File - Ballfield Farm

BFFNews
BALLFIELD FARM
Meet A Member
In The Ground
Ballfield Farm is a
neighborhood
program of The
Pittsburgh Project
This Week’s Tasks
July 16th — July 22nd
Gavin Deming
Purple Beauty Bell Pepper
Gavin and his wife Joanna are Ballfield veterans,
having invested time and sweat in the farm since
2009. Gavin works with the Western PA Conservancy, where he distributes materials, raises money and conducts community outreach. The farm
allows him to practice the environmental stewardship that he teaches others about and to enjoy the hands-on maintenance of the farm. He
loves the simplicity of growing garlic, which is
planted in the fall and ready in summer. As an
accomplished gardener, he's accustomed to all
kinds of bugs, but likes to keep his distance from
the wheel beetle- a large insect resembling an
alien tank!
Colored a rich, deep purple, these peppers
have a terrific sweet bell flavor to go with
their good looks. Peppers start green, shift
to white, and then develop purple stripes
that eventually cover the whole fruit.
Plants will bear fruit until frost. These peppers can be found at the farm. Note store
unwashed (or washed and dried) peppers
in the refrigerator in a loosely closed plastic bag. Moisture is a pepper’s enemy and
hastens spoiling. For peak flavor and nutrition, use within a week.
Recipe of the Week
This week’s tasks include:
Weeding infield
Planting watermelon, winter squash
Prepping rows and sifting and moving compost
Mulching Paths
Weeding and planting the Children’s Garden
Harvest: Lettuce, Radishes, Peppers, Basil
Workday Schedule:
Saturday, July 16th 9-12pm
Led by Dawn Cicchini
Sunday, July 17th 2-4:30pm
Led by Charles Chapman
Tuesday, July 19th 9-11am
Led by Robyn Barber
Thursday, July 21st 6-8pm
Leader TBD
Zucchini Soba Noodles with Grilled Vegetables
—submitted by Tirzah DeCaria (Compliments of The Hungry Hounds blog)
Ingredients:
Vinaigrette:
9.5 ounces soba noodles
2 teaspoons Dijon mustard
2 small pattypan squashes, cut into wedges
3 garlic cloves
1 red onion
grated zest and juice of 2 lemons
2 tablespoons canola oil
.
3 stalks green onions/garlic scapes
1/2 teaspoon kosher salt
1/2 cup soy sauce
1/4 teaspoon ground pepper
1/4 cup canola oil
2 zucchinis, cut into thin ribbons (mandolin, knife or julienne peeler)
Ballfield Farm (BFF) is a neighborhood project collectively growing organic food together on Pittsburgh's
North Side. All are welcome to become members.
Members pay a small yearly fee and commit to 6-12
hours of work per month. For more info on membership, please visit www.ballfieldfarm.org, email
[email protected] or show up at any scheduled workday.
1. Bring water to a boil & cook soba noodles according to package directions until al dente
(typically 4 minutes). Drain water & set aside in a large serving bowl.
2. In a food processor or blender, puree vinaigrette ingredients.
3. Toss squash & onion in a bowl with oil, salt & pepper; on preheated grill, grill on high until grill
marks appear & vegetables are cooked through (approx. 7 minutes). Turn during cooking 2-3
times to cook evenly.
4. Combine cooked soba noodles, zucchini ribbons & grilled vegetables with vinaigrette & toss
gently. Serve immediately, or freeze for leftovers. Serves 4 as a light main course.