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

April 19 – CABIN FEVER – Week #3

 

THIS WEEK’S HARVEST

Check out the harvest for the upcoming week below!           CLICK THOSE TAGS  ^^^^^^^ For Recipes!

Hydroponic Lettuce, Harmony Grove Farm
Cut Salavona Lettuce, Grow Pittsburgh (Braddock)
Ramps!, Nu Way Farm
Apple Sauce, Penns Corner Farm Alliance
Japanese Sweet Potatoes, Tuscarora Organic Growers Coop
Unbleached Wheat Flour, Weatherbury Farm
(GF ONLY) Basil, Tuscarora Organic Growers Coop
G = Certified Organic, CNG = Certified Naturally Grown

Egg shares are from Jubilee Hilltop Ranch

Cheese shares will receive a Royer Mountain Aged Romano from Clover Creek AND a new Cheese Curd (from Goats milk) from Riverview Dairy.

**This week’s shares are VEGAN.  GLUTEN FREE members will receive Basil instead of Flour!

April 12 – CABIN FEVER – Week #2

THIS WEEK’S HARVEST

Check out the harvest for the upcoming week below!           CLICK THOSE TAGS  ^^^^^^^ For Recipes!

2# Carrots, Tuscarora Organic Growers Coop (OG)
Hydroponic Lettuce, Harmony Grove Farm
1/4# Scallions, Crighton Farm
3# Red Potatoes, Weeping Willow/Blue Goose Farm
Tomatillo Salsa, Penns Corner Farm Alliance
Root A: Parsnips, Tuscarora Organic Growers Coop
Root B: Turnips, Tuscarora Organic Growers Coop
2oz Easter Bear, Bedillions Honey Farm
(VEGAN ONLY) Mixed Greens, Puckerbrush Farm
G = Certified Organic, CNG = Certified Naturally Grown

Egg shares are from John Keim

Cheese shares will receive Curds and Chèvre from Riverview Dairy

**This week’s VEGAN shares will receive Mixed Greens from Puckerbrush Farm.  All shares are GLUTEN FREE!


Winter CSA – Final Week March 29th

THIS WEEK’S HARVEST

Check out the harvest for the upcoming week below!           CLICK THOSE TAGS  ^^^^^^^ For Recipes!

 

3# Rome Apples, Kistaco Farm
Hydroponic Lettuce, Harmony Grove Farm
2# Carrots, Tuscarora Organic Growers Co-op (OG)
3# white Potatoes, Blue Goose Farm
1 Dozen Brown Eggs, Jubilee Hilltop Ranch/JK Farm
1/2# Cowbelle Cheddar, Riverview Dairy
Apple Butter, Penns Corner Farm Alliance
2# Green Meat Radishes, Clarion River Organics (OG)
1/2# Shallots, Clarion River Organics (OG)
1# Buckwheat Flour, Weatherbury Farms (OG)

OG = Certified Organic, CNG = Certified Naturally Grown

**This week’s VEGAN and GLUTEN FREE share will substitute a generous variety of mixed micro greens, garlic, cabbage, sweet potatoes and/or Pea Shoots. VEGAN Shares will also include chives!


 romeapples 3# Rome Apples

Grower: Kistaco Farm

Store: Room Temperature

 bibb lettucecrop
Hydroponic Lettuce
Grower: Harmony Grove Farm
Store: Refrigerate in a plastic bag. 
carrots 2# Carrots

Grower: Tuscarora Organic Growers Co-op (OG)

Store: Refrigerate

 russet-potatoes 3# white Potatoes

Grower: Blue Goose Farm

Store: Cool dark place

  1 Dozen Eggs

Grower: Jubilee Hilltop Ranch/JK Farm

Store: Keep Refrigerated

River View_cowbelle 1/2# cowbelle cheddar

Grower: Riverview Dairy

Store: Keep refrigerated

 applebutterpcfa Apple Butter

Grower: Penns Corner Farm Alliance

Store: Refrigerate after opening

greenmeat 2# Green Meat Radishes

Grower: Clarion River Organics

Store: Refrigerate

shallots 1/2# Shallots

Grower: Clarion River Organics

Store: Refrigerate

IMG_8851 1# Buckwheat Flour

Grower: Weatherbury Farm

Store: Refrigerate

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!