veggies. Usually one of our Horsham-based interns accompanies the group, pointing out what's in season and engaging the kids in various aspects of farm life.  This past Thursday, I had the pleasure of meeting and talking with a group of CSC campers. In a word, the kids were "Great"!.  Many girls filled their cups with water and then added freshly picked spearmint, peppermint and lemon balm leaves to create their own refreshing drinks.  Perfect for a hot morning!

We also tasted several different types of cherry tomatoes.  I harvested a variety of these little gems and each camper then selected her own tomatoes.  For some, this was the first time they'd ever had a tomato, fresh from the garden!  The girls loved each flavorful bite and asked great questions - "Why are the tomatoes different sizes?" and "Are they good to eat if they are yellow?". These questions, and more, led to some fun and interesting discussions.  I love having kids in the EC - with every question and interaction, we all learn something, and that's really the goal of having an EC on-site.  Here's to many more visits, tomato tastings and conversations in the Edible Classroom!

Finally, for the Plant of Week, I've selected our Savoy Cabbage! Why? Well, first off, I love it's crinkly, dark green leaves. It's mere presence in the garden adds a unique texture to the landscape. Secondly, the leaves are great for making stuffed cabbage. My dad used to make stuffed cabbage w/ ground meat, onions and a terrific tomato sauce, so the savoy reminds me of my dad, and that's a good thing.  The savoy also has a nice crunch and pleasing flavor, making it a welcome addition to any summer salad. Here's a link for a savoy cabbage slaw, it's quick and easy - give it try!   This cabbage is also one of the mainstay ingredients of minestrone - a great soup any time of year.  The crinkly leaves of the savoy decrease it's storage time, so best to use it within a week or so.  We have several of savoys growing in the EC, stop by and check them out next time you're at the farm.

Stay cool, do a rain dance if you know one, and have a good week.

Cucumber & Zucchini Salas in a Lemon Viniagrette

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.  Since we have had so many cucumbers and zucchini available to us lately at the farm, I created a delicious cucumber and zucchini salad!  Check out the blog for more recipes and the stories behind them!

Ingredients:

• 2 cucumbers
• 2 zucchini
• 1/2 lemon
• 1/4 cup extra virgin olive oil
• 1 tablespoon chopped mint
• 2 tablespoons chopped dill
• 1 tablespoon chopped parsley
• Feta Cheese
• Glazed Walnuts
• Salt & Pepper

Instructions:

• Slice your cucumbers and zucchini using a mandolin slicer (use the thinnest setting possible).
• Display your cucumbers and zucchini on a serving platter, laying one piece on top of each other and alternating the cucumbers and zucchini.
• Mix the olive oil, vinegar, juice form half a lemon, mint, dill, and parsley together (I used a food processor just to mix it really well).
• Drizzle your dressing over the cucumbers and zucchini.
• Sprinkle as much feta cheese and walnuts as you would like over the cucumber and zucchini.  Sprinkle salt and pepper to season.

Tuesday, July 30, $8.00 per child 

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

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

Pressed Salads and Green Smoothies with Traci Opdahl 

Tuesday, July 23, 7:00 - 9:00pm

Resurrection Lutheran Church 

Quick Pressed Salads are super easy, tasty and add probiotics and antioxidents to even a vegan diet.  These simple salads will improve your digestion and they taste great on the own, or added to other dishes.  Green Smoothies are all the rage right now! Learn how to make them in a healthful way using vegetables from your CSA share or local farmer's market.  They'll be so yummy even the kids will love them!  Learn tips and tricks and taste all the recipes, plus you get a booklet of recipes to take home.  Traci is a Macrobiotic Counselor and Owner of Amazing Healthful Foods

Make Your Own Fresh, Seasonal Fruit Pie!

"Wildman" Steve - Foraging Walks

August 11 - The Highland Site

October 6 - Pennypack Ecological Trust