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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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! ***

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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

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  • 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!

2012 Spring Share Week #2, April 18th

A Few More Reminders…

Greens from Reegers' and Crightons' Farms

Week #1 was wonderful.  We got lots of great feedback from members, staff and farmers are all rejuvenated and ready to leap into the new season and there is a general sense of optimism in the air.

Our delivery routes are always a little difficult to nail down until we run them a few times but we have tightened our schedule a bit in response to last week and I think that the improvements will be felt by many.  Please notice the pick up time listed on your pick up reminder email.  Several of them have changed a bit.  Thanks for your patience as we work on our new system of doing things.  Enjoy your CSA!

We would like to offer a few short reminders:

  • Please, please, please bring your empty boxes back to your pick up location the following week.
  • Check the blog!  We try to include all of the important details each week in the blog.  We feel this is a better alternative to emailing each and every member.  You can always subscribe to the blog so that you will be notified when a new post is available.
  • We are still accepting 24 week Harvest Share members.  Please spread the word.  Sign up is enabled on our website.

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THIS WEEK’S HARVEST

Asparagus Share

~ 1/2 pint maple syrup, Weeping Willow Farm

~ 4 ounces chevre cheese, River View Dairy

~ 1/4# wild foraged ramps, Nu Way Farm

~ carrot bunch, Nu Way Farm

~ 1/2 gallon apple cider, Kistaco Farm

~ 1# daikon radish, Clarion River Organics, OG

~ small wheatberry bread loaf, Clarion River Organics, OG

~ 1 head hydroponic bibb lettuce, Milestone Greenhouse

Zucchini Share

~ 1/2 pint maple syrup, Weeping Willow Farm

~ 4 ounces chevre cheese, River View Dairy

~ 1/4# wild foraged ramps, Nu Way Farm

~ carrot bunch, Nu Way Farm

~ 1/2 gallon apple cider, Kistaco Farm

~ 1# daikon radish, Clarion River Organics, OG

~ 1/2 dozen pastured eggs, Orchard View Farm

~ bag of lettuce mix, bac choi, mizuna OR other green, from Crighton’s Farm, Goose Creek Farm or Grow Pittsburgh

OG- Certified Organic                                         CNG- Certified Natural Grown                                                     CF- Chemical Free

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Turnips

Still have last week’s turnips in your refrigerator?  A generous CSA member pointed us toward this super simple recipe for turnip fries.

Coat fries in 1 tb each of garlic powder, onion powder, paprika, 2 tb oil. Bake at 425 for 25 minutes.  

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Don’t know what to do with daikons?

I know that these big, kind of unusual thing can scare some people away.  But seriously, do not fear!  Peel and slice them into thin rounds and eat them raw with hummus or any other dip. Try adding lots of herbs to plain greek yogurt to make a refreshing, healthy snack.  You can use whatever you like but we recommend garlic powder, lots of dill, salt, black pepper and even a little olive oil and voila!

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Ramp and Sausage Risotto 

Bon Appétit | April 2009

I made this risotto last week and I HIGHLY recommend it.  I made it without sausage and it was amazing although I might double the recipe the next time because there was just barely enough for four of us.  I also used vegetable broth and didn’t have vermouth so I substituted sherry.  White wine would also work fine.  It’s important to not get too hung up on the details of a recipe like this. — karlin

Sweet sausage will work in this springtime risotto, too; the final result just won’t taste spicy.

Yield: Makes 4 servings
2 tablespoons (1/4 stick) butter
1/2 pound hot Italian sausages, casings removed
12 ramps, trimmed; bulbs and slender stems sliced, green tops thinly sliced
1 cup arborio rice
1/2 cup dry vermouth
3 cups (or more) low-salt chicken broth
1/2 cup freshly grated Parmesan cheese plus additional for passing

Melt butter in heavy large saucepan over medium heat. Add sausage. Cook until no longer pink, breaking up with spoon, about 5 minutes. Add sliced ramp bulbs and stems. Saute until almost tender, about 2 minutes. Add rice and stir 1 minute. Add vermouth. Simmer until liquid is absorbed, about 1 minute. Add 3 cups chicken broth, 1 cup at a time, simmering until almost absorbed before next addition and stirring often. Continue cooking until rice is just tender and risotto is creamy, adding more broth if dry and stirring often, about 18 minutes. Mix in green tops and 1/2 cup grated Parmesan cheese. Season risotto to taste with salt and pepper. Serve, passing additional grated cheese separately.

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For the thirsty among us…

Pittsburgh has a new industry in town and if you haven’t heard about it we are super psyched to spread the word your way… Wigle Whiskey distillery has opened its doors in the Strip District.  This is a great, family owned and run venture.  At Wigle they not only distill wheat and rye whiskey all the way from raw grain to bottled finished product but they also celebrate and educate visitors about the history of whiskey in western Pennsylvania.  Wigle sells their tasty white rye and whiskey (the aged stuff is currently doing just that- aging in barrels) and they also offer tours of the distillery which include the opportunity to taste the finished product.  At one such tour they had prepared a recipe that fits in well with our CSA shares this week.  You just need to get some of the white wheat and you are all set!

AppleJeet 

  • 3 parts Wigle White Wheat
  • 2 parts Apple Cider
  • 1 part Maple Syrup

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Marinated Chèvre with Lemon Zest and Fresh Herbs

Inspired by Laura Chenel and Saveur, from Orangette

This recipe marks one of the rare occasions on which I am choosing to not give precise quantities—mainly because I didn’t use them myself. [Brandon is so proud of me.] I put this dish together by eye, mostly, and so far as I can tell, it would be hard to go wrong. The original formula calls for Italian parsley and chives, but I used basil, thyme, and marjoram instead, because that’s what we had on the patio. The only element to be careful with is the lemon zest, which can easily overwhelm the other flavors. I like this best after it has had a good day to rest in the refrigerator, where the lemon flavor softens wonderfully and melds with the oil and herbs. It makes for an easy, refreshing, end-of-summer appetizer.

About 6 oz. fresh, mild goats’ milk cheese (there are 4 ounces in your share so adjust the other ingredients accordingly)
Good-tasting olive oil
About 4 pinches of finely grated lemon zest
About 1 Tbs chopped fresh basil
About 1 tsp chopped fresh thyme
About ½ tsp chopped fresh marjoram
Sea salt, such as Maldon, to taste
Freshly ground black pepper, to taste

Slice the cheese into ½”-thick slices, and place them in a single layer on a serving platter or in a shallow dish. Drizzle olive oil over the cheese to just—or nearly—cover. Scatter the lemon zest and herbs over the top, and season with salt and pepper. Cover with plastic wrap, and allow the cheese to sit for a couple of hours at room temperature, or, preferably, in the refrigerator for a day or so. Allow to sit at room temperature for at least 30 minutes before serving with crackers, such as water crackers, or warm, crusty bread.

Yield: 4 or so servings

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Customer Support Job Posting

Our great friends at Small Farm Central are looking to fill a Customer Support position.  We thought that our foodie, often tech-savvy members might be interested.  Click here to take a peek at the posting!

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Winter Share #5- February 14th

Round Up Time (not that kind of Roundup!)

This is the quiet time of year when the Penn’s Corner Farmers and staff do some general housekeeping and planning.  In fact, our annual Farmers’ meeting is just next week.  This is the one time per year that all of Penn’s Corner staff and growers get together under one roof to look back on the year that just passed and look forward to the year ahead.  We scrutinize, compliment, encourage, ponder, stew and project.  It is a wonderful thing to behold; some 30+ farmers and 4 staff members connecting in ways that sustain the coop for the entire year.

We talk about crop plans, quality control, expansion and so on.  If you are planning to be with us in the spring for the 2012 season this is a great time to let us know what products you would like to see if your CSA boxes this year!

Also, we are looking for additional pick up location in Regent Square, the North Hills, and on the campuses of Pitt and CMU.  Please let us know if you have any suggestions in these areas.

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THIS WEEK’S HARVEST

Tuesday

~2# Russian banana fingerling potatoes, Clarion River Organics, OG

~2# purple top turnips, Clarion River Organics, OG

~ wheat berry bread, Clarion River Organics, OG

~1 dozen free range eggs, Clarion River Organics

~ spelt, flour Clarion River Organics, OG

~2# daikon radishes, Clarion River Organics, OG

~ 2# white onions, Blue Goose Farm, CNG

~ Old Gold cheese, Hidden Hills Dairy

~ 3# Fuji apples, Dawson’s Orchards

~ 12oz honeybear, Bedillion’s Farm

OG- Certified Organic                                         CNG- Certified Natural Grown
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Spelt Everything Crackers

Adapted from the New York Times Magazine, 11/28/08 who adapted it from the Hungry Ghost in Northampton, Mass.

