Winter Share #1 December 6th

Welcome to Penn’s Corner’s first Winter CSA delivery!

Deliveries will be made on the following dates: December 6th, January 3rd, January 17th, January 31st, February 14th, February 28th, March 13th and March 27th.  If ever deliveries are not able to be made due to weather we will be sure to email you and to schedule a make up day as soon as possible.

Please remember to return your empty CSA box to your pick up location or to transfer your share to a bag on the day of delivery and leave your empty box behind.

We hope that you enjoy your winter share and the Holiday Season.




~3# Russet potatoes, Clarion River Organics, OG

~ wheatberry bread loaf,Clarion River Organics, OG

~ 3# Braeburn apples, Dawson’s Orchards

~ 1 dozen free range eggs, Clarion River Organics

~ Old Gold cheese, Hidden Hills Dairy

~ hydroponic bibb lettuce, Milestones Center

~ winter squash, Pucker Brush Farm, CNG

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

~ 1# red onions, Crighton’s Farm

~ 1/2# cut lettuce, Clarion River Organics, OG

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

Butternut Squash Casserole

Serves 8 to 10 people
3 1/2 pounds butternut squash, peeled and cut into 3/4″ pieces (about 6 cups) (or other winter squash)
5 tablespoons unsalted butter, plus more for the pan (you could easily reduce this by at least half)
1 tablespoon extra-virgin olive oil
2 large yellow onions, trimmed, peeled and chopped (about 3 cups)
1 cup milk (I used 1%)
2 large eggs, beaten
1 teaspoon dried thyme
1 cup whole wheat bread crumbs (toasted if you want, I didn’t toast them)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup pumpkin seeds or pecans, toasted (optional)
2 cups coarsely grated cheddar cheese (about 6 ounces)
1 bunch of spinach or kale, washed (add to the same water as the squash in step 2 during the last minute of boiling)

1. Preheat the oven to 375 degrees F.

2. Place 3 quarts water in a large pot and bring to a boil over high heat. Add the squash to the water, return to a boil, and cook for 6 minutes. The squash will turn a deeper orange. Drain it and set aside.

3. Melt the butter in the stockpot and add the oil. Add the onions and sauté over medium-low heat until translucent and limp, about 8 minutes, stirring to prevent browning. Add the warm squash and the milk, eggs, thyme, bread crumbs, salt, pepper, 1/8 cup pumpkin seeds and 1 1/3 cups cheese. Blend with a wooden spoon or spatula until the ingredients are well combined.

4. Spread the mixture evenly in a 9×13″ baking dish. Bake for 45 minutes. Remove from the oven and sprinkle with the remaining 1/8 cup pumpkin seeds and 2/3 cup cheese. Bake 15 minutes more. Remove from the oven and serve immediately.


Old Gold

This cheese is made only in the summer months when the cows are on pasture to capture the natural golden color of the grass.  It is aged at least a year. It is a little drier and a lot sharper that Hidden Hills Gouda Gold. Worth the wait!


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!


SMOKE – barbeque taqueria

This little Homestead gem shouldn’t be missed!  The tacos are perfection every time and the mac and cheese is the stuff dreams are made of. With just a few tables, it is a very reasonably priced, casual eatery with amazing wonderful food.   The owners at Smoke are dedicated to local agriculture and cooking with the best ingredients they can get their hands on.  Be sure to check it out soon.

225 E 8th Ave Homestead, PA 15120  (412) 205-3039



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