A huge thanks to everyone that made it to the Greenhorns screening last week. We managed to raise a nice sum of money for Grow Pittsburgh and had a great time doing it! It was a classic Pittsburgh collaboration and the film was a truly inspiring peek at the world of farming. We owe a big thanks to Leila Khalil, owner of Sitos Foods for providing the delicious food at the very last moment.
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THIS WEEK’S HARVEST
Tuesday~red kuri or acorn squash, Weeping Willow Farm, CF ~ cherry belle breakfast radish bunch, Nu Way Farm, CF ~ 1/2# mustard greens, Nu Way Farm, CF ~1.5# prune plums, Dawson’s Orchards ~ green cabbage head, Blue Goose Farm, CNG ~ 2# white sweet onions, Blue Goose Farm, CNG ~ 1.5# red potatoes,Blue Goose Farm, CNG ~ 1/2# poblano peppers, Weeping Willow Farm, CF ~ 1/2 gallon apple cider, Kistaco Farm |
Wednesday~1/2# mustard greens, Nu Way Farm, CF ~1.5# prune plums, Dawson’s Orchards ~ 1.5# white sweet onions, Crighton’s Farm ~ eggplant, Nu Way Farm, CF ~ flat parsley, Goose Creek Gardens, CNG ~ 1# green bell peppers, Nu Way Farm, CF ~ butternut squash, Clarion River Organics, OG ~ 1.5# red potatoes, Weeping Willow Farm, CF ~ 1/2 gallon apple cider, Kistaco Farm ~ 1 bulb garlic, Clubhouse Gardens |
OG- Certified Organic CNG- Certified Natural Grown CF- Chemical Free
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Mustard Greens Recipe
You have a 1/2# of greens in your share to cut this recipe in half.
- 1/2 cup thinly sliced onions
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 pound mustard greens, washed and torn into large pieces
- 2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dark sesame oil
1. In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.
2. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.
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Braised Green Cabbage with Onions, Carrots, and a Poached Egg
from Orangette
1 medium head green cabbage, about 2 pounds
1 large yellow onion, sliced into rough 1/3-inch slices
1 large carrot, sliced into ¼-inch rounds
¼ cup good-quality chicken stock, or water
¼ cup extra virgin olive oil
Coarse salt and freshly ground black pepper, to taste
1/8 tsp crushed red pepper flakes
1 egg, poached according to the directions here
Maldon salt, or fleur de sel, to taste
Preheat the oven to 325 degrees Fahrenheit, and position a rack in the middle of the oven.
Peel off and discard from the cabbage any bruised or messy outer leaves. Give the cabbage a quick rinse under cool water, and dry it lightly. Cut it into 8 wedges, and trim away some of the woody core, leaving enough to hold each wedge intact. Arrange the wedges in a 9 x 13 baking dish. They may overlap a little, but you want them to lie in a single—if crowded—layer. If they don’t fit nicely into the dish, remove one wedge and set it aside for later use in a quick sauté, salad, or soup.
Scatter the onion and carrot over the cabbage, and pour the stock and oil over the whole mess. Season with a couple pinches of coarse salt, a couple grinds of the pepper mill, and the red pepper flakes. Cover the dish tightly with foil, and slide it into the oven. Cook the vegetables for 1 hour; then remove the dish from the oven and gently turn the cabbage wedges. If the dish seems at all dry, add a couple tablespoons of water. Cover the dish, and return it to the oven to cook until the vegetables are very tender, about an hour more.
When the cabbage is completely tender, remove the foil over the baking dish, turn the oven up to 400 degrees, and continue cooking until the vegetables begin to brown lightly on their edges, another 15 or so minutes.
Serve warm, topped with a poached egg and sprinkled with plenty of good, flaky Maldon salt and freshly ground black pepper.
Note: The cabbage keeps well in the fridge for a few days, sealed in an airtight container.
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Baked Eggplant Parmigiana
2 large eggs
a pinch of crushed red pepper flakes
a couple of pinches of salt
3/4 cup bread crumbs (preferably plain)
1/4 cup grated Reggiano-Parmigiano cheese
1 large eggplant, cut into 3/8-inch thick slices (yield 10-12 slices)
2 teaspoons olive oil
1 shallot, diced
1 (28-ounce) can crushed tomatoes, preferably San Marzano tomatoes
1/4 teaspoon crushed red pepper flakes (more if you like some heat)
a couple of pinches of salt
2 heaping tablespoons each of finely chopped fresh basil and parsley
3/4 cup shredded part-skim mozzarella cheese
1/2 cup grated Reggiano-Parmigiano cheese
1. In a small bowl, whisk eggs, crushed red pepper, and salt. Pour into a wide, shallow bowl or plate.
2. Mix breadcrumbs and 1/4 cup grated cheese in a separate wide, shallow bowl or plate.
3. Slice eggplant. Dip one slice at a time in the egg mixture, allowing excess to drip into the bowl. Dredge in the bread crumbs, ensuring that the entire slice of eggplant is coated with the crumbs. Place on a large baking sheet. Repeat with remaining slices.
4. Bake eggplant at 400 degrees F for 15 minutes, or until golden and crisp.
5. While the eggplant is cooking, the marinara sauce can be made. In a medium pot over medium heat, warm 2 teaspoons olive oil. Add shallots and saute 2-3 minutes or until translucent. Add the canned tomatoes, crushed red pepper flakes, and salt. Stir until well combined. Reduce heat to medium-low. Let sauce lightly bubble for 8-10 minutes, or until slightly thickened. Turn off heat. Stir in the fresh herbs.
6. To assemble the eggplant parmigiano, use either one 9-inch round or 8-inch square baking dish. Start by covering the bottom of the dish with a layer of marinara sauce. Add 4 slices of baked eggplant (larger slices on the bottom), and top with 1/3 of the shredded mozzarella and 1/3 of the grated cheese. Repeat two more times, or until all ingredients are used.
7. Bake at 400 degrees F for 25-30 minutes, or until the sauce begins to bubble and the cheese turns golden brown. Allow to cool for 10 minutes before slicing.
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Penn's Corner Farm Alliance 