Naturally Urban

Above is the plot Paul has dug for our garden. We have comandeered a section of the backyard, amongst the empty animal cages, discarded toys, and wall of kudzu, to set up what we hope will be a thriving garden. Paul estimates it to be about 60 sq. feet, 15' long and 4' wide.

Paul dug and sectioned off the plot last week and added fertilizer this week. We are picking up some cayenne pepper tomorrow to sprinkle around the edges to keep the local cats out. They've been having a field day with their new giant "toilet".

Paul's using a combo of two organic gardeners' methods- John Jeavons' Biointensive Farming and Jim Crockett's Victory Garden. We are hoping that through succession planting, we can yield throughout the entire season. We haven't firmly settled on what we would like to raise but some vegetables and herbs that are in consideration are: carrots, cauliflower, pole beans, squash, green onions, basil, tomatoes, asian greens, dill, radishes and of course collards! Both Paul and I love collards, especially fresh collards. Below is a family staple collards recipe.

Sauteed Collards

Wash a handful of collard leaves. Slice off the stems and discard. Fold the leaves in half and slice on the diagonal with each slice being 1/2" or under. Heat a skillet and add 1 T toasted sesame oil. Add collards and sautee until shiny with oil. Add 1/4 C water and cook for 2-3 minutes, until water is almost completely absorbed. Add a splash of shoyu (soy sauce) and sautee another minute. Serve while hot.

Posted by Megan Haupt at 03:51 PM | Permalink | Comments (0) | TrackBacks (0)

Recently, my husband and I got together with Nicole and Steve Shelly of Somerton Tanks Farm to learn more about their experiences as urban farmers. Somerton Tanks Farm is located in Northeast Philadelphia on a half-acre of property owned by the Philadelphia Water Department.

STF started as an experimental partnership between the water department and a local non-profit, Institute for Innovation in Local Farming, to find progressive and economic uses for unused property, while preserving green space. In three years it has become successful beyond all expectations. In 2005, STF generated 52,200 gross in revenue. Keep in mind this is all from a half an acre!

To yield these types of results STF uses the SPIN technique of farming. SPIN (Small Intensive Relay Farming) is a process that allows farmers to grow more vegetables through multiple crop rotations throughout the season using closely spaced individual beds and hand harvesting. To learn more about SPIN farming, please visit http://www.somertontanksfarm.org/

Steve and Nicole started farming in 2002 as apprentices on Markristo Farm, a certified organic farm in upstate New York. Neither Steve nor Nicole had a background in farming but both had the desire to do something different than their careers (Steve- working with at-risk kids and Nicole, an architect). Most importantly, they wanted to work outside and with their hands.

They completed one season at Markristo and returned to Philly, where Nicole learned of the Somerton Tanks Farm opportunity. Currently the two of them, with the help of an intern and a few volunteers, work the farm and sell the produce. They work six days a week with hours just a bit longer than your average 9-5 job.

STF appealed to them for a number of reasons- they are able to live in the city while working an agricultural job and although they have a strong commitment to the farm and farming, they don’t own the property so the risks are slightly less than if they did.

Their biggest source of revenue is through local farmer’s markets with sales to restaurants and caterers a close second. CSA sales make up a third of their income. STF’s CSA has a very well rounded selection with enough variety to keep it from becoming boring. Below is a favorite recipe of mine that includes three regular STF crops- arugula, cherry tomatoes, and scallions.

Recipe-
Arugula and Warm Tomato Salad from Gourmet, August, 2003

For tomatoes
6 scallions, finely chopped
2 T olive oil
1 lb cherry or grape tomatoes
¼ t salt
¼ t black pepper

For arugula
2 ½ t white-wine vinegar
½ whole-grain mustard
¼ t salt
¼ t black pepper
3 T olive oil
1 lb arugula, coarse stems discarded

Prepare tomatoes:
Cook white and pale green scallions in oil in a 10- to 12-inch nonstick skillet over moderate heat, stirring, until softened, 1 to 2 minutes. Add tomatoes, salt and pepper and cook, stirring until tomatoes begin to soften, 3 to 5 minutes. Remove from heat and stir in green scallion pieces. Transfer to a bowl.

Prepare arugula:
Whisk together vinegar, mustard, salt, and pepper in a large bowl and then add oil in a slow stream, whisking until emulsified. Add arugula and toss to coat.

Serve arugula with warm tomatoes on the side.

