April 15, 2014

2014 Spring CSA Share Week #1, April 16th

by Penn's Corner Farm Alliance

Our value added products can now be found on the shelves at the East End Co-Op! photo by Matt Griffin of Bearded Studios

After what seemed like one of the longest, coldest winters in the history of Pittsburgh we are beyond excited to start a new Spring CSA season!  Despite the recent cold temperatures, David Yoder of Nu Way Farm tells us he’s got radishes, spinach, watercress, arugula and green onions coming along at his farm.  We can’t wait to see what else our growers will send our way this spring!  Please note that we rely heavily on our blog to convey information to our members.  Check it weekly to stay informed and to check out the great recipes!

You will note that this year we have two delivery routes: A and Z.  We will use these names to indicate to our members what items will be in their CSA share on any particular week.  You will see this application in our Harvest List below.  We will do our very best to be sure that each route gets its fair share of everything.  Although this week both boxes are the same, that won’t be the case as we move through the season.

If you ordered a tote bag when you signed up for your share it will be at your pick up location on April 16th.  Please look for one with your name on the tag.  Please take a tote bag ONLY if you have purchased one.  If you did not order a bag but would like one please email Karlin and we can send it for you next week.  We suggest washing these bags in cold and not drying them as they are cotton and may shrink a bit.

This week will be our first flower share delivery.  Please take a flower share ONLY if you have purchased one.  Your share type will be indicated on the sign-in sheet located at your pickup site.  Please refer to the sign-in sheet if you are unsure of what type of share you purchased.

Vegan and gluten free shares will be found in white CSA boxes and marked as vegan or gluten free.  Please do not take a VEGAN or GLUTEN FREE share unless you have signed up for one.  The pick up sheet will indicate what type of share you are signed up for.  Let us know if any changes need to be made.

***There are no items containing gluten in this week’s share so members who have ordered a gluten free share can take a regular, brown CSA box.

*** The Penn’s Corner Farmers and Staff welcome you to the 2014 CSA season!  We love hearing your feedback and are always available to answer questions or be of assistance.

flower seedlings at Goose Creek Gardens

first CSA flower share from Goose Creek Gardens

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A Route Pick Up Locations

Penn’s Corner Hamilton Ave Warehouse, Monroeville, Churchill, Green Tree, Dormont,  Whitehall, Mt. Lebanon- Woodhaven, Mt. Lebanon- Eden’s Market, Bridgeville, Greenfield, Sq Hill- Eldridge, Sq Hill- Bartlett, Point Breeze, Chatham University, Sq Hill- Murray Ave, Shadyside, Friendship

Z Route Pick Up Locations

Highland Park- Jackson, Highland Park- Union Project, Fox Chapel, North Side- Children’s Museum, North Side, B Gourmet, Ross Township, Franklin Park, Bradford Woods, Restaurant ECHO, Westinghouse- Cranberry, Google, East End Brewing, Lawrenceville- Butcher on Butler, Lawrenceville- 39th St, 4 moms, Strip District- Marty’s Market, Direct Energy, Downtown- Gulf Tower,  PNC One, Highmark,  South Side, Branding Brand, Eat ‘n Park Hospitality, Edgewood Train Station, Regent Square- East End Ave, Oakland- Apple, Schenley Farms, Oakdale, Indiana

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THIS WEEK’S HARVEST

A Share

~ hydroponic bibb lettuce, Harmony Grove Farm

~ pea shoots, Crighton’s Farm

~ 1.5# watermelon radishes, Clarion River Organics, OG

~ 3# braeburn apples, Dawson’s Orchards

~ 3# red potatoes, Clarion River Organics, OG

~ tomatillo salsa, Penn’s Corner Farm Alliance

~ Forbes cheese, Hidden Hills Dairy

Z Share

~ hydroponic bibb lettuce, Harmony Grove Farm

~ pea shoots, Crighton’s Farm

~ 1.5# watermelon radishes, Clarion River Organics, OG

~ 3# braeburn apples, Dawson’s Orchards

~ 3# red potatoes, Clarion River Organics, OG

~ tomatillo salsa, Penn’s Corner Farm Alliance

~ Forbes cheese, Hidden Hills Dairy

~Vegans will receive parsley, sage and kailaan in place of the cheese.  Kailaan is sometimes referred to as white flower broccoli.  The entire plant is edible (stems, leaves and flowers).

OG- certified organic          CNG- certified naturally grown

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Crash Hot Potatoes    Crash-Hot-Potatoes

from The Pioneer Woman

Ingredients

  • 12 whole New Potatoes (or Other Small Round Potatoes)
  • 3 Tablespoons Olive Oil
  • Kosher Salt To Taste
  • Black Pepper To Taste
  • Rosemary (or Other Herbs Of Choice) Optional

Preparation

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.) Bake in a 450 degree oven for 20-25 minutes until golden brown.

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pea shoots

Not sure what to do with pea shoots?  Check out this blog post from Food 52 which includes a great recipe for a

Pea Shoot and Arugula Salad with Meyer Lemon Vinaigrette

Ingredients:

  • Juice and zest of one small Meyer lemon
  • 2 tablespoons rice vinegar
  • 1 teaspoon honey
  • Salt and freshly ground black pepper to taste
  • 6 tablespoons vegetable oil
  • 4 cups pea shoots
  • cups baby or wild arugula (substitute your bibb lettuce!)
  1. In a small bowl, whisk together the lemon juice and zest, vinegar, honey and salt and pepper. Slowly drizzle in the oil, whisking constantly to emulsify. Set aside.
  2. Wash and dry the pea shoots and arugula. If you’re using mature arugula, roughly chop it into bite-sized pieces. Put all of the greens in a large bowl.
  3. Add about half the dressing, toss gently and taste. If necessary, add more dressing, salt and pepper. Serve immediately.

