Winter CSA Week #3

THIS WEEK’S HARVEST

This is for the third week of Winter CSA, which will be delivered on 12/12 or 12/13 depending on your pick up location.

Red Cabbage  Blue Goose Farm
Green Meat Radishes  Clarion River Organics
Ginger – Crighton Farm
Shallots – Crighton Farm
Granny Smith/Rome Apples – Dawson’s Orchards
Hydroponic Lettuce – Harmony Grove
Winter Squash* – Kistaco Farm/Matthews Farm
Chevre  – River View Dairy
Apple Butter  – Penn’s Corner Farm Alliance
Red Beets – Riverbend Acres
White Potatoes – Weeping Willow Farm

Vegan shares will receive rainbow carrots in place of chevre

This week’s shares are Gluten Free

*Shares will receive pie pumpkins, acorn squash, or butternut squash

 


Red Cabbage

Grower: Blue Goose Farm

Store: Keep it wrapped. Wrapping cabbage in plastic and storing it in the crisper section of your refrigerator limits its exposure to air flow, and thus reduces respiration and slows down spoilage. Just as importantly, plastic wrap keeps external moisture out, preventing mold and rot, while helping the cabbage to maintain its internal (cellular) moisture—without which, the cabbage leaves lose their firmness and begin to wilt.

Recipe: Sauteed Red CabbageBraised Red Cabbage, Sweet and Sour German Cabbage

 

Green Meat Radishes

Grower: Clarion River Organics

Store: Keep covered in the crisper drawer.

 

Recipe: Green Radish SaladGreen Radish Soup, Green Radish and Pork Rib Soup

 

 

Ginger

Grower: Crighton Farm

Store: Store the whole, unpeeled ginger root in a resealable plastic bag, with the air pushed out, in the crisper drawer of the refrigerator. If part of the ginger has been cut or peeled, be sure to blot it dry with a paper towel before storing.

Recipe: Fresh Ginger Cake, Ginger Cashew Chicken Curry, Hot Sausage and Cabbage Stir Fry

 

Shallots

Grower: Crighton Farm

Store: Store in a cool, dark, well-ventilated area for up to 1 month.

Recipe: Caramelized ShallotsRoasted Potatoes and Shallots, Balsamic Roasted Shallots

 

 

 

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.

 

 

Granny Smith/Rome Apples

Grower: Dawson’s Orchards 

Store: Keep them cool. The ideal storage temperature is 30 to 35 degrees F. with 90 to 95 percent relative humidity. If you don’t have a lot of apples, the refrigerator is a good option. Place them in the crisper drawer in a plastic bag with holes in it or cover the apples with a damp paper towel.

Granny Smith apples are a tart apple that are great for baking!  Throw them into your next apple pie!  Rome Apples are are also a great baking apple as their flesh holds up well when baking.  Try this recipe for baked apples for a warm winter treat!

 

 

Winter Squash

Members will recieve either pie pumpkins, butternut, or acorn squash.

Grower: Kistaco Farm/Matthew Farm

Store:  Store in a cool, dark, well-ventilated area for up to 1 month.

Recipe: Homemade Pumpkin  PureeSausage and Apple Stuffed Acorn Squash,  Roasted Butternut Squash Soup 

 

 

Apple Butter

Grower: Penn’s Corner Farm Alliance

Store: Store in your pantry for up to a year!

Recipe: Apple Butter Snickerdoodles, Bacon Biscuits with Apple Butter, Sweet Potatoes with Apple Butter

 

 

 

Red 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: Brown Sugar Glazed BeetsBeet Goat Cheese Tarts, Beet and Feta Burgers

 

 

White Potatoes

Grower: Weeping Willow Farm

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.

Recipes: Garlic Butter Potatoes, Garlic Smashed Potatoes

 

Golden Beets

Grower: Riverbend Acres

Store: Keep in fridge until the date on the package.  Chevre will still be good for a few days after the sell by date.

Recipes: Potato Gratin with Goat Cheese, Roasted Butternut with Goat Cheese, Roasted Beet and Goat Cheese Salad

 

 

 

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Winter CSA Week #2

THIS WEEK’S HARVEST

This is for the second week of Winter CSA, which will be delivered on 11/28 and 11/29 depending on your pick up location.

