2013 Harvest Share CSA Share Week #2, June 12th


Welcome to week #2 of the Harvest Share!

This will be the first week for Even bi-weekly members.  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.


Cheese Please…

YoungCalf518This week our CSA boxes will have Ivory Lace cheese from Hidden Hills Dairy! Hidden Hills has been a member of PCFA since 2007, and produces 7 varieties of raw cow’s milk cheeses.  Located in central Pennsylvania, Lori & Rex Sollenberger produce all of their cheese from their heard of Jersey cows.

Ivory Lace is a havarti style cheese. It is semi-soft,smooth and mellow .  It pairs well with fruit, and is great on sandwiches!

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

This is an EVEN week.

If you are an Even Bi-weekly Share member please look for your tote bag if you ordered one.



OG- certified organic          CNG- certified naturally grown

Asparagus Share

canned tomatoes, PCFA

1# crimini mushrooms, Wild Purveyors

1/2# green onions, Nu Way Farm

1/3# spinach, Nu Way Farm

romaine head lettuce, Clarion River Organics, OG

thyme, Goose Creek Gardens, CNG

1/3# lettuce, Blue Goose Farm, CNG

1/3# Ivory Lace cheese, Hidden Hills Dairy


Zucchini Share

canned tomatoes, PCFA

1# crimini mushrooms, Wild Purveyors

1/2# green onions, Nu Way Farm

1/3# spinach, Nu Way Farm

red butterhead lettuce, Clarion River Organics, OG

thyme, Goose Creek Gardens, CNG

1/3# lettuce, Blue Goose Farm, CNG

1/3# Ivory Lace cheese, Hidden Hills Dairy

**Vegans will be getting purslane and endive instead of cheese in their boxes.


Pasta w/ mushroom, thyme, and tomato ragu


  • 1 tablespoon extra-virgin olive oil
  • 1 onion, sliced
  • 8 ounces crimini mushrooms
  • 1 clove garlic, minced
  • 1/2 teaspoon fresh thyme leaves
  • 1/4 cup dry red wine
  • 1 14-ounce canned tomatoes, drained and chopped, juices reserved
  • Salt & freshly ground pepper, to taste
  • 12 ounces pasta, such as fettuccine
  • 1/4 cup freshly grated cheese (you can you parmesan or your ivory lace!)
  1. Bring a large pot of salted water to a boil.
  2. Heat oil in a large skillet over medium-low heat. Add onion and cook, stirring occasionally, until softened, 4 to 5 minutes. Add mushrooms, garlic and thyme. Cover and cook, stirring occasionally, until mushrooms are browned and release their juices, 7 to 8 minutes.
  3. Uncover, add wine and cook until reduced to a glaze, 4 to 5 minutes. Add tomatoes and their juices. Adjust heat to maintain a gentle simmer and cook until thickened, 10 to 15 minutes more. Season with salt and pepper.
  4. Meanwhile, cook pasta until al dente, 10 to 12 minutes. Drain and toss with mushroom sauce. Topped with grated cheese.


Spinach Salad 3611769621_e169fe9fbb

  • 3 whole eggs
  • 7 slices thick cut, peppered bacon
  • 1 whole red onion, small
  • 1 package mushrooms
  • 8 ounces, weight baby spinach, washed dried
  • 3 tablespoons reserved bacon grease
  • 3 tablespoons red wine vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon dijon mustard
  • 1 dash salt

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.

Fry bacon until crispy/chewy. Remove to a paper towel.

Remove 3 tablespoons grease and set aside.

Add 2 additional tablespoons of grease to a separate skillet over medium heat.

Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.

Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.

Chop bacon.

Peel and slice eggs.

Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.

Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.
Arrange eggs over the top and serve.


Grilled Green Onionscebollitas

  • 8 green onions, root end and tips trimmed
  • 4 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

Drizzle the green onions with the olive oil and season with the salt and pepper. Place the green onions on the grill and cook for 2 to 3 minutes, turning occasionally to ensure even browning. This is a delicious early summer side dish. Enjoy!

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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