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 CSA – Week of March 1st


Check out the harvest for the upcoming week below!

80z Maple Syrup, Weeping Willow Farm
hydroponic lettuce, Harmony Grove Farm
3# Rome Apples, Dawson’s Orchard
3# white Potatoes, Blue Goose Farm (CNG)
1# rolled Oats, Weatherbury Farm (OG)
1/3# White Gold Cheese, Hidden Hills Dairy
Chopped Tomatoes, Penns Corner Farm Alliance
2# Watermelon Radishes, Clarion River Organics (OG)

OG = Certified Organic, CNG = Certified Naturally Grown

**This week’s VEGAN share will substitute 2oz Pea Shoots for the cheese.

**This week’s GLUTEN-FREE share will have 2 bulbs of Garlic from Riverview for the Oats.

 syrup 80z Maple Syrup

Grower: Weeping Willow Farm

Store: Refrigerate after opening

 bibb lettucecrop
Hydroponic Lettuce
Grower: Harmony Grove Farm

Store: Refrigerate in a plastic bag.


 idared 3# Rome Apples

Grower: Dawson’s Orchard

Store: Refrigerate

 russetpotatoescrop 3# white Potatoes

Grower: Blue Goose Farm (CNG)

Store: Cool dark place

 RolledOats 1# rolled Oats

Grower: Weatherbury Farm (OG)


 Gouda Gold 1/3# White Gold Cheese

Grower: Hidden Hills Dairy

Store: Keep refrigerated

 chopped tomatoes Chopped Tomatoes

Grower: Penns Corner Farm Alliance

Store: Refrigerate after opening

 watermelonradishcrop 2# Watermelon Radishes

Grower: Clarion River Organics (OG)

Store: Refrigerate

2014 Winter CSA Share #8, March 19th

It’s hard to believe (but also very exciting!) that we’re nearing the end of winter!  There will be one more Winter CSA delivery on April 2nd.  If you haven’t signed up for your spring or summer CSA share and you’d like to, you can click HERE to do so.


Because of the limited amount of fresh produce available during the winter, Penn’s Corner value added products have been an integral part of this winter’s CSA.   These items are all grown by Penn’s Corner farms, harvested at their peak, and processed here in PA.  Now that you’ve had a chance to try all of our value added products, we’d like to ask you for some feedback!


**We are running extremely low on CSA boxes! If you would please return your empty box from the last pick-up, it would be greatly appreciated!**

Your last Winter Share delivery date will be April 2.



OG- certified organic          CNG- certified naturally grown

hydroponic bibb lettuce, Harmony Grove Farm

1 dozen eggs, Heritage Farm

12 oz. honey, Bedillion Honey Farm

Bauernhof cheese,  River View Dairy

tomatillo salsa, Penn’s Corner Farm Alliance

2# rutabagas, Tuscarora Organic Growers, OG

2 garlic bulbs, Blue Goose Farm, CNG

1# lemon pepper rotini, Fontana Pasta

2# empire apples, Kistaco Farm

*due to a shortage of rutabagas, some shares will include hot pepper jelly

* vegan shares will have a Salanova lettuce mix and microgreens in place of the honey, cheese and eggs

*gluten-free shares will have cilantro in place of the pasta


Mark your calendar!  There are some exciting local food events coming up in Pittsburgh!

FTT conference

The Farm to Table Pittsburgh Conference is THIS Friday and Saturday, March 21st & 22nd at the David L. Lawrence Convention Center.  The conference will feature informative speakers, cooking demonstrations and lots of networking opportunities.  Our very own Karlin Lamberto and Lydia Vanderhill will be speaking Saturday morning at 8:30 am about ways to eat locally year-round in Pennylvania.  Kids under 12 get in free!  Click HERE for more info about the conference.

pasa logo

The Pennsylvania Association for Sustainable Agriculture will be hosting a CSA Fair at the Pittsburgh Public Market, Saturday March 29th from 11:00am to 2:00pm.  This is a fantastic opportunity for friends or family who aren’t as familiar with Community Supported Agriculture to find out what it’s all about and see the many CSA options available in Western Pennsylvania.  Penn’s Corner staff will be there along with many other local farms and farm cooperatives.  Click HERE for the details.



