2013 Harvest CSA Share Week #7, July 17th


Welcome to week #7 of the Harvest Share!

**please return your old CSA boxes each week to your pick-up location**

**NOTE: since it has been so humid the greens in your boxes may be slightly wilted. You can soak them in cold water to revive them**

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!


Too Much of a Good Thing…

Photo by Mike FInewood, PhD
Photo by Michael Finewood, Ph.D.

Rain is a good thing in the farming world. Especially in the late summer months of July and August when it is generally hot and dry, but too much rain can cause serious problems. This past week of heavy storms has affected many farmers in the region, including some that we rely on for CSA produce.

Basil field flooded at Goose Creek Gardens

Newly planted crops that have not grown enough to sink their roots deeply into the earth to anchor themselves can get washed away by heavy rains. This has happened to some root crops, like carrots, forcing farmers to pull what remained young to avoid rot.  

Flooding can drown out small or water sensitive plants such as herbs.  This unfortunately happened at Goose Creek Gardens causing them to loose all of their varieties of basil to a field flood.

Photo by Michael Finewood Ph.D.

Our PCFA office intern, Sarah Susan, took a trip to see Carolyn at Dawson’s Orchard to conduct an interview for a project she is working  on with her professor, Mike Finewood, and a fellow student Eric Werner. The project is observing how small-scale farmers in this region perceive and adapt to climate change. On her way back, she and her professor stumbled across a tornado!  Considering the topic of their research this seemed very fitting.  Luckily, Carolyn’s fields were not heavily damaged, and she was able to provide blueberries for this weeks boxes!

So, as we move through the next week or so, please keep in mind that some farms are still recovering from crop losses and field damage.  This will affect what finds its way into your CSA boxes. 


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, 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, Point Breeze, 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 24, August 7 & 21, September 4 & 18, October 2, 16 & 30, November 13

*dates in bold include Flower share deliveries

This is an ODD week.



**Click on inserted links to see a picture of the item listed in the box!**

OG- certified organic          CNG- certified naturally grown

Asparagus Share

1/2 pint blueberries, Dawson’s Orchards

Romaine lettuce head, Sunny Meadow Farm

1.5# cling peaches, Kistaco Farm

1.5# beans, Hostetler OR Beccari Farm

2 zucchini, Beccari, Weeping Willow, OR Kistaco Farm

onion bunch, Blue Goose Farm, CNG

kale, Clarion River Organics, OG

1# kohlrabi, Blue Goose Farm, CNG

Zucchini Share

1/2 pint blueberries, Dawson’s Orchards

Romaine lettuce head, Sunny Meadow Farm

2# new potatoes, Weeping Willow Farm

1.5# beans, Nu Way Farm

2 cucumbers, Beccari OR Weeping Willow Farm

onion bunch, Blue Goose Farm, CNG

kale, Clarion River Organics, OG

1# mixed patty pan squash, Clarion River Organics, OG


Dilly Beans

Recipe from Moosewood Restaurant Cooks at Home


  • 1 ½ cups water
  • 2 cups stemmed green beans (about ½ pound)
  • 2 tablespoons chopped fresh dill
  • 2 large garlic cloves, pressed
  • ¼ teaspoon red pepper flakes
  • ⅓ cup cider vinegar
  • ½ teaspoon sugar or honey

Bring the water to a boil in a small pot. Cook the beans, covered, for 3 to 5 minutes. Drain the beans when they are still bright green and just tender, and place them in a bowl. Stir the dill into the warm beans.

Combine the garlic, red pepper flakes, vinegar, and sugar or honey in a saucepan and quickly bring to a boil. Simmer for 2 minutes. Pour the dressing over the green beans and mix well.  Serve immediately, or chill for about 20 minutes and serve later.

Covered and refrigerated, Dilly Beans will keep for 4 days. Or you can them, by processing each jar for 10 min. in a boiling water bath. Will keep canned for up to one year.


Kohlrabi and Kale Surprise


  • about half a pound of kohlrabi bulbs – peeled
  • 1 bunch kale
  • 5 garlic cloves – finley chopped
  • 1/4 C olive oil
  • 2 Tbsp fresh lime juice
  • 1/2 tsp grated lime zest
  • 1/3 C salted roasted pistachios – chopped
  • 1 tsp salt

Very thinly slice kohlrabi with a vegetable slicer. Wisk together lime zest & lime juice, and 2 Tbsp of oil & ½ tsp salt in a large bowl.

Toss the kohlrabi with the dressing. Trim kale from the stalks & finely chop it into slivers. Heat the remaining oil in a heavy skillet over medium heat and sauté the garlic until pale golden. Add the kale stirring and turning with tongs.

Sauté the kale with about ½ tsp of salt until just tender, about 3 min. Transfer to a separate bowl to cool. When cooled, toss kale with kohlrabi and pistachios.


Stuffed Patty Pan Squash


      6 pattypan squash, stems removed
6 slices bacon
1/2 cup diced onion
1 1/2 cups soft bread crumbs
1/4 cup freshly grated Parmesan cheese
salt and pepper to taste
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
  3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.
  4. Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
  5. Bake for 15 minutes in the preheated oven, or until squash are heated through.


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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