2012 CSA Harvest Share Week #24, November 14th

Growing weary of radishes?  It is that time of year when nearly every CSA member is tired of at least one item in their box.  It’s extremely challenging to include just enough of an item so that folks feel that they get enough of it but not so much that it gets tiresome.  On top of that, we have of course the weather and the fact that some crops go out as quickly as they come in while others linger in a good year.

Making an effort to understand these ebbs and flows is exactly why many people choose to be a part of a CSA.  Increasingly, people want to know what foods are readily available to them and which ones are trekking thousands of miles to their tables.  It’s the fundamental first step toward being more conscious of our food choices.

So, when you get your radishes this week (and perhaps groan) please keep in mind that there are countless ways to enjoy them.  You can look for inspiration to make radish chips here, or go with the French classic of radishes with butter and bread, or perhaps a radish dip for the holidays.

The Penn’s Corner Farmers and Staff deeply appreciate your devoted support of local food and our local economy.  It has been a most fantastic year and we look forward to picking and packing many a’ delights for you next year.

***November 14th is the final delivery 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. ***

Also- if you ordered cheese from River View Dairy please look for a block with your name on it at your pick up location this week.  Please do not take cheese if you don’t find one with your name on it. 


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.



Asparagus Share

~1# fresh tomato basil pasta, Fontana Pasta

~ tomatillo salsa, Penn’s Corner Farm Alliance

~ 1/2# Vates kale, Nu Way Farm

~ French breakfast radishes, Nu Way Farm

~ 1# beets, Nu Way Farm

~1# white onions, Crighton’s Farm

~ 2# Fuji apples, Kistaco Farm
~ acorn squash, Weeping Willow Farm
~ Allegheny cheese, Hidden Hills Dairy

Zucchini Share

~1# fresh tomato basil pasta, Fontana Pasta

~ tomatillo salsa, Penn’s Corner Farm Alliance

~ 1/2# Vates kale, Nu Way Farm

~ French breakfast radishes, Nu Way Farm

~ 1# red onions, Blue Goose Farm, CNG

~ 1/2# pac choi, Clarion River Organics, OG

~ 2# gold potatoes, Clarion River Organics, OG

~ garlic bulb, Becarri’s Farm

~ Allegheny cheese, Hidden Hills Dairy

OG- certified organic          CNG- certified naturally grown


***a note about the pasta: please note that this is fresh pasta.  It is not shelf stable and needs to be stored in the refrigerator or freezer.  We find that it cooks best when stored in the freezer and tossing right into boiling water.

PASTA INGREDIENTS: Semolina and durum flour, eggs, water, tomato powder and basil.


(recipe slightly adapted from Rachael Ray Magazine)

Serves 4

  • bunch kale, stems discarded and leaves coarsely chopped (I didn’t chop mine)
  • 1 pound pasta (I used Rotelli)
  • 1/2 cup chopped walnuts, toasted, plus more for sprinkling
  • 1 clove garlic, chopped
  • 1/2 cup grated parmesan cheese, plus more for sprinkling
  • 1-2 tablespoons fresh lemon juice
  • Salt and pepper
  • 1/4 cup extra-virgin olive oil

In a large pot of salted water, cook the kale until tender, 4 to 5 minutes. Using a slotted spoon, transfer the kale to a colander and rinse with cold water. Add the pasta to the pot and cook until al dente. Drain, reserving 1/3 cup of the pasta cooking water. Return the pasta to the pot.

Meanwhile, squeeze the kale to remove the excess water. In a food processor, combine the kale, walnuts, garlic and parmesan until almost smooth; season with salt and pepper and a squeeze of lemon juice. With the machine running, add the olive oil.

Add the pesto to the pasta, along with enough pasta cooking water to loosen the pesto as necessary. Serve sprinkled with more parmesan and serve with extra toasted walnuts.

***Shutterbean Notes***

-You might wanna add a little bit of fresh lemon juice to perk up your leftovers!

-You could eat it cold as a pasta salad with some tomatoes & feta cheese sprinkled in!



1 tablespoon sesame seeds, toasted
2 teaspoons peanut oil
1 pound baby bok choy, ends trimmed, halved lengthwise
3 cloves garlic, minced
1 tablespoon fresh ginger
2 green onions, chopped (or other onion)

1 1/2 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon sugar

Toast the sesame seeds (if you’re using) in a dry non-stick skillet to golden. Set aside.

Add the peanut oil to the skillet and let heat on MEDIUM HIGH. When it’s hot, add the bok choy, cut side down, interweaving so the stems touch the skillet, the greens stay on top. Let brown for 3 – 4 minutes. Turn over and cook a minute. Transfer to a platter. (While they’re cooking, assemble the glaze ingredients in a small bowl.)

Add the garlic, ginger and green onion to the skillet, let cook 1 minute. Add the glaze ingredients and cook til just beginning to thicken, about 1 minute. Return the bok choy to the skillet, cut side down and cook for a minute or two. Return to the serving platter, top with sesame seeds. Serve immediately.


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