Winter CSA – Week of March 15th


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


Spring CSA – Week of April 20


A Route Z Route
applesauce, Penn’s Corner apple butter, Penn’s Corner
hydroponic lettuce, Harmony Grove Farm hydroponic lettuce, Harmony Grove Farm
mesclun mix or bok choy, Nu Way Farm or Crighton Farm ramps, Nu Way Farm
honey,*** Bedillion Farm honey,*** Bedillion Farm
green garlic, Clubhouse Gardens 1 dozen eggs,*** Jubilee Hilltop Ranch
polenta or cornmeal,*** Weatherbury Farm cornmeal,*** Weatherbury Farm
cherry belle radishes, Nu Way Farm cherry belle radishes, Nu Way Farm

***OG = Certified Organic, CNG = Certified Naturally Grown  

*** A Route vegan and gluten freen members will receive tomatillo salsa.

*** Z Route vegan members will receive tomatillo salsa and lettuce and gluten free members will receive tomatillo salsa.

appleproductsApple Sauce

Grower: Penn’s Corner

Store: Refrigerate after opening.

Recipe: Applesauce Overnight OatmealApplesauce MuffinsApple Sauce Carrot Muffins



mesclun_mixMesclun Mix

Grower: Nu Way Farm

Store: Refrigerate

Recipe: Field Greens SaladLemon Shallot VinaigretteFrench Vinaigrette



bokchoyBok Choy

Grower: Crighton Farm

Store: Keep covered in the crisper drawer.

Recipe: Bok Choy Mushroom Stir FrySpicy Roasted Bok ChoyChicken and Bok Choy Stir Fry



8 oz honeyHoney

Grower: Bedillion Honey Farm

Store: Keep in a cool dry place.

Recipe: Honey Balsamic Vinaigrette



bibb lettucecrop Hydroponic Lettuce

Grower: Harmony Grove Farm

Store: In the crisper drawer of your refrigerator. If the roots begin to look dry, add some water to help them stay moist.

Recipe: 5 Minute Honey Mustard Vinaigrette




Grower: Nu Way Farm

Store: Keep covered in the crisper drawer of your refrigerator. 

Recipe: Caramelized Ramps with Browned ButterSpinach Ramp PestoRamp Spaghetti CarbonaraRamps KimchiWhite Cheddar Grits with Grilled Rampsswiss chard stem + ramp spring rolls with miso green goddess dipping sauce


Grower: Weatherbury Farm

Store: Keep refrigerated. 

Recipe: Honey Cornmeal RecipeSpoon BreadCornmeal Griddle Cakes22 Ways to Make the Most of Cornmeal





Grower: Penn’s Corner

Store: Refrigerate after opening

Recipe: Sweet Buttered Polenta Pancakes with Summer Berries, Breakfast Polenta with Wild Ramps and Mushrooms



applebutterpcfaApple Butter

Grower: Penn’s Corner

Store: Refrigerate after opening

Recipe: This is great on toast!




Grower: Jubilee Hilltop Ranch

Store: Refrigerate

Recipe: Poached Egg Over Spinach Polenta with Crispy Mushroom


cherryBelleRadishCherry Belle Radish Bunch

Grower: Nu Way Farm

Store: Keep covered in the crisper drawer. 

Recipe: Radish leaf pesto with green garlic and pumpkin seedsPea Shoot and Radish Salad



Green-Garlic-480x320Green Garlic

Grower: Clubhouse Gardens

Store: Keep green garlic covered in the crisper drawer. 

Recipe: Spring Garlic and Radish Top SoupGreen Garlic Pesto


2014 Winter CSA Share Week #1, December 4th


Welcome to the first week of the Winter Share!

We are excited to start off our 2013/2014 winter CSA share! This is a bi-weekly share for all members. In addition to fresh produce you will also occasionally receive honey, eggs, cider, grains, and cheese. If you were a member for the harvest season please return any boxes you still have. If you ordered a tote bag please don’t forget to grab it when you come for your box, and as always please be respectful of the host location.



