2012/13 Winter Share, February 13th (#6)

Local Harvest is an amazing resource for folks that want to eat well and be connected to their local food community.  If you aren’t familiar with Local Harvest we suggest checking it out here.  In particular, their newsletters are well written, thoughtful and generally a great read.  We’ve included a recent one for you here.

LocalHarvest Newsletter, January 25, 2013

Welcome back to the LocalHarvest newsletter.

Last summer I started making cheese at home. It’s nothing fancy, just a little two-step soft cheese, but I absolutely love having it around. It goes well with many foods, is light and tasty, and because it is made of goat’s milk, is easy to digest. But the level at which I am into this cheese goes beyond all that. I finally realized that making cheese is deeply satisfying because I had previously put it in the category of things that have to be bought at a store. Learning to make this one simple cheese turned me into a producer, which made me feel more active, more resourceful, and more capable.

Long ago the American farmer and philosopher, Wendell Berry, wrote about the societal cost of our collective case of “cheap energy mind.” This is the mindset that believes that the world can supply our every material want without consequence. It has driven myriad aspects of public policy for the last sixty years and brought us things like disposable electronics, Land Rovers, and agribusiness as we know it. Cheap energy mind maintains that making things you could buy is a waste of time. We live in a society steeped in this belief, so even small steps in the direction of self-sufficiency amount to acts of both creativity and resistance to the pull of the norm.

Any time we decide to let our innate curiosity loose, we participate more deeply in the world – how do you make cheese anyway? How about bread, or beer? We experience this deeper engagement, I believe, as a sense of being more fully alive. Making things is good medicine both for ourselves and for the world. For now more than ever, the world needs all of us to be vibrantly alive.

Homemade cheese anyone? My recipe is here.

Until next time, take good care and eat well.

Erin Barnett


Please keep these remaining delivery dates in mind: 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.



~ acorn squash OR tomatillo salsa, Nu Way Farm or Penn’s Corner

~ Buttercup cheese, Hidden Hills Dairy

~ 3# Rome apples, Dawson’s Orchard

~ 3# red and white onions, Blue Goose Farm

~ 1 dozen eggs, Clarion River Organics, OG or Jarosinski’s

~ 3# gold potatoes, Clarion River Organics, OG

~ whole wheat flour, Clarion River Organics, OG

~ canned crushed tomatoes, PCFA

~ garlic bulb, Clubhouse Gardens

~ cabbage head, Blue Goose Farm

* pasta is coming in your next delivery!

OG- Certified Organic    CNG- Certified Natural Grown


Returning Members can Sign up Here for your 2013 regular season CSA share now!

We are offering all of our regular options plus a bi-weekly share, an egg share and a flower share this year!  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.


This recipe is easy and amazing but I have to add one caveat.  I bought red split lentils and they cooked in about 15 minutes.  Not sure what that 1 and 1/4 hour is all about but just be aware that cooking time might vary quite a bit.  I also used what I had on hand and even with some omissions it was super tasty and so healthy!

Red Split Lentils With Cabbage (Masoor dal aur band gobi)

Madhur Jaffrey, Indian Cooking

Serves 4 to 6

200 grams (1 1/4 cups) red split lentils (masoor dal), picked over, washed and drained
1.2 liters (5 cups) water
1/2 teaspoon ground turmeric
5 tablespoons vegetable oil
1 teaspoon cumin seeds
2 to 4 cloves garlic, peeled and finely chopped
1 medium onion, peeled and cut into fine slices
225 grams (1/2 pound) cored and finely shredded cabbage
1 to 2 fresh, hot green chilies, finely sliced
1 1/2 teaspoons salt
1 medium tomato, peeled (ahem, Deb did not peel her tomato) and finely chopped
1/2 teaspoon peeled, finely grated fresh ginger

Put the lentils and water into a heavy pot and bring to a boil. Remove any scum that collects at the top. Add the turmeric and stir to mix. Cover, leaving the lid very slightly ajar, turn heat down to low, and simmer gently for 1 1/4 hours. Stir a few times during the last 30 minutes.

When the lentils cook, heat the oil in a 20 to 23 centimeter (8 to 9 inch) frying pan over medium heat. When hot, put in the cumin seeds. Let them sizzle for 3 to 4 seconds. Now put in the garlic. As soon as the garlic pieces begin to brown, put in the onion, cabbage and green chilies. Stir and fry the cabbage mixture for about 10 minutes or until it begins to brown and turn slightly crisp. Stir in 1/4 teaspoon of the salt. Turn off the heat under the frying pan.

When the lentils have cooked for 1 1/4 hours, add the remaining 1 1/4 teaspoon salt, the tomato and ginger to the pot. Stir to mix. Cover and cook another 10 minutes. Add the cabbage mixture and any remaining oil in the frying pan. Stir to mix and bring to a simmer.

Simmer uncovered for 2 to 3 minutes or until the cabbage is heated through.


Fried Eggs with Roasted Potatoes, Garlic, Rosemary and Pecorino


Do this: turn your oven up to 425. In a cast iron skillet, pour in a good, solid layer of olive oil–we’re talking like 1/2 a cup. (This recipe is very much based on New Yorker writer Tad Friend’s potatoes.) Cube your potatoes–4 or 5 large potatoes–toss them in that oil and season with lots of salt, pepper, finely chopped rosemary and 2 or 3 cloves of garlic slivered. Pop into the oven and listen; you should hear sizzling in a few minutes. Let them cook that way for 30 to 40 minutes, scraping them up every ten minutes or so and waiting for them to get crusty on the outside and soft in the middle (the best way to know is to blow on a piece and taste).

When they’re ready, take them out of the oven and fry up eggs in olive oil. Get the oil hot in a nonstick skillet, add the eggs, lower the heat, sprinkle with salt, pepper, rosemary and fry until the whites are just set. If the whites around the yolks are still runny, cover the pan with a lid for 20 seconds or so until they’re set.

Scoop potatoes on to each plate, top with two eggs and–here’s the kicker–grate Parmesan or Pecorino over the top. Voila! A weekend breakfast for you to love. You can thank me on Monday.





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