2012 CSA Harvest Share Week #3, June 20th


Please note that the week of July 4th we will be delivering your CSA boxes on Tuesday, July 3rd instead of Wednesday. 


Did you see the June 17th Post Gazette article about the demand for local food in Pittsburgh? Our own Neil Stauffer was interviewed for it.  It’s great to hear about the ever-increasing infrastructure for the marketing and distribution of local food in our region.  Many of Pittsburgh’s great restaurants do all that they can to source product locally.  If you want to eat local these days to you don’t have to say home!

Along the subject of local food and chefs, in next week’s blog we can all look forward to a Chef’s Corner with Chef Kevin Hermann from The Porch at Schenley.  We can’t wait to see what recipes he has to share with us!


Each week we will link to customer satisfaction surveys.  With these surveys we hope to gather information regarding the quality of the items in your box.  These surveys aren’t designed to gauge preferences from our members.  Any feedback that you have regarding preferences can be emailed to Karlin at csa@pennscorner.com.Once you have gotten your share and had a chance to look it over please consider taking this very short survey!  

If you are on the Asparagus route please click here.  Zucchini members can click here.



Asparagus Share

~ pint snow peas, Blue Goose Farm, CNG or Kistaco Farm

~ pint snap peas, Blue Goose Farm, CNG

~ baby beets with greens, Nu Way Farm

~ 1/2# Swiss chard, Nu Way Farm

~ Firehead lettuce, Blue Goose Farm, CNG

~ 1 garlic bulb, Becarri’s Farm

~ 1# fennel, Clarion River Organics, OG

~ 1/4# cut lettuce mix, Clarion River Organics, OG

Zucchini Share

~ pint snow or snap peas, Hostetler’s Farm or Kistaco Farm

~ pint strawberries, Sunny Meadow Farm

~ baby beets with greens, Nu Way Farm

~ 1/2# Swiss chard, Nu Way Farm

~ Romaine lettuce, Nu Way Farm

~ 1 garlic bulb, Becarri’s Farm

~ 1# fennel, Clarion River Organics, OG

*most boxes will not have fennel in them this week.  The majority of the fennel harvested was below standard.

~ 1 zucchini, Weeping Willow Farm or Becarri’s Farm

~ 1 bunch green onions

OG- Certified Organic                                                                   CNG- Certified Naturally Grown


Make this dressing.  Honestly, make it now.  It is creamy without being heavy and makes eating all those greens seem like less of a task and more of an honor!  It great on any salad, even grilled Romaine.

Creamy Garlic Dressing

adapted from Moosewood Restaurant Cooks at Home
makes 1½ cups and is good in the fridge for 5 days 

3 garlic cloves, minced or pressed
¾ cup vegetable oil
¼ cup red wine vinegar
1 tsp dried basil
1 tsp kosher salt
2 Tbsp grated Parmesan cheese
½ tsp coarse ground black pepper
½ cup whole milk

Blend the first set of ingredients, everything except the milk, in a blender for a few seconds until thick and well blended. While running, add milk slowly. It will thicken up nicely. Pour into a serving container and bring to the table, or chill until needed.

*Add ½ tsp honey to sweeten
*Add 1 tsp fresh lemon juice to make extra tart
*Replace dried basil with 1 Tbsp minced fresh
*Add 1 Tbsp minced fresh parsley for color


Don’t pitch the greens!

Beet greens are delicious.  They can be steamed or sautéed and added to eggs or a simple piece of toast.  Throw them in pasta or any other dish you can think of.  Just please don’t throw them away.  If you need pointers email us! And while we are discussing beets, look at this amazing photo of beet seeds.  They look like little bones!


Shaved Fennel Salad

If you’re using a knife to prep here, do your best to slice things very, very thinly – not quite see through thin, but close

1 medium-large zucchini, sliced into paper thin coins
2 small fennel bulbs, trimmed and shaved paper-thin
2/3 cup  loosely chopped fresh dill
1/3 cup fresh lemon juice, plus more if needed
1/3 cup extra virgin olive oil, plus more if needed
fine grain sea salt
4 or 5 generous handfuls arugula (or other lettuce)
Honey, if needed
1/2 cup pine nuts, toasted (I used almonds)
1/3 cup feta cheese, crumbled

Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.

When you are ready to serve the salad, put the arugula in a large bowl. Scoop all of the zucchini and fennel onto the arugula, and pour most of the lemon juice dressing on top of that. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If the lemons were particularly tart, you may need to counter the pucker-factor by adding a tiny drizzle of honey into the salad at this point. Let your taste buds guide you. Serve topped with pine nuts and feta.

Here are some photos of what Dawson’s Orchard promises to share with us soon!

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