April 19 – CABIN FEVER – Week #3

 

THIS WEEK’S HARVEST

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

Hydroponic Lettuce, Harmony Grove Farm
Cut Salavona Lettuce, Grow Pittsburgh (Braddock)
Ramps!, Nu Way Farm
Apple Sauce, Penns Corner Farm Alliance
Japanese Sweet Potatoes, Tuscarora Organic Growers Coop
Unbleached Wheat Flour, Weatherbury Farm
(GF ONLY) Basil, Tuscarora Organic Growers Coop
G = Certified Organic, CNG = Certified Naturally Grown

Egg shares are from Jubilee Hilltop Ranch

Cheese shares will receive a Royer Mountain Aged Romano from Clover Creek AND a new Cheese Curd (from Goats milk) from Riverview Dairy.

**This week’s shares are VEGAN.  GLUTEN FREE members will receive Basil instead of Flour!

2013 Harvest CSA Share Week #16, September 18th

 g06372

Welcome to week #16 of the Harvest Share!

***We still have spots open for the winter CSA! You can use this link to sign up now! ***

_________________________________________________

 APPLE SEASON!

90337593.jpg.CROP.article568-large

Apple season is just starting, which is a perfect time for packing up the car with friends, kids, or family and heading to a nearby farm to pick your own fruit!

Even city folk can try their hand at farming at a u-pick farm, where you’ll get some exercise as well as a great big bunch of fresh produce you pick yourself. There’s something about harvesting your own food that makes you appreciate it more. Since u-picks are seasonal, you’ll want to call ahead of time for operating days and times.

Click here for a list of nearby u-pick farms.

___________________________________________________

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:  September 25, October 9 & 23, November 6.

Even week pick-up dates:  October 2, 16 & 30, November 13

*dates in bold include Flower share deliveries

This is an EVEN week.

_______________________________________

THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Route

1/3# kale, Nu Way Farm 

1# string beans, Weeping Willow OR Nu Way Farm

1# baby eggplant, Sunny Meadow Farm

4 sweet corn, Weeping Willow Farm

pineapple sage, Goose Creek Gardens CNG

2# red bartlett pears, Dawson’s Orchard

2# gold potatoes, Clarion River Organics, OG 

head lettuce, Blue Goose Farm, CNG

5 poblano peppers, Weeping Willow OR Beccari Farm

** some of these will have cayanne (hot!) peppers in the bag. 

Zucchini Route

1/3# arugula, Nu Way Farm

1# string beans, Nu Way Farm

4 ears sweet corn, Weeping Willow Farm

2# simply sweet onions, Crighton’s Farm

2# roma tomatoes, Matthew’s Family Farm 

basil, Goose Creek Gardens CNG

2# gold potatoes, Clarion River Organics, OG

2# gala apples, Kistaco Farm

1# sweet pepper medley, Kistaco Farm

 

____________________________________________________________

Tomato Tarte Tatin 

tomato-tarte-tatin-646

  • 1 3/4 pounds plum tomatoes (8 large)
  • 3 tablespoons unsalted butter, room temperature
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed, corners cut off to make very rough 9- to 10-inch round
  • Lightly sweetened whipped cream
  1. Preheat oven to 425°F. Bring large saucepan of water to boil. Cut shallow X in bottom of each tomato. Add 4 tomatoes to boiling water. Blanch tomatoes just until skins at X begin to peel back, 15 to 30 seconds. Using slotted spoon, transfer blanched tomatoes to bowl of ice water to cool quickly. Repeat with remaining tomatoes. Peel tomatoes. Cut out cores, halve lengthwise, and remove seeds.
  2.  Spread butter over bottom of 91/2-inch-diameter, 2- to 3-inch-deep ovenproof skillet (preferably cast-iron). Sprinkle 3/4 cup sugar over butter. Arrange tomato halves, rounded side down and close together, in concentric circles in skillet to fill completely.
  3. Place skillet over medium heat. Cook until sugar and butter are reduced to thickly bubbling, deep amber syrup (about 1/4 inch deep in bottom of skillet), moving tomatoes occasionally to prevent burning, about 25 minutes.
  4. Remove skillet from heat. Immediately drizzle vanilla over tomatoes. Top with pastry round. Using knife, tuck in edges of pastry. Cut 2 or 3 small slits in pastry. Place skillet in oven and bake tart until pastry is deep golden brown, about 24 minutes.
  5. Cool tart in skillet 10 minutes. Cut around sides of skillet to loosen pastry. Place large platter over skillet. Using oven mitts as aid, hold skillet and platter firmly together and invert, allowing tart to settle onto platter. Carefully lift off skillet. Rearrange any tomato halves that may have become dislodged.
  6. Serve tart warm or at room temperature with whipped cream.

