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!


2013 Harvest CSA Share Week #9, July 31st


Welcome to week #9 of the Harvest Share!

A note on share routes: We divide deliveries into two routes for box planning and distribution purposes. See below for a list of locations by route. Once you find the route that visits your pick-up location, scroll down to see what will be in your box!


Getting The Most Out of Your CSA

Participating in a CSA is like starting a new relationship. You are connecting yourself closer to your food source by buying from the people that grow it. Like any good relationship, a CSA takes work. Local Harvest wrote a great article about how to get the most out of your CSA and what kind of work goes in to it. Here are some highlights….

Familiarize yourself with what grows when.
Many of us have gotten so used to grocery store shopping that we don’t know what month the local tomatoes get ripe. This lack of knowledge can lead to disappointment and unfounded criticism of the farmer. If you’re new to seasonal eating, it’s a good idea to ask your farmer for a list of what kinds of foods to expect when, so you can pace your anticipation.

Make peace with visits to the produce aisle.
Most CSA members supplement their CSA box with a few items from the produce aisle, as many families want to eat more fruit than is provided in their box, or find they need more staples like onions and garlic. CSA manager JoanE Marrero from J.R. Organics in Escondido, CA, finds that some people get frustrated because they do not get the same array of produce available at a grocery store. Most people find themselves eating a wider variety of vegetables with a CSA, but if you find yourself missing some of what you’re used to getting at the supermarket, by all means supplement.

Read the policies.
Each CSA operates a little bit differently when it comes to refunds, vacation policies, pick-up procedures, and the like. Part of being happy with your CSA and being a good CSA member is knowing and respecting the way things are run.

Get to know your farmer and the farm.
Farmer John Peterson of Angelic Organics in Caledonia, IL, appreciates CSA members who look beyond the food and become interested in the farm itself. “The food is just the result of the farm; it’s the overflow from the farm. The most important thing is the farm itself,” he says. He recommends that CSA members allow themselves to be curious about the people who live and work on the farm, the culture of the farm, how the work is done there, and what it’s like for those who do it.

Talk to your farmer.
After enjoying the great food, this is probably the most important aspect of getting the most out of your CSA experience. Talking with the people who run your CSA is what takes the experience beyond the transactional and creates that sense of belonging to the farm that so many CSA members value. It also offers the opportunity for mutual understanding and that can nip any potential frustrations in the bud. JoanE Marrero emphasizes the importance of communication: “The contents of our boxes are guaranteed. If for any reason, someone is unhappy with an item, we happily offer replacements. Since we are dealing with highly perishable items, there is bound to be spoilage at one time or another. When this happens, some subscribers who are not aware of our guarantee are disappointed and decide to discontinue with the program without sending any feedback. Those who do communicate are given replacements, and as they continue with the program, realize that the majority of the time the box contents are in excellent condition.” Talking helps.

But not an hour before the delivery.
Kerry Glendening, LocalHarvest’s site coordinator, has noticed that many of people’s complaints about CSAs result from members trying to make last minute changes to their delivery and being disappointed when farmers can’t honor them. In the hours before a CSA delivery, farmers feel a lot like you do in the hours before your entire extended family arrives for Thanksgiving dinner. Imagine Aunt Ethel calling while you’re stirring the gravy to say that Cousin Yvette needs a special meal, please. Timing is everything. Many farmers may not be able to respond to last minute requests, but are often able to be flexible with more notice.


Asparagus Route Pick Up Locations

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, Chatham University, Sq Hill- Fair Oaks, Shadyside, Friendship, Scott

Zucchini Pick Up Locations

Highland Park- Jackson, Highland Park- Union Project, Morningside, Fox Chapel, Lawrenceville, Marty’s Market, North Side- Children’s Museum, North Side, B Gourmet, Avalon, Cranberry-Westinghouse, 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, Animal Nature, Edgewood, Regent Square, Point Breeze, East End Brewing, Oakdale, Indiana, Franklin Park

Bi-Weekly Member Info

Odd week pick-up dates:  July  31, August 14 & 28, September 11 & 25, October 9 & 23, November 6.

Even week pick-up dates:  August 7 & 21, September 4 & 18, October 2, 16 & 30, November 13

*dates in bold include Flower share deliveries

This is an ODD week.



