2012 CSA Harvest Share Week #12, August 22nd


Goings on…

This time of year Pittsburgh is bubbling with lots of exciting events.  Lucky for us, many of them are food related.  Here are a few we thought you might be interested it!

  • Grow Pittsburgh has announced their 2012 Taste of Grow Pittsburgh Event. The date is September 16th and it’s being held at the Pittsburgh Center for the Arts.  Look here to find out how to get tickets!
  • The Pittsburgh Food Bank always has lots going on this time of year.  If you are interested in volunteering you can learn more here.  A lot of their opportunities are open to children too!
  • September is Local Food Month.  Pennsylvania Association for Sustainable Agriculture (PASA) sponsors many events throughout the month and this year they are doing a Local Food Challenge. Click here to take the challenge yourself and to spread the word about PASA and Local Food Month.


We love to hear about how our members use their CSA share.  

Send us your favorite heirloom tomato recipe and we will post it on the blog next week! 


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

~ 1/2 pint blackberries, Dawson’s Orchards

~ 1# green beans, Kistaco Farm

~ 1# prune plums, Dawson’s Orchards

~ 3# heirloom tomatoes, Nu Way Farm

~ candy onions, Weeping Willow Farm

~ hot pepper medley, Crighton’s Farm or Blue Goose Farm, CNG

~ 1.5# blue potatoes, Clarion River Organics, OG

~ 2# red tomatoes, Crighton’s Farm or Becarri’s Farm


Zucchini Share

~ 1# prune plums, Dawson’s Orchards

~ garlic bulb, Becarri’s Farm

~ heirloom tomatoes, Nu Way Farm

~ 2# yellow tomatoes, Blue Goose Farm, CNG

~ 2 hot banana peppers, Matthew’s Farm
~ red Carmen pepper, Weeping Willow Farm
~ sweet corn (4), Kistaco Farm

~ 2 green bell peppers, Matthew’s Farm

~ 3 Patty pan squash, Clarion River Organics, OG or Pucker Brush Farm, CNG or Nu Way Farm

OG- certified organic CNG- certified naturally grown


*apparently the size of the spoon used in this recipe doesn’t matter so much.  I use a large kitchen spoon (mostly cause I like a large cake!).  The result is simple and delicious.

French Prune Plum Cake (Spoon Cake)

10 spoons flour
8 spoons sugar
6 spoons milk
4 spoons oil
2 eggs
2 teaspoon baking powder
8 prune plums

Use a large tablespoon or metal serving spoon. Mix ingredients and pour batter into greased 9×9 or 9×13 pan. Halve the prune plums and remove pits. Place them on top, skin side up or down. Bake 25 minutes at 350F. Mix ¼ cup butter, ½ cup sugar, and 1 egg. Pour mixture over cake. Bake additional 15 minutes at 375F. (Other fruit like apricots may be substituted).

Blue Potato Salad with Lemon Basil Vinaigrette Recipe

about 1 ¾ lbs blue potatoes
1 small bell pepper, diced (I used a purple lilac pepper)
¼ large onion, chopped fine
Juice of one lemon
1 tsp apple cider vinegar
¼ cup olive oil
1 tsp sugar
about 15 fresh basil leaves
Salt and pepper to taste
I cook the potatoes using a method taught by my mom. Place the whole potatoes in a pot, cover with water, cover the pot with a lid and bring to a boil. Once they boil, turn off the heat. Leave the lid on, and let them sit in the hot water until the potatoes are softened. For this recipe they sat about 15 – 20 minutes.
 Drain the potatoes and let them cool, chop into bite-size pieces. Add the bell pepper and the onion. In a small bowl, whisk together the lemon juice, vinegar, olive oil and sugar. Chop the basil and stir into the dressing.  Pour the dressing over the potatoes and toss to coat. Salt and pepper to taste.  Refrigerate for about 15 minutes before serving. Serve soon after making because the potatoes do begin to lighten a bit as they sit. Serves 6.

Pickled Jalapeños

1 pound (450g) fresh jalapeno peppers, washed (see Note)
2 1/2 cups (625ml) water
2 1/2 cups (625ml) vinegar (I used white distilled vinegar)
3 tablespoons sugar
3 tablespoons coarse salt, such as kosher
2 bay leaves
2 tablespoons whole coriander seeds
3 cloves garlic, peeled
2 tablespoons black peppercorns

1. Stab each pepper three times with a sharp paring knife and place them in a large glass preserving jar.

2. In a non-reactive saucepan, bring the other ingredients to a boil, then reduce the heat and simmer for five minutes.

3. Remove from heat and pour the brine over the peppers. Place the lid on the jar and let cool. Once cool, refrigerate for at least a week before using, if possible.

Serve whole, with Mexican dishes, or remove the seeds then chop and use to season any recipe that is improved by a little bit of sweet heat.

Storage: I’ve kept pickles like this for up to a few weeks, under refrigeration, without any problems. But like anything preserved, you should take precautions. If you wish to preserve them longer, you can use these canning instructions and guidelines.

Note: You can use another chile pepper in place of the jalapeños.



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