General Membership Meeting and Board Elections
- Alison Fritz
- Amy Henson
- Cassie Plummer
- Erika Owens
- Jay Tarlecki
- Joseph F. Marino
- John C. Raezer
- Josh Richards
- Julia Koprak
- Maria Camoratto
- Mary Beth Hertz
- Shani Ferguson
- Stephanie Rupertus
In twenty years many of you may still be around and will probably still remember this first meeting and election. Take part, join the co-op today and become eligible to vote and have a say in how this local food cooperative will be run.
Garlic Scape Pesto Spread
Scapes are milder than straight up garlic but stick pack a serious punch when you bite into them raw. They're easy to saute the same way you'd do up green beans or asparagus, and cooking them tones down their flavor dramatically.
Raw, they're a great addition to salads, and in the past couple of weeks I've chopped them into every salad I've eaten. I've actually used them in just about everything I've cooked lately. I was lucky enough to get enough scapes in my farmshare this week to use them in everything and even give some away.
But since they are in our lives and meals for just a few short weeks, it makes sense to try to extend their stay, if just for a little while. My answer to that is scape pesto.
Scape pesto goes on sandwiches, serves as the only topping on seasonal garlic bread, blends up nicely with oil and vinegar for scape vinaigrette, and acts as a very flavorful pasta sauce. It's a dip, a spread, a sauce, and it freezes.
I actually have a small bit of last year's scape pesto left in the freezer. That's not ideal - it loses it's flavor over time, but it holds up for a few months very well.
What I made last night is a fairly thick pesto, better as a spread. Add more oil to make it a sauce.
I started with a bundle of scapes - I think it was about 7 -but the length of your scapes will vary - and I cut them into small pieces.
This ended up being about a cup and a half of scapes.
Sous Chef Brian was busy shredding up some parmesan, so I put the scapes and a handful of walnuts into my mini chopper. I ended up needing to do this in two batches, which worked fine. You could use a blender as well.
I whirred the scapes and walnuts together for a bit until they were chopped up fairly small.
And then drizzled in a bit of olive oil until it was fairly smooth. Then we added shredded parmesan and a bit of salt and pepper and gave it a final whirr.
Once everything was smooth and combined, we were all set. About two and a half cups of scape pesto, plenty for dressings, sauces and spreads.
This will keep covered in the fridge for most of a week, but go ahead and freeze some so you have something scapy available once the fleeting scape season has passed.
Sous Chef Brian immediately spread a bit on some Italian bread. Pungent and delicious.
This recipe is cross-posted at Saturday’s Mouse, where I’m working on making food out of food. We're having a blog milestone and giving away a prize later this week, so come join the celebration.
Ingredients
- 1.5 cups chopped garlic scapes
- 1/3 cup chopped walnuts
- 1/2 cup grated parmesan
- 1/3 cup olive oil
- dash kosher salt
- dash black pepper
Instructions
Whirr scapes and walnuts in food processor until finely chopped. Slowly stream in olive oil, pulsing as you go, until texture is smooth. Add cheese, salt and pepper and whirr to combine.
Details
- Prep time: 10 mins
- Yield: 2.5 cups
What to do with all those herbs in your garden - Roasted Sweet Potatoes
Due to the hot weather and the beautiful rain showers your herbs and vegetables might be exploding. This recipe is a good dish to use your basil, oregano and thyme.
Roasted Sweet Potatoes
- 2 tbsp chopped Oregano
- 2 tbsp chopped Basil
- 2 tbsp chopped Garlic
- thyme, rosemary (other herbs if desired)
- 3 lbs cut into 1"cubes Sweet Potatoes (I mixed them with regular unpeeled potatoes)
- 4 tbsp Olive Oil
- Salt and Black Pepper to taste
Preheat oven to 350 F. In a large mixing bowl combine all of the ingredients. Pour potatoes onto baking pan and cover with aluminum foil. Bake for 25 minutes. Remove foil and bake about 10 minutes until golden brown and fork tender.
I served it with sour creme. Enjoy!!
You can follow Katrin Bahr at her blog (which is in German) or on Twitter (in English).
Swiss Chard
Friday night dinners around our house lately consists of homemade pizza. I usually pick up some whole wheat dough at the Fair Food Farm Stand and we top it off with some vegetables from our CSA share. This week we used swiss chard, pancetta and provolone cheese.
Sarah's Garden Week 7: Hot
It's hot! And suddenly my basil was overflowing...
So I had to repot it. I’m getting a little low on both containers and space so I ended up throwing out (or “composting” in my “compost” bucket - quotes because it’s mostly just weeds and things from the tree that I’m hoping will break down into something usable) lots of little basils. Here are some of the casualties:
But! Then I had the idea to take all the baby basil leaves that I was going to compost and make pesto! I’ve never made pesto before because I’ve never owned a food processor. My roommate, however, does. So I got as many of the little basil leaves as I could and ended up with a little over a cup. Not much, and definitely less than most recipes call for, so I just washed all the dirt off of them and put them in the food processor with some pine nuts, grated parmesan, and a clove of garlic. Once I figured out how to use the food processor (not entirely self-explanatory, okay?) I poured in a little stream of olive oil as it all whirred around and in about 5 seconds I had pesto. Wow! There wasn’t much of it (like I said, I only started with about a cup of basil) but it was delicious and a very pleasing shade of light green thanks to the baby basil leaves. Sadly I have no picture because my "camera" (iPhone) was acting up. But I’m looking forward to more basil and more pesto!
