Farmhouse Whole Wheat Bread

Farmhouse Whole Wheat Bread (one loaf)

Use this recipe from Weatherbury Farm to make bread from the whole wheat flour in your CSA this week!

3 cups Weatherbury stone ground whole wheat bread flour

Just under 1 cup lukewarm water

3 tablespoons honey

1 ½ tablespoons organic melted butter or organic canola oil

1 tablespoons dry yeast (or 1 packages)

¾ teaspoons salt

 

Dissolve the yeast in ¼ cup of the warm water.  Mix the honey, salt, oil and the rest of the warm water. Combine with the yeast.  Place in mixing bowl. Add 2 cups flour. Mix at speed 2 (Kitchenaid) for 15 seconds. Add flour ½ cup at a time until the dough clings to the dough hook. Mix for 2 minutes.

Place the dough in a buttered bowl, cover and let rise for 1 hour and 45 minutes. Punch down.

Roll out the dough to about ¼ inch thick, pressing out all bubbles.   Fold the sides of the dough into the middle so that they overlap by 1 inch or so.  Roll the dough again so that it is as wide from folded side to folded side as your baking pan. Moisten your hands with water and lightly pat the dough so that it is just slightly tacky. Roll the dough up like a carpet. Pinch the seam and lay seam side down in a buttered bread pan. The cylinder should fit lengthwise but should not touch the sides of the pan. Repeat with other piece of dough. Cover until bread is about double in size (~45 minutes to one hour).

Preheat the oven to 350°. Place a container with water in it on the bottom shelf of the oven. Bake the bread on the top shelf for 45 minutes.

For softer crusts, once the bread has cooled (if there’s any left!), put the loaf in a plastic bag .

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!

April 12 – CABIN FEVER – Week #2

THIS WEEK’S HARVEST

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

2# Carrots, Tuscarora Organic Growers Coop (OG)

Hydroponic Lettuce, Harmony Grove Farm

1/4# Scallions, Crighton Farm

3# Red Potatoes, Weeping Willow/Blue Goose Farm

Tomatillo Salsa, Penns Corner Farm Alliance

Root A: Parsnips, Tuscarora Organic Growers Coop

Root B: Turnips, Tuscarora Organic Growers Coop

2oz Easter Bear, Bedillions Honey Farm

(VEGAN ONLY) Mixed Greens, Puckerbrush Farm

G = Certified Organic, CNG = Certified Naturally Grown

Egg shares are from John Keim

Cheese shares will receive Curds and Chèvre from Riverview Dairy

**This week’s VEGAN shares will receive Mixed Greens from Puckerbrush Farm.  All shares are GLUTEN FREE!

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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.

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	80z Maple Syrup Grower: Weeping Willow Farm Store: Refrigerate after opening
	Hydroponic Lettuce Grower: Harmony Grove Farm Store: Refrigerate in a plastic bag.
	3# Rome Apples Grower: Dawson’s Orchard Store: Refrigerate
	3# white Potatoes Grower: Blue Goose Farm (CNG) Store: Cool dark place
	1# rolled Oats Grower: Weatherbury Farm (OG) Store:
	1/3# White Gold Cheese Grower: Hidden Hills Dairy Store: Keep refrigerated
	Chopped Tomatoes Grower: Penns Corner Farm Alliance Store: Refrigerate after opening
	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.

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Apple Sauce

Grower: Penn’s Corner

Store: Refrigerate after opening.

Recipe: Applesauce Overnight Oatmeal, Applesauce Muffins, Apple Sauce Carrot Muffins

 

 

Mesclun Mix

Grower: Nu Way Farm

Store: Refrigerate

Recipe: Field Greens Salad, Lemon Shallot Vinaigrette, French Vinaigrette

 

 

Bok Choy

Grower: Crighton Farm

Store: Keep covered in the crisper drawer.

Recipe: Bok Choy Mushroom Stir Fry, Spicy Roasted Bok Choy, Chicken and Bok Choy Stir Fry

 

 

Honey

Grower: Bedillion Honey Farm

Store: Keep in a cool dry place.

Recipe: Honey Balsamic Vinaigrette

 

 

 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

 

 

Ramps

Grower: Nu Way Farm

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

Recipe: Caramelized Ramps with Browned Butter, Spinach Ramp Pesto, Ramp Spaghetti Carbonara, Ramps Kimchi, White Cheddar Grits with Grilled Ramps, swiss chard stem + ramp spring rolls with miso green goddess dipping sauce

Cornmeal

Grower: Weatherbury Farm

Store: Keep refrigerated. 

Recipe: Honey Cornmeal Recipe, Spoon Bread, Cornmeal Griddle Cakes, 22 Ways to Make the Most of Cornmeal

 

 

Polenta

Grower: Penn’s Corner

Store: Refrigerate after opening

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

 

 

Apple Butter

Grower: Penn’s Corner

Store: Refrigerate after opening

Recipe: This is great on toast!

 

 

Eggs

Grower: Jubilee Hilltop Ranch

Store: Refrigerate

Recipe: Poached Egg Over Spinach Polenta with Crispy Mushroom

 

Cherry Belle Radish Bunch

Grower: Nu Way Farm

Store: Keep covered in the crisper drawer. 

Recipe: Radish leaf pesto with green garlic and pumpkin seeds, Pea Shoot and Radish Salad

 

 

Green Garlic

Grower: Clubhouse Gardens

Store: Keep green garlic covered in the crisper drawer. 

Recipe: Spring Garlic and Radish Top Soup, Green Garlic Pesto

 

Spoon Bread

from Vegetarian Cooking for Everyone by Deborah Madison

Ingredients:

3/4 cup fine stone-ground white or yellow cornmeal

2 teaspoons baking powder

salt and freshly milled white pepper if savory

4 tbs. butter, cut into chunks

4 eggs, beaten

3/4 cup of milk

Directions:

Preheat the oven to 375 degrees. Lightly butter a 2-quart souffle or other baking dish. Stir the cornmeal, baking powder, and 3/4 teaspoon salt together, then add the butter and pour 1 1/2 cups boiling water over all. Stir to break up any lumps, then let stand until the butter is melted. Add the eggs and milk, pour into the baking dish, and bake until puffed, golden and set, 45-50 minutes. Serve hot.

Cheese and Chile Spoon Bread  Stir 1/3 to 1/2 cup chopped roasted green chiles into the batter and scatter 1/2 cup finely grated Muenster or Jack cheese over the top before baking.

 

Spoon Bread with Condiments  This is a great way to enjoy spoon bread for brunch or supper.  Arrange a variety of condiments in little bowls:  salsas, chopped cilantro and chopped scallion; diced jalapeño chile or chopped roasted green chile; grated Jack or Muenster or crumbled goat cheese.  Serve the bread with a large spoon to make a neat mound, then let each person scatter condiments over the top.

 

 

 

 

 

 

 

 

 

 

Homemade Baked Cinnamon Apple Chips

adapted slightly from paleo grubs

Ingredients

1. 1-2 apples
2. 1 tsp cinnamon, or more to taste

Instructions

1. Preheat oven to 200 degrees.
2. Using a sharp knife or mandolin, slice apples thinly. Discard seeds. Prepare a baking sheet with parchment paper and arrange apple slices on it without overlapping. Sprinkle cinnamon over apples.
3. Bake for approximately 1 hour, then flip. Continue baking for 1-2 hours, flipping occasionally, until the apple slices are completely dry. Store in an airtight container.