2013 Spring CSA Share Week #6, May 15th

Have you heard about the Food Revolution?

Working with high school students, The Environmental Charter School (a charter school in the City) in partnership with Bar Marco (a restaurant in one of the City’s food hubs, The Strip District) has launched the Food Revolution Cooking Club (FRCC). The goal is to reach Pittsburgh youth and “connect them to local Chefs in a way that provides students with the tools to make healthier food decisions, learn cooking skills, and teach them a trade that they can feel empowered by and proud of, so that the students…become catalysts for change.” Working initially with Obama High School in the East Liberty neighborhood of Pittsburgh, 18 freshmen and sophomore students work weekly with local chefs to learn a variety of skills. The long term vision of the Food Revolution Cooking Club include replicating the program in other schools, providing summer job opportunities for students and promoting a healthy school culture. Already, the FRCC is working with another school, Brashear, in a weekly breakfast series. This grassroots program has also rallied leading chefs to cook in a dinner that raised over $9,000 for purchasing tools and ingredients and provide funds for field trips and other immersive activities.

This Friday is Food Revolution Day in Pittsburgh.  There are a great number of Food Revolution events happening in and around our beautiful City this Friday. Check one out if you can.  Just like the Food Revolution Pittsburgh on Facebook to learn about all of the goings on:  https://www.facebook.com/FoodRevolutionPittsburgh.


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



Asparagus Share

~ 1# black beans, Clarion River Organics, OG

~ 1# rhubarb, Sunny Meadow Farm

~ 1/3# ramps, Nu Way Farm

~ fresh thyme, Goose Creek Gardens, CNG

~ 1/3# Swiss chard or spinach, Nu Way Farm

~ apple cider, Kistaco Farm

~ 1/2# lacinato kale, Clarion River Organics, OG

~ Buttercup cheese, Hidden Hills Dairy

Zucchini Share

~ 1# black beans, Clarion River Organics, OG

~ 1# rhubarb, Nu Way Farm

~ 1/3# ramps, Nu Way Farm

~ fresh thyme, Goose Creek Gardens, CNG

~ 1/3# Swiss chard or spinach, Nu Way Farm

~ apple cider, Kistaco Farm

~ 1/2# red kale, Clarion River Organics, OG

~ Buttercup cheese, Hidden Hills Dairy

OG- certified organic          CNG- certified naturally grown

This week’s vegan shares will have a little extra rhubarb again and radishes.


Rhubarb Sponge Pudding

1 1/3 pounds rhubarb, cut into 1-inch lengths (about 5 cups) (the 1# in your share will work just fine)
1/3 cup (packed) golden brown sugar
2 tablespoons water
1 cup plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/2 cup sugar
7 tablespoons butter, room temperature
2 large eggs
6 1/2 tablespoons whole milk

Softly whipped cream

Preheat oven to 375°F. Butter 11x7x2-inch baking dish. Place rhubarb pieces in baking dish in even layer. Scatter brown sugar over and sprinkle with 2 tablespoons water.

Whisk flour and baking powder in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well between additions. Fold in flour mixture in 3 additions alternately with milk in 2 additions, mixing just to blend after each addition. Spoon batter over rhubarb, smoothing top to cover.
Bake dessert until top is golden brown and toothpick inserted into center comes out clean, about 40 minutes. Cool at least 30 minutes and up to 1 hour. Serve warm with softly whipped cream.


Spinach and Chard Souffle

Serves: 6
  • 4 ounces fresh spinach, stems removed and finely chopped
  • 4 ounces fresh Swiss chard, stems removed and finely chopped
  • 1/4 cup ghee or clarified butter
  • 1/4 cup tapioca flour
  • 1/2 tsp kosher salt
  • 1/8 tsp freshly-ground black pepper
  • 2/3 cup coconut milk
  • 1/3 cup water
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly grated nutmeg
  • 3 large eggs, separated
  1. Preheat oven to 350 F. Grease a 1-quart soufflé or casserole dish.
  2. Melt the ghee in a large skillet over medium low heat. Stir in the tapioca flour until smooth and bubbling. Add 1/2 teaspoon salt and 1/8 teaspoon pepper. Gradually add the coconut milk and water, stirring constantly. When the mixture has thickened, remove from heat. Stir in the onion, garlic, 1/2 teaspoon salt, and nutmeg.
  3. Whisk about 1/2 cup of the hot onion/coconut milk mixture into the egg yolks to temper them. Scrape the egg mixture back into the skillet; add the spinach and Swiss chard and stir well to combine.
  4. In a large metal or glass mixing bowl, beat egg whites until stiff peaks have formed. Gently fold into the spinach/chard mixture in the skillet.
  5. Pour into the prepared soufflé dish; set into a large pan then add hot water to a depth of about 1 inch. Bake for 60 minutes; the top will be golden brown. Serve immediately.


Simmered Black Beans

The key to a great pot of black beans is using enough onion, garlic and salt for seasoning, and then cooking the beans for a long time at a slow simmer. In Mexico, a sprig of epazote or a few dried avocado leaves are usually added to the pot. Those ingredients aren’t as easy to find as cilantro, which is what I routinely use to season the beans.

1 pound black beans, washed and picked over for stones

2 quarts water

1 tablespoon canola oil or extra virgin olive oil

1 medium onion, chopped

4 large garlic cloves, minced

1/4 cup chopped cilantro, plus additional for garnish if desired

Salt, preferably kosher salt, to taste

1. Soak the beans in the water for at least six hours. If they will be soaking for a long time in warm weather, put them in the refrigerator.

2. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until it begins to soften, about three minutes. Add half the garlic. Cook, stirring, until fragrant, about one minute. Add the beans and soaking water. The beans should be covered by at least an inch of water. Add more as necessary, and bring to a boil. Reduce the heat to low, and skim off any foam that rises. Cover and simmer one hour.

3. Add the salt, remaining garlic and cilantro. Continue to simmer another hour, until the beans are quite soft and the broth is thick and fragrant. Taste. Is there enough salt? Does it need more garlic? Add if necessary. Let sit overnight in the refrigerator for the best flavor.

Note: If you can get hold of a sprig of fresh epazote, add it to the beans in step 3.

Yield: Serves six

Advance preparation: The cooked beans will keep for three to four days in the refrigerator and will freeze well.


These Crispy Black Bean Tacos from Smitten Kitchen also look pretty fantastic!


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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