Winter CSA – Week of March 15th

THIS WEEK’S HARVEST

Check out the harvest for the upcoming week below!

1/2 Gallon Apple Cider, Kistaco Farm
hydroponic lettuce, Harmony Grove Farm
Gourmet Greens mix, Tuscarora Organic Growers Co-op (OG)
3# red Potatoes, Weeping Willow Farm
1 Dozen Brown Eggs, Jubilee Hilltop Ranch
8 oz Wildflower Honey, Bedillion Honey Farm
Farmer’s Market Salsa, Penns Corner Farm Alliance
2# Sweet Potatoes, Tuscarora Organic Growers Co-op (OG)

OG = Certified Organic, CNG = Certified Naturally Grown

**This week’s VEGAN share will substitute Big Bag of spring greens for the eggs and honey.

**This week’s GLUTEN-FREE share will have no substitutions.


  80z Wildflower Honey

Grower: Bedillion Honey Farm

Store: Room Temperature

 bibb lettucecrop
Hydroponic Lettuce
Grower: Harmony Grove Farm
Store: Refrigerate in a plastic bag. 
  1/2 Gallon Apple Cider

Grower: Kistaco

Store: Refrigerate

  3# red Potatoes

Grower: Weeping Willow Farm

Store: Cool dark place

  1 Dozen Eggs

Grower: Jubilee Hilltop Ranch

Store: Keep Refrigerated

  Gourmet Green Mix

Grower: Tuscarora Organic Growers Co-op

Store: Keep refrigerated

  Farmers Market Salsa

Grower: Penns Corner Farm Alliance

Store: Refrigerate after opening

  2# Sweet Potatoes

Grower: Tuscarora Organic Growers Co-op

Store: Refrigerate

2012 Spring Share Week #2, April 18th

A Few More Reminders…

Greens from Reegers' and Crightons' Farms

Week #1 was wonderful.  We got lots of great feedback from members, staff and farmers are all rejuvenated and ready to leap into the new season and there is a general sense of optimism in the air.

Our delivery routes are always a little difficult to nail down until we run them a few times but we have tightened our schedule a bit in response to last week and I think that the improvements will be felt by many.  Please notice the pick up time listed on your pick up reminder email.  Several of them have changed a bit.  Thanks for your patience as we work on our new system of doing things.  Enjoy your CSA!

We would like to offer a few short reminders:

  • Please, please, please bring your empty boxes back to your pick up location the following week.
  • Check the blog!  We try to include all of the important details each week in the blog.  We feel this is a better alternative to emailing each and every member.  You can always subscribe to the blog so that you will be notified when a new post is available.
  • We are still accepting 24 week Harvest Share members.  Please spread the word.  Sign up is enabled on our website.

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THIS WEEK’S HARVEST

Asparagus Share

~ 1/2 pint maple syrup, Weeping Willow Farm

~ 4 ounces chevre cheese, River View Dairy

~ 1/4# wild foraged ramps, Nu Way Farm

~ carrot bunch, Nu Way Farm

~ 1/2 gallon apple cider, Kistaco Farm

~ 1# daikon radish, Clarion River Organics, OG

~ small wheatberry bread loaf, Clarion River Organics, OG

~ 1 head hydroponic bibb lettuce, Milestone Greenhouse

Zucchini Share

~ 1/2 pint maple syrup, Weeping Willow Farm

~ 4 ounces chevre cheese, River View Dairy

~ 1/4# wild foraged ramps, Nu Way Farm

~ carrot bunch, Nu Way Farm

~ 1/2 gallon apple cider, Kistaco Farm

~ 1# daikon radish, Clarion River Organics, OG

~ 1/2 dozen pastured eggs, Orchard View Farm

~ bag of lettuce mix, bac choi, mizuna OR other green, from Crighton’s Farm, Goose Creek Farm or Grow Pittsburgh

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

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Turnips

Still have last week’s turnips in your refrigerator?  A generous CSA member pointed us toward this super simple recipe for turnip fries.

Coat fries in 1 tb each of garlic powder, onion powder, paprika, 2 tb oil. Bake at 425 for 25 minutes.  

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Don’t know what to do with daikons?

I know that these big, kind of unusual thing can scare some people away.  But seriously, do not fear!  Peel and slice them into thin rounds and eat them raw with hummus or any other dip. Try adding lots of herbs to plain greek yogurt to make a refreshing, healthy snack.  You can use whatever you like but we recommend garlic powder, lots of dill, salt, black pepper and even a little olive oil and voila!

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Ramp and Sausage Risotto 

Bon Appétit | April 2009

I made this risotto last week and I HIGHLY recommend it.  I made it without sausage and it was amazing although I might double the recipe the next time because there was just barely enough for four of us.  I also used vegetable broth and didn’t have vermouth so I substituted sherry.  White wine would also work fine.  It’s important to not get too hung up on the details of a recipe like this. — karlin

Sweet sausage will work in this springtime risotto, too; the final result just won’t taste spicy.

Yield: Makes 4 servings
2 tablespoons (1/4 stick) butter
1/2 pound hot Italian sausages, casings removed
12 ramps, trimmed; bulbs and slender stems sliced, green tops thinly sliced
1 cup arborio rice
1/2 cup dry vermouth
3 cups (or more) low-salt chicken broth
1/2 cup freshly grated Parmesan cheese plus additional for passing

Melt butter in heavy large saucepan over medium heat. Add sausage. Cook until no longer pink, breaking up with spoon, about 5 minutes. Add sliced ramp bulbs and stems. Saute until almost tender, about 2 minutes. Add rice and stir 1 minute. Add vermouth. Simmer until liquid is absorbed, about 1 minute. Add 3 cups chicken broth, 1 cup at a time, simmering until almost absorbed before next addition and stirring often. Continue cooking until rice is just tender and risotto is creamy, adding more broth if dry and stirring often, about 18 minutes. Mix in green tops and 1/2 cup grated Parmesan cheese. Season risotto to taste with salt and pepper. Serve, passing additional grated cheese separately.

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For the thirsty among us…

Pittsburgh has a new industry in town and if you haven’t heard about it we are super psyched to spread the word your way… Wigle Whiskey distillery has opened its doors in the Strip District.  This is a great, family owned and run venture.  At Wigle they not only distill wheat and rye whiskey all the way from raw grain to bottled finished product but they also celebrate and educate visitors about the history of whiskey in western Pennsylvania.  Wigle sells their tasty white rye and whiskey (the aged stuff is currently doing just that- aging in barrels) and they also offer tours of the distillery which include the opportunity to taste the finished product.  At one such tour they had prepared a recipe that fits in well with our CSA shares this week.  You just need to get some of the white wheat and you are all set!

AppleJeet 

  • 3 parts Wigle White Wheat
  • 2 parts Apple Cider
  • 1 part Maple Syrup

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Marinated Chèvre with Lemon Zest and Fresh Herbs

Inspired by Laura Chenel and Saveur, from Orangette

This recipe marks one of the rare occasions on which I am choosing to not give precise quantities—mainly because I didn’t use them myself. [Brandon is so proud of me.] I put this dish together by eye, mostly, and so far as I can tell, it would be hard to go wrong. The original formula calls for Italian parsley and chives, but I used basil, thyme, and marjoram instead, because that’s what we had on the patio. The only element to be careful with is the lemon zest, which can easily overwhelm the other flavors. I like this best after it has had a good day to rest in the refrigerator, where the lemon flavor softens wonderfully and melds with the oil and herbs. It makes for an easy, refreshing, end-of-summer appetizer.

About 6 oz. fresh, mild goats’ milk cheese (there are 4 ounces in your share so adjust the other ingredients accordingly)
Good-tasting olive oil
About 4 pinches of finely grated lemon zest
About 1 Tbs chopped fresh basil
About 1 tsp chopped fresh thyme
About ½ tsp chopped fresh marjoram
Sea salt, such as Maldon, to taste
Freshly ground black pepper, to taste

Slice the cheese into ½”-thick slices, and place them in a single layer on a serving platter or in a shallow dish. Drizzle olive oil over the cheese to just—or nearly—cover. Scatter the lemon zest and herbs over the top, and season with salt and pepper. Cover with plastic wrap, and allow the cheese to sit for a couple of hours at room temperature, or, preferably, in the refrigerator for a day or so. Allow to sit at room temperature for at least 30 minutes before serving with crackers, such as water crackers, or warm, crusty bread.

