April 5 – CABIN FEVER – Week #1

THIS WEEK’S HARVEST

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

1/2 Gallon Apple Cider, Kistaco Farm
Hydroponic Lettuce, Harmony Grove Farm
Green Onion Tops, Crighton Farm
3# Gold Potatoes, Clarion River Organics (OG)
Chopped Tomatoes, Penns Corner Farm Alliance
Root A: Watermelon Radish, Clarion River Organics (OG)
Root B: Garlic Bulb, Riverview Dairy
Greens A: Red Cabbage, Blue Goose Farm
Greens B: Mixed Greens, Puckerbrush Farm
Snapdragon, The Bloomery

OG = Certified Organic, CNG = Certified Naturally Grown

Egg shares are from Jubilee Hilltop Ranch

Cheese shares will receive Temptation from Hidden Hills Dairy

**This week’s shares are ALL VEGAN and GLUTEN FREE!


Winter CSA – Week of March 15th

THIS WEEK’S HARVEST

Check out the harvest for the upcoming week below!

1/2 Gallon Apple Cider, Kistaco Farm
hydroponic lettuce, Harmony Grove Farm
Gourmet Greens mix, Tuscarora Organic Growers Co-op (OG)
3# red Potatoes, Weeping Willow Farm
1 Dozen Brown Eggs, Jubilee Hilltop Ranch
8 oz Wildflower Honey, Bedillion Honey Farm
Farmer’s Market Salsa, Penns Corner Farm Alliance
2# Sweet Potatoes, Tuscarora Organic Growers Co-op (OG)

OG = Certified Organic, CNG = Certified Naturally Grown

**This week’s VEGAN share will substitute Big Bag of spring greens for the eggs and honey.

**This week’s GLUTEN-FREE share will have no substitutions.


  80z Wildflower Honey

Grower: Bedillion Honey Farm

Store: Room Temperature

 bibb lettucecrop
Hydroponic Lettuce
Grower: Harmony Grove Farm
Store: Refrigerate in a plastic bag. 
  1/2 Gallon Apple Cider

Grower: Kistaco

Store: Refrigerate

  3# red Potatoes

Grower: Weeping Willow Farm

Store: Cool dark place

  1 Dozen Eggs

Grower: Jubilee Hilltop Ranch

Store: Keep Refrigerated

  Gourmet Green Mix

Grower: Tuscarora Organic Growers Co-op

Store: Keep refrigerated

  Farmers Market Salsa

Grower: Penns Corner Farm Alliance

Store: Refrigerate after opening

  2# Sweet Potatoes

Grower: Tuscarora Organic Growers Co-op

Store: Refrigerate

2014 Winter CSA Share #5, February 5th

logo

Farming For the Future

This week the Penn’s Corner staff will be attending the Pennsylvania Association of Sustainable Agriculture (PASA)’s 23rd annual Farming for the Future conference.  We will be attending workshops and lectures presented by some of the world’s most respected experts in sustainable agriculture.  Farmers and staff from all over Pennsylvania will be in attendance to discuss issues like food safety, limiting the influence of GMOs, and food security during times of climate change.  It will be a great opportunity to reflect upon the past year and gear up for the upcoming 2014 growing season!

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Please return your empty box from the last pick-up!

Remaining Winter Share delivery dates are as follows: February 19, March 5 & 19, and April 2.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

1# beets, Tuscarora Organic Growers, OG

2# onions, Blue Goose Farm, CNG

1# lemon pepper rotini, Fontana Pasta

hydroponic bibb lettuce, Harmony Grove

1/2# chèvre,  River View Dairy

hot pepper jelly, Penn’s Corner Farm Alliance

1 dozen eggs, Heritage Farm

2# blue potatoes, Clarion River Organics, OG

dilly beans, Penn’s Corner Farm Alliance

1/2 gallon apple cider, Kistaco Farm

* vegan shares will have 1/2# shallots, bloody mary mix and green cabbage in place of the pasta, chèvre and eggs

