Winter CSA Week #6


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.



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








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!


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



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


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.


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!


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!


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.


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

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

2013 Harvest Share CSA Share Week #2, June 12th


Welcome to week #2 of the Harvest Share!

This will be the first week for Even bi-weekly members.  There are lots of details to getting started so please be sure to look over the list below:

1.  Egg shares are only for members that have purchased them.  Please look on the sign-in sheet at your pick up location to see if you have singed up for eggs if you can’t remember.  If you do have an egg share there will be an egg carton in a cooler bag with your name on it!  Eggs will not be inside the CSA share boxes.

2.  Tote bags will be delivered this week on June 5/6th for Harvest share members that purchased them.  The sign in sheet will indicate if you purchased one.  Look for the bag with your name on the tag.

3.  You will receive a pick-up reminder email from us the evening before your CSA day.  Please note this email contains your host’s contact information and address in addition to an updated link to our blog.

4.  PLEASE remember to either leave your empty box behind or return it the following week.

5.  We have 2 Routes this year: Asparagus and Zucchini.  When you scroll down to see what will be in your box be sure you are looking at the correct route.


Cheese Please…

YoungCalf518This week our CSA boxes will have Ivory Lace cheese from Hidden Hills Dairy! Hidden Hills has been a member of PCFA since 2007, and produces 7 varieties of raw cow’s milk cheeses.  Located in central Pennsylvania, Lori & Rex Sollenberger produce all of their cheese from their heard of Jersey cows.

Ivory Lace is a havarti style cheese. It is semi-soft,smooth and mellow .  It pairs well with fruit, and is great on sandwiches!

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, 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

This is an EVEN week.

If you are an Even Bi-weekly Share member please look for your tote bag if you ordered one.



OG- certified organic          CNG- certified naturally grown

Asparagus Share

canned tomatoes, PCFA

1# crimini mushrooms, Wild Purveyors

1/2# green onions, Nu Way Farm

1/3# spinach, Nu Way Farm

romaine head lettuce, Clarion River Organics, OG

thyme, Goose Creek Gardens, CNG

1/3# lettuce, Blue Goose Farm, CNG

1/3# Ivory Lace cheese, Hidden Hills Dairy


Zucchini Share

canned tomatoes, PCFA

1# crimini mushrooms, Wild Purveyors

1/2# green onions, Nu Way Farm

1/3# spinach, Nu Way Farm

red butterhead lettuce, Clarion River Organics, OG

thyme, Goose Creek Gardens, CNG

1/3# lettuce, Blue Goose Farm, CNG

1/3# Ivory Lace cheese, Hidden Hills Dairy

**Vegans will be getting purslane and endive instead of cheese in their boxes.


Pasta w/ mushroom, thyme, and tomato ragu


  • 1 tablespoon extra-virgin olive oil
  • 1 onion, sliced
  • 8 ounces crimini mushrooms
  • 1 clove garlic, minced
  • 1/2 teaspoon fresh thyme leaves
  • 1/4 cup dry red wine
  • 1 14-ounce canned tomatoes, drained and chopped, juices reserved
  • Salt & freshly ground pepper, to taste
  • 12 ounces pasta, such as fettuccine
  • 1/4 cup freshly grated cheese (you can you parmesan or your ivory lace!)
  1. Bring a large pot of salted water to a boil.
  2. Heat oil in a large skillet over medium-low heat. Add onion and cook, stirring occasionally, until softened, 4 to 5 minutes. Add mushrooms, garlic and thyme. Cover and cook, stirring occasionally, until mushrooms are browned and release their juices, 7 to 8 minutes.
  3. Uncover, add wine and cook until reduced to a glaze, 4 to 5 minutes. Add tomatoes and their juices. Adjust heat to maintain a gentle simmer and cook until thickened, 10 to 15 minutes more. Season with salt and pepper.
  4. Meanwhile, cook pasta until al dente, 10 to 12 minutes. Drain and toss with mushroom sauce. Topped with grated cheese.


Spinach Salad 3611769621_e169fe9fbb

  • 3 whole eggs
  • 7 slices thick cut, peppered bacon
  • 1 whole red onion, small
  • 1 package mushrooms
  • 8 ounces, weight baby spinach, washed dried
  • 3 tablespoons reserved bacon grease
  • 3 tablespoons red wine vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon dijon mustard
  • 1 dash salt

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.

