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Recipes and Reflections from

Community Lunch


Š Copyright 2011 Foundations, Inc. All rights reserved. Seeds for Learning: Recipes and Reflections from Community Lunch can be downloaded at www.foundationsinc.org and www.beyondthefarm.org.


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Recipes and Reflections from

Community Lunch This publication has been made possible through the support of the Green Tree Community Health Foundation


Dedication To the world’s farmers and farm workers, whose labor feeds us all.

Give fools their gold, and knaves their power; let fortune’s bubbles rise and fall; who sows a field,

or trains a flower, or plants a tree,

is more than all.

—John Greenleaf Whittier 1807-1892, American Poet, Reformer, Author


About Seeds for Learning

Contents

In March, 2008, Foundations, Inc. along with Enon Tabernacle Baptist Church, Ogontz Avenue Revitalization Corporation, Weavers Way Community Programs, and the Office of PA State Representative Dwight Evans launched Seeds for Learning (SFL), an urban farm and entrepreneurship initiative aiming to increase food access and provide nutrition education for the Philadelphia community. Comprised of a 1/3 acre urban farm, a farm stand, and a greenhouse on the grounds of Martin Luther King High School, SFL provides education and training opportunities rarely available to young people growing up in an urban environment.

1 About Seeds

SFL student farmers gain skills and knowledge in organic methods and growing food in small spaces. Their real-world experience also teaches them about running a small business, and the challenges of considering insect infestations, the vagaries of the weather, and the changing tastes of the end consumer.

for Learning

2 Recipes 25 Acknowledgments 27 Participating Chefs 29 Supporters 30 Donate to Seeds for Learning

Foundations, Inc. recognizes as one of its guiding principles that schools are not stand-alone institutions, but an integral part of the community. Young people learn all the time, everywhere they are. In line with that philosophy, SFL creates a space for learning to happen in context. We have witnessed deep, meaningful learning experiences occurring in the field, at the farm stand, in the kitchen, and over a shared meal. Now nearing the end of our third growing season, we have seen young people learn the value of hard work and consistency, gain appreciation for the importance of school day learning, develop strong 21st century skills, and grow into the leaders of tomorrow. 1


You don’t have to cook fancy or complicated masterpieces­—just good food from fresh ingredients.

—Julia Child (1912 - 2004)

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Gazpacho with Melon and Tomatoes Serves 12 or Makes 3 quarts 4 ½ pounds gross weight of watermelon, peeled and seeded 3 ¾ pounds very ripe local tomatoes

½ tablespoon smashed garlic cloves ¾ cup bread crumbs

1 ½ tablespoons chipotle chile peppers canned in adobo

3/8 cup sweet onion

3/8 cup extra virgin olive oil to taste

1 tablespoon paprika, sweet

1 ½ cucumbers seeded, unpeeled

salt

2 1/16 tablespoons smoked paprika, sweet (must be smoked)

5 ½ tablespoons balsamic vinegar

Chef ’s Notes Additional diced cucumbers can be added as a garnish. Also, try spicy fried okra or toasted almonds.

Place all ingredients into a blender and puree until desired smoothness. Pour puree into a large bowl. Cover and chill for 1 hour. Garnish and serve.

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Fact:

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Okra (Hibiscus esculentus) is also called “gumbo� in the United States, although the latter term is more often applied to soups or other dishes which contain okra. Both of these names are of African origin.


Maque Choux Serves 6 2 tablespoons oil 1 pound okra, trimmed and sliced 1/2" thick

2 onions or 2 bunches scallions 1 jalapeĂąo, minced

2 tablespoons butter

4 cloves garlic, minced

8 ears of corn on the cob, shucked and kernels removed

1 cup chicken or vegetable stock

1 cup heavy cream fresh thyme splash of hot sauce kosher salt and freshly ground black pepper

Heat oil in large pan over high heat; add okra and cook until lightly browned and no longer slimy. Add butter, corn, and onion and cook until softened. Add in peppers and garlic and cook, stirring another 1-2 minutes.

