Welcome to the Penn’s Corner 2011 CSA season! Here at Penn’s Corner we waited all winter long for things to slow down enough to offer up a little time to reflect on 2010. It seems that winter is no longer a slow time, or at least not this past winter! We were planning for 2011, working with designers to develop a new logo and image of Penn’s Corner, upgrading our website, learning to blog (who knew!), attending PCFA Board of Directors meetings and much much more. So in the absence of any significant reflection on what has gone by, we are moving forward with gusto!
For our returning members you will notice that our weekly newsletters are no longer those clumsy pdf files that you have to download. Now it’s just a simple blog that we hope will be considered an improvement by all.
Each week there will be one post. The post will list the contents for both Tuesday and Wednesday boxes as you will see below. We will include recipes as always, although because the Tuesday and Wednesday contents are often different all of the recipes may not apply to your share. We will also include current events as we think they apply to our members, news from our farms and we hope to periodically include a Chef’s Corner recipe.
You are always welcome to contact us with questions, comments or feedback of any variety. Thanks and we truly hope that you enjoy your CSA!
THIS WEEK’S HARVEST
|~ 3 pounds russet potatoes, Clarion River Organics, OG||~ 3 pounds russet potatoes, Clarion River Organics, OG|
|~ Gouda Gold cheese, Hidden Hills Diary||~ Gouda Gold cheese, Hidden Hills Diary|
|~1 pound crimini mushrooms, Wild Purveyors||~ 1 pound crimini mushrooms, Wild Purveyors|
|~ 3 pounds Granny Smith apples, Dawson’s Orchards||~ 3 pounds Granny Smith apples, Dawson’s Orchards|
|~ 1 dozen free range eggs, Nu Way Farm, CF||~ 2 hydroponic lettuce heads, Milestones|
|~ 1/4 pound pac choi or mixed lettuce, Crighton’s Farm, CF||~ 1/4 pound arugula, Nu Way Farm, CF|
|~ 2 pounds loose, purple top turnips, Clarion River Organics, OG||~ 2 pounds loose, purple top turnips, Clarion River Organics, OG|
* OG- Certified Organic CNG- Certified Natural Grown CF- Chemical Free
Chef Keith Fuller was kind enough to send us a recipe this week! Keith has worked for the last several years as the Executive Chef at Six Penn Kitchen in downtown Pittsburgh where he has been a devoted Penn’s Corner customer. He has recently left Six Penn to begin his own venture, Root 174. Root 174 will be opening sometime in the next few months in the Regent Square Legume Bistro space. For those that don’t know, Legume is leaving Regent Square to relocate to a larger space in Oakland in May.
Keith is a great Chef with a special flair for beautifully joining flavors that many of us wouldn’t think to mix. He also has a way of getting people to say, “Wow, that pork tongue is tasty!” You can find Keith and Root 174 on Facebook and Twitter and you can read more about the new restaurant here.
Chef Keith Fuller’s Apple, Potato, Arugula, Hash Topped with a Poached Egg
- 1 granny smith apple large dice
- Russet potatoes large dice
- 1 cup arugula or other green
- 2 shallots sliced or onion
- 2 local eggs
- 1 clove of thinly sliced garlic
- Salt and pepper
- 1 ½ tablespoons of oil
- 1 tb white wine vinegar
- 1 tbs stock
- 1 tbs butter
Simmer potatoes in salted water until they are slightly tender. Drain off the remaining water and set them aside. Bring 6 cups water in a small pot to a boil for poaching the eggs.
Heat the oil over medium heat in your favorite sauté pan. Throw your shallots, garlic and potatoes into the pan. Stir the mixture every once and a while so that they don’t burn. When the potatoes become golden brown throw in the apples. Sweat the apples until they become slightly tender. At last throw in your arugula and toss it lightly until it is just barely wilted. Stir in stock and butter to emulsify. Add salt and pepper to your taste. Now poach your eggs in your lightly simmering water. Click this link to learn how to properly poach eggs.
Dividing hash between two plates, nest it in the center of each plate making a bed for the egg to rest on. With the egg on top, salt lightly and crack the yoke with knife to let the yoke become the sauce! Then enjoy!
Broiled Polenta with Sauteed Mushrooms and Gouda Gold
Mark Bittman wrote a great article demystifying polenta. There is a short video that illustrates very well how easy making polenta can be. It takes a little time and attention as he mentions but as far as I am concerned, it’s a great opportunity to stand still for a moment and even better with a glass of wine!
The polenta part:
You can find a zillion recipes for polenta online but in general, if Bittman’s recipe isn’t specific enough for you try this:
- 3 C water
- 1 t salt
- 1 C uncooked polenta (any cornmeal will work)
- 2 T unsalted butter
- 1/2 to 1 cup Parmesan cheese (optional)
- Whisk together water, cornmeal and salt in a large saucepan. Bring to a boil and then reduce to a simmer
- Give it a stir every few minutes with a strong wooden spoon or whisk.
- Cook for about 30 minutes — the mixture will thicken rather quickly, but the flavor, consistency and thickness will continue to develop during the 30 minutes.
- After 30 minutes, stir in butter and cheese until blended.
- Once your polenta is made pour it into a 8×10 pan.
The mushroom part:
1. Saute 1 pound of washed and sliced crimini mushrooms in 2 tbsp of olive oil and 1/4 cup of white wine (you can use red if that is what you have available). I like to stop cooking the mushrooms once they have released their liquid but before they suck it back up again but you can cook them longer if you like. Add salt and pepper to your taste.
The putting it together part:
1. Pour the sauteed mushrooms with any liquid in the pan on top of the polenta, spread some shredded Gouda Gold on top of the mushrooms and then place under the broiler until the cheese begins to turn brown and bubbly. Serve immediately.