Week 13 Summer CSA Preview

THIS WEEK’S HARVEST

This is for the August 23rd CSA, which is an odd week share

Eggplant  Blue Goose
Sweet Corn – Clarion River Organics
Bartlett Pears – Dawson’s Orchards
Bell Peppers – Gid’s Produce
White Peaches Kistaco Farm
Leeks – Nu Way
Tomatillos – Nu Way
Watermelon* – Weeping Willow Farm
Tomatoes* – Weeping Willow Farm

*Members will receive either Watermelon or Tomatoes in their share this week

Cheese shares will receive Allegheny Raw Milk Cheese from Hidden Hills Dairy

Egg shares will receive eggs from Jarosinski Farm

**This week’s shares are Vegan and Gluten Free

 

Tomatillo Salsa Verde

Remove the tomatillo’s papery husk and rinse off any sticky coating before using.

Ingredients

MAKES ABOUT 2 CUPS

  • 1 pound tomatillos, husked, rinsed, quartered
  • ½ medium onion, coarsely chopped
  • 1 garlic clove, crushed
  • 1 serrano chile, seeds removed if desired, coarsely chopped
  • ¼ cup fresh cilantro leaves with tender stems
  • Kosher salt

Preparation

Purée tomatillos, onion, garlic, chile, and cilantro in a blender, adding water as needed, until smooth; season with salt.

Recipe Courtesy of bon appetit

Summer CSA Week 12 Preview

THIS WEEK’S HARVEST

This is for the August 16th CSA, which is an even week share

Garlic  Crighton Farm
Cantaloupe – Clarion River Organics/Weeping Willow Farm
Ground Cherries – Clarion River Organics
Herbs – Gid’s Produce
Sweet Banana Peppers Gid’s Produce
Yellow Peaches – Kistaco Farm
Rambo Apples – Kistaco Farm
Green Tomatoes – Nu Way Farm
Carmen Peppers – Weeping Willow Farm

 

Cheese shares will receive Schof Kase Sheep’s Milk Cheese from River View Dairy

Egg shares will receive eggs from Jarosinski Farm

**This week’s shares are Vegan and Gluten Free

What are Ground Cherries?

Ground Cherries are a small fruit contained in a papery husk with a slightly sweet taste and a texture similar to tomatoes or grapes.  Husk cherries are great to eat on their own, just pop them in your mouth and enjoy!  They are also great in salads and salsas, and you can even make preserves out of them!  Check out this recipe for Ground Cherry Salsa!

August 9 CSA Preview

THIS WEEK’S HARVEST

This is for the August 2nd CSA, which is an even week share

Carrots  Blue Goose Farm
Zucchini – Clarion River Organics
Eggplant – Matthews Farm
Hot Banana Peppers* – Matthews Farm
Peaches – Dawson’s Orchards/Kistaco Farm
Inferno Pepeprs* – Gid’s Produce
Tropea Onions – Crighton Farm
String Beans – Nu Way Farm
French Heritage/Heirloom Tomatoes – Weeping Willow Farm
Carmen Peppers – Weeping Willow Farm

Due to lack of ability some members will receive another item in place of tomatoes.  Members will receive either corn, candy onions, or preserved chopped tomatoes.

Members will receive either Hot Banana Peppers or Inferno Peppers

Cheese shares will receive Temptation Cheese from Hidden Hills Dairy

Egg shares will receive eggs from Keim Farm

**This week’s shares are Vegan and Gluten Free

August 2 CSA Preview

THIS WEEK’S HARVEST

This is for the August 2nd CSA, which is an even week share

Summer Squash  Blue Goose Farm
Green Bell Peppers* – Clarion River Organics
Sweet Corn – Clarion River Organics
Purple Kohlrabi* – Crighton Farm
Peaches – Dawson’s Orchards/Kistaco Farm
Candy Onions – Gid’s Produce
Herbs – Gid’s Produce/Pucker Brush Farm
Swiss Chard – Nu Way Farm
French Heritage/Heirloom Tomatoes – Weeping Willow Farm
Cucumbers – Weeping Willow Farm

Members will receive either Green Bell Peppers or Purple Kohlrabi

Cheese shares will receive Feta Cheese from River View Dairy

Egg shares will receive eggs from Jarosinski Farm

**This week’s shares are Vegan and Gluten Free

July 26 CSA Preview

THIS WEEK’S HARVEST

This is for the July 26th CSA, which is an odd week share

Summer Squash  Blue Goose Farm
Celery – Blue Goose Farm
Yellow Beans – Clarion River Organics
Beets – Gid’s Produce
Leeks – Gid’s Produce
Hydroponic Lettuce – Harmony Grove Farm
Lodi Apples – Kistaco Farm
Basil – Nu Way Farm
White Potatoes – Nu Way Farm
Cucumbers – Weeping Willow Farm
Zucchini – Weeping Willow Farm

Cheese shares will receive Gold raw milk cheese from Hidden Hills

Egg shares will receive eggs from Keim Farm.

