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!
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.
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
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
- 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.
- 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).
- 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.
- 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
Chèvre 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.
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
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!
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