Chef ’s Notes Shuck the ears of corn by peeling back the husk and removing it. Remove the silk of the corn. If needed, use a vegetable brush or a damp paper towel. Remove kernels by standing the ear of corn upright on a cutting board. Using a sharp knife, cut the kernels straight down along the corn cob.

Add stock and cream and cook until thickened. Add thyme and hot sauce. Season and serve.

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Watermelon Lemonade Makes approximately 1 quart 1 cup watermelon puree juice of 2 lemons 1 cup sugar 3 cups water

Combine all ingredients. Stir to dissolve sugar. Serve over ice. Enjoy!

Cultivation to the mind is as necessary as food to the body.

—Marcus Tullius Cicero

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Apple Chutney Serves 4 1 cup brown sugar 1 cup cider vinegar 3 crisp apples, peeled, cored, and rough diced 1 large sweet onion, rough diced

1 lemon, trim the ends, cut in half crosswise, seed and dice 1 jalapeño, diced 1 cup raisins ¼ cup candied ginger, diced

½ teaspoon cinnamon ¼ teaspoon whole mustard seed ½ teaspoon cloves ½ teaspoon nutmeg

Chef ’s Notes The flavor improves if the chutney is allowed to stand for a few days before serving.

½ teaspoon kosher salt

In a medium stainless steel saucepan combine all ingredients and mix well. Place the saucepan over medium heat and bring to a simmer. Lower the heat and simmer until all fruit is stewed but still firm. Remove from heat. Cool then refrigerate.

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Fact:

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According to whfoods.org, Swiss chard is not only one of the most popular vegetables along the Mediterranean but is also one of the most nutritious vegetables, ranking second only to spinach, following an analysis of the total nutrient-richness of the world’s healthiest vegetables.


Cheesy Swiss Chard Casserole Serves 6 2 cups short grain brown rice 4 cups water 2 teaspoons salt 2 bunches Swiss chard washed and roughly chopped

2 leeks (white parts only) sliced in half lengthwise then into 1/4" semi-circles 4 cloves garlic

2 tablespoons butter 1 pound sharp cheddar cheese

salt and pepper to taste 2 tablespoons olive oil

Chef ’s Notes Store un-washed Swiss chard in an air-tight plastic bag and place it in the refrigerator where it will stay fresh for up to 5 days.

Preheat oven to 400 degrees. Bring water, rice, and salt to a boil. Reduce heat to simmer and cook 45 minutes until rice is tender and water is absorbed. Soak leeks in two changes of cold water to remove sand. Chop garlic. Melt butter with oil in a large pot or braising dish. Add leeks and garlic, and sweat until translucent. Add chard, with stems. SautĂŠ until wilted and stems are a little tender. Mix chard with rice and 1/3 of the cheese. Transfer to a baking dish, top with remaining cheese, and place in oven until hot and bubbly.

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For a community to be whole and healthy, it must be based on people’s love and concern for each other.

—Millard Fuller

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Bread Salad Serves 6 5 cups chopped tomato 1 cup chopped cucumber ½ small red onion, diced ½ cup chopped fresh parsley

¼ cup chopped fresh basil leaves ¼ cup red wine vinegar 1 cup olive oil ¼ teaspoon ground black pepper

1 teaspoon salt or to taste 1 garlic clove, minced 4 cups day-old or older cubed French bread. (Toast bread lightly in oven. Remove from oven and cool thoroughly.)

Chef ’s Notes Prepare this salad at least a ½ hour before serving so the bread soaks up all the vegetable juices and seasoning.

In a large bowl, combine tomatoes, cucumber, and onions. In a small bowl, whisk together red wine vinegar, olive oil, salt, black pepper, parsley, basil, and garlic. Pour this dressing over the tomato mixture and toss to coat. Marinate at room temperature for 30 minutes. Toss bread cubes with tomato mixture and serve.

