April 19 – CABIN FEVER – Week #3

 

THIS WEEK’S HARVEST

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

Hydroponic Lettuce, Harmony Grove Farm
Cut Salavona Lettuce, Grow Pittsburgh (Braddock)
Ramps!, Nu Way Farm
Apple Sauce, Penns Corner Farm Alliance
Japanese Sweet Potatoes, Tuscarora Organic Growers Coop
Unbleached Wheat Flour, Weatherbury Farm
(GF ONLY) Basil, Tuscarora Organic Growers Coop
G = Certified Organic, CNG = Certified Naturally Grown

Egg shares are from Jubilee Hilltop Ranch

Cheese shares will receive a Royer Mountain Aged Romano from Clover Creek AND a new Cheese Curd (from Goats milk) from Riverview Dairy.

**This week’s shares are VEGAN.  GLUTEN FREE members will receive Basil instead of Flour!

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Ramp Season – What’s all the fuss about?

rampsSpring has arrived and that means the superstar of the season, the ramp, has taken its place at center stage. You’ve certainly seen these guys in our CSA box, on the online farm stand and at your favorite restaurants around town.  

What are ramps?

Ramps are a wild onion that grow in the U.S. and Canada during the spring. They slightly resemble a scallion but are a little smaller and have broad leaves. Their flavor is a pungent mix of onion and garlic. They thrive along the hills and forest floors and have been doing so for quite a long time

Why so popular?

Their return every year marks the first sign of life after a long, cold, frozen, winter (think dusty potatoes… so many potatoes). The anticipation of those delicate leaves peeking through the ground, combined with length of time they’re in season, is the perfect recipe for creating a veggie we can all swoon over. 

Typically, they’re foraged which also adds to the fun and adventure of the ramp. This video from Mario Batali beautifully details the process of bringing ramps from the forest to our plates.

Ramp mania!

ramp milkshakePenn’s Corner CSA member, Joyce, is a ramp enthusiast and attends festivals celebrating  the beloved plant with her family. They dine on ramp chilli hot dogs, ramp hamburgers, ramp bread and even ramp MILKSHAKES (she said they taste best with vanilla ice cream). 

 

 

ramp hot dogIt doesn’t matter your level of culinary expertise, there’s a ramp recipe for everyone. We have a stockpile of recipes on our Pinterest board and plucked a few out for the blog. Give them a try!

 

Are you a ramp enthusiast? Let us know in the comments section! 

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

 

2013 Spring CSA Share Week #7, May 22nd

 Calling All Hungry Cyclists!3fe2ca27-f1c3-4dff-ad37-44b8dd5af248

Pennsylvania Association for Sustainable Agriculture (PASA) is hosting their 6th annual Bike Fresh, Bike Local fundraiser on Sunday, June 2nd! This event features 25, 50, or 75-mile rides along rural farm-studded Pennsylvanian roads. The day includes a delicious local foods lunch, detailed cue sheets, and well-stocked rest stops. For more information or to register visit their website here.

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Asparagus Route Pick Up Locations

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

Zucchini Pick Up Locations

Highland Park- Jackson, Highland Park- Union Project, Morningside, Fox Chapel, Lawrenceville, North Side- Children’s Museum, North Side, B Gourmet, Bellevue, Ross Twsp, North Park- RAW Training, Bradford Woods, Restaurant ECHO, Google, Oakland- Apple, Oakland- The Porch, Schenley Farms, Downtown- Gulf Tower, Highmark, PNC One, South Side, Steelers Training Center, Eat n Park Hospitality, Edgewood, Regent Square, East End Brewing, Oakdale, Indiana

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Share

~ 1# rhubarb, Sunny Meadow Farm

~ 1/2# green onions, Sunny Meadow Farm OR Nu Way Farm

~ green garlic, Blackberry Meadows Farm or Clubhouse Gardens

~ 1/4# spinach, Nu Way Farm

~ 1 head green oakleaf lettuce, Clarion River Organics, OG

~ 2 heads bib lettuce, Nu Way Farm

~ 1 bunch green kale, Clarion River Organics, OG

~ parsley seedling, Pucker Brush Farm CNG (PLEASE NOTE THAT THIS WILL NOT BE IN YOUR BOX.  YOU MUST TAKE ONE FROM THE BOX NEAR THE CLIPBOARD)

