Winter CSA Week #6

THIS WEEK’S HARVEST

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

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

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

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

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

 


Onions/Shallots

Grower: Blue Goose Farm/Crighton Farm

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

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

 

Grassfed Ground Beef

Grower: Clarion Rive Organics

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

 

Recipe: One Pot PastaQuick Beef Chili, Slow Cooker Bolognese

 

 

French Fingerling Potatoes

Grower: Clarion River Organics

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

 

Recipe: Roasted Fingerling Potatoes, Garlic & Parmesan Fingerling  Potatoes

 

 

Gold Raw Milk Cheese 

Grower: Jaroskinski/Crighton/Keim Farm

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

 

 

 

Hydroponic Lettuce

Grower: Harmony Grove Farm

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

 

 

Broccoli Microgreens

Grower: Harmony Grove Farm

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

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

 

Lois Jean’s Slow Simmered Pasta Sauce

Grower: Kistaco Farm

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

Recipe: 50 things to make with Pasta Sauce

 

Golden Beets

Grower: Riverbend Acres

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

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

 

 

Daikon Radishes/Purple Radishes

Grower: Riverbend Acres/Tuscarora Organics Cooperative

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

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

 

 

Crimini Mushrooms

Grower: Tuscarora Organics Cooperative

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

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

 

Whole Wheat Bread Flour

Grower: Weatherbury Farm

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

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

 

 

 

 

 

 

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2013 Spring CSA Share Week #4, May 1st

Ramps…ramps1

are a true sign of spring.  If you frequent farm to table type restaurants in Pittsburgh you are bound to find ramps on menus these days.  Legume, Staggioni, The Porch at Schenley,  Bistro 19 and Avenue B, among several others, are incorporating ramps into their menus this week.  There are countless articles, recipes and blog posts about ramps available online.  This one article in particular from Grub Street gives a pretty impressive and exhaustive history of what we know about ramps.  It’s well worth the read.  Here’s one interesting tidbit of information from the article:

In the mid- to late-nineties, we sold them for $2 a pound. This year we started at $17 per pound, says Magazino. They may be more popular than ever — there are some bona fide ramp freaks out there.

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Asparagus Route Pick Up Locations

Penn’s Corner Hamilton Ave Warehouse, 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

Zucchini Pick Up Locations

Highland Park- Jackson, Highland Park- Union Project, Morningside, Fox Chapel, Lawrenceville, North Side- Children’s Museum, North Side, B Gourmet, 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, Edgewood, Regent Square, East End Brewing, Oakdale, Indiana

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THIS WEEK’S HARVEST

Asparagus Share

~ 8 ounces honey, Bedillion’s

~ 1/4# ramps, Nu Way Farm

~ 1/2# spinach, Nu Way Farm

~ 1/3# cut lettuce, Crighton’s Farm

~ 1/3# Goudagold, Hidden Hills Dairy

~ 1/2 dozen eggs, Jarosinski’s Farm

~ tomatillo salsa, Penn’s Corner Farm Alliance

Zucchini Share

~ 8 ounces honey, Bedillion’s

~ 1/4# ramps, Nu Way Farm

~ 1/2# spinach, Nu Way Farm

~1/3# watercress, kale or other green, Nu Way Farm or Goose Creek Gardens, CNG

~ 1/3# Gouda Gold, Hidden Hills Dairy

~ 1/2 dozen eggs, Jarosinski’s Farm

~ canned tomatoes, Penn’s Corner Farm Alliance

OG- certified organic          CNG- certified naturally grown

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Flower Shares (and Harvest)

If you are looking for a Mother’s Day gift for a devoted mother in your life… look no further.  We still have Flower shares available.  Delivery of Flower shares begin June 19th. Members get a beautiful bouquet every other week for a total of 8 bouquets.  Flowers shares are a perfect way to show love and appreciation for weeks and weeks.  Contact us at csa@pennscorner.com to purchase a flower share for your special lady today!

We also have Harvest shares available.  If you are loving your spring share and want to continue getting boxes through the summer contact us at csa@pennscorner.com to extend your share!

flowers1 SmBqtSample LgBqt2

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SERVES 6
APRIL 1983
  • 1 cup hominy grits (why not use your Clarion River Organics cornmeal here???)
  • 1 teaspoon salt
  • 3/4 stick (6 tablespoons) unsalted butter
  • 2 large eggs
  • 1 pound Cheddar, grated (substitute with Goudagold)
  • 1/2 cup trimmed and minced ramps
  • 3 tablespoons freshly grated Parmesan
  • cayenne to taste
  • In a heavy saucepan bring 3 1/2 cups water to a boil, stir in the grits in a stream with the salt, and simmer the mixture, covered, stirring occasionally, for 25 minutes, or until it is thick. Remove the pan from the heat, add 4 tablespoons of the butter, cut into pieces, and stir the mixture until the butter is melted. Add the eggs, 1 at a time, beating well after each addition, and stir in the Cheddar. In a small skillet cook the ramps in the remaining 2 tablespoons butter over moderately low heat, stirring, until they are softened, stir the mixture into the grits mixture with the Parmesan, the cayenne, and pepper to taste, and transfer the mixture to a buttered 1 1/2-quart soufflé dish. Put the dish in a baking pan, add enough hot water to the pan to reach halfway up the sides of the dish, and bake the soufflé in the middle of a preheated moderate oven (350° F.) for 1 hour, or until it is puffed and golden.

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Ramp Pizza

Yield: 1 thin 12-inch round or roughly 9×13-inch rectangular pizza; will serve 2 hungry adults (we double this for the three of us and end up with leftovers, which I call dibs on). I don’t usually double the garlic in the puree when I make two pizzas.

4 ounce, about half a bundle, ramps (see footnote for other suggestions)
2 tablespoons olive oil
Red pepper flakes (optional)
Salt
Cornmeal
1 12-ounce pizza dough, ready to use (I default to my Rushed Pizza Dough in the book or this Really Simple one these days)
1/3 to 1/2 cup canned tomato puree or whole canned tomatoes
1 tiny garlic clove, minced
Pinch of sugar or drops of red wine vinegar (if needed)
3 to 4 ounces mozzarella, sliced into paper-thin rounds (optional)
1/4 cup pecorino romano cheese, finely grated

Trim hairy ends off ramp bulbs. Separate ramp bulbs/stems from darker leafy ends. Thinly slice the stem ends; cut the leafier ends into 1/2-inch thick ribbons.

Heat large skillet over medium heat. Once hot, add 1 tablespoon olive oil. Once the oil is hot, add a pinch of red pepper flakes if using, and the sliced bulbs and saute until translucent but still a little crunchy/sharp, about 4 to 5 minutes. Add ramp leaves and cook until just wilted, barely 1 minute. Season with salt and set aside.

Heat your oven to its hottest temperature. Coat a baking sheet or pizza pan lightly with cornmeal (so that dough doesn’t stick). Stretch pizza dough into a very thin 11 to 12-inch round or large rectangle with your fingers. Don’t worry if it’s uneven or misshapen.

If using whole canned tomatoes, either chop or puree them until you have your desired sauce consistency. In a small bowl, mix them with garlic, salt and red pepper flakes if using. Taste for seasoning. You can add a drop or two of vinegar for extra brightness or a pinch of sugar if it tastes like it needs it. Spread this mixed tomato puree thinly over your dough almost to the edges. You might not need a full 1/2 cup; I tend to use 1/4 to 1/3 cup.

If using mozzarella, spread thin slices over tomatoes. Scatter sauteed ramps over pizza. Season with additional salt and pepper (or pepper flakes) and drizzle with remaining tablespoon of olive oil. Bake in heated oven for 10 to 12 minutes (keeping an eye on it if this is your first time baking pizza in a very hot oven), until crust is golden all around and mozzarella (if using) has some charred spots. Remove pizza from oven, scatter it immediately with pecorino romano cheese and serve in slices.

But I can’t get ramps! Leeks seem like the obvious choice, and they’d be delicious, but they’re much heavier than their wild counterpart, and take much longer to cook. Spring onions would be a nicer replacement. So could a mixture of scallions and a handful of spinach. Mainly, you’re looking for something small and onion-y to saute until translucent, but retain some sharpness, and a green to lightly wilt. I think that whatever you choose will be delicious.

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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!

Winter Share #1 December 6th

Welcome to Penn’s Corner’s first Winter CSA delivery!

Deliveries will be made on the following dates: December 6th, January 3rd, January 17th, January 31st, February 14th, February 28th, March 13th and March 27th.  If ever deliveries are not able to be made due to weather we will be sure to email you and to schedule a make up day as soon as possible.

Please remember to return your empty CSA box to your pick up location or to transfer your share to a bag on the day of delivery and leave your empty box behind.

We hope that you enjoy your winter share and the Holiday Season.

