Winter CSA – Week of March 15th

THIS WEEK’S HARVEST

Check out the harvest for the upcoming week below!

1/2 Gallon Apple Cider, Kistaco Farm
hydroponic lettuce, Harmony Grove Farm
Gourmet Greens mix, Tuscarora Organic Growers Co-op (OG)
3# red Potatoes, Weeping Willow Farm
1 Dozen Brown Eggs, Jubilee Hilltop Ranch
8 oz Wildflower Honey, Bedillion Honey Farm
Farmer’s Market Salsa, Penns Corner Farm Alliance
2# Sweet Potatoes, Tuscarora Organic Growers Co-op (OG)

OG = Certified Organic, CNG = Certified Naturally Grown

**This week’s VEGAN share will substitute Big Bag of spring greens for the eggs and honey.

**This week’s GLUTEN-FREE share will have no substitutions.


  80z Wildflower Honey

Grower: Bedillion Honey Farm

Store: Room Temperature

 bibb lettucecrop
Hydroponic Lettuce
Grower: Harmony Grove Farm
Store: Refrigerate in a plastic bag. 
  1/2 Gallon Apple Cider

Grower: Kistaco

Store: Refrigerate

  3# red Potatoes

Grower: Weeping Willow Farm

Store: Cool dark place

  1 Dozen Eggs

Grower: Jubilee Hilltop Ranch

Store: Keep Refrigerated

  Gourmet Green Mix

Grower: Tuscarora Organic Growers Co-op

Store: Keep refrigerated

  Farmers Market Salsa

Grower: Penns Corner Farm Alliance

Store: Refrigerate after opening

  2# Sweet Potatoes

Grower: Tuscarora Organic Growers Co-op

Store: Refrigerate

Winter CSA – Week of March 1st

THIS WEEK’S HARVEST

Check out the harvest for the upcoming week below!

80z Maple Syrup, Weeping Willow Farm
hydroponic lettuce, Harmony Grove Farm
3# Rome Apples, Dawson’s Orchard
3# white Potatoes, Blue Goose Farm (CNG)
1# rolled Oats, Weatherbury Farm (OG)
1/3# White Gold Cheese, Hidden Hills Dairy
Chopped Tomatoes, Penns Corner Farm Alliance
2# Watermelon Radishes, Clarion River Organics (OG)

OG = Certified Organic, CNG = Certified Naturally Grown

**This week’s VEGAN share will substitute 2oz Pea Shoots for the cheese.

**This week’s GLUTEN-FREE share will have 2 bulbs of Garlic from Riverview for the Oats.


 syrup 80z Maple Syrup

Grower: Weeping Willow Farm

Store: Refrigerate after opening

 bibb lettucecrop
Hydroponic Lettuce
Grower: Harmony Grove Farm

Store: Refrigerate in a plastic bag.

 

 idared 3# Rome Apples

Grower: Dawson’s Orchard

Store: Refrigerate

 russetpotatoescrop 3# white Potatoes

Grower: Blue Goose Farm (CNG)

Store: Cool dark place

 RolledOats 1# rolled Oats

Grower: Weatherbury Farm (OG)

Store: 

 Gouda Gold 1/3# White Gold Cheese

Grower: Hidden Hills Dairy

Store: Keep refrigerated

 chopped tomatoes Chopped Tomatoes

Grower: Penns Corner Farm Alliance

Store: Refrigerate after opening

 watermelonradishcrop 2# Watermelon Radishes

Grower: Clarion River Organics (OG)

Store: Refrigerate

2014 Spring CSA Share Week #1, April 16th

Our value added products can now be found on the shelves at the East End Co-Op! photo by Matt Griffin of Bearded Studios

After what seemed like one of the longest, coldest winters in the history of Pittsburgh we are beyond excited to start a new Spring CSA season!  Despite the recent cold temperatures, David Yoder of Nu Way Farm tells us he’s got radishes, spinach, watercress, arugula and green onions coming along at his farm.  We can’t wait to see what else our growers will send our way this spring!  Please note that we rely heavily on our blog to convey information to our members.  Check it weekly to stay informed and to check out the great recipes!

