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

2014 Winter CSA Share #9, April 2nd- FINAL WINTER SHARE

This is a repost from last year but it seems so applicable that we thought that we would dust it off and bring it into the light again for one more read.  Here’s to another great winter, more local food, and maintaining our sense of place via dedication to local food, even through the long, hard winter. Thank you for choosing to be a part of Penn’s Corner!

syrupWhen I was a child I thought that strawberries began the growing season in southwestern PA.  Every spring I looked forward to strawberries and then all of the glories that came after them; tomatoes, corn, cucumbers.  Once I got a little older and more wise about seasons and farming I realized that it was ASPARAGUS that really got things going for us here in southwestern PA.  Definitely asparagus, with it’s green spears popping out of the ground without a moment’s notice.  That’s when you knew that spring had arrived and the growing season had commenced.

Nowadays I have the good fortune of working with farmers.  Now I know that in February when the days start to warm up a little many farmers start sugaring maple trees. Maple syrup comes long before asparagus and strawberries.  It is with this knowledge that I am reminded that there is no beginning or end to our growing season here in southwestern PA. Season extension by way of greenhouses and high tunnels makes it even more impossible to draw these lines of beginnings and endings.  There is only a continual cycle of change.  At this point of the year we are probably all hoping for a little more dramatic change toward warmer temperatures and sunnier skies!

Thank you for hanging with Penn’s Corner during the colder part of the cycle this year!  Winter Share members tend to be at the heart and soul of the concept of CSA by sticking with their farmers when things are most scarce, adapting to some repetition, and enjoying what the land around us has provided.  We deeply appreciate our Winter Share members and hope to see you again soon!

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Please return your empty boxes to your pickup location by Wednesday, April 9th.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

hydroponic bibb lettuce, Harmony Grove Farm

onion greens, Crighton’s Farm

1# crimini mushrooms, Wild Purveyors

1/2 pint maple syrup, Weeping Willow Farm

Schof Kase cheese,  River View Dairy

Farmer’s Market salsa, Penn’s Corner Farm Alliance

chopped tomatoes, Penn’s Corner Farm Alliance

3# red potatoes, Weeping Willow Farm

1/2 gallon apple cider, Kistaco Farm

2# black Spanish radishes, Nu Way Farm

bread and butter jalapeños, Clarion River Organics (see ingredient list below!)

* vegan shares will have mixed greens and other greenhouse delights in place of the cheese

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Maple-Roasted Shiitake Mushrooms

  • 1 pound of fresh crimini mushrooms, cleaned and cut in half
  • Real maple syrup to coat, about 1/3 cup
  • 1/2 teaspoon kosher salt
  • optional: pinch smoked paprika (pimenton) or red pepper flakes, splash of soy sauce.
  1. Preheat oven to 400 degrees. Toss the mushroom with the syrup, salt and other seasoning. Spread in a single layer on a baking sheet lined with a silicone mat or parchment paper. Roast, turning a couple of times, until tender, glazed, and wrinkled. Taste and adjust seasoning. Serve hot.

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If you’re not sure how to use your bread and butter jalapenos try out some of these ideas:

spread cream cheese on a cracker and top it with bread and butter jalapenos,

use a little of the oil to fry an egg in and then toss a couple peppers on the egg once it’s cooked,

toss some on your favorite tray of nachos or a burger,

garnish tacos with them!

Here's the label that's missing from your jar of jalapenos!

Here’s the label that’s missing from your jar of jalapenos!

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Schof Kase

Please read this sweet blog about the cheese in this week’s share: Schof Kase.  Nathan of Clarion River Organics brings charm and humor to his telling of the making of this cheese!

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If you aren’t sure what to do with your ONION GREENS you might consider some of these options:

finely chop them and make a green onion and sour cream (or greek yogurt) dip. Add salt, pepper and a bit of olive oil,

chop them and add them to scrambled eggs or an omelet,

make a green onion pesto by pureeing them with almonds or pine nuts, olive oil, Parmesan and salt and pepper, and

chop them and add them to a salad or garish bowls of soup or stew with them.

