Local cheesemakers are making more, better cheese. We think that you will recognize some names!
Please keep these remaining delivery dates in mind: January 2nd, January 16th, January 30th, February 13th, February 27th, March 13th and March 27th. If ever deliveries are not able to be made due to driving conditions we will be sure to email you and to schedule a make up day as soon as possible.
THIS WEEK’S HARVEST
~ 1 dozen eggs, Jarosinski Farm or Clarion River Organics
~ fresh ginger, Crighton’s Farm
~ kale, Clarion River Organics OG
~ 2# red potatoes, Weeping Willow Farm
~ 2# red onions, Blue Goose Farm CNG
~oats, Clarion River Organics OG
~ half gallon apple cider, Kistaco Farm
~ 1# black or green radishes, Nu Way Farm
~ 1.5# turnips, Nu Way Farm
~ 2 acorn squash, Becarri’s Farm and Nu Way Farm
~ 1/2# French herb chevre, River View Dairy
~ green onions or garlic bulb, Blackberry Meadows Farm OG or Clubhouse Gardens
OG- Certified Organic CNG- Certified Natural Grown
6-8 baby turnips (or 2-3 regular turnips)
1 medium yukon gold potato
1/4 t. ground ginger
3/4 T. brown sugar
1 T. butter
1-2 T. heavy cream (or substitute milk)
Salt and Pepper to taste
Fill a medium-large pot with water and bring to a boil over medium-high heat.
If using regular (rather than baby) turnips, peel turnips (baby turnips do not need peeling). Peel potato. Cut turnips and potato into 1 inch chunks. Add to boiling water, partially cover, and cook for about 20 minutes, or until chunks are easily pierced with a knife.
Drain turnips and potatoes. Either pass turnips and potatoes through the coarse screen of a food mill, or mash by hand with a potato masher, meat mallet, or the back of a fork. Mix in ginger, brown sugar, butter, and cream. Season to taste with sea salt and black pepper.
4 carrots, lightly peeled & cut in circles OR you can use baby carrots whole
3 garlic cloves, smashed & minced
1 tablespoon butter
1.5 teaspoon minced peeled fresh ginger
1 tablespoon chopped fresh Rosemary (or any herbs, like thyme, parsley, cilantro etc)
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
Black Pepper or Chili Flakes. whatever you prefer
Add butter in large skillet over medium heat. Add garlic and ginger to pan. Cook for about a minute, stirring constantly at low heat. Not heating the butter before, allows the flavor of the garlic & ginger to be infused in it while it heats up. Do not let the ginger & garlic turn brown.
Add the carrots, Rosemary (or any other herb), lemon zest, Black Pepper or Chili Flakes & Salt.
Stir & toss quickly for everything to be combined well.
Cover & cook for about 5-8 minutes. The carrots will be crisp tender.
Drizzle some lime juice on the carrots & stir them together.
Serve warm or at room temperature as a side.
- 2 large black radishes
- olive oil
- balsamic vinegar
- salt, pepper
- piment d’espelette (optional, substitute red pepper flakes)
Preheat the oven to 220°C (430°F). Grease a baking dish (unless it is non-stick).
Wash and scrub the radishes. Peel them with a vegetable peeler, leaving half of the peel in stripes if desired. Slice the radishes thinly – very thin slices will be more chip-like, slightly thicker slices will be moister – and put the slices in the baking dish.
Pour a little olive oil, a little vinegar, sprinkle salt, pepper and piment d’espelette. Toss with a wooden spoon to coat. Pour and sprinkle more if necessary, until all the slices look comfortably dressed – but not drenched.
Put in the oven to bake for about 40 minutes, until the chips are golden and their edges start to crisp up. Serve warm, as an appetizer or a side.
Be sure to check us out on Pinterest!
Check out the Penn’s Corner Pinterest board at pinterest.com/pcfa for links to great recipes categorized by vegetable! Don’t know what to do with celeriac or fennel? We have found some great recipes and pinned them to our celeriac and fennel boards! If you have some favorite recipes online, we’d love to know what they are! Feel free to email us links to your favorite recipes and we will pin them!