April 12 – CABIN FEVER – Week #2

THIS WEEK’S HARVEST

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

2# Carrots, Tuscarora Organic Growers Coop (OG)
Hydroponic Lettuce, Harmony Grove Farm
1/4# Scallions, Crighton Farm
3# Red Potatoes, Weeping Willow/Blue Goose Farm
Tomatillo Salsa, Penns Corner Farm Alliance
Root A: Parsnips, Tuscarora Organic Growers Coop
Root B: Turnips, Tuscarora Organic Growers Coop
2oz Easter Bear, Bedillions Honey Farm
(VEGAN ONLY) Mixed Greens, Puckerbrush Farm
G = Certified Organic, CNG = Certified Naturally Grown

Egg shares are from John Keim

Cheese shares will receive Curds and Chèvre from Riverview Dairy

**This week’s VEGAN shares will receive Mixed Greens from Puckerbrush Farm.  All shares are GLUTEN FREE!


Winter CSA – Final Week March 29th

THIS WEEK’S HARVEST

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

 

3# Rome Apples, Kistaco Farm
Hydroponic Lettuce, Harmony Grove Farm
2# Carrots, Tuscarora Organic Growers Co-op (OG)
3# white Potatoes, Blue Goose Farm
1 Dozen Brown Eggs, Jubilee Hilltop Ranch/JK Farm
1/2# Cowbelle Cheddar, Riverview Dairy
Apple Butter, Penns Corner Farm Alliance
2# Green Meat Radishes, Clarion River Organics (OG)
1/2# Shallots, Clarion River Organics (OG)
1# Buckwheat Flour, Weatherbury Farms (OG)

OG = Certified Organic, CNG = Certified Naturally Grown

**This week’s VEGAN and GLUTEN FREE share will substitute a generous variety of mixed micro greens, garlic, cabbage, sweet potatoes and/or Pea Shoots. VEGAN Shares will also include chives!


 romeapples 3# Rome Apples

Grower: Kistaco Farm

Store: Room Temperature

 bibb lettucecrop
Hydroponic Lettuce
Grower: Harmony Grove Farm
Store: Refrigerate in a plastic bag. 
carrots 2# Carrots

Grower: Tuscarora Organic Growers Co-op (OG)

Store: Refrigerate

 russet-potatoes 3# white Potatoes

Grower: Blue Goose Farm

Store: Cool dark place

  1 Dozen Eggs

Grower: Jubilee Hilltop Ranch/JK Farm

Store: Keep Refrigerated

River View_cowbelle 1/2# cowbelle cheddar

Grower: Riverview Dairy

Store: Keep refrigerated

 applebutterpcfa Apple Butter

Grower: Penns Corner Farm Alliance

Store: Refrigerate after opening

greenmeat 2# Green Meat Radishes

Grower: Clarion River Organics

Store: Refrigerate

shallots 1/2# Shallots

Grower: Clarion River Organics

Store: Refrigerate

IMG_8851 1# Buckwheat Flour

Grower: Weatherbury Farm

Store: Refrigerate

2013 Harvest CSA Share Week #22, October 30th

Welcome to week #22 of the Harvest Share!

leeks1

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

_______________________________________________

Small Farm Central makes what we do possible! Check this out! 

Small Farm Central is a technology company based in the East Liberty neighborhood of Pittsburgh, Pennsylvania that has been serving the technology needs of farmers across the U.S. and Canada since 2006. Services include ready-to-go websites for farmers, online sales technology, and member management services for Community Supported Agriculture farms. Small Farm Central currently serves 800 farmers and continues to grow.

__________________________________________________

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:  November 6.

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

This is an EVEN week.

