2013 Harvest CSA Share Week #15, September 11th


We’re Hiring!

Drive one of our 16′ refrigerated box trucks to pick up food from our growers and deliver to restaurants, businesses, and front porches throughout Pittsburgh and its suburbs.30-40 hours available per week, but we can be flexible for the right candidate(s). There will be opportunity for advancement, especially as we grow into the 2014 season.We can train any confident car driver who has a decent knowledge of Pittsburgh-area geography.

An ideal candidate will be outgoing, able to work independently, and detail-oriented. Must be willing to pitch in with non-driving tasks, including packing CSA boxes and helping with our farm stands. Must be able to lift at least 50 pounds, and have reliable transportation to our warehouse in Larimer.

This is a great opportunity to work with local farmers, Pittsburghs best restaurants, and all of our loyal customers. And it’s a great way to get to know Western Pennsylvania!

Please send a resume and cover letter – along with any questions you might have – to clint@pennscorner.com. Position available ASAP.

squash

Welcome to week #15 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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Let Us Eat: Grow Pittsburgh Benefit at Root 174

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September 12th 5pm-11pm

On the second Thursday of every month,  check out a fabulous Pittsburgh restaurant, eat great food, and support Grow Pittsburgh in the process! Ten percent of sales from each night will be donated to our organization!

Keep in mind, there are no prix fixe meals or hidden costs – just come out to these restaurants on the date listed below and 10% of anything you order will be donated to Grow Pittsburgh!

We are so grateful to these restaurant supporters for hosting a delicious dinner in our honor and showing their commitment to local foods and to our mission.

For more information on this event, visit Grow Pittsburgh’s website here! 

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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:  October 2, 16 & 30, November 13

*dates in bold include Flower share deliveries

This is an ODD week.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Route

1/3# arugula, Nu Way Farm 

beet bunch, Nu Way Farm

zucchini, Kistaco Farm

eggplant OR cherry tomatoes, Kistaco Farm

2# PA simply sweet onions, Crighton’s Farm

1.5# prune plums, Dawson’s Orchard

1/2 pint blackberries, Dawson’s Orchard

2# roma tomatoes, Matthew’s Family Farm

1.5# red potatoes, Weeping Willow Farm

1 red/1 green carmen pepper, Weeping Willow Farm

Zucchini Route

1.5# red potatoes, Hostetler Farm

pint tomatoes, Blue Goose Farm, CNG

1# leeks, Blue Goose Farm, CNG

1# heirloom tomatoes, Weeping Willow Farm

1# sweet pepper medley, Crighton’s Farm 

2 delicata squash, Clarion River Organics, OG

2# red bartlett pears, Dawson’s Orchard

1/3# kale, Nu Way Farm

summer savory, Goose Creek Gardens

 

*Click on link for an image of the item*

**Please note that some boxes will get an acorn squash instead of delicata**

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Marinated Tomatoes with Summer Savory 

bruschetta1

  • 3 tomatoes, cut into 6 wedges (about 1 pound)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon extravirgin olive oil
  • 1/2 teaspoon chopped summer savory
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 garlic clove, minced
  1. Place the tomato wedges in a medium bowl.
  2. Combine lemon juice and remaining ingredients, stirring with a whisk. Pour dressing over tomatoes; toss gently to coat. Let stand 1 hour, stirring occasionally. Serve with a slotted spoon OR on toast.

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Roasted Delicata OR Acorn Squash

roasted-delicata-squash

  • 1 delicata OR acorn squash
  • 1 tbsp olive oil
  • salt and freshly ground pepper to taste

1. Preheat oven to 400*F.
2. Slice both ends off of squash. Cut in four thick rounds, and then hollow out seeds. I use a grapefruit spoon for this.
3. Cut each of these rounds in 1/3 to 1/2 inch slices (I believe I got 12 slices from my squash). Try to make them mostly uniform so they cook evenly.
4. Drizzle with olive oil (use your hands to get it evenly coated) and season with salt and freshly ground black pepper.
5. Roast for ten minutes, flip each slice over, and continue to roast for another 10 minutes. You could reduce the time a bit if you don’t want as much color as I have on mine. Just make sure you roast long enough so that the squash is tender.
6. That’s it. Enjoy!

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Tomato-Beet Salad

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  • 1/2 pound scrubbed small beets
  • 1 pound tomatoes
  • 1/2 pint cherry tomatoes (optional)
  •  2Tablespoons crumbled feta
  •  2 Tablespoons fresh cilantro leaves
  •  2 Tablespoons extra-virgin olive oil
  • Salt and pepper
Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper.

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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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One thought on “2013 Harvest CSA Share Week #15, September 11th

  1. What can you do with a chicken!

    Well, actually a lot. Just thought I would let you know. On Sunday we roasted a PCFA chicken and served it with roasted beets ( from the week before and mashed potatoes made with my home made yogurt.) Also the pear salad suggested on the blog.) Well that chicken resulted in chicken stock and more meat. The next day we had chicken croquettes, parslied noodles (from a plant from CSA) and green beans. Today we are eating Italian wedding soup with the stock and meat along with vates kale. We are freezing enough chicken for tettrazini (with winter share mushrooms) and several cups of additional stock.

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