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THIS WEEK’S HARVEST

Tuesday

~3# Russet potatoes, Clarion River Organics, OG

~ wheatberry bread loaf,Clarion River Organics, OG

~ 3# Braeburn apples, Dawson’s Orchards

~ 1 dozen free range eggs, Clarion River Organics

~ Old Gold cheese, Hidden Hills Dairy

~ hydroponic bibb lettuce, Milestones Center

~ winter squash, Pucker Brush Farm, CNG

~ 1/2# brussel sprouts, Clarion River Organics, OG

~ 1# red onions, Crighton’s Farm

~ 1/2# cut lettuce, Clarion River Organics, OG

OG- Certified Organic                                         CNG- Certified Natural Grown                                                     CF- Chemical Free
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Butternut Squash Casserole

Serves 8 to 10 people
3 1/2 pounds butternut squash, peeled and cut into 3/4″ pieces (about 6 cups) (or other winter squash)
5 tablespoons unsalted butter, plus more for the pan (you could easily reduce this by at least half)
1 tablespoon extra-virgin olive oil
2 large yellow onions, trimmed, peeled and chopped (about 3 cups)
1 cup milk (I used 1%)
2 large eggs, beaten
1 teaspoon dried thyme
1 cup whole wheat bread crumbs (toasted if you want, I didn’t toast them)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup pumpkin seeds or pecans, toasted (optional)
2 cups coarsely grated cheddar cheese (about 6 ounces)
1 bunch of spinach or kale, washed (add to the same water as the squash in step 2 during the last minute of boiling)

1. Preheat the oven to 375 degrees F.

2. Place 3 quarts water in a large pot and bring to a boil over high heat. Add the squash to the water, return to a boil, and cook for 6 minutes. The squash will turn a deeper orange. Drain it and set aside.

3. Melt the butter in the stockpot and add the oil. Add the onions and sauté over medium-low heat until translucent and limp, about 8 minutes, stirring to prevent browning. Add the warm squash and the milk, eggs, thyme, bread crumbs, salt, pepper, 1/8 cup pumpkin seeds and 1 1/3 cups cheese. Blend with a wooden spoon or spatula until the ingredients are well combined.

4. Spread the mixture evenly in a 9×13″ baking dish. Bake for 45 minutes. Remove from the oven and sprinkle with the remaining 1/8 cup pumpkin seeds and 2/3 cup cheese. Bake 15 minutes more. Remove from the oven and serve immediately.

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Old Gold

This cheese is made only in the summer months when the cows are on pasture to capture the natural golden color of the grass.  It is aged at least a year. It is a little drier and a lot sharper that Hidden Hills Gouda Gold. Worth the wait!

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Penn’s Corner Farm Stand is Year-Round 

Penn’s Corner has Farm Stand locations in Squirrel Hill, Mt. Lebanon and now Lawrenceville.  Our Farm Stands run year round and offer a variety of farm-fresh items including produce, meats, cheeses, bread, pasta and more.  Check out our Farm Stands here!

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SMOKE – barbeque taqueria

This little Homestead gem shouldn’t be missed!  The tacos are perfection every time and the mac and cheese is the stuff dreams are made of. With just a few tables, it is a very reasonably priced, casual eatery with amazing wonderful food.   The owners at Smoke are dedicated to local agriculture and cooking with the best ingredients they can get their hands on.  Be sure to check it out soon.

225 E 8th Ave Homestead, PA 15120  (412) 205-3039

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Week 1- April 12th/13th

Welcome to the Penn’s Corner 2011 CSA season!  Here at Penn’s Corner we waited all winter long for things to slow down enough to offer up a little time to reflect on 2010.  It seems that winter is no longer a slow time, or at least not this past winter!   We were planning for 2011, working with designers to develop a new logo and image of Penn’s Corner, upgrading our website, learning to blog (who knew!), attending PCFA Board of Directors meetings and much much more.  So in  the absence of any significant reflection on what has gone by, we are moving forward with gusto!

This is Mr. Goose from Goose Creek Gardens

For our returning members you will notice that our weekly newsletters are no longer those clumsy pdf files that you have to download.  Now it’s just a simple blog that we hope will be considered an improvement by all.

Each week there will be one post.  The post will list the contents for both Tuesday and Wednesday boxes as you will see below.  We will include recipes as always, although because the Tuesday and Wednesday contents are often different all of the recipes may not apply to your share.  We will also include current events as we think they apply to our members, news from our farms and we hope to periodically include a Chef’s Corner recipe.

You are always welcome to contact us with questions, comments or feedback of any variety.  Thanks and we truly hope that you enjoy your CSA!