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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, March 13th (#8)

An Artistic Approach to the CSA Model CSArt

By the New Hazlett Theater

You might be asking yourself, “What is a theater blogger doing in my CSA update?” Well, Penn’s Corner was gracious enough to give us — the New Hazlett Theater — a little space to tell you about a program we’re kicking off this summer.  If you haven’t heard of the New Hazlett, you should take a quick jaunt over to our website (www.newhazletttheater.org) and look at the amazing lineup of talented performers we bring to Pittsburgh’s Northside on a weekly basis.  Go ahead.  We’ll wait.

Back?  Great.  Now, let me ask you a question: what does a theater have in common with a farm share?  The answer is simple; we’re both in the business of cultivation.

Local CSA’s like Penn’s Corner cultivate their crops, yes, but they also cultivate the community that springs up around the farm.  As they provide sustenance to their neighbors, so too does the neighborhood support the farm.  Likewise, we here at the New Hazlett Theater cultivate art by providing the space and resources for performers to create, and just like a CSA, we look for ways to nurture our community of artists and arts patrons.

It’s this idea of community building that sparked our interest in a new form of arts patronage based on the farm share model.  We call it a CSA too, but our version stands for Community Supported Art, and its an exciting way for patrons to contribute directly to their local artists, nurturing the creation new performances.

Here’s how it works: for a $100 subscription, each CSA “shareholder” receives admission to six world-premier performances created over the course of one year.  Each work is fresh from the artists and delivered to you at the New Hazlett Theater starting this August.

Who’s on the line up?  We don’t know just yet, but the mystery is half the fun!

You see, we’ve just finished a lengthy application process that’s garnered enough entries for ten years’ worth of art, and now we’re in the process of picking out the best of the best, the cream of the crop.

We should have more information for you as our selection panelists make their decisions, but we can promise you that your New Hazlett Theater CSA box will be fresh, it will be new, and it will be cultivated with the support of our local community.

In case you cheated and skipped our website at the beginning of this post, I’ll give you the link again: www.newhazletttheater.org/#csa.  Go there to learn more about the program.  You can also find out how you can support homegrown entertainment, and if you sign up for our email list, you’ll be among the first to know which artists make it into our “box.”

We’ll see you at the show.

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Please keep these remaining delivery dates in mind: 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

 ~ 1/4# fresh spinach, Nu Way Farm~ puffed spelt, Clarion River Organics, OG

~ Bloody Mary Mix, Clarion River Organics, OG

~ bread and butter pickles, Kistaco Farm (PLEASE REFRIGERATED)

~ 1/2 gallon apple cider, Kistaco Farm

~ white cabbage head, Blue Goose Farm, CNG

~ 1 dozen eggs, Clarion River Organics/ Jarosinski’s

~ 1# popcorn, Hostetler’s Farm

~ Old Gold cheese, Hidden Hills Dairy

OG- Certified Organic    CNG- Certified Natural Grown
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Nu Way Farm’s turnips turned over the weekend with the warm weather so you won’t be finding them in your box.  We will make up for it in your next (and last) Winter Share box. 

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Returning Members can Sign up Here for your 2013 regular season CSA share now!

We are offering all of our regular options plus a bi-weekly share, an egg share and a flower share this year!  We love to deliver to workplaces, Universities and Community Centers.  Please contact Karlin if you are interested in hosting or have suggestions for new locations.

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Peanut Butter Granola

  • 1 1/2 cups rolled oats
  • 1 1/2 cups puffed brown rice cereal (use puffed spelt!)
  • 1/4 cup unsweetened applesauce
  • 6 Tbsp (1/4 cup + 2 Tbsp) smooth or crunchy all-natural peanut butter
  • 1 Tbsp canola oil
  • 2 Tbsp Turbinado sugar (or granulated sugar)
  • 2 Tbsp brown rice syrup (or other liquid sweetener, such as maple syrup, agave nectar, or honey)
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1/2 cup unsalted raw or dry-roasted peanuts or any other nut
  1. Preheat oven to 325°F. Line a cookie sheet with parchment paper.
  2. Measure the oats and rice cereal into a large bowl, set aside.
  3. In a medium bowl, whisk together the applesauce, peanut butter, oil, sugar, brown rice syrup, vanilla extract, and salt. Whisk until well-mixed.
  4. Pour wet ingredients over cereal and stir until evenly coated. Spread mixture on the prepared cookie sheet in an even layer.
  5. Bake for 15 minutes. Remove sheet from the oven, stir the peanuts into the granola, and bake for an additional 10-15 minutes, or until the granola is golden brown and crisp.
  6. Remove granola from the oven and cool completely. Store in an airtight container.

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Shakshuka [Eggs Poached in Spicy Tomato Sauce]

1/4 cup olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (I was nervous and only used 2 Anaheims; I would go for 3 or 4 next time for a more moderate but still gentle kick)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained (you can use the Penn’s Corner tomatoes if you still have them! Or sub in some of the Bloody Mary mix for a kick.)
Kosher salt, to taste
6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving

Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.

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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!

0213-VPINTEREST_full_600

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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 CSA Harvest Share Week #24, November 14th

Growing weary of radishes?  It is that time of year when nearly every CSA member is tired of at least one item in their box.  It’s extremely challenging to include just enough of an item so that folks feel that they get enough of it but not so much that it gets tiresome.  On top of that, we have of course the weather and the fact that some crops go out as quickly as they come in while others linger in a good year.

Making an effort to understand these ebbs and flows is exactly why many people choose to be a part of a CSA.  Increasingly, people want to know what foods are readily available to them and which ones are trekking thousands of miles to their tables.  It’s the fundamental first step toward being more conscious of our food choices.

So, when you get your radishes this week (and perhaps groan) please keep in mind that there are countless ways to enjoy them.  You can look for inspiration to make radish chips here, or go with the French classic of radishes with butter and bread, or perhaps a radish dip for the holidays.

The Penn’s Corner Farmers and Staff deeply appreciate your devoted support of local food and our local economy.  It has been a most fantastic year and we look forward to picking and packing many a’ delights for you next year.

***November 14th is the final delivery of the 2012 Harvest Share.  Winter Share members can look forward to their next box being delivered on November 28th. Please remember to return your final empty CSA box to your location by Friday November 16th. ***

Also- if you ordered cheese from River View Dairy please look for a block with your name on it at your pick up location this week.  Please do not take cheese if you don’t find one with your name on it. 

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Each week we 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.

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THIS WEEK’S HARVEST

Asparagus Share

~1# fresh tomato basil pasta, Fontana Pasta

~ tomatillo salsa, Penn’s Corner Farm Alliance

~ 1/2# Vates kale, Nu Way Farm

~ French breakfast radishes, Nu Way Farm

~ 1# beets, Nu Way Farm

~1# white onions, Crighton’s Farm

~ 2# Fuji apples, Kistaco Farm
~ acorn squash, Weeping Willow Farm
~ Allegheny cheese, Hidden Hills Dairy

Zucchini Share

~1# fresh tomato basil pasta, Fontana Pasta

~ tomatillo salsa, Penn’s Corner Farm Alliance

~ 1/2# Vates kale, Nu Way Farm

~ French breakfast radishes, Nu Way Farm

~ 1# red onions, Blue Goose Farm, CNG

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

~ 2# gold potatoes, Clarion River Organics, OG

~ garlic bulb, Becarri’s Farm

~ Allegheny cheese, Hidden Hills Dairy

OG- certified organic          CNG- certified naturally grown

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***a note about the pasta: please note that this is fresh pasta.  It is not shelf stable and needs to be stored in the refrigerator or freezer.  We find that it cooks best when stored in the freezer and tossing right into boiling water.

PASTA INGREDIENTS: Semolina and durum flour, eggs, water, tomato powder and basil.

KALE WALNUT PESTO PASTA

(recipe slightly adapted from Rachael Ray Magazine)

Serves 4

  • bunch kale, stems discarded and leaves coarsely chopped (I didn’t chop mine)
  • 1 pound pasta (I used Rotelli)
  • 1/2 cup chopped walnuts, toasted, plus more for sprinkling
  • 1 clove garlic, chopped
  • 1/2 cup grated parmesan cheese, plus more for sprinkling
  • 1-2 tablespoons fresh lemon juice
  • Salt and pepper
  • 1/4 cup extra-virgin olive oil

In a large pot of salted water, cook the kale until tender, 4 to 5 minutes. Using a slotted spoon, transfer the kale to a colander and rinse with cold water. Add the pasta to the pot and cook until al dente. Drain, reserving 1/3 cup of the pasta cooking water. Return the pasta to the pot.

Meanwhile, squeeze the kale to remove the excess water. In a food processor, combine the kale, walnuts, garlic and parmesan until almost smooth; season with salt and pepper and a squeeze of lemon juice. With the machine running, add the olive oil.

Add the pesto to the pasta, along with enough pasta cooking water to loosen the pesto as necessary. Serve sprinkled with more parmesan and serve with extra toasted walnuts.

***Shutterbean Notes***

-You might wanna add a little bit of fresh lemon juice to perk up your leftovers!

-You could eat it cold as a pasta salad with some tomatoes & feta cheese sprinkled in!

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SOY-GLAZED BABY BOK CHOY

1 tablespoon sesame seeds, toasted
2 teaspoons peanut oil
1 pound baby bok choy, ends trimmed, halved lengthwise
3 cloves garlic, minced
1 tablespoon fresh ginger
2 green onions, chopped (or other onion)

GLAZE
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon sugar

Toast the sesame seeds (if you’re using) in a dry non-stick skillet to golden. Set aside.

Add the peanut oil to the skillet and let heat on MEDIUM HIGH. When it’s hot, add the bok choy, cut side down, interweaving so the stems touch the skillet, the greens stay on top. Let brown for 3 – 4 minutes. Turn over and cook a minute. Transfer to a platter. (While they’re cooking, assemble the glaze ingredients in a small bowl.)

Add the garlic, ginger and green onion to the skillet, let cook 1 minute. Add the glaze ingredients and cook til just beginning to thicken, about 1 minute. Return the bok choy to the skillet, cut side down and cook for a minute or two. Return to the serving platter, top with sesame seeds. Serve immediately.

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2012 CSA Harvest Share Week #23, November 7th

***November 14th is the final week of the 2012 Harvest Share.  Winter Share members can look forward to their next box being delivered on November 28th. Please remember to return your final empty CSA box to your location by Friday November 16th. ***

Gobble gobble.

We are taking Turkey orders through Thursday!

Pre-order is required and pick-up will be at either our Squirrel Hill, North Side or Mt. Lebanon Farm Stand locations on Monday, November 19th. Be sure to get your order in before November 8th!

We are offering two sizes this year… a medium size (approx.15-20 lbs), and a large size (approx. 20-25 lbs).  Our turkeys this year will be from Food from the Earth Farm in Emlenton PA.  They are free range, pastured, antibiotic and hormone free birds, fed conventional, GMO-free feed. Click here for more information!

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Each week we 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.

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THIS WEEK’S HARVEST

Asparagus Share

~ 1/2 pint maple syrup, Sunny Meadow Farm

~ 1# popcorn, Sunny Meadow Farm

~ 1/2# arugula, Nu Way Farm

~ 1/2# swiss chard, Nu Way Farm

~ 1/2# shallots, Crighton’s Farm

~ red or white cabbage head, Weeping Willow Farm or Blue Goose Farm CNG

~ 2# white potatoes, Blue Goose Farm, CNG
~ kabocha squash, Clarion River Organics, OG

Zucchini Share

~ 1/2 pint maple syrup, Sunny Meadow Farm

~ 1# popcorn, Sunny Meadow Farm

~ 1/2# arugula, Nu Way Farm

~ 1# beets, Nu Way Farm

~ 1/2# shallots, Crighton’s Farm

~ collard greens, Clarion River Organics, OG

~ winter squash, Pucker Brush Farm CNG or Weeping Willow Farm

~ 2# fuji apples, Kistaco Farm

OG- certified organic          CNG- certified naturally grown

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Maple Popcorn 

5 cups air popped popcorn

1/2 cup pure maple syrup from Canada Pennsylvania

1/2 cup chopped walnuts or pecans

1 T butter or vegetable oil

Lightly butter or oil the inside of a bowl or casserole dish large enough to hold the popcorn. Butter a large mixing spoon. Set aside.

Place maple syrup, in a heavy-bottomed, non-reactive saucepot over medium-high heat. Bring to a boil, reduce heat to medium low and continue boiling until the mixture reaches 236 degrees on a candy thermometer.

