Kind of quietly (for the last two years), Penn’s Corner has been working toward a milestone. Now in our 14th year as a farmer-owned co-op, July 1st 2012 ended up being that milestone day for us. For the first time in our history, we finally moved into our very own facility. Hooray!
In large part due to you, our awesome members, we had simply outgrown our meager infrastructure. We needed a home. Now we have it. And we are all very excited about the new possibilities this space will bring.
For now, the important detail for you is that we have a new address. Please no longer use the old 6587 Hamilton or the PO Box 259 options. We will be phasing them out. As of now, you can send all Penn’s Corner correspondence (including payments) to the following:
Penn’s Corner Farm Alliance
6400 Hamilton Ave
Pittsburgh, PA 15206
Thanks again for your continued support. We sincerely love working together with you.
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 email@example.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.
THIS WEEK’S HARVEST
OG- Certified Organic CNG- Certified Naturally Grown
You don’t want to miss this great NPR article about squash blossoms. It includes a few great looking recipes!
SIMPLE SKILLET GREEN BEANS
1 pound green beans, washed, tips snapped
1 tablespoon peanut oil or olive oil (see TIPS)
3 cloves garlic, peeled, smashed flat with side of a knife, then roughly chopped
A little salt
1/4 cup water stirred with 1/4 teaspoon sugar
Salt & pepper
- Heat the skillet on MEDIUM HIGH and oil until shimmery.
- Add garlic, sprinkle with salt. Cook 30 seconds or til lightly golden, stirring.
- Add the beans, turn a few times to coat well with the oil.
- Stir in the water/sugar mixture. Cook 1 minute, stirring occasionally.
- Cover and cook 2 – 3 minutes, stirring occasionally, til beans are slightly wilted but still crunchy.
- Uncover and increase heat to HIGH. Cook 2 minutes (although mine took more in both 2007 and 2010) until the liquid has evaporated and the beans are cooked but still bright green.
- Taste and adjust the salt as needed.
- Transfer to a serving dish. Drizzle with the syrupy liquid from the skillet.
Refrigerator Dill Pickles
About 1 qt. small pickling cucumbers (8)
15-20 fresh dill sprigs
1 large onion, thinly sliced
2-3 cloves garlic, sliced
2 cups of water
1 1/2 c. white vinegar
1/4 c. pickling salt (You can find this in the baking aisle)
1. Cut each cucumber into four spears. In large bowl, combine cucumbers, dill, onion and garlic.
2. Bring water, vinegar, and salt to boil, stirring just until salt is dissolved. Pour over cucumber mixture.
3. Cover tightly and refrigerate for 24 hours. Store in refrigerator for up to 3 months.
Mostly, I used the Lee Bros. for their cornmeal biscuit recipe because once I read “cornmeal biscuit” I pretty much couldn’t imagine using anything else. The filling is pretty different from theirs; less sugar, some thickener, less cinnamon and the addition of blueberries, of course. If you, like me, think that there can never be enough biscuit topping, go ahead and double what is suggested below.
Feel free to also adjust the balance of fruit; for a less-dominating blueberry flavor, use 1 cup less and 1 cup more peaches; you could also use mixed stone fruits, but only if you share with me.
For the fruit
1 1/2 (about 4 cups) pounds peaches, pitted and cut into slices*
1 pint (about 2 cups) blueberries, rinsed and dried
2/3 cup packed dark-brown sugar
2 tablespoons flour
2 tablespoons fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
For the biscuit topping
3/4 cup (3 1/4 ounces) all-purpose flour
1/4 cup fine stone-ground cornmeal (yellow or white)
3 tablespoons dark brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into pieces
1/2 cup buttermilk
Preheat oven to 425°F (218°C).Toss peaches with blueberries, sugar, flour, lemon juice, cinnamon and salt in the bottom of a 2-quart ovenproof dish.
Make the biscuit dough: Stir together the flour, cornmeal, brown sugar, baking powder and salt. Cut the butter into the dry mixture with your fingertips, a fork or a pastry blender. Stir in buttermilk with a rubber spatula until a wet, tacky dough comes together.
Plop spoonfuls of the biscuit dough over the filling; don’t worry about covering entire surface. Bake until the cobbler’s syrup is bubbly and the biscuit tops are browned, about 20 to 25 minutes. Let cool slightly and scoop it into bowls. Top with whipped cream, vanilla ice cream, of if you’re having an accidental run-in with this cobbler before noon, plain yogurt.
* Want to peel your peaches? Here’s how: Cut a small “x” in the bottom of each peach. Dip them in boiling water for 30 seconds, and the skins will slide right off.