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!

2013 Harvest CSA Share Week #22, October 30th

Welcome to week #22 of the Harvest Share!

leeks1

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

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Small Farm Central makes what we do possible! Check this out! 

Small Farm Central is a technology company based in the East Liberty neighborhood of Pittsburgh, Pennsylvania that has been serving the technology needs of farmers across the U.S. and Canada since 2006. Services include ready-to-go websites for farmers, online sales technology, and member management services for Community Supported Agriculture farms. Small Farm Central currently serves 800 farmers and continues to grow.

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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:  October 30, November 13

This is an EVEN week.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Route

4 oz. chèvre, Riverview Dairy

red savoy cabbage, Weeping Willow Farm

1/3# vates kale, Nu Way Farm

radish bunch, Blackberry Meadows, OG

carrot bunch, Nu Way Farm

1# hakurei turnips, Nu Way Farm

1# leeks, Blue Goose Farm, CNG

2# bosc pears, Dawson’s Orchard

flat parsley, Crighton’s Farm

Zucchini Route

4 oz. chèvre, Riverview Dairy

beets, Sunny Meadow Farm

carrots, Nu Way Farm

1/3# spinach, Nu Way Farm

1# leeks, Blue Goose Farm, CNG

2# bosc pears, Dawson’s Orchard

butternut squash, Pucker Brush CNG, Weeping Willow or Blue Goose Farm CNG

head lettuce, Blue Goose Farm CNG

dill, Goose Creek Gardens CNG

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Goat Cheese and Pepper Jelly!

goat-cheese-and-pepper-jelly-crostini

  • goat cheese, at room temperature
  • heavy cream, as needed
  • crackers/toast/OR crostini
  • hot pepper jelly

Mash the goat cheese in a bowl. If it’s  especially crumbly, a touch of cream until you get a smooth consistency. On each cracker/toast/crostini, spread enough goat cheese to coat. Top with hot pepper jelly. For breakfast, do this on toast and add a fried egg! For dinner, do this as a side and finish with chives!

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Radish Salad

radish-mint-salad-a

  • 1 bunch fresh radishes, washed, and thinly sliced
  • 1 tablespoon chopped flat leaf parsley
  • 1 tablespoon chopped fresh mint
  • 2 teaspoons white wine vinegar
  • 1 teaspoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste

In a bowl, combine the radishes, parsley, mint, vinegar, and olive oil. Stir to combine, and adjust mint if you wish. Season to taste.

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Glazed Carrots

maple-ginger-glazed-carrots-recipe-1109-xl

  • 1 pound carrots, (approximately 11) peeled, and sliced thin on an angle
  • 1 tablespoon unsalted butter
  • Fresh ginger, peeled with the back of a spoon, grated on a microplane, 1 tablespoon
  • 1.5 tablespoons real maple syrup
  • 1 cup apple cider, or water
  • 1 tablespoon chopped flat leaf parsley
  • Kosher salt and freshly ground black pepper, to taste

In a medium-sized sauté pan over medium-high heat add the butter, carrots, grated ginger, real maple syrup, and cider. Simmer, uncovered, until the liquid has evaporated and the carrots are cooked through, stirring occasionally. If they are not cooked enough for your liking, add an additional splash of cider, and continue to cook until the water is evaporated. Remove from the heat, season to taste, and stir in the optional chopped parsley.

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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 #17, September 25th

 

Welcome to week #17 of the Harvest Share!

***We still have spots open for the winter CSA! You can use this link to sign up now! ***

2809886468_77bd873aa5

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What are Ground Cherries?

Ground cherries, (A.K.A. husk cherries, ground tomatoes, winter cherries, and strawberry tomatoes) can come off as a very confusing produce item. These delicious little golden orbs loosely covered in a lantern-like shell are a very exciting item in our fall CSA boxes. Are ground cherries new to you? Here’s some more info about them…

These little gems are in the same genus as tomatillos (Physalis philadelphica)—hence the similar papery husk—and the same family as tomatoes. Ground cherries taste slightly sweet and tropical, with a texture that’s somewhere between a tomato and a grape. According to this article, their common name comes from the fact that the fruit falls to the ground when it is ripe. The guy at our local farmstand called them “ground tomatoes,” and a bit of online research turns up many other names: “husk cherries,” “winter cherries,” “strawberry tomatoes.” Some sources also call them Cape gooseberries, but from what I can tell, those are slightly different (Physalis peruviana).

Well, whatever they are, I like them.

Ground cherries are very versatile, suitable in both sweet and savory dishes. You can just unwrap the fruits and eat them raw, like cherry tomatoes (which is what I’ve been doing), but here are some other recipe ideas:

1. Puree them into a salsa verde, or chop them in into this ground cherry salsa.

2. Bake a ground cherry pieupside-down cake, or a husk cherry and plum tart.

3. Layer halved ground cherries with fresh tomatoes and basil for an easy appetizer.

4. Make a simple salad from greens, ground cherries and goat cheese, or get a little more complex with husk cherry Waldorf salad.

