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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April 5 – CABIN FEVER – Week #1

THIS WEEK’S HARVEST

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

1/2 Gallon Apple Cider, Kistaco Farm
Hydroponic Lettuce, Harmony Grove Farm
Green Onion Tops, Crighton Farm
3# Gold Potatoes, Clarion River Organics (OG)
Chopped Tomatoes, Penns Corner Farm Alliance
Root A: Watermelon Radish, Clarion River Organics (OG)
Root B: Garlic Bulb, Riverview Dairy
Greens A: Red Cabbage, Blue Goose Farm
Greens B: Mixed Greens, Puckerbrush Farm
Snapdragon, The Bloomery

OG = Certified Organic, CNG = Certified Naturally Grown

Egg shares are from Jubilee Hilltop Ranch

Cheese shares will receive Temptation from Hidden Hills Dairy

**This week’s shares are ALL VEGAN and GLUTEN FREE!


Winter CSA – Final Week March 29th

THIS WEEK’S HARVEST

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

 

3# Rome Apples, Kistaco Farm
Hydroponic Lettuce, Harmony Grove Farm
2# Carrots, Tuscarora Organic Growers Co-op (OG)
3# white Potatoes, Blue Goose Farm
1 Dozen Brown Eggs, Jubilee Hilltop Ranch/JK Farm
1/2# Cowbelle Cheddar, Riverview Dairy
Apple Butter, Penns Corner Farm Alliance
2# Green Meat Radishes, Clarion River Organics (OG)
1/2# Shallots, Clarion River Organics (OG)
1# Buckwheat Flour, Weatherbury Farms (OG)

OG = Certified Organic, CNG = Certified Naturally Grown

**This week’s VEGAN and GLUTEN FREE share will substitute a generous variety of mixed micro greens, garlic, cabbage, sweet potatoes and/or Pea Shoots. VEGAN Shares will also include chives!


 romeapples 3# Rome Apples

Grower: Kistaco Farm

Store: Room Temperature

 bibb lettucecrop
Hydroponic Lettuce
Grower: Harmony Grove Farm
Store: Refrigerate in a plastic bag. 
carrots 2# Carrots

Grower: Tuscarora Organic Growers Co-op (OG)

Store: Refrigerate

 russet-potatoes 3# white Potatoes

Grower: Blue Goose Farm

Store: Cool dark place

  1 Dozen Eggs

Grower: Jubilee Hilltop Ranch/JK Farm

Store: Keep Refrigerated

River View_cowbelle 1/2# cowbelle cheddar

Grower: Riverview Dairy

Store: Keep refrigerated

 applebutterpcfa Apple Butter

Grower: Penns Corner Farm Alliance

Store: Refrigerate after opening

greenmeat 2# Green Meat Radishes

Grower: Clarion River Organics

Store: Refrigerate

shallots 1/2# Shallots

Grower: Clarion River Organics

Store: Refrigerate

IMG_8851 1# Buckwheat Flour

Grower: Weatherbury Farm

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

Spring CSA – Week of April 20

THIS WEEK’S HARVEST

A Route Z Route
applesauce, Penn’s Corner apple butter, Penn’s Corner
hydroponic lettuce, Harmony Grove Farm hydroponic lettuce, Harmony Grove Farm
mesclun mix or bok choy, Nu Way Farm or Crighton Farm ramps, Nu Way Farm
honey,*** Bedillion Farm honey,*** Bedillion Farm
green garlic, Clubhouse Gardens 1 dozen eggs,*** Jubilee Hilltop Ranch
polenta or cornmeal,*** Weatherbury Farm cornmeal,*** Weatherbury Farm
cherry belle radishes, Nu Way Farm cherry belle radishes, Nu Way Farm

***OG = Certified Organic, CNG = Certified Naturally Grown  

*** A Route vegan and gluten freen members will receive tomatillo salsa.

*** Z Route vegan members will receive tomatillo salsa and lettuce and gluten free members will receive tomatillo salsa.



appleproductsApple Sauce

Grower: Penn’s Corner

Store: Refrigerate after opening.

Recipe: Applesauce Overnight OatmealApplesauce MuffinsApple Sauce Carrot Muffins

 

 

mesclun_mixMesclun Mix

Grower: Nu Way Farm

Store: Refrigerate

Recipe: Field Greens SaladLemon Shallot VinaigretteFrench Vinaigrette

 

 

bokchoyBok Choy

Grower: Crighton Farm

Store: Keep covered in the crisper drawer.

