2014 Harvest CSA Share Week #21

 

THIS WEEK’S HARVEST 

 OG- certified organic          CNG- certified naturally grown

A Route Z Route
French breakfast radishes, Nu Way Farm French breakfast radishes, Nu Way Farm
carrots, River View Farm (OG) carrots, River View Farm (OG)
red cabbage, Blue Goose Farm (CNG) red cabbage, Weeping Willow Farm
beets, Blue Goose Farm (CNG) beets, Hostetler’s Farm
poblano peppers, Clarion River Organics (OG) cauliflower, Nu Way Farm
gala apples, Kistaco Farm slicing tomatoes, Matthews Family Farm
lettuce, Nu Way Farm lettuce, Nu Way Farm
Boltonfeta or Allegheny cheese, Hidden Hills Dairy Boltonfeta cheese, Hidden Hills Dairy
  shallots, Crighton’s Farm

**vegan members on both routes will receive turnips as a substitution for the cheese**

 

 

frenchbreakfastradish

French breakfast radishes

Nu Way Farm

Store:  If greens are attached, remove and place bulbs and greens in separate plastic bags in the refrigerator.  Both parts are edible.

Recipe:  Roasted Radish and Herbed Ricotta Omelet

 

 

carrotscrop

Carrots

River View Farm

Store:  Keep carrots in a plastic bag in the refrigerator.

Recipe:  Whole Wheat Carrot Muffins

 

 

red-cabbage

Red Cabbage

Weeping Willow Farm or Blue Goose Farm

Store: Keep cabbage in the refrigerator.  Wrap with plastic wrap to prolong freshness.  

Recipe: Grandma Jeanette’s Amazing German Red Cabbage

 

 

mixedbeetsBeets

Blue Goose Farm or Hostetler’s Farm

Store:  If greens are attached, cut the greens from the roots and store in separate plastic bags in the refrigerator.  

 

 

 


poblanoPoblano Peppers

Clarion River Organics

Store:  Store peppers in a plastic bag in the refrigerator for up to two weeks.

Recipe: Stuffed Poblano Peppers

 

 

cauliflowercrop

Cauliflower

Nu Way Farm

Store:  Keep cauliflower loosely wrapped in plastic in the refrigerator.

Recipe:   “Mock” Garlic Mashed Potatoes 

 

 


gala-applesGala Apples

Kistaco Farm

Store:  Keep apples in a plastic bag in the refrigerator.

 

 

 


tomatoescropSlicing Tomatoes

Matthews Family Farm

Store:  Tomatoes store best at room temperature, not in the refrigerator.  If they aren’t fully ripe when you get them, allow them to ripen on a window sill or counter top.

 

 

buttercrunchcrop

Lettuce

Nu Way Farm

Store:  Keep lettuce in a plastic bag in the refrigerator.  If the lettuce is wet place a couple of paper towels in the bag to absorb the moisture.

 

 

 

boltonfeta

 Boltonfeta cheese

Hidden Hills Dairy

Store:  in refrigerator

 

 

 

allegheny

Allegheny cheese

Hidden Hills Dairy

Store:  in refrigerator

 

 

 

 ??????????Shallots

Crighton’s Farm

Store:  Keep shallots in a cool, dark, dry place with plenty of air circulation.

Whole Wheat Carrot Muffins

from Cookin’ Canuck

Whole Wheat Carrot Muffin...Only 178 calories and 5 Weight Watchers points.  These are great for a healthy on-the-go breakfast or afternoon snack. | cookincanuck.com #vegetarian #recipe

Ingredients
1 ½ cups whole wheat pastry flour
1 tsp baking soda
¾ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¾ cup unsweetened applesauce
½ cup nonfat plain Greek yogurt
½ cup (packed) brown sugar
2 tbsp canola oil
1 egg
1 cup (lightly packed) shredded carrots
1/3 cup golden raisins
1/3 cup chopped pecans
12 pecan halves

 
Instructions
1. Preheat the oven to 375 degrees F. Lightly coat the muffin tin with cooking spray.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger and salt.
3. In a large bowl, combine the applesauce, Greek yogurt, brown sugar, canola oil and egg. Stir
together until the mixture is smooth.
4. Stir the dry ingredients into the applesauce mixture until combined. Stir in the carrot, raisins and
chopped pecans.
5. Spoon the muffin batter into the prepared muffin cups.
6. Bake for 7 minutes. Place one pecan half on top of each muffin. Bake until a toothpick inserted
in the center of the muffins comes out clean, an additional 7 to 9 minutes.  

