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!


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

Farm-fresh-local-eggs-POST

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.

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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.

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THIS WEEK’S HARVEST

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.

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Pasta w/ mushroom, thyme, and tomato ragu

mushroom_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.

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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.

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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 csa@pennscorner.com with the links!

2013 Spring CSA Share Week #2, April 17th

Spring has most certainly sprung!

Warmer temperatures and a few sunny days here and there are moving things right along.  While all of our farmers are staying plenty busy it’s important for us all to remember that we are off to a slow start this year.  Bill Foulk at Clubhouse Gardens thinks that his green garlic will be ready in about 2 weeks.  That’s three weeks later than his first harvest last year.  David at Nu Way Farm called me two weeks ago in duress because, as he put it, “the ramps aren’t even peeking out of the ground yet!”.  Thankfully, that has changed since he called with that news but we are still a few weeks behind last year.  All things told, last year was wonky in its own way (hotter and drier).

Perhaps that’s the true lesson here; every year is its own special animal.  If we are committed to eating seasonally then we must be willing to embrace the unpredictable nature of weather.  Things grow when they have the right conditions to do so, and not a moment before.  While our spring shares might not have a ton of greens in them this week, future weeks’ will-  when the conditions are right. Thanks for supporting the Penn’s Corner Farms!

New Penn's Corner truck fleet!

New Penn’s Corner truck fleet!

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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

Zucchini Pick Up Locations

Highland Park- Jackson, Highland Park- Union Project, Morningside, Fox Chapel, Lawrenceville, North Side- Children’s Museum, North Side, B Gourmet, 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, Edgewood, Regent Square, East End Brewing, Oakdale, Indiana

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THIS WEEK’S HARVEST

Asparagus Share

~ 1/3# Boltonfeta cheese, Hidden Hills Dairy

~ 1# black beans, Clarion River Organics, OG

~ 3# white potatoes, Blue Goose Gardens, CNG

~ fresh chives or tarragon, Goose Creek Gardens, CNG

~ cornmeal, Clarion River Organics, OG

~ 1# cirmini mushrooms, Wild Purveyors

~ 3# Braeburn apples, Dawson’s Orchards

Zucchini Share

~ 1/3# Boltonfeta cheese, Hidden Hills Dairy

~ 1# black beans, Clarion River Organics, OG

~ 3# white potatoes, Blue Goose Gardens, CNG

~ fresh chives or tarragon, Goose Creek Gardens, CNG

~ cornmeal, Clarion River Organics, OG

~ 1# cirmini mushrooms, Wild Purveyors

~ 3# Braeburn apples, Dawson’s Orchards

OG- certified organic          CNG- certified naturally grown

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Simon Huntley is the owner of Small Farm Central.  Penn’s Corner uses Small Farm’s  CSA member software  and they administer our website.  And… he’s a great cook!

Simon’s Signature Refried Beans

Ingredients:

  • 1lb dry pinto beans (or black beans)
  • 1 large onion, peeled, roughly chopped
  • 3 cloves of garlic, peeled, roughly chopped
  • 3 stocks of celery (optional), roughly chopped
  • 2 tsp crushed cumin (for best flavor, crush whole cumin seeds in the mortar and pestle) or 1/2 bunch of cilantro, chopped (could use your chives here!)
  • 2 tablespoons butter

Process

  1. Cover beans with cold water and soak 6 hours or more (or use your preferred bean soaking method).
  2. Strain the beans from the soaking water and add enough fresh, cold water to your pot to cover the beans with 1-2 inches of water.
  3. Bring the beans to a boil. While the beans are coming to a boil, roughly chop the onion, garlic, and celery and add to the bean water.
  4. Allow beans to boil for 5-10 minutes, then lower the heat to a simmer and cover.
  5. After about an hour and the beans have begun to soften, add one tablespoon of salt (or to taste).
  6. Turn off the heat once the beans are very soft (usually takes 1.5-2 hours on low simmer).
  7. Often I’ll eat some of the beans at this point and then refry the next day.
  8. To refry the beans, melt the butter in a large skillet and then transfer the cooked beans to the skillet and bring to a boil. Allow the beans to boil the cooking liquid away until it reaches a pretty thick consistency. While the beans are boiling, use a potato masher to mash some of the beans (but not all! I like my refried beans a little bit chunky). Near the end of the refrying, when the beans are thick, you will need to stir often to keep the beans from burning on the bottom.
  9. When thick consistency is reached, add the cumin or cilantro and taste for salt.

