When people live out loud, trying to find their calling, they give permission for others to do the same. There are so many amazing people trying to make a living while making their corner of the world a better place. In Brasil, there is the single word expression, "Força!" It doesn't translate well but it sort of means Courage or "May the strong force that we all have be with you right now!" Here's a few folks that give me força:
Trey and Deirdre Flemming are two young farmers with a new baby and a new farm who are rockin' Philadelphia through farmers markets, teaching classes, and growing. Check out this recent coverage on Urban Apiaries enterprise where the hives on city rooftops are hyper-productive!
Punk-guerilla-farmer Tim Mountz and not punk Amy Bloom who were just published in Martha Stewart's Whole Living and this comprehensive article in Growing Magazine. Katherine Broadbent and her magical herb garden at Inverbrook Farm, a place that is a source of a lot of força.
And there's Philly's brilliant young "rock star" Nic Esposito, whose new book "Seeds of Discent."
And Yvonne Post from Cooking for Real is once again working with Triskeles' Food for Thought Program, helping kids who never touch soil get down and dirty.
And Chris Henwood Costa of Turning Roots Farm, just took eight kids touring, hiking and canoeing from the headwaters of the Brandywine in Honey Brook to mouth in Wilmington in a lesson on leadership, the watershed and themselves.
Speaking of Headwaters, Victory's recently nationally rolled out their flowery hoppy Headwaters, and proceeds will help benefit groups that protect their headwaters, or sources of streams and rivers.
And then there's our local Mason Porter and Hoots and Hellmouth and Sisters 3. Ruben's favorite song right now is Alien Baby from their grammy-worthy new album.
His favorite line is:
"It's a bird, it's a bird, it's a plane, no, it's just you"
because of the unspoken reference to Superman!
Super men and super women - that's what these folks are! And it seems to be happening when the solstice comes upon us, when energies spiral into their peak. Keep the fires burning.
Superwoman Hilla Haut runs the Camphill Cafe where I work at Camphill Village Kimberton Hills. She makes butter from Seven Stars cream and uses it's by product, instead of milk in recipes. My Russian grandmother said this part of the milk was used as medicine for typhus, if memory serves...I had no idea you could just beat it until you get the stuff to splash out. It's like magic when it splashes! I also learned that the residents with disabilities make it every Wed for the Sweetwater Bakery cookies!
Kale Quiche, by Hilla Haut (I didn't measure anything, with confidence from Hilla's approach and used all the greens I had, kale, swiss chard, spinach and beet greens. I blanched after boiling in water for about 4 minutes, and this keeps the greens "green" and makes it very quick to fry if the onions are already fried).
(for 15 people to fit a lasagna pan)
Crust:
2 C white flour
1 ¾ C whole wheat flour
1 ½ tsp salt
21 TBS butter
(Hilla makes the butter using Seven Stars Farm’s cream in a food processor. The blue milk is what she uses for the milk in the quiche filling, see below. I used a pint of heavy whipping cream)
Press the dough flat in the pan.
Filling:
One bunch kale (or any greens) – rinse well, chop. Stir fry with olive oil and lemon juice. Let cool before adding the egg mixture. (I boiled and blanched first before adding to fried onions)
Whisk together:
10 eggs
5 C milk or cream
¾ tsp salt
½ tsp pepper
and add 3 C grated mozzarella cheese on top.
Bake at 325 degrees "until it's not wiggley anymore and golden on the top" - about 45 minutes to a hour.
 |
| Trey on a rooftop in Philly - no gear! |
Trey and Deirdre Flemming are two young farmers with a new baby and a new farm who are rockin' Philadelphia through farmers markets, teaching classes, and growing. Check out this recent coverage on Urban Apiaries enterprise where the hives on city rooftops are hyper-productive!
 | |||
| Mountzy and the Marvelous Murrays |
Punk-guerilla-farmer Tim Mountz and not punk Amy Bloom who were just published in Martha Stewart's Whole Living and this comprehensive article in Growing Magazine. Katherine Broadbent and her magical herb garden at Inverbrook Farm, a place that is a source of a lot of força.
 |
| Yvonne and Denise at Karen Vollmecke's |
And Yvonne Post from Cooking for Real is once again working with Triskeles' Food for Thought Program, helping kids who never touch soil get down and dirty.
And Chris Henwood Costa of Turning Roots Farm, just took eight kids touring, hiking and canoeing from the headwaters of the Brandywine in Honey Brook to mouth in Wilmington in a lesson on leadership, the watershed and themselves.
Speaking of Headwaters, Victory's recently nationally rolled out their flowery hoppy Headwaters, and proceeds will help benefit groups that protect their headwaters, or sources of streams and rivers.And then there's our local Mason Porter and Hoots and Hellmouth and Sisters 3. Ruben's favorite song right now is Alien Baby from their grammy-worthy new album.
His favorite line is:
"It's a bird, it's a bird, it's a plane, no, it's just you"
because of the unspoken reference to Superman!
Super men and super women - that's what these folks are! And it seems to be happening when the solstice comes upon us, when energies spiral into their peak. Keep the fires burning.
Superwoman Hilla Haut runs the Camphill Cafe where I work at Camphill Village Kimberton Hills. She makes butter from Seven Stars cream and uses it's by product, instead of milk in recipes. My Russian grandmother said this part of the milk was used as medicine for typhus, if memory serves...I had no idea you could just beat it until you get the stuff to splash out. It's like magic when it splashes! I also learned that the residents with disabilities make it every Wed for the Sweetwater Bakery cookies!
Kale Quiche, by Hilla Haut (I didn't measure anything, with confidence from Hilla's approach and used all the greens I had, kale, swiss chard, spinach and beet greens. I blanched after boiling in water for about 4 minutes, and this keeps the greens "green" and makes it very quick to fry if the onions are already fried).
(for 15 people to fit a lasagna pan)
Crust:
2 C white flour
1 ¾ C whole wheat flour
1 ½ tsp salt
21 TBS butter
(Hilla makes the butter using Seven Stars Farm’s cream in a food processor. The blue milk is what she uses for the milk in the quiche filling, see below. I used a pint of heavy whipping cream)
Press the dough flat in the pan.
Filling:
One bunch kale (or any greens) – rinse well, chop. Stir fry with olive oil and lemon juice. Let cool before adding the egg mixture. (I boiled and blanched first before adding to fried onions)
Whisk together:
10 eggs
5 C milk or cream
¾ tsp salt
½ tsp pepper
and add 3 C grated mozzarella cheese on top.
Bake at 325 degrees "until it's not wiggley anymore and golden on the top" - about 45 minutes to a hour.
 |
| Woodfired Plate by Michael Simon |
