May 10 Cabin Fever Week #6

THIS WEEK’S HARVEST

Hydroponic Lettuce –  Harmony Grove Farm
Kale – Clarion River Organics
Apple Butter – PCFA
Polenta/Cornmeal – Weatherbury Farms
Gold Potatoes – Clarion River Organics 
Green Garlic – Clubhouse Gardens
Salanova Lettuce – Grow Pittsburgh

Cheese shares will receive Old Gold from Hidden Hills Dairy

Gluten Free shares will receive a replacement product instead of Polenta

**This week’s shares are VEGAN

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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!

2013 Spring CSA Share Week #2, April 17th

Spring has most certainly sprung!

Warmer temperatures and a few sunny days here and there are moving things right along.  While all of our farmers are staying plenty busy it’s important for us all to remember that we are off to a slow start this year.  Bill Foulk at Clubhouse Gardens thinks that his green garlic will be ready in about 2 weeks.  That’s three weeks later than his first harvest last year.  David at Nu Way Farm called me two weeks ago in duress because, as he put it, “the ramps aren’t even peeking out of the ground yet!”.  Thankfully, that has changed since he called with that news but we are still a few weeks behind last year.  All things told, last year was wonky in its own way (hotter and drier).

Perhaps that’s the true lesson here; every year is its own special animal.  If we are committed to eating seasonally then we must be willing to embrace the unpredictable nature of weather.  Things grow when they have the right conditions to do so, and not a moment before.  While our spring shares might not have a ton of greens in them this week, future weeks’ will-  when the conditions are right. Thanks for supporting the Penn’s Corner Farms!

New Penn's Corner truck fleet!

New Penn’s Corner truck fleet!

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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

~ 1/3# Boltonfeta cheese, Hidden Hills Dairy

~ 1# black beans, Clarion River Organics, OG

~ 3# white potatoes, Blue Goose Gardens, CNG

~ fresh chives or tarragon, Goose Creek Gardens, CNG

~ cornmeal, Clarion River Organics, OG

~ 1# cirmini mushrooms, Wild Purveyors

~ 3# Braeburn apples, Dawson’s Orchards

Zucchini Share

~ 1/3# Boltonfeta cheese, Hidden Hills Dairy

~ 1# black beans, Clarion River Organics, OG

~ 3# white potatoes, Blue Goose Gardens, CNG

~ fresh chives or tarragon, Goose Creek Gardens, CNG

~ cornmeal, Clarion River Organics, OG

~ 1# cirmini mushrooms, Wild Purveyors

~ 3# Braeburn apples, Dawson’s Orchards

OG- certified organic          CNG- certified naturally grown

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Simon Huntley is the owner of Small Farm Central.  Penn’s Corner uses Small Farm’s  CSA member software  and they administer our website.  And… he’s a great cook!

Simon’s Signature Refried Beans

Ingredients:

  • 1lb dry pinto beans (or black beans)
  • 1 large onion, peeled, roughly chopped
  • 3 cloves of garlic, peeled, roughly chopped
  • 3 stocks of celery (optional), roughly chopped
  • 2 tsp crushed cumin (for best flavor, crush whole cumin seeds in the mortar and pestle) or 1/2 bunch of cilantro, chopped (could use your chives here!)
  • 2 tablespoons butter

Process

  1. Cover beans with cold water and soak 6 hours or more (or use your preferred bean soaking method).
  2. Strain the beans from the soaking water and add enough fresh, cold water to your pot to cover the beans with 1-2 inches of water.
  3. Bring the beans to a boil. While the beans are coming to a boil, roughly chop the onion, garlic, and celery and add to the bean water.
  4. Allow beans to boil for 5-10 minutes, then lower the heat to a simmer and cover.
  5. After about an hour and the beans have begun to soften, add one tablespoon of salt (or to taste).
  6. Turn off the heat once the beans are very soft (usually takes 1.5-2 hours on low simmer).
  7. Often I’ll eat some of the beans at this point and then refry the next day.
  8. To refry the beans, melt the butter in a large skillet and then transfer the cooked beans to the skillet and bring to a boil. Allow the beans to boil the cooking liquid away until it reaches a pretty thick consistency. While the beans are boiling, use a potato masher to mash some of the beans (but not all! I like my refried beans a little bit chunky). Near the end of the refrying, when the beans are thick, you will need to stir often to keep the beans from burning on the bottom.
  9. When thick consistency is reached, add the cumin or cilantro and taste for salt.

