Come see us this Friday!
TEEREX AND THE COTTON FACTORY OPEN FOR UNBLURRED
Foodies and spooks unite for a studio open house on Friday, October 5.
PITTSBURGH, PA – Start your holiday shopping early, Halloween of course, during Unblurred on Friday, October 5 from 6:00pm to 10:00pm at the TeeRex screen-printing studio. New hand printed Halloween tees will be on display, and all 2011 tees will be $10. A variety of $5 spooky designs will be available for on demand printing.
October 5th special guests will include:
- Chuck Amok, an artist transplanted from the Phoenix area, draws on Mexican influences and pop culture to produce a wide spectrum of projects ranging from pin up girls to the Latin American Dia De Los Muertos. Her art utilizes vibrant colors with an emphasis on detail and mixed media. www.facebook.com/MrsAmok
- Dana Valente will bring a beautiful selection of handmade jewelry inspired by nature. Valente creates elaborate assemblage pieces made from salvaged vintage items. Her ultra-cozy hand crocheted items will also be available for purchase. www.mysalvation.etsy.com
10% of sales on October 5 will be donated to Pennsylvania Association for Sustainable Agriculture (PASA). Penn’s Corner Farm Alliance will be on hand on behalf of PASA providing information about local food production.
PASA’s mission is to promote profitable farms that produce healthy food for all people while respecting the natural environment. Through education and outreach programs, PASA works to bring farmers together to learn from one another, and to connect farmers and consumers looking for fresh, wholesome, locally and sustainably produced food. www.pasafarming.org
Penn’s Corner Farm Alliance is a farmer cooperative in Southwestern Pennsylvania. As a group of more than 30 member farms, they deliver fruits, vegetables, and other farm food products to customers in the Pittsburgh area through their Community Supported Agriculture program, online pre-order farm stands, and wholesale deliveries. www.pennscorner.com
Along with these special guests, The Cotton Factory and TeeRex Syndicate will provide East End Brewery Beer, and Franktuary will server gourmet hot dogs just outside the studio. The TeeRex Studio is located 5440 Penn Ave.
The Pittsburgh Tote Bag Project is always in need of new or gently used totes. Donations of tote bags, canned foods, hygiene products or pet goodies will be accepted. Anyone who donates will be entered to win a free tee from the shop. tote4pgh.blogspot.com/
About TeeRex Syndicate:
TeeRex hand prints quality apparel with original designs created by a devoted staff of local designers. The TeeRex items found in the storefront are unique, experimental one-offs that can’t be found in their online store, CottonFactory.com. Based in Pittsburgh, PA TeeRex often partners with local groups such as the Grow Pittsburgh, Hello Bully, and more.
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THIS WEEK’S HARVEST
OG- certified organic CNG- certified naturally grown
Adapt this recipe to include the other items in your CSA share this week and feel free to leave out the ones you don’t have!
Adapted from Epicurious
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.
by Molly Stevens
1 Medium head green cabbage (about 2 pounds)
1 large yellow onion (about 8 ounces)
1 large carrot, cut into 1/4 inch rounds
1/4 cup chicken stock, homemade or store-bought, or water
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black peper
1/8 teaspoon crushed red pepper flakes, or to taste
Fleur de sel or coarse sea salt
1-Heat the oven to 325. Lightly oil a large gratin dish or a baking dish (9 by 13 inch works well).
2-Trimming the cabbage: Peel off and discard any bruised or ragged outer leaves from the cabbage. The cabbage should weigh close to 2 pounds (if you don’t have a kitchen scale, consult the grocery store receipt). If the cabbage weighs more than 2 pounds, it won’t fit in the baking dish and won’t braise as beautifully. To remedy this, cut away a wedge of the cabbage to trim it down to size. Save the leftover wedge for salad or coleslaw. Then cut the cabbage into 8 wedges. Arrange the wedges in the baking dish, they may overlap some, but do your best to make a single layer.
3-The Braise:Scatter in the onion and carrot. Drizzle over the oil and stock or water. Season with salt, pepper, and the pepper flakes. Cover tightly with foil, and slide into the middle of the oven to braise until the vegetables are completely tender, about 2 hours. Turn the cabbage wedges with tongs after an hour. Don’t worry if the wedges want to fall apart as you turn them: just do your best to keep them intact. If the dish is drying out at all, add a few tablespoons of water.
4-The finish: Once the cabbage is completely tender, remove the foil, increase the oven heat to 400, and roast until the vegetables begin to brown, another 15 minutes or so. Serve warm or at room temperature, sprinkled with fleur de sel or other coarse salt.
I sometimes add a splash of balsamic vinegar to the cabbage to enhance it’s sweetness. In step 4, after you remove the foil, sprinkle on 1 1/2 tablespoons balsamic and turn the cabbage with tongs to distribute the vinegar, then roast for another 15 minutes, uncovered as directed.