April 5 – CABIN FEVER – Week #1

THIS WEEK’S HARVEST

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

1/2 Gallon Apple Cider, Kistaco Farm
Hydroponic Lettuce, Harmony Grove Farm
Green Onion Tops, Crighton Farm
3# Gold Potatoes, Clarion River Organics (OG)
Chopped Tomatoes, Penns Corner Farm Alliance
Root A: Watermelon Radish, Clarion River Organics (OG)
Root B: Garlic Bulb, Riverview Dairy
Greens A: Red Cabbage, Blue Goose Farm
Greens B: Mixed Greens, Puckerbrush Farm
Snapdragon, The Bloomery

OG = Certified Organic, CNG = Certified Naturally Grown

Egg shares are from Jubilee Hilltop Ranch

Cheese shares will receive Temptation from Hidden Hills Dairy

**This week’s shares are ALL VEGAN and GLUTEN FREE!


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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 #21, October 23rd

Welcome to week #21 of the Harvest Share!

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***Get your Winter Share now before we sell out!  Use this link to sign up today. ***

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Important Food News!

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As a CSA member, we know that small farms and local food is important to you. Currently, the FDA is proposing new rules that may threaten the ability for small farms to exist. Here is a message from PASA’s director Brian Snyder regarding this issue: 

You’ve been hearing about this from us for almost 10 months now, but THE TIME IS NOW TO TAKE ACTION AND COMMENT ON THE PROPOSED FOOD SAFETY (FSMA) RULES by the November 15 deadline. Keep in mind it is not likely that another chance to affect these regulations this deeply will come around in our lifetimes…it is indeed critical that you express yourself now!

A very strong coalition of sustainable and organic farming leaders, working through the National Sustainable Agriculture Coalition(NSAC), has been pouring through the thousands of pages provided by FDA to understand what’s going on, and while no one fully understands, our team as a whole has the most thorough knowledge of the proposed rules and implications that I’ve seen out there anywhere.

The most significant issues needing attention have been boiled down for you – particularly the farmers – so that you can choose among them for comment, or maybe work down the list and do them in several pieces over the remaining time. You can file comments as often as you wish (by November 15), but keep in mind that issues of relevance to both the Produce and Preventive Controls rules (as with exemptions) must be filed in both places to be considered separately.

For your convenience, NSAC has also developed templates for both farmers and consumers to follow, at least to get you started.  These, and several other helpful documents, are available on our website. There is also a petition to sign, sponsored jointly by NSAC and Farm Aid – we suggest that everyone do that first, and then proceed to the issues page and templates to make more meaningful comments.  It is particularly important that farmers weigh in as thoroughly as you are able, since yours are the voices and stories that will carry the most weight.

In addition to all of the above resources, I also want to draw your attention back to the Write to Farm blog I started earlier this year to address food safety and other issues.  There are several posts there of relevance, including the most recent entitled FDA’s Culture of Fear Threatens Food Safety.  Please consider discussing this issue of institutional culture as part of your comment introduction or summary, as it’s probably the most important matter not otherwise covered in the actual written rules.

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This Wednesday, October 23rd Voluto Coffee Shop on Penn Ave. is hosting a lecture about local food with our very own general manager Neil Stauffer!  Click here for more info!

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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:  October 23, November 6.

Even week pick-up dates:  October 30, November 13

This is an ODD week.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Route

1# broccoli, Nu Way Farm

1/3# spinach, Nu Way Farm

1.5# white onions, Blue Goose Farm, CNG

2 kohlrabi, Blue Goose Farm, CNG

1# sweet peppers, Matthew’s Family Farm

2# macoun apples, Kistaco Farm

dill, Goose Creek Gardens, CNG

2# russet potatoes, Weeping Willow Farm

butternut squash, Clarion River Organics, OG

Zucchini Route

1# broccoli, Nu Way Farm

1/3# kale, Nu Way Farm

1/3# mizuna/arugula/tatsoi/swiss chard,  Blackberry Meadows, OG Goose Creek Gardens,CNG OR Blue Goose Farm, CNG

3# braeburn apples, Dawson’s Orchard

1# hakurei turnips, Nu Way Farm

salsa kit (tomatillos and peppers), Beccari Farm

2# gold potatoes, Clarion River Organics, OG

2# white onions, Blue Goose Farm, CNG

french breakfast radishes , Nu Way Farm

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Kohlrabi, Potato, and Apple Puree

