Week 15- July 19th/20th

Herbs growing in the greenhouse at Pucker Brush Farm

The summer heat has definitely arrived!  With such high temperatures, and very little rain at

most of our farms, many crops have been slow to grow as of late.  Hopefully the rain

predicted later on this week will reach many of our farms, as well as our back yards here in

the city!  Crops such as lettuces and peas are winding down till the cooler days of late summer

come around, but corn, fruit, summer squash and other heat loving crops are here to stay…

for a while at least!




~ dill, Goose Creek Gardens, CNG

~ green cabbage head, Clarion River Organics, OG

~ 1.5# cling peaches, Kistaco Farm

~ 2 garlic bulbs, Beccari’s Farm

~ 1 pint of pickling cucumbers OR sugar snap peas, Reeger’s Farm/Pucker Brush Farm, CNG/Kistaco Farm

~ 2 zucchini, Blue Goose Farm, CNG/ Pucker Brush Farm, CNG/Reeger’s Farm/ Beccari’s Farm

~ 1 pint blueberries, Reeger’s Farm

~ candy onions, Blue Goose Farm, CNG

~ hydroponic bibb lettuce head, Milestone

~ 6 ears of sweet corn, Matthews’ Farm


~ tarragon, Pucker Brush Farm, CNG

~ 2 garlic bulbs, Crighton’s Farm, CF

~ 2 zucchini, Weeping Willow Farm, CF/ Clarion River Organics, OG

~ 1 pint blueberries, Dawson’s Orchards

~ candy onions, Blue Goose Farm, CNG

~ 1/2# green beans, Weeping Willow Farm, CF

~ 8 squash blossoms, Clarion River Organics, OG

~ 2 cucumbers, Clarion River Organics, OG/ Pucker Brush Farm, CNG

~ red oakleaf lettuce, Clarion River Organics, OG

~ 6 ears of sweet corn, Matthews’ Farm

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

Egg Shares Reminder

The hens have picked up their laying a bit and we are very happy to be delivering eggs to you this week.  Hopefully the girls will keep it up!  Please remember that only those signed up for an egg share are to take the eggs from the cooler bag or cooler at your up pick up site, thanks.


Sweet Corn!

The Matthews family has been farming sustainably for at least 5 generations on their land in Eighty Four, PA and are best known for their amazingly delicious sweet corn.  Although Pennsylvania sweet corn is usually available in the beginning of July, many farmers are just starting harvest their first ears.  The wet fields earlier this season prevented many farms from getting their corn crops in on time, and now the hot weather has caused a whole lot to come in at once!  We were quite excited here at Penn’s Corner when Jane Matthews of Matthews’ Family Farm called to let us know the first of their corn crop was ready.  We hope you enjoy it!

Jane’s trick for a quick cob of corn when you just have a minute for lunch:

  1. peel down the outside layers of the ear leaving just one layer
  2. throw the ear in the microwave for about 2 minutes, then turn the ear over and microwave another 1 minute.
  3. when you take the last layer off after microwaving the silk just falls right off, and you have a perfect ear of corn without boiling water or grilling!



This is a very general recipe. Feel free to make additions or substitutions.  The basic idea is that zucchini, sweet corn, onions and cheddar cheese make an amazing combination that everyone should experience.  If you don’t have fresh chilies is perfectly fine to simply omit them or to use canned.  You can skip the tomato too if you don’t have one on hand.  Serve with some beans and tortillas for a quick meal.

1 tablespoon oil
1 onion, chopped
2 cloves garlic, crushed
1 large summer squash
2 ears of corn, kernels scraped off
1 tomato, quartered
2 chiles
1/2 cup cilantro,  Mexican oregano or basil, chopped
1 pinch salt
1/2 cup cheddar cheese or queso fresco

In a skillet, saute onions in oil until tender.
Add garlic, squash, and tomato; cook for another 5 minutes..
Mix in chopped chilies, corn.
Cover and simmer for 10-15 minutes (or bake 20 minutes at 350)
Add cheese and herbs before serving.



If canning and preserving food intimates you try making refrigerator pickles.  Do a Food Blog search and find a recipe that sounds good to you and give it a try!


Check out the Bitten Word for a great Sweet and Sour Cabbage Wedge recipe.


  1. I’ve never experienced squash blossoms… found a great recepie for breakfast!

    Squash Blossom Frittata

    3-4 blossoms
    1-2 baby squash
    4 eggs
    Dash of milk
    2 green onions
    Asiago cheese
    Chopped parsley and snipped chives (optional)
    Salt and pepper to taste

    1. Pick 3 to 4 blossoms per person and 1 or 2 baby yellow or green summer squash. Rinse blossoms well and drain on paper towels.

    2. Beat 4 eggs with a little milk. Add fresh chopped parsley and snipped chives, if desired. Add salt and pepper to taste.

    3. In a non-stick pan, saute a little butter and cook 2 green onion and thinly sliced baby squash just until soft. Then quickly saute the blossoms for about 30 seconds and remove from pan.

    4. Pour egg mix into pan, sprinkle and arrange the onions, squash and blossoms on top and cook over low to medium heat until almost set. Sprinkle with Asiago cheese and put under the broiler until lightly puffed and browned.

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