Penn’s Corner on Pinterest!
Check out the Penn’s Corner Pinterest board at pinterest.com/pcfa for links to great recipes categorized by vegetable! Don’t know what to do with celeriac or fennel? We have found some great recipes and pinned them to our celeriac and fennel boards! If you have some favorite recipes online, we’d love to know what they are! Feel free to email us links to your favorite recipes and we will pin them!
We will be skipping the week of Christmas, so look for the next box in three weeks. Please keep these remaining delivery dates in mind: 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.
THIS WEEK’S HARVEST
~ 1 dozen eggs, Jarosinski Farm or Clarion River Organics
~ 1/3# baby spinach, Nu Way Farm
~ green fall garlic, Clubhouse Gardens
~ 3# braeburn apples, Dawson’s Orchard
~ 3# gold potatoes, Clarion River Organics OG
~ 1/2# shallots, Crighton’s Farm
~fennel bulb OR rutabagas OR turnips, Clarion River Organics OG
~ celeriac, Clarion River Organics OG
~ Old Gold cow milk cheese, Hidden Hills Dairy
~ 3/4# kale, Clarion River Organics
~ 2# beets, Nu Way Farm
OG- Certified Organic CNG- Certified Natural Grown
- 1 (10 ounce) bag baby spinach leaves
- 2 oranges, peeled and sectioned
- 1/2 large fennel bulb, thinly sliced
- 1 teaspoon chopped fennel fronds
- 1/4 cup toasted sliced almonds
- 1 tablespoon chopped fresh mint
- 3 tablespoons olive oil
- 2 tablespoons orange juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- salt and pepper to taste
Place the spinach, orange sections, sliced fennel, fennel fronds, almonds, and mint into a large mixing bowl; set aside. Whisk together the olive oil, orange juice, cumin, onion powder, salt, and pepper in a small bowl. Pour the dressing over the salad, and toss gently to dress. Serve immediately.
- Heat the oven to 200 C (400 F) and roast the garlic for around 20 minutes. To do this simply peel as much paper away from the bulb as possible. Cut a tiny portion of the top of the bulb away if desired (makes it easier to squeeze garlic out when done) and drizzle with some olive oil before popping on a tray in the oven.
- Meanwhile peel and quarter the apple and halve the shallots. Chop the other vegetables into chunks and add along with all other ingredients (except the coriander and soy milk) to your pressure cooker. Cook as per your pressure cooker’s instructions for 15 minutes.
- Set aside and allow to cool a little before blending (this is just a precaution, but one I rarely follow despite the huge crack now ascending the walls of my lovely glass blender). Blend until very smooth, adding the soy milk as you do so. Throw in the fresh coriander last, giving it one or two last whizzes ’round to chop it finely. Return and keep heated on the hob/stove until ready to serve.
- If using, stir in a dollop of cream or soy cream, along with some spare coriander or fresh parsley to garnish.
- 1 large celery root (celeriac), about 1 1/2 pounds, peeled and cut into 1-inch pieces
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 2 apples, cut into 1-inch pieces
- 2 slices bacon, chopped
- 1/4 cup pure maple syrup
- 1 teaspoon chopped fresh thyme or rosemary or 1/4 teaspoon dried
- Preheat oven to 450°F.
- Toss celery root with oil, pepper and salt and spread on a rimmed baking sheet. Roast until starting to brown, 10 to 12 minutes. Add apples, toss gently and continue roasting until the apples and celery root are tender, 6 to 10 minutes more.
- Meanwhile, cook bacon in a medium skillet over medium heat, stirring occasionally, until just crispy. Remove to a paper-towel-lined plate with a slotted spoon; discard all but 2 teaspoons of the bacon fat. Add maple syrup to the fat in the pan and bring to a boil, scraping up the browned bits. Add the cooked bacon and thyme (or rosemary). When the celery root and apples are tender, gently toss them with the maple-bacon glaze and roast for about 5 minutes more.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 large carrots (8 to 9 ounces), peeled, chopped (1 1/4 cups)
- 1 medium celery root (celeriac), peeled, chopped (3 cups)
- 1 medium rutabaga, peeled, chopped (2 cups)
- 1 pound brown lentils, rinsed
- 1 tablespoon herbes de Provence
- 8 cups (or more) vegetable broth
- 1 large bunch kale (about 9 ounces), ribs removed, leaves coarsely chopped
Heat oil in large pot over high heat. Add onion and next 3 ingredients; sprinkle with salt and pepper and sauté until beginning to soften and brown, 10 to 11 minutes. Stir in lentils and herbes de provence. Add broth and kale. Bring to boil, stirring to incorporate kale. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 20 minutes. Add more broth to thin, if desired. Season with salt and pepper.
- 6 rashers bacon , chopped (optional)
- 420ml double cream
- 350ml milk
- 2 garlic cloves , sliced
- 1 tbsp rosemary , finely chopped
- 1 red chilli , deseeded and sliced
- 1 tbsp Dijon mustard
- 1 celeriac (about 500g) peeled, quartered and thinly sliced
- 500g potatoes , peeled and very thinly sliced
- Heat oven to 180C/160C fan/gas 4. Grill the bacon, if using, until cooked and lightly brown, then set aside.
- Bring cream, milk, garlic, rosemary, chilli and mustard to the boil in a medium saucepan, then turn off.
- Pour a little of the cream mixture onto the bottom of an ovenproof gratin dish. Arrange a layer of celeriac, scatter with bacon, then season. Pour over some more of the cream mixture and repeat the same process, alternating potato and celeriac, finishing with a layer of potato. Cover with the remainder of cream mixture, then bake for 1-1¼ hrs, until golden and vegetables are tender when a knife is stuck in. Leave to sit for 5 mins, then serve.
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!