2014 Winter CSA Share #4, January 22nd

Value added- at Penn’s Cornercanned

In 2012 Penn’s Corner began creating a Penn’s Corner line of products.  Each year there are always at least a few crops that our farmers do such a great job growing that they end up having way more than we can ever sell or use in our CSA.  In a lot of those cases, valuable produce goes unharvested. The idea behind beginning this endeavor was to find ways to use those items that are grown in excess of what we can sell in any given summer.  An added benefit is that we get to provide people with wholesome, Pennsylvania grown, foods that they otherwise don’t have access to during the long winter and spring months.

We work with small, family-owned, food processing companies that are in relative proximity to us in order to control the cost of each item.  We also very carefully choose the products and recipes to ensure that as many of the contents as possible come from Penn’s Corner farms.  There have been a few exceptions so far which include tomato paste and garlic.  While we have farms that grow both tomatoes and garlic we don’t have easy access to any food processors that are equipped to peel and chop garlic in the quantities required or process and cook tomatoes down into paste.  As we’ve heard it told, no one can compete with California on tomato paste!

In 2012 we canned chopped tomatoes and a tomatillo salsa and both were well received by our customers.  In 2013 we added dilly beans, a tomato based Farmer’s Market salsa and a hot pepper jelly.  In 2013 between beans, tomatoes, sweet peppers, hot peppers, tomatillos and onions we canned a little more than 8 tons of produce!  Over time, we hope to continue to expand our products to showcase the best produce that western PA has to offer!


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

Remaining Winter Share delivery dates are as follows: February 5 & 19, March 5 & 19, and April 2.



OG- certified organic          CNG- certified naturally grown

mixed microgreens, Crighton’s Farm

1# parsnips, Tuscarora Organic Growers, OG

hydroponic bibb lettuce, Harmony Grove

Ivory Lace cheese, Hidden Hills Dairy

canned tomatoes, Penn’s Corner Farm Alliance

tomatillo salsa, Penn’s  Corner Farm Alliance

2# fingerling potatoes, Clarion River Organics, OG

1.5# watermelon radishes, Clarion River Organics, OG

2# Fuji apples, Kistaco Farm

red cabbage head, Blue Goose Farm, CNG

* vegan shares will have ginger in place of the cheese


Salt and Vinegar Broiled Fingerling Potatoes

Cooked in 2 cups of vinegar, the potatoes taste very tangy (which some people love). For a milder version, try one cup white or malt vinegar and one cup water. Please be careful with your own fingerlings when slicing. The potatoes can be a little slippery. Adapted from Martha Stewart Living, June, 2009.

  • 1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness
  • 2 cups white or malt vinegar
  • Extra virgin olive oil
  • Sea Salt
  • Pepper
  1. In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels.
  2. Preheat the broiler with a rack about 6 inches below the heat source. Dump the potato slices onto a sheet pan, sprinkle very generously with olive oil, salt and pepper, and toss to coat. Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.


What is it about microgreens?

The researchers looked at four groups of vitamins and other phytochemicals – including vitamin C, vitamin E, and beta carotene — in 25 varieties of microgreens. They found that leaves from almost all of the microgreens had four to six times more nutrients than the mature leaves of the same plant. But there was variation among them – red cabbage was highest in vitamin C, for instance, while the green daikon radish microgreens had the most vitamin E.

For more information about micro greens you can read the full article here.


Looking for ideas of how to use your parsnips?  Check out this Cooking Light article for ideas!


Pickled Watermelon Radishes

2 cups sliced radishes
1 small onion, cut into thin wedges and separated
1/2 cup seasoned rice vinegar (or other vinegar)
1/8 cup sugar (start with this amount – you can always add more if you feel it’s necessary but rice vinegar is pretty sweet on its own)
1 1/2 teaspoons salt

Slice the radishes into thin slices or julienned sticks, and slice up the onion too. Pack your radish and onion into a jar. In a bowl, stir together the vinegar, sugar, and salt until the sugar and salt are dissolved. Pour the pickling mixture over the sliced radish and onion until they’re fully covered. Cover and refrigerate at least 8 hours or overnight before serving.


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!



  1. Where are Penn’s Corner jarred items be available for sale? I tried the dilly beans and I absolutely LOVED them…the jar didn’t last long 😉

  2. My 2 year old daughter LOVED the roasted parsnips- she was so enthusiastic about them and the watermelon radishes sauteed in brown butter that she convinced some of the not-so-enthusiastic veggie eaters in the house to try them 🙂

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