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

2014 Winter CSA Share #8, March 19th

It’s hard to believe (but also very exciting!) that we’re nearing the end of winter!  There will be one more Winter CSA delivery on April 2nd.  If you haven’t signed up for your spring or summer CSA share and you’d like to, you can click HERE to do so.

canned

Because of the limited amount of fresh produce available during the winter, Penn’s Corner value added products have been an integral part of this winter’s CSA.   These items are all grown by Penn’s Corner farms, harvested at their peak, and processed here in PA.  Now that you’ve had a chance to try all of our value added products, we’d like to ask you for some feedback!

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**We are running extremely low on CSA boxes! If you would please return your empty box from the last pick-up, it would be greatly appreciated!**

Your last Winter Share delivery date will be April 2.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

hydroponic bibb lettuce, Harmony Grove Farm

1 dozen eggs, Heritage Farm

12 oz. honey, Bedillion Honey Farm

Bauernhof cheese,  River View Dairy

tomatillo salsa, Penn’s Corner Farm Alliance

2# rutabagas, Tuscarora Organic Growers, OG

2 garlic bulbs, Blue Goose Farm, CNG

1# lemon pepper rotini, Fontana Pasta

2# empire apples, Kistaco Farm

*due to a shortage of rutabagas, some shares will include hot pepper jelly

* vegan shares will have a Salanova lettuce mix and microgreens in place of the honey, cheese and eggs

*gluten-free shares will have cilantro in place of the pasta

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Mark your calendar!  There are some exciting local food events coming up in Pittsburgh!

FTT conference

The Farm to Table Pittsburgh Conference is THIS Friday and Saturday, March 21st & 22nd at the David L. Lawrence Convention Center.  The conference will feature informative speakers, cooking demonstrations and lots of networking opportunities.  Our very own Karlin Lamberto and Lydia Vanderhill will be speaking Saturday morning at 8:30 am about ways to eat locally year-round in Pennylvania.  Kids under 12 get in free!  Click HERE for more info about the conference.

pasa logo

The Pennsylvania Association for Sustainable Agriculture will be hosting a CSA Fair at the Pittsburgh Public Market, Saturday March 29th from 11:00am to 2:00pm.  This is a fantastic opportunity for friends or family who aren’t as familiar with Community Supported Agriculture to find out what it’s all about and see the many CSA options available in Western Pennsylvania.  Penn’s Corner staff will be there along with many other local farms and farm cooperatives.  Click HERE for the details.

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rutabagaonionandapple

Rutabaga with Caramelized Onions and Apples

adapted slightly from FOOD52

  • 4 tablespoons butter, divided
  • 2 yellow onions
  • 2 apples
  • 1 tablespoon brown sugar
  • 1 1/2 tablespoons cider vinegar
  • 1 medium rutabaga
  • Kosher salt and cracked black pepper to taste
  1. Peel onions and cut in half. Slice thinly.  Peel and core apples; slice, then julienne into matchsticks about 1/4 inch thick. Toss apples and onions together to combine.
  2. Melt 3 tablespoons butter in a large heavy-bottomed skillet over medium-low heat. When butter is melted, add onion-and-apple mixture and allow to cook over medium-low heat, stirring occasionally, for 45 minutes to 1 hour. About 30 minutes into the cooking time, sprinkle 1 tablespoon of brown sugar over the onion mixture and gently stir in.
  3. When onions are deep golden brown and caramelized, add 1 1/2 tablespoons cider vinegar to pan to deglaze it, and stir, scraping up browned bits from bottom of pan. Cook for 1 to 2 minutes longer until vinegar is absorbed, then turn off heat and set aside.
  4. While the onion mixture is cooking, wash and peel the rutabaga. Cut into 1/2-inch to 3/4-inch dice. Bring a pot of salted water to a boil and cook diced rutabaga until tender ~ about 20 minutes. Cooking time will vary according to the size of your dice, so test at 5-minutes intervals. The rutabaga is done when it is fork-tender. Drain well.
  5. Remove onion mixture from pan and melt remaining 1 tablespoon butter in the same pan. When melted, add rutabaga cubes. Season with kosher salt and freshly ground black pepper and cook over medium-low heat until heated through, about 10 minutes.
  6. Add onion mixture back to pan and gently stir into rutabaga cubes. Let cook for a minute or two to heat through. Serve immediately.

