Spring, could it be you?
The weather has everyone on their toes. Will it stay warm like this? Will be get one last burst of snow? There’s no telling but there is one thing that’s certain; it sure looks like spring at the Penn’s Corner Farms! Staff and farmers have been meeting over the last few weeks to firm up plans for next year’s CSA. We have posted lots of photos on our facebook page but wanted to share them here for those of you that aren’t on facebook. Sheep with their lambs, greenhouses full to busting and apple trees full of tiny, promising little buds. Take a look for yourself…
**If you happen to be familiar with Word Press and would be willing to give Karlin a short lesson on formatting please let her know!!!
THIS WEEK’S HARVEST
~Buttercup cheese, Hidden Hills Dairy
~1# carrots, Nu Way Farm
~ 2# turnips, Nu Way Farm
~1# onions, Blue Goose Farm, CNG
~green cabbage head, Blue Goose Farm, CNG
~1 dozen eggs, Clarion River Organics
~ 3# gold potatoes, Clarion River Organics, OG
~ apple butter, Kistaco Farm
~ 1/3# kale or beet greens, Goose Creek Gardens, CNG
~ #3 Granny Smith apples, Dawson’s Orchards
~ 1# red beets, Tuscarora Organic Growers, OG
OG- Certified Organic CNG- Certified Natural Grown
freshly ground pepper to taste
1/8 to ¼ teaspoon cayenne (optional)
2 ½ tablespoons finely chopped fresh mint
1 tablespoon vegetable or olive oil
3 small peeled garlic cloves or one large cut into 3 sections.
Peel and grate the beet coarsely.
Put yogurt in bowl and beat lightly with fork or whisk until it is smooth and creamy. Add salt pepper and cayenne if using, mix. Add the mint and beet. Mix gently.
Put the oil and garlic in a small frying pan over medium high heat. The garlic will eventually begin to sizzle. Press down on the garlic with a spatula and let it sizzle some more, turning the pieces once or twice, until they turn a medium brown. Now pour the flavored oil and garlic into the bowl with the yogurt and mix.
Serve room temperature or chilled.
- 2 cups all-purpose flour ( I used half whole wheat flour)
- 1 cup brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups apple butter ( divided)
- ½ cup apple juice
- ¼ cup butter, melted
- 1 eggs, beaten
- 1 cup raisins (optional)
- ½ cup chopped walnuts
- Combine flour, brown sugar, baking powder, baking soda and salt in a large mixing bowl.
- In a small bowl mix 3/4 cup apple butter, apple juice, butter and egg together. Fold in the raisins and chopped nuts. Add the apple butter mixture to the dry ingredients and blend together. Pour half the mixture in a loaf pan that has been sprayed with cooking spray. Gently spread the reserved 3/4 cup apple butter over the batter. Pour the rest of the batter over the apple butter mixture and spread evenly over the top to cover. Bake at 350 degrees for 55 to 65 minutes or until done.
- To bake “my mistake loaf” just put all the apple butter in the wet ingredients and blend into the dry ingredients. I cut up dried pineapple pieces and added with the nuts instead of the raisins. Pour the whole batter into the loaf pan and bake as above.
- This makes a heavy moist bread that is delicious.
- Any kind of nuts can be used and any kind of dried fruit that your prefer.
1 T butter (use non-dairy margarine for a vegan version)
2 small turnips, sliced
1/2 sweet onion, cut into thin slices
1 large carrot, sliced on the diagonal
1/2 yellow pepper, sliced
1/2 c vegetable broth
1/2 t sugar
4 sprigs of thyme
salt & pepper
In a large pan, melt butter over medium-high heat and add turnips, onions, and carrots and yellow pepper. Gently toss vegetables around the pan until glistening and warm. Pour in vegetable broth and add in sugar. Put a lid on the pan and let everything come to a boil. Add in thyme. Reduce heat and simmer for 20 minutes or until the turnip and carrots can easily be pierced with a fork. Season with lots of black pepper and add salt if needed.
Try your apple butter on a turkey sandwich with brie, and arugula!
Gourmet | April 1993
(Mashed Potatoes with Cabbage)
Can be prepared in 45 minutes or less.
This recipe for colcannon is thought to have come to the New World in the 1800s, carried by the great waves of Irish immigration.
Yield: Serves 2
1 1/4 pounds (about 2 large) russet (baking) potatoes
3 cups thinly sliced cabbage
1/2 cup milk, scalded
2 tablespoons unsalted butter, cut into bits and softened
Peel the potatoes and cut them into 1-inch pieces. In a saucepan cover the potatoes with salted water and simmer them, covered, for 15 minutes, or until they are tender. While the potatoes are simmering, in a steamer set over boiling water steam the cabbage for 5 minutes, or until it is tender. Drain the potatoes in a colander, force them through a ricer or the medium disk of a food mill into a bowl, and stir in the milk, the butter, the cabbage, and salt and pepper to taste.