Eat beans on tortillas, in nachos, or in any mexican dish that uses refried beans!

It is my habit to make 2lbs of dry beans and freeze 1 or 2 quarts of the cooked beans before refrying. Then I can pull the frozen beans out in a week or two for another round of delicious beans!

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Polenta Without Fear

Yield 4 servings

Time 25 minutes

For creamy, soft, mouth-filling polenta, stir in butter and Parmesan — the more the better. If you want something more flavorful but still a little austere, add herbs, like marjoram or thyme, along with a handful of parsley or basil, and a couple of tablespoons of good extra virgin olive oil. For polenta firm enough to grill, broil or sauté, cook it until the creaminess is gone and it starts to pull away from the sides of the pot, then turn it out onto a plate or a board and let it cool until firm.

Ingredients
  • 1 cup milk (preferably whole milk)
  • Salt
  • 1 cup coarse cornmeal, preferably stone-ground
  • Freshly ground black pepper, to taste
  • 2 to 4 tablespoons butter or extra virgin olive oil
  • 1/4 cup or more freshly grated Parmigiano-Reggiano, to taste, optional
Method

1. Bring milk to a boil with 2 cups water in a medium saucepan and add a large pinch of salt. Adjust heat so liquid simmers. Add cornmeal in a steady stream, whisking as you do to prevent lumps. When it has all been added, let mixture return to a boil, then turn heat to low. Polenta should be just barely simmering.
2. Cook, stirring occasionally and being sure to scrape sides and bottom of pan, for 15 to 20 minutes, until mixture is creamy and cornmeal tastes cooked. If mixture becomes too thick, whisk in some water, about 1/2 cup at a time.
3. Taste and season polenta as necessary with salt and pepper. Take pan off stove, stir in the butter or oil and the cheese if you are using it, and serve, passing more cheese at the table if you like.

Source: The New York Times

To add to this simple and fantastic dish saute your mushrooms in olive oil (add a little white wine if you have it) along with salt and pepper.  You can simply spoon the mushrooms over the polenta and enjoy it or you can put the polenta in a baking dish and top it with the sauteed mushrooms and some of your favorite cheese and broil until golden and bubbly. 

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

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

2012 CSA Harvest Share Week #9, August 1st

Notes about this week’s produce…

We wanted to point out that the cherry tomatoes in the Asparagus boxes this week have been grown with love by David Yoder’s son Josiah.  Josiah has been growing cherry tomatoes for Penn’s Corner CSA members for three years now.  At the age of 15 he has a passion for sustainable agriculture and is walking closely in his father David’s footsteps.  Enjoy your tomatoes and know that your choice to buy local food is keeping young, inspired farmers in the fields!
The sweet corn in your CSA box this week has been grown without any chemicals.  A natural consequence of growing any produce this way, but especially corn is that you are more likely to find pests in or on your produce.  The most common case with corn is that you may find some damage on the tips of the ears.  You might even, cough, sputter… find a corn earworm on your corn.  Please do not scream, run or throw all the corn away if this happens.  Simply cutting off the end of the ear where the damage has been done should remedy the situation in a hurry.

Pollination at Becarri’s Farm.

Melon!

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Each week we will will ask you to review the contents of the previous week’s box.

We very much appreciate your taking this short survey as it helps us in a number of ways!

If you are on the Asparagus route please click here. Zucchini members can click here.