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ranchero eggs

Baked Ranchero Eggs with Blistered Jack Cheese and Lime Crema

adapted from the Smitten Kitchen Cookbook

If you still have your chopped tomatoes from your last share they’ll work well in this recipe!

Ranchero Sauce:

  • 1 28 oz. can whole fire roasted tomatoes
  • 1 medium white onion, roughly chopped
  • 1 jalapeño, roughly chopped
  • 1 large garlic clove, crushed and peeled
  • 1 15 oz. can black beans, drained and rinsed
  • several pinches salt
  • handful of fresh cilantro

Crisp Tortilla Chips:

  • 2 T olive oil
  • 4 small (6 inch) corn tortillas, cut into strips
  • salt

Remaining Ingredients:

  • 12 eggs
  • 1 1/2 cups shredded jack cheese
  • 1 cup sour cream
  • juice of 1 lime
  • fresh cilantro

Preheat your oven to 450°.

Add the tomatoes, onion, garlic, jalapeño, and salt to your blender, and blend until smooth. Pour sauce into a 12 inch skillet and add in black beans. Bring to a simmer and let cook for 10-15 minutes until sauce has slightly reduced.

Meanwhile brush a baking sheet with olive oil. Place the tortilla strips in a single layer- brush with the rest of the olive oil and sprinkle with salt. Baked for 4-6 minutes until crispy and golden brown. Remove from oven and preheat broiler.

Make the crema: In a separate bowl mix together the sour cream, juice of one lime, and a pinch of salt. Set aside.

Once the sauce has thickened, remove from the heat. Crack the eggs individually into the pan, distributing them as evenly as possible. Return to heat, cover pan, and simmer for about 10-12 minutes, until the whites are nearly but not completely opaque. Sprinkle the surface with the cheese and place plan under broiler for 2-3 minutes, just until cheese is blistered and bubbly.

Garnish with dollops of crema, broken pieces of tortilla, and fresh cilantro.

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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!

2014 Winter CSA Share #3, January 8th

photo-1This holiday season we mailed out post cards to our current CSA members.  It looks like there are some coming back for incorrect addresses. If you have a few spare moments we ask that you double check your membership information with us.  You can use this Member Log In link from our home page to access your account.  Here are the basic steps but if you have any questions navigating your way please let us know.

1. Choose to log in via password or via email.  If you choose password (and you are doing this for the first time and don’t have a password) you will need to click the Forgot your Password link.  If you wish you use the log in via email it will walk you through creating a password.

2  Click on Contact/update/view and edit.  If your address or phone number are incorrect please change it there and save your changes.

Feel free to explore the other tabs and log out when you are finished.

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Please return your empty box from the last pick-up!

Remaining Winter Share delivery dates are as follows: 

January 22, February 5 & 19, March 5 & 19, and April 2.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

1/2 pint maple syrup, Weeping Willow Farm

1 dozen eggs, Heritage Farm

hydroponic bibb lettuce, Harmony Grove

8 oz. Meadowbelle cheese, Riverview Dairy

3 garlic bulbs, Blue Goose Farm, CNG 

1/3# Red Russian kale, lettuce or other green or Penn’s Corner dilly beans, Goose Creek Gardens, CNG or Crighton’s Farm

winter squash or tomatillo salsa, Kistaco Farm or Becarri’s Farm

1# garlic parsley pasta, Fontana Pasta

honey puffed corn, Clarion River Organics, OG

3# Braeburn apples, Dawson’s Orchards

* vegan shares will have pac choi, winter squash and puffed spelt in place of the non-vegan items

* gluten free shares will have pac choi in place of the gluten containing items

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THE PASTA…

The garlic parsley pasta in your CSA share this week is fresh.  That means that is must be refrigerated or frozen or it will spoil.  We recommend that you freeze the pasta and toss it into salted, boiling water when you are ready to use it (don’t bother defrosting).

The ingredients of the pasta are a 50/50 mix of semolina and durum flours, eggs, water, garlic and parsley.