Fry bacon until crispy/chewy. Remove to a paper towel.

Remove 3 tablespoons grease and set aside.

Add 2 additional tablespoons of grease to a separate skillet over medium heat.

Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.

Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.

Chop bacon.

Peel and slice eggs.

Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.

Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.
Arrange eggs over the top and serve.


Grilled Green Onionscebollitas

  • 8 green onions, root end and tips trimmed
  • 4 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

Drizzle the green onions with the olive oil and season with the salt and pepper. Place the green onions on the grill and cook for 2 to 3 minutes, turning occasionally to ensure even browning. This is a delicious early summer side dish. Enjoy!

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

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

2012/13 Winter Share, February 27th (#7)

Farmer’s Corner

Kevin and one of his hens.

Kevin and one of his hens.

Penn’s Corner was formed years ago by a handful of farmers in the hope that by working together they could all work and live more efficiently.  Let’s face it, farming is exceptionally hard, time-consuming work and it takes a special kind of person to be a great farmer and to love their work. Penn’s Corner is full of great farmers that love their work and occasionally we are lucky enough to get a clear glimpse of that.

Kevin Jarosinski has been a Penn’s Corner member farm for two years now.  I asked Kevin a few questions hoping that I could put together a profile of him for our CSA members.  I asked him how he got into farming, what he farms, what he loves and hates most about it and what his favorite thing to have for dinner is.  He replied with an incredibly touching letter.  Rather than rephrase his reply I have simply included his letter below.  It’s an intimate view into the life of a young, outrageously enthusiastic farmer.  Your farmer.

Hello! I would love to share with Penn’s Corner members about how I got to this point in my Life 🙂
Well, I suppose this all starts with the infamous toy barn sets that I cherished. When I was a little boy, I was infatuated with farms whether the toys or driving past having my nose pressed against the window 🙂 I really think it is a God-given gift. So it was said by Paul Harvey, “God looked down on his planned paradise and said, I need a caretaker.”
When a friend of the family passed away; my parents bought a piece of his farm when it went up for sale in 2002. The land that was purchased was fertile, but didn’t have a farmer to take the reins. With no farming history in the Jarosinski family, I officially started March.12.2007 with an order of (25) chicks. Being born in 1991, I was only fifteen when the fire of farming was finally ignited on that special day.
I took high school seriously keeping a 4.0 GPA, but when graduation passed, I jumped into farming with two feet..! I look back over the past six years and cannot help but to smile. I suppose my college education took place on my farm. Learning from experience and trial & error.
Currently, I am raising 1,000 pastured chickens — 300 egg laying hens — 30 hogs –10 cows — 1 sow 🙂 [piglets!] per year. Then I farm about 20 acres of hay 🙂

Kevin's Barn

Kevin’s Barn

That’ll keep a young man busy. Expansion? I am really content with my plate. I am happily diversified to be sustainable in my eyes. I feel expansion would risk my quality.  Every day when I open the barn door, I can’t help but to scratch and greet my animals. I feel so content with the animal welfare on my farm. My animals are very happy creatures in their natural environments. Expansion would risk that philosophy.

In my eyes, being a farmer is not a “career”, nor is it a “job.” Farming, you see, is a lifestyle. It is my identity of who I am. I have given my farm my blood, sweat, and even tears. Seven days a week, you can do a lot of bonding 🙂 The best thing about farming is the “pay.” No, not the money. If you want to make money – don’t farm.
The thing I love best about farming is the paying reward of hard work and dedication. When a calf falls sick on the coldest winter night and you watch him fight. Staying near his side for nights and watching him gain strength. Then when months pass, that calf struts around pasture as a fine yearling full of energy and life. That, is what farming is all about..!
Growing good, wholesome “food” for entrusting families. That, my friend, is a “pay” no dollar can beat.
I sort of chuckle about thinking about anything I don’t particularly enjoy and I am drawing a blank. I like all sides of the farm. From the animals to making hay to calling Karlin to get those orders. It’s all good stuff..! 🙂
Dinner..! Ah, Mom’s breaded pork chops [Home Grown]. Can’t beat those. To sit down with my family and enjoy all of that hard work.
Life is good 🙂

ChicksThank You..!

A young man and his truck.

A young man and his truck.


Please keep these remaining delivery dates in mind: 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.



 ~ 1# fresh garlic parsley pasta, Fontana Pasta~ 1/2# meadowbelle goats milk cheese, River View Dairy~ 1# crimini mushrooms, Wild Purveyors

~ 1# winter radishes, Clarion River Organics, OG

~ apple butter, Kistaco Farm

~ 3# blue potatoes, Clarion River Organics, OG

~ 1/2 gallon apple cider, Kistaco Farm

~ 3# red and white onions, Blue Goose Farm, CNG

~ pea shoots, Pucker Brush Farm, CNG

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

OG- Certified Organic    CNG- Certified Natural Grown

Penn’s Corner is Hiring!

Penn’s Corner Farm Alliance is looking for a driver.

Drive one of our 16′ refrigerated box trucks to pick up food from our growers and deliver to restaurants, businesses, and front porches throughout Pittsburgh and its suburbs.

25 hours a week to start, with increasing hours and responsibilities available once we get into full swing in May. Experience driving a truck is preferred, but we can train any confident car driver who has a decent knowledge of Pittsburgh-area geography. An ideal candidate will be outgoing, able to work independently, and detail-oriented. Must be willing to pitch in with non-driving tasks, including packing CSA boxes and helping with our farm stand. Must be able to lift at least 50 pounds, and have reliable transportation to our warehouse in Larimer/East Liberty.

This is a great opportunity to work with local farmers, Pittsburgh’s best restaurants, and all of our loyal customers. And it’s a great way to get to know Western Pennsylvania!

Please send a resume and cover letter – along with any questions you might have – to



Please note that this pasta is fresh.  It is not shelf table so if you leave it on a counter or cabinet it will mold.  The best way to store it is to freeze it even if you plan to use it tomorrow!


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.


Potato-Mushroom Frittata

  • 1 pound red-skinned potatoes (use blue potatoes!)
  • Salt to taste
  • 3 tablespoons vegetable oil
  • 1/2 pound mushrooms, thinly sliced
  • 1 cup thinly sliced onions
  • 1 sweet red bell pepper, cored and cut into thin strips (optional)
  • 1 cup diced cooked ham (optional)
  • 2 teaspoons minced garlic
  • Freshly ground pepper to taste
  • 8 large eggs, at room temperature
  • 2 tablespoons olive oil
  • 1/2 cup coarsely chopped fresh basil or Italian parsley


1. Place the potatoes in a saucepan. Add water to cover and salt. Bring to a boil and cook, simmering until tender, about 20 minutes. Drain.
2. When the potatoes are cool enough to handle, peel and slice them 1/2 inch thick. Set aside.
3. Heat 2 tablespoons of the vegetable oil in a large nonstick skillet. Add the potatoes and cook, stirring often but gently, until they are golden brown. Remove and set aside.
4. Add the remaining 1 tablespoon vegetable oil to the skillet, and add the mushrooms. Cook, stirring often, over high heat, until they start to turn brown. Add the onions, red pepper strips, ham, garlic, pepper and salt to taste. Cook, stirring and shaking the pan, 5 minutes. Remove and set aside.
5. Meanwhile, break the eggs into a mixing bowl. Add salt and pepper to taste. Beat well with a fork.
6. Wipe the skillet clean. Add the olive oil to the skillet and heat. Add the potatoes, the mushroom mixture, and the basil or parsley. Cook, stirring, over high heat for 2 minutes.
7. Beat the egg mixture again, and pour it over the potato-mushroom mixture. Cook, stirring from the bottom, until the eggs start to set, about 2 minutes. Cover and cook over medium heat about 3 minutes or until done.
8. Place a large round serving dish over the skillet, and quickly invert both the skillet and the dish, letting the frittata fall into the dish. It should be golden brown on top. Serve immediately.
YIELD 4 servings


Be sure to check out this great article on winter radishes!  It includes some interesting recipes for fermented radishes and radish risotto among others.


Pasta ingredients: semolina and durum flours, eggs, powdered garlic and dried parsley. 

Vegan pasta ingredients: semolina and durum flours, powdered garlic and dried parsley.