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Check out the Penn’s Corner  page for great recipe ideas!

Click here for some more radish recipe ideas from our radish pinterest page!  If you have favorite recipes online, please let us know so we can add them to our Pinterest page.   Contact csa@pennscorner.com with the links!

March 31, 2014

2014 Winter CSA Share #9, April 2nd- FINAL WINTER SHARE

by Penn's Corner Farm Alliance

This is a repost from last year but it seems so applicable that we thought that we would dust it off and bring it into the light again for one more read.  Here’s to another great winter, more local food, and maintaining our sense of place via dedication to local food, even through the long, hard winter. Thank you for choosing to be a part of Penn’s Corner!

syrupWhen I was a child I thought that strawberries began the growing season in southwestern PA.  Every spring I looked forward to strawberries and then all of the glories that came after them; tomatoes, corn, cucumbers.  Once I got a little older and more wise about seasons and farming I realized that it was ASPARAGUS that really got things going for us here in southwestern PA.  Definitely asparagus, with it’s green spears popping out of the ground without a moment’s notice.  That’s when you knew that spring had arrived and the growing season had commenced.

Nowadays I have the good fortune of working with farmers.  Now I know that in February when the days start to warm up a little many farmers start sugaring maple trees. Maple syrup comes long before asparagus and strawberries.  It is with this knowledge that I am reminded that there is no beginning or end to our growing season here in southwestern PA. Season extension by way of greenhouses and high tunnels makes it even more impossible to draw these lines of beginnings and endings.  There is only a continual cycle of change.  At this point of the year we are probably all hoping for a little more dramatic change toward warmer temperatures and sunnier skies!

Thank you for hanging with Penn’s Corner during the colder part of the cycle this year!  Winter Share members tend to be at the heart and soul of the concept of CSA by sticking with their farmers when things are most scarce, adapting to some repetition, and enjoying what the land around us has provided.  We deeply appreciate our Winter Share members and hope to see you again soon!

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Please return your empty boxes to your pickup location by Wednesday, April 9th.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

hydroponic bibb lettuce, Harmony Grove Farm

onion greens, Crighton’s Farm

1# crimini mushrooms, Wild Purveyors

1/2 pint maple syrup, Weeping Willow Farm

Schof Kase cheese,  River View Dairy

Farmer’s Market salsa, Penn’s Corner Farm Alliance

chopped tomatoes, Penn’s Corner Farm Alliance

3# red potatoes, Weeping Willow Farm

1/2 gallon apple cider, Kistaco Farm

2# black Spanish radishes, Nu Way Farm

bread and butter jalapeños, Clarion River Organics (see ingredient list below!)

* vegan shares will have mixed greens and other greenhouse delights in place of the cheese

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Maple-Roasted Shiitake Mushrooms

  • 1 pound of fresh crimini mushrooms, cleaned and cut in half
  • Real maple syrup to coat, about 1/3 cup
  • 1/2 teaspoon kosher salt
  • optional: pinch smoked paprika (pimenton) or red pepper flakes, splash of soy sauce.
  1. Preheat oven to 400 degrees. Toss the mushroom with the syrup, salt and other seasoning. Spread in a single layer on a baking sheet lined with a silicone mat or parchment paper. Roast, turning a couple of times, until tender, glazed, and wrinkled. Taste and adjust seasoning. Serve hot.

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If you’re not sure how to use your bread and butter jalapenos try out some of these ideas:

spread cream cheese on a cracker and top it with bread and butter jalapenos,

use a little of the oil to fry an egg in and then toss a couple peppers on the egg once it’s cooked,

toss some on your favorite tray of nachos or a burger,

garnish tacos with them!

Here's the label that's missing from your jar of jalapenos!

Here’s the label that’s missing from your jar of jalapenos!

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Schof Kase

Please read this sweet blog about the cheese in this week’s share: Schof Kase.  Nathan of Clarion River Organics brings charm and humor to his telling of the making of this cheese!

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If you aren’t sure what to do with your ONION GREENS you might consider some of these options:

finely chop them and make a green onion and sour cream (or greek yogurt) dip. Add salt, pepper and a bit of olive oil,

chop them and add them to scrambled eggs or an omelet,

make a green onion pesto by pureeing them with almonds or pine nuts, olive oil, Parmesan and salt and pepper, and

chop them and add them to a salad or garish bowls of soup or stew with them.

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Check out the Penn’s Corner  page for great recipe ideas!

Click here for some more recipe ideas from our Pinterest page!  If you have favorite recipes online, please let us know so we can add them to our Pinterest page.   Contact csa@pennscorner.com with the links!

March 18, 2014

2014 Winter CSA Share #8, March 19th

by Penn's Corner Farm Alliance

It’s hard to believe (but also very exciting!) that we’re nearing the end of winter!  There will be one more Winter CSA delivery on April 2nd.  If you haven’t signed up for your spring or summer CSA share and you’d like to, you can click HERE to do so.

canned

Because of the limited amount of fresh produce available during the winter, Penn’s Corner value added products have been an integral part of this winter’s CSA.   These items are all grown by Penn’s Corner farms, harvested at their peak, and processed here in PA.  Now that you’ve had a chance to try all of our value added products, we’d like to ask you for some feedback!