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Guinness Glazed Ham Serves 6 - 8 1 whole ham Guinness Brine (see below) 3 cups chopped root vegetables 20 cloves 1 cup brown sugar ½ cup mustard Chicken stock or water to be added to the pan as needed Guinness Brine: 1 cup sugar 1 cup sea salt 1 teaspoon red pepper flakes

Food is our common ground, a universal experience.

—James Beard

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2 bay leaves 2 bottles Guinness stout *enough water to cover the meat


Combine all the ingredients for the marinade in a nonmetallic dish or a large, heavy plastic bag. Allow the sugar and salt to dissolve. Add the ham, turning to coat. Cover or close the bag and let marinate in refrigerator overnight or up to two days. Roughly chop any combination of root vegetables (fruit such as apples or pears may be used in addition to the vegetables) and place in the bottom of a roasting pan. Drain the brined ham and pat dry. Cut a crisscross pattern in the skin of the ham and stud it with the cloves. Combine the brown sugar and mustard together to make a paste. Place the ham in a roasting pan on top of the vegetables and evenly spread the mustard paste over the surface of the ham. Pour approximately 1 cup of chicken stock into the roasting pan and place uncovered in a 375 degree oven for about 20 minutes until the mustard glaze thickens and crusts the ham.

Cover the ham and reduce the heat to 325 degrees and continue to cook for about 1 ½ to 2 hours or until the internal temperature is 140 degrees. Occasionally baste the ham with the pan liquid. ** Add additional chicken stock or water as needed to prevent vegetables from burning or sticking to the pan.

Chef ’s Notes This main dish is perfect for any holiday feast. Just allow yourself two days to prepare.

After the ham has reached the desired temperature, place it on the serving platter, cover with foil, and allow it to stand. Cooked vegetables may be removed from the roasting pan and served with the ham if desired. The roasting pan may also be deglazed and the remaining cooking liquid used to make pan gravy with flour and butter or by the addition of heavy cream (about ½ cup). Return the pan with drippings to low heat. Using a wisk, slowly stir and cook until the sauce thickens. Pour the sauce into a sauceboat and serve with the ham. 13


Fact:

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According to whfoods.org, collards are descendents of the wild cabbage, a plant thought to have been consumed as food since prehistoric times and to have originated in Asia Minor. From there it spread into Europe, being introduced by groups of Celtic wanderers around 600 B.C. Collards have been cultivated since the times of the ancient Greek and Roman civilizations. While collards may have been introduced into the United States before, the first recorded mention of collard greens dates back to the late 17th century. Collards are an integral food in the traditional cuisine of the American south.


Southern-Style Collard Greens Serves 4 - 6 2 pounds collard greens

½ cup cider vinegar

1 tablespoon salt

½ pound smoked meat (ham hocks, smoked turkey wings or smoked neck bones)

1 cup chopped onion

1 tablespoon black pepper

1 cup diced carrot

1 teaspoon red pepper flakes

3 tablespoons fresh garlic, chopped

In a large pot, bring 3 quarts of water to a boil and add smoked meat and dried seasonings. Reduce heat to medium and cook for 1 hour. Wash collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender leaves in the heart of the collard do not need to be stripped. Stack 6 to 8 leaves on top of one another, roll up and slice into ½ to 1 inch thick slices. Place greens in pot with meat, and add vinegar.

Chef ’s Notes For best results, select collard greens that have firm, unwilted leaves and are a vivid deep green color. Store unwashed collard greens in an air-tight plastic bag in your refrigerator. This will keep them fresh for three to five days.

Cook for approximately 1 hour, stirring occasionally. Once greens are tender, taste and adjust seasoning.

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Fact:

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Peanuts are not actually nuts, as the name would imply. Peanuts are a member of the legume family, and are closely related to lentils and chickpeas.


