Winter Share #5- February 14th


Round Up Time (not that kind of Roundup!)

This is the quiet time of year when the Penn’s Corner Farmers and staff do some general housekeeping and planning.  In fact, our annual Farmers’ meeting is just next week.  This is the one time per year that all of Penn’s Corner staff and growers get together under one roof to look back on the year that just passed and look forward to the year ahead.  We scrutinize, compliment, encourage, ponder, stew and project.  It is a wonderful thing to behold; some 30+ farmers and 4 staff members connecting in ways that sustain the coop for the entire year.

We talk about crop plans, quality control, expansion and so on.  If you are planning to be with us in the spring for the 2012 season this is a great time to let us know what products you would like to see if your CSA boxes this year!

Also, we are looking for additional pick up location in Regent Square, the North Hills, and on the campuses of Pitt and CMU.  Please let us know if you have any suggestions in these areas.

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THIS WEEK’S HARVEST

Tuesday

~2# Russian banana fingerling potatoes, Clarion River Organics, OG

~2# purple top turnips, Clarion River Organics, OG

~ wheat berry bread, Clarion River Organics, OG

~1 dozen free range eggs, Clarion River Organics

~ spelt, flour Clarion River Organics, OG

~2# daikon radishes, Clarion River Organics, OG

~ 2# white onions, Blue Goose Farm, CNG

~ Old Gold cheese, Hidden Hills Dairy

~ 3# Fuji apples, Dawson’s Orchards

~ 12oz honeybear, Bedillion’s Farm

OG- Certified Organic                                         CNG- Certified Natural Grown
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Spelt Everything Crackers

Adapted from the New York Times Magazine, 11/28/08 who adapted it from the Hungry Ghost in Northampton, Mass.

Makes 1 large cracker sheet

1/4 teaspoon salt
1 1/2 cups white spelt flour, plus more for flouring surface
Coarse sea salt, dried onion bits, poppy seeds and sesame seeds (for the everything bagel effect) or a seed combination of your choice

1. Preheat the oven to 350 degrees. Dissolve the salt in 1/2 cup of cold water. Stir in the spelt flour until combined. Knead the dough a few turns until a ball forms.

2. Flour an overturned 12-by-17-inch cookie sheet and roll out the dough on top of it, using as much flour as needed to prevent sticking, until the dough covers the sheet from edge to edge. Do your best to get them as thin as possible, because the thicker parts become quite hard when baked. Using a spray bottle filled with water, spray the dough to give it a glossy finish. Prick the dough all over with a fork. If you choose, sprinkle with sea salt or seeds. For neat crackers, score the dough into grids.

3. Bake until the dough is crisp and golden and snaps apart, 15 to 25 minutes. (Check after 10 minutes to make sure it does not overcook.) Break into pieces and serve.

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Salt and Vinegar Broiled Fingerling Potatoes

Adapted from Martha Stewart Living, June, 2009. Cooked in 2 cups of vinegar, the potatoes taste very tangy (which some people love). For a milder version, try one cup white or malt vinegar and one cup water.
serves 4

Ingredients
1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness*
2 cups white or malt vinegar
Extra virgin olive oil
Kosher Salt
Pepper

Method
1. In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels.

2. Preheat the broiler with a rack about 6 inches below the heat source. Dump the potato slices onto a sheet pan, sprinkle very generously with olive oil, salt and pepper, and toss to coat. Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.

*Please be careful with your own fingerlings when slicing. The potatoes can be a little slippery.

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Mashed Turnip & Apple

Serves 4

Water, enough to cover turnips and apples, not salted
1 pound purple-topped turnips, trimmed, peeled and chopped into equal-size pieces
2 apples, peeled and quartered
1/2 cup dry white wine
1 tablespoon butter
1 talespoon cream
Salt & pepper to taste

Fresh grated nutmeg

Bring the water to boil while the prepping the turnips. (To save a dish, pick a saucepan that you can also do the mashing in.) Add the turnips, cover and let simmer for 15 minutes. [TURN THE OVEN ON TO 300F.] Add the apples and cook for another 15 – 20 minutes, until turnips are fully cooked (a knife should slip in and out with no trouble). Drain and return to hot pot. Mash til smooth (a little texture is good, these mash very easily with a hand masher). Add the wine, butter and cream. Season to taste.

Transfer to a baking dish (individual ramekins look kinda cool …) and top with nutmeg. Bake for 30 minutes. Reheats well in the microwave.

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Pickled Daikon and Red Radishes with Ginger

  • 1 1/2 pounds daikon radish, peeled
  • 1 bunch red radishes (about 10), trimmed and each cut lengthwise into 6 wedges
  • 1 tablespoon kosher salt
  • 1/4 cup rice vinegar (not seasoned)
  • 3 tablespoons sugar
  • 1 tablespoon very thin matchsticks of peeled ginger

Halve daikon lengthwise, then cut crosswise into 1/4-inch-thick slices. Transfer to a large bowl and toss with radishes and kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.

Drain in a colander (do not rinse) and return to bowl.

Add vinegar, sugar, and ginger, stirring until sugar has dissolved. Transfer to an airtight container and chill, covered, shaking once or twice, at least 12 hours more (to allow flavors to develop).

Cooks’ note: Pickled radishes can be chilled up to 3 weeks.

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