Winter CSA – Final Week March 29th

THIS WEEK’S HARVEST

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

 

3# Rome Apples, Kistaco Farm

Hydroponic Lettuce, Harmony Grove Farm

2# Carrots, Tuscarora Organic Growers Co-op (OG)

3# white Potatoes, Blue Goose Farm

1 Dozen Brown Eggs, Jubilee Hilltop Ranch/JK Farm

1/2# Cowbelle Cheddar, Riverview Dairy

Apple Butter, Penns Corner Farm Alliance

2# Green Meat Radishes, Clarion River Organics (OG)

1/2# Shallots, Clarion River Organics (OG)

1# Buckwheat Flour, Weatherbury Farms (OG)

OG = Certified Organic, CNG = Certified Naturally Grown

**This week’s VEGAN and GLUTEN FREE share will substitute a generous variety of mixed micro greens, garlic, cabbage, sweet potatoes and/or Pea Shoots. VEGAN Shares will also include chives!

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	3# Rome Apples Grower: Kistaco Farm Store: Room Temperature
	Hydroponic Lettuce Grower: Harmony Grove Farm Store: Refrigerate in a plastic bag.
	2# Carrots Grower: Tuscarora Organic Growers Co-op (OG) Store: Refrigerate
	3# white Potatoes Grower: Blue Goose Farm Store: Cool dark place
	1 Dozen Eggs Grower: Jubilee Hilltop Ranch/JK Farm Store: Keep Refrigerated
	1/2# cowbelle cheddar Grower: Riverview Dairy Store: Keep refrigerated
	Apple Butter Grower: Penns Corner Farm Alliance Store: Refrigerate after opening
	2# Green Meat Radishes Grower: Clarion River Organics Store: Refrigerate
	1/2# Shallots Grower: Clarion River Organics Store: Refrigerate
	1# Buckwheat Flour Grower: Weatherbury Farm Store: Refrigerate

2012/13 Winter Share, January 2nd (#3)

Be sure to read this great PG article about PA cheese:

Local cheesemakers are making more, better cheese.  We think that you will  recognize some names!

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Please keep these remaining delivery dates in mind: January 2nd, January 16th, January 30th, February 13th, February 27th, March 13th and March 27th. If ever deliveries are not able to be made due to driving conditions we will be sure to email you and to schedule a make up day as soon as possible.

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THIS WEEK’S HARVEST

~ 1 dozen eggs, Jarosinski Farm or Clarion River Organics ~ fresh ginger, Crighton’s Farm ~ kale, Clarion River Organics OG ~ 2# red potatoes, Weeping Willow Farm ~ 2# red onions, Blue Goose Farm CNG ~oats, Clarion River Organics OG ~ half gallon apple cider, Kistaco Farm ~ 1# black or green radishes, Nu Way Farm ~ 1.5# turnips, Nu Way Farm ~ 2 acorn squash, Becarri’s Farm and Nu Way Farm ~ 1/2# French herb chevre, River View Dairy ~ green onions or garlic bulb, Blackberry Meadows Farm OG or Clubhouse Gardens

OG- Certified Organic    CNG- Certified Natural Grown

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Ever-So-Slightly-Sweet Mashed Turnips

6-8 baby turnips (or 2-3 regular turnips)
1 medium yukon gold potato
1/4 t. ground ginger
3/4 T. brown sugar
1 T. butter
1-2 T. heavy cream (or substitute milk)
Salt and Pepper to taste

Fill a medium-large pot with water and bring to a boil over medium-high heat.

If using regular (rather than baby) turnips, peel turnips (baby turnips do not need peeling). Peel potato. Cut turnips and potato into 1 inch chunks. Add to boiling water, partially cover, and cook for about 20 minutes, or until chunks are easily pierced with a knife.

Drain turnips and potatoes. Either pass turnips and potatoes through the coarse screen of a food mill, or mash by hand with a potato masher, meat mallet, or the back of a fork. Mix in ginger, brown sugar, butter, and cream. Season to taste with sea salt and black pepper.

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                                             Herbed Carrots with Ginger Garlic Butter

Ingredients:

4  carrots, lightly peeled & cut in circles OR you can use baby carrots whole
3 garlic cloves, smashed & minced
1 tablespoon butter
1.5 teaspoon minced peeled fresh ginger
1 tablespoon chopped fresh Rosemary (or any herbs, like thyme, parsley, cilantro etc)
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
Black Pepper or Chili Flakes. whatever you prefer

Preparation:

Add butter in large  skillet over medium heat. Add garlic and ginger to pan. Cook for about a  minute, stirring constantly at low heat. Not heating the butter before, allows the flavor of the garlic & ginger to be infused in it while it heats up. Do not let the ginger & garlic turn brown.