Posted by Megan Haupt at 08:43 AM | Permalink | Comments (0) | TrackBacks (0)

When Philadelphia starts to seem a little too claustrophobic, my husband and I head for the mountains. At the base of the Endless Mountains, in Dallas, PA, is a Buddhist farm retreat called Ocean Lotus Farms. Both my husband and I grew up on or around farms and we have a definite need to be in a rural setting several times a year. Since we aren’t ready to commit to leaving city life for good, our long weekends at Ocean Lotus help to keep us sane.

Ocean Lotus Farms is the vision of a Taiwanese couple, Yuh-Hai (Ocean) and Hui-Lien (Lotus) Wang. Yuh-Hai and Hui-Lien are Buddhists who decided to put their principles of harmony through natural living into practice. Their farm features an extensive, chemical-free garden, free-range chickens and goats, and a superb vegetarian restaurant. Their dream is to provide a place where people and their families can enjoy and experience natural living in accordance with Buddhist beliefs of spiritual harmony.

During the growing seasons, visitors are treated to exceptional meals prepared by Hui-Lien with produce from the garden. Prior to each visit, my husband and I spend time fantasizing about what dishes she will serve. Each meal is carefully prepared and the quality of the food and its presentation is unequaled. Also, Hui-Lien will gladly accommodate any dietary restrictions, including wheat-free and vegan diets. On one occasion, a guest had requested a vegetarian version of the Atkins’ Diet, to which Hui-Lien skillfully tackled to the challenge. Below is a recipe of Hui-Lien's from our last visit.

For recreation, we go hiking in the state park, Ricketts Glen, which has amazing waterfalls and a challenging trail. Generally, we don’t do much of anything other than relax. It is essential for the both of us just to be in a setting where there are few people, clean air, clear skies, and open land.

Five Treasures Pumpkin

Part A.
1/2 Buttercup Squash, peeled and sliced
1/2 cup water
1/2 t oregano
1/2 t thyme
1/2 t salt
1 t grated ginger
1/2 cup rice flour
1/4 t pumpkin pie spice
1 T canola oil
1. Heat oil with a saucepan and put in ginger, sautee one minute. Add all ingredients except
rice flour. Cover and cook over a low heat until buttercup is softened,
about 10 to 15 minutes.
2. Mix rice flour with a little water. Stir well and add slowly into
saucepan. Stir the mixture over a low heat until it begins to stiffen, about
1 minute, then cover, turn off heat, and allow to firm, about 6 to 8 minutes.

Part B.
1/2 cup diced vegetarian ham
1/2 cup diced apples
1/2 cup dried cranberries
1/2 cup diced fresh shiitake mushrooms
1/2 cup diced celery
1/4 cup pine seeds
1 clove garlic, mashed
1t vegetable oil
1t white pepper
1. Heat the oil. Add garlic and mushroom and cook over gentle heat. Mix in
veg. ham and celery then stir fry for 2 minutes. Add apples, cranberries,
pine seeds, white pepper at the end.

Arrange Part A in the center of a plate and pour Part B on top,
immediately before serving.

Posted by Megan Haupt at 12:13 PM | Permalink | Comments (0) | TrackBacks (0)

I love the smell of fall- the crisp, cold air, the leaves and fireplaces. But in Philadelphia, we must take the good with the bad because fall is also ginkgo tree season. Throughout September and October, many streets in Philadelphia are littered with nature's stink bomb- the ginkgo berry. These small yellow berries, when stepped on, emit an odor that is comparable to an overused litter box!

The Ginkgo tree has a very long history. The trees are referred to as "living fossils" due to the fact that they have existed since pre-historic times, surviving even the ice age. Ginkgo trees are revered in China. They are considered sacred by Buddhist monks who view them as a symbol of a link to that which is both ancient and modern.

Ginkgoes are often used as ornamental plants. They can reach heights of anywhere from 36' to 110'. The female specimen produces the berry; therefore it is the male that should be used in landscaping. The first ginkgo tree in the US was in Philadelphia. In 1784, William Hamilton planted a tree in a cemetery. Supposedly, there are a few ginkgo trees in Philadelphia that are dated to be about 250 years old.

Medicinally, the ginkgo has many uses. Traditionally the ginkgo has been used to treat circulatory problems and to enhance memory. Non-traditional medicine recommends the ginkgo to treat a variety of ailments including: asthma, depression, headaches, and high blood pressure.