________________________________

THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Route

4 oz. chèvre, Riverview Dairy

red savoy cabbage, Weeping Willow Farm

1/3# vates kale, Nu Way Farm

radish bunch, Blackberry Meadows, OG

carrot bunch, Nu Way Farm

1# hakurei turnips, Nu Way Farm

1# leeks, Blue Goose Farm, CNG

2# bosc pears, Dawson’s Orchard

flat parsley, Crighton’s Farm

Zucchini Route

4 oz. chèvre, Riverview Dairy

beets, Sunny Meadow Farm

carrots, Nu Way Farm

1/3# spinach, Nu Way Farm

1# leeks, Blue Goose Farm, CNG

2# bosc pears, Dawson’s Orchard

butternut squash, Pucker Brush CNG, Weeping Willow or Blue Goose Farm CNG

head lettuce, Blue Goose Farm CNG

dill, Goose Creek Gardens CNG

__________________________________________________

Goat Cheese and Pepper Jelly!

goat-cheese-and-pepper-jelly-crostini

  • goat cheese, at room temperature
  • heavy cream, as needed
  • crackers/toast/OR crostini
  • hot pepper jelly

Mash the goat cheese in a bowl. If it’s  especially crumbly, a touch of cream until you get a smooth consistency. On each cracker/toast/crostini, spread enough goat cheese to coat. Top with hot pepper jelly. For breakfast, do this on toast and add a fried egg! For dinner, do this as a side and finish with chives!

__________________________________________________

Radish Salad

radish-mint-salad-a

  • 1 bunch fresh radishes, washed, and thinly sliced
  • 1 tablespoon chopped flat leaf parsley
  • 1 tablespoon chopped fresh mint
  • 2 teaspoons white wine vinegar
  • 1 teaspoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste

In a bowl, combine the radishes, parsley, mint, vinegar, and olive oil. Stir to combine, and adjust mint if you wish. Season to taste.

__________________________________________________

Glazed Carrots

maple-ginger-glazed-carrots-recipe-1109-xl

  • 1 pound carrots, (approximately 11) peeled, and sliced thin on an angle
  • 1 tablespoon unsalted butter
  • Fresh ginger, peeled with the back of a spoon, grated on a microplane, 1 tablespoon
  • 1.5 tablespoons real maple syrup
  • 1 cup apple cider, or water
  • 1 tablespoon chopped flat leaf parsley
  • Kosher salt and freshly ground black pepper, to taste

In a medium-sized sauté pan over medium-high heat add the butter, carrots, grated ginger, real maple syrup, and cider. Simmer, uncovered, until the liquid has evaporated and the carrots are cooked through, stirring occasionally. If they are not cooked enough for your liking, add an additional splash of cider, and continue to cook until the water is evaporated. Remove from the heat, season to taste, and stir in the optional chopped parsley.

__________________________________________________

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 #18, October 3rd

Come see us this Friday!

TEEREX AND THE COTTON FACTORY OPEN FOR UNBLURRED

Foodies and spooks unite for a studio open house on Friday, October 5.

PITTSBURGH, PA  – Start your holiday shopping early, Halloween of course, during Unblurred on Friday, October 5 from 6:00pm to 10:00pm at the TeeRex screen-printing studio. New hand printed Halloween tees will be on display, and all 2011 tees will be $10.  A variety of $5 spooky designs will be available for on demand printing.

October 5th special guests will include:

  • Chuck Amok, an artist transplanted from the Phoenix area, draws on Mexican influences and pop culture to produce a wide spectrum of projects ranging from pin up girls to the Latin American Dia De Los Muertos. Her art utilizes vibrant colors with an emphasis on detail and mixed media. www.facebook.com/MrsAmok
  • Dana Valente will bring a beautiful selection of handmade jewelry inspired by nature. Valente creates elaborate assemblage pieces made from salvaged vintage items. Her ultra-cozy hand crocheted items will also be available for purchase. www.mysalvation.etsy.com

10% of sales on October 5 will be donated to Pennsylvania Association for Sustainable Agriculture (PASA). Penn’s Corner Farm Alliance will be on hand on behalf of PASA providing information about local food production.