Add the carrots, Rosemary (or any other herb), lemon zest, Black Pepper or Chili Flakes & Salt.

Stir & toss quickly for everything to be combined well.

Cover & cook for about 5-8 minutes. The carrots will  be crisp tender.

Drizzle some lime juice on the carrots & stir them together.

Serve warm or at room temperature as a side.

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Chips de Radis Noir

– 2 large black radishes
– olive oil
– balsamic vinegar
– salt, pepper
– piment d’espelette (optional, substitute red pepper flakes)

(Serves 4.)

Preheat the oven to 220°C (430°F). Grease a baking dish (unless it is non-stick).

Wash and scrub the radishes. Peel them with a vegetable peeler, leaving half of the peel in stripes if desired. Slice the radishes thinly – very thin slices will be more chip-like, slightly thicker slices will be moister – and put the slices in the baking dish.

Pour a little olive oil, a little vinegar, sprinkle salt, pepper and piment d’espelette. Toss with a wooden spoon to coat. Pour and sprinkle more if necessary, until all the slices look comfortably dressed – but not drenched.

Put in the oven to bake for about 40 minutes, until the chips are golden and their edges start to crisp up. Serve warm, as an appetizer or a side.

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Check out these ideas for black radishes!

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Be sure to check us out on Pinterest!

Check out the Penn’s Corner Pinterest board at pinterest.com/pcfa for links to great recipes categorized by vegetable!  Don’t know what to do with celeriac or fennel?  We have found some great recipes and pinned them to our celeriac and fennel boards!  If you have some favorite recipes online, we’d love to know what they are!  Feel free to email us links to your favorite recipes and we will pin them!

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2012/13 Winter Share, December 12th (#2)

Penn’s Corner on Pinterest!

Check out the Penn’s Corner Pinterest board at pinterest.com/pcfa for links to great recipes categorized by vegetable!  Don’t know what to do with celeriac or fennel?  We have found some great recipes and pinned them to our celeriac and fennel boards!  If you have some favorite recipes online, we’d love to know what they are!  Feel free to email us links to your favorite recipes and we will pin them!

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We will be skipping the week of Christmas, so look for the next box in three weeks.  Please keep these remaining delivery dates in mind: January 2nd, January 16th, January 30th, February 13th, February 27th, March 13th and March 27th. If ever deliveries are not able to be made due to driving conditions we will be sure to email you and to schedule a make up day as soon as possible.

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THIS WEEK’S HARVEST

~ 1 dozen eggs, Jarosinski Farm or Clarion River Organics ~ 1/3# baby spinach, Nu Way Farm ~ green fall garlic, Clubhouse Gardens ~ 3# braeburn apples, Dawson’s Orchard ~ 3# gold potatoes, Clarion River Organics OG ~ 1/2# shallots, Crighton’s Farm ~fennel bulb OR rutabagas OR turnips, Clarion River Organics OG ~ celeriac, Clarion River Organics OG ~ Old Gold cow milk cheese, Hidden Hills Dairy ~ 3/4# kale, Clarion River Organics ~ 2# beets, Nu Way Farm

OG- Certified Organic    CNG- Certified Natural Grown
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Orange Fennel Salad

• 1 (10 ounce) bag baby spinach leaves
• 2 oranges, peeled and sectioned
• 1/2 large fennel bulb, thinly sliced
• 1 teaspoon chopped fennel fronds
• 1/4 cup toasted sliced almonds
• 1 tablespoon chopped fresh mint
• 3 tablespoons olive oil
• 2 tablespoons orange juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon onion powder
• salt and pepper to taste

Place the spinach, orange sections, sliced fennel, fennel fronds, almonds, and mint into a large mixing bowl; set aside. Whisk together the olive oil, orange juice, cumin, onion powder, salt, and pepper in a small bowl. Pour the dressing over the salad, and toss gently to dress. Serve immediately.

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Celeriac, Fennel, and Roasted Garlic Soup

• 1-2 Heads Roasted Garlic
• 160g Fennel
• 150g Celeriac
• 1 Apple (Granny Smith or similar)
• 35g Cashews (approx 1/4 cup)
• 160g (about 3) Shallots
• 150ml White Wine
• 500 ml Water (approx 2 1/4 cups)
• 2 tsp Turmeric
• Salt and Pepper (preferably white) to taste
• 60ml (approx 1/4 cup) soy milk
• Handful of Fresh Coriander
• Cream or Soy Cream (optional)

1. Heat the oven to 200 C (400 F) and roast the garlic for around 20 minutes. To do this simply peel as much paper away from the bulb as possible. Cut a tiny portion of the top of the bulb away if desired (makes it easier to squeeze garlic out when done) and drizzle with some olive oil before popping on a tray in the oven.
2. Meanwhile peel and quarter the apple and halve the shallots. Chop the other vegetables into chunks and add along with all other ingredients (except the coriander and soy milk) to your pressure cooker. Cook as per your pressure cooker’s instructions for 15 minutes.
3. Set aside and allow to cool a little before blending (this is just a precaution, but one I rarely follow despite the huge crack now ascending the walls of my lovely glass blender). Blend until very smooth, adding the soy milk as you do so. Throw in the fresh coriander last, giving it one or two last whizzes ’round to chop it finely. Return and keep heated on the hob/stove until ready to serve.
4. If using, stir in a dollop of cream or soy cream, along with some spare coriander or fresh parsley to garnish.

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Maple-Bacon Roasted Apples & Celeriac

• 1 large celery root (celeriac), about 1 1/2 pounds, peeled and cut into 1-inch pieces
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 2 apples, cut into 1-inch pieces
• 2 slices bacon, chopped
• 1/4 cup pure maple syrup
• 1 teaspoon chopped fresh thyme or rosemary or 1/4 teaspoon dried

1. Preheat oven to 450°F.
2. Toss celery root with oil, pepper and salt and spread on a rimmed baking sheet. Roast until starting to brown, 10 to 12 minutes. Add apples, toss gently and continue roasting until the apples and celery root are tender, 6 to 10 minutes more.
3. Meanwhile, cook bacon in a medium skillet over medium heat, stirring occasionally, until just crispy. Remove to a paper-towel-lined plate with a slotted spoon; discard all but 2 teaspoons of the bacon fat. Add maple syrup to the fat in the pan and bring to a boil, scraping up the browned bits. Add the cooked bacon and thyme (or rosemary). When the celery root and apples are tender, gently toss them with the maple-bacon glaze and roast for about 5 minutes more.

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Lentil and Vegetable Soup with Kale

yield: Makes 8 servings

active time: 35 minutes

total time: 55 minutes

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 large carrots (8 to 9 ounces), peeled, chopped (1 1/4 cups)
• 1 medium celery root (celeriac), peeled, chopped (3 cups)
• 1 medium rutabaga, peeled, chopped (2 cups)
• 1 pound brown lentils, rinsed
• 1 tablespoon herbes de Provence
• 8 cups (or more) vegetable broth
• 1 large bunch kale (about 9 ounces), ribs removed, leaves coarsely chopped

Preparation:

Heat oil in large pot over high heat. Add onion and next 3 ingredients; sprinkle with salt and pepper and sauté until beginning to soften and brown, 10 to 11 minutes. Stir in lentils and herbes de provence. Add broth and kale. Bring to boil, stirring to incorporate kale. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 20 minutes. Add more broth to thin, if desired. Season with salt and pepper.

Read More http://www.epicurious.com/recipes/food/views/Lentil-and-Vegetable-Stew-with-Kale-363950#ixzz2EIvSwgfP

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Celeriac, Potato & Rosemary Gratin

• 6 rashers bacon , chopped (optional)
• 420ml double cream
• 350ml milk
• 2 garlic cloves , sliced
• 1 tbsp rosemary , finely chopped
• 1 red chilli , deseeded and sliced
• 1 tbsp Dijon mustard
• 1 celeriac (about 500g) peeled, quartered and thinly sliced
• 500g potatoes , peeled and very thinly sliced

1. Heat oven to 180C/160C fan/gas 4. Grill the bacon, if using, until cooked and lightly brown, then set aside.
2. Bring cream, milk, garlic, rosemary, chilli and mustard to the boil in a medium saucepan, then turn off.
3. Pour a little of the cream mixture onto the bottom of an ovenproof gratin dish. Arrange a layer of celeriac, scatter with bacon, then season. Pour over some more of the cream mixture and repeat the same process, alternating potato and celeriac, finishing with a layer of potato. Cover with the remainder of cream mixture, then bake for 1-1¼ hrs, until golden and vegetables are tender when a knife is stuck in. Leave to sit for 5 mins, then serve.

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Penn’s Corner Farm Stand is Year-Round

Spinach, kale, cider, squash, apples, holiday ham and much more currently available! Penn’s Corner has Farm Stand locations in Squirrel Hill, Mt. Lebanon, the North Side and Lawrenceville. Our Farm Stands run year round and offer a variety of farm-fresh items including produce, meats, cheeses, bread, pasta and more. Check out our Farm Stands here!

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2012 CSA Harvest Share Week #23, November 7th

***November 14th is the final week of the 2012 Harvest Share.  Winter Share members can look forward to their next box being delivered on November 28th. Please remember to return your final empty CSA box to your location by Friday November 16th. ***

Gobble gobble.

We are taking Turkey orders through Thursday!

Pre-order is required and pick-up will be at either our Squirrel Hill, North Side or Mt. Lebanon Farm Stand locations on Monday, November 19th. Be sure to get your order in before November 8th!

We are offering two sizes this year… a medium size (approx.15-20 lbs), and a large size (approx. 20-25 lbs).  Our turkeys this year will be from Food from the Earth Farm in Emlenton PA.  They are free range, pastured, antibiotic and hormone free birds, fed conventional, GMO-free feed. Click here for more information!

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Each week we will ask you to review the contents of the previous week’s box.

We very much appreciate your taking this short survey as it helps us in a number of ways!

If you are on the Asparagus route please click here. Zucchini members can click here.

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THIS WEEK’S HARVEST

Asparagus Share ~ 1/2 pint maple syrup, Sunny Meadow Farm ~ 1# popcorn, Sunny Meadow Farm ~ 1/2# arugula, Nu Way Farm ~ 1/2# swiss chard, Nu Way Farm ~ 1/2# shallots, Crighton’s Farm ~ red or white cabbage head, Weeping Willow Farm or Blue Goose Farm CNG ~ 2# white potatoes, Blue Goose Farm, CNG ~ kabocha squash, Clarion River Organics, OG

Zucchini Share ~ 1/2 pint maple syrup, Sunny Meadow Farm ~ 1# popcorn, Sunny Meadow Farm ~ 1/2# arugula, Nu Way Farm ~ 1# beets, Nu Way Farm ~ 1/2# shallots, Crighton’s Farm ~ collard greens, Clarion River Organics, OG ~ winter squash, Pucker Brush Farm CNG or Weeping Willow Farm ~ 2# fuji apples, Kistaco Farm

OG- certified organic          CNG- certified naturally grown

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Maple Popcorn 

5 cups air popped popcorn

1/2 cup pure maple syrup from Canada Pennsylvania

1/2 cup chopped walnuts or pecans

1 T butter or vegetable oil

Lightly butter or oil the inside of a bowl or casserole dish large enough to hold the popcorn. Butter a large mixing spoon. Set aside.

Place maple syrup, in a heavy-bottomed, non-reactive saucepot over medium-high heat. Bring to a boil, reduce heat to medium low and continue boiling until the mixture reaches 236 degrees on a candy thermometer.

Place popcorn and nuts in the mixing bowl and drizzle the hot caramel over the popcorn. Working quickly, stir with oiled spoon until all popcorn is coated with caramel.

Cool and store in airtight containers or enjoy immediately!

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Spinach & Butternut Squash Lasagna

3 cups 2% milk
1/4 cup all-purpose flour (about 1 ounce)
2 tablespoons butter
1/3 cup minced shallots
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
8 cups (3/4-inch) cubed peeled butternut (or other winter) squash (about 2 1/4 pounds)
1 tablespoon balsamic vinegar
4 teaspoons extra-virgin olive oil, divided
Cooking spray
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
1/4 teaspoon crushed red pepper
4 garlic cloves, minced
18-ounces fresh baby spinach (or other greens)
9 cooked lasagna noodles (8 ounces uncooked noodles)
1 cup (4 ounces) shredded Asiago cheese
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese

Cook milk in a small, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; keep warm.

Lightly spoon flour into a dry measuring cup; level with a knife. Melt butter in a medium nonstick saucepan over medium heat. Add shallots; cook 2 minutes or until tender. Reduce heat; add flour to pan, and cook 5 minutes or until smooth and golden, stirring constantly. Remove from heat; add about 2 tablespoons warm milk to flour mixture, stirring constantly with a whisk. Gradually add remaining warm milk, about 1/2 cup at a time, until mixture is smooth, stirring constantly with a whisk. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil; reduce heat, and cook until smooth and thickened. Remove from heat. Cover surface of milk mixture with plastic wrap; set aside.

Preheat oven to 425°.

