May 10 Cabin Fever Week #6

THIS WEEK’S HARVEST

Hydroponic Lettuce –  Harmony Grove Farm
Kale – Clarion River Organics
Apple Butter – PCFA
Polenta/Cornmeal – Weatherbury Farms
Gold Potatoes – Clarion River Organics 
Green Garlic – Clubhouse Gardens
Salanova Lettuce – Grow Pittsburgh

Cheese shares will receive Old Gold from Hidden Hills Dairy

Gluten Free shares will receive a replacement product instead of Polenta

**This week’s shares are VEGAN

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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.

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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.

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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

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  •    
      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

NL0202_Pankcake_lg

For Pancakes

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

For Blueberry Syrup

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

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

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

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Chard and Coconut Soup

Recipe from In Season By Sarah Raven

2012-11-02-01

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

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

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

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Sweet and Sour Red Cabbage

sweet-sour-red-cabbage

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

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

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

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

2013 Harvest Share CSA Share Week #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 in hand -250x375

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!

2013 Spring CSA Share Week #7, May 22nd

 Calling All Hungry Cyclists!3fe2ca27-f1c3-4dff-ad37-44b8dd5af248

Pennsylvania Association for Sustainable Agriculture (PASA) is hosting their 6th annual Bike Fresh, Bike Local fundraiser on Sunday, June 2nd! This event features 25, 50, or 75-mile rides along rural farm-studded Pennsylvanian roads. The day includes a delicious local foods lunch, detailed cue sheets, and well-stocked rest stops. For more information or to register visit their website here.

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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

OG- certified organic          CNG- certified naturally grown

Asparagus Share

~ 1# rhubarb, Sunny Meadow Farm

~ 1/2# green onions, Sunny Meadow Farm OR Nu Way Farm

~ green garlic, Blackberry Meadows Farm or Clubhouse Gardens

~ 1/4# spinach, Nu Way Farm

~ 1 head green oakleaf lettuce, Clarion River Organics, OG

~ 2 heads bib lettuce, Nu Way Farm

~ 1 bunch green kale, Clarion River Organics, OG

~ parsley seedling, Pucker Brush Farm CNG (PLEASE NOTE THAT THIS WILL NOT BE IN YOUR BOX.  YOU MUST TAKE ONE FROM THE BOX NEAR THE CLIPBOARD)

Zucchini Share

~ 1# rhubarb, Nu Way Farm

~ 1/2# green onions, Nu Way Farm

~ green garlic, Clubhouse Gardens

~ radish bunch, Nu Way Farm

~ 1 head green oakleaf lettuce, Clarion River Organics, OG

~ 1/4# spinach, Nu Way Farm

~ 1/4# lettuce mix, Clarion River Organics, OG

~ 1 bunch collard greens, Clarion River Organics, OG

~ parsley seedling, Pucker Brush Farm CNG (PLEASE NOTE THAT THIS WILL NOT BE IN YOUR BOX.  YOU MUST TAKE ONE FROM THE BOX NEAR THE CLIPBOARD)

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Ramp or Green Onion Buttermilk BiscuitsBiscuits-on-a-pan

  • 3/4 cup chilled buttermilk
  • 3/4 cup thinly sliced trimmed ramps (bulbs, stems, and green tops)- use green onions if you are out of ramps!
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
  • 1 large egg, beaten to blend (for glaze)
  • 1/2 teaspoon coriander seeds, cracked

-Preheat oven to 425°F. Mix buttermilk and ramps in small bowl. Mix flour, baking powder, salt, and pepper in processor. Add chilled butter to processor; using on/off turns, cut in butter until fine meal forms. Transfer flour mixture to medium bowl. Add buttermilk mixture; stir until dough forms. Turn dough out onto lightly floured work surface and press out to 7-inch round, about 1/2 inch thick. Using 2-inch-diameter biscuit cutter dipped in flour, cut out rounds. Gather dough scraps; press out to 1/2-inch thickness and cut out additional rounds. Transfer dough rounds to baking sheet. Brush biscuit tops with some of egg glaze. Sprinkle with cracked coriander seeds. Bake biscuits until golden brown, about 20 minutes. Cool on rack. Serve slightly warm or at room temperature.

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Rhubarb Chutney dsc09414

  • 8 cups sliced rhubarb
  • 6 cups sliced onion
  • 2 cups raisins
  • 7 cups light brown sugar
  • 4 cups apple cider vinegar
  • 2 tablespoons salt
  • 2 teaspoons cinnamon
  • 2 teaspoons ginger
  • 1 teaspoon ground cloves
  • 1/8 teaspoon cayenne pepper
  1. Combine all ingredients in a heavy kettle (a enamel-lined dutch oven works really well here. Don’t use a straight cast iron one here, all that vinegar will strip away your seasoning). Bring to a boil and simmer gently until slightly thickened (the recipe calls for 45 minutes of cooking time, I’d cut it a bit shorter if you want your rhubarb to maintain some of its texture/identity). Stir frequently, otherwise it will stick (and sticking leads to scorching, so stir, stir, stir).
  2. Store in the refrigerator for up to a week OR pour into clean pint jars and process in a hot water bath for ten minutes. Canned chutney will keep up to 1 year, so you can enjoy it in the winter!

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  • 2-4 Kale OR Collard leaves
  • 1 tsp. olive oil
  • pinch salt
  1. Preheat oven to 350 degrees. Line large baking sheet with parchment paper.
  2. Prepare the leaves by washing, patting dry, and removing leaves from stem (cut stem from the middle of the leaf all the way to the top). Tear leaves with hands into 3-4 inch pieces.
  3. Lay in a single layer on parchment paper. If needed, use two baking sheets to prevent overlapping.
  4. Bake for 7 minutes, then flip leaves. Bake for 5 minutes more, then check leaves. Remove any that are crispy, return any that are limp to the oven. Be careful not to overcook or they will turn brown and bitter.
  5. Sprinkle chips with sea salt

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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!

2012/13 Winter Share, December 12th (#2)

Penn’s Corner on Pinterest!

Check out the Penn’s Corner Pinterest board at pinterest.com/pcfa for links to great recipes categorized by vegetable!  Don’t know what to do with celeriac or fennel?  We have found some great recipes and pinned them to our celeriac and fennel boards!  If you have some favorite recipes online, we’d love to know what they are!  Feel free to email us links to your favorite recipes and we will pin them!

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We will be skipping the week of Christmas, so look for the next box in three weeks.  Please keep these remaining delivery dates in mind: January 2nd, January 16th, January 30th, February 13th, February 27th, March 13th and March 27th. If ever deliveries are not able to be made due to driving conditions we will be sure to email you and to schedule a make up day as soon as possible.

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THIS WEEK’S HARVEST

~ 1 dozen eggs, Jarosinski Farm or Clarion River Organics

~ 1/3# baby spinach, Nu Way Farm

~ green fall garlic, Clubhouse Gardens

~ 3# braeburn apples, Dawson’s Orchard

~ 3# gold potatoes, Clarion River Organics OG

~ 1/2# shallots, Crighton’s Farm

~fennel bulb OR rutabagas OR turnips, Clarion River Organics OG

~ celeriac, Clarion River Organics OG

~ Old Gold cow milk cheese, Hidden Hills Dairy

~ 3/4# kale, Clarion River Organics

~ 2# beets, Nu Way Farm

OG- Certified Organic    CNG- Certified Natural Grown
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Orange Fennel Salad

fennel

  • 1 (10 ounce) bag baby spinach leaves
  • 2 oranges, peeled and sectioned
  • 1/2 large fennel bulb, thinly sliced
  • 1 teaspoon chopped fennel fronds
  • 1/4 cup toasted sliced almonds
  • 1 tablespoon chopped fresh mint
  • 3 tablespoons olive oil
  • 2 tablespoons orange juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • salt and pepper to taste

Place the spinach, orange sections, sliced fennel, fennel fronds, almonds, and mint into a large mixing bowl; set aside. Whisk together the olive oil, orange juice, cumin, onion powder, salt, and pepper in a small bowl. Pour the dressing over the salad, and toss gently to dress. Serve immediately.