OG- certified organic          CNG- certified naturally grown

Asparagus Route

1/2 pint blueberries, Dawson’s Orchard 

1# tomatillos, Beccari Farm

oakleaf lettuce, Clarion River Organics, OG

1.5# green tomatoes, Nu Way Farm

2 large onions, Weeping Willow

1 garlic bulb, Blue Goose Farm

1 zucchini & 1 cucumber, Weeping Willow Farm

basil, Clarion River Organics, OG

kale, Kistaco Farm

Zucchini Route

kohlrabi, celery, OR inferno peppers, Grow Pittsburgh OR Crighton Farm

head lettuce, Blue Goose Farm, CNG

1.5# green tomatoes, Nu Way Farm

4 ears of corn, Matthews Family Farm

2 large onions, Blue Goose Farm, CNG

2 garlic bulbs, Blue Goose Farm

2# new red potatoes, Nu Way Farm

1.5# peaches, Kistaco Farm

**Click on the inserted link for a photo of the item**


Roasted Tomatillo Empanadas  


  • 1medium red onion
  • 12ounces tomatillos, small dice
  • 1medium tomato, small dice
  • 1/2tablespoon ground red pepper
  • 1/2tablespoon red wine vinegar
  • Olive Oil
  • 1egg white
  • Salt, to taste
  • Puff pastry
  1. In a pot on low-medium heat, add olive oil and red onion. Cook until caramelization begins to occur.
  2. Add tomatillos, tomato, and red pepper. Mix together. Add red wine vinegar and bring to a low simmer. Cover, and cook on low heat until mixture has come together. Remove lid and cook a little long to allow moisture to evaporate.
  3. Heat oven to 400 degrees. Lightly grease a sheet pan and set aside for later use.
  4. Lightly dust flour onto countertop and place sheet of puff pastry. Roll out to desired thickness. (I rolled mine very thin.) Take a biscuit/cookie cutter (I used a 3”) and cut out circles.
  5. Fill puff pastry circles on one side, about half way. Using wet fingers, seal the empanadas. Take a fork and crimp the edges down.
  6. Once empanadas are formed, place them on the prepared sheet pan. Using a pastry brush, coat with egg wash. Place in the oven about 10 minutes, or until the dough is golden and cooked through.
  7. Let cool, then pack ’em up for the road!


Green Tomato Salsa 


  • 2 large green tomatoes, diced
  • 1 large fresh peach, diced
  • 3 green onions, sliced
  • 1/4 cup olive oil
  • 1 tablespoon minced fresh cilantro
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper

Stir together tomatoes, peach, green onions, olive oil, cilantro, vinegar, honey, salt, and ground red pepper. Cover and chill 1 hour before serving.


Crash Hot Potatoes 


  • 12 whole New Potatoes
  • 3 Tablespoons Olive Oil
  • Kosher Salt To Taste
  • Black Pepper To Taste
  • Rosemary (or Other Herbs Of Choice) To Taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.


Fried Green Tomatoes!


  • Oil
  • 4 green tomatoes, cut into 1/4-inch rings
  • Kosher salt and freshly ground black pepper
  • 3/4 cup all-purpose flour
  • 1 tablespoon garlic powder
  • 4 eggs
  • 2 tablespoons milk
  • 1 1/2 cups panko bread crumbs
  • Pinch cayenne pepper
  • Pinch paprika
  • Buttermilk Dipping Sauce, recipe follows

In a skillet, preheat 3-iches of oil to 350 degrees F.

Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes.Drain on paper towels. Enjoy!


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!


Packing up!

Winter shares are here!!!

We have had a ton of interest in continuing our Winter CSA  and are excited to be accepting sign-ups for our 2012/13 Winter CSA Share. Sign up here now!

Here are the basic details:

-The first delivery is the Wednesday after Thanksgiving, on November 28th.  Deliveries will continue every other week for a total of 9 boxes.  Deliveries will skip the week of Christmas and pick up the following week, ending on March 27th.

-The boxes are larger than the normal season share since many of the items can be stored longer, and deliveries are only every other week.  It will cost about $40/box.

-You can expect to see items like eggs, cheese, winter squash, apples, cider, turnips, radishes, beets, carrots, cabbage, mushrooms, potatoes, onions, garlic, bread, syrup, honey, grains, greenhouse lettuce and greens, and even some processed tomatoes- all from Penn’s Corner farms!  We are offering a vegan option this year.

– Pick up locations are indoors to protect items from freezing.  You can see a complete list of our pick up locations here.  Winter share locations are indicated in bold type.  If you have a suggestion for an additional (indoor) pick up location please contact Karlin at csa@pennscorner.com.

Sample box from the 2011/12 Winter CSA:

Yummy box.

one half pound of goat milk feta cheese
1 dozen eggs
1/2 gallon apple cider
jar of red tomato puree
3 pounds of red potatoes
bibb lettuce head
puffed spelt
fresh tumeric
1 pound carrots
garlic bulb


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.



