Wednesday, November 21, 2012
I know many of you are either trying to get that last bit of work done before the holiday begins or you may be sitting on the New Jersey Turnpike or I-95 developing various theories on how traffic could possibly be this bad. So to cheer you up, I wanted to send out a Thanksgiving story and a recipe. Because, at the risk of cliche, we really all do have much to be thankful for.
This past Sunday, it was time to put Emerald Street Urban Farm to bed. We spread the word to all of our wonderful volunteers who took part in our worker CSA program this year to come on out for one final harvest before we cleared the land to give it a rest after a great growing season. We spent the day pulling out the rest of the peppers and eggplant, salvaging what we could. We also pulled almost all of the chard out, leaving just a small section under row cover for our own consumption this winter. We harvested all of the arugula, bunching onions, root veggies and broccoli, while leaving in the brussel sprouts and lettuce. As always, I’m a huge proponent of using the entire broccoli plant. So while the crowns went to our volunteers, we packed up all of the broccoli leaves, 2 trash bags of chard, and 3 trash bags of bunching onions for donation to St. Francis Soup kitchen. When it was all said and done, almost 100 pounds of food made it to the soup kitchen and another 30 went to our volunteers. We also saved a good amount of the harvest for the meal we cooked that night for our volunteers. We wanted to celebrate around the farm table in the outdoor kitchen, but the temperature dropped a good deal. So we all crowded around our kitchen table (we fit ten people around a table the comfortably sits 4) and we enjoyed a wonderful meal, with some wonderful volunteers and friends. Although I am looking forward to seeing my family on Thursday, I could not help feel as I sat around that table that everyone there really embodied the spirit of Thanksgiving. Again, sorry for the cheesiness, but our collectively efforts that lasted for the nine months of the growing season sent thousands of pounds of food to the soup kitchen and our plates. Living in an urban environment that inherently has a lack of green space, and a city like Philly that has such high poverty, I could not be more happier with the contribution from Emerald Street. And I hope you all get to reflect this Thanksgiving on the contribution that you make to this city or your community, and I hope you are all thankful for it.
So as promised, here’s a recipe to leave you all with. As it goes, that final harvest can be a little overwhelming. Right now we have a five gallon bucket full of green tomatoes that we are going to fry for tomorrow’s meal. But I also had an abundance of peppers that I turned into a really nice pepper relish. My recipe is:
25 Red or Green Peppers
4 cups of apple cider vinegar
2 cups of sugar
2 tablespoons of coarse salt
Dice the onions and cut the peppers into strips and then run it all through a food processor, pour boiling water over the veggies and let stand in the boiling water for ten minutes
Mix the vinegar, sugar and salt in a bowl
Drain the onions and peppers and place into a pot, mixing in the vinegar, sugar, salt mix
Set on high heat until it comes to a boil, then allow to simmer for 20 minutes
Once finished, I canned my pepper relish. In the interest of time, and desire for accuracy, I won’t give canning instructions here. But I encourage you to either check out a book on this (my favorite is The Country Living Encyclopedia) or check out a good blog (my most trusted is Marissa McClellan’s Food In Jars).
And once again, have a wonderful Thanksgiving.