Yield: 4 or so servings

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Customer Support Job Posting

Our great friends at Small Farm Central are looking to fill a Customer Support position.  We thought that our foodie, often tech-savvy members might be interested.  Click here to take a peek at the posting!

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Week 30 November 1st/2nd

Every time you look outside the window today chances are that you will see a handful of leaves falling from one tree or another.   Today is chilly and feels nostalgic in the way that Autumn days often do.

As the CSA season begins to wrap up we find ourselves looking back.  The first and most obvious thoughts are of how quickly the season has passed.  How is it that the better part of a year flies by in an instant?  Then there is the overall impression of the growing season this year.  It began awfully cold and wet and then heated up beyond anyone’s wishes.  It was a good (not amazing, but good) year for tomatoes and even corn did fairly well.  On the flip side, few of us got our fill of peas, carrots, beets or pears this year.  So it goes when you rely heavily on locally grown, seasonal produce.  Each year has its ups and downs and no single season is exactly like any other.

We don’t want to get ahead of ourselves and make any sweeping declarations about the growing season (because after all, It’s not over yet!) but some observations can be safely made.  For today we’ll stick with just this small one… CSAs bring communities together in countless, small ways that make that community better.  Cheers!

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Don’t forget to sign up for a winter share if you haven’t already. Get em while they last!

This share will be delivered every other Tuesday from December 6th through March 27th (excluding the week of Christmas). There will be 8 deliveries in all.  This share will include eggs, cheese, potatoes, beets, turnips, lettuce, greens, microgreens, garlic, onions, mushrooms, squash, apples, cider, bread, cabbage, honey, leeks, oats, lifits, flour, and popcorn. There is no vegan share available.

Because our winter boxes will be delivered every other week, while there might be the same number of items as there are now, the quantities will be larger.  Here are two examples of winter boxes below.

Example #1
3# russet potatoes
loaf of whole wheat bread
5# granny smith apples
2 dozen eggs
1# Buttercup cheese
hydroponic lettuce trio (3 heads)
2# loose, purple top turnips
beet bunch

Example #2
1# shitake mushrooms
1.75# spelt flour
loaf of whole wheat bread
1 dozen eggs
winter squash
1/2# chevre
2 hydroponic bibb lettuce heads
large leek bunch  (6)

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THIS WEEK’S HARVEST

Tuesday

~ half gallon apple cider, Kistaco Farm

~ 6 ounces chevre cheese, River View Dairy

~ 1/3# Vates kale, Nu Way Farm, CF

~ 3# Russet potatoes, Clarion River Organics, OG

~ leeks or celeriac or hakurei turnips, Blue Goose Farm,

Golden Harvest Farm or Clarion River Organics

~ 3# Granny Smith apples, Dawson’s Orchards

~ 1# purple or red turnips, Clarion River Organics, OG

Wednesday

~ half gallon apple cider, Kistaco Farm

~ 6 ounces chevre cheese, River View Dairy

~ 1/3# Vates kale, Nu Way Farm, CF

~ 1lb hot peppers, Weeping Willow Farm, CF

~ 1/3# Romaine lettuce, Nu Way Farm, CF

~ 3# Granny Smith apples, Dawson’s Orchards

~ 2# Russet potatoes, Weeping Willow Farm, CF

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

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Granny-Smith and Goat Cheese Sandwich