Fettuccine with Mushroom Marsala Sauce
serves 2
1/3-1/2 lb fettuccine
1 tbsp olive oil
1 tbsp butter
1 large shallot, minced
1 large clove of garlic, minced
8 oz assorted mushrooms, sliced
1/3 cup Marsala wine
1/3 cup chicken stock
Juice of 1/2 lemon
1/2 tsp of Wondra flour*
1/3 cup heavy cream
several sprigs of fresh thyme, leaves stripped from the stalks
salt and fresh cracked pepper
Chopped parsley
Freshly grated Parmesan for garnish

  • In a heavy pot melt and butter and olive oil and saute the shallot and garlic for a few minutes.
  • Add in the mushrooms and saute, stirring often, for about 5 to 8 minutes, until the mushrooms just tender.  If the pot seems too dry, add a little more olive oil.
  • Add the Marsala into the hot pot and let it evaporate for a minute, then add the chicken stock, thyme, lemon juice, salt and pepper.
  • Let the sauce simmer and reduce for a few minutes.  Sprinkle in a dash of Wondra flour and blend in.
  • Add in the cream, and bring back to a simmer.  Check for seasoning and set aside while you cook the fettuccine.
  • When the fettuccine is just al dente, either add it to the sauce and toss well, or put it in a serving bowl and top with the sauce. Garnish with cheese and parsley.

* Wondra flour is formulated to dissolve instantly in hot or cold liquids, no clumping. It’s the best thing for those times when you just want to slightly thicken a sauce, especially at the last minute.  All you do is sprinkle it in and stir.


2012/13 Winter Share, January 30th (#5)

Last Friday evening

Clearly not the truck we're talking about but you get the drift.

Clearly not the truck we’re talking about but you get the drift.

the Clarion River Organics truck was delivering some product for CSA to our warehouse.  Somewhere along the way the truck crashed.  It actually rolled somewhere on Interstate 279.  Most fortunately no one was injured!  What did happen however, is that the insides of the truck were tossed like a salad.  Because it was so late when it happened (read: dark and very cold) the truck sat overnight until the morning when they were able to better sort things out.  It took all day saturday but the product was resorted and there was very minimal loss in the end considering the circumstances.  If you find that your turnips, rutabagas or radishes are bruised or seem to have frost damage this would be why.  We hope that none slipped through the cracks but it can happen.  If you feel that damage is more than cosmetic, feel free to email Karlin and we can get you a replacement in next delivery. Thank you for understanding.


As you can imagine, the Winter Share boxes can get tricky as product dwindles away.  By the time spring comes we are all feeling tired of winter squash and turnips!  In order to break the monotony, we occasionally buy product from trusted, local sources, outside of the Penn’s Corner co-op.  This week (for the first time this season) we have purchased two items outside of our farm membership.  The first CSA member that emails with the names of the two non-member contributors this week will win a jar of Penn’s Corner chopped tomatoes!  We already have two correct responses!  The answer is Wild Purveyors and Tuscarora Organic Growers.


Please keep these remaining delivery dates in mind: 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.

Old Faithful; this truck moves thousands of pounds of produce each week.

Old Faithful; this truck moves thousands of pounds of produce each week.



~ 12 ounces of honey, Bedillion’s Farm

~ 1/2# chevre, River View Dairy

~ 1/2# shallots, Crighton’s Farm

~ 3# braeburn apples, Dawson’s Orchard

~ 1/2 gallon apple cider, Kistaco Farm

~ 1# watermelon radishes, Clarion River Organics, OG

~ 1# crimini mushrooms, Wild Purveyors

~ bread and butter jalapeno, Clarion River Organics, OG

~ 3# turnips OR rutabagas, Clarion River Organics, OG

~ 2# carrots, Tuscarora Organic Growers, OG (these are what we call “juicing carrots”.  Doesn’t mean that you have to juice them necessarily.  It just means that they are ugly!)

OG- Certified Organic    CNG- Certified Natural Grown


Sign up for your 2013 regular season CSA share now!

This year we are offering, drumroll please… a bi-weekly share!  Bi- weekly members will get a box every other week rather than every week.  This should be less intimidating for single people or folks that don’t cook as often. And now lots of members don’t have to hunt for a friend to split a share with.  Everyone can have their very own!