Eat beans on tortillas, in nachos, or in any mexican dish that uses refried beans!

It is my habit to make 2lbs of dry beans and freeze 1 or 2 quarts of the cooked beans before refrying. Then I can pull the frozen beans out in a week or two for another round of delicious beans!

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Polenta Without Fear

Yield 4 servings

Time 25 minutes

For creamy, soft, mouth-filling polenta, stir in butter and Parmesan — the more the better. If you want something more flavorful but still a little austere, add herbs, like marjoram or thyme, along with a handful of parsley or basil, and a couple of tablespoons of good extra virgin olive oil. For polenta firm enough to grill, broil or sauté, cook it until the creaminess is gone and it starts to pull away from the sides of the pot, then turn it out onto a plate or a board and let it cool until firm.

Ingredients
  • 1 cup milk (preferably whole milk)
  • Salt
  • 1 cup coarse cornmeal, preferably stone-ground
  • Freshly ground black pepper, to taste
  • 2 to 4 tablespoons butter or extra virgin olive oil
  • 1/4 cup or more freshly grated Parmigiano-Reggiano, to taste, optional
Method

1. Bring milk to a boil with 2 cups water in a medium saucepan and add a large pinch of salt. Adjust heat so liquid simmers. Add cornmeal in a steady stream, whisking as you do to prevent lumps. When it has all been added, let mixture return to a boil, then turn heat to low. Polenta should be just barely simmering.
2. Cook, stirring occasionally and being sure to scrape sides and bottom of pan, for 15 to 20 minutes, until mixture is creamy and cornmeal tastes cooked. If mixture becomes too thick, whisk in some water, about 1/2 cup at a time.
3. Taste and season polenta as necessary with salt and pepper. Take pan off stove, stir in the butter or oil and the cheese if you are using it, and serve, passing more cheese at the table if you like.

Source: The New York Times

To add to this simple and fantastic dish saute your mushrooms in olive oil (add a little white wine if you have it) along with salt and pepper.  You can simply spoon the mushrooms over the polenta and enjoy it or you can put the polenta in a baking dish and top it with the sauteed mushrooms and some of your favorite cheese and broil until golden and bubbly. 

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

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

2012/13 Winter Share, 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 #20, October 17th

Bill Foulk sent us some recent photos of plantings at Clubhouse Gardens.  He is experimenting with trying to grow “spring” garlic in  the fall.  Hopefully you will find some in your CSA boxes in a few weeks!

Cloves ready to plant!

‘Spring” garlic in fall?

Nice, neat rows.

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Each week we will ask you to review the contents of the previous week’s box.

We very much appreciate your taking this short survey as it helps us in a number of ways!

If you are on the Asparagus route please click here. Zucchini members can click here.

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THIS WEEK’S HARVEST

Asparagus Share

~ curly parsley, Crighton’s Farm

~ 1/4# pac choi, Clarion River Organics, OG

~ spaghetti squash, Blue Goose Farm, CNG

~ 2# Jonagold apples, Kistaco Farm

~ French breakfast radishes, Ny Way Farm

~ 1/3# arugula, Nu Way Farm

~ 1# leeks, Hostetler’s Farm or Blue Goose Farm, CNG

~ 1/4# mixed mustard greens, Clarion River Organics, OG

~ 8 oz honey, Bedillions Farm

Zucchini Share

~ fresh herb, Pucker Brush Farm, CNG

~ 1/4# mustard greens, Clarion River Organics, OG

~ 2# mitsu/crispin apples

~ French breakfast radishes, Ny Way Farm

~ 1/3# arugula, Nu Way Farm

~ 6 jalapenos, Matthew’s Farm

~ 2# red onions, Crighton’s Farm

~ red savoy cabbage, Weeping Willow Farm

~ 1# loose chioggia beets, Nu Way Farm

OG- certified organic          CNG- certified naturally grown

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Balsamic-Glazed Chickpeas and Mustard Greens

I’d say this fits into the category of warm dinner salads, but you could serve it as a side dish to up to four people.

10 ounces mustard greens (if you don’t have enough mustard greens throw in whatever else you have on hand)
1/2 large red onion, thinly sliced
4-6 tablespoons vegetable broth, divided
4 cloves garlic, chopped
1 pinch red pepper flakes
1/2 teaspoon salt (optional)
2 tablespoons balsamic vinegar
1/2 teaspoon soy sauce
1/4 teaspoon agave nectar or sugar (or use honey!)
1 cup cooked chickpeas, rinsed and drained

Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.

In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.

Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all.

Serve warm, with additional balsamic vinegar at the table.

Servings: 2

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Shredded Salad

Shred a half of a cabbage head, a few beets and some of your greens. A food processor makes this easy and fast but you can shred with a cheese grater if you don’t have a food processor.

Mix them all together and toss with salt, pepper, olive oil and either lemon juice or balsamic vinegar.

This hearty salad stores really well in the refrigerator for a couple of days and gets better over time as the flavors meld.

2012 Spring Share Week #5, May 9th

Did we mention there will be food and beer?

If you enjoy great, local food and drinks and the company of like-minded people you should join us at the Melwood Screening Room! By joining us you will also support Pennsylvania’s largest and most accomplished sustainable agriculture organization.  PASA fights for and alongside small, sustainable farming communities and for consumers and the future of our food!

This film is a solutions-oriented documentary surveying the current state of the U.S. meat industry. The film takes an even-handed look at animal husbandry. Light food and beverages are included in the ticket price of $10 and proceeds will benefit our own Pennsylvania Association for Sustainable Agriculture (PASA).

Where: Melwood Screening Room

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.

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Please remember to return your empty CSA boxes the following week.  The rate of return has been pretty low so far and we would love to see that increase this week!  Thanks in advance.

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THIS WEEK’S HARVEST

Asparagus Share

~ 1# rhubarb, Nu Way Farm

~ 1/3# green onions, Nu Way Farm

~ 1/2 gallon apple cider, Kistaco Farm

~ 1/2# asparagus, Schramm’s Farm

~1/2# young kale, Clarion River Organics, OG

~ mixed lettuce or butterhead or bibb, Goose Creek Garden, CNG, Clarion River Organics, OG, Grow Pgh, OG,Milestone

~ 2# cornmeal, Clarion River Organics, OG

~ honey puffed corn or spelt, Clarion River Organics, OG

Zucchini Share

~ 1# rhubarb, Nu Way Farm

~ 1/3# green onions, Nu Way Farm

~ 1/2 gallon apple cider, Kistaco Farm

~ 1/2# asparagus, Schramm’s Farm

~1/2# young kale, Clarion River Organics, OG

~ butterhead lettuce, Clarion River Organics, OG

~ 2# pancake mix, Clarion River Organics, OG

~ green garlic, Clubhouse Gardens

OG- Certified Organic                                       CNG- Certified Naturally Grown

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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 csa@pennscorner.com to add eggs to your share.

Only three weeks of the Cabin Fever share left!  If you want to extend your share to include the summer please contact Karlin asap while shares last.
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I’m not going to lie. I believe that polenta is one of the world’s most amazing foods.  It is versatile and nutritious and elegant all at once.  You won’t find all of the ingredients in this recipe from My New Roots in your CSA box but feel free to make adjustments.  Substitute the green onions or green garlic for the ramps (wild leeks).  Use kale in place of the green peas, butter instead of ghee if you don’t have it.  You get the drift, right?  And ps… cornmeal is polenta.

Spring Spirit Polenta

Serves 4
1 cup polenta (not instant)
4 – 6 cups light vegetable broth or water
2 small onions
½#  asparagus
4 or 5 wild leeks
1 cup shelled green peas
knob of ghee or coconut oil
½ cup grated Pecorino Romano (hard sheep’s milk cheese), plus more for garnishing (optional)
olive oil for garnishing
1 lemon
sea salt

Directions:
1. Heat the vegetable broth (water is fine) and a good pinch of sea salt in a large saucepan until simmering. Slowly pour in the polenta in a steady stream, whisking all the while to prevent clumping. Stir constantly for a couple minutes, reduce heat and simmer. Stir every five minutes or so. If the polenta becomes too thick, add hot water and whisk in.

