Week 16- July 26th/27th

Thank goodness for rain!  I know that it’s doesn’t help the humidity factor but the corn, tomatoes and beans in the fields sure appreciate it. Every year has its own dynamic where weather is concerned and this year is no different.  So far, it has been a year of extremes.  First the cool temperatures and non-stop rain and now we have high temperatures and little to no rain.  A balance between these two would be just perfect but we get no say whatsoever.  Kinda jive, isn’t it?

In office news, we have finally gotten our logo and website printed on our delivery trucks! This is a very exciting development which will help to enhance our profile.  Be sure to beep hello to our drivers if you see them on the road.

This week’s CSA contents combined with the steamy temperatures present a great opportunity to channel the Southwest and spice things up a bit.  We have included a few recipes to inspire you.  Be sure to check out this week’s Farmers’ Corner with Scott Farabaugh at Blue Goose Farm.




~ 4 ounces goat milk feta cheese, River View Dairy

~ 1/2# fresh shallots, Crighton’s Farm, CF

~ 1# green beans, Nu Way Farm, CF

~ 6 ears of sweet corn, Matthews’ Farm

~ 1.5# white and yellow peaches, Dawson’s Orchards

~ 1/2# tomatillos, Beccari’s Farm

~ cilantro, Goose Creek Gardens, CNG

~ 2 jalapeno peppers, Blue Goose Farm, CNG

~ 1 green bell pepper, Blue Goose Farm, CNG


~ 4 ounces goat milk feta cheese, River View Dairy

~ 1/2# fresh shallots, Crighton’s Farm, CF

~ 1# green beans, Nu Way Farm, CF

~ 6 ears of sweet corn, Matthews’ Farm

~ 1.5# white and yellow peaches, Dawson’s Orchards

~ 1/2# tomatillos, Beccari’s Farm

~ cilantro, Goose Creek Gardens, CNG

~ 2 jalapeno peppers, Clarion River Organics, OG

~ 1 zucchini, Weeping Willow Farm, CF

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

Farmers’ Corner- Scott Farabaugh, Blue Goose Farm

Scott and Chrissy Farabaugh own and operate Blue Goose Farm in Nicktown, PA about 89 miles east of Pittsburgh.  Click here to see a map. The Farabaughs live on the farm with their 6 children, the youngest of which was born early this June.  Blue Goose is 150 acres in all with 80 tillable acres.  The farm is Certified Naturally Grown.  Scott grows about 2 acres of onions, 3 acres of corn, 5 acres of tomatoes (that’s a whole lot of tomatoes!), some carrots, cabbage, peppers, broccoli, peas, hay, oats and feed corn.  They keep about 20 cows and approximately 30 chickens.  Apparently their oldest child wants a horse.  Scott told her to start with chickens and if she’s able to take good care of them she’ll be allowed to get her horse.  So far it’s looking pretty good as I hear she’s taking excellent care of their hens.

Scott grew up on a farm and after living and working off a farm for several years he returned to full time farming 10 years ago.  Today he told me that he loves his job and he hopes to never retire.  Now that’s something I don’t hear every day.  At Blue Goose they have their own 230 member CSA in addition to all that they provide to the Penn’s Corner CSA.

I asked Scott what a typical night’s dinner is for his family.  He tells me that they generally eat a lot of whatever is super ripe at the time.  Recently that’s meant a lot of peas, lettuce, and cucumbers and it’s beginning to mean a lot of tomatoes.


Tomatillos (toh-mah-TEE-yoh)

husky texturedescription and recipes from tucsoncsa.org

Tomatillos are a delicious vegetable similar in shape and size to a tomato, but more closely related to the gooseberry. They have a tangy taste and are classics in Mexican food, but are excellent in a wide range of dishes. To use your tomatillos, you will first need to remove their papery husks. They also have a sticky residue on their skin that is easily removed by dunking them in water. Tomatillos are often used in sauces.

