Week 32 November 15th/16th

This past weekend was amazing. Pittsburgh was aflutter every where you looked with people enjoying warmth and sunshine that promise to become very rare, very soon. We hope that you were all able to enjoy the beautiful weekend!

With the winter share this year there doesn’t seem to be the finality that is generally present at the end of our Harvest Share season. However, we are parting with many of you after this week- hopefully just until next spring!  This morning I asked a few of our growers what Penn’s Corner means to their farm.  With the hope of helping each of you fully realize the broad impact of your food choices I’d like to share the responses that I got with you.

“Penn’s Corner means the difference between farming and not farming”.  David Yoder, Nu Way Farm

“We appreciate most deeply those who go out of their way to patronize the restaurants that serve our products, those who participate in the Farm Stands and those deeply committed CSA members.  Our sincere thank you.”  Jim and Chris Crighton, Crighton Farm

“Penn’s Corner keeps me going.  I would not be farming without the year-round market that Penn’s Corner provides.” Pam Bryan, Pucker Brush Farm

“Penn’s Corner is a great outlet for my chemical free garlic: from the green garlic in the spring, the garlic scapes in June, the bulbs in August, and the garlic braids for the Farm Stand.  It means a lot to me that there are folks out there that appreciate chemical free produce.” Bill Foulk, Clubhouse Gardens

And with that we leave many of you until next year.  Sign up for our 2012 season will be opened in mid to late January.  The Penn’s Corner Farmers and Staff thank you for joining us this year and for supporting local agriculture in your community. Without your feedback and support we wouldn’t be doing what we do!


Penn’s Corner Farm Stand is Year-Round

Penn’s Corner has Farm Stand locations in Squirrel Hill, Mt. Lebanon and now Lawrenceville.  Our Farm Stands run year round and offer a variety of farm-fresh items including produce, meats, cheeses, bread, pasta and more.  Check out our Farm Stands here!


Winter Shares:  just 12 days left to sign up!

We will be accepting winter members until November 25th or until we sell out.  This share will be delivered every other Tuesday from December 6th through March 27th (excluding the week of Christmas). There will be 8 deliveries in all.  This share will include eggs, cheese, potatoes, beets, turnips, lettuce, greens, microgreens, garlic, onions, mushrooms, squash, apples, cider, bread, cabbage, honey, leeks, oats, lifits, flour, and popcorn. There is no vegan share available.  Get your’s now!




~ mixed microgreens, Pucker Brush Farm, CNG

~ Boltonfeta cheese, Hidden Hills Dairy

~ carrot bunch, Nu Way Farm, CF

~ 1/2# brussel sprouts, Clarion River Organics, OG

~ 1/4# broccoli, Weeping Willow Farm, CF

~ red butterhead lettuce or hydroponic bibb,

Clarion River Organics, OG or Milestones Center

~ butternut squash, Weeping Willow Farm, CF

~ 1/2 gallon apple cider, Kistaco Farm Farm

~ 1 green bell pepper, Clarion River Organics, OG


~ mixed microgreens, Crighton’s Farm

~ Boltonfeta cheese, Hidden Hills Dairy

~ carrot bunch, Nu Way Farm, CF

~ brussel sprout greens, Clarion River Organics, OG

~ 2# white turnips, Nu Way Farm, CF

~ red oakleaf lettuce, Clarion River Organics, OG

~ spaghetti squash, Blue Goose Farm, CNG

~ 1/2 gallon apple cider, Kistaco Farm Farm

~ 2# white onions, Blue Goose Farm, CNG

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


Final Box Pick Up

All final CSA boxes will be picked up next Tuesday morning, November 22nd. Please be sure to have returned your empty box to your pick up location by that time! Note that both Tuesday and Wednesday locations will be picked up on this day.


Tuesday’s Broccoli

We were hoping that the broccoli harvest was going to be significantly better than it was.  Our Tuesday members will find a teeny, tiny bag of broccoli in your boxes this week.  It looks a bit silly but rest assured that it’s on the house!


Pumpkin and Feta Muffins

1 tablespoon unsalted butter
2 tablespoons olive oil

2 cups cubed pumpkin or butternut squash, 1/2-inch cubes

salt and pepper to taste
1 large handful of baby spinach, chopped
2 tablespoons chopped parsley or cilantro
3 tablespoons sunflower seeds kernels
3/4 cup freshly grated parmesan
1/2 cup cubed feta
2 teaspoons whole-grain mustard
2 large eggs, lightly beaten
3/4 cup milk
2 cups flour
4 teaspoons aluminum free baking powder
1 teaspoon fine-grain sea salt

Preheat oven to 405F, with rack in the top third. Use the butter to grease a 12-hole muffin pan and set aside.

Sprinkle the olive oil and some salt and pepper over the squash. Toss well and turn onto a baking sheet or roasting pan. Arrange in a single layer and bake for 15 – 25 minutes or until cooked through entirely. Set aside to cool.

Transfer two-thirds of the squash to a large mixing bowl along with the spinach, parsley, sunflower seeds, Parmesan, two-thirds of the feta, and all of the mustard. Gently fold together. In a separate bowl beat the eggs and milk together and add to the squash mix. Sift the flour and baking powder onto the squash mix, top with the salt and a generous dose of freshly ground black pepper and fold together just until the batter comes together, be careful not to over mix.

Spoon the mixture into the prepared pan, filling each hole 3/4 full, top each muffin with a bit of the remaining squash and feta. Bake for 15-20 minutes or until the tops and sides of the muffins are golden, and the muffins have set up completely. Let cool for a couple minutes then turn out onto a cooling rack. I like these muffins cooled a bit, served just warmer than room temperature.

Makes 12 muffins.


Spaghetti Squash Latkes

 Tucson CSA

The strands of spaghetti squash are just like grated potatoes, and their texture holds up nicely in these potato pancakes. Add a bit of finely chopped greens to the mix, if you like.

1/2 of one large spaghetti squash, seeds removed and roasted
6 green onions or 1 yellow onion, chopped
1 cup finely chopped winter greens (optional)
4 eggs
1/2 cup flour
Salt and pepper to taste
Oil for pan frying

With a fork, scrape strands of squash out of skin into a medium bowl. Mix with other vegetables. Stir in the two eggs, then add the flour. Add a pinch of salt and pepper, to taste. To cook, heat skillet over medium high heat and add enough oil to coat bottom. When oil is hot, drop spoonfuls of mixture onto skillet and press lightly to flatten. Cook for about three to four minutes on each side, until golden brown. Remove to drain on paper towel or newspaper and continue frying, adding more oil as necessary, until finished. Top with your favorite garnish.

Dredge latkes in breadcrumbs or cornmeal if you like before cooking.


We will be sending out a Survey Monkey, end of year survey soon!


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