Rutabaga with Caramelized Onions and Apples

adapted slightly from FOOD52

  • 4 tablespoons butter, divided
  • 2 yellow onions
  • 2 apples
  • 1 tablespoon brown sugar
  • 1 1/2 tablespoons cider vinegar
  • 1 medium rutabaga
  • Kosher salt and cracked black pepper to taste
  1. Peel onions and cut in half. Slice thinly.  Peel and core apples; slice, then julienne into matchsticks about 1/4 inch thick. Toss apples and onions together to combine.
  2. Melt 3 tablespoons butter in a large heavy-bottomed skillet over medium-low heat. When butter is melted, add onion-and-apple mixture and allow to cook over medium-low heat, stirring occasionally, for 45 minutes to 1 hour. About 30 minutes into the cooking time, sprinkle 1 tablespoon of brown sugar over the onion mixture and gently stir in.
  3. When onions are deep golden brown and caramelized, add 1 1/2 tablespoons cider vinegar to pan to deglaze it, and stir, scraping up browned bits from bottom of pan. Cook for 1 to 2 minutes longer until vinegar is absorbed, then turn off heat and set aside.
  4. While the onion mixture is cooking, wash and peel the rutabaga. Cut into 1/2-inch to 3/4-inch dice. Bring a pot of salted water to a boil and cook diced rutabaga until tender ~ about 20 minutes. Cooking time will vary according to the size of your dice, so test at 5-minutes intervals. The rutabaga is done when it is fork-tender. Drain well.
  5. Remove onion mixture from pan and melt remaining 1 tablespoon butter in the same pan. When melted, add rutabaga cubes. Season with kosher salt and freshly ground black pepper and cook over medium-low heat until heated through, about 10 minutes.
  6. Add onion mixture back to pan and gently stir into rutabaga cubes. Let cook for a minute or two to heat through. Serve immediately.


ranchero eggs

Baked Ranchero Eggs with Blistered Jack Cheese and Lime Crema

adapted from the Smitten Kitchen Cookbook

If you still have your chopped tomatoes from your last share they’ll work well in this recipe!

Ranchero Sauce:

  • 1 28 oz. can whole fire roasted tomatoes
  • 1 medium white onion, roughly chopped
  • 1 jalapeño, roughly chopped
  • 1 large garlic clove, crushed and peeled
  • 1 15 oz. can black beans, drained and rinsed
  • several pinches salt
  • handful of fresh cilantro

Crisp Tortilla Chips:

  • 2 T olive oil
  • 4 small (6 inch) corn tortillas, cut into strips
  • salt

Remaining Ingredients:

  • 12 eggs
  • 1 1/2 cups shredded jack cheese
  • 1 cup sour cream
  • juice of 1 lime
  • fresh cilantro

Preheat your oven to 450°.

Add the tomatoes, onion, garlic, jalapeño, and salt to your blender, and blend until smooth. Pour sauce into a 12 inch skillet and add in black beans. Bring to a simmer and let cook for 10-15 minutes until sauce has slightly reduced.

Meanwhile brush a baking sheet with olive oil. Place the tortilla strips in a single layer- brush with the rest of the olive oil and sprinkle with salt. Baked for 4-6 minutes until crispy and golden brown. Remove from oven and preheat broiler.

Make the crema: In a separate bowl mix together the sour cream, juice of one lime, and a pinch of salt. Set aside.

Once the sauce has thickened, remove from the heat. Crack the eggs individually into the pan, distributing them as evenly as possible. Return to heat, cover pan, and simmer for about 10-12 minutes, until the whites are nearly but not completely opaque. Sprinkle the surface with the cheese and place plan under broiler for 2-3 minutes, just until cheese is blistered and bubbly.

Garnish with dollops of crema, broken pieces of tortilla, and fresh cilantro.


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 with the links!

2013 Harvest CSA Share Week #21, October 23rd

Welcome to week #21 of the Harvest Share!


***Get your Winter Share now before we sell out!  Use this link to sign up today. ***


Important Food News!


As a CSA member, we know that small farms and local food is important to you. Currently, the FDA is proposing new rules that may threaten the ability for small farms to exist. Here is a message from PASA’s director Brian Snyder regarding this issue: 

You’ve been hearing about this from us for almost 10 months now, but THE TIME IS NOW TO TAKE ACTION AND COMMENT ON THE PROPOSED FOOD SAFETY (FSMA) RULES by the November 15 deadline. Keep in mind it is not likely that another chance to affect these regulations this deeply will come around in our lifetimes…it is indeed critical that you express yourself now!

A very strong coalition of sustainable and organic farming leaders, working through the National Sustainable Agriculture Coalition(NSAC), has been pouring through the thousands of pages provided by FDA to understand what’s going on, and while no one fully understands, our team as a whole has the most thorough knowledge of the proposed rules and implications that I’ve seen out there anywhere.

The most significant issues needing attention have been boiled down for you – particularly the farmers – so that you can choose among them for comment, or maybe work down the list and do them in several pieces over the remaining time. You can file comments as often as you wish (by November 15), but keep in mind that issues of relevance to both the Produce and Preventive Controls rules (as with exemptions) must be filed in both places to be considered separately.

