2012 CSA Harvest Share Week #14, September 5th


 Nu Way Farm is constructing a new greenhouse.  This is exciting because for every greenhouse that a Penn’s Corner farm puts up, we are able to extend our growing season a little more.  This translates to late winter greens and early spring radishes.  What’s really amazing is that these farmers find time during the busiest time of year to repair and build greenhouses in between plantings, harvesting, weeding and so on!

Nu Way Farm

Old Faithful; this truck moves thousands of pounds of produce each 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.

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THIS WEEK’S HARVEST

Asparagus Share

~ Swiss chard or beet greens, Clarion River Organics, OG or Nu Way Farm

~ garlic bulb, Clubhouse Gardens

~ large colored bell pepper, Crighton’s Farm

~ 1# heirloom tomatoes, Nu Way Farm

~ 1# beets, Hostetler’s Farm

~ 1# Roma beans, Sunny Meadow Farm

~ 1# broccoli or 2 zucchini or juliet tomatoes, Weeping Willow or Blue Goose Farm, CNG

~ watermelon, Clarion River Organics, OG

~ pint edamame, Nu Way Farm

Zucchini Share

~ garlic bulb, Clubhouse Gardens

~ 1# beans, Hostetler’s Farm

~ 2# Gala apples, Kistaco Farm

~ 1# leeks, Blue Goose Farm, CNG

~ 4 ears sweet corn, Weeping Willow Farm
~ 2# field tomatoes or 3 zucchini , Matthew’s Farm or Kistaco Farm
~ pea shoots, Goose Creek Gardens, CNG or Pucker Brush Farm, CNG
~ watermelon, Clarion River Organics, OG
~ 2 red Carmen peppers, Weeping Willow Farm or Blue Goose Farm, CNG

OG- certified organic CNG- certified naturally grown

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Leek Toasts with Blue Cheese

With a big salad, makes a light meal for 2 or appetizers for several; this easily doubles if you doubt that it would keep you sated

1 1/2 pounds leeks (about 3 big leeks), lengthwise and white and pale green parts sliced 1/4-inch thick (about 3 generous cups of slices)
2 tablespoons unsalted butter
1 tablespoon olive oil, plus extra for brushing toasts
Coarse salt
Freshly ground black pepper
6 medium-sized or 12 baguette-sized 1/2-inch slices of bread of your choice (I used a light sourdough)
2 ounces blue cheese, crumbled (a soft or crumbly goat cheese would also work)
Few drops of lemon juice (optional)

Fill a large bowl with cold water. Add leeks and use your hands to pump them up and down in the water a bit, separating the rings and letting the dirt and grit fall to the bottom. Transfer to a dish or plate for a minute; no need to dry them.

Meanwhile, heat a large, heavy skillet over medium. Once hot, add butter and olive oil and once they’re fully melted and a bit sizzly, add the leek slices, still wet. Sprinkle with 1/2 teaspoon coarse salt and a few grinds of black pepper. Reduce heat to low, cover with a lid and cook leeks for 25 minutes, stirring them occasionally. Adjust seasoning to taste.

While leeks cook, brush bread slices with olive oil and sprinkle with coarse salt. Run under broiler until lightly toasted. You may either spread the cheese you’re using on now, while the toasts are hot, or sprinkle it on at the end. Divide leeks among toasts. Sprinkle with cheese, if you haven’t spread it underneath. Add a few drops of lemon juice, if desired. Eat at once or gently rewarm a bit later.

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Heirloom Tomato and Watermelon Salad

Serves 2 generously or 4 reasonably

3/4 pound seedless watermelon, rind removed
3/4 pound heirloom tomatoes (about two large tomatoes)
3 ounces feta cheese
8 leaves basil
2 tablespoons extra virgin olive oil
sea salt, to taste

1. Cut the watermelon into large, imperfect chunks and slice the heirloom tomatoes into wedges. Combine in a bowl.

2. Crumble feta over the watermelon and tomato mixture, add basil, torn by hand, and toss gently with olive oil.

3. Season, to taste, with sea salt. Enjoy immediately before the fruit releases too much juice.

Kitchen Notes: The original dish also included sliced red onions. I forgot to purchase them, but they weren’t missed.

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Boiled Edamame

  • 1 pint fresh edamame in pods, or frozen edamame in pods
  • 1/2 Tbsp (The desirable amount of salt vary, depending on the amount of water to boil edamame.)
Cut off the stem end of each pod. Wash edamame well and put in a bowl. Sprinkle a pinch of salt and rub edamame with salt. (If you are using frozen edamame, please start from the next step.) Boil lots of water in a large pot. Add about 1/2 Tbsp of salt in the boiling water. Put edamame in the boiling water and boil for 3 to 4 minutes, or softened. Drain edamame in a colander. Taste one edamame and if it’s not salty enough, sprinkle more salt over boiled edamame. Spread the edamame on a flat tray to cool.
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