Asparagus Share

~ 2 delicata squash 2 sweet dumpling squash, Nu Way Farm

~ cherry tomatoes, Nu Way Farm

~ parsley, Blue Goose Farm, CNG

~ Swiss chard, Blue Goose Farm, CNG

~ 1/2# shallots, Crighton’s Farm

~ 1# hot peppers, Crighton’s Farm

~ sweet peppers, Clarion River Organics OG or Pucker Brush Farm, CNG

~ 2# honeycrisp apples, Kistaco Farm

~ red butterhead lettuce, Clarion River Organics, OG

Zucchini Share

~ 2# red tomatoes, Matthew’s Farm

~ 3# D’Anjou pears, Dawson’s Orchards

~ 1# poblano peppers, Weeping Willow Farm

~ 1# sweet onions, Blue Goose Farm, CNG

~ green butterhead lettuce, Clarion River Organics, OG

~2 delicata squash, Clarion River Organics, OG

~ 2#red potatoes, Blue Goose Farm, CNG

~ 1/4# arugula or mizuna, Goose Creek Gardens, CNG

~ baby beets, Nu Way Farm

OG- certified organic          CNG- certified naturally grown


Roasted Delicata Squash w/ Rosemary

Delicata squash has a wonderfully tender skin which can been eaten after roasting.


  • 2 Delicata Squash (@ 1lb each), sliced in 1/2″ slices
  • 1 T finely chopped fresh Rosemary
  • 1 T Olive Oil
  • 1 t Sea Salt
  • 1/2 t fresh cracked Black Pepper

Preheat oven to 400°F Roast

  1. Toss all ingredients on a sheet pan. Level the squash to be in a single layer. Roast in the oven for 30-35 minutes or until soft and slightly golden. Serve warm.


French vinaigrette

Makes about 1/4 cup (60 ml), enough for one large green salad

Aside from not using balsamic vinegar in salad dressings, another astuce is to use freshly-ground black pepper, which is best added when tossing the salad with the dressing.

1/8 teaspoon sea salt
1 tablespoon sherry or red wine vinegar
1/2 small shallot, peeled and minced (about 1 tablespoon)
1/2 teaspoon Dijon mustard
3T to 4T (45 ml to 60 ml) olive oil

fresh herbs, if desired

1. In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about ten minutes.

2. Mix in the Dijon mustard, then add 3 tablespoons (45 ml) of olive oil. Stir well, then taste. If too sharp, add the additional olive oil and more salt, if necessary. Romain said one needs to add beaucoup de mustard, so feel free to add more as well.

If you wish to add fresh herbs, it’s best to chop and mix them in shortly before serving so they retain their flavor.

Storage: This dressing will keep for about eight hours at room temperature. If you want to make it farther in advance, it’s best to add the shallots closer to serving so they don’t lose their verve.

Swiss Chard with Garbanzo Beans and Fresh Tomatoes

recipe image
2 tablespoons olive oil
1 shallot, chopped
2 green onions, chopped
1/2 cup garbanzo beans, drained
salt and pepper to taste
1 bunch red Swiss chard, rinsed and
1 tomato, sliced
1/2 lemon, juiced
1. Heat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste.

2012 CSA Harvest Share Week #15, September 12th

On of our Penn’s Corner members, Grow Pittsburgh is having their third annual fundraiser, A Taste of Grow Pittsburgh.  The event will be held on Sunday September 16, 2012 from 2:00pm-5:00pm at Pittsburgh Center for the Arts in Shadyside.

 The evening will feature an assortment of tastings from Grow Pittsburgh’s restaurant partners.  Guests will be invited to indulge in organic foods, sip local beer, wine and coffee, bid on wonderful silent auction packages and enjoy live local music from Chet Vincent and the Big Bend!

Participating restaurants include: Abay, Alma, Avenue B, Bar Marco, Casbah, E2, East End Food Co-op, Habitat, La Prima Espresso, Legume, Root 174, Salt of The Earth, Square Cafe, The Porch at Schenley and Whole Foods.

Tickets are $60 for Grow Pittsburgh Annual Members and $75 for the General Public.

 Purchase your tickets today!


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.