You see the brown pot with the cage over it in the above picture? Those are my heirloom tomatoes, the beauty queens. Here’s a closer look:
As you can see, they’re quite a bit behind the beefsteaks in terms of size. They’ve definitely always been smaller but the beefsteaks really took off once they got outside and the beauty queens did not. The beauty queen stems are a lot thinner and there are no signs of flowers. But the above ones are actually bigger than these babies:
Really, beauty queens?? You look like you did the day I transplanted you and that was over a month ago. I guess some varieties of tomatoes just grow more slowly? Or maybe their roots need to grow before the plant does? Who knows. All I can say is that I’m running low on space so you’d best start pulling your weight soon, beauty queens.
Another thing I’ve noticed is that, while most of the beefsteaks are growing straight up against their supports (bamboo stakes and one metal cage), some seem to really like growing horizontally. Like this one:
I assume it’s because I didn’t stake them in time, but now I’ve got two plants like this. I tried to stake one but I accidentally snapped the stem! So now I’m not fighting it - if they want to grow horizontally they are welcome to, I just need to move around my tomato “patch” so these two don’t get stepped on. Whatever you like, monkeys.
As for the other plants, my sunflowers and squash are coming along nicely:
And little lavender is flowering:
Tomatoes are still growing, too. Here’s a little baby I just found:
And now some random things: the deadline for that PHS city garden contest I mentioned a few weeks ago is tomorrow! So any fellow city gardeners out there, I urge you to enter. I just did!
And the most exciting news of all is that the South Philly Food Co-op is now accepting member-owners! One of the reasons I like co-ops so much is that, since members are also owners, everyone is really involved in all aspects, from board elections to how the co-op is run to what the co-op actually sells. And, in this case, where it actually is! I got involved in co-ops in college and am really excited to be a part of one again. Here is some information on joining the South Philly Food Co-op!
I'll be back next Thursday with another update! And hopefully fewer exclamation points.
Sarah DeGiorgis has lived in Philly for five years and is finally starting to feel like a true Philadelphian, though she still detests cheesesteaks. She enjoys reading, watching bad tv, eating and cooking good food and digging in the dirt. Catch up with her continuing efforts to grow food in South Philly by clicking here.
Jacques Pepin's Crusty Chicken Thighs
- 4 chicken thighs, skin on
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 1 cup onion, diced
- 1 1/2 tablespoons chopped garlic
- 3 cups white mushrooms, washed and diced
- 1/3 cup dry white wine
- 1 tablespoon chives, chopped
Member-owner drive rolling along
Meet a Committee Member: Anna Kisiel
On which committee do you serve?
Steering Committee.
What do you do for a living?
Associate Relationship Manager within PNC Bank's Commercial Banking Group in Philadelphia.
How did you get involved with the food co-op?
I met Glenn and Ned from Weavers Way through work and told them that they should open a store in South Philly so I could be a member. They informed me about the South Philly Food Co-Op and told me that the co-op is always looking for help. I met with Cassie and Alison and began getting involved.
Why do you want a food co-op in South Philly?
To have access to better quality food and to help bring the community together.
Why should people join a food co-op?
People should join a food co-op for the reasons I described above. In addition, people should care about what they eat because it effects their health and ultimately their quality of life.
What is your favorite meal to cook and why?
I love to cook period but my signature dish is definitely spicy homefries with onion, peppers and bacon with over easy eggs on top. Yum.
Sarah's Garden Week 6: And on the last day of May...
I found my first tomato!
It's really only a little bigger than my thumb:
but that's okay. It's from the first flowers; actually, these here:
that I wrote about two weeks ago. Neat! They're on the biggest beefsteak plant which is over 5' tall. It's the one in the corner that's, well, the tallest.
So yeah, that wall's about 5' tall, maybe a little taller. I must say, I wasn't expecting such tall plants but hey, I'm not complaining. They smell GREAT - just like fresh tomatoes. And the stalks are really thick! Here is one, not the plant with all the tomatoes, but another beefsteak:
Now I need to admit something. When I moved all the tomatoes outside, I didn't bother to label which were beefsteaks and which were beauty queens (a smaller - thank god - heirloom variety) because I was all like "I know all these plants as intimately as my [non-existent] children, of course I will be able to tell which is which! Pshaw, I don't need labels." Well maybe I didn't think exactly that, but I definitely figured that I would be able to tell the plants apart at the very least by where I placed each pot. There's only so much room, ya know? Well, that was a month ago; since then I've moved the pots around so much trying to get them all enough sun and water that beyond the 4 or 5 biggest beefsteaks and two pots that I remember are beauty queens, I actually can't tell the rest apart. So: label your plants even if you are sure you'll remember!
