2012 CSA Harvest Share Week #13, August 29th

Thinking ahead…

One of the great aspects of eating locally is the anticipation each new season brings!  As August comes to a close, we at Penn’s Corner are already thinking about this coming winter.  As hard as it is to imagine while it is still 90 degrees outside, fall will be upon us in no time.  Winter squash are already being harvested from the fields, as well as onions, potatoes and other storage crops.  Last year we tried out our first ever Winter CSA, and we are very excited to offer it again this year.  A good growing season this year will ensure a great variety of winter items, including some Penn’s Corner heirloom tomato puree!  Right now, thousands of pounds of tomatoes from Penn’s Corner farmers are being processed into tomato puree and juice.  To the right is a picture of a couple thousand pounds of tomatoes waiting to be processed at a local facility! Stay tuned in the next couple weeks for more Winter CSA details and sign-ups.


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# baby eggplant, Sunny Meadow Farm or Crighton Farm

~ red bell or carmen peppers, Pucker Brush Farm, CNG or Blue Goose Farm, CNG or Weeping Willow Farm

~ 1# leeks, Blue Goose Farm, CNG

~ pint cherry tomatoes, Nu Way Farm

~ 1/2# okra, Clarion River Organics, OG

~ sweet corn (4), Weeping Willow Farm

~ 2# tomatoes, Blue Goose Farm, CNG

~ Cantaloupe, Clarion River Organics, OG

Zucchini Share

~ 1# baby eggplant, Sunny Meadow Farm

~ 1# red onions, Crighton Farm

~ pint cherry tomatoes, Nu Way Farm

~ 3# bartlett pears, Dawson’s Orchards

~ 1# broccoli or 1# green beans, Weeping Willow Farm or Kistaco Farm
~ 1# hot pepper mix, Matthew’s Farm
~ sweet corn (4), Beccari’s Farm. *

~ 2# red tomatoes, Kistaco Farm

* Zucchini’s sweet corn will unfortunately not be making into the box this week. We will be sure to make up for it in next week’s box.

OG- certified organic CNG- certified naturally grown


If you are still feeling overwhelmed by tomatoes, try slow roasting some in the oven!  You will be blown away by how flavorful tomatoes become after roasting at a low temperature for a few hours.  Eat them right away, store them in oil, or freeze them for later enjoyment!

Slow Roasted Tomates

Cherry, grape or small Roma tomatoes
Whole gloves of garlic, unpeeled
Olive oil
Herbs such as thyme or rosemary (optional)

Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.

Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.

Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And for snacking.


I love finding a recipe and realizing that I have all the ingredients already!  I found this recipe last week and was thrilled to be able to use my cherry tomatoes, peppers, and zucchini all at once.  It was delicious!

Cous Cous and Feta Stuffed Peppers

Vegetable-oil cooking spray
1 1/4 cups fat-free chicken or vegetable broth
2/3 cup couscous
4 extra-large or 5 large bell peppers, mixed colors
2 tsp olive oil
1/2 cup chopped onion
6 oz zucchini, quartered lengthwise then sliced across thinly
6 oz yellow squash, quartered lengthwise then sliced across thinly
1/2 tsp fennel seeds
1/2 tsp dried oregano
1/2 tsp salt
1 cup cherry tomatoes, cut in half
15 oz canned chickpeas, drained and rinsed
4 oz crumbled feta cheese (about 1 cup)
3 tablespoons tomato paste

Preheat oven to 350°F. Coat a small baking dish with cooking spray. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Place peppers upright in a baking dish and roast them for 15 minutes or so, until they soften, then remove them from the oven until the filling is ready. Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, chickpeas and tomato paste. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Fill peppers with the couscous mixture. Bake 15 minutes. Serve immediately.



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