Asparagus Share

~ 4 ounces chevre, River View Dairy

~ 1# tomatillos, Sunny Meadow Farm

~ 1 1/2# white Kennebec potatoes, Weeping Willow Farm

~ 3# bartlett pears, Dawson’s Orchards

~ 1# sweet onions, Becarri’s Farm

~ 2# tomatoes, Matthew’s Farm

~ basil, Goose Creek Gardens, CNG

~ 4 ears sweet corn, Weeping Willow Farm

~ cucumber or zucchini, Pucker Brush Farm, CNG

Zucchini Share

~ 4 ounces chevre, River View Dairy

~ 1# tomatillos, Becarri’s Farm

~ 1# Roma beans, Sunny Meadow Farm

~ 1# edamame, Nu Way Farm

~ 1# eggplant trio, Crighton’s Farm

~ 2# McIntosh apples, Kistaco Farm

~ 1/3# beet greens, Nu Way Farm

~ 2# heirloom tomatoes, Nu Way Farm

OG- certified organic          CNG- certified naturally grown


Roasted Pear And Toasted Goat Cheese Salad

2 pears, unpeeled
3/4 cup apple juice or apple cider
3 tablespoons brown sugar
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil
Salt and pepper, to taste
One 5-ounce package spring mix salad greens
1 tablespoon toasted chopped walnuts
2 tablespoons dried cranberries
3 to 4 ounces goat cheese (log form)
1 egg white
1 tablespoon water
1/3 cup panko crumbs

How to make it

Preheat oven to 375 degrees.

Cut pears in half and remove core and seeds from each pear. Cut each half in half again and place in a baking dish. Combine apple juice and brown sugar. Stir until brown sugar has dissolved; pour over pears.
Bake the pears 20 to 30 minutes, or until tender, basting occasionally with the apple juice mixture. Use a slotted spoon and remove pears to a plate to cool slightly.
Reserve 1/4 cup apple juice mixture.
Place reserved 1/4 cup apple juice mixture and white wine vinegar in small bowl. Whisk in olive oil until blended. Season with salt and pepper. Place spring greens in salad bowl and toss with dressing. Divide among four plates. Sprinkle evenly with walnuts and cranberries.
Slice goat cheese into 4 slices. Whisk together egg white and water. Dip goat cheese into egg white mixture and coat both sides evenly with panko crumbs. Spray a small nonstick skillet with nonstick spray coating, then heat over medium high heat. Toast goat cheese rounds about 30 seconds per side. Serve warm on the side of the salad. Place pears along side green


And speaking of cheese…

two of our Penn’s Corner cheesemakers won the Pittsburgh Cheese Makers Scholarship Grants from Slow Food Pittsburgh.  Click here to read more about how River View Dairy and Hidden Hills Dairy will be using their scholarship funds!

River View Dairy Goats



Salsa Ingredients

Fresh Tomatillo Salsa

1/2 pound tomatillos, husked, rinsed, and quartered
2 serrano peppers or 1 jalapeño pepper, chopped*
1 clove garlic, peeled and chopped
1/2 cup packed cilantro leaves
heaping 1/2 teaspoon salt
squeeze of fresh lime juice**

Place all ingredients in a blender or food processor and pulse to combine and get juices flowing.  Blend on low speed until a coarse puree is formed.  Pour into a dish, taste and add more salt or lime if desired.  Salsa can be thinned with a bit of water if desired.

Recipe Notes: *This amount of chiles produces a medium-spicy salsa; if you’d like it milder, use only one serrano or half a jalapeño.  If you want an extremely mild salsa (no heat), remove seeds from peppers.  **The lime juice is entirely optional as the tomatillos will lend their own tartness to the salsa.  I like lime with cilantro, so I always use a bit.

2012 CSA Harvest Share Week #, July 25th

Please remember to leave your host location neat and orderly.  Both your host and Penn’s Corner deeply appreciate your efforts!  Also- if you have an egg or flower share please only take the one that is clearly marked with your name.  If you have any questions you are always welcome to contact us.
Thanks so much!
We received two responses to our beet pancake challenge.   Our first response was from Jess and Simon Bromley.
Here’s a picture of my son Simon eating the pancakes for breakfast.  His review was, *and this is a direct quote* “mmmmm. Yumyumyumyumyummy!”  I thought they were very good.  We changed some of the ingredients around for what we had on hand.  I would recommend adding nutmeg and cinnamon, but we add that to just about everything.
Our second reply was from Deborah Moore.  She tells us that the pancakes were amazing and will become a regular rotation for breakfast.  Nice photo Deborah!

Simon says “yummy”.


Each week we will 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.