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**We are running extremely low on CSA boxes! If you would please return your empty box from the last pick-up, it would be greatly appreciated!**

Your last Winter Share delivery date will be April 2.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

hydroponic bibb lettuce, Harmony Grove Farm

1 dozen eggs, Heritage Farm

12 oz. honey, Bedillion Honey Farm

Bauernhof cheese,  River View Dairy

tomatillo salsa, Penn’s Corner Farm Alliance

2# rutabagas, Tuscarora Organic Growers, OG

2 garlic bulbs, Blue Goose Farm, CNG

1# lemon pepper rotini, Fontana Pasta

2# empire apples, Kistaco Farm

*due to a shortage of rutabagas, some shares will include hot pepper jelly

* vegan shares will have a Salanova lettuce mix and microgreens in place of the honey, cheese and eggs

*gluten-free shares will have cilantro in place of the pasta

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Mark your calendar!  There are some exciting local food events coming up in Pittsburgh!

FTT conference

The Farm to Table Pittsburgh Conference is THIS Friday and Saturday, March 21st & 22nd at the David L. Lawrence Convention Center.  The conference will feature informative speakers, cooking demonstrations and lots of networking opportunities.  Our very own Karlin Lamberto and Lydia Vanderhill will be speaking Saturday morning at 8:30 am about ways to eat locally year-round in Pennylvania.  Kids under 12 get in free!  Click HERE for more info about the conference.

pasa logo

The Pennsylvania Association for Sustainable Agriculture will be hosting a CSA Fair at the Pittsburgh Public Market, Saturday March 29th from 11:00am to 2:00pm.  This is a fantastic opportunity for friends or family who aren’t as familiar with Community Supported Agriculture to find out what it’s all about and see the many CSA options available in Western Pennsylvania.  Penn’s Corner staff will be there along with many other local farms and farm cooperatives.  Click HERE for the details.

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rutabagaonionandapple

Rutabaga with Caramelized Onions and Apples

adapted slightly from FOOD52

  • 4 tablespoons butter, divided
  • 2 yellow onions
  • 2 apples
  • 1 tablespoon brown sugar
  • 1 1/2 tablespoons cider vinegar
  • 1 medium rutabaga
  • Kosher salt and cracked black pepper to taste
  1. Peel onions and cut in half. Slice thinly.  Peel and core apples; slice, then julienne into matchsticks about 1/4 inch thick. Toss apples and onions together to combine.
  2. Melt 3 tablespoons butter in a large heavy-bottomed skillet over medium-low heat. When butter is melted, add onion-and-apple mixture and allow to cook over medium-low heat, stirring occasionally, for 45 minutes to 1 hour. About 30 minutes into the cooking time, sprinkle 1 tablespoon of brown sugar over the onion mixture and gently stir in.
  3. When onions are deep golden brown and caramelized, add 1 1/2 tablespoons cider vinegar to pan to deglaze it, and stir, scraping up browned bits from bottom of pan. Cook for 1 to 2 minutes longer until vinegar is absorbed, then turn off heat and set aside.
  4. While the onion mixture is cooking, wash and peel the rutabaga. Cut into 1/2-inch to 3/4-inch dice. Bring a pot of salted water to a boil and cook diced rutabaga until tender ~ about 20 minutes. Cooking time will vary according to the size of your dice, so test at 5-minutes intervals. The rutabaga is done when it is fork-tender. Drain well.
  5. Remove onion mixture from pan and melt remaining 1 tablespoon butter in the same pan. When melted, add rutabaga cubes. Season with kosher salt and freshly ground black pepper and cook over medium-low heat until heated through, about 10 minutes.
  6. Add onion mixture back to pan and gently stir into rutabaga cubes. Let cook for a minute or two to heat through. Serve immediately.

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ranchero eggs

Baked Ranchero Eggs with Blistered Jack Cheese and Lime Crema

adapted from the Smitten Kitchen Cookbook

If you still have your chopped tomatoes from your last share they’ll work well in this recipe!

Ranchero Sauce:

  • 1 28 oz. can whole fire roasted tomatoes
  • 1 medium white onion, roughly chopped
  • 1 jalapeño, roughly chopped
  • 1 large garlic clove, crushed and peeled
  • 1 15 oz. can black beans, drained and rinsed
  • several pinches salt
  • handful of fresh cilantro

Crisp Tortilla Chips:

  • 2 T olive oil
  • 4 small (6 inch) corn tortillas, cut into strips
  • salt

Remaining Ingredients:

  • 12 eggs
  • 1 1/2 cups shredded jack cheese
  • 1 cup sour cream
  • juice of 1 lime
  • fresh cilantro

Preheat your oven to 450°.

Add the tomatoes, onion, garlic, jalapeño, and salt to your blender, and blend until smooth. Pour sauce into a 12 inch skillet and add in black beans. Bring to a simmer and let cook for 10-15 minutes until sauce has slightly reduced.

Meanwhile brush a baking sheet with olive oil. Place the tortilla strips in a single layer- brush with the rest of the olive oil and sprinkle with salt. Baked for 4-6 minutes until crispy and golden brown. Remove from oven and preheat broiler.

Make the crema: In a separate bowl mix together the sour cream, juice of one lime, and a pinch of salt. Set aside.

Once the sauce has thickened, remove from the heat. Crack the eggs individually into the pan, distributing them as evenly as possible. Return to heat, cover pan, and simmer for about 10-12 minutes, until the whites are nearly but not completely opaque. Sprinkle the surface with the cheese and place plan under broiler for 2-3 minutes, just until cheese is blistered and bubbly.

Garnish with dollops of crema, broken pieces of tortilla, and fresh cilantro.

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Check out the Penn’s Corner  page for great recipe ideas!

