Happy New Year!!!
Remaining deliveries will be made on the following dates: January 3rd, January 17th, January 31st, February 14th, February 28th, March 13th and March 27th. If ever deliveries are not able to be made due to weather we will be sure to email you and to schedule a make up day as soon as possible.
Please remember to return your empty CSA box to your pick up location or to transfer your share to a bag on the day of delivery and leave your empty box behind.
We hope that you enjoy these photos from the Crighton’s Farm. Clint took them this morning during his visit there to pick up the ginger!
THIS WEEK’S HARVEST
~1/2# shiitake mushrooms, Wild Purveyors
~ wheatberry bread loaf,Clarion River Organics, OG
~ 1/2 gallon apple cider, Kistaco Farm
~ 1 dozen free range eggs, Clarion River Organics
~ 1/2# chevre, River View Dairy
~ hydroponic bibb lettuce, Milestones Center
~ 2# white turnips, Nu Way Farm
~ 1# carrots, Nu Way Farm
~ 2# white onions, Blue Goose Farm, CNG
~ 1/4# fresh PA ginger root, Crighton’s Farm and Grow Pittsburgh
OG- Certified Organic CNG- Certified Natural Grown
1 1/2 tablespoons butter
1 pound white turnips, trimmed, peeled, cut in 3/4″ cubes
2 large carrots, trimmed, peeled, the fatter end sliced in half lengthwise, then cut in 1/2-inch thick slices on the diagonal
2/3 cup chicken or vegetable broth
1 1/2 tablespoons brown sugar
1/2 teaspoon table salt
1/8 teaspoon black pepper
1 teaspoon fresh thyme leaves
1 teaspoon lemon zest
Squeeze of lemon juice (just a teaspoon)
In a large nonstick skillet with a cover, melt the butter on MEDIUM HIGH. When it’s melted, swirl to coat. (If you start this while prepping the vegetables like I do, I’d recommend melting the butter on MEDIUM, so you don’t brown and then scorch the butter like I did. Turn down the heat til you’re ready, then turn to medium high.) Add the turnips and carrots in an even layer, stirring to coat, then let cook undisturbed for 4 minutes. Stir again, let cook another 4 minutes. Add the broth, brown sugar, salt, pepper, thyme and lemon zest (I prepped these while the veggies were cooking) and stir to coat. Cover, reduce heat to MEDIUM LOW (I left on MEDIUM HIGH) and simmer until vegetables are just tender, about 8 minutes. Uncover and increase heat to HIGH, let cook, stirring frequently until liquid cooks down to a glaze, this took a few minutes. Stir in lemon juice and serve immediately.
Penn’s Corner has Farm Stand locations in Squirrel Hill, Mt. Lebanon and now Lawrenceville. Our Farm Stands run year round and offer a variety
of farm-fresh items including produce, meats, cheeses, bread, pasta and more. Check out our Farm Stands here!
Mushroom and Goat Cheese Tart
Bon Appétit | May 2001
Yield: Makes 4 servings
3 tablespoons unsalted butter
8 ounces button mushrooms, cut into 1/2-inch pieces (use shiitake!)
1 large shallot, minced (use a white onion)
1/8 teaspoon ground nutmeg
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 large egg, beaten to blend
3 ounces soft fresh goat cheese (such as Montrachet), room temperature
1 teaspoon minced fresh thyme
2 tablespoons whipping cream
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until soft and dry, about 5 minutes. Add remaining 1 tablespoon butter to skillet, then shallot. Sauté until shallot is soft, about 4 minutes longer. Add nutmeg. Season mushroom filling with salt and pepper. Cool.
Line baking sheet with parchment paper. Roll out puff pastry onto lightly floured surface to 12×15-inch rectangle. Cut one 12×5-inch rectangle, two 11×1/2-inch strips and two 5×1/2-inch strips from pastry. Place rectangle on prepared baking sheet. Pierce all over with fork. Using pastry brush, brush all strips with egg. Place short strips, egg side down, atop ends of pastry to form raised crust edge; place long strips, egg side down, atop long sides of pastry. (Mushroom filling and tart shell can be prepared 1 day ahead. Cover separately and refrigerate.)
Preheat oven to 400°F. Bake tart shell until golden, about 15 minutes. Maintain oven temperature. Spread cheese evenly over bottom of hot tart shell. Top with mushrooms. Sprinkle with thyme, salt, and pepper. Drizzle with cream. Bake until heated through, about 10 minutes. Serve hot.
Fresh Ginger Root
You can’t find a whole lot of ginger root grown in southwestern PA. Lucky for us there are a few farmers in the area that are up to the challenge! Use yours to make tea, grate and store, or toss a little into the turnip and carrot recipe above. Savor and enjoy it! Check out this site for storage tips for ginger.
- Fresh ginger root
- Peel and slice into thin rounds a 1”or 2″ piece of ginger.
- Place it in a pot or tea kettle and pour in about 6 cups of water (some of the water will evaporate, so use more than you need).
- Optional additions include: a cinnamon stick, a teaspoon of fennel seeds, tablespoon of cardamon pods, 1/2 teaspoon of black peppercorns and/or a few cloves.
- Bring the water to a boil, then simmer for at least 10 minutes then turn off heat and let simmer for another 10 or so minutes.
- Add honey to your liking after tea has simmered.