__________________________________________________

Sweet Pepper Salad

sweet-pepper-salad

  • sweet peppers
  • feta cheese pieces
  • pitted kalamatta Olives
  • cucumbers slices
  • A handful of cherry tomatoes

For the dressing

  • 4 tablespoons of olive oil
  • 4 tablespoons of lime juice
  • 1 teaspoon of red chili flakes
  • 1 teaspoon each of oregano and parsley.
  • salt to taste
  1. Take together all the dressing ingredients in a cup and beat until mixed well.
  2. Marinate the feta , peppers in half of the dressing for atleast 30 minutes. Add the remaining veggies and salt to the marinated peppers and feta , pour the remaining dressing ,  toss gently and serve on a bed of  lettucen and enjoy !I used romaine lettuce leaves for the same.

__________________________________________________

Corn Salsa

corn-salsa-ay-1875608-l

  • 3 large ears corn, husked
  • 2 Tbs. extra-virgin olive oil, plus more for brushing
  • Salt and freshly ground pepper
  • 2 vine-ripened tomatoes, about 1 pound total
  • 2Tbs cup diced red onion, 1/4-inch dice
  • 1 tablespoons red wine vinegar, or more to taste
  • 2 Tbs. julienne fresh basil leaves
  1. Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs.
  2. Core the tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through (or they will melt through the grate!), about 15 minutes. Set aside until cool enough to handle, then peel. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh.
  3. Put the onions in the non-reactive medium bowl and toss with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes.
  4. Add the chopped tomatoes, reserved tomato juice, onions, basil, and 1/3 cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or so.
  5. Serve with tortilla chips or as a topping for tacos.

__________________________________________________

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 #13, August 28th

bartlett_pears

Welcome to week #13 of the Harvest Share!

A note on share routes: We divide deliveries into two routes for box planning and distribution purposes. See below for a list of locations by route. Once you find the route that visits your pick-up location, scroll down to see what will be in your box!

_________________________________________________

Trouble for Tomatoes 

late_blight_tomato_leaf_sporex1200

Every farmer that we know of is experiencing a disease called late blight, which has resulted in a much smaller tomato yield than planned. Our friend Susanna Meyer at Grow Pittsburgh, wrote a great piece about late blight…

Late blight is a fungal disease that loves wet, humid weather and spreads by spores. It can only survive on living tissue, so unlike early blight it cannot be spread through tomato seeds. The spores, however, can travel by air and affect other living plant material. For this reason, it’s important to scout for the disease and quickly destroy any plants infected with late blight. Once the lesions begin on a plant, the spread is rapid and very destructive; entire plants can be consumed by the disease in as little as a few days.

You can read more here.

___________________________________________________

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:  August 28, September 11 & 25, October 9 & 23, November 6.

Even week pick-up dates:   September 4 & 18, October 2, 16 & 30, November 13

*dates in bold include Flower share deliveries

This is an ODD week.

