***Please take a few extra moments at your pick up location this week to stack your box neatly and be sure to NOT place empty boxes on top of full ones. Thanks in advance for your cooperation. ***
I talked with a number of our farmers yesterday to see how they were preparing for the storm, if at all. Clarion River Organics growers were busy harvesting everything that might be damaged by a week of rain. David Yoder assured me that as long as temperatures didn’t get super low that he doesn’t have any worries about loosing crops. That’s all super news because we count on the Clarion River group and Nu Way Farm a lot for our Winter CSA Shares. Pam at Pucker Brush Farm in Indiana (an area that was supposed to get hit fairly hard) was storing up a little extra water just in case and hoping that her sheep had the good sense to haul up in the barn when the time came. Luckily, it looks like Sandy wasn’t too rough on our Farms!
Don’t forget to order your turkey through the Penn’s Corner Farm Stand!
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!
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
- 4 whole Turnips
- 3 cloves (to 4 Cloves) Garlic
- 2 cups Gruyere Cheese
- 4 Tablespoons (to 6 Tablespoons) Butter
- Chicken or vegetable Broth
- Heavy Cream
- Salt And Pepper, to taste
- Fresh Herbs, to taste
Preheat the oven to 375º.
Start by peeling and thinly slicing the turnips and mincing the cloves of garlic. Grate about 2 cups of Gruyere cheese.
In a large oven-proof skillet, melt 2-3 tablespoons of butter over medium-low heat. Place a single layer of turnips on top of the butter.
Next, sprinkle a little of the garlic on top, then – and this is purely optional and really not all that necessary – add a couple of tablespoons of butter.
Next drizzle a healthy splash of chicken broth over the turnips. Next, do the same with the cream.
Now add a nice layer of Gruyere – about ½ cup. Sprinkle a bit of salt, but not much as the cheese is already salty.
Repeat these layers twice more. Sprinkle on some freshly ground black pepper.
Now pop the whole thing into the over and bake for about 20 minutes or until the top is hot, brown and bubbly.
Sara Jones, Tucson CSA
Turnips served over their own greens are delicious. If you
don’t plan on using your turnips for a few days, separate
the greens from the roots to keep both parts fresher.
1 bunch turnips, greens removed and cut into quarters
1 bunch turnip greens, washed well and roughly chopped
2 cloves garlic
2 teaspoons oil
Soy sauce to taste
Heat a skillet over medium high heat and add turnips.
Cook about 8 minutes stirring occasionally to brown on all
sides. Remove turnips from heat and add greens and garlic
to pan. Stir until wilted, then remove from heat. Season
with soy sauce and cover with turnips. Sprinkle with
pepper and serve.