Candy Onions  Blue Goose Farm
Garlic  Blue Goose Farm
Sweet Potatoes – Clarion River Orgaics
Winter Squash – Crighton Farm
Braeburn Apples – Dawson’s Orchards
Hydroponic Lettuce – Harmony Grove
Apple Cider – Kistaco Farm
Eggs – Keim/Jarosinski Farm
Green Cabbage – Nu Way Farm
Watermelon Radishes – Nu Way Farm
Golden Beets – Riverbend Acres
Carrots – Weeping Willow Farm

Vegan shares will receive Penn’s Corner Applesauce in place of eggs.

This week’s shares are Gluten Free

 


Candy Onions

Grower: Blue Goose 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 pantry about ten days to two weeks

Recipe: Caramelized OnionsCandy Onion Rings

 

Garlic

Grower: Blue Goose Farm

Store: Garlic bulbs can be kept in a mesh or wire basket, a small bowl with ventilation holes or even a paper bag. Do not store fresh garlic bulbs in plastic bags or sealed containers. This can cause mold and sprouting.

Recipe: Roasted Garlic Potato Soup, Garlic Parmesan Popovers, Garlic and Rosemary Hummus

 

Sweet Potatoes

Grower: Clarion River Organics

Store: Avoid storing sweet potatoes in the refrigerator, which will produce a hard center and unpleasant taste. Instead, store your sweet potatoes in a cool, dry, well ventilated container. For best results, store them in a basement or root cellar away from strong heat sources. Your sweet potatoes can store for up to two weeks if stored properly.

Recipe: Maple Roasted Sweet Potatoes, Baked Sweet Potatoes

 

Winter Squash

Grower: Crighton Farm

Store: Store in a cool, dark, well-ventilated area for up to 1 month.

Recipe: Roasted Spaghetti SquashCinnamon Roasted Butternut Squash

 

 

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.

 

Braeburn Apples

Grower: Dawson’s Orchards 

Store: Keep them cool. The ideal storage temperature is 30 to 35 degrees F. with 90 to 95 percent relative humidity. If you don’t have a lot of apples, the refrigerator is a good option. Place them in the crisper drawer in a plastic bag with holes in it or cover the apples with a damp paper towel.

Braeburn’s are an all purpose apple, they are crisp and sweet, perfect for eating as is, but are also good in baking pies!

 

Apple Cider

Grower: Kistaco Farm

Store:  Store apple cider in refrigerator for up to two weeks.

Recipe: Apple Cider MargaritaApple Cider Donuts, Cinnamon Pear Tart

 

Eggs

Grower: Jarosinksi/Keim Farm

Store: Eggs should not be stored on the refrigerator door, but in the main body of the refrigerator to ensure that they keep a consistent and cool temperature.

Check out 50 things to do with eggs for recipes and ideas! 

Green Cabbage

Grower: Nu Way Farm

Store: Keep it wrapped. Wrapping cabbage in plastic and storing it in the crisper section of your refrigerator limits its exposure to air flow, and thus reduces respiration and slows down spoilage. Just as importantly, plastic wrap keeps external moisture out, preventing mold and rot, while helping the cabbage to maintain its internal (cellular) moisture—without which, the cabbage leaves lose their firmness and begin to wilt.

Recipes: Beef & Cabbage Stir Fry, Garlic Roasted Cabbage Wedges

 

Watermelon Radishes

Grower: Nu Way Farm

Store: Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy radishes within 3-5 days. Watermelon radishes are edible all the way through– from skin to core. Scrub well before eating.

Recipes: Roasted Watermelon Radishes, Pickled Watermelon Radishes 

 

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.

Recipes: Lemon Herb Roasted Beets, Golden Beets and Brussels Sprouts

 

Carrots

Grower: Weeping Willow Farm

Store:  Carrots can be stored in the refrigerator for up to a month if stored properly. Cut off carrot greens, place carrots in a containers with lid and cover completely in water. Keep container in the refrigerator, changing the water ever 4-5 days.

Recipe: Carrot PancakesCarrot Coconut SoupCurried Carrots

Summer CSA Week #23 Preview

THIS WEEK’S HARVEST

This is for the November 1st CSA, which is an odd week share

Sweet Onions  Blue Goose Farm
Kale  Clarion River Organics
Leeks – Clarion River Organics/Grow Pittsburgh
D’anjou/Bosc Pears – Dawson’s Orchards
Winter Squash* – Crighton Farm/Kistaco Farm
Apple Cider – Kistaco Farm
Broccoli – Nu Way Farm
Sweet Potatoes – River Bend Acres
Cabbage – Weeping Willow Farm

*Members will receive spaghetti, acorn, or butternut squash

Egg shares will receive eggs from Keim Farm

Cheese shares will receive Allegheny Cheese from Hidden Hills Dairy

**This week’s shares are Vegan and Gluten Free

 

 


Leeks

Grower: Clarion River Organics/Grow Pittsburgh

Store:  Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will keep fresh for 1 to 2 weeks. Keeping them in perforated or loosely wrapped plastic will help them to retain moisture.