Zucchini Share

~ 1# rhubarb, Nu Way Farm

~ 1/2# green onions, Nu Way Farm

~ green garlic, Clubhouse Gardens

~ radish bunch, Nu Way Farm

~ 1 head green oakleaf lettuce, Clarion River Organics, OG

~ 1/4# spinach, Nu Way Farm

~ 1/4# lettuce mix, Clarion River Organics, OG

~ 1 bunch collard greens, Clarion River Organics, OG

~ parsley seedling, Pucker Brush Farm CNG (PLEASE NOTE THAT THIS WILL NOT BE IN YOUR BOX.  YOU MUST TAKE ONE FROM THE BOX NEAR THE CLIPBOARD)

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Ramp or Green Onion Buttermilk BiscuitsBiscuits-on-a-pan

  • 3/4 cup chilled buttermilk
  • 3/4 cup thinly sliced trimmed ramps (bulbs, stems, and green tops)- use green onions if you are out of ramps!
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
  • 1 large egg, beaten to blend (for glaze)
  • 1/2 teaspoon coriander seeds, cracked

-Preheat oven to 425°F. Mix buttermilk and ramps in small bowl. Mix flour, baking powder, salt, and pepper in processor. Add chilled butter to processor; using on/off turns, cut in butter until fine meal forms. Transfer flour mixture to medium bowl. Add buttermilk mixture; stir until dough forms. Turn dough out onto lightly floured work surface and press out to 7-inch round, about 1/2 inch thick. Using 2-inch-diameter biscuit cutter dipped in flour, cut out rounds. Gather dough scraps; press out to 1/2-inch thickness and cut out additional rounds. Transfer dough rounds to baking sheet. Brush biscuit tops with some of egg glaze. Sprinkle with cracked coriander seeds. Bake biscuits until golden brown, about 20 minutes. Cool on rack. Serve slightly warm or at room temperature.

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Rhubarb Chutney dsc09414

  • 8 cups sliced rhubarb
  • 6 cups sliced onion
  • 2 cups raisins
  • 7 cups light brown sugar
  • 4 cups apple cider vinegar
  • 2 tablespoons salt
  • 2 teaspoons cinnamon
  • 2 teaspoons ginger
  • 1 teaspoon ground cloves
  • 1/8 teaspoon cayenne pepper
  1. Combine all ingredients in a heavy kettle (a enamel-lined dutch oven works really well here. Don’t use a straight cast iron one here, all that vinegar will strip away your seasoning). Bring to a boil and simmer gently until slightly thickened (the recipe calls for 45 minutes of cooking time, I’d cut it a bit shorter if you want your rhubarb to maintain some of its texture/identity). Stir frequently, otherwise it will stick (and sticking leads to scorching, so stir, stir, stir).
  2. Store in the refrigerator for up to a week OR pour into clean pint jars and process in a hot water bath for ten minutes. Canned chutney will keep up to 1 year, so you can enjoy it in the winter!

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  • 2-4 Kale OR Collard leaves
  • 1 tsp. olive oil
  • pinch salt
  1. Preheat oven to 350 degrees. Line large baking sheet with parchment paper.
  2. Prepare the leaves by washing, patting dry, and removing leaves from stem (cut stem from the middle of the leaf all the way to the top). Tear leaves with hands into 3-4 inch pieces.
  3. Lay in a single layer on parchment paper. If needed, use two baking sheets to prevent overlapping.
  4. Bake for 7 minutes, then flip leaves. Bake for 5 minutes more, then check leaves. Remove any that are crispy, return any that are limp to the oven. Be careful not to overcook or they will turn brown and bitter.
  5. Sprinkle chips with sea salt

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

Click here for some more recipe ideas from our pinterest page!  If you have favorite recipes online, please let us know so we can add them to our Pinterest page.   Contact csa@pennscorner.com with the links!