Grilling or skillet roasting whole tomatillos gives a smoky depth to their flavor. Just cook them over medium high heat, turning occasionally, until they are mostly brown (some black charred spots are fine). Grilled tomatillos and green onions make a delicious sauce, blended together with a little salt, pepper, lime juice and cilantro!

Salsa Verde (Green Salsa)

Enjoy with tortilla chips.  Can also be cooked and used as a topping over broiled salmon or scrambled eggs.

1/2 pound tomatillos, husked, rinsed, diced
2 green chiles
1/2 to 1 jalapeno
1 onion, chopped
2 garlic cloves
1/4 cup (firmly packed) fresh cilantro leaves
1 tablespoon fresh lime juice (optional)
1 tablespoon olive oil

Char green chiles directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies.

Combine all ingredients in blender. Puree until almost smooth (should be slightly chunky). Season with salt and pepper. Add lime juice, if desired.

Can also be cooked before blending for serving on warm dishes (add a scoop of whipping or sour cream to the blender).

Tomatillo Bread Salad

3 slices stale bread, cubed
1 teaspoon cumin
1 teaspoon cayenne
1 teaspoon ground oregano
1 basket tomatillos, husk removed, cleaned and grilled or roasted
2 small onions, thinly sliced
1 cup beans, preferably black beans, rinsed
1 tablespoon olive oil
Juice from one lime
Salt and pepper to taste
Cilantro, optional

Toss bread cubes with herbs and spices and oil. Toast in a 400 degree oven for about 8 minutes, stirring occasionally to brown evenly. Roughly chop roasted tomatillos, reserving any juice that they release. Toss together tomatillos, onions, croutons and beans. Drizzle with tomatillo juice and lime juice, season with salt and pepper and serve at room temperature, garnished with cilantro.

* recipe notes… use your shallots in place of onion if you like and feel free to omit the green chiles if you don’t have any available.

Green Beans w/ Caramelized Shallots

adapted from recipegirl.com

1 pounds green beans, trimmed
1/2 pound medium shallots
1 Tablespoon butter
1 Tablespoon olive oil
1/4 teaspoon fresh thyme, chopped
salt & pepper, to taste


1. Blanch your beans: cook green beans in boiling, salted water until tender for 2 to 4 minutes (depending on how crisp you like them). Drain and plunge into a bowl of ice water to cool. Drain again.

2. Cut off and discard ends from the shallots. Cut shallots lengthwise in half and remove peel.

3. Melt butter with oil in a large skillet over medium-high heat. Add shallots and sauté for 1 minute. Reduce heat to medium-low; sauté until shallots are browned and tender, about 20 minutes. Sprinkle with thyme, salt and pepper.

4. Add cooked green beans to the shallots and stir over medium-high heat until heated through. Season to taste with additional salt and pepper. Serve warm.


Eggs and Cheese

Please remember to look inside the cooler at your pick up location to take your eggs (if you purchased an egg share) and/or your cheese (it’s a part of the box this week).


Quality is VERY important to us!  Feel free to leave a comment if you would like to address specific items in your box.



  1. Here’s a recipe for Tomatillo Salsa from the CSA a few years back:

    1 pound tomatillos
    2 jalapeno peppers
    2 cloves garlic
    1/2 lime squeezed for juice
    2 Tablespoons olive oil
    salt, to taste

    Spray pan with oil. Wash, cut in half and core peppers. Cut tomatillos in half as well. Place face down on the pan. Bake at 450 F for approx 20 minutes, or until soft and turning brown.

    While the tomatillos and peppers are cooking, put garlic in a blender or food processor and finely chop. When the tomatillos and peppers are done cooking, place them in the blender with the garlic. Add lime juice, olive oil, and salt. Process until smooth. Remove and cool.

    Serve with your favorite chips, burritos, or roasted pork or beef. Pete & Jan Beccari of Beccari’s Farm

  2. I can’t wait to make a spicy mexican dish with the tomatillos, jalapenos, cilantro, and a few basics I always have on hand. Yum!

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