Asparagus Share

~ jalapeno peppers, Clarion River Organics, OG or Blue Goose Farm, CNG

~ 1 yellow squash, Clarion River Organics, OG

~ 1.5# peaches, Kistaco Farm

~ 1# tomatillos, Becarri’s Farm

~ 1# green beans, Weeping Willow Farm or Nu Way Farm or Hostetler’s Farm

~ 1 zucchini, Becarri’s Farm

~ 1.5# green tomatoes, Nu Way Farm

~ 2# PA Simply Sweet onions, Crighton’s Farm

~ 2# red tomatoes, Matthew’s Farm

~ green bell pepper, Blue Goose Farm, CNG

Zucchini Share

~ 1# leeks, Weeping Willow Farm

~ 2 cucumbers, Weeping Willow Farm

~ 1/2 pint blueberries, Dawson’s Orchards

~ pint gold tomatoes OR 1# red tomatoes, Nu Way Farm or Blue Goose Farm

~ 1 yellow or patty pan squash, Clarion River Organics, OG

~ 1# tomatillos, Sunny Meadow Farm

~ 1.5# green tomatoes, Nu Way Farm

~ 2 jalapeno peppers, Clarion River Organics, OG

~ 1 green bell pepper, Clarion River Organics, OG

~ 1.5# peaches, Kistaco Farm

~ green or red mini Romaine lettuce head, Clarion River Organics, OG

OG- certified organic            CNG- certified naturally grown


This recipe should be cut in half for the quantity of tomatoes in your box.  Also, here is a baked green tomato recipe for the more health conscious among us!

Fried Green Tomatoes

Adapted from From Matt Lee and Ted Lee’s “The Lee Bros. Southern Cookbook”

For 6 people

  • 3 pounds green tomatoes (about 6-8 medium tomatoes)
  • 3 large eggs, beaten
  • 3/4 cup whole milk
  • 3 cups peanut oil
  • 3 batches Lee Bros. All-Purpose Fry Dredge (see below)
  • Kosher salt, if needed
  • Lemon juice, if needed

1. Cut out the stem ends from the tomatoes, and slice the, 1/4-inch-thick with a serrated knife; reserve. Whisk the eggs and milk together in a broad, shallow bowl.

2. Pour the oil into a 12-inch skillet, and heat over medium-high heat until the temperature on a candy thermometer reads 365 degrees. (If using a different size skillet or pan, fill with oil to a depth of 1/3 inch.)

3. Heat the oven to 225 degrees. Set a baker’s rack on a cookie sheet on the top rack.

4. Spread the dredge on a large plate or pie pan or in a small, shallow baking pan. Taste the tomatoes. They should have a bright tartness like citrus fruit. If they don’t, sprinkle the slices with salt and lemon juice. Then press 1 tomato slice into the dredge, once on each side, shaking any excess loose. Dunk in the egg mixture, then dredge the slice on both sides again. Shake off any excess ad place the slice on a clean plate. Repeat with more slices until you’ve dredged enough for a batch (3 or 4 slices). With a spatula, transfer the first batch of slices to the oil.

5. As the first batch cooks, dredge the second batch of tomatoes, but keep a watchful eye on the first. Once the slices have fried to a rich golden brown on one side, about 2 minutes, flip them carefully and fry for 2 minutes more, or until golden brown. Transfer the fried tomatoes to a plate lined with a double thickness of paper towels and leave them to drain for 1 minute.

6. Transfer the slices to the baker’s rack in the oven, arranging them in a single layer, so they remain warm and crisp. Repeat with the remaining slices until all the green tomatoes have been fried. Serve right away with Buttermilk-Lime Dressing (see below).

Lee Bros. All-Purpose Fry Dredge

Makes 3/4 cup

  • 1/2 cup all-purpose flour
  • 3 tablespoons stone-ground cornmeal
  • 2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper

In a medium bowl, sift the flour, cornmeal, salt, and pepper together twice. Stir and turn out onto a flat surface. Press tomatoes into the mixture on all sides and shake the excess loose.

Buttermilk-Lime Dressing

Makes 1 1/4 cups

  • 3/4 cup whole or lowfat buttermilk
  • 5 tablespoons freshly squeezed lime juice (from 3-4 limes)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1/4 cup finely minced fresh basil
  • 1/4 cup finely minced green onion
  • 1/4 cup finely minced fresh flat-leaf parsley
  • 1/2 teaspoon salt, plus more to taste

In a small bowl, whisk the ingredients together until thoroughly combined. Cover tightly and store in the refrigerator not more than 2 days.



There are a zillion ways to incorporate these little green jewels into your meals.  Here is a link to 10 favorite tomatillos recipes from foodiecrush.  Or the standard favorite, tomatillo salsa rarely disappoints.

Salsa Verde Recipe
  • 1 pounds tomatillos, husks removed & washed
  • 3 jalapeños
  • 2 garlic cloves
  • 1/2 medium-large onion
  • 1/3 cup fresh cilantro leaves
  • 1 teaspoon salt


  1. Chop the onion in half, crush the garlic, and leave the jalapeños and tomatillos whole. Roast on a baking sheet in a 400°F oven for about 15 minutes, turning all halfway over through roasting time.
  2. Peel the garlic, de-seed and rough chop the jalapeño, and peel and rough chop the onion.
  3. In a food processor, add all roasted ingredients, plus cilantro and salt and pulse until all ingredients are chopped and desired consistency is reached.


This galette is truly delicious!  It is also beautiful and easy to make.  That combination is pretty much my dream so I’d have to say that this recipe is on my list of favorites.  I will also add that I am not above purchasing a high quality pie crust when time presses on me.  Trader Joes’s carries one with no hydrogenated oils.

Zucchini and Ricotta Galette

Crust adapted from Williams-Sonoma, filling adapted from a Cook’s Illustrated tart

Serves 6For the pastry:
1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice waterFilling:
1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds
1 tablespoon plus 1 teaspoon olive oil
1 medium garlic clove, minced (about 1 teaspoon)
1/2 cup ricotta cheese
1/2 cup (about 1 ounce) grated Parmesan cheese
1/4 cup (1 ounce) shredded mozzarella
1 tablespoon slivered basil leaves

1 egg yolk beaten with 1 teaspoon water

Make dough: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Make filling: Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.

Prepare galette: Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.

Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.


Week 25 September 27th/28th

Film screening and Winter CSA…

if you didn’t see the email from last week be sure to look at our last post to read more about the October 6th screening of The Greenhorns and our pilot winter CSA program.  We will be unveiling all of the specific details of the winter CSA soon but we wanted to let our members know that it is in the works.

The weather this weekend was incredible.  If this is what fall has to offer I think that we’re all buying!  Enjoy your CSA share this week and have some fun in the kitchen.

Tomatillos in the field at Sunny Meadow Farm

That's a lotta tomatillos!

Neil picking Carmen peppers at Weeping Willow Farm.




~ 2.5# potato medley, Golden Harvest Farm, CF

~ Cherry Belle radish bunch, Nu Way Farm, CF

~ 1/3# arugula, Nu Way Farm, CF

~ 2# Honeycrisp apples, Kistaco Farm

~ 1# mixed hot peppers, Matthew’s Farm

~ 1# tomatillos, Sunny Meadow Farm, CF

~ curly parsley, Crighton’s Farm

~ 1.5# red onions, Blue Goose Farm, CNG

~ 1/2# sweet, red Carmen peppers, Weeping Willow Farm, CF


~1.5# fingerling potato medley, Clarion River Organics, OG

~ Cherry Belle radish bunch, Nu Way Farm, CF

~ 1/4# arugula, Nu Way Farm, CF

~ 1# mixed hot peppers, Matthew’s Farm

~ 3# D’Anjou pears, Dawson’s Orchards

~ 1# tomatillos, Becarri’s Farm

~ 1.5# red onions, Hostetler’s Farm, CF

~ 1/2# sweet, red Carmen peppers, Weeping Willow Farm, CF

OG- Certified Organic                                                              CNG- Certified Natural Grown                                                   CF- Chemical Free



  • Hot peppers, any variety
  • Garlic (optional)
  • White Vinegar
  • a few peppercorns (optional)
  1. Clean the jars you are going to be using in the dishwasher or boiling water. Bring vinegar to a boil. Wash peppers and either chop then to fit in your jar like I have done, or put a little slit in them so that the vinegar penetrates them. Trim top stems too.
  2. Add peppers, garlic and peppercorns to a decorative bottle or jar. Pour boiling vinegar over peppers. Make sure peppers are completely covered with vinegar.
  3. Leave a little head-space, airspace in between the peppers and vinegar and the lid, and close the lid. Let it sit for a few weeks and enjoy. I always store them in the pantry, if it make you feel better, store in the fridge.


Pork Green Chili

  • 1 lb. of lean pork, cut in ½” cubes
  • 2 T. olive oil
  • 1 large onion, chopped, ½” dice
  • 3 garlic cloves, minced
  • 1 – 3 jalapeño peppers, sliced (depending on how hot you like it)
  • 1 quart of chicken broth
  • 28 oz. can crushed tomatoes with juice
  • 2 – 7 oz. cans of chopped green chilies
  • 1 teas. dried oregano leaves
  • ½ cup fresh cilantro, chopped
  • Salt to taste
  • why not throw in those tomatillos too !  
  • Sauté pork in olive oil until browned lightly. Remove pork and add onions, jalapenos and garlic and sauté until onion is translucent. Add pork, chicken broth, tomatoes, green chilies, oregano and ¼ cup cilantro. Simmer covered over low heat for 1-1/2 hours. Add remaining cilantro and serve.
  • NOTE: For those who like a thicker sauce-soup, you can add 3T. cornstarch mixed with 1/4 cup water, stir to mix well. Add a little at a time to chili and heat until thickened to your taste.


