You can sign up for your 2013 regular season CSA share now!
We have lots of shares available this year but they always go fast so if you want to be a part of our 2013 CSA, now is the time to reserve yours. We have more pick up locations than ever before with recent additions in East Liberty, Bridgeville and Wildwood (North Hills).
Please keep these remaining delivery dates in mind: 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
~ baby beets, Nu Way Farm
~ 1# popcorn, Sunny Meadow Farm
~ 3# braeburn apples, Dawson’s Orchard
~ 3# blue potatoes, Clarion River Organics OG
~ lavender, Crighton’s Farm
~honey puffed spelt, Clarion River Organics OG
~ celeriac, Blue Goose Farm, CNG
~ Boltonfeta cheese, Hidden Hills Dairy
~ cabbage head, Blue Goose Farm
~ garlic bulb, Clubhouse Gardens
~ 2# white onions, Blue Goose Farm, CNG
OG- Certified Organic CNG- Certified Natural Grown
Yield: 2 mini loaves
1 1/2 cups all-purpose flour
1/4 tsp. baking powder
1/8 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup sugar
3/4 cup (6 ounces, weight) 2% Greek Yogurt (I used Chobani)
1 Tbs. lemon juice
1 tsp. vanilla extract
1 tsp. lemon zest
1 Tbs. dried lavender
Preheat oven to 325 degrees. Grease one 9×5 (or two 5.75×3 mini) loaf pan and set aside.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, cream the butter. Gradually add the sugar and cream until light and fluffy, about 7 minutes. Add the eggs, one at a time, mixing each until fully incorporated.
Slowly add the dry ingredients, alternating with the Greek yogurt, to the creamed butter and sugar and mix just until incorporated. Add the lemon juice, vanilla extract and lemon zest and beat on low just until blended. Gently stir in the lavender.
Pour the batter into the prepared pan(s) and bake for 30-35 minutes until the edges begin to brown and a toothpick inserted in the center of the loaf comes out clean. Cool in the loaf pans for 10-15 minutes before transferring to a wire rack.
We’ve posted this Smitten Kitchen blue potato recipe in the past but it’s good enough to be reminded about!
3 tablespoons oil (canola, grapeseed, peanut, virgin coconut)
1/3 cup popcorn kernels
2 tablespoons butter
Heat the oil in a 3-quart saucepan over medium heat. Sprinkle oil with salt to taste. Put a few popcorn kernels in the oil and cover pan.
When kernels pop, add remaining kernels in an even layer. Cover pan and remove from heat for 30 seconds. Return pan to heat and wait for popcorn to begin popping, shaking pan gently and keeping the lid slightly ajar to allow steam to escape. Once the popping slows to several seconds between pops, remove pan from heat and pour popped popcorn into a large bowl.
Place butter in now-empty saucepan and melt. Pour over popcorn. Add more salt to taste, if necessary.
1/2 large head or 1 small head green cabbage, very thinly sliced
4 T extra virgin olive oil (I used Greek olive oil)
3 T red wine vinegar
4 oz. crumbled Feta Cheese (3/4 cup feta, loosely packed)
2 – 3 T fresh thyme leaves (other herbs such as parsley, oregano, or marjoram could be used instead of thyme)
Remove the core from the cabbage, then use a mandoline or sharp chef’s knife to thinly slice cabbage, chopping strips in half if desired. Put chopped cabbage into a plastic or glass bowl.
Whisk together the olive oil and red wine vinegar, tasting to see if you’d like a bit more oil or vinegar to suit your preference. When the ratio of oil to vinegar seems right to you, stir the dressing into the sliced cabbage. (You may not want all the dressing, depending on how large your cabbage was.)
Crumble feta and measure to get 3/4 cup crumbled feta, or more. Wash thyme, spin dry or dry with paper towel, then strip thyme leaves from stems until you have 2-3 T fresh thyme leaves. Add thyme and feta to cabbage mixture and gently combine.
Season to taste with fresh-ground black pepper. Salad can be served immediately or allowed to wilt for a few hours in the fridge before serving.