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THIS WEEK’S HARVEST

Asparagus Share

~ babydoll watermelon, Becarri’s Farm

~ fresh herb,  Goose Creek Gardens, CNG

~ sweet corn, Nu Way Farm

~ pint cherry tomatoes, Nu Way Farm

~ 1# red field tomatoes, Blue Goose Farm, CNG

 

You will get those tomatoes next week!

~ 2# new red potatoes, Weeping Willow Farm

~ 2 Carmen peppers, Blue Goose Farm, CNG

~ rainbow chard, Blue Goose Farm, CNG

Zucchini Share

~ 2# PA Simply Sweet onions, Crighton’s Farm

~ small cantaloupe, Weeping Willow Farm

~ sweet corn, Nu Way Farm

~ 2# new red potatoes, Weeping Willow Farm

~ 2# heirloom tomatoes, Nu Way Farm

~ 1# loose beets, Nu Way Farm

You will get those beets next week!

~ 3 green bell peppers, Matthew’s Farm

~ Swiss chard, Nu Way Farm

OG- certified organic            CNG- certified naturally grown

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Fresh Corn Polenta with Sautéed Cherry Tomatoes

Serves 4

For the polenta:

2 tablespoons unsalted butter

1 teaspoon coarse sea salt or kosher salt

1 cup coarsely ground polenta or corn grits

1 large or 2 medium ears fresh corn, kernels scraped off the cob (1 cup)

For the cherry tomatoes:

2 pints cherry tomatoes

1/4 cup extra-virgin olive oil

2 garlic cloves, minced

1/2 teaspoon crushed red pepper flakes

1/4 cup chopped mixed fresh herbs, such as oregano, basil, tarragon, and parsley Coarse sea salt or kosher salt and freshly milled black pepper

Grated Parmesan cheese for garnish

1. Preheat the oven to 200°F.

2. To prepare the polenta, in a medium saucepan over high heat, bring 3 cups of water to a boil, and add the butter and salt. Stir in the grits and corn and continue to stir until the water returns to a boil. Reduce the heat and simmer, uncovered, for 5 to 7 minutes, stirring occasionally, until the polenta is thick and smooth. Cover and transfer to the oven to keep warm.

3. To prepare the tomatoes, place a large skillet (it should be large enough to hold the tomatoes in a single layer) over high heat. Put the tomatoes, oil, garlic, and red pepper flakes in the pan and sauté until the tomatoes soften and begin to exude their juice, about 3 to 4 minutes. Stir in the herbs and sauté for 2 more minutes. Season with salt and pepper.

4. Divide the polenta among 4 shallow soup plates and spoon the tomatoes on top. Serve sprinkled with Parmesan.

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This is the ultimate CSA box recipe.  You can use any combination of veggies that you like and if you have a lot on hand it can be easily doubled.

VEGETABLE GRATIN-SOUFFLE

Recipe from “Vegetarian Cooking for Everyone” by Deborah Madison

Butter for the dish

3 cups vegetables (you can use anything; potatoes, peppers, corn, herbs, greens, onions, tomatoes)

1/2 cup bread crumbs

3 tablespoons butter

1 cup milk

1/2 small onion or 2 large shallots, finely diced

1/2 cup grated gruyere cheese (or any other cheese you like)

2 eggs, separated

Salt to taste

Pinch grated nutmeg

Lightly butter an 8×10 inch gratin dish. Steam or parboil the veggies until barely tender when pierced with a knife. Drain, rinse under cold water, then finely chop them.

Lightly brown the bread crumbs in 2 tablespoons butter in a small saucepan, then stir in the milk. When it’s hot to the touch, turn off the heat. Meanwhile, cook the onion in the remaining butter in a small skillet over medium heat until translucent, about 3 minutes. Combine the onion, vegetables, and bread crumb mixture in a bowl, then stir in the cheese and egg yolks. Season with salt and pepper to taste and the nutmeg. Beat the egg whites until stiff, then fold them into the mixture. Pour into the prepared dish.

