2012 CSA Harvest Share Week #5, July 3rd


Please note that if you normally pick up your share on Wednesday that your pick up this week will be on Tuesday!  If you are a Thursday pick up nothing changes for you this week. 


Last week every one seemed to really enjoy the Chef’s Corner.  A BIG thanks to Kevin Hermann and The Porch at Schenley!

It’s worth noting that these high temperatures are taking their toll.  I’ve heard from at least one farmer that he feels like his cucumber and zucchini plants are shutting down.  They can’t bear fruit in such harsh conditions.  Also- egg laying slows when high temperatures are sustained for a number of days.  Another farm has moved chicken houses into the woods to provide shade for their hens.  Some generous rain and a few degrees less would do wonders for everyone so here’s to hoping!

Penn’s Corner is delighted to have Grow Pittsburgh join us as our newest member.  Many of you may be familiar with the organization but for those that aren’t, Grow Pittsburgh is an urban agricultural organization whose mission is to demonstrate, teach and promote responsible urban food production in our community.  Grow Pittsburgh does a LOT in our City including the administration of an Edible School Yard program at several area schools, management of many of Pittsburgh’s community gardens, providing wholesome food to low income communities and educate our community about urban agriculture.   Grow Pittsburgh offers gardening classes and volunteer opportunities for anyone that’s interested. Be sure to visit their website to learn more about this fantastic community organization and to get involved!


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

~ 1 small green cabbage head, Nu Way Farm

~ 2 cucumbers, Weeping Willow Farm

~ 1/2# Swiss chard, Nu Way Farm

~ 2# cling peaches, Dawson’s Orchards

~ pint sugar snap peas, Blue Goose Farm, CNG

~ candy onions, Blue Goose Farm, CNG

~ basil, Reegers Farm

~ red kale, Clarion River Organics, OG

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

Zucchini Share

~ 2# new red potatoes, Weeping Willow Farm

~ 2# cling peaches, Dawson’s Orchards or Kistaco Farm

~ candy onions, Becarri’s Farm

~ 2 zucchini, Weeping Willow Farm or Beccari’s Farm

~ lettuce head, Reegers’ Farm or Blue Goose Farm, CNG

~ cucumber, Becarri’s Farm Sorry, no cucumber this week!

~ beet bunch, Nu Way Farm

~ collard greens, Clarion River Organics, OG

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

OG- Certified Organic                                                                                        CNG- Certified Naturally Grown


Grated Beet Breakfast ala Nu Way Farm

Last week David Yoder of Nu Way Farm told me his new favorite way to eat the beets that he’s harvesting these days.

He washes and chops the greens and sets them aside.  Then he grates a few raw beets and cooks them in a pan with some butter, salt and pepper.  When they are nearly cooked he throws in the greens (and some more butter of course) and cooks them for a few more minutes until the greens are tender.  Sometimes he throws a fried egg on top of it all.  Then he gobbles them up before he heads back into the fields!


1/2 head green cabbage, cored and sliced into 1/4″ wide ribbons
1 tablespoon vegetable oil or ghee (clarified butter), or mustard oil, or more to taste
1 tablespoon black mustard seeds
1/2 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
optional: garlic, ginger, unsweetened shredded coconut, fresh chilis or dried chili flakes, garam masala
optional garnish: cilantro, lemon juice
Heat a large skillet or wok over a medium-high flame. Add the oil, wait 10 seconds, and immediately add the mustard seeds.
As soon as they start to pop, add the rest of the spices and any optional ingredients and stir-fry for 10 more seconds. Move quickly here so you infuse the flavor in the oil but don’t burn them.
Add the cabbage and salt, and stir-fry until crisp-tender or tender, your preference. Taste and adjust seasoning.
Garnish with cilantro and/or lemon juice.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s