2012 CSA Harvest Share Week #15, September 12th

by Penn's Corner Farm Alliance

On of our Penn’s Corner members, Grow Pittsburgh is having their third annual fundraiser, A Taste of Grow Pittsburgh.  The event will be held on Sunday September 16, 2012 from 2:00pm-5:00pm at Pittsburgh Center for the Arts in Shadyside.

 The evening will feature an assortment of tastings from Grow Pittsburgh’s restaurant partners.  Guests will be invited to indulge in organic foods, sip local beer, wine and coffee, bid on wonderful silent auction packages and enjoy live local music from Chet Vincent and the Big Bend!

Participating restaurants include: Abay, Alma, Avenue B, Bar Marco, Casbah, E2, East End Food Co-op, Habitat, La Prima Espresso, Legume, Root 174, Salt of The Earth, Square Cafe, The Porch at Schenley and Whole Foods.

Tickets are $60 for Grow Pittsburgh Annual Members and $75 for the General Public.

 Purchase your tickets today!

————————————————————————————————————————————————————————-

Each week we will ask you to review the contents of the previous week’s box.

We very much appreciate your taking this short survey as it helps us in a number of ways!

If you are on the Asparagus route please click here. Zucchini members can click here.

————————————————————————————————————————————————————————-

THIS WEEK’S HARVEST

Asparagus Share

~ 4 ounces chevre, River View Dairy

~ 1# tomatillos, Sunny Meadow Farm

~ 1 1/2# white Kennebec potatoes, Weeping Willow Farm

~ 3# bartlett pears, Dawson’s Orchards

~ 1# sweet onions, Becarri’s Farm

~ 2# tomatoes, Matthew’s Farm

~ basil, Goose Creek Gardens, CNG

~ 4 ears sweet corn, Weeping Willow Farm

~ cucumber or zucchini, Pucker Brush Farm, CNG

Zucchini Share

~ 4 ounces chevre, River View Dairy

~ 1# tomatillos, Becarri’s Farm

~ 1# Roma beans, Sunny Meadow Farm

~ 1# edamame, Nu Way Farm

~ 1# eggplant trio, Crighton’s Farm

~ 2# McIntosh apples, Kistaco Farm

~ 1/3# beet greens, Nu Way Farm

~ 2# heirloom tomatoes, Nu Way Farm

OG- certified organic          CNG- certified naturally grown

——————————————————————–

Roasted Pear And Toasted Goat Cheese Salad


2 pears, unpeeled
3/4 cup apple juice or apple cider
3 tablespoons brown sugar
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil
Salt and pepper, to taste
One 5-ounce package spring mix salad greens
1 tablespoon toasted chopped walnuts
2 tablespoons dried cranberries
3 to 4 ounces goat cheese (log form)
1 egg white
1 tablespoon water
1/3 cup panko crumbs

How to make it


Preheat oven to 375 degrees.

Cut pears in half and remove core and seeds from each pear. Cut each half in half again and place in a baking dish. Combine apple juice and brown sugar. Stir until brown sugar has dissolved; pour over pears.
Bake the pears 20 to 30 minutes, or until tender, basting occasionally with the apple juice mixture. Use a slotted spoon and remove pears to a plate to cool slightly.
Reserve 1/4 cup apple juice mixture.
Place reserved 1/4 cup apple juice mixture and white wine vinegar in small bowl. Whisk in olive oil until blended. Season with salt and pepper. Place spring greens in salad bowl and toss with dressing. Divide among four plates. Sprinkle evenly with walnuts and cranberries.
Slice goat cheese into 4 slices. Whisk together egg white and water. Dip goat cheese into egg white mixture and coat both sides evenly with panko crumbs. Spray a small nonstick skillet with nonstick spray coating, then heat over medium high heat. Toast goat cheese rounds about 30 seconds per side. Serve warm on the side of the salad. Place pears along side green

———————————————————————————————————————————————————————————

And speaking of cheese…

two of our Penn’s Corner cheesemakers won the Pittsburgh Cheese Makers Scholarship Grants from Slow Food Pittsburgh.  Click here to read more about how River View Dairy and Hidden Hills Dairy will be using their scholarship funds!

River View Dairy Goats

 

———————————————————————————————————————————————————————————

Salsa Ingredients

Fresh Tomatillo Salsa

1/2 pound tomatillos, husked, rinsed, and quartered
2 serrano peppers or 1 jalapeño pepper, chopped*
1 clove garlic, peeled and chopped
1/2 cup packed cilantro leaves
heaping 1/2 teaspoon salt
squeeze of fresh lime juice**

Place all ingredients in a blender or food processor and pulse to combine and get juices flowing.  Blend on low speed until a coarse puree is formed.  Pour into a dish, taste and add more salt or lime if desired.  Salsa can be thinned with a bit of water if desired.

Recipe Notes: *This amount of chiles produces a medium-spicy salsa; if you’d like it milder, use only one serrano or half a jalapeño.  If you want an extremely mild salsa (no heat), remove seeds from peppers.  **The lime juice is entirely optional as the tomatillos will lend their own tartness to the salsa.  I like lime with cilantro, so I always use a bit.

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 107 other followers

%d bloggers like this: