2014-15 Winter CSA Share Week #2

 This will be the last CSA delivery of 2014.  Your next delivery will be the week of January 7th.  

Happy Holidays and all the best to you in 2015!



 OG- certified organic          CNG- certified naturally grown


1# crimini mushrooms, Wild Purveyors

1/4# spinach, Nu Way Farm

1# sunchokes, Clarion River Organics (OG)

3# fuji apples, Dawson’s Orchards

hydroponic bibb or romaine lettuce, Harmony Grove Farm

2 oz. ginger, Crighton Farm

2# sweet potatoes, Sunny Meadow Farm

1# beets or turnips, Nu Way Farm

1/3# kale, Nu Way Farm

1# red onions, Blue Goose Farm (CNG)

1/2# dill and garlic chèvre, River View Dairy

**Vegan members will receive chopped tomatoes and salsa in place of the chèvre**

*Please remember to take a vegan box ONLY if you have signed up for a vegan share* 


criminiCrimini Mushrooms

Wild Purveyors

Storage:  Keep mushrooms refrigerated in the bag provided.

Recipe:  garlic butter roasted mushrooms 




Nu Way Farm

Storage:  Keep spinach in a plastic bag in your refrigerator.  If the spinach appears wet, place a paper towel in the bag to absorb some of the moisture.




sunchokesSunchokes (a.k.a. Jerusalem Artichokes)

Clarion River Organics

Storage:  Sunchokes may be stored in a paper bag in a cool, dry, dark place or in a plastic bag in the refrigerator.

Uses:  Sunchokes have a texture similar to water chestnuts when raw.  They can be eaten raw, boiled, steamed or roasted.  

Recipe:  Scalloped Ginger Sunchokes

fujiapplesFuji Apples

Dawson’s Orchards

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

Recipe: Baked Cinnamon Apple Chips



bibb lettucecrop

Hydroponic Bibb or Romaine Lettuce

Harmony Grove Farm

Store:  Keep lettuce in the refrigerator.  Place in a sealed plastic bag to prevent wilting.






Crighton’s Farm

Store:  Place ginger in a zip-top bag in the crisper drawer of your refrigerator.  For additional, innovative storage ideas check out this article about ginger storage.

Recipe:  Noodles with Mushrooms and Lemon Ginger Dressing



sweet-potatoesSweet Potatoes

Sunny Meadow Farm

Store:  Keep sweet potatoes in a cool, dark place like a basement or root cellar.  Keep them away from onions, garlic and shallots.

Recipe:  Curried Carrot, Sweet Potato and Ginger Soup




Nu Way Farm

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

Recipe:  Roasted Beet, Sunchoke and Arugula Salad with Orange Vinaigrette 



Turnip Golden Ball


Nu Way Farm

Store:  Place turnips in a plastic bag in the refrigerator.

Recipe:  Turnip, Apple and Jerusalem Artichoke Soup 



vates kaleKale

Nu Way Farm

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

Recipes:  Quinoa Stuffed Sweet Potatoes with Kale and Cranberries,

Garlic Roasted Kale




Red Onions

Blue Goose Farm

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





Dill and Garlic Chèvre

River View Dairy

Store:  Chèvre may be refrigerated or frozen.  

Uses:   Chèvre is an extremely versatile cheese.  Try spreading it on crackers or bread, crumbling it onto a salad or mixing it into mashed potatoes.

Homemade Baked Cinnamon Apple Chips

adapted slightly from paleo grubs


  1. 1-2 apples
  2. 1 tsp cinnamon, or more to taste
  1. Preheat oven to 200 degrees.
  2. Using a sharp knife or mandolin, slice apples thinly. Discard seeds. Prepare a baking sheet with parchment paper and arrange apple slices on it without overlapping. Sprinkle cinnamon over apples.
  3. Bake for approximately 1 hour, then flip. Continue baking for 1-2 hours, flipping occasionally, until the apple slices are completely dry. Store in an airtight container.

garlic butter roasted mushrooms

from Smitten Kitchen





1 pound mushrooms such as cremini or white, halved lengthwise if large
2 tablespoons capers, rinsed and chopped
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley


Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side for swiping up the juices.

Curried Carrot, Sweet Potato, and Ginger Soup

adapted very slightly from Health.com



  • 2 teaspoons canola, olive or coconut oil
  • 1/2 cup chopped shallots or onions
  • 3 cups (1/2-inch) cubed peeled sweet potato
  • 1 1/2 cups (1/4-inch) sliced peeled carrots
  • 1 tablespoon grated ginger
  • 2 teaspoons curry powder
  • 3 cups chicken broth
  • salt to taste


Heat oil in a large saucepan over medium-high heat. Add shallots; saute 3 minutes or until tender. Add potato, carrots, ginger, and curry; cook 2 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.

Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup. If you prefer, you can puree soup with an immersion blender.

