2014 Spring CSA Share Week #3, April 30th

Did you know that Penn’s Corner operates an online Farm Stand you can use to supplement your CSA share?  The Farm Stand offers lots of great products every week including meat, milk, cheese and grains.  We even sell items like olive oil, balsamic vinegar, coffee and soap.  You may never have to go to the grocery store again!   Simply peruse the available items, order what you’d like and pick up your order the following week at locations around the city or at our warehouse on Hamilton Avenue.

CLICK HERE to start shopping or browse our list of available products.  OR you can download our mobile app from the app store.  Search for Penn’s Corner Farm Stand (not wholesale) in the app store.

We have a plethora of seedlings available right now to help get your garden going!






Many people choose to purchase organic food to avoid pesticides and other harmful toxins, but have you ever wondered if organically grown food is actually more nutritious than conventionally grown food?  Recent research suggests that organically grown produce may, in fact, contain higher levels of antioxidants and other important phytochemicals.  To learn more about this click HERE to read a fascinating article from LocalHarvest.org.





Mark your calendars for Food Revolution Day Pittsburgh 2014 at Obama Academy May 16th, 2014 3-6pm

foodrevflyerThe 2nd annual Food Revolution Day Pittsburgh 2014 at Obama Academy is a
celebration of our region’s food culture and the people who work together to build it.

Along with live music, over 60 organizations will host interactive exhibits, and 20 of Pittsburgh’s top chefs will cook for the crowd on the athletic field. Pittsburgh’s Riverhounds soccer team will also be hosting a youth soccer tournament. Activities will focus on building and sustaining healthy communities and are no cost to attendees. Everyone eats for free!

Local restaurant entrepreneurs, our community’s youth and a cohort of invested stakeholders including the Global Shapers Pittsburgh Hub have raised $25,000 to throw this event. If we raise $250,000, the cooking club can buy a food truck run by the kids, where they can serve nutritious foods and make money every day after school.

More information: http://www.foodrevpgh.com or email, info@foodrevpgh.com.



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


***Please remember to return last week’s empty CSA boxes to your pickup location***


A Share

 ~ hydroponic bibb lettuce, Harmony Grove Farm

 ~ 2# polenta, Weatherbury Farm, OG

 ~ 1/4# chèvre, River View Dairy

 ~ 1/2 gallon apple cider, Kistaco Farm

 ~ 1/2 pint maple syrup, Weeping Willow Farm

 ~ 2# russet potatoes, Clarion River Organics, OG

Z Share

 ~ hydroponic bibb lettuce, Harmony Grove Farm

 ~ 2# cornmeal, Weatherbury Farm, OG

 ~ 1/4# chèvre, River View Dairy

 ~ 1 dozen eggs, Heritage Farm or Clarion River Organics

 ~ 1/2 pint maple syrup, Weeping Willow Farm

 ~ 3# braeburn apples, Dawson’s Orchards

~ Vegan members will receive rosemary and lettuce instead of chèvre and Farmer’s Market salsa instead of eggs.

~ Gluten free members will receive pea shoots in place of the polenta and cornmeal.

OG- certified organic          CNG- certified naturally grown


Griddled Polenta Cakes with Caramelized Onions, Goat Cheese, and HoneFood52y

from Food 52

For the Polenta:

2 cups whole milk
2 cups water
1 teaspoon kosher salt
1 cup polenta or cornmeal
2 tablespoons extra virgin olive oil

For the Topping:

1 tablespoon extra virgin olive oil
1 tablespoon butter
1 yellow onion, halved and sliced in 1/4″ slices
2 ounces goat cheese, crumbled
honey, to drizzle

1. Bring the water, milk, and salt to a boil. Slowly whisk in the polenta. Turn heat to low, and continue
whisking for 5 minutes or longer, or until polenta is smooth and creamy. Spread the polenta in a 9×9 baking dish,
and set aside to cool.
2. While the polenta is setting up, add the butter and olive oil to a heavy-bottomed skillet set to medium-low
heat. Add the sliced onions and a sprinkle of kosher salt, and cook, stirring occasionally until soft, golden,
and caramelized- about 20-25 minutes.
3. Pour 1 tablespoon olive oil into another skillet, set over medium heat. Using a 3″ round cookie cutter, cut
out circles of the firm polenta, and place in the heated skillet. Cook until slightly browned and crusty on
one side, about 2 minutes, then flip and cook the other sides another two minutes.
4. To assemble the polenta cakes, place on a plate, add one tablespoon of caramelized onions to each cake,
top each with about a teaspoon of crumbled goat cheese, and drizzle with honey. Enjoy!



Custard-Filled Cornbread with Maple Syrup

from Sweet Amandine

3 Tbsp unsalted butter
1  cup unbleached all-purpose flour
¾ cup yellow cornmeal, preferably medium ground
1 tsp baking powder
½ tsp baking soda
2 large eggs
3 Tbsp sugar
¾ tsp salt
2 cups whole milk (not low fat or nonfat)
1½ Tbsp  vinegar
1 cup heavy cream
Pure maple syrup, for serving. 

Preheat the oven to 350 degrees. Butter an 8-inch square or 9-inch round pan (I used the latter), and put it into the oven to warm while you mix together the batter.

Melt the butter according to your preferred method. I like to do it on the stovetop over a gentle flame.

Transfer the melted butter to a large mixing bowl. While it cools, whisk together the flour, cornmeal, baking powder, and baking soda in a small bowl. Set aside.

Whisk the eggs into the slightly cooled butter. Add the sugar, salt, milk, and vinegar, and whisk well. Then, while continuing to whisk, add the flour mixture. Whisk until the batter is quite smooth.

Remove the heated pan from the oven, and pour in the batter. Slowly pour the cream into the center of the batter. Do not stir. Carefully place the pan into the oven – don’t jostle it – and bake until golden brown on top, 50 minutes to 1 hour. I let the just-baked bread rest for 10-15 minutes so that the custard would have a chance to set up a little. Serve warm.

The bread will keep at room temperature for one day, and in the fridge for three.

Serves 6-8. 


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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