2014 Harvest CSA Share Week #15

 

THIS WEEK’S HARVEST 

 OG- certified organic          CNG- certified naturally grown

 

A Route Z Route
1# baby eggplant, Sunny Meadow Farm 1# green beans, Clarion River Organics (OG)
1/3# arugula, Nu Way Farm 1/3# vates kale, Nu Way Farm
1.5# heirloom tomatoes, Weeping Willow Farm 2# slicing tomatoes, Matthews Family Farm
beets with greens, Nu Way Farm 1# carmen sweet peppers, Weeping Willow Farm
1# leeks, Blue Goose Farm (CNG) 1/2# shallots, Crighton’s Farm
1 pint ground cherries, Sunny Meadow Farm 1# celeriac, Blue Goose Farm (CNG)
1# kohlrabi, River View Farm 2# gold potatoes, Clarion River Organics (OG)
1.5# peaches, Kistaco Farm** 1.5# nectarines, Dawson’s Orchards**

**The extremely cold winter wiped out this year’s peach and nectarine crop in western Pennsylvania so our growers have been working with other growers to fill the gap.  The peaches and nectarines you will receive in this week’s share were purchased from growers in other parts of Pennsylvania and West Virginia.

babyeggplant

Baby Eggplant

Sunny Meadow Farm

Store:  Place eggplant in a perforated plastic bag in the refrigerator.

Recipe:  Roasted Baby Eggplant

 

 

green-beanscrop

Green Beans

Clarion River Organics

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

 

 

 

 

Arugula

Arugula

Nu Way Farm

Store:  Keep arugula in a plastic bag in the refrigerator.  If the arugula is wet, place a paper towel in the bag to absorb some of the moisture.

 

 

Kale-VatesBlueCurledScots

Vates Kale

Nu Way Farm

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

 

 

 

 


Heirlooms

Heirloom Tomatoes

Weeping Willow 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.

 

 


tomatoescrop

Slicing 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.

 

 

 

beetsgreenscrop

Beets with Greens

Nu Way Farm

Store:  Cut the greens from the roots and store in separate plastic bags in the refrigerator.  The greens are edible and delicious.

 

 

 

sweetcarmen

Carmen Sweet Peppers

Weeping Willow Farm

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

Recipe:   Sweet Pepper Panzanella

 

 

 

leekscrop

Leeks

Blue Goose Farm

Store: Place leeks in a plastic bag in the refrigerator.  They will stay fresh up to two weeks.

 

 

 

 

??????????

Shallots

Crighton’s Farm

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

 

 

 

groundcherries

Ground Cherries

Sunny Meadow Farm

Store:  Ground cherries do not need to be refrigerated.  Store in a well-ventilated place for up to six months.

Recipe:  The 10 Minute Ground Cherry Coffee Cake 

 

 

 


celeriacCeleriac

Blue Goose Farm

Store:  Kept loosely wrapped in plastic in the refrigerator celeriac will last up to several weeks.

Recipe:  Smashed Celeriac

 

 

 

kohlrabitwo

Kohlrabi

River View Farm

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

 

 

 

Gold Potatoesgoldpotatoes

Clarion River Organics

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

 

 

 

peachessquare

Peaches

Kistaco Farm**

Store:  Peaches can be stored at room temperature until they have become fully ripe.  Once they have ripened they will stay fresh another week in the refrigerator.

 Recipe:  Peach Pancakes

   

 

nectarines

Nectarines

Dawson’s Orchards**

Store:  Nectarines can be stored at room temperature until they have become fully ripe.  Once they have ripened they will stay fresh another week in the refrigerator.