2013 Spring CSA Share Week #5, May 8th

If you didn’t catch the five o’clock KDKA news last night you missed us!  You can view the piece about Penn’s Corner, our CSA and Farm Stands here.  Good press for local food is a great thing.

Also, PASA’s Bike Fresh Fundraiser Spins Off Across the State If you are a cyclist and love local farms then maybe you should register!

2013_Bike Fresh Bike Local Label.jpg2

**Please note that this week’s potatoes are storage potatoes that were grown last year.  If kept at warm temperatures  they will sprout quickly.  There’s nothing wrong with them- just a part of the natural cycle.  If your’s sprout just knock the eyes off before cooking them.  Try to keep them cool and eat em quick!

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Asparagus Route Pick Up Locations

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

Zucchini Pick Up Locations

Highland Park- Jackson, Highland Park- Union Project, Morningside, Fox Chapel, Lawrenceville, North Side- Children’s Museum, North Side, B Gourmet, Bellevue, Ross Twsp, North Park- RAW Training, Bradford Woods, Restaurant ECHO, Google, Oakland- Apple, Oakland- The Porch, Schenley Farms, Downtown- Gulf Tower, Highmark, PNC One, South Side, Steelers Training Center, Eat n Park Hospitality, Edgewood, Regent Square, East End Brewing, Oakdale, Indiana

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THIS WEEK’S HARVEST

Asparagus Share

~ 8 ounces feta cheese, River View Dairy

~ green garlic, Clubhouse Gardens

~ 1/3# ramps, Nu Way Farm

~ green butterhead or oakleaf lettuce, Clarion River Organics, OG

~ 3# white potatoes, Blue Goose Farm

~ chives, Blue Goose Farm

~ dried black beans, Clarion River Organics, OG  These didn’t make it on the truck this week :(.  We will include them next week. 

~ greens (lettuce, microgreens or watercress), Nu Way Farm, Clarion River Organics, Goose Creek Gardens or Crighton’s Farm

Zucchini Share

~ 8 ounces feta cheese, River View Dairy

~ green garlic, Clubhouse Gardens

~ 1/3# ramps, Nu Way Farm

~ green butterhead or oakleaf lettuce, Clarion River Organics, OG

~ 3# white potatoes, Blue Goose Farm

~ chives, Blue Goose Farm

~ dried black beans, Clarion River Organics, OG  These didn’t make it on the truck this week :(.  We will include them next week. 

~ greens (lettuce, microgreens or watercress), Nu Way Farm, Clarion River Organics, Goose Creek Gardens or Crighton’s Farm

OG- certified organic          CNG- certified naturally grown

This week’s vegan shares will have rhubarb and rutabagas in place of the feta cheese.

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Roasted Feta With Honey  

1 8-ounce slab feta, blotted dry

2 tablespoons extra-virgin olive oil

1 tablespoon Greek thyme honey, or other honey

Freshly ground black pepper

Greek-style pita bread, toasted and cut into wedges

Heirloom tomatoes, roasted beets, nuts or pickled vegetables (optional).

1.Preheat the oven to 400 degrees. Select a small oven-to-table earthenware dish or a small ovenproof sauté pan lined with aluminum foil to help transfer the cheese to a plate after roasting. Place the feta in the dish and cover with the olive oil. Bake until the cheese is soft and springy to the touch but not melted, about 8 minutes.

2. Preheat the broiler. Heat the honey in the microwave or over a pan of simmering water until it is fluid enough to be spread with a pastry brush and then paint the surface of the feta with it. Broil until the top of the cheese browns and just starts to bubble. Season to taste with black pepper. Serve immediately with pita wedges and, if desired, sliced heirloom tomatoes, roasted beets, nuts or pickled vegetables. Serves 4 to 6.

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flowers1

Flower Shares (and Harvest)

The window of opportunity to give a Flower share as a Mother’s Day gift is closing soon.  Order one this week before it’s too late!

Delivery of Flower shares begin June 19th. For $120 your mother or wife can get a beautiful bouquet every other week for a total of 8 bouquets.  Flowers shares are a perfect way to show love and appreciation for weeks and weeks.  Contact us at csa@pennscorner.com to purchase a flower share for your special lady today!

