July 12 CSA Preview


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!





Pickled Beets

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

Pickling Liquid

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


  1. Put all cut vegetables into a non-reactive glass or ceramic bowl
  2. 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.
  3. Pour hot pickling liquid over vegetables.  Be careful not to spill the hot liquid.
  4. 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.


  1. I miss having recipe suggestions! What the heck do we do with the Pucker Brush herb? Google is not turning up anything helpful…

  2. Hi Amy, what kind of herbs did you receive this week? The farm usually sends several different kinds of herbs so there are a variety that people received, that makes it kind of hard to suggest recipes for the herbs. I would be happy to look into a recipe for you if you can tel me what kind of herbs you got!


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