2012 Spring Share Week #8, May 30


With June right around the corner we have arrived at the last week of the 8 week Cabin Fever share.  We hope you enjoyed your spring boxes!  If you are not continuing on with the Harvest share we wish you a wonderful and bountiful summer and ask that you please remember to bring back your empty boxes this week!  If you are continuing on, we look forward to seeing with you what this summer brings.   Although we are cutting off sign-ups for the Harvest share on Wednesday, May 30th, we do keep a waiting list and often add folks on part way through the season.

If you are on the Asparagus route please take this very brief Survey Monkey survey to provide us with feedback on the quality of this week’s CSA items!  If you are on the Zucchini route use this surveyPlease remember that we are attempting to gauge quality not preferences.  If you wish you give us feedback on preferences please email Karlin.

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Since this is the last week of the Cabin Fever share, PLEASE remember to return your empty CSA box this week!

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THIS WEEK’S HARVEST

Asparagus Share

~ 1/2# kale, Blue Goose Farm, CNG

~ 1/2# spinach, Nu Way Farm

~ 1/2# asparagus, Reeger’s Farm

~ romaine lettuce head, Nu Way Farm

~ red or green butterhead, Clarion River Organics, OG

~ spelt flour, Clarion River Organics

~ 1/2# chevre or goat milk feta, River View Dairy

~ 1/2 pint maple syrup, Weeping Willow Farm

~ green spring onions, Clarion River Organics, OG

Zucchini Share

~ 1/2# red kale, Clarion River Organics, OG

~ 1/2# spinach, Nu Way Farm

~ green butterhead lettuce, Clarion River Organics, OG

~ red butterhead lettuce, Clarion River Organics, OG

~ collard greens, Clarion River Organics, OG

~ spelt flour, Clarion River Organics, OG

~ 1/2# chevre or goat milk feta, River View Dairy

~ 1/2 pint maple syrup, Weeping Willow Farm

~ red spring onions, Clarion River Organics, OG

OG- Certified Organic                                                                   CNG- Certified Naturally Grown

*You won’t find any radishes in your share this week.  The hot, dry weather made them unbearably peppery and woody.

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Penn’s Corner Farm Stands–

Just because your CSA is up doesn’t mean you can’t still get veggies, fruit, eggs, meat, cheese and more from you favorite Penn’s Corner farmers!  Farm Stand sales are open to CSA members and non-members alike.  The week before each Farm Stand pick-up, customers pre-order items from our online store.  Orders are then picked up at our current Farm Stand locations in Squirrel Hill, Mt. Lebanon, Lawrenceville or the North Side on the designated day.   Pickups go year-round but there is no obligation to order, order fees, or minimum order requirements.  Check out more info here on our website and take a look at some of the great stuff available this week!

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Getting a little overwhelmed with Kale?  Try making some kale pesto! You can freeze it and use it just like you would pesto.  Check out this recipe and ideas for using kale pesto taken from the blog “Seaweed Snacks.”

Lemon Kale Pesto with Nutmeg

1 bunch dino kale or lacinato kale
1/2 heaping cup Parmesan
1/2 heaping cup pecans
zest of 1/2 lemon

1/4 teaspoon nutmeg
pinch salt
1-2 tbls. olive oil (I used lemon crush olive oil)
1 tbls. fresh lemon juice
1 clove garlic minced
Roughly remove stems of kale. Add kale to pot of boiling water. Stir and cook about 45 seconds. Remove and rinse with cold water. Pick up kale with your hands and mold into a ball, squeezing out all the water you can. Really squeeze! Set aside

In a food processor, add the lemon zest, juice, salt, nutmeg, garlic and pecans. Pulse a few times to get it coarsely chopped. Add kale, and pulse while adding olive oil. Taste for salt and add more oil if it is too dry. This should not be oily like pesto. Only add enough oil so it is not dry.