OG- certified organic          CNG- certified naturally grown

dozen eggs, Heritage Farm

pea shoots, Pucker Brush Farm, CNG

2# sweet potatoes, Sunny Meadow Farm

hydroponic bib lettuce, Harmony Grove

1# black radishes, Nu Way Farm 

1/3# lettuce mix, Goose Creek Gardens, CNG

8oz. honey, Bedillion Honey Farm

1/2 # shallots, Crighton’s Farm

2# D’Anjou pears, Dawson’s Orchard

carrot bunch OR beets, Nu Way Farm

1# brussel sprouts, Clarion River Organics, OG


Roasted Sweet Potato Fries


  • 2 medium sweet potatoes, peeled
  • 2 tablespoons good olive oil
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon kosher salt, plus extra for sprinkling
  • 1/2 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees.

Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.

Read more at:


Black Radish Salad


  • 4 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon Dijon-style mustard
  • 2 black radishes (weighing about one half pound each) peeled and trimmed
  • One small shallot, sliced paper-thin
  • 2 tablespoons extra-virgin olive oil
  • Fine sea salt

1. In a medium sized bowl whisk together the lemon juice and the mustard,then slowly whisk in the olive oil into the mixture until it emulsifies.

2. Grate the radish on a grater with small holes. Add the grated radish and the shallot to the vinaigrette and toss so that all the ingredients are thoroughly combined. Season with salt. Serve immediately.


Honey Dressing


  • 1 tablespoon plus 2 teaspoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon honey
  • 1/2 teaspoon chopped thyme
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper

In a small bowl, whisk the lemon juice with the lemon zest, honey and thyme. Whisk in the olive oil and season with salt and pepper.


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 with the links!

2012 CSA Harvest Share Week #, July 25th

Please remember to leave your host location neat and orderly.  Both your host and Penn’s Corner deeply appreciate your efforts!  Also- if you have an egg or flower share please only take the one that is clearly marked with your name.  If you have any questions you are always welcome to contact us.
Thanks so much!
We received two responses to our beet pancake challenge.   Our first response was from Jess and Simon Bromley.
Here’s a picture of my son Simon eating the pancakes for breakfast.  His review was, *and this is a direct quote* “mmmmm. Yumyumyumyumyummy!”  I thought they were very good.  We changed some of the ingredients around for what we had on hand.  I would recommend adding nutmeg and cinnamon, but we add that to just about everything.
Our second reply was from Deborah Moore.  She tells us that the pancakes were amazing and will become a regular rotation for breakfast.  Nice photo Deborah!

Simon says “yummy”.


Each week we will will ask you to review the contents of the previous week’s box.

We very much appreciate your taking this short survey as it helps us in a number of ways!

If you are on the Asparagus route please click here. Zucchini members can click here.



Asparagus Share

~ jalapeno peppers, Clarion River Organics, OG or Blue Goose Farm, CNG

~ 1 yellow squash, Clarion River Organics, OG

~ 1.5# peaches, Kistaco Farm

~ 1# tomatillos, Becarri’s Farm

~ 1# green beans, Weeping Willow Farm or Nu Way Farm or Hostetler’s Farm

~ 1 zucchini, Becarri’s Farm

~ 1.5# green tomatoes, Nu Way Farm

~ 2# PA Simply Sweet onions, Crighton’s Farm

~ 2# red tomatoes, Matthew’s Farm

~ green bell pepper, Blue Goose Farm, CNG

Zucchini Share

~ 1# leeks, Weeping Willow Farm

~ 2 cucumbers, Weeping Willow Farm

~ 1/2 pint blueberries, Dawson’s Orchards

~ pint gold tomatoes OR 1# red tomatoes, Nu Way Farm or Blue Goose Farm

~ 1 yellow or patty pan squash, Clarion River Organics, OG

~ 1# tomatillos, Sunny Meadow Farm

~ 1.5# green tomatoes, Nu Way Farm

~ 2 jalapeno peppers, Clarion River Organics, OG

~ 1 green bell pepper, Clarion River Organics, OG

~ 1.5# peaches, Kistaco Farm

~ green or red mini Romaine lettuce head, Clarion River Organics, OG

OG- certified organic            CNG- certified naturally grown


This recipe should be cut in half for the quantity of tomatoes in your box.  Also, here is a baked green tomato recipe for the more health conscious among us!