Tomatillo, Potato and Pinto Enchilladas

This recipe is adapted from lollya.blogspot.com

1lb potatoes
4 Tbsp ketchup
olive oil
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic salt
pinch cayenne
1 (15.5 ounce) can pinto beans, drained and rinsed OR if you have time, soak and cook dry pintos which tend to have better texture and flavor
1/2 bunch fresh cilantro, coarsely chopped, save some for top
6 corn or flour tortillas
1lb husked, washed and chopped tomatillos, simmered on stove top with a little chopped onion and garlic (add a few hot peppers if you like!)
1 cup sharp cheddar cheese – shredded
sour cream to serve

  • Preheat oven to 400 degrees F (205 degrees C). In a bowl, toss diced potatoes together with ketchup, cumin, chili powder, garlic salt, and cayenne, and place in a lightly oiled baking dish. Bake for 20 to 25 minutes, or until tender.
  • Meanwhile, mash pinto beans in a mixing bowl with a potato-masher. When potatoes are done, add to the mashed pinto beans and mash all together. Add most of the chopped cilantro, leaving just enough to sprinkle on top after you pull the enchiladas out of the oven.
  • Grab yourself a tortilla and stuff it, I mean, no whimpy enchiladas. Fill that sucker. Roll it up and place in baking dish seam side down. Continue rolling until you have used up all the mixture. Pour tomatillo sauce over the entire pan of enchiladas until you’ve got a good coat on em.
  • Bake for 20 minutes, pull out, sprinkle with the shredded sharp cheddar cheese and stick it back in until it’s melted.
  • Pull out the enchiladas and sprinkle with remaining cilantro.
  • Serve with sour cream

Week 18- August 9th/10th

Perfect Summer Foods…

Few foods suggest summer in quite the same way that peaches and tomatoes do. You will find both in your CSA box this week.  We have included several recipes for both today.  The sea of possibilities beyond peach pie and tomato and mozzarella salad is boundless.  There are salsas, sandwiches, soups and chutneys.  They pair well together and stand alone beautifully.  Make this week Tomato and Peach Challenge Week! Prepare each of them in a way that you’ve never tried before.  Take a photo of your dish and send it along to csa@pennscorner.com.  Feel free to include a short summary of your experience.  We will include a few on the blog next week.  Try out the recipes below or do some internet searches of your own.  Foodblogsearch.com is an amazing resource when looking for new ideas.   All recipes are linked to their original post.




~ red cabbage head, Clarion River Organics, OG

~ 1.5# new red potatoes, Clarion River Organics, OG

~ red kale bunch, Clarion River Organics, OG

~2# candy onions, Blue Goose Farm, CNG

~ dipping oil kit, Goose Creek Gardens, CNG

~ 2 zucchini, Pucker Brush Farm, CNG

~ 1.5# peaches, Kistaco Farm

~ 1.5# field tomatoes, Blue Goose Farm, CNG

~ 1# tomatillos, Becarri’s Farm

~ 2 jalapenos, Blue Goose Farm, CNG


~ Caraflex cabbage head, Crighton’s Farm

~ bunch baby leeks, Weeping Willow Farm, CF

~ 1.5# field tomatoes, Matthew’s Farm

~ salad dressing kit, Goose Creek Gardens, CNG

~ 1.5# red potatoes, Weeping Willow Farm, CF

~ 2 summer squash (green or yellow), Clarion River Organics, OG

~ 1.5# peaches, Dawson’s Orchard

~ 2 green bell peppers, Kistaco Farm

~ 1# tomatillos, Sunny Meadow Farm, CF

~ 2 jalapenos, Becarri’s Farm

OG- Certified Organic                                                              CNG- Certified Natural Grown                                                   CF- Chemical Free


Summer Peach Salsa

Serves 6

3 ripe peaches, about 1 pound
1/4 cup red onion, diced small
1/4 cup red bell pepper, seeded and diced small
1/2 – 1 jalapeno pepper, minced (more or less to taste)
1 tablespoon minced fresh mint (or more to taste)
Juice from 1/2 lime
Kosher salt, to taste

First you need to peel the peaches. Fill a large stockpot with water and bring to a boil. Cut a small X into the bottom of each peach. Drop the peaches into the boiling water for approximately 1 minute. Using a slotted spoon, remove the peaches and immediately submerge into an ice bath to stop the cooking process. Gently peel the peaches using your hands or a paring knife (the riper the peach, the easier this will be). Dice the peaches into small cubes. (I WOULD SKIP ALL OF THIS AND JUST PEEL THEM WITH A KNIFE OR PEELER!)

Combine the chopped peaches, onion, bell pepper, jalapeno, mint, and lime juice. Season with a pinch of kosher salt. Chill for one hour to allow flavors to combine and serve immediately.