 

 

 

 

Sweet Pepper Panzanella

from Love and Lemons

sweet pepper panzanella / @loveandlemons

 

Ingredients

    • 2-3 sweet peppers (red and/or yellow)
    • olive oil
    • sherry vinegar (or balsamic or white wine vinegar)
    • pinch of sweet or smoked paprika
    • toasted stale bread, rubbed w/ olive oil & garlic
    • 1 cup cherry tomatoes
    • 1-2 leaves of kale, torn
    • 1/2 cup little mozzarella balls
    • 1/4 cup chunky pickled onions (see below)
    • handful of torn basil
    • salt & pepper
pickled onions:
  • 1 small red onion, sliced into thick strips
  • white wine vinegar (enough to fill the jar of onions)
  • a few pinches of cane sugar and salt

Instructions

  1. For the pickled onions: (make in advance) pickle your onions by shaking all ingredients together in a jar. Chill until for at least an hour, or up to days (or weeks, really) in advance.
  2. Slice cherry tomatoes and toss them with a splash of olive oil, a splash of sherry vinegar, salt, pepper.
  3. Drizzle olive oil on your stale bread and toast (or grill) it until golden. While it’s still warm, rub it with a sliced clove of garlic, then slice it into bite sized pieces.
  4. De-seed and slice your peppers into thick strips. Sautée them in a pan with olive oil until soft and lightly blistered. (you could also do this on a grill). Remove from heat, drizzle with a little sherry vinegar and a pinch of paprika.
  5. Toss all salad ingredients together so that the juices from the tomatoes and the peppers create a light dressing. Drizzle with a little more olive oil. Taste, and add more salt and pepper to your liking. Let it sit for at least 10 minutes or so for the bread to soak up the juices. Serve at room temp.

Notes

Instead of pickled onions, you can also cook onions with your peppers. Use a yellow onion instead of a red one.

vegan option: skip the cheese

The 10 Minute Ground Cherry Coffee Cake

from the Kitchn

coffee11.jpg

 

10 Minute Ground Cherry Coffee Cake

Yields: 1 – 9″ Cake

2 cups unbleached all-purpose flour
1¼ cups granulated sugar
1 ¼ teaspoons salt
10 tablespoons room temperature unsalted butter, cubed
1 ¼ teaspoon baking powder
½ teaspoon baking soda
¾ cup buttermilk (or regular milk soured with lemon juice or vinegar)
1 large egg
2 ½ teaspoons vanilla extract
2-3 cups ground cherries (or other berries or fruit), husks removed
1 cup chopped pecan pieces (untoasted)
½ cup packed dark brown sugar
2 teaspoons ground cinnamon

Preheat oven to 325 degrees Fahrenheit. Butter and flour a 9″ cake pan (the taller the sides the better) or bundt pan. Set aside.

In a large bowl whisk together flour, sugar and salt. Cut in butter with two table knives until butter is combined with flour and is the size of small peas. Remove 1 cup of flour & butter mixture into a second bowl and set aside (you’ll use it for your topping later).

Add in baking powder and soda to base flour mixture and whisk gently (or sift before hand). Add buttermilk and egg and stir until mixture is free of flour streaks. Lumps are ok as your butter is still chunky, but streaks tell you it’s not quite mixed enough.

Pour flour mixture into prepared pan. Scatter ground cherries (or fruit of your choice) over the top. Next, add nuts, brown sugar and cinnamon to your small bowl of flour that is set aside. Stir and sprinkle over the top. It will be thick, that’s ok. It equals crunchy goodness.

Bake for 60-75 minutes (depending on the color of your cake pan) until a skewer (wooden or metal) comes out crumby, but clean. If your nuts start to get too dark (dark brown good, burnt bad), apply foil over the top of your pan to halt that process and allow the cake to continue cooking. Remove from oven and allow to cool for at least 15 minutes in the pan. Serve and enjoy!

 

 

Smashed Celeriac

from Jamie Oliver

Celeriac Mash

Ingredients:

  • 1 celeriac, peeled

  • olive oil

  • 1 handful fresh thyme, leaves picked

  • 2 cloves garlic, finely chopped

  • sea salt

  • freshly ground black pepper

  • 3-4 tablespoons water or stock

 

Method:

What a surprisingly simple and comforting veg dish. Unfortunately everyone seems to be completely baffled by celeriac, but it’s beautiful in soups or thinly sliced into salads. When roasted it goes sweet and when mixed with potato and mashed it’s a complete joy.