_______________________________________

THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Route

blackberries, Dawson’s Orchard

1# tomatoes, Blue Goose Farm

eggplant, Sunny Meadow OR Blue Goose Farm

prune plums, Dawson’s Orchard

1# beans, Hostetler Farm

4 ears corn, Weeping Willow Farm

1# sweet pepper medley, Kistaco Farm

1 zucchini, Beccari Farm

2# sweet onions, Crighton Farm

swiss chard, Nu Way Farm

Zucchini Route

3# bartlett pears, Dawson’s Orchard

2# eggplant, Matthew’s Family Farm

1.5# heirloom tomatoes, Nu Way OR Weeping Willow Farm

bib lettuce, Nu Way Farm

4 ears sweet corn, Kistaco Farm

2 green carmen peppers, Blue Goose Farm

2 zucchini, Kistaco Farm

2# gold potatoes Hostetler Farm

2# red onions, Weeping Willow OR Blue Goose Farm

 

____________________________________________________________

Roasted Eggplant

roasted-eggplant

  • 1 large eggplant
  • 3 Tablespoons olive oil
  • 2 Tablespoons lemon juice
  • salt and pepper to taste
  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
  2. Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.
  3. Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.

_________________________________________________

Caprese Salad

caprese

  • 1 Large Tomato
  • 1/4 cup fresh basil leaves
  • 4 ounces mozzarella cheese
  • 4 Tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • salt and pepper, to taste

-Slice the tomato in approximately 1/4 inch thick slices. Do the same for the mozzarella.

-Alternate layers between the tomatoes, mozzarella, and basil.

-Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper.

_________________________________________________

Pear Coffee Cake

3997316052_bf2c794039

  • 1 1/2 cups pecans (about 6 ounces)
  • 1/3 cup (packed) golden brown sugar
  • 2 tablespoons all purpose flour
  • 1 teaspoon ground cinnamon
  • 2 tablespoons (1/4 stick) chilled unsalted butter, cut into 1/2-inch cubes

Cake

  • 2 3/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 3/4 cup (packed) golden brown sugar
  • 3 large eggs
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1 1/2 cups 1/2-inch cubes peeled pears

For topping:
Blend first 4 ingredients in processor until nuts are coarsely chopped. Add butter; using on/off turns, blend until coarse crumbs form.

For cake:
Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Sift flour, baking powder, salt, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add both sugars and beat until well blended. Beat in eggs, 1 at a time, then lemon peel and vanilla. Blend sour cream and milk in small bowl. Beat in sour cream mixture alternately with dry ingredients in 3 additions each. Spread half of cake batter in prepared pan. Sprinkle half of topping over; cover with pears. Spread remaining batter over; sprinkle with remaining topping.

Bake until top is brown and tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.)
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 #12, August 21st

carrots

Welcome to week #12 of the Harvest Share!

A note on share routes: We divide deliveries into two routes for box planning and distribution purposes. See below for a list of locations by route. Once you find the route that visits your pick-up location, scroll down to see what will be in your box!

___________________________________________________

This has been a tough week for some of our growers. The weather has been pretty difficult to predict and lots of rain and a pop of heat has brought about disease and low yield. Because of this, the CSA boxes are a little pieced together this week. We look forward to your feedback and promise to try and make it up to you in the future. Thank you for your patience and understanding.

___________________________________________________

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:  August 28, September 11 & 25, October 9 & 23, November 6.

Even week pick-up dates:   August 21, September 4 & 18, October 2, 16 & 30, November 13

*dates in bold include Flower share deliveries

This is an EVEN week.

_______________________________________

THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Route

head lettuce, Blue Goose Farm, CNG

1 garlic bulb, Blue Goose Farm, CNG

1# carrots, Sunny Meadow Farm 

slicing tomatoes, Clarion River Organics, OG

pattypan squash, Clarion River Organics, OG

white peaches, Kistaco Farm

fingerling potatoes, Hostetler Farm

cantaloupe, Weeping Willow Farm

leeks, Nu Way Farm

Zucchini Route

2 candy onions, Weeping Willow Farm

2 cucumbers, Weeping Willow Farm

cantaloupe, Sunny Meadow Farm

squash blossoms, Nu Way Farm

blackberries, Dawson’s Orchards

sweet pepper medley, Crighton Farm

1 garlic bulb, Blue Goose Farm CNG

slicing tomatoes, Blue Goose Farm CNG , Clarion River Organics, OG

patty pan squash, Clarion River Organics, OG

 


______________________________________________________________

Sweet Pepper and Onion Quiche

DSC01966

  • 1 refrigerated pie crust
  • 6 ounces shredded cheddar cheese (1 1/2 cups)
  • 2 tablespoons all-purpose flour
  • 2 mixed sweet peppers (diced)
  • 1 small sweet onion (diced)
  • 5 eggs
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

-Heat oven to 425°F Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Bake 5 to 7 minutes or just until edge begins to brown. If crust puffs up in center, gently push down with back of wooden spoon.