Place squash in a large bowl. Add vinegar; toss to coat. Add 1 tablespoon oil; toss to coat. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, thyme and sage. Bake at 425° for 30 minutes, stirring after 15 minutes.

Combine remaining 1 teaspoon oil, red pepper, and garlic in a Dutch oven over medium heat; cook 2 minutes, stirring constantly. Add spinach, 1 bag at a time; cook until wilted, stirring frequently. Add remaining 1/4 teaspoon salt; cook until liquid evaporates, stirring frequently.

Reduce oven temperature to 350°.

Spoon 1/3 cup milk mixture in bottom of a 13 x 9-inch baking pan coated with cooking spray. Arrange 3 noodles over milk mixture; top with spinach mixture, 2/3 cup milk mixture, 1/2 cup Asiago, and 1/4 cup Parmigiano-Reggiano. Arrange 3 noodles over cheese; top with squash mixture, 2/3 cup milk mixture, remaining 1/2 cup Asiago, and 1/4 cup Parmigiano-Reggiano. Arrange remaining 3 noodles on top of cheese; spread remaining 1/2 cup milk mixture over noodles. Sprinkle with the remaining 1/2 cup Parmigiano-Reggiano. Bake at 350° for 30 minutes or until bubbly. Let stand 15 minutes before serving.

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Maple Teriyaki Beets

12 small or 6 medium beets, scrubbed and trimmed
1/4 butter (or olive oil)
2 tablespoons maple syrup
1 tablespoon minced or pressed garlic
1 tablespoon finely chopped or grated fresh ginger
1 tablespoon soy sauce or tamari

1. Preheat oven to 400F degrees.
2. Place beets in a small roasting pan with 1/2 cup water. Cover with foil and bake until beets are easily pierced with a sharp knife, 45 minutes to 1 hour depending on size.
3. Preheat the broiler.
4. Allow beets to cool slightly, then run under cold water and slip off their skins. Slice into 1/4-inch rounds.
5. Melt the butter in a small pan over medium heat. Stir in the maple syrup, garlic, ginger, and soy sauce or tamari. When the ingredients are thoroughly combined, remove from heat.
6. Put the beets in a shallow baking pan and pour the maple syrup mixture over them. Broil, stirring occasionally, until tender, 5 to 10 minutes.

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2012 CSA Harvest Share Week #5, July 3rd

IMPORTANT!!!

Please note that if you normally pick up your share on Wednesday that your pick up this week will be on Tuesday!  If you are a Thursday pick up nothing changes for you this week. 

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Last week every one seemed to really enjoy the Chef’s Corner.  A BIG thanks to Kevin Hermann and The Porch at Schenley!

It’s worth noting that these high temperatures are taking their toll.  I’ve heard from at least one farmer that he feels like his cucumber and zucchini plants are shutting down.  They can’t bear fruit in such harsh conditions.  Also- egg laying slows when high temperatures are sustained for a number of days.  Another farm has moved chicken houses into the woods to provide shade for their hens.  Some generous rain and a few degrees less would do wonders for everyone so here’s to hoping!

Penn’s Corner is delighted to have Grow Pittsburgh join us as our newest member.  Many of you may be familiar with the organization but for those that aren’t, Grow Pittsburgh is an urban agricultural organization whose mission is to demonstrate, teach and promote responsible urban food production in our community.  Grow Pittsburgh does a LOT in our City including the administration of an Edible School Yard program at several area schools, management of many of Pittsburgh’s community gardens, providing wholesome food to low income communities and educate our community about urban agriculture.   Grow Pittsburgh offers gardening classes and volunteer opportunities for anyone that’s interested. Be sure to visit their website to learn more about this fantastic community organization and to get involved!

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Each week we will link to customer satisfaction surveys. With these surveys we hope to gather information regarding the quality of the items in your box. These surveys aren’t designed to gauge preferences from our members. Any feedback that you have regarding preferences can be emailed to Karlin at csa@pennscorner.com.Once you have gotten your share and had a chance to look it over please consider taking this very short survey!

If you are on the Asparagus route please click here. Zucchini members can click here.