5. Ground cherry jam is “easy peasy,” we hear.

You can read more of this article HERE. 

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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:  September 25, October 9 & 23, November 6.

Even week pick-up dates:  October 2, 16 & 30, November 13

*dates in bold include Flower share deliveries

This is an ODD week.

This is the 8th and final ODD Flower share delivery.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Route

2# honeycrisp apples, Kistaco Farms

pint ground cherries, Clarion River Organics, OG

watermelon, Beccari’s Farm OR Weeping Willow Farm

1 bulb garlic, Blue Goose Farm, CNG

1/3# arugula, Nu Way Farm

1# daikon radishes, Nu Way Farm

swiss chard, Blue Goose Farm, CNG

1# leeks, Blue Goose Farm, CNG

beets, Nu Way Farm 

Zucchini Route

Italian eggplant, Matthew’s Family Farm

2# anjou pears, Dawson’s Orchard

pint ground cherries, Clarion River Organics, OG

2 garlic bulbs, Blue Goose Farm, CNG

green cabbage head, Blue Goose OR Weeping Willow Farm

1/3# mixed lettuce, Nu Way Farm

1/2# spinach, Nu Way Farm

beet bunch, Sunny Meadow Farm 

rosemary, Goose Creek Gardens 

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Ground Cherry and Goat Cheese Salad

IMG_23012

  • 1 pound field greens, washed
  • 1/2 pound husk cherries (or however many you have)
  • 4 ounces herbed goat cheese
  • 1 tbsp dijon mustard
  • 2 tbsp basalmic vinegar
  • 4 tbsp extra virgin olive oil
  • 1/4 tsp coarse sea salt
  • Pinch of black pepper

1. Wash lettuce, remove cherries from their husks, and wash. Dry.
2. In a small bowl, whisk together mustard, vinegar, olive oil, salt and pepper.
3. Mix together lettuce, husk cherries, and dressing.
4. Top salad with chunks of goat cheese.

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Japanese-Style Potato Salad w/ Daikon and Cucumber

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  • Dressing
    • 1 cup mayonnaise
    • 1/2 cup white wine vinegar
    • 1/4 cup fresh lemon juice
    • 1 tablespoon honey
    • 1 teaspoon dry mustard
    • 1/4 teaspoon ground white pepper
    • 1/4 cup finely chopped celery
    • 1/4 cup finely chopped white onion

    Salad

    • 2 3/4 pounds russet potatoes (about 4 very large), peeled, sliced into 1/2-inch-thick rounds
    • 1 2-inch-long piece daikon (Japanese white radish),* peeled, halved lengthwise, cut crosswise into 1/8-inch-thick slices
    • 1 large carrot, peeled, cut into 1/8-inch-thick rounds
    • 8 large escarole leaves, torn into 1-inch pieces
    • 1 cup very thinly sliced red onion
    • 1 cup very thinly sliced white onion
    • 3/4 cup thinly sliced peeled Japanese cucumber or half-rounds of peeled English hothouse cucumber
    • 1/2 cup diced red bell pepper
    • 1/2 cup diced yellow bell pepper
  1. Whisk first 6 ingredients in small bowl. Mix in celery and onion. Season with salt. (Can be made 1 day ahead. Cover; chill.)
  2. Steam potatoes until tender, about 12 minutes. Transfer potatoes to large bowl; mash coarsely. Steam daikon and carrot until tender, about 5 minutes. Transfer to medium bowl. Mix 1 1/2 cups dressing into mashed potatoes. Cool to barely lukewarm.
  3. Gently mix daikon, carrot, and remaining vegetables into potatoes. Season with salt and pepper.

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Quinoa w/ Eggplant and Cabbage

Eggplant-Quinoa-Pilaf

  • 1 cup quinoa
  • 2 cups chicken broth
  • 1 tablespoon toasted sesame oil
  • 3/4 to 1 lb eggplant, cubed
  • Vegetable oil
  • Salt and freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1/2 medium onion chopped
  • 2 cloves garlic, chopped
  • 2 teaspoons sriracha
  • 2 cups cabbage, chopped
  • 1/4 cup soy sauce
  • 2 tablespoons fresh cilantro, chopped
  1. Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the eggplant cubes in a bowl, drizzle with a small amount of vegetable oil, season with salt and pepper and toss to combine. Arrange in a single layer on the baking sheet and roast for 8 to 12 minutes, or until tender and lightly browned. Remove from the oven and set aside.
  2. Thoroughly rinse the quinoa with cold water in a fine mesh strainer. Place the quinoa and broth in a saucepan and bring the mixture to a boil. Reduce the heat to a simmer and cook until all the water is absorbed, about 12 minutes. Drizzle with sesame oil, fluff with a fork and set aside.
  3. In a large skillet or wok heat 1 teaspoon of vegetable oil over medium-high heat. Add the eggs and scramble until cooked through. Stir into the cooked quinoa.
  4. Add another tablespoon of oil to the pan and increase the heat to high. Add the onion and garlic and stir-fry for 1 minute. Quickly stir in the sriracha, then add the cabbage. Stir-fry until the cabbage is crisp-tender, another 2 minutes.
  5. Add a little more oil to the pan if needed, then add the quinoa-egg mixture. Continue to stir-fry for another minute. Add the soy sauce, toss to combine, then add the eggplant and cilantro. Mix well, drizzle with a little additional sesame oil and serve.

