2012 CSA Harvest Share Week #10, August 8th

Tiss the season…

peaches, tomatoes and pear sauce

to can produce! If you’ve been interested in canning but haven’t gotten around to it or are intimidated by it now is the time to shed your fears and get to it.  Pittsburgh has lots of great resources for beginners and the farmer’s markets are overflowing with pecks of tomatoes and peaches.  You can also buy produce in bulk quantities through the Penn’s Corner Farm Stands.  A simple hot water bath canner can be purchased rather inexpensively and there are jars available in most grocery stores.    Lehman’s also sells most anything you could ever need for your canning adventure.

One of the biggest issues with canning is the space required and the mess you tend to make.  To remedy these problems think about pitching in with a few people and renting a church or community center kitchen for an evening.  That way you have more space to work and can be more efficient.  There are a lot of great books out there that will walk you through the process and you probably know someone with experience that you can tap into if you ask around. You can visit Yum Pittsburgh to learning about canning classes that are available this summer and fall.  Penn State Cooperative Extension provides a wealth of resources as well.


Each week we will will ask you to review the contents of the previous week’s box.

We very much appreciate your taking this short survey as it helps us in a number of ways!

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



Asparagus Share

~ 1# tomatillos, Sunny Meadow Farm

~ 1# baby eggplant, Sunny Meadow Farm

~ 2# peaches, Dawson’s Farm

~ 1.5# heirloom tomatoes, Weeping Willow Farm

~ 1# red field tomatoes, Blue Goose Farm, CNG

~ basil, Goose Creek Gardens, CNG

~ garlic bulb, Clubhouse Gardens

~ 2 green bell peppers, Matthew’s Farm

~ 1# red onions, Blue Goose Farm

~ 6 poblano peppers, Clarion River Organics, OG

Zucchini Share

~ 1 cucumber, Becarri’s Farm

~ 1# loose beets, Hostetler’s Farm

~ small babydoll watermelon, Becarri’s Farm

~ 1# baby eggplant, Crighton’s Farm

~ 1.5# heirloom tomatoes, Nu Way Farm
~ basil, Goose Creek Gardens, CNG

~ garlic bulb, Clubhouse Gardens

~ 2# peaches, Kistaco Farm

~ sweet corn (4), Weeping Willow Farm

~ 6 poblano peppers, Clarion River Organics, OG

OG- certified organic            CNG- certified naturally grown


Roasted Baby Eggplant

Makes 16 halves:
 8 baby eggplant
2 Tbl olive oil
1 tsp Wild Fennel Pollen (optional)
1 tsp kosher or sea salt
1 tsp freshly ground pepper
to serve:
 1/3 cup ricotta cheese
2 Tbl extra virgin olive oil
Freshly ground pepper
Kosher or sea salt to taste
Wash the eggplant and cut them into halves.  Place on a cookie sheet cut side up.  Drizzle with the olive oil and then sprinkle with the fennel pollen (if using), salt and pepper.  Bake in a 350 degree (F) oven for about 45 minutes, or until softened and lightly browned.
Remove from the oven and let cool slightly.  Serve warm or at room temperature.
Right before serving top with about a teaspoon of ricotta cheese per half.  Sprinkle with freshly cracked peppercorns (pink or mixed if you have them) and just a few grains of salt.  Drizzle with a good quality extra virgin olive oil.
Based on my experiments, the best way to eat them is similar to an artichoke leaf.  Just sink your teeth in and pull, scraping off all of the delicious filling, and leaving the tough skin behind.  I also tried eating them with the skin, which wasn’t totally unpleasant, but I preferred them without it.  The roasted eggplant is beautifully sweet, and the cool, creamy ricotta creates a nice contrast.  These would make a perfect accompaniment to pretty much any roast meat, but are also deliciously satisfying on their own as a vegetarian option.


Roasted Poblano pepper with cream

This recipe is ideal for parties because it could be cooked ahead of time and is a good side dish for grilled meat or a filling for your next taco party.

Ingredients for 4 servings:

4 Poblano Peppers, roasted and peeled ( see instructions below)

2 Tablespoons of vegetable oil

1 medium size onion sliced

3/4 cup Mexican Cream or Heavy whipping cream

1 small garlic clove finely chopped (optional)

Salt about 1/2 teaspoon


Place the cleaned peppers directly onto the flame of the burner. You can also roast the peppers under a broiler. Let the skin char slightly making sure you turn them to have an even roasted of the skin.

After completing this step place in a plastic bag or cover with a kitchen towel and let them sweat with their steam for about 15 minutes to loosen up their skin.  After sweating the peppers the skin will come off easily. Using a knife or with your finger make a slit and remove the core with the seeds and the veins using a knife or your hand. Clean under running water or with a paper towel.

Cut the peppers into strips and slice the onion. If the pepper strips seem to long cut them in half.

Place a frying pan over a medium heat and add the oil. Once the oil is hot add the onions. Fry them stirring frequently with out browning them.

Add the garlic if using cook for about 2 minutes.

After that you are ready to stir in the Poblano strips. Keep cooking 2 more minutes.

Add the cream and let simmer for 2-3 minutes. Add Salt to season.

Variations to this dish: There are many variations to this dish some include adding cooked chicken breast strips, fresh cheese strips, potatoes,etc.

To add potatoes, peel and cut the potatoes, place them in a pot with cold water and cook until almost al dente. Strain the liquid and add to the Poblano strips before adding the cream.

Serve with warm tortillas and enjoy!



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