2013 Spring CSA Share Week #8, May 29th


This is the final week of our spring Cabin Fever share.  Farmer’s Friend members – we’ll see you next week.  We thank our Cabin Fever members for sticking with us through this unusual and trying spring and hope to pack up shares for you again next year!

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Celebrate Pittsburgh’s Best Restaurants!

BR-2013-Logo

Pittsburgh Magazine will host their 24th Annual Best Restaurant Party on Monday June 3rd to celebrate this years award recipients! The event will take place at Heinz Hall and will highlight many restaurants that work with Penn’s Corner!

“Featuring signature dishes from more than 50 area restaurants, live music, silent auction benefitting The Children’s Home and Lemieux Family Center and more. All attendees also receive admission to the official after party at Rivers Casino, featuring drinks, food, DJ and dancing. Guests 21+ only”

Vip Reception: 5-6 PMScreen Shot 2013-05-16 at 10_07_39 AM
General Admission: 6-8:30 PM
After Party at Rivers Casino: 8:30 PM

VIP: $250 / General Admission: $130

 Links: Check out the 2013 Best Restaurant List OR Purchase tickets to the Best Restaurant Party.

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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

OG- certified organic          CNG- certified naturally grown

Asparagus Share

~3# blue potatoes, Clarion River Organics, OG

~2 heads Romaine lettuce, Clarion River Organics, OG

~1/3# lettuce mix, Nu Way Farm

~1/3# spinach, Nu Way Farm

~1/3# green onions, Nu Way Farm

~hydroponic tomatoes, PCFA

~tarragon, Pucker Brush Farm, CNG

~1/2 pint maple syrup, Weeping Willow Farm

~canned tomatoes, Penn’s Corner Farm Alliance

Zucchini Share

~3# blue potatoes, Clarion River Organics, OG

~2 heads Romaine lettuce, Clarion River Organics, OG

~1/3# lettuce mix, Nu Way Farm

~1/3# spinach, Nu Way Farm

~1/3# green onions, Nu Way Farm

~1/3# asparagus or hydroponic tomatoes, Sunny Meadow Farm

~fresh herb, Goose Creek Gardens CNG

~1/2 pint maple syrup, Weeping Willow Farm

~canned tomatoes, Penn’s Corner Farm Alliance

Note: Due to the cold weather, one of our asparagus growers experienced some frost and was not able to provide any this week. We are providing hydroponic tomatoes to our members instead!

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Green Onion and Asparagus Salad

* We realize that you are getting a smaller amount of asparagus in your share that this recipe calls for.  Just use what you have and fill in with other fresh items.

  • 1 1/2 pounds fresh asparagus
  • 3/4 pound green onions
  • 3 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1 teaspoon salt, or more if needed
  • Freshly ground pepper to taste
  • 3 hard-cooked eggs, peeled

Cooking the Vegetables
With a vegetable peeler, shave off the skin from the bottom 3 inches or so of each stalk, so they cook evenly (you should NOT have to do this step as your asparagus is young and fresh!). Snap off the hard stubs at the bottom of the asparagus stalks—they’ll break naturally at the right point.

Trim the root end of each green onion and the wilted ends of the green leaves. Peel off the loose layers at the white end too, so the onions are all tight, trim, and about 6 inches long.

In a wide deep skillet, bring 1 quart of water (or enough to cover the vegetables) to a boil, and add the asparagus and onions.

Adjust the heat to maintain a bubbling boil, and poach the asparagus and onions, uncovered, for about 6 minutes or more, until they are tender but not falling apart, and cooked through but not mushy. To check doneness, pick up an asparagus spear in the middle with tongs; it should be a little droopy but not collapsing.

As soon as they are done, lift out the vegetables with tongs and lay them in a colander (any fat asparagus spears may take a little longer, so leave them in a few minutes more). Hold the colander under cold running water to stop the cooking. Drain briefly, then spread on kitchen towels, pat dry, and sprinkle about 1/2 teaspoon salt over them.

Making the Salad
Slice the asparagus and the green onions into 1-inch lengths, and pile them loosely in a mixing bowl. Drizzle the oil and vinegar over them, then sprinkle on 1/2 teaspoon salt and several grinds of black pepper. Toss well, but don’t break up the vegetables.

Quarter the eggs into wedges, and slice each wedge into two or three pieces; salt lightly and scatter the egg in the bowl, and fold in with the vegetables. Taste and adjust the seasoning. Chill the salad briefly. Enjoy!

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Purple Potato Au Gratin

  • 2 1/2 pounds blue potatoes, peeled and sliced 1/4-inch thick
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1 cup shredded Gruyere
  • 1/2 cup crumbled blue cheese
  • Salt and freshly ground black pepper

Preheat oven to 375 degrees F. Butter a 9 by 13-inch baking dish or similar sized casserole dish.

Arrange the sliced potatoes in the prepared dish. In a medium saucepan, saute the minced garlic in butter over medium heat until softened and fragrant. Stir in flour and cook for 3 minutes. Gradually whisk in the cream until smooth and thick. Remove from the heat and stir in the cheeses. Season with salt and pepper.

Pour cheese sauce over the potatoes in the dish. Cover with foil and bake for 45 minutes. Remove foil and bake another 15 minutes until browned. Thank you Paula Dean!

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Spring Salad w/ Maple Syrup Dressing

This is the last box of our spring CSA share, and definitely a great time to make a beautiful salad out of all of those greens you have! For this salad, toss together handfuls of Romaine, lettuce mix, spinach, green onions, and herbs. Toss in this simple and delicious maple dressing:

  • 2 tablespoons olive oil
  • 2 tablespoons vinegar (Apple cider OR Rice)
  • 1 tablespoon maple syrup

Measure the olive oil, vinegar and maple syrup into a jar. Seal the jar and shake. Toss on salad.

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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