We are still looking for some pick up locations.  Morningside, for instance.  Also, 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.



Get your Valentine’s Day gift from Penn’s Corner this year!  Lydia has put together a basket of locally grown snacks and sweets from Penn’s Corner farmers!  Included in the basket will be Bedillion Farm honey, Sunny Meadow Farm maple syrup, Hostetler Farm popcorn, Dawson’s Orchard apples, Hidden Hills Dairy cow cheese, Clarion River Organics honey puffed spelt, Penn’s Corner tomatillo salsa, a succulent plant from Crighton Farm, and a handmade card for $48 plus tax.

Be sure to pre-order one to pick up at the February 11th North Side or Squirrel Hill Farm Stand.  They can also be picked up from the Penn’s Corner facility February 12-14 in the East End of Pittsburgh at 6400 Hamilton Ave.   Contact Lydia before Monday, February 4th to reserve one!


Chèvre and mushroom canapés with honey and lavender sal

For about 12 canapés

  • pizza dough or pate brisée
  • 1/3 lb mushrooms
  • 12 slices goat cheese
  • honey
  • lavender salt
  • 1 tbs olive oil
  • salt and pepper


Sauté mushrooms, in olive oil, add salt and pepper and let cook until the water evaporates.

Roll dough very thinly, about 2 mm thick. Cut 2 inches circles with a cookie ring. Place some mushrooms, top it with goat cheese. Sprinkle with lavender salt and honey.

Bake in pre-heated oven at 400F for about 10 minutes until the bottom is golden brown and cheese has melted.

Serve hot.


I’ve used this recipe but use way more turnips and carrots!


Serves 4

1 1/2 tablespoons butter
1 pound white turnips (don’t use rutabagas, says the inspiring recipe), trimmed, peeled, cut in 3/4″ cubes
2 large carrots, trimmed, peeled, the fatter end sliced in half lengthwise, then cut in 1/2-inch thick slices on the diagonal
2/3 cup chicken or vegetable broth
1 1/2 tablespoons brown sugar
1/2 teaspoon table salt (I left this out because the broth was salty)
1/8 teaspoon black pepper (I forgot this)
1 teaspoon fresh thyme leaves (I had none)
1 teaspoon lemon zest (don’t skip this)

Squeeze of lemon juice (just a teaspoon)

In a large nonstick skillet with a cover, melt the butter on MEDIUM HIGH. When it’s melted, swirl to coat. (If you start this while prepping the vegetables like I do, I’d recommend melting the butter on MEDIUM, so you don’t brown and then scorch the butter like I did. Turn down the heat til you’re ready, then turn to medium high.) Add the turnips and carrots in an even layer, stirring to coat, then let cook undisturbed for 4 minutes. Stir again, let cook another 4 minutes. Add the broth, brown sugar, salt, pepper, thyme and lemon zest (I prepped these while the veggies were cooking) and stir to coat. Cover, reduce heat to MEDIUM LOW (I left on MEDIUM HIGH) and simmer until vegetables are just tender, about 8 minutes. Uncover and increase heat to HIGH, let cook, stirring frequently until liquid cooks down to a glaze, this took a few minutes. Stir in lemon juice and serve immediately.


2012 Spring Share Week #7, May 23rd

Yoder boys in the tomato field.

That’s a lot of tomatoes!

Your future tomatoes.








The Screening of American Meat is tomorrow evening.  The action begins at 7pm with beer and light food and then we will begin the film around 8pm.  You don’t want to miss it!  You can still RSVP here.

Also, just a reminder that there is only 1 week of the Cabin Fever share left!  If you want to extend your share to include the summer or add eggs to your share please contact Karlin at asap before it’s too late.

Please take this very brief Survey Monkey survey to provide us with feedback on the quality of this week’s CSA items!


Please remember to return your empty CSA box this week.



