2014 Spring CSA Share Week #2, April 23rd

Welcome to week two of your Spring CSA!  It may feel like the growing season is off to a slow start after the long, cold winter but here’s a peek at what our farmer’s are growing for you:

rows of greenhouse greens at Nu Way Farm

In this week’s share you’ll be getting some raw honey from Bedillion Honey Farm in Hickory, PAbedillion

Honey is well-loved because of its sweet taste, but it’s not just a simple sugary delight.  There are quite a few health benefits to eating raw honey.   Honey is a natural multivitamin – it’s rich in B vitamins, vitamin C, magnesium, potassium, calcium, sodium chlorine, sulphur, and phosphate.  It’s also a natural cough suppressant and its antibacterial and antiviral properties help boost your immune system.  (*Despite its many beneficial properties, honey should never be given to children under the age of one.)

Raw honey is great, but local raw honey is even better!  Local raw honey contains pollen that is specific to the area where it’s made and therefore can really help fight local seasonal allergies.

Did you know that honey never spoils?  As long as it’s kept in a tightly sealed container it will never go bad!  Archaeologists have discovered honey from thousands of years ago in Egyptian tombs that remains unspoiled.  Here’s a fascinating article from The Smithsonian called The Science Behind Honey’s Eternal Shelf Life.

There are lots of fantastic ways to use raw honey – drizzle some on toast or yogurt, make a peanut butter and honey sandwich, add a spoonful to homemade salad dressing or use it to sweeten a cup of hot tea.

If you’re looking for a delicious and indulgent way to use your honey, here’s a recipe that has become a Penn’s Corner staff favorite.  You won’t experience the nutritional benefits of eating raw honey (because the honey will have been baked) but you will experience an unbelievably tasty treat!

salty honey

Salty Honey

from Lottie + Doof

  • 1 single-crust pie shell, frozen (use your favorite, or find theirs here)
  • 1/4 pound (1 stick) unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1 tablespoon white cornmeal
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla paste (or vanilla extract)
  • 3/4 cup honey
  • 3 large eggs
  • 1/2 cup heavy cream
  • 2 teaspoons white vinegar
  • 1 to 2 teaspoons flake sea salt (Maldon is great for this), for finishing
Have ready and frozen one pastry-lined 9-inch pie pan, crimped. Position a rack in the center of the oven; preheat oven to 375°F.

In a medium bowl, stir together melted butter, sugar, cornmeal, salt and vanilla paste. Stir in honey and eggs, one at a time, followed by the cream and vinegar.

Place the frozen pie shell on a rimmed baking sheet. Strain the filling through a fine-mesh sieve directly into the pie shell.

Bake on the middle rack 45 to 50 minutes, rotating 180 degrees when the edges start to set, about 30 to 35 minutes through the baking time. The pie is finished when the edges are set and puffed up high, the center is no longer liquid, but looks set, like gelatin, and is golden brown on top.

Let cool completely on a wire rack, 2 to 3 hours. Sprinkle with flake sea salt. Serve slightly warm or at room temperature. The pie will keep refrigerated for 4 days or at room temperature for 2 days.


A Route Pick Up Locations

Penn’s Corner Hamilton Ave Warehouse, Monroeville, Churchill, Green Tree, Dormont,  Whitehall, Mt. Lebanon- Woodhaven, Mt. Lebanon- Eden’s Market, Bridgeville, Greenfield, Sq Hill- Eldridge, Sq Hill- Bartlett, Point Breeze, Chatham University, Sq Hill- Murray Ave, Shadyside, Friendship

Z Route Pick Up Locations

Highland Park- Jackson, Highland Park- Union Project, Fox Chapel, North Side- Children’s Museum, North Side, B Gourmet, Ross Township, Franklin Park, Bradford Woods, Restaurant ECHO, Westinghouse- Cranberry, Google, East End Brewing, Lawrenceville- Butcher on Butler, Lawrenceville- 39th St, 4 moms, Strip District- Marty’s Market, Direct Energy, Downtown- Gulf Tower,  PNC One, Highmark,  South Side, Branding Brand, Eat ‘n Park Hospitality, Edgewood Train Station, Regent Square- East End Ave, Oakland- Apple, Schenley Farms, Oakdale, Indiana



A Share

 ~ hydroponic bibb lettuce, Harmony Grove Farm

 ~ 12 oz. honey, Bedillion Honey Farm

 ~ 1 dozen eggs, Heritage Farm

 ~ 1# crimini mushrooms, Wild Purveyors

 ~ 2# Idared apples, Kistaco Farm

  ~ canned tomatoes, Penn’s Corner Farm Alliance

Z Share

 ~ hydroponic bibb lettuce, Harmony Grove Farm

 ~ 8 oz. honey, Bedillion Honey Farm

 ~ 1# crimini mushrooms, Wild Purveyors

 ~ chives, Goose Creek Gardens

 ~ 1/2 gallon apple cider, Kistaco Farm

 ~ 2# russet potatoes, Clarion River Organics, OG

 ~ dilly beans, Penn’s Corner Farm Alliance

~Vegans will receive a lettuce mix in place of the eggs and sorrel in place of the honey.

***There are no items containing gluten in this week’s share so members who have ordered a gluten free share can take a regular, brown CSA box.

OG- certified organic          CNG- certified naturally grown



Garlic and Chive Mashed Potatoes

adapted from Natasha’s Kitchen

  • 2 lb potatoes, peeled and quartered
  • 2/3 cup milk
  • 1 garlic clove, smashed
  • 1.5 Tbsp butter
  • 2 Tbsp sour cream
  • 1/2 Tbsp fresh chives + some for garnish
  • 1/2 tsp salt
  • ground pepper to taste
  1. Placed washed & quartered potatoes in a medium pot, bring them to a boil and cook for 12-14 min until tender.
  2. In a small pot bring milk to a boil with the smashed garlic clove. Remove from heat and let the mixture stand.
  3. Drain and mash cooked potatoes using potato masher and hand mixer afterwards. Place potatoes back on the stove at medium heat, stirring constantly for 2 minutes until slightly dry, than remove from heat.
  4. Add to potatoes and mix together milk mixture (-garlic clove), butter, sour cream, salt, pepper, and chives until well combined.
  5. Serve warm and sprinkle chives on top for garnish.


Check out the Penn’s Corner  page for great recipe ideas!

Click here for some more radish recipe ideas from our radish 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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