Penn’s Corner is hiring!

Penn’s Corner is looking to hire an Operations Manager. 

The Operations Manager will oversee the day-to-day operations of all phases of
Penn’s Corner Farm Alliance including the management of the facility at 6400
Hamilton Avenue, the truck fleet, drivers, and all aspects of product distribution. The
Operations Manager is a dynamic position that is both physically and intellectually
demanding.

The Operations Manager:
     • manages drivers, routes, and scheduling
     • makes deliveries and pickups in refrigerated box truck
     • oversees and maintains facility infrastructure and equipment, including
        trucks, coolers, heating and cooling systems, restrooms, etc.
     • organizes all aspects of facility, including boxes, product, supplies, etc.
     • streamlines product pick-up and distribution process
     • keeps thorough records of truck and facility maintenance, food safety,
        workplace incidents, etc.
     • assists General Manager with assembling weekly restaurant product lists and
        orders
     • develops and implements protocols and standards for food and worker safety

 Requirements: 

The ideal candidate will be detail-oriented, organized, communicative, and able to
work independently. Must be willing to pitch in with a variety of tasks, including
packing CSA boxes. Must be able to lift at least 50 pounds repeatedly, have a valid
driver’s license, and reliable transportation to our warehouse in Larimer. Experience
driving non-CDL box trucks is preferred but not essential.

This is a great opportunity to work with local farmers, become familiar with
Pittsburgh’s best restaurants, and connect with all of our loyal customers. Plus it’s a
great way to get to know Western Pennsylvania!

Compensation for this salaried position will be commensurate with experience.
Please send a resume and cover letter to info@pennscorner.com. Applications will be
accepted until Thursday December 4th, 2014.

 

2014 Harvest CSA Share Week #24

PLEASE NOTE THAT THIS WEEK IS YOUR FINAL HARVEST SHARE DELIVERY FOR THE YEAR. PLEASE RETURN YOUR LAST EMPTY BOX TO YOUR PICK UP LOCATION BY THE MORNING OF TUESDAY NOVEMBER 25TH. 

The Penn’s Corner farmers and staff thank you for all of your support in 2014 and we hope to serve you again in 2015! 

THIS WEEK’S HARVEST 

 OG- certified organic          CNG- certified naturally grown

A Route Z Route
daikon radishes, Clarion River Organics (OG) watermelon radishes, Clarion River Organics (OG)
sweet potatoes, River View Dairy (OG) sweet potatoes, Sunny Meadow Farm
green cabbage, Blue Goose Farm (CNG) red cabbage, Blue Goose Farm (CNG)
collard greens, Clarion River Organics (OG) collard greens, Clarion River Organics (OG)
red onions, Clarion River Organics (OG) candy onions, Clarion River Organics (OG)
maple syrup, Weeping Willow Farm braeburn apples, Dawson’s Orchards
chèvre, River View Dairy chèvre, River View Dairy
hot pepper jelly, Penn’s Corner Farm Alliance hot pepper jelly, Penn’s Corner Farm Alliance

 **Vegan members on both routes will receive Farmer’s Market Salsa in place of the chèvre**

 

daikonRadishDaikon Radishes

Clarion River Organics

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

Recipe:  Pan Fried Daikon Cake

 

 


watermelonradishcropWatermelon Radishes

Clarion River Organics

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

Recipe:  Kale Salad with Quick Pickled Watermelon Radishes

 

 


sweet-potatoesSweet Potatoes

River View Farm or Sunny Meadow Farm

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

Recipe:  Sweet Potatoes with Pecans and Goat Cheese 

 

 

CabbageGreen Cabbage

Blue Goose Farm

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

Recipe:  Haluski 

 

 

red-cabbage

Red Cabbage

Blue Goose Farm

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

 

 

 

Collardscrop

Collard Greens

Clarion River Organics

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

Recipe:  Kickin’ Collard Greens

 

 

 

 

 Red_OnionRed Onions

Clarion River Organics

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

 

 

 

candy-onion_5Candy Onions

Clarion River Organics

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

 

 

 

syrupMaple Syrup

Weeping Willow Farm

Store:  Refrigerate after opening.

Recipe:  Sweet and Spicy Roasted Chickpeas with Maple, Cayenne Pepper, and Thyme

 

 

 

braeburncrop

Braeburn Apples

Dawson’s Orchards

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

 

 

 

 

chevrecropChèvre

River View Dairy

Store:  Keep chèvre in the refrigerator.  It freezes well if you don’t want to use it right away.

Recipe: Goat Cheese Crackers with Hot Pepper Jelly

 

 

pepperjellycrop

Hot Pepper Jelly

Penn’s Corner Farm Alliance

Store:  Refrigerate after opening.

What can I do with hot pepper jelly?

 

 

 

2014 Harvest CSA Share Week #23

 

THIS WEEK’S HARVEST 

 OG- certified organic          CNG- certified naturally grown

 

A Route Z Route
leeks, Hostetler Farm apple cider, Kistaco Farm
Jonathan apples, Dawson’s Orchards celeriac, Blue Goose Farm (CNG)
golden turnips, Nu Way Farm white potatoes, Weeping Willow Farm
vates kale, Nu Way Farm vates kale, Nu Way Farm
russet potatoes, Weeping Willow Farm carrots, Blue Goose Farm (CNG)
butternut squash, Blue Goose Farm (CNG) butternut squash, River View Farm (OG)
celeriac, River View Farm (OG) leeks, Blue Goose Farm (CNG)
French breakfast radishes, Nu Way Farm beets, Nu Way Farm
candy onions, Blue Goose Farm (CNG)  

 

 

butternutButternut Squash

Blue Goose Farm & River View Farm

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

Recipe:  Caramelized Butternut Squash

 

 

frenchbreakfastradishFrench 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: Radish and Butter Sandwiches

 

 

leekscropLeeks

Hostetler Farm & Blue Goose Farm

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

 

 

 

 

mixedbeetsBeets

Nu Way Farm

Store:   Store in plastic bag in the refrigerator.  