You will note that this year we have two delivery routes: A and Z.  We will use these names to indicate to our members what items will be in their CSA share on any particular week.  You will see this application in our Harvest List below.  We will do our very best to be sure that each route gets its fair share of everything.  Although this week both boxes are the same, that won’t be the case as we move through the season.

If you ordered a tote bag when you signed up for your share it will be at your pick up location on April 16th.  Please look for one with your name on the tag.  Please take a tote bag ONLY if you have purchased one.  If you did not order a bag but would like one please email Karlin and we can send it for you next week.  We suggest washing these bags in cold and not drying them as they are cotton and may shrink a bit.

This week will be our first flower share delivery.  Please take a flower share ONLY if you have purchased one.  Your share type will be indicated on the sign-in sheet located at your pickup site.  Please refer to the sign-in sheet if you are unsure of what type of share you purchased.

Vegan and gluten free shares will be found in white CSA boxes and marked as vegan or gluten free.  Please do not take a VEGAN or GLUTEN FREE share unless you have signed up for one.  The pick up sheet will indicate what type of share you are signed up for.  Let us know if any changes need to be made.

***There are no items containing gluten in this week’s share so members who have ordered a gluten free share can take a regular, brown CSA box.

*** The Penn’s Corner Farmers and Staff welcome you to the 2014 CSA season!  We love hearing your feedback and are always available to answer questions or be of assistance.

flower seedlings at Goose Creek Gardens

first CSA flower share from Goose Creek Gardens

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A Route Pick Up Locations

Penn’s Corner Hamilton Ave Warehouse, Monroeville, Churchill, Green Tree, Dormont,  Whitehall, Mt. Lebanon- Woodhaven, Mt. Lebanon- Eden’s Market, Bridgeville, Greenfield, Sq Hill- Eldridge, Sq Hill- Bartlett, Point Breeze, Chatham University, Sq Hill- Murray Ave, Shadyside, Friendship

Z Route Pick Up Locations

Highland Park- Jackson, Highland Park- Union Project, Fox Chapel, North Side- Children’s Museum, North Side, B Gourmet, Ross Township, Franklin Park, Bradford Woods, Restaurant ECHO, Westinghouse- Cranberry, Google, East End Brewing, Lawrenceville- Butcher on Butler, Lawrenceville- 39th St, 4 moms, Strip District- Marty’s Market, Direct Energy, Downtown- Gulf Tower,  PNC One, Highmark,  South Side, Branding Brand, Eat ‘n Park Hospitality, Edgewood Train Station, Regent Square- East End Ave, Oakland- Apple, Schenley Farms, Oakdale, Indiana

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THIS WEEK’S HARVEST

A Share

~ hydroponic bibb lettuce, Harmony Grove Farm

~ pea shoots, Crighton’s Farm

~ 1.5# watermelon radishes, Clarion River Organics, OG

~ 3# braeburn apples, Dawson’s Orchards

~ 3# red potatoes, Clarion River Organics, OG

~ tomatillo salsa, Penn’s Corner Farm Alliance

~ Forbes cheese, Hidden Hills Dairy

Z Share

~ hydroponic bibb lettuce, Harmony Grove Farm

~ pea shoots, Crighton’s Farm

~ 1.5# watermelon radishes, Clarion River Organics, OG

~ 3# braeburn apples, Dawson’s Orchards

~ 3# red potatoes, Clarion River Organics, OG

~ tomatillo salsa, Penn’s Corner Farm Alliance

~ Forbes cheese, Hidden Hills Dairy

~Vegans will receive parsley, sage and kailaan in place of the cheese.  Kailaan is sometimes referred to as white flower broccoli.  The entire plant is edible (stems, leaves and flowers).

