Winter CSA Week #6

THIS WEEK’S HARVEST

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

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

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

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

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

 


Onions/Shallots

Grower: Blue Goose Farm/Crighton Farm

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

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

 

Grassfed Ground Beef

Grower: Clarion Rive Organics

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

 

Recipe: One Pot PastaQuick Beef Chili, Slow Cooker Bolognese

 

 

French Fingerling Potatoes

Grower: Clarion River Organics

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

 

Recipe: Roasted Fingerling Potatoes, Garlic & Parmesan Fingerling  Potatoes

 

 

Gold Raw Milk Cheese 

Grower: Jaroskinski/Crighton/Keim Farm

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

 

 

 

Hydroponic Lettuce

Grower: Harmony Grove Farm

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

 

 

Broccoli Microgreens

Grower: Harmony Grove Farm

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

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

 

Lois Jean’s Slow Simmered Pasta Sauce

Grower: Kistaco Farm

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

Recipe: 50 things to make with Pasta Sauce

 

Golden Beets

Grower: Riverbend Acres

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

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

 

 

Daikon Radishes/Purple Radishes

Grower: Riverbend Acres/Tuscarora Organics Cooperative

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

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

 

 

Crimini Mushrooms

Grower: Tuscarora Organics Cooperative

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

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

 

Whole Wheat Bread Flour

Grower: Weatherbury Farm

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

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

 

 

 

 

 

 

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2014 Winter CSA Share #3, January 8th

photo-1This holiday season we mailed out post cards to our current CSA members.  It looks like there are some coming back for incorrect addresses. If you have a few spare moments we ask that you double check your membership information with us.  You can use this Member Log In link from our home page to access your account.  Here are the basic steps but if you have any questions navigating your way please let us know.

1. Choose to log in via password or via email.  If you choose password (and you are doing this for the first time and don’t have a password) you will need to click the Forgot your Password link.  If you wish you use the log in via email it will walk you through creating a password.

2  Click on Contact/update/view and edit.  If your address or phone number are incorrect please change it there and save your changes.

Feel free to explore the other tabs and log out when you are finished.

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Please return your empty box from the last pick-up!

Remaining Winter Share delivery dates are as follows: 

January 22, February 5 & 19, March 5 & 19, and April 2.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

1/2 pint maple syrup, Weeping Willow Farm

1 dozen eggs, Heritage Farm

hydroponic bibb lettuce, Harmony Grove

8 oz. Meadowbelle cheese, Riverview Dairy

3 garlic bulbs, Blue Goose Farm, CNG 

1/3# Red Russian kale, lettuce or other green or Penn’s Corner dilly beans, Goose Creek Gardens, CNG or Crighton’s Farm

winter squash or tomatillo salsa, Kistaco Farm or Becarri’s Farm

1# garlic parsley pasta, Fontana Pasta

honey puffed corn, Clarion River Organics, OG

3# Braeburn apples, Dawson’s Orchards

* vegan shares will have pac choi, winter squash and puffed spelt in place of the non-vegan items

* gluten free shares will have pac choi in place of the gluten containing items

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THE PASTA…

The garlic parsley pasta in your CSA share this week is fresh.  That means that is must be refrigerated or frozen or it will spoil.  We recommend that you freeze the pasta and toss it into salted, boiling water when you are ready to use it (don’t bother defrosting).

The ingredients of the pasta are a 50/50 mix of semolina and durum flours, eggs, water, garlic and parsley.

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THE HONEY PUFFED CORN AND PUFFED SPELT

These tasty treats can be eaten in a bowl with milk (as cereal) or included in your favorite trail mix.  It’s also great (especially the honey puffed) right out of your hand for a wholesome snack!

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Herbed-Baked Eggs

by Ina Garten

Feel free to substitute dried herbs (in smaller quantities) for fresh1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan (use your Meadowbelle instead!)
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for servingPreheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

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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 Harvest CSA Share Week #23, November 6th

watermelon-radish

Welcome to week #23 of the Harvest Share!

THIS IS THE 12TH AND FINAL DELIVERY FOR ALL ODD WEEK MEMBERS

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letusfin

Looking for something delicious to do that supports local food? Check out Grow Pittsburgh’s ‘Let Us Eat’ series this month at The Porch at Schenley!

Event:
Let Us Eat @ The Porch at Schenley
Time:
November 14, 2013 5:00-11:00pm
Phone:
412-687-6724
Address:
221 Schenley Drive,Pittsburgh, PA,15213, United States

In the second Thursday of every month,  check out a fabulous Pittsburgh restaurant, eat great food, and support Grow Pittsburgh in the process! Ten percent of sales from each night will be donated to our organization!

Keep in mind, there are no prix fixe meals or hidden costs – just come out to these restaurants on the date listed below and 10% of anything you order will be donated to Grow Pittsburgh!

We are so grateful to these restaurant supporters for hosting a delicious dinner in our honor and showing their commitment to local foods and to our mission.

Click here for more information!

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Asparagus Route Pick Up Locations

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, 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, Point Breeze, East End Brewing, Oakdale, Indiana, Franklin Park

Bi-Weekly Member Info

Odd week pick-up dates:  November 6.

Even week pick-up dates:  November 13

This is the final ODD week.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Route

1# fresh spinach pasta, Fontana Pasta

2# potatoes, Hostetler Farm

half gallon apple cider, Kistaco Farm

2# red OR white onions, Crighton OR Blue Goose Farm, CNG

head lettuce, Blue Goose Farm, CNG

gold beets, Sunny Meadow Farm

acorn squash, Weeping Willow Farm

2 bulbs garlic, Blue Goose Farm, CNG

1# watermelon radish, Nu Way Farm

Zucchini Route

1# spinach pasta, Fontana Pasta

green and red bibb lettuce, Nu Way Farm

broccoli, Nu Way Farm

2# red onions, Blue Goose Farm, CNG

half gallon apple cider, Kistaco Farm

1.5# poblano peppers, Clarion River Organics, OG

kale bunch, Nu Way Farm

1.5# china rose radishes, Clarion River Organics, OG

bulb garlic, Blue Goose Farm, CNG

Fresh pasta… we recommend freezing your pasta and just tossing it in boiling water when you are ready to use it.  If you don’t want to freeze it that’s ok but please remember that it is fresh and perishable to it should be kept refrigerated and used within 3-4 days if not frozen.

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Roasted Acorn Squash and Leek Soup

Roasted-Acorn-Squash-and-Leek-Soup

  • 1 acorn squash
  • 2 tsp butter
  • 1/2 cup chopped leek, light green and white part only (use other onions!)
  • 2 cups chicken broth
  • 1 tbsp pepitas (optional)
  • 1 tbsp chopped chives (optional)
  1. Preheat oven to 350°.
  2. Cut acorn squash in half and bake until tender, about 40 – 45 minutes. Remove from the oven.
  3. Meanwhile, discard dark green part of the leek. Leeks usually tend to be sandy, so I like to clean them well by separating the layers and washing them well under cold water. Chop leeks and sauté in a large pot with butter or oil over medium low heat until tender, about 5 minutes.
  4. When squash is cool enough to handle, scoop out seeds and discardScoop out the flesh from the skin and add to the pot with leeks.
  5. Add about 2/3 of the chicken stock to the pot; stir well and simmer about 5 minutes. Using an immersion blender or a regular blender, blend soup until smooth. Addremaining broth and simmer a few more minutes. Adjust salt and pepper to taste.Garnish with pepitas and chopped chives.

