2013 Harvest Share CSA Share Week #1, June 5th


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Welcome to week #1 of the Harvest Share!

We are excited to kick off our summer share and very happy to have each of you with us this year.  There are lots of details to getting started so please be sure to look over the list below:

1.  Egg shares are only for members that have purchased them.  Please look on the sign-in sheet at your pick up location to see if you have singed up for eggs if you can’t remember.  If you do have an egg share there will be an egg carton in a cooler bag with your name on it!  Eggs will not be inside the CSA share boxes.

2.  Tote bags will be delivered this week on June 5/6th for Harvest share members that purchased them.  The sign in sheet will indicate if you purchased one.  Look for the bag with your name on the tag.

3.  You will receive a pick-up reminder email from us the evening before your CSA day.  Please note this email contains your host’s contact information and address in addition to an updated link to our blog.

4.  PLEASE remember to either leave your empty box behind or return it the following week.

5.  We have 2 Routes this year: Asparagus and Zucchini.  When you scroll down to see what will be in your box be sure you are looking at the correct route.

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Into the Fields!photo

Last week, the PCFA staff took a field trip to Clarion River Organics and Riverview Dairy with a few local chefs in tow. It was a great time for the chefs to see the farming practices associated with some of the produce, meat, and dairy that they work with at their restaurants. It was also a good opportunity for the chefs to give the farmers feedback on what they were receiving and request any changes they would like to see. This trip was about staying connected to your food source, and was filled with good food, great people, and a little bit of sunburn.

One of the chefs that attended was Bill Fuller from big Burrito restaurant group, and he wrote a great blog post about his experience. You can read it here.   You can also check out our facebook photo album of the trip 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, Scott

Zucchini Pick Up Locations

Highland Park- Jackson, Highland Park- Union Project, Morningside, Fox Chapel, Lawrenceville, Marty’s Market, North Side- Children’s Museum, North Side, B Gourmet, Avalon, Cranberry-Westinghouse, 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, Animal Nature, Edgewood, Regent Square, East End Brewing, Oakdale, Indiana, Franklin Park

Bi-Weekly Member Info

Odd week pick-up dates: June 5 & 19, July 3, 17 & 31, August 14 & 28, September 11 & 25, October 9 & 23, November 6.

Even week pick-up dates:  June 12 & 26, July 10 & 24, August 7 & 21, September 4 & 18, October 2, 16 & 30, November 13

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Share

1/8# cilantro, Nu Way Farm

garlic scapes, Grow Pittsburgh

1/4# lettuce heads, Crighton Farm

1/2# green onions, Nu Way Farm

1 butterhead & 1 oakleak letttuce, Clarion River Organics, OG

green kale, Clarion River Organics, OG

1/4# chevre, Riverview Dairy

1# black beans, Clarion River Organics, OG

Zucchini Share

1/8# cilantro, Nu Way Farm

garlic scapes, Grow Pittsburgh

1/4# lettuce heads, Crighton Farm

1/2# green onions, Nu Way Farm

green kale, Clarion River Organics, OG

2 heads bibb lettuce, Nu Way Farm

1/4# chevre, Riverview Dairy

1# black beans, Clarion River Organics, OG

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Delicious Black Beansbetty-cortina-black-beans-4-by-3

  • 1/2 pound dried black beans
  • 1 medium onion, roughly chopped
  • 1 fresh garlic scape, finely chopped
  • 1/2 teaspoon fresh cilantro, chopped
  • 1/2 teaspoon ground cumin
  • Pinch red pepper flakes
  • 2 teaspoons sugar
  • 2 tablespoons white wine vinegar
  • Salt and freshly ground black pepper
  • Chopped onions, for garnish


The night before, soak the black beans in a large pot of water. The next day, rinse the beans, cover with 3 cups of fresh water and bring to a boil over high heat. Reduce the heat and simmer covered for 30 minutes, skimming off any foam. Stir in the onion and simmer 30 minutes more. Add the garlic, oregano, cumin, and red pepper flakes, and simmer uncovered for 30 minutes, stirring occasionally. Stir in sugar and vinegar, and taste before seasoning with salt and pepper. Turn out into a large serving bowl and garnish with chopped green onions.

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Pasta with Garlic Scape Pestoslide_235934_1164794_free

  • 10 large garlic scapes
  • 1/3 cup unsalted pistachios
  • 1/3 cup finely grated Parmigiano-Reggiano
  • Kosher salt and black pepper
  • 1/3 cup extra-virgin olive oil
  • 1 pound spaghetti or your favorite pasta

Make the pesto: Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. Season the pesto with salt and pepper to taste. (The pesto keeps in the fridge, covered, for 1 week or frozen for a month.)

In a large pot of heavily salted boiling water, cook the spaghetti until al dente. Reserve 1 cup of the pasta-cooking water, then drain the pasta. Whisk together 2/3 cup of the pesto and the reserved pasta water and toss with the pasta. Season with salt and pepper to taste and serve right away.

**You could garnish this with some fresh cilantro!

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Garlic Scape & Goat Cheese Frittataslide_235934_1165033_free

  • 3 tbsp. olive oil
  • 10 fresh, local eggs
  • 2 tbsp parsley and thyme, minced (optional)
  • 1/2 c. garlic scapes, finely chopped
  • Fresh chevre goat cheese (optional)
  • Salt and pepper to taste

Preheat oven to 350°.

In a large bowl mix eggs and herbs.
Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes.
Pour egg mixture in skillet with scapes and cook over low for three minutes. Crumble goat cheese over the top of frittata; place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.

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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