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THE HONEY PUFFED CORN AND PUFFED SPELT

These tasty treats can be eaten in a bowl with milk (as cereal) or included in your favorite trail mix.  It’s also great (especially the honey puffed) right out of your hand for a wholesome snack!

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Herbed-Baked Eggs

by Ina Garten

Feel free to substitute dried herbs (in smaller quantities) for fresh1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan (use your Meadowbelle instead!)
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for servingPreheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

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

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

2013 Harvest CSA Share Week #6, July 10th

blueberries

Welcome to week #6 of the Harvest Share!

**please return your old CSA boxes each week to your pick-up location**

A note on share routes: We divide deliveries into two routes for box planning and distribution purposes. See below for a list of locations by route. Once you find the route that visits your pick-up location, scroll down to see what will be in your box!

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Quiet-Creek-Herb-Farm-Nicole-Haley-Photography-1(pp_w710_h509)

Medicinal Herbs:
Quiet Creek’s Intensive Sustainability Seminars

July 26, 27, and 28. Weekend begins at 3:00 p.m. Friday and ends at 3:00 p.m. Sunday

“Discover the key concepts of growing, harvesting, and preserving medicinal herbs, in addition, to using them to prepare soaps, infusions, tinctures, syrups, poultices, oils, capsules, salves, and essential oils.    For seventeen years, Quiet Creek Herb Farm & School of Country Living has been offering workshops on sustainable living – medicinal herbs and herbal preparations are an exciting part of our mission – living healthful, sustainable lives.

The theory of growing, harvesting, preserving, and making medicinal herb preparations will be applied in hands-on classes which will stimulate your intellect, fill your medicine chest, and empower your do-it-yourself know-how.  Medicinal herbs have been used in making age-old remedies for indigestion, colds, inflammation, sore muscles, and many others.  You will go home with your knowledge and an overflowing herbal first-aid kit.

storeOver the weekend, you will enjoy a unique immersion experience as you absorb all the beauty and knowledge that Quiet Creek has to offer.   Six delicious, locally and sustainably raised meals will be provided throughout the three days, with food preferences honored. Rustic, smoke and alcohol-free lodging is accommodation will vary based on registration but include a yurt, renovated barn, and/or tents.  In addition to formal classes, the following optional activities are available for those interested: mountain biking (bikes & helmets provided), hiking, journaling, Sunday worship, and a community music circle.  All energy needed for the weekend will be produced on site with the solar array and wind turbine, and all waste produced on site will be composted!”

Cost:  $275 ($20 Discount for PASA members). Workshop is limited to 20 students.

Applications due July 10th, 2013. For more information OR to register visit PASA’s website 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, Point Breeze, Chatham University, Sq Hill- Fair Oaks, Shadyside, Friendship, Scott

Zucchini Pick Up Locations

Highland Park- Jackson, Highland Park- Union Project, Morningside, Fox Chapel, Lawrenceville, Marty’s Market, North Side- Children’s Museum, North Side, B Gourmet, Avalon, Cranberry-Westinghouse, Bellevue, Ross Twsp, North Park- RAW Training, Bradford Woods, Restaurant ECHO, Google, Oakland- Apple, Oakland- The Porch, Schenley Farms, Downtown- Gulf Tower, Highmark, PNC One, South Side, Steelers Training Center, Eat n Park Hospitality, Animal Nature, Edgewood, Regent Square, East End Brewing, Oakdale, Indiana, Franklin Park

Bi-Weekly Member Info

Odd week pick-up dates:  July 17 & 31, August 14 & 28, September 11 & 25, October 9 & 23, November 6.