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Spinach Pasta w/ Poblano Cream Sauce

rajas-poblanos-con-crema-b

  • 8 oz. spinach pasta
  • 3 Large Poblano Peppers previously roasted and deveined (see HERE for roasting instructions)
  • 1 Tablespoon of vegetable oil
  • 1/2 cup of white or red onions, finely chopped
  • 1 Large garlic clove
  • 1/2 cup of milk
  • 3/4 cup heavy cream
  • 2 Teaspoon of chicken bouillon
  • Fresh crumbled Mexican cheese for garnishing (optional)
  1. Cook pasta, drain, and set aside.
  2. Heat oil in a skillet over medium heat, add onion and garlic. Cook until onion is transparent, about 5 minutes.
  3.  Place the roasted poblano peppers, cream, milk and chicken  bullion into the blender.
  4. Blend until until you have a smooth sauce.
  5. Add the sauce to the skillet and cook on low for about 6 minutes.
  6. Add the cooked paste and mix

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Spiced Apple Cider

PB1313H_spiced-hot-apple-cider-recipe_s4x3_lg

  • 2 cups Apple Cider
  • 1/2 orange, cut into 1/4″ slices
  • 1 cinnamon stick
  • 1/8 teaspoon ground allspice
  • 1 teaspoon cloves
  • 1Tablespoon brown sugar
  • *optional spiced Rum

Place all the ingredients into a large pot and bring to boil for 5 minutes.  Reduce heat and simmer for 30 minutes. Strain cider before serving. Enjoy!

*For a Spiked version, add a shot of spiced rum to each glass

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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 #3, April 24th

Clarion River Organics provide a lot of product for our CSA.  Last week was pretty harrowing for them.  Here we have copied a blog post of theirs telling a little about it.

Severe Weather

Last week we had some of the strongest winds I’ve seen in four years of living here. The worst of the winds only lasted about half an hour but that was enough to destroy one of the farmer’s calf barn and tear up another farmer’s greenhouse.

The greenhouse on the floor started the day clear on the other side of the small greenhouse in the background. Luckily the wind lifted this one high enough that it didn’t damage the smaller one as it flew over it.
This whole area used to be under a the roof that is now out in the pasture.

Thankfully we had some warm weather after the storm so the tomato plants in the greenhouse mostly survived until it was rebuilt over the next couple days. The calves were moved to a nearby farm and it will be a while until the barn can be rebuilt with a design that should provide more security.

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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# lettuce, Crighton’s Farm

~ 1# fresh pasta, Fontana Pasta

~ 1/2 dozen eggs, Jarosinski’s Farm

~ fresh thyme or cilantro, Goose Creek Gardens, CNG

~ 2# Russet potatoes, Clarion River Organics, OG

~ 1/2 pint maple syrup, Weeping Willow Farm

~ 1/2 gallon apple cider, Kistaco Farm

~ whole wheat flour, Clarion River Organics

Zucchini Share

~ 1/3# lettuce, Crighton’s Farm

~ 1# fresh pasta, Fontana Pasta

~ 1/2 dozen eggs, Jarosinski’s Farm

~ fresh tarragon, Goose Creek Gardens, CNG

~ 2# Russet potatoes, Clarion River Organics, OG

~ 1/2 pint maple syrup, Weeping Willow Farm

~ 1/2 gallon apple cider, Kistaco Farm

~ whole wheat flour, Clarion River Organics

OG- certified organic          CNG- certified naturally grown

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Whole Wheat Garlic Knots

(makes about 10 garlic knots)

1 package active dry yeast, about 2 1/2 teaspoons

1 cup warm water (just warmer than body temperature)

1 cup whole wheat flour

1 1/2 cups all-purpose flour

2 tablespoons olive oil

1 teaspoon sea salt

2 teaspoons sugar

For the garlic mixture:

4 to 6 cloves garlic, peeled and minced

2 tablespoons melted butter

2 tablespoons olive oil

1/4 cup chopped parsley or other herb

1/2 teaspoon sea salt

In a small bowl, dissolve yeast and sugar with warm water.  Let sit for 5 minutes until yeast is frothy.  That means it’s alive and ready to go.

In a large bowl, whisk together flours and salt.  Create a small well in the center of the flour mixture.  Pour in the yeasty water and add oil.  With a fork, mix the wet ingredients into the dry ingredients.  If the dough is too sticky, add more all-purpose flour.  Dough should be slightly sticky, but not stick to your hands too much.

