2013 Harvest Share CSA Share Week #4, June 26th

Welcome to week #4 of the Harvest Share!

**Don’t forget to look for your flower or egg shares, and please return your old CSA boxes each week to your pick-up location**

A note on share routes: We divide deliveries into two routes for box planning and distribution purposes. See below for a list of locations by route. Once you find the route that visits your pick-up location, scroll down to see what will be in you box!



CSA: Art Harvest. UPDATE  from the New Hazlett Theater

Hello again from the Northside.  Remember the New Hazlett Theater?  We’re the local theater company with the crazy idea that we could combine the community building power of a CSA with a brand new kind of performance series.

We wanted to stop by and give our friends at Penns’ Corner an update.  The response to our announcement in March has been amazing.  It seems Pittsburghers really understand what makes farm shares like Penns’ Corner a nutritious concept — and we’re not just talking about the food.  The way CSAs like this support the community as well as the farmers — it’s an idea people can get behind.

And it seems they’re willing to get behind our version of the CSA as well.  Over 600 people showed up for our preview performances at last Gallery Crawl in April.  And an impressive crowd turned out for our launch party — the first ever New Hazlett Theater Artist Harvest — last Monday.  We’re already halfway to our goal of 150 shares, and we’ve still got a month to go before our first performance.


*Poet, playwright, and oral historian Kelli Stevens Kane kicks off our CSA performance series in August with a one woman performance-portrait of her grandmother, Georgetta Holmes Stevens.  As large as “Big George’s” personality was, though, her story is larger.  Kelli Stevens Kane weaves a tale of family, community, and legacy that reminds us that we’re all connected.

*We follow that up in October with Miniature Curiosa.  Made up of Zach Dorn and Murphi Cook, this whimsically idiosyncratic duo explore the underbelly of childhood nostalgia with a combination of real-time camera work, hand-crafted miniature set pieces, and live performance to create fast-moving, fast-talking living comic books.

*We finish out the year (but not our season) in December with Continuum Dance Theater.  Continuum Dance Theater’s artistic process is a bit unusual compared to most dance companies out there. In order to create their piece for the New Hazlett CSA, Continuum spent a year researching our city, touring Pittsburgh neighborhoods, and interviewing the people in our neighborhoods. Then they took all of that work back to the studio where they incorporated their findings into countless hours of discussion and movement work. At the end of it all, Continuum’s five member, all female cast takes on a character whose story unfolds through the fusion of dance and theater performance art.

And that’s just the first half of the CSA series.  You can read more about our artists and view their work in the CSA Spotlights. And if you haven’t checked out our CSA already, I encourage you to do so here!


Asparagus Route Pick Up Locations

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:  July 3, 17 & 31, August 14 & 28, September 11 & 25, October 9 & 23, November 6.

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

*dates in bold include Flower share deliveries

This is an EVEN week.



OG- certified organic          CNG- certified naturally grown

Asparagus Share

pint snow peas, Blue Goose Farm, CNG

beet greens, Nu Way Farm

1.5 broccoli, Clarion River Organics, OG

1/2# bibb lettuce, Nu Way Farm

1/4# basil or garlic scapes, Clarion River Organics, OG

honey puffed corn, Clarion River Organics, OG

1/2# halloumi cheese, Riverview Dairy

canned salsa, PCFA

Zucchini Share

pint snap peas, Hostetler Farm

cabbage head, Nu Way Farm (may get a small bunch of beet greens too if your cabbage is on the smaller side)

1.5 broccoli, Clarion River Organics, OG

firehead lettuce, Blue Goose Farm, CNG

garlic scapes, Blue Goose Farm, CNG

1 pint strawberries, Sunny Meadows Farm

honey puffed corn, Clarion River Organics, OG

1/2# halloumi cheese, Riverview Dairy

**Vegans will be getting Sugar Snap Peas, Kohlrabi, and Spring Onions instead of cheese and honey puffed corn in their boxes**


Cabbage Slaw7-cabbage-fennel-cole-slaw-400

  • 1 head julienned cabbage
  • 1 1/2 cups tartar sauce or mayonnaise (optional)
  • 5 tablespoons sherry vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • Pinch of freshly ground black pepper
  • 1 cup diced apple (optional)

In a large bowl, blend all the ingredients well. Refrigerate at least 3 hours before serving.


Broccoli Saladbroccoli-salad

  • 1 teaspoon salt
  • 5-6 cups fresh broccoli florets (about 1 pound of florets)- peel and chop the stems and add them in too!
  • 1/2 cup toasted slivered almonds
  • 1/2 cup cooked, crumbled bacon (optional)
  • 1/4 cup of red onion, chopped
  • 1 cup of snow peas OR snap peas
  • 2 tablespoons apple cider vinegar
  • 1/4 cup honey
  • 1 cup mayonnaise (optional)

Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. 1 minute will turn the broccoli bright green, and leave it still pretty crunchy. 2 minutes will cook the broccoli through, but still firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. Let cool and drain.

Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and honey. Add dressing to the salad and toss to mix well. Chill thoroughly before serving.


Peas w/ Penne and Basil PestoPenne alla Pea Pesto 500

  • 1 bunch basil
  • 1/3 cup pine nuts
  • ½ cup freshly grated Parmesan cheese
  • Salt to taste
  • 3 medium sized garlic cloves, minced (or chopped garlic scapes)
  • 2 large tablespoons olive oil
  • ½ pound snap or snow peas
  • 1 pound penne pasta
  • Freshly ground pepper to taste

Combine the basil, pine nuts, Parmesan, 1-teaspoon salt, and the garlic in a food processor. Scrape the sides occasionally, as you pulse until the pine nuts are finely chopped. With the motor running, add the oil in dribbles and process the pesto until it is smooth. Add a little more oil if necessary.
Set aside.

In a large pot of boiling salted water blanch the peas for 30 to 45 seconds until they are just crisp-tender. Don’t overcook them. Remove immediately, with a slotted spoon, and toss them with half the pesto in a large serving bowl.

In the same boiling water cook the penne until it is al dente, about 8 to 10 minutes. Drain the pasta, reserving ½ cup of the cooking liquid, and add to the bowl of peas and pesto. Add the reserved cooking liquid, and the remaining pesto. Season with salt and pepper and serve immediately.


What is Halloumi, and how should I prepare it?

Halloumi is a firm cheese, similar in taste to mozzarella. It holds its form well when cooked so it takes nicely to being grilled! Once grilled, halloumi is delicious on a simple bib lettuce salad.

How to grill Halloumi:Grilled-Halloumi-Salad-ac17a027-85dd-4344-a1fe-5f5055650c11-0-978x642-435d7420-d4a0-4dc4-889b-4b594b9c8124-0-472x310

Pre-heat your indoor or ourdoor grill to medium heat. Slice halloumi cheese into wide, 1/2 inch thick slices and lightly brush each side with olive oil.  If you don’t have a grill a cast iron pan also works beautifully. Carefully place on grill for just a few minutes on each side, until lightly browned and gently crisped; do not over-grill. Halloumi cheese is best served immediately, while it is slightly crispy on the outside and soft and gooey on the inside.
For a delicious Grilled Halloumi Salad recipe click HERE.



Beet Greens, Oh how we love thee… Not sure what to do with the beets greens in your box? Click Here for some great ideas!


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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