Asparagus Share

~ spring radish bunch, Nu Way Farm

~ red salad bowl lettuce head, Nu Way Farm

~ 1/2# spinach, Nu Way Farm

~ romaine lettuce head, Clarion River Organics, OG

~ collard greens, Clarion River Organics, OG

~ apple butter, Kistaco Farm

~ 1# crimini mushrooms,Wild Purveyors

~ pea shoots, Goose Creek Gardens, CNG

Zucchini Share

~ spring radish bunch, Nu Way Farm

~ red salad bowl lettuce head, Nu Way Farm

~ 1/2# spinach, Nu Way Farm

~ lil gem romaine lettuce head, Clarion River Organics, OG

~ 1/2# broccoli raab, Clarion River Organics, OG

~ apple butter, Kistaco Farm

~ 1# crimini mushrooms,Wild Purveyors

~ pea shoots, Goose Creek Gardens, CNG

~ 1/2# asparagus, Reeger’s Farm

OG- Certified Organic                                       CNG- Certified Naturally Grown


 For those of us that aren’t wild about simply spreading apple butter on a piece of toast I thought this Apple Butter cake recipe might offer some inspiration!

Eggton’s Apple Butter Bundt Cake

Adapted from Martha Stewart’s recipe for Apple Sauce Cake Ingredients:

3 c. flour

2 tsp. baking soda

1 tsp. salt

1 1/2 tsp. cinnamon

1 c. (2 sticks) butter (at room temperature)

2 c. packed brown sugar

1/4 c. honey

1 tsp. vanilla

2 eggs

2 c. apple butter

1 c. walnuts or pecans (optional)

confectioner’s sugar (for dusting)

vanilla ice cream (optional accompaniment)

Directions: Preheat oven to 350 degrees. In a bowl, combine flour, baking soda, salt and cinnamon.

In a mixer, beat the butter, honey and brown sugar until light and fluffy. Add the eggs and vanilla and beat until combined. With the mixer on low, add the bowl of dry ingredients until combined. The batter will be really thick. Beat in the apple butter and nuts (optional).

Butter a bundt or tube pan. Transfer batter to the pan and smooth out the top.

Bake at least 60 minutes, or until toothpick comes out clean and not gooey.

Let cake cool completely before loosening the cake with a butter knife and inverting onto a serving plate. Dust with confectioner’s sugar.

Serve warm or at room temperature with vanilla ice cream, if you like. Or eat it for breakfast. Reheat a slice by popping it in the microwave for 20 seconds.


This recipe looks like a great starting point for your mushrooms and greens.  Adapt as you need to.  For instance, who really  has asafoetida and curry leaves around?  I don’t!  If you do pat yourself on the back and then use them, if not just leave it out. Use your broccoli raab or collards in place of kale.

Mixed Mushroom and Greens Masoor Dal

1 1/2 cups masoor dal, picked over and rinsed
water as needed
pinch powered asafoetida (optional, but it helps digest legumes)
1 teaspoon ground turmeric
2 teaspoons grated fresh ginger
3 tablespoons ghee or canola oil
2 medium yellow onions, peeled and thinly sliced
1 teaspoon salt
2 cups mixed fresh mushrooms, thinly sliced (stems removed as needed)
3 large cloves garlic, thinly sliced
10 fresh curry leaves
1-3 fresh green chilies, (to taste) thinly sliced
1 1/2 teaspoons brown mustard seeds
1 1/2 teaspoons cumin seeds
1 bunch lacinato kale, thinly sliced
1 cup packed baby spinach leaves (or any other green you have around. But the kale is essential…)
1 teaspoon mild red chili flakes
salt to taste
cilantro leaves for garnish
lemon wedges for garnish


Put the picked over and rinsed masoor dal in a deep saucepan and add water to cover by about an inch. Add the asafoetida, turmeric and ginger and over high heat bring to a boil. Turn the heat down and simmer, stirring as needed, and adding water as needed, until the lentils cook down to a thick, yellow puree. Turn off heat, cover and let stand.

While the lentils cook, prepare the tarka:

Heat ghee or oil in a heavy, deep skillet over a medium high fire. Add the onions, sprinkle with salt, and cook, stirring, until the onions are a pale golden color. Add the mushrooms, and cook, still stirring, until the onions brown on the edges and the color of the onions deepens to a medium golden color. Add the garlic slices, curry leaves and chili slices, and keep cooking and stirring.

Stir, stir, stir, and stir some more. Are you tired of stirring? Too bad, keep stirring. It’s good exercise.

When the garlic picks up a very pale golden color and the onions are starting to actually brown and are dark gold, add the mustard and cumin seeds. Cook, stirring (I bet you knew I was going to say that, didn’t you?) until the cumin seeds brown and smell wonderful and the mustard seeds sputter and pop.