Click here for some more recipe ideas from our Pinterest page!  If you have favorite recipes online, please let us know so we can add them to our Pinterest page.   Contact csa@pennscorner.com with the links!

March 4, 2014

2014 Winter CSA Share #7, March 5th

by Penn's Corner Farm Alliance

amy Meet Amy!

We are very happy to have added a new staff member to our small Hamilton Avenue office.  Our new office assistant, Amy Pasterak will be pitching in with general office responsibilities and will be lending a hand on some CSA related tasks such as the blog, box packing and some customer service matters.

Amy has a host of organizational skills that we are looking forward to putting to good use and she is extremely passionate about food, farming and supporting her local economy.  She’s a darn fine baker too!  She can be contacted at amy@pennscorner.com.

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Please return your empty box from the last pick-up!

Remaining Winter Share delivery dates are as follows:  March 19 and April 2.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

hydroponic bibb lettuce, Harmony Grove Farm

1 1/2# watermelon radishes, Clarion River Organics, OG

1 1/2# onions, Blue Goose Farm, CNG

Buttercup cheese,  Hidden Hills Dairy

canned tomatoes, Penn’s Corner Farm Alliance

3# red potatoes, Blue Goose Farm, CNG

sauerkraut, Clarion River Organics, OG

honey puffed spelt, Clarion River Organics, OG

1/2 gallon apple cider, Kistaco Farm

* vegan shares will have ginger and tomatillo salsa in place of cheese and honey puffed spelt

*gluten-free shares will have microgreens in place of the honey puffed spelt

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Watermelon Radish Chips

Watermelon radish chips

from In Erika’s Kitchen

Ingredients
  • 4-6 cups grapeseed or canola oil, for deep frying
  • 1 pound watermelon radishes, scrubbed well (do not peel)
  •  sea salt
Instructions
In a medium saucepan, heat the oil to 325 degrees (a deep-fry thermometer clipped to the side of the pan is a helpful tool).  You want the oil to be a few inches deep, with plenty of room for things to bubble up without spilling over as you drop in the chips.  While the oil is heating, slice the watermelon radishes thinly.  If your knife skills are good enough to do this by hand, that’s great.  Mine are not, so I use a hand-held mandoline.  Line a plate with several layers of paper towel.  Test the temperature of the oil by adding one slice of radish to the pot.  It should bubble aggressively and be golden brown in less than a minute.  If this is the case, remove the test chip and flip it onto the paper towel to drain.  Add a handful of chips, making sure to separate them as they go into the pot so they don’t stick together.  Turn them over as the edges brown, then take them out and drain them on the paper towel.  Continue in a similar fashion until all the chips are used up.  Sprinkle them with a tiny bit of salt every few batches, but be careful not to overdo it.  You want to salt them when they’re hot.  Serve immediately.

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Spanish Roasted Potatoes with Tomato Sauce

spanish-potatoes-brecipe from Simply Recipes

INGREDIENTS

  • 2 pounds Yukon gold potatoes, or other waxy potato (peeled or un-peeled, your choice), cut into 1 to 1 1/2-inch chunks
  • Olive oil
  • Salt
  • 1/2 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1/2 cup white wine (can substitute stock)
  • 2 Tbsp tomato paste
  • A 14-ounce can of crushed tomatoes
  • 2 teaspoons Tabasco or other hot sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon sugar

METHOD

1 Preheat oven to 375°F. Toss the potatoes with 3 tablespoons of olive oil and salt well. Arrange in one layer in a casserole pan or rimmed baking tray and roast until browned, about 50 minutes.

2 While the potatoes are roasting, make the sauce. Heat 2 tablespoons of olive oil in a medium pot set over medium-high heat. Sauté the chopped onions, stirring occasionally, for 4-5 minutes, or until they begin to brown on the edges. Add the garlic and sauté another 2 minutes.

3 Add the white wine to the pan and turn the heat to high. Boil on a high boil until the wine is reduced by half, then add the tomato paste and stir to combine. Add the crushed tomatoes, Tabasco sauce, salt, sugar and smoked paprika. Stir well and reduce the heat to a bare simmer. Let the sauce cook slowly while the potatoes roast. If you want, you can use a blender or an immersion blender to purée the sauce until smooth.

4 When the potatoes are well browned, toss with the tomato sauce and return to the casserole pan. Continue to roast until the tomato sauce dries out a bit on the potatoes and caramelizes, about 10 minutes.

Serve with the remaining tomato sauce as an appetizer or side dish.

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sauerkraut-in-a-jar5+ Things to  Make With Sauerkraut

Other Than a Reuben

From Martyna Angell of Wholesome Cook

Here are 5 6 sauerkraut recipes (plus a couple of extras) which are just as unique and delicious as the Reuben, solving the dilemma of what to do with sauerkraut forever. Enjoy, because sauerkraut and most other fermented vegetables are really good for you.

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Check out the Penn’s Corner  page for great recipe ideas!

Click here for some more recipe ideas from our Pinterest page!  If you have favorite recipes online, please let us know so we can add them to our Pinterest page.   Contact csa@pennscorner.com with the links!

February 18, 2014

2014 Winter CSA Share #6, February 19th

by Penn's Corner Farm Alliance

images

It’s the middle of winter and while it’s hard to imagine anything growing in what seems to be the frozen tundra of Pittsburgh, now is the time to start thinking about your spring gardening plans!  If you’re new to gardening or you’d just like to hone your green thumb, check out Grow Pittsburgh’s FREE Garden Workshop Series.   They offer lots of fantastic classes covering a variety of topics including starting your own seedlings, building raised beds and gardening with kids.

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Please return your empty box from the last pick-up!

