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Thank you to everyone who came to our recipe swap and sent in recipes! I'm extremely happy to announce the first version of our Community Cookbook! If you have more recipes you can always sent them to education@philliesbridge.org , and we'll keep on updating the cookbook as more comes in. Until then, take a look at the great recipes shared by our community members!
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I didn't grow up eating turnips and radishes so I'm often stumped on how to prepare them. This week, I made this recipe (gift link) with a lot of substitutions and it was delicious!
If you're interested here are the substitutions I made. I tend never to buy anything for just one recipe, I like to use up whatever I already have.
1 bunch radishes replaced 1 of the 2 bunches of turnips
equal parts tahini and soy sauce replaced miso paste
skipped salad leaves, didn't have them
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Watch to learn more about green garlic!
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A bit belated, but happy May Day everyone! Something that makes me really proud to be part of the Phillies Bridge community is that we know that our vision for sustainability has to include sustainability for the staff and crew. Federally, agricultural workers don’t have the same protections as other workers, and even in New York farmworkers didn’t get the rights to overtime pay, collective bargaining, and disability/paid family leave until 2019. At Phillies Bridge, our farm crew not only gets free housing but they also get full pay plus overtime. Investing in our workers is just one of the ways that we invest in our land and our collective future.
P.S. Does anyone have a May Day tradition they want to share? Mine is sobbing while singing along to the Billy Elliot soundtrack 😂
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The new faces aren’t the only updates at the farm! We know that for many folks the potholes in our driveway have been a big hassle. On Friday with got a load of crushed shale delivered and our driveway is now smoother than ever! The shale should compact and tighten over time, leading to a long term repair.
The new drive way will help you roll onto the farm, where you’ll find more berries and tomatoes than ever! Thanks to a donation from a farm in Westchester, we were able to add another row of raspberries to the berry patch. We also plan on adding a third bed of cherry tomatoes to the Pick Your Own field, on top of the 1000 feet of field tomatoes and 2 tomato high tunnels we already grow!
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We’re so excited that our new apprentices Izzy and Michelle have started for the season! You may recognize their faces, Izzy was an intern two summers ago, and Michelle was our farm hand last year. We’re so excited to have them as official apprentices. We also have two interns at the moment, Caro and Sammy. You can read our crew bios on our website!
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How to cook cabbage?
Easy:
Slice into 1-inch wedges (keeping a section of core helps them hold together.) Olive oil, salt, a 425 degree oven and roast it until it's delicious. If it's not delicious, put it back in! You can always remove some bits that are browning and put the thicker pieces back in. For me, that often means ~30 mins with a flip halfway, BUT sometimes it takes longer.
Often times, this cabbage is so GOOD that it doesn't make it to the table. Seriously, it just gets eaten on the stovetop right off the sheet pan.
Slightly more involved:
I made this Caramelized Beans with Tomato and Cabbage recipe a few nights ago and it was delicious!
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Farming is hungry work, of course, and although there isn't a massive amount of variety in the veggies available to us right now, we have been eating lots of great meals, as we hope you have been too! Our farm hand, Sophie, has been eating all things cabbage (roasted, mostly, often with a Miso butter dressing, or in a fresh cabbage, beet, and carrot salad). Our board member, Alex Lotero Vanderkam, has been using her CSA radishes in this tasty recipe. I have been making lots of Spanakopita (Spinach Pie), and wanted to share the recipe with you all. It is very simple and can be easily altered, if you want to add different cheese or greens in (chard is often a good addition!).
Spanakopita Recipe:
Take your frozen filo pastry roll out of the freezer to thaw while you cook your spinach filling.
Dice up an onion and a…
In case you're curious about the rest of the veggies:
kale, turnip greens, radish greens - cooked with olive oil on stovetop, served with eggs for breakfast
beet greens and stems - cooked with chicken sausage and served with garlic scape pesto pasta
scallions - used in a huevos rotos, a Spanish breakfast potato dish
green garlic bulb and lower stem - slowly simmered and served over pasta
pea shoots - mixed with my own garden lettuce for lots of side salads with lemon and olive oil!