Winter shares are here!!!
We have had a ton of interest in continuing our Winter CSA and are excited to be accepting sign-ups for our 2012/13 Winter CSA Share. Sign up here now!
Here are the basic details:
-The first delivery is the Wednesday after Thanksgiving, on November 28th. Deliveries will continue every other week for a total of 9 boxes. Deliveries will skip the week of Christmas and pick up the following week, ending on March 27th.
-The boxes are larger than the normal season share since many of the items can be stored longer, and deliveries are only every other week. It will cost about $40/box.
-You can expect to see items like eggs, cheese, winter squash, apples, cider, turnips, radishes, beets, carrots, cabbage, mushrooms, potatoes, onions, garlic, bread, syrup, honey, grains, greenhouse lettuce and greens, and even some processed tomatoes- all from Penn’s Corner farms! We are offering a vegan option this year.
– Pick up locations are indoors to protect items from freezing. You can see a complete list of our pick up locations here. Winter share locations are indicated in bold type. If you have a suggestion for an additional (indoor) pick up location please contact Karlin at firstname.lastname@example.org.
Sample box from the 2011/12 Winter CSA:
one half pound of goat milk feta cheese
1 dozen eggs
1/2 gallon apple cider
jar of red tomato puree
3 pounds of red potatoes
bibb lettuce head
1 pound carrots
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.
THIS WEEK’S HARVEST
OG- certified organic CNG- certified naturally grown
Delicata squash has a wonderfully tender skin which can been eaten after roasting.
- 2 Delicata Squash (@ 1lb each), sliced in 1/2″ slices
- 1 T finely chopped fresh Rosemary
- 1 T Olive Oil
- 1 t Sea Salt
- 1/2 t fresh cracked Black Pepper
Preheat oven to 400°F Roast
- Toss all ingredients on a sheet pan. Level the squash to be in a single layer. Roast in the oven for 30-35 minutes or until soft and slightly golden. Serve warm.
Makes about 1/4 cup (60 ml), enough for one large green salad
Aside from not using balsamic vinegar in salad dressings, another astuce is to use freshly-ground black pepper, which is best added when tossing the salad with the dressing.
1/8 teaspoon sea salt
1 tablespoon sherry or red wine vinegar
1/2 small shallot, peeled and minced (about 1 tablespoon)
1/2 teaspoon Dijon mustard
3T to 4T (45 ml to 60 ml) olive oil
fresh herbs, if desired
1. In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about ten minutes.
2. Mix in the Dijon mustard, then add 3 tablespoons (45 ml) of olive oil. Stir well, then taste. If too sharp, add the additional olive oil and more salt, if necessary. Romain said one needs to add beaucoup de mustard, so feel free to add more as well.
If you wish to add fresh herbs, it’s best to chop and mix them in shortly before serving so they retain their flavor.
Storage: This dressing will keep for about eight hours at room temperature. If you want to make it farther in advance, it’s best to add the shallots closer to serving so they don’t lose their verve.
2 tablespoons olive oil1 shallot, chopped2 green onions, chopped1/2 cup garbanzo beans, drained salt and pepper to taste1 bunch red Swiss chard, rinsed andchopped1 tomato, sliced1/2 lemon, juicedDirections:
1. Heat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste.