Winter CSA Week #6

THIS WEEK’S HARVEST

This is for the sixth week of Winter CSA, which will be delivered on 1/30/18 or 1/31/18 depending on your pick up location.

Onions/Shallots Blue Goose Farm/Crighton Farm
Grassfed Ground Beef* Clarion River Organics
French Fingerling Potatoes – Clarion River Organics
Gold Raw Milk Cheese – Hidden Hills Dairy
Broccoli Microgreens – Harmony Grove Farm
Hydroponic Lettuce – Harmony Grove Farm
Lois Jean’s Slow Simmered Pasta Sauce – Kistaco Farm
Golden Beets – Riverbend Acres
Daikon Radish/Purple Radishes – Riverbend Acres/Tuscarora Organics Cooperative
Crimini Mushrooms* – Tuscarora Organics Cooperative
Whole Wheat Bread Flour – Weatherbury Farm

Gluten Free Shares will receive Farmers Market Salsa and Garlic in place on Whole Wheat Bread Flour

Vegan Shares will receive Farmers Market Salsa, Garlic, and Crimini Mushrooms in place of cheese and ground beef.

*If you responded to the survey indicating you were a vegetarian you will receive crimini mushrooms in place of ground beef.

 


Onions/Shallots

Grower: Blue Goose Farm/Crighton Farm

Store: Sweet onions have a shorter shelf life than common varieties due to a higher water and sugar content. Thus, it’s important to store them properly. Ideally, sweet onions should be stored in a cool, dark, dry location and spread out for optimum air circulation. Most growers suggest placing onions in a clean pair of pantyhose, with knots tied in between each onion, then hung in a cool, dry place. Just snip off below each knot when you need one.  Stored properly, sweet onions should last in your

Recipe: Roasted Shallots and PotatoesCaramelized Onion Quesadilla, 5 Minute French Onion  Soup

 

Grassfed Ground Beef

Grower: Clarion Rive Organics

Store: The ground beef will come frozen, put it in your freezer if you do not want to eat it right away.  To defrost place in your refrigerator for a day, until completely thawed.

 

Recipe: One Pot PastaQuick Beef Chili, Slow Cooker Bolognese

 

 

French Fingerling Potatoes

Grower: Clarion River Organics

Store: Store potatoes in a cool, well ventilated place. Colder temperatures lower than 50 degrees, such as in the refrigerator, cause a potato’s starch to convert to sugar, resulting in a sweet taste and discoloration when cooked.

 

Recipe: Roasted Fingerling Potatoes, Garlic & Parmesan Fingerling  Potatoes

 

 

Gold Raw Milk Cheese 

Grower: Jaroskinski/Crighton/Keim Farm

Store: This cheese is made only in the summer months when the cows are on pasture to capture the natural golden color of the grass. Aged 5-8 months, this cheese works equally well on a cheese tray, baked in a casserole or paired with fruit. As “gouda” as it gets!

 

 

 

Hydroponic Lettuce

Grower: Harmony Grove Farm

Store: Leave the heads intact and unwashed until you use them. Then, place them in the crisper drawer in your fridge with some paper towels.They’ll absorb any excess moisture, so your lettuce doesn’t spoil prematurely.  Lettuce bruises easily, so be careful not to shove other foods up against it. Using a storage container is better than a bag, which can end up squished against other items.

 

 

Broccoli Microgreens

Grower: Harmony Grove Farm

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

Recipe: Broccoli Microgreens Salad, Cooking with Microgreens, Mushroom and Microgreen Omelet

 

Lois Jean’s Slow Simmered Pasta Sauce

Grower: Kistaco Farm

Store:  Store in your pantry for up to a year! Ingredients: Fresh Tomatoes, Tomato Paste, Fresh Peppers, Sugar, Fresh Onions, Fresh Garlic, Extra Virgin Olive Oil, Salt, Spices.  Made with tomatoes grown at Kistaco Farm!

Recipe: 50 things to make with Pasta Sauce

 

Golden Beets

Grower: Riverbend Acres

Store: Beet roots can be stored in the crisper drawer of your refrigerator for 7-10 days.  You can either store them loose or in a plastic bag.

Recipe: Roasted Golden Beets with Rosemary and Garlic, Golden Beets and Brussels Sprouts, Golden Beet Salad

 

 

Daikon Radishes/Purple Radishes

Grower: Riverbend Acres/Tuscarora Organics Cooperative

Store: Daikon is quite perishable, so if serving it raw try to use it within 4 days of purchase. If cooking daikon, it can be stored up about a week. Keep it in a perforated plastic bag in the crisper drawer of the refrigerator.  Keep purple radishes in a plastic bag in the crisper drawer, use within a week.

Recipe: Daikon Radish SaladBraised Daikon Radishes, Roasted Radishes with Brown Butter

 

 

Crimini Mushrooms

Grower: Tuscarora Organics Cooperative

Store: They’ll stay fresh for 5-7 days if you keep them refrigerated. Store bulk mushroomsin a paper bag in the refrigerator..

Recipes: Sauteed Crimini Mushrooms, Easy Roasted Mushrooms, Mashed Potatoes with Crimini Mushrooms

 

Whole Wheat Bread Flour

Grower: Weatherbury Farm

Store: Store in a cool place for several months.  Best when stored in refrigerator.

Recipe: One Hour Whole Wheat Bread, Soft and Fluffy Dinner Rolls

 

 

 

 

 

 

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2014 Winter CSA Share #5, February 5th

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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 #15, September 11th

We’re Hiring!

Drive one of our 16′ refrigerated box trucks to pick up food from our growers and deliver to restaurants, businesses, and front porches throughout Pittsburgh and its suburbs.30-40 hours available per week, but we can be flexible for the right candidate(s). There will be opportunity for advancement, especially as we grow into the 2014 season.We can train any confident car driver who has a decent knowledge of Pittsburgh-area geography.

An ideal candidate will be outgoing, able to work independently, and detail-oriented. Must be willing to pitch in with non-driving tasks, including packing CSA boxes and helping with our farm stands. Must be able to lift at least 50 pounds, and have reliable transportation to our warehouse in Larimer.

This is a great opportunity to work with local farmers, Pittsburghs best restaurants, and all of our loyal customers. And it’s a great way to get to know Western Pennsylvania!

Please send a resume and cover letter – along with any questions you might have – to clint@pennscorner.com. Position available ASAP.

squash

Welcome to week #15 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!

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Let Us Eat: Grow Pittsburgh Benefit at Root 174

letuseat_432

September 12th 5pm-11pm

On 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.

For more information on this event, visit Grow Pittsburgh’s website here! 

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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:  September 11 & 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 ODD week.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Route

1/3# arugula, Nu Way Farm 

beet bunch, Nu Way Farm

zucchini, Kistaco Farm

eggplant OR cherry tomatoes, Kistaco Farm

2# PA simply sweet onions, Crighton’s Farm

1.5# prune plums, Dawson’s Orchard

1/2 pint blackberries, Dawson’s Orchard

2# roma tomatoes, Matthew’s Family Farm

1.5# red potatoes, Weeping Willow Farm

1 red/1 green carmen pepper, Weeping Willow Farm

Zucchini Route

1.5# red potatoes, Hostetler Farm

pint tomatoes, Blue Goose Farm, CNG

1# leeks, Blue Goose Farm, CNG

1# heirloom tomatoes, Weeping Willow Farm

1# sweet pepper medley, Crighton’s Farm 

2 delicata squash, Clarion River Organics, OG

2# red bartlett pears, Dawson’s Orchard

1/3# kale, Nu Way Farm

summer savory, Goose Creek Gardens

 

*Click on link for an image of the item*

**Please note that some boxes will get an acorn squash instead of delicata**

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Marinated Tomatoes with Summer Savory 

bruschetta1

  • 3 tomatoes, cut into 6 wedges (about 1 pound)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon extravirgin olive oil
  • 1/2 teaspoon chopped summer savory
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 garlic clove, minced
  1. Place the tomato wedges in a medium bowl.
  2. Combine lemon juice and remaining ingredients, stirring with a whisk. Pour dressing over tomatoes; toss gently to coat. Let stand 1 hour, stirring occasionally. Serve with a slotted spoon OR on toast.