For your convenience, NSAC has also developed templates for both farmers and consumers to follow, at least to get you started.  These, and several other helpful documents, are available on our website. There is also a petition to sign, sponsored jointly by NSAC and Farm Aid – we suggest that everyone do that first, and then proceed to the issues page and templates to make more meaningful comments.  It is particularly important that farmers weigh in as thoroughly as you are able, since yours are the voices and stories that will carry the most weight.

In addition to all of the above resources, I also want to draw your attention back to the Write to Farm blog I started earlier this year to address food safety and other issues.  There are several posts there of relevance, including the most recent entitled FDA’s Culture of Fear Threatens Food Safety.  Please consider discussing this issue of institutional culture as part of your comment introduction or summary, as it’s probably the most important matter not otherwise covered in the actual written rules.


This Wednesday, October 23rd Voluto Coffee Shop on Penn Ave. is hosting a lecture about local food with our very own general manager Neil Stauffer!  Click here for more info!


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:  October 23, November 6.

Even week pick-up dates:  October 30, November 13

This is an ODD week.



OG- certified organic          CNG- certified naturally grown

Asparagus Route

1# broccoli, Nu Way Farm

1/3# spinach, Nu Way Farm

1.5# white onions, Blue Goose Farm, CNG

2 kohlrabi, Blue Goose Farm, CNG

1# sweet peppers, Matthew’s Family Farm

2# macoun apples, Kistaco Farm

dill, Goose Creek Gardens, CNG

2# russet potatoes, Weeping Willow Farm

butternut squash, Clarion River Organics, OG

Zucchini Route

1# broccoli, Nu Way Farm

1/3# kale, Nu Way Farm

1/3# mizuna/arugula/tatsoi/swiss chard,  Blackberry Meadows, OG Goose Creek Gardens,CNG OR Blue Goose Farm, CNG

3# braeburn apples, Dawson’s Orchard

1# hakurei turnips, Nu Way Farm

salsa kit (tomatillos and peppers), Beccari Farm

2# gold potatoes, Clarion River Organics, OG

2# white onions, Blue Goose Farm, CNG

french breakfast radishes , Nu Way Farm


Kohlrabi, Potato, and Apple Puree


  • 1 1/2 pounds kohlrabi, peeled, cut into 1/2” cubes
  • 1 pound russet potatoes, peeled, cut into 1” cubes
  • 1 Granny Smith apple (1/2 lb.), peeled, cored, cut into 1” cubes
  • 2 tablespoons (1/4 stick) unsalted butter
  • Freshly ground black pepper
  • Salt
  • Fresh dill

**Note: If you don’t have enough kohlrabi, substitute with more potatoes**

  • Add kohlrabi to a large pot of boiling salted water. Reduce heat to medium-low and simmer until tender, 11–13 minutes. Using a slotted spoon, transfer celery root to a large bowl. Return water to a boil; repeat with potatoes, cooking until tender, 14–16 minutes 10–12 minutes.
  • Meanwhile, bring apple and 2 Tbsp. water to a boil in a small saucepan. Cover and cook over medium-high heat, stirring occasionally, until apple falls apart, 6–8 minutes, adding water by tablespoons if dry.
  • Working in batches, pass kohlrabi, potatoes, and apples through a potato ricer into a large bowl. Pass mixture through ricer again if a smoother texture is desired. Stir in butter. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to a microwave-safe bowl, cover, and chill. Rewarm in microwave in 30-second intervals until heated through. Transfer to a large serving bowl. Garnish with chervil sprigs.


Raw Tomatillo Salsa


  • 4 large tomatillos, papery husks removed
  • 2 tablespoons diced white onion
  • 1 serrano chile, stemmed
  • 8 sprigs cilantro, stemmed
  • 1/2 teaspoon salt, or to taste

1. Wash the tomatillos well with warm water to remove the naturally sticky coating, which is bitter. Cut them into quarters.

2. Pulse the tomatillos in a food processor with the remaining ingredients until a slightly chunky texture is achieved.

3. Taste for salt and serve as soon as possible to enjoy maximum bite and crunch.


Roasted Butternut Squash with Garlic


  • 2 tablespoons minced fresh parsley
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
  • 1/4-1/3 cup grated Parmesan cheese

1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.

2. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.


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 with the links!

2013 Harvest CSA Share Week #20, October 16th

Welcome to week #20 of the Harvest Share!


***Use this link to sign up for your Winter share now! ***


Feeling overwhelmed by squash? Here are some tips…


Ok! Winter squash is a beautiful thing. If seeing a squash in your box seems a little daunting, or feels like too much trouble to prepare, fear no more! Here’s how to start: peal it, cut it in half, de-seed it, THEN try any of these delicious ideas below…

Easy Spicy Roasted: Made with small diced red chillies, coriander seeds, garlic cloves, fresh rosemary, good-quality smoked back bacon, olive oil and coriander seeds. From Jamie Oliver.