The ginkgo nut is the edible part of the plant, although the leaves are used for medicinal purposes. Underneath the stinky layers of pulp lies a nut that looks very similar to a chickpea. This nut is widely used in Asian cooking. The nuts are peeled or blanched and then roasted. Once prepared they have a chestnut-like flavor. Ginkgo nuts are used in soups, stuffings, stir-frys, and desserts. Although people do harvest the nuts from fallen fruit on the street, you can purchase ginkgo nuts dried or canned in most Asian grocery stores.

Recipe: Tofu stir-fry with Ginkgo Nuts

1/2 lb firm or extra-firm tofu
1 T cornstarch
Dark sesame oil
1 scallion, chopped
1 T ginger root, finely minced
1 can ginkgo nuts, rinsed and drained
1/2-cup snow peas, strings removed
1 carrot, cut into matchsticks
1 T soy sauce

Drain tofu and press water out by putting tofu into a dish with a plate and the can of gink nuts on top. Once water has been removed, dredge tofu through cornstarch and then sauté in oil until crispy and golden, set tofu aside. Heat sauté pan and add oil once hot (this prevents you from using too much oil). Sautee scallion and ginger for 1 minute. Add carrot, snow peas and ginkgo nuts and sauté for several minutes. Season with some of the soy sauce (add according to your tastes). Add tofu and sauté another minute. Add more soy sauce if desired. Serve with rice or noodles.

Dish can also be made with chicken but chicken should be added and cooked during sauté process and not before.

Posted by Megan Haupt at 10:21 AM | Permalink | Comments (2) | TrackBacks (0)

Our summer in Southeastern PA seems to be dragging on well into October.
It has been one of the hottest and wettest summers on record in over a decade.
Instead of looking out my windows and seeing the typical fall colors
of orange, gold, and red- all I see is green!

Yesterday, my husband pointed out a mountain of green leaves that had
completely overtaken two of my neighbors' backyards. It was an
overgrowth of kudzu! For all of you who do not live on the East Coast
of this country, especially in areas near or below the Mason Dixon
Line, kudzu is a vine. A monster of a vine! Kudzu is incredibly fast
growing and is resistent to almost all herbicides AND there are no known
insect enemies in this country. In fact there is one herbicide that causes it to grow
even faster and heartier!

"Kudzu was introduced to the United States in 1876 at the Centennial Exposition in Philadelphia, Pennsylvania. The Japanese government constructed a beautiful garden filled with plants from their country. The large leaves and sweet-smelling blooms of kudzu captured the imagination of American gardeners who used the plant for ornamental purposes.

During the Great Depression of the 1930s, the Soil Conservation Service promoted kudzu for erosion control. Hundreds of young men were given work planting kudzu through the Civilian Conservation Corps. Farmers were paid as much as eight dollars an acre to plant fields of the vines in the 1940s."- The Amazing Story of Kudzu by Max Shores

And that was just the beginning, kudzu loves the southern climate of moist hot weather. Because of the ideal growing conditions and no known deterrants, there were parts of the South that were literally overtaken by the vines. It is said that Southerners close their windows at night to keep the kudzu from coming in.

I have never seen kudzu in an urban setting or really even in this area but with our extended, very hot and humid summer this errant vine has thrived beyond belief. See pictures.

In Philadelphia, we have part of the original Japanese exhibit as a tourist feature of our park system. Shofusu is a model of an early 17th Century palatial estate, complete with garden and koi pond. It would make sense that there might still be remnants of the ornamental vine featured in the exhibit in various neighborhoods around the city, especially ones near the site of the old exhibit hall.

Kudzu has a number of uses. It makes highly nutritious hay, it has medicinal properties in it's leaves and vines and the starch of kudzu makes a great vegeterian gelatin. It can also be used to make paper, rope, and baskets!

If it is not carefully monitored, kudzu is a real problem but the benefits of kudzu outweigh the effort.

Apple-Raisin Kudzu Syrup
Serving Size: 4 to 5 servings

Ingredients:
1/4 cup raisins, soaked for 15 minutes
2 apples, washed, cored, and sliced
2 cups apple juice
1/4 t cinnamon
pinch sea salt
2 heaping teaspoons Kudzu (dilute with 1 Tablespoon of water)

Directions:
Place raisins, apples, juice, sea salt, and cinnamon in a saucepan and bring to a boil. Reduce heat, cover and simmer until apples are soft. Add Kudzu to mix,stirring to prevent lumping. Simmer for 2 to 3 minutes.

Posted by Megan Haupt at 03:18 PM | Permalink | Comments (2) | TrackBacks (0)