Fried Green Tomatoes

Adapted from From Matt Lee and Ted Lee’s “The Lee Bros. Southern Cookbook”

For 6 people

  • 3 pounds green tomatoes (about 6-8 medium tomatoes)
  • 3 large eggs, beaten
  • 3/4 cup whole milk
  • 3 cups peanut oil
  • 3 batches Lee Bros. All-Purpose Fry Dredge (see below)
  • Kosher salt, if needed
  • Lemon juice, if needed

1. Cut out the stem ends from the tomatoes, and slice the, 1/4-inch-thick with a serrated knife; reserve. Whisk the eggs and milk together in a broad, shallow bowl.

2. Pour the oil into a 12-inch skillet, and heat over medium-high heat until the temperature on a candy thermometer reads 365 degrees. (If using a different size skillet or pan, fill with oil to a depth of 1/3 inch.)

3. Heat the oven to 225 degrees. Set a baker’s rack on a cookie sheet on the top rack.

4. Spread the dredge on a large plate or pie pan or in a small, shallow baking pan. Taste the tomatoes. They should have a bright tartness like citrus fruit. If they don’t, sprinkle the slices with salt and lemon juice. Then press 1 tomato slice into the dredge, once on each side, shaking any excess loose. Dunk in the egg mixture, then dredge the slice on both sides again. Shake off any excess ad place the slice on a clean plate. Repeat with more slices until you’ve dredged enough for a batch (3 or 4 slices). With a spatula, transfer the first batch of slices to the oil.

5. As the first batch cooks, dredge the second batch of tomatoes, but keep a watchful eye on the first. Once the slices have fried to a rich golden brown on one side, about 2 minutes, flip them carefully and fry for 2 minutes more, or until golden brown. Transfer the fried tomatoes to a plate lined with a double thickness of paper towels and leave them to drain for 1 minute.

6. Transfer the slices to the baker’s rack in the oven, arranging them in a single layer, so they remain warm and crisp. Repeat with the remaining slices until all the green tomatoes have been fried. Serve right away with Buttermilk-Lime Dressing (see below).

Lee Bros. All-Purpose Fry Dredge

Makes 3/4 cup

  • 1/2 cup all-purpose flour
  • 3 tablespoons stone-ground cornmeal
  • 2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper

In a medium bowl, sift the flour, cornmeal, salt, and pepper together twice. Stir and turn out onto a flat surface. Press tomatoes into the mixture on all sides and shake the excess loose.

Buttermilk-Lime Dressing

Makes 1 1/4 cups

  • 3/4 cup whole or lowfat buttermilk
  • 5 tablespoons freshly squeezed lime juice (from 3-4 limes)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1/4 cup finely minced fresh basil
  • 1/4 cup finely minced green onion
  • 1/4 cup finely minced fresh flat-leaf parsley
  • 1/2 teaspoon salt, plus more to taste

In a small bowl, whisk the ingredients together until thoroughly combined. Cover tightly and store in the refrigerator not more than 2 days.



There are a zillion ways to incorporate these little green jewels into your meals.  Here is a link to 10 favorite tomatillos recipes from foodiecrush.  Or the standard favorite, tomatillo salsa rarely disappoints.

Salsa Verde Recipe
  • 1 pounds tomatillos, husks removed & washed
  • 3 jalapeños
  • 2 garlic cloves
  • 1/2 medium-large onion
  • 1/3 cup fresh cilantro leaves
  • 1 teaspoon salt


  1. Chop the onion in half, crush the garlic, and leave the jalapeños and tomatillos whole. Roast on a baking sheet in a 400°F oven for about 15 minutes, turning all halfway over through roasting time.
  2. Peel the garlic, de-seed and rough chop the jalapeño, and peel and rough chop the onion.
  3. In a food processor, add all roasted ingredients, plus cilantro and salt and pulse until all ingredients are chopped and desired consistency is reached.


This galette is truly delicious!  It is also beautiful and easy to make.  That combination is pretty much my dream so I’d have to say that this recipe is on my list of favorites.  I will also add that I am not above purchasing a high quality pie crust when time presses on me.  Trader Joes’s carries one with no hydrogenated oils.

Zucchini and Ricotta Galette

Crust adapted from Williams-Sonoma, filling adapted from a Cook’s Illustrated tart

Serves 6For the pastry:
1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice waterFilling:
1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds
1 tablespoon plus 1 teaspoon olive oil
1 medium garlic clove, minced (about 1 teaspoon)
1/2 cup ricotta cheese
1/2 cup (about 1 ounce) grated Parmesan cheese
1/4 cup (1 ounce) shredded mozzarella
1 tablespoon slivered basil leaves

1 egg yolk beaten with 1 teaspoon water

Make dough: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Make filling: Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.

Prepare galette: Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.

Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.


Week 30 November 1st/2nd

Every time you look outside the window today chances are that you will see a handful of leaves falling from one tree or another.   Today is chilly and feels nostalgic in the way that Autumn days often do.

As the CSA season begins to wrap up we find ourselves looking back.  The first and most obvious thoughts are of how quickly the season has passed.  How is it that the better part of a year flies by in an instant?  Then there is the overall impression of the growing season this year.  It began awfully cold and wet and then heated up beyond anyone’s wishes.  It was a good (not amazing, but good) year for tomatoes and even corn did fairly well.  On the flip side, few of us got our fill of peas, carrots, beets or pears this year.  So it goes when you rely heavily on locally grown, seasonal produce.  Each year has its ups and downs and no single season is exactly like any other.

We don’t want to get ahead of ourselves and make any sweeping declarations about the growing season (because after all, It’s not over yet!) but some observations can be safely made.  For today we’ll stick with just this small one… CSAs bring communities together in countless, small ways that make that community better.  Cheers!


Don’t forget to sign up for a winter share if you haven’t already. Get em while they last!

This share will be delivered every other Tuesday from December 6th through March 27th (excluding the week of Christmas). There will be 8 deliveries in all.  This share will include eggs, cheese, potatoes, beets, turnips, lettuce, greens, microgreens, garlic, onions, mushrooms, squash, apples, cider, bread, cabbage, honey, leeks, oats, lifits, flour, and popcorn. There is no vegan share available.

Because our winter boxes will be delivered every other week, while there might be the same number of items as there are now, the quantities will be larger.  Here are two examples of winter boxes below.

Example #1
3# russet potatoes
loaf of whole wheat bread
5# granny smith apples
2 dozen eggs
1# Buttercup cheese
hydroponic lettuce trio (3 heads)
2# loose, purple top turnips
beet bunch

Example #2
1# shitake mushrooms
1.75# spelt flour
loaf of whole wheat bread
1 dozen eggs
winter squash
1/2# chevre
2 hydroponic bibb lettuce heads
large leek bunch  (6)




~ half gallon apple cider, Kistaco Farm

~ 6 ounces chevre cheese, River View Dairy

~ 1/3# Vates kale, Nu Way Farm, CF

~ 3# Russet potatoes, Clarion River Organics, OG

~ leeks or celeriac or hakurei turnips, Blue Goose Farm,

Golden Harvest Farm or Clarion River Organics

~ 3# Granny Smith apples, Dawson’s Orchards

~ 1# purple or red turnips, Clarion River Organics, OG


~ half gallon apple cider, Kistaco Farm

~ 6 ounces chevre cheese, River View Dairy

~ 1/3# Vates kale, Nu Way Farm, CF

~ 1lb hot peppers, Weeping Willow Farm, CF

~ 1/3# Romaine lettuce, Nu Way Farm, CF

~ 3# Granny Smith apples, Dawson’s Orchards

~ 2# Russet potatoes, Weeping Willow Farm, CF

OG- Certified Organic                                         CNG- Certified Natural Grown                                                     CF- Chemical Free


Granny-Smith and Goat Cheese Sandwich

Makes 2 sandwiches

  • 2 Kaiser Rolls
  • 4 ounces goat cheese
  • 1 Granny Smith Apple
  • 1 tablespoon honey
  • 3 tablespoons your favorite white wine
  • 1/2 cup mixed salad greens, shredded
  • 1/4 cup Sliced Almond or Crumbled Candied Pecans
  1. Place the goat cheese (roll, log, container, or portion on a small plate) in the microwave and heat in increments of 5 seconds to soften enough to spread, but not melted.
  2. Laterally, through the transverse plane, half the kaiser rolls using a bread knife, chef’s knife, cleaver, or samurai sword (I’m not to be held liable for any incidental or accidental incisions, lacerations, or abrasions).
  3. Using approximately 1 oz per roll half, cover all four open planes of the kaiser rolls in goat cheese.
  4. Cut the Granny Smith apple in such a way to produce a number of slices, ideally 2-4 centimeters in thickness, adequate to cover the area of the kaiser roll twice.
  5. Mix the honey and white wine in a small ramekin and place in the microwave for approximately 5-10 seconds. Honey should mix easily with the wine.
  6. In a bowl, toss the mixed salad greens with the honey wine mixture until the greens are saturated.
  7. Assemble the sandwich in this order- bottom half of kaiser roll with goat cheese, sprinkle of the almond or candied pecan, apple slices, mixed greens, apple slices, mixed greens, sprinkle of the almond or candied pecan, top half of kaiser roll with goat cheese.
  8. Apply pressure to prevent runaway ingredients. Arrange on a dish with leftover apple slices.
  9. Pour a glass of your favorite wine and enjoy the fruits (literally) of your effort.


