Winter CSA Week 1

THIS WEEK’S HARVEST

This is for the first week of Winter CSA, which will be delivered on 11/14 and 11/15 depending on your pick up location.

Carrot  Blue Goose Farm
Poblano Peppers  Clarion River Organics
Sweet Onions- Crighton Farm
D’Anjou Pears – Dawson’s Orchards
Hydroponic Lettuce – Harmony Grove
Buttercup Raw Milk Cheese – Hidden Hills Dairy
Acorn Squash – Kistaco Farm
Rutabaga – Nu Way Farm
Daikon Radish – Riverbend Acres
Unbleached Pastry Flour – Weatherbury Farm
Red Potatoes – Weeping Willow Farm

Vegan shares will receive Farmers Market Salsa and Garlic from Blue Goose Farm in place of cheese

Gluten Free shares will receive Farmers Market Salsa and Garlic from Blue Goose Farm in place of flour

 


Carrots

Grower: Blue Goose Farm

Store: Carrots can be stored in the refrigerator for up to a month if stored properly. Cut off carrot greens, place carrots in a containers with lid and cover completely in water. Keep container in the refrigerator, changing the water ever 4-5 days.

Recipe: Carrot Cake Thumbprint CookiesRoasted Brown Butter Honey Carrots

 

Poblano Peppers

Grower: Blue Goose Farm

Store: Store in a paper bag in the vegetable crisper of refrigerator. To freeze: Slice or chop peppers, then place in airtight containers or heavy-duty freezer bags, or wrap tightly in heavy-duty aluminum foil or plastic wrap.

Recipe: Vegan Stuffed Poblano Peppers, Chili Stuffed Poblano Peppers, Chili Verde

 

Sweet Onions

Grower: Crighton Farm

Store: Sweet onions have a shorter shelf life than common varieties due to a higher water and sugar content. Thus, it’s important to store them properly. Ideally, sweet onions should be stored in a cool, dark, dry location and spread out for optimum air circulation. Most growers suggest placing onions in a clean pair of pantyhose, with knots tied in between each onion, then hung in a cool, dry place. Just snip off below each knot when you need one.  Stored properly, sweet onions should last in your pantry about ten days to two weeks.

Recipe: Roasted Sweet Onions, Caramelized Sweet Onions

D’Anjou Pears

Grower: Dawson’s Orchards

Store: Unlike other fruits, pears ripen from the inside out so by the time they are soft on the outside, the inside flesh may be overripe and mealy.  Ripe pears should be stored in a refrigerator set at 35 to 45 degrees.  Leave unripe pears at room temperature in order to induce ripening.  To speed up the ripening process, place pears in a brown paper bag. This traps ethylene (a naturally occurring gas) which pears produce as they ripen.  You can also place pears next to bananas or avocados in order to ripen them. Just like pears, both fruits naturally release ethylene as they ripen.

Recipe: Harvest Pear CrispSpiced Anjou Pear Bread

Hydroponic Lettuce

Grower: Harmony Grove Farm

Store: Leave the heads intact and unwashed until you use them. Then, place them in the crisper drawer in your fridge with some paper towels.They’ll absorb any excess moisture, so your lettuce doesn’t spoil prematurely.  Lettuce bruises easily, so be careful not to shove other foods up against it. Using a storage container is better than a bag, which can end up squished against other items.

 

 

Buttercup Raw Milk Cheese

Grower: Hidden Hills Dairy

This is a semi-soft, creamy, buttery tasting cheese.  Try some melted on your hamburger or baked potato!

 

 

 

Acorn Squash

Grower: Kistaco Farm

Store: Store in a cool, dark, well-ventilated area for up to 1 month.

Recipe: Roasted Acorn SquashAcorn Squash with Kale and Sausage

 

 

 

Rutabaga

Grower: Nu Way Farm

Store: Rutabagas will keep for months in a cool storage place. They store well in plastic bags in a refrigerator or cold cellar. Keep rutabagas away from raw meat and meat juices to prevent cross contamination. Before peeling, wash rutabagas using cool or slightly warm water and a vegetable brush.

Recipe: Roasted Rutabaga, Mashed Rutabaga with Sour Cream and Dill, Balsamic Roasted Rutabaga 

 

 

Daikon Radish

Grower: Riverbend Acres

Store: Daikon is quite perishable, so if serving it raw try to use it within 4 days of purchase. If cooking daikon, it can be stored up about a week. Keep it in a perforated plastic bag in the crisper drawer of the refrigerator.

Recipe: Chinese Braised Daikon RadishVietnamese Pickled Carrots and Daikon Radishes

 

Unbleached Pastry Flour

Grower: Weatherbury Farm

A very silky flour that makes excellent cakes  since it still has germ in the flour.  The germ actually contributes to the flavor of the cake.

Chocolate Cake

 

 

Red Potatoes

Grower: Weeping Willow

Store: Store potatoes in a cool, well ventilated place. Colder temperatures lower than 50 degrees, such as in the refrigerator, cause a potato’s starch to convert to sugar, resulting in a sweet taste and discoloration when cooked.

Recipes: Garlic Red Potatoes, Roasted Herbed Red Potatoes

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2013 Harvest CSA Share Week #23, November 6th

watermelon-radish

Welcome to week #23 of the Harvest Share!

THIS IS THE 12TH AND FINAL DELIVERY FOR ALL ODD WEEK MEMBERS

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letusfin

Looking for something delicious to do that supports local food? Check out Grow Pittsburgh’s ‘Let Us Eat’ series this month at The Porch at Schenley!

