Please join Penn’s Corner Farm Alliance and Small Farm Central at the Melwood Screening Room on Wednesday May 23rd!
Agriculture (PASA). Read more about PASA below!
CLICK HERE TO RSVP FOR THE EVENT. Seating is limited.
The Pennsylvania Association for Sustainable Agriculture (PASA) would like to thank Penn’s Corner Farm Alliance for choosing PASA as the beneficiary organization for the upcoming film screening of American Meat on May 23 (read more about this above!). We’re looking forward to meeting many Penn’s Corner members at the event, and wanted to share a little more about PASA with you!
Founded in 1992, PASA works to improve the economic viability, environmental soundness, and social responsibility of food and farming systems in Pennsylvania and across the country. We place great value on efforts to build bridges between broadly diverse participants in the food system, and Penn’s Corner Farm Alliance, a long-time PASA member, is a great example of farmers and community members building these bridges of mutual support!
PASA grew out of the need for an educational and support system for farmers interested in improving sustainable agriculture practices and building local markets for sustainably produced foods. Today, PASA offers a range of educational opportunities and resources for both farmers and the broader community through our Farm-Based Education program, the Buy Fresh Buy Local program, and regional events here in Western Pennsylvania.
We invite you to join us in our growing network of sustainable agriculture supporters, working together in support of our mission to promote profitable farms that produce healthy food for all people while respecting the natural environment.
There are many ways to get involved! Visit us online at www.pasafarming.org; search for local food and local producers on buylocalpa.org; explore our Farm-Based Education Programs; or follow our calendar of events in Western PA. Donate to PASA in support of our important services, or become a PASA member today to help sustain agriculture in our region!
THIS WEEK’S HARVEST
OG- Certified Organic CNG- Certified Naturally Grown
Egg shares are here and summer is just around the bend!
If you would like to add an egg share to your 24 week Harvest Share CSA, now is the time! Supplies are limited so grab em while you can. We have 2 options: 1 dozen per week ($96.00) or 1/2 dozen ($48.00) per week. Email Karlin at email@example.com to add eggs to your share.
Also, if you are a Cabin Fever member and want to extend your share to include the Harvest Share please contact Karlin asap while shares last.
Green garlic is young garlic which is harvested before the cloves have begun to mature. The resulting vegetable resembles a scallion, with a deep green stalk and a pale white bulb.
When garlic is grown normally, it is harvested when the lower part of the stalk visible above the ground starts to turn brown. The bulb of the garlic has differentiated into garlic cloves, and it is cured so that it will last in storage. Typically, garlic is harvested in the middle of summer. Green garlic, on the other hand, is harvested before the plant is mature. The stalks are still totally green, usually around one foot (30 cm) long, and the bulb resembles that of a green onion, rather than a segmented head of garlic.
The flavor of green garlic is still garlicky, but is much more mild with less of a bitter bite. When cooked, the green garlic sweetens, lending a new layer of depth to a dish. The whole plant, including the leaves, can be used. Some cooks use green garlic instead of mature garlic or scallions for a different flavor in a favorite dish, and others invent entirely new dishes to showcase the mild flavor of green garlic. It can be used raw or cooked in a broad assortment of cuisines.
1 lb. thickly sliced mushrooms
1 T olive oil
1 tsp. Spike or other seasoning
(makes 1/3 cup, so you’ll have plenty left over to drizzle on tomatoes or other veggies)
2 T chopped fresh tarragon
1/2 tsp. chopped garlic (use green garlic if you have it!)
1/2 tsp. Dijon Mustard
1 1 /2 T balsamic vinegar
4 T extra virgin olive oil
Preheat oven to 450 F and line a roasting pan with aluminum foil. Wash mushrooms, spin or wipe dry, then cut into slices slightly less than 1/2 inch thick. Put in mixing bowl and toss with olive oil and seasoning, then arrange on foil-lined roasting pan.
Roast at 450 F for 12-15 minutes, until mushrooms are starting to get brown and liquid is mostly evaporated. Then turn mushrooms over with a metal spatula and return to oven to roast about 10 minutes longer. Mushrooms should be brown all over when they’re done.
While mushrooms roast, combine chopped tarragon, garlic puree, Dijon Mustard, and balsamic vinegar in food processor or blender and blend a minute or two. Add olive oil and blend another minute or two.
When mushrooms are well browned and liquid is evaporated, remove from oven, place in bowl and toss with 1-2 T of tarragon vinaigrette. Serve hot as a side dish or at room temperature.
- Serve the mushrooms over grilled steak or grilled chicken breasts.
- Let mushrooms cool and use in pasta salad.
- Combine with olives, roasted red peppers, and artichoke hearts for an antipasto tray.
- Use mushrooms as an ingredient in a vegetable salad with things like marinated zucchini, olives, and roasted red peppers.
Adapted from Gourmet, December 2007
Makes 10 servings
Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick or 1/2 ounce) butter, melted
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges
Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.
Transfer potatoes to serving bowl.
Do ahead: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes.
Adapted from Gourmet | April 2000
- 1/4 pound ramps
- 1/2 teaspoon finely grated fresh lemon zest
- 1/8 cup extra-virgin olive oil
- 1/2 pound spaghetti
- 2 tablespoons freshly grated parmesan
Trim roots from ramps and slip off outer skin on bulbs if loose. Blanch ramps in a 6-quart pot of boiling salted water, 2 to 3 seconds, and transfer to a cutting board with tongs. Coarsely chop ramps and put in a blender with zest and oil.
Add spaghetti to boiling water and cook a few minutes, then ladle out 1/4 cup pasta water and add to blender. Purée ramps until smooth and season with salt. Continue to cook spaghetti until al dente, then ladle out about 1 cup additional pasta water before draining spaghetti in a colander. Return pasta to pot with ramp purée and toss with parmesan over moderate heat 1 to 2 minutes, thinning sauce with a little pasta water as needed to coat pasta.