Hot Mulled Cider with Dark Rum

8 cups pure apple juice or fresh apple cider
2 (2-inch) cinnamon sticks
1 orange, peels and juice
4 whole cloves
3 star anise, optional (I omitted)
dark rum, optional

Combine all the ingredients in a saucepan, cover and bring to a slow boil.  Reduce heat and simmer over low heat for 5 to 10 minutes. Pour into mugs, along with a splash of dark rum if desired, and serve.



Adapted from

2 pounds Russet potatoes
1 1/2 cups flour
1 teaspoon salt
1 large egg, lightly beaten

  1. Preheat your oven to 400°F. Prick the potatoes all over with a fork, and bake them on a baking sheet for 45 minutes to one hour, or until they are fork-tender. For best results, turn the potatoes over halfway through the baking time. Let the potatoes cool slightly.
  2. Peel the potatoes, and then pass them through a potato ricer, food mill or grate them over the large holes of a box grater into a large bowl. Add the lightly beaten egg and the salt to the potatoes and mix well with a wooden spoon.
  3. Add the flour to the potatoes a little at a time, using only as much as you need so that the dough will not stick to your hands. When the flour has been incorporated, bring the dough together with your fingertips.
  4. Dump the dough and any remaining floury bits onto a slightly floured surface. Knead the dough as you would bread dough. Press down and away with the heel of your hand, fold the dough over, make a quarter turn, and repeat the process. Knead for about three or four minutes.
  5. Form the dough into a ball and then divide it into 6 smaller balls. On a lightly floured surface, roll out one of the six pieces using your fingertips into a long rope about 3/4 inch thick. Cut the dough into 1 inch pieces.
  6. You can cook the gnocchi as it is now, but traditional gnocchi has ridges. To create the ridges, press each piece of dough against the tines of a fork. With your finger, gently roll the pressed dough back off the fork. This takes a little practice. If you find the dough sticking to the fork, dip the fork in flour before you press the dough against it.
  7. Place the gnocchi in a single layer on a lightly floured or parchment-lined dish. If you’d like to freeze them for later use, do so on this tray and once they are frozen, drop them into a freezer bag. This ensures that you won’t have one enormous gnocchi mass when you are ready to cook them.
  8. To cook the gnocchi, place them into a pot of boiling and well-salted water. After a few minutes the gnocchi will float to the top. Continue to cook for one minute then remove and set aside.

Amish Turnips

Adapted from Phoenix CSA

Note: you can substitute the turnips with rutabaga

2 medium to large turnips
2 cup bread crumbs
2 tablespoon sugar
Salt to taste
2 egg, beaten
2 cup milk
2 tablespoon butter

Scrub turnips and cut into chunks.  Put the chunks in a large saucepan and cover with water.  Add 1 teaspoon of the salt. Bring to a boil; reduce heat, cover, and simmer for about 25 to 30 minutes or until tender. Drain and let dry in a colander or in the pan with the top ajar.
Mix with all remaining ingredients and only half of the bread crumbs. Place in greased casserole. Cover with the rest of the crumbs and bake 45 minutes at 350 degrees.
Turnip haters like this dish.

Week 17- August 2nd/3rd

Polls and Tomatoes


Penn’s Corner is constantly aiming to improve customer service and quality control.  The poll feature on our blog is a super tool that we would like to rely more heavily on in order to make progress in these areas.  The more respondents we get, the better picture we have of how well we are doing our job.  When you find a poll at the end of a post please take a moment to respond.  We promise to seriously consider the results of each poll in the effort to improve our service to you.  We can’t thank you enough for your help and continued support of the Penn’s Corner Farmers.