Even week pick-up dates:  July 10 & 24, August 7 & 21, September 4 & 18, October 2, 16 & 30, November 13

*dates in bold include Flower share deliveries

This is an EVEN week.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Share

1/2 pint blueberries, Dawson’s Orchards

Romaine lettuce head, Sunny Meadow Farm

beets, Nu Way Farm

 onions, Blue Goose Farm, CNG

red cabbage, Clarion River Organics, OG

collard bunch, Clarion River Organics, OG

1/2# Swiss chard, Nu Way Farm

pint snap peas, Blue Goose Farm, CNG

2 cucumbers, Clarion River Organics, OG

Zucchini Share

1/2 pint blueberries, Dawson’s Orchards

Romaine lettuce head, Sunny Meadow Farm

beets, Nu Way Farm

 onions, Blue Goose Farm, CNG

red cabbage, Clarion River Organics, OG

broccoli or collard greens, Kistaco Farm OR Clarion River Organics, OG

1/2# Swiss chard, Nu Way Farm

pint snap peas, Blue Goose Farm, CNG OR Kistaco Farm

2 cucumbers, Beccari’s Farm OR Clarion River Organics, OG

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Fluffy Pancakes w/ Blueberry Syrup

Pancake recipe by Sarah Susan

NL0202_Pankcake_lg

For Pancakes

  • 3/4 cup milk
  • 2 Tablespoons white vinegar
  • 1 cup flour
  • 2 Tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 egg
  • 2 Tablespoons melted butter

For Blueberry Syrup

  • 1 cup blueberries (about 6 ounces)
  • 1/2 cup pure maple syrup (maybe some left over from a previous PCFA CSA box!).
  • 1 tablespoon fresh lemon juice

For pancakes: mix together the milk and vinegar, let set for 5 min, then stir in the melted butter. In a separate bowl sift together all of the dry ingredients, then stir in the wet ingredients. Mixture will not be completely smooth.

For syrup: In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.

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Chard and Coconut Soup

Recipe from In Season By Sarah Raven

2012-11-02-01

  • 1/2 lb. chard and/or collards
  • 1/4 lb kale, beet greens, or more chard or collards
  • 2 medium-sized onions, finely chopped
  • 1 garlic clove, finely chopped
  • 2 TB. olive oil
  • 6 cups vegetable stock
  • 1 (12-ounce) can coconut milk
  • salt and pepper

Prepare the chard and other greens, stripping the green from the stem and shredding it into ribbons.

Sweat the onions and garlic gently in olive oil for about 10 minutes, until they’re soft. Add the greens, stock and coconut milk and bring to a boil. Simmer for 10 minutes and then whiz everything up together with an immersion blender or food processor. Season to taste and serve.

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Sweet and Sour Red Cabbage

sweet-sour-red-cabbage

  • 1/4 cup (1/2 stick) butter
  • 1 red cabbage
  • 6 Tbsp sugar
  • 2/3 cup balsamic vinegar

Melt the butter in a large pot over medium heat. Add cabbage and sauté until slightly wilted, about 5 minutes. Add sugar, toss to coat evenly. Add vinegar. Reduce heat to medium-low; cover, simmer until cabbage is tender, stirring often, about 30 minutes. Season to taste with salt and pepper.

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

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

2013 Harvest Share CSA Share Week #5, July 3rd

images

Welcome to week #5 of the Harvest Share!

**please return your old CSA boxes each week to your pick-up location**

A note on share routes: We divide deliveries into two routes for box planning and distribution purposes. See below for a list of locations by route. Once you find the route that visits your pick-up location, scroll down to see what will be in your box!

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A new cheese to share…P1040007-1

Our friend Sam Blyer of River View Dairy has created a new cheese and would like your input! In your boxes this week you will find two samples of Amish cottage cheese; a plain and an herbed version. This is a goat’s milk cheese with a texture similar to ricotta but slightly dryer.  It’s also similar to a Mexican Queso Fresco.  Try it crumbled over eggs, on a salad or perhaps on a pizza.

Sam along with his wife Susie and their seven children, hand milk over 100 goats at his farm in Venango County.  Their specialties are chevre and feta cheese, but they are also making sheep milk cheeses recently. River View Dairy joined Penn’s Corner as a member farm in 2008.  Sam is a member of the Penn’s Corner Board of Directors.

Once you try it, email us at csa@pennscorner.com with your feedback.  Enjoy!