Remaining Winter Share delivery dates are as follows:  March 5 & 19, and April 2.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

pea shoots, Crighton’s Farm

2# carrots, Tuscarora Organic Growers, OG

green cabbage, Blue Goose Farm, CNG

hydroponic bibb lettuce, Harmony Grove

Old Gold cheese,  Hidden Hills Dairy

farmer’s market salsa, Penn’s Corner Farm Alliance

2 garlic bulbs, Blue Goose Farm, CNG

Bloody Mary mix, Clarion River Organics

1# popcorn, Hostetler Farm and Troyer Farm

2# mutsu/crispin apples, Kistaco Farm

1/2 pint maple syrup, Sunny Meadow Farm

* vegan shares will have hot shoestring peppers from Clarion River Organics in place of the cheese

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IMG_1924-1024x682Caramelized Cabbage and Onion Soup

from the Brazen Kitchen
Did you know you could caramelize cabbage?  Me neither!  This is a great recipe to use up some of those winter root veggies, especially if you still have some onions and potatoes kicking around.  If you’re not a fan of almond milk, you can substitute regular milk, or leave it out altogether.

1 small green cabbage
3 T olive oil
1 tsp sea salt
2 cups sliced onions
2 medium carrots
2 medium stalks celery
1 medium russet potato
5 cups basic light vegetable broth
1 cup unsweetened almond milk
2-3 T chopped fresh dill (or 1 T dried)
Freshly ground black pepper

1. Preheat oven to 375. Cut cabbage into wedges; remove core and slice wedges thinly crosswise.
2. Toss sliced cabbage with half the olive oil and 1/2 tsp salt. Spread on baking sheet.
3. Roast cabbage for 30-40 minutes, turning occasionally with spatula.
4. Heat remaining oil in a nonstick pan. Add sliced onion and cook on low heat until golden brown. This will also take about 30-40 minutes.
5. Clean and finely dice carrots, celery, and potato. Combine all vegetables in soup pot with broth and simmer, covered, for 20 minutes.
6. Add roasted cabbage and caramelized onions. Simmer another 15 minutes.
7. Stir in almond milk and dill; adjust salt and pepper.
8. Serve.

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Maple Pecan Popcorn

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recipe from Soulemama

The Makings:
8 cups or so cooked popcorn
1/2 cup real Maple Syrup
1 cup pecans or walnuts (optional)

The Method:
Cook the popcorn in your preferred style. For this combination of flavors, coconut oil is clearly the favorite base from which to start. (I can’t eat coconut, but everyone else happily can, so it’s a bit of a treat to for them to get that flavor around here and this is the perfect place to do so.) I simply coat the bottom of a heavy stock pot with coconut oil, add the kernels and pop it. You’ll want as few extra unpopped kernels as you can get for this one (they’ll stick to the popped corn with the syrup), so don’t put too many kernels in to start.

Meanwhile…
Chop the nuts. Roast until they’re toasty smelling and just beginning to brown. I do it in a cast iron pan on the stovetop, but you can also put them on a cookie sheet in the oven at 375 for 5 to 10 minutes (watch it closely!). Set aside.

On the stovetop, bring maple syrup to a boil in a small saucepan. Lower the heat and continue to cook until it’s 236 degrees. It won’t take long – five minutes maybe.

Drizzle the syrup over your bowl of popped popcorn. Using an oiled spoon, stir to coat the popcorn, and add the nuts quickly.

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506a111274c5b64b05000a8b._w.400_h.475_s.fit_

What else can you do with Bloody Mary Mix?

Who knew Bloody Mary Mix was so versatile?

Check out this blog post from The Kitchn:

10 Things To Do With Bloody Mary Mix.

You can use it to make appetizers, soups, salad dressings or even as a marinade.

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Check out the Penn’s Corner  page for great recipe ideas!

Click here for some more recipe ideas from our Pinterest page!  If you have favorite recipes online, please let us know so we can add them to our Pinterest page.   Contact csa@pennscorner.com with the links!

February 4, 2014

2014 Winter CSA Share #5, February 5th

by Penn's Corner Farm Alliance

logo

Farming For the Future

This week the Penn’s Corner staff will be attending the Pennsylvania Association of Sustainable Agriculture (PASA)’s 23rd annual Farming for the Future conference.  We will be attending workshops and lectures presented by some of the world’s most respected experts in sustainable agriculture.  Farmers and staff from all over Pennsylvania will be in attendance to discuss issues like food safety, limiting the influence of GMOs, and food security during times of climate change.  It will be a great opportunity to reflect upon the past year and gear up for the upcoming 2014 growing season!

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Please return your empty box from the last pick-up!

Remaining Winter Share delivery dates are as follows: February 19, March 5 & 19, and April 2.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

1# beets, Tuscarora Organic Growers, OG

2# onions, Blue Goose Farm, CNG

1# lemon pepper rotini, Fontana Pasta

hydroponic bibb lettuce, Harmony Grove

1/2# chèvre,  River View Dairy

hot pepper jelly, Penn’s Corner Farm Alliance

1 dozen eggs, Heritage Farm

2# blue potatoes, Clarion River Organics, OG

dilly beans, Penn’s Corner Farm Alliance

1/2 gallon apple cider, Kistaco Farm

* vegan shares will have 1/2# shallots, bloody mary mix and green cabbage in place of the pasta, chèvre and eggs

