Save the Date for Harvest Home!

Tractor PicIt’s almost here – Harvest Home Festival and 5K!  Mark your calendars for November 4th!

The start of September has been busy here at Community Harvest Project.   Registrations for the 5K Race are rolling in daily and the runners are so excited about the new course this year!  We love this family-friendly fall festival which brings community members together in celebration of the harvest.

JAM Events, our DJ for the 5K and festival, is booked and ready to entertain the attendees and keep the music playing all afternoon.  Country artist, Shanna Jackmann, will sing the national anthem prior to the 5K start. Shanna is an award winning and has performed for the Boston Bruins, Red Sox, Celtics, Revolution and numerous charity and military events. The pumpkin trebuchet teams are busy constructing their catapults and apples are getting picked for our delicious apple crisp and cider. With great live music, local food trucks, delicious craft beer, an apple cannon competition, kid’s crafts, hayrides, a raffle and roasted s’mores by the campfire- there is something for everyone! You won’t want to miss it!  See you there!

 

Thank you, Annie!

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It is with great sadness that we announce that Co-Farm Manager Annie Stegink is leaving Community Harvest Project after 4 1/2 years to pursue new adventures.  As many of you know, Annie has been working closely with Co-Farm Manager Dave Johnson this year and she feels that it is the right time to pass the operation into his capable hands for the remainder of this season, and the next.  In the last several weeks Annie has been busily preparing the farm for her departure and her work will leave a lasting legacy here at the farm. We will greatly miss her beaming smile as will the thousands of volunteers that have come to know her over the years.  

As a member of our team during our busiest period of growth, Annie has been instrumental in helping the volunteer farming operation run like a well-oiled machine. Her ability to plan, organize and communicate has been exceptional and we are far better off in our daily volunteer operations thanks to all of her hard work.  Annie leaves knowing that she will always be part of the Community Harvest Project family and that she will be greatly missed. Her favorite memories are exactly what you would expect — interacting with all of our great volunteers and Team Leaders. Please join us in wishing Annie well as she heads out on her next uncharted adventure and  good luck as we know her future is very bright. Thanks for everything Annie!

What’s Cooking: Fresh from the Garden

cooking class in the garden - names removed.pngSummer has been so much fun in the garden! We start each class learning about vegetables and then harvesting what we are going to cook with. In August we made pico de gallo in our salsa class, ginger pickled beets in our pickles class, and these green pancakes in our garden scavenger hunt class.  Pancakes are almost universally loved, and this savory green pancake packs in vegetables and is as easy as putting everything in a blender. We used soy milk in the class to make them dairy free, and you could certainly use different flours as well. Flipping pancakes is the most difficult part of this recipe, so we practiced! Each kid got a piece of paper with a circle on it, a cardboard coaster, and a spatula. They practiced flipping the coasters over in the circle before they did the real thing.

The garden still has plenty to harvest through September. At the end of this month we’ll focus on whole grains, then have our apple classes, and end October with our classes featuring orange foods while we learn about beta carotene! All classes are open enrollment, and proceeds support our hunger relief efforts.

Broccoli Head Chefs (9-12 year olds)

Apples Apples Apples! – Tuesday, October 16th, 2018, 3:30-5:30pm

The Beta Carotene Monster – Tuesday, October 30th, 2018, 3:30-5:30pm

Celery Sous Chefs (5-8 year olds)

Apples Apples Apples! – Tuesday, October 9th, 2018, 4-5pm

The Beta Carotene Monster – Tuesday, October 23rd, 4-5pm

The full schedule is available on our website and Facebook events page.

Green Pancakes

Adapted from Smitten Kitchen

  • 2 cups (475 ml) whole milk or soy milk
  • 2 1/2 cups (325 grams) all-purpose flour
  • 3 large eggs
  • 1 teaspoon coarse salt
  • Freshly ground black pepper
  • 1 small onion, coarsely chopped
  • 10 fresh chives, snipped
  • 2 garlic cloves, minced
  • Leaves from 10 parsley sprigs
  • 5 large or 10 small Swiss chard leaves, center ribs removed, roughly chopped or ripped
  • Neutral oil for the pan

To serve: Plain, thick yogurt mixed with a little lemon zest, lemon juice and salt, to taste

If you’d like to keep your finished pancakes warm while you cook them: Heat oven to 250 degrees F and line a baking sheet with foil.

Make the batter: Put everything except the Swiss chard and oil in a blender or food processor and whirl until the batter is smooth. Scrape down sides. Add chard leaves and pulse machine until they’re chopped to your desired consistency.

Cook the pancakes: Heat a large skillet over medium-high heat and pour in a a bit of oil. Spoon in about 3 tablespoons batter in per pancake. Cook until browned underneath then flip, cooking on the other side until browned again. Transfer to a paper towel-lined plate, and then, if you’d like to keep them warm, to the foil-lined tray in the oven.

Repeat with remaining batter. Serve with lemony yogurt or another sauce of your choice.

Do ahead: Unused batter keeps in fridge for 3 days. Finished pancakes keep in fridge for a couple days, and will freeze much longer. Separate pancakes with pieces of waxed or parchment paper so they don’t stick together.