April 12 – CABIN FEVER – Week #2

THIS WEEK’S HARVEST

Check out the harvest for the upcoming week below!           CLICK THOSE TAGS  ^^^^^^^ For Recipes!

2# Carrots, Tuscarora Organic Growers Coop (OG)
Hydroponic Lettuce, Harmony Grove Farm
1/4# Scallions, Crighton Farm
3# Red Potatoes, Weeping Willow/Blue Goose Farm
Tomatillo Salsa, Penns Corner Farm Alliance
Root A: Parsnips, Tuscarora Organic Growers Coop
Root B: Turnips, Tuscarora Organic Growers Coop
2oz Easter Bear, Bedillions Honey Farm
(VEGAN ONLY) Mixed Greens, Puckerbrush Farm
G = Certified Organic, CNG = Certified Naturally Grown

Egg shares are from John Keim

Cheese shares will receive Curds and Chèvre from Riverview Dairy

**This week’s VEGAN shares will receive Mixed Greens from Puckerbrush Farm.  All shares are GLUTEN FREE!


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, 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 🙂
Chicks

ChicksThank You..!

Kevin
A young man and his truck.

A young man and his truck.

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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.

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THIS WEEK’S HARVEST

 ~ 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
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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 clint@pennscorner.com

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PASTA!

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!

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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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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

Preparation

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

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

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

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

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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.

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2012/13 Winter Share, February 13th (#6)

Local Harvest is an amazing resource for folks that want to eat well and be connected to their local food community.  If you aren’t familiar with Local Harvest we suggest checking it out here.  In particular, their newsletters are well written, thoughtful and generally a great read.  We’ve included a recent one for you here.

LocalHarvest Newsletter, January 25, 2013

Welcome back to the LocalHarvest newsletter.

Last summer I started making cheese at home. It’s nothing fancy, just a little two-step soft cheese, but I absolutely love having it around. It goes well with many foods, is light and tasty, and because it is made of goat’s milk, is easy to digest. But the level at which I am into this cheese goes beyond all that. I finally realized that making cheese is deeply satisfying because I had previously put it in the category of things that have to be bought at a store. Learning to make this one simple cheese turned me into a producer, which made me feel more active, more resourceful, and more capable.

Long ago the American farmer and philosopher, Wendell Berry, wrote about the societal cost of our collective case of “cheap energy mind.” This is the mindset that believes that the world can supply our every material want without consequence. It has driven myriad aspects of public policy for the last sixty years and brought us things like disposable electronics, Land Rovers, and agribusiness as we know it. Cheap energy mind maintains that making things you could buy is a waste of time. We live in a society steeped in this belief, so even small steps in the direction of self-sufficiency amount to acts of both creativity and resistance to the pull of the norm.

Any time we decide to let our innate curiosity loose, we participate more deeply in the world – how do you make cheese anyway? How about bread, or beer? We experience this deeper engagement, I believe, as a sense of being more fully alive. Making things is good medicine both for ourselves and for the world. For now more than ever, the world needs all of us to be vibrantly alive.

Homemade cheese anyone? My recipe is here.

Until next time, take good care and eat well.
Erin

Erin Barnett
Director
LocalHarvest 

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Please keep these remaining delivery dates in mind: 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

~ acorn squash OR tomatillo salsa, Nu Way Farm or Penn’s Corner

~ Buttercup cheese, Hidden Hills Dairy

~ 3# Rome apples, Dawson’s Orchard

~ 3# red and white onions, Blue Goose Farm

~ 1 dozen eggs, Clarion River Organics, OG or Jarosinski’s

~ 3# gold potatoes, Clarion River Organics, OG

~ whole wheat flour, Clarion River Organics, OG

~ canned crushed tomatoes, PCFA

~ garlic bulb, Clubhouse Gardens

~ cabbage head, Blue Goose Farm

* pasta is coming in your next delivery!

OG- Certified Organic    CNG- Certified Natural Grown

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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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This recipe is easy and amazing but I have to add one caveat.  I bought red split lentils and they cooked in about 15 minutes.  Not sure what that 1 and 1/4 hour is all about but just be aware that cooking time might vary quite a bit.  I also used what I had on hand and even with some omissions it was super tasty and so healthy!

