Winter CSA Week 1


This is for the first week of Winter CSA, which will be delivered on 11/14 and 11/15 depending on your pick up location.

Carrot  Blue Goose Farm
Poblano Peppers  Clarion River Organics
Sweet Onions- Crighton Farm
D’Anjou Pears – Dawson’s Orchards
Hydroponic Lettuce – Harmony Grove
Buttercup Raw Milk Cheese – Hidden Hills Dairy
Acorn Squash – Kistaco Farm
Rutabaga – Nu Way Farm
Daikon Radish – Riverbend Acres
Unbleached Pastry Flour – Weatherbury Farm
Red Potatoes – Weeping Willow Farm

Vegan shares will receive Farmers Market Salsa and Garlic from Blue Goose Farm in place of cheese

Gluten Free shares will receive Farmers Market Salsa and Garlic from Blue Goose Farm in place of flour



Grower: Blue Goose 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 Cake Thumbprint CookiesRoasted Brown Butter Honey Carrots


Poblano Peppers

Grower: Blue Goose Farm

Store: Store in a paper bag in the vegetable crisper of refrigerator. To freeze: Slice or chop peppers, then place in airtight containers or heavy-duty freezer bags, or wrap tightly in heavy-duty aluminum foil or plastic wrap.

Recipe: Vegan Stuffed Poblano Peppers, Chili Stuffed Poblano Peppers, Chili Verde


Sweet Onions

Grower: 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 pantry about ten days to two weeks.

Recipe: Roasted Sweet Onions, Caramelized Sweet Onions

D’Anjou 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 CrispSpiced Anjou Pear Bread

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.



Buttercup Raw Milk Cheese

Grower: Hidden Hills Dairy

This is a semi-soft, creamy, buttery tasting cheese.  Try some melted on your hamburger or baked potato!




Acorn Squash

Grower: Kistaco Farm

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

Recipe: Roasted Acorn SquashAcorn Squash with Kale and Sausage





Grower: Nu Way Farm

Store: Rutabagas will keep for months in a cool storage place. They store well in plastic bags in a refrigerator or cold cellar. Keep rutabagas away from raw meat and meat juices to prevent cross contamination. Before peeling, wash rutabagas using cool or slightly warm water and a vegetable brush.

Recipe: Roasted Rutabaga, Mashed Rutabaga with Sour Cream and Dill, Balsamic Roasted Rutabaga 



Daikon Radish

Grower: Riverbend Acres

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.

Recipe: Chinese Braised Daikon RadishVietnamese Pickled Carrots and Daikon Radishes


Unbleached Pastry Flour

Grower: Weatherbury Farm

A very silky flour that makes excellent cakes  since it still has germ in the flour.  The germ actually contributes to the flavor of the cake.

Chocolate Cake



Red Potatoes

Grower: Weeping Willow

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 Red Potatoes, Roasted Herbed Red Potatoes


April 12 – CABIN FEVER – Week #2


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


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

2014 Winter CSA Share #6, February 19th


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.




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

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



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


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.


Maple Pecan Popcorn


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.

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.



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.


Check out the Penn’s Corner  page for great recipe ideas!

Click here for some more recipe ideas from our Pinterest page!  If you have favorite recipes online, please let us know so we can add them to our Pinterest page.   Contact with the links!

2013 Harvest CSA Share Week #22, October 30th

Welcome to week #22 of the Harvest Share!


***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.



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, 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


  • 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


  • 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 with the links!

2012/13 Winter Share, January 30th (#5)

Last Friday evening

Clearly not the truck we're talking about but you get the drift.

Clearly not the truck we’re talking about but you get the drift.

the Clarion River Organics truck was delivering some product for CSA to our warehouse.  Somewhere along the way the truck crashed.  It actually rolled somewhere on Interstate 279.  Most fortunately no one was injured!  What did happen however, is that the insides of the truck were tossed like a salad.  Because it was so late when it happened (read: dark and very cold) the truck sat overnight until the morning when they were able to better sort things out.  It took all day saturday but the product was resorted and there was very minimal loss in the end considering the circumstances.  If you find that your turnips, rutabagas or radishes are bruised or seem to have frost damage this would be why.  We hope that none slipped through the cracks but it can happen.  If you feel that damage is more than cosmetic, feel free to email Karlin and we can get you a replacement in next delivery. Thank you for understanding.


