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.

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	80z Maple Syrup Grower: Weeping Willow Farm Store: Refrigerate after opening
	Hydroponic Lettuce Grower: Harmony Grove Farm Store: Refrigerate in a plastic bag.
	3# Rome Apples Grower: Dawson’s Orchard Store: Refrigerate
	3# white Potatoes Grower: Blue Goose Farm (CNG) Store: Cool dark place
	1# rolled Oats Grower: Weatherbury Farm (OG) Store:
	1/3# White Gold Cheese Grower: Hidden Hills Dairy Store: Keep refrigerated
	Chopped Tomatoes Grower: Penns Corner Farm Alliance Store: Refrigerate after opening
	2# Watermelon Radishes Grower: Clarion River Organics (OG) Store: Refrigerate

2013 Harvest CSA Share Week #16, September 18th

 

Welcome to week #16 of the Harvest Share!

***We still have spots open for the winter CSA! You can use this link to sign up now! ***

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 APPLE SEASON!

Apple season is just starting, which is a perfect time for packing up the car with friends, kids, or family and heading to a nearby farm to pick your own fruit!

Even city folk can try their hand at farming at a u-pick farm, where you’ll get some exercise as well as a great big bunch of fresh produce you pick yourself. There’s something about harvesting your own food that makes you appreciate it more. Since u-picks are seasonal, you’ll want to call ahead of time for operating days and times.

Click here for a list of nearby u-pick farms.

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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:  September 25, October 9 & 23, November 6.

Even week pick-up dates:  October 2, 16 & 30, November 13

*dates in bold include Flower share deliveries

This is an EVEN week.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Route 1/3# kale, Nu Way Farm  1# string beans, Weeping Willow OR Nu Way Farm 1# baby eggplant, Sunny Meadow Farm 4 sweet corn, Weeping Willow Farm pineapple sage, Goose Creek Gardens CNG 2# red bartlett pears, Dawson’s Orchard 2# gold potatoes, Clarion River Organics, OG  head lettuce, Blue Goose Farm, CNG 5 poblano peppers, Weeping Willow OR Beccari Farm ** some of these will have cayanne (hot!) peppers in the bag.  Zucchini Route 1/3# arugula, Nu Way Farm 1# string beans, Nu Way Farm 4 ears sweet corn, Weeping Willow Farm 2# simply sweet onions, Crighton’s Farm 2# roma tomatoes, Matthew’s Family Farm  basil, Goose Creek Gardens CNG 2# gold potatoes, Clarion River Organics, OG 2# gala apples, Kistaco Farm 1# sweet pepper medley, Kistaco Farm

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Tomato Tarte Tatin 

• 1 3/4 pounds plum tomatoes (8 large)
• 3 tablespoons unsalted butter, room temperature
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed, corners cut off to make very rough 9- to 10-inch round
• Lightly sweetened whipped cream

1. Preheat oven to 425°F. Bring large saucepan of water to boil. Cut shallow X in bottom of each tomato. Add 4 tomatoes to boiling water. Blanch tomatoes just until skins at X begin to peel back, 15 to 30 seconds. Using slotted spoon, transfer blanched tomatoes to bowl of ice water to cool quickly. Repeat with remaining tomatoes. Peel tomatoes. Cut out cores, halve lengthwise, and remove seeds.
2.  Spread butter over bottom of 91/2-inch-diameter, 2- to 3-inch-deep ovenproof skillet (preferably cast-iron). Sprinkle 3/4 cup sugar over butter. Arrange tomato halves, rounded side down and close together, in concentric circles in skillet to fill completely.
3. Place skillet over medium heat. Cook until sugar and butter are reduced to thickly bubbling, deep amber syrup (about 1/4 inch deep in bottom of skillet), moving tomatoes occasionally to prevent burning, about 25 minutes.
4. Remove skillet from heat. Immediately drizzle vanilla over tomatoes. Top with pastry round. Using knife, tuck in edges of pastry. Cut 2 or 3 small slits in pastry. Place skillet in oven and bake tart until pastry is deep golden brown, about 24 minutes.
5. Cool tart in skillet 10 minutes. Cut around sides of skillet to loosen pastry. Place large platter over skillet. Using oven mitts as aid, hold skillet and platter firmly together and invert, allowing tart to settle onto platter. Carefully lift off skillet. Rearrange any tomato halves that may have become dislodged.
6. Serve tart warm or at room temperature with whipped cream.