OG- certified organic          CNG- certified naturally grown

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Crash Hot Potatoes    Crash-Hot-Potatoes

from The Pioneer Woman

Ingredients

  • 12 whole New Potatoes (or Other Small Round Potatoes)
  • 3 Tablespoons Olive Oil
  • Kosher Salt To Taste
  • Black Pepper To Taste
  • Rosemary (or Other Herbs Of Choice) Optional

Preparation

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.) Bake in a 450 degree oven for 20-25 minutes until golden brown.

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pea shoots

Not sure what to do with pea shoots?  Check out this blog post from Food 52 which includes a great recipe for a

Pea Shoot and Arugula Salad with Meyer Lemon Vinaigrette

Ingredients:

  • Juice and zest of one small Meyer lemon
  • 2 tablespoons rice vinegar
  • 1 teaspoon honey
  • Salt and freshly ground black pepper to taste
  • 6 tablespoons vegetable oil
  • 4 cups pea shoots
  • cups baby or wild arugula (substitute your bibb lettuce!)
  1. In a small bowl, whisk together the lemon juice and zest, vinegar, honey and salt and pepper. Slowly drizzle in the oil, whisking constantly to emulsify. Set aside.
  2. Wash and dry the pea shoots and arugula. If you’re using mature arugula, roughly chop it into bite-sized pieces. Put all of the greens in a large bowl.
  3. Add about half the dressing, toss gently and taste. If necessary, add more dressing, salt and pepper. Serve immediately.

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

Click here for some more radish 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!

2014 Winter CSA Share #7, March 5th

amy Meet Amy!

We are very happy to have added a new staff member to our small Hamilton Avenue office.  Our new office assistant, Amy Pasterak will be pitching in with general office responsibilities and will be lending a hand on some CSA related tasks such as the blog, box packing and some customer service matters.

Amy has a host of organizational skills that we are looking forward to putting to good use and she is extremely passionate about food, farming and supporting her local economy.  She’s a darn fine baker too!  She can be contacted at amy@pennscorner.com.

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

Remaining Winter Share delivery dates are as follows:  March 19 and April 2.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

hydroponic bibb lettuce, Harmony Grove Farm

1 1/2# watermelon radishes, Clarion River Organics, OG

1 1/2# onions, Blue Goose Farm, CNG

Buttercup cheese,  Hidden Hills Dairy

canned tomatoes, Penn’s Corner Farm Alliance

3# red potatoes, Blue Goose Farm, CNG

sauerkraut, Clarion River Organics, OG

honey puffed spelt, Clarion River Organics, OG

1/2 gallon apple cider, Kistaco Farm

* vegan shares will have ginger and tomatillo salsa in place of cheese and honey puffed spelt

*gluten-free shares will have microgreens in place of the honey puffed spelt

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Watermelon Radish Chips

Watermelon radish chips

from In Erika’s Kitchen

Ingredients
  • 4-6 cups grapeseed or canola oil, for deep frying
  • 1 pound watermelon radishes, scrubbed well (do not peel)
  •  sea salt
Instructions
In a medium saucepan, heat the oil to 325 degrees (a deep-fry thermometer clipped to the side of the pan is a helpful tool).  You want the oil to be a few inches deep, with plenty of room for things to bubble up without spilling over as you drop in the chips.  While the oil is heating, slice the watermelon radishes thinly.  If your knife skills are good enough to do this by hand, that’s great.  Mine are not, so I use a hand-held mandoline.  Line a plate with several layers of paper towel.  Test the temperature of the oil by adding one slice of radish to the pot.  It should bubble aggressively and be golden brown in less than a minute.  If this is the case, remove the test chip and flip it onto the paper towel to drain.  Add a handful of chips, making sure to separate them as they go into the pot so they don’t stick together.  Turn them over as the edges brown, then take them out and drain them on the paper towel.  Continue in a similar fashion until all the chips are used up.  Sprinkle them with a tiny bit of salt every few batches, but be careful not to overdo it.  You want to salt them when they’re hot.  Serve immediately.

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Spanish Roasted Potatoes with Tomato Sauce

spanish-potatoes-brecipe from Simply Recipes

INGREDIENTS

  • 2 pounds Yukon gold potatoes, or other waxy potato (peeled or un-peeled, your choice), cut into 1 to 1 1/2-inch chunks
  • Olive oil
  • Salt
  • 1/2 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1/2 cup white wine (can substitute stock)
  • 2 Tbsp tomato paste
  • A 14-ounce can of crushed tomatoes
  • 2 teaspoons Tabasco or other hot sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon sugar

METHOD

1 Preheat oven to 375°F. Toss the potatoes with 3 tablespoons of olive oil and salt well. Arrange in one layer in a casserole pan or rimmed baking tray and roast until browned, about 50 minutes.

2 While the potatoes are roasting, make the sauce. Heat 2 tablespoons of olive oil in a medium pot set over medium-high heat. Sauté the chopped onions, stirring occasionally, for 4-5 minutes, or until they begin to brown on the edges. Add the garlic and sauté another 2 minutes.

3 Add the white wine to the pan and turn the heat to high. Boil on a high boil until the wine is reduced by half, then add the tomato paste and stir to combine. Add the crushed tomatoes, Tabasco sauce, salt, sugar and smoked paprika. Stir well and reduce the heat to a bare simmer. Let the sauce cook slowly while the potatoes roast. If you want, you can use a blender or an immersion blender to purée the sauce until smooth.

4 When the potatoes are well browned, toss with the tomato sauce and return to the casserole pan. Continue to roast until the tomato sauce dries out a bit on the potatoes and caramelizes, about 10 minutes.

Serve with the remaining tomato sauce as an appetizer or side dish.

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sauerkraut-in-a-jar5+ Things to  Make With Sauerkraut

Other Than a Reuben

From Martyna Angell of Wholesome Cook

Here are 5 6 sauerkraut recipes (plus a couple of extras) which are just as unique and delicious as the Reuben, solving the dilemma of what to do with sauerkraut forever. Enjoy, because sauerkraut and most other fermented vegetables are really good for you.

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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!

2014 Winter CSA Share #5, February 5th

logo

Farming For the Future

This week the Penn’s Corner staff will be attending the Pennsylvania Association of Sustainable Agriculture (PASA)’s 23rd annual Farming for the Future conference.  We will be attending workshops and lectures presented by some of the world’s most respected experts in sustainable agriculture.  Farmers and staff from all over Pennsylvania will be in attendance to discuss issues like food safety, limiting the influence of GMOs, and food security during times of climate change.  It will be a great opportunity to reflect upon the past year and gear up for the upcoming 2014 growing season!

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

Remaining Winter Share delivery dates are as follows: February 19, March 5 & 19, and April 2.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

1# beets, Tuscarora Organic Growers, OG

2# onions, Blue Goose Farm, CNG

1# lemon pepper rotini, Fontana Pasta

hydroponic bibb lettuce, Harmony Grove

1/2# chèvre,  River View Dairy

hot pepper jelly, Penn’s Corner Farm Alliance

1 dozen eggs, Heritage Farm

2# blue potatoes, Clarion River Organics, OG

dilly beans, Penn’s Corner Farm Alliance

1/2 gallon apple cider, Kistaco Farm

* vegan shares will have 1/2# shallots, bloody mary mix and green cabbage in place of the pasta, chèvre and eggs