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Asparagus Route Pick Up Locations

Monroeville, Churchill, Green Tree, Dormont, Mt. Lebanon- Briarwood, Whitehall, Mt. Lebanon- Woodhaven, Mt. Lebanon- Eden’s Market, Bridgeville, Greenfield, Sq Hill- Forward Ave, Sq Hill- Bartlett, Point Breeze, Chatham University, Sq Hill- Fair Oaks, Shadyside, Friendship, Scott

Zucchini Pick Up Locations

Highland Park- Jackson, Highland Park- Union Project, Morningside, Fox Chapel, Lawrenceville, Marty’s Market, North Side- Children’s Museum, North Side, B Gourmet, Avalon, Cranberry-Westinghouse, Bellevue, Ross Twsp, North Park- RAW Training, Bradford Woods, Restaurant ECHO, Google, Oakland- Apple, Oakland- The Porch, Schenley Farms, Downtown- Gulf Tower, Highmark, PNC One, South Side, Steelers Training Center, Eat n Park Hospitality, Animal Nature, Edgewood, Regent Square, East End Brewing, Oakdale, Indiana, Franklin Park

Bi-Weekly Member Info

Odd week pick-up dates:  July 3, 17 & 31, August 14 & 28, September 11 & 25, October 9 & 23, November 6.

Even week pick-up dates:  July 10 & 24, August 7 & 21, September 4 & 18, October 2, 16 & 30, November 13

*dates in bold include Flower share deliveries

This is an ODD week.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

**Vegans will be getting mint in their boxes instead of cheese**

Asparagus Share

1/2# cherries, Kistaco Farm

1/2# green onions, Blue Goose Farm, CNG

quart shell peas, Hostelter Farm

cabbage head, Nu Way Farm

pint snap peas, Kistaco Farm

1 cucumber & 1 zucchini, Beccari’s Farm

strawberries, Sunny Meadow Farm OR Weeping Willow Farm

green & red oak leaf lettuce, Clarion River Organics, OG

Amish cottage cheese, Riverview Dairy

Zucchini Share

1/2# cherries, Kistaco Farm

1/2# green onions, Blue Goose Farm, CNG

pint sugar snap peas, Blue Goose Farm, CNG

fennel, Clarion River Organics, OG

2 zucchini, Kistaco Farm

1# tomatoes, Weeping Willow Farm

1.5# romanesco, Clarion River Organics, OG

1/2 # bib lettuce, Nu Way Farm

Amish cottage cheese, Riverview Dairy

A note about strawberries…

This has been a cruddy year for strawberries.  They were super late to come on due to the cold weather and now all the rain that we’re having, rain that tomatoes and peppers and corn love I might add, is rotting the strawberries.  So the berries that you find in your share this week might be less than perfect.  We recommend cooking them if they don’t look too hot.  We hope that what we’ve lacked in strawberries this year we will make up for in tomatoes, corn, peppers, peaches and apples!

Here are some sweet summer recipes to try with your CSA goodies!

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Cherry and Nutella Paninichocolate-cherry-panini-4

  • 6 pieces fresh cherries, depitted, sliced
  • 2 pieces bread
  • 1 1/2tablespoon Nutella
  • 1 teaspoon extra virgin olive oil
  1. Spread nutella on bread slices. You can use any spreadable chocolate or chocolate/nut combo you’d like.
  2. Wash, de-pit and slice the cherries in half. Lay over top of the nutella. Place top half of sandwich bread over that. Rub outer side of bread with your extra virgin olive oil.
  3. Place your panini on your grill, panini press, or in a skillet on the stove. Cook for about 2 minutes or until nutella starts to melt and grill marks appear on bread.
  4. Serve warm!

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Zucchini Bread906045031_d3ad0dc1f5

  • 2 eggs
  • 1/2 cup olive or vegetable oil
  • 1/2 cup + 6T sugar
  • 1 cup grated zucchini
  • 1 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup chopped walnuts or pecans (optional)

Preheat oven to 350°F.

Grease and flour an 8×4 inch loaf pan

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder, salt, and nuts

Stir this into the egg mixture. Divide the batter into prepared pan.

Bake loaf for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

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Strawberry Shortcakestrawberry-shortcake

 From “Chez Panisse Fruit” By: Alice Waters

  • 1 ½ cups all-purpose flour
  • 1 big pinch of salt
  • 4 teaspoons sugar
  • 2 teaspoons baking powder
  • 6 tablespoons unsalted butter, chilled
  • 11 tablespoons cream

-Preheat oven to 400* F

-In a medium sized mixing bowl, combine flour, salt, sugar, and baking powder. Cut the cold butter into the flour mixture with a pastry blender until most of the pieces of butter are pea size or smaller.

