2013 Harvest CSA Share Week #16, September 18th

 

Welcome to week #16 of the Harvest Share!

***We still have spots open for the winter CSA! You can use this link to sign up now! ***

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 APPLE SEASON!

Apple season is just starting, which is a perfect time for packing up the car with friends, kids, or family and heading to a nearby farm to pick your own fruit!

Even city folk can try their hand at farming at a u-pick farm, where you’ll get some exercise as well as a great big bunch of fresh produce you pick yourself. There’s something about harvesting your own food that makes you appreciate it more. Since u-picks are seasonal, you’ll want to call ahead of time for operating days and times.

Click here for a list of nearby u-pick farms.

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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 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 EVEN week.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Route 1/3# kale, Nu Way Farm  1# string beans, Weeping Willow OR Nu Way Farm 1# baby eggplant, Sunny Meadow Farm 4 sweet corn, Weeping Willow Farm pineapple sage, Goose Creek Gardens CNG 2# red bartlett pears, Dawson’s Orchard 2# gold potatoes, Clarion River Organics, OG  head lettuce, Blue Goose Farm, CNG 5 poblano peppers, Weeping Willow OR Beccari Farm ** some of these will have cayanne (hot!) peppers in the bag.  Zucchini Route 1/3# arugula, Nu Way Farm 1# string beans, Nu Way Farm 4 ears sweet corn, Weeping Willow Farm 2# simply sweet onions, Crighton’s Farm 2# roma tomatoes, Matthew’s Family Farm  basil, Goose Creek Gardens CNG 2# gold potatoes, Clarion River Organics, OG 2# gala apples, Kistaco Farm 1# sweet pepper medley, Kistaco Farm

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Tomato Tarte Tatin 

• 1 3/4 pounds plum tomatoes (8 large)
• 3 tablespoons unsalted butter, room temperature
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed, corners cut off to make very rough 9- to 10-inch round
• Lightly sweetened whipped cream

1. Preheat oven to 425°F. Bring large saucepan of water to boil. Cut shallow X in bottom of each tomato. Add 4 tomatoes to boiling water. Blanch tomatoes just until skins at X begin to peel back, 15 to 30 seconds. Using slotted spoon, transfer blanched tomatoes to bowl of ice water to cool quickly. Repeat with remaining tomatoes. Peel tomatoes. Cut out cores, halve lengthwise, and remove seeds.
2.  Spread butter over bottom of 91/2-inch-diameter, 2- to 3-inch-deep ovenproof skillet (preferably cast-iron). Sprinkle 3/4 cup sugar over butter. Arrange tomato halves, rounded side down and close together, in concentric circles in skillet to fill completely.
3. Place skillet over medium heat. Cook until sugar and butter are reduced to thickly bubbling, deep amber syrup (about 1/4 inch deep in bottom of skillet), moving tomatoes occasionally to prevent burning, about 25 minutes.
4. Remove skillet from heat. Immediately drizzle vanilla over tomatoes. Top with pastry round. Using knife, tuck in edges of pastry. Cut 2 or 3 small slits in pastry. Place skillet in oven and bake tart until pastry is deep golden brown, about 24 minutes.
5. Cool tart in skillet 10 minutes. Cut around sides of skillet to loosen pastry. Place large platter over skillet. Using oven mitts as aid, hold skillet and platter firmly together and invert, allowing tart to settle onto platter. Carefully lift off skillet. Rearrange any tomato halves that may have become dislodged.
6. Serve tart warm or at room temperature with whipped cream.

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Sweet Pepper Salad

• sweet peppers
• feta cheese pieces
• pitted kalamatta Olives
• cucumbers slices
• A handful of cherry tomatoes

For the dressing

• 4 tablespoons of olive oil
• 4 tablespoons of lime juice
• 1 teaspoon of red chili flakes
• 1 teaspoon each of oregano and parsley.
• salt to taste

1. Take together all the dressing ingredients in a cup and beat until mixed well.
2. Marinate the feta , peppers in half of the dressing for atleast 30 minutes. Add the remaining veggies and salt to the marinated peppers and feta , pour the remaining dressing ,  toss gently and serve on a bed of  lettucen and enjoy !I used romaine lettuce leaves for the same.

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Corn Salsa

• 3 large ears corn, husked
• 2 Tbs. extra-virgin olive oil, plus more for brushing
• Salt and freshly ground pepper
• 2 vine-ripened tomatoes, about 1 pound total
• 2Tbs cup diced red onion, 1/4-inch dice
• 1 tablespoons red wine vinegar, or more to taste
• 2 Tbs. julienne fresh basil leaves

1. Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs.
2. Core the tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through (or they will melt through the grate!), about 15 minutes. Set aside until cool enough to handle, then peel. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh.
3. Put the onions in the non-reactive medium bowl and toss with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes.
4. Add the chopped tomatoes, reserved tomato juice, onions, basil, and 1/3 cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or so.
5. Serve with tortilla chips or as a topping for tacos.

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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!