2013 Harvest CSA Share Week #13, August 28th


Welcome to week #13 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!


Trouble for Tomatoes 


Every farmer that we know of is experiencing a disease called late blight, which has resulted in a much smaller tomato yield than planned. Our friend Susanna Meyer at Grow Pittsburgh, wrote a great piece about late blight…

Late blight is a fungal disease that loves wet, humid weather and spreads by spores. It can only survive on living tissue, so unlike early blight it cannot be spread through tomato seeds. The spores, however, can travel by air and affect other living plant material. For this reason, it’s important to scout for the disease and quickly destroy any plants infected with late blight. Once the lesions begin on a plant, the spread is rapid and very destructive; entire plants can be consumed by the disease in as little as a few days.

You can read more here.


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:   September 4 & 18, October 2, 16 & 30, November 13

*dates in bold include Flower share deliveries

This is an ODD week.



OG- certified organic          CNG- certified naturally grown

Asparagus Route

blackberries, Dawson’s Orchard

1# tomatoes, Blue Goose Farm

eggplant, Sunny Meadow OR Blue Goose Farm

prune plums, Dawson’s Orchard

1# beans, Hostetler Farm

4 ears corn, Weeping Willow Farm

1# sweet pepper medley, Kistaco Farm

1 zucchini, Beccari Farm

2# sweet onions, Crighton Farm

swiss chard, Nu Way Farm

Zucchini Route

3# bartlett pears, Dawson’s Orchard

2# eggplant, Matthew’s Family Farm

1.5# heirloom tomatoes, Nu Way OR Weeping Willow Farm

bib lettuce, Nu Way Farm

4 ears sweet corn, Kistaco Farm

2 green carmen peppers, Blue Goose Farm

2 zucchini, Kistaco Farm

2# gold potatoes Hostetler Farm

2# red onions, Weeping Willow OR Blue Goose Farm



Roasted Eggplant


  • 1 large eggplant
  • 3 Tablespoons olive oil
  • 2 Tablespoons lemon juice
  • salt and pepper to taste
  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
  2. Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.
  3. Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.


Caprese Salad


  • 1 Large Tomato
  • 1/4 cup fresh basil leaves
  • 4 ounces mozzarella cheese
  • 4 Tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • salt and pepper, to taste

-Slice the tomato in approximately 1/4 inch thick slices. Do the same for the mozzarella.

-Alternate layers between the tomatoes, mozzarella, and basil.

-Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper.


Pear Coffee Cake


  • 1 1/2 cups pecans (about 6 ounces)
  • 1/3 cup (packed) golden brown sugar
  • 2 tablespoons all purpose flour
  • 1 teaspoon ground cinnamon
  • 2 tablespoons (1/4 stick) chilled unsalted butter, cut into 1/2-inch cubes


  • 2 3/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 3/4 cup (packed) golden brown sugar
  • 3 large eggs
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1 1/2 cups 1/2-inch cubes peeled pears

For topping:
Blend first 4 ingredients in processor until nuts are coarsely chopped. Add butter; using on/off turns, blend until coarse crumbs form.

For cake:
Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Sift flour, baking powder, salt, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add both sugars and beat until well blended. Beat in eggs, 1 at a time, then lemon peel and vanilla. Blend sour cream and milk in small bowl. Beat in sour cream mixture alternately with dry ingredients in 3 additions each. Spread half of cake batter in prepared pan. Sprinkle half of topping over; cover with pears. Spread remaining batter over; sprinkle with remaining topping.

Bake until top is brown and tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.)
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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