2014 Winter CSA Share #3, January 8th

photo-1This holiday season we mailed out post cards to our current CSA members.  It looks like there are some coming back for incorrect addresses. If you have a few spare moments we ask that you double check your membership information with us.  You can use this Member Log In link from our home page to access your account.  Here are the basic steps but if you have any questions navigating your way please let us know.

1. Choose to log in via password or via email.  If you choose password (and you are doing this for the first time and don’t have a password) you will need to click the Forgot your Password link.  If you wish you use the log in via email it will walk you through creating a password.

2  Click on Contact/update/view and edit.  If your address or phone number are incorrect please change it there and save your changes.

Feel free to explore the other tabs and log out when you are finished.


Please return your empty box from the last pick-up!

Remaining Winter Share delivery dates are as follows: 

January 22, February 5 & 19, March 5 & 19, and April 2.



OG- certified organic          CNG- certified naturally grown

1/2 pint maple syrup, Weeping Willow Farm

1 dozen eggs, Heritage Farm

hydroponic bibb lettuce, Harmony Grove

8 oz. Meadowbelle cheese, Riverview Dairy

3 garlic bulbs, Blue Goose Farm, CNG 

1/3# Red Russian kale, lettuce or other green or Penn’s Corner dilly beans, Goose Creek Gardens, CNG or Crighton’s Farm

winter squash or tomatillo salsa, Kistaco Farm or Becarri’s Farm

1# garlic parsley pasta, Fontana Pasta

honey puffed corn, Clarion River Organics, OG

3# Braeburn apples, Dawson’s Orchards

* vegan shares will have pac choi, winter squash and puffed spelt in place of the non-vegan items

* gluten free shares will have pac choi in place of the gluten containing items



The garlic parsley pasta in your CSA share this week is fresh.  That means that is must be refrigerated or frozen or it will spoil.  We recommend that you freeze the pasta and toss it into salted, boiling water when you are ready to use it (don’t bother defrosting).

The ingredients of the pasta are a 50/50 mix of semolina and durum flours, eggs, water, garlic and parsley.



These tasty treats can be eaten in a bowl with milk (as cereal) or included in your favorite trail mix.  It’s also great (especially the honey puffed) right out of your hand for a wholesome snack!


Herbed-Baked Eggs

by Ina Garten

Feel free to substitute dried herbs (in smaller quantities) for fresh1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan (use your Meadowbelle instead!)
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for servingPreheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.


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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