PASA’s mission is to promote profitable farms that produce healthy food for all people while respecting the natural environment. Through education and outreach programs, PASA works to bring farmers together to learn from one another, and to connect farmers and consumers looking for fresh, wholesome, locally and sustainably produced food. www.pasafarming.org

Penn’s Corner Farm Alliance is a farmer cooperative in Southwestern Pennsylvania. As a group of more than 30 member farms, they deliver fruits, vegetables, and other farm food products to customers in the Pittsburgh area through their Community Supported Agriculture program, online pre-order farm stands, and wholesale deliveries. www.pennscorner.com

Along with these special guests, The Cotton Factory and TeeRex Syndicate will provide East End Brewery Beer, and Franktuary will server gourmet hot dogs just outside the studio. The TeeRex Studio is located 5440 Penn Ave.

The Pittsburgh Tote Bag Project is always in need of new or gently used totes. Donations of tote bags, canned foods, hygiene products or pet goodies will be accepted. Anyone who donates will be entered to win a free tee from the shop. tote4pgh.blogspot.com/

About TeeRex Syndicate:

TeeRex hand prints quality apparel with original designs created by a devoted staff of local designers. The TeeRex items found in the storefront are unique, experimental one-offs that can’t be found in their online store, CottonFactory.com. Based in Pittsburgh, PA TeeRex often partners with local groups such as the Grow Pittsburgh, Hello Bully, and more.

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

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

~ 2# red potatoes, Blue Goose Farm, CNG

~ Cherry Belle radish bunch, Nu Way Farm

~ 2# sweet pepper medley mix, Weeping Willow Farm

~ butternut squash, Clarion River Organics OG

~ garlic bulb, Clubhouse Garden

~ 2# Gala apples, Kistaco Farm

~ 1/4# mizuna, Goose Creek Gardens, CNG

~ Boltonfeta, Hidden Hills Dairy

Zucchini Share

~ microgreens, Crighton’s Farm

~ Boltonfeta, Hidden Hills Dairy

~ 2# Gala apples, Kistaco Farm

~ 2# sweet pepper medley, Matthews’ Farm

~ 1# loose beets, Hostetler Farm

~ radish bunch, Nu Way Farm

~ acorn squash, Pucker Brush Farm CNG / Nu Way Farm

~ green cabbage head, Blue Goose Farm, CNG

OG- certified organic          CNG- certified naturally grown
——————————————————————-

Adapt this recipe to include the other items in your CSA share this week and feel free to leave out the ones you don’t have!

Couscous and Feta-Stuffed Peppers

Adapted from Epicurious

Vegetable-oil cooking spray
1 1/4 cups fat-free chicken or vegetable broth
2/3 cup couscous
4 extra-large or 5 large bell peppers, mixed colors
2 tsp olive oil
1/2 cup chopped onion
6 oz zucchini, quartered lengthwise then sliced across thinly
6 oz yellow squash, quartered lengthwise then sliced across thinly
1/2 tsp fennel seeds
1/2 tsp dried oregano
1/2 tsp salt
1 cup cherry tomatoes, cut in half
15 oz canned chickpeas, drained and rinsed
4 oz crumbled feta cheese (about 1 cup)
3 tablespoons tomato paste

Preheat oven to 350°F. Coat a small baking dish with cooking spray. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Place peppers upright in a baking dish and roast them for 15 minutes or so, until they soften, then remove them from the oven until the filling is ready. Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, chickpeas and tomato paste. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Fill peppers with the couscous mixture. Bake 15 minutes. Serve immediately.

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

World’s Best Braised Cabbage

by Molly Stevens

1 Medium head green cabbage (about 2 pounds)
1 large yellow onion (about 8 ounces)
1 large carrot, cut into 1/4 inch rounds
1/4 cup chicken stock, homemade or store-bought, or water
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black peper
1/8 teaspoon crushed red pepper flakes, or to taste
Fleur de sel or coarse sea salt

1-Heat the oven to 325. Lightly oil a large gratin dish or a baking dish (9 by 13 inch works well).