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5 tablespoons extra-virgin olive oil
4 ramps
1 small shallot, finely chopped
Pinch of red-pepper flakes
1 cup Vialone nano rice (Conant recommends Campanini brand) (any arborio rice will do!)
1/2 cup dry white wine
4 cups chicken broth, simmering in separate pot on stove (or vegetable broth)
1 tablespoon unsalted butter
2 tablespoons Parmigiano-Reggiano cheese, grated
Kosher salt to taste

Instructions

In a wide, heavy-bottom saucepan, heat 3 tablespoons olive oil over medium-high heat. (1) Finely chop ramp greens and stalks, reserving greens for later. Add shallot, ramp stalks, and pepper flakes, and stir until the shallot is translucent, about two minutes. Add rice to pot and cook over medium heat for two minutes, stirring to coat rice with oil. (2) Pour in 1/4 cup of the wine and boil until almost absorbed; a little liquid should remain on top of the rice. Add 1/4 to 1/2 cup of hot broth at a time, stirring the rice constantly until almost all of the liquid is absorbed. Add another 1/4 cup of stock, the remaining wine, and a tablespoon of olive oil, continuing to stir. (3) Add the ramp greens and more stock as needed and continue cooking and stirring until the risotto looks creamy but is still al dente, about 18 to 22 minutes. Remove from heat and let the risotto stand for about 30 seconds. Add a drizzle of olive oil, butter, and cheese; stir until well combined. Season with salt. (Published 2005)

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Green garlic

Green garlic

Referred to as “new garlic” or “spring garlic,” green garlic is the versatile young shoot of the garlic plant that, if left to mature, will become the garlic bulbs we’re all familiar with. Normally, when garlic is grown, it is harvested in the middle of the summer, when the lower part of the stalk becomes visible above the ground and turns brown. Green garlic, on the other hand, is harvested in the spring, before the plant has matured and the light-purple bulb resembles that of a green onion.Green garlic has a much milder taste compared to matured cloves and it provides a fresh twist in any recipe that calls for garlic. When buying green garlic, select sturdy stalks that do not appear wilted. Store green garlic in the refrigerator for up to three to five days and use stem and bulb to add gentle flavor to sautés, soups, and stir-fries. Green garlic can also be eaten raw and used in salads or sandwiches.

Be sure to watch this great video about green garlic and how to use it!  And for those of us that need a little more direction you can find some recipes here.

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

Click here for some more recipe ideas from our pinterest page!  If you have favorite recipes online, please let us know so we can add them to our Pinterest page.   Contact csa@pennscorner.com with the links!

2013 Spring CSA Share Week #4, May 1st

Ramps…ramps1

are a true sign of spring.  If you frequent farm to table type restaurants in Pittsburgh you are bound to find ramps on menus these days.  Legume, Staggioni, The Porch at Schenley,  Bistro 19 and Avenue B, among several others, are incorporating ramps into their menus this week.  There are countless articles, recipes and blog posts about ramps available online.  This one article in particular from Grub Street gives a pretty impressive and exhaustive history of what we know about ramps.  It’s well worth the read.  Here’s one interesting tidbit of information from the article:

In the mid- to late-nineties, we sold them for $2 a pound. This year we started at $17 per pound, says Magazino. They may be more popular than ever — there are some bona fide ramp freaks out there.

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Asparagus Route Pick Up Locations

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

Zucchini Pick Up Locations

Highland Park- Jackson, Highland Park- Union Project, Morningside, Fox Chapel, Lawrenceville, North Side- Children’s Museum, North Side, B Gourmet, Bellevue, Ross Twsp, North Park- RAW Training, Bradford Woods, Restaurant ECHO, Google, Oakland- Apple, Oakland- The Porch, Schenley Farms, Downtown- Gulf Tower, Highmark, PNC One, South Side, Steelers Training Center, Eat n Park Hospitality, Edgewood, Regent Square, East End Brewing, Oakdale, Indiana

