2013 Harvest CSA Share Week #6, July 10th


Welcome to week #6 of the Harvest Share!

**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 your box!



Medicinal Herbs:
Quiet Creek’s Intensive Sustainability Seminars

July 26, 27, and 28. Weekend begins at 3:00 p.m. Friday and ends at 3:00 p.m. Sunday

“Discover the key concepts of growing, harvesting, and preserving medicinal herbs, in addition, to using them to prepare soaps, infusions, tinctures, syrups, poultices, oils, capsules, salves, and essential oils.    For seventeen years, Quiet Creek Herb Farm & School of Country Living has been offering workshops on sustainable living – medicinal herbs and herbal preparations are an exciting part of our mission – living healthful, sustainable lives.

The theory of growing, harvesting, preserving, and making medicinal herb preparations will be applied in hands-on classes which will stimulate your intellect, fill your medicine chest, and empower your do-it-yourself know-how.  Medicinal herbs have been used in making age-old remedies for indigestion, colds, inflammation, sore muscles, and many others.  You will go home with your knowledge and an overflowing herbal first-aid kit.

storeOver the weekend, you will enjoy a unique immersion experience as you absorb all the beauty and knowledge that Quiet Creek has to offer.   Six delicious, locally and sustainably raised meals will be provided throughout the three days, with food preferences honored. Rustic, smoke and alcohol-free lodging is accommodation will vary based on registration but include a yurt, renovated barn, and/or tents.  In addition to formal classes, the following optional activities are available for those interested: mountain biking (bikes & helmets provided), hiking, journaling, Sunday worship, and a community music circle.  All energy needed for the weekend will be produced on site with the solar array and wind turbine, and all waste produced on site will be composted!”

Cost:  $275 ($20 Discount for PASA members). Workshop is limited to 20 students.

Applications due July 10th, 2013. For more information OR to register visit PASA’s website 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 17 & 31, August 14 & 28, September 11 & 25, October 9 & 23, November 6.

Even week pick-up dates:  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

1/2 pint blueberries, Dawson’s Orchards

Romaine lettuce head, Sunny Meadow Farm

beets, Nu Way Farm

 onions, Blue Goose Farm, CNG

red cabbage, Clarion River Organics, OG

collard bunch, Clarion River Organics, OG

1/2# Swiss chard, Nu Way Farm

pint snap peas, Blue Goose Farm, CNG

2 cucumbers, Clarion River Organics, OG

Zucchini Share

1/2 pint blueberries, Dawson’s Orchards

Romaine lettuce head, Sunny Meadow Farm

beets, Nu Way Farm

 onions, Blue Goose Farm, CNG

red cabbage, Clarion River Organics, OG

broccoli or collard greens, Kistaco Farm OR Clarion River Organics, OG

1/2# Swiss chard, Nu Way Farm

pint snap peas, Blue Goose Farm, CNG OR Kistaco Farm

2 cucumbers, Beccari’s Farm OR Clarion River Organics, OG


Fluffy Pancakes w/ Blueberry Syrup

Pancake recipe by Sarah Susan


For Pancakes

  • 3/4 cup milk
  • 2 Tablespoons white vinegar
  • 1 cup flour
  • 2 Tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 egg
  • 2 Tablespoons melted butter

For Blueberry Syrup

  • 1 cup blueberries (about 6 ounces)
  • 1/2 cup pure maple syrup (maybe some left over from a previous PCFA CSA box!).
  • 1 tablespoon fresh lemon juice

For pancakes: mix together the milk and vinegar, let set for 5 min, then stir in the melted butter. In a separate bowl sift together all of the dry ingredients, then stir in the wet ingredients. Mixture will not be completely smooth.

For syrup: In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.


Chard and Coconut Soup

Recipe from In Season By Sarah Raven


  • 1/2 lb. chard and/or collards
  • 1/4 lb kale, beet greens, or more chard or collards
  • 2 medium-sized onions, finely chopped
  • 1 garlic clove, finely chopped
  • 2 TB. olive oil
  • 6 cups vegetable stock
  • 1 (12-ounce) can coconut milk
  • salt and pepper

Prepare the chard and other greens, stripping the green from the stem and shredding it into ribbons.

Sweat the onions and garlic gently in olive oil for about 10 minutes, until they’re soft. Add the greens, stock and coconut milk and bring to a boil. Simmer for 10 minutes and then whiz everything up together with an immersion blender or food processor. Season to taste and serve.


Sweet and Sour Red Cabbage


  • 1/4 cup (1/2 stick) butter
  • 1 red cabbage
  • 6 Tbsp sugar
  • 2/3 cup balsamic vinegar

Melt the butter in a large pot over medium heat. Add cabbage and sauté until slightly wilted, about 5 minutes. Add sugar, toss to coat evenly. Add vinegar. Reduce heat to medium-low; cover, simmer until cabbage is tender, stirring often, about 30 minutes. Season to taste with salt and pepper.


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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