Week 3- April 26/27

We all hate to count chickens before hatching and all, but I am pretty certain that’s sunshine I see peeking through the clouds. What a delight!

I feel like there is so much to say about the CSA boxes this week.  Before I get into those details I would like to offer some gentle CSA etiquette-type reminders.  I hesitate to reiterate these things but just want to make certain that all of our members are on the same page early on in the season.  It makes for a better experience for everyone.

  • Take only one box, and preferably  the one on top of the stack.
  • If your box appears to me missing an item, rather than taking it from another box please send an email to csa@pennscorner.com and we will make sure that you get a satisfactory replacement the following week.
  • Please return your empty boxes each week.  I recommend taking a reusable grocery bag to your pick up location so that you don’t have to lug the box back and forth.
  • Please treat your host’s property with gratitude and respect.  Neatly stacked boxes go a very long way toward that end!  Closed boxes with tabs tucked in help a lot.

We deeply appreciate your attention to these details.  It is directly through their implementation that our CSA is possible!

Now on to other things.  We have included both flour (more about that below) and maple syrup in your boxes this week.  If breakfast for dinner isn’t in your regular repertoire you might want to add it in this week.  Raymond Byler’s maple syrup is smokey and I think, the best syrup I’ve ever tasted.  It begs to be devoured.  If pancakes aren’t your thing pour your syrup over french toast or plain yogurt with a handful of walnuts and dried fruit.


                                   THIS WEEK’S HARVEST


~ 2 pounds red potatoes, Blue Goose Farm

~ spelt flour, Clarion River Organics, OG

~ 1/2 pint maple syrup, Weeping Willow Farm, CF

~ 1 dozen free range eggs, Clarion River Organics

~ 1 pound popcorn, Troyer Farm

~ 4 ounces goat milk feta cheese, River View  Dairy

~ herb, Pucker Brush Farm, CNG or Goose Creek Gardens, CNG

~ wild foraged ramps, Nu Way Farm


~ 1 pound Banana fingerling potatoes, Clarion River Organics, OG

~ 1 pound popcorn, Troyer Farm

~ whole wheat flour, Clarion River Organics, OG

~ 1/2 pint maple syrup, Weeping Willow Farm, CF

~ wild foraged ramps, Nu Way Farm

~ 1 lb crimini mushrooms, Wild Purveyors

~ 4 ounces goat milk feta cheese, River View Dairy

* OG- Certified Organic                                      CNG- Certified Natural Grown                                          CF- Chemical Free

Ramps- the fresh taste of Spring


Allium tricoccum — also known as the ramp, spring onion, ramson, wild leek, wild garlic — is an early spring vegetable with a strong garlicky odor and a pronounced onion flavor. A perennial member of the onion family, the plant has broad, smooth, light green leaves, often with deep purple or burgundy tints on the lower stems, and a scallion-like stalk and bulb. Both the white lower leaf stalks and the broad green leaves are edible.

Thank you Wikepedia!  This week David Yoder and his family have harvested wild ramps for your pleasure. As these spring favorites are becoming more and more popular with chefs of all sorts, there is increasing talk of over foraging.  In fact, last week there was an article in the New York Times about this very subject.  David has assured me that this week’s ramps are dug from multiple sites and that no individual site is fully harvested- always leaving patches behind for regeneration in the years to come.

Now that you can enjoy your ramps in good conscious what are you going to do with them?  With just a quick glance at this week’s harvest list I would recommend sautéing them in a little olive oil and tossing them with roasted potatoes and feta cheese. Add a couple of poached, fried or scrambled eggs for some added protein if you like.   They are also lovely sauteed or grilled and tossed on a pizza. Feel free to let us know how you use them and how you like them if you’ve never had them before.


Clarion River Organics Grains

Stutzman's equipment.
Puffing corn.

Clarion River Organics has added some exciting new items to their product list this year.  We are more than happy to be adding them to your CSA box! Clarion River or CRO as many of us call them, are having their grains processed at Stutzman Family Flour Mill, a Certified Organic facility near Canton Ohio.

Aaron Schwarts, one of CRO’s growers grew the grains.  They harvested 3,000 pounds of oats, 2,500 pounds of spelt and 1,500 pounds of wheat. Every pound of which was harvested by horse drawn, wooden machinery.  The processed products include certified organic oats (which you enjoyed last week), spelt berries, spelt flour, wheat flour and berries, puffed corn and spelt crackers. And rumor has it that Monroe, a gentleman at Stutzman’s said that Aaron’s oats were the nicest he’s seen in a year.

And not to over do it with photos, but this is one of Clarion River's beautiful horses.









2 cups spelt or whole wheat flour

2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons sugar

1 tablespoon cinnamon

3 eggs

1/2 cup oil

1 1/2 cup milk (substitute whole milk with rice milk or soy milk)

1 tablespoon vanilla


In a medium size mixing bowl, combine flour, baking powder, salt, sugar and cinnamon.  In smaller bowl, beat eggs, add oil, milk and vanilla.  Add contents of smaller bowl into dry ingredients.  Stir gently till ingredients are blended together.  Do not use mixer and do not over mix.

Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes.  Cook until the second side is golden brown or according to your personal preference.  Serve with butter and real maple syrup.

Making Popcorn

Just in case you’ve never made popcorn in anything other than a microwave!

  • 3 Tbsp canola, peanut or grapeseed oil (high smoke point oil)
  • 1/3 cup of high quality popcorn kernels
  • 1 3-quart covered saucepan
  • 2 Tbsp or more (to taste) of butter
  • Salt to taste

1 Heat the oil in a 3-quart saucepan on medium high heat.

2 Put 3 or 4 popcorn kernels into the oil and cover the pan.

3 When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud; it’s fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

4 Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.

With this technique, nearly all of the kernels pop (I counted 4 unpopped kernels in my last batch), and nothing burns.

5 If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.

6 Salt to taste.

Other great toppings for popcorn are black cracked pepper, Spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese.

Makes 2 quarts, a nice amount for two people, or for one hungry one.  Feel free to double or triple!



  1. I’m so excited to get my CSA box! A friend of mine tosses her popcorn with a little salt and maple syrup. I think that would be a perfect snack from this week’s box!

  2. I cannot believe how amazing that Clarion River Organics whole wheat flour is. I made pancakes with it (used a different recipe), and they were literally the best pancakes I’ve ever eaten. That delightful maple syrup didn’t hurt either. I am going to have to find some more of the flour somewhere! Does the East End Co-Op carry it?

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