Recipe: Buttered Leeks, Braised Leeks with Parmesan, Potato Leek Soup

 

Sweet Onions

Grower: Blue Goose 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 pantry about ten days to two weeks.

Recipe: Recipe: Roasted Balsamic Sweet OnionsGrilled Sweet Onions

Green Kale

Grower: Clarion River Organics

Store: Store kale in the refrigerator, but in the coldest part of the fridge. Kale tends to get more and more bitter the longer it is left at room temperature, so keep it cool.  You can tightly wrap it in a paper towel and then place it in an air-tight bag

Recipe: Sauteed Kale, Spicy Kale & Ricotta Pie, Sesame Noodles with Broccoli and Kale

 

 

D’Anjou/Bosc Pears

Grower: Dawson’s Orchards

Store: Unlike other fruits, pears ripen from the inside out so by the time they are soft on the outside, the inside flesh may be overripe and mealy.  Ripe pears should be stored in a refrigerator set at 35 to 45 degrees.  Leave unripe pears at room temperature in order to induce ripening.  To speed up the ripening process, place pears in a brown paper bag. This traps ethylene (a naturally occurring gas) which pears produce as they ripen.  You can also place pears next to bananas or avocados in order to ripen them. Just like pears, both fruits naturally release ethylene as they ripen.

Recipe: Harvest Pear Crisp, Spiced Anjou Pear Bread

 

Winter Squash

Grower: Kistaco Farm

Store: Store in a cool, dark, well-ventilated area for up to 1 month.

Recipe: Roasted Spaghetti Squash, Cinnamon Roasted Butternut Squash

 

 

 

Apple Cider

Grower: Kistaco Farm

Store:  Store apple cider in refrigerator for up to two weeks.

Recipe: Apple Cider Margarita, Apple Cider Donuts, Cinnamon Pear Tart

 

 

Broccoli

Grower: Nu Way Farm

Store:  Consume fresh broccoli as soon as you can as it will not keep long. To store, mist the unwashed heads, wrap loosely in damp paper towels, and refrigerate. Use within 2 to 3 days. Do not store broccoli in a sealed container or plastic bag.

Recipe: Roasted Lemon BroccoliBroccoli Quinoa Salad, Broccoli & Cheese Quiche

 

 

 

Sweet Potatoes

Grower: Riverbend Acres

Store: Avoid storing sweet potatoes in the refrigerator, which will produce a hard center and unpleasant taste. Instead, store your sweet potatoes in a cool, dry, well ventilated container. For best results, store them in a basement or root cellar away from strong heat sources. Your sweet potatoes can store for up to two weeks if stored properly.

Recipe: Sweet Potato Casserole, Sweet Potato Fritters, Sweet Potato Fries

 

 

Cabbage

Grower: Weeping Willow

Store: Keep it wrapped. Wrapping cabbage in plastic and storing it in the crisper section of your refrigerator limits its exposure to air flow, and thus reduces respiration and slows down spoilage. Just as importantly, plastic wrap keeps external moisture out, preventing mold and rot, while helping the cabbage to maintain its internal (cellular) moisture—without which, the cabbage leaves lose their firmness and begin to wilt.

Recipes: Beef & Cabbage Stir Fry, Garlic Roasted Cabbage Wedges

 

April 5 – CABIN FEVER – Week #1

THIS WEEK’S HARVEST

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

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

OG = Certified Organic, CNG = Certified Naturally Grown

Egg shares are from Jubilee Hilltop Ranch

Cheese shares will receive Temptation from Hidden Hills Dairy

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


2014 Winter CSA Share #6, February 19th

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It’s the middle of winter and while it’s hard to imagine anything growing in what seems to be the frozen tundra of Pittsburgh, now is the time to start thinking about your spring gardening plans!  If you’re new to gardening or you’d just like to hone your green thumb, check out Grow Pittsburgh’s FREE Garden Workshop Series.   They offer lots of fantastic classes covering a variety of topics including starting your own seedlings, building raised beds and gardening with kids.

