***November 14th is the final week of the 2012 Harvest Share. Winter Share members can look forward to their next box being delivered on November 28th. Please remember to return your final empty CSA box to your location by Friday November 16th. ***
We are taking Turkey orders through Thursday!
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!
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
5 cups air popped popcorn
1/2 cup pure maple syrup from
1/2 cup chopped walnuts or pecans
1 T butter or vegetable oil
Lightly butter or oil the inside of a bowl or casserole dish large enough to hold the popcorn. Butter a large mixing spoon. Set aside.
Place maple syrup, in a heavy-bottomed, non-reactive saucepot over medium-high heat. Bring to a boil, reduce heat to medium low and continue boiling until the mixture reaches 236 degrees on a candy thermometer.
Place popcorn and nuts in the mixing bowl and drizzle the hot caramel over the popcorn. Working quickly, stir with oiled spoon until all popcorn is coated with caramel.
Cool and store in airtight containers or enjoy immediately!
3 cups 2% milk
1/4 cup all-purpose flour (about 1 ounce)
2 tablespoons butter
1/3 cup minced shallots
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
8 cups (3/4-inch) cubed peeled butternut (or other winter) squash (about 2 1/4 pounds)
1 tablespoon balsamic vinegar
4 teaspoons extra-virgin olive oil, divided
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
1/4 teaspoon crushed red pepper
4 garlic cloves, minced
18-ounces fresh baby spinach (or other greens)
9 cooked lasagna noodles (8 ounces uncooked noodles)
1 cup (4 ounces) shredded Asiago cheese
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
Cook milk in a small, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; keep warm.
Lightly spoon flour into a dry measuring cup; level with a knife. Melt butter in a medium nonstick saucepan over medium heat. Add shallots; cook 2 minutes or until tender. Reduce heat; add flour to pan, and cook 5 minutes or until smooth and golden, stirring constantly. Remove from heat; add about 2 tablespoons warm milk to flour mixture, stirring constantly with a whisk. Gradually add remaining warm milk, about 1/2 cup at a time, until mixture is smooth, stirring constantly with a whisk. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil; reduce heat, and cook until smooth and thickened. Remove from heat. Cover surface of milk mixture with plastic wrap; set aside.
Preheat oven to 425°.
Place squash in a large bowl. Add vinegar; toss to coat. Add 1 tablespoon oil; toss to coat. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, thyme and sage. Bake at 425° for 30 minutes, stirring after 15 minutes.
Combine remaining 1 teaspoon oil, red pepper, and garlic in a Dutch oven over medium heat; cook 2 minutes, stirring constantly. Add spinach, 1 bag at a time; cook until wilted, stirring frequently. Add remaining 1/4 teaspoon salt; cook until liquid evaporates, stirring frequently.
Reduce oven temperature to 350°.
Spoon 1/3 cup milk mixture in bottom of a 13 x 9-inch baking pan coated with cooking spray. Arrange 3 noodles over milk mixture; top with spinach mixture, 2/3 cup milk mixture, 1/2 cup Asiago, and 1/4 cup Parmigiano-Reggiano. Arrange 3 noodles over cheese; top with squash mixture, 2/3 cup milk mixture, remaining 1/2 cup Asiago, and 1/4 cup Parmigiano-Reggiano. Arrange remaining 3 noodles on top of cheese; spread remaining 1/2 cup milk mixture over noodles. Sprinkle with the remaining 1/2 cup Parmigiano-Reggiano. Bake at 350° for 30 minutes or until bubbly. Let stand 15 minutes before serving.
12 small or 6 medium beets, scrubbed and trimmed
1/4 butter (or olive oil)
2 tablespoons maple syrup
1 tablespoon minced or pressed garlic
1 tablespoon finely chopped or grated fresh ginger
1 tablespoon soy sauce or tamari
1. Preheat oven to 400F degrees.
2. Place beets in a small roasting pan with 1/2 cup water. Cover with foil and bake until beets are easily pierced with a sharp knife, 45 minutes to 1 hour depending on size.
3. Preheat the broiler.
4. Allow beets to cool slightly, then run under cold water and slip off their skins. Slice into 1/4-inch rounds.
5. Melt the butter in a small pan over medium heat. Stir in the maple syrup, garlic, ginger, and soy sauce or tamari. When the ingredients are thoroughly combined, remove from heat.
6. Put the beets in a shallow baking pan and pour the maple syrup mixture over them. Broil, stirring occasionally, until tender, 5 to 10 minutes.