Here are some ideas for using Kale Pesto
1. mixing it with chevre for a dip (I will!)
2. putting a spoonful over a grilled white fish
3. putting a spoonful on pasta tossed with butter
4. using it as a ravioli stuffing
5. eating it with a spoon like I am doing while typing this
6. sneak it into any vegetable soup
7. saute it with other vegetables like brussel sprouts or asparagus
8. eat it on a salad
9. put it in an omelet
10. filling for lasagna

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Garlicky Greens Recipe

From the blog 101 cookbooks.  Recipe can be found online here!

If you are using spinach ignore the stem instructions below. With spinach I simply trim any long stems. Also, feel free to make this vegan and/or dairy-free by leaving out the Parmesan cheese. Toasted almonds or pine nuts are a great substitution (or addition).

1 large bunch of kale, chard, or collards
2 tablespoons extra-virgin olive oil
fine grain sea salt
5 cloves of garlic, crushed and chopped
1/4 cup Parmesan cheese (opt)
crushed red pepper flakes

To de-stem each leaf of chard/kale/collards, grab the main stalk in one hand and strip the leaf from the stem all the way up with the other. I then tear the big leaves into bite-sized pieces, but you can use a knife for this task if you prefer. Wash the greens in a big bowl (or sink) full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain, rinse again, and set aside.

Hold off cooking the greens until just before eating. Then, in a large skillet heat the olive oil. Add a couple big pinches of salt and the greens. They should hiss and spit a bit when they hit the pan. Stir continuously until their color gets bright green, and they just barely start to collapse – two, three, maybe four minutes, depending on how hot your pan is and how much structure your greens have. Then, just thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Saute a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add a bit of salt if needed, and serve immediately if not sooner.

Serves 2- 3.

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Rosemary Olive Oil Cake

“…you don’t need to use a specialty olive oil for this cake. But if you have one with a lot of flavor, the cake will be that much better. This is one of those recipes where I think using regular sugar is the way to go. There was plenty going on with the interplay between the rosemary, chocolate, and olive oil – and I’m not sure adding less refined brown or Muscovado sugar would have been the way to go. The last note I’ll make is to suggest chopping up a chocolate bar for this. It’s just not going to be the same if you use uniform chocolate chips. Aim for big chunks 1/2-inch in diameter, you’ll end up with all sorts of shavings and littler pieces as you are chopping, and having that mix of flecks and the big chunks is pretty great.”

-From the blog 101 cookbooks.  Read more about this recipe here!

Dry ingredients:
3/4 cup / 3 oz / 80g spelt flour
1 1/2 cups / 7.5 oz / 210 g all-purpose flour
3/4 cup / 4 oz / 115g sugar
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt

Wet ingredients:

Olive oil for the pan
3 eggs
1 cup / 240 ml olive oil
3/4 cup / 180 ml whole milk

1 1/2 tablespoons fresh rosemary, finely chopped
5 ounces / 140 g bittersweet chocolate (70% cacao), chopped into 1/2-inch pieces
2 tablespoons sugar for top crunch

Instructions:

Preheat the oven to 350F / 175C. Rub a 9 1/2-inch (24 cm) fluted tart pan with olive oil. Alternately, I used a long (4 1/2 x 13 inch) loaf pan, and lined it with parchment paper.

Sift the dry ingredients into a large bowl, pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set aside.

In another large bowl, whisk the eggs thoroughly. Add the olive oil, milk and rosemary and whisk again. Using a spatula, fold the wet ingredients into the dry, gently mixing just until combined. Stir in 2/3 of the chocolate. Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit. Sprinkle with the second sugar.

Bake for about 40 minutes, or until the top is domed, golden brown, and a skewer inserted into the center comes out clean. My cake, in the alternate pan, took closer to 50 minutes. Also, just when my cake was nearly finished baking, I decided I wanted a bit more color on top. I finished it under the broiler for a minute – which caramelized the sugar on top as well and gave it a bit of crunch. Don’t walk away from the cake while it is under the broiler.

The cake can be eaten warm or cool from the pan, or cooled, wrapped tightly in plastic, and kept for 2 days.

Serves 8 -12.

Recipe adapted from Good to the Grain by Kim Boyce.

Prep time: 15 min – Cook time: 45 min

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