Event:
Let Us Eat @ The Porch at Schenley
Time:
November 14, 2013 5:00-11:00pm
Phone:
412-687-6724
Address:
221 Schenley Drive,Pittsburgh, PA,15213, United States

In the second Thursday of every month,  check out a fabulous Pittsburgh restaurant, eat great food, and support Grow Pittsburgh in the process! Ten percent of sales from each night will be donated to our organization!

Keep in mind, there are no prix fixe meals or hidden costs – just come out to these restaurants on the date listed below and 10% of anything you order will be donated to Grow Pittsburgh!

We are so grateful to these restaurant supporters for hosting a delicious dinner in our honor and showing their commitment to local foods and to our mission.

Click here for more information!

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Asparagus Route Pick Up Locations

Monroeville, Churchill, Green Tree, Dormont, Mt. Lebanon- Briarwood, Whitehall, Mt. Lebanon- Woodhaven, Mt. Lebanon- Eden’s Market, Bridgeville, Greenfield, Sq Hill- Forward Ave, Sq Hill- Bartlett, Chatham University, Sq Hill- Fair Oaks, Shadyside, Friendship, Scott

Zucchini Pick Up Locations

Highland Park- Jackson, Highland Park- Union Project, Morningside, Fox Chapel, Lawrenceville, Marty’s Market, North Side- Children’s Museum, North Side, B Gourmet, Avalon, Cranberry-Westinghouse, Bellevue, Ross Twsp, North Park- RAW Training, Bradford Woods, Restaurant ECHO, Google, Oakland- Apple, Oakland- The Porch, Schenley Farms, Downtown- Gulf Tower, Highmark, PNC One, South Side, Steelers Training Center, Eat n Park Hospitality, Animal Nature, Edgewood, Regent Square, Point Breeze, East End Brewing, Oakdale, Indiana, Franklin Park

Bi-Weekly Member Info

Odd week pick-up dates:  November 6.

Even week pick-up dates:  November 13

This is the final ODD week.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Route

1# fresh spinach pasta, Fontana Pasta

2# potatoes, Hostetler Farm

half gallon apple cider, Kistaco Farm

2# red OR white onions, Crighton OR Blue Goose Farm, CNG

head lettuce, Blue Goose Farm, CNG

gold beets, Sunny Meadow Farm

acorn squash, Weeping Willow Farm

2 bulbs garlic, Blue Goose Farm, CNG

1# watermelon radish, Nu Way Farm

Zucchini Route

1# spinach pasta, Fontana Pasta

green and red bibb lettuce, Nu Way Farm

broccoli, Nu Way Farm

2# red onions, Blue Goose Farm, CNG

half gallon apple cider, Kistaco Farm

1.5# poblano peppers, Clarion River Organics, OG

kale bunch, Nu Way Farm

1.5# china rose radishes, Clarion River Organics, OG

bulb garlic, Blue Goose Farm, CNG

Fresh pasta… we recommend freezing your pasta and just tossing it in boiling water when you are ready to use it.  If you don’t want to freeze it that’s ok but please remember that it is fresh and perishable to it should be kept refrigerated and used within 3-4 days if not frozen.

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Roasted Acorn Squash and Leek Soup

Roasted-Acorn-Squash-and-Leek-Soup

  • 1 acorn squash
  • 2 tsp butter
  • 1/2 cup chopped leek, light green and white part only (use other onions!)
  • 2 cups chicken broth
  • 1 tbsp pepitas (optional)
  • 1 tbsp chopped chives (optional)
  1. Preheat oven to 350°.
  2. Cut acorn squash in half and bake until tender, about 40 – 45 minutes. Remove from the oven.
  3. Meanwhile, discard dark green part of the leek. Leeks usually tend to be sandy, so I like to clean them well by separating the layers and washing them well under cold water. Chop leeks and sauté in a large pot with butter or oil over medium low heat until tender, about 5 minutes.
  4. When squash is cool enough to handle, scoop out seeds and discardScoop out the flesh from the skin and add to the pot with leeks.
  5. Add about 2/3 of the chicken stock to the pot; stir well and simmer about 5 minutes. Using an immersion blender or a regular blender, blend soup until smooth. Addremaining broth and simmer a few more minutes. Adjust salt and pepper to taste.Garnish with pepitas and chopped chives.

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Spinach Pasta w/ Poblano Cream Sauce

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  • 8 oz. spinach pasta
  • 3 Large Poblano Peppers previously roasted and deveined (see HERE for roasting instructions)
  • 1 Tablespoon of vegetable oil
  • 1/2 cup of white or red onions, finely chopped
  • 1 Large garlic clove
  • 1/2 cup of milk
  • 3/4 cup heavy cream
  • 2 Teaspoon of chicken bouillon
  • Fresh crumbled Mexican cheese for garnishing (optional)
  1. Cook pasta, drain, and set aside.
  2. Heat oil in a skillet over medium heat, add onion and garlic. Cook until onion is transparent, about 5 minutes.
  3.  Place the roasted poblano peppers, cream, milk and chicken  bullion into the blender.
  4. Blend until until you have a smooth sauce.
  5. Add the sauce to the skillet and cook on low for about 6 minutes.
  6. Add the cooked paste and mix

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Spiced Apple Cider

PB1313H_spiced-hot-apple-cider-recipe_s4x3_lg

  • 2 cups Apple Cider
  • 1/2 orange, cut into 1/4″ slices
  • 1 cinnamon stick
  • 1/8 teaspoon ground allspice
  • 1 teaspoon cloves
  • 1Tablespoon brown sugar
  • *optional spiced Rum

Place all the ingredients into a large pot and bring to boil for 5 minutes.  Reduce heat and simmer for 30 minutes. Strain cider before serving. Enjoy!

*For a Spiked version, add a shot of spiced rum to each glass

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

Click here for some more recipe ideas from our 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!