Welcome to week #19 of the Harvest Share!
***We still have spots open for the winter CSA! You can use this link to sign up now! ***
FDA’s proposed guidelines for organic egg producers
Currently, the FDA is proposing new guidelines for organic egg producers, that may result in the “organic” label having little importance. Here is an excerpt from NPR that may be of interest. Click here for a copy of the FDA proposal.
Organic egg farmers are divided in their reaction to a new FDA proposal that’s intended to reduce the risk of salmonella infection among free-roaming chickens. They even disagree about what the document, called “Guidance for Industry,” actually requires.
On the face of it, the document seems to demand that egg producers keep their chickens strictly separate from any wildlife. That’s because studies show that wildlife and their droppings often carry salmonella bacteria. For that reason, the FDA issued rules back in 2009 ordering farms to keep all mice, rats and wild birds out of chicken houses. The rules now apply to all farms with more than 3,000 laying hens.
That puts organic producers in a bind because the rules for organic production require egg-laying chickens to have “access to the outdoors” whenever the weather allows it. Inevitably, those chickens will encounter wild birds or mice.
So what’s an organic producer supposed to do? The FDA guidance proposes a number of answers: Fences to exclude cats and other animals, traps or bait to control mice and voles, and roofing or netting to keep out wild birds. Egg producers also could confine their chickens inside during times when migratory birds insist on entering grazing areas.
You can read the entire article 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: October 9 & 23, November 6.
Even week pick-up dates: October 16 & 30, November 13
This is an ODD week.
THIS WEEK’S HARVEST
OG- certified organic CNG- certified naturally grown
2# bosc pears, Dawson’s Orchard
2# red OR white potatoes, Weeping Willow Farm
1# leeks, Clubhouse Gardens
half gallon apple cider, Kistaco Farms
5oz, lettuce head, Crighton’s Farm
1lb. mixed hot peppers, Weeping Willow Farm
acorn squash, Clarion River Organics, OG
french breakfast radish, Nu Way Farm
mizuna OR kale, Goose Creek Gardens OR Blue Goose Farm, CNG
1 head garlic, Blue Goose Farms, CNG
Pancetta and Mizuna Sandwiches w/ Garlic Aioli
- 1/4 cup extra-virgin olive oil
- 1 regular garlic clove, blanched
- 1/4 teaspoon kosher salt
- 3/4 cup mayonnaise, divided
- 2 teaspoons fresh lemon juice
- 2 (3-ounce) packages thinly sliced pancetta
- 12 (1/2-inch-thick) slices brioche or egg bread, lightly toasted
- 1 large bunch mizuna or arugula, torn into 2-inch pieces
- 3 medium tomatoes, cut into 1/4-inch-thick rounds
For aioli:Blend olive oil, garlic, and 1/4 teaspoon fleur de sel in processor until garlic is minced. Add 2 tablespoons mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice.
Do ahead: Can be made 1 day ahead. Cover; chill.
For sandwiches:Preheat oven to 450°F. Arrange pancetta slices in single layer on 2 large rimmed baking sheets. Bake until crisp, about 10 minutes. Transfer to paper towels to drain.
Place toast on work surface. Spread with aioli. Divide mizuna among 6 toast slices; top with tomatoes, then pancetta, dividing equally. Top with remaining 6 toast slices, aioli side down. Cut each sandwich in half and serve.
**makes 6 sandwiches
Squash Tea Bread
- 2/3 cup all-purpose flour
- 1/2 cup whole-wheat pastry flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 3/4 cup squash puree, (see Tip)
- 1/2 cup sugar
- 1/4 cup honey
- 1/4 cup canola oil
- 1 large egg
- 1 large egg white
- Preheat oven to 350°F. Lightly oil and flour a 9-by-5-inch loaf pan.
- Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, ginger, salt, allspice and cloves in a medium bowl until combined.
- Beat squash puree, sugar, honey and oil in a large bowl with an electric mixer at medium speed until smooth, about 1 minute. Beat in egg and egg white. Turn off the mixer, add the dry ingredients and beat at low speed until combined. Scrape into the prepared loaf pan.
- Bake the bread until lightly browned and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes more. Serve warm.
Tip: To make your own squash puree, halve and seed one medium acorn or butternut squash. Place, cut-side down, on a lightly greased baking sheet. Bake in a preheated 375°F oven until soft, about 50 minutes. Cool, then scrape out the flesh with a fork. Or simply use frozen (thawed) or canned squash puree. Find frozen squash puree near other vegetables in the freezer section and canned squash near the canned pumpkin.
Apple Cider Salad Dressing
*The boxes this week have plenty of good salad fixins’! This sweet and tangy fall dressing is a great compliment for whatever salad you create!
- 8 ounces cider vinegar
- 8 ounces apple juice
- 6 ounces brown sugar
- 2 tablespoons cracked black pepper
- 1 tablespoon cayenne
- 1 tablespoon ground cinnamon
- 2 tablespoons salt
- 1 quart canola oil
In a standing mixer, using a whisk attachment, mix in cider vinegar, apple juice, brown sugar, cracked black pepper, cayenne, cinnamon and salt. Blend on medium speed until all ingredients are incorporated. Continue mixing on low speed and add oil slowly until emulsification starts. Change speed to medium and add remaining oil.
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 firstname.lastname@example.org with the links!