2013 Spring CSA Share Week #3, April 24th


Clarion River Organics provide a lot of product for our CSA.  Last week was pretty harrowing for them.  Here we have copied a blog post of theirs telling a little about it.

Severe Weather

Last week we had some of the strongest winds I’ve seen in four years of living here. The worst of the winds only lasted about half an hour but that was enough to destroy one of the farmer’s calf barn and tear up another farmer’s greenhouse.

The greenhouse on the floor started the day clear on the other side of the small greenhouse in the background. Luckily the wind lifted this one high enough that it didn’t damage the smaller one as it flew over it.
This whole area used to be under a the roof that is now out in the pasture.

Thankfully we had some warm weather after the storm so the tomato plants in the greenhouse mostly survived until it was rebuilt over the next couple days. The calves were moved to a nearby farm and it will be a while until the barn can be rebuilt with a design that should provide more security.

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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

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THIS WEEK’S HARVEST

Asparagus Share

~ 1/3# lettuce, Crighton’s Farm

~ 1# fresh pasta, Fontana Pasta

~ 1/2 dozen eggs, Jarosinski’s Farm

~ fresh thyme or cilantro, Goose Creek Gardens, CNG

~ 2# Russet potatoes, Clarion River Organics, OG

~ 1/2 pint maple syrup, Weeping Willow Farm

~ 1/2 gallon apple cider, Kistaco Farm

~ whole wheat flour, Clarion River Organics

Zucchini Share

~ 1/3# lettuce, Crighton’s Farm

~ 1# fresh pasta, Fontana Pasta

~ 1/2 dozen eggs, Jarosinski’s Farm

~ fresh tarragon, Goose Creek Gardens, CNG

~ 2# Russet potatoes, Clarion River Organics, OG

~ 1/2 pint maple syrup, Weeping Willow Farm

~ 1/2 gallon apple cider, Kistaco Farm

~ whole wheat flour, Clarion River Organics

OG- certified organic          CNG- certified naturally grown

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Whole Wheat Garlic Knots

(makes about 10 garlic knots)

1 package active dry yeast, about 2 1/2 teaspoons

1 cup warm water (just warmer than body temperature)

1 cup whole wheat flour

1 1/2 cups all-purpose flour

2 tablespoons olive oil

1 teaspoon sea salt

2 teaspoons sugar

For the garlic mixture:

4 to 6 cloves garlic, peeled and minced

2 tablespoons melted butter

2 tablespoons olive oil

1/4 cup chopped parsley or other herb

1/2 teaspoon sea salt

In a small bowl, dissolve yeast and sugar with warm water.  Let sit for 5 minutes until yeast is frothy.  That means it’s alive and ready to go.

In a large bowl, whisk together flours and salt.  Create a small well in the center of the flour mixture.  Pour in the yeasty water and add oil.  With a fork, mix the wet ingredients into the dry ingredients.  If the dough is too sticky, add more all-purpose flour.  Dough should be slightly sticky, but not stick to your hands too much.

Knead dough on a lightly floured surface for about 5 minutes.  Place dough in a large greased bowl.  Flip the dough over to coat the dough.  Cover with plastic wrap and a clean kitchen towel, and leave to rest in a warm, draft-free place for 1 hour, or until the dough is doubled in size.  At this point, you can make the garlic knots, or let the dough rise in the refrigerator overnight.  Just bring the dough to room temperature before rolling it out.

When ready to prepare the garlic knots, roll out dough on a lightly floured surface.  Roll into a 10-inch by 10-inch square.  Roughly…. it doesn’t have to be perfect.  Use a pizza cutter to slice 10 1-inch stripes.  Tie a knot in the center of the dough, and wrap the ends under and around the knot.  This doesn’t have to be perfect either… just make sure that the dough is all tucked into itself.  Cover with clean kitchen towel and let rest for 30 minutes.

Place racks in the center and upper third of the oven and preheat oven to 400 degrees F.   Line two baking sheets with parchment paper.  Place dough knots on prepared baking sheets and bake for 15 to 18 minutes, until golden brown.

While bread bakes, in a large bowl whisk together minced garlic, butter, olive oil, parsley and salt.  When rolls come out of the oven, immediately toss them in the garlic butter mixture.  Toss until coated and remove from the butter bowl.  Serve rolls warm.

Rolls are best served the day they’re made, but will last for 3 days if well wrapped.  Just reheat in a piece of foil in a 350 degree F oven for 10 minutes.

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Flower Shares (and Eggs and Harvest)

If you are looking for a Mother’s Day gift for a devoted mother in your life… look no further.  We still have Flower shares available.  Delivery of Flower shares begin June 19th. Members get a beautiful bouquet every other week for a total of 8 bouquets.  Flowers shares are a perfect way to show love and appreciation for weeks and weeks.  Contact us at csa@pennscorner.com to purchase a flower share for your special lady today!

We also have Egg and Harvest shares available.  If you are loving your spring share and want to continue getting boxes through the summer contact us at csa@pennscorner.com to extend your share!

flowers1 SmBqtSample LgBqt2

 

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Store your pasta in the freezer and when you are ready to cook it don’t defrost it before throwing it in boiling water!

Spaghetti with Oil and Garlic (Aglio Et Olio)

Kosher salt, to taste, plus 1 teaspoon
1 pound spaghetti
3 cloves garlic, minced
1/2 cup extra-virgin olive oil
Pinch red pepper flakes
2 tablespoons chopped flat-leaf parsley (or other herb of choice)
1/2 lemon, zested, optional
Freshly grated Parmigiano-Reggiano, optional

Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.

While the pasta cooks, combine the garlic, olive oil, the 1 teaspoon salt, and red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.

Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.
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Check out the Penn’s Corner  page for great recipe ideas!

Click here for some more recipe ideas from our pinterest page!  If you have favorite recipes online, please let us know so we can add them to our Pinterest page.   Contact csa@pennscorner.com with the links!

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