-Meanwhile, in large bowl, combine cheese and flour; toss to coat.

-Sauté the Pepper and Onion until Caramelized. (drain)

-Remove partially baked crust from oven; reduce oven temperature to 375°F Spoon cheese mixture into partially baked crust. In same bowl, combine all remaining ingredients; beat until well blended. Pour over cheese mixture.

-Return to oven; bake at 375°F 35 to 45 minutes longer or until filling is puffed and knife inserted in center comes out clean. If necessary, cover edge of crust with strips of foil during last 15 to 20 minutes of baking to prevent excessive browning. Let stand 5 to 10 minutes before serving.

___________________________________________________

Summer Quesadilla

2918219047_e676f29ecf

  • a 1/2 pound mixed patty pan squash (diced)
  • 1 medium onion, unpeeled, cut into eighths
  • 1 large garlic clove, unpeeled
  • 1 tablespoon vegetable oil
  • eight 5- to 6-inch flour tortillas
  • 1 cup chopped sweet peppers
  • 1 cup coarsely grated jack cheese
  • 1/2 stick (1/4 cup) unsalted butter, softened

In a shallow baking pan arrange squash, onion, and garlic in one layer and drizzle with oil, tossing to coat. Roast mixture in middle of oven 15 minutes, or until garlic is tender and transfer garlic to a work surface. Roast squash and onion until tender, about 10 minutes more.

In a food processor purée squash, onion and garlic with salt and pepper to taste until smooth. Squash purée may be made 2 days ahead and chilled, covered.

Spread about one fourth squash purée on each of 4 tortillas and sprinkle each with about one fourth sweet peppers and about one fourth cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of quesadillas with 1/2 tablespoon butter.

Heat a griddle or 7-inch non-stick skillet over moderately high heat until hot and cook quesadillas, 1 at a time, until golden, about 3 minutes on each side, transferring to a cutting board.

___________________________________________________

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 #11, August 14th

2010Tomatoes

Welcome to week #11 of the Harvest Share!

A note on share routes: We divide deliveries into two routes for box planning and distribution purposes. See below for a list of locations by route. Once you find the route that visits your pick-up location, scroll down to see what will be in your box!

PLEASE NOTE: This week we have VEGAN shares. please look in your box for a white sheet labeled **VEGAN SHARE** before you take it.

___________________________________________________

Two awesome events to know about….ESY-logo

Grow Pittsburgh’s Community Garden Workshop Series: Engaging Kids in the Garden

10am-11:30am, Saturday, August 17th, 2013
Faison Elementary School, 7430 Tioga St, Pittsburgh, PA
Presented by Jake Seltman and Maria Bowman, Grow Pittsburgh

Learn how to engage children with food, soil, insects and the wonder of the natural world.  Presenters and participants will share from their experiences at school and community gardens.

Register for the workshop here!

Edible Allegheny Hosts: The Plight of the Bees

Join Edible Allegheny Magazine for an informative and tasty evening at Wild Purveyors, featuring speakers from Burgh Bees and experts in the local bee community. Honey-themed hors d’oeuvres and cocktails will be served throughout the evening, as you mingle and meet like-minded people interested in making a difference in the fate of our local and national honeybees. Learn how to improve the current conditions associated with Colony Collapse Disorder (CCD), the health benefits of bee products, and how to use bee products for various purposes. A portion of the proceeds will go to Chatham University’s Eden Hall Campus. Don’t forget to pick up your bee-friendly goodie bag before you buzz away!

Buy tickets for the event here!

header_image

___________________________________________________

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:  August 14 & 28, September 11 & 25, October 9 & 23, November 6.

Even week pick-up dates:   August 21, September 4 & 18, October 2, 16 & 30, November 13

*dates in bold include Flower share deliveries

This is an ODD week.