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THIS WEEK’S HARVEST

Asparagus Share ~ 1 small green cabbage head, Nu Way Farm ~ 2 cucumbers, Weeping Willow Farm ~ 1/2# Swiss chard, Nu Way Farm ~ 2# cling peaches, Dawson’s Orchards ~ pint sugar snap peas, Blue Goose Farm, CNG ~ candy onions, Blue Goose Farm, CNG ~ basil, Reegers Farm ~ red kale, Clarion River Organics, OG ~ 1/4# cut lettuce, Clarion River Organics, OG

Zucchini Share ~ 2# new red potatoes, Weeping Willow Farm ~ 2# cling peaches, Dawson’s Orchards or Kistaco Farm ~ candy onions, Becarri’s Farm ~ 2 zucchini, Weeping Willow Farm or Beccari’s Farm ~ lettuce head, Reegers’ Farm or Blue Goose Farm, CNG ~ cucumber, Becarri’s Farm Sorry, no cucumber this week! ~ beet bunch, Nu Way Farm ~ collard greens, Clarion River Organics, OG ~ pint snap peas, Blue Goose Farm, CNG or Kistaco Farm

OG- Certified Organic                                                                                        CNG- Certified Naturally Grown

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Grated Beet Breakfast ala Nu Way Farm

Last week David Yoder of Nu Way Farm told me his new favorite way to eat the beets that he’s harvesting these days.

He washes and chops the greens and sets them aside.  Then he grates a few raw beets and cooks them in a pan with some butter, salt and pepper.  When they are nearly cooked he throws in the greens (and some more butter of course) and cooks them for a few more minutes until the greens are tender.  Sometimes he throws a fried egg on top of it all.  Then he gobbles them up before he heads back into the fields!

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Five-Minute Indian-style Cabbage

1/2 head green cabbage, cored and sliced into 1/4″ wide ribbons
1 tablespoon vegetable oil or ghee (clarified butter), or mustard oil, or more to taste
1 tablespoon black mustard seeds
1/2 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
optional: garlic, ginger, unsweetened shredded coconut, fresh chilis or dried chili flakes, garam masala
optional garnish: cilantro, lemon juice

Heat a large skillet or wok over a medium-high flame. Add the oil, wait 10 seconds, and immediately add the mustard seeds.
As soon as they start to pop, add the rest of the spices and any optional ingredients and stir-fry for 10 more seconds. Move quickly here so you infuse the flavor in the oil but don’t burn them.
Add the cabbage and salt, and stir-fry until crisp-tender or tender, your preference. Taste and adjust seasoning.
Garnish with cilantro and/or lemon juice.

2012 CSA Harvest Share Week #4, June 27th

IMPORTANT!!!

Please note that the week of July 4th we will be delivering your CSA boxes on Tuesday, July 3rd instead of Wednesday.

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The Chef’s Corner-  

Chef Kevin Hermann (in photo), the Executive Chef at The Porch at Schenley has been gracious enough to share with us some of his favorite recipes and summer memories.  Thanks Kevin!  Be sure to try some of his BBQ, sourced from PCFA farmers, for yourself at The Porch this summer!

As summer creeps into our sky line I often find myself craving the age old craft of BBQing.  I find myself scanning the local markets and butcher counters and wondering what will be my next grilled delight.  As I find myself pondering over the delicious chickens I think how wonderful it would be to have the crispy skin and charred flavor along with some of the sweet and flavorful vegetable from Penn’s Corner.  One of my favorite ways to cook vegetables on the BBQ is the good old foil pouch I used to do way back in the Boy Scouts.  It’s so simple and yet so delicious as all the flavors meld and marry as the Smoke from the BBQ sneaks its way into the pouch to add just a hint of the outdoors.

Here is a simple, fun and invigorating dish for any BBQ lover…

BBQ Roasted Chicken with Roasted Vegetable and Blueberry Vinaigrette (for 2)

1 Chicken, Split through the back bone, leaving the breastbone attached

2T Rosemary

2T Sage

1t Garlic, Chopped

3T EVOO (extra virgin olive oil)

Roasted Vegetable:

2# Red Potatoes, Cut into quarters

1 Bunch of beets, peeled and quartered

½# Swiss Chard, Rinsed and cut into larger 1.2inch chunks

1ea Zucchini, Cut into ½ thick half moons

1ea Garlic Cloves

1ea Shallots, peeled and sliced

1T Rosemary

½ T Sage

2T EVOO

T.T. S+P (salt and pepper to taste)

Salad with Blueberry Vinaigrette

1Pt Blueberries, Rough Chopped

1T Shallots, Minced

1/2T Mint, Minced

1/2T Lemon Juice

1.5T EVOO

t.t. S+P

1ea Lettuce head, Torn into bite size pieces

1PT, Peas, Cleaned and blanched

BBQ Chicken

1. Mix the Herbs, garlic and EVOO in a small bowl and rub the chicken and let sit in the refrigerator for at least 1.5 Hours. Best if marinated over night.
2. Light BBQ and bring to 350 degrees. IF using charcoal be sure the coals are spread evenly along the bottom of the grill to avoid hot spots.
3. Once the grill is ready remove from the refrigerator and place skin side down on the grill.  Allow to cook for 5 minutes until the skin lifts easily off the grill surface and turn over to cook for the remaining 15 minutes.
4. Remove from the grill when the internal temperature of the chickens reaches 160 degrees, and place on a resting rack for 5-10 minutes to allow the juices to reabsorb into the meat.
5. Cut the chicken into 4 equal pieces and place on a platter.

