Winter CSA – Week of March 1st

THIS WEEK’S HARVEST

Check out the harvest for the upcoming week below!

80z Maple Syrup, Weeping Willow Farm
hydroponic lettuce, Harmony Grove Farm
3# Rome Apples, Dawson’s Orchard
3# white Potatoes, Blue Goose Farm (CNG)
1# rolled Oats, Weatherbury Farm (OG)
1/3# White Gold Cheese, Hidden Hills Dairy
Chopped Tomatoes, Penns Corner Farm Alliance
2# Watermelon Radishes, Clarion River Organics (OG)

OG = Certified Organic, CNG = Certified Naturally Grown

**This week’s VEGAN share will substitute 2oz Pea Shoots for the cheese.

**This week’s GLUTEN-FREE share will have 2 bulbs of Garlic from Riverview for the Oats.


 syrup 80z Maple Syrup

Grower: Weeping Willow Farm

Store: Refrigerate after opening

 bibb lettucecrop
Hydroponic Lettuce
Grower: Harmony Grove Farm

Store: Refrigerate in a plastic bag.

 

 idared 3# Rome Apples

Grower: Dawson’s Orchard

Store: Refrigerate

 russetpotatoescrop 3# white Potatoes

Grower: Blue Goose Farm (CNG)

Store: Cool dark place

 RolledOats 1# rolled Oats

Grower: Weatherbury Farm (OG)

Store: 

 Gouda Gold 1/3# White Gold Cheese

Grower: Hidden Hills Dairy

Store: Keep refrigerated

 chopped tomatoes Chopped Tomatoes

Grower: Penns Corner Farm Alliance

Store: Refrigerate after opening

 watermelonradishcrop 2# Watermelon Radishes

Grower: Clarion River Organics (OG)

Store: Refrigerate

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 #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. ***

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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.

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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:  November 6.

Even week pick-up dates:  October 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

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

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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!

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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.

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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.

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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 #17, September 25th

 

Welcome to week #17 of the Harvest Share!

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

2809886468_77bd873aa5

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What are Ground Cherries?

Ground cherries, (A.K.A. husk cherries, ground tomatoes, winter cherries, and strawberry tomatoes) can come off as a very confusing produce item. These delicious little golden orbs loosely covered in a lantern-like shell are a very exciting item in our fall CSA boxes. Are ground cherries new to you? Here’s some more info about them…

These little gems are in the same genus as tomatillos (Physalis philadelphica)—hence the similar papery husk—and the same family as tomatoes. Ground cherries taste slightly sweet and tropical, with a texture that’s somewhere between a tomato and a grape. According to this article, their common name comes from the fact that the fruit falls to the ground when it is ripe. The guy at our local farmstand called them “ground tomatoes,” and a bit of online research turns up many other names: “husk cherries,” “winter cherries,” “strawberry tomatoes.” Some sources also call them Cape gooseberries, but from what I can tell, those are slightly different (Physalis peruviana).

Well, whatever they are, I like them.

Ground cherries are very versatile, suitable in both sweet and savory dishes. You can just unwrap the fruits and eat them raw, like cherry tomatoes (which is what I’ve been doing), but here are some other recipe ideas:

1. Puree them into a salsa verde, or chop them in into this ground cherry salsa.

2. Bake a ground cherry pieupside-down cake, or a husk cherry and plum tart.

3. Layer halved ground cherries with fresh tomatoes and basil for an easy appetizer.

4. Make a simple salad from greens, ground cherries and goat cheese, or get a little more complex with husk cherry Waldorf salad.

5. Ground cherry jam is “easy peasy,” we hear.

You can read more of this article 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 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.

This is the 8th and final ODD Flower share delivery.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Route

2# honeycrisp apples, Kistaco Farms

pint ground cherries, Clarion River Organics, OG

watermelon, Beccari’s Farm OR Weeping Willow Farm

1 bulb garlic, Blue Goose Farm, CNG

1/3# arugula, Nu Way Farm

1# daikon radishes, Nu Way Farm

swiss chard, Blue Goose Farm, CNG

1# leeks, Blue Goose Farm, CNG

beets, Nu Way Farm 

Zucchini Route

Italian eggplant, Matthew’s Family Farm

2# anjou pears, Dawson’s Orchard

pint ground cherries, Clarion River Organics, OG

2 garlic bulbs, Blue Goose Farm, CNG

green cabbage head, Blue Goose OR Weeping Willow Farm

1/3# mixed lettuce, Nu Way Farm

1/2# spinach, Nu Way Farm

beet bunch, Sunny Meadow Farm 

rosemary, Goose Creek Gardens 

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Ground Cherry and Goat Cheese Salad

IMG_23012

  • 1 pound field greens, washed
  • 1/2 pound husk cherries (or however many you have)
  • 4 ounces herbed goat cheese
  • 1 tbsp dijon mustard
  • 2 tbsp basalmic vinegar
  • 4 tbsp extra virgin olive oil
  • 1/4 tsp coarse sea salt
  • Pinch of black pepper

1. Wash lettuce, remove cherries from their husks, and wash. Dry.
2. In a small bowl, whisk together mustard, vinegar, olive oil, salt and pepper.
3. Mix together lettuce, husk cherries, and dressing.
4. Top salad with chunks of goat cheese.