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THIS WEEK’S HARVEST

Asparagus Share

~ 8 ounces honey, Bedillion’s

~ 1/4# ramps, Nu Way Farm

~ 1/2# spinach, Nu Way Farm

~ 1/3# cut lettuce, Crighton’s Farm

~ 1/3# Goudagold, Hidden Hills Dairy

~ 1/2 dozen eggs, Jarosinski’s Farm

~ tomatillo salsa, Penn’s Corner Farm Alliance

Zucchini Share

~ 8 ounces honey, Bedillion’s

~ 1/4# ramps, Nu Way Farm

~ 1/2# spinach, Nu Way Farm

~1/3# watercress, kale or other green, Nu Way Farm or Goose Creek Gardens, CNG

~ 1/3# Gouda Gold, Hidden Hills Dairy

~ 1/2 dozen eggs, Jarosinski’s Farm

~ canned tomatoes, Penn’s Corner Farm Alliance

OG- certified organic          CNG- certified naturally grown

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Flower Shares (and Harvest)

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

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

flowers1 SmBqtSample LgBqt2

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SERVES 6
APRIL 1983
  • 1 cup hominy grits (why not use your Clarion River Organics cornmeal here???)
  • 1 teaspoon salt
  • 3/4 stick (6 tablespoons) unsalted butter
  • 2 large eggs
  • 1 pound Cheddar, grated (substitute with Goudagold)
  • 1/2 cup trimmed and minced ramps
  • 3 tablespoons freshly grated Parmesan
  • cayenne to taste
  • In a heavy saucepan bring 3 1/2 cups water to a boil, stir in the grits in a stream with the salt, and simmer the mixture, covered, stirring occasionally, for 25 minutes, or until it is thick. Remove the pan from the heat, add 4 tablespoons of the butter, cut into pieces, and stir the mixture until the butter is melted. Add the eggs, 1 at a time, beating well after each addition, and stir in the Cheddar. In a small skillet cook the ramps in the remaining 2 tablespoons butter over moderately low heat, stirring, until they are softened, stir the mixture into the grits mixture with the Parmesan, the cayenne, and pepper to taste, and transfer the mixture to a buttered 1 1/2-quart soufflé dish. Put the dish in a baking pan, add enough hot water to the pan to reach halfway up the sides of the dish, and bake the soufflé in the middle of a preheated moderate oven (350° F.) for 1 hour, or until it is puffed and golden.

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Ramp Pizza

Yield: 1 thin 12-inch round or roughly 9×13-inch rectangular pizza; will serve 2 hungry adults (we double this for the three of us and end up with leftovers, which I call dibs on). I don’t usually double the garlic in the puree when I make two pizzas.

4 ounce, about half a bundle, ramps (see footnote for other suggestions)
2 tablespoons olive oil
Red pepper flakes (optional)
Salt
Cornmeal
1 12-ounce pizza dough, ready to use (I default to my Rushed Pizza Dough in the book or this Really Simple one these days)
1/3 to 1/2 cup canned tomato puree or whole canned tomatoes
1 tiny garlic clove, minced
Pinch of sugar or drops of red wine vinegar (if needed)
3 to 4 ounces mozzarella, sliced into paper-thin rounds (optional)
1/4 cup pecorino romano cheese, finely grated

Trim hairy ends off ramp bulbs. Separate ramp bulbs/stems from darker leafy ends. Thinly slice the stem ends; cut the leafier ends into 1/2-inch thick ribbons.

Heat large skillet over medium heat. Once hot, add 1 tablespoon olive oil. Once the oil is hot, add a pinch of red pepper flakes if using, and the sliced bulbs and saute until translucent but still a little crunchy/sharp, about 4 to 5 minutes. Add ramp leaves and cook until just wilted, barely 1 minute. Season with salt and set aside.

Heat your oven to its hottest temperature. Coat a baking sheet or pizza pan lightly with cornmeal (so that dough doesn’t stick). Stretch pizza dough into a very thin 11 to 12-inch round or large rectangle with your fingers. Don’t worry if it’s uneven or misshapen.