Roasted Vegetable Foil Pouch

1. Mix all ingredients in a large bowl and create two double layer foil pouches large enough to fit all the Vegetables.
2. Fold the edges in like and envelope and be sure to make sure all seams are facing up to keep the juices from running out.
3. Place on the edge of the grill prior to putting the chickens on the grill.  Let cook the entire time the chickens are on the grill.
4. To finish open the envelopes for 5 minutes at the end of the cooking time for 20 minutes.
5. Remove from the grill and empty pouches onto serving dishes.

Salad

1. Mix the lettuce, peas, and blueberry vinaigrette in a medium sized bowl. Season to taste and place on two plates. Top with a generous pinch of the micro greens to add that extra pop of flavor.

The combination of roasted vegetable and charred BBQ flavor from the chicken is like floating on a lazy river soaking in the sun; sweet, delicate and hearty flavors exploding in every bite.

This dish can be used for a small dinner for two or if you plan on having  your friends over for a early summer BBQ feast to celebrate any occasion, or like myself, just because its fun to have a weekend cookout.

Enjoy life with food and friends.  It’s truly what makes life worthwhile.

Chef Kevin Hermann

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Each week we will link to customer satisfaction surveys. With these surveys we hope to gather information regarding the quality of the items in your box. These surveys aren’t designed to gauge preferences from our members. Any feedback that you have regarding preferences can be emailed to Karlin at csa@pennscorner.com.Once you have gotten your share and had a chance to look it over please consider taking this very short survey!

If you are on the Asparagus route please click here. Zucchini members can click here.

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THIS WEEK’S HARVEST

Asparagus Share ~ pint blueberries, Reeger’s Farm ~ microgreens, Crighton’s Farm ~ 1 pint peas, Hostetler Farm ~ 2 zucchini, Blue Goose Farm, CNG or Weeping Willow Farm ~ 2# new red potatoes, Nu Way Farm ~ large beet bunch, Nu Way Farm ~ 1/2# chard, Nu Way Farm ~ lettuce head, Blue Goose Farm, CNG

Zucchini Share ~ pint blueberries, Reeger’s Farm ~ 1.5# peaches, Kistaco Farm ~ 1 quart peas, Blue Goose Farm, CNG or Kistaco Farm ~ 2 cucumbers, Weeping Willow Farm or Beccari’s Farm ~ 1 cabbage head, Nu Way Farm ~ large beet bunch, Nu Way Farm ~ 1/2# kale, Kistaco Farm ~ lettuce head, Blue Goose Farm, CNG

OG- Certified Organic                                                                                        CNG- Certified Naturally Grown

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Japanese Cucumber Salad

From EatingWell:  June/July 2005

This Japanese inspired cool, crisp salad is as elegant and well balanced as it is simple.

4 servings, about 1 cup each

• 2 medium cucumbers, or 1 large English cucumber
• 1/4 cup rice vinegar
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 2 tablespoons sesame seeds, toasted

Preparation

1. Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
2. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.

Tips & Notes

• Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

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Winter Share #2 January 3rd

Happy New Year!!!

Remaining deliveries will be made on the following dates:  January 3rd, January 17th, January 31st, February 14th, February 28th, March 13th and March 27th.  If ever deliveries are not able to be made due to weather we will be sure to email you and to schedule a make up day as soon as possible.

Please remember to return your empty CSA box to your pick up location or to transfer your share to a bag on the day of delivery and leave your empty box behind.

We hope that you enjoy these photos from the Crighton’s Farm.  Clint took them this morning during his visit there to pick up the ginger!