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Roasted Delicata OR Acorn Squash

roasted-delicata-squash

  • 1 delicata OR acorn squash
  • 1 tbsp olive oil
  • salt and freshly ground pepper to taste

1. Preheat oven to 400*F.
2. Slice both ends off of squash. Cut in four thick rounds, and then hollow out seeds. I use a grapefruit spoon for this.
3. Cut each of these rounds in 1/3 to 1/2 inch slices (I believe I got 12 slices from my squash). Try to make them mostly uniform so they cook evenly.
4. Drizzle with olive oil (use your hands to get it evenly coated) and season with salt and freshly ground black pepper.
5. Roast for ten minutes, flip each slice over, and continue to roast for another 10 minutes. You could reduce the time a bit if you don’t want as much color as I have on mine. Just make sure you roast long enough so that the squash is tender.
6. That’s it. Enjoy!

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Tomato-Beet Salad

tomato-beet-salad-med108588_vert

  • 1/2 pound scrubbed small beets
  • 1 pound tomatoes
  • 1/2 pint cherry tomatoes (optional)
  •  2Tablespoons crumbled feta
  •  2 Tablespoons fresh cilantro leaves
  •  2 Tablespoons extra-virgin olive oil
  • Salt and pepper
Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper.

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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!

2013 Harvest CSA Share Week #10, August 7th

Melon_jenny

Welcome to week #10 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!

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resilientgardener

The Resilient Gardener: Food Production and Self-Reliance in Uncertain Times By: Carol Deppe

Life, weather, and the changing climate does not always make it easy to be a good garden parent. If you have a garden, or if you just want an interesting and educational read about food and how to grow it, this is a great book to read….

There are some things everyone should know in order to be a fully functional and productive member of society. Some of these skills define adulthood. Mastering them is part of becoming an adult. Others require decades of further living for full mastering, and make the transition from mere adulthood to wisdom. Everyone’s list would vary somewhat. Here’s mine:

You need to be able to walk, run, stand, and crawl. You can read, write, do basic arithmetic, and type. You can drive, swim, preform first aid, use contraception, deliver a baby, tend the old or ill, comfort the dying. You are able to support yourself. You wash your hands. You are courteous. You function at least adequately in an emergency, perhaps excellently, and you know the difference between an emergency and an inconvenience. You can give orders, take orders, lead or follow, and you know when to do which. You either don’t drink or can hold your liquor. You know when to speak and when to be silent. You know how to listen. You know how to say “I’m sorry,” and mean it. And “I’m wrong,” and mean that too. You can build a fire. You can cook a delicious meal from simple basic ingredients. And you can garden.

-Carol Deppe

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

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

*dates in bold include Flower share deliveries

This is an EVEN week.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Route

beet bunch, Nu Way Farm 

1# green beans, Beccari Farm

2# new white potatoes, Nu Way Farm 

4 ears sweet corn, Weeping Willow Farm OR Matthews Family Farm

1.5# peaches, Kistaco Farm

swiss chard, Blue Goose Farm, CNG

4oz. chèvre, River View Dairy

savoy cabbage OR spaghetti squash, Clarion River Organics, OG

green bell pepper, Blue Goose Farm, CNG

Zucchini Route

beet bunch, carrots. OR cherry tomatoes, Nu Way Farm 

1# tomatillos, Sunny Meadow Farm

2 cucumbers, Weeping Willow Farm

4 ears sweet corn, Matthews Family Farm

kale, Kistaco Farm

cantaloupe, Clarion River Organics, OG

savoy cabbage, Clarion River Organics, OG

2 zucchini, Weeping Willow Farm

2 yellow onions, Blue Goose Farm

 

**Click on the inserted link for a photo of the item**

**Asparagus Route Vegans will be getting eggplant OR tomatoes in their boxes instead of goat cheese**

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Charred Corn Salad

51104300

  • 4 ears of corn, husked
  • 2 tablespoons olive oil, divided
  • 1/3 cup thinly sliced red onion
  • 1 large tomatoes, chopped
  • 1/3 cup (loosely packed) fresh basil leaves, large leaves torn
  • 2T  fresh lime juice
  • 2 teaspoons chopped fresh thyme
  • Kosher salt, freshly ground pepper

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with some of the oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl.

Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining oil, tomatoes, basil, lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired.