Recipe: Bok Choy Mushroom Stir FrySpicy Roasted Bok ChoyChicken and Bok Choy Stir Fry

 

 

8 oz honeyHoney

Grower: Bedillion Honey Farm

Store: Keep in a cool dry place.

Recipe: Honey Balsamic Vinaigrette

 

 

bibb lettucecrop Hydroponic Lettuce

Grower: Harmony Grove Farm

Store: In the crisper drawer of your refrigerator. If the roots begin to look dry, add some water to help them stay moist.

Recipe: 5 Minute Honey Mustard Vinaigrette

 

 

rampsRamps

Grower: Nu Way Farm

Store: Keep covered in the crisper drawer of your refrigerator. 

Recipe: Caramelized Ramps with Browned ButterSpinach Ramp PestoRamp Spaghetti CarbonaraRamps KimchiWhite Cheddar Grits with Grilled Rampsswiss chard stem + ramp spring rolls with miso green goddess dipping sauce

cornmealCornmeal

Grower: Weatherbury Farm

Store: Keep refrigerated. 

Recipe: Honey Cornmeal RecipeSpoon BreadCornmeal Griddle Cakes22 Ways to Make the Most of Cornmeal

 

 

polenta

Polenta

Grower: Penn’s Corner

Store: Refrigerate after opening

Recipe: Sweet Buttered Polenta Pancakes with Summer Berries, Breakfast Polenta with Wild Ramps and Mushrooms

 

 

applebutterpcfaApple Butter

Grower: Penn’s Corner

Store: Refrigerate after opening

Recipe: This is great on toast!

 

 

Farm-fresh-local-eggs-POSTEggs

Grower: Jubilee Hilltop Ranch

Store: Refrigerate

Recipe: Poached Egg Over Spinach Polenta with Crispy Mushroom

 

cherryBelleRadishCherry Belle Radish Bunch

Grower: Nu Way Farm

Store: Keep covered in the crisper drawer. 

Recipe: Radish leaf pesto with green garlic and pumpkin seedsPea Shoot and Radish Salad

 

 

Green-Garlic-480x320Green Garlic

Grower: Clubhouse Gardens

Store: Keep green garlic covered in the crisper drawer. 

Recipe: Spring Garlic and Radish Top SoupGreen Garlic Pesto

 

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 Week #1, December 4th

honey

Welcome to the first week of the Winter Share!

We are excited to start off our 2013/2014 winter CSA share! This is a bi-weekly share for all members. In addition to fresh produce you will also occasionally receive honey, eggs, cider, grains, and cheese. If you were a member for the harvest season please return any boxes you still have. If you ordered a tote bag please don’t forget to grab it when you come for your box, and as always please be respectful of the host location.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

dozen eggs, Heritage Farm

pea shoots, Pucker Brush Farm, CNG

2# sweet potatoes, Sunny Meadow Farm

hydroponic bib lettuce, Harmony Grove

1# black radishes, Nu Way Farm 

1/3# lettuce mix, Goose Creek Gardens, CNG

8oz. honey, Bedillion Honey Farm

1/2 # shallots, Crighton’s Farm

2# D’Anjou pears, Dawson’s Orchard

carrot bunch OR beets, Nu Way Farm

1# brussel sprouts, Clarion River Organics, OG

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Roasted Sweet Potato Fries

Crispy-Baked-Sweet-Potato-Fries1

  • 2 medium sweet potatoes, peeled
  • 2 tablespoons good olive oil
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon kosher salt, plus extra for sprinkling
  • 1/2 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees.

Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/baked-sweet-potato-fries-recipe/index.html?oc=linkback

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Black Radish Salad

IMG_0448

  • 4 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon Dijon-style mustard
  • 2 black radishes (weighing about one half pound each) peeled and trimmed
  • One small shallot, sliced paper-thin
  • 2 tablespoons extra-virgin olive oil
  • Fine sea salt

1. In a medium sized bowl whisk together the lemon juice and the mustard,then slowly whisk in the olive oil into the mixture until it emulsifies.

2. Grate the radish on a grater with small holes. Add the grated radish and the shallot to the vinaigrette and toss so that all the ingredients are thoroughly combined. Season with salt. Serve immediately.

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Honey Dressing

200906-r-watercress-salad

  • 1 tablespoon plus 2 teaspoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon honey
  • 1/2 teaspoon chopped thyme
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper

In a small bowl, whisk the lemon juice with the lemon zest, honey and thyme. Whisk in the olive oil and season with salt and pepper.

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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!