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  • 1 1/2 pounds kohlrabi, peeled, cut into 1/2” cubes
  • 1 pound russet potatoes, peeled, cut into 1” cubes
  • 1 Granny Smith apple (1/2 lb.), peeled, cored, cut into 1” cubes
  • 2 tablespoons (1/4 stick) unsalted butter
  • Freshly ground black pepper
  • Salt
  • Fresh dill

**Note: If you don’t have enough kohlrabi, substitute with more potatoes**

  • Add kohlrabi to a large pot of boiling salted water. Reduce heat to medium-low and simmer until tender, 11–13 minutes. Using a slotted spoon, transfer celery root to a large bowl. Return water to a boil; repeat with potatoes, cooking until tender, 14–16 minutes 10–12 minutes.
  • Meanwhile, bring apple and 2 Tbsp. water to a boil in a small saucepan. Cover and cook over medium-high heat, stirring occasionally, until apple falls apart, 6–8 minutes, adding water by tablespoons if dry.
  • Working in batches, pass kohlrabi, potatoes, and apples through a potato ricer into a large bowl. Pass mixture through ricer again if a smoother texture is desired. Stir in butter. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to a microwave-safe bowl, cover, and chill. Rewarm in microwave in 30-second intervals until heated through. Transfer to a large serving bowl. Garnish with chervil sprigs.

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Raw Tomatillo Salsa

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  • 4 large tomatillos, papery husks removed
  • 2 tablespoons diced white onion
  • 1 serrano chile, stemmed
  • 8 sprigs cilantro, stemmed
  • 1/2 teaspoon salt, or to taste

1. Wash the tomatillos well with warm water to remove the naturally sticky coating, which is bitter. Cut them into quarters.

2. Pulse the tomatillos in a food processor with the remaining ingredients until a slightly chunky texture is achieved.

3. Taste for salt and serve as soon as possible to enjoy maximum bite and crunch.

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Roasted Butternut Squash with Garlic

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  • 2 tablespoons minced fresh parsley
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
  • 1/4-1/3 cup grated Parmesan cheese

1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.

2. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.

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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 #20, October 16th

Welcome to week #20 of the Harvest Share!

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***Use this link to sign up for your Winter share now! ***

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Feeling overwhelmed by squash? Here are some tips…

guide_to_winter_squash

Ok! Winter squash is a beautiful thing. If seeing a squash in your box seems a little daunting, or feels like too much trouble to prepare, fear no more! Here’s how to start: peal it, cut it in half, de-seed it, THEN try any of these delicious ideas below…

Easy Spicy Roasted: Made with small diced red chillies, coriander seeds, garlic cloves, fresh rosemary, good-quality smoked back bacon, olive oil and coriander seeds. From Jamie Oliver.

Casserole: (yellow) Made with chopped onion, buttery round crackers (ie. Ritz), shredded Cheddar cheese, beaten eggs, milk, butter and seasonings. Found at Southern Plate.

Moroccan-Style Stuffed: (acorn) Ingredients include extra-virgin olive oil, ground chuck, cinnamon, nutmeg, coarse salt, finely chopped onion, garlic cloves, bulgur wheat, water, golden raisins, Italian flat-leaf parsley and toasted pine nuts. Found at The Bitten Word.

Lasagna: Yields 8 servings, made with lasagna sheets, caramelized onion, honey, thyme sprigs, Tabasco, tomato paste, freshly grated nutmeg, ricotta cheese, sharp yellow Cheddar, mozzarella, Parmesan, unsalted butter, all-purpose flour, warm milk and curly parsley leaves for garnish. From Pham Fatale.

Couscous: Ingredients include sliced almonds, chopped onions, minced garlic cloves, cayenne, grated nutmeg, cinnamon, diced tomatoes (canned), raisins, canned low-sodium chicken broth (or homemade stock), canned chickpeas, fresh parsley, water and couscous. From Food & Wine.

Roasted with Parmigiano-Reggiano: (spaghetti) Made with olive oil, Kosher salt, garlic cloves, finely chopped shallot, finely grated Parmigiano-Reggiano cheese. Found at Chow.