Knead dough on a lightly floured surface for about 5 minutes.  Place dough in a large greased bowl.  Flip the dough over to coat the dough.  Cover with plastic wrap and a clean kitchen towel, and leave to rest in a warm, draft-free place for 1 hour, or until the dough is doubled in size.  At this point, you can make the garlic knots, or let the dough rise in the refrigerator overnight.  Just bring the dough to room temperature before rolling it out.

When ready to prepare the garlic knots, roll out dough on a lightly floured surface.  Roll into a 10-inch by 10-inch square.  Roughly…. it doesn’t have to be perfect.  Use a pizza cutter to slice 10 1-inch stripes.  Tie a knot in the center of the dough, and wrap the ends under and around the knot.  This doesn’t have to be perfect either… just make sure that the dough is all tucked into itself.  Cover with clean kitchen towel and let rest for 30 minutes.

Place racks in the center and upper third of the oven and preheat oven to 400 degrees F.   Line two baking sheets with parchment paper.  Place dough knots on prepared baking sheets and bake for 15 to 18 minutes, until golden brown.

While bread bakes, in a large bowl whisk together minced garlic, butter, olive oil, parsley and salt.  When rolls come out of the oven, immediately toss them in the garlic butter mixture.  Toss until coated and remove from the butter bowl.  Serve rolls warm.

Rolls are best served the day they’re made, but will last for 3 days if well wrapped.  Just reheat in a piece of foil in a 350 degree F oven for 10 minutes.

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Flower Shares (and Eggs and Harvest)

If you are looking for a Mother’s Day gift for a devoted mother in your life… look no further.  We still have Flower shares available.  Delivery of Flower shares begin June 19th. Members get a beautiful bouquet every other week for a total of 8 bouquets.  Flowers shares are a perfect way to show love and appreciation for weeks and weeks.  Contact us at csa@pennscorner.com to purchase a flower share for your special lady today!

We also have Egg and Harvest shares available.  If you are loving your spring share and want to continue getting boxes through the summer contact us at csa@pennscorner.com to extend your share!

flowers1 SmBqtSample LgBqt2

 

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Store your pasta in the freezer and when you are ready to cook it don’t defrost it before throwing it in boiling water!

Spaghetti with Oil and Garlic (Aglio Et Olio)

Kosher salt, to taste, plus 1 teaspoon
1 pound spaghetti
3 cloves garlic, minced
1/2 cup extra-virgin olive oil
Pinch red pepper flakes
2 tablespoons chopped flat-leaf parsley (or other herb of choice)
1/2 lemon, zested, optional
Freshly grated Parmigiano-Reggiano, optional

Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.

While the pasta cooks, combine the garlic, olive oil, the 1 teaspoon salt, and red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.

Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.
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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!

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 CSA Harvest Share Week #24, November 14th

Growing weary of radishes?  It is that time of year when nearly every CSA member is tired of at least one item in their box.  It’s extremely challenging to include just enough of an item so that folks feel that they get enough of it but not so much that it gets tiresome.  On top of that, we have of course the weather and the fact that some crops go out as quickly as they come in while others linger in a good year.

Making an effort to understand these ebbs and flows is exactly why many people choose to be a part of a CSA.  Increasingly, people want to know what foods are readily available to them and which ones are trekking thousands of miles to their tables.  It’s the fundamental first step toward being more conscious of our food choices.

So, when you get your radishes this week (and perhaps groan) please keep in mind that there are countless ways to enjoy them.  You can look for inspiration to make radish chips here, or go with the French classic of radishes with butter and bread, or perhaps a radish dip for the holidays.

The Penn’s Corner Farmers and Staff deeply appreciate your devoted support of local food and our local economy.  It has been a most fantastic year and we look forward to picking and packing many a’ delights for you next year.

***November 14th is the final delivery of the 2012 Harvest Share.  Winter Share members can look forward to their next box being delivered on November 28th. Please remember to return your final empty CSA box to your location by Friday November 16th. ***

Also- if you ordered cheese from River View Dairy please look for a block with your name on it at your pick up location this week.  Please do not take cheese if you don’t find one with your name on it. 