If using whole canned tomatoes, either chop or puree them until you have your desired sauce consistency. In a small bowl, mix them with garlic, salt and red pepper flakes if using. Taste for seasoning. You can add a drop or two of vinegar for extra brightness or a pinch of sugar if it tastes like it needs it. Spread this mixed tomato puree thinly over your dough almost to the edges. You might not need a full 1/2 cup; I tend to use 1/4 to 1/3 cup.

If using mozzarella, spread thin slices over tomatoes. Scatter sauteed ramps over pizza. Season with additional salt and pepper (or pepper flakes) and drizzle with remaining tablespoon of olive oil. Bake in heated oven for 10 to 12 minutes (keeping an eye on it if this is your first time baking pizza in a very hot oven), until crust is golden all around and mozzarella (if using) has some charred spots. Remove pizza from oven, scatter it immediately with pecorino romano cheese and serve in slices.

But I can’t get ramps! Leeks seem like the obvious choice, and they’d be delicious, but they’re much heavier than their wild counterpart, and take much longer to cook. Spring onions would be a nicer replacement. So could a mixture of scallions and a handful of spinach. Mainly, you’re looking for something small and onion-y to saute until translucent, but retain some sharpness, and a green to lightly wilt. I think that whatever you choose will be delicious.

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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 #5, May 9th

Did we mention there will be food and beer?

If you enjoy great, local food and drinks and the company of like-minded people you should join us at the Melwood Screening Room! By joining us you will also support Pennsylvania’s largest and most accomplished sustainable agriculture organization.  PASA fights for and alongside small, sustainable farming communities and for consumers and the future of our food!

This film is a solutions-oriented documentary surveying the current state of the U.S. meat industry. The film takes an even-handed look at animal husbandry. Light food and beverages are included in the ticket price of $10 and proceeds will benefit our own Pennsylvania Association for Sustainable Agriculture (PASA).

Where: Melwood Screening Room

When: Wednesday May 23rd from 7pm until 9:30pm

How much: $10

Why: To enjoy the company of like-minded people in your community, enjoy tasty, locally grown snacks and to support PASA!

CLICK HERE TO RSVP FOR THE EVENT. Seating is limited.

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Please remember to return your empty CSA boxes the following week.  The rate of return has been pretty low so far and we would love to see that increase this week!  Thanks in advance.

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THIS WEEK’S HARVEST

Asparagus Share

~ 1# rhubarb, Nu Way Farm

~ 1/3# green onions, Nu Way Farm

~ 1/2 gallon apple cider, Kistaco Farm

~ 1/2# asparagus, Schramm’s Farm

~1/2# young kale, Clarion River Organics, OG

~ mixed lettuce or butterhead or bibb, Goose Creek Garden, CNG, Clarion River Organics, OG, Grow Pgh, OG,Milestone

~ 2# cornmeal, Clarion River Organics, OG

~ honey puffed corn or spelt, Clarion River Organics, OG

Zucchini Share

~ 1# rhubarb, Nu Way Farm

~ 1/3# green onions, Nu Way Farm

~ 1/2 gallon apple cider, Kistaco Farm

~ 1/2# asparagus, Schramm’s Farm

~1/2# young kale, Clarion River Organics, OG

~ butterhead lettuce, Clarion River Organics, OG

~ 2# pancake mix, Clarion River Organics, OG

~ green garlic, Clubhouse Gardens

OG- Certified Organic                                       CNG- Certified Naturally Grown

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If you would like to add an egg share to your 24 week Harvest Share CSA, now is the time! Supplies are limited so grab em while you can. We have 2 options: 1 dozen per week ($96.00) or 1/2 dozen ($48.00) per week. Email Karlin at csa@pennscorner.com to add eggs to your share.

Only three weeks of the Cabin Fever share left!  If you want to extend your share to include the summer please contact Karlin asap while shares last.
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I’m not going to lie. I believe that polenta is one of the world’s most amazing foods.  It is versatile and nutritious and elegant all at once.  You won’t find all of the ingredients in this recipe from My New Roots in your CSA box but feel free to make adjustments.  Substitute the green onions or green garlic for the ramps (wild leeks).  Use kale in place of the green peas, butter instead of ghee if you don’t have it.  You get the drift, right?  And ps… cornmeal is polenta.