Slice about 1cm/½ inch off the bottom of your celeriac and roll it on to that flat edge, so it’s nice and safe to slice. Peel all of the outer skin off of your celeriac, then slice and dice it all up into 1cm/½ inch-ish cubes. Don’t get your ruler out – they don’t have to be perfect. Put a casserole-type pot on a high heat, add 3 good lugs of olive oil, then add the celeriac, thyme and garlic, with a little seasoning. Stir around to coat and fry quite fast, giving a little colour, for 5 minutes.

Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender. Season carefully to taste and stir around with a spoon to smash up the celeriac. Some people like to keep it in cubes, some like to mash it, but I think it looks and tastes much better if you smash it, which is somewhere in the middle. You can serve this with just about any meat you can think of.

2014 Harvest CSA Share Week #14

 

THIS WEEK’S HARVEST 

 OG- certified organic          CNG- certified naturally grown

 

A Route Z Route
4 ears sweet corn, Sunny Meadow Farm 4 ears sweet corn or 1 cantaloupe, Sunny Meadow Farm
1# green beans, Blue Goose Farm (CNG) 1.5# eggplant, Clarion River Organics (OG)
1/3# vates kale, Nu Way Farm 1/3# arugula, Nu Way Farm
2# slicing tomatoes, Matthews Family Farm 1.5# heirloom tomatoes, Weeping Willow Farm
hot pepper medley, Crighton’s Farm 2 carmen peppers, Weeping Willow Farm
1# candy onions, Blue Goose Farm (CNG) 1# leeks, Blue Goose Farm (CNG)
sun sugar tomatoes, Nu Way Farm 2 zucchini or cucumbers, Weeping Willow Farm
2# red bartlett pears, Dawson’s Orchards 2# gala apples, Kistaco Farm


sweetcorncrop

Sweet Corn**

**The corn in this week’s share is a variety called Mini Mirai.  It may be small, but it’s delicious!

Sunny Meadow Farm

Store:  Keep corn in the refrigerator with the husks on.

Recipe:  Corn, Cheddar and Scallion Strata 

 

green-beanscrop

Green Beans

Blue Goose Farm

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

Recipe:  Szechuan Tofu and Green Bean Stir-Fry

 

 

 

aubergine

Eggplant

Clarion River Organics

Store:  Place eggplant in a perforated plastic bag in the refrigerator

Recipe: Alice Waters’ Ratatouille

 

 

 

Kale-VatesBlueCurledScots

Vates Kale

Nu Way Farm

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

Recipe:  6 Tips for Flawless Kale Chips

 

 

Arugula

Arugula

Nu Way Farm

Store:  Place arugula in a plastic bag in the refrigerator.  If the arugula is wet place a paper towel in the bag to absorb some of the moisture.

 

 


tomatoescrop

Slicing 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.

Recipe:  Confit of Tomatoes (Preserved Tomatoes) 

 

HeirloomsHeirloom Tomatoes

Weeping Willow 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.

 

 

hotpeppermedley

Hot Pepper Medley

Crighton’s Farm

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

Recipe:  Easy Jalapeno Poppers (Try this with any hot pepper!)

 

 

greencarmencrop

Carmen Peppers

Weeping Willow Farm

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

 

 

  

candy-onion_5

Candy Onions

Blue Goose Farm

Store:   How to store onions, garlic and shallots.

 

 

 

leekscrop

Leeks

Blue Goose Farm

Store: Place leeks in a plastic bag in the refrigerator.  They will stay fresh up to two weeks.

Recipe:  Leek & Tomato Tart  

 

 

sunsugarcrop

Sun Sugar Tomatoes

Nu Way Farm

Store:  Tomatoes store best at room temperature, not in the refrigerator.

 

 

 

 zukes cukesZucchini  or Cucumbers

Weeping Willow Farm

Store:  Zucchini and cucumbers may both be stored in your refrigerator in a plastic bag.

