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!


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!


2013 Harvest CSA Share Week #9, July 31st

Tomatillo1

Welcome to week #9 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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Getting The Most Out of Your CSA

Participating in a CSA is like starting a new relationship. You are connecting yourself closer to your food source by buying from the people that grow it. Like any good relationship, a CSA takes work. Local Harvest wrote a great article about how to get the most out of your CSA and what kind of work goes in to it. Here are some highlights….

Familiarize yourself with what grows when.
Many of us have gotten so used to grocery store shopping that we don’t know what month the local tomatoes get ripe. This lack of knowledge can lead to disappointment and unfounded criticism of the farmer. If you’re new to seasonal eating, it’s a good idea to ask your farmer for a list of what kinds of foods to expect when, so you can pace your anticipation.

Make peace with visits to the produce aisle.
Most CSA members supplement their CSA box with a few items from the produce aisle, as many families want to eat more fruit than is provided in their box, or find they need more staples like onions and garlic. CSA manager JoanE Marrero from J.R. Organics in Escondido, CA, finds that some people get frustrated because they do not get the same array of produce available at a grocery store. Most people find themselves eating a wider variety of vegetables with a CSA, but if you find yourself missing some of what you’re used to getting at the supermarket, by all means supplement.

Read the policies.
Each CSA operates a little bit differently when it comes to refunds, vacation policies, pick-up procedures, and the like. Part of being happy with your CSA and being a good CSA member is knowing and respecting the way things are run.

Get to know your farmer and the farm.
Farmer John Peterson of Angelic Organics in Caledonia, IL, appreciates CSA members who look beyond the food and become interested in the farm itself. “The food is just the result of the farm; it’s the overflow from the farm. The most important thing is the farm itself,” he says. He recommends that CSA members allow themselves to be curious about the people who live and work on the farm, the culture of the farm, how the work is done there, and what it’s like for those who do it.

Talk to your farmer.
After enjoying the great food, this is probably the most important aspect of getting the most out of your CSA experience. Talking with the people who run your CSA is what takes the experience beyond the transactional and creates that sense of belonging to the farm that so many CSA members value. It also offers the opportunity for mutual understanding and that can nip any potential frustrations in the bud. JoanE Marrero emphasizes the importance of communication: “The contents of our boxes are guaranteed. If for any reason, someone is unhappy with an item, we happily offer replacements. Since we are dealing with highly perishable items, there is bound to be spoilage at one time or another. When this happens, some subscribers who are not aware of our guarantee are disappointed and decide to discontinue with the program without sending any feedback. Those who do communicate are given replacements, and as they continue with the program, realize that the majority of the time the box contents are in excellent condition.” Talking helps.

But not an hour before the delivery.
Kerry Glendening, LocalHarvest’s site coordinator, has noticed that many of people’s complaints about CSAs result from members trying to make last minute changes to their delivery and being disappointed when farmers can’t honor them. In the hours before a CSA delivery, farmers feel a lot like you do in the hours before your entire extended family arrives for Thanksgiving dinner. Imagine Aunt Ethel calling while you’re stirring the gravy to say that Cousin Yvette needs a special meal, please. Timing is everything. Many farmers may not be able to respond to last minute requests, but are often able to be flexible with more notice.

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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:  July  31, August 14 & 28, September 11 & 25, October 9 & 23, November 6.