**gluten free shares will have 1/2# shallots in place of the pasta

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Apple Cider and Curry Glazed Beetsbeets_cider_glazed

adapted from Five and Spice 

  • 1 lb. beets, scrubbed, any grungy parts removed, and cut into small cubes (about 1/2 inch)
  • olive oil
  • salt and pepper
  • 2/3 cup unsweetened apple cider
  • 1 teaspoon curry powder
  1. Preheat your oven to 425F.  In a large baking pan, toss the beet cubes with a couple Tbs. olive oil.  Sprinkle generously with salt and pepper and roast, stirring occasionally.
  2. While the beets are roasting, bring the apple cider to a boil in a saucepan.  Cook, uncovered, until reduced to about 1/3 cup (around 15 minutes).  Remove from the heat and stir in the curry powder (you could also add a bit of fresh or ground ginger in addition).
  3. When the beets are close to being fork tender, but are still a tiny bit crunchy in the middle, add the apple cider glaze to them, toss well and return to the oven.  Continue to roast, stirring occasionally, for 5-10 more minutes, until the beets are quite tender and thickly coated by the glaze.
  4. Serve warm as a side dish.  These would also be delicious tossed with some spiced quinoa and toasted nuts and a sprinkling of goat cheese. Or, you could allow them to cool and add them to a salad, or serve them with a dollop of Greek yogurt

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jalepeno-jelly1Chèvre and Hot Pepper Jelly

Creamy goat cheese and sweet and spicy pepper jelly are a fantastic combination.  For an easy and delicious appetizer or snack, simply spread some chèvre on a cracker or slice of baguette and top with a spoonful of hot pepper jelly.  If you want to get a little fancy, check out this recipe for a pepper jelly and chèvre gratin from la Femme Epicure.

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Roasted Blue Potato Wedges with Fresh HerbsDSCN1532

adapted from The Hungry Mouse

1 lb. blue potatoes
1 Tbs. fresh green herbs, minced (I used rosemary, thyme, and oregano)- you can substitute with dry herbs if necessary
1 clove garlic, minced
1/4 cup olive oil
kosher salt
freshly cracked black pepper

Preheat your oven to 350 degrees. Line a sheet pan with parchment paper and set aside.  Scrub the potatoes and cut them into wedges.  Place the potatoes in a bowl, add the remaining ingredients then toss to coat the potatoes well.  Spread the potatoes on your prepared pan and pop them in the oven for about an hour stirring once, about halfway through.  You’ll know they’re done when they’re crisp and brown on the edges.

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!

2014 Winter CSA Share #4, January 22nd

Value added- at Penn’s Cornercanned

In 2012 Penn’s Corner began creating a Penn’s Corner line of products.  Each year there are always at least a few crops that our farmers do such a great job growing that they end up having way more than we can ever sell or use in our CSA.  In a lot of those cases, valuable produce goes unharvested. The idea behind beginning this endeavor was to find ways to use those items that are grown in excess of what we can sell in any given summer.  An added benefit is that we get to provide people with wholesome, Pennsylvania grown, foods that they otherwise don’t have access to during the long winter and spring months.

We work with small, family-owned, food processing companies that are in relative proximity to us in order to control the cost of each item.  We also very carefully choose the products and recipes to ensure that as many of the contents as possible come from Penn’s Corner farms.  There have been a few exceptions so far which include tomato paste and garlic.  While we have farms that grow both tomatoes and garlic we don’t have easy access to any food processors that are equipped to peel and chop garlic in the quantities required or process and cook tomatoes down into paste.  As we’ve heard it told, no one can compete with California on tomato paste!

In 2012 we canned chopped tomatoes and a tomatillo salsa and both were well received by our customers.  In 2013 we added dilly beans, a tomato based Farmer’s Market salsa and a hot pepper jelly.  In 2013 between beans, tomatoes, sweet peppers, hot peppers, tomatillos and onions we canned a little more than 8 tons of produce!  Over time, we hope to continue to expand our products to showcase the best produce that western PA has to offer!