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Seared Savoy Cabbage with Sausage

seared-savoy-cabbage-with-mixed-sausages-646

  • Kosher salt
  • 1  head savoy cabbage, cut into wedges with some core attached
  • 1/2 cup 1-inch crustless bread cubes
  • 1/2 teaspoon mustard powder (such as Colman’s)
  • 2 tablespoons olive oil, divided
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • Freshly ground black pepper
  • 1 pound sausage (such as sweet Italian, kielbasa, and smoked garlic)
  • 1 teaspoon chopped fresh tarragon

Bring a large pot of water to a boil over high heat. Season heavily with salt. Cook cabbage wedges until crisp-tender but not falling apart, about 5 minutes. Transfer to a paper towel-lined baking sheet. Pulse bread cubes in a food processor until coarse crumbs form; transfer to a medium bowl. Add mustard powder and stir to coat.

Heat 1 tablespoons oil in a small skillet over medium heat. Add breadcrumbs; stir frequently until golden, 4-5 minutes. Season with salt and transfer to a paper towel-lined plate to cool.

Whisk 1 tablespoon oil, Dijon mustard, vinegar, and 1 teaspoon water in a small bowl. Season mustard vinaigrette with salt and pepper.

Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over high heat until smoking.  Sear cabbage wedges until dark and crispy edges form on both cut sides, 3-4 minutes per side.

Cook sausages in a large skillet over medium heat until browned and cooked through (time will vary depending on variety and whether fresh or fully cooked).

Transfer cabbage to a platter; arrange sausages around. Scatter breadcrumbs and tarragon over. Serve mustard vinaigrette on the side.

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Beet Salad with Walnuts and Goat Cheese

beet_goat_cheese_salad

  • 1 bunch medium beets, tops trimmed
  • Kosher salt and freshly ground black pepper
  • 1 tablespoons red wine vinegar
  • 4 tablespoons extra-virgin olive oil
  • 1/2 cup walnuts
  • 1 bunch arugula (escarole OR spinach would work too!) trimmed and torn
  • 2 ounces goat cheese, crumbled

Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel them–the skins should slide right off with a bit of pressure from your fingers. If they don’t, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.

Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.

Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.Toss the arugula with the beets. Scatter the walnuts and goat cheese on top.

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Do you have an ice cream maker? If so, give this a try!

Beet Sorbet

beetsorbet

  • 2 lbs red or golden baby beets, trimmed and peeled
  • 1/3 cup granulated sugar
  • 1/2 cup apple juice or cider
  • 1 tablespoon lemon juice
  • 1 tablespoon vodka

In a large saucepan over medium-high heat, cover the beets with just enough water to completely submerge them and boil them until they are fork-tender, about 20 to 25 minutes. Drain the water and discard it. Process the hot beets with the remaining ingredients for 3 minutes, until the beet mixture is smooth and the sugar is dissolved. Chill the mixture for an hour. Freeze the beet puree in an ice-cream maker according to the manufacturer’s instructions.

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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!

2013 Harvest CSA Share Week #8, July 24th

swcorn_BDEC10B87D1D0

Welcome to week #8 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!

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CornPeachesWatermelon, and Beans!

The Farms that Feed us Throughout the Summer…

Matthew's Family Farm

Matthew’s Family Farm

Our CSA is starting to fill up with all of the foods that we have been waiting for. After a lot of rain, and some incredibly hot days our member farmers have harvested some summer favorites. Our sweet corn is coming from Matthew’s Family Farm in Eighty Four, PA. Peaches are coming from two different farms this week, Carolyn at Dawson’s Orchard and Tim and Suzanne at Kistaco Farm. Clarion River Organics gathered up the most beautiful little watermelons for us, and beans are growing like weeds at a host of farms. The ones in your boxes are coming from either Pete at Beccari Farm, Raymond at Weeping Willow Farm, Tim and Suzanne at Kistaco Farm, OR Linda and Joe at Hostetler Farm. Everything has been grown with care and regard for the earth, the plant, and the customer! We love our farmers! Thank you for feeding us throughout the summer!

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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:  July 17 & 31, August 14 & 28, September 11 & 25, October 9 & 23, November 6.

