2012 CSA Harvest Share Week #11, August 15th

All about heirlooms…

The heart of tomato season has arrived!  2012 is turning out to be a great year for tomatoes, and farmer’s fields and markets are finally bursting with heirlooms of all shapes and sizes. Tomatoes are probably one of the most evident crops where a local and seasonal product is far superior to the alternative.  Although heirloom tomatoes have a shorter shelf life, are less disease resistant, and often look a bit funkier than most commercial tomatoes, they have become very popular in recent years.   The variety of colors, shapes and flavors is simply amazing.


Check out these recipes compiled by Mark Bittman in the New York Times for some “proper ways to treat an heirloom.”

Below are some photos from from this morning out at Nu Way Farm as they picked, sorted and packed up the heirloom tomatoes for you to enjoy in the CSA this week!  They planted over 7000 tomato plants, and 12 varieties of heirlooms this year.  Can’t get enough of them?  More of their tomatoes, as well their tomato “seconds” in 10 lbs flasts (as shown below) are available through the PCFA Farm Stands… perfect for canning!

Each week we 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

~ Italian eggplant, Matthew’s Farm

~ 1.5# nectarines, Kistaco Farm

~ 2 carmen peppers, Weeping Willow Farm

~ 2 zucchini, Clarion River Organics, OG

~ cherry tomatoes, Blue Goose Farm, CNG, Pucker Brush Farm, CNG, or Reeger’s Farm

~ garlic bulb, Clubhouse Gardens

~ heirloom tomatoes, Nu Way Farm

~ sweet corn (4), Weeping Willow Farm

~ cabbage head, Crighton Farm, Weeping Willow Farm


Zucchini Share

~ Italian eggplant, Matthew’s Farm

~ 1/2 pint blackberries, Dawson’s Orchards

~ 1.5# peaches, Dawson’s Orchards

~ 1# red onions, Blue Goose Farm, CNG

~ cherry tomatoes, Nu Way Farm
~ 1# beans, Hostetler Farm

~ heirloom tomatoes, Nu Way Farm

~ 1.5# blue potatoes, Clarion River Organics, OG

~ herb, Goose Creek Garden’s, CNG


OG- certified organic CNG- certified naturally grown


Heirloom Tomato Salad Recipe

I couldn’t resist adding one more tomato recipe.  Carmelized almonds, roasted tomatoes, mozzarella, and capers?!  Yes please.  This one comes from the blog “101 Cookbooks.”


2 pounds / 1 kg tomatoes ( a mix of small heirlooms & cherry tomatoes), halved

1/4 cup / 60 ml extra virgin olive oil
1 tablespoon brown sugar or maple syrup
couple pinches of fine grain sea salt

1/3 cup toasted almond slices
2 tablespoons capers, fried in a bit of oil
6 oz good mozzarella, torn into chunks
a handful of torn lettuce leaves
generous drizzle of lemon olive oil or chive oil*

chive (or herb) flowers or minced chives, to serve


To start, you’re going to roast about 1/2 of the tomatoes – as I mention up above, preferably a mix of cherry and heirlooms. Preheat the oven to 350°F (175°C), and adjust the oven rack to the top third of the oven. Toss the tomatoes you will be roasting gently (but well) in a bowl along with the olive oil, sugar, and salt. Arrange them in a single layer, cut side up, on a rimmed baking sheet. Bake, without stirring, until the tomatoes shrink a bit and start to caramelize around the edges, 45 to 60 minutes. Set aside to cool.

When ready to serve, gently toss the roasted and raw tomatoes with a bit of chive or lemon oil, most of the almonds, the capers, the mozzarella, and the lettuce. Taste and season with a bit more salt if needed. Serve topped with the remaining almonds, and any herb flowers you might have.

Serves 4 – 6 as a side.

*To make chive oil, use a food processor to puree 1/4 cup chopped chives with 1/2 cup / 120 ml good olive oil. Stir in another 1/4 cup finely chopped chives by hand. Season with sea salt to taste.

Prep time: 10 min – Cook time: 60 min


Some of the Penn’s Corner staff went on a field trip to one of our new member farms last week.  Kevin Jarosinski is only 21 years old but an extremely passionate and happy farmer.  You just can’t help but smile while walking about his beautiful farm in Sarver, PA!  His eggs, pigs, chickens and beef are going to some great Pittsburgh restaurants each week.  Check out some of these pictures!



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 )

Google+ photo

You are commenting using your Google+ 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