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.
THIS WEEK’S HARVEST
OG- certified organic CNG- certified naturally grown
1/2 pint blueberries, Dawson’s Orchard
oakleaf lettuce, Clarion River Organics, OG
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
kohlrabi, celery, OR inferno peppers, Grow Pittsburgh OR Crighton Farm
head lettuce, Blue Goose Farm, CNG
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**
- 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
- In a pot on low-medium heat, add olive oil and red onion. Cook until caramelization begins to occur.
- 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.
- Heat oven to 400 degrees. Lightly grease a sheet pan and set aside for later use.
- 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.
- Fill puff pastry circles on one side, about half way. Using wet fingers, seal the empanadas. Take a fork and crimp the edges down.
- 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.
- Let cool, then pack ’em up for the road!
- 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.
- 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.
- 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!
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