Week 13 Summer CSA Preview


This is for the August 23rd CSA, which is an odd week share

Eggplant  Blue Goose
Sweet Corn – Clarion River Organics
Bartlett Pears – Dawson’s Orchards
Bell Peppers – Gid’s Produce
White Peaches Kistaco Farm
Leeks – Nu Way
Tomatillos – Nu Way
Watermelon* – Weeping Willow Farm
Tomatoes* – Weeping Willow Farm

*Members will receive either Watermelon or Tomatoes in their share this week

Cheese shares will receive Allegheny Raw Milk Cheese from Hidden Hills Dairy

Egg shares will receive eggs from Jarosinski Farm

**This week’s shares are Vegan and Gluten Free


Tomatillo Salsa Verde

Remove the tomatillo’s papery husk and rinse off any sticky coating before using.



  • 1 pound tomatillos, husked, rinsed, quartered
  • ½ medium onion, coarsely chopped
  • 1 garlic clove, crushed
  • 1 serrano chile, seeds removed if desired, coarsely chopped
  • ¼ cup fresh cilantro leaves with tender stems
  • Kosher salt


Purée tomatillos, onion, garlic, chile, and cilantro in a blender, adding water as needed, until smooth; season with salt.

Recipe Courtesy of bon appetit

Summer CSA Week 12 Preview


This is for the August 16th CSA, which is an even week share

Garlic  Crighton Farm
Cantaloupe – Clarion River Organics/Weeping Willow Farm
Ground Cherries – Clarion River Organics
Herbs – Gid’s Produce
Sweet Banana Peppers Gid’s Produce
Yellow Peaches – Kistaco Farm
Rambo Apples – Kistaco Farm
Green Tomatoes – Nu Way Farm
Carmen Peppers – Weeping Willow Farm


Cheese shares will receive Schof Kase Sheep’s Milk Cheese from River View Dairy

Egg shares will receive eggs from Jarosinski Farm

**This week’s shares are Vegan and Gluten Free

What are Ground Cherries?

Ground Cherries are a small fruit contained in a papery husk with a slightly sweet taste and a texture similar to tomatoes or grapes.  Husk cherries are great to eat on their own, just pop them in your mouth and enjoy!  They are also great in salads and salsas, and you can even make preserves out of them!  Check out this recipe for Ground Cherry Salsa!

July 26 CSA Preview


This is for the July 26th CSA, which is an odd week share

Summer Squash  Blue Goose Farm
Celery – Blue Goose Farm
Yellow Beans – Clarion River Organics
Beets – Gid’s Produce
Leeks – Gid’s Produce
Hydroponic Lettuce – Harmony Grove Farm
Lodi Apples – Kistaco Farm
Basil – Nu Way Farm
White Potatoes – Nu Way Farm
Cucumbers – Weeping Willow Farm
Zucchini – Weeping Willow Farm

Cheese shares will receive Gold raw milk cheese from Hidden Hills

Egg shares will receive eggs from Keim Farm.

**This week’s shares are Vegan and Gluten Free

Lodi Apple Crisp

Lodi Apples are early season apples with a sharp flavor and best used for cooking.  Use the recipe below to make a Summer Apple Crisp with your CSA Apples this week!

Recipe courtesy of  tastesbetterfromscratch.com
For the crumb topping:
  • 1/2 cup flour
  • 1/2 cup old fashioned oats
  • 1/2 cup brown sugar
  • 1/2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • dash of salt
  • 1/3 cup unsalted butter diced into small chunks
For the Apple filling:
  • 3-4 large Lodi apples peeled and sliced thin
  • 3 Tbsp butter melted
  • 2 Tbsp flour
  • 1 Tbsp lemon juice
  • 3 Tbsp milk
  • 1/2 tsp vanilla extract
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon
  • dash of salt
For serving (optional)
  1. Preheat oven to 375 degrees F.
For the topping:
  1. In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.
For the Apple Filling:
  1. (I use a Johnny Apple Peeler to peel and slice the apples all at once. It makes the process so fast!)

    In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt. Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8×8-inch baking dish and spread into an even layer. Sprinkle crumb topping evenly over the apples. Bake for 30-35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.

  2. Serve with Vanilla Ice Cream and Homemade Caramel Sauce


July 12 CSA Preview


Swiss Chard – Blue Goose Farm
Garlic – Blue Goose Farm
Cucumbers – Clarion River Organics/Gid’s Produce
Red Beets – Clarion River Organics
Patty Pan* – Clarion River Organics
Cherry Tomatoes* – Crighton Farm
Sweet Candy Onions – Gid’s Produce
Herbs– Pucker Brush/Gid’s Produce
Carrots – Nu Way Farm
Red Potatoes – Nu Way Farm
Carmen Peppers – Weeping Willow Farm

*Members will receive either cherry tomatoes or patty pan in their share

Cheese shares will receive Ivory Lace raw milk cheese from Hidden Hills Dairy

Egg shares will receive eggs from either Keim Farm

**This week’s shares are Vegan and Gluten Free

Check out the recipe below from The Porch at Schenley for Pickled Beets!  Remember to take a picture of your CSA creations, upload them to social media with the hashtag #csamyway, and tag The Porch and Penn’s Corner for a chance to win a Winter CSA Share!





Pickled Beets

3 cups Beets, peeled, small dice

1 cup carrots, peeled, cut into small oblique

1 garlic clove, peeled, split

1/4 cup shallots, cut into thin rings

Pickling Liquid

1 cup Red Wine Vinegar

4 cups water

1/4 cup sugar

3 tablespoons salt

3 cloves, whole

2 bay leaves, whole

1 tablespoon mustard seeds

1 teaspoon red pepper flakes


  1. Put all cut vegetables into a non-reactive glass or ceramic bowl
  2. In a medium sized sauce pot add all ingredients of the pickling liquid together.  Bring to a simmer and turn down to low heat.  Cook for 15 minutes.
  3. Pour hot pickling liquid over vegetables.  Be careful not to spill the hot liquid.
  4. Allow to cool to room temperature and place the bowl or container in the refrigerator to cool to under 40 degrees.  Once cooled, cover and refrigerate for one week.

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



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


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!