2013 Harvest CSA Share Week #12, August 21st


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!


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.


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.



OG- certified organic          CNG- certified naturally grown

Asparagus Route

head lettuce, Blue Goose Farm, CNG

1 garlic bulb, Blue Goose Farm, CNG

1# carrots, Sunny Meadow Farm 

slicing tomatoes, Clarion River Organics, OG

pattypan squash, Clarion River Organics, OG

white peaches, Kistaco Farm

fingerling potatoes, Hostetler Farm

cantaloupe, Weeping Willow Farm

leeks, Nu Way Farm

Zucchini Route

2 candy onions, Weeping Willow Farm

2 cucumbers, Weeping Willow Farm

cantaloupe, Sunny Meadow Farm

squash blossoms, Nu Way Farm

blackberries, Dawson’s Orchards

sweet pepper medley, Crighton Farm

1 garlic bulb, Blue Goose Farm CNG

slicing tomatoes, Blue Goose Farm CNG , Clarion River Organics, OG

patty pan squash, Clarion River Organics, OG



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.


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.


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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