Winter CSA Week #6

THIS WEEK’S HARVEST

This is for the sixth week of Winter CSA, which will be delivered on 1/30/18 or 1/31/18 depending on your pick up location.

Onions/Shallots Blue Goose Farm/Crighton Farm
Grassfed Ground Beef* Clarion River Organics
French Fingerling Potatoes – Clarion River Organics
Gold Raw Milk Cheese – Hidden Hills Dairy
Broccoli Microgreens – Harmony Grove Farm
Hydroponic Lettuce – Harmony Grove Farm
Lois Jean’s Slow Simmered Pasta Sauce – Kistaco Farm
Golden Beets – Riverbend Acres
Daikon Radish/Purple Radishes – Riverbend Acres/Tuscarora Organics Cooperative
Crimini Mushrooms* – Tuscarora Organics Cooperative
Whole Wheat Bread Flour – Weatherbury Farm

Gluten Free Shares will receive Farmers Market Salsa and Garlic in place on Whole Wheat Bread Flour

Vegan Shares will receive Farmers Market Salsa, Garlic, and Crimini Mushrooms in place of cheese and ground beef.

*If you responded to the survey indicating you were a vegetarian you will receive crimini mushrooms in place of ground beef.

 


Onions/Shallots

Grower: Blue Goose Farm/Crighton Farm

Store: Sweet onions have a shorter shelf life than common varieties due to a higher water and sugar content. Thus, it’s important to store them properly. Ideally, sweet onions should be stored in a cool, dark, dry location and spread out for optimum air circulation. Most growers suggest placing onions in a clean pair of pantyhose, with knots tied in between each onion, then hung in a cool, dry place. Just snip off below each knot when you need one.  Stored properly, sweet onions should last in your

Recipe: Roasted Shallots and PotatoesCaramelized Onion Quesadilla, 5 Minute French Onion  Soup

 

Grassfed Ground Beef

Grower: Clarion Rive Organics

Store: The ground beef will come frozen, put it in your freezer if you do not want to eat it right away.  To defrost place in your refrigerator for a day, until completely thawed.

 

Recipe: One Pot PastaQuick Beef Chili, Slow Cooker Bolognese

 

 

French Fingerling Potatoes

Grower: Clarion River Organics

Store: Store potatoes in a cool, well ventilated place. Colder temperatures lower than 50 degrees, such as in the refrigerator, cause a potato’s starch to convert to sugar, resulting in a sweet taste and discoloration when cooked.

 

Recipe: Roasted Fingerling Potatoes, Garlic & Parmesan Fingerling  Potatoes

 

 

Gold Raw Milk Cheese 

Grower: Jaroskinski/Crighton/Keim Farm

Store: This cheese is made only in the summer months when the cows are on pasture to capture the natural golden color of the grass. Aged 5-8 months, this cheese works equally well on a cheese tray, baked in a casserole or paired with fruit. As “gouda” as it gets!

 

 

 

Hydroponic Lettuce

Grower: Harmony Grove Farm

Store: Leave the heads intact and unwashed until you use them. Then, place them in the crisper drawer in your fridge with some paper towels.They’ll absorb any excess moisture, so your lettuce doesn’t spoil prematurely.  Lettuce bruises easily, so be careful not to shove other foods up against it. Using a storage container is better than a bag, which can end up squished against other items.

 

 

Broccoli Microgreens

Grower: Harmony Grove Farm

Store: Keep microgreens between damp paper towels, and make sure they are cold and covered in a resealable bag or container. Wrapped this way, they’ll last in the fridge for about a week.

Recipe: Broccoli Microgreens Salad, Cooking with Microgreens, Mushroom and Microgreen Omelet

 

Lois Jean’s Slow Simmered Pasta Sauce

Grower: Kistaco Farm

Store:  Store in your pantry for up to a year! Ingredients: Fresh Tomatoes, Tomato Paste, Fresh Peppers, Sugar, Fresh Onions, Fresh Garlic, Extra Virgin Olive Oil, Salt, Spices.  Made with tomatoes grown at Kistaco Farm!

Recipe: 50 things to make with Pasta Sauce

 

Golden Beets

Grower: Riverbend Acres

Store: Beet roots can be stored in the crisper drawer of your refrigerator for 7-10 days.  You can either store them loose or in a plastic bag.

Recipe: Roasted Golden Beets with Rosemary and Garlic, Golden Beets and Brussels Sprouts, Golden Beet Salad

 

 

Daikon Radishes/Purple Radishes

Grower: Riverbend Acres/Tuscarora Organics Cooperative

Store: Daikon is quite perishable, so if serving it raw try to use it within 4 days of purchase. If cooking daikon, it can be stored up about a week. Keep it in a perforated plastic bag in the crisper drawer of the refrigerator.  Keep purple radishes in a plastic bag in the crisper drawer, use within a week.