Makes 1 large cracker sheet

1/4 teaspoon salt
1 1/2 cups white spelt flour, plus more for flouring surface
Coarse sea salt, dried onion bits, poppy seeds and sesame seeds (for the everything bagel effect) or a seed combination of your choice

1. Preheat the oven to 350 degrees. Dissolve the salt in 1/2 cup of cold water. Stir in the spelt flour until combined. Knead the dough a few turns until a ball forms.

2. Flour an overturned 12-by-17-inch cookie sheet and roll out the dough on top of it, using as much flour as needed to prevent sticking, until the dough covers the sheet from edge to edge. Do your best to get them as thin as possible, because the thicker parts become quite hard when baked. Using a spray bottle filled with water, spray the dough to give it a glossy finish. Prick the dough all over with a fork. If you choose, sprinkle with sea salt or seeds. For neat crackers, score the dough into grids.

3. Bake until the dough is crisp and golden and snaps apart, 15 to 25 minutes. (Check after 10 minutes to make sure it does not overcook.) Break into pieces and serve.

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Salt and Vinegar Broiled Fingerling Potatoes

Adapted from Martha Stewart Living, June, 2009. 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.
serves 4

Ingredients
1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness*
2 cups white or malt vinegar
Extra virgin olive oil
Kosher Salt
Pepper

Method
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.

*Please be careful with your own fingerlings when slicing. The potatoes can be a little slippery.

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Mashed Turnip & Apple

Serves 4

Water, enough to cover turnips and apples, not salted
1 pound purple-topped turnips, trimmed, peeled and chopped into equal-size pieces
2 apples, peeled and quartered
1/2 cup dry white wine
1 tablespoon butter
1 talespoon cream
Salt & pepper to taste

Fresh grated nutmeg

Bring the water to boil while the prepping the turnips. (To save a dish, pick a saucepan that you can also do the mashing in.) Add the turnips, cover and let simmer for 15 minutes. [TURN THE OVEN ON TO 300F.] Add the apples and cook for another 15 – 20 minutes, until turnips are fully cooked (a knife should slip in and out with no trouble). Drain and return to hot pot. Mash til smooth (a little texture is good, these mash very easily with a hand masher). Add the wine, butter and cream. Season to taste.

Transfer to a baking dish (individual ramekins look kinda cool …) and top with nutmeg. Bake for 30 minutes. Reheats well in the microwave.

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Pickled Daikon and Red Radishes with Ginger

  • 1 1/2 pounds daikon radish, peeled
  • 1 bunch red radishes (about 10), trimmed and each cut lengthwise into 6 wedges
  • 1 tablespoon kosher salt
  • 1/4 cup rice vinegar (not seasoned)
  • 3 tablespoons sugar
  • 1 tablespoon very thin matchsticks of peeled ginger

Halve daikon lengthwise, then cut crosswise into 1/4-inch-thick slices. Transfer to a large bowl and toss with radishes and kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.

Drain in a colander (do not rinse) and return to bowl.

Add vinegar, sugar, and ginger, stirring until sugar has dissolved. Transfer to an airtight container and chill, covered, shaking once or twice, at least 12 hours more (to allow flavors to develop).

Cooks’ note: Pickled radishes can be chilled up to 3 weeks.

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Week 29 October 25th/26th

Three Rivers Film Festival and Farmageddon

The Three Rivers Film Festival is a collection of independent, often arty, highly acclaimed cinema.  Films on the schedule this year run the gamete from documentary to International.  On opening night this year the festival is screening Farmageddon at the Harris Theater.  Farmageddon is the inspirational story of a growing grass roots effort to establish rights for local farming.  The director is scheduled to present the film in person.  If you are passionate about food and acknowledge the growing importance of small scale agriculture this film is for you.  We welcome you to check out the festival schedule here and to go see Farmageddon.