Bake at 375 degrees until puffed and browned, about 25 minutes. Serve immediately. Serves 4.

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2012 CSA Harvest Share Week #, July 25th

Please remember to leave your host location neat and orderly.  Both your host and Penn’s Corner deeply appreciate your efforts!  Also- if you have an egg or flower share please only take the one that is clearly marked with your name.  If you have any questions you are always welcome to contact us.
Thanks so much!
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We received two responses to our beet pancake challenge.   Our first response was from Jess and Simon Bromley.
Here’s a picture of my son Simon eating the pancakes for breakfast.  His review was, *and this is a direct quote* “mmmmm. Yumyumyumyumyummy!”  I thought they were very good.  We changed some of the ingredients around for what we had on hand.  I would recommend adding nutmeg and cinnamon, but we add that to just about everything.
Our second reply was from Deborah Moore.  She tells us that the pancakes were amazing and will become a regular rotation for breakfast.  Nice photo Deborah!

Simon says “yummy”.

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Each week we will will ask you to review the contents of the previous week’s box.

We very much appreciate your taking this short survey as it helps us in a number of ways!

If you are on the Asparagus route please click here. Zucchini members can click here.

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THIS WEEK’S HARVEST

Asparagus Share

~ jalapeno peppers, Clarion River Organics, OG or Blue Goose Farm, CNG

~ 1 yellow squash, Clarion River Organics, OG

~ 1.5# peaches, Kistaco Farm

~ 1# tomatillos, Becarri’s Farm

~ 1# green beans, Weeping Willow Farm or Nu Way Farm or Hostetler’s Farm

~ 1 zucchini, Becarri’s Farm

~ 1.5# green tomatoes, Nu Way Farm

~ 2# PA Simply Sweet onions, Crighton’s Farm

~ 2# red tomatoes, Matthew’s Farm

~ green bell pepper, Blue Goose Farm, CNG

Zucchini Share

~ 1# leeks, Weeping Willow Farm

~ 2 cucumbers, Weeping Willow Farm

~ 1/2 pint blueberries, Dawson’s Orchards

~ pint gold tomatoes OR 1# red tomatoes, Nu Way Farm or Blue Goose Farm

~ 1 yellow or patty pan squash, Clarion River Organics, OG

~ 1# tomatillos, Sunny Meadow Farm

~ 1.5# green tomatoes, Nu Way Farm

~ 2 jalapeno peppers, Clarion River Organics, OG

~ 1 green bell pepper, Clarion River Organics, OG

~ 1.5# peaches, Kistaco Farm

~ green or red mini Romaine lettuce head, Clarion River Organics, OG

OG- certified organic            CNG- certified naturally grown

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This recipe should be cut in half for the quantity of tomatoes in your box.  Also, here is a baked green tomato recipe for the more health conscious among us!

Fried Green Tomatoes

Adapted from From Matt Lee and Ted Lee’s “The Lee Bros. Southern Cookbook”

For 6 people

  • 3 pounds green tomatoes (about 6-8 medium tomatoes)
  • 3 large eggs, beaten
  • 3/4 cup whole milk
  • 3 cups peanut oil
  • 3 batches Lee Bros. All-Purpose Fry Dredge (see below)
  • Kosher salt, if needed
  • Lemon juice, if needed

1. Cut out the stem ends from the tomatoes, and slice the, 1/4-inch-thick with a serrated knife; reserve. Whisk the eggs and milk together in a broad, shallow bowl.

2. Pour the oil into a 12-inch skillet, and heat over medium-high heat until the temperature on a candy thermometer reads 365 degrees. (If using a different size skillet or pan, fill with oil to a depth of 1/3 inch.)

