On of our Penn’s Corner members, Grow Pittsburgh is having their third annual fundraiser, A Taste of Grow Pittsburgh. The event will be held on Sunday September 16, 2012 from 2:00pm-5:00pm at Pittsburgh Center for the Arts in Shadyside.
The evening will feature an assortment of tastings from Grow Pittsburgh’s restaurant partners. Guests will be invited to indulge in organic foods, sip local beer, wine and coffee, bid on wonderful silent auction packages and enjoy live local music from Chet Vincent and the Big Bend!
Participating restaurants include: Abay, Alma, Avenue B, Bar Marco, Casbah, E2, East End Food Co-op, Habitat, La Prima Espresso, Legume, Root 174, Salt of The Earth, Square Cafe, The Porch at Schenley and Whole Foods.
Tickets are $60 for Grow Pittsburgh Annual Members and $75 for the General Public.
Purchase your tickets today!
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If you are on the Asparagus route please click here. Zucchini members can click here.
THIS WEEK’S HARVEST
OG- certified organic CNG- certified naturally grown
2 pears, unpeeled
3/4 cup apple juice or apple cider
3 tablespoons brown sugar
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil
Salt and pepper, to taste
One 5-ounce package spring mix salad greens
1 tablespoon toasted chopped walnuts
2 tablespoons dried cranberries
3 to 4 ounces goat cheese (log form)
1 egg white
1 tablespoon water
1/3 cup panko crumbs
How to make it
Preheat oven to 375 degrees.
Reserve 1/4 cup apple juice mixture.
And speaking of cheese…
two of our Penn’s Corner cheesemakers won the Pittsburgh Cheese Makers Scholarship Grants from Slow Food Pittsburgh. Click here to read more about how River View Dairy and Hidden Hills Dairy will be using their scholarship funds!
1/2 pound tomatillos, husked, rinsed, and quartered
2 serrano peppers or 1 jalapeño pepper, chopped*
1 clove garlic, peeled and chopped
1/2 cup packed cilantro leaves
heaping 1/2 teaspoon salt
squeeze of fresh lime juice**
Place all ingredients in a blender or food processor and pulse to combine and get juices flowing. Blend on low speed until a coarse puree is formed. Pour into a dish, taste and add more salt or lime if desired. Salsa can be thinned with a bit of water if desired.
Recipe Notes: *This amount of chiles produces a medium-spicy salsa; if you’d like it milder, use only one serrano or half a jalapeño. If you want an extremely mild salsa (no heat), remove seeds from peppers. **The lime juice is entirely optional as the tomatillos will lend their own tartness to the salsa. I like lime with cilantro, so I always use a bit.