Summer CSA Week #21 Preview

THIS WEEK’S HARVEST

This is for the October 18th CSA, which is an odd week share

Carrots  Blue Goose Farm
Celebration Squash  Clarion River Organics
Sweet Onions – Crighton Farm/Blue Goose Farm
Sweet Banana Peppers – Gid’s Produce
Hydroponic Lettuce – Harmony Grove Farm
Jonagold Apples Kistaco Farm
Red Radishes – Nu Way Farm
Daikon Radishes – Riverbend Acres
Red Potatoes – Weeping Willow

 

Egg shares will receive eggs from Keim Farm

Cheese shares will receive Old Gold Raw Milk Cheese from Hidden Hills Dairy

**This week’s shares are Vegan and Gluten Free

 

 


Carrots

Grower: Blue Goose Farm

Store:  Carrots can be stored in the refrigerator for up to a month if stored properly. Cut off carrot greens, place carrots in a containers with lid and cover completely in water. Keep container in the refrigerator, changing the water ever 4-5 days.

Recipe: Carrot Pancakes, Carrot Coconut Soup, Curried Carrots

 

Celebration Squash

Grower: Clarion River Organics

Store: Store in a cool, dark, well-ventilated area for up to 1 month.

Recipe: Roasted Maple Carnival Squash, Carnival Squash with Apples and Thyme

 

 

Sweet Onions

Grower: 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 pantry about ten days to two weeks.

Recipe: Roasted Balsamic Sweet Onions, Grilled Sweet Onions, Sweet Onion Soup

 

Sweet Banana Peppers

Grower: Gid’s Produce

Store: Store the peppers in a tightly sealed plastic bag on the top shelf of the fridge (peppers store the best at between 45°F and 55°F). You can also freeze almost any kind of pepper for as long as a year; just seal them snugly in plastic bags. Frozen peppers will retain their flavor and heat, though their crunchy texture will be lost.

Recipe: Pickled Banana Peppers, Stuffed Banana Peppers

 

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.

 

 

 

Jonagold Apples

Grower: Kistaco Farm

Store: Keep them cool. The ideal storage temperature is 30 to 35 degrees F. with 90 to 95 percent relative humidity. If you don’t have a lot of apples, the refrigerator is a good option. Place them in the crisper drawer in a plastic bag with holes in it or cover theapples with a damp paper towel.

Recipe: Traditional Apple Pie, Jonagold Apple Cake, Baked Apples

 

French Breakfast Radish

Grower: Nu Way Farm

Store:  Store radishes in a plastic bag in the crisper of the refrigerator and they should keep for at least a week. If your radishes have leaves attached, it is best to remove them, as they tend to leach moisture from the root.

Recipe: Buttered Radishes with Poached Egg, French Breakfast Radishes on Toast

 

 

Daikon Radish

Grower: Riverbend Acres

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.

Recipe: Chinese Braised Daikon Radish, Vietnamese Pickled Carrots and Daikon Radishes

 

Red Potatoes

Grower: Weeping Willow

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.

Recipes: Garlic Red Potatoes, Roasted Herbed Red Potatoes

 

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Week 16 Summer CSA Preview

THIS WEEK’S HARVEST

This is for the September 13th CSA, which is an even week share

Butternut Squash  Blue Goose Farm
Carrots  Clarion River Organics
Cipollini Onions – Crighton Farm
Bosc Pears* – Dawson’s Orchards
Canary Melons – Gid’s Produce
Sun Tan Bell Peppers** Gid’s Produce
Honeycrisp Apples* – Kistaco Farm
Italian Eggplant – Matthews Farm
Lettuce (Bibb or Red Leaf) – Nu Way
Carmen Peppers** – Weeping Willow Farm
Zucchini – Weeping Willow Farm

*Members will receive either Bosc Pears or Honeycrisp Apples

**Members will receive either Sun Tan Bell Peppers or Carmen Peppers

Egg shares will receive eggs from Keim Farm

Cheese shares will receive Buttercup raw milk cheese from Hidden Hills Dairy

**This week’s shares are Vegan and Gluten Free

 

 


Butternut Squash

Grower: Blue Goose Farm

Store:  You’ll see best storage results when you stash squash in a cool, dry spot. For most winter squash, store at 50º to 55º F with relative humidity of 60 to 70 percent.  Butternut squash can keep up to 13 weeks when stored.  If you cut up your butternut squash you can store it in the refrigerator in a closed container for 4 days, or you can freeze cut butternut squash and it will stay good for 6-12 months.