**This week’s shares are Vegan and Gluten Free

Lodi Apple Crisp

Lodi Apples are early season apples with a sharp flavor and best used for cooking.  Use the recipe below to make a Summer Apple Crisp with your CSA Apples this week!

Recipe courtesy of  tastesbetterfromscratch.com
Ingredients
For the crumb topping:
  • 1/2 cup flour
  • 1/2 cup old fashioned oats
  • 1/2 cup brown sugar
  • 1/2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • dash of salt
  • 1/3 cup unsalted butter diced into small chunks
For the Apple filling:
  • 3-4 large Lodi apples peeled and sliced thin
  • 3 Tbsp butter melted
  • 2 Tbsp flour
  • 1 Tbsp lemon juice
  • 3 Tbsp milk
  • 1/2 tsp vanilla extract
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon
  • dash of salt
For serving (optional)
Instructions
  1. Preheat oven to 375 degrees F.
For the topping:
  1. In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.
For the Apple Filling:
  1. (I use a Johnny Apple Peeler to peel and slice the apples all at once. It makes the process so fast!)

    In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt. Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8×8-inch baking dish and spread into an even layer. Sprinkle crumb topping evenly over the apples. Bake for 30-35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.

  2. Serve with Vanilla Ice Cream and Homemade Caramel Sauce

 

July 19th CSA Preview

THIS WEEK’S HARVEST

This is for the July 19th CSA, which is an even week share

Red Shallots  Crighton Farm
Blueberries – Dawson’s Orchards
Yellow Beans – Gid’s Produce
Peaches – Gid’s Produce
Hydroponic Lettuce – Harmony Grove
Red Potatoes – Nu Way Farm/Weeping Willow Farm
Cucumbers – Weeping Willow Farm
Zucchini – Weeping Willow Farm
French Heritage Tomatoes – Weeping Willow Farm

Cheese shares will receive chevre from River View Dairy

Egg shares will receive eggs from either Keim Farm or Jarosinski Farm

*Some shares will receive tomatoes, onions, beets, or peppers in lieu of zucchini.

**This week’s shares are Vegan and Gluten Free

July 12 CSA Preview

THIS WEEK’S HARVEST

Swiss Chard – Blue Goose Farm
Garlic – Blue Goose Farm
Cucumbers – Clarion River Organics/Gid’s Produce
Red Beets – Clarion River Organics
Patty Pan* – Clarion River Organics
Cherry Tomatoes* – Crighton Farm
Sweet Candy Onions – Gid’s Produce
Herbs– Pucker Brush/Gid’s Produce
Carrots – Nu Way Farm
Red Potatoes – Nu Way Farm
Carmen Peppers – Weeping Willow Farm

*Members will receive either cherry tomatoes or patty pan in their share

Cheese shares will receive Ivory Lace raw milk cheese from Hidden Hills Dairy

Egg shares will receive eggs from either Keim Farm

**This week’s shares are Vegan and Gluten Free

Check out the recipe below from The Porch at Schenley for Pickled Beets!  Remember to take a picture of your CSA creations, upload them to social media with the hashtag #csamyway, and tag The Porch and Penn’s Corner for a chance to win a Winter CSA Share!

 

 

 

 

Pickled Beets

3 cups Beets, peeled, small dice

1 cup carrots, peeled, cut into small oblique

1 garlic clove, peeled, split

1/4 cup shallots, cut into thin rings

Pickling Liquid

1 cup Red Wine Vinegar

4 cups water

1/4 cup sugar

3 tablespoons salt

3 cloves, whole

2 bay leaves, whole

1 tablespoon mustard seeds

1 teaspoon red pepper flakes

 

  1. Put all cut vegetables into a non-reactive glass or ceramic bowl
  2. In a medium sized sauce pot add all ingredients of the pickling liquid together.  Bring to a simmer and turn down to low heat.  Cook for 15 minutes.
  3. Pour hot pickling liquid over vegetables.  Be careful not to spill the hot liquid.
  4. Allow to cool to room temperature and place the bowl or container in the refrigerator to cool to under 40 degrees.  Once cooled, cover and refrigerate for one week.