As you can imagine, the Winter Share boxes can get tricky as product dwindles away.  By the time spring comes we are all feeling tired of winter squash and turnips!  In order to break the monotony, we occasionally buy product from trusted, local sources, outside of the Penn’s Corner co-op.  This week (for the first time this season) we have purchased two items outside of our farm membership.  The first CSA member that emails with the names of the two non-member contributors this week will win a jar of Penn’s Corner chopped tomatoes!  We already have two correct responses!  The answer is Wild Purveyors and Tuscarora Organic Growers.


Please keep these remaining delivery dates in mind: January 30th, February 13th, February 27th, March 13th and March 27th. If ever deliveries are not able to be made due to driving conditions we will be sure to email you and to schedule a make up day as soon as possible.

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

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



~ 12 ounces of honey, Bedillion’s Farm

~ 1/2# chevre, River View Dairy

~ 1/2# shallots, Crighton’s Farm

~ 3# braeburn apples, Dawson’s Orchard

~ 1/2 gallon apple cider, Kistaco Farm

~ 1# watermelon radishes, Clarion River Organics, OG

~ 1# crimini mushrooms, Wild Purveyors

~ bread and butter jalapeno, Clarion River Organics, OG

~ 3# turnips OR rutabagas, Clarion River Organics, OG

~ 2# carrots, Tuscarora Organic Growers, OG (these are what we call “juicing carrots”.  Doesn’t mean that you have to juice them necessarily.  It just means that they are ugly!)

OG- Certified Organic    CNG- Certified Natural Grown


Sign up for your 2013 regular season CSA share now!

This year we are offering, drumroll please… a bi-weekly share!  Bi- weekly members will get a box every other week rather than every week.  This should be less intimidating for single people or folks that don’t cook as often. And now lots of members don’t have to hunt for a friend to split a share with.  Everyone can have their very own!

We are still looking for some pick up locations.  Morningside, for instance.  Also, we love to deliver to workplaces, Universities and Community Centers.  Please contact Karlin if you are interested in hosting or have suggestions for new locations.



Get your Valentine’s Day gift from Penn’s Corner this year!  Lydia has put together a basket of locally grown snacks and sweets from Penn’s Corner farmers!  Included in the basket will be Bedillion Farm honey, Sunny Meadow Farm maple syrup, Hostetler Farm popcorn, Dawson’s Orchard apples, Hidden Hills Dairy cow cheese, Clarion River Organics honey puffed spelt, Penn’s Corner tomatillo salsa, a succulent plant from Crighton Farm, and a handmade card for $48 plus tax.

Be sure to pre-order one to pick up at the February 11th North Side or Squirrel Hill Farm Stand.  They can also be picked up from the Penn’s Corner facility February 12-14 in the East End of Pittsburgh at 6400 Hamilton Ave.   Contact Lydia before Monday, February 4th to reserve one!


Chèvre and mushroom canapés with honey and lavender sal

For about 12 canapés

  • pizza dough or pate brisée
  • 1/3 lb mushrooms
  • 12 slices goat cheese
  • honey
  • lavender salt
  • 1 tbs olive oil
  • salt and pepper


Sauté mushrooms, in olive oil, add salt and pepper and let cook until the water evaporates.

Roll dough very thinly, about 2 mm thick. Cut 2 inches circles with a cookie ring. Place some mushrooms, top it with goat cheese. Sprinkle with lavender salt and honey.

Bake in pre-heated oven at 400F for about 10 minutes until the bottom is golden brown and cheese has melted.

Serve hot.


I’ve used this recipe but use way more turnips and carrots!


Serves 4

1 1/2 tablespoons butter
1 pound white turnips (don’t use rutabagas, says the inspiring recipe), trimmed, peeled, cut in 3/4″ cubes
2 large carrots, trimmed, peeled, the fatter end sliced in half lengthwise, then cut in 1/2-inch thick slices on the diagonal
2/3 cup chicken or vegetable broth
1 1/2 tablespoons brown sugar
1/2 teaspoon table salt (I left this out because the broth was salty)
1/8 teaspoon black pepper (I forgot this)
1 teaspoon fresh thyme leaves (I had none)
1 teaspoon lemon zest (don’t skip this)

Squeeze of lemon juice (just a teaspoon)

In a large nonstick skillet with a cover, melt the butter on MEDIUM HIGH. When it’s melted, swirl to coat. (If you start this while prepping the vegetables like I do, I’d recommend melting the butter on MEDIUM, so you don’t brown and then scorch the butter like I did. Turn down the heat til you’re ready, then turn to medium high.) Add the turnips and carrots in an even layer, stirring to coat, then let cook undisturbed for 4 minutes. Stir again, let cook another 4 minutes. Add the broth, brown sugar, salt, pepper, thyme and lemon zest (I prepped these while the veggies were cooking) and stir to coat. Cover, reduce heat to MEDIUM LOW (I left on MEDIUM HIGH) and simmer until vegetables are just tender, about 8 minutes. Uncover and increase heat to HIGH, let cook, stirring frequently until liquid cooks down to a glaze, this took a few minutes. Stir in lemon juice and serve immediately.