Secondly, and possibly more important is the fact that tomatoes are here!  Not sure about you but I anticipate perfect, field ripened tomatoes more than nearly any other thing all year long.  Enjoying a great tomato trumps Christmas and birthdays as far as I’m concerned.  This week we are very excited to be bringing you the first of what I can only hope will be many weeks of tomatoes.  We would love to hear how you most enjoy eating yours! Leave a comment and let us know.




~ 1# green beans, Hostetler’s Farm, CF or Sunny Meadow Farm, CF

~ 1 bulb garlic, Golden Harvest Farm, CF

~ 1.5# field tomatoes, Blue Goose Farm, CF or Kistaco Farm

~ 5 hot banana peppers, Blue Goose Farm, CNG

~ basil, Goose Creek Gardens, CNG

~ 4 ears sweet corn, Matthew’s Farm

~ 1.5# new gold potatoes, Clarion River Organics, OG

~ 1/2# baby eggplant, Blue Goose Farm, CNG

~ 1.5# peaches, Kistaco Farm


~ 1# green beans, Nu Way Farm, CF or Sunny Meadow Farm, CF

~ 1 bulb garlic, West Liberty Farm, CNG

~ 2 hot and 2 sweet banana peppers, Matthew’s Farm (HOT PEPPERS ARE IN A BAG)

~ lemon basil, Goose Creek Gardens, CNG

~ 1.5# field tomatoes, Matthew’s Farm

~ 4 ears sweet corn, Weeping Willow Farm, CF

~ 1# cauliflower, Clarion River Organics, OG

~ 1# sweet onions, Weeping Willow Farm, CF

~ 2 cucumbers, Weeping Willow Farm, CF or Pucker Brush Farm, CNG

~ 1.5# new gold potatoes, Clarion River Organics, OG

OG- Certified Organic                                                              CNG- Certified Natural Grown                                                   CF- Chemical Free


Gobi Masala (Cauliflower Curry)

  • 2 tablespoons vegetable oil
  • 1 tablespoon mustard oil (if not available, use 1 more tablespoon vegetable oil)
  • 1 tablespoon black mustard seeds
  • 1 medium onion, minced
  • 1 1/2 teaspoons Kosher salt
  • 8 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon turmeric powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cinnnamon
  • 1/2 teaspoon cayenne pepper (or more, to taste)
  • pinch asafoetida (hing) powder (I have no clue what this is!  If you know drop me an email and let me know.)
  • 1 large cauliflower cut into bite sized florets
  • 1/2 teaspoon garam masala
  • cilantro
  1. Put the vegetable and mustard oil in a pot that holds at least 4 quarts and place over medium-high heat. When the oil is hot, add the black mustard seeds. Cook, watching carefully, until they change color, about 30 seconds. Immediately add the onion and salt and lower the heat to medium.
  2. Cook the onion for about 5 minutes, stirring occasionally, until translucent and darkened. Add the garlic and ginger and cook for another minute or two. Meanwhile, gather the turmeric, cumin, cinnamon, cayenne and asafoetida in a small bowl. Dump the mixture of spices into onions, give a quick stir, and immediately add the cauliflower (to avoid burning the spices).
  3. Toss the cauliflower through the spices, add 1/4 cup of water, and cover the pot loosely. Cook, stirring occasionally, until the cauliflower is completely tender but not falling apart, about 15 minutes. Add a bit more water if needed to develop just a very small amount of sauciness.
  4. Stir in the garam masala and taste. Add more salt or spices as needed. Put in serving bowl. (Optional: for extra flavor, fry more mustard seeds and cumin seeds in a little more oil, for about 20 seconds, and drizzle over the finished dish. This is called tempering, and you can play with which spices are used.) Garnish with the cilantro, and serve immediately.


Soy-Glazed Japanese Eggplant

adapted from

10 Japanese (long skinny) or round baby eggplants
2 tablespoons butter
2 tablespoons soy sauce
4 tablespoons honey

Preheat broiler.

Rinse and dry eggplants. Set on a rimmed baking sheet lined with parchment paper.

Cut an “x”-in each of the eggplants, about 3/4 the length of the eggplant and about half way deep into the eggplant. Dot each of the cuts with plenty of butter. Push the butter into the eggplant. When it melts, it’ll make the finished eggplants silky and tender.