Even week pick-up dates:  July 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.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Share

broccoli, Sunny Meadow Farm

2# new potatoes, Weeping Willow Farm

1# beans, Hostetler Farm

beet bunch, Nu Way Farm

1/2 dozen ears of corn, Matthews Family Farm

garlic Chives, Goose Creek Gardens

watermelon, Clarion River Organics, OG

2# peaches, Dawson’s Orchard

Zucchini Share

1/2 pint blueberries, Dawson’s Orchards

2# peaches, Kistaco Farm

beet bunch, Nu Way Farm

1/2 dozen ears of corn, Matthews Family Farm

butter crunch lettuce, Nu Way Farm

swiss chard, Blue Goose Farm, CNG

1# beans, Beccari OR Weeping Willow Farm

herb, Pucker Brush OR Crighton Farm

2 zucchini, Weeping Willow Farm

**Note: Some Asparagus route boxes may get patty pan squash instead of watermelon**

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Mexican Corn on the Cob

 cornDSC_6347

  • 4 cobs of corn
  • 2 tablespoons of butter
  • 4 tablespoons of mayonnaise
  • 4 lime wedges
  • 1/2 cup of cotija cheese, crumbled OR grated parmesan
  • Cayenne to taste

In an oven heated at 350, cook corn in husk for 25 minutes.
After taking corn out of oven, let it cool for 5 minutes, and then pull husk layers down, leaving them attached to the base of the cob, which can act as a handle.
If you want to blacken you corn, you can either put it under the broiler for five minutes on each side or hold it over your stove’s gas burner. Be careful to keep the husk away from the flames!
While warm, spread 1/2 tablespoon of butter and 1 tablespoon of mayonnaise all over the cob.
Take 1/8 cup of cheese, and sprinkle it on cob, then sprinkle on some cayenne pepper and squirt the lime over the cob.
Makes 4 servings.

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Tomato and Watermelon Salad

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  • 3 or 4 small to medium heirloom tomatoes, in assorted colors, cored and cut into 3/4-inch chunks
  • 1 small English or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes
  • 1 cup 3/4-inch-cubed yellow or red seedless watermelon flesh
  • 1 Hass avocado, halved, pitted, peeled, and cut into 3/4-inch cubes
  • 1 tablespoon chopped mixed fresh herbs, in any combination: basil, tarragon, chives, and cilantro
  • 1/4 teaspoon coriander seed
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons aged balsamic vinegar
  • Kosher salt and freshly ground black pepper

In a bowl, combine the tomatoes, cucumber, watermelon, avocado, and herbs. In a spice grinder, grind the coriander seeds to a fine powder. Add the ground coriander to the tomato mixture and toss gently.

In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper to taste. Pour over the tomato mixture and toss to coat evenly. Taste and adjust the seasoning before serving.

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Roasted Baby Beets w/ Beet Greens

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Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs. Roast at 375 for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets.

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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!

2013 Harvest Share CSA Share Week #3, June 19th

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Welcome to week #3 of the Harvest Share!

This will be the first week for flower shares! If you have a flower share please do not forget to pick it up at your designated location.  Look for the bouquet with your name on it.

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Seeds of Freedom

This Wednesday June 18th, The East End Food Co-op will host a FREE workshop and viewing of the documentary film Seeds of Freedom.

“Narrated by Jeremy Irons, this documentary highlights the extent to which the industrial agricultural system, and genetically modified (GM) seeds in particular, has impacted the agro-biodiversity evolved by farmers and communities around the world. Following the film, Kate Safin present information on GMOs and discuss the importance of educating consumers about genetically modified food”

To reserve a spot contact the East End Food Co-op: 412-242-3598

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Check out this great article about founding PCFA member farm: Matthews Family Farm!

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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, 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: June 5 & 19, July 3, 17 & 31, August 14 & 28, September 11 & 25, October 9 & 23, November 6.

Even week pick-up dates:  June 12 & 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 ODD week.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Share

garlic scapes, Pucker Brush Farm, CNG/Blue Goose, CNG Farm/Crighton’s Farm

1/2# Swiss chard, Nu Way Farm

3# russet potatoes, Clarion River Organics, OG

1/3# lettuce, Nu Way Farm

fennel, Clarion River Organics, OG

kale, Blue Goose Farm, CNG

8oz. honey, Bedillion Honey Farm

Buttercup cheese, Hidden Hills Dairy

Zucchini Share

garlic scapes, Clubhouse Gardens

1/2# beet greens, Nu Way Farm

3# russet potatoes, Clarion River Organics, OG

1/3# lettuce, Nu Way Farm

rosemary, Pucker Brush Farm, CNG

1/2# rainbow chard or kale or lettuce, Crighton’s Farm

8oz. honey, Bedillion Honey Farm

Temptation cheese, Hidden Hills Dairy

**Vegans will be getting rhubarb, green onions and kohlrabi instead of cheese and honey in their boxes**

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Greens!beet-greens

**You can make this recipe with most cooking greens including: beet greens, kale, swiss or rainbow chard**

  • 1 pound greens
  • 1 strip of thick cut bacon, chopped (or a tablespoon of bacon fat)
  • 1/4 cup chopped onion
  • 1 large garlic clove, minced (or garlic scapes)
  • 3/4 cup of water
  • 1 Tbsp granulated sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1/6 cup of cider vinegar

1 Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.

