Winter Share #8- March 27th


The end is here

This is the final week of our first Winter CSA share.  We can not thank you all enough for embarking on this experiment with us.  Packing the winter share boxes was a pleasure for staff and we got a tremendous amount of positive feedback.   We feel that the experiment was a huge success and Penn’s Corner staff and farmers are looking forward to offering a bigger and better Winter share this year!  We will take one week off and then jump head first into our 2012 Spring share.  If you are interested in getting a Spring share but haven’t yet be sure to grab one while they last.  We will add spring members until April 3rd.  We hope that you will be joining us for the ride.  With the way 2012 has begun it’s hard to imagine where it will go from here but we are all enthusiastic and optimistic!

Thanks again for all of your support on this new venture.

 

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THIS WEEK’S HARVEST

Tuesday

~chevre, River View Dairy

~1/2 gallon apple cider, Kistaco Farm

~ 2# daikon radish, Clarion River Organics, OG

~ mixed micro greens, Crighton’s Farm

~ celeriac or onion greens, Crighton’s Farm

~1 dozen eggs, Clarion River Organics

~ wheat berry bread, Clarion River Organics, OG

~ chives, Goose Creek Gardens, CNG

~ 1/3#greens, Goose Creek Gardens, CNG
~ 1/2 pint lifits (pickled turnips), Clarion River turnips pickled by Lelia Kahlil
~ 1# red beets, Tuscarora Organic Growers, OG

OG- Certified Organic                                         CNG- Certified Natural Grown

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Cheese and Chive Scrambled Eggs

Serves 6

12 large free range eggs
2 ounces whole milk
2 ounces cream
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp hot pepper sauce
2 TBSP butter
4 TBSP finely chopped fresh chives
4 ounces chevre

Whisk the eggs, milk, cream salt, black pepper and hot pepper sauce together in a large bowl. Heat the butter in a large skillet over medium heat. Once the butter begins to foam add the eggs. Allow to sit for several minutes, without stirring, so that the eggs can begin to set on the bottom. Begin to draw a wooden spatula or spoon across the bottom of the skillet to form large curds. Cook, continuing to fold the eggs with the spoon slowly, working from the outside edges into the middle until the eggs are thickened but still moist. Do not stir constantly or you will end up with small curds, you want thick moist ribbons. Toss cheese with eggs just before they are fully cooked.  Remove from the heat to a warm platter. Sprinkle the hot eggs with the chives. Serve hot with warm toast, if desired.

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Don’t know what to do with the radishes?

These radishes are amazing sliced in thin coins and snacked on like carrots.  They are also great with a yogurt herb dip.
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Lifits are Syrian pickled turnips.  In this case the turnips are from Clarion River Organics and pickled by Sito’s Foods. Snack on them or toss them in a salad. 

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Check out these amazing scheduled events at Cure in Lawrenceville!

Molecular Charcuterie- Monday, April 9th, 7pm

Truly an event not to be missed, Justin is pairing up with Chef Tarver King of the Ashby Inn in Virginia and Chef David Racicot of Notion. Familiar with words like Sodium Alginate, Calcium Lactate, Agar, or Gum Arabic? Not so much? Well, you will be after this inventive and exciting dining experience! Complimentary beverages provided.

Snout to Tail- Sunday, April 22nd, 4pm

Chef Derek Stevens of Eleven shares Justin’s love of all things charcuterie. This multi- course dinner will highlight their appreciation and utilization of the “whole hog.” Complimentary beer pairings will be provided.

Classic Provisions – Sunday, May 20th, 4pm

Brian Hammond of Echo joins us to pay homage to classic American cuisine from days gone by. Paired with modern interpretations of classic cocktails, this event is sure to showcase old school comfort food with a modern twist.

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