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THIS WEEK’S HARVEST

Tuesday ~1/2# shiitake mushrooms, Wild Purveyors ~ wheatberry bread loaf,Clarion River Organics, OG ~ 1/2 gallon apple cider, Kistaco Farm ~ 1 dozen free range eggs, Clarion River Organics ~ 1/2# chevre, River View Dairy ~ hydroponic bibb lettuce, Milestones Center ~ 2# white turnips, Nu Way Farm ~ 1# carrots, Nu Way Farm ~ 2# white onions, Blue Goose Farm, CNG ~ 1/4# fresh PA ginger root, Crighton’s Farm and Grow Pittsburgh

OG- Certified Organic                                         CNG- Certified Natural Grown                                                 
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Glazed Turnips & Carrots

1 1/2 tablespoons butter
1 pound white turnips, trimmed, peeled, cut in 3/4″ cubes
2 large carrots, trimmed, peeled, the fatter end sliced in half lengthwise, then cut in 1/2-inch thick slices on the diagonal
2/3 cup chicken or vegetable broth
1 1/2 tablespoons brown sugar
1/2 teaspoon table salt
1/8 teaspoon black pepper
1 teaspoon fresh thyme leaves
1 teaspoon lemon zest
Squeeze of lemon juice (just a teaspoon)

In a large nonstick skillet with a cover, melt the butter on MEDIUM HIGH. When it’s melted, swirl to coat. (If you start this while prepping the vegetables like I do, I’d recommend melting the butter on MEDIUM, so you don’t brown and then scorch the butter like I did. Turn down the heat til you’re ready, then turn to medium high.) Add the turnips and carrots in an even layer, stirring to coat, then let cook undisturbed for 4 minutes. Stir again, let cook another 4 minutes. Add the broth, brown sugar, salt, pepper, thyme and lemon zest (I prepped these while the veggies were cooking) and stir to coat. Cover, reduce heat to MEDIUM LOW (I left on MEDIUM HIGH) and simmer until vegetables are just tender, about 8 minutes. Uncover and increase heat to HIGH, let cook, stirring frequently until liquid cooks down to a glaze, this took a few minutes. Stir in lemon juice and serve immediately.

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Penn’s Corner Farm Stand is Year-Round 

Penn’s Corner has Farm Stand locations in Squirrel Hill, Mt. Lebanon and now Lawrenceville.  Our Farm Stands run year round and offer a variety

of farm-fresh items including produce, meats, cheeses, bread, pasta and more. Check out our Farm Stands here!

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Mushroom and Goat Cheese Tart

Bon Appétit | May 2001

Yield: Makes 4 servings

3 tablespoons unsalted butter

8 ounces button mushrooms, cut into 1/2-inch pieces (use shiitake!)

1 large shallot, minced (use a white onion)

1/8 teaspoon ground nutmeg

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

1 large egg, beaten to blend

3 ounces soft fresh goat cheese (such as Montrachet), room temperature

1 teaspoon minced fresh thyme

2 tablespoons whipping cream

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until soft and dry, about 5 minutes. Add remaining 1 tablespoon butter to skillet, then shallot. Sauté until shallot is soft, about 4 minutes longer. Add nutmeg. Season mushroom filling with salt and pepper. Cool.

Line baking sheet with parchment paper. Roll out puff pastry onto lightly floured surface to 12×15-inch rectangle. Cut one 12×5-inch rectangle, two 11×1/2-inch strips and two 5×1/2-inch strips from pastry. Place rectangle on prepared baking sheet. Pierce all over with fork. Using pastry brush, brush all strips with egg. Place short strips, egg side down, atop ends of pastry to form raised crust edge; place long strips, egg side down, atop long sides of pastry. (Mushroom filling and tart shell can be prepared 1 day ahead. Cover separately and refrigerate.)

Preheat oven to 400°F. Bake tart shell until golden, about 15 minutes. Maintain oven temperature. Spread cheese evenly over bottom of hot tart shell. Top with mushrooms. Sprinkle with thyme, salt, and pepper. Drizzle with cream. Bake until heated through, about 10 minutes. Serve hot.

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Fresh Ginger Root

You can’t find a whole lot of ginger root grown in southwestern PA.  Lucky for us there are a few farmers in the area that are up to the challenge!  Use yours to make tea, grate and store, or toss a little into the turnip and carrot recipe above.  Savor and enjoy it! Check out this site for storage tips for ginger.

Ginger Tea

• Fresh ginger root 
• Peel and slice into thin rounds a 1”or 2″ piece of ginger.
• Place it in a pot or tea kettle and pour in about 6 cups of water (some of the water will evaporate, so use more than you need).
• Optional additions include: a cinnamon stick, a teaspoon of fennel seeds, tablespoon of cardamon pods, 1/2 teaspoon of black peppercorns and/or a few cloves.
• Bring the water to a boil, then simmer for at least 10 minutes then turn off heat and let simmer for another 10 or so minutes.
• Add honey to your liking after tea has simmered.