Winter CSA – Week of March 15th

THIS WEEK’S HARVEST

Check out the harvest for the upcoming week below!

1/2 Gallon Apple Cider, Kistaco Farm
hydroponic lettuce, Harmony Grove Farm
Gourmet Greens mix, Tuscarora Organic Growers Co-op (OG)
3# red Potatoes, Weeping Willow Farm
1 Dozen Brown Eggs, Jubilee Hilltop Ranch
8 oz Wildflower Honey, Bedillion Honey Farm
Farmer’s Market Salsa, Penns Corner Farm Alliance
2# Sweet Potatoes, Tuscarora Organic Growers Co-op (OG)

OG = Certified Organic, CNG = Certified Naturally Grown

**This week’s VEGAN share will substitute Big Bag of spring greens for the eggs and honey.

**This week’s GLUTEN-FREE share will have no substitutions.


  80z Wildflower Honey

Grower: Bedillion Honey Farm

Store: Room Temperature

 bibb lettucecrop
Hydroponic Lettuce
Grower: Harmony Grove Farm
Store: Refrigerate in a plastic bag. 
  1/2 Gallon Apple Cider

Grower: Kistaco

Store: Refrigerate

  3# red Potatoes

Grower: Weeping Willow Farm

Store: Cool dark place

  1 Dozen Eggs

Grower: Jubilee Hilltop Ranch

Store: Keep Refrigerated

  Gourmet Green Mix

Grower: Tuscarora Organic Growers Co-op

Store: Keep refrigerated

  Farmers Market Salsa

Grower: Penns Corner Farm Alliance

Store: Refrigerate after opening

  2# Sweet Potatoes

Grower: Tuscarora Organic Growers Co-op

Store: Refrigerate

Winter CSA – Week of March 1st

THIS WEEK’S HARVEST

Check out the harvest for the upcoming week below!

80z Maple Syrup, Weeping Willow Farm
hydroponic lettuce, Harmony Grove Farm
3# Rome Apples, Dawson’s Orchard
3# white Potatoes, Blue Goose Farm (CNG)
1# rolled Oats, Weatherbury Farm (OG)
1/3# White Gold Cheese, Hidden Hills Dairy
Chopped Tomatoes, Penns Corner Farm Alliance
2# Watermelon Radishes, Clarion River Organics (OG)

OG = Certified Organic, CNG = Certified Naturally Grown

**This week’s VEGAN share will substitute 2oz Pea Shoots for the cheese.

**This week’s GLUTEN-FREE share will have 2 bulbs of Garlic from Riverview for the Oats.


 syrup 80z Maple Syrup

Grower: Weeping Willow Farm

Store: Refrigerate after opening

 bibb lettucecrop
Hydroponic Lettuce
Grower: Harmony Grove Farm

Store: Refrigerate in a plastic bag.

 

 idared 3# Rome Apples

Grower: Dawson’s Orchard

Store: Refrigerate

 russetpotatoescrop 3# white Potatoes

Grower: Blue Goose Farm (CNG)

Store: Cool dark place

 RolledOats 1# rolled Oats

Grower: Weatherbury Farm (OG)

Store: 

 Gouda Gold 1/3# White Gold Cheese

Grower: Hidden Hills Dairy

Store: Keep refrigerated

 chopped tomatoes Chopped Tomatoes

Grower: Penns Corner Farm Alliance

Store: Refrigerate after opening

 watermelonradishcrop 2# Watermelon Radishes

Grower: Clarion River Organics (OG)

Store: Refrigerate

Spring CSA – Week of April 20

THIS WEEK’S HARVEST

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

 

 

rampsRamps

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

cornmealCornmeal

Grower: Weatherbury Farm

Store: Keep refrigerated. 

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

 

 

polenta

Polenta

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!

 

 

Farm-fresh-local-eggs-POSTEggs

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

 

2013 Spring CSA Share Week #8, May 29th

This is the final week of our spring Cabin Fever share.  Farmer’s Friend members – we’ll see you next week.  We thank our Cabin Fever members for sticking with us through this unusual and trying spring and hope to pack up shares for you again next year!

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Celebrate Pittsburgh’s Best Restaurants!

BR-2013-Logo

Pittsburgh Magazine will host their 24th Annual Best Restaurant Party on Monday June 3rd to celebrate this years award recipients! The event will take place at Heinz Hall and will highlight many restaurants that work with Penn’s Corner!

“Featuring signature dishes from more than 50 area restaurants, live music, silent auction benefitting The Children’s Home and Lemieux Family Center and more. All attendees also receive admission to the official after party at Rivers Casino, featuring drinks, food, DJ and dancing. Guests 21+ only”

Vip Reception: 5-6 PMScreen Shot 2013-05-16 at 10_07_39 AM
General Admission: 6-8:30 PM
After Party at Rivers Casino: 8:30 PM

VIP: $250 / General Admission: $130

 Links: Check out the 2013 Best Restaurant List OR Purchase tickets to the Best Restaurant Party.

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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

~3# blue potatoes, Clarion River Organics, OG

~2 heads Romaine lettuce, Clarion River Organics, OG

~1/3# lettuce mix, Nu Way Farm

~1/3# spinach, Nu Way Farm

~1/3# green onions, Nu Way Farm

~hydroponic tomatoes, PCFA

~tarragon, Pucker Brush Farm, CNG

~1/2 pint maple syrup, Weeping Willow Farm

~canned tomatoes, Penn’s Corner Farm Alliance

Zucchini Share

~3# blue potatoes, Clarion River Organics, OG

~2 heads Romaine lettuce, Clarion River Organics, OG

~1/3# lettuce mix, Nu Way Farm

~1/3# spinach, Nu Way Farm

~1/3# green onions, Nu Way Farm

~1/3# asparagus or hydroponic tomatoes, Sunny Meadow Farm

~fresh herb, Goose Creek Gardens CNG

~1/2 pint maple syrup, Weeping Willow Farm

~canned tomatoes, Penn’s Corner Farm Alliance

Note: Due to the cold weather, one of our asparagus growers experienced some frost and was not able to provide any this week. We are providing hydroponic tomatoes to our members instead!

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Green Onion and Asparagus Salad

* We realize that you are getting a smaller amount of asparagus in your share that this recipe calls for.  Just use what you have and fill in with other fresh items.

  • 1 1/2 pounds fresh asparagus
  • 3/4 pound green onions
  • 3 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1 teaspoon salt, or more if needed
  • Freshly ground pepper to taste
  • 3 hard-cooked eggs, peeled

Cooking the Vegetables
With a vegetable peeler, shave off the skin from the bottom 3 inches or so of each stalk, so they cook evenly (you should NOT have to do this step as your asparagus is young and fresh!). Snap off the hard stubs at the bottom of the asparagus stalks—they’ll break naturally at the right point.

Trim the root end of each green onion and the wilted ends of the green leaves. Peel off the loose layers at the white end too, so the onions are all tight, trim, and about 6 inches long.

In a wide deep skillet, bring 1 quart of water (or enough to cover the vegetables) to a boil, and add the asparagus and onions.

Adjust the heat to maintain a bubbling boil, and poach the asparagus and onions, uncovered, for about 6 minutes or more, until they are tender but not falling apart, and cooked through but not mushy. To check doneness, pick up an asparagus spear in the middle with tongs; it should be a little droopy but not collapsing.

As soon as they are done, lift out the vegetables with tongs and lay them in a colander (any fat asparagus spears may take a little longer, so leave them in a few minutes more). Hold the colander under cold running water to stop the cooking. Drain briefly, then spread on kitchen towels, pat dry, and sprinkle about 1/2 teaspoon salt over them.

Making the Salad
Slice the asparagus and the green onions into 1-inch lengths, and pile them loosely in a mixing bowl. Drizzle the oil and vinegar over them, then sprinkle on 1/2 teaspoon salt and several grinds of black pepper. Toss well, but don’t break up the vegetables.

Quarter the eggs into wedges, and slice each wedge into two or three pieces; salt lightly and scatter the egg in the bowl, and fold in with the vegetables. Taste and adjust the seasoning. Chill the salad briefly. Enjoy!

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Purple Potato Au Gratin

  • 2 1/2 pounds blue potatoes, peeled and sliced 1/4-inch thick
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1 cup shredded Gruyere
  • 1/2 cup crumbled blue cheese
  • Salt and freshly ground black pepper

Preheat oven to 375 degrees F. Butter a 9 by 13-inch baking dish or similar sized casserole dish.

Arrange the sliced potatoes in the prepared dish. In a medium saucepan, saute the minced garlic in butter over medium heat until softened and fragrant. Stir in flour and cook for 3 minutes. Gradually whisk in the cream until smooth and thick. Remove from the heat and stir in the cheeses. Season with salt and pepper.

Pour cheese sauce over the potatoes in the dish. Cover with foil and bake for 45 minutes. Remove foil and bake another 15 minutes until browned. Thank you Paula Dean!

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Spring Salad w/ Maple Syrup Dressing

This is the last box of our spring CSA share, and definitely a great time to make a beautiful salad out of all of those greens you have! For this salad, toss together handfuls of Romaine, lettuce mix, spinach, green onions, and herbs. Toss in this simple and delicious maple dressing:

  • 2 tablespoons olive oil
  • 2 tablespoons vinegar (Apple cider OR Rice)
  • 1 tablespoon maple syrup

Measure the olive oil, vinegar and maple syrup into a jar. Seal the jar and shake. Toss on salad.

