Winter CSA Week 1

THIS WEEK’S HARVEST

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

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

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

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

 


Carrots

Grower: Blue Goose Farm

Store: Carrots can be stored in the refrigerator for up to a month if stored properly. Cut off carrot greens, place carrots in a containers with lid and cover completely in water. Keep container in the refrigerator, changing the water ever 4-5 days.

Recipe: Carrot Cake Thumbprint CookiesRoasted Brown Butter Honey Carrots

 

Poblano Peppers

Grower: Blue Goose Farm

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

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

 

Sweet Onions

Grower: Crighton Farm

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

Recipe: Roasted Sweet Onions, Caramelized Sweet Onions

D’Anjou Pears

Grower: Dawson’s Orchards

Store: Unlike other fruits, pears ripen from the inside out so by the time they are soft on the outside, the inside flesh may be overripe and mealy.  Ripe pears should be stored in a refrigerator set at 35 to 45 degrees.  Leave unripe pears at room temperature in order to induce ripening.  To speed up the ripening process, place pears in a brown paper bag. This traps ethylene (a naturally occurring gas) which pears produce as they ripen.  You can also place pears next to bananas or avocados in order to ripen them. Just like pears, both fruits naturally release ethylene as they ripen.

Recipe: Harvest Pear CrispSpiced Anjou Pear Bread

Hydroponic Lettuce

Grower: Harmony Grove Farm

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

 

 

Buttercup Raw Milk Cheese

Grower: Hidden Hills Dairy

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

 

 

 

Acorn Squash

Grower: Kistaco Farm

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

Recipe: Roasted Acorn SquashAcorn Squash with Kale and Sausage

 

 

 

Rutabaga

Grower: Nu Way Farm

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

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

 

 

Daikon Radish

Grower: Riverbend Acres

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

Recipe: Chinese Braised Daikon RadishVietnamese Pickled Carrots and Daikon Radishes

 

Unbleached Pastry Flour

Grower: Weatherbury Farm

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

Chocolate Cake

 

 

Red Potatoes

Grower: Weeping Willow

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

Recipes: Garlic Red Potatoes, Roasted Herbed Red Potatoes

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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! ***

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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

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  • 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

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  • 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!