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.
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THIS WEEK’S HARVEST
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 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).
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.