2012/13 Winter Share, November 28th (#1)


Welcome to the 2012/13 Winter CSA Season!

Deliveries will be made on the following dates.  Please mark your calendars!  December 12th, January 2nd, January 16th, January 30th, February 13th, February 27th, March 13th and March 27th.  If ever deliveries are not able to be made due to driving conditions we will be sure to email you and to schedule a make up day as soon as possible.

Please remember to return your empty CSA box to your pick up location or to transfer your share to a bag on the day of delivery and leave your empty box behind.

We hope that you enjoy your winter share and the Holiday Season.

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THIS WEEK’S HARVEST

 

~ Hubbard, Castilla OR Butternut squash, Becarri’s Farm or Pucker Brush Farm CNG

~ radish microgreens, Pucker Brush Farm CNG

~ rosemary, Crighton’s Farm

~ 1.5# carrots, Blue Goose Farm CNG

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

~ 1/4# salad mix, Goose Creek Gardens CNG

~1# watermelon radish, Clarion River Organics OG

~ 1/2# Vates kale, Nu Way Farm

~ Meadowbelle aged goat cheese, River View Dairy

~ 2# fuji apples, Kistaco Farm

OG- Certified Organic                                         CNG- Certified Natural Grown
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Butternut Squash Casserole

Serves 8 to 10 people
3 1/2 pounds butternut squash, peeled and cut into 3/4″ pieces (about 6 cups) (or other winter squash)
5 tablespoons unsalted butter, plus more for the pan (you could easily reduce this by at least half)
1 tablespoon extra-virgin olive oil
2 large yellow onions, trimmed, peeled and chopped (about 3 cups)
1 cup milk (I used 1%)
2 large eggs, beaten
1 teaspoon dried thyme
1 cup whole wheat bread crumbs (toasted if you want, I didn’t toast them)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup pumpkin seeds or pecans, toasted (optional)
2 cups coarsely grated cheddar cheese (about 6 ounces)
1 bunch of spinach or kale, washed (add to the same water as the squash in step 2 during the last minute of boiling)

1. Preheat the oven to 375 degrees F.

2. Place 3 quarts water in a large pot and bring to a boil over high heat. Add the squash to the water, return to a boil, and cook for 6 minutes. The squash will turn a deeper orange. Drain it and set aside.

3. Melt the butter in the stockpot and add the oil. Add the onions and sauté over medium-low heat until translucent and limp, about 8 minutes, stirring to prevent browning. Add the warm squash and the milk, eggs, thyme, bread crumbs, salt, pepper, 1/8 cup pumpkin seeds and 1 1/3 cups cheese. Blend with a wooden spoon or spatula until the ingredients are well combined.

4. Spread the mixture evenly in a 9×13″ baking dish. Bake for 45 minutes. Remove from the oven and sprinkle with the remaining 1/8 cup pumpkin seeds and 2/3 cup cheese. Bake 15 minutes more. Remove from the oven and serve immediately.

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Meadowbelle

With a distinctly acidic flavor, this is a firm cheese with a supple texture.  The solid, natural crust forms over the 4 to 6 month curing process.  River View Dairy hopes that you enjoy it!

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Penn’s Corner Farm Stand is Year-Round

Spinach, kale, cider, squash, apples, holiday ham and much more currently available! Penn’s Corner has Farm Stand locations in Squirrel Hill, Mt. Lebanon, the North Side and Lawrenceville.  Our Farm Stands run year round and offer a variety of farm-fresh items including produce, meats, cheeses, bread, pasta and more.  Check out our Farm Stands here!

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Sweet Pickled Onion Watermelon Radish Salad

vegan, makes 4 cups

1 large watermelon radish, sliced into thin rounds
1 small white onion, sliced into thin rounds
1/3 cup orange juice
2 Tbsp extra virgin olive oil
1/2 tsp sea salt
1/2 tsp pepper (fresh ground)
2 Tbsp apple cider vinegar
splash of rice wine vinegar (optional – adds an extra layer of tart-sweetness)

Directions:

1. Slice your onion and radish. Place in a large mixing bowl.

2. Add the remaining ingredients to the mixing bowl – toss well.

3. Place in fridge to chill overnight.

4. Serve!

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