2012/13 Winter Share, January 2nd (#3)

P1040027Be sure to read this great PG article about PA cheese:

Local cheesemakers are making more, better cheese.  We think that you will  recognize some names!


Please keep these remaining delivery dates in mind: January 2nd, January 16th, January 30th, February 13th, February 27th, March 13th and March 27th. If ever deliveries are not able to be made due to driving conditions we will be sure to email you and to schedule a make up day as soon as possible.



~ 1 dozen eggs, Jarosinski Farm or Clarion River Organics

~ fresh ginger, Crighton’s Farm

~ kale, Clarion River Organics OG

~ 2# red potatoes, Weeping Willow Farm

~ 2# red onions, Blue Goose Farm CNG

~oats, Clarion River Organics OG

~ half gallon apple cider, Kistaco Farm

~ 1# black or green radishes, Nu Way Farm

~ 1.5# turnips, Nu Way Farm

~ 2 acorn squash, Becarri’s Farm and Nu Way Farm

~ 1/2# French herb chevre, River View Dairy

~ green onions or garlic bulb, Blackberry Meadows Farm OG or Clubhouse Gardens

OG- Certified Organic    CNG- Certified Natural Grown


Ever-So-Slightly-Sweet Mashed Turnips

6-8 baby turnips (or 2-3 regular turnips)
1 medium yukon gold potato
1/4 t. ground ginger
3/4 T. brown sugar
1 T. butter
1-2 T. heavy cream (or substitute milk)
Salt and Pepper to taste

Fill a medium-large pot with water and bring to a boil over medium-high heat.

If using regular (rather than baby) turnips, peel turnips (baby turnips do not need peeling). Peel potato. Cut turnips and potato into 1 inch chunks. Add to boiling water, partially cover, and cook for about 20 minutes, or until chunks are easily pierced with a knife.

Drain turnips and potatoes. Either pass turnips and potatoes through the coarse screen of a food mill, or mash by hand with a potato masher, meat mallet, or the back of a fork. Mix in ginger, brown sugar, butter, and cream. Season to taste with sea salt and black pepper.


ginger                                             Herbed Carrots with Ginger Garlic Butter


4  carrots, lightly peeled & cut in circles OR you can use baby carrots whole
3 garlic cloves, smashed & minced
1 tablespoon butter
1.5 teaspoon minced peeled fresh ginger
1 tablespoon chopped fresh Rosemary (or any herbs, like thyme, parsley, cilantro etc)
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
Black Pepper or Chili Flakes. whatever you prefer


Add butter in large  skillet over medium heat. Add garlic and ginger to pan. Cook for about a  minute, stirring constantly at low heat. Not heating the butter before, allows the flavor of the garlic & ginger to be infused in it while it heats up. Do not let the ginger & garlic turn brown.

Add the carrots, Rosemary (or any other herb), lemon zest, Black Pepper or Chili Flakes & Salt.

Stir & toss quickly for everything to be combined well.

Cover & cook for about 5-8 minutes. The carrots will  be crisp tender.

Drizzle some lime juice on the carrots & stir them together.

Serve warm or at room temperature as a side.


Chips de Radis Noir

– 2 large black radishes
– olive oil
– balsamic vinegar
– salt, pepper
– piment d’espelette (optional, substitute red pepper flakes)

(Serves 4.)

Preheat the oven to 220°C (430°F). Grease a baking dish (unless it is non-stick).

Wash and scrub the radishes. Peel them with a vegetable peeler, leaving half of the peel in stripes if desired. Slice the radishes thinly – very thin slices will be more chip-like, slightly thicker slices will be moister – and put the slices in the baking dish.

Pour a little olive oil, a little vinegar, sprinkle salt, pepper and piment d’espelette. Toss with a wooden spoon to coat. Pour and sprinkle more if necessary, until all the slices look comfortably dressed – but not drenched.

Put in the oven to bake for about 40 minutes, until the chips are golden and their edges start to crisp up. Serve warm, as an appetizer or a side.


Check out these ideas for black radishes!


Be sure to check us out on Pinterest!

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