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Celeriac, Fennel, and Roasted Garlic Soup

celeriacsoup

  1. Heat the oven to 200 C (400 F) and roast the garlic for around 20 minutes. To do this simply peel as much paper away from the bulb as possible. Cut a tiny portion of the top of the bulb away if desired (makes it easier to squeeze garlic out when done) and drizzle with some olive oil before popping on a tray in the oven.
  2. Meanwhile peel and quarter the apple and halve the shallots. Chop the other vegetables into chunks and add along with all other ingredients (except the coriander and soy milk) to your pressure cooker. Cook as per your pressure cooker’s instructions for 15 minutes.
  3. Set aside and allow to cool a little before blending (this is just a precaution, but one I rarely follow despite the huge crack now ascending the walls of my lovely glass blender). Blend until very smooth, adding the soy milk as you do so. Throw in the fresh coriander last, giving it one or two last whizzes ’round to chop it finely. Return and keep heated on the hob/stove until ready to serve.
  4. If using, stir in a dollop of cream or soy cream, along with some spare coriander or fresh parsley to garnish.

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Maple-Bacon Roasted Apples & Celeriac

yum

  • 1 large celery root (celeriac), about 1 1/2 pounds, peeled and cut into 1-inch pieces
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 2 apples, cut into 1-inch pieces
  • 2 slices bacon, chopped
  • 1/4 cup pure maple syrup
  • 1 teaspoon chopped fresh thyme or rosemary or 1/4 teaspoon dried
  1. Preheat oven to 450°F.
  2. Toss celery root with oil, pepper and salt and spread on a rimmed baking sheet. Roast until starting to brown, 10 to 12 minutes. Add apples, toss gently and continue roasting until the apples and celery root are tender, 6 to 10 minutes more.
  3. Meanwhile, cook bacon in a medium skillet over medium heat, stirring occasionally, until just crispy. Remove to a paper-towel-lined plate with a slotted spoon; discard all but 2 teaspoons of the bacon fat. Add maple syrup to the fat in the pan and bring to a boil, scraping up the browned bits. Add the cooked bacon and thyme (or rosemary). When the celery root and apples are tender, gently toss them with the maple-bacon glaze and roast for about 5 minutes more.

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Lentil and Vegetable Soup with Kale

yield: Makes 8 servings
active time: 35 minutes
total time: 55 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 large carrots (8 to 9 ounces), peeled, chopped (1 1/4 cups)
  • 1 medium celery root (celeriac), peeled, chopped (3 cups)
  • 1 medium rutabaga, peeled, chopped (2 cups)
  • 1 pound brown lentils, rinsed
  • 1 tablespoon herbes de Provence
  • 8 cups (or more) vegetable broth
  • 1 large bunch kale (about 9 ounces), ribs removed, leaves coarsely chopped

Preparation:

Heat oil in large pot over high heat. Add onion and next 3 ingredients; sprinkle with salt and pepper and sauté until beginning to soften and brown, 10 to 11 minutes. Stir in lentils and herbes de provence. Add broth and kale. Bring to boil, stirring to incorporate kale. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 20 minutes. Add more broth to thin, if desired. Season with salt and pepper.

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Celeriac, Potato & Rosemary Gratin

gratin

  • 6 rashers bacon , chopped (optional)
  • 420ml double cream
  • 350ml milk
  • 2 garlic cloves , sliced
  • 1 tbsp rosemary , finely chopped
  • 1 red chilli , deseeded and sliced
  • 1 tbsp Dijon mustard
  • 1 celeriac (about 500g) peeled, quartered and thinly sliced
  • 500g potatoes , peeled and very thinly sliced
  1. Heat oven to 180C/160C fan/gas 4. Grill the bacon, if using, until cooked and lightly brown, then set aside.
  2. Bring cream, milk, garlic, rosemary, chilli and mustard to the boil in a medium saucepan, then turn off.
  3. Pour a little of the cream mixture onto the bottom of an ovenproof gratin dish. Arrange a layer of celeriac, scatter with bacon, then season. Pour over some more of the cream mixture and repeat the same process, alternating potato and celeriac, finishing with a layer of potato. Cover with the remainder of cream mixture, then bake for 1-1¼ hrs, until golden and vegetables are tender when a knife is stuck in. Leave to sit for 5 mins, then serve.

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Penn’s Corner Farm Stand is Year-Round

Spinach, kale, cider, squash, apples, holiday ham and much more currently available! Penn’s Corner has Farm Stand locations in Squirrel Hill, Mt. Lebanon, the North Side and Lawrenceville. Our Farm Stands run year round and offer a variety of farm-fresh items including produce, meats, cheeses, bread, pasta and more. Check out our Farm Stands here!