“Mock” Garlic Mashed Potatoes

from The Food Network

"Mock" Garlic Mashed Potatoes

Ingredients

1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter

 
Directions

Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.

Garnish with chives, and serve hot with pats of butter.

Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.

Roasted Radish and Herbed Ricotta Omelet

from The Kitchn

For the roasted radishes:
1 cup thinly-sliced French Breakfast radishes, or other radish variety
2 teaspoons olive oil
1/4 teaspoon sea salt

For the ricotta:
1/4 cup + 2 tablespoons fresh whole milk ricotta
2 teaspoons minced fresh chives
1 teaspoon minced fresh thyme
1 teaspoon minced fresh flat leaf parsley, plus extra for topping

For the eggs:
4 large or extra-large eggs
2 tablespoons whole milk
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon butter

To make the radishes, preheat the oven to 400°F. Toss the radishes with the olive oil and salt. Spread in a thin layer in a roasting dish and bake until soft and tender, 10 to 12 minutes (any longer and you may end up with radish chips).

In a small bowl, combine the ricotta with the minced herbs.

To make the omelet, whisk together the eggs, milk, salt, and pepper. Heat 1/2 tablespoon of butter in an 8-inch non-stick skillet over medium-low heat. Pour in half the egg mixture and cook for 1 to 2 minutes, allowing the bottom to set slightly. Run a spatula under the edges, lifting up and tilting the pan to allow uncooked eggs to run under the cooked part. Continue to do this until the majority of the egg is set. Carefully flip the omelet and remove from heat.

Spread half the ricotta mixture over half of the omelet and sprinkle with half of the radishes. Fold the omelet over over the filling and sprinkle with a few more roasted radish slices and minced parsley.

Repeat to make the second omelet. Serve both omelets immediately.

Stuffed Poblano Peppers

from A Couple Cooks

What You Need
  • 4 poblano peppers
  • 1 cup uncooked brown rice (or 4 cups of any cooked grain)
  • 1½ cups salsa
  • 1 15 oz. can of black beans
  • 1½ cups frozen or canned corn kernels
  • 3 green onions (optional)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Cayenne to taste
  • Salt and freshly ground pepper
  • Shredded cheese (we used a Mexican blend)
  • Chopped cilantro for serving (optional)
What To Do
  1. Combine 1 cup uncooked rice with 2 cups water. Bring to a boil, then simmer according to package instructions. (Or, prepare the rice or grain ahead of time.)
  2. While the rice cooks, prepare the peppers: slice them in half and remove the seeds and ribs. Make sure to wear gloves! I learned this the hard way (don’t ask).
  3. Place the peppers in a baking dish skin side up. Broil about 7 minutes, then flip the peppers and broil 7 minutes more.
  4. Chop the 3 green onions (if using), and drain and rinse the black beans.
  5. In a large microwave safe bowl, combine: beans, onions, 1½ cups salsa, 1½ cups corn, a bit of the shredded cheese, 1 teaspoon cumin, 1 teaspoon chili powder, a couple dashes of cayenne (if you like it spicy!). Season with salt and pepper to taste. When the rice is finished, combine with the filling.
  6. Note: Remember that quantities and ingredients are all to taste, so feel free to adjust as needed!
  7. Heat the filling a few minutes in the microwave (or on the stove) until warm, depending on the heat of the rice.
  8. Place the pepper halves skin side down in a baking dish, and spoon the filing into each half. Top with shredded cheese and broil until the cheese is melted, for about 1½ to 2 minutes.
  9. If desired, garnish with chopped cilantro and serve with sour cream.
Notes
Alternative oven method: Preheat the oven to 400°F. Follow Steps 2, 4 and 5 above to prepare the peppers and filling. Then bake until the peppers are tender and browned, around 25 to 30 minutes.