Even week pick-up dates:  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

Asparagus Route

1/2 pint blueberries, Dawson’s Orchard 

1# tomatillos, Beccari Farm

oakleaf lettuce, Clarion River Organics, OG

1.5# green tomatoes, Nu Way Farm

2 large onions, Weeping Willow

1 garlic bulb, Blue Goose Farm

1 zucchini & 1 cucumber, Weeping Willow Farm

basil, Clarion River Organics, OG

kale, Kistaco Farm

Zucchini Route

kohlrabi, celery, OR inferno peppers, Grow Pittsburgh OR Crighton Farm

head lettuce, Blue Goose Farm, CNG

1.5# green tomatoes, Nu Way Farm

4 ears of corn, Matthews Family Farm

2 large onions, Blue Goose Farm, CNG

2 garlic bulbs, Blue Goose Farm

2# new red potatoes, Nu Way Farm

1.5# peaches, Kistaco Farm

**Click on the inserted link for a photo of the item**

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Roasted Tomatillo Empanadas  

DSC_0535

  • 1medium red onion
  • 12ounces tomatillos, small dice
  • 1medium tomato, small dice
  • 1/2tablespoon ground red pepper
  • 1/2tablespoon red wine vinegar
  • Olive Oil
  • 1egg white
  • Salt, to taste
  • Puff pastry
  1. In a pot on low-medium heat, add olive oil and red onion. Cook until caramelization begins to occur.
  2. Add tomatillos, tomato, and red pepper. Mix together. Add red wine vinegar and bring to a low simmer. Cover, and cook on low heat until mixture has come together. Remove lid and cook a little long to allow moisture to evaporate.
  3. Heat oven to 400 degrees. Lightly grease a sheet pan and set aside for later use.
  4. Lightly dust flour onto countertop and place sheet of puff pastry. Roll out to desired thickness. (I rolled mine very thin.) Take a biscuit/cookie cutter (I used a 3”) and cut out circles.
  5. Fill puff pastry circles on one side, about half way. Using wet fingers, seal the empanadas. Take a fork and crimp the edges down.
  6. Once empanadas are formed, place them on the prepared sheet pan. Using a pastry brush, coat with egg wash. Place in the oven about 10 minutes, or until the dough is golden and cooked through.
  7. Let cool, then pack ’em up for the road!

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Green Tomato Salsa 

green-tomato-salsa-l

  • 2 large green tomatoes, diced
  • 1 large fresh peach, diced
  • 3 green onions, sliced
  • 1/4 cup olive oil
  • 1 tablespoon minced fresh cilantro
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper

Stir together tomatoes, peach, green onions, olive oil, cilantro, vinegar, honey, salt, and ground red pepper. Cover and chill 1 hour before serving.

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Crash Hot Potatoes 

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  • 12 whole New Potatoes
  • 3 Tablespoons Olive Oil
  • Kosher Salt To Taste
  • Black Pepper To Taste
  • Rosemary (or Other Herbs Of Choice) To Taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

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Fried Green Tomatoes!

green-tomatoes-sl-1599575-l

  • Oil
  • 4 green tomatoes, cut into 1/4-inch rings
  • Kosher salt and freshly ground black pepper
  • 3/4 cup all-purpose flour
  • 1 tablespoon garlic powder
  • 4 eggs
  • 2 tablespoons milk
  • 1 1/2 cups panko bread crumbs
  • Pinch cayenne pepper
  • Pinch paprika
  • Buttermilk Dipping Sauce, recipe follows

In a skillet, preheat 3-iches of oil to 350 degrees F.

Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes.Drain on paper towels. Enjoy!

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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 #8, July 24th

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Welcome to week #8 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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CornPeachesWatermelon, and Beans!

The Farms that Feed us Throughout the Summer…

Matthew's Family Farm

Matthew’s Family Farm

Our CSA is starting to fill up with all of the foods that we have been waiting for. After a lot of rain, and some incredibly hot days our member farmers have harvested some summer favorites. Our sweet corn is coming from Matthew’s Family Farm in Eighty Four, PA. Peaches are coming from two different farms this week, Carolyn at Dawson’s Orchard and Tim and Suzanne at Kistaco Farm. Clarion River Organics gathered up the most beautiful little watermelons for us, and beans are growing like weeds at a host of farms. The ones in your boxes are coming from either Pete at Beccari Farm, Raymond at Weeping Willow Farm, Tim and Suzanne at Kistaco Farm, OR Linda and Joe at Hostetler Farm. Everything has been grown with care and regard for the earth, the plant, and the customer! We love our farmers! Thank you for feeding us throughout the summer!

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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:  July 17 & 31, August 14 & 28, September 11 & 25, October 9 & 23, November 6.

Even week pick-up dates:  July 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

broccoli, Sunny Meadow Farm

2# new potatoes, Weeping Willow Farm

1# beans, Hostetler Farm

beet bunch, Nu Way Farm

1/2 dozen ears of corn, Matthews Family Farm

garlic Chives, Goose Creek Gardens

watermelon, Clarion River Organics, OG

2# peaches, Dawson’s Orchard

Zucchini Share

1/2 pint blueberries, Dawson’s Orchards

2# peaches, Kistaco Farm

beet bunch, Nu Way Farm

1/2 dozen ears of corn, Matthews Family Farm

butter crunch lettuce, Nu Way Farm

swiss chard, Blue Goose Farm, CNG

1# beans, Beccari OR Weeping Willow Farm

herb, Pucker Brush OR Crighton Farm

2 zucchini, Weeping Willow Farm

**Note: Some Asparagus route boxes may get patty pan squash instead of watermelon**

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Mexican Corn on the Cob

 cornDSC_6347

  • 4 cobs of corn
  • 2 tablespoons of butter
  • 4 tablespoons of mayonnaise
  • 4 lime wedges
  • 1/2 cup of cotija cheese, crumbled OR grated parmesan
  • Cayenne to taste

In an oven heated at 350, cook corn in husk for 25 minutes.
After taking corn out of oven, let it cool for 5 minutes, and then pull husk layers down, leaving them attached to the base of the cob, which can act as a handle.
If you want to blacken you corn, you can either put it under the broiler for five minutes on each side or hold it over your stove’s gas burner. Be careful to keep the husk away from the flames!
While warm, spread 1/2 tablespoon of butter and 1 tablespoon of mayonnaise all over the cob.
Take 1/8 cup of cheese, and sprinkle it on cob, then sprinkle on some cayenne pepper and squirt the lime over the cob.
Makes 4 servings.

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Tomato and Watermelon Salad

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  • 3 or 4 small to medium heirloom tomatoes, in assorted colors, cored and cut into 3/4-inch chunks
  • 1 small English or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes
  • 1 cup 3/4-inch-cubed yellow or red seedless watermelon flesh
  • 1 Hass avocado, halved, pitted, peeled, and cut into 3/4-inch cubes
  • 1 tablespoon chopped mixed fresh herbs, in any combination: basil, tarragon, chives, and cilantro
  • 1/4 teaspoon coriander seed
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons aged balsamic vinegar
  • Kosher salt and freshly ground black pepper

In a bowl, combine the tomatoes, cucumber, watermelon, avocado, and herbs. In a spice grinder, grind the coriander seeds to a fine powder. Add the ground coriander to the tomato mixture and toss gently.

In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper to taste. Pour over the tomato mixture and toss to coat evenly. Taste and adjust the seasoning before serving.

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Roasted Baby Beets w/ Beet Greens

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Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs. Roast at 375 for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets.

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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 #7, July 17th

355_1Summer_Peaches

Welcome to week #7 of the Harvest Share!

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

**NOTE: since it has been so humid the greens in your boxes may be slightly wilted. You can soak them in cold water to revive them**

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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Too Much of a Good Thing…

Photo by Mike FInewood, PhD

Photo by Michael Finewood, Ph.D.

Rain is a good thing in the farming world. Especially in the late summer months of July and August when it is generally hot and dry, but too much rain can cause serious problems. This past week of heavy storms has affected many farmers in the region, including some that we rely on for CSA produce.

20130710_090009

Basil field flooded at Goose Creek Gardens

Newly planted crops that have not grown enough to sink their roots deeply into the earth to anchor themselves can get washed away by heavy rains. This has happened to some root crops, like carrots, forcing farmers to pull what remained young to avoid rot.  

Flooding can drown out small or water sensitive plants such as herbs.  This unfortunately happened at Goose Creek Gardens causing them to loose all of their varieties of basil to a field flood.

IMG_2852

Photo by Michael Finewood Ph.D.

Our PCFA office intern, Sarah Susan, took a trip to see Carolyn at Dawson’s Orchard to conduct an interview for a project she is working  on with her professor, Mike Finewood, and a fellow student Eric Werner. The project is observing how small-scale farmers in this region perceive and adapt to climate change. On her way back, she and her professor stumbled across a tornado!  Considering the topic of their research this seemed very fitting.  Luckily, Carolyn’s fields were not heavily damaged, and she was able to provide blueberries for this weeks boxes!

So, as we move through the next week or so, please keep in mind that some farms are still recovering from crop losses and field damage.  This will affect what finds its way into your CSA boxes. 

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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:  July 17 & 31, August 14 & 28, September 11 & 25, October 9 & 23, November 6.

Even week pick-up dates:  July 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

**Click on inserted links to see a picture of the item listed in the box!**

OG- certified organic          CNG- certified naturally grown

Asparagus Share

1/2 pint blueberries, Dawson’s Orchards

Romaine lettuce head, Sunny Meadow Farm

1.5# cling peaches, Kistaco Farm

1.5# beans, Hostetler OR Beccari Farm

2 zucchini, Beccari, Weeping Willow, OR Kistaco Farm

onion bunch, Blue Goose Farm, CNG

kale, Clarion River Organics, OG

1# kohlrabi, Blue Goose Farm, CNG

Zucchini Share

1/2 pint blueberries, Dawson’s Orchards

Romaine lettuce head, Sunny Meadow Farm

2# new potatoes, Weeping Willow Farm

1.5# beans, Nu Way Farm

2 cucumbers, Beccari OR Weeping Willow Farm

onion bunch, Blue Goose Farm, CNG

kale, Clarion River Organics, OG

1# mixed patty pan squash, Clarion River Organics, OG

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Dilly Beans

Recipe from Moosewood Restaurant Cooks at Home

preserving-dilly-beans-484

  • 1 ½ cups water
  • 2 cups stemmed green beans (about ½ pound)
  • 2 tablespoons chopped fresh dill
  • 2 large garlic cloves, pressed
  • ¼ teaspoon red pepper flakes
  • ⅓ cup cider vinegar
  • ½ teaspoon sugar or honey

Bring the water to a boil in a small pot. Cook the beans, covered, for 3 to 5 minutes. Drain the beans when they are still bright green and just tender, and place them in a bowl. Stir the dill into the warm beans.

Combine the garlic, red pepper flakes, vinegar, and sugar or honey in a saucepan and quickly bring to a boil. Simmer for 2 minutes. Pour the dressing over the green beans and mix well.  Serve immediately, or chill for about 20 minutes and serve later.

Covered and refrigerated, Dilly Beans will keep for 4 days. Or you can them, by processing each jar for 10 min. in a boiling water bath. Will keep canned for up to one year.

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Kohlrabi and Kale Surprise

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  • about half a pound of kohlrabi bulbs – peeled
  • 1 bunch kale
  • 5 garlic cloves – finley chopped
  • 1/4 C olive oil
  • 2 Tbsp fresh lime juice
  • 1/2 tsp grated lime zest
  • 1/3 C salted roasted pistachios – chopped
  • 1 tsp salt

Very thinly slice kohlrabi with a vegetable slicer. Wisk together lime zest & lime juice, and 2 Tbsp of oil & ½ tsp salt in a large bowl.

Toss the kohlrabi with the dressing. Trim kale from the stalks & finely chop it into slivers. Heat the remaining oil in a heavy skillet over medium heat and sauté the garlic until pale golden. Add the kale stirring and turning with tongs.

Sauté the kale with about ½ tsp of salt until just tender, about 3 min. Transfer to a separate bowl to cool. When cooled, toss kale with kohlrabi and pistachios.

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Stuffed Patty Pan Squash

39529

  •    
      6 pattypan squash, stems removed
  •          
6 slices bacon
  •          
1/2 cup diced onion
  •          
1 1/2 cups soft bread crumbs
  •          
1/4 cup freshly grated Parmesan cheese
  •          
salt and pepper to taste
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
  3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.
  4. Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
  5. Bake for 15 minutes in the preheated oven, or until squash are heated through.

