It’s hard to believe (but also very exciting!) that we’re nearing the end of winter! There will be one more Winter CSA delivery on April 2nd. If you haven’t signed up for your spring or summer CSA share and you’d like to, you can click HERE to do so.
Because of the limited amount of fresh produce available during the winter, Penn’s Corner value added products have been an integral part of this winter’s CSA. These items are all grown by Penn’s Corner farms, harvested at their peak, and processed here in PA. Now that you’ve had a chance to try all of our value added products, we’d like to ask you for some feedback!
**We are running extremely low on CSA boxes! If you would please return your empty box from the last pick-up, it would be greatly appreciated!**
Your last Winter Share delivery date will be April 2.
THIS WEEK’S HARVEST
OG- certified organic CNG- certified naturally grown
hydroponic bibb lettuce, Harmony Grove Farm
1 dozen eggs, Heritage Farm
12 oz. honey, Bedillion Honey Farm
Bauernhof cheese, River View Dairy
tomatillo salsa, Penn’s Corner Farm Alliance
2# rutabagas, Tuscarora Organic Growers, OG
2 garlic bulbs, Blue Goose Farm, CNG
1# lemon pepper rotini, Fontana Pasta
2# empire apples, Kistaco Farm
*due to a shortage of rutabagas, some shares will include hot pepper jelly
* vegan shares will have a Salanova lettuce mix and microgreens in place of the honey, cheese and eggs
*gluten-free shares will have cilantro in place of the pasta
Mark your calendar! There are some exciting local food events coming up in Pittsburgh!
The Farm to Table Pittsburgh Conference is THIS Friday and Saturday, March 21st & 22nd at the David L. Lawrence Convention Center. The conference will feature informative speakers, cooking demonstrations and lots of networking opportunities. Our very own Karlin Lamberto and Lydia Vanderhill will be speaking Saturday morning at 8:30 am about ways to eat locally year-round in Pennylvania. Kids under 12 get in free! Click HERE for more info about the conference.
The Pennsylvania Association for Sustainable Agriculture will be hosting a CSA Fair at the Pittsburgh Public Market, Saturday March 29th from 11:00am to 2:00pm. This is a fantastic opportunity for friends or family who aren’t as familiar with Community Supported Agriculture to find out what it’s all about and see the many CSA options available in Western Pennsylvania. Penn’s Corner staff will be there along with many other local farms and farm cooperatives. Click HERE for the details.
adapted slightly from FOOD52
- 4 tablespoons butter, divided
- 2 yellow onions
- 2 apples
- 1 tablespoon brown sugar
- 1 1/2 tablespoons cider vinegar
- 1 medium rutabaga
- Kosher salt and cracked black pepper to taste
- Peel onions and cut in half. Slice thinly. Peel and core apples; slice, then julienne into matchsticks about 1/4 inch thick. Toss apples and onions together to combine.
- Melt 3 tablespoons butter in a large heavy-bottomed skillet over medium-low heat. When butter is melted, add onion-and-apple mixture and allow to cook over medium-low heat, stirring occasionally, for 45 minutes to 1 hour. About 30 minutes into the cooking time, sprinkle 1 tablespoon of brown sugar over the onion mixture and gently stir in.
- When onions are deep golden brown and caramelized, add 1 1/2 tablespoons cider vinegar to pan to deglaze it, and stir, scraping up browned bits from bottom of pan. Cook for 1 to 2 minutes longer until vinegar is absorbed, then turn off heat and set aside.
- While the onion mixture is cooking, wash and peel the rutabaga. Cut into 1/2-inch to 3/4-inch dice. Bring a pot of salted water to a boil and cook diced rutabaga until tender ~ about 20 minutes. Cooking time will vary according to the size of your dice, so test at 5-minutes intervals. The rutabaga is done when it is fork-tender. Drain well.
- Remove onion mixture from pan and melt remaining 1 tablespoon butter in the same pan. When melted, add rutabaga cubes. Season with kosher salt and freshly ground black pepper and cook over medium-low heat until heated through, about 10 minutes.
- Add onion mixture back to pan and gently stir into rutabaga cubes. Let cook for a minute or two to heat through. Serve immediately.
adapted from the Smitten Kitchen Cookbook
If you still have your chopped tomatoes from your last share they’ll work well in this recipe!
- 1 28 oz. can whole fire roasted tomatoes
- 1 medium white onion, roughly chopped
- 1 jalapeño, roughly chopped
- 1 large garlic clove, crushed and peeled
- 1 15 oz. can black beans, drained and rinsed
- several pinches salt
- handful of fresh cilantro
Crisp Tortilla Chips:
- 2 T olive oil
- 4 small (6 inch) corn tortillas, cut into strips
- 12 eggs
- 1 1/2 cups shredded jack cheese
- 1 cup sour cream
- juice of 1 lime
- fresh cilantro
Preheat your oven to 450°.
Add the tomatoes, onion, garlic, jalapeño, and salt to your blender, and blend until smooth. Pour sauce into a 12 inch skillet and add in black beans. Bring to a simmer and let cook for 10-15 minutes until sauce has slightly reduced.
Meanwhile brush a baking sheet with olive oil. Place the tortilla strips in a single layer- brush with the rest of the olive oil and sprinkle with salt. Baked for 4-6 minutes until crispy and golden brown. Remove from oven and preheat broiler.
Make the crema: In a separate bowl mix together the sour cream, juice of one lime, and a pinch of salt. Set aside.
Once the sauce has thickened, remove from the heat. Crack the eggs individually into the pan, distributing them as evenly as possible. Return to heat, cover pan, and simmer for about 10-12 minutes, until the whites are nearly but not completely opaque. Sprinkle the surface with the cheese and place plan under broiler for 2-3 minutes, just until cheese is blistered and bubbly.
Garnish with dollops of crema, broken pieces of tortilla, and fresh cilantro.
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!