Lime & Peanut Coleslaw Serves 6 as a side 1 ½ cups unsalted raw peanuts

¾ cup cilantro, chopped

½ of a medium-large cabbage

¼ cup freshly squeezed lime juice

1 basket of tiny cherry tomatoes, washed and quartered

2 tablespoons olive oil

1 jalapeño chile, seeded and diced

¼ teaspoon fine-grain sea salt

In a skillet or oven (350°) roast the peanuts for 5 to 10 minutes, shaking the pan once or twice along the way, until golden and toasted.

Chef ’s Notes Leave out the jalapeño if you like it milder. You might also consider adding shredded, baked tortilla chips for extra crunch. Try to seek out organic peanuts, too.

Cut the cabbage into two quarters and cut out the core. Using a knife, shred each quarter into whisper thin-slices. The key here is bite-sized and thin. If any pieces look like they might be long, cut those in half. Combine the cabbage, tomatoes, jalapeño (optional), and cilantro in a bowl. In a separate bowl combine the lime juice, olive oil, and salt. Add to the cabbage mixture and gently stir to combine. Just before serving, fold in the peanuts (add them too early and they lose some of their crunch). Taste and adjust the flavor with more salt if needed.

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Slow Roasted Pork Loin or Shoulder Serves 10 - 12 One 6 to 7 pound pork roast 1 head of garlic 1 tablespoon coarse sea salt ½ teaspoon freshly ground pepper 1 ½ teaspoons dried oregano or marjoram 1 teaspoon dried thyme 1 large onion, thinly sliced

The community stagnates without the impulse of the individual. The impulse dies away without the sympathy of the community.

—William James

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1 carrot, sliced ½ cup sherry 4 cups chicken stock Crushed hot red pepper 1/12 teaspoon balsamic vinegar


Chef ’s Notes Preheat the oven to 450 degrees. Crush the garlic with the salt, pepper, and other spices. Rub over all the meaty parts of the roast. Set the roast fat or skin side up on a rack in an oiled shallow roasting pan. Roast for 45 minutes or until a deep, golden brown. Scatter the onion and carrot around the pork. Pour half the sherry and half the stock into the pan. Add a good pinch of hot pepper. Reduce the oven temperature to 180 degrees and continue roasting, basting once or twice, until a probe thermometer inserted in the center of the meat reads about 170 (about 12 hours). It will not hurt the meat to cook it longer—up to a total of 24 hours! Avoid opening the oven door

any more than necessary. Once the meat has reached 170 degrees, reduce the oven temperature to 160. About 30 minutes before serving, remove the meat from the oven and transfer to a carving board. Cover loosely and set aside in a warm place. Pour the remaining sherry and stock into the pan. Bring to a boil, scraping up the browned bits from the bottom of the pan. Boil until the liquid is reduced to about 1 cup. Strain the pan juices into a bowl, pressing on the vegetables. Skim off as much fat as possible. Stir in the vinegar and correct the seasoning. Slice the meat across the grain and arrange on the serving platter. Pour the pan juices over the meat and serve.

This is a very forgiving recipe, developed by Paula Wolfert for her cookbook “The Slow Mediterranean Kitchen.” Very slow roasting—at a very low temperature—is an absolutely favorite way to cook meat. Once the preferred internal temperature of the meat is achieved, it will stay at that temperature for a long while, remaining moist and tender. For extra flavor and moisture, the pork may be brined a few days in advance.

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Fact:

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According to whfoods.org, as cucumbers are very sensitive to heat, choose ones that are displayed in refrigerated cases in the market. They should be firm, rounded at their edges, and their color should be a bright medium to dark green. Avoid cucumbers that are yellow, puffy, have sunken water-soaked areas, or are wrinkled at their tips. Thinner cucumbers will generally have less seeds than those that are thicker. While many people are used to purchasing cucumbers that have a waxed coating, it is highly recommended to choose those that are unwaxed, so the nutrient-rich skin can be eaten without consuming the wax and any chemicals trapped in it.