Casserole: (yellow) Made with chopped onion, buttery round crackers (ie. Ritz), shredded Cheddar cheese, beaten eggs, milk, butter and seasonings. Found at Southern Plate.

Moroccan-Style Stuffed: (acorn) Ingredients include extra-virgin olive oil, ground chuck, cinnamon, nutmeg, coarse salt, finely chopped onion, garlic cloves, bulgur wheat, water, golden raisins, Italian flat-leaf parsley and toasted pine nuts. Found at The Bitten Word.

Lasagna: Yields 8 servings, made with lasagna sheets, caramelized onion, honey, thyme sprigs, Tabasco, tomato paste, freshly grated nutmeg, ricotta cheese, sharp yellow Cheddar, mozzarella, Parmesan, unsalted butter, all-purpose flour, warm milk and curly parsley leaves for garnish. From Pham Fatale.

Couscous: Ingredients include sliced almonds, chopped onions, minced garlic cloves, cayenne, grated nutmeg, cinnamon, diced tomatoes (canned), raisins, canned low-sodium chicken broth (or homemade stock), canned chickpeas, fresh parsley, water and couscous. From Food & Wine.

Roasted with Parmigiano-Reggiano: (spaghetti) Made with olive oil, Kosher salt, garlic cloves, finely chopped shallot, finely grated Parmigiano-Reggiano cheese. Found at Chow.

With Bacon & Garlic: (spaghetti) Made with strips of applewood smoked bacon, garlic, olive oil, Kosher salt and freshly ground black pepper. From Three Squares.

With Pecans and Blue Cheese: Made with fresh or dried thyme, pecans, Roquefort (or other blue cheese), salt and freshly ground black pepper. Found at Tea and Wheaten Bread.

Quesadillas with Apple Salsa: (acorn) Yields 2 servings, ingredients include chopped onion, spinach, garlic, cooked beans (pinto, black, kidney), cumin, shredded cheddar, large tortillas. Salsa is made with a crisp apple, cilantro, onion, fresh lemon or lime juice, salt and pepper to taste. Found at Chocolate Chip Trips.

Tacos with Spicy Black Beans: Made with white onion, cumin, coriander, ancho chile powder, salt, minced garlic, skinned, seeded and chopped tomatoes (or a can of fire roast diced tomatoes), cans of black beans, jalapenos, serrano chile, cilantro, small corn tortillas, crumbled cojita cheese (or feta) and wedges of lime. Found at DigginFood.

Curry-Roasted: Made with a can of chickpeas, mild curry powder, cayenne pepper, plain whole-milk yogurt, cilantro and fresh lemon juice. Found at Food & Wine.

Gratin: Ingredients include Yukon gold potatoes, a pinch of nutmeg, grated garlic, heavy cream and shredded Gruyere. From Hungry Cravings.

With Quinoa & Pumpkin Seeds: Serves 4, ingredients include quinoa, red onion, chili powder, water or vegetable stock, pumpkin seeds, baby spinach and dried cranberries. From Cooking Lessons.

Roasted with Cilantro Cream: Ingredients include unsalted pumpkin seeds, minced garlic, red onions, large scallions, cumin, hot paprika, cinnamon, whole tomatoes (canned), sour cream, milk, cilantro and fresh lime juice. From Food & Wine.

Southwestern Stuffed: (acorn) Makes 6 servings, ingredients include bulk turkey sausage, a small onion, medium red bell pepper, garlic clove, chili powder, ground cumin, chopped cherry tomatoes, a can of black beans, hot red pepper sauce and shredded Swiss cheese. From Eating Well.

With String Beans: (summer varieties) Made with green and/or yellow wax beans, minced garlic, reduced-sodium chicken or vegetable broth, dried marjoram (or fresh). From Eating Well.

With Jalapeno Cream: (spaghetti) Ingredients include milk, jalapenos, butter, flour and shredded jack cheese. From My Recipes.

Vanilla Walnut: Made with walnuts, coconut oil, grated ginger, vanilla extract, lemon juice and dried thyme. From Sweet Cheeks.

Garden Stuffed: (crookneck or straightneck varieties) Made with green bell pepper, onion, tomatoes, sharp Cheddar, Italian bread crumbs, slices of bacon. From Farm Flavor.

Breakfast Hash: Made with diced tart apples, chopped onion, bacon/prosciutto, chopped scallions, coarse ground salt, fresh cracked pepper. From Urban Poser.

Risotto: Ingredients include finely chopped garlic, Arborio rice, dry white wine, low-sodium chicken or vegetable broth, fresh thyme, grated Romano. From Woman’s Day.

With Sausage & Greens: (spaghetti) Made with grated Parmesan, sweet Italian sausage, spinach and crushed red pepper. From Rachael Ray.