Roasted Beet, Sunchoke, and Arugula Salad with Orange Vinaigrette

from a couple cooks















What You Need
4 to 6 small beets
Around 8 small sunchokes
Around 8 cups arugula and/or mixed greens
Small red onion
Goat cheese crumbles (optional)
1 orange
White wine vinegar
Olive oil
Kosher salt and fresh ground pepper 

What To Do

1  Preheat the oven to 400°F.

2  Roast the beets: Cut off the tops of the beets and wrap tightly in aluminum foil. Place in the oven and roast until tender when pierced with a fork, about 45 minutes to 1 hour, depending on the size of the beets. 

3  Roast the sunchokes: Meanwhile, scrub the sunchokes under cold running water. Slice them about 1/4-inch thick. Place on a baking sheet covered in parchment paper, drizzle with olive oil, and sprinkle with salt and pepper. Roast 15 to 20 minutes, until tender.

4  Prepare the other ingredients: Wash and dry the greens. Thinly slice the red onion. 

5  Make the vinaigrette: Whisk together the juice from one orange, zest from half of the orange, 2 tablespoons white wine vinegar, 2 tablespoons olive oil, and honey, salt and pepper to taste.

6  Assemble the salad: When the beets have finished roasting and are cool enough to handle, remove the skin and cut into wedges. Then arrange the greens on a plate, and top with beets, sunchokes, red onion, crumbled goat cheese, vinaigrette, remaining orange zest, and salt and pepper.


2014-15 Winter CSA Share Week #1

Welcome to Week 1 of Penn’s Corner’s Winter 2014-15 CSA.  Penn’s Corner’s farmers and staff are looking forward to a great CSA season and we’re so glad you’re joining us.  Please check this blog before each CSA delivery to find important information about your shares as well as storage tips and recipes.



 OG- certified organic          CNG- certified naturally grown

2# carrots, River View Farm (OG)

1/2# shallots, Crighton’s Farm

red kuri squash, Clarion River Organics (OG)

apple cider, Kistaco Farm

hydroponic bibb lettuce, Harmony Grove Farm

2# white potatoes, Weeping Willow Farm

3 garlic bulbs, Blue Goose Farm (CNG)

12 oz. honey, Bedillion Honey Farm

1# celeriac, Sunny Meadow Farm or River View Farm (OG)

dilly beans, Penn’s Corner Farm Alliance

 **Vegan members will receive applesauce in place of the honey**

*Please remember to take a vegan box ONLY if you have signed up for a vegan share*



River View Farm

Store:  Place carrots in a plastic bag in your refrigerator.





Crighton’s Farm

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




redkuriRed Kuri Squash

Clarion River Organics

Store:  Squash stores best in a cool, dry place, not in the refrigerator.

Recipe:  Thai Red Curry with Winter Squash



ciderApple Cider

Kistaco Farm

Store:  Keep cider in the refrigerator.





bibb lettucecrop

Hydroponic Bibb Lettuce

Harmony Grove Farm

Store:  Keep lettuce in the refrigerator.  Place in a sealed plastic bag to prevent wilting.





White Potatoes

Weeping Willow Farm

Store:  Place potatoes in a cool, dark place with plenty of air circulation.  Keep away from shallots, garlic and onions.





Blue Goose Farm

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





Bedillion Honey Farm

Store:  Honey stores best at room temperature.  If you notice that your honey starts to crystallize, place the container in hot water (not boiling) until the crystals dissolve.




Sunny Meadow Farm or River View Farm

Store:  Wrap your celeriac in plastic or place in a plastic bag in your refrigerator

Recipe:  Celery Root Mashed Potatoes





Dilly Beans

Penn’s Corner Farm Alliance

Store:  Refrigerate after opening.





Thai Red Curry with Winter Squash

adapted slightly from Chow

Thai Red Curry with Kabocha Squash


  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, medium dice
  • 1 1/2 teaspoons kosher salt, plus more for seasoning
  • 2 medium bell peppers, seeds and ribs removed and cut into 1/4-inch strips (feel free to add some jalapenos or serrano peppers if you like a little spice)
  • 4 medium garlic cloves, finely chopped
  • 1 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece)
  • 3 tablespoons Thai red curry paste
  • 1 (13- to 14-ounce) can unsweetened regular coconut milk
  • 1/2 cup water
  • 1 tablespoon soy sauce
  • 1 medium winter squash such as red kuri or kabocha (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 teaspoons freshly squeezed lime juice
  • 1/4 cup coarsely chopped fresh cilantro
  • Steamed white rice or steamed brown rice for serving


  1. Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until the onion has softened, about 6 minutes. Add the peppers, garlic, and ginger, stir to combine, and cook until fragrant, about 1 minute.
  2. Add the curry paste, stir to coat the onion-pepper mixture, and cook until fragrant, about 1 minute. Add the coconut milk, water, soy sauce, and remaining 1/2 teaspoon of salt, stir to combine, and bring to a simmer.
  3. Stir in the squash, return to a simmer, reduce the heat to medium low, and continue to simmer, stirring occasionally, until the squash is fork-tender but still firm, about 20 to 25 minutes. Remove the pan from the heat and stir in the lime juice. Taste and season with salt as needed.
  4. Sprinkle with the cilantro and serve immediately over steamed rice.