2012 Spring Share Week #7, May 23rd

Yoder boys in the tomato field.
That’s a lot of tomatoes!
Your future tomatoes.








The Screening of American Meat is tomorrow evening.  The action begins at 7pm with beer and light food and then we will begin the film around 8pm.  You don’t want to miss it!  You can still RSVP here.

Also, just a reminder that there is only 1 week of the Cabin Fever share left!  If you want to extend your share to include the summer or add eggs to your share please contact Karlin at csa@pennscorner.com asap before it’s too late.

Please take this very brief Survey Monkey survey to provide us with feedback on the quality of this week’s CSA items!


Please remember to return your empty CSA box this week.



Asparagus Share

~ spring radish bunch, Nu Way Farm

~ red salad bowl lettuce head, Nu Way Farm

~ 1/2# spinach, Nu Way Farm

~ romaine lettuce head, Clarion River Organics, OG

~ collard greens, Clarion River Organics, OG

~ apple butter, Kistaco Farm

~ 1# crimini mushrooms,Wild Purveyors

~ pea shoots, Goose Creek Gardens, CNG

Zucchini Share

~ spring radish bunch, Nu Way Farm

~ red salad bowl lettuce head, Nu Way Farm

~ 1/2# spinach, Nu Way Farm

~ lil gem romaine lettuce head, Clarion River Organics, OG

~ 1/2# broccoli raab, Clarion River Organics, OG

~ apple butter, Kistaco Farm

~ 1# crimini mushrooms,Wild Purveyors

~ pea shoots, Goose Creek Gardens, CNG

~ 1/2# asparagus, Reeger’s Farm

OG- Certified Organic                                       CNG- Certified Naturally Grown


 For those of us that aren’t wild about simply spreading apple butter on a piece of toast I thought this Apple Butter cake recipe might offer some inspiration!

Eggton’s Apple Butter Bundt Cake

Adapted from Martha Stewart’s recipe for Apple Sauce Cake Ingredients:

3 c. flour

2 tsp. baking soda

1 tsp. salt

1 1/2 tsp. cinnamon

1 c. (2 sticks) butter (at room temperature)

2 c. packed brown sugar

1/4 c. honey

1 tsp. vanilla

2 eggs

2 c. apple butter

1 c. walnuts or pecans (optional)

confectioner’s sugar (for dusting)

vanilla ice cream (optional accompaniment)

Directions: Preheat oven to 350 degrees. In a bowl, combine flour, baking soda, salt and cinnamon.

In a mixer, beat the butter, honey and brown sugar until light and fluffy. Add the eggs and vanilla and beat until combined. With the mixer on low, add the bowl of dry ingredients until combined. The batter will be really thick. Beat in the apple butter and nuts (optional).

Butter a bundt or tube pan. Transfer batter to the pan and smooth out the top.

Bake at least 60 minutes, or until toothpick comes out clean and not gooey.

Let cake cool completely before loosening the cake with a butter knife and inverting onto a serving plate. Dust with confectioner’s sugar.

Serve warm or at room temperature with vanilla ice cream, if you like. Or eat it for breakfast. Reheat a slice by popping it in the microwave for 20 seconds.


This recipe looks like a great starting point for your mushrooms and greens.  Adapt as you need to.  For instance, who really  has asafoetida and curry leaves around?  I don’t!  If you do pat yourself on the back and then use them, if not just leave it out. Use your broccoli raab or collards in place of kale.

Mixed Mushroom and Greens Masoor Dal

1 1/2 cups masoor dal, picked over and rinsed
water as needed
pinch powered asafoetida (optional, but it helps digest legumes)
1 teaspoon ground turmeric
2 teaspoons grated fresh ginger
3 tablespoons ghee or canola oil
2 medium yellow onions, peeled and thinly sliced
1 teaspoon salt
2 cups mixed fresh mushrooms, thinly sliced (stems removed as needed)
3 large cloves garlic, thinly sliced
10 fresh curry leaves
1-3 fresh green chilies, (to taste) thinly sliced
1 1/2 teaspoons brown mustard seeds
1 1/2 teaspoons cumin seeds
1 bunch lacinato kale, thinly sliced
1 cup packed baby spinach leaves (or any other green you have around. But the kale is essential…)
1 teaspoon mild red chili flakes
salt to taste
cilantro leaves for garnish
lemon wedges for garnish


Put the picked over and rinsed masoor dal in a deep saucepan and add water to cover by about an inch. Add the asafoetida, turmeric and ginger and over high heat bring to a boil. Turn the heat down and simmer, stirring as needed, and adding water as needed, until the lentils cook down to a thick, yellow puree. Turn off heat, cover and let stand.

While the lentils cook, prepare the tarka:

Heat ghee or oil in a heavy, deep skillet over a medium high fire. Add the onions, sprinkle with salt, and cook, stirring, until the onions are a pale golden color. Add the mushrooms, and cook, still stirring, until the onions brown on the edges and the color of the onions deepens to a medium golden color. Add the garlic slices, curry leaves and chili slices, and keep cooking and stirring.

Stir, stir, stir, and stir some more. Are you tired of stirring? Too bad, keep stirring. It’s good exercise.

When the garlic picks up a very pale golden color and the onions are starting to actually brown and are dark gold, add the mustard and cumin seeds. Cook, stirring (I bet you knew I was going to say that, didn’t you?) until the cumin seeds brown and smell wonderful and the mustard seeds sputter and pop.

At this point, the onions should be a nice almost reddish brown, the garlic should be golden brown and everything should smell utterly divine. At that point add in the kale and spinach and red chili flakes, and cook, stirring, just until the leaves wilt.

At that point, scrape the whole mess into the dal (remove the lid on the dal pot first) and stir it in (you are almost done with stirring, I promise) really well to combine and then pop the lid right back on the pot, and let it sit for five minutes.

Taste, add salt as needed, and serve with rice and yogurt, sprinkled with cilantro leaves and lemon wedges on the side.

Note: In the summer, you could add tomatoes at the end of the tarka cooking–right after the greens–because tomatoes are yummy in dal and you guessed it–they have lots of potassium, too. Just sayin’.


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