2012/13 Winter Share, March 13th (#8)


An Artistic Approach to the CSA Model CSArt

By the New Hazlett Theater

You might be asking yourself, “What is a theater blogger doing in my CSA update?” Well, Penn’s Corner was gracious enough to give us — the New Hazlett Theater — a little space to tell you about a program we’re kicking off this summer.  If you haven’t heard of the New Hazlett, you should take a quick jaunt over to our website (www.newhazletttheater.org) and look at the amazing lineup of talented performers we bring to Pittsburgh’s Northside on a weekly basis.  Go ahead.  We’ll wait.

Back?  Great.  Now, let me ask you a question: what does a theater have in common with a farm share?  The answer is simple; we’re both in the business of cultivation.

Local CSA’s like Penn’s Corner cultivate their crops, yes, but they also cultivate the community that springs up around the farm.  As they provide sustenance to their neighbors, so too does the neighborhood support the farm.  Likewise, we here at the New Hazlett Theater cultivate art by providing the space and resources for performers to create, and just like a CSA, we look for ways to nurture our community of artists and arts patrons.

It’s this idea of community building that sparked our interest in a new form of arts patronage based on the farm share model.  We call it a CSA too, but our version stands for Community Supported Art, and its an exciting way for patrons to contribute directly to their local artists, nurturing the creation new performances.

Here’s how it works: for a $100 subscription, each CSA “shareholder” receives admission to six world-premier performances created over the course of one year.  Each work is fresh from the artists and delivered to you at the New Hazlett Theater starting this August.

Who’s on the line up?  We don’t know just yet, but the mystery is half the fun!

You see, we’ve just finished a lengthy application process that’s garnered enough entries for ten years’ worth of art, and now we’re in the process of picking out the best of the best, the cream of the crop.

We should have more information for you as our selection panelists make their decisions, but we can promise you that your New Hazlett Theater CSA box will be fresh, it will be new, and it will be cultivated with the support of our local community.

In case you cheated and skipped our website at the beginning of this post, I’ll give you the link again: www.newhazletttheater.org/#csa.  Go there to learn more about the program.  You can also find out how you can support homegrown entertainment, and if you sign up for our email list, you’ll be among the first to know which artists make it into our “box.”

We’ll see you at the show.

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Please keep these remaining delivery dates in mind: 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.

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THIS WEEK’S HARVEST

 ~ 1/4# fresh spinach, Nu Way Farm~ puffed spelt, Clarion River Organics, OG

~ Bloody Mary Mix, Clarion River Organics, OG

~ bread and butter pickles, Kistaco Farm (PLEASE REFRIGERATED)

~ 1/2 gallon apple cider, Kistaco Farm

~ white cabbage head, Blue Goose Farm, CNG

~ 1 dozen eggs, Clarion River Organics/ Jarosinski’s

~ 1# popcorn, Hostetler’s Farm

~ Old Gold cheese, Hidden Hills Dairy

OG- Certified Organic    CNG- Certified Natural Grown
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Nu Way Farm’s turnips turned over the weekend with the warm weather so you won’t be finding them in your box.  We will make up for it in your next (and last) Winter Share box. 

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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.

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Peanut Butter Granola

  • 1 1/2 cups rolled oats
  • 1 1/2 cups puffed brown rice cereal (use puffed spelt!)
  • 1/4 cup unsweetened applesauce
  • 6 Tbsp (1/4 cup + 2 Tbsp) smooth or crunchy all-natural peanut butter
  • 1 Tbsp canola oil
  • 2 Tbsp Turbinado sugar (or granulated sugar)
  • 2 Tbsp brown rice syrup (or other liquid sweetener, such as maple syrup, agave nectar, or honey)
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1/2 cup unsalted raw or dry-roasted peanuts or any other nut
  1. Preheat oven to 325°F. Line a cookie sheet with parchment paper.
  2. Measure the oats and rice cereal into a large bowl, set aside.
  3. In a medium bowl, whisk together the applesauce, peanut butter, oil, sugar, brown rice syrup, vanilla extract, and salt. Whisk until well-mixed.
  4. Pour wet ingredients over cereal and stir until evenly coated. Spread mixture on the prepared cookie sheet in an even layer.
  5. Bake for 15 minutes. Remove sheet from the oven, stir the peanuts into the granola, and bake for an additional 10-15 minutes, or until the granola is golden brown and crisp.
  6. Remove granola from the oven and cool completely. Store in an airtight container.

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Shakshuka [Eggs Poached in Spicy Tomato Sauce]

1/4 cup olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (I was nervous and only used 2 Anaheims; I would go for 3 or 4 next time for a more moderate but still gentle kick)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained (you can use the Penn’s Corner tomatoes if you still have them! Or sub in some of the Bloody Mary mix for a kick.)
Kosher salt, to taste
6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving

Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.

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