3. Heat the oven to 225 degrees. Set a baker’s rack on a cookie sheet on the top rack.

4. Spread the dredge on a large plate or pie pan or in a small, shallow baking pan. Taste the tomatoes. They should have a bright tartness like citrus fruit. If they don’t, sprinkle the slices with salt and lemon juice. Then press 1 tomato slice into the dredge, once on each side, shaking any excess loose. Dunk in the egg mixture, then dredge the slice on both sides again. Shake off any excess ad place the slice on a clean plate. Repeat with more slices until you’ve dredged enough for a batch (3 or 4 slices). With a spatula, transfer the first batch of slices to the oil.

5. As the first batch cooks, dredge the second batch of tomatoes, but keep a watchful eye on the first. Once the slices have fried to a rich golden brown on one side, about 2 minutes, flip them carefully and fry for 2 minutes more, or until golden brown. Transfer the fried tomatoes to a plate lined with a double thickness of paper towels and leave them to drain for 1 minute.

6. Transfer the slices to the baker’s rack in the oven, arranging them in a single layer, so they remain warm and crisp. Repeat with the remaining slices until all the green tomatoes have been fried. Serve right away with Buttermilk-Lime Dressing (see below).

Lee Bros. All-Purpose Fry Dredge

Makes 3/4 cup

  • 1/2 cup all-purpose flour
  • 3 tablespoons stone-ground cornmeal
  • 2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper

In a medium bowl, sift the flour, cornmeal, salt, and pepper together twice. Stir and turn out onto a flat surface. Press tomatoes into the mixture on all sides and shake the excess loose.

Buttermilk-Lime Dressing

Makes 1 1/4 cups

  • 3/4 cup whole or lowfat buttermilk
  • 5 tablespoons freshly squeezed lime juice (from 3-4 limes)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1/4 cup finely minced fresh basil
  • 1/4 cup finely minced green onion
  • 1/4 cup finely minced fresh flat-leaf parsley
  • 1/2 teaspoon salt, plus more to taste

In a small bowl, whisk the ingredients together until thoroughly combined. Cover tightly and store in the refrigerator not more than 2 days.

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Tomatillos!

There are a zillion ways to incorporate these little green jewels into your meals.  Here is a link to 10 favorite tomatillos recipes from foodiecrush.  Or the standard favorite, tomatillo salsa rarely disappoints.

Salsa Verde Recipe
  • 1 pounds tomatillos, husks removed & washed
  • 3 jalapeños
  • 2 garlic cloves
  • 1/2 medium-large onion
  • 1/3 cup fresh cilantro leaves
  • 1 teaspoon salt

Instructions

  1. Chop the onion in half, crush the garlic, and leave the jalapeños and tomatillos whole. Roast on a baking sheet in a 400°F oven for about 15 minutes, turning all halfway over through roasting time.
  2. Peel the garlic, de-seed and rough chop the jalapeño, and peel and rough chop the onion.
  3. In a food processor, add all roasted ingredients, plus cilantro and salt and pulse until all ingredients are chopped and desired consistency is reached.

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This galette is truly delicious!  It is also beautiful and easy to make.  That combination is pretty much my dream so I’d have to say that this recipe is on my list of favorites.  I will also add that I am not above purchasing a high quality pie crust when time presses on me.  Trader Joes’s carries one with no hydrogenated oils.

Zucchini and Ricotta Galette

Crust adapted from Williams-Sonoma, filling adapted from a Cook’s Illustrated tart

Serves 6For the pastry:
1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice waterFilling:
1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds
1 tablespoon plus 1 teaspoon olive oil
1 medium garlic clove, minced (about 1 teaspoon)
1/2 cup ricotta cheese
1/2 cup (about 1 ounce) grated Parmesan cheese
1/4 cup (1 ounce) shredded mozzarella
1 tablespoon slivered basil leaves

Glaze:
1 egg yolk beaten with 1 teaspoon water

Make dough: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Make filling: Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.

Prepare galette: Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.

Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

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2012 Spring Share Week #6, May 16th

Only 2 weeks of the Cabin Fever share left!  If you want to extend your share to include the summer please contact Karlin at csa@pennscorner.com asap before it’s too late. If you would like to add an egg share to your 24 week Harvest Share CSA, now is the time! Supplies are limited so grab em while you can. We have 2 options: 1 dozen per week ($96.00) or 1/2 dozen ($48.00) per week. Email Karlin  to add eggs to your share.

For those already signed up for an egg share, please remember that delivery will begin on June 6th (the first day of the Harvest Share).

Also- there is just one more week to rsvp to the American Meat Screening.  Do it now!  We will enjoy East End Brewery beer.  There will be deviled eggs, asparagus salad and a meat and cheese chartuterie featuring some of Legume and Cure‘s finest, locally raised, house-cured meats.


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Please remember to return your empty CSA boxes the following week.  Thanks in advance.

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THIS WEEK’S HARVEST

Asparagus Share

~ Romaine lettuce head, Nu Way Farm

~ 1/3# green onions, Nu Way Farm

~ 1/3# baby spinach, Nu Way Farm

~ 2# French fingerling potatoes, Clarion River Organics, OG

~ bunch kale, Clarion River Organics, OG

~ 1# spelt berries, CNG, Clarion River Organics, OG

~ green garlic, Clubhouse Gardens

~ Temptation cheese, Hidden Hills Dairy

Zucchini Share

~ Romaine lettuce head, Nu Way Farm OR mixed lettuce, Goose Creek Garden, CNG, or Grow Pittsburgh, OG

~ 1/3# green onions, Nu Way Farm

~ 1/3# baby spinach, Nu Way Farm

~ 2# French fingerling potatoes, Clarion River Organics, OG

~ bunch kale, Clarion River Organics, OG

~ Temptation cheese, Hidden Hills Dairy

~ 2# cornmeal, Clarion River Organics, OG

OG- Certified Organic                                       CNG- Certified Naturally Grown

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Grilled Romaine Hearts with Fried Capers & Lemon Cream 

by Nicole Franzen
  • large romaine lettuce head
  • 3 tablespoons of capers
  • shaved parmesan

Dressing :

  • 1/4 cup of crème fraîche
  • 4 tablespoons olive oil
  • 1 lemon
  • sea salt & pepper
  1. Heat grill on high heat. If you have a grill outside that’s better, I use a grill pan. Cut romaine hearts in half. Drizzle with a little olive oil and season with salt and pepper. Place romaine face down onto grill. Cook until slightly charred and tender about 5 minutes. In a small pan add a little oil, heat to med-high and add capers. The capers can pop so be careful, cook until crispy about 2 minutes. For the dressing combine crème fraîche, zest of one lemon, juice of half a lemon, season with salt and pepper. Slowly drizzle in olive oil while stirring. Taste and adjust seasoning to desired flavor. Place grilled romaine on a plate, drizzle the sauce over top. Shave parmesan and place fried capers around the plate. Squeeze a little lemon juice over top in addition.

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This recipe for Herbed Spelt Berries with Peas and Feta looks amazing.

It’s a little early in the year for peas but I just wanted to offer it as an example of how to prepare the berries.  In general they can be soaked, boiled for a while and then mixed into whatever dish you like.  They are toothy and full of nutrition!

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This recipe is from Molly Wizenberg’s A Homemade Life.  It is one of the most wholesome things I have ever eaten.  It is simple beyond your imagination and perfectly decadent.  Drizzle room temperature maple syrup over it and enjoy! It’s great for breakfast but can be enjoyed with any meal.

Custard-Filled Corn Bread

3 tablespoons (1 1/2 ounces) unsalted butter

1 cup unbleached all-purpose flour

3/4 cup yellow cornmeal. preferably medium ground

1 teaspoon baking powder

1/2 teaspoon baking soda

2 large eggs

3 tablespoons sugar

1/2 teaspoons salt

2 cups whole milk (not low fat or non fat)

1 1/2 tablespoons distilled vinegar

1 cup heavy cream

pure maple syrup, for serving

Preheat oven to 350 degrees.  Butter an 8-inch square or 9-inch round pan.  Put the buttered dish in the oven to warm while you make the batter.