_______________________________________

THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Route

4 ears sweet corn, Weeping Willow Farm

2 cucumbers, Weeping Willow Farm

2 red onions, Blue Goose Farm, CNG

basil, Nu Way Farm

2# nectarines, Dawson’s Orchard

1# tomatoes, Blue Goose Farm, CNG

cantaloupe, Clarion River Organics, OG

4 sweet banana peppers, Clarion River Organics, OG

Zucchini Route

1# beets OR potatoes, Hostetler Farm OR Sunny Meadow Farm

basil, Blue Goose Farm, CNG

lettuce mix, Goose Creek Gardens

4oz. chevre, Riverview Dairy

2# peaches, Dawson’s Orchards

2 bell peppers, Blue Goose Farm, CNG

1# slicing tomatoes, Clarion River Organics, OG

1# roma beans, Sunny Meadow Farm

rainbow chard, Blue Goose Farm, CNG

 

**Zucchini Route Vegans will be getting something FIGS in their boxes instead of cheese!** 

______________________________________________________________

Sweet Summer CSA Soup and Sauces!

Chilled Cantaloupe Soup

Food52

  • 1 cantaloupe, (chopped)
  • 1 1/2 cup orange juice
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 2 tablespoons honey
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 sprig fresh mint
  1. Place all ingredients, except for the mint, in a large bowl and stir.
  2. Place half the mixture in a blender and puree until smooth. Pour soup into a pitcher, and repeat with remaining mixture.
  3. Taste and whisk in more cinnamon, honey or even lemon juice if desired. It should taste sweet and tart, with only a hint of cinnamon. Chill the soup until ready to serve.
  4. Remove the mint leaves from the stem (discard) and stack the leaves on top of each other. Roll lengthwise into a tight “cigar.” Slice crosswise into thin strips and garnish soup with mint strips.

___________________________________________________

Tomato Relish

100_7035-tomato-relish

  • 1 pound ripe tomatoes, finely chopped (with seeds and juices)
  • 2/3 cup finely chopped red onion
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 3 serrano chiles, seeded, finely chopped (about 2 tablespoons)

Combine tomatoes, red onion, parsley, olive oil, lemon juice, and serrano chiles in medium bowl. Season generously with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

**This would be really yummy on toast with goat cheese!**

___________________________________________________

Peach or Nectarine Chutney 

peach_chutney

  • 1/2 cup cider vinegar
  • 1/2 cup loosely packed brown sugar
  • 1/2 cup white sugar
  • 1 large sweet red pepper, seeded, diced 1/4 inch, about 1/2 cup
  • 1 small white onion, peeled and diced, about 1/2 cup
  • 1 small jalapeño pepper, seeded and diced, 2 tablespoons
  • 1/3 cup white raisins
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon grated ginger
  • 1/2 teaspoon salt
  • 1 1/2 pounds firm, fresh peaches or nectarines, blanched to remove the skin, pit removed, sliced into wedges

Put the vinegar and both sugars into a non-reactive pot, place over medium heat and bring to a boil. Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer 10 minutes. Add the peach segments and simmer an additional 5-10 minutes. If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may also allow to cook for a minute or two to reduce liquid.

Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature. Transfer all excess to a clean container and refrigerate, covered, for up to one week.

___________________________________________________

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 Share CSA Share Week #4, June 26th

Welcome to week #4 of the Harvest Share!

**Don’t forget to look for your flower or egg shares, and please return your old CSA boxes each week to your pick-up location**

A note on share routes: We divide deliveries into two routes for box planning and distribution purposes. See below for a list of locations by route. Once you find the route that visits your pick-up location, scroll down to see what will be in you box!

_________________________________

CSA-Email-Banner-620x238

CSA: Art Harvest. UPDATE  from the New Hazlett Theater

Hello again from the Northside.  Remember the New Hazlett Theater?  We’re the local theater company with the crazy idea that we could combine the community building power of a CSA with a brand new kind of performance series.