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Japanese-Style Potato Salad w/ Daikon and Cucumber

picl4TQ7W

  • Dressing
    • 1 cup mayonnaise
    • 1/2 cup white wine vinegar
    • 1/4 cup fresh lemon juice
    • 1 tablespoon honey
    • 1 teaspoon dry mustard
    • 1/4 teaspoon ground white pepper
    • 1/4 cup finely chopped celery
    • 1/4 cup finely chopped white onion

    Salad

    • 2 3/4 pounds russet potatoes (about 4 very large), peeled, sliced into 1/2-inch-thick rounds
    • 1 2-inch-long piece daikon (Japanese white radish),* peeled, halved lengthwise, cut crosswise into 1/8-inch-thick slices
    • 1 large carrot, peeled, cut into 1/8-inch-thick rounds
    • 8 large escarole leaves, torn into 1-inch pieces
    • 1 cup very thinly sliced red onion
    • 1 cup very thinly sliced white onion
    • 3/4 cup thinly sliced peeled Japanese cucumber or half-rounds of peeled English hothouse cucumber
    • 1/2 cup diced red bell pepper
    • 1/2 cup diced yellow bell pepper
  1. Whisk first 6 ingredients in small bowl. Mix in celery and onion. Season with salt. (Can be made 1 day ahead. Cover; chill.)
  2. Steam potatoes until tender, about 12 minutes. Transfer potatoes to large bowl; mash coarsely. Steam daikon and carrot until tender, about 5 minutes. Transfer to medium bowl. Mix 1 1/2 cups dressing into mashed potatoes. Cool to barely lukewarm.
  3. Gently mix daikon, carrot, and remaining vegetables into potatoes. Season with salt and pepper.

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Quinoa w/ Eggplant and Cabbage

Eggplant-Quinoa-Pilaf

  • 1 cup quinoa
  • 2 cups chicken broth
  • 1 tablespoon toasted sesame oil
  • 3/4 to 1 lb eggplant, cubed
  • Vegetable oil
  • Salt and freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1/2 medium onion chopped
  • 2 cloves garlic, chopped
  • 2 teaspoons sriracha
  • 2 cups cabbage, chopped
  • 1/4 cup soy sauce
  • 2 tablespoons fresh cilantro, chopped
  1. Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the eggplant cubes in a bowl, drizzle with a small amount of vegetable oil, season with salt and pepper and toss to combine. Arrange in a single layer on the baking sheet and roast for 8 to 12 minutes, or until tender and lightly browned. Remove from the oven and set aside.
  2. Thoroughly rinse the quinoa with cold water in a fine mesh strainer. Place the quinoa and broth in a saucepan and bring the mixture to a boil. Reduce the heat to a simmer and cook until all the water is absorbed, about 12 minutes. Drizzle with sesame oil, fluff with a fork and set aside.
  3. In a large skillet or wok heat 1 teaspoon of vegetable oil over medium-high heat. Add the eggs and scramble until cooked through. Stir into the cooked quinoa.
  4. Add another tablespoon of oil to the pan and increase the heat to high. Add the onion and garlic and stir-fry for 1 minute. Quickly stir in the sriracha, then add the cabbage. Stir-fry until the cabbage is crisp-tender, another 2 minutes.
  5. Add a little more oil to the pan if needed, then add the quinoa-egg mixture. Continue to stir-fry for another minute. Add the soy sauce, toss to combine, then add the eggplant and cilantro. Mix well, drizzle with a little additional sesame oil and serve.

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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 #16, September 18th

 g06372

Welcome to week #16 of the Harvest Share!

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

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 APPLE SEASON!

90337593.jpg.CROP.article568-large

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

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

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

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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 25, October 9 & 23, November 6.

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

*dates in bold include Flower share deliveries

This is an EVEN week.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Route

1/3# kale, Nu Way Farm 

1# string beans, Weeping Willow OR Nu Way Farm

1# baby eggplant, Sunny Meadow Farm

4 sweet corn, Weeping Willow Farm

pineapple sage, Goose Creek Gardens CNG

2# red bartlett pears, Dawson’s Orchard

2# gold potatoes, Clarion River Organics, OG 

head lettuce, Blue Goose Farm, CNG

5 poblano peppers, Weeping Willow OR Beccari Farm

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

Zucchini Route

1/3# arugula, Nu Way Farm

1# string beans, Nu Way Farm

4 ears sweet corn, Weeping Willow Farm

2# simply sweet onions, Crighton’s Farm

2# roma tomatoes, Matthew’s Family Farm 

basil, Goose Creek Gardens CNG

2# gold potatoes, Clarion River Organics, OG

2# gala apples, Kistaco Farm

1# sweet pepper medley, Kistaco Farm

 

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Tomato Tarte Tatin 

tomato-tarte-tatin-646

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

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Sweet Pepper Salad

sweet-pepper-salad

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

For the dressing

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

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Corn Salsa

corn-salsa-ay-1875608-l

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

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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

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  • 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

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  • 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

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  • 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 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 in hand -250x375

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!