Melt the butter in a pan and cool it slightly.  Meanwhile, in a small bowl, whisk together the flour, cornmeal, baking powder and the baking soda.

When the butter has cooled a bit, add the eggs and whisk to blend well.  Then add the sugar, salt, milk and vinegar and whisk well again.  Whisking constantly, add the flour mixture.  Mix until the batter is smooth and no lumps are visible.

Remove the heated pan from the over and pour in the batter.  Then pour the cream into the center of the batter.  Do not stir.  Carefully slide the pan back into the oven, taking care not to knock it and bake until golden brown on top, 50 minutes to 1 hour. Serve warm with maple syrup.

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2012 Spring Share Week #5, May 9th

Did we mention there will be food and beer?

If you enjoy great, local food and drinks and the company of like-minded people you should join us at the Melwood Screening Room! By joining us you will also support Pennsylvania’s largest and most accomplished sustainable agriculture organization.  PASA fights for and alongside small, sustainable farming communities and for consumers and the future of our food!

This film is a solutions-oriented documentary surveying the current state of the U.S. meat industry. The film takes an even-handed look at animal husbandry. Light food and beverages are included in the ticket price of $10 and proceeds will benefit our own Pennsylvania Association for Sustainable Agriculture (PASA).

Where: Melwood Screening Room

When: Wednesday May 23rd from 7pm until 9:30pm

How much: $10

Why: To enjoy the company of like-minded people in your community, enjoy tasty, locally grown snacks and to support PASA!

CLICK HERE TO RSVP FOR THE EVENT. Seating is limited.

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Please remember to return your empty CSA boxes the following week.  The rate of return has been pretty low so far and we would love to see that increase this week!  Thanks in advance.

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THIS WEEK’S HARVEST

Asparagus Share

~ 1# rhubarb, Nu Way Farm

~ 1/3# green onions, Nu Way Farm

~ 1/2 gallon apple cider, Kistaco Farm

~ 1/2# asparagus, Schramm’s Farm

~1/2# young kale, Clarion River Organics, OG

~ mixed lettuce or butterhead or bibb, Goose Creek Garden, CNG, Clarion River Organics, OG, Grow Pgh, OG,Milestone

~ 2# cornmeal, Clarion River Organics, OG

~ honey puffed corn or spelt, Clarion River Organics, OG

Zucchini Share

~ 1# rhubarb, Nu Way Farm

~ 1/3# green onions, Nu Way Farm

~ 1/2 gallon apple cider, Kistaco Farm

~ 1/2# asparagus, Schramm’s Farm

~1/2# young kale, Clarion River Organics, OG

~ butterhead lettuce, Clarion River Organics, OG

~ 2# pancake mix, Clarion River Organics, OG

~ green garlic, Clubhouse Gardens

OG- Certified Organic                                       CNG- Certified Naturally Grown

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If you would like to add an egg share to your 24 week Harvest Share CSA, now is the time! Supplies are limited so grab em while you can. We have 2 options: 1 dozen per week ($96.00) or 1/2 dozen ($48.00) per week. Email Karlin at csa@pennscorner.com to add eggs to your share.

Only three weeks of the Cabin Fever share left!  If you want to extend your share to include the summer please contact Karlin asap while shares last.
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I’m not going to lie. I believe that polenta is one of the world’s most amazing foods.  It is versatile and nutritious and elegant all at once.  You won’t find all of the ingredients in this recipe from My New Roots in your CSA box but feel free to make adjustments.  Substitute the green onions or green garlic for the ramps (wild leeks).  Use kale in place of the green peas, butter instead of ghee if you don’t have it.  You get the drift, right?  And ps… cornmeal is polenta.

