If you didn’t catch the five o’clock KDKA news last night you missed us! You can view the piece about Penn’s Corner, our CSA and Farm Stands here. Good press for local food is a great thing.
Also, PASA’s Bike Fresh Fundraiser Spins Off Across the State. If you are a cyclist and love local farms then maybe you should register!
**Please note that this week’s potatoes are storage potatoes that were grown last year. If kept at warm temperatures they will sprout quickly. There’s nothing wrong with them- just a part of the natural cycle. If your’s sprout just knock the eyes off before cooking them. Try to keep them cool and eat em quick!
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
This week’s vegan shares will have rhubarb and rutabagas in place of the feta cheese.
1 8-ounce slab feta, blotted dry
2 tablespoons extra-virgin olive oil
1 tablespoon Greek thyme honey, or other honey
Freshly ground black pepper
Greek-style pita bread, toasted and cut into wedges
Heirloom tomatoes, roasted beets, nuts or pickled vegetables (optional).
1.Preheat the oven to 400 degrees. Select a small oven-to-table earthenware dish or a small ovenproof sauté pan lined with aluminum foil to help transfer the cheese to a plate after roasting. Place the feta in the dish and cover with the olive oil. Bake until the cheese is soft and springy to the touch but not melted, about 8 minutes.
2. Preheat the broiler. Heat the honey in the microwave or over a pan of simmering water until it is fluid enough to be spread with a pastry brush and then paint the surface of the feta with it. Broil until the top of the cheese browns and just starts to bubble. Season to taste with black pepper. Serve immediately with pita wedges and, if desired, sliced heirloom tomatoes, roasted beets, nuts or pickled vegetables. Serves 4 to 6.
Flower Shares (and Harvest)
The window of opportunity to give a Flower share as a Mother’s Day gift is closing soon. Order one this week before it’s too late!
Delivery of Flower shares begin June 19th. For $120 your mother or wife can 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 email@example.com to purchase a flower share for your special lady today!
1 small shallot, ﬁnely chopped
Pinch of red-pepper ﬂakes
1 cup Vialone nano rice (Conant recommends Campanini brand) (any arborio rice will do!)
1/2 cup dry white wine
4 cups chicken broth, simmering in separate pot on stove (or vegetable broth)
1 tablespoon unsalted butter
2 tablespoons Parmigiano-Reggiano cheese, grated
Kosher salt to taste
In a wide, heavy-bottom saucepan, heat 3 tablespoons olive oil over medium-high heat. (1) Finely chop ramp greens and stalks, reserving greens for later. Add shallot, ramp stalks, and pepper ﬂakes, and stir until the shallot is translucent, about two minutes. Add rice to pot and cook over medium heat for two minutes, stirring to coat rice with oil. (2) Pour in 1/4 cup of the wine and boil until almost absorbed; a little liquid should remain on top of the rice. Add 1/4 to 1/2 cup of hot broth at a time, stirring the rice constantly until almost all of the liquid is absorbed. Add another 1/4 cup of stock, the remaining wine, and a tablespoon of olive oil, continuing to stir. (3) Add the ramp greens and more stock as needed and continue cooking and stirring until the risotto looks creamy but is still al dente, about 18 to 22 minutes. Remove from heat and let the risotto stand for about 30 seconds. Add a drizzle of olive oil, butter, and cheese; stir until well combined. Season with salt. (Published 2005)
Referred to as “new garlic” or “spring garlic,” green garlic is the versatile young shoot of the garlic plant that, if left to mature, will become the garlic bulbs we’re all familiar with. Normally, when garlic is grown, it is harvested in the middle of the summer, when the lower part of the stalk becomes visible above the ground and turns brown. Green garlic, on the other hand, is harvested in the spring, before the plant has matured and the light-purple bulb resembles that of a green onion.Green garlic has a much milder taste compared to matured cloves and it provides a fresh twist in any recipe that calls for garlic. When buying green garlic, select sturdy stalks that do not appear wilted. Store green garlic in the refrigerator for up to three to five days and use stem and bulb to add gentle flavor to sautés, soups, and stir-fries. Green garlic can also be eaten raw and used in salads or sandwiches.
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 firstname.lastname@example.org with the links!