2. While the polenta is cooking, prepare the vegetables. Finely dice the onions. Wash, trim and cut the asparagus on the diagonal into 1” (2.5 cm) pieces. Wash and pick over wild leek leaves, and save any flowers for garnish. Shell peas.

3. When you are about 15 minutes away from serving, heat a little ghee or coconut oil in a large skillet add the onions, and a pinch of salt. Fry over medium heat until golden (about 10 minutes). Next add the peas and asparagus. Cook for 2-3 minutes, just until their raw edge has disappeared (add a little water if the pan is very dry, which will help to steam the veggies). Then add the wild leeks and wilt. Squeeze half a lemon over the top. Season to taste.

4. You can tell the polenta is cooked when you rub a small amount of it between your fingers and it is no longer gritty, approximately 30-45 minutes (read the label on your own box for cooking time approximations). The final consistency should be creamy and smooth. Add the grated cheese to the polenta if desired, and give it a final stir. Add a little milk or water to thin if necessary. Season to taste.

5. To serve, scoop a portion of polenta onto a plate then add the cooked vegetables. Add shaved Pecorino Romano if desired, a drizzle of quality olive oil, and a wedge of lemon on the side. Rejoice.

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Baked Kale Chips

Adapted from a bunch of inspiring places

1 bunch (about 6 ounces) kale (I used Lacinato or “Dinosaur” Kale but I understand that the curlier stuff works, too, possibly even better)
1 tablespoon olive oil
Sea salt, to taste

Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.

Kale-Dusted Popcorn If you’re making the chips with the intention to grind them up for popcorn, I’d use less oil — perhaps half — so they grind without the “powder” clumping. I ground a handful of my chips and sprinkled it over popcorn (1/4 cup popcorn kernels I’d cooked in a covered pot with 1 1/2 tablespoons oil over medium heat, shaking it about with potholders frequently). I seasoned the popcorn with salt. I liked this snack, but I think Parmesan and Kale-Dusted Popcorn would be even more delicious. Next time!

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We post this recipe nearly every year.  It is incredibly easy and delicious and has been known to change a rhubarb skeptic’s mind!

Rhubarb Sponge Pudding

Bon Appétit | May 2007

This moist cake is perfect with unsweetened, softly whipped cream or vanilla ice cream.Yield: Makes 8 servings1 1/3 pounds rhubarb, cut into 1-inch lengths (about 5 cups)
1/3 cup (packed) golden brown sugar
2 tablespoons water1 cup plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/2 cup sugar
7 tablespoons butter, room temperature
2 large eggs
6 1/2 tablespoons whole milkSoftly whipped cream

Preheat oven to 375°F. Butter 11x7x2-inch baking dish. Place rhubarb pieces in baking dish in even layer. Scatter brown sugar over and sprinkle with 2 tablespoons water.

Whisk flour and baking powder in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well between additions. Fold in flour mixture in 3 additions alternately with milk in 2 additions, mixing just to blend after each addition. Spoon batter over rhubarb, smoothing top to cover.

Bake dessert until top is golden brown and toothpick inserted into center comes out clean, about 40 minutes. Cool at least 30 minutes and up to 1 hour. Serve warm with softly whipped cream.

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Winter Share #6- February 28th

The Ice is Thin

As many of you know, several of the Penn’s Corner growers are Amish.  Most of our Amish farmers (and Amish farmers everywhere) rely on ice houses to cool their products throughout the year.  Generally, great pains are taken during the winter to cut and move ice into the ice houses but this year has been very different.  At the Penn’s Corner annual grower’s meeting last week, Ben Byler from Sunny Meadow Farm told us that he still hasn’t been able to harvest any ice for his ice house yet this year.  It’s standing empty at this point.  As a last resort he will probably have to buy ice which will increase his overhead for the year.  But his isn’t the only farm trying to tackle this situation.  Clarion River Organics was kind enough to share their ice story with us…

Harvesting Ice in a Warm Winter

Because the growers of Clarion River Organics do not have electricity on their farms, they rely on ice to cool their produce throughout the summer. They usually cut the ice from their ponds during the coldest part of winter when temperatures are in the teens and below for days on end. That yields six inch thick blocks which will last all through the summer and into the next winter. Unfortunately this winter was so warm that thick ice never formed on the ponds. Finally the farmers broke down and after a cold couple days in February they went out in boats to collect the thin layer of ice that was their last hope. Using garden rakes they broke the ice into pieces and pushed it towards the end of the pond by the ice house.