Spring Spirit Polenta

Serves 4
1 cup polenta (not instant)
4 – 6 cups light vegetable broth or water
2 small onions
½#  asparagus
4 or 5 wild leeks
1 cup shelled green peas
knob of ghee or coconut oil
½ cup grated Pecorino Romano (hard sheep’s milk cheese), plus more for garnishing (optional)
olive oil for garnishing
1 lemon
sea salt

Directions:
1. Heat the vegetable broth (water is fine) and a good pinch of sea salt in a large saucepan until simmering. Slowly pour in the polenta in a steady stream, whisking all the while to prevent clumping. Stir constantly for a couple minutes, reduce heat and simmer. Stir every five minutes or so. If the polenta becomes too thick, add hot water and whisk in.

2. While the polenta is cooking, prepare the vegetables. Finely dice the onions. Wash, trim and cut the asparagus on the diagonal into 1” (2.5 cm) pieces. Wash and pick over wild leek leaves, and save any flowers for garnish. Shell peas.

3. When you are about 15 minutes away from serving, heat a little ghee or coconut oil in a large skillet add the onions, and a pinch of salt. Fry over medium heat until golden (about 10 minutes). Next add the peas and asparagus. Cook for 2-3 minutes, just until their raw edge has disappeared (add a little water if the pan is very dry, which will help to steam the veggies). Then add the wild leeks and wilt. Squeeze half a lemon over the top. Season to taste.

4. You can tell the polenta is cooked when you rub a small amount of it between your fingers and it is no longer gritty, approximately 30-45 minutes (read the label on your own box for cooking time approximations). The final consistency should be creamy and smooth. Add the grated cheese to the polenta if desired, and give it a final stir. Add a little milk or water to thin if necessary. Season to taste.

5. To serve, scoop a portion of polenta onto a plate then add the cooked vegetables. Add shaved Pecorino Romano if desired, a drizzle of quality olive oil, and a wedge of lemon on the side. Rejoice.

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Baked Kale Chips

Adapted from a bunch of inspiring places

1 bunch (about 6 ounces) kale (I used Lacinato or “Dinosaur” Kale but I understand that the curlier stuff works, too, possibly even better)
1 tablespoon olive oil
Sea salt, to taste

Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.

Kale-Dusted Popcorn If you’re making the chips with the intention to grind them up for popcorn, I’d use less oil — perhaps half — so they grind without the “powder” clumping. I ground a handful of my chips and sprinkled it over popcorn (1/4 cup popcorn kernels I’d cooked in a covered pot with 1 1/2 tablespoons oil over medium heat, shaking it about with potholders frequently). I seasoned the popcorn with salt. I liked this snack, but I think Parmesan and Kale-Dusted Popcorn would be even more delicious. Next time!

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We post this recipe nearly every year.  It is incredibly easy and delicious and has been known to change a rhubarb skeptic’s mind!

Rhubarb Sponge Pudding

Bon Appétit | May 2007

This moist cake is perfect with unsweetened, softly whipped cream or vanilla ice cream.Yield: Makes 8 servings1 1/3 pounds rhubarb, cut into 1-inch lengths (about 5 cups)
1/3 cup (packed) golden brown sugar
2 tablespoons water1 cup plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/2 cup sugar
7 tablespoons butter, room temperature
2 large eggs
6 1/2 tablespoons whole milkSoftly whipped cream

Preheat oven to 375°F. Butter 11x7x2-inch baking dish. Place rhubarb pieces in baking dish in even layer. Scatter brown sugar over and sprinkle with 2 tablespoons water.

Whisk flour and baking powder in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well between additions. Fold in flour mixture in 3 additions alternately with milk in 2 additions, mixing just to blend after each addition. Spoon batter over rhubarb, smoothing top to cover.

Bake dessert until top is golden brown and toothpick inserted into center comes out clean, about 40 minutes. Cool at least 30 minutes and up to 1 hour. Serve warm with softly whipped cream.

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