Peach Hand Pies

Makes 14 to 24 (depending on cutter size)

For the pastry:
2 1/2 cups all-purpose flour
1/2 tsp. salt
16 tablespoons (2 sticks, 8 ounces) unsalted butter, cut into
1/2 cup sour cream
4 teaspoons fresh lemon juice
1/2 cup ice water

For the filling:
2 pounds of peaches
1/4 cup flour
1/4 cup sugar
Pinch of salt
1 teaspoon bourbon
1/2 teaspoon vanilla extract

One egg yolk beaten with 2 tablespoons water (for egg wash)
Coarse sanding sugar, for decoration

1. To make the pastry, in a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour. If preparing ahead of time, the dough can be stored at this point for up to one month in the freezer.

2. Divide the refrigerated dough in half. On a lightly floured work surface, roll out one half of the dough to 1/8-inch thickness. Using a 4 1/2-inch-round biscuit cutter, cut seven circles out of the rolled dough. Transfer the circles to a parchment-lined baking sheet, and place in the refrigerator to chill for about 30 minutes. Repeat the rolling, cutting, and chilling process with the remaining half of dough. (I used a 4-inch cutter–if you can call a “cutter” the tin edge of the container that holds my smaller round cutters–and managed to get 12 from each dough half, after rerolling the scraps.)

3. Make the filling: Peel and chop the peaches into small bits (approx. 1/2-inch dice), much smaller than you’d use for a regular-sized pie. Mix them with the flour, sugar and pinch of salt, and add the bourbon and vanilla, if you wish.

4. Remove the chilled dough from the refrigerator, and let stand at room temperature until just pliable, 2 to 3 minutes. Spoon about 1 to 2 tablespoons filling (use the smaller amount for a 4-inch circle) onto one half of each circle of dough. Quickly brush a little cold water around the circumference of the dough, and fold it in half so the other side comes down over the filling, creating a semicircle. Seal the hand pie, and make a decorative edge by pressing the edges of the dough together with the back of a fork. Repeat process with remaining dough. Place the hand pies back on the parchment-lined baking sheet, and return to the refrigerator to chill for another 30 minutes.

5. Heat oven to 375 degrees. Remove the chilled hand pies from the refrigerator, cut a small slit in each and lightly brush with the egg yolk wash. Sprinkle sanding sugar generously over the pies, and place pies in the oven to bake. Bake until the hand pies are golden brown and just slightly cracked, about 20 minutes. Remove the pies from the oven, and let stand to cool slightly before serving.


Tomato Pie

This dish has a thousand interpretations.  Most recipes have these things in common:  pastry crust, cheese, and tomatoes. Some take a healthier approach with herbs and a little fresh cheese while others include mayonaise and baconThis one looks extra gooey and fabulous!


Roasted Tomato Soup Recipe

Some tips: If you are lucky to have very, very ripe tomatoes, you might want to just cut them in half instead of slicing. If your tomatoes aren’t quite as sweet, you might want to balance out the flavors of your soup with just a good pinch of sugar to counter the acidity of the tomatoes. Normally, I’d substitute yogurt for the heavy cream, but in this case, because the soup is made of mostly tomatoes, yogurt is almost too sour to use. I’d keep with the heavy cream, creme fraiche or just leave it out.

5 large tomatoes, cut into 3/4″ slices
1 onion, cut into 1/2″ slices
1/2 jalapeno, cut in half lengthwise, seeded
2 bell peppers, seeded, cut into 4 pieces
olive oil
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
3/4 teaspoon salt (or to taste)
freshly ground black pepper
2 cups vegetable broth
1/4 cup grated parmesan cheese (plus additional cheese for garnishing)
few tablespoons of heavy cream or creme fraiche (optional)

1. Preheat oven to 375F. Arrange all vegetables on baking sheet. Drizzle olive oil all over. Roast for 20 minutes.

For immersion blender:
Roughly chop all vegetables. Add all vegetables, smoked paprika, garlic powder, salt, pepper, vegetable broth and grated cheese to pot large enough so that when you use your immersion blender, it doesn’t splatter all over the place. Blend in pot until you get a nice puree. Bring to simmer, taste and adjust seasoning.

For Vitamix or Blendtec:
Add all ingredients to blender and set on your “Soup” setting. Taste and adjust seasoning.

For standard blender:
Add all ingredients to blender, blend until smooth puree. Taste and adjust seasoning. Pour into pot and heat to serve.

Garnish with additional parmesan cheese, a turn of the pepper mill and serve with crusty bread.


If you are feeling especially adventuresome try these Bacon Lettuce and Tomato Spring Rolls!