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 firstname.lastname@example.org.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.
THIS WEEK’S HARVEST
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!
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.