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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 #14, September 4th

radish-cherry-belle-300x225

Welcome to week #14 of the Harvest Share!

A note on share routes: We divide deliveries into two routes for box planning and distribution purposes. See below for a list of locations by route. Once you find the route that visits your pick-up location, scroll down to see what will be in your box!

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What are Prune Plums?

Prune-Plums-Custom-1024x682

We have been getting great prune plums from Dawson’s Orchard and have been able to have them two weeks in a row allowing both routes to get some. If prune plums are new to you, here is some more info that may be helpful!

Italian prune plums are small and sweet and have a lower water content than most other plums. They have deep reddish-purple skin that darkens even further as they ripen. Their yellow flesh is denser and less juicy, which makes this type of plum perfect for drying into prunes, and also excellent for baking and preserving. Their flavor becomes more concentrated and they hold their shape better during baking.

HOW TO STORE THEM:

To accelerate the ripening process, store unripe plums in a paper bag with an apple or banana. Once ripe, keep the fruit in the refrigerator until you’re ready to use it.

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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:  September 11 & 25, October 9 & 23, November 6.

Even week pick-up dates:   September 4 & 18, October 2, 16 & 30, November 13

*dates in bold include Flower share deliveries

This is an EVEN week.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Route

1# hot pepper medley, Crighton Farm

yellow doll water melon, Beccari Farm

1/2# shallots, Crighton Farm

2 red bartlett pears, Dawson’s Orchard

cherrybelle radishes, Nu Way Farm

lemon basil OR chives, Goose Creek Gardens

bib head lettuce, Nu Way Farm

1# heirloom tomatoes, Weeping Willow Farm

2 garlic bulbs, Blue Goose Farm

Zucchini Route

prune plums, Dawson’s Orchard

1/2# shallots, Crighton Farm

cherrybelle radishes, Nu Way Farm

1.5# peaches, Kistaco Farm

garlic chives, Goose Creek Gardens 

beans, Weeping Willow Farm, Beccari Farm, OR PCFA

2# field tomatoes, Matthew’s Family Farm

cucumbers and/OR green bell pepper, Kistaco Farm

1/2 jalapenos, Matthew’s Family Farm

cherry tomatoes, Blue Goose Farm

*Note: some boxes will get an additional fruit OR a canned good instead of cherry tomatoes* 

 

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Radishes and Cucumbers w/ Ricotta 

radish-cheese_300

  • Place 1 cup ricotta (preferably fresh) in a small bowl.
  • drizzle with 1 tablespoon extra-virgin olive oil.
  • sprinkle with 1/8 teaspoon each kosher salt and black pepper
  • Serve with 1 bunches radishes (whole) and 1 cucumber (sliced)

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Simple Tomato Salad

sliced-cucumber-tomato-salad

  • fresh ripe garden tomatoes
  • fresh finely chopped Greek oregano (or dried)
  • sea salt
  • freshly ground pepper (optional)
  • extra virgin olive oil

-slice and layer tomatoes, top with seasonings and oil.

**This would be delicious with warm crusty bread!**

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Bib Lettuce Salad with Pears

BibbLettuceSalad

  • 3 large ripe
  • 1/3 cup granulated sugar
  • ½ teaspoon fresh tarragon or scant ¼ teaspoon dried
  • 1 – 2 tablespoons cider vinegar
  • 1 ½ tablespoons lemon juice
  • 2 – 3 heads Bibb lettuce, rinsed and dried
  • 4 ounces (1 cup) crumbed Gorgonzola or blue cheese (optional)

1. Peel, core, and chop one pear. Place pear, 1 cup water, sugar, and tarragon in a small saucepan. Simmer over medium heat until pear pieces are soft, about 5 minutes. Do not let all the water evaporate. Let pear and liquid cool.

2. Once cool, pour pear and liquid

3. Core and slice remaining 2 pears. Arrange lettuce leaves on a salad plates and top each plate with pear slices, 2 tablespoons Gorgonzola, and 2 tablespoons dressing.

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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!