But hey, I do have other plants besides tomatoes. Here's one of the eggplant, with a weird shot of my hand and arm that was supposed to be for scale but kind of just looks weird:
I heard and read that eggplants are really picky and hard to grow and compared to everything else I've planted I'd say that is definitely true. They apparently need very warm soil to actually grow, which is why they didn't do much the first few weeks I had them outside. I had to take them inside or cover them outside because apparently temperatures under 50 degrees can kill them. This black container is all eggplant:
and, even though I took that about a week ago, that's pretty much what they still look like. The ones in the bigger containers are definitely doing better (or at least are bigger) so this weekend I'm going to repot the smaller eggplants in much larger pots to give their roots lots of room. Hopefully I won't kill them. Fingers crossed.
I am really impressed with how fast the sunflowers and squash are growing. Here's the squash now large enough to hold its own (hopefully) against the mint:
And here are the sunflowers and a few more squash growing nicely:
I like that with the squash you can still see the two original leaves at the bottom of each stem. Hopefully the sunflowers will be tall enough that the squash can grow on the ground around them and they can both live in harmony. That's right, my garden will be harmonious.
This weekend the plan is to move things in smaller pots to larger ones so that I don't freak out as much when I can't get home to water them and it's 95 degrees and sunny. Right now I'm watering everything twice a day since it's been so hot and the smallest pots are still completely dry by the afternoon. That said, they survived the hot Memorial Day weekend with only being watered Friday afternoon, Sunday and Monday night when I got home and everything was fine. I am thankful for my raised bed, though, since it takes a while for that to dry out and the roots can go nice and deep.
I'm leaving you with a picture of the second tomato, which is so cute I couldn't help but take a picture of it.
See you next week!
Sarah DeGiorgis has lived in Philly for five years and is finally starting to feel like a true Philadelphian, though she still detests cheesesteaks. She enjoys reading, watching bad tv, eating and cooking good food and digging in the dirt. Catch up with her continuing efforts to grow food in South Philly by clicking here.
Garlic Naan
There are a ton of naan recipes floating around there, with wide-ranging ingredients and prep methods. I read a lot of them. Some call for just flour and water, others are more complicated. They're cooked in frying pans and on pizza stones, over open flames, etc. The goal is fast high heat.
I started with two tablespoons of warm water and a teaspoon of honey, mixed together until well incorporated and then swished in a tablespoon of yeast and waited for it to get fluffy.
Then I added a half cup of whole wheat flour, a cup of white all purpose flour, two tablespoons of yogurt, a half a cup of milk, a pinch of salt and a half teaspoon of garlic powder. And turned on the machine.
It was sticky. Shapeless. Un-ballable. I added a dusting of additional flour. And another dusting. I used close to two cups here, in total. It was really sticky. It was a very hot and humid day. I rolled it into a sticky and imperfect ball, covered it and left it t rise for two hours.
I don't have a picture of the risen ball, but it fluffed up nicely. We divided it into five balls (aimed for six, got distracted).
The dough was still super sticky at this point, so the naan-balls went on a baking sheet spritzed with olive oil and covered with a towel.
We preheated a cast iron stove-top grill to medium-high, and rolled the balls out flat. I also melted some butter with grated garlic to brush on top of these mid-way through cooking. I spritzed the grill with olive oil and laid on the naan. It sizzled immediately, and began to bubble.
After about two minutes, I flipped them over. The first side had nice grill marks and the whole bread was starting to feel firm. Of course, this will vary based on your cooking technique and temperature.
After both sides have light grill marks and it feels like cooked bread, brush on the garlic butter, flip the bread butter side down and grill another 30 seconds or so...flip again, brush again, flip garlic side down and give it another 30 seconds. You want the bread to be white overall with grill marks.
Mmm. Naan. This was super-soft and fluffy inside with the right amount of crisp on the surface and a decent chewiness.
This recipe is cross-posted at Saturday’s Mouse, where I’m working on making food out of food.
Garlic Naan
Ingredients
- 1 tablespoon active dry yeast
- 2 tablespoons warm water
- 1 teaspoon honey
- 2 tablespoons low fat yogurt
- 1/2 cup skim milk
- 1/2 cup whole wheat flour
- 1 1/2 cups all purpose flour (divided)
- 1 teaspoon garlic powder
- dash kosher salt
- 2 cloves garlic (minced)
- 2 tablespoons butter (melted)
Instructions
- Mix water and honey until well incorporated. Add yeast and let proof 10 minutes or until foamy.
- Add in all other ingredients - being cautious with the AP flour. Start with 1 cup AP flour and add more if needed.
- Knead by hand 10 minutes or in mixer for 5-7. Form into a ball. If too sticky, add more flour.
- Cover and let rise in a warm place for 2 hours until doubled. Mix butter and garlic, and warm.
- Divide into 6 or so balls. Roll out flat, to about a quarter inch thicknesss.
- Preheat stove top grill (or actual grill). Grease grill lightly.
- Grill each flatbread for 2 minutes or so until firm with grill marks. Flip over and grill other side. Then brush each with garlic butter and grill each side for another 30 seconds or so, until soft but crispy.