**gluten free shares will have 1/2# shallots in place of the pasta

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Apple Cider and Curry Glazed Beetsbeets_cider_glazed

adapted from Five and Spice 

  • 1 lb. beets, scrubbed, any grungy parts removed, and cut into small cubes (about 1/2 inch)
  • olive oil
  • salt and pepper
  • 2/3 cup unsweetened apple cider
  • 1 teaspoon curry powder
  1. Preheat your oven to 425F.  In a large baking pan, toss the beet cubes with a couple Tbs. olive oil.  Sprinkle generously with salt and pepper and roast, stirring occasionally.
  2. While the beets are roasting, bring the apple cider to a boil in a saucepan.  Cook, uncovered, until reduced to about 1/3 cup (around 15 minutes).  Remove from the heat and stir in the curry powder (you could also add a bit of fresh or ground ginger in addition).
  3. When the beets are close to being fork tender, but are still a tiny bit crunchy in the middle, add the apple cider glaze to them, toss well and return to the oven.  Continue to roast, stirring occasionally, for 5-10 more minutes, until the beets are quite tender and thickly coated by the glaze.
  4. Serve warm as a side dish.  These would also be delicious tossed with some spiced quinoa and toasted nuts and a sprinkling of goat cheese. Or, you could allow them to cool and add them to a salad, or serve them with a dollop of Greek yogurt

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jalepeno-jelly1Chèvre and Hot Pepper Jelly

Creamy goat cheese and sweet and spicy pepper jelly are a fantastic combination.  For an easy and delicious appetizer or snack, simply spread some chèvre on a cracker or slice of baguette and top with a spoonful of hot pepper jelly.  If you want to get a little fancy, check out this recipe for a pepper jelly and chèvre gratin from la Femme Epicure.

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Roasted Blue Potato Wedges with Fresh HerbsDSCN1532

adapted from The Hungry Mouse

1 lb. blue potatoes
1 Tbs. fresh green herbs, minced (I used rosemary, thyme, and oregano)- you can substitute with dry herbs if necessary
1 clove garlic, minced
1/4 cup olive oil
kosher salt
freshly cracked black pepper

Preheat your oven to 350 degrees. Line a sheet pan with parchment paper and set aside.  Scrub the potatoes and cut them into wedges.  Place the potatoes in a bowl, add the remaining ingredients then toss to coat the potatoes well.  Spread the potatoes on your prepared pan and pop them in the oven for about an hour stirring once, about halfway through.  You’ll know they’re done when they’re crisp and brown on the edges.

Check out the Penn’s Corner  page for great recipe ideas!

Click here for some more recipe ideas from our Pinterest page!  If you have favorite recipes online, please let us know so we can add them to our Pinterest page.   Contact csa@pennscorner.com with the links!

January 21, 2014

2014 Winter CSA Share #4, January 22nd

by Penn's Corner Farm Alliance

Value added- at Penn’s Cornercanned

In 2012 Penn’s Corner began creating a Penn’s Corner line of products.  Each year there are always at least a few crops that our farmers do such a great job growing that they end up having way more than we can ever sell or use in our CSA.  In a lot of those cases, valuable produce goes unharvested. The idea behind beginning this endeavor was to find ways to use those items that are grown in excess of what we can sell in any given summer.  An added benefit is that we get to provide people with wholesome, Pennsylvania grown, foods that they otherwise don’t have access to during the long winter and spring months.

We work with small, family-owned, food processing companies that are in relative proximity to us in order to control the cost of each item.  We also very carefully choose the products and recipes to ensure that as many of the contents as possible come from Penn’s Corner farms.  There have been a few exceptions so far which include tomato paste and garlic.  While we have farms that grow both tomatoes and garlic we don’t have easy access to any food processors that are equipped to peel and chop garlic in the quantities required or process and cook tomatoes down into paste.  As we’ve heard it told, no one can compete with California on tomato paste!

In 2012 we canned chopped tomatoes and a tomatillo salsa and both were well received by our customers.  In 2013 we added dilly beans, a tomato based Farmer’s Market salsa and a hot pepper jelly.  In 2013 between beans, tomatoes, sweet peppers, hot peppers, tomatillos and onions we canned a little more than 8 tons of produce!  Over time, we hope to continue to expand our products to showcase the best produce that western PA has to offer!

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Please return your empty box from the last pick-up!

Remaining Winter Share delivery dates are as follows: February 5 & 19, March 5 & 19, and April 2.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

mixed microgreens, Crighton’s Farm

1# parsnips, Tuscarora Organic Growers, OG

hydroponic bibb lettuce, Harmony Grove

Ivory Lace cheese, Hidden Hills Dairy

canned tomatoes, Penn’s Corner Farm Alliance

tomatillo salsa, Penn’s  Corner Farm Alliance

2# fingerling potatoes, Clarion River Organics, OG

1.5# watermelon radishes, Clarion River Organics, OG

2# Fuji apples, Kistaco Farm

red cabbage head, Blue Goose Farm, CNG

* vegan shares will have ginger in place of the cheese

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Salt and Vinegar Broiled Fingerling Potatoes

Cooked in 2 cups of vinegar, the potatoes taste very tangy (which some people love). For a milder version, try one cup white or malt vinegar and one cup water. Please be careful with your own fingerlings when slicing. The potatoes can be a little slippery. Adapted from Martha Stewart Living, June, 2009.

  • 1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness
  • 2 cups white or malt vinegar
  • Extra virgin olive oil
  • Sea Salt
  • Pepper
  1. In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels.
  2. Preheat the broiler with a rack about 6 inches below the heat source. Dump the potato slices onto a sheet pan, sprinkle very generously with olive oil, salt and pepper, and toss to coat. Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.

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What is it about microgreens?

