Week 6- May 17th/18th

Apple blossoms at Dawson's Orchard

We got a little sunshine before the dreary grey set in again.  Our growers were working non-stop in order to get as much as possible done while the weather was agreeable.  And now for more rain.  I’ve shared some photos from Dawson’s Orchards with you thanks to Carolyn McQuiston (owner).  If my mind serves me right, she is the only Penn’s Corner farmer that works in the fields with a Blackberry in her pocket.

As was mentioned a few posts ago, Penn’s Corner now has an official office for the first time ever.  Until now all of Penn’s Corner staff worked out of individual home offices.  As of May 2nd we have taken up residence in a temporary office and storage space in the East End of Pittsburgh off of Hamilton Avenue. We are subletting this new space from Gtech Strategies: a Pittsburgh-based, non-profit, social enterprise dedicated to fostering community and growing the green economy by eliminating blight.

It is an exciting transition not only to be working and collaborating together in the same space each day but also to be sharing space with another organization.  If all goes well we will be in a permanent space of our own before too long.  In the meantime, we are very happy to have been welcomed by Gtech.  We were seriously busting at the seams and now have a little more room to grow!

Dawson's Orchards
Our drivers: Chris, Clint and jeffrey


If you are a Cabin Fever member and want to add the Harvest Share to your membership now is the time!  The additional 24 week share can be added to your membership and paid in full or in installments.  Be sure to contact Karlin before we are sold out.

                                THIS WEEK’S HARVEST


~ red butterhead lettuce, Clarion River Organics, OG

~ 1# rhubarb, Kistaco Farm/Nu Way Farm, CF

~ apple butter, Kistaco Farm

~ cut oregano, Goose Creek Gardens, CNG

~ parsley plant, Pucker Brush Farm, CNG

***parsley will not be in your CSA box, please remember to grab one.

~ radish bunch, Nu Way Farm, CF

~ 1# portabella mushrooms, Wild Purveyors

~ green onion bunch, Golden Harvest Farm, CNG

~ 1# fresh cut pasta, Fontana Pasta


~ red butterhead lettuce, Clarion River Organics, OG

~ asparagus bunch, Reeger’s Farm

~ pea shoots, Goose Creek Gardens, CNG

~ cut oregano, Goose Creek Gardens, CNG

~ parsley plant, Pucker Brush Farm, CNG

***parsley will not be in your CSA box, please remember to grab one.
~ radish bunch, Nu Way Farm, CF

~ 1# portabella mushrooms, Wild Purveyors

~ 1/4# arugula, Nu Way Farm, CF

~ green garlic, Clubhouse Gardens, CF

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


These beautiful mushrooms are the grown up version of the criminis that you got earlier this season.  They are perfect for grilling and serving on a bun or sliced up in a salad.  There are a zillion ways to prepare them but possibly the easiest standby is to marinate them in olive oil, salt, pepper, balsamic vinegar, fresh herbs (oregano!) and some chopped garlic.  After marinating grill the mushrooms until they are cooked to your liking.

I haven’t tried the recipe below from Fat Free Vegan Kitchen (my kitchen is neither vegan or ~gasp!~ fat free) but I love the idea.  I would substitute cow’s milk for soy and not worry so much about the quantities of asparagus to mushrooms.  Let me know what you think.


Roasted Asparagus and Portabella Mushrooms with Horseradish Sauce

1 pound asparagus, trimmed
2 large portabella mushrooms, sliced
2 cloves garlic, minced or pressed- substitute green garlic or ramps if you wish
1 cup plain soymilk- or cow’s milk, not skim
1 tsp. chopped garlic
1 tbsp. nutritional yeast- skip it if you don’t have any
1 tsp. salt
2 tbsp. pureed fresh horseradish (or prepared horseradish to taste)- I would definitely use prepared. 
1 tsp. dried basil- use your fresh oregano instead!
1/8 tsp. white pepper- who has white pepper?  If you don’t, use black.
1 1/2 tsp. cornstarch dissolved in 2 tbsp. water

Note: Be careful pureeing the horseradish because the fumes can be overpowering. If you use a food processor, turn your head away as you remove the top after processing.

Preheat the oven to 400F. Place the asparagus and mushrooms in a large, oiled baking dish and sprinkle with 2 cloves garlic. Roast, stirring every 5 minutes, for 10-15 minutes, until asparagus are just starting to brown. Remove to a serving dish.

While the vegetables are roasting, make the sauce: Heat the soymilk in a saucepan and add the 1 tsp. garlic, nutritional yeast, salt, horseradish, basil, and pepper. Cook, stirring, until mixture boils. Add the cornstarch/water mixture, and stir until thickened. Pour over asparagus and mushrooms to serve.


Sliced Baguette with Radishes and Anchovy Butter 

(adapted) Bon Appétit | April 2011

1/4 cup (1/2 stick) unsalted butter, room temperature
1 to 2 anchovy fillets, finely chopped
1 to 2 tablespoons chopped fresh chives, green onions or green garlic (plus a little extra for garnish)
coarse salt
baguette sliced diagonally
radish bunch, trimmed, thinly sliced on diagonal

Mix butter, anchovy fillets, and chives, onions or garlic in a small bowl, adding more anchovy if desired.  Season with salt and freshly ground black pepper.  Spread butter over 1 side of each baguette slice.  Top each slice with radish slices, overlapping slightly to cover bread.  Garnish with additional onions or chives and serve.


Edible Allegheny CSA Give Away

Visit their site and enter to win.  Tell your friends too!





  1. We made the mushroom recipe substituting zucchini for the asparagus…delicious!!!! Thanks for the great suggestion!

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