At this point, the onions should be a nice almost reddish brown, the garlic should be golden brown and everything should smell utterly divine. At that point add in the kale and spinach and red chili flakes, and cook, stirring, just until the leaves wilt.

At that point, scrape the whole mess into the dal (remove the lid on the dal pot first) and stir it in (you are almost done with stirring, I promise) really well to combine and then pop the lid right back on the pot, and let it sit for five minutes.

Taste, add salt as needed, and serve with rice and yogurt, sprinkled with cilantro leaves and lemon wedges on the side.

Note: In the summer, you could add tomatoes at the end of the tarka cooking–right after the greens–because tomatoes are yummy in dal and you guessed it–they have lots of potassium, too. Just sayin’.


2012 Spring Share Week #3, April 25th

Please join Penn’s Corner Farm Alliance and Small Farm Central at the Melwood Screening Room on Wednesday May 23rd!

We will enjoy delicious food from Penn’s Corner and PASA-member farms and view a thought provoking film.  We will screen the film American Meat.  This film is a solutions-oriented macroscopic documentary surveying the current state of the U.S. meat industry. Featuring, Joel Salatin, Chuck Wirtz, Fred Kirschenmann Steve Ells, Paul Willis, and tens of farmers across America. The film takes an even-handed look at animal husbandry.  Light food and beverages are included in th e ticket price of $10 and proceeds will benefit our own Pennsylvania Association for Sustainable
Agriculture (PASA).  Read more about PASA below!
When: Wednesday May 23rd from 7pm until 9:30pm
How much:  $10
Why: To enjoy the company of like-minded people in your community, enjoy tasty, locally grown snacks and to support PASA!

CLICK HERE TO RSVP FOR THE EVENT.  Seating is limited.


The Pennsylvania Association for Sustainable Agriculture (PASA) would like to thank Penn’s Corner Farm Alliance for choosing PASA as the beneficiary organization for the upcoming film screening of American Meat on May 23 (read more about this above!).  We’re looking forward to meeting many Penn’s Corner members at the event, and wanted to share a little more about PASA with you!

Founded in 1992, PASA works to improve the economic viability, environmental soundness, and social responsibility of food and farming systems in Pennsylvania and across the country. We place great value on efforts to build bridges between broadly diverse participants in the food system, and Penn’s Corner Farm Alliance, a long-time PASA member,  is a great example of farmers and community members building these bridges of mutual support!

PASA grew out of the need for an educational and support system for farmers interested in improving sustainable agriculture practices and building local markets for sustainably produced foods.  Today, PASA offers a range of educational opportunities and resources for both farmers and the broader community through our Farm-Based Education program, the Buy Fresh Buy Local program, and regional events here in Western Pennsylvania.

We invite you to join us in our growing network of sustainable agriculture supporters, working together in support of our mission to promote profitable farms that produce healthy food for all people while respecting the natural environment.

There are many ways to get involved! Visit us online at; search for local food and local producers on; explore our Farm-Based Education Programs; or follow our calendar of events in Western PADonate to PASA in support of our important services, or  become a PASA member today to help sustain agriculture in our region!



Asparagus Share

~ 1/2dozen eggs, Orchard View Farm or Buterbaugh’s Farm

~ Boltonfeta, Hidden Hills Dairy

~ 1/4# wild foraged ramps, Nu Way Farm

~ green garlic, Clubhouse Gardens

~ 3# white potatoes, Blue Goose Farm

~ 1# crimini mushrooms, Wild Purveyors

~ lettuce head, Clarion River Organics, OG

~ 12 ounces honey, Bedillion’s Farm

Zucchini Share

~ French tarragon, Goose Creek Gardens, CNG

~ Boltonfeta, Hidden Hills Dairy

~ 1/4# wild foraged ramps, Nu Way Farm

~ radish bunch, Next Life Farm/Reegers’ Farm/Grow Pgh

~ 3# white potatoes, Blue Goose Farm

~ 1# crimini mushrooms, Wild Purveyors
~ large wheat berry bread loaf, Clarion River Organics,OG

~ lettuce head or mixed greens, Clarion River Organics, OG/Reeger’s Farm

OG- Certified Organic                                         CNG- Certified Naturally Grown


Egg shares are here and summer is just around the bend!