The researchers looked at four groups of vitamins and other phytochemicals – including vitamin C, vitamin E, and beta carotene — in 25 varieties of microgreens. They found that leaves from almost all of the microgreens had four to six times more nutrients than the mature leaves of the same plant. But there was variation among them – red cabbage was highest in vitamin C, for instance, while the green daikon radish microgreens had the most vitamin E.

For more information about micro greens you can read the full article here.

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Looking for ideas of how to use your parsnips?  Check out this Cooking Light article for ideas!

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Pickled Watermelon Radishes

2 cups sliced radishes
1 small onion, cut into thin wedges and separated
1/2 cup seasoned rice vinegar (or other vinegar)
1/8 cup sugar (start with this amount – you can always add more if you feel it’s necessary but rice vinegar is pretty sweet on its own)
1 1/2 teaspoons salt

Slice the radishes into thin slices or julienned sticks, and slice up the onion too. Pack your radish and onion into a jar. In a bowl, stir together the vinegar, sugar, and salt until the sugar and salt are dissolved. Pour the pickling mixture over the sliced radish and onion until they’re fully covered. Cover and refrigerate at least 8 hours or overnight before serving.

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Check out the Penn’s Corner  page for great recipe ideas!

Click here for some more recipe ideas from our Pinterest page!  If you have favorite recipes online, please let us know so we can add them to our Pinterest page.   Contact csa@pennscorner.com with the links!

January 6, 2014

2014 Winter CSA Share #3, January 8th

by Penn's Corner Farm Alliance

photo-1This holiday season we mailed out post cards to our current CSA members.  It looks like there are some coming back for incorrect addresses. If you have a few spare moments we ask that you double check your membership information with us.  You can use this Member Log In link from our home page to access your account.  Here are the basic steps but if you have any questions navigating your way please let us know.

1. Choose to log in via password or via email.  If you choose password (and you are doing this for the first time and don’t have a password) you will need to click the Forgot your Password link.  If you wish you use the log in via email it will walk you through creating a password.

2  Click on Contact/update/view and edit.  If your address or phone number are incorrect please change it there and save your changes.

Feel free to explore the other tabs and log out when you are finished.

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Please return your empty box from the last pick-up!

Remaining Winter Share delivery dates are as follows: 

January 22, February 5 & 19, March 5 & 19, and April 2.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

1/2 pint maple syrup, Weeping Willow Farm

1 dozen eggs, Heritage Farm

hydroponic bibb lettuce, Harmony Grove

8 oz. Meadowbelle cheese, Riverview Dairy

3 garlic bulbs, Blue Goose Farm, CNG 

1/3# Red Russian kale, lettuce or other green or Penn’s Corner dilly beans, Goose Creek Gardens, CNG or Crighton’s Farm

winter squash or tomatillo salsa, Kistaco Farm or Becarri’s Farm

1# garlic parsley pasta, Fontana Pasta

honey puffed corn, Clarion River Organics, OG

3# Braeburn apples, Dawson’s Orchards

* vegan shares will have pac choi, winter squash and puffed spelt in place of the non-vegan items

* gluten free shares will have pac choi in place of the gluten containing items

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THE PASTA…

The garlic parsley pasta in your CSA share this week is fresh.  That means that is must be refrigerated or frozen or it will spoil.  We recommend that you freeze the pasta and toss it into salted, boiling water when you are ready to use it (don’t bother defrosting).

The ingredients of the pasta are a 50/50 mix of semolina and durum flours, eggs, water, garlic and parsley.

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THE HONEY PUFFED CORN AND PUFFED SPELT

These tasty treats can be eaten in a bowl with milk (as cereal) or included in your favorite trail mix.  It’s also great (especially the honey puffed) right out of your hand for a wholesome snack!

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Herbed-Baked Eggs

by Ina Garten

Feel free to substitute dried herbs (in smaller quantities) for fresh1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan (use your Meadowbelle instead!)
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for servingPreheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

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Check out the Penn’s Corner  page for great recipe ideas!

Click here for some more recipe ideas from our Pinterest page!  If you have favorite recipes online, please let us know so we can add them to our Pinterest page.   Contact csa@pennscorner.com with the links!

December 17, 2013

2014 Winter CSA Share Week #2, December 18th

by Penn's Corner Farm Alliance

Welcome to the second week of the Winter Share!

rutabaga

Please don’t forget to return your boxes from the December 4th pick-up!

Remaining Winter Share delivery dates are as follows:  January 8 & 22, February 5 & 19, March 5 & 19, and April 2.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

2# jonagold apples, Kistaco Farm

1/4# ginger, Crighton’s Farm

hydroponic bibb lettuce, Harmony Grove

4 oz. chèvre, Riverview Dairy

2# onions, Blue Goose Farm, CNG 

5 oz. salanova mix or Penn’s Corner salsa, Crighton’s Farm

3# white potatoes, Weeping Willow Farm

Penn’s Corner dilly beans, PCFA

green cabbage, Blue Goose Farm

2#  rutabagas, Clarion River Organics, OG

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Fresh Gingerbread

19852_l

For the gingerbread:

  • 1/2 cup plus 2 tablespoons unsalted butter
  • 1/2 cup plus 2 tablespoons brown sugar
  • 3/4 cup plus 1 tablespoon light corn syrup
  • 3/4 cup plus 1 tablespoon molasses
  • 2 teaspoons fresh ginger, finely grated
  • 1 teaspoon ground cinnamon
  • 1 cup plus 2 tablespoons milk
  • 2 large eggs, beaten to mix
  • 1 teaspoon baking soda, dissolved in 2 tablespoons warm water
  • 2 cups all-purpose flour
  • roasting pan, approximately 12 x 8 x 2 inches, greased and lined with foil or parchment paper

For the icing:

  • 1 tablespoons lemon juice
  • 1/2 cup plus 2 tablespoons confectioners’ sugar, sifted
  • 1 tablespoon warm water

Preheat the oven to 325°F.