We wanted to stop by and give our friends at Penns’ Corner an update.  The response to our announcement in March has been amazing.  It seems Pittsburghers really understand what makes farm shares like Penns’ Corner a nutritious concept — and we’re not just talking about the food.  The way CSAs like this support the community as well as the farmers — it’s an idea people can get behind.

And it seems they’re willing to get behind our version of the CSA as well.  Over 600 people showed up for our preview performances at last Gallery Crawl in April.  And an impressive crowd turned out for our launch party — the first ever New Hazlett Theater Artist Harvest — last Monday.  We’re already halfway to our goal of 150 shares, and we’ve still got a month to go before our first performance.

UPCOMING EVENTS

*Poet, playwright, and oral historian Kelli Stevens Kane kicks off our CSA performance series in August with a one woman performance-portrait of her grandmother, Georgetta Holmes Stevens.  As large as “Big George’s” personality was, though, her story is larger.  Kelli Stevens Kane weaves a tale of family, community, and legacy that reminds us that we’re all connected.

*We follow that up in October with Miniature Curiosa.  Made up of Zach Dorn and Murphi Cook, this whimsically idiosyncratic duo explore the underbelly of childhood nostalgia with a combination of real-time camera work, hand-crafted miniature set pieces, and live performance to create fast-moving, fast-talking living comic books.

*We finish out the year (but not our season) in December with Continuum Dance Theater.  Continuum Dance Theater’s artistic process is a bit unusual compared to most dance companies out there. In order to create their piece for the New Hazlett CSA, Continuum spent a year researching our city, touring Pittsburgh neighborhoods, and interviewing the people in our neighborhoods. Then they took all of that work back to the studio where they incorporated their findings into countless hours of discussion and movement work. At the end of it all, Continuum’s five member, all female cast takes on a character whose story unfolds through the fusion of dance and theater performance art.

And that’s just the first half of the CSA series.  You can read more about our artists and view their work in the CSA Spotlights. And if you haven’t checked out our CSA already, I encourage you to do so here!

 ________________________________

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, Point Breeze, 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, East End Brewing, Oakdale, Indiana, Franklin Park

Bi-Weekly Member Info

Odd week pick-up dates:  July 3, 17 & 31, August 14 & 28, September 11 & 25, October 9 & 23, November 6.

Even week pick-up dates:  June  26, July 10 & 24, August 7 & 21, September 4 & 18, October 2, 16 & 30, November 13

*dates in bold include Flower share deliveries

This is an EVEN week.

________________________________________

THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Share

pint snow peas, Blue Goose Farm, CNG

beet greens, Nu Way Farm

1.5 broccoli, Clarion River Organics, OG

1/2# bibb lettuce, Nu Way Farm

1/4# basil or garlic scapes, Clarion River Organics, OG

honey puffed corn, Clarion River Organics, OG

1/2# halloumi cheese, Riverview Dairy

canned salsa, PCFA

Zucchini Share

pint snap peas, Hostetler Farm

cabbage head, Nu Way Farm (may get a small bunch of beet greens too if your cabbage is on the smaller side)

1.5 broccoli, Clarion River Organics, OG

firehead lettuce, Blue Goose Farm, CNG

garlic scapes, Blue Goose Farm, CNG

1 pint strawberries, Sunny Meadows Farm

honey puffed corn, Clarion River Organics, OG

1/2# halloumi cheese, Riverview Dairy

**Vegans will be getting Sugar Snap Peas, Kohlrabi, and Spring Onions instead of cheese and honey puffed corn in their boxes**

________________________________________

Cabbage Slaw7-cabbage-fennel-cole-slaw-400

  • 1 head julienned cabbage
  • 1 1/2 cups tartar sauce or mayonnaise (optional)
  • 5 tablespoons sherry vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • Pinch of freshly ground black pepper
  • 1 cup diced apple (optional)

In a large bowl, blend all the ingredients well. Refrigerate at least 3 hours before serving.