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

Remaining Winter Share delivery dates are as follows: February 5 & 19, March 5 & 19, and April 2.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

mixed microgreens, Crighton’s Farm

1# parsnips, Tuscarora Organic Growers, OG

hydroponic bibb lettuce, Harmony Grove

Ivory Lace cheese, Hidden Hills Dairy

canned tomatoes, Penn’s Corner Farm Alliance

tomatillo salsa, Penn’s  Corner Farm Alliance

2# fingerling potatoes, Clarion River Organics, OG

1.5# watermelon radishes, Clarion River Organics, OG

2# Fuji apples, Kistaco Farm

red cabbage head, Blue Goose Farm, CNG

* vegan shares will have ginger in place of the cheese

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Salt and Vinegar Broiled Fingerling Potatoes

Cooked in 2 cups of vinegar, the potatoes taste very tangy (which some people love). For a milder version, try one cup white or malt vinegar and one cup water. Please be careful with your own fingerlings when slicing. The potatoes can be a little slippery. Adapted from Martha Stewart Living, June, 2009.

  • 1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness
  • 2 cups white or malt vinegar
  • Extra virgin olive oil
  • Sea Salt
  • Pepper
  1. In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels.
  2. Preheat the broiler with a rack about 6 inches below the heat source. Dump the potato slices onto a sheet pan, sprinkle very generously with olive oil, salt and pepper, and toss to coat. Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.

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What is it about microgreens?

The researchers looked at four groups of vitamins and other phytochemicals – including vitamin C, vitamin E, and beta carotene — in 25 varieties of microgreens. They found that leaves from almost all of the microgreens had four to six times more nutrients than the mature leaves of the same plant. But there was variation among them – red cabbage was highest in vitamin C, for instance, while the green daikon radish microgreens had the most vitamin E.

For more information about micro greens you can read the full article here.

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Looking for ideas of how to use your parsnips?  Check out this Cooking Light article for ideas!

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Pickled Watermelon Radishes

2 cups sliced radishes
1 small onion, cut into thin wedges and separated
1/2 cup seasoned rice vinegar (or other vinegar)
1/8 cup sugar (start with this amount – you can always add more if you feel it’s necessary but rice vinegar is pretty sweet on its own)
1 1/2 teaspoons salt

Slice the radishes into thin slices or julienned sticks, and slice up the onion too. Pack your radish and onion into a jar. In a bowl, stir together the vinegar, sugar, and salt until the sugar and salt are dissolved. Pour the pickling mixture over the sliced radish and onion until they’re fully covered. Cover and refrigerate at least 8 hours or overnight before serving.

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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 #21, October 23rd

Welcome to week #21 of the Harvest Share!

apples

***Get your Winter Share now before we sell out!  Use this link to sign up today. ***

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Important Food News!

image_mini

As a CSA member, we know that small farms and local food is important to you. Currently, the FDA is proposing new rules that may threaten the ability for small farms to exist. Here is a message from PASA’s director Brian Snyder regarding this issue: 

You’ve been hearing about this from us for almost 10 months now, but THE TIME IS NOW TO TAKE ACTION AND COMMENT ON THE PROPOSED FOOD SAFETY (FSMA) RULES by the November 15 deadline. Keep in mind it is not likely that another chance to affect these regulations this deeply will come around in our lifetimes…it is indeed critical that you express yourself now!

A very strong coalition of sustainable and organic farming leaders, working through the National Sustainable Agriculture Coalition(NSAC), has been pouring through the thousands of pages provided by FDA to understand what’s going on, and while no one fully understands, our team as a whole has the most thorough knowledge of the proposed rules and implications that I’ve seen out there anywhere.

The most significant issues needing attention have been boiled down for you – particularly the farmers – so that you can choose among them for comment, or maybe work down the list and do them in several pieces over the remaining time. You can file comments as often as you wish (by November 15), but keep in mind that issues of relevance to both the Produce and Preventive Controls rules (as with exemptions) must be filed in both places to be considered separately.

For your convenience, NSAC has also developed templates for both farmers and consumers to follow, at least to get you started.  These, and several other helpful documents, are available on our website. There is also a petition to sign, sponsored jointly by NSAC and Farm Aid – we suggest that everyone do that first, and then proceed to the issues page and templates to make more meaningful comments.  It is particularly important that farmers weigh in as thoroughly as you are able, since yours are the voices and stories that will carry the most weight.