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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

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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 #3, June 19th

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Welcome to week #3 of the Harvest Share!

This will be the first week for flower shares! If you have a flower share please do not forget to pick it up at your designated location.  Look for the bouquet with your name on it.

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Seeds of Freedom

This Wednesday June 18th, The East End Food Co-op will host a FREE workshop and viewing of the documentary film Seeds of Freedom.

“Narrated by Jeremy Irons, this documentary highlights the extent to which the industrial agricultural system, and genetically modified (GM) seeds in particular, has impacted the agro-biodiversity evolved by farmers and communities around the world. Following the film, Kate Safin present information on GMOs and discuss the importance of educating consumers about genetically modified food”

To reserve a spot contact the East End Food Co-op: 412-242-3598

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Check out this great article about founding PCFA member farm: Matthews Family Farm!

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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: 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

*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 Share

garlic scapes, Pucker Brush Farm, CNG/Blue Goose, CNG Farm/Crighton’s Farm

1/2# Swiss chard, Nu Way Farm

3# russet potatoes, Clarion River Organics, OG

1/3# lettuce, Nu Way Farm

fennel, Clarion River Organics, OG

kale, Blue Goose Farm, CNG

8oz. honey, Bedillion Honey Farm

Buttercup cheese, Hidden Hills Dairy

Zucchini Share

garlic scapes, Clubhouse Gardens

1/2# beet greens, Nu Way Farm

3# russet potatoes, Clarion River Organics, OG

1/3# lettuce, Nu Way Farm

rosemary, Pucker Brush Farm, CNG

1/2# rainbow chard or kale or lettuce, Crighton’s Farm

8oz. honey, Bedillion Honey Farm

Temptation cheese, Hidden Hills Dairy

**Vegans will be getting rhubarb, green onions and kohlrabi instead of cheese and honey in their boxes**

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Greens!beet-greens

**You can make this recipe with most cooking greens including: beet greens, kale, swiss or rainbow chard**

  • 1 pound greens
  • 1 strip of thick cut bacon, chopped (or a tablespoon of bacon fat)
  • 1/4 cup chopped onion
  • 1 large garlic clove, minced (or garlic scapes)
  • 3/4 cup of water
  • 1 Tbsp granulated sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1/6 cup of cider vinegar

1 Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.

2 In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.

3 Add the greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens, continue cooking additional 20 to 25 minutes or until desired tenderness.)

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Homemade Potato Chipshomemade-potato-chips

  • oil, for frying
  • 2 potatoes, thinly sliced

In a large heavy saucepan, fill oil no more than halfway and heat the oil to 350 degrees F.

Add the potato slices in batches. Fry until light golden brown, about 2 to 3 minutes. Drain on paper towels, season with salt, and serve.

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What are garlic scapes anyway?

Garlic scapes, or flower stalks, emerge from hard-necked varieties of garlic–normally in June in Connecticut. The stalks wind up as they grow and form eccentric curlicues. Snipping off the scapes before the flowerheads mature allows the plant to direct more energy into the developing garlic bulb, and so we snip them off for a garlic scape harvest in mid-June.

When the garlic scapes are still in full curl, they are tender and succulent. They have a garlicky taste that is milder than the eventual garlic cloves, with the tender snap of just-picked asparagus. In fact, we often say that you can prepare garlic scapes pretty much any way you’d use asparagus–and more.

The garlic scape is an allium delicacy that is highly prized and traditionally used in Southern and Eastern European cuisines, along with Middle Eastern, Korean, and other Asian cuisines, which all value its subtly vegetal garlic flavor and tender-crisp texture.

Garlic scapes have many uses, from soup to salads to garnishes: grill, stir fry, use them raw on salads, blend them into hummus or habit-forming scape pesto (with or without other herbs), add them to tempura, soups, scrambled eggs, mashed potatoes, pasta dishes, and more. They work well as a main dish or on the side.

Check out this article for ideas for using your garlic scapes.  In general they can be used in place of garlic cloves in any recipe!

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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!