2013 Spring CSA Share Week #7, May 22nd


 Calling All Hungry Cyclists!3fe2ca27-f1c3-4dff-ad37-44b8dd5af248

Pennsylvania Association for Sustainable Agriculture (PASA) is hosting their 6th annual Bike Fresh, Bike Local fundraiser on Sunday, June 2nd! This event features 25, 50, or 75-mile rides along rural farm-studded Pennsylvanian roads. The day includes a delicious local foods lunch, detailed cue sheets, and well-stocked rest stops. For more information or to register visit their website here.

__________________________________________________

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

Asparagus Share

~ 1# rhubarb, Sunny Meadow Farm

~ 1/2# green onions, Sunny Meadow Farm OR Nu Way Farm

~ green garlic, Blackberry Meadows Farm or Clubhouse Gardens

~ 1/4# spinach, Nu Way Farm

~ 1 head green oakleaf lettuce, Clarion River Organics, OG

~ 2 heads bib lettuce, Nu Way Farm

~ 1 bunch green kale, Clarion River Organics, OG

~ parsley seedling, Pucker Brush Farm CNG (PLEASE NOTE THAT THIS WILL NOT BE IN YOUR BOX.  YOU MUST TAKE ONE FROM THE BOX NEAR THE CLIPBOARD)

Zucchini Share

~ 1# rhubarb, Nu Way Farm

~ 1/2# green onions, Nu Way Farm

~ green garlic, Clubhouse Gardens

~ radish bunch, Nu Way Farm

~ 1 head green oakleaf lettuce, Clarion River Organics, OG

~ 1/4# spinach, Nu Way Farm

~ 1/4# lettuce mix, Clarion River Organics, OG

~ 1 bunch collard greens, Clarion River Organics, OG

~ parsley seedling, Pucker Brush Farm CNG (PLEASE NOTE THAT THIS WILL NOT BE IN YOUR BOX.  YOU MUST TAKE ONE FROM THE BOX NEAR THE CLIPBOARD)

______________________________________________________________

Ramp or Green Onion Buttermilk BiscuitsBiscuits-on-a-pan

  • 3/4 cup chilled buttermilk
  • 3/4 cup thinly sliced trimmed ramps (bulbs, stems, and green tops)- use green onions if you are out of ramps!
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
  • 1 large egg, beaten to blend (for glaze)
  • 1/2 teaspoon coriander seeds, cracked

-Preheat oven to 425°F. Mix buttermilk and ramps in small bowl. Mix flour, baking powder, salt, and pepper in processor. Add chilled butter to processor; using on/off turns, cut in butter until fine meal forms. Transfer flour mixture to medium bowl. Add buttermilk mixture; stir until dough forms. Turn dough out onto lightly floured work surface and press out to 7-inch round, about 1/2 inch thick. Using 2-inch-diameter biscuit cutter dipped in flour, cut out rounds. Gather dough scraps; press out to 1/2-inch thickness and cut out additional rounds. Transfer dough rounds to baking sheet. Brush biscuit tops with some of egg glaze. Sprinkle with cracked coriander seeds. Bake biscuits until golden brown, about 20 minutes. Cool on rack. Serve slightly warm or at room temperature.

______________________________________________________________

Rhubarb Chutney dsc09414

  • 8 cups sliced rhubarb
  • 6 cups sliced onion
  • 2 cups raisins
  • 7 cups light brown sugar
  • 4 cups apple cider vinegar
  • 2 tablespoons salt
  • 2 teaspoons cinnamon
  • 2 teaspoons ginger
  • 1 teaspoon ground cloves
  • 1/8 teaspoon cayenne pepper
  1. Combine all ingredients in a heavy kettle (a enamel-lined dutch oven works really well here. Don’t use a straight cast iron one here, all that vinegar will strip away your seasoning). Bring to a boil and simmer gently until slightly thickened (the recipe calls for 45 minutes of cooking time, I’d cut it a bit shorter if you want your rhubarb to maintain some of its texture/identity). Stir frequently, otherwise it will stick (and sticking leads to scorching, so stir, stir, stir).
  2. Store in the refrigerator for up to a week OR pour into clean pint jars and process in a hot water bath for ten minutes. Canned chutney will keep up to 1 year, so you can enjoy it in the winter!

______________________________________________________________

  • 2-4 Kale OR Collard leaves
  • 1 tsp. olive oil
  • pinch salt
  1. Preheat oven to 350 degrees. Line large baking sheet with parchment paper.
  2. Prepare the leaves by washing, patting dry, and removing leaves from stem (cut stem from the middle of the leaf all the way to the top). Tear leaves with hands into 3-4 inch pieces.
  3. Lay in a single layer on parchment paper. If needed, use two baking sheets to prevent overlapping.
  4. Bake for 7 minutes, then flip leaves. Bake for 5 minutes more, then check leaves. Remove any that are crispy, return any that are limp to the oven. Be careful not to overcook or they will turn brown and bitter.
  5. Sprinkle chips with sea salt

______________________________________________________________

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!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s