Mushroom & Gruyere Tart: Ingredients include unsalted butter, shallot, assorted mushrooms, sherry vinegar, freshly grated nutmeg, all-purpose flour (for dusting), chilled all-butter puff pastry, large egg yolks, creme fraiche, Gruyere cheese and chopped thyme. From Food & Wine.


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:  October 23, November 6.

Even week pick-up dates:  October 16 & 30, November 13

This is an EVEN week.



OG- certified organic          CNG- certified naturally grown

Asparagus Route

2# sweet potatoes, Sunny Meadow Farm

3#Braeburn apples, Dawson’s Orchard

head lettuce, Blue Goose Farm, CNG

1# broccoli, Nu Way Farm

ground cherries, Clarion River Organics, OG

beet bunch, Nu Way Farm

1.5# red onions, Blue Goose Farm, CNG

brussel sprout greens, Clarion River Organics, OG

Zucchini Route

1# broccoli, Nu Way Farm

red savoy cabbage, Weeping Willow Farm

winter squash, Matthews Family Farm

2# Gala  apples, Kistaco Farm

beet bunch, Nu Way Farm

2# red onions, Blue Goose Farm, CNG

1# sweet peppers,  Crighton’s Farm

sage, Goose Creek Gardens, CNG


Savoy Cabbage Soup


  • 6 tbsp olive oil
  • 1 large onion, sliced
  • 1 garlic clove, crushed
  • ½ tsp caraway seeds, plus extra
  • 1 medium savoy cabbage
  • 1 medium potato, peeled and diced
  • 1.1 liters vegetable stock
  • 80g Parmesan skin
  • Coarse sea salt
  • ½ mild red chilli, deseeded and thinly sliced
  • 80g Parmesan, grated (optional)

Heat four tablespoons of oil in a big pot and sauté the onion on medium heat until soft but without much colour (about five minutes). Add the garlic and caraway, and cook for two minutes. Remove four of the outer leaves of the cabbage, shred finely and set aside. Roughly shred the rest of the cabbage, then add to the pot along with the diced potato, and stir for two to three minutes. Add enough stock just to cover the vegetables, add the Parmesan skin, reduce the heat and simmer for 10 minutes, or until the potato is tender. Remove the Parmesan skin, taste the soup and season accordingly. Remove from the heat, allow to cool for a few minutes, then blitz roughly with a hand-blender or liquidiser. Add more stock if it is too thick. Adjust the seasoning.

To serve, heat two tablespoons of oil in a frying pan and sauté the reserved cabbage with the chilli and salt. Cook for three to four minutes, or until the cabbage softens. Spoon the hot soup into bowls, add grated Parmesan (if using), top with the fried cabbage and finish with a few extra caraway seeds scattered over the top.

***So delicious topped with croutons!!!***


Stuffed Apples


  • 1/4 cup chopped walnuts
  • 4 good-quality red apples
  • 1/4 cup firmly packed brown sugar
  • 2 Tbs. unsalted butter, at room temperature
  • 1/2 tsp. ground cinnamon
  • 1/4 cup honey
  • 1/2 cup apple cider
Preheat an oven to 350ºF.Spread the walnuts on a baking sheet and toast in the oven until lightly browned and fragrant, about 7 minutes. Remove from the oven and let cool.

Working from the stem end, use a melon baller to remove the core from each apple, scooping out the stem and seeds and making a deep hole for the filling; work to within about 1/2 inch of the bottom of the apple. Peel the skin from the top half of each apple.

In a small bowl, blend together the brown sugar, butter and cinnamon. Mix in the walnuts. Spoon equal amounts of the filling into the centers of the apples. Set the filled apples in an 8-inch square baking pan or other baking pan just large enough to hold them snugly.

In a small saucepan over medium heat, warm the honey with the apple juice, stirring until the honey dissolves. Pour around the apples. Spoon some of the liquid over the sides of the apples to moisten them, but do not spoon over the tops.

Bake, basting the sides once or twice with the pan juices, until the apples are tender when pierced, about 40 minutes. Remove from the oven, let cool and serve in bowls with the pan juices spooned over the tops.


Roasted Winter Squash with Brown Butter and Sage


  • 2 tablespoons extra-virgin olive oil
  • 1 medium winter squash, halved lengthwise and seeded
  • 6 tablespoons (3/4 stick) unsalted butter
  • 6 medium fresh sage leaves, sliced thin
  • Salt and ground black pepper

1. Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees.

2. Line a rimmed baking sheet with aluminum foil.

3. Brush the oil on the foil and the cut sides of the squash.

4. Roast until a skewer inserted in the squash meets no resistance, about 40-50 minutes.  (Mine took 50 minutes, and I made sure that it was super soft…had a bad experience with a butternut squash once by undercooking it and then trying to serve it to 3 other people….not so great……)

5.  When the squash is almost done, melt the butter in a small skillet over medium heat.

6. Add the sage and cook, swirling the pan occasionally, until the butter is golden brown and the sage is crisp, about 4 to 5 minutes.  Remove the skillet from the heat.

