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

 

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

bakedapplechips

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.

garlic butter roasted mushrooms

from Smitten Kitchen

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Ingredients

1 pound mushrooms such as cremini or white, halved lengthwise if large
2 tablespoons capers, rinsed and chopped
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley

Preparation

Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side for swiping up the juices.

Curried Carrot, Sweet Potato, and Ginger Soup

adapted very slightly from Health.com

curried-ginger-carrot-soup-hl-521968-x

Ingredients

  • 2 teaspoons canola, olive or coconut oil
  • 1/2 cup chopped shallots or onions
  • 3 cups (1/2-inch) cubed peeled sweet potato
  • 1 1/2 cups (1/4-inch) sliced peeled carrots
  • 1 tablespoon grated ginger
  • 2 teaspoons curry powder
  • 3 cups chicken broth
  • salt to taste

Preparation

Heat oil in a large saucepan over medium-high heat. Add shallots; saute 3 minutes or until tender. Add potato, carrots, ginger, and curry; cook 2 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.

Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup. If you prefer, you can puree soup with an immersion blender.

Roasted Beet, Sunchoke, and Arugula Salad with Orange Vinaigrette

from a couple cooks

Roasted-Beet-Sunchoke-and-Arugula-Salad-with-Orange-Vinaigrette

 

 

 

 

 

 

 

 

 

 

 

 

 

What You Need
4 to 6 small beets
Around 8 small sunchokes
Around 8 cups arugula and/or mixed greens
Small red onion
Goat cheese crumbles (optional)
1 orange
White wine vinegar
Olive oil
Honey
Kosher salt and fresh ground pepper 

What To Do

1  Preheat the oven to 400°F.

2  Roast the beets: Cut off the tops of the beets and wrap tightly in aluminum foil. Place in the oven and roast until tender when pierced with a fork, about 45 minutes to 1 hour, depending on the size of the beets. 

3  Roast the sunchokes: Meanwhile, scrub the sunchokes under cold running water. Slice them about 1/4-inch thick. Place on a baking sheet covered in parchment paper, drizzle with olive oil, and sprinkle with salt and pepper. Roast 15 to 20 minutes, until tender.

4  Prepare the other ingredients: Wash and dry the greens. Thinly slice the red onion. 

5  Make the vinaigrette: Whisk together the juice from one orange, zest from half of the orange, 2 tablespoons white wine vinegar, 2 tablespoons olive oil, and honey, salt and pepper to taste.

6  Assemble the salad: When the beets have finished roasting and are cool enough to handle, remove the skin and cut into wedges. Then arrange the greens on a plate, and top with beets, sunchokes, red onion, crumbled goat cheese, vinaigrette, remaining orange zest, and salt and pepper.