Winter CSA Week #5

IMPORTANT: For our last CSA in January we will be including organic, grass-fed ground beef in the CSA from Clarion River Organics. We need to know how many of our CSA members are vegetarians so we can order enough items to supplement the beef for vegetarian boxes. Please fill out this form by January 24th indicating your dietary preferences. *PLEASE NOTE: IF WE DO NOT RECEIVE A RESPONSE FROM YOU BY JANUARY 24TH WE WILL ASSUME YOU ARE NOT A VEGETARIAN AND YOU WILL RECEIVE GROUND BEEF AS A PART OF YOUR JANUARY 30/31ST CSA SHARE.


This is for the fifth week of Winter CSA, which will be delivered on 1/16/18 or 1/17/18 depending on your pick up location.

Cabbage Blue Goose Farm
Garlic  Blue Goose Farm
Watermelon Radishes – Clarion River Organics
Eggs – Jarosinski/Crighton/Keim Farm
Scallion Microgreens – Harmony Grove Farm
Hydroponic Lettuce – Harmony Grove Farm
Apple Butter – Kistaco Farm
Carrots – Riverbend Acres
Cornmeal/Polenta – Weatherbury Farm
Red Potatoes – Weeping Willow Farm

Vegan and Gluten Free shares will receive Butterkin Squash from Crighton Farm in place of eggs and cornmeal/polenta.



Grower: Blue Goose Farm

Store: Keep it wrapped. Wrapping cabbage in plastic and storing it in the crisper section of your refrigerator limits its exposure to air flow, and thus reduces respiration and slows down spoilage. Just as importantly, plastic wrap keeps external moisture out, preventing mold and rot, while helping the cabbage to maintain its internal (cellular) moisture—without which, the cabbage leaves lose their firmness and begin to wilt.

Recipe: ColcannonRed Cabbage and Carrot Slaw, Mustard Glazed Cabbage


Spaghetti Squash

Grower: Blue Goose Farm

Store: Garlic bulbs can be kept in a mesh or wire basket, a small bowl with ventilation holes or even a paper bag. Do not store fresh garlic bulbs in plastic bags or sealed containers. This can cause mold and sprouting.


Recipe: Creamy Roasted Garlic Potato SoupSticky Garlic Chicken Bites, Garlic and Herb Gnocchi Salad



Watermelon Radishes

Grower: Clarion River Organics

Store: Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy radishes within 3-5 days. Watermelon radishes are edible all the way through– from skin to core. Scrub well before eating.


Recipe: Watermelon Radish & Cucumber Salad, Whole Wheat Pizza with Watermelon Radishes, Watermelon Radish and Arugula Salad



Pastured Eggs

Grower: Jaroskinski/Crighton/Keim Farm

Store: Eggs should not be stored on the refrigerator door, but in the main body of the refrigerator to ensure that they keep a consistent and cool temperature.

Recipe: Polenta with Goat Cheese & Fried EggsBreakfast Tostada, Mexican Frittata





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.



Scallion Microgreens

Grower: Harmony Grove Farm

Store: Keep microgreens between damp paper towels, and make sure they are cold and covered in a resealable bag or container. Wrapped this way, they’ll last in the fridge for about a week.

Recipe: Pizza with Pistachios, Bacon, and Microgreens, Egg White Omelet with Microgreens, Pea Shoot Salad


Apple Butter

Grower: Kistaco Farm

Store:  Store in your pantry for up to a year!

Recipe: Oatmeal and Apple Butter BarsApple Butter Pie,  Apple Butter Spice Cake




Grower: Riverbend Acres

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: Roasted Carrots with Parsley and Thyme, Sweet Curry Carrots, Crisp Port0bello & Carrot Salad




Grower: Weatherbury Farm

Store: Store in pantry or refrigerator.

