2013 Harvest CSA Share Week #8, July 24th


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Welcome to week #8 of the Harvest Share!

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!

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CornPeachesWatermelon, and Beans!

The Farms that Feed us Throughout the Summer…

Matthew's Family Farm

Matthew’s Family Farm

Our CSA is starting to fill up with all of the foods that we have been waiting for. After a lot of rain, and some incredibly hot days our member farmers have harvested some summer favorites. Our sweet corn is coming from Matthew’s Family Farm in Eighty Four, PA. Peaches are coming from two different farms this week, Carolyn at Dawson’s Orchard and Tim and Suzanne at Kistaco Farm. Clarion River Organics gathered up the most beautiful little watermelons for us, and beans are growing like weeds at a host of farms. The ones in your boxes are coming from either Pete at Beccari Farm, Raymond at Weeping Willow Farm, Tim and Suzanne at Kistaco Farm, OR Linda and Joe at Hostetler Farm. Everything has been grown with care and regard for the earth, the plant, and the customer! We love our farmers! Thank you for feeding us throughout the summer!

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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 EVEN week.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Share

broccoli, Sunny Meadow Farm

2# new potatoes, Weeping Willow Farm

1# beans, Hostetler Farm

beet bunch, Nu Way Farm

1/2 dozen ears of corn, Matthews Family Farm

garlic Chives, Goose Creek Gardens

watermelon, Clarion River Organics, OG

2# peaches, Dawson’s Orchard

Zucchini Share

1/2 pint blueberries, Dawson’s Orchards

2# peaches, Kistaco Farm

beet bunch, Nu Way Farm

1/2 dozen ears of corn, Matthews Family Farm

butter crunch lettuce, Nu Way Farm

swiss chard, Blue Goose Farm, CNG

1# beans, Beccari OR Weeping Willow Farm

herb, Pucker Brush OR Crighton Farm

2 zucchini, Weeping Willow Farm

**Note: Some Asparagus route boxes may get patty pan squash instead of watermelon**

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Mexican Corn on the Cob

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  • 4 cobs of corn
  • 2 tablespoons of butter
  • 4 tablespoons of mayonnaise
  • 4 lime wedges
  • 1/2 cup of cotija cheese, crumbled OR grated parmesan
  • Cayenne to taste

In an oven heated at 350, cook corn in husk for 25 minutes.
After taking corn out of oven, let it cool for 5 minutes, and then pull husk layers down, leaving them attached to the base of the cob, which can act as a handle.
If you want to blacken you corn, you can either put it under the broiler for five minutes on each side or hold it over your stove’s gas burner. Be careful to keep the husk away from the flames!
While warm, spread 1/2 tablespoon of butter and 1 tablespoon of mayonnaise all over the cob.
Take 1/8 cup of cheese, and sprinkle it on cob, then sprinkle on some cayenne pepper and squirt the lime over the cob.
Makes 4 servings.

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Tomato and Watermelon Salad

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  • 3 or 4 small to medium heirloom tomatoes, in assorted colors, cored and cut into 3/4-inch chunks
  • 1 small English or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes
  • 1 cup 3/4-inch-cubed yellow or red seedless watermelon flesh
  • 1 Hass avocado, halved, pitted, peeled, and cut into 3/4-inch cubes
  • 1 tablespoon chopped mixed fresh herbs, in any combination: basil, tarragon, chives, and cilantro
  • 1/4 teaspoon coriander seed
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons aged balsamic vinegar
  • Kosher salt and freshly ground black pepper

In a bowl, combine the tomatoes, cucumber, watermelon, avocado, and herbs. In a spice grinder, grind the coriander seeds to a fine powder. Add the ground coriander to the tomato mixture and toss gently.

In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper to taste. Pour over the tomato mixture and toss to coat evenly. Taste and adjust the seasoning before serving.

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Roasted Baby Beets w/ Beet Greens

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Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs. Roast at 375 for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets.

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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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