 

 

 

Turnip Golden Ball

Golden Turnips

Nu Way Farm

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

Recipe:  Turnip Potato Soup 

 

 

Kale-VatesBlueCurledScots

Vates Kale

Nu Way Farm

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

Recipe:  Raw Kale Salad with Root Vegetables

 

 

cider

Apple Cider

Kistaco Farm

Store:  in refrigerator

 

 

 


jonathanJonathan Apples

Dawson’s Farm

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

 

 

 

 

goldpotatoesWhite Potatoes

Weeping Willow Farm

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

 

 

 

russet-potatoes

Russet Potatoes

Weeping Willow Farm

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

 

 

 

 celeriacCeleriac

Blue Goose Farm

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

 Recipe: Celeriac, Potato, Leek and Apple Soup

 

 

candy-onion_5

Candy Onions

Blue Goose Farm

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

 

 

 

 

carrotscropCarrots

Blue Goose Farm

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

 

 

 

 

2014 Harvest CSA Share Week #22

 

THIS WEEK’S HARVEST 

 OG- certified organic          CNG- certified naturally grown

 

A Route Z Route
acorn squash, Blue Goose Farm (CNG) spaghetti squash, Blue Goose Farm (CNG)
romaine lettuce, Clarion River Organics (OG) romaine lettuce, Clarion River Organics (OG)
cauliflower, Nu Way Farm gold ball turnips, Nu Way Farm
vates kale, Nu Way Farm vates kale, Nu Way Farm
apple cider, Kistaco Farm jonathan apples, Dawson’s Orchards
red potatoes, Weeping Willow Farm russet potatoes, Weeping Willow Farm
shallots, Crighton’s Farm candy onions, Blue Goose Farm (CNG)
garlic, Crighton’s Farm garlic, Blue Goose Farm (CNG)
parsley, River View Farm (OG) parsley, River View Farm (OG)

 

 

acorn-squash

Acorn Squash

Blue Goose Farm

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

Recipe:  10 Ways to Eat an Acorn Squash 

 

 

spaghetti-squash

Spaghetti Squash

Blue Goose Farm

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

Recipe:  Baked Spaghetti Squash with Garlic and Butter 

 

 

romaine-lettucecrop

Romaine Lettuce

Clarion River Organics

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.

 

 

cauliflowercrop

Cauliflower

Nu Way Farm

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

 

 

 

Turnip Golden Ball

Golden Turnips

Nu Way Farm

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

Recipe:  Turnip Potato Soup 

 

 

Kale-VatesBlueCurledScots

Vates Kale

Nu Way Farm

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

Recipe:  Sauteed Kale with Cannellini Beans and Garlic 

 

 

cider

Apple Cider

Kistaco Farm

Store:  in refrigerator

 

 

 


jonathanJonathan Apples

Dawson’s Farm

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

 

 

 

 

newpotatoesRed Potatoes

Weeping Willow Farm

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

 

 

 

russet-potatoes

Russet Potatoes

Weeping Willow Farm

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

 

 

 

 ??????????Shallots

Crighton’s Farm

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

 

 

 

candy-onion_5

Candy Onions

Blue Goose Farm

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

 

 

 

GarlicBasket

Garlic

Crighton’s Farm or Blue Goose Farm

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

 

 

 

fparsleycrop

Parsley

River View Farm

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

 

Sauteed Kale with Cannellini Beans and Garlic

adapted slightly from Epicurious

White Beans And Greens

ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 2 garlic cloves, thinly sliced
  • 2 teaspoons chopped rosemary
  • a pinch of dried crushed red pepper or more to taste
  • 1 large bunch of kale
  • 1/2 cup (or more) vegetable broth, chicken broth or water
  • 1 15-ounce can cannellini (white kidney beans), rinsed, drained
  • 1/2 teaspoon (or more) Sherry wine vinegar (or any type of vinegar)

preparation

Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.

Add broth or water, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 5 to 10 minutes. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.

Baked Spaghetti Squash with Garlic and Butter

from Steamy Kitchen

I tend to under-bake the spaghetti squash just a bit, so it still retains just a slight crunch. Baking time really depends on how big your squash is – try to get the smallest one, especially if you’re only feeding 4 people. It’s ready if you can pierce the squash with a paring knife with little resistance. If you’re a garlic lover, don’t be shy – use more!

Alternatively, microwave the whole squash for 2-4 minutes (to soften enough to cut lengthwise). Place squash cut-side down on baking sheet and roast for 30 minutes until tender.

INGREDIENTS:

1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced
1/4 cup finely minced parsley (or basil)
1/2 teaspoon salt (or to taste)
1/4 cup shredded parmesan cheese

DIRECTIONS:

1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.

2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.

3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) – but if you like it softer, cover the pan and cook 2 more minutes.

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.