In addition to all of the above resources, I also want to draw your attention back to the Write to Farm blog I started earlier this year to address food safety and other issues.  There are several posts there of relevance, including the most recent entitled FDA’s Culture of Fear Threatens Food Safety.  Please consider discussing this issue of institutional culture as part of your comment introduction or summary, as it’s probably the most important matter not otherwise covered in the actual written rules.

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This Wednesday, October 23rd Voluto Coffee Shop on Penn Ave. is hosting a lecture about local food with our very own general manager Neil Stauffer!  Click here for more info!

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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:  October 23, November 6.

Even week pick-up dates:  October 30, November 13

This is an ODD week.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Route

1# broccoli, Nu Way Farm

1/3# spinach, Nu Way Farm

1.5# white onions, Blue Goose Farm, CNG

2 kohlrabi, Blue Goose Farm, CNG

1# sweet peppers, Matthew’s Family Farm

2# macoun apples, Kistaco Farm

dill, Goose Creek Gardens, CNG

2# russet potatoes, Weeping Willow Farm

butternut squash, Clarion River Organics, OG

Zucchini Route

1# broccoli, Nu Way Farm

1/3# kale, Nu Way Farm

1/3# mizuna/arugula/tatsoi/swiss chard,  Blackberry Meadows, OG Goose Creek Gardens,CNG OR Blue Goose Farm, CNG

3# braeburn apples, Dawson’s Orchard

1# hakurei turnips, Nu Way Farm

salsa kit (tomatillos and peppers), Beccari Farm

2# gold potatoes, Clarion River Organics, OG

2# white onions, Blue Goose Farm, CNG

french breakfast radishes , Nu Way Farm

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Kohlrabi, Potato, and Apple Puree

celery-root-kohlrabi-and-apple-puree-646

  • 1 1/2 pounds kohlrabi, peeled, cut into 1/2” cubes
  • 1 pound russet potatoes, peeled, cut into 1” cubes
  • 1 Granny Smith apple (1/2 lb.), peeled, cored, cut into 1” cubes
  • 2 tablespoons (1/4 stick) unsalted butter
  • Freshly ground black pepper
  • Salt
  • Fresh dill

**Note: If you don’t have enough kohlrabi, substitute with more potatoes**

  • Add kohlrabi to a large pot of boiling salted water. Reduce heat to medium-low and simmer until tender, 11–13 minutes. Using a slotted spoon, transfer celery root to a large bowl. Return water to a boil; repeat with potatoes, cooking until tender, 14–16 minutes 10–12 minutes.
  • Meanwhile, bring apple and 2 Tbsp. water to a boil in a small saucepan. Cover and cook over medium-high heat, stirring occasionally, until apple falls apart, 6–8 minutes, adding water by tablespoons if dry.
  • Working in batches, pass kohlrabi, potatoes, and apples through a potato ricer into a large bowl. Pass mixture through ricer again if a smoother texture is desired. Stir in butter. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to a microwave-safe bowl, cover, and chill. Rewarm in microwave in 30-second intervals until heated through. Transfer to a large serving bowl. Garnish with chervil sprigs.

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Raw Tomatillo Salsa

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  • 4 large tomatillos, papery husks removed
  • 2 tablespoons diced white onion
  • 1 serrano chile, stemmed
  • 8 sprigs cilantro, stemmed
  • 1/2 teaspoon salt, or to taste

1. Wash the tomatillos well with warm water to remove the naturally sticky coating, which is bitter. Cut them into quarters.

2. Pulse the tomatillos in a food processor with the remaining ingredients until a slightly chunky texture is achieved.

3. Taste for salt and serve as soon as possible to enjoy maximum bite and crunch.

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Roasted Butternut Squash with Garlic

butternut-squash-5-kalynskitchen

  • 2 tablespoons minced fresh parsley
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
  • 1/4-1/3 cup grated Parmesan cheese

1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.

2. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.

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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!