Place popcorn and nuts in the mixing bowl and drizzle the hot caramel over the popcorn. Working quickly, stir with oiled spoon until all popcorn is coated with caramel.

Cool and store in airtight containers or enjoy immediately!

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Spinach & Butternut Squash Lasagna

3 cups 2% milk
1/4 cup all-purpose flour (about 1 ounce)
2 tablespoons butter
1/3 cup minced shallots
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
8 cups (3/4-inch) cubed peeled butternut (or other winter) squash (about 2 1/4 pounds)
1 tablespoon balsamic vinegar
4 teaspoons extra-virgin olive oil, divided
Cooking spray
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
1/4 teaspoon crushed red pepper
4 garlic cloves, minced
18-ounces fresh baby spinach (or other greens)
9 cooked lasagna noodles (8 ounces uncooked noodles)
1 cup (4 ounces) shredded Asiago cheese
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese

Cook milk in a small, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; keep warm.

Lightly spoon flour into a dry measuring cup; level with a knife. Melt butter in a medium nonstick saucepan over medium heat. Add shallots; cook 2 minutes or until tender. Reduce heat; add flour to pan, and cook 5 minutes or until smooth and golden, stirring constantly. Remove from heat; add about 2 tablespoons warm milk to flour mixture, stirring constantly with a whisk. Gradually add remaining warm milk, about 1/2 cup at a time, until mixture is smooth, stirring constantly with a whisk. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil; reduce heat, and cook until smooth and thickened. Remove from heat. Cover surface of milk mixture with plastic wrap; set aside.

Preheat oven to 425°.

Place squash in a large bowl. Add vinegar; toss to coat. Add 1 tablespoon oil; toss to coat. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, thyme and sage. Bake at 425° for 30 minutes, stirring after 15 minutes.

Combine remaining 1 teaspoon oil, red pepper, and garlic in a Dutch oven over medium heat; cook 2 minutes, stirring constantly. Add spinach, 1 bag at a time; cook until wilted, stirring frequently. Add remaining 1/4 teaspoon salt; cook until liquid evaporates, stirring frequently.

Reduce oven temperature to 350°.

Spoon 1/3 cup milk mixture in bottom of a 13 x 9-inch baking pan coated with cooking spray. Arrange 3 noodles over milk mixture; top with spinach mixture, 2/3 cup milk mixture, 1/2 cup Asiago, and 1/4 cup Parmigiano-Reggiano. Arrange 3 noodles over cheese; top with squash mixture, 2/3 cup milk mixture, remaining 1/2 cup Asiago, and 1/4 cup Parmigiano-Reggiano. Arrange remaining 3 noodles on top of cheese; spread remaining 1/2 cup milk mixture over noodles. Sprinkle with the remaining 1/2 cup Parmigiano-Reggiano. Bake at 350° for 30 minutes or until bubbly. Let stand 15 minutes before serving.

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Maple Teriyaki Beets

12 small or 6 medium beets, scrubbed and trimmed
1/4 butter (or olive oil)
2 tablespoons maple syrup
1 tablespoon minced or pressed garlic
1 tablespoon finely chopped or grated fresh ginger
1 tablespoon soy sauce or tamari

1. Preheat oven to 400F degrees.
2. Place beets in a small roasting pan with 1/2 cup water. Cover with foil and bake until beets are easily pierced with a sharp knife, 45 minutes to 1 hour depending on size.
3. Preheat the broiler.
4. Allow beets to cool slightly, then run under cold water and slip off their skins. Slice into 1/4-inch rounds.
5. Melt the butter in a small pan over medium heat. Stir in the maple syrup, garlic, ginger, and soy sauce or tamari. When the ingredients are thoroughly combined, remove from heat.
6. Put the beets in a shallow baking pan and pour the maple syrup mixture over them. Broil, stirring occasionally, until tender, 5 to 10 minutes.