 

 

 

 

bartlett

Bartlett Pears

Dawson’s Orchard

Store:  Pears can be stored in a plastic bag in your refrigerator.  If they are unripe, allow them to ripen at room temperature.

 

   

 

gala-apples

Gala Apples

Kistaco Farm

Store:  Keep gala apples in a perforated plastic bag in the bottom drawer of your refrigerator.

 

 

 

 

Alice Waters’ Ratatouille

from FOOD52

Alice Waters' Ratatouille

Serves 6 to 8

  • 1 medium or 2 small eggplant, cut into 1/2-inch dice
  • 4 tablespoons olive oil, divided, plus more to taste
  • 2 medium onions, cut into 1/2-inch dice
  • 4 to 6 garlic cloves, chopped
  • 1/2 bunch of basil, tied in a bouquet with kitchen twine + 6 basil leaves, chopped
  • pinch of dried chile flakes
  • 2 sweet peppers, cut into 1/2-inch dice
  • 3 medium summer squash, cut into 1/2-inch dice
  • 3 ripe medium tomatoes, cut into 1/2-inch dice
  • Salt to taste
  1. Toss the eggplant cubes with a teaspoon or so of salt. Set the cubes in a colander to drain for about 20 minutes.
  2. Heat 2 tablespoons of olive oil in a heavy-bottomed pot. Pat the eggplant dry, add to the pan, and cook over medium heat, stirring frequently, until golden. Add a bit more oil if the eggplant absorbs all the oil and sticks to the bottom of the pan. Remove the eggplant when done and set aside.
  3. In the same pot, pour in 2 more tablespoons olive oil. Add onions and cook for about 7 minutes, or until soft and translucent. Add the garlic, basil bouquet, dried chile flakes, and a bit more salt.
  4. Cook for 2 or 3 minutes, then stir in peppers. Cook for a few more minutes, then stir in summer squash. Cook for a few more minutes, then stir in tomatoes.
  5. Cook for 10 minutes longer, then stir in eggplant and cook for 10 to 15 minutes more, until all the vegetables are soft. Remove the bouquet of basil, pressing on it to extract all its flavors, and adjust the seasoning with salt.
  6. Stir in the chopped basil leaves and more extra virgin olive oil, to taste. Serve warm or cold.

Corn, Cheddar and Scallion Strata

from Smitten Kitchen

corn, cheddar and scallion strata

Serves 6 to 8

1 tablespoon butter
3 cups fresh corn (cut from 3 small-to-average cobs)
1 1/2 cup thinly sliced scallions (both white and green parts from a 4-ounce bundle)
8 cups whole wheat, country or French bread in 1-inch cubes (weight will vary from 10 to 14 ounces, depending on bread type)
2 cups (6 ounces) coarsely grated sharp cheddar
1 cup (2 ounces) finely grated parmesan
9 large eggs
2 tablespoons mayonnaise (optional, see Note up top)
2 3/4 cups milk
1 teaspoon table salt or 2 teaspoons of a coarse sea salt
Freshly ground black pepper

Generously butter a 3-quart baking dish (a lasagna or 9×13-inch pan works well here too). Toss corn and scallions together in a medium bowl. Combine cheeses in another bowl. In a large bowl, gently beat eggs and mayo together, then whisk in milk, salt and lots (or, if measuring, 1/2 teaspoon) of freshly ground black pepper. Spread one-third of bread cubes in prepared baking dish — it will not fully cover bottom of dish; this is fine. Add one-third of corn, then cheese mixture. Repeat layering twice with remaining bread, corn and cheese. Pour egg mixture evenly over strata. Cover with plastic wrap and refrigerate for at least 8 hours or up to 1 day.

When ready to bake, heat oven to 350 degrees F. Bake strata, uncovered, until puffed, golden brown and cooked through, about 45 to 55 minutes. Let stand 5 minutes before serving.

Do ahead: Strata keeps baked in the fridge for 4 days or longer in the freezer, wrapped well. It reheats wonderfully, either from the fridge or freezer and holds up well in lunch boxes.