 

 

 

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THIS WEEK’S HARVEST

Tuesday’s Box

Wednesday’s Box

~ 3 pounds russet potatoes, Clarion River Organics, OG ~ 3 pounds russet potatoes, Clarion River Organics, OG
~ Gouda Gold cheese, Hidden Hills Diary 

~ Gouda Gold cheese, Hidden Hills Diary 

~1 pound crimini mushrooms, Wild Purveyors ~ 1 pound crimini mushrooms, Wild Purveyors
~ 3 pounds Granny Smith apples, Dawson’s Orchards ~ 3 pounds Granny Smith apples, Dawson’s Orchards
~ 1 dozen free range eggs, Nu Way Farm, CF 

~ 2 hydroponic lettuce heads, Milestones
~ 1/4 pound pac choi or mixed lettuce, Crighton’s Farm, CF 

~ 1/4 pound arugula, Nu Way Farm, CF
~ 2 pounds loose, purple top turnips, Clarion River Organics, OG ~ 2 pounds loose, purple top turnips, Clarion River Organics, OG

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

Chef’s Corner

Chef Keith Fuller was kind enough to send us a recipe this week!  Keith has worked for the last several years as the Executive Chef at Six Penn Kitchen in downtown Pittsburgh where he has been a devoted Penn’s Corner customer.  He has recently left Six Penn to begin his own venture, Root 174.  Root 174 will be opening sometime in the next few months in the Regent Square Legume Bistro space.  For those that don’t know, Legume is leaving Regent Square to relocate to a larger space in Oakland in May.

Keith is a great Chef with a special flair for beautifully joining flavors that many of us wouldn’t think to mix.  He also has a way of getting people to say, “Wow, that pork tongue is tasty!”  You can find Keith and Root 174 on Facebook and Twitter and you can read more about the new restaurant here.

Chef Keith Fuller’s Apple, Potato, Arugula, Hash Topped with a Poached Egg

Serves 2

  • 1 granny smith apple large dice
  • Russet potatoes large dice
  • 1 cup arugula or other green
  • 2 shallots sliced or onion
  • 2 local eggs
  • 1 clove of thinly sliced garlic
  • Salt and pepper
  • 1 ½ tablespoons of oil
  • 1 tb white wine vinegar
  • 1 tbs stock
  • 1 tbs butter

Simmer potatoes in salted water until they are slightly tender.  Drain off the remaining water and set them aside.  Bring 6 cups water in a small pot to a boil for poaching the eggs.

Heat the oil over medium heat in your favorite sauté pan.    Throw your shallots, garlic and potatoes into the pan.  Stir the mixture every once and a while so that they don’t burn.   When the potatoes become golden brown throw in the apples.  Sweat  the apples until they become slightly tender.  At last throw in your arugula and toss it lightly until it is just barely wilted.  Stir in stock and butter to emulsify.  Add salt and pepper to your taste.  Now poach your eggs in your lightly simmering water.  Click this link to learn how to properly poach eggs.

Dividing hash between two plates, nest it in the center of each plate making a bed for the egg to rest on.  With the egg on top, salt lightly and crack the yoke with knife to let the yoke become the sauce!    Then enjoy!

Broiled Polenta with Sauteed Mushrooms and Gouda Gold

Mark Bittman wrote a great article demystifying polenta.  There is a short video that illustrates very well how easy making polenta can be.  It takes a little time and attention as he mentions but as far as I am concerned, it’s a great opportunity to stand still for a moment and even better with a glass of wine!

The polenta part:

You can find a zillion recipes for polenta online but in general, if Bittman’s recipe isn’t specific enough for you try this:

  • 3 C water
  • 1 t salt
  • 1 C uncooked polenta (any cornmeal will work)
  • 2 T unsalted butter
  • 1/2 to 1 cup Parmesan cheese (optional)
  1. Whisk together water, cornmeal and salt in a large saucepan.  Bring to a boil and then reduce to a simmer
  2. Give it a stir every few minutes with a strong wooden spoon or whisk.
  3. Cook for about 30 minutes — the mixture will thicken rather quickly, but the flavor, consistency and thickness will continue to develop during the 30 minutes.
  4. After 30 minutes, stir in butter and cheese until blended.
  5. Once your polenta is made pour it into a 8×10 pan.

The mushroom part:

1. Saute 1 pound of washed and sliced crimini mushrooms in 2 tbsp of olive oil and 1/4 cup of white wine (you can use red if that is what you have available). I like to stop cooking the mushrooms once they have released their liquid but before they suck it back up again but you can cook them longer if you like.  Add salt and pepper to your taste.

The putting it together part:

1.  Pour the sauteed mushrooms with any liquid in the pan on top of the polenta, spread some shredded Gouda Gold on top of the mushrooms and then place under the broiler until the cheese begins to turn brown and bubbly.  Serve immediately.