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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

~1# fresh tomato basil pasta, Fontana Pasta

~ tomatillo salsa, Penn’s Corner Farm Alliance

~ 1/2# Vates kale, Nu Way Farm

~ French breakfast radishes, Nu Way Farm

~ 1# beets, Nu Way Farm

~1# white onions, Crighton’s Farm

~ 2# Fuji apples, Kistaco Farm
~ acorn squash, Weeping Willow Farm
~ Allegheny cheese, Hidden Hills Dairy

Zucchini Share

~1# fresh tomato basil pasta, Fontana Pasta

~ tomatillo salsa, Penn’s Corner Farm Alliance

~ 1/2# Vates kale, Nu Way Farm

~ French breakfast radishes, Nu Way Farm

~ 1# red onions, Blue Goose Farm, CNG

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

~ 2# gold potatoes, Clarion River Organics, OG

~ garlic bulb, Becarri’s Farm

~ Allegheny cheese, Hidden Hills Dairy

OG- certified organic          CNG- certified naturally grown

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***a note about the pasta: please note that this is fresh pasta.  It is not shelf stable and needs to be stored in the refrigerator or freezer.  We find that it cooks best when stored in the freezer and tossing right into boiling water.

PASTA INGREDIENTS: Semolina and durum flour, eggs, water, tomato powder and basil.

KALE WALNUT PESTO PASTA

(recipe slightly adapted from Rachael Ray Magazine)

Serves 4

  • bunch kale, stems discarded and leaves coarsely chopped (I didn’t chop mine)
  • 1 pound pasta (I used Rotelli)
  • 1/2 cup chopped walnuts, toasted, plus more for sprinkling
  • 1 clove garlic, chopped
  • 1/2 cup grated parmesan cheese, plus more for sprinkling
  • 1-2 tablespoons fresh lemon juice
  • Salt and pepper
  • 1/4 cup extra-virgin olive oil

In a large pot of salted water, cook the kale until tender, 4 to 5 minutes. Using a slotted spoon, transfer the kale to a colander and rinse with cold water. Add the pasta to the pot and cook until al dente. Drain, reserving 1/3 cup of the pasta cooking water. Return the pasta to the pot.

Meanwhile, squeeze the kale to remove the excess water. In a food processor, combine the kale, walnuts, garlic and parmesan until almost smooth; season with salt and pepper and a squeeze of lemon juice. With the machine running, add the olive oil.

Add the pesto to the pasta, along with enough pasta cooking water to loosen the pesto as necessary. Serve sprinkled with more parmesan and serve with extra toasted walnuts.

***Shutterbean Notes***

-You might wanna add a little bit of fresh lemon juice to perk up your leftovers!

-You could eat it cold as a pasta salad with some tomatoes & feta cheese sprinkled in!

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SOY-GLAZED BABY BOK CHOY

1 tablespoon sesame seeds, toasted
2 teaspoons peanut oil
1 pound baby bok choy, ends trimmed, halved lengthwise
3 cloves garlic, minced
1 tablespoon fresh ginger
2 green onions, chopped (or other onion)

GLAZE
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon sugar

Toast the sesame seeds (if you’re using) in a dry non-stick skillet to golden. Set aside.

Add the peanut oil to the skillet and let heat on MEDIUM HIGH. When it’s hot, add the bok choy, cut side down, interweaving so the stems touch the skillet, the greens stay on top. Let brown for 3 – 4 minutes. Turn over and cook a minute. Transfer to a platter. (While they’re cooking, assemble the glaze ingredients in a small bowl.)

Add the garlic, ginger and green onion to the skillet, let cook 1 minute. Add the glaze ingredients and cook til just beginning to thicken, about 1 minute. Return the bok choy to the skillet, cut side down and cook for a minute or two. Return to the serving platter, top with sesame seeds. Serve immediately.

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