2-Trimming the cabbage: Peel off and discard any bruised or ragged outer leaves from the cabbage. The cabbage should weigh close to 2 pounds (if you don’t have a kitchen scale, consult the grocery store receipt). If the cabbage weighs more than 2 pounds, it won’t fit in the baking dish and won’t braise as beautifully. To remedy this, cut away a wedge of the cabbage to trim it down to size. Save the leftover wedge for salad or coleslaw. Then cut the cabbage into 8 wedges. Arrange the wedges in the baking dish, they may overlap some, but do your best to make a single layer.

3-The Braise:Scatter in the onion and carrot. Drizzle over the oil and stock or water. Season with salt, pepper, and the pepper flakes. Cover tightly with foil, and slide into the middle of the oven to braise until the vegetables are completely tender, about 2 hours. Turn the cabbage wedges with tongs after an hour. Don’t worry if the wedges want to fall apart as you turn them: just do your best to keep them intact. If the dish is drying out at all, add a few tablespoons of water.

4-The finish: Once the cabbage is completely tender, remove the foil, increase the oven heat to 400, and roast until the vegetables begin to brown, another 15 minutes or so. Serve warm or at room temperature, sprinkled with fleur de sel or other coarse salt.

I sometimes add a splash of balsamic vinegar to the cabbage to enhance it’s sweetness. In step 4, after you remove the foil, sprinkle on 1 1/2 tablespoons balsamic and turn the cabbage with tongs to distribute the vinegar, then roast for another 15 minutes, uncovered as directed.

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

Week 27 October 11th/12th

A huge thanks to everyone that made it to the Greenhorns screening last week.  We managed to raise a nice sum of money for Grow Pittsburgh and had a great time doing it! It was a classic Pittsburgh collaboration and the film was a truly inspiring peek at the world of farming.  We owe a big thanks to Leila Khalil, owner of Sitos Foods for providing the delicious food at the very last moment.

Yummy

James Crighton and Bill Foulk (right to left)

More of the crowd.

The crowd.

—————————————————————————

THIS WEEK’S HARVEST

Tuesday

~red kuri or acorn squash, Weeping Willow Farm, CF

~ cherry belle breakfast radish bunch, Nu Way Farm, CF

~ 1/2# mustard greens, Nu Way Farm, CF

~1.5# prune plums, Dawson’s Orchards

~ green cabbage head, Blue Goose Farm, CNG

~ 2# white sweet onions, Blue Goose Farm, CNG

~ 1.5# red potatoes,Blue Goose Farm, CNG

~ 1/2# poblano peppers, Weeping Willow Farm, CF

~ 1/2 gallon apple cider, Kistaco Farm

Wednesday

~1/2# mustard greens, Nu Way Farm, CF

~1.5# prune plums, Dawson’s Orchards

~ 1.5# white sweet onions, Crighton’s Farm

~ eggplant, Nu Way Farm, CF

~ flat parsley, Goose Creek Gardens, CNG

~ 1# green bell peppers, Nu Way Farm, CF

~ butternut squash, Clarion River Organics, OG

~ 1.5# red potatoes, Weeping Willow Farm, CF

~ 1/2 gallon apple cider, Kistaco Farm

~ 1 bulb garlic, Clubhouse Gardens


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

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

Mustard Greens Recipe

You have a 1/2# of greens in your share to cut this recipe in half.

  • 1/2 cup thinly sliced onions
  • 2 cloves garlic, minced
  • 1 Tbsp olive oil
  • 1 pound mustard greens, washed and torn into large pieces
  • 2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dark sesame oil

1. In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.

2. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

————————————————————————————————————————————————————————–

Braised Green Cabbage with Onions, Carrots, and a Poached Egg

from Orangette

1 medium head green cabbage, about 2 pounds
1 large yellow onion, sliced into rough 1/3-inch slices
1 large carrot, sliced into ¼-inch rounds
¼ cup good-quality chicken stock, or water
¼ cup extra virgin olive oil
Coarse salt and freshly ground black pepper, to taste
1/8 tsp crushed red pepper flakes
1 egg, poached according to the directions here
Maldon salt, or fleur de sel, to taste

Preheat the oven to 325 degrees Fahrenheit, and position a rack in the middle of the oven.