Lemon Cucumber Tofu Salad Serves 2 - 3 2 cucumbers, quartered then sliced into 1/4 inch thick slices

1 handful of fresh dill (about 2/3 cup loosely packed) 1/4 cup extra virgin olive oil

1/4 cup fresh lemon juice 2 big pinches of salt

8 ounces nigari extra firm tofu 1/4 cup pine nuts

1/2 of a large, ripe avocado

Toss the cucumbers, dill, olive oil, lemon juice and salt together in a medium bowl. Let sit for at least 20 minutes, tossing gently once or twice along the way. In the meantime, cook the tofu and a pinch of salt in well-seasoned skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. Set aside.

Chef ’s Notes This tofu salad can be served over a platter of cooked mung beans, salad greens, brown rice, or soba noodles. If lemon cucumbers cannot be found, substitute with regular cucumbers.

Just before serving, cut the avocado into cubes. Spoon the cucumbers out of the lemon-olive oil mixture into a large salad bowl. Add half of the remaining dressing, the tofu, and half of the pine nuts. Gently toss. Taste. Add more dressing or salt if you like. Sprinkle the avocado across the top of the salad and gently toss once or twice to distribute it throughout the salad. Serve topped with the remaining pine nuts.

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Fact:

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The black-eyed pea, also known as the cow pea, is thought to have originated in North Africa, where it has been eaten for centuries.


Accra Fritters Makes about 60 fritters 1 pound black-eyed peas, soaked overnight and drained (makes about 3 cups skinned peas)

½ tablespoon chopped jalapeño

2 cups coarsely chopped onion

1 tablespoon salt

3 tablespoons minced garlic

Optional: ½ pound shrimp, chopped and drained Oil (canola) for frying

Remove the skin of the peas by breaking them up slightly in a blender/food processor until they look a bit like gravel. Put the broken peas in a big bowl, cover them with cold water, and stir vigorously by hand. When skins float to the top, skim them off with slotted spoon or pour off the water. Drain peas for about 15 minutes. Grind drained peas and rest of ingredients in blender/food processor until smooth. Put batter into fine mesh strainer hung over a bowl. Drain batter for a ½ hour and then discard the liquid that drains out.

Chef ’s Notes Cooked fritters can be frozen and reheated in oven. If freezing, store flat. The batter can also be used to make big veggie-bean burgers. Brown each side in oil and then heat through in an oven for about 15 minutes. Makes about eight burgers.

Add shrimp at this point if you are using them. Form batter into small patties or balls using about a tablespoon of batter. Drop into hot oil to fry. If you are deep-frying, the fritters will float to the top when done. If you are pan-frying, turn when one side is golden and fry other side. Serve hot with tartar sauce, BBQ sauce, or plain. 23


The good neighbor looks beyond the external accidents and discerns those inner qualities that make all men human and, therefore, brothers. — ­ Martin Luther King, Jr.

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Acknowledgments A great many thanks go out to our neighbors and community members, without whom this work would not be possible. We would also like to acknowledge the Seeds for Learning Farm students from Summer 2010: Tyrel Crawford, Basemy Gabriel, Kenneth Gleaton, Armani Gordon Key, David Houghton, Brandon Martin, Sorin Nowlin, Ricardo Radaway, Jared Shearer and Levon Thompkins. We are also grateful to those who made this lunch series possible: the Green Tree Community Health Foundation, whose support has given us the chance to host Community Lunch; Principal Kristina Diviny and the wonderful staff at Martin Luther King High School, who opened their doors for us and made us feel welcome; our President and CEO, Rhonda H. Lauer, for her enthusiasm and support; the Philadelphia Youth Network, whose WorkReady program gave our student farmers the opportunity to earn wages and experience a summer job; and of course, all of our talented chefs who volunteered their time and effort: Andy Brown of New Wave Café; Valerie Erwin of Geechee Girl Rice Café; Corbin Evans, personal chef and instructor; Linda Geren and Dottie Koteski of Les Dames d’Escoffier/ Highview Farm; Marshall Green of Café Estelle; and Royer Smith of LaSalle University.

