2014 Winter CSA Share #9, April 2nd- FINAL WINTER SHARE

This is a repost from last year but it seems so applicable that we thought that we would dust it off and bring it into the light again for one more read.  Here’s to another great winter, more local food, and maintaining our sense of place via dedication to local food, even through the long, hard winter. Thank you for choosing to be a part of Penn’s Corner!

syrupWhen I was a child I thought that strawberries began the growing season in southwestern PA.  Every spring I looked forward to strawberries and then all of the glories that came after them; tomatoes, corn, cucumbers.  Once I got a little older and more wise about seasons and farming I realized that it was ASPARAGUS that really got things going for us here in southwestern PA.  Definitely asparagus, with it’s green spears popping out of the ground without a moment’s notice.  That’s when you knew that spring had arrived and the growing season had commenced.

Nowadays I have the good fortune of working with farmers.  Now I know that in February when the days start to warm up a little many farmers start sugaring maple trees. Maple syrup comes long before asparagus and strawberries.  It is with this knowledge that I am reminded that there is no beginning or end to our growing season here in southwestern PA. Season extension by way of greenhouses and high tunnels makes it even more impossible to draw these lines of beginnings and endings.  There is only a continual cycle of change.  At this point of the year we are probably all hoping for a little more dramatic change toward warmer temperatures and sunnier skies!

Thank you for hanging with Penn’s Corner during the colder part of the cycle this year!  Winter Share members tend to be at the heart and soul of the concept of CSA by sticking with their farmers when things are most scarce, adapting to some repetition, and enjoying what the land around us has provided.  We deeply appreciate our Winter Share members and hope to see you again soon!


Please return your empty boxes to your pickup location by Wednesday, April 9th.



OG- certified organic          CNG- certified naturally grown

hydroponic bibb lettuce, Harmony Grove Farm

onion greens, Crighton’s Farm

1# crimini mushrooms, Wild Purveyors

1/2 pint maple syrup, Weeping Willow Farm

Schof Kase cheese,  River View Dairy

Farmer’s Market salsa, Penn’s Corner Farm Alliance

chopped tomatoes, Penn’s Corner Farm Alliance

3# red potatoes, Weeping Willow Farm

1/2 gallon apple cider, Kistaco Farm

2# black Spanish radishes, Nu Way Farm

bread and butter jalapeños, Clarion River Organics (see ingredient list below!)

* vegan shares will have mixed greens and other greenhouse delights in place of the cheese


Maple-Roasted Shiitake Mushrooms

  • 1 pound of fresh crimini mushrooms, cleaned and cut in half
  • Real maple syrup to coat, about 1/3 cup
  • 1/2 teaspoon kosher salt
  • optional: pinch smoked paprika (pimenton) or red pepper flakes, splash of soy sauce.
  1. Preheat oven to 400 degrees. Toss the mushroom with the syrup, salt and other seasoning. Spread in a single layer on a baking sheet lined with a silicone mat or parchment paper. Roast, turning a couple of times, until tender, glazed, and wrinkled. Taste and adjust seasoning. Serve hot.


If you’re not sure how to use your bread and butter jalapenos try out some of these ideas:

spread cream cheese on a cracker and top it with bread and butter jalapenos,

use a little of the oil to fry an egg in and then toss a couple peppers on the egg once it’s cooked,

toss some on your favorite tray of nachos or a burger,

garnish tacos with them!

Here's the label that's missing from your jar of jalapenos!
Here’s the label that’s missing from your jar of jalapenos!


Schof Kase

Please read this sweet blog about the cheese in this week’s share: Schof Kase.  Nathan of Clarion River Organics brings charm and humor to his telling of the making of this cheese!


If you aren’t sure what to do with your ONION GREENS you might consider some of these options:

finely chop them and make a green onion and sour cream (or greek yogurt) dip. Add salt, pepper and a bit of olive oil,

chop them and add them to scrambled eggs or an omelet,

make a green onion pesto by pureeing them with almonds or pine nuts, olive oil, Parmesan and salt and pepper, and

chop them and add them to a salad or garish bowls of soup or stew with them.


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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