2012/13 Winter Share, January 30th (#5)

Last Friday evening

Clearly not the truck we're talking about but you get the drift.
Clearly not the truck we’re talking about but you get the drift.

the Clarion River Organics truck was delivering some product for CSA to our warehouse.  Somewhere along the way the truck crashed.  It actually rolled somewhere on Interstate 279.  Most fortunately no one was injured!  What did happen however, is that the insides of the truck were tossed like a salad.  Because it was so late when it happened (read: dark and very cold) the truck sat overnight until the morning when they were able to better sort things out.  It took all day saturday but the product was resorted and there was very minimal loss in the end considering the circumstances.  If you find that your turnips, rutabagas or radishes are bruised or seem to have frost damage this would be why.  We hope that none slipped through the cracks but it can happen.  If you feel that damage is more than cosmetic, feel free to email Karlin and we can get you a replacement in next delivery. Thank you for understanding.


As you can imagine, the Winter Share boxes can get tricky as product dwindles away.  By the time spring comes we are all feeling tired of winter squash and turnips!  In order to break the monotony, we occasionally buy product from trusted, local sources, outside of the Penn’s Corner co-op.  This week (for the first time this season) we have purchased two items outside of our farm membership.  The first CSA member that emails csa@pennscorner.com with the names of the two non-member contributors this week will win a jar of Penn’s Corner chopped tomatoes!  We already have two correct responses!  The answer is Wild Purveyors and Tuscarora Organic Growers.


Please keep these remaining delivery dates in mind: 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.

Old Faithful; this truck moves thousands of pounds of produce each week.
Old Faithful; this truck moves thousands of pounds of produce each week.



~ 12 ounces of honey, Bedillion’s Farm

~ 1/2# chevre, River View Dairy

~ 1/2# shallots, Crighton’s Farm

~ 3# braeburn apples, Dawson’s Orchard

~ 1/2 gallon apple cider, Kistaco Farm

~ 1# watermelon radishes, Clarion River Organics, OG

~ 1# crimini mushrooms, Wild Purveyors

~ bread and butter jalapeno, Clarion River Organics, OG

~ 3# turnips OR rutabagas, Clarion River Organics, OG

~ 2# carrots, Tuscarora Organic Growers, OG (these are what we call “juicing carrots”.  Doesn’t mean that you have to juice them necessarily.  It just means that they are ugly!)

OG- Certified Organic    CNG- Certified Natural Grown


Sign up for your 2013 regular season CSA share now!

This year we are offering, drumroll please… a bi-weekly share!  Bi- weekly members will get a box every other week rather than every week.  This should be less intimidating for single people or folks that don’t cook as often. And now lots of members don’t have to hunt for a friend to split a share with.  Everyone can have their very own!

We are still looking for some pick up locations.  Morningside, for instance.  Also, we love to deliver to workplaces, Universities and Community Centers.  Please contact Karlin if you are interested in hosting or have suggestions for new locations.



Get your Valentine’s Day gift from Penn’s Corner this year!  Lydia has put together a basket of locally grown snacks and sweets from Penn’s Corner farmers!  Included in the basket will be Bedillion Farm honey, Sunny Meadow Farm maple syrup, Hostetler Farm popcorn, Dawson’s Orchard apples, Hidden Hills Dairy cow cheese, Clarion River Organics honey puffed spelt, Penn’s Corner tomatillo salsa, a succulent plant from Crighton Farm, and a handmade card for $48 plus tax.

Be sure to pre-order one to pick up at the February 11th North Side or Squirrel Hill Farm Stand.  They can also be picked up from the Penn’s Corner facility February 12-14 in the East End of Pittsburgh at 6400 Hamilton Ave.   Contact Lydia atfarmstand@pennscorner.com before Monday, February 4th to reserve one!


Chèvre and mushroom canapés with honey and lavender sal

For about 12 canapés

  • pizza dough or pate brisée
  • 1/3 lb mushrooms
  • 12 slices goat cheese
  • honey
  • lavender salt
  • 1 tbs olive oil
  • salt and pepper


Sauté mushrooms, in olive oil, add salt and pepper and let cook until the water evaporates.

Roll dough very thinly, about 2 mm thick. Cut 2 inches circles with a cookie ring. Place some mushrooms, top it with goat cheese. Sprinkle with lavender salt and honey.

Bake in pre-heated oven at 400F for about 10 minutes until the bottom is golden brown and cheese has melted.

Serve hot.


I’ve used this recipe but use way more turnips and carrots!


Serves 4

1 1/2 tablespoons butter
1 pound white turnips (don’t use rutabagas, says the inspiring recipe), trimmed, peeled, cut in 3/4″ cubes
2 large carrots, trimmed, peeled, the fatter end sliced in half lengthwise, then cut in 1/2-inch thick slices on the diagonal
2/3 cup chicken or vegetable broth
1 1/2 tablespoons brown sugar
1/2 teaspoon table salt (I left this out because the broth was salty)
1/8 teaspoon black pepper (I forgot this)
1 teaspoon fresh thyme leaves (I had none)
1 teaspoon lemon zest (don’t skip this)

Squeeze of lemon juice (just a teaspoon)

In a large nonstick skillet with a cover, melt the butter on MEDIUM HIGH. When it’s melted, swirl to coat. (If you start this while prepping the vegetables like I do, I’d recommend melting the butter on MEDIUM, so you don’t brown and then scorch the butter like I did. Turn down the heat til you’re ready, then turn to medium high.) Add the turnips and carrots in an even layer, stirring to coat, then let cook undisturbed for 4 minutes. Stir again, let cook another 4 minutes. Add the broth, brown sugar, salt, pepper, thyme and lemon zest (I prepped these while the veggies were cooking) and stir to coat. Cover, reduce heat to MEDIUM LOW (I left on MEDIUM HIGH) and simmer until vegetables are just tender, about 8 minutes. Uncover and increase heat to HIGH, let cook, stirring frequently until liquid cooks down to a glaze, this took a few minutes. Stir in lemon juice and serve immediately.



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