2013 Harvest CSA Share Week #14, September 4th


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Welcome to week #14 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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What are Prune Plums?

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We have been getting great prune plums from Dawson’s Orchard and have been able to have them two weeks in a row allowing both routes to get some. If prune plums are new to you, here is some more info that may be helpful!

Italian prune plums are small and sweet and have a lower water content than most other plums. They have deep reddish-purple skin that darkens even further as they ripen. Their yellow flesh is denser and less juicy, which makes this type of plum perfect for drying into prunes, and also excellent for baking and preserving. Their flavor becomes more concentrated and they hold their shape better during baking.

HOW TO STORE THEM:

To accelerate the ripening process, store unripe plums in a paper bag with an apple or banana. Once ripe, keep the fruit in the refrigerator until you’re ready to use it.

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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:  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 EVEN week.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Route

1# hot pepper medley, Crighton Farm

yellow doll water melon, Beccari Farm

1/2# shallots, Crighton Farm

2 red bartlett pears, Dawson’s Orchard

cherrybelle radishes, Nu Way Farm

lemon basil OR chives, Goose Creek Gardens

bib head lettuce, Nu Way Farm

1# heirloom tomatoes, Weeping Willow Farm

2 garlic bulbs, Blue Goose Farm

Zucchini Route

prune plums, Dawson’s Orchard

1/2# shallots, Crighton Farm

cherrybelle radishes, Nu Way Farm

1.5# peaches, Kistaco Farm

garlic chives, Goose Creek Gardens 

beans, Weeping Willow Farm, Beccari Farm, OR PCFA

2# field tomatoes, Matthew’s Family Farm

cucumbers and/OR green bell pepper, Kistaco Farm

1/2 jalapenos, Matthew’s Family Farm

cherry tomatoes, Blue Goose Farm

*Note: some boxes will get an additional fruit OR a canned good instead of cherry tomatoes* 

 

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Radishes and Cucumbers w/ Ricotta 

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  • Place 1 cup ricotta (preferably fresh) in a small bowl.
  • drizzle with 1 tablespoon extra-virgin olive oil.
  • sprinkle with 1/8 teaspoon each kosher salt and black pepper
  • Serve with 1 bunches radishes (whole) and 1 cucumber (sliced)

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Simple Tomato Salad

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  • fresh ripe garden tomatoes
  • fresh finely chopped Greek oregano (or dried)
  • sea salt
  • freshly ground pepper (optional)
  • extra virgin olive oil

-slice and layer tomatoes, top with seasonings and oil.

**This would be delicious with warm crusty bread!**

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Bib Lettuce Salad with Pears

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  • 3 large ripe
  • 1/3 cup granulated sugar
  • ½ teaspoon fresh tarragon or scant ¼ teaspoon dried
  • 1 – 2 tablespoons cider vinegar
  • 1 ½ tablespoons lemon juice
  • 2 – 3 heads Bibb lettuce, rinsed and dried
  • 4 ounces (1 cup) crumbed Gorgonzola or blue cheese (optional)

1. Peel, core, and chop one pear. Place pear, 1 cup water, sugar, and tarragon in a small saucepan. Simmer over medium heat until pear pieces are soft, about 5 minutes. Do not let all the water evaporate. Let pear and liquid cool.

2. Once cool, pour pear and liquid

3. Core and slice remaining 2 pears. Arrange lettuce leaves on a salad plates and top each plate with pear slices, 2 tablespoons Gorgonzola, and 2 tablespoons dressing.

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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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