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 CSA Harvest Share Week #3, June 20th

IMPORTANT!!! 

Please note that the week of July 4th we will be delivering your CSA boxes on Tuesday, July 3rd instead of Wednesday. 

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Did you see the June 17th Post Gazette article about the demand for local food in Pittsburgh? Our own Neil Stauffer was interviewed for it.  It’s great to hear about the ever-increasing infrastructure for the marketing and distribution of local food in our region.  Many of Pittsburgh’s great restaurants do all that they can to source product locally.  If you want to eat local these days to you don’t have to say home!

Along the subject of local food and chefs, in next week’s blog we can all look forward to a Chef’s Corner with Chef Kevin Hermann from The Porch at Schenley.  We can’t wait to see what recipes he has to share with us!

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Each week we will link to customer satisfaction surveys.  With these surveys we hope to gather information regarding the quality of the items in your box.  These surveys aren’t designed to gauge preferences from our members.  Any feedback that you have regarding preferences can be emailed to Karlin at csa@pennscorner.com.Once you have gotten your share and had a chance to look it over please consider taking this very short survey!  

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

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THIS WEEK’S HARVEST

Asparagus Share

~ pint snow peas, Blue Goose Farm, CNG or Kistaco Farm

~ pint snap peas, Blue Goose Farm, CNG

~ baby beets with greens, Nu Way Farm

~ 1/2# Swiss chard, Nu Way Farm

~ Firehead lettuce, Blue Goose Farm, CNG

~ 1 garlic bulb, Becarri’s Farm

~ 1# fennel, Clarion River Organics, OG

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

Zucchini Share

~ pint snow or snap peas, Hostetler’s Farm or Kistaco Farm

~ pint strawberries, Sunny Meadow Farm

~ baby beets with greens, Nu Way Farm

~ 1/2# Swiss chard, Nu Way Farm

~ Romaine lettuce, Nu Way Farm

~ 1 garlic bulb, Becarri’s Farm

~ 1# fennel, Clarion River Organics, OG

*most boxes will not have fennel in them this week.  The majority of the fennel harvested was below standard.

~ 1 zucchini, Weeping Willow Farm or Becarri’s Farm

~ 1 bunch green onions

OG- Certified Organic                                                                   CNG- Certified Naturally Grown

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Make this dressing.  Honestly, make it now.  It is creamy without being heavy and makes eating all those greens seem like less of a task and more of an honor!  It great on any salad, even grilled Romaine.

Creamy Garlic Dressing

adapted from Moosewood Restaurant Cooks at Home
makes 1½ cups and is good in the fridge for 5 days 

Ingredients
3 garlic cloves, minced or pressed
¾ cup vegetable oil
¼ cup red wine vinegar
1 tsp dried basil
1 tsp kosher salt
2 Tbsp grated Parmesan cheese
½ tsp coarse ground black pepper
~
½ cup whole milk

Blend the first set of ingredients, everything except the milk, in a blender for a few seconds until thick and well blended. While running, add milk slowly. It will thicken up nicely. Pour into a serving container and bring to the table, or chill until needed.

Variations
*Add ½ tsp honey to sweeten
*Add 1 tsp fresh lemon juice to make extra tart
*Replace dried basil with 1 Tbsp minced fresh
*Add 1 Tbsp minced fresh parsley for color

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Don’t pitch the greens!

Beet greens are delicious.  They can be steamed or sautéed and added to eggs or a simple piece of toast.  Throw them in pasta or any other dish you can think of.  Just please don’t throw them away.  If you need pointers email us! And while we are discussing beets, look at this amazing photo of beet seeds.  They look like little bones!

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Shaved Fennel Salad

If you’re using a knife to prep here, do your best to slice things very, very thinly – not quite see through thin, but close

1 medium-large zucchini, sliced into paper thin coins
2 small fennel bulbs, trimmed and shaved paper-thin
2/3 cup  loosely chopped fresh dill
1/3 cup fresh lemon juice, plus more if needed
1/3 cup extra virgin olive oil, plus more if needed
fine grain sea salt
4 or 5 generous handfuls arugula (or other lettuce)
Honey, if needed
1/2 cup pine nuts, toasted (I used almonds)
1/3 cup feta cheese, crumbled

Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.

When you are ready to serve the salad, put the arugula in a large bowl. Scoop all of the zucchini and fennel onto the arugula, and pour most of the lemon juice dressing on top of that. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If the lemons were particularly tart, you may need to counter the pucker-factor by adding a tiny drizzle of honey into the salad at this point. Let your taste buds guide you. Serve topped with pine nuts and feta.

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Here are some photos of what Dawson’s Orchard promises to share with us soon!

Peaches!

Blackberries!

Blueberries!

2012 Spring Share Week #6, May 16th

Only 2 weeks of the Cabin Fever share left!  If you want to extend your share to include the summer please contact Karlin at csa@pennscorner.com asap before it’s too late. If you would like to add an egg share to your 24 week Harvest Share CSA, now is the time! Supplies are limited so grab em while you can. We have 2 options: 1 dozen per week ($96.00) or 1/2 dozen ($48.00) per week. Email Karlin  to add eggs to your share.

For those already signed up for an egg share, please remember that delivery will begin on June 6th (the first day of the Harvest Share).

Also- there is just one more week to rsvp to the American Meat Screening.  Do it now!  We will enjoy East End Brewery beer.  There will be deviled eggs, asparagus salad and a meat and cheese chartuterie featuring some of Legume and Cure‘s finest, locally raised, house-cured meats.


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Please remember to return your empty CSA boxes the following week.  Thanks in advance.

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THIS WEEK’S HARVEST

Asparagus Share

~ Romaine lettuce head, Nu Way Farm

~ 1/3# green onions, Nu Way Farm

~ 1/3# baby spinach, Nu Way Farm

~ 2# French fingerling potatoes, Clarion River Organics, OG

~ bunch kale, Clarion River Organics, OG

~ 1# spelt berries, CNG, Clarion River Organics, OG

~ green garlic, Clubhouse Gardens

~ Temptation cheese, Hidden Hills Dairy

Zucchini Share

~ Romaine lettuce head, Nu Way Farm OR mixed lettuce, Goose Creek Garden, CNG, or Grow Pittsburgh, OG

~ 1/3# green onions, Nu Way Farm

~ 1/3# baby spinach, Nu Way Farm

~ 2# French fingerling potatoes, Clarion River Organics, OG

~ bunch kale, Clarion River Organics, OG

~ Temptation cheese, Hidden Hills Dairy

~ 2# cornmeal, Clarion River Organics, OG

OG- Certified Organic                                       CNG- Certified Naturally Grown

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Grilled Romaine Hearts with Fried Capers & Lemon Cream 

by Nicole Franzen
  • large romaine lettuce head
  • 3 tablespoons of capers
  • shaved parmesan

Dressing :

  • 1/4 cup of crème fraîche
  • 4 tablespoons olive oil
  • 1 lemon
  • sea salt & pepper
  1. Heat grill on high heat. If you have a grill outside that’s better, I use a grill pan. Cut romaine hearts in half. Drizzle with a little olive oil and season with salt and pepper. Place romaine face down onto grill. Cook until slightly charred and tender about 5 minutes. In a small pan add a little oil, heat to med-high and add capers. The capers can pop so be careful, cook until crispy about 2 minutes. For the dressing combine crème fraîche, zest of one lemon, juice of half a lemon, season with salt and pepper. Slowly drizzle in olive oil while stirring. Taste and adjust seasoning to desired flavor. Place grilled romaine on a plate, drizzle the sauce over top. Shave parmesan and place fried capers around the plate. Squeeze a little lemon juice over top in addition.

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This recipe for Herbed Spelt Berries with Peas and Feta looks amazing.

It’s a little early in the year for peas but I just wanted to offer it as an example of how to prepare the berries.  In general they can be soaked, boiled for a while and then mixed into whatever dish you like.  They are toothy and full of nutrition!

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This recipe is from Molly Wizenberg’s A Homemade Life.  It is one of the most wholesome things I have ever eaten.  It is simple beyond your imagination and perfectly decadent.  Drizzle room temperature maple syrup over it and enjoy! It’s great for breakfast but can be enjoyed with any meal.

Custard-Filled Corn Bread

3 tablespoons (1 1/2 ounces) unsalted butter

1 cup unbleached all-purpose flour

3/4 cup yellow cornmeal. preferably medium ground

1 teaspoon baking powder

1/2 teaspoon baking soda

2 large eggs

3 tablespoons sugar

1/2 teaspoons salt

2 cups whole milk (not low fat or non fat)

1 1/2 tablespoons distilled vinegar

1 cup heavy cream

pure maple syrup, for serving

Preheat oven to 350 degrees.  Butter an 8-inch square or 9-inch round pan.  Put the buttered dish in the oven to warm while you make the batter.

Melt the butter in a pan and cool it slightly.  Meanwhile, in a small bowl, whisk together the flour, cornmeal, baking powder and the baking soda.

When the butter has cooled a bit, add the eggs and whisk to blend well.  Then add the sugar, salt, milk and vinegar and whisk well again.  Whisking constantly, add the flour mixture.  Mix until the batter is smooth and no lumps are visible.

Remove the heated pan from the over and pour in the batter.  Then pour the cream into the center of the batter.  Do not stir.  Carefully slide the pan back into the oven, taking care not to knock it and bake until golden brown on top, 50 minutes to 1 hour. Serve warm with maple syrup.

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