Red Split Lentils With Cabbage (Masoor dal aur band gobi)

Madhur Jaffrey, Indian Cooking

Serves 4 to 6

200 grams (1 1/4 cups) red split lentils (masoor dal), picked over, washed and drained
1.2 liters (5 cups) water
1/2 teaspoon ground turmeric
5 tablespoons vegetable oil
1 teaspoon cumin seeds
2 to 4 cloves garlic, peeled and finely chopped
1 medium onion, peeled and cut into fine slices
225 grams (1/2 pound) cored and finely shredded cabbage
1 to 2 fresh, hot green chilies, finely sliced
1 1/2 teaspoons salt
1 medium tomato, peeled (ahem, Deb did not peel her tomato) and finely chopped
1/2 teaspoon peeled, finely grated fresh ginger

Put the lentils and water into a heavy pot and bring to a boil. Remove any scum that collects at the top. Add the turmeric and stir to mix. Cover, leaving the lid very slightly ajar, turn heat down to low, and simmer gently for 1 1/4 hours. Stir a few times during the last 30 minutes.

When the lentils cook, heat the oil in a 20 to 23 centimeter (8 to 9 inch) frying pan over medium heat. When hot, put in the cumin seeds. Let them sizzle for 3 to 4 seconds. Now put in the garlic. As soon as the garlic pieces begin to brown, put in the onion, cabbage and green chilies. Stir and fry the cabbage mixture for about 10 minutes or until it begins to brown and turn slightly crisp. Stir in 1/4 teaspoon of the salt. Turn off the heat under the frying pan.

When the lentils have cooked for 1 1/4 hours, add the remaining 1 1/4 teaspoon salt, the tomato and ginger to the pot. Stir to mix. Cover and cook another 10 minutes. Add the cabbage mixture and any remaining oil in the frying pan. Stir to mix and bring to a simmer.

Simmer uncovered for 2 to 3 minutes or until the cabbage is heated through.

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Fried Eggs with Roasted Potatoes, Garlic, Rosemary and Pecorino

eggsonroastedpotatoes

Do this: turn your oven up to 425. In a cast iron skillet, pour in a good, solid layer of olive oil–we’re talking like 1/2 a cup. (This recipe is very much based on New Yorker writer Tad Friend’s potatoes.) Cube your potatoes–4 or 5 large potatoes–toss them in that oil and season with lots of salt, pepper, finely chopped rosemary and 2 or 3 cloves of garlic slivered. Pop into the oven and listen; you should hear sizzling in a few minutes. Let them cook that way for 30 to 40 minutes, scraping them up every ten minutes or so and waiting for them to get crusty on the outside and soft in the middle (the best way to know is to blow on a piece and taste).

When they’re ready, take them out of the oven and fry up eggs in olive oil. Get the oil hot in a nonstick skillet, add the eggs, lower the heat, sprinkle with salt, pepper, rosemary and fry until the whites are just set. If the whites around the yolks are still runny, cover the pan with a lid for 20 seconds or so until they’re set.

Scoop potatoes on to each plate, top with two eggs and–here’s the kicker–grate Parmesan or Pecorino over the top. Voila! A weekend breakfast for you to love. You can thank me on Monday.

 

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

Welcome to the 2012/13 Winter CSA Season!

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

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

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

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THIS WEEK’S HARVEST

 

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

~ radish microgreens, Pucker Brush Farm CNG

~ rosemary, Crighton’s Farm

~ 1.5# carrots, Blue Goose Farm CNG

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

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

~1# watermelon radish, Clarion River Organics OG

~ 1/2# Vates kale, Nu Way Farm

~ Meadowbelle aged goat cheese, River View Dairy

~ 2# fuji apples, Kistaco Farm

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

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

1. Preheat the oven to 375 degrees F.

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

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

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

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Meadowbelle

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

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Penn’s Corner Farm Stand is Year-Round

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

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Sweet Pickled Onion Watermelon Radish Salad

vegan, makes 4 cups

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

Directions:

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

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

3. Place in fridge to chill overnight.

4. Serve!

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2012 CSA Harvest Share Week #9, August 1st

Notes about this week’s produce…

We wanted to point out that the cherry tomatoes in the Asparagus boxes this week have been grown with love by David Yoder’s son Josiah.  Josiah has been growing cherry tomatoes for Penn’s Corner CSA members for three years now.  At the age of 15 he has a passion for sustainable agriculture and is walking closely in his father David’s footsteps.  Enjoy your tomatoes and know that your choice to buy local food is keeping young, inspired farmers in the fields!
The sweet corn in your CSA box this week has been grown without any chemicals.  A natural consequence of growing any produce this way, but especially corn is that you are more likely to find pests in or on your produce.  The most common case with corn is that you may find some damage on the tips of the ears.  You might even, cough, sputter… find a corn earworm on your corn.  Please do not scream, run or throw all the corn away if this happens.  Simply cutting off the end of the ear where the damage has been done should remedy the situation in a hurry.

Pollination at Becarri’s Farm.

Melon!

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Each week we will 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

~ babydoll watermelon, Becarri’s Farm

~ fresh herb,  Goose Creek Gardens, CNG

~ sweet corn, Nu Way Farm

~ pint cherry tomatoes, Nu Way Farm

~ 1# red field tomatoes, Blue Goose Farm, CNG

 

You will get those tomatoes next week!

~ 2# new red potatoes, Weeping Willow Farm

~ 2 Carmen peppers, Blue Goose Farm, CNG

~ rainbow chard, Blue Goose Farm, CNG

Zucchini Share

~ 2# PA Simply Sweet onions, Crighton’s Farm

~ small cantaloupe, Weeping Willow Farm

~ sweet corn, Nu Way Farm

~ 2# new red potatoes, Weeping Willow Farm

~ 2# heirloom tomatoes, Nu Way Farm

~ 1# loose beets, Nu Way Farm

You will get those beets next week!

~ 3 green bell peppers, Matthew’s Farm

~ Swiss chard, Nu Way Farm

OG- certified organic            CNG- certified naturally grown

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Fresh Corn Polenta with Sautéed Cherry Tomatoes

Serves 4

For the polenta:

2 tablespoons unsalted butter

1 teaspoon coarse sea salt or kosher salt

1 cup coarsely ground polenta or corn grits

1 large or 2 medium ears fresh corn, kernels scraped off the cob (1 cup)

For the cherry tomatoes:

2 pints cherry tomatoes

1/4 cup extra-virgin olive oil

2 garlic cloves, minced

1/2 teaspoon crushed red pepper flakes

1/4 cup chopped mixed fresh herbs, such as oregano, basil, tarragon, and parsley Coarse sea salt or kosher salt and freshly milled black pepper

Grated Parmesan cheese for garnish

1. Preheat the oven to 200°F.

2. To prepare the polenta, in a medium saucepan over high heat, bring 3 cups of water to a boil, and add the butter and salt. Stir in the grits and corn and continue to stir until the water returns to a boil. Reduce the heat and simmer, uncovered, for 5 to 7 minutes, stirring occasionally, until the polenta is thick and smooth. Cover and transfer to the oven to keep warm.

3. To prepare the tomatoes, place a large skillet (it should be large enough to hold the tomatoes in a single layer) over high heat. Put the tomatoes, oil, garlic, and red pepper flakes in the pan and sauté until the tomatoes soften and begin to exude their juice, about 3 to 4 minutes. Stir in the herbs and sauté for 2 more minutes. Season with salt and pepper.

4. Divide the polenta among 4 shallow soup plates and spoon the tomatoes on top. Serve sprinkled with Parmesan.

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This is the ultimate CSA box recipe.  You can use any combination of veggies that you like and if you have a lot on hand it can be easily doubled.

VEGETABLE GRATIN-SOUFFLE

Recipe from “Vegetarian Cooking for Everyone” by Deborah Madison

Butter for the dish

3 cups vegetables (you can use anything; potatoes, peppers, corn, herbs, greens, onions, tomatoes)

1/2 cup bread crumbs

3 tablespoons butter

1 cup milk

1/2 small onion or 2 large shallots, finely diced

1/2 cup grated gruyere cheese (or any other cheese you like)

2 eggs, separated

Salt to taste

Pinch grated nutmeg

Lightly butter an 8×10 inch gratin dish. Steam or parboil the veggies until barely tender when pierced with a knife. Drain, rinse under cold water, then finely chop them.