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2012/13 Winter Share, November 28th (#1)

Welcome to the 2012/13 Winter CSA Season!

Deliveries will be made on the following dates.  Please mark your calendars!  December 12th, January 2nd, January 16th, January 30th, February 13th, February 27th, March 13th and March 27th.  If ever deliveries are not able to be made due to driving conditions we will be sure to email you and to schedule a make up day as soon as possible.

Please remember to return your empty CSA box to your pick up location or to transfer your share to a bag on the day of delivery and leave your empty box behind.

We hope that you enjoy your winter share and the Holiday Season.

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THIS WEEK’S HARVEST

 

~ Hubbard, Castilla OR Butternut squash, Becarri’s Farm or Pucker Brush Farm CNG

~ radish microgreens, Pucker Brush Farm CNG

~ rosemary, Crighton’s Farm

~ 1.5# carrots, Blue Goose Farm CNG

~ 1/2# pac choi, Clarion River Organics OG

~ 1/4# salad mix, Goose Creek Gardens CNG

~1# watermelon radish, Clarion River Organics OG

~ 1/2# Vates kale, Nu Way Farm

~ Meadowbelle aged goat cheese, River View Dairy

~ 2# fuji apples, Kistaco Farm

OG- Certified Organic                                         CNG- Certified Natural Grown
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Butternut Squash Casserole

Serves 8 to 10 people
3 1/2 pounds butternut squash, peeled and cut into 3/4″ pieces (about 6 cups) (or other winter squash)
5 tablespoons unsalted butter, plus more for the pan (you could easily reduce this by at least half)
1 tablespoon extra-virgin olive oil
2 large yellow onions, trimmed, peeled and chopped (about 3 cups)
1 cup milk (I used 1%)
2 large eggs, beaten
1 teaspoon dried thyme
1 cup whole wheat bread crumbs (toasted if you want, I didn’t toast them)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup pumpkin seeds or pecans, toasted (optional)
2 cups coarsely grated cheddar cheese (about 6 ounces)
1 bunch of spinach or kale, washed (add to the same water as the squash in step 2 during the last minute of boiling)

1. Preheat the oven to 375 degrees F.

2. Place 3 quarts water in a large pot and bring to a boil over high heat. Add the squash to the water, return to a boil, and cook for 6 minutes. The squash will turn a deeper orange. Drain it and set aside.

3. Melt the butter in the stockpot and add the oil. Add the onions and sauté over medium-low heat until translucent and limp, about 8 minutes, stirring to prevent browning. Add the warm squash and the milk, eggs, thyme, bread crumbs, salt, pepper, 1/8 cup pumpkin seeds and 1 1/3 cups cheese. Blend with a wooden spoon or spatula until the ingredients are well combined.

4. Spread the mixture evenly in a 9×13″ baking dish. Bake for 45 minutes. Remove from the oven and sprinkle with the remaining 1/8 cup pumpkin seeds and 2/3 cup cheese. Bake 15 minutes more. Remove from the oven and serve immediately.

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Meadowbelle

With a distinctly acidic flavor, this is a firm cheese with a supple texture.  The solid, natural crust forms over the 4 to 6 month curing process.  River View Dairy hopes that you enjoy it!

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Penn’s Corner Farm Stand is Year-Round

Spinach, kale, cider, squash, apples, holiday ham and much more currently available! Penn’s Corner has Farm Stand locations in Squirrel Hill, Mt. Lebanon, the North Side and Lawrenceville.  Our Farm Stands run year round and offer a variety of farm-fresh items including produce, meats, cheeses, bread, pasta and more.  Check out our Farm Stands here!

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Sweet Pickled Onion Watermelon Radish Salad

vegan, makes 4 cups

1 large watermelon radish, sliced into thin rounds
1 small white onion, sliced into thin rounds
1/3 cup orange juice
2 Tbsp extra virgin olive oil
1/2 tsp sea salt
1/2 tsp pepper (fresh ground)
2 Tbsp apple cider vinegar
splash of rice wine vinegar (optional – adds an extra layer of tart-sweetness)

Directions:

1. Slice your onion and radish. Place in a large mixing bowl.

2. Add the remaining ingredients to the mixing bowl – toss well.

3. Place in fridge to chill overnight.

4. Serve!

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