**gluten free shares will have 1/2# shallots in place of the pasta

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Apple Cider and Curry Glazed Beetsbeets_cider_glazed

adapted from Five and Spice 

  • 1 lb. beets, scrubbed, any grungy parts removed, and cut into small cubes (about 1/2 inch)
  • olive oil
  • salt and pepper
  • 2/3 cup unsweetened apple cider
  • 1 teaspoon curry powder
  1. Preheat your oven to 425F.  In a large baking pan, toss the beet cubes with a couple Tbs. olive oil.  Sprinkle generously with salt and pepper and roast, stirring occasionally.
  2. While the beets are roasting, bring the apple cider to a boil in a saucepan.  Cook, uncovered, until reduced to about 1/3 cup (around 15 minutes).  Remove from the heat and stir in the curry powder (you could also add a bit of fresh or ground ginger in addition).
  3. When the beets are close to being fork tender, but are still a tiny bit crunchy in the middle, add the apple cider glaze to them, toss well and return to the oven.  Continue to roast, stirring occasionally, for 5-10 more minutes, until the beets are quite tender and thickly coated by the glaze.
  4. Serve warm as a side dish.  These would also be delicious tossed with some spiced quinoa and toasted nuts and a sprinkling of goat cheese. Or, you could allow them to cool and add them to a salad, or serve them with a dollop of Greek yogurt

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jalepeno-jelly1Chèvre and Hot Pepper Jelly

Creamy goat cheese and sweet and spicy pepper jelly are a fantastic combination.  For an easy and delicious appetizer or snack, simply spread some chèvre on a cracker or slice of baguette and top with a spoonful of hot pepper jelly.  If you want to get a little fancy, check out this recipe for a pepper jelly and chèvre gratin from la Femme Epicure.

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Roasted Blue Potato Wedges with Fresh HerbsDSCN1532

adapted from The Hungry Mouse

1 lb. blue potatoes
1 Tbs. fresh green herbs, minced (I used rosemary, thyme, and oregano)- you can substitute with dry herbs if necessary
1 clove garlic, minced
1/4 cup olive oil
kosher salt
freshly cracked black pepper

Preheat your oven to 350 degrees. Line a sheet pan with parchment paper and set aside.  Scrub the potatoes and cut them into wedges.  Place the potatoes in a bowl, add the remaining ingredients then toss to coat the potatoes well.  Spread the potatoes on your prepared pan and pop them in the oven for about an hour stirring once, about halfway through.  You’ll know they’re done when they’re crisp and brown on the edges.

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!

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

rajas-poblanos-con-crema-b

  • 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!

Week 2- April 19/20

Goose Creek Gardens greenhouse

Here comes box #2!  We hope that you all enjoyed your first box and are sufficiently primed to take on a second.  So far our blog has had a very warm welcome from our members.  Thanks for reading and for your feedback.  Keep it coming!  The results of last week’s poll were unquestionably in favor of local grains so this week we’ve included some of Clarion River Organics oats.

This week’s wind had its way with high tunnels and greenhouses so some of our farms are busy with more than just harvesting;  they are repairing frames and replacing plastic.  Pucker Brush has a new high tunnel that Pam referred to as a “pretzel” and at Crighton’s Flower Market they found ribbons of drywall and insulation hanging down inside the store. Apparently the wind sought to cave in a portion of their ceiling.  And for both of these farms there are microgreens to cut and bag for this week’s CSA.  That “no rest for the weary” business is no joke!

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                                   THIS WEEK’S HARVEST

Tuesday’s Box

Wednesday’s Box

~ Rolled oats, Clarion River Organics, OG ~ Rolled oats, Clarion River Organics, OG
~ 1/4 lb greens medly, Goose Creek Gardens, CNG ~ 1/4 lb baby spinach, Goose Creek Gardens, CNG
~ Honey, Goose Creek Gardens, CNG ~ Honey, Goose Creek Gardens, CNG
~ Microgreens, Pucker Brush Farm, CNG ~ 3 pounds Rome apples, Dawson’s Orchards
~ 1/4 lb arugula, Nu Way Farm, CF ~ 1/2 gallon apple cider, Kistaco Farm
~ 1/2 gallon apple cider, Kistaco Farm ~ 1 dozen eggs, Nu Way Farm, CF
~ 2 hydroponic lettuce heads, Milestones ~ Microgreens, Chrighton’s Farm, CF

* OG- Certified Organic                                      CNG- Certified Natural Grown                                          CF- Chemical Free

The Farmer’s Corner- Chris Crighton 

Crighton’s Farm, Prospect Pa, Butler County

I spoke with Chris Chrighton this morning and wanted to share some of what she told me with you.  I’d love to include a photo of Chris and James but realized that I don’t have one!  In my experience, farmer’s aren’t so crazy for getting their photo taken but I hope to get photos of many of our farmers this year. Wish me luck.  I’ll try a Q and A format this week. Do let me know if you hate it.

K. Of the list of chores you have to do today, which are you looking forward to the most?

C. Collecting eggs from the hens and ducks.  Every day is like an Easter egg hunt around here.  We have 25 hens and 3 ducks.