With Bacon & Garlic: (spaghetti) Made with strips of applewood smoked bacon, garlic, olive oil, Kosher salt and freshly ground black pepper. From Three Squares.

With Pecans and Blue Cheese: Made with fresh or dried thyme, pecans, Roquefort (or other blue cheese), salt and freshly ground black pepper. Found at Tea and Wheaten Bread.

Quesadillas with Apple Salsa: (acorn) Yields 2 servings, ingredients include chopped onion, spinach, garlic, cooked beans (pinto, black, kidney), cumin, shredded cheddar, large tortillas. Salsa is made with a crisp apple, cilantro, onion, fresh lemon or lime juice, salt and pepper to taste. Found at Chocolate Chip Trips.

Tacos with Spicy Black Beans: Made with white onion, cumin, coriander, ancho chile powder, salt, minced garlic, skinned, seeded and chopped tomatoes (or a can of fire roast diced tomatoes), cans of black beans, jalapenos, serrano chile, cilantro, small corn tortillas, crumbled cojita cheese (or feta) and wedges of lime. Found at DigginFood.

Curry-Roasted: Made with a can of chickpeas, mild curry powder, cayenne pepper, plain whole-milk yogurt, cilantro and fresh lemon juice. Found at Food & Wine.

Gratin: Ingredients include Yukon gold potatoes, a pinch of nutmeg, grated garlic, heavy cream and shredded Gruyere. From Hungry Cravings.

With Quinoa & Pumpkin Seeds: Serves 4, ingredients include quinoa, red onion, chili powder, water or vegetable stock, pumpkin seeds, baby spinach and dried cranberries. From Cooking Lessons.

Roasted with Cilantro Cream: Ingredients include unsalted pumpkin seeds, minced garlic, red onions, large scallions, cumin, hot paprika, cinnamon, whole tomatoes (canned), sour cream, milk, cilantro and fresh lime juice. From Food & Wine.

Southwestern Stuffed: (acorn) Makes 6 servings, ingredients include bulk turkey sausage, a small onion, medium red bell pepper, garlic clove, chili powder, ground cumin, chopped cherry tomatoes, a can of black beans, hot red pepper sauce and shredded Swiss cheese. From Eating Well.

With String Beans: (summer varieties) Made with green and/or yellow wax beans, minced garlic, reduced-sodium chicken or vegetable broth, dried marjoram (or fresh). From Eating Well.

With Jalapeno Cream: (spaghetti) Ingredients include milk, jalapenos, butter, flour and shredded jack cheese. From My Recipes.

Vanilla Walnut: Made with walnuts, coconut oil, grated ginger, vanilla extract, lemon juice and dried thyme. From Sweet Cheeks.

Garden Stuffed: (crookneck or straightneck varieties) Made with green bell pepper, onion, tomatoes, sharp Cheddar, Italian bread crumbs, slices of bacon. From Farm Flavor.

Breakfast Hash: Made with diced tart apples, chopped onion, bacon/prosciutto, chopped scallions, coarse ground salt, fresh cracked pepper. From Urban Poser.

Risotto: Ingredients include finely chopped garlic, Arborio rice, dry white wine, low-sodium chicken or vegetable broth, fresh thyme, grated Romano. From Woman’s Day.

With Sausage & Greens: (spaghetti) Made with grated Parmesan, sweet Italian sausage, spinach and crushed red pepper. From Rachael Ray.

Mushroom & Gruyere Tart: Ingredients include unsalted butter, shallot, assorted mushrooms, sherry vinegar, freshly grated nutmeg, all-purpose flour (for dusting), chilled all-butter puff pastry, large egg yolks, creme fraiche, Gruyere cheese and chopped thyme. From Food & Wine.

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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:  October 23, November 6.