2012 CSA Harvest Share Week #22, October 31st

***Please take a few extra moments at your pick up location this week to stack your box neatly and be sure to NOT place empty boxes on top of full ones. Thanks in advance for your cooperation. *** 

After Sandy

I talked with a number of our farmers yesterday to see how they were preparing for the storm, if at all.  Clarion River Organics growers were busy harvesting everything that might be damaged by a week of rain.  David Yoder assured me that as long as temperatures didn’t get super low that he doesn’t have any worries about loosing crops.  That’s all super news because we count on the Clarion River group and Nu Way Farm a lot for our Winter CSA Shares.  Pam at Pucker Brush Farm in Indiana (an area that was supposed to get hit fairly hard) was storing up a little extra water just in case and hoping that her sheep had the good sense to haul up in the barn when the time came.   Luckily, it looks like Sandy wasn’t too rough on our Farms!

Don’t forget to order your turkey through the Penn’s Corner Farm Stand!

Pre-order is required and pick-up will be at either our Squirrel Hill, North Side or Mt. Lebanon Farm Stand locations on Monday, November 19th. Be sure to get your order in before November 8th!

We are offering two sizes this year… a medium size (approx.15-20 lbs), and a large size (approx. 20-25 lbs).  Our turkeys this year will be from Food from the Earth Farm in Emlenton PA.  They are free range, pastured, antibiotic and hormone free birds, fed conventional, GMO-free feed. Click here for more information!

Keep in mind that the Farm Stands run year round and are full of festive goodies.  Click here to view the Farm Stand storefront and start ordering!


These are turkeys roaming the apple orchards at Food from the Earth Farm when the PCFA staff when to visit 2 years ago!

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Each week we 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.

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THIS WEEK’S HARVEST

Asparagus Share

~ microgreens, Crighton’s Farm

~ 1/2# spinach, Nu Way Farm

~ 1/2 gallon apple cider, Kistaco Farm

~ 2# turnips, Clarion River Organics, OG

~ 2# Braeburn apples, Dawson’s Orchards

~ garlic bulb, Blue Goose Farm, CNG

~ 1/2# kale, Nu Way Farm

~ cherry belle radish bunch, Nu Way Farm

Zucchini Share

~ 1/2# spinach, Nu Way Farm

~ 1/2 gallon apple cider, Kistaco Farm

~ 2# turnips, Clarion River Organics, OG

~ 2# Braeburn apples, Dawson’s Orchards

~ garlic bulb, Blue Goose Farm, CNG

~ 1/2# kale, Nu Way Farm

~ French Breakfast radishes, Nu Way Farm

~ 2# white onions, Blue Goose Farm, CNG

OG- certified organic          CNG- certified naturally grown

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Apple Cider Upside-Down Cake001

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Recipe: Turnip Gratin

  • 4 whole Turnips
  • 3 cloves (to 4 Cloves) Garlic
  • 2 cups Gruyere Cheese
  • 4 Tablespoons (to 6 Tablespoons) Butter
  • Chicken or vegetable Broth
  • Heavy Cream
  • Salt And Pepper, to taste
  • Fresh Herbs, to taste

Preheat the oven to 375º.

Start by peeling and thinly slicing the turnips and mincing the cloves of garlic. Grate about 2 cups of Gruyere cheese.

In a large oven-proof skillet, melt 2-3 tablespoons of butter over medium-low heat. Place a single layer of turnips on top of the butter.

Next, sprinkle a little of the garlic on top, then – and this is purely optional and really not all that necessary – add a couple of tablespoons of butter.

Next drizzle a healthy splash of chicken broth over the turnips. Next, do the same with the cream.

Now add a nice layer of Gruyere – about ½ cup. Sprinkle a bit of salt, but not much as the cheese is already salty.

Repeat these layers twice more. Sprinkle on some freshly ground black pepper.

Now pop the whole thing into the over and bake for about 20 minutes or until the top is hot, brown and bubbly.

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Turnips and Greens

Sara Jones, Tucson CSA

Turnips served over their own greens are delicious. If you
don’t plan on using your turnips for a few days, separate
the greens from the roots to keep both parts fresher.

1 bunch turnips, greens removed and cut into quarters
1 bunch turnip greens, washed well and roughly chopped
2 cloves garlic
2 teaspoons oil
Soy sauce to taste
Ground pepper

Heat a skillet over medium high heat and add turnips.
Cook about 8 minutes stirring occasionally to brown on all
sides. Remove turnips from heat and add greens and garlic
to pan. Stir until wilted, then remove from heat. Season
with soy sauce and cover with turnips. Sprinkle with
pepper and serve.

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