2013 Harvest CSA Share Week #10, August 7th


Welcome to week #10 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!



The Resilient Gardener: Food Production and Self-Reliance in Uncertain Times By: Carol Deppe

Life, weather, and the changing climate does not always make it easy to be a good garden parent. If you have a garden, or if you just want an interesting and educational read about food and how to grow it, this is a great book to read….

There are some things everyone should know in order to be a fully functional and productive member of society. Some of these skills define adulthood. Mastering them is part of becoming an adult. Others require decades of further living for full mastering, and make the transition from mere adulthood to wisdom. Everyone’s list would vary somewhat. Here’s mine:

You need to be able to walk, run, stand, and crawl. You can read, write, do basic arithmetic, and type. You can drive, swim, preform first aid, use contraception, deliver a baby, tend the old or ill, comfort the dying. You are able to support yourself. You wash your hands. You are courteous. You function at least adequately in an emergency, perhaps excellently, and you know the difference between an emergency and an inconvenience. You can give orders, take orders, lead or follow, and you know when to do which. You either don’t drink or can hold your liquor. You know when to speak and when to be silent. You know how to listen. You know how to say “I’m sorry,” and mean it. And “I’m wrong,” and mean that too. You can build a fire. You can cook a delicious meal from simple basic ingredients. And you can garden.

-Carol Deppe


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:  August 14 & 28, September 11 & 25, October 9 & 23, November 6.

Even week pick-up dates:  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 Route

beet bunch, Nu Way Farm 

1# green beans, Beccari Farm

2# new white potatoes, Nu Way Farm 

4 ears sweet corn, Weeping Willow Farm OR Matthews Family Farm

1.5# peaches, Kistaco Farm

swiss chard, Blue Goose Farm, CNG

4oz. chèvre, River View Dairy

savoy cabbage OR spaghetti squash, Clarion River Organics, OG

green bell pepper, Blue Goose Farm, CNG

Zucchini Route

beet bunch, carrots. OR cherry tomatoes, Nu Way Farm 

1# tomatillos, Sunny Meadow Farm

2 cucumbers, Weeping Willow Farm

4 ears sweet corn, Matthews Family Farm

kale, Kistaco Farm

cantaloupe, Clarion River Organics, OG

savoy cabbage, Clarion River Organics, OG

2 zucchini, Weeping Willow Farm

2 yellow onions, Blue Goose Farm


**Click on the inserted link for a photo of the item**

**Asparagus Route Vegans will be getting eggplant OR tomatoes in their boxes instead of goat cheese**


Charred Corn Salad


  • 4 ears of corn, husked
  • 2 tablespoons olive oil, divided
  • 1/3 cup thinly sliced red onion
  • 1 large tomatoes, chopped
  • 1/3 cup (loosely packed) fresh basil leaves, large leaves torn
  • 2T  fresh lime juice
  • 2 teaspoons chopped fresh thyme
  • Kosher salt, freshly ground pepper

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with some of the oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl.

Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining oil, tomatoes, basil, lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired.


Seared Savoy Cabbage with Sausage


  • Kosher salt
  • 1  head savoy cabbage, cut into wedges with some core attached
  • 1/2 cup 1-inch crustless bread cubes
  • 1/2 teaspoon mustard powder (such as Colman’s)
  • 2 tablespoons olive oil, divided
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • Freshly ground black pepper
  • 1 pound sausage (such as sweet Italian, kielbasa, and smoked garlic)
  • 1 teaspoon chopped fresh tarragon

Bring a large pot of water to a boil over high heat. Season heavily with salt. Cook cabbage wedges until crisp-tender but not falling apart, about 5 minutes. Transfer to a paper towel-lined baking sheet. Pulse bread cubes in a food processor until coarse crumbs form; transfer to a medium bowl. Add mustard powder and stir to coat.

Heat 1 tablespoons oil in a small skillet over medium heat. Add breadcrumbs; stir frequently until golden, 4-5 minutes. Season with salt and transfer to a paper towel-lined plate to cool.

Whisk 1 tablespoon oil, Dijon mustard, vinegar, and 1 teaspoon water in a small bowl. Season mustard vinaigrette with salt and pepper.

Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over high heat until smoking.  Sear cabbage wedges until dark and crispy edges form on both cut sides, 3-4 minutes per side.

Cook sausages in a large skillet over medium heat until browned and cooked through (time will vary depending on variety and whether fresh or fully cooked).

Transfer cabbage to a platter; arrange sausages around. Scatter breadcrumbs and tarragon over. Serve mustard vinaigrette on the side.


Beet Salad with Walnuts and Goat Cheese


  • 1 bunch medium beets, tops trimmed
  • Kosher salt and freshly ground black pepper
  • 1 tablespoons red wine vinegar
  • 4 tablespoons extra-virgin olive oil
  • 1/2 cup walnuts
  • 1 bunch arugula (escarole OR spinach would work too!) trimmed and torn
  • 2 ounces goat cheese, crumbled

Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel them–the skins should slide right off with a bit of pressure from your fingers. If they don’t, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.

Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.

Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.Toss the arugula with the beets. Scatter the walnuts and goat cheese on top.


Do you have an ice cream maker? If so, give this a try!

Beet Sorbet


  • 2 lbs red or golden baby beets, trimmed and peeled
  • 1/3 cup granulated sugar
  • 1/2 cup apple juice or cider
  • 1 tablespoon lemon juice
  • 1 tablespoon vodka

In a large saucepan over medium-high heat, cover the beets with just enough water to completely submerge them and boil them until they are fork-tender, about 20 to 25 minutes. Drain the water and discard it. Process the hot beets with the remaining ingredients for 3 minutes, until the beet mixture is smooth and the sugar is dissolved. Chill the mixture for an hour. Freeze the beet puree in an ice-cream maker according to the manufacturer’s instructions.


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!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s