Peel off and discard from the cabbage any bruised or messy outer leaves. Give the cabbage a quick rinse under cool water, and dry it lightly. Cut it into 8 wedges, and trim away some of the woody core, leaving enough to hold each wedge intact. Arrange the wedges in a 9 x 13 baking dish. They may overlap a little, but you want them to lie in a single—if crowded—layer. If they don’t fit nicely into the dish, remove one wedge and set it aside for later use in a quick sauté, salad, or soup.

Scatter the onion and carrot over the cabbage, and pour the stock and oil over the whole mess. Season with a couple pinches of coarse salt, a couple grinds of the pepper mill, and the red pepper flakes. Cover the dish tightly with foil, and slide it into the oven. Cook the vegetables for 1 hour; then remove the dish from the oven and gently turn the cabbage wedges. If the dish seems at all dry, add a couple tablespoons of water. Cover the dish, and return it to the oven to cook until the vegetables are very tender, about an hour more.

When the cabbage is completely tender, remove the foil over the baking dish, turn the oven up to 400 degrees, and continue cooking until the vegetables begin to brown lightly on their edges, another 15 or so minutes.

Serve warm, topped with a poached egg and sprinkled with plenty of good, flaky Maldon salt and freshly ground black pepper.

Note: The cabbage keeps well in the fridge for a few days, sealed in an airtight container.

————————————————————————————————————————————————————————–

Baked Eggplant Parmigiana

2 large eggs
a pinch of crushed red pepper flakes
a couple of pinches of salt
3/4 cup bread crumbs (preferably plain)
1/4 cup grated Reggiano-Parmigiano cheese
1 large eggplant, cut into 3/8-inch thick slices (yield 10-12 slices)

2 teaspoons olive oil
1 shallot, diced
1 (28-ounce) can crushed tomatoes, preferably San Marzano tomatoes
1/4 teaspoon crushed red pepper flakes (more if you like some heat)
a couple of pinches of salt
2 heaping tablespoons each of finely chopped fresh basil and parsley
3/4 cup shredded part-skim mozzarella cheese
1/2 cup grated Reggiano-Parmigiano cheese

1. In a small bowl, whisk eggs, crushed red pepper, and salt. Pour into a wide, shallow bowl or plate.

2. Mix breadcrumbs and 1/4 cup grated cheese in a separate wide, shallow bowl or plate.

3. Slice eggplant. Dip one slice at a time in the egg mixture, allowing excess to drip into the bowl. Dredge in the bread crumbs, ensuring that the entire slice of eggplant is coated with the crumbs. Place on a large baking sheet. Repeat with remaining slices.

4. Bake eggplant at 400 degrees F for 15 minutes, or until golden and crisp.

5. While the eggplant is cooking, the marinara sauce can be made. In a medium pot over medium heat, warm 2 teaspoons olive oil. Add shallots and saute 2-3 minutes or until translucent. Add the canned tomatoes, crushed red pepper flakes, and salt. Stir until well combined. Reduce heat to medium-low. Let sauce lightly bubble for 8-10 minutes, or until slightly thickened. Turn off heat. Stir in the fresh herbs.

6. To assemble the eggplant parmigiano, use either one 9-inch round or 8-inch square baking dish. Start by covering the bottom of the dish with a layer of marinara sauce. Add 4 slices of baked eggplant (larger slices on the bottom), and top with 1/3 of the shredded mozzarella and 1/3 of the grated cheese. Repeat two more times, or until all ingredients are used.

7. Bake at 400 degrees F for 25-30 minutes, or until the sauce begins to bubble and the cheese turns golden brown. Allow to cool for 10 minutes before slicing.

————————————————————————————————————————————————————————–

Please note that our Lawrenceville Farm Stand is open for ordering today through Thursday afteroon!  The first pick-up will be on Monday, October 17th.  There are no order minimums or obligations to order… CLICK HERE  to browse available products and place your order!