Welcome to week #12 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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This has been a tough week for some of our growers. The weather has been pretty difficult to predict and lots of rain and a pop of heat has brought about disease and low yield. Because of this, the CSA boxes are a little pieced together this week. We look forward to your feedback and promise to try and make it up to you in the future. Thank you for your patience and understanding.
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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: August 28, September 11 & 25, October 9 & 23, November 6.
Even week pick-up dates: August 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 Routehead lettuce, Blue Goose Farm, CNG1 garlic bulb, Blue Goose Farm, CNG1# carrots, Sunny Meadow Farmslicing tomatoes, Clarion River Organics, OGpattypan squash, Clarion River Organics, OGwhite peaches, Kistaco Farmfingerling potatoes, Hostetler Farmcantaloupe, Weeping Willow Farmleeks, Nu Way Farm
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Sweet Pepper and Onion Quiche
- 1 refrigerated pie crust
- 6 ounces shredded cheddar cheese (1 1/2 cups)
- 2 tablespoons all-purpose flour
- 2 mixed sweet peppers (diced)
- 1 small sweet onion (diced)
- 5 eggs
- 3/4 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
-Heat oven to 425°F Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Bake 5 to 7 minutes or just until edge begins to brown. If crust puffs up in center, gently push down with back of wooden spoon.
-Meanwhile, in large bowl, combine cheese and flour; toss to coat.
-Sauté the Pepper and Onion until Caramelized. (drain)
-Remove partially baked crust from oven; reduce oven temperature to 375°F Spoon cheese mixture into partially baked crust. In same bowl, combine all remaining ingredients; beat until well blended. Pour over cheese mixture.
-Return to oven; bake at 375°F 35 to 45 minutes longer or until filling is puffed and knife inserted in center comes out clean. If necessary, cover edge of crust with strips of foil during last 15 to 20 minutes of baking to prevent excessive browning. Let stand 5 to 10 minutes before serving.
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Summer Quesadilla
- a 1/2 pound mixed patty pan squash (diced)
- 1 medium onion, unpeeled, cut into eighths
- 1 large garlic clove, unpeeled
- 1 tablespoon vegetable oil
- eight 5- to 6-inch flour tortillas
- 1 cup chopped sweet peppers
- 1 cup coarsely grated jack cheese
- 1/2 stick (1/4 cup) unsalted butter, softened
In a shallow baking pan arrange squash, onion, and garlic in one layer and drizzle with oil, tossing to coat. Roast mixture in middle of oven 15 minutes, or until garlic is tender and transfer garlic to a work surface. Roast squash and onion until tender, about 10 minutes more.
In a food processor purée squash, onion and garlic with salt and pepper to taste until smooth. Squash purée may be made 2 days ahead and chilled, covered.
Spread about one fourth squash purée on each of 4 tortillas and sprinkle each with about one fourth sweet peppers and about one fourth cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of quesadillas with 1/2 tablespoon butter.
Heat a griddle or 7-inch non-stick skillet over moderately high heat until hot and cook quesadillas, 1 at a time, until golden, about 3 minutes on each side, transferring to a cutting board.
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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!