7.  Remove the squash from the oven and turn cut-side up and season with salt and pepper.

8.  Drizzle or brush with the sage butter sauce and serve immediately.


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 with the links!

2012/13 Winter Share, December 12th (#2)

Penn’s Corner on Pinterest!

Check out the Penn’s Corner Pinterest board at for links to great recipes categorized by vegetable!  Don’t know what to do with celeriac or fennel?  We have found some great recipes and pinned them to our celeriac and fennel boards!  If you have some favorite recipes online, we’d love to know what they are!  Feel free to email us links to your favorite recipes and we will pin them!



We will be skipping the week of Christmas, so look for the next box in three weeks.  Please keep these remaining delivery dates in mind: January 2nd, January 16th, January 30th, February 13th, February 27th, March 13th and March 27th. If ever deliveries are not able to be made due to driving conditions we will be sure to email you and to schedule a make up day as soon as possible.



~ 1 dozen eggs, Jarosinski Farm or Clarion River Organics

~ 1/3# baby spinach, Nu Way Farm

~ green fall garlic, Clubhouse Gardens

~ 3# braeburn apples, Dawson’s Orchard

~ 3# gold potatoes, Clarion River Organics OG

~ 1/2# shallots, Crighton’s Farm

~fennel bulb OR rutabagas OR turnips, Clarion River Organics OG

~ celeriac, Clarion River Organics OG

~ Old Gold cow milk cheese, Hidden Hills Dairy

~ 3/4# kale, Clarion River Organics

~ 2# beets, Nu Way Farm

OG- Certified Organic    CNG- Certified Natural Grown

Orange Fennel Salad


  • 1 (10 ounce) bag baby spinach leaves
  • 2 oranges, peeled and sectioned
  • 1/2 large fennel bulb, thinly sliced
  • 1 teaspoon chopped fennel fronds
  • 1/4 cup toasted sliced almonds
  • 1 tablespoon chopped fresh mint
  • 3 tablespoons olive oil
  • 2 tablespoons orange juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • salt and pepper to taste

Place the spinach, orange sections, sliced fennel, fennel fronds, almonds, and mint into a large mixing bowl; set aside. Whisk together the olive oil, orange juice, cumin, onion powder, salt, and pepper in a small bowl. Pour the dressing over the salad, and toss gently to dress. Serve immediately.


Celeriac, Fennel, and Roasted Garlic Soup


  1. Heat the oven to 200 C (400 F) and roast the garlic for around 20 minutes. To do this simply peel as much paper away from the bulb as possible. Cut a tiny portion of the top of the bulb away if desired (makes it easier to squeeze garlic out when done) and drizzle with some olive oil before popping on a tray in the oven.
  2. Meanwhile peel and quarter the apple and halve the shallots. Chop the other vegetables into chunks and add along with all other ingredients (except the coriander and soy milk) to your pressure cooker. Cook as per your pressure cooker’s instructions for 15 minutes.
  3. Set aside and allow to cool a little before blending (this is just a precaution, but one I rarely follow despite the huge crack now ascending the walls of my lovely glass blender). Blend until very smooth, adding the soy milk as you do so. Throw in the fresh coriander last, giving it one or two last whizzes ’round to chop it finely. Return and keep heated on the hob/stove until ready to serve.
  4. If using, stir in a dollop of cream or soy cream, along with some spare coriander or fresh parsley to garnish.


Maple-Bacon Roasted Apples & Celeriac


  • 1 large celery root (celeriac), about 1 1/2 pounds, peeled and cut into 1-inch pieces
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 2 apples, cut into 1-inch pieces
  • 2 slices bacon, chopped
  • 1/4 cup pure maple syrup
  • 1 teaspoon chopped fresh thyme or rosemary or 1/4 teaspoon dried
  1. Preheat oven to 450°F.
  2. Toss celery root with oil, pepper and salt and spread on a rimmed baking sheet. Roast until starting to brown, 10 to 12 minutes. Add apples, toss gently and continue roasting until the apples and celery root are tender, 6 to 10 minutes more.
  3. Meanwhile, cook bacon in a medium skillet over medium heat, stirring occasionally, until just crispy. Remove to a paper-towel-lined plate with a slotted spoon; discard all but 2 teaspoons of the bacon fat. Add maple syrup to the fat in the pan and bring to a boil, scraping up the browned bits. Add the cooked bacon and thyme (or rosemary). When the celery root and apples are tender, gently toss them with the maple-bacon glaze and roast for about 5 minutes more.