Mix honey and soy sauce in small bowl until fully combined. Brush mixture onto eggplants, using all of glaze.

Broil eggplants for anywhere from 10-20 minutes, until skins are charred and flesh is fully soft. Check at 10, 15, and 20 minutes to make sure eggplants are fully cooked but not overly burned.

Potatoes, Beans, and Corn in Lemon Brown Butter Sauce

adapted from

Serves 4-6 as a side dish

1 pound new potatoes, cleaned and cut into bite-sized chunks
1 pound green beans, cleaned, trimmed, and cut into bite-sized pieces
3 ears sweet corn
1 onion, cut into thin slices
1/4 cup (1/2 stick) butter
1-2 tablespoons juice from 1/2 lemon
4 ounces feta or goat cheese, optional
salt and pepper

Put the potatoes in a medium-sized pot with one tablespoon of salt and cover with cold water. Bring the water to a boil and then reduce to a simmer. Cook until the potatoes are soft. Scoop the potatoes out with a slotted spoon and into a serving bowl.

Bring the water back to a boil (adding more water if necessary) and blanch the beans for 3-5 minutes, until they are bright green and softened but still have some bite to them. Remove with a slotted spoon and add to the bowl with the potatoes.

Cook the corn following your preferred method. We like using the microwave method for this recipe because then we can multi-task!

While the potatoes and beans are cooking, heat a teaspoon of oil in a skillet over medium heat, and cook the onions until they are soft and beginning to caramelize. If you have the time and patience, continue slowly cooking the onions until they are fully caramelized – this is fantastic! Transfer the cooked onions into the bowl with the potatoes and beans.

With the skillet back over medium-high heat, melt the butter. Continue to cook it, swirling the butter occasionally in the pan, until the butter darkens and begins to smell nutty. Remove from heat and whisk in the lemon juice and 1/4 teaspoon of salt. The lemon juice will make the butter sizzle up and sputter before cooling down.

Drizzle the lemon-brown butter sauce over the vegetables and toss to combine. Sprinkle with cheese, if using, and add salt and pepper to taste. This side dish can be served warm, room temperature, or cold from the fridge. It will keep for one week refrigerated.


Feel free to leave a comment if you would like to address specific items in your box.


Week 4- May 3rd/4th

Happy May to you all!  This week, like many weeks of a CSA season, includes twists and turns and surprises.  We are getting a little warmer temperatures and touches of sunshine here and there.  All this bodes well for our farmers and their crops.  I hear there is more rain to come and can only hope that it’s not so much that it floods fields for days and days.  In other news, Penn’s Corner got a home this week!  Many of you many not realize but our entire staff works out of home offices.  Just today we began moving into an office space in Larimer.  More details about that next week.

Our farmers and staff have spent a lot of time recently talking about CSA and weather.  We at Penn’s Corner have the good fortune of being diverse and having a lot of farms to pull from.  Where the weather is gray in one part of southwestern PA, it may be a little sunnier in another.  As a result, our CSA members rarely, if ever feel the effects of bad weather or crop losses.  But we don’t want this good fortune to go overlooked.  We thought that we would use this week’s blog to give our new members a little history of the concept of CSAs, and hopefully refresh some returning members along the way.

This excerpt from the US Department of Agriculture’s National Agricultural Library identifies the basic premise of CSA beautifully:

Community Supported Agriculture consists of a community of individuals who pledge support to a farm operation so that the farmland becomes, either legally or spiritually, the community’s farm, with the growers and consumers providing mutual support and sharing the risks and benefits of food production. Typically, members or “share-holders” of the farm or garden pledge in advance to cover the anticipated costs of the farm operation. In return, they receive shares in the farm’s bounty throughout the growing season, as well as satisfaction gained from reconnecting to the land and participating directly in food production. Members also share in the risks of farming, including poor harvests due to unfavorable weather or pests. By direct sales to community members, who have provided the farmer with working capital in advance, growers receive better prices for their crops, gain some financial security, and are relieved of much of the burden of marketing.

In Farms of Tomorrow Groh and McFadden report that “Since our existence is primarily dependent on farming, we cannot entrust this essential activity solely to the farming population–just 2% of Americans. As farming becomes more and more remote from the life of the average person, it becomes less and less able to provide us with clean, healthy, lifegiving food or a clean, healthy, lifegiving environment. A small minority of farmers, laden with debt and overburdened with responsibility, cannot possibly meet the needs of all the people. More and more people are coming to recognize this, and they are becoming ready to share agricultural responsibilities with the active farmers.”