_________________________________

Broccoli Saladbroccoli-salad

  • 1 teaspoon salt
  • 5-6 cups fresh broccoli florets (about 1 pound of florets)- peel and chop the stems and add them in too!
  • 1/2 cup toasted slivered almonds
  • 1/2 cup cooked, crumbled bacon (optional)
  • 1/4 cup of red onion, chopped
  • 1 cup of snow peas OR snap peas
  • 2 tablespoons apple cider vinegar
  • 1/4 cup honey
  • 1 cup mayonnaise (optional)

Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. 1 minute will turn the broccoli bright green, and leave it still pretty crunchy. 2 minutes will cook the broccoli through, but still firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. Let cool and drain.

Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and honey. Add dressing to the salad and toss to mix well. Chill thoroughly before serving.

__________________________________________

Peas w/ Penne and Basil PestoPenne alla Pea Pesto 500

  • 1 bunch basil
  • 1/3 cup pine nuts
  • ½ cup freshly grated Parmesan cheese
  • Salt to taste
  • 3 medium sized garlic cloves, minced (or chopped garlic scapes)
  • 2 large tablespoons olive oil
  • ½ pound snap or snow peas
  • 1 pound penne pasta
  • Freshly ground pepper to taste

Combine the basil, pine nuts, Parmesan, 1-teaspoon salt, and the garlic in a food processor. Scrape the sides occasionally, as you pulse until the pine nuts are finely chopped. With the motor running, add the oil in dribbles and process the pesto until it is smooth. Add a little more oil if necessary.
Set aside.

In a large pot of boiling salted water blanch the peas for 30 to 45 seconds until they are just crisp-tender. Don’t overcook them. Remove immediately, with a slotted spoon, and toss them with half the pesto in a large serving bowl.

In the same boiling water cook the penne until it is al dente, about 8 to 10 minutes. Drain the pasta, reserving ½ cup of the cooking liquid, and add to the bowl of peas and pesto. Add the reserved cooking liquid, and the remaining pesto. Season with salt and pepper and serve immediately.

_________________________________

What is Halloumi, and how should I prepare it?

Halloumi is a firm cheese, similar in taste to mozzarella. It holds its form well when cooked so it takes nicely to being grilled! Once grilled, halloumi is delicious on a simple bib lettuce salad.

How to grill Halloumi:Grilled-Halloumi-Salad-ac17a027-85dd-4344-a1fe-5f5055650c11-0-978x642-435d7420-d4a0-4dc4-889b-4b594b9c8124-0-472x310

Pre-heat your indoor or ourdoor grill to medium heat. Slice halloumi cheese into wide, 1/2 inch thick slices and lightly brush each side with olive oil.  If you don’t have a grill a cast iron pan also works beautifully. Carefully place on grill for just a few minutes on each side, until lightly browned and gently crisped; do not over-grill. Halloumi cheese is best served immediately, while it is slightly crispy on the outside and soft and gooey on the inside.
For a delicious Grilled Halloumi Salad recipe click HERE.

_________________________________

Unknown

Beet Greens, Oh how we love thee… Not sure what to do with the beets greens in your box? Click Here for some great ideas!

_________________________________

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!

2012 CSA Harvest Share Week #14, September 5th

 Nu Way Farm is constructing a new greenhouse.  This is exciting because for every greenhouse that a Penn’s Corner farm puts up, we are able to extend our growing season a little more.  This translates to late winter greens and early spring radishes.  What’s really amazing is that these farmers find time during the busiest time of year to repair and build greenhouses in between plantings, harvesting, weeding and so on!

Nu Way Farm

Old Faithful; this truck moves thousands of pounds of produce each week.

Each week we will ask you to review the contents of the previous week’s box.

We very much appreciate your taking this short survey as it helps us in a number of ways!

If you are on the Asparagus route please click here. Zucchini members can click here.

