Week 20- August 23rd/24th

When I walk into my kitchen today,

I am not alone.

Whether we know it or not, none of us is.

We bring fathers and mothers and kitchen tables,

and every meal we have ever eaten.

Food is never just food.

It’s also a way of getting at something else:

who we are,

who we have been,

and who we want to be.

-Molly Wizenberg, From A Homemade Life




~3# saladette tomatoes, Clarion River Organics, OG

~ basil, Goose Creek Gardens, CNG

~ 2 bulbs garlic, Clubhouse Gardens, CF

~ pint ground cherries, Clarion River Organics, OG

~ 2# red onions, Blue Goose Farm, CNG

~ pint cherry or grape tomatoes, Kistaco Farm or Pucker Brush

~ 1.5# peaches, Kistaco Farm

~ Italian eggplant, Matthew’s Farm

~ 1# pepper medley, Matthew’s Farm or Becarri’s Farm


~3# saladette tomatoes, Clarion River Organics, OG

~ basil, Goose Creek Gardens, CNG

~ crab apples, Crighton’s Farm

~ basil microgreens, Crighton’s Farm

~ 2# red onions, Weeping Willow Farm, CF

~ pint cherry or grape tomatoes, Blue Goose Farm, CNG

~ 2# peaches, Dawson’s Orchard

~ 1# pepper medley, Weeping Willow Farm, CF

~ 4 ears sweet corn, Beacarri’s Farm

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


Ground Cherries

Ground Cherries


The typical ground cherry fruit is similar to a firm tomato (in texture), and like strawberries or other fruit in flavor; they have a mild, refreshing acidity. These edible fruits have a basic flavor recalling a tomato/pineapple-like blend. Some species like cape gooseberries and tomatillos have numerous named cultivars, which offer a range of flavors from tart to sweet to savory.

Its uses are similar to the common tomato or to fruits with a refreshing taste. Once extracted from its husk, it may be eaten raw or used in salads, desserts, as a flavoring, and in jams and jellies. They can also be dried and eaten much like raisins or other small dried fruit.



Bill's garlic after harvest.

This week our Tuesday members will be getting 2 different varieties of garlic (Wednesday folks will get the same next week).  As far as garlic goes, there are two main sub-species:  soft next and hard neck.  The stalk that grows up from a garlic bulb is called a “neck.”  The stalk of soft-necked garlic is pliable and soft at maturity. The stalk of hard-necked garlic is stiff at maturity.  Soft-necked garlic is strong flavored and stores well because it has several protective outer layers of papery skin.  Hard-necked garlic is mild tasting and best used soon after harvest since it has only a few layers of papery skin and thus keeps poorly.

You will get one of each this week.  Bill Foulk tells me that the soft neck variety that he has sent along was handed down to him from his Grandparents.  The hard next is called Chesnok Red and while it’s smaller then the soft next, it is very tasty and quite beautiful.


Crab Apples

Check out Cooks.com for recipes!


Quick-Pickled Red Onions and Molly Wizenberg

Molly Wizenberg is a food writer living in Seattle. She publishes food stories and recipes on her blog Orangette. She also authored a wonderful food memoir called A Homemade Life.   Check out this piece of hers from NPR.
These pickles are as delicious as they are quick and easy to make.

Makes about 1 quart

2 cups apple cider vinegar

1/3 cup granulated sugar

1/2 cup water

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon ground cumin

2 medium red onions, about 1 1/4 pound

Combine the first 6 ingredients in a medium saucepan, and place over medium heat.

While the brine heats, prepare the onions. Peel and trim them, and cut them in half from root to stem end. Then slice each half as thinly as you can into half-moons. Ideally, no slice should be thicker than 1/4 inch.

When you’ve finished slicing the onions, check the brine. If it isn’t boiling, increase the heat to high. When the brine boils, add the onion slices all at once, and stir to combine. Immediately remove the pan from the heat, cover, and let stand for about 25 minutes.

Transfer the onions and brine to a large bowl, and set aside to cool at room temperature. (Or, if you’re in a hurry, put the bowl in the refrigerator.) When the onions are fully cooled, pour them and their brine into jars with tight-fitting lids, and store in the refrigerator. Unlike other types, these quick pickles are ready to be eaten as soon as they are fully cold.

These pickles will keep, chilled, for up to 2 weeks.



Everyone will find 1 pound of peppers in their box this week.  They may be sweet or hot or somewhere in between.  There will be a great variety of peppers included:  Jalapeno, Poblano, Hungarian wax, Cubanelle, Gypsy and Anaheim.  If you need help identifying them let us know.  And to get ideas for how to use them do a Food Blog Search or a quick Google search.



  1. I would definitely like help identifying the peppers. I have a low tolerance for “hot” peppers and I’d prefer to have a clue before cutting into it.

  2. omg those peppers are good! I burned my lips on one last night! It was so yummy but after the end of the sandwich I couldn’t take it. My husband was laughing at me b/c while hot, he liked it. honestly the best way is to just cut a slice and taste a bit – only you can tell how hot it is for you. for basic heat stuff, just google image the different peppers to identify, then wiki for the scoville scale – the names are above.

  3. As for identifying peppers… you can email Karlin a photo of your peppers at csa@pennscorner.com. If you can’t email a photo the best approach is what Jessica suggested: slice the pepper open and either taste it or smell it. Most of the hot peppers are the small, dark green jalapenos, the long, thin yellow wax peppers and the large, dark green poblanos.

    As for ground cherries- look for Clarion River at the Public Market! They have them.

  4. I really have no clue what to do with crab apples….except make jam. And we didn’t get enough to make jam, and I can’t figure out where to buy more of these things! Kind of lost with this item, any suggestions? 🙂

  5. Use the crab apples to make pectin, for use in making other jams and jellies. Do a Google search for making pectin from apples – Sam Thayer and Mother Earth News have the basics. You can add a couple of not-yet-ripe apples if you have a tree (a good use for apples from unsprayed trees that are too ugly or crabbed to eat whole), or ornamental apples or crab apples, or purchased Granny Smiths or similar. Leave the seeds and surrounding core in when you cook them. Most of the pectin is there.

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