2012 CSA Harvest Share Week #21, October 24th


It’s time to order your turkey through the Penn’s Corner Farm Stands!

Pre-order is required and pick-up will be at either our Squirrel Hill, North Side or Mt. Lebanon Farm Stand locations on Monday, November 19th. Be sure to get your order in before November 8th!

We are offering two sizes this year… a medium size (approx.15-20 lbs), and a large size (approx. 20-25 lbs).  Our turkeys this year will be from Food from the Earth Farm in Emlenton PA.  They are free range, pastured, antibiotic and hormone free birds, fed conventional, GMO-free feed. Click here for more information!

Keep in mind that the Farm Stands run year round and are full of festive goodies.  Click here to view the Farm Stand storefront and start ordering!

Pumpkins, squash, cider, apples, greens!


These are turkeys roaming the apple orchards at Food from the Earth Farm when the PCFA staff when to visit 2 years ago!

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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

~ 4 ounce chevre, River View Dairy

~ 2# Mitsu/Crispin apples, Kistaco Farm

~ celery, Blue Goose Farm, CNG

~ 1/3# arugula, Nu Way Farm

~ 2# white onions, Blue Goose Farm, CNG

~ acorn squash, Becarri’s Farm

~ 3# Russet potatoes, Weeping Willow Farm

~ 1# red beets, Clarion River Organics, OG

~ 1# Jerusalem artichokes

Zucchini Share

~ 8 ounce honey, Bedillion’s

~ 4 ounce chevre, River View Dairy

~ 2# Jonagold apples, Kistaco Farm

~ 1/3# arugula, Nu Way Farm

~ spaghetti or kabocha squash, Matthew’s Farm or Clarion River Organics, OG

~ 3# russet potatoes, Clarion River Organics, OG

~ celeraic, Clarion River Organics, OG

~ 1/3# Swiss chard, Nu Way Farm

OG- certified organic          CNG- certified naturally grown

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The Jerusalem artichoke (Helianthus tuberosus), also called sunrootsunchokeearth apple or topinambour, is a species of sunflower native to eastern North America, and found from eastern Canada and Maine west to North Dakota, and south to northern Florida and Texas. It is also cultivated widely across the temperate zone for its tuber, which is used as a root vegetable.

Despite its name, the Jerusalem artichoke has no relation to Jerusalem, and it is not a type of artichoke, though both are members of the daisy family. The origin of the name is uncertain. Italian settlers in the USA called the plant girasole, the Italian word for sunflower, because of its resemblance to the garden sunflower. Over time, the name girasole may have been changed to Jerusalem. To avoid confusion, some people have recently started to refer to it as sunchoke or sunroot.

The artichoke part of the Jerusalem artichoke’s name comes from the taste of its edible tuber. Samuel de Champlain, the French explorer, sent the first samples of the plant to France, noting its taste was similar to an artichoke.

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Like turnips, rutabaga and potatoes, one of the best ways to enjoy their unique, fresh flavor is to just roast them and toss them with a little butter and parsley. With a taste somewhere between potatoes and turnips, these nuggets make a perfect, if slightly offbeat, side for a roast beef or chicken. They also work well next to an omelette for a brunch, or with a hearty daube or veal stew.

Roasted Jerusalem Artichokes

1/2 lb Jerusalem artichokes, peeled and cut to a uniform size
1 T olive oil
2 cloves garlic, minced
1 T butter
2 T parsley, minced
salt, hot sauce to taste

Toss the Jerusalem artichokes in the olive oil in a roasting pan large enough to hold them with space in between the pieces. Scatter in the garlic and roast in a preheated 475º oven until tender, about 15 minutes, tossing at least once about halfway through. Run under the broiler for a few minute to brown the edges, watching carefully.

Add the butter and parsley and toss to coat. Season with salt and hot sauce and serve immediately.

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Potato & Celeriac Mash

  • 2 medium celeriac roots, peeled
  • 6 medium potatoes, or 3-4 large potatoes
  • 1/4 C plain Greek yogurt
  • 1/4 C milk
  • 1-2 T butter
  • salt and pepper to taste

This really couldn’t get much easier.  Peel and dice the potatoes and celeriac and bring them to a boil in a large pan of water (the celeriac floats).  Cook until tender, about 15-20 minutes.

Add the remaining ingredients, adding the yogurt a tablespoon at a time until it suits your taste.

Mash and season with salt and pepper to taste and enjoy.

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Roasted Beet and Goat Cheese Salad with Candied Walnuts

For the Beets:
8 small beets
1 tsp grapeseed oil

For the Nuts:
1 cup walnut halves
1 tbs butter
2 tbsp brown sugar
dash of cinnamon
3/4 tsp sea salt
1/2 tsp paprika
2 tbsp maple syrup

For the Dressing:
1/4 cup plain 0% Greek yogurt
2 tbsp maple syrup
juice of one Meyer lemon
zest and juice of one lime
1/4 cup buttermilk
1 tbsp olive oil
1 clove garlic, grated or minced
fresh cracked pepper
sea salt

To Assemble the Salads:
Spring mix, arugula or whichever mixed greens you prefer (bitter greens do well with the beets and the sweeter dressing)
75g fresh goat’s cheese (chèvre)
1/2 an avocado, cubed (optional)
the candied walnuts
the dressing
the roasted beets

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