Recipe: Daikon Radish SaladBraised Daikon Radishes, Roasted Radishes with Brown Butter

 

 

Crimini Mushrooms

Grower: Tuscarora Organics Cooperative

Store: They’ll stay fresh for 5-7 days if you keep them refrigerated. Store bulk mushroomsin a paper bag in the refrigerator..

Recipes: Sauteed Crimini Mushrooms, Easy Roasted Mushrooms, Mashed Potatoes with Crimini Mushrooms

 

Whole Wheat Bread Flour

Grower: Weatherbury Farm

Store: Store in a cool place for several months.  Best when stored in refrigerator.

Recipe: One Hour Whole Wheat Bread, Soft and Fluffy Dinner Rolls

 

 

 

 

 

 

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2012 CSA Harvest Share Week #5, July 3rd

IMPORTANT!!!

Please note that if you normally pick up your share on Wednesday that your pick up this week will be on Tuesday!  If you are a Thursday pick up nothing changes for you this week. 

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Last week every one seemed to really enjoy the Chef’s Corner.  A BIG thanks to Kevin Hermann and The Porch at Schenley!

It’s worth noting that these high temperatures are taking their toll.  I’ve heard from at least one farmer that he feels like his cucumber and zucchini plants are shutting down.  They can’t bear fruit in such harsh conditions.  Also- egg laying slows when high temperatures are sustained for a number of days.  Another farm has moved chicken houses into the woods to provide shade for their hens.  Some generous rain and a few degrees less would do wonders for everyone so here’s to hoping!

Penn’s Corner is delighted to have Grow Pittsburgh join us as our newest member.  Many of you may be familiar with the organization but for those that aren’t, Grow Pittsburgh is an urban agricultural organization whose mission is to demonstrate, teach and promote responsible urban food production in our community.  Grow Pittsburgh does a LOT in our City including the administration of an Edible School Yard program at several area schools, management of many of Pittsburgh’s community gardens, providing wholesome food to low income communities and educate our community about urban agriculture.   Grow Pittsburgh offers gardening classes and volunteer opportunities for anyone that’s interested. Be sure to visit their website to learn more about this fantastic community organization and to get involved!

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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

~ 1 small green cabbage head, Nu Way Farm

~ 2 cucumbers, Weeping Willow Farm

~ 1/2# Swiss chard, Nu Way Farm

~ 2# cling peaches, Dawson’s Orchards

~ pint sugar snap peas, Blue Goose Farm, CNG

~ candy onions, Blue Goose Farm, CNG

~ basil, Reegers Farm

~ red kale, Clarion River Organics, OG

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

Zucchini Share

~ 2# new red potatoes, Weeping Willow Farm

~ 2# cling peaches, Dawson’s Orchards or Kistaco Farm

~ candy onions, Becarri’s Farm

~ 2 zucchini, Weeping Willow Farm or Beccari’s Farm

~ lettuce head, Reegers’ Farm or Blue Goose Farm, CNG

~ cucumber, Becarri’s Farm Sorry, no cucumber this week!

~ beet bunch, Nu Way Farm

~ collard greens, Clarion River Organics, OG

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

OG- Certified Organic                                                                                        CNG- Certified Naturally Grown

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Grated Beet Breakfast ala Nu Way Farm

Last week David Yoder of Nu Way Farm told me his new favorite way to eat the beets that he’s harvesting these days.

He washes and chops the greens and sets them aside.  Then he grates a few raw beets and cooks them in a pan with some butter, salt and pepper.  When they are nearly cooked he throws in the greens (and some more butter of course) and cooks them for a few more minutes until the greens are tender.  Sometimes he throws a fried egg on top of it all.  Then he gobbles them up before he heads back into the fields!

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1/2 head green cabbage, cored and sliced into 1/4″ wide ribbons
1 tablespoon vegetable oil or ghee (clarified butter), or mustard oil, or more to taste
1 tablespoon black mustard seeds
1/2 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
optional: garlic, ginger, unsweetened shredded coconut, fresh chilis or dried chili flakes, garam masala
optional garnish: cilantro, lemon juice
Heat a large skillet or wok over a medium-high flame. Add the oil, wait 10 seconds, and immediately add the mustard seeds.
As soon as they start to pop, add the rest of the spices and any optional ingredients and stir-fry for 10 more seconds. Move quickly here so you infuse the flavor in the oil but don’t burn them.
Add the cabbage and salt, and stir-fry until crisp-tender or tender, your preference. Taste and adjust seasoning.
Garnish with cilantro and/or lemon juice.

2012 CSA Harvest Share Week #4, June 27th

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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The Chef’s Corner-  

Chef Kevin Hermann (in photo), the Executive Chef at The Porch at Schenley has been gracious enough to share with us some of his favorite recipes and summer memories.  Thanks Kevin!  Be sure to try some of his BBQ, sourced from PCFA farmers, for yourself at The Porch this summer!

As summer creeps into our sky line I often find myself craving the age old craft of BBQing.  I find myself scanning the local markets and butcher counters and wondering what will be my next grilled delight.  As I find myself pondering over the delicious chickens I think how wonderful it would be to have the crispy skin and charred flavor along with some of the sweet and flavorful vegetable from Penn’s Corner.  One of my favorite ways to cook vegetables on the BBQ is the good old foil pouch I used to do way back in the Boy Scouts.  It’s so simple and yet so delicious as all the flavors meld and marry as the Smoke from the BBQ sneaks its way into the pouch to add just a hint of the outdoors.

Here is a simple, fun and invigorating dish for any BBQ lover…

BBQ Roasted Chicken with Roasted Vegetable and Blueberry Vinaigrette (for 2)

1 Chicken, Split through the back bone, leaving the breastbone attached

2T Rosemary

2T Sage

1t Garlic, Chopped

3T EVOO (extra virgin olive oil)

Roasted Vegetable:

2# Red Potatoes, Cut into quarters

1 Bunch of beets, peeled and quartered

½# Swiss Chard, Rinsed and cut into larger 1.2inch chunks

1ea Zucchini, Cut into ½ thick half moons

1ea Garlic Cloves

1ea Shallots, peeled and sliced

1T Rosemary

½ T Sage

2T EVOO

T.T. S+P (salt and pepper to taste)

Salad with Blueberry Vinaigrette

1Pt Blueberries, Rough Chopped

1T Shallots, Minced

1/2T Mint, Minced

1/2T Lemon Juice

1.5T EVOO

t.t. S+P

1ea Lettuce head, Torn into bite size pieces

1PT, Peas, Cleaned and blanched

BBQ Chicken

  1. Mix the Herbs, garlic and EVOO in a small bowl and rub the chicken and let sit in the refrigerator for at least 1.5 Hours. Best if marinated over night.
  2. Light BBQ and bring to 350 degrees. IF using charcoal be sure the coals are spread evenly along the bottom of the grill to avoid hot spots.
  3. Once the grill is ready remove from the refrigerator and place skin side down on the grill.  Allow to cook for 5 minutes until the skin lifts easily off the grill surface and turn over to cook for the remaining 15 minutes.
  4. Remove from the grill when the internal temperature of the chickens reaches 160 degrees, and place on a resting rack for 5-10 minutes to allow the juices to reabsorb into the meat.
  5. Cut the chicken into 4 equal pieces and place on a platter.

Roasted Vegetable Foil Pouch

  1. Mix all ingredients in a large bowl and create two double layer foil pouches large enough to fit all the Vegetables.
  2. Fold the edges in like and envelope and be sure to make sure all seams are facing up to keep the juices from running out.
  3. Place on the edge of the grill prior to putting the chickens on the grill.  Let cook the entire time the chickens are on the grill.
  4. To finish open the envelopes for 5 minutes at the end of the cooking time for 20 minutes.
  5. Remove from the grill and empty pouches onto serving dishes.

Salad

  1. Mix the lettuce, peas, and blueberry vinaigrette in a medium sized bowl. Season to taste and place on two plates. Top with a generous pinch of the micro greens to add that extra pop of flavor.

The combination of roasted vegetable and charred BBQ flavor from the chicken is like floating on a lazy river soaking in the sun; sweet, delicate and hearty flavors exploding in every bite.

This dish can be used for a small dinner for two or if you plan on having  your friends over for a early summer BBQ feast to celebrate any occasion, or like myself, just because its fun to have a weekend cookout.

Enjoy life with food and friends.  It’s truly what makes life worthwhile.

Chef Kevin Hermann

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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 blueberries, Reeger’s Farm

~ microgreens, Crighton’s Farm

~ 1 pint peas, Hostetler Farm

~ 2 zucchini, Blue Goose Farm, CNG or Weeping Willow Farm

~ 2# new red potatoes, Nu Way Farm

~ large beet bunch, Nu Way Farm

~ 1/2# chard, Nu Way Farm

~ lettuce head, Blue Goose Farm, CNG

Zucchini Share

~ pint blueberries, Reeger’s Farm

~ 1.5# peaches, Kistaco Farm

~ 1 quart peas, Blue Goose Farm, CNG or Kistaco Farm

~ 2 cucumbers, Weeping Willow Farm or Beccari’s Farm

~ 1 cabbage head, Nu Way Farm

~ large beet bunch, Nu Way Farm

~ 1/2# kale, Kistaco Farm

~ lettuce head, Blue Goose Farm, CNG

OG- Certified Organic                                                                                        CNG- Certified Naturally Grown

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Japanese Cucumber Salad

From EatingWell:  June/July 2005

This Japanese inspired cool, crisp salad is as elegant and well balanced as it is simple.

4 servings, about 1 cup each

  • 2 medium cucumbers, or 1 large English cucumber
  • 1/4 cup rice vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 2 tablespoons sesame seeds, toasted

Preparation

  1. Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
  2. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.

Tips & Notes

  • Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
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