Recipe: Cinnamon Roasted Butternut Squash, Curry Roasted Butternut Squash and Chickpeas, Butternut Squash Risotto 

 

Carrots

Grower: Clarion River Organics

Store: Once the greens are trimmed off, all you have to do to keep the carrots crisp and fresh is put them in a container of water and store in the refrigerator! Whole carrots stay nice and crunchy in their cold water bath.

Recipe: Shredded Carrot Fritters, Roasted Carrots with Carrot Top Pesto, Curried Carrots with Pecans

 

Cipollini Onions

Grower: Crighton Farm

Store: Cipollinis are about the size of a golf ball with a slightly flattened appearance. They’re thin-skinned and have translucent white flesh with more residual sugar than your average yellow or white onion.  Store in a cool, dark, dry location.  Stored properly, onions should last in your pantry from 10 days to 2 weeks.

Recipe: Roasted Cipollini Onions, Balsamic Cipollini Onions, Caramelized Cipollini Onions 

 

Bosc Pears

Grower: Dawson’s Orchards

Store:Unlike other fruits, pears ripen from the inside out so by the time they are soft on the outside, the inside flesh may be overripe and mealy.  Ripe pears should be stored in a refrigerator set at 35 to 45 degrees.  Leave unripe pears at room temperature in order to induce ripening.  To speed up the ripening process, place pears in a brown paper bag. This traps ethylene (a naturally occurring gas) which pears produce as they ripen.  You can also place pears next to bananas or avocados in order to ripen them. Just like pears, both fruits naturally release ethylene as they ripen.

Recipe: Honey Roasted Bosc Pears, Pear Crisp

 

Canary Melons

Grower: Gid’s Produce 

The Canary melon is oval-shaped, with a smooth skin. When the melon is ripe, its hard rind turns bright yellow, it develops a corrugated look and a slightly waxy feel and its flesh will be pale ivory in color. The texture of the flesh is notably succulent, almost wet and semi firm, similar to a ripe pear. Within the flesh, the fruit bears a dry salmon-orange seed cavity. The melon possesses flavors both tangy and mildly sweet. Its aromatics linger with nuances of banana and pineapple and a slightly musky finish.

Recipe: Melon and Greens Salad, Canary Melon and Cilantro Salad

 

Peppers – Carmen Peppers and Bell Peppers

Grower: Weeping Willow and Gid’s Produce

Store: Store the peppers in a tightly sealed plastic bag on the top shelf of the fridge (peppers store the best at between 45°F and 55°F). You can also freeze almost any kind of pepper for as long as a year; just seal them snugly in plastic bags. Frozen peppers will retain their flavor and heat, though their crunchy texture will be lost—not a problem in the case of chiles destined for cooked dishes and salsas.

Recipe: Roasted Peppers with Herbs, Pasta with PeppersGrilled Eggplant and Carmen Pepper Pizza

 

Honeycrisp Apples

Grower: Kistaco Farm

Store: Apples should be stored as cold as possible. Keep them in the bottom drawer of the refrigerator. A perforated plastic bag works best, as it allows some of the moisture to escape while keeping the apples crisp.

Recipe: Honeycrisp Apple Crisp, Baked Honeycrisp Apples, Cinnamon Honeycrisp Apple Chips

 

Italian Eggplant

Grower: Matthews Farm

Store:  Keep eggplant in a cool spot, away from direct sunlight, and use it as soon as possible after harvesting or buying. You can place it in a vented bowl, but avoid sealing it in a plastic bag, which can increase decay.  Eggplant is highly sensitive to ethylene, a natural gas that causes certain foods to ripen (and eventually spoil) very quickly. So it’s best to keep eggplant stored separately from bananas, tomatoes, and melons, which are all high ethylene producers.

Recipe: Italian Style Eggplant Parmesan, Stuffed Italian Eggplant, Baba Ganoush

 

 

 

Lettuce

Grower: Nu Way 

Store: Store lettuce unwashed in a loosely closed plastic bag in the refrigerator. It should keep for 2 to 3 days. If you wash the leaves, dry them thoroughly, and refrigerate in a tightly sealed plastic bag, lettuce will last for about a week.

Recipe: Easy Garden Salad

 

 

Zucchini

Grower: Weeping Willow

Store: Store freshly picked, unwashed zucchini in a plastic bag in the refrigerator for up to one week. The bag should be perforated or loosely tied, not sealed tightly. Do not cut the zucchini until you are ready to use it or freeze it.

Recipes: Baked Parmesan Zucchini, Stuffed Zucchini

 

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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