Microgreens and edible pansie from Crightons Farm

K. What is your favorite crop to grow?

C.  Onions, all types of them.  We grow onions from seed so it is really nice to watch them develop from the very beginning all the way through until harvest.

K. What is “junk” food for your family?

C. Potato chips, they are an addiction.

K. What did you and James have for dinner last night?

C. We had stuffed red Carmen peppers with home made tomato sauce and corn. All farm grown.  (Chris clarified that she stuffs these peppers with a raw meat and rice stuffing and then freezes them.  Then she puts them in a crock pot with tomato sauce over them.  I hope to get her recipe when we have peppers in season!)

K. How did you become a farmer?

C. I had an innate desire to farm.  I grew up in what could be called a large garden and I had a European grandmother that was raised in a  peasant family.  She always told me stories about growing up on a farm.  It left a big impression on me.

K. Finally, I asked Chris what motivated her the most each day to do the hard work of farming.

C. I am motivated by a combination of wanting to serve my community and inspiration from our incredibly fertile land that requires almost no supplemental fertilization and has a spring and well.  Everything is right here.

Glazed Salmon Recipe

  • 1/2 cup apple cider (not hard cider)
  • 1 1/4 tablespoons honey
  • 4 skinless salmon fillets (6 ounces each)
  • 1 teaspoon olive oil
  • Salt and pepper, to taste
  • 2 lemons, cut in half
  • 1 Tbsp butter
  • 12 ounces fresh baby spinach (or other greens)
  • 1 1/2 tablespoons white wine

1 Preheat oven to 350°F. Place salmon fillets in a baking dish large enough to hold the salmon in one layer.

2 In a saucepan over medium-high heat, bring the cider and honey to a boil and let the mixture bubble steadily until it reduces by half.

3 Pour the cider over the salmon, then let it sit for 10 minutes.

4 Heat olive oil in a large skillet with a oven-proof handle on medium-high. Sprinkle the flesh side of the salmon fillets with salt and pepper. Place the fish in the pan. Cook for 2 minutes, brushing the top with cider glaze so that the fish begins to caramelize.

5 Turn the salmon fillets over and brush with the remaining cider glaze. Add the lemon halves to the skillet. Transfer the skillet to the oven. Bake for 6 to 8 minutes or until the salmon flakes easily when tested with the tip of a knife. When you remove the skillet from the oven take special care with the very hot handle. I tend to forget that the handle is hot once the skillet is back on the stove. As a precaution I will melt an ice cube on the handle, or drape a hand towel on it.

6 While the salmon is cooking, in another large skillet over medium-high heat, melt the butter. Add the spinach, salt, and pepper. Cook for 1 minute, or just until the leaves begin to wilt. Pour the wine over them and continue cooking for 1 to 2 minutes more or until tender.

7 To serve, drain any excess liquid from the spinach and divide it among 4 plates. Arrange a piece of salmon on top and garnish with a lemon half.

Serves four.

Apple Crumble Muffins Recipe

from gimme some oven.com

Muffin Ingredients:

  • 1 cup unbleached all-purpose flour
  • 1 cup unbleached whole wheat flour
  • 1 tsp. baking soda
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 egg, room temperature
  • 1/3 cup honey
  • 3/4 cup plain yogurt
  • 1/4 cup apple cider
  • 1/4 cup melted butter
  • 1 Tbsp. cinnamon
  • 2 peeled, cored, apples, diced to 1-cm cubes

Crumble Topping Ingredients:

  • 1/4 cup of whole wheat flour
  • 1/4 cup pecans
  • 4 Tbsp. (half stick) cold butter
  • pinch of salt
  • 1/3 cup brown sugar (feel free to use less)
  • 1/4 cup oats

Muffin Instructions:

In a large bowl combine each flour, baking soda, baking powder, salt, and cinnamon. In another bowl mix egg, honey, yogurt, apple cider and butter. Pour liquid mixture into the dry ingredients and mix well. Gently fold in the sliced apples.  Then scoop into pre-lined (or greased) muffin tins, filling until 2/3 full.  Top with crumble topping (instructions below), and then bake muffins in a preheated 375 degree oven until golden, about 25 minutes (or until a toothpick inserted in the middle comes out clean).  Remove muffins from pan and cool completely.

Crumble Topping Instructions:

In a food processor blend first five topping ingredients until it resembles a crumbly mixture.  Add oats and pulse 2-3 times until just combined.  Sprinkle each muffin with the crumble topping.

Muffins also generally freeze very well.  Then you can just pop a few out when you’re ready, and with a quick pop in the microwave to defrost, they’re ready to go in an instant.