Lightly brown the bread crumbs in 2 tablespoons butter in a small saucepan, then stir in the milk. When it’s hot to the touch, turn off the heat. Meanwhile, cook the onion in the remaining butter in a small skillet over medium heat until translucent, about 3 minutes. Combine the onion, vegetables, and bread crumb mixture in a bowl, then stir in the cheese and egg yolks. Season with salt and pepper to taste and the nutmeg. Beat the egg whites until stiff, then fold them into the mixture. Pour into the prepared dish.

Bake at 375 degrees until puffed and browned, about 25 minutes. Serve immediately. Serves 4.

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2012 CSA Harvest Share Week #, July 25th

Please remember to leave your host location neat and orderly.  Both your host and Penn’s Corner deeply appreciate your efforts!  Also- if you have an egg or flower share please only take the one that is clearly marked with your name.  If you have any questions you are always welcome to contact us.
Thanks so much!
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We received two responses to our beet pancake challenge.   Our first response was from Jess and Simon Bromley.
Here’s a picture of my son Simon eating the pancakes for breakfast.  His review was, *and this is a direct quote* “mmmmm. Yumyumyumyumyummy!”  I thought they were very good.  We changed some of the ingredients around for what we had on hand.  I would recommend adding nutmeg and cinnamon, but we add that to just about everything.
Our second reply was from Deborah Moore.  She tells us that the pancakes were amazing and will become a regular rotation for breakfast.  Nice photo Deborah!

Simon says “yummy”.

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Each week we will 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

~ jalapeno peppers, Clarion River Organics, OG or Blue Goose Farm, CNG

~ 1 yellow squash, Clarion River Organics, OG

~ 1.5# peaches, Kistaco Farm

~ 1# tomatillos, Becarri’s Farm

~ 1# green beans, Weeping Willow Farm or Nu Way Farm or Hostetler’s Farm

~ 1 zucchini, Becarri’s Farm

~ 1.5# green tomatoes, Nu Way Farm

~ 2# PA Simply Sweet onions, Crighton’s Farm

~ 2# red tomatoes, Matthew’s Farm

~ green bell pepper, Blue Goose Farm, CNG

Zucchini Share

~ 1# leeks, Weeping Willow Farm

~ 2 cucumbers, Weeping Willow Farm

~ 1/2 pint blueberries, Dawson’s Orchards

~ pint gold tomatoes OR 1# red tomatoes, Nu Way Farm or Blue Goose Farm

~ 1 yellow or patty pan squash, Clarion River Organics, OG

~ 1# tomatillos, Sunny Meadow Farm

~ 1.5# green tomatoes, Nu Way Farm

~ 2 jalapeno peppers, Clarion River Organics, OG

~ 1 green bell pepper, Clarion River Organics, OG

~ 1.5# peaches, Kistaco Farm

~ green or red mini Romaine lettuce head, Clarion River Organics, OG

OG- certified organic            CNG- certified naturally grown

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This recipe should be cut in half for the quantity of tomatoes in your box.  Also, here is a baked green tomato recipe for the more health conscious among us!

Fried Green Tomatoes

Adapted from From Matt Lee and Ted Lee’s “The Lee Bros. Southern Cookbook”

For 6 people

  • 3 pounds green tomatoes (about 6-8 medium tomatoes)
  • 3 large eggs, beaten
  • 3/4 cup whole milk
  • 3 cups peanut oil
  • 3 batches Lee Bros. All-Purpose Fry Dredge (see below)
  • Kosher salt, if needed
  • Lemon juice, if needed

1. Cut out the stem ends from the tomatoes, and slice the, 1/4-inch-thick with a serrated knife; reserve. Whisk the eggs and milk together in a broad, shallow bowl.

