Welcome to week #21 of the Harvest Share!
***Get your Winter Share now before we sell out! Use this link to sign up today. ***
Important Food News!
As a CSA member, we know that small farms and local food is important to you. Currently, the FDA is proposing new rules that may threaten the ability for small farms to exist. Here is a message from PASA’s director Brian Snyder regarding this issue:
You’ve been hearing about this from us for almost 10 months now, but THE TIME IS NOW TO TAKE ACTION AND COMMENT ON THE PROPOSED FOOD SAFETY (FSMA) RULES by the November 15 deadline. Keep in mind it is not likely that another chance to affect these regulations this deeply will come around in our lifetimes…it is indeed critical that you express yourself now!
A very strong coalition of sustainable and organic farming leaders, working through the National Sustainable Agriculture Coalition(NSAC), has been pouring through the thousands of pages provided by FDA to understand what’s going on, and while no one fully understands, our team as a whole has the most thorough knowledge of the proposed rules and implications that I’ve seen out there anywhere.
The most significant issues needing attention have been boiled down for you – particularly the farmers – so that you can choose among them for comment, or maybe work down the list and do them in several pieces over the remaining time. You can file comments as often as you wish (by November 15), but keep in mind that issues of relevance to both the Produce and Preventive Controls rules (as with exemptions) must be filed in both places to be considered separately.
For your convenience, NSAC has also developed templates for both farmers and consumers to follow, at least to get you started. These, and several other helpful documents, are available on our website. There is also a petition to sign, sponsored jointly by NSAC and Farm Aid – we suggest that everyone do that first, and then proceed to the issues page and templates to make more meaningful comments. It is particularly important that farmers weigh in as thoroughly as you are able, since yours are the voices and stories that will carry the most weight.
In addition to all of the above resources, I also want to draw your attention back to the Write to Farm blog I started earlier this year to address food safety and other issues. There are several posts there of relevance, including the most recent entitled FDA’s Culture of Fear Threatens Food Safety. Please consider discussing this issue of institutional culture as part of your comment introduction or summary, as it’s probably the most important matter not otherwise covered in the actual written rules.
This Wednesday, October 23rd Voluto Coffee Shop on Penn Ave. is hosting a lecture about local food with our very own general manager Neil Stauffer! Click here for more info!
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 23, November 6.
Even week pick-up dates: October 30, November 13
This is an ODD week.
THIS WEEK’S HARVEST
OG- certified organic CNG- certified naturally grown
1# broccoli, Nu Way Farm
1/3# spinach, Nu Way Farm
1.5# white onions, Blue Goose Farm, CNG
2 kohlrabi, Blue Goose Farm, CNG
1# sweet peppers, Matthew’s Family Farm
2# macoun apples, Kistaco Farm
dill, Goose Creek Gardens, CNG
2# russet potatoes, Weeping Willow Farm
butternut squash, Clarion River Organics, OG
Kohlrabi, Potato, and Apple Puree
- 1 1/2 pounds kohlrabi, peeled, cut into 1/2” cubes
- 1 pound russet potatoes, peeled, cut into 1” cubes
- 1 Granny Smith apple (1/2 lb.), peeled, cored, cut into 1” cubes
- 2 tablespoons (1/4 stick) unsalted butter
- Freshly ground black pepper
- Fresh dill
**Note: If you don’t have enough kohlrabi, substitute with more potatoes**
Add kohlrabi to a large pot of boiling salted water. Reduce heat to medium-low and simmer until tender, 11–13 minutes. Using a slotted spoon, transfer celery root to a large bowl. Return water to a boil; repeat with potatoes, cooking until tender, 14–16 minutes 10–12 minutes.
Meanwhile, bring apple and 2 Tbsp. water to a boil in a small saucepan. Cover and cook over medium-high heat, stirring occasionally, until apple falls apart, 6–8 minutes, adding water by tablespoons if dry.
Working in batches, pass kohlrabi, potatoes, and apples through a potato ricer into a large bowl. Pass mixture through ricer again if a smoother texture is desired. Stir in butter. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to a microwave-safe bowl, cover, and chill. Rewarm in microwave in 30-second intervals until heated through. Transfer to a large serving bowl. Garnish with chervil sprigs.
Raw Tomatillo Salsa
- 4 large tomatillos, papery husks removed
- 2 tablespoons diced white onion
- 1 serrano chile, stemmed
- 8 sprigs cilantro, stemmed
- 1/2 teaspoon salt, or to taste
1. Wash the tomatillos well with warm water to remove the naturally sticky coating, which is bitter. Cut them into quarters.
2. Pulse the tomatillos in a food processor with the remaining ingredients until a slightly chunky texture is achieved.
3. Taste for salt and serve as soon as possible to enjoy maximum bite and crunch.
Roasted Butternut Squash with Garlic
- 2 tablespoons minced fresh parsley
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
- 1/4-1/3 cup grated Parmesan cheese
1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
2. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.
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!