Even week pick-up dates:  October 16 & 30, November 13

This is an EVEN week.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Route

2# sweet potatoes, Sunny Meadow Farm

3#Braeburn apples, Dawson’s Orchard

head lettuce, Blue Goose Farm, CNG

1# broccoli, Nu Way Farm

ground cherries, Clarion River Organics, OG

beet bunch, Nu Way Farm

1.5# red onions, Blue Goose Farm, CNG

brussel sprout greens, Clarion River Organics, OG

Zucchini Route

1# broccoli, Nu Way Farm

red savoy cabbage, Weeping Willow Farm

winter squash, Matthews Family Farm

2# Gala  apples, Kistaco Farm

beet bunch, Nu Way Farm

2# red onions, Blue Goose Farm, CNG

1# sweet peppers,  Crighton’s Farm

sage, Goose Creek Gardens, CNG

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Savoy Cabbage Soup

soup

  • 6 tbsp olive oil
  • 1 large onion, sliced
  • 1 garlic clove, crushed
  • ½ tsp caraway seeds, plus extra
  • 1 medium savoy cabbage
  • 1 medium potato, peeled and diced
  • 1.1 liters vegetable stock
  • 80g Parmesan skin
  • Coarse sea salt
  • ½ mild red chilli, deseeded and thinly sliced
  • 80g Parmesan, grated (optional)

Heat four tablespoons of oil in a big pot and sauté the onion on medium heat until soft but without much colour (about five minutes). Add the garlic and caraway, and cook for two minutes. Remove four of the outer leaves of the cabbage, shred finely and set aside. Roughly shred the rest of the cabbage, then add to the pot along with the diced potato, and stir for two to three minutes. Add enough stock just to cover the vegetables, add the Parmesan skin, reduce the heat and simmer for 10 minutes, or until the potato is tender. Remove the Parmesan skin, taste the soup and season accordingly. Remove from the heat, allow to cool for a few minutes, then blitz roughly with a hand-blender or liquidiser. Add more stock if it is too thick. Adjust the seasoning.

To serve, heat two tablespoons of oil in a frying pan and sauté the reserved cabbage with the chilli and salt. Cook for three to four minutes, or until the cabbage softens. Spoon the hot soup into bowls, add grated Parmesan (if using), top with the fried cabbage and finish with a few extra caraway seeds scattered over the top.

***So delicious topped with croutons!!!***

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Stuffed Apples

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  • 1/4 cup chopped walnuts
  • 4 good-quality red apples
  • 1/4 cup firmly packed brown sugar
  • 2 Tbs. unsalted butter, at room temperature
  • 1/2 tsp. ground cinnamon
  • 1/4 cup honey
  • 1/2 cup apple cider
Preheat an oven to 350ºF.Spread the walnuts on a baking sheet and toast in the oven until lightly browned and fragrant, about 7 minutes. Remove from the oven and let cool.

Working from the stem end, use a melon baller to remove the core from each apple, scooping out the stem and seeds and making a deep hole for the filling; work to within about 1/2 inch of the bottom of the apple. Peel the skin from the top half of each apple.

In a small bowl, blend together the brown sugar, butter and cinnamon. Mix in the walnuts. Spoon equal amounts of the filling into the centers of the apples. Set the filled apples in an 8-inch square baking pan or other baking pan just large enough to hold them snugly.

In a small saucepan over medium heat, warm the honey with the apple juice, stirring until the honey dissolves. Pour around the apples. Spoon some of the liquid over the sides of the apples to moisten them, but do not spoon over the tops.

Bake, basting the sides once or twice with the pan juices, until the apples are tender when pierced, about 40 minutes. Remove from the oven, let cool and serve in bowls with the pan juices spooned over the tops.

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Roasted Winter Squash with Brown Butter and Sage

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  • 2 tablespoons extra-virgin olive oil
  • 1 medium winter squash, halved lengthwise and seeded
  • 6 tablespoons (3/4 stick) unsalted butter
  • 6 medium fresh sage leaves, sliced thin
  • Salt and ground black pepper

1. Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees.

2. Line a rimmed baking sheet with aluminum foil.

3. Brush the oil on the foil and the cut sides of the squash.

4. Roast until a skewer inserted in the squash meets no resistance, about 40-50 minutes.  (Mine took 50 minutes, and I made sure that it was super soft…had a bad experience with a butternut squash once by undercooking it and then trying to serve it to 3 other people….not so great……)

5.  When the squash is almost done, melt the butter in a small skillet over medium heat.

6. Add the sage and cook, swirling the pan occasionally, until the butter is golden brown and the sage is crisp, about 4 to 5 minutes.  Remove the skillet from the heat.