-Stir in 10 tablespoons cream until the mixture just comes together.

Turn the dough onto a lightly floured surface and roll ½ “ thick.

-Cut into six 2-inch round or square biscuits, rerolling the dough scraps, if necessary.

-To bake, place the biscuits on a baking sheet and brush the tops with the remaining cream.

-Bake for 17 minutes, until golden.

-macerate a pint of strawberries in a handful of sugar. Then top the warm biscuits with the berries and whipped cream.

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

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

2013 Harvest Share CSA Share Week #2, June 12th

Farm-fresh-local-eggs-POST

Welcome to week #2 of the Harvest Share!

This will be the first week for Even bi-weekly members.  There are lots of details to getting started so please be sure to look over the list below:

1.  Egg shares are only for members that have purchased them.  Please look on the sign-in sheet at your pick up location to see if you have singed up for eggs if you can’t remember.  If you do have an egg share there will be an egg carton in a cooler bag with your name on it!  Eggs will not be inside the CSA share boxes.

2.  Tote bags will be delivered this week on June 5/6th for Harvest share members that purchased them.  The sign in sheet will indicate if you purchased one.  Look for the bag with your name on the tag.

3.  You will receive a pick-up reminder email from us the evening before your CSA day.  Please note this email contains your host’s contact information and address in addition to an updated link to our blog.

4.  PLEASE remember to either leave your empty box behind or return it the following week.

5.  We have 2 Routes this year: Asparagus and Zucchini.  When you scroll down to see what will be in your box be sure you are looking at the correct route.

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Cheese Please…

YoungCalf518This week our CSA boxes will have Ivory Lace cheese from Hidden Hills Dairy! Hidden Hills has been a member of PCFA since 2007, and produces 7 varieties of raw cow’s milk cheeses.  Located in central Pennsylvania, Lori & Rex Sollenberger produce all of their cheese from their heard of Jersey cows.

Ivory Lace is a havarti style cheese. It is semi-soft,smooth and mellow .  It pairs well with fruit, and is great on sandwiches!

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, Scott

Zucchini Pick Up Locations

Highland Park- Jackson, Highland Park- Union Project, Morningside, Fox Chapel, Lawrenceville, Marty’s Market, North Side- Children’s Museum, North Side, B Gourmet, Avalon, Cranberry-Westinghouse, Bellevue, Ross Twsp, North Park- RAW Training, Bradford Woods, Restaurant ECHO, Google, Oakland- Apple, Oakland- The Porch, Schenley Farms, Downtown- Gulf Tower, Highmark, PNC One, South Side, Steelers Training Center, Eat n Park Hospitality, Animal Nature, Edgewood, Regent Square, East End Brewing, Oakdale, Indiana, Franklin Park

Bi-Weekly Member Info

Odd week pick-up dates: June 5 & 19, July 3, 17 & 31, August 14 & 28, September 11 & 25, October 9 & 23, November 6.

Even week pick-up dates:  June 12 & 26, July 10 & 24, August 7 & 21, September 4 & 18, October 2, 16 & 30, November 13

This is an EVEN week.

If you are an Even Bi-weekly Share member please look for your tote bag if you ordered one.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Share

canned tomatoes, PCFA

1# crimini mushrooms, Wild Purveyors

1/2# green onions, Nu Way Farm

1/3# spinach, Nu Way Farm

romaine head lettuce, Clarion River Organics, OG

thyme, Goose Creek Gardens, CNG

1/3# lettuce, Blue Goose Farm, CNG

1/3# Ivory Lace cheese, Hidden Hills Dairy

 

