The start of a new CSA season is always filled with excitement and hope. After this winter in particular, we are all good and ready for ramps, greens and whatever else spring has the goodness to lay on us. Without further adieu let’s get it started! Please note that we rely heavily on our blog to convey information to our members. Check it weekly to stay informed and to check out the great recipes!
You will note that this year while we have two routes: Asparagus and Zucchini. This doesn’t mean that members on the Asparagus route are going to get all the asparagus that western PA has to offer and that Zucchini will correspondingly, get none. The route names are just that. They are names. The name of your route will be indicated at the top of the sign in sheet at your location. We will use these names to indicate to our members what items will be in their CSA share on any particular week. You will see this application in our Harvest List below. We will do our very best to be sure that each route gets its fair share of everything. Although this week both boxes are pretty much the same, that won’t be the case as we move through the season.
If your ordered a tote bag when you signed up for your share it will be at your pick up location on April 10th. Please look for one with your name on the tag. If you did not order a bag but would like one please email Karlin and we can send it for you next week. We suggest washing these bags in cold and not drying them they as they are cotton and may shrink a bit.
Vegan and gluten free shares will be marked as such. Please do not take a VEGAN or GLUTEN FREE share unless you have signed up for one. The pick up sheet will indicate what type of share you are signed up for. Let us know if any changes need to be made.
The Penn’s Corner Farmers and Staff welcome you to the 2013 CSA season! We love hearing your feedback and are always available to answer questions or be of assistance.
Asparagus Route Pick Up Locations
Penn’s Corner Hamilton Ave Warehouse, Monroeville, Churchill, Green Tree, Dormont, Mt. Lebanon- Briarwood, Whitehall, Mt. Lebanon- Woodhaven, Mt. Lebanon- Eden’s Market, Bridgeville, Greenfield, Sq Hill- Forward Ave, Sq Hill- Bartlett, Point Breeze, Chatham University, Sq Hill- Fair Oaks, Shadyside, Friendship
Zucchini Pick Up Locations
Highland Park- Jackson, Highland Park- Union Project, Morningside, Fox Chapel, Lawrenceville, North Side- Children’s Museum, North Side, B Gourmet, Bellevue, Ross Twsp, North Park- RAW Training, Bradford Woods, Restaurant ECHO, Google, Oakland- Apple, Oakland- The Porch, Schenley Farms, Downtown- Gulf Tower, Highmark, PNC One, South Side, Steelers Training Center, Eat n Park Hospitality, Edgewood, Regent Square, East End Brewing, Oakdale, Indiana
THIS WEEK’S HARVEST
OG- certified organic CNG- certified naturally grown
Spinach Salad with Warm Bacon Vinaigrette
Adapted from several places, but my favorite version is Alton Brown’s
To hard-boil eggs, well, there are a million approaches out there. Mine is to cover a large egg with cold water and put it on the stove and bring it to a boil over high heat. Once boiling, set a timer to exactly 9 or 10 minutes, and reduce the heat to medium. Once it’s done, I often plunge it in icy water so that it will stop cooking immediately and also chill quickly. At 9 minutes, large eggs will be a little tender in the center, as you can see in the top photo. At 10, it will be a fully-cooked (but not overcooked) egg.
If you’re freaked out by raw red onion, you can actually add it to the dressing in the skillet for the last 10 seconds to soften it and remove more of the bite, and pour the onions and dressing over the salad together.
Serves 4 as an appetizer or 2 spinach salad enthusiasts
4 ounces baby spinach
2 large white mushrooms, thinly sliced
1/4 small or medium red or white onion, very thinly sliced
1 large egg, hard-boiled (see above), chilled, peeled and thinly sliced
4 pieces thick-sliced bacon (about 4 ounces), finely diced
2 tablespoons red wine vinegar
1/2 teaspoon honey or sugar
1/2 teaspoon smooth Dijon mustard
Coarse salt and freshly ground black pepper to taste
Place spinach in a large, wide salad serving bowl. Scatter with mushrooms, red onion (see above for a different, mellower way to add the onions) and coins of hard-boiled egg. In a large skillet, fry bacon bits over medium-high heat until they’re brown and crisp and have rendered their fat. Use a slotted spoon to scoop them out of the skillet and spread them on a piece of paper towel briefly before sprinkling them over the salad. Pour out all but two tablespoons of hot bacon fat from the skillet. Reheat over medium and quickly whisk in the red wine vinegar, honey and Dijon. Pour over entire salad and season salt and pepper. Toss gently and serve hot. Repeat tomorrow night.
Check out this blog post from Israeli Kitchen which three great ways to prepare black radishes, including this very simple buttered black radish recipe!
I cut into 1/4″ slices and sautéed in a little butter, sprinkling salt and black pepper over the slices and turning them over as they cooked until they were tender and dappled with brown spots.
The texture was meaty, something like a steamed potato. The butter had mellowed the raw radish’s pungency, leaving a tamed radish to savor. This is something I’ll do again. I see that the radish can be dressed up with herbs, grated cheese, maybe a mild sauce – but for right now, plain buttered black radish is delicious enough for me. One tip: slice on thick side, maybe even as thick as 1/2″. The meatier, the sweeter.
Click here for some more radish recipe ideas from our radish pinterest page! If you have favorite recipes online, please let us know so we can add them to our Pinterest page. Contact firstname.lastname@example.org with the links!