If you enjoy great, local food and drinks and the company of like-minded people you should join us at the Melwood Screening Room! By joining us you will also support Pennsylvania’s largest and most accomplished sustainable agriculture organization. PASA fights for and alongside small, sustainable farming communities and for consumers and the future of our food!
This film is a solutions-oriented documentary surveying the current state of the U.S. meat industry. The film takes an even-handed look at animal husbandry. Light food and beverages are included in the ticket price of $10 and proceeds will benefit our own Pennsylvania Association for Sustainable Agriculture (PASA).
Where: Melwood Screening Room
When: Wednesday May 23rd from 7pm until 9:30pm
How much: $10
Why: To enjoy the company of like-minded people in your community, enjoy tasty, locally grown snacks and to support PASA!
CLICK HERE TO RSVP FOR THE EVENT. Seating is limited.
Please remember to return your empty CSA boxes the following week. The rate of return has been pretty low so far and we would love to see that increase this week! Thanks in advance.
THIS WEEK’S HARVEST
OG- Certified Organic CNG- Certified Naturally Grown
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 firstname.lastname@example.org to add eggs to your share.
Only three weeks of the Cabin Fever share left! If you want to extend your share to include the summer please contact Karlin asap while shares last.
I’m not going to lie. I believe that polenta is one of the world’s most amazing foods. It is versatile and nutritious and elegant all at once. You won’t find all of the ingredients in this recipe from My New Roots in your CSA box but feel free to make adjustments. Substitute the green onions or green garlic for the ramps (wild leeks). Use kale in place of the green peas, butter instead of ghee if you don’t have it. You get the drift, right? And ps… cornmeal is polenta.
1 cup polenta (not instant)
4 – 6 cups light vegetable broth or water
2 small onions
4 or 5 wild leeks
1 cup shelled green peas
knob of ghee or coconut oil
½ cup grated Pecorino Romano (hard sheep’s milk cheese), plus more for garnishing (optional)
olive oil for garnishing
1. Heat the vegetable broth (water is fine) and a good pinch of sea salt in a large saucepan until simmering. Slowly pour in the polenta in a steady stream, whisking all the while to prevent clumping. Stir constantly for a couple minutes, reduce heat and simmer. Stir every five minutes or so. If the polenta becomes too thick, add hot water and whisk in.
2. While the polenta is cooking, prepare the vegetables. Finely dice the onions. Wash, trim and cut the asparagus on the diagonal into 1” (2.5 cm) pieces. Wash and pick over wild leek leaves, and save any flowers for garnish. Shell peas.
3. When you are about 15 minutes away from serving, heat a little ghee or coconut oil in a large skillet add the onions, and a pinch of salt. Fry over medium heat until golden (about 10 minutes). Next add the peas and asparagus. Cook for 2-3 minutes, just until their raw edge has disappeared (add a little water if the pan is very dry, which will help to steam the veggies). Then add the wild leeks and wilt. Squeeze half a lemon over the top. Season to taste.
4. You can tell the polenta is cooked when you rub a small amount of it between your fingers and it is no longer gritty, approximately 30-45 minutes (read the label on your own box for cooking time approximations). The final consistency should be creamy and smooth. Add the grated cheese to the polenta if desired, and give it a final stir. Add a little milk or water to thin if necessary. Season to taste.
5. To serve, scoop a portion of polenta onto a plate then add the cooked vegetables. Add shaved Pecorino Romano if desired, a drizzle of quality olive oil, and a wedge of lemon on the side. Rejoice.
Adapted from a bunch of inspiring places
1 bunch (about 6 ounces) kale (I used Lacinato or “Dinosaur” Kale but I understand that the curlier stuff works, too, possibly even better)
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.
Kale-Dusted Popcorn If you’re making the chips with the intention to grind them up for popcorn, I’d use less oil — perhaps half — so they grind without the “powder” clumping. I ground a handful of my chips and sprinkled it over popcorn (1/4 cup popcorn kernels I’d cooked in a covered pot with 1 1/2 tablespoons oil over medium heat, shaking it about with potholders frequently). I seasoned the popcorn with salt. I liked this snack, but I think Parmesan and Kale-Dusted Popcorn would be even more delicious. Next time!
We post this recipe nearly every year. It is incredibly easy and delicious and has been known to change a rhubarb skeptic’s mind!
Bon Appétit | May 2007
|This moist cake is perfect with unsweetened, softly whipped cream or vanilla ice cream.Yield: Makes 8 servings1 1/3 pounds rhubarb, cut into 1-inch lengths (about 5 cups)
1/3 cup (packed) golden brown sugar
2 tablespoons water1 cup plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/2 cup sugar
7 tablespoons butter, room temperature
2 large eggs
6 1/2 tablespoons whole milkSoftly whipped cream
Preheat oven to 375°F. Butter 11x7x2-inch baking dish. Place rhubarb pieces in baking dish in even layer. Scatter brown sugar over and sprinkle with 2 tablespoons water.
Whisk flour and baking powder in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well between additions. Fold in flour mixture in 3 additions alternately with milk in 2 additions, mixing just to blend after each addition. Spoon batter over rhubarb, smoothing top to cover.
Bake dessert until top is golden brown and toothpick inserted into center comes out clean, about 40 minutes. Cool at least 30 minutes and up to 1 hour. Serve warm with softly whipped cream.