Zucchini Share

canned tomatoes, PCFA

1# crimini mushrooms, Wild Purveyors

1/2# green onions, Nu Way Farm

1/3# spinach, Nu Way Farm

red butterhead lettuce, Clarion River Organics, OG

thyme, Goose Creek Gardens, CNG

1/3# lettuce, Blue Goose Farm, CNG

1/3# Ivory Lace cheese, Hidden Hills Dairy

**Vegans will be getting purslane and endive instead of cheese in their boxes.

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Pasta w/ mushroom, thyme, and tomato ragu

mushroom_ragu

  • 1 tablespoon extra-virgin olive oil
  • 1 onion, sliced
  • 8 ounces crimini mushrooms
  • 1 clove garlic, minced
  • 1/2 teaspoon fresh thyme leaves
  • 1/4 cup dry red wine
  • 1 14-ounce canned tomatoes, drained and chopped, juices reserved
  • Salt & freshly ground pepper, to taste
  • 12 ounces pasta, such as fettuccine
  • 1/4 cup freshly grated cheese (you can you parmesan or your ivory lace!)
  1. Bring a large pot of salted water to a boil.
  2. Heat oil in a large skillet over medium-low heat. Add onion and cook, stirring occasionally, until softened, 4 to 5 minutes. Add mushrooms, garlic and thyme. Cover and cook, stirring occasionally, until mushrooms are browned and release their juices, 7 to 8 minutes.
  3. Uncover, add wine and cook until reduced to a glaze, 4 to 5 minutes. Add tomatoes and their juices. Adjust heat to maintain a gentle simmer and cook until thickened, 10 to 15 minutes more. Season with salt and pepper.
  4. Meanwhile, cook pasta until al dente, 10 to 12 minutes. Drain and toss with mushroom sauce. Topped with grated cheese.

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Spinach Salad 3611769621_e169fe9fbb

  • 3 whole eggs
  • 7 slices thick cut, peppered bacon
  • 1 whole red onion, small
  • 1 package mushrooms
  • 8 ounces, weight baby spinach, washed dried
  • 3 tablespoons reserved bacon grease
  • 3 tablespoons red wine vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon dijon mustard
  • 1 dash salt

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.

Fry bacon until crispy/chewy. Remove to a paper towel.

Remove 3 tablespoons grease and set aside.

Add 2 additional tablespoons of grease to a separate skillet over medium heat.

Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.

Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.

Chop bacon.

Peel and slice eggs.

Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.

Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.
Arrange eggs over the top and serve.

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Grilled Green Onionscebollitas

  • 8 green onions, root end and tips trimmed
  • 4 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

Drizzle the green onions with the olive oil and season with the salt and pepper. Place the green onions on the grill and cook for 2 to 3 minutes, turning occasionally to ensure even browning. This is a delicious early summer side dish. Enjoy!

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

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

2013 Harvest Share CSA Share Week #1, June 5th

photo-1

Welcome to week #1 of the Harvest Share!

We are excited to kick off our summer share and very happy to have each of you with us this year.  There are lots of details to getting started so please be sure to look over the list below:

1.  Egg shares are only for members that have purchased them.  Please look on the sign-in sheet at your pick up location to see if you have singed up for eggs if you can’t remember.  If you do have an egg share there will be an egg carton in a cooler bag with your name on it!  Eggs will not be inside the CSA share boxes.

2.  Tote bags will be delivered this week on June 5/6th for Harvest share members that purchased them.  The sign in sheet will indicate if you purchased one.  Look for the bag with your name on the tag.

3.  You will receive a pick-up reminder email from us the evening before your CSA day.  Please note this email contains your host’s contact information and address in addition to an updated link to our blog.

4.  PLEASE remember to either leave your empty box behind or return it the following week.

5.  We have 2 Routes this year: Asparagus and Zucchini.  When you scroll down to see what will be in your box be sure you are looking at the correct route.

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Into the Fields!photo

Last week, the PCFA staff took a field trip to Clarion River Organics and Riverview Dairy with a few local chefs in tow. It was a great time for the chefs to see the farming practices associated with some of the produce, meat, and dairy that they work with at their restaurants. It was also a good opportunity for the chefs to give the farmers feedback on what they were receiving and request any changes they would like to see. This trip was about staying connected to your food source, and was filled with good food, great people, and a little bit of sunburn.

One of the chefs that attended was Bill Fuller from big Burrito restaurant group, and he wrote a great blog post about his experience. You can read it here.   You can also check out our facebook photo album of the trip here!