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Education comes from living life, following passions, accessing information, observing, reflecting, and being inspired by wise and courageous elders in the community. —Claire Aumonier


Participating Chefs Andy Brown

Marshall Green

New Wave Café 784 S. 3rd St., Philadelphia, PA 19147 (215) 922-8484 www.newwavecafe.com

Café Estelle 444 N. 4th St., Philadelphia, PA 19123 (215) 925-5080 www.cafeestelle.com

Valerie Erwin Geechee Girl Café 6825 Germantown Ave., Philadelphia, PA 19119 (215) 843-8113 www.geecheegirlricecafe.com (recipes: Bread Salad and Accra Fritters)

Corbin Evans www.chefcorbin.com

(recipe: Cheesy Swiss Chard Casserole)

Royer Smith LaSalle University

(recipe: Gazpacho with Melon and Tomatoes)

www.101cookbooks.com (recipes: Lime & Peanut Coleslaw and Lemon Cucumber Tofu Salad)

(recipes: Maque Choux and Watermelon Lemonade)

Linda Geren and Dottie Kosteski Highview Farm 166 Monmouth Rd., North Hanover, NJ 08562 (609) 758-6708 www.highview-farm.com

(recipes: Apple Chutney, Guinness Glazed Ham, Southern-Style Collard Greens, and Slow Roasted Pork Loin or Shoulder)

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One should guard against preaching to young people success in the customary form as the main aim in life. The most important motive for work in school and in life is pleasure in work, pleasure in its result, and the knowledge of the value of the result to the community. 28

—Albert Einstein, On Education


Supporters Many thanks to these supporting organizations: Brown’s Shoprite Stores

Philadelphia Youth Network

Green Tree Community Health Foundation

Office of PA State Representative Dwight Evans

Lenfest Foundation

Ogontz Avenue Revitalization Corporation

Pennsylvania Department of Agriculture

School District of Philadelphia

Pennsylvania Department of Education

Weavers Way Co-op

Our lasting gratitude and deep respect go to the Seeds for Learning team for their unwavering dedication to the education of young people and firm commitment to the idea that youth voice is integral to lasting social change—Tara Anastasi, Christopher Bolden-Newsome, Karl Ingram, Joanna Kent Katz, Jaime Lockwood, Natalie Lucas and Glynnis Wadsworth.

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Donate to Seeds for Learning Please consider making a donation to our program.

To build a sustainable program, we need support from individuals who care about the health and quality of life in their community. With generous contributions like yours we can continue to educate student farmers and cultivate community leaders. With your help we can expand the amount of land that is being farmed and increase the number of residents who have access to fresh fruits and vegetables at our farm markets and through the community lunch program. A tax-deductible gift in any amount will help us to plant Seeds for Learning. For example:

$50

$100

$250

$500

$1000

Permits us to plant a 100' row of vegetables

Provides a meal for 20 people with limited resources

Allows two students to attend SFL summer camp

Supports the training of a student farmer

Provides an internship for an experienced student farmer

Together, we can grow food and cultivate leaders!

To make a gift, you may write a check payable to Foundations, Inc., with “Seeds for Learning” in the memo line and send to: Foundations, Inc., 2 Executive Drive, Suite 1, Moorestown, NJ 08057. Or visit our website (www.foundationsinc.org), choose the “Support our Work” tab and click on the “Donate Now” button to make a secure online contribution with your credit card. For more information on how to make a secure donation, contact Foundations, Inc. at 888-977-5437 or info@foundationsinc.org. 30


Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has.

­—­Margaret Mead


2 Executive Drive, Suite 1 Moorestown, NJ 08057 888-977-5437 www.foundationsinc.org www.beyondthefarm.org

Sharing food with another human being is an intimate act that should not be indulged in lightly. —M. F. K. Fisher

Seeds for Learning: Recipes and Reflections from Community Lunch  

Recipes and Reflections from Community Lunch

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