2013 Harvest CSA Share Week #24, November 13th

pea shoots, muffins, pickled radish 009




Thank you joining us for such a great season.  This year presented a few weather related challenges (as all years do),  but all in all it was bountiful and delicious.

Your food choices are no small matter!    By choosing local you enrich our regional economy, act as a steward of our earth and keep farmers on their land (preserving their livelihoods and our pastoral landscapes).  Being a CSA member is a commitment in many senses.  It’s a commitment to perhaps eat more beets that you’d ideally like to or less berries in a year like the one that we’ve just had.  It’s an open hearted commitment that says that you trust that your farmer will work hard on your behalf and that you are willing to take what comes of that honest, hard work.  The Penn’s Corner Farms THANK YOU for your commitment to them this year.

Our winter share begins in a few weeks, and we are looking forward to continuing to provide some of you with local goodness through the winter! Here are a few photos from this season!

Blackberry Meadows
Blackberry Meadows

Crighton's Farm
Crighton’s Farm

Crighton's Farm
Crighton’s Farm

Matthew's Family Farm
Matthew’s Family Farm

Grow Pgh
Grow Pgh

Grow Pgh
Grow Pgh
Nu Way Farm
Nu Way Farm


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



OG- certified organic          CNG- certified naturally grown

Asparagus Route

1/2 pint maple syrup, Weeping Willow Farm

1/3# Boltonfeta, Hidden Hills Dairy

carrot bunch, Nu Way Farm

pea shoots, Crighton Farm

3# Braeburn apples, Dawson’s Orchards

1# leeks, Blue Goose Farm, CNG

broccoli, kohlrabi, OR winter squash, Blue Goose Farm, CNG

kale, Nu Way Farm

Zucchini Route

1/2 pint maple syrup, Weeping Willow Farm

Boltonfeta, Hidden Hills Dairy

carrot bunch (or beets), Nu Way Farm

2# red potatoes, Clarion River Organics, OG

winter squash, Nu Way Farm

1# hakurei turnips (or watermelon radishes), Nu Way Farm

2# Gala apples, Kistaco Farm

green cabbage, Blue Goose Farm, CNG


Baked Onions w/ Feta


  • 4 medium Vidalia or other sweet onions
  • Olive oil-flavored cooking spray
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1/4 cup dry breadcrumbs
  • 1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme
  • Dash of black pepper
  1. Peel onions, leaving root ends intact. Trim top third of each onion; reserve for another use. Arrange onions, cut sides down, in an 8-inch square baking pan coated with cooking spray; add chicken broth. Cover pan with foil; bake at 450° for 30 minutes. Uncover and bake an additional 30 minutes. Carefully turn onions over with a spatula; bake an additional 30 minutes or until onions are soft and liquid has almost evaporated. Remove from oven.
  2. Preheat broiler.
  3. Combine feta, breadcrumbs, thyme, and pepper; stir with a fork until well blended. Gently pat cheese mixture evenly onto cut sides of onions. Broil onions until cheese mixture begins to brown (about 1 minute).


Breakfast Hash


  • 5 small carrots, diced
  • 1 small onion, diced
  • 1/2 red pepper, diced (optional)
  • 1/4 cup water
  • 4 cups kale, roughly chopped
  • 2 garlic cloves, chopped or minced
  • 2 small sprigs of thyme, leaves only
  • small pinch of crushed red pepper flakes (or a big pinch if you like it spicy)
  • salt and pepper to taste
  • 4 eggs
  • 2 oz feta, crumbled
  1. Preheat the broiler using the low setting.
  2. Spray a frying pan with cooking spray.  Over medium-high heat add the onion, carrot and red pepper and saute until the onion becomes translucent, about 4 minutes.  Add the water and continue to cook over medium-high heat until the water evaporates completely.  Continue to cook the onion mixture for another 3 minutes.  Add the kale, garlic, thyme, crushed red pepper flakes, salt and pepper and saute until the kale is wilted, about 3 minutes.
  3. Using 2 oven-proof dishes, divide the carrot mixture.  Top with 2 eggs each and place under the broiler.  Broil for 5-7 minutes depending on your egg doneness preference.  Remove from the oven and sprinkle each with 1 ounce of feta and serve.


Pea Shoot Salad

Pea shoots salad

  • 1 cup sugar snap peas
  • 1/2 cup snow peas
  • 1/2 cup fresh or thawed frozen green peas
  • 1 tablespoon rice vinegar
  • 1 tablespoon Asian (toasted) sesame oil
  • 2 teaspoons sesame seeds, toasted lightly
  • 1/2 to 1 tablespoon firmly packed light brown sugar
  • 2 teaspoons soy sauce
  • pea shoots, washed well and spun dry

In a kettle of boiling salted water cook sugar snap peas 2 minutes. Add snow and green peas and cook 1 minute. Drain peas in a colander and rinse in cold water. Pat dry on paper towels.

In a small bowl whisk together vinegar, oil, sesame seeds, sugar, and soy sauce until sugar is dissolved.

In a bowl toss pea shoots and peas with dressing.


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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