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, Scott

Zucchini Pick Up Locations

Highland Park- Jackson, Highland Park- Union Project, Morningside, Fox Chapel, Lawrenceville, Marty’s Market, North Side- Children’s Museum, North Side, B Gourmet, Avalon, Cranberry-Westinghouse, Bellevue, Ross Twsp, North Park- RAW Training, Bradford Woods, Restaurant ECHO, Google, Oakland- Apple, Oakland- The Porch, Schenley Farms, Downtown- Gulf Tower, Highmark, PNC One, South Side, Steelers Training Center, Eat n Park Hospitality, Animal Nature, Edgewood, Regent Square, East End Brewing, Oakdale, Indiana, Franklin Park

Bi-Weekly Member Info

Odd week pick-up dates: June 5 & 19, July 3, 17 & 31, August 14 & 28, September 11 & 25, October 9 & 23, November 6.

Even week pick-up dates:  June 12 & 26, July 10 & 24, August 7 & 21, September 4 & 18, October 2, 16 & 30, November 13

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Share

1/8# cilantro, Nu Way Farm

garlic scapes, Grow Pittsburgh

1/4# lettuce heads, Crighton Farm

1/2# green onions, Nu Way Farm

1 butterhead & 1 oakleak letttuce, Clarion River Organics, OG

green kale, Clarion River Organics, OG

1/4# chevre, Riverview Dairy

1# black beans, Clarion River Organics, OG

Zucchini Share

1/8# cilantro, Nu Way Farm

garlic scapes, Grow Pittsburgh

1/4# lettuce heads, Crighton Farm

1/2# green onions, Nu Way Farm

green kale, Clarion River Organics, OG

2 heads bibb lettuce, Nu Way Farm

1/4# chevre, Riverview Dairy

1# black beans, Clarion River Organics, OG

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Delicious Black Beansbetty-cortina-black-beans-4-by-3

  • 1/2 pound dried black beans
  • 1 medium onion, roughly chopped
  • 1 fresh garlic scape, finely chopped
  • 1/2 teaspoon fresh cilantro, chopped
  • 1/2 teaspoon ground cumin
  • Pinch red pepper flakes
  • 2 teaspoons sugar
  • 2 tablespoons white wine vinegar
  • Salt and freshly ground black pepper
  • Chopped onions, for garnish


The night before, soak the black beans in a large pot of water. The next day, rinse the beans, cover with 3 cups of fresh water and bring to a boil over high heat. Reduce the heat and simmer covered for 30 minutes, skimming off any foam. Stir in the onion and simmer 30 minutes more. Add the garlic, oregano, cumin, and red pepper flakes, and simmer uncovered for 30 minutes, stirring occasionally. Stir in sugar and vinegar, and taste before seasoning with salt and pepper. Turn out into a large serving bowl and garnish with chopped green onions.

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Pasta with Garlic Scape Pestoslide_235934_1164794_free

  • 10 large garlic scapes
  • 1/3 cup unsalted pistachios
  • 1/3 cup finely grated Parmigiano-Reggiano
  • Kosher salt and black pepper
  • 1/3 cup extra-virgin olive oil
  • 1 pound spaghetti or your favorite pasta

Make the pesto: Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. Season the pesto with salt and pepper to taste. (The pesto keeps in the fridge, covered, for 1 week or frozen for a month.)

In a large pot of heavily salted boiling water, cook the spaghetti until al dente. Reserve 1 cup of the pasta-cooking water, then drain the pasta. Whisk together 2/3 cup of the pesto and the reserved pasta water and toss with the pasta. Season with salt and pepper to taste and serve right away.

**You could garnish this with some fresh cilantro!

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Garlic Scape & Goat Cheese Frittataslide_235934_1165033_free

  • 3 tbsp. olive oil
  • 10 fresh, local eggs
  • 2 tbsp parsley and thyme, minced (optional)
  • 1/2 c. garlic scapes, finely chopped
  • Fresh chevre goat cheese (optional)
  • Salt and pepper to taste

Preheat oven to 350°.

In a large bowl mix eggs and herbs.
Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes.
Pour egg mixture in skillet with scapes and cook over low for three minutes. Crumble goat cheese over the top of frittata; place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.

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!