————————————————————————————————————————————————————————-

THIS WEEK’S HARVEST

Asparagus Share

~ Swiss chard or beet greens, Clarion River Organics, OG or Nu Way Farm

~ garlic bulb, Clubhouse Gardens

~ large colored bell pepper, Crighton’s Farm

~ 1# heirloom tomatoes, Nu Way Farm

~ 1# beets, Hostetler’s Farm

~ 1# Roma beans, Sunny Meadow Farm

~ 1# broccoli or 2 zucchini or juliet tomatoes, Weeping Willow or Blue Goose Farm, CNG

~ watermelon, Clarion River Organics, OG

~ pint edamame, Nu Way Farm

Zucchini Share

~ garlic bulb, Clubhouse Gardens

~ 1# beans, Hostetler’s Farm

~ 2# Gala apples, Kistaco Farm

~ 1# leeks, Blue Goose Farm, CNG

~ 4 ears sweet corn, Weeping Willow Farm
~ 2# field tomatoes or 3 zucchini , Matthew’s Farm or Kistaco Farm
~ pea shoots, Goose Creek Gardens, CNG or Pucker Brush Farm, CNG
~ watermelon, Clarion River Organics, OG
~ 2 red Carmen peppers, Weeping Willow Farm or Blue Goose Farm, CNG

OG- certified organic CNG- certified naturally grown

———————————————————————

Leek Toasts with Blue Cheese

With a big salad, makes a light meal for 2 or appetizers for several; this easily doubles if you doubt that it would keep you sated

1 1/2 pounds leeks (about 3 big leeks), lengthwise and white and pale green parts sliced 1/4-inch thick (about 3 generous cups of slices)
2 tablespoons unsalted butter
1 tablespoon olive oil, plus extra for brushing toasts
Coarse salt
Freshly ground black pepper
6 medium-sized or 12 baguette-sized 1/2-inch slices of bread of your choice (I used a light sourdough)
2 ounces blue cheese, crumbled (a soft or crumbly goat cheese would also work)
Few drops of lemon juice (optional)

Fill a large bowl with cold water. Add leeks and use your hands to pump them up and down in the water a bit, separating the rings and letting the dirt and grit fall to the bottom. Transfer to a dish or plate for a minute; no need to dry them.

Meanwhile, heat a large, heavy skillet over medium. Once hot, add butter and olive oil and once they’re fully melted and a bit sizzly, add the leek slices, still wet. Sprinkle with 1/2 teaspoon coarse salt and a few grinds of black pepper. Reduce heat to low, cover with a lid and cook leeks for 25 minutes, stirring them occasionally. Adjust seasoning to taste.

While leeks cook, brush bread slices with olive oil and sprinkle with coarse salt. Run under broiler until lightly toasted. You may either spread the cheese you’re using on now, while the toasts are hot, or sprinkle it on at the end. Divide leeks among toasts. Sprinkle with cheese, if you haven’t spread it underneath. Add a few drops of lemon juice, if desired. Eat at once or gently rewarm a bit later.

———————————————————————————————————————————————————————————

Heirloom Tomato and Watermelon Salad

Serves 2 generously or 4 reasonably

3/4 pound seedless watermelon, rind removed
3/4 pound heirloom tomatoes (about two large tomatoes)
3 ounces feta cheese
8 leaves basil
2 tablespoons extra virgin olive oil
sea salt, to taste

1. Cut the watermelon into large, imperfect chunks and slice the heirloom tomatoes into wedges. Combine in a bowl.

2. Crumble feta over the watermelon and tomato mixture, add basil, torn by hand, and toss gently with olive oil.

3. Season, to taste, with sea salt. Enjoy immediately before the fruit releases too much juice.

Kitchen Notes: The original dish also included sliced red onions. I forgot to purchase them, but they weren’t missed.

———————————————————————————————————————————————————————————

Boiled Edamame

  • 1 pint fresh edamame in pods, or frozen edamame in pods
  • 1/2 Tbsp (The desirable amount of salt vary, depending on the amount of water to boil edamame.)
Cut off the stem end of each pod. Wash edamame well and put in a bowl. Sprinkle a pinch of salt and rub edamame with salt. (If you are using frozen edamame, please start from the next step.) Boil lots of water in a large pot. Add about 1/2 Tbsp of salt in the boiling water. Put edamame in the boiling water and boil for 3 to 4 minutes, or softened. Drain edamame in a colander. Taste one edamame and if it’s not salty enough, sprinkle more salt over boiled edamame. Spread the edamame on a flat tray to cool.