2015 Summer Harvest CSA Share Week of September 29


Apple Bread Recipe

Thank you to everyone who joined us (Penn’s Corner staff and growers) for our CSA Celebration at Wigle Whiskey last Friday! We had a ball getting to know you better over ice cream, cocktails, Penn’s Corner food samples and Puerto Rican street food!

Many of you requested the recipe for the apple bread we were sampling. I’ve copied and pasted it below. You can also visit the website here.

We have Penn’s Corner apples, apple sauce, flour and eggs on our online farm stand this week if you need supplies!

Yield: 1 loaf

Cook Time: 50-55 minutes

ingredients:

1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon all spice
1/4 teaspoon ground cloves
2 large eggs
1/4 cup canola oil
1/4 cup applesauce
1 teaspoon vanilla
1 cup granulated sugar
2 cups chopped apples, skin removed (we used Granny Smith)

Topping:
2 tablespoons brown sugar
1 tablespoon sugar
1 teaspoon cinnamon

directions:

1. Preheat the oven to 350 degrees F. Spray an 8 by 4 loaf pan with cooking spray and set aside.

2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, all spice, and cloves. Set aside.

3. In the bowl of a stand mixer, add the eggs and beat on medium speed for about 30 seconds. Add in oil, applesauce, and vanilla and mix until smooth. Next, add the sugar and mix until well combined.

4. Slowly add in the flour mixture and mix until flour is barely combined. Gently fold in the apple chunks. Pour batter into prepared loaf pan.

5. In a small bowl, mix together brown sugar, sugar, and cinnamon. Sprinkle over the batter in the loaf pan. Bake for 50-55 minutes, or until loaf is golden and a toothpick comes out clean.

6. Cool bread in pan for 10 minutes. Loosen sides and remove from pan. Cool completely on a wire rack before slicing.

THIS WEEK’S HARVEST 

 

A Route Z Route
Brussels sprout greens, Clarion River Organics (OG) yellow Bartlett pears, Dawson’s Orchards
red mizuna greens, Nu Way Farm red mizuna greens, Nu Way Farm
cipollini onions, Crighton Farm leeks, Blue Goose Farm (CNG)
apple cider, Kistaco Farm green kale, Clarion River Organics (OG)
beets, Sunny Meadow Farm red cabbage, Blue Goose Farm 
sweet potatoes, River View Farm (OG) sweet carmen peppers, Weeping Willow Farm
spaghetti squash, Blue Goose Farm (CNG) spaghetti squash, Weeping Willow Farm
cherry belle radishes, Nu Way Farm cherry belle radishes, Nu Way Farm

OG = Certified Organic, CNG = Certified Naturally Grown

Click HERE to check your delivery route



brusselsgreensBrussels Sprouts Greens

Grower:  Clarion River Organics

Store: In a plastic bag in the crisper drawer of the refrigerator.

Recipe:  

 

 

red_mizunaRed Mizuna Greens or a Braising Mix

Grower: Nu Way Farm

Store:  In a plastic bag in the refrigerator for up to 3-5 days.

Recipe: mizuna, cucumber and feta saladroasted beet and mizuna salad

 

 

cipollini-onionsCipollini Onions

Grower: Crighton Farm

Store: Store at room temperature in a dry location like the kitchen counter or cupboard for up to 1 month.

Recipe: roasted cipollini onionroasted cipollini onions and potatoes

 

 

PB1313H_spiced-hot-apple-cider-recipe_s4x3_lgApple Cider

Grower:  Kistaco

Store: Refrigerate.

Recipe: baked apple cider donut holesNew England apple cider cake

 

mixedbeetsBeets

Grower: Sunny Meadow Farm

Store: Remove beet greens, store in a plastic bag in the refrigerator.

Recipe: maple roasted butternut squash and beetsdouble chocolate vegan cupcakesanti-inflammatory smoothie

 

 

sweet-potatoesSweet Potatoes

Grower: River View Farm 

Store: Store your sweet potatoes at cool room temperature, preferably in a dark place away from light.

Recipe: beet and sweet potato friessweet potato Irish nachos

 

 

spaghetti-squashSpaghetti Squash

Grower: Blue Goose Farm

Store: In a cool dry place (55 – 60 degrees). 

Recipe: spaghetti squash pad thai7 spaghetti squash recipesbaked spaghetti squash with garlic and butter

 

 

cherryBelleRadishCherry Belle Radishes

Grower:  Nu Way Farm

Store:  Separate radish greens from the radishes. Place radishes in a plastic bag and store in the crisper drawer of your refrigerator.

Recipe: 10 pretty radish appetizersspicy quick pickled radishes

 

 

sweetcarmenCarmen Sweet Peppers

Grower: Weeping Willow Farm

Store:  Refrigerate peppers, unwashed, in a plastic bag in the vegetable drawer. Keep them dry, as moisture will eventually cause them to rot.

Recipe: stuffed sweet peppersmeatless Mexican stuffed peppers

 

 

bartlettYellow Bartlett Pears

Grower: Dawson’s Orchards

Store: Pears will continue to ripen off the tree (indeed, they really have to ripen off the tree to avoid a woody texture). So if your pears are a little green and firm, just leave them at room temperature and they’ll finish up nicely. Then you can refrigerate them.

Recipe: warm brie and pear tartletsBartlett pear chutney

 

leekscropLeeks

Grower:  Blue Goose Farm 

Store: Refrigerate in a bag.  Do not wash until you’re ready to use it.

Recipe: Julia Child’s potato leek soupleek and potato cakes

 

 

kalegreenredGreen Kale

Grower:  Clarion River Organics

Store:  How to store leafy greens. 

Recipe: kale and Brussels sprouts salad with bacon

 

red-cabbageRed Cabbage

Grower: Blue Goose Farm

Store:  Place the whole head of cabbage in a perforated plastic bag and store it in the refrigerator crisper. An uncut head of red cabbage will keep for at least two weeks. Once a head of cabbage is cut, cover the cut surface tightly with plastic wrap and use the remainder within a day or two.

RecipeZa’atar spice red cabbage steaksgrilled fish tacos with lime slaw

 

 

 

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