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

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

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

pea shoots, Crighton’s Farm

2# carrots, Tuscarora Organic Growers, OG

green cabbage, Blue Goose Farm, CNG

hydroponic bibb lettuce, Harmony Grove

Old Gold cheese,  Hidden Hills Dairy

farmer’s market salsa, Penn’s Corner Farm Alliance

2 garlic bulbs, Blue Goose Farm, CNG

Bloody Mary mix, Clarion River Organics

1# popcorn, Hostetler Farm and Troyer Farm

2# mutsu/crispin apples, Kistaco Farm

1/2 pint maple syrup, Sunny Meadow Farm

* vegan shares will have hot shoestring peppers from Clarion River Organics in place of the cheese

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IMG_1924-1024x682Caramelized Cabbage and Onion Soup

from the Brazen Kitchen
Did you know you could caramelize cabbage?  Me neither!  This is a great recipe to use up some of those winter root veggies, especially if you still have some onions and potatoes kicking around.  If you’re not a fan of almond milk, you can substitute regular milk, or leave it out altogether.

1 small green cabbage
3 T olive oil
1 tsp sea salt
2 cups sliced onions
2 medium carrots
2 medium stalks celery
1 medium russet potato
5 cups basic light vegetable broth
1 cup unsweetened almond milk
2-3 T chopped fresh dill (or 1 T dried)
Freshly ground black pepper

1. Preheat oven to 375. Cut cabbage into wedges; remove core and slice wedges thinly crosswise.
2. Toss sliced cabbage with half the olive oil and 1/2 tsp salt. Spread on baking sheet.
3. Roast cabbage for 30-40 minutes, turning occasionally with spatula.
4. Heat remaining oil in a nonstick pan. Add sliced onion and cook on low heat until golden brown. This will also take about 30-40 minutes.
5. Clean and finely dice carrots, celery, and potato. Combine all vegetables in soup pot with broth and simmer, covered, for 20 minutes.
6. Add roasted cabbage and caramelized onions. Simmer another 15 minutes.
7. Stir in almond milk and dill; adjust salt and pepper.
8. Serve.

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Maple Pecan Popcorn

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recipe from Soulemama

The Makings:
8 cups or so cooked popcorn
1/2 cup real Maple Syrup
1 cup pecans or walnuts (optional)

The Method:
Cook the popcorn in your preferred style. For this combination of flavors, coconut oil is clearly the favorite base from which to start. (I can’t eat coconut, but everyone else happily can, so it’s a bit of a treat to for them to get that flavor around here and this is the perfect place to do so.) I simply coat the bottom of a heavy stock pot with coconut oil, add the kernels and pop it. You’ll want as few extra unpopped kernels as you can get for this one (they’ll stick to the popped corn with the syrup), so don’t put too many kernels in to start.

Meanwhile…
Chop the nuts. Roast until they’re toasty smelling and just beginning to brown. I do it in a cast iron pan on the stovetop, but you can also put them on a cookie sheet in the oven at 375 for 5 to 10 minutes (watch it closely!). Set aside.

On the stovetop, bring maple syrup to a boil in a small saucepan. Lower the heat and continue to cook until it’s 236 degrees. It won’t take long – five minutes maybe.

Drizzle the syrup over your bowl of popped popcorn. Using an oiled spoon, stir to coat the popcorn, and add the nuts quickly.

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506a111274c5b64b05000a8b._w.400_h.475_s.fit_

What else can you do with Bloody Mary Mix?

Who knew Bloody Mary Mix was so versatile?

Check out this blog post from The Kitchn:

10 Things To Do With Bloody Mary Mix.

You can use it to make appetizers, soups, salad dressings or even as a marinade.

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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 #21, October 23rd

Welcome to week #21 of the Harvest Share!

apples

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

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Important Food News!

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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.

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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!

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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:  October 23, November 6.

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

This is an ODD week.

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THIS WEEK’S HARVEST

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

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Kohlrabi, Potato, and Apple Puree

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  • 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.

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Raw Tomatillo Salsa

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  • 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.

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Roasted Butternut Squash with Garlic

butternut-squash-5-kalynskitchen

  • 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.

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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 #20, October 16th

Welcome to week #20 of the Harvest Share!

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

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Feeling overwhelmed by squash? Here are some tips…

guide_to_winter_squash

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.

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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:  October 23, November 6.

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

This is an EVEN week.

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THIS WEEK’S HARVEST

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

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Savoy Cabbage Soup

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!!!***

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Stuffed Apples

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  • 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.

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Roasted Winter Squash with Brown Butter and Sage

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  • 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.

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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!