2 In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.

3 Add the greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens, continue cooking additional 20 to 25 minutes or until desired tenderness.)

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Homemade Potato Chipshomemade-potato-chips

  • oil, for frying
  • 2 potatoes, thinly sliced

In a large heavy saucepan, fill oil no more than halfway and heat the oil to 350 degrees F.

Add the potato slices in batches. Fry until light golden brown, about 2 to 3 minutes. Drain on paper towels, season with salt, and serve.

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What are garlic scapes anyway?

Garlic scapes, or flower stalks, emerge from hard-necked varieties of garlic–normally in June in Connecticut. The stalks wind up as they grow and form eccentric curlicues. Snipping off the scapes before the flowerheads mature allows the plant to direct more energy into the developing garlic bulb, and so we snip them off for a garlic scape harvest in mid-June.

When the garlic scapes are still in full curl, they are tender and succulent. They have a garlicky taste that is milder than the eventual garlic cloves, with the tender snap of just-picked asparagus. In fact, we often say that you can prepare garlic scapes pretty much any way you’d use asparagus–and more.

The garlic scape is an allium delicacy that is highly prized and traditionally used in Southern and Eastern European cuisines, along with Middle Eastern, Korean, and other Asian cuisines, which all value its subtly vegetal garlic flavor and tender-crisp texture.

Garlic scapes have many uses, from soup to salads to garnishes: grill, stir fry, use them raw on salads, blend them into hummus or habit-forming scape pesto (with or without other herbs), add them to tempura, soups, scrambled eggs, mashed potatoes, pasta dishes, and more. They work well as a main dish or on the side.

Check out this article for ideas for using your garlic scapes.  In general they can be used in place of garlic cloves in any recipe!

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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!

2012 CSA Harvest Share Week #23, November 7th

***November 14th is the final week of the 2012 Harvest Share.  Winter Share members can look forward to their next box being delivered on November 28th. Please remember to return your final empty CSA box to your location by Friday November 16th. ***

Gobble gobble.

We are taking Turkey orders through Thursday!

Pre-order is required and pick-up will be at either our Squirrel Hill, North Side or Mt. Lebanon Farm Stand locations on Monday, November 19th. Be sure to get your order in before November 8th!

We are offering two sizes this year… a medium size (approx.15-20 lbs), and a large size (approx. 20-25 lbs).  Our turkeys this year will be from Food from the Earth Farm in Emlenton PA.  They are free range, pastured, antibiotic and hormone free birds, fed conventional, GMO-free feed. Click here for more information!

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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.

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THIS WEEK’S HARVEST

Asparagus Share

~ 1/2 pint maple syrup, Sunny Meadow Farm

~ 1# popcorn, Sunny Meadow Farm

~ 1/2# arugula, Nu Way Farm

~ 1/2# swiss chard, Nu Way Farm

~ 1/2# shallots, Crighton’s Farm

~ red or white cabbage head, Weeping Willow Farm or Blue Goose Farm CNG

~ 2# white potatoes, Blue Goose Farm, CNG
~ kabocha squash, Clarion River Organics, OG

Zucchini Share

~ 1/2 pint maple syrup, Sunny Meadow Farm

~ 1# popcorn, Sunny Meadow Farm

~ 1/2# arugula, Nu Way Farm

~ 1# beets, Nu Way Farm

~ 1/2# shallots, Crighton’s Farm

~ collard greens, Clarion River Organics, OG

~ winter squash, Pucker Brush Farm CNG or Weeping Willow Farm

~ 2# fuji apples, Kistaco Farm

OG- certified organic          CNG- certified naturally grown

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Maple Popcorn 

5 cups air popped popcorn

1/2 cup pure maple syrup from Canada Pennsylvania

1/2 cup chopped walnuts or pecans

1 T butter or vegetable oil

Lightly butter or oil the inside of a bowl or casserole dish large enough to hold the popcorn. Butter a large mixing spoon. Set aside.