Grandma Jeanette’s Amazing German Red Cabbage

from Allrecipes.com

Grandma Jeanette's Amazing German Red Cabbage Recipe

“This yummy, sweet and sour German red cabbage is easy to make!”
INGREDIENTS:
2 tablespoons butter
5 cups shredded red cabbage
1 cup sliced green apples
1/3 cup apple cider vinegar
3 tablespoons water
1/4 cup white sugar
2 1/4 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon ground cloves
DIRECTIONS:
1. Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
2. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

2014 Harvest CSA Share Week #20

 

THIS WEEK’S HARVEST 

 OG- certified organic          CNG- certified naturally grown

 

A Route Z Route
fingerling potatoes, Hostetler’s Farm red potatoes, Weeping Willow Farm
carrots, Blue Goose Farm (CNG) carrots, Nu Way Farm
spaghetti squash, Weeping Willow Farm or Blue Goose Farm (CNG) acorn squash, Matthews Family Farm
eggplant, Clarion River Organics (OG) green bell peppers, Clarion River Organics (OG)
vates kale, Nu Way Farm vates kale, Nu Way Farm
jonathan apples, Dawson’s Orchards jonathan apples, Kistaco Farm
yellow onions, Crighton’s Farm red onions, Blue Goose Farm (CNG)
garlic, Clubhouse Gardens sage, River View Farm (OG)
strawberry jam, Penn’s Corner Farm Alliance strawberry jam, Penn’s Corner Farm Alliance


FingerlingPotatoes

Fingerling Potatoes

Hostetler’s Farm

Store:  Store potatoes in a cool, dark place with plenty of air circulation.  Do not store next to onions, shallots or garlic.

 Recipe:  Fingerling Potatoes with Kale Pesto

 

 

newpotatoes

Red Potatoes

Weeping Willow Farm

Store:  Store potatoes in a cool, dark place with plenty of air circulation.  Do not store next to onions, shallots or garlic.

 

 

 


carrotscropCarrots

Blue Goose Farm or Nu Way Farm

Store:  Keep carrots in a plastic bag in the refrigerator.

 

 

 

spaghetti-squash

Spaghetti Squash

Weeping Willow Farm or Blue Goose Farm

Store: Keep squash in a cool, dry place, not in the refrigerator.

Recipe:  Moroccan-Spiced Spaghetti Squash 

 

 


acorn-squashAcorn Squash

Matthews Family Farm

Store:  Keep squash in a cool, dry place, not in the refrigerator.

Recipe:  Roasted Acorn Squash 

 

 

 

aubergineEggplant

Clarion River Organics

Store:  Refrigerate eggplant in a perforated plastic bag and plan to use within 5 – 7 days.

 

 

 

greenpeppers

Green Peppers

Clarion River Organics

Store:  Store peppers in a plastic bag in the refrigerator for up to two weeks.

Recipe:   Stuffed Green Peppers with Brown Rice, Italian Sausage and Parmesan 

 

kale1

Vates Kale

Nu Way Farm

Store:  Keep kale in a plastic bag in the refrigerator.

Recipe:  Bacon and Kale Minestra 

 

 

jonathan

Jonathan Apples

Dawson’s Orchards or Kistaco Farm

Store:  Keep apples in a plastic bag in the refrigerator.

Recipe:  The Best Apple Crisp You’ll Ever Have 

 

 

 

Yellow-OnionsYellow Onions

Crighton’s Farm

Store:  Keep onions in a cool, dark, dry place with plenty of air circulation.

 

 

 

Red_Onion

Red Onions

Blue Goose Farm

Store:  Keep onions in a cool, dark, dry place with plenty of air circulation.

 

 

 

GarlicBasket

Garlic

Clubhouse Gardens

Store:  Keep garlic in a cool, dark place with plenty of air circulation.

 

 

 

sage

Sage

River View Farm

Store:  Keep sage in a plastic bag in the refrigerator.