2. Pour the oil into a 12-inch skillet, and heat over medium-high heat until the temperature on a candy thermometer reads 365 degrees. (If using a different size skillet or pan, fill with oil to a depth of 1/3 inch.)

3. Heat the oven to 225 degrees. Set a baker’s rack on a cookie sheet on the top rack.

4. Spread the dredge on a large plate or pie pan or in a small, shallow baking pan. Taste the tomatoes. They should have a bright tartness like citrus fruit. If they don’t, sprinkle the slices with salt and lemon juice. Then press 1 tomato slice into the dredge, once on each side, shaking any excess loose. Dunk in the egg mixture, then dredge the slice on both sides again. Shake off any excess ad place the slice on a clean plate. Repeat with more slices until you’ve dredged enough for a batch (3 or 4 slices). With a spatula, transfer the first batch of slices to the oil.

5. As the first batch cooks, dredge the second batch of tomatoes, but keep a watchful eye on the first. Once the slices have fried to a rich golden brown on one side, about 2 minutes, flip them carefully and fry for 2 minutes more, or until golden brown. Transfer the fried tomatoes to a plate lined with a double thickness of paper towels and leave them to drain for 1 minute.

6. Transfer the slices to the baker’s rack in the oven, arranging them in a single layer, so they remain warm and crisp. Repeat with the remaining slices until all the green tomatoes have been fried. Serve right away with Buttermilk-Lime Dressing (see below).

Lee Bros. All-Purpose Fry Dredge

Makes 3/4 cup

  • 1/2 cup all-purpose flour
  • 3 tablespoons stone-ground cornmeal
  • 2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper

In a medium bowl, sift the flour, cornmeal, salt, and pepper together twice. Stir and turn out onto a flat surface. Press tomatoes into the mixture on all sides and shake the excess loose.

Buttermilk-Lime Dressing

Makes 1 1/4 cups

  • 3/4 cup whole or lowfat buttermilk
  • 5 tablespoons freshly squeezed lime juice (from 3-4 limes)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1/4 cup finely minced fresh basil
  • 1/4 cup finely minced green onion
  • 1/4 cup finely minced fresh flat-leaf parsley
  • 1/2 teaspoon salt, plus more to taste

In a small bowl, whisk the ingredients together until thoroughly combined. Cover tightly and store in the refrigerator not more than 2 days.

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Tomatillos!

There are a zillion ways to incorporate these little green jewels into your meals.  Here is a link to 10 favorite tomatillos recipes from foodiecrush.  Or the standard favorite, tomatillo salsa rarely disappoints.

Salsa Verde Recipe
  • 1 pounds tomatillos, husks removed & washed
  • 3 jalapeños
  • 2 garlic cloves
  • 1/2 medium-large onion
  • 1/3 cup fresh cilantro leaves
  • 1 teaspoon salt

Instructions

  1. Chop the onion in half, crush the garlic, and leave the jalapeños and tomatillos whole. Roast on a baking sheet in a 400°F oven for about 15 minutes, turning all halfway over through roasting time.
  2. Peel the garlic, de-seed and rough chop the jalapeño, and peel and rough chop the onion.
  3. In a food processor, add all roasted ingredients, plus cilantro and salt and pulse until all ingredients are chopped and desired consistency is reached.

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This galette is truly delicious!  It is also beautiful and easy to make.  That combination is pretty much my dream so I’d have to say that this recipe is on my list of favorites.  I will also add that I am not above purchasing a high quality pie crust when time presses on me.  Trader Joes’s carries one with no hydrogenated oils.

Zucchini and Ricotta Galette

Crust adapted from Williams-Sonoma, filling adapted from a Cook’s Illustrated tart

Serves 6For the pastry:
1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice waterFilling:
1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds
1 tablespoon plus 1 teaspoon olive oil
1 medium garlic clove, minced (about 1 teaspoon)
1/2 cup ricotta cheese
1/2 cup (about 1 ounce) grated Parmesan cheese
1/4 cup (1 ounce) shredded mozzarella
1 tablespoon slivered basil leaves

Glaze:
1 egg yolk beaten with 1 teaspoon water

Make dough: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Make filling: Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.

Prepare galette: Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.

Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

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