Week 22- September 6th/7th


Fall is coming.  Or maybe it’s here…

How about the last four days for some dramatic weather changes.  Heat stroke was a real possibility Friday and Saturday and yesterday and today are quite another thing, aren’t they?   It’s never really possible to know when fall weather will really sink its teeth in to stay, and to be honest, I hope it’s at least a few weeks away, but today sure feels like fall anyway!  I figured that the dip in temperatures were a signal that it’s time to let our CSA members to know that winter squash and apples have arrived.  Can you believe that?  It’s true.

The edamame that we hoped to send our Tuesday members got far too mature (read tough and unpleasant to eat) in the field over the hot weekend.  In addition to that we had some technological glitches that made tomatillos impossible as well.  In place you will find the first winter squash of the season in your box.  Ready or not!

A couple of weeks ago Penn’s Corner staff did some tours of a few of our farms.  There are quite a lot of them after all and part of our job is to find ways to share the sights, smells and feeling of life on these farms with you.  I think that I can speak for all of our staff on this experience; these visits invigorate us and our passion for the work that we do.

On this particular day we visited all Amish Farms.  Many times I wanted to snap a photo of a farmer in the fields to capture the devotion in his or her eyes.  But alas, the Amish do not wish to have their photograph taken so we took photos of the land, the animals, one another and the barns instead.  Not only do our farmers work very, very hard but they LOVE the work that they are doing.  They love their families and their land and it shows in zillions of way.  Take a look at these photos for a glimpse.

Horses at Linda and Joe Hostetler's Farm.

Ducklings that reside at Ben Byler's Sunny Meadow Farm.

Popcorn growing at the Hostetler's Farm.

Neil and a tomato at Weeping Willow Farm.

Kettle that is used to heat water at Ben's Farm.

Yes, there are actual willow trees at Weeping Willow Farm.

Karlin and a horse chatting at Weeping Willow farm.

New barn that was raised by about 100 members of Ben Byler's community in one day!


Turkey anyone? 10 day old turkey chicks.

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THIS WEEK’S HARVEST

Tuesday

~spaghetti squash, Clarion River Organics, OG

~ 1.5# prune plums, Dawson’s Orchards

~ 2# Honeycrisp apples, Kistaco Farm

~ rainbow or white chard bunch, Clarion River Organics, OG

~ 2# yellow and red Roma tomatoes, Clarion River Organics, OG

~ 1.5# sweet white onions, Blue Goose Farm, CNG

~ 2 colored sweet peppers, Blue Goose Farm, CNG

~ Farmer’s Surprise, Golden Harvest Farm, CF OR Pucker Brush Farm, CNG

Wednesday

~ pint edamame, Nu Way Farm, CF

~ 4 ears sweet corn, Weeping Willow Farm, CF

~ 3# Bartlett pears, Dawson’s Orchards

~ flat parsley, Goose Creek Gardens, CNG

~ 1# green beans, Hostetler’s Farm, CF

~ 2# heirloom tomatoes, Nu Way Farm or Weeping Willow Farm

~ 1 red sweet Carmen pepper, Weeping Willow Farm, CF

~ 1# Roma tomatoes, Nu Way Farm, CF

~ 1# cipiollini onions, Crighton’s Farm

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

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Roasted Ricotta Roma Tomatoes

  • 8 whole Roma tomatoes, halved
  • 1 bunch fresh Italian parsley
  • 1 bunch fresh basil
  • 2 cloves to 3 cloves garlic, minced
  • 1-1/2 cup ricotta cheese
  • crackers or bread crumbs
  • kosher salt to taste
  • Olive Oil

Start out by washing and halving your Roma tomatoes.

After halving them, gut out the insides (seeds, etc.) with a spoon. Sprinkle a bit of kosher salt inside each tomato.

Discard guts and lay the halved, gutted tomatoes face down on a clean towel.

Chop up herbs and garlic and mix with the Ricotta cheese. Add salt and pepper to taste.

Fill each tomato half with a nice heap of the Ricotta mixture.

In a food processor (or if you don’t have a food processor, you can mash in a plastic baggy with a rolling pin) crumble about 15-20 Ritz crackers. Or you can use dried bread crumbs from your favorite kind of bread if you want.

Press each ricotta filled tomato half face down into the crackers/crumbs and then place face up on a baking sheet. Drizzle each tomato with a bit of olive oil.

Place in 400º oven for 25-30 minutes.

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Cooking Edamame

Wednesday members can click this link to learn how to prepare your edamame.

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Baked Spaghetti Squash with Garlic and Butter

1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced
1/4 cup finely minced parsley (or basil)
1/2 teaspoon salt (or to taste)
1/4 cup shredded Parmesan cheese

Directions:

1. Preheat oven to 375F. Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.

2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.

3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) – but if you like it softer, cover the pan and cook 2 more minutes.

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