In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.

Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 – 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.

And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners’ sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.

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Dilly Bean Potato Salad

dilly-bean-potato-salad-2-940x600

  • 2 shallots, halved lengthwise, very thinly sliced (about 1 cup)
  • 6 tablespoons (or more) red wine vinegar
  • Kosher salt
  • 3 pounds waxy potatoes
  • Freshly ground black pepper
  • 1 cup (or more) mayonnaise
  • 1 large pinch of smoked paprika
  • 3 cups trimmed watercress, purslane, or wild arugula, coarsely chopped
  • 1 cup Dilly Beans, cut crosswise into 2-inch pieces
  • 2-3 large hard-boiled eggs, peeled, quartered
  • 3/4 cup coarsely chopped fresh flat-leaf parsley or celery leaves

Place shallots in a small bowl. Stir in 6 tablespoons red wine vinegar and a large pinch of salt; set aside.

Cook potatoes in a large saucepan of boiling salted water until just tender, about 30 minutes. Drain potatoes well; transfer to a large bowl. Lightly crush potatoes with the back of a large spoon. Add shallot-vinegar mixture to hot potatoes and toss to incorporate. Season with salt and pepper.

Whisk 1 cup mayonnaise and smoked paprika in a small bowl; add to potatoes and toss to combine. Fold in watercress, beans, and eggs and season to taste with salt, pepper, and more vinegar, if desired. Garnish with parsley. DO AHEAD Can be made 1 day ahead. Cover and chill. Return to room temperature before serving, if desired, stirring in additional mayonnaise if dry.

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Mashed Rutabagas

0e8ac97a4c997cb1_DSC_1641.preview

  • 2 pounds peeled rutabagas, cut in large chunks
  • Cold salted water
  • 3 to 4 tablespoons butter
  • Pinch nutmeg

Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or fork, the puree will always be slightly fibrous. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.

Creamed Rutabaga

creamed-rutabaga

  • 2½ lb (1.1kg) rutabaga, pared and cut into chunks
  • 4 tbsp butter
  • 3 tbsp heavy cream
  • Pinch of grated nutmeg
  • Salt and freshly ground black pepper

Prepare ahead: The puree can be refrigerated up to 2 days and reheated.

1. Place the rutabaga in a large saucepan with lightly salted water to cover. Cover and bring to a boil. Reduce the heat to medium-low and cook about 30 minutes, or until tender. Drain well.

2. Return to the saucepan over a very low heat. Add the butter. Mash the rutabaga with a potato masher, then mix in the cream and nutmeg. Season with salt and pepper. Transfer to a serving bowl and serve hot.

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Check out the Penn’s Corner  page for great recipe ideas!

Click here for some more recipe ideas from our Pinterest page!  If you have favorite recipes online, please let us know so we can add them to our Pinterest page.   Contact csa@pennscorner.com with the links!

December 2, 2013

2014 Winter CSA Share Week #1, December 4th

by Penn's Corner Farm Alliance

honey

Welcome to the first week of the Winter Share!

We are excited to start off our 2013/2014 winter CSA share! This is a bi-weekly share for all members. In addition to fresh produce you will also occasionally receive honey, eggs, cider, grains, and cheese. If you were a member for the harvest season please return any boxes you still have. If you ordered a tote bag please don’t forget to grab it when you come for your box, and as always please be respectful of the host location.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

dozen eggs, Heritage Farm

pea shoots, Pucker Brush Farm, CNG

2# sweet potatoes, Sunny Meadow Farm

hydroponic bib lettuce, Harmony Grove

1# black radishes, Nu Way Farm 

1/3# lettuce mix, Goose Creek Gardens, CNG

8oz. honey, Bedillion Honey Farm

1/2 # shallots, Crighton’s Farm

2# D’Anjou pears, Dawson’s Orchard

carrot bunch OR beets, Nu Way Farm

1# brussel sprouts, Clarion River Organics, OG

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Roasted Sweet Potato Fries

Crispy-Baked-Sweet-Potato-Fries1

  • 2 medium sweet potatoes, peeled
  • 2 tablespoons good olive oil
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon kosher salt, plus extra for sprinkling
  • 1/2 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees.

Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/baked-sweet-potato-fries-recipe/index.html?oc=linkback

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Black Radish Salad

IMG_0448

  • 4 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon Dijon-style mustard
  • 2 black radishes (weighing about one half pound each) peeled and trimmed
  • One small shallot, sliced paper-thin
  • 2 tablespoons extra-virgin olive oil
  • Fine sea salt

1. In a medium sized bowl whisk together the lemon juice and the mustard,then slowly whisk in the olive oil into the mixture until it emulsifies.

2. Grate the radish on a grater with small holes. Add the grated radish and the shallot to the vinaigrette and toss so that all the ingredients are thoroughly combined. Season with salt. Serve immediately.

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Honey Dressing

200906-r-watercress-salad

  • 1 tablespoon plus 2 teaspoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon honey
  • 1/2 teaspoon chopped thyme
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper

In a small bowl, whisk the lemon juice with the lemon zest, honey and thyme. Whisk in the olive oil and season with salt and pepper.

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Check out the Penn’s Corner  page for great recipe ideas!

Click here for some more recipe ideas from our Pinterest page!  If you have favorite recipes online, please let us know so we can add them to our Pinterest page.   Contact csa@pennscorner.com with the links!

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