Recipe: Baked Polenta FriesCornbread Madeleines, Goat Cheese Polenta with Kale




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: Smashed Red Potatoes, Garlic Mashed Red Potatoes, Garlicky Red Potatoes







May 10 Cabin Fever Week #6


Hydroponic Lettuce –  Harmony Grove Farm
Kale – Clarion River Organics
Apple Butter – PCFA
Polenta/Cornmeal – Weatherbury Farms
Gold Potatoes – Clarion River Organics 
Green Garlic – Clubhouse Gardens
Salanova Lettuce – Grow Pittsburgh

Cheese shares will receive Old Gold from Hidden Hills Dairy

Gluten Free shares will receive a replacement product instead of Polenta

**This week’s shares are VEGAN

Winter CSA – Final Week March 29th


Check out the harvest for the upcoming week below!           CLICK THOSE TAGS  ^^^^^^^ For Recipes!


3# Rome Apples, Kistaco Farm
Hydroponic Lettuce, Harmony Grove Farm
2# Carrots, Tuscarora Organic Growers Co-op (OG)
3# white Potatoes, Blue Goose Farm
1 Dozen Brown Eggs, Jubilee Hilltop Ranch/JK Farm
1/2# Cowbelle Cheddar, Riverview Dairy
Apple Butter, Penns Corner Farm Alliance
2# Green Meat Radishes, Clarion River Organics (OG)
1/2# Shallots, Clarion River Organics (OG)
1# Buckwheat Flour, Weatherbury Farms (OG)

OG = Certified Organic, CNG = Certified Naturally Grown

**This week’s VEGAN and GLUTEN FREE share will substitute a generous variety of mixed micro greens, garlic, cabbage, sweet potatoes and/or Pea Shoots. VEGAN Shares will also include chives!

 romeapples 3# Rome Apples

Grower: Kistaco Farm

Store: Room Temperature

 bibb lettucecrop
Hydroponic Lettuce
Grower: Harmony Grove Farm
Store: Refrigerate in a plastic bag. 
carrots 2# Carrots

Grower: Tuscarora Organic Growers Co-op (OG)

Store: Refrigerate

 russet-potatoes 3# white Potatoes

Grower: Blue Goose Farm

Store: Cool dark place

  1 Dozen Eggs

Grower: Jubilee Hilltop Ranch/JK Farm

Store: Keep Refrigerated

River View_cowbelle 1/2# cowbelle cheddar

Grower: Riverview Dairy

Store: Keep refrigerated

 applebutterpcfa Apple Butter

Grower: Penns Corner Farm Alliance

Store: Refrigerate after opening

greenmeat 2# Green Meat Radishes

Grower: Clarion River Organics

Store: Refrigerate

shallots 1/2# Shallots

Grower: Clarion River Organics

Store: Refrigerate

IMG_8851 1# Buckwheat Flour

Grower: Weatherbury Farm

Store: Refrigerate

Winter Share #7- March 13th

Spring, could it be you?

The weather has everyone on their toes.  Will it stay warm like this?  Will be get one last burst of snow?  There’s no telling but there is one thing that’s certain; it sure looks like spring at the Penn’s Corner Farms!  Staff and farmers have been meeting over the last few weeks to firm up plans for next year’s CSA.  We have posted lots of photos on our facebook page but wanted to share them here for those of you that aren’t on facebook.  Sheep with their lambs, greenhouses full to busting and apple trees full of tiny, promising little buds.  Take a look for yourself…

**If you happen to be familiar with Word Press and would be willing to give Karlin a short lesson on formatting please let her know!!!

Dawson's apples.

Hungry lamb. Patient mama. Pucker Brush Farm.

Greenhouse at Crighton's Farm.


Onion shoot at Blue Goose Farm.




~Buttercup cheese, Hidden Hills Dairy

~1# carrots, Nu Way Farm

~ 2# turnips, Nu Way Farm

~1# onions, Blue Goose Farm, CNG

~green cabbage head, Blue Goose Farm, CNG

~1 dozen eggs, Clarion River Organics

~ 3# gold potatoes, Clarion River Organics, OG

~ apple butter, Kistaco Farm

~ 1/3# kale or beet greens, Goose Creek Gardens, CNG
~ #3 Granny Smith apples, Dawson’s Orchards
~ 1# red beets, Tuscarora Organic Growers, OG

OG- Certified Organic                                         CNG- Certified Natural Grown

Madhur Jaffrey’s Beets with Mint and Yogurt
1   8 ounce beet or 2 smaller ones boiled or roasted in foil (feel free to use more beets)2 cups plain yogurt¾ to 1 teaspoon salt

freshly ground pepper to taste

1/8 to ¼ teaspoon cayenne (optional)

2 ½ tablespoons finely chopped fresh mint

1 tablespoon vegetable or olive oil

3 small peeled garlic cloves or one large cut into 3 sections.