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THIS WEEK’S HARVEST

Tuesday

~ pea shoots, Pucker Brush Farm, CNG

~1# roma beans, Sunny Meadow Farm, CF

~ stripped spaghetti squash, Blue Goose Farm, CNG

~ hydroponic lettuce, Milestone Greenhouse

~ 1# rutabegas, Clarion River Organics, OG

~ daikon radishes, Clarion River Organics, OG

~ 3# Stayman Winesap apples, Kistaco Farm

~ red kale, Clarion River Organics, OG

Wednesday

~2.5# potato medley, Golden Harvest Farm, CF

~ 3# Braeburn apples, Dawson’s Orchards

~ Swiss chard, Nu Way Farm, CF

~ red savoy cabbage head, Weeping Willow Farm, CF

~ curly parsley, Crighton’s Farm

~ 1# red onions, Crighton’s Farm

~ winter squash, Weeping Willow Farm, CF or Matthew’s Farm

~ French breakfast radishes, Nu Way Farm, CF

~ butterhead or oakleaf lettuce, Clarion River Organics, OG

OG- Certified Organic                                         CNG- Certified Natural Grown                                                     CF- Chemical Free

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Honey Roasted Rutabaga

1 large rutabaga, peeled
3 T. butter
3 T. honey

Preheat oven to 400 degrees.
Slice the rutabaga horizontally into 3/4 inch rounds. Slice each round into 3/4 inch pieces. Cut pieces in half horizontally if large.
Combine butter and honey in a medium-large bowl. Heat for 30 seconds or so until butter is melted. Stir to combine. Add rutabaga slices and toss to coat evenly.
Spread rutabaga pieces onto a lightly oiled or parchment lined baking sheet. Roast 35-40 minutes, stirring every 10 minutes, until slices have golden brown spots and are crispy around the edges. Enjoy!

Note: don’t drizzle the excess marinade over the slices, as it is likely to run off onto the pan and burn

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Easy Daikon Salad

2 cups julienne cut daikon radish (I used my food processor to cut it)

1 tsp kosher salt1 tbsp seasoned rice vinegar

2 tsp granulated sugar

1 tsp sweet rice wine (mirin)

OPTIONAL: crushed peanuts

Place the daikon in a colander/mesh strainer over a bowl or the sink and sprinkle with salt. Mix well. Let sit for 30 minutes. Squeeze out excess water and then rinse well with cold water. Drain.

In a small saucepan, combine the seasoned rice vinegar, sugar and rice wine. Cook over medium heat, stirring constantly, until the sugar dissolves (this will only take a few minutes).

Transfer the daikon to an airtight container and pour the rice vinegar mixture over. Shake or stir well to combine. Chill for 20 minutes before serving.

This can store for up to a few days in the fridge, if it lasts that long. If desired, serve topped with crushed peanuts.

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Linguine with Garlic and Oil

from farmgirlfare.com

The beauty of this recipe lies in its simplicity—and the quality of your ingredients of course—but that doesn’t mean you can’t add your own personal touch with a handful of baby arugula (so easy to grow!), some fresh basil or thyme, a diced plum tomato, or even a few wild mushrooms if you’re lucky enough to have some handy. I like stirring in a spoonful or two of Trader Joe’s Sun Dried Tomato Bruschetta (another addiction!), as pictured above. A little basil pesto or arugula pesto would also be nice.

The amounts of each ingredient are purely to taste—it’s nearly impossible to mess this dish up. I added my More, More, More kitchen philosophy to the original version, upping the garlic, parsley, and cheese, and substituting tagliatelle when I didn’t have any linguine on hand (though I prefer it with the linguine). Oh yes, and there’s the added bonus that garlic, parsley, and even olive oil are all very good for you. What a delicious way to boost your immune system this winter. Bon appetit!

8 ounces dried linguine (of course fresh pasta would be wonderful)
4 to 6 Tablespoons extra virgin olive oil
10 to 12 large cloves garlic, finely chopped
1 cup (packed) chopped fresh Italian flat leaf parsley
1/2 cup freshly grated Pecorino Romano or Parmesan cheese
Salt and pepper to taste

Cook the pasta in salted boiling water, drain and return to the pot or a serving bowl, saving a little of the pasta water. When the pasta is nearly cooked, heat oil in a large skillet to hot, but not smoking. Add the garlic and lower the heat, stirring constantly for 2 to 3 minutes. Do not let the garlic burn. Add three quarters of the parsley, and salt and pepper to taste. Remove from heat. Pour the sauce over the linguine and toss thoroughly, adding a little of the pasta water if desired. Top with the grated cheese and remaining parsley.