The Penn’s Corner farmers all work tirelessly to grow nutritious, high quality produce and other products for our members.  There is safety in numbers so when we do experience crop losses or in the most recent case, unfavorable weather we do our best to pull together and fill our CSA boxes.  There will be times when crops aren’t ready when we expect them to be, or when something just isn’t available.  We will always try to notify you of such changes and assure you that in the end, when it’s all said and done, that over the course of our season you will have received the full value of your share.


If you are a Cabin Fever member and want to add the Harvest Share to your membership now is the time!  The additional 24 week share can be added to your membership and paid in full or in installments.  Be sure to contact Karlin before we are sold out.

*This week our Tuesday boxes will not have green garlic in them but rest assured that it will be in your boxes next week!  Some weeks Tuesday will have more products in the box and other week’s Wednesday will.  This is the combined result of small scale agriculture and distribution logistics.  We assure you that it will all even out in the end.

                                   THIS WEEK’S HARVEST


~ 1/2 gallon apple cider, Kistaco Farm

~ 1/4# red Russian kale, Nu Way Farm, CF

~ 1/4# wild foraged watercress, Nu Way Farm, CF

~ 1.5# banana fingerling potatoes, Clarion River Organics, OG

~ 3# Rome apples, Dawson’s Orchards

~ radish bunch, Nu Way Farm, CF

~ pickled Clarion River Organics turnips, Sitos’ Foods


~ 1/2 gallon apple cider, Kistaco Farm

~ 1/4# wild foraged watercress, Nu Way Farm, CF

~ 1 dozen free range eggs, Ny Way Farm, CF/Clarion River Organics

~ 3# Granny Smith apples, Dawson’s Orchards

~ red butter lettuce head, Goose Creek Gardens, CNG

~ green garlic, Clubhouse Gardens, CF

~ 2# red potatoes, Blue Goose Farm

~ radish bunch, Nu Way Farm, CF

~ pickled Clarion River Organics turnips, Sitos’ Foods

* OG- Certified Organic                                      CNG- Certified Natural Grown                                          CF- Chemical Free



Watercress (Nasturtium officinale)- are fast-growing, aquatic or semi-aquatic, perennial plants native from Europe to central Asia, and one of the oldest known leaf vegetables consumed by human beings. These plants are members of the cabbage family, botanically related to garden cress and mustard — all noteworthy for a peppery, tangy flavor. Watercresses are not closely related to the flowers in the genus popularly known as “nasturtiums”.  Watercress contains significant amounts of iron, calcium and folic acid, in addition to vitamins A and C.

Clean your watercress and add it to salads, sandwiches, or garnish a soup with it.  Below we’ve included a lovely recipe from La Tartine Gourmande.  Have some of last week’s feta still?  Use it in this. Try your Granny Smith or Rome apples in place of the Gala’s, use a knife if you don’t have a mandoline and skip the seeds if you don’t have any on hand.

Watercress salad

(serves 2 people)


  • Sea salt and pepper
  • Juice of 1/2 lemon
  • 1 teaspoon honey
  • 3 to 4 tablespoons olive oil


  • 2 handfuls washed watercress
  • 1/2 small red apple (Gala for me), cored, quartered and finely sliced with a mandoline
  • 3 radishes, finely sliced with a mandoline
  • 3 tablespoons feta cheese crumbled
  • Black sesame seeds, to sprinkle and to taste

In a bowl, add the ingredients in this order: sea salt, pepper, lemon juice and honey. Whisk in the oil and emulsify; set aside.
In a large bowl, toss gently the salad ingredients. Add the dressing and toss. Sprinkle with sesame seeds and serve.



The lifits, or pickled turnips in your box this week are an exciting addition to our CSA.  Sito’s Foods, a Pittsburgh enterprise, is a certified Woman Minority Owned Business member.  In this case Sito’s has used Clarion River Organics’ purple top turnips to make lifits.  Lifits are very common in Middle Eastern cultures.  Enjoy them in salads or simply as a snack.  I should probably mention that a little raw beet is used to dye the turnips red.     


Green Garlic

Check out this New York Times article to read about green garlic and find some amazing recipes.