There a motorized conveyor carried the ice into a small hole cut out of the wall of the ice house.
As you can see, the ice this year was only about a half inch thick.

By the end of the day they had filled the 16 foot by 16 foot room 8 feet high with ice.

The ice in that room will keep any produce stored in the adjacent room at 35-40 degrees even in the hottest months of summer.

The farmers cleared this entire acre-plus pond of ice in one day. This should be enough to get them well into the fall of this year, and hopefully next winter will be a better ice making season.

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THIS WEEK’S HARVEST

Tuesday

~bak choi and tatsoi, Crighton’s Farm

~1/2# chevre, River View Dairy

~ wheat berry bread, Clarion River Organics, OG

~2 dozen free range eggs, Clarion River Organics or Nu Way Farm

~1# crimini mushrooms, Wild Purveyors

~2# popcorn, Andrew Troyer’s Farm

~ 1/2# gallon apple cider, Kistaco Farm

~ 1/2 pint maple syrup, Weeping Willow Farm

OG- Certified Organic                                         CNG- Certified Natural Grown
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Popcorn!

  • 3-5 Tbsp coconut, canola, peanut or grape seed oil (high smoke point oil)
  • 1 cup popcorn kernels (makes a LARGE bowl)
  • 1 large soup pan with tight fitting lid
  • 2 Tbsp or more (to taste) of butter
  • Salt (and pepper if you like) to taste

1 Heat the oil in your pan on medium high heat.

2 Put 3 or 4 popcorn kernels into the oil and cover the pan.

3 When the kernels pop, add the rest of the kernels. Cover.  Ever 30 seconds or so lift pan from stovetop and shake it.

4 Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. You can keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper) if you like. Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl. Nearly all kernels should be popped and none burned!

5 Melt butter and toss popcorn with butter, salt, pepper and whatever else you like.

Other ideas:

If you add salt to the oil in the pan before popping, when the popcorn pops, the salt will be well distributed throughout the popcorn.

Other toppings for popcorn include Spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, Old Bay seasoning, and grated Parmesan cheese.

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Braised Baby Bok Choy

Several baby bak choi

1/2 Tbsp. butter

1/2 Tbsp. olive oil

Pinch of red pepper flakes, optional

1/2 c. vegetable or chicken stock

1 Tbsp. maple syrup

1 Tsp. soy sauce

Split baby bak choi in half. Clean thoroughly under running water or soak in a bowl of cold water.  Melt butter in large skillet.  Add oil and pepper flakes (if using).  Stir in stock, syrup and soy sauce.  Taste and adjust to taste as needed.  Place bak choi cut side down in pan and cover.  Cook for 3 – 4 minutes.  Turn over bak choi, cover again, and cook an additional 3 – 4 minutes.  Cook until desired tenderness is reached.

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Onion and Mushroom Frittata

Adapted from The Complete Italian Vegetarian Cookbook

2 tbsp olive oil
1 medium onion, cut into 1/2 inch dice
1/2 pound wild, crimini or white button mushrooms, wiped, clean, stems trimmed, thinly sliced
salt and freshly ground black pepper
6 large eggs
3 tbsp Parmesan cheese
2 tbsp minced fresh parsley

1. Heat the oil in a 10 inch nonstick skillet with an ovenproof handle. Swirl the oil to coat the bottom of the pan evenly. Add the onion and saute over medium heat until translucent, about 5 minutes.

2. Add the mushrooms and saute until they turn golden brown and the liquid has evaporated, about 8 minutes. Add pepper (and salt if you want) to taste.

3. Preheat the broiler. Use a fork to lightly beat the eggs, cheese and parsley/basil in a medium bowl. Add the egg mixture to the pan and stir gently with a fork to incorporate into the vegetables. Cook over medium-low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata as it sets. Continue cooking until the frittata is set, except for the top, about 8 minutes.

4. Place the pan directly under the broiler and cook just until the top is golden brown and set, 1 to 2 minutes. Do not let the frittata burn.

5. Invert the frittata onto a large platter. Cut it into wedges and serve. The frittata may also be cooled to room temperature and then cut and served.

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