7.  Remove the squash from the oven and turn cut-side up and season with salt and pepper.

8.  Drizzle or brush with the sage butter sauce and serve immediately.

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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 #12, August 21st

carrots

Welcome to week #12 of the Harvest Share!

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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This has been a tough week for some of our growers. The weather has been pretty difficult to predict and lots of rain and a pop of heat has brought about disease and low yield. Because of this, the CSA boxes are a little pieced together this week. We look forward to your feedback and promise to try and make it up to you in the future. Thank you for your patience and understanding.

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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:  August 28, September 11 & 25, October 9 & 23, November 6.

Even week pick-up dates:   August 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 Route

head lettuce, Blue Goose Farm, CNG

1 garlic bulb, Blue Goose Farm, CNG

1# carrots, Sunny Meadow Farm 

slicing tomatoes, Clarion River Organics, OG

pattypan squash, Clarion River Organics, OG

white peaches, Kistaco Farm

fingerling potatoes, Hostetler Farm

cantaloupe, Weeping Willow Farm

leeks, Nu Way Farm

Zucchini Route

2 candy onions, Weeping Willow Farm

2 cucumbers, Weeping Willow Farm

cantaloupe, Sunny Meadow Farm

squash blossoms, Nu Way Farm

blackberries, Dawson’s Orchards

sweet pepper medley, Crighton Farm

1 garlic bulb, Blue Goose Farm CNG

slicing tomatoes, Blue Goose Farm CNG , Clarion River Organics, OG

patty pan squash, Clarion River Organics, OG

 


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Sweet Pepper and Onion Quiche

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  • 1 refrigerated pie crust
  • 6 ounces shredded cheddar cheese (1 1/2 cups)
  • 2 tablespoons all-purpose flour
  • 2 mixed sweet peppers (diced)
  • 1 small sweet onion (diced)
  • 5 eggs
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

-Heat oven to 425°F Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Bake 5 to 7 minutes or just until edge begins to brown. If crust puffs up in center, gently push down with back of wooden spoon.

-Meanwhile, in large bowl, combine cheese and flour; toss to coat.

-Sauté the Pepper and Onion until Caramelized. (drain)

-Remove partially baked crust from oven; reduce oven temperature to 375°F Spoon cheese mixture into partially baked crust. In same bowl, combine all remaining ingredients; beat until well blended. Pour over cheese mixture.

-Return to oven; bake at 375°F 35 to 45 minutes longer or until filling is puffed and knife inserted in center comes out clean. If necessary, cover edge of crust with strips of foil during last 15 to 20 minutes of baking to prevent excessive browning. Let stand 5 to 10 minutes before serving.

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Summer Quesadilla

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  • a 1/2 pound mixed patty pan squash (diced)
  • 1 medium onion, unpeeled, cut into eighths
  • 1 large garlic clove, unpeeled
  • 1 tablespoon vegetable oil
  • eight 5- to 6-inch flour tortillas
  • 1 cup chopped sweet peppers
  • 1 cup coarsely grated jack cheese
  • 1/2 stick (1/4 cup) unsalted butter, softened

In a shallow baking pan arrange squash, onion, and garlic in one layer and drizzle with oil, tossing to coat. Roast mixture in middle of oven 15 minutes, or until garlic is tender and transfer garlic to a work surface. Roast squash and onion until tender, about 10 minutes more.

In a food processor purée squash, onion and garlic with salt and pepper to taste until smooth. Squash purée may be made 2 days ahead and chilled, covered.

Spread about one fourth squash purée on each of 4 tortillas and sprinkle each with about one fourth sweet peppers and about one fourth cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of quesadillas with 1/2 tablespoon butter.

Heat a griddle or 7-inch non-stick skillet over moderately high heat until hot and cook quesadillas, 1 at a time, until golden, about 3 minutes on each side, transferring to a cutting board.

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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 #11, August 14th

2010Tomatoes

Welcome to week #11 of the Harvest Share!

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!

PLEASE NOTE: This week we have VEGAN shares. please look in your box for a white sheet labeled **VEGAN SHARE** before you take it.