Peel and grate the beet coarsely.  

Put yogurt in bowl and beat lightly with fork or whisk until it is smooth and creamy. Add salt pepper and cayenne if using, mix.  Add the mint and beet.  Mix gently.

Put the oil and garlic in a small frying pan over medium high heat.  The garlic will eventually begin to sizzle.  Press down on the garlic with a spatula and let it sizzle some more, turning the pieces once or twice, until they turn a medium brown.  Now pour the flavored oil and garlic into the bowl with the yogurt and mix.

 Serve room temperature or chilled.


    • 2 cups all-purpose flour ( I used half whole wheat flour)
    • 1 cup brown sugar
    • 1 ½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 ½ cups apple butter ( divided)
    • ½ cup apple juice
    • ¼ cup butter, melted
    • 1 eggs, beaten
    • 1 cup raisins (optional)
    • ½ cup chopped walnuts


  1. Combine flour, brown sugar, baking powder, baking soda and salt in a large mixing bowl.
  2. In a small bowl mix 3/4 cup apple butter, apple juice, butter and egg together. Fold in the raisins and chopped nuts. Add the apple butter mixture to the dry ingredients and blend together. Pour half the mixture in a loaf pan that has been sprayed with cooking spray. Gently spread the reserved 3/4 cup apple butter over the batter. Pour the rest of the batter over the apple butter mixture and spread evenly over the top to cover. Bake at 350 degrees for 55 to 65 minutes or until done.
  3. To bake “my mistake loaf” just put all the apple butter in the wet ingredients and blend into the dry ingredients. I cut up dried pineapple pieces and added with the nuts instead of the raisins. Pour the whole batter into the loaf pan and bake as above.
  4. This makes a heavy moist bread that is delicious.
  5. Any kind of nuts can be used and any kind of dried fruit that your prefer.


braised turnips, onions & carrots

1 T butter (use non-dairy margarine for a vegan version)
2 small turnips, sliced
1/2 sweet onion, cut into thin slices
1 large carrot, sliced on the diagonal
1/2 yellow pepper, sliced
1/2 c vegetable broth
1/2 t sugar
4 sprigs of thyme
salt & pepper

In a large pan, melt butter over medium-high heat and add turnips, onions, and carrots and yellow pepper. Gently toss vegetables around the pan until glistening and warm. Pour in vegetable broth and add in sugar. Put a lid on the pan and let everything come to a boil. Add in thyme. Reduce heat and simmer for 20 minutes or until the turnip and carrots can easily be pierced with a fork. Season with lots of black pepper and add salt if needed.


Try your apple butter on a turkey sandwich with brie, and arugula!



Gourmet | April 1993

(Mashed Potatoes with Cabbage)

Can be prepared in 45 minutes or less.

This recipe for colcannon is thought to have come to the New World in the 1800s, carried by the great waves of Irish immigration.

Yield: Serves 2

1 1/4 pounds (about 2 large) russet (baking) potatoes
3 cups thinly sliced cabbage
1/2 cup milk, scalded
2 tablespoons unsalted butter, cut into bits and softened

Peel the potatoes and cut them into 1-inch pieces. In a saucepan cover the potatoes with salted water and simmer them, covered, for 15 minutes, or until they are tender. While the potatoes are simmering, in a steamer set over boiling water steam the cabbage for 5 minutes, or until it is tender. Drain the potatoes in a colander, force them through a ricer or the medium disk of a food mill into a bowl, and stir in the milk, the butter, the cabbage, and salt and pepper to taste.