Lentil and Vegetable Soup with Kale

yield: Makes 8 servings
active time: 35 minutes
total time: 55 minutes


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 large carrots (8 to 9 ounces), peeled, chopped (1 1/4 cups)
  • 1 medium celery root (celeriac), peeled, chopped (3 cups)
  • 1 medium rutabaga, peeled, chopped (2 cups)
  • 1 pound brown lentils, rinsed
  • 1 tablespoon herbes de Provence
  • 8 cups (or more) vegetable broth
  • 1 large bunch kale (about 9 ounces), ribs removed, leaves coarsely chopped


Heat oil in large pot over high heat. Add onion and next 3 ingredients; sprinkle with salt and pepper and sauté until beginning to soften and brown, 10 to 11 minutes. Stir in lentils and herbes de provence. Add broth and kale. Bring to boil, stirring to incorporate kale. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 20 minutes. Add more broth to thin, if desired. Season with salt and pepper.


Celeriac, Potato & Rosemary Gratin


  • 6 rashers bacon , chopped (optional)
  • 420ml double cream
  • 350ml milk
  • 2 garlic cloves , sliced
  • 1 tbsp rosemary , finely chopped
  • 1 red chilli , deseeded and sliced
  • 1 tbsp Dijon mustard
  • 1 celeriac (about 500g) peeled, quartered and thinly sliced
  • 500g potatoes , peeled and very thinly sliced
  1. Heat oven to 180C/160C fan/gas 4. Grill the bacon, if using, until cooked and lightly brown, then set aside.
  2. Bring cream, milk, garlic, rosemary, chilli and mustard to the boil in a medium saucepan, then turn off.
  3. Pour a little of the cream mixture onto the bottom of an ovenproof gratin dish. Arrange a layer of celeriac, scatter with bacon, then season. Pour over some more of the cream mixture and repeat the same process, alternating potato and celeriac, finishing with a layer of potato. Cover with the remainder of cream mixture, then bake for 1-1¼ hrs, until golden and vegetables are tender when a knife is stuck in. Leave to sit for 5 mins, then serve.


Penn’s Corner Farm Stand is Year-Round

Spinach, kale, cider, squash, apples, holiday ham and much more currently available! Penn’s Corner has Farm Stand locations in Squirrel Hill, Mt. Lebanon, the North Side and Lawrenceville. Our Farm Stands run year round and offer a variety of farm-fresh items including produce, meats, cheeses, bread, pasta and more. Check out our Farm Stands here!


2012 Spring Share Week #1, April 11th

Ready or not, here we go!

There is SO much to say about this year’s CSA season.  I will try to be brief and stick to the important stuff.  Please note that we rely heavily on our blog to convey information to our members.  Check it weekly to stay informed and to check out the great recipes!

You will note that this year while all of our deliveries are on Wednesdays (except for Indiana and Oakdale) we still have two routes: Asparagus and Zucchini.  Now this doesn’t mean that members on the Asparagus route are going to get all the asparagus that western PA has to offer and that Zucchini will correspondingly, get none.  The route names are just that.  They are names.  We will use them to indicate to our members what items will be in their CSA on any particular week.  You will see this application in our Harvest List below.  We will do our very best to be sure that each route gets its fair share of everything.

If your ordered a tote bag when you signed up for your share it will be at your pick up location on April 11th.  Please look for one with your name on the tag.  We suggest washing these bags in cold and not drying them they as they are cotton and may shrink a bit.

Vegan and gluten free shares will be marked as such.  Please do not take a VEGAN or GLUTEN FREE share unless you have signed up for one.  The pick up sheet will indicate what type of share you are signed up for.  Let us know if any changes need to be made.

The watercress that was supposed to be included in the Asparagus route’s boxes sadly will not be (as indicated below).  It serves as a great reminder that while all of our growers work their hardest and have the best of intentions, sometimes things just don’t unfold the way we would like them to.  If we ever have to pull an item from a box we will be certain to make up that value in a future share.

The Penn’s Corner Farmers and Staff welcome you to the 2012 CSA season!  We love hearing your feedback and are always available to answer questions or be of assistance.



Asparagus Share

~ 1/4# mixed greens, Goose Creek Gardens, CNG

~ 1/2# pac choi, Crighton’s Farm

~ Allegheny cheese, Hidden Hills Dairy

~ 1/4# wild foraged ramps, Nu Way Farm

~ 2# purple top turnips, Clarion River Organics, OG

~ 3# Rome apples, Dawson’s Orchards

~ chives or spearmint, Goose Creek Gardens, CNG

~ 2# white potatoes, Blue Goose Farm, CNG

Zucchini Share

~ 1/4# mixed greens, Goose Creek Gardens, CNG or Reegers’ Farm

~ 1 small wheatberry bread loaf, Clarion River Organics, OG

~ Allegheny cheese, Hidden Hills Dairy

~ 1/4# wild foraged ramps, Nu Way Farm

~ 2# purple top turnips, Clarion River Organics, OG

~ 3# Rome apples, Dawson’s Orchards

~ chives or spearmint, Goose Creek Gardens, CNG, Reegers’ Farm or Pucker Brush Farm, CNG

~ 2# white potatoes, Blue Goose Farm, CNG

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



Big Oven has a Glazed Turnips with Chives recipe that looks interesting although we haven’t tried it yet!