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Two awesome events to know about….ESY-logo

Grow Pittsburgh’s Community Garden Workshop Series: Engaging Kids in the Garden

10am-11:30am, Saturday, August 17th, 2013
Faison Elementary School, 7430 Tioga St, Pittsburgh, PA
Presented by Jake Seltman and Maria Bowman, Grow Pittsburgh

Learn how to engage children with food, soil, insects and the wonder of the natural world.  Presenters and participants will share from their experiences at school and community gardens.

Register for the workshop here!

Edible Allegheny Hosts: The Plight of the Bees

Join Edible Allegheny Magazine for an informative and tasty evening at Wild Purveyors, featuring speakers from Burgh Bees and experts in the local bee community. Honey-themed hors d’oeuvres and cocktails will be served throughout the evening, as you mingle and meet like-minded people interested in making a difference in the fate of our local and national honeybees. Learn how to improve the current conditions associated with Colony Collapse Disorder (CCD), the health benefits of bee products, and how to use bee products for various purposes. A portion of the proceeds will go to Chatham University’s Eden Hall Campus. Don’t forget to pick up your bee-friendly goodie bag before you buzz away!

Buy tickets for the event 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:  August 14 & 28, September 11 & 25, October 9 & 23, November 6.

Even week pick-up dates:   August 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

Asparagus Route

4 ears sweet corn, Weeping Willow Farm

2 cucumbers, Weeping Willow Farm

2 red onions, Blue Goose Farm, CNG

basil, Nu Way Farm

2# nectarines, Dawson’s Orchard

1# tomatoes, Blue Goose Farm, CNG

cantaloupe, Clarion River Organics, OG

4 sweet banana peppers, Clarion River Organics, OG

Zucchini Route

1# beets OR potatoes, Hostetler Farm OR Sunny Meadow Farm

basil, Blue Goose Farm, CNG

lettuce mix, Goose Creek Gardens

4oz. chevre, Riverview Dairy

2# peaches, Dawson’s Orchards

2 bell peppers, Blue Goose Farm, CNG

1# slicing tomatoes, Clarion River Organics, OG

1# roma beans, Sunny Meadow Farm

rainbow chard, Blue Goose Farm, CNG

 

**Zucchini Route Vegans will be getting something FIGS in their boxes instead of cheese!** 

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Sweet Summer CSA Soup and Sauces!

Chilled Cantaloupe Soup

Food52

  • 1 cantaloupe, (chopped)
  • 1 1/2 cup orange juice
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 2 tablespoons honey
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 sprig fresh mint
  1. Place all ingredients, except for the mint, in a large bowl and stir.
  2. Place half the mixture in a blender and puree until smooth. Pour soup into a pitcher, and repeat with remaining mixture.
  3. Taste and whisk in more cinnamon, honey or even lemon juice if desired. It should taste sweet and tart, with only a hint of cinnamon. Chill the soup until ready to serve.
  4. Remove the mint leaves from the stem (discard) and stack the leaves on top of each other. Roll lengthwise into a tight “cigar.” Slice crosswise into thin strips and garnish soup with mint strips.

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Tomato Relish

100_7035-tomato-relish

  • 1 pound ripe tomatoes, finely chopped (with seeds and juices)
  • 2/3 cup finely chopped red onion
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 3 serrano chiles, seeded, finely chopped (about 2 tablespoons)

Combine tomatoes, red onion, parsley, olive oil, lemon juice, and serrano chiles in medium bowl. Season generously with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

**This would be really yummy on toast with goat cheese!**

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Peach or Nectarine Chutney 

peach_chutney

  • 1/2 cup cider vinegar
  • 1/2 cup loosely packed brown sugar
  • 1/2 cup white sugar
  • 1 large sweet red pepper, seeded, diced 1/4 inch, about 1/2 cup
  • 1 small white onion, peeled and diced, about 1/2 cup
  • 1 small jalapeño pepper, seeded and diced, 2 tablespoons
  • 1/3 cup white raisins
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon grated ginger
  • 1/2 teaspoon salt
  • 1 1/2 pounds firm, fresh peaches or nectarines, blanched to remove the skin, pit removed, sliced into wedges

Put the vinegar and both sugars into a non-reactive pot, place over medium heat and bring to a boil. Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer 10 minutes. Add the peach segments and simmer an additional 5-10 minutes. If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may also allow to cook for a minute or two to reduce liquid.

Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature. Transfer all excess to a clean container and refrigerate, covered, for up to one week.

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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!