Spring Spirit Polenta

Serves 4
1 cup polenta (not instant)
4 – 6 cups light vegetable broth or water
2 small onions
½#  asparagus
4 or 5 wild leeks
1 cup shelled green peas
knob of ghee or coconut oil
½ cup grated Pecorino Romano (hard sheep’s milk cheese), plus more for garnishing (optional)
olive oil for garnishing
1 lemon
sea salt

Directions:
1. Heat the vegetable broth (water is fine) and a good pinch of sea salt in a large saucepan until simmering. Slowly pour in the polenta in a steady stream, whisking all the while to prevent clumping. Stir constantly for a couple minutes, reduce heat and simmer. Stir every five minutes or so. If the polenta becomes too thick, add hot water and whisk in.

2. While the polenta is cooking, prepare the vegetables. Finely dice the onions. Wash, trim and cut the asparagus on the diagonal into 1” (2.5 cm) pieces. Wash and pick over wild leek leaves, and save any flowers for garnish. Shell peas.

3. When you are about 15 minutes away from serving, heat a little ghee or coconut oil in a large skillet add the onions, and a pinch of salt. Fry over medium heat until golden (about 10 minutes). Next add the peas and asparagus. Cook for 2-3 minutes, just until their raw edge has disappeared (add a little water if the pan is very dry, which will help to steam the veggies). Then add the wild leeks and wilt. Squeeze half a lemon over the top. Season to taste.

4. You can tell the polenta is cooked when you rub a small amount of it between your fingers and it is no longer gritty, approximately 30-45 minutes (read the label on your own box for cooking time approximations). The final consistency should be creamy and smooth. Add the grated cheese to the polenta if desired, and give it a final stir. Add a little milk or water to thin if necessary. Season to taste.

5. To serve, scoop a portion of polenta onto a plate then add the cooked vegetables. Add shaved Pecorino Romano if desired, a drizzle of quality olive oil, and a wedge of lemon on the side. Rejoice.

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Baked Kale Chips

Adapted from a bunch of inspiring places

1 bunch (about 6 ounces) kale (I used Lacinato or “Dinosaur” Kale but I understand that the curlier stuff works, too, possibly even better)
1 tablespoon olive oil
Sea salt, to taste

Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.

Kale-Dusted Popcorn If you’re making the chips with the intention to grind them up for popcorn, I’d use less oil — perhaps half — so they grind without the “powder” clumping. I ground a handful of my chips and sprinkled it over popcorn (1/4 cup popcorn kernels I’d cooked in a covered pot with 1 1/2 tablespoons oil over medium heat, shaking it about with potholders frequently). I seasoned the popcorn with salt. I liked this snack, but I think Parmesan and Kale-Dusted Popcorn would be even more delicious. Next time!

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We post this recipe nearly every year.  It is incredibly easy and delicious and has been known to change a rhubarb skeptic’s mind!

Rhubarb Sponge Pudding

Bon Appétit | May 2007

This moist cake is perfect with unsweetened, softly whipped cream or vanilla ice cream.Yield: Makes 8 servings1 1/3 pounds rhubarb, cut into 1-inch lengths (about 5 cups)
1/3 cup (packed) golden brown sugar
2 tablespoons water1 cup plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/2 cup sugar
7 tablespoons butter, room temperature
2 large eggs
6 1/2 tablespoons whole milkSoftly whipped cream

Preheat oven to 375°F. Butter 11x7x2-inch baking dish. Place rhubarb pieces in baking dish in even layer. Scatter brown sugar over and sprinkle with 2 tablespoons water.

Whisk flour and baking powder in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well between additions. Fold in flour mixture in 3 additions alternately with milk in 2 additions, mixing just to blend after each addition. Spoon batter over rhubarb, smoothing top to cover.

Bake dessert until top is golden brown and toothpick inserted into center comes out clean, about 40 minutes. Cool at least 30 minutes and up to 1 hour. Serve warm with softly whipped cream.

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