Turnip and Potato Gratin

Sara Jones, Tucson CSA

This is an easy recipe to toss in the oven to bake while you prepare the rest of your meal. Depending on the other flavors in the meal, consider layering in a handful of chopped fresh herbs to the dish.

3 medium potatoes, thinly sliced
3 medium turnips, thinly sliced
1 onion, thinly sliced
1-2 tablespoons butter, melted
¾ cup heavy cream (or use whole milk yogurt, thinned with water to make it pourable)
¼ cup bread crumbs
¼ cup crumbled or shredded cheese
Salt and Pepper
Herbs, if desired

Saute onions in a small amount of oil until lightly browned. Add butter and vegetables and cook for about 5 minutes. In a small casserole dish, make layers of veggie mixture, drizzling each layer with cream and sprinkling with a bit of salt and pepper. Top with bread crumbs and cheese, cover with foil, and bake in a 375 degree oven for about 40 minutes, until cooked through. Remove foil and cook about 10 more minutes until top is golden brown.


Asparagus’ watercress

We were planning to include watercress in the Asparagus boxes this week but we were foiled.  After being harvested and packed and placed in a cooler the cress very quickly began to turn yellow.  No cress for us this week!


Braised Baby Bok Choy

* we posted this recipe for our Winter Share members.  It is DELICIOUS!!!

Several baby bok choy

1/2 Tbsp. butter

1/2 Tbsp. olive oil

Pinch of red pepper flakes, optional

1/2 c. vegetable or chicken stock

1 Tbsp. maple syrup

1 Tsp. soy sauce

Split baby bok choy in half. Clean thoroughly under running water or soak in a bowl of cold water.  Melt butter in large skillet.  Add oil and pepper flakes (if using).  Stir in stock, syrup and soy sauce.  Taste and adjust to taste as needed.  Place bok choy cut side down in pan and cover.  Cook for 3 – 4 minutes.  Turn over bok choy, cover again, and cook an additional 3 – 4 minutes.  Cook until desired tenderness is reached.



Most of us don’t love just snacking on storage apples.  While they have their many honored and practical uses, they can lack a little appeal for snacking.  Here are a number of suggested recipes for your Rome apples.  See which suits you best.  And let us know what you chose to do with your apples!

Smitten Kitchen has Grandmothers of Sils’ Apple and Yogurt Cake

Simply Recipes offers up Apple Walnut Gorgonzola Turnovers Recipe and Apple Chicken Quesadillas.

Pinch my Salt has a No Fear Apple Pie



If you aren’t familiar with ramps be sure to do some reading up about them.  In short, a ramp is is an early spring vegetable, a perennial wild onion with a strong garlic-like odor and a pronounced onion flavor. Ramps are found across North America, from the U.S. state of South Carolina to Canada. They are popular in the cuisines of the rural upland South and in the Canadian province of Quebec. Ramps also have a growing popularity in upscale restaurants throughout North America.

Try this tasty ramp pesto recipe or grill them and throw them on a pizza!


Customer Support Job Posting

Our great friends at Small Farm Central are looking to fill a Customer Support position.  We thought that our foodie, often tech-savvy members might be interested.  Click here to take a peek at the posting!


Food Preservation Classes Offered

Ever have more vegetables or fruit than you can eat?  Are you interested in the learning how to preserve food safely?  Penn State Extension-Allegheny County is now offering a series of food preservation classes, using up-to-date research-based information.  Each class will be composed of formal instruction, an actual preserving demonstration, samples, and recipes.  Your instructor will be Penn State – Master Food Preserver, Susan Marquesen.

Thursday, April 19

Sweet Things—Jams, Jellies and Preserves

Buffalo Inn, South Park

Thursday, May 10

Drying and Freezing

The Lodge at North Park

Thursday, May 24

Pressure Canning

Wilkins School Community Center, Regent Square

Thursday, August 9

Pickles, Relishes and Salsas

Wilkins School Community Center, Regent Square

Thursday, September 20

Fall Fruits—Tomatoes, Pears and Apples

Buffalo Inn, South Park

Please note: all classes will meet from 6:30 to 8:30 p.m.

Registration is $20 per class, or $85 for all 5 sessions.

Make checks payable to Penn State Extension, include your contact information and the session/s you are registering for, then mail to:

Penn State Extension-Allegheny County

400 North Lexington Street, 3rd Floor

Pittsburgh, PA  15208