2013 Harvest CSA Share Week #23, November 6th


Welcome to week #23 of the Harvest Share!




Looking for something delicious to do that supports local food? Check out Grow Pittsburgh’s ‘Let Us Eat’ series this month at The Porch at Schenley!

Let Us Eat @ The Porch at Schenley
November 14, 2013 5:00-11:00pm
221 Schenley Drive,Pittsburgh, PA,15213, United States

In 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.

Click here for more information!


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:  November 6.

Even week pick-up dates:  November 13

This is the final ODD week.



OG- certified organic          CNG- certified naturally grown

Asparagus Route

1# fresh spinach pasta, Fontana Pasta

2# potatoes, Hostetler Farm

half gallon apple cider, Kistaco Farm

2# red OR white onions, Crighton OR Blue Goose Farm, CNG

head lettuce, Blue Goose Farm, CNG

gold beets, Sunny Meadow Farm

acorn squash, Weeping Willow Farm

2 bulbs garlic, Blue Goose Farm, CNG

1# watermelon radish, Nu Way Farm

Zucchini Route

1# spinach pasta, Fontana Pasta

green and red bibb lettuce, Nu Way Farm

broccoli, Nu Way Farm

2# red onions, Blue Goose Farm, CNG

half gallon apple cider, Kistaco Farm

1.5# poblano peppers, Clarion River Organics, OG

kale bunch, Nu Way Farm

1.5# china rose radishes, Clarion River Organics, OG

bulb garlic, Blue Goose Farm, CNG

Fresh pasta… we recommend freezing your pasta and just tossing it in boiling water when you are ready to use it.  If you don’t want to freeze it that’s ok but please remember that it is fresh and perishable to it should be kept refrigerated and used within 3-4 days if not frozen.


Roasted Acorn Squash and Leek Soup


  • 1 acorn squash
  • 2 tsp butter
  • 1/2 cup chopped leek, light green and white part only (use other onions!)
  • 2 cups chicken broth
  • 1 tbsp pepitas (optional)
  • 1 tbsp chopped chives (optional)
  1. Preheat oven to 350°.
  2. Cut acorn squash in half and bake until tender, about 40 – 45 minutes. Remove from the oven.
  3. Meanwhile, discard dark green part of the leek. Leeks usually tend to be sandy, so I like to clean them well by separating the layers and washing them well under cold water. Chop leeks and sauté in a large pot with butter or oil over medium low heat until tender, about 5 minutes.
  4. When squash is cool enough to handle, scoop out seeds and discardScoop out the flesh from the skin and add to the pot with leeks.
  5. Add about 2/3 of the chicken stock to the pot; stir well and simmer about 5 minutes. Using an immersion blender or a regular blender, blend soup until smooth. Addremaining broth and simmer a few more minutes. Adjust salt and pepper to taste.Garnish with pepitas and chopped chives.


Spinach Pasta w/ Poblano Cream Sauce


  • 8 oz. spinach pasta
  • 3 Large Poblano Peppers previously roasted and deveined (see HERE for roasting instructions)
  • 1 Tablespoon of vegetable oil
  • 1/2 cup of white or red onions, finely chopped
  • 1 Large garlic clove
  • 1/2 cup of milk
  • 3/4 cup heavy cream
  • 2 Teaspoon of chicken bouillon
  • Fresh crumbled Mexican cheese for garnishing (optional)
  1. Cook pasta, drain, and set aside.
  2. Heat oil in a skillet over medium heat, add onion and garlic. Cook until onion is transparent, about 5 minutes.
  3.  Place the roasted poblano peppers, cream, milk and chicken  bullion into the blender.
  4. Blend until until you have a smooth sauce.
  5. Add the sauce to the skillet and cook on low for about 6 minutes.
  6. Add the cooked paste and mix


Spiced Apple Cider


  • 2 cups Apple Cider
  • 1/2 orange, cut into 1/4″ slices
  • 1 cinnamon stick
  • 1/8 teaspoon ground allspice
  • 1 teaspoon cloves
  • 1Tablespoon brown sugar
  • *optional spiced Rum

Place all the ingredients into a large pot and bring to boil for 5 minutes.  Reduce heat and simmer for 30 minutes. Strain cider before serving. Enjoy!

*For a Spiked version, add a shot of spiced rum to each glass


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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