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 at to add eggs to your share.

Also, if you are a Cabin Fever member and want to extend your share to include the Harvest Share please contact Karlin asap while shares last.

Green Garlic

Green garlic is young garlic which is harvested before the cloves have begun to mature. The resulting vegetable resembles a scallion, with a deep green stalk and a pale white bulb.

When garlic is grown normally, it is harvested when the lower part of the stalk visible above the ground starts to turn brown. The bulb of the garlic has differentiated into garlic cloves, and it is cured so that it will last in storage. Typically, garlic is harvested in the middle of summer. Green garlic, on the other hand, is harvested before the plant is mature. The stalks are still totally green, usually around one foot (30 cm) long, and the bulb resembles that of a green onion, rather than a segmented head of garlic.

The flavor of green garlic is still garlicky, but is much more mild with less of a bitter bite. When cooked, the green garlic sweetens, lending a new layer of depth to a dish. The whole plant, including the leaves, can be used. Some cooks use green garlic instead of mature garlic or scallions for a different flavor in a favorite dish, and others invent entirely new dishes to showcase the mild flavor of green garlic. It can be used raw or cooked in a broad assortment of cuisines.


Roasted Mushrooms with Tarragon Vinaigrette

1 lb. thickly sliced mushrooms
1 T olive oil
1 tsp. Spike or other seasoning
Vinaigrette Ingredients:
(makes 1/3 cup, so you’ll have plenty left over to drizzle on tomatoes or other veggies)
2 T chopped fresh tarragon
1/2 tsp. chopped garlic (use green garlic if you have it!)
1/2 tsp. Dijon Mustard
1 1 /2 T balsamic vinegar
4 T extra virgin olive oil

Preheat oven to 450 F and line a roasting pan with aluminum foil. Wash mushrooms, spin or wipe dry, then cut into slices slightly less than 1/2 inch thick. Put in mixing bowl and toss with olive oil and seasoning, then arrange on foil-lined roasting pan.

Roast at 450 F for 12-15 minutes, until mushrooms are starting to get brown and liquid is mostly evaporated. Then turn mushrooms over with a metal spatula and return to oven to roast about 10 minutes longer. Mushrooms should be brown all over when they’re done.

While mushrooms roast, combine chopped tarragon, garlic puree, Dijon Mustard, and balsamic vinegar in food processor or blender and blend a minute or two. Add olive oil and blend another minute or two.

When mushrooms are well browned and liquid is evaporated, remove from oven, place in bowl and toss with 1-2 T of tarragon vinaigrette. Serve hot as a side dish or at room temperature.

  • Serve the mushrooms over grilled steak or grilled chicken breasts.
  • Let mushrooms cool and use in pasta salad.
  • Combine with olives, roasted red peppers, and artichoke hearts for an antipasto tray.
  • Use mushrooms as an ingredient in a vegetable salad with things like marinated zucchini, olives, and roasted red peppers.


Mustard-Roasted Potatoes

Adapted from Gourmet, December 2007

Makes 10 servings

Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick or 1/2 ounce) butter, melted
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges

Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.

Transfer potatoes to serving bowl.

Do ahead: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes.


Spaghetti with Ramps

Adapted from Gourmet  | April 2000

  • 1/4 pound ramps
  • 1/2 teaspoon finely grated fresh lemon zest
  • 1/8 cup extra-virgin olive oil
  • 1/2 pound spaghetti
  • 2 tablespoons freshly grated parmesan

Trim roots from ramps and slip off outer skin on bulbs if loose. Blanch ramps in a 6-quart pot of boiling salted water, 2 to 3 seconds, and transfer to a cutting board with tongs. Coarsely chop ramps and put in a blender with zest and oil.

Add spaghetti to boiling water and cook a few minutes, then ladle out 1/4 cup pasta water and add to blender. Purée ramps until smooth and season with salt. Continue to cook spaghetti until al dente, then ladle out about 1 cup additional pasta water before draining spaghetti in a colander. Return pasta to pot with ramp purée and toss with parmesan over moderate heat 1 to 2 minutes, thinning sauce with a little pasta water as needed to coat pasta.