2013 Harvest CSA Share Week #18, October 2nd


butternut

Welcome to week #18 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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Fall is upon us!

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Tis’ the season for apples, pumpkins, hay rides, cool breezes, colored leaves, and the change from summer to autumn. There are many Fall festivals near Pittsburgh that offer a fun way to celebrate the season. Here is one idea, and there are many more options available 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:  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.

This is the 8th and final EVEN Flower share delivery.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Route

1# tomatillos, Sunny Meadow Farm

2# anjou pears, Dawson’s Orchard

sage, Goose Creek Gardens, CNG

2# candy onions

butternut squash, Clarion River Organics, OG

green cabbage head, Blue Goose Farm, CNG

1/3# vates kale, Nu Way Farm

4 ears corn, Weeping Willow Farm

carrot bunch, Nu Way Farm

Zucchini Route

1# broccoli or sweet potatoes,  Sunny Meadow Farm

1# tomatillos, Sunny Meadow Farm

2# honeycrisp apples, Kistaco Farm

1# mixed sweet peppers, Weeping Willow Farm

2# yellow onions, Crighton ‘s Farm

butternut squash, Clarion River Organics, OG

1/3# vates kale OR mizuna, Nu Way OR Goose Creek Gardens, CNG

2# roma tomatoes, Matthew’s Family Farm 

flat parsley, Crighton’s Farm 

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Shredded Green Cabbage Salad

Shredded Green Cabbage Salad with Lemon and Garlic

  • 1 garlic clove
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 pounds green cabbage, cored and finely shredded
  • Kosher salt
  1. In a mortar, pound the garlic to a puree. Stir in the lemon juice and olive oil.
  2. In a large bowl, toss the cabbage with the dressing. Season with salt and toss again. Serve right away or lightly chilled.

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Roasted Pear and Chocolate Scones

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  • 3 firm pears
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar plus 1 1/2 tablespoons granulated or coarse for sprinkling
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon table salt plus additional for egg wash
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1/4 cup heavy cream
  • 1/4 cup semisweet or bittersweet chocolate, chopped (or chips)
  • 2 large eggs, 1 for dough, 1 for glaze

Heat oven to 375°F. Peel and core pears. Cut into 1-inch chunks. Line a large baking sheet with parchment paper. Arrange pear chunks on parchment and roast until they feel dry to the touch and look a little browned underneath, about 20 minutes. Slide parchment paper with pear chunks onto a cooling rack (or onto a plate in the fridge or freezer to speed this up) and cool to lukewarm. Leave oven on. Line baking sheet with another piece of parchment.

Whisk flour, baking powder, 1/4 cup sugar and salt together in the bowl of an electric mixer. Toss in cooled pear chunks, bits of butter, heavy cream and 1 egg. With the paddle attachment, mix the dough on low speed until it just comes together. Don’t overmix. Add the chocolate chunks and mix for 5 seconds more.

On a very well floured counter, pat out dough into a 6-inch round. Cut into 6 generous wedges and transfer to baking sheet at least two inches apart (do as I say, not as I did here!). Whisk remaining egg in a small dish with 1 teaspoon of water and a pinch of salt. Brush each scone with egg wash and sprinkle with remaining tablespoon of sugar.

Bake scones until firm and golden, about 30 minutes. Transfer to a cooling rack. Serve, and pat yourself on the back for your excellent host skills.

Do ahead: You can get this recipe all the way to the point where you’d bake them, and instead cover the pan with foil or plastic wrap and freeze them overnight. Bake them directly from the freezer in the morning; they should only take a few minutes longer. For longer than overnight, transfer frozen, already shaped, scones to a freezer bag until needed. In both cases, brush the egg wash/sprinkle the sugar on while still frozen, before baking the scones.

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Black Bean and Butternut Squash Burritos

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  • 1 medium butternut squash, peeled, cubed, & roasted
  • 1/2 cup uncooked short grain brown rice
  • 1-2 tsp olive oil
  • 1 cup chopped sweet onion
  • 2 garlic cloves, minced
  • 1 red pepper, chopped
  • 1 tsp kosher salt, or to taste
  • 2 tsp ground cumin, or to taste
  • 1/4 tsp cayenne pepper, or to taste
  • One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
  • 3/4 cup cheese of choice
  • 4 tortilla wraps (large or x-large)
  • Toppings of choice: (avocado, salsa, sour cream, spinach/lettuce, cilantro, etc)

1. Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.

2. Cook brown rice (for directions, see here)

3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.

4.  Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.

5. When b’nut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.

6. Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.

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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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