Makes 2 sandwiches

  • 2 Kaiser Rolls
  • 4 ounces goat cheese
  • 1 Granny Smith Apple
  • 1 tablespoon honey
  • 3 tablespoons your favorite white wine
  • 1/2 cup mixed salad greens, shredded
  • 1/4 cup Sliced Almond or Crumbled Candied Pecans
  1. Place the goat cheese (roll, log, container, or portion on a small plate) in the microwave and heat in increments of 5 seconds to soften enough to spread, but not melted.
  2. Laterally, through the transverse plane, half the kaiser rolls using a bread knife, chef’s knife, cleaver, or samurai sword (I’m not to be held liable for any incidental or accidental incisions, lacerations, or abrasions).
  3. Using approximately 1 oz per roll half, cover all four open planes of the kaiser rolls in goat cheese.
  4. Cut the Granny Smith apple in such a way to produce a number of slices, ideally 2-4 centimeters in thickness, adequate to cover the area of the kaiser roll twice.
  5. Mix the honey and white wine in a small ramekin and place in the microwave for approximately 5-10 seconds. Honey should mix easily with the wine.
  6. In a bowl, toss the mixed salad greens with the honey wine mixture until the greens are saturated.
  7. Assemble the sandwich in this order- bottom half of kaiser roll with goat cheese, sprinkle of the almond or candied pecan, apple slices, mixed greens, apple slices, mixed greens, sprinkle of the almond or candied pecan, top half of kaiser roll with goat cheese.
  8. Apply pressure to prevent runaway ingredients. Arrange on a dish with leftover apple slices.
  9. Pour a glass of your favorite wine and enjoy the fruits (literally) of your effort.

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Hot Mulled Cider with Dark Rum

8 cups pure apple juice or fresh apple cider
2 (2-inch) cinnamon sticks
1 orange, peels and juice
4 whole cloves
3 star anise, optional (I omitted)
dark rum, optional

Combine all the ingredients in a saucepan, cover and bring to a slow boil.  Reduce heat and simmer over low heat for 5 to 10 minutes. Pour into mugs, along with a splash of dark rum if desired, and serve.

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Gnocchi

Adapted from About.com

2 pounds Russet potatoes
1 1/2 cups flour
1 teaspoon salt
1 large egg, lightly beaten

  1. Preheat your oven to 400°F. Prick the potatoes all over with a fork, and bake them on a baking sheet for 45 minutes to one hour, or until they are fork-tender. For best results, turn the potatoes over halfway through the baking time. Let the potatoes cool slightly.
  2. Peel the potatoes, and then pass them through a potato ricer, food mill or grate them over the large holes of a box grater into a large bowl. Add the lightly beaten egg and the salt to the potatoes and mix well with a wooden spoon.
  3. Add the flour to the potatoes a little at a time, using only as much as you need so that the dough will not stick to your hands. When the flour has been incorporated, bring the dough together with your fingertips.
  4. Dump the dough and any remaining floury bits onto a slightly floured surface. Knead the dough as you would bread dough. Press down and away with the heel of your hand, fold the dough over, make a quarter turn, and repeat the process. Knead for about three or four minutes.
  5. Form the dough into a ball and then divide it into 6 smaller balls. On a lightly floured surface, roll out one of the six pieces using your fingertips into a long rope about 3/4 inch thick. Cut the dough into 1 inch pieces.
  6. You can cook the gnocchi as it is now, but traditional gnocchi has ridges. To create the ridges, press each piece of dough against the tines of a fork. With your finger, gently roll the pressed dough back off the fork. This takes a little practice. If you find the dough sticking to the fork, dip the fork in flour before you press the dough against it.
  7. Place the gnocchi in a single layer on a lightly floured or parchment-lined dish. If you’d like to freeze them for later use, do so on this tray and once they are frozen, drop them into a freezer bag. This ensures that you won’t have one enormous gnocchi mass when you are ready to cook them.
  8. To cook the gnocchi, place them into a pot of boiling and well-salted water. After a few minutes the gnocchi will float to the top. Continue to cook for one minute then remove and set aside.
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Amish Turnips

Adapted from Phoenix CSA

Note: you can substitute the turnips with rutabaga

2 medium to large turnips
2 cup bread crumbs
2 tablespoon sugar
Salt to taste
2 egg, beaten
2 cup milk
2 tablespoon butter

Scrub turnips and cut into chunks.  Put the chunks in a large saucepan and cover with water.  Add 1 teaspoon of the salt. Bring to a boil; reduce heat, cover, and simmer for about 25 to 30 minutes or until tender. Drain and let dry in a colander or in the pan with the top ajar.
Mix with all remaining ingredients and only half of the bread crumbs. Place in greased casserole. Cover with the rest of the crumbs and bake 45 minutes at 350 degrees.
Turnip haters like this dish.