Week 28 October 18th/19th


5 weeks to go!

Even though the seasons are changing, our farmers are still out there harvesting a bounty of produce!  Many of the items you will find in your box this week will continue to be available during the winter months and be filling the Winter CSA boxes of our pilot Winter CSA! Spots are still open so sign up today to continue receiving CSA boxes after your normal share is finished!  Last week we added 2 more Winter CSA pick-up locations in Squirrel Hill including Common Place Coffee House on Forbes and the Upper Room Church on Forward ave. Click here to sign up or read more info about what you will find in a box!

TURKEYS TIME–

Penn’s Corner is selling turkeys again this year!  Pre-order is required and pick-up will be at either our Squirrel Hill or Mt. Lebanon Farm Stand location on Monday, Nov. 21st.  We are offering two sizes… a smaller size (approx. 10-15 lbs) and  larger size (approx. 16-22 lbs) birds.  Our turkeys this year are raised on Weeping Willow Farm, and Mt. View Acres Farm. They are free range, antibiotic and hormone free, fed conventional feed. The birds will be frozen upon pick-up and will include giblets.  Please remember that these weights are our best guess.  We will keep you updated as the weeks pass, but exact weights will be calculated upon pick-up.  Price is $4.10/lb.

To pre-order one for yourself either email lydia@pennscorner.com with the desired size and pick-up location (Squirrel Hill or Mt. Lebanon Farm Stand), or login to our Farm Stand Buying Club when an ordering period is open, and reserve one through our online ordering site.  Please be sure to keep an eye out for a confirmation email with more information about the Turkeys whether you just email Lydia to order, or order through our Buying Club site.

Your baby turkeys on Weeping Willow Farm!

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THIS WEEK’S HARVEST

Tuesday

~ garlic bulb, Golden Harvest Farm, CF

~ 3# danjou pears, Dawson’s Orchard

~ 1/2# Allegheny cheese, Hidden Hills Dairy

~ 2.5# potato medley, Golden Harvest Farm, CF

~ 1/3# vates kale, Nu Way Farm, CF

~ Mizuna, Goose Creek Farm, CNG

~ 1# red onions, Blue Goose Farm, CNG

~ 1# mixed hot peppers, Crighton’s Farm

~ 2.5# winter squash, Matthew’s Farm

Wednesday

~1# broccoli, Weeping Willow Farm, CF

~1# roma beans, Sunny Meadow Farm, CF

~ 3# cortland apples, Kistaco Farm

~ 1/2# Gouda Gold, Hidden Hills Dairy

~ 1/3# vates kale, Nu Way Farm, CF

~ 1 bunch leeks, Blue Goose Farm, CNG

~ 1.5# blue potatoes, Clarion River Organics, OG

~ 1/2# sweet green carmen peppers, Weeping Willow Farm, CF


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

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Warm Butternut and Chickpea Salad with Tahini Dressing

Taken from Smitten Kitchen, adapted from Orangette, who adapted it from Casa Moro

Yield: 4 servings

For salad:
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced or pressed
1/2 teaspoons ground allspice (I skip this)
2 tablespoons olive oil
Salt
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley

For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste

Preheat the oven to 425°F.

In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.

Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.

To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.

Do ahead: Molly says this salad, lightly dressed, keeps beautifully in the fridge, that you should hold a little of the dressing on the side and that it can be reheated in the microwave. I, for one, have never had any leftovers.

Breakfast Apple Granola Crisp

From Smitten KitchenTry adding some pears to mix it up!

3 pounds* of whatever apples, or mix of apples, you like to bake with, peeled, cored and cut into medium chunks
2 tablespoons lemon juice
3 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
Salt
1 stick (8 tablespoons or 4 ounces) unsalted butter
1/4 cup honey
1/2 cup flour
2 cups oats
1/2 cup sliced almonds
1/2 shredded coconut (sweetened or unsweetened, as you wish; I used unsweetened)

Preheat oven to 400°F. Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and pinch of salt in a 9×13-inch baking dish until apples are evenly coated. In a medium saucepan, melt the butter with the honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. Sprinkle evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are softened and bubbly. Should the granola brown before you wish it to, cover the baking dish carefully with foil for all but the last few minutes of baking time, when removing the foil will help the granola recrisp. Cool to room temperature and then stash in the fridge to eat with your morning yogurt.

* To note: I originally made mine with four pounds of apples, which will explain why yours may not look as voluminous as mine. However, I felt that the apple to granola proportion was off, and the apples nearly overflowed in the baking dish, hence why I suggest you use less.

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