2012 Spring Share Week #2, April 18th


A Few More Reminders…

Greens from Reegers' and Crightons' Farms

Week #1 was wonderful.  We got lots of great feedback from members, staff and farmers are all rejuvenated and ready to leap into the new season and there is a general sense of optimism in the air.

Our delivery routes are always a little difficult to nail down until we run them a few times but we have tightened our schedule a bit in response to last week and I think that the improvements will be felt by many.  Please notice the pick up time listed on your pick up reminder email.  Several of them have changed a bit.  Thanks for your patience as we work on our new system of doing things.  Enjoy your CSA!

We would like to offer a few short reminders:

  • Please, please, please bring your empty boxes back to your pick up location the following week.
  • Check the blog!  We try to include all of the important details each week in the blog.  We feel this is a better alternative to emailing each and every member.  You can always subscribe to the blog so that you will be notified when a new post is available.
  • We are still accepting 24 week Harvest Share members.  Please spread the word.  Sign up is enabled on our website.

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THIS WEEK’S HARVEST

Asparagus Share

~ 1/2 pint maple syrup, Weeping Willow Farm

~ 4 ounces chevre cheese, River View Dairy

~ 1/4# wild foraged ramps, Nu Way Farm

~ carrot bunch, Nu Way Farm

~ 1/2 gallon apple cider, Kistaco Farm

~ 1# daikon radish, Clarion River Organics, OG

~ small wheatberry bread loaf, Clarion River Organics, OG

~ 1 head hydroponic bibb lettuce, Milestone Greenhouse

Zucchini Share

~ 1/2 pint maple syrup, Weeping Willow Farm

~ 4 ounces chevre cheese, River View Dairy

~ 1/4# wild foraged ramps, Nu Way Farm

~ carrot bunch, Nu Way Farm

~ 1/2 gallon apple cider, Kistaco Farm

~ 1# daikon radish, Clarion River Organics, OG

~ 1/2 dozen pastured eggs, Orchard View Farm

~ bag of lettuce mix, bac choi, mizuna OR other green, from Crighton’s Farm, Goose Creek Farm or Grow Pittsburgh

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

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Turnips

Still have last week’s turnips in your refrigerator?  A generous CSA member pointed us toward this super simple recipe for turnip fries.

Coat fries in 1 tb each of garlic powder, onion powder, paprika, 2 tb oil. Bake at 425 for 25 minutes.  

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Don’t know what to do with daikons?

I know that these big, kind of unusual thing can scare some people away.  But seriously, do not fear!  Peel and slice them into thin rounds and eat them raw with hummus or any other dip. Try adding lots of herbs to plain greek yogurt to make a refreshing, healthy snack.  You can use whatever you like but we recommend garlic powder, lots of dill, salt, black pepper and even a little olive oil and voila!

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Ramp and Sausage Risotto 

Bon Appétit | April 2009

I made this risotto last week and I HIGHLY recommend it.  I made it without sausage and it was amazing although I might double the recipe the next time because there was just barely enough for four of us.  I also used vegetable broth and didn’t have vermouth so I substituted sherry.  White wine would also work fine.  It’s important to not get too hung up on the details of a recipe like this. — karlin

Sweet sausage will work in this springtime risotto, too; the final result just won’t taste spicy.

Yield: Makes 4 servings
2 tablespoons (1/4 stick) butter
1/2 pound hot Italian sausages, casings removed
12 ramps, trimmed; bulbs and slender stems sliced, green tops thinly sliced
1 cup arborio rice
1/2 cup dry vermouth
3 cups (or more) low-salt chicken broth
1/2 cup freshly grated Parmesan cheese plus additional for passing

Melt butter in heavy large saucepan over medium heat. Add sausage. Cook until no longer pink, breaking up with spoon, about 5 minutes. Add sliced ramp bulbs and stems. Saute until almost tender, about 2 minutes. Add rice and stir 1 minute. Add vermouth. Simmer until liquid is absorbed, about 1 minute. Add 3 cups chicken broth, 1 cup at a time, simmering until almost absorbed before next addition and stirring often. Continue cooking until rice is just tender and risotto is creamy, adding more broth if dry and stirring often, about 18 minutes. Mix in green tops and 1/2 cup grated Parmesan cheese. Season risotto to taste with salt and pepper. Serve, passing additional grated cheese separately.

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For the thirsty among us…

Pittsburgh has a new industry in town and if you haven’t heard about it we are super psyched to spread the word your way… Wigle Whiskey distillery has opened its doors in the Strip District.  This is a great, family owned and run venture.  At Wigle they not only distill wheat and rye whiskey all the way from raw grain to bottled finished product but they also celebrate and educate visitors about the history of whiskey in western Pennsylvania.  Wigle sells their tasty white rye and whiskey (the aged stuff is currently doing just that- aging in barrels) and they also offer tours of the distillery which include the opportunity to taste the finished product.  At one such tour they had prepared a recipe that fits in well with our CSA shares this week.  You just need to get some of the white wheat and you are all set!

AppleJeet 

  • 3 parts Wigle White Wheat
  • 2 parts Apple Cider
  • 1 part Maple Syrup

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Marinated Chèvre with Lemon Zest and Fresh Herbs

Inspired by Laura Chenel and Saveur, from Orangette

This recipe marks one of the rare occasions on which I am choosing to not give precise quantities—mainly because I didn’t use them myself. [Brandon is so proud of me.] I put this dish together by eye, mostly, and so far as I can tell, it would be hard to go wrong. The original formula calls for Italian parsley and chives, but I used basil, thyme, and marjoram instead, because that’s what we had on the patio. The only element to be careful with is the lemon zest, which can easily overwhelm the other flavors. I like this best after it has had a good day to rest in the refrigerator, where the lemon flavor softens wonderfully and melds with the oil and herbs. It makes for an easy, refreshing, end-of-summer appetizer.

About 6 oz. fresh, mild goats’ milk cheese (there are 4 ounces in your share so adjust the other ingredients accordingly)
Good-tasting olive oil
About 4 pinches of finely grated lemon zest
About 1 Tbs chopped fresh basil
About 1 tsp chopped fresh thyme
About ½ tsp chopped fresh marjoram
Sea salt, such as Maldon, to taste
Freshly ground black pepper, to taste

Slice the cheese into ½”-thick slices, and place them in a single layer on a serving platter or in a shallow dish. Drizzle olive oil over the cheese to just—or nearly—cover. Scatter the lemon zest and herbs over the top, and season with salt and pepper. Cover with plastic wrap, and allow the cheese to sit for a couple of hours at room temperature, or, preferably, in the refrigerator for a day or so. Allow to sit at room temperature for at least 30 minutes before serving with crackers, such as water crackers, or warm, crusty bread.

Yield: 4 or so servings

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Customer Support Job Posting

Our great friends at Small Farm Central are looking to fill a Customer Support position.  We thought that our foodie, often tech-savvy members might be interested.  Click here to take a peek at the posting!

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3 thoughts on “2012 Spring Share Week #2, April 18th

  1. Tried the chicken quesadillas with the apple slices and whole wheat tortillas and enjoyed them so much that we promptly did them again two nights later. Added some mizuna to the recipe, BTW. The first time, we also made the baby bak choi recipe, which was equally delicious, but left nothing for night 2.

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