Place maple syrup, in a heavy-bottomed, non-reactive saucepot over medium-high heat. Bring to a boil, reduce heat to medium low and continue boiling until the mixture reaches 236 degrees on a candy thermometer.

Place popcorn and nuts in the mixing bowl and drizzle the hot caramel over the popcorn. Working quickly, stir with oiled spoon until all popcorn is coated with caramel.

Cool and store in airtight containers or enjoy immediately!

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Spinach & Butternut Squash Lasagna

3 cups 2% milk
1/4 cup all-purpose flour (about 1 ounce)
2 tablespoons butter
1/3 cup minced shallots
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
8 cups (3/4-inch) cubed peeled butternut (or other winter) squash (about 2 1/4 pounds)
1 tablespoon balsamic vinegar
4 teaspoons extra-virgin olive oil, divided
Cooking spray
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
1/4 teaspoon crushed red pepper
4 garlic cloves, minced
18-ounces fresh baby spinach (or other greens)
9 cooked lasagna noodles (8 ounces uncooked noodles)
1 cup (4 ounces) shredded Asiago cheese
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese

Cook milk in a small, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; keep warm.

Lightly spoon flour into a dry measuring cup; level with a knife. Melt butter in a medium nonstick saucepan over medium heat. Add shallots; cook 2 minutes or until tender. Reduce heat; add flour to pan, and cook 5 minutes or until smooth and golden, stirring constantly. Remove from heat; add about 2 tablespoons warm milk to flour mixture, stirring constantly with a whisk. Gradually add remaining warm milk, about 1/2 cup at a time, until mixture is smooth, stirring constantly with a whisk. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil; reduce heat, and cook until smooth and thickened. Remove from heat. Cover surface of milk mixture with plastic wrap; set aside.

Preheat oven to 425°.

Place squash in a large bowl. Add vinegar; toss to coat. Add 1 tablespoon oil; toss to coat. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, thyme and sage. Bake at 425° for 30 minutes, stirring after 15 minutes.

Combine remaining 1 teaspoon oil, red pepper, and garlic in a Dutch oven over medium heat; cook 2 minutes, stirring constantly. Add spinach, 1 bag at a time; cook until wilted, stirring frequently. Add remaining 1/4 teaspoon salt; cook until liquid evaporates, stirring frequently.

Reduce oven temperature to 350°.

Spoon 1/3 cup milk mixture in bottom of a 13 x 9-inch baking pan coated with cooking spray. Arrange 3 noodles over milk mixture; top with spinach mixture, 2/3 cup milk mixture, 1/2 cup Asiago, and 1/4 cup Parmigiano-Reggiano. Arrange 3 noodles over cheese; top with squash mixture, 2/3 cup milk mixture, remaining 1/2 cup Asiago, and 1/4 cup Parmigiano-Reggiano. Arrange remaining 3 noodles on top of cheese; spread remaining 1/2 cup milk mixture over noodles. Sprinkle with the remaining 1/2 cup Parmigiano-Reggiano. Bake at 350° for 30 minutes or until bubbly. Let stand 15 minutes before serving.

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Maple Teriyaki Beets

12 small or 6 medium beets, scrubbed and trimmed
1/4 butter (or olive oil)
2 tablespoons maple syrup
1 tablespoon minced or pressed garlic
1 tablespoon finely chopped or grated fresh ginger
1 tablespoon soy sauce or tamari

1. Preheat oven to 400F degrees.
2. Place beets in a small roasting pan with 1/2 cup water. Cover with foil and bake until beets are easily pierced with a sharp knife, 45 minutes to 1 hour depending on size.
3. Preheat the broiler.
4. Allow beets to cool slightly, then run under cold water and slip off their skins. Slice into 1/4-inch rounds.
5. Melt the butter in a small pan over medium heat. Stir in the maple syrup, garlic, ginger, and soy sauce or tamari. When the ingredients are thoroughly combined, remove from heat.
6. Put the beets in a shallow baking pan and pour the maple syrup mixture over them. Broil, stirring occasionally, until tender, 5 to 10 minutes.