THIS WEEK’S HARVEST
|Swiss Chard – Blue Goose Farm|
|Garlic – Blue Goose Farm|
|Cucumbers – Clarion River Organics/Gid’s Produce|
|Red Beets – Clarion River Organics|
|Patty Pan* – Clarion River Organics|
|Cherry Tomatoes* – Crighton Farm|
|Sweet Candy Onions – Gid’s Produce|
|Herbs– Pucker Brush/Gid’s Produce|
|Carrots – Nu Way Farm|
|Red Potatoes – Nu Way Farm|
|Carmen Peppers – Weeping Willow Farm|
*Members will receive either cherry tomatoes or patty pan in their share
Cheese shares will receive Ivory Lace raw milk cheese from Hidden Hills Dairy
Egg shares will receive eggs from either Keim Farm
**This week’s shares are Vegan and Gluten Free
Check out the recipe below from The Porch at Schenley for Pickled Beets! Remember to take a picture of your CSA creations, upload them to social media with the hashtag #csamyway, and tag The Porch and Penn’s Corner for a chance to win a Winter CSA Share!
3 cups Beets, peeled, small dice
1 cup carrots, peeled, cut into small oblique
1 garlic clove, peeled, split
1/4 cup shallots, cut into thin rings
1 cup Red Wine Vinegar
4 cups water
1/4 cup sugar
3 tablespoons salt
3 cloves, whole
2 bay leaves, whole
1 tablespoon mustard seeds
1 teaspoon red pepper flakes
- Put all cut vegetables into a non-reactive glass or ceramic bowl
- In a medium sized sauce pot add all ingredients of the pickling liquid together. Bring to a simmer and turn down to low heat. Cook for 15 minutes.
- Pour hot pickling liquid over vegetables. Be careful not to spill the hot liquid.
- Allow to cool to room temperature and place the bowl or container in the refrigerator to cool to under 40 degrees. Once cooled, cover and refrigerate for one week.