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Sweet Pepper Salad

• sweet peppers
• feta cheese pieces
• pitted kalamatta Olives
• cucumbers slices
• A handful of cherry tomatoes

For the dressing

• 4 tablespoons of olive oil
• 4 tablespoons of lime juice
• 1 teaspoon of red chili flakes
• 1 teaspoon each of oregano and parsley.
• salt to taste

1. Take together all the dressing ingredients in a cup and beat until mixed well.
2. Marinate the feta , peppers in half of the dressing for atleast 30 minutes. Add the remaining veggies and salt to the marinated peppers and feta , pour the remaining dressing ,  toss gently and serve on a bed of  lettucen and enjoy !I used romaine lettuce leaves for the same.

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Corn Salsa

• 3 large ears corn, husked
• 2 Tbs. extra-virgin olive oil, plus more for brushing
• Salt and freshly ground pepper
• 2 vine-ripened tomatoes, about 1 pound total
• 2Tbs cup diced red onion, 1/4-inch dice
• 1 tablespoons red wine vinegar, or more to taste
• 2 Tbs. julienne fresh basil leaves

1. Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs.
2. Core the tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through (or they will melt through the grate!), about 15 minutes. Set aside until cool enough to handle, then peel. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh.
3. Put the onions in the non-reactive medium bowl and toss with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes.
4. Add the chopped tomatoes, reserved tomato juice, onions, basil, and 1/3 cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or so.
5. Serve with tortilla chips or as a topping for tacos.

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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!

2013 Harvest CSA Share Week #15, September 11th

We’re Hiring!

Drive one of our 16′ refrigerated box trucks to pick up food from our growers and deliver to restaurants, businesses, and front porches throughout Pittsburgh and its suburbs.30-40 hours available per week, but we can be flexible for the right candidate(s). There will be opportunity for advancement, especially as we grow into the 2014 season.We can train any confident car driver who has a decent knowledge of Pittsburgh-area geography.

An ideal candidate will be outgoing, able to work independently, and detail-oriented. Must be willing to pitch in with non-driving tasks, including packing CSA boxes and helping with our farm stands. Must be able to lift at least 50 pounds, and have reliable transportation to our warehouse in Larimer.

This is a great opportunity to work with local farmers, Pittsburghs best restaurants, and all of our loyal customers. And it’s a great way to get to know Western Pennsylvania!

Please send a resume and cover letter – along with any questions you might have – to clint@pennscorner.com. Position available ASAP.

Welcome to week #15 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!

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Let Us Eat: Grow Pittsburgh Benefit at Root 174

September 12th 5pm-11pm

On the second Thursday of every month,  check out a fabulous Pittsburgh restaurant, eat great food, and support Grow Pittsburgh in the process! Ten percent of sales from each night will be donated to our organization!

Keep in mind, there are no prix fixe meals or hidden costs – just come out to these restaurants on the date listed below and 10% of anything you order will be donated to Grow Pittsburgh!

We are so grateful to these restaurant supporters for hosting a delicious dinner in our honor and showing their commitment to local foods and to our mission.

For more information on this event, visit Grow Pittsburgh’s website here! 

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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:  September 11 & 25, October 9 & 23, November 6.

Even week pick-up dates:  October 2, 16 & 30, November 13

*dates in bold include Flower share deliveries

This is an ODD week.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Route 1/3# arugula, Nu Way Farm  beet bunch, Nu Way Farm zucchini, Kistaco Farm eggplant OR cherry tomatoes, Kistaco Farm 2# PA simply sweet onions, Crighton’s Farm 1.5# prune plums, Dawson’s Orchard 1/2 pint blackberries, Dawson’s Orchard 2# roma tomatoes, Matthew’s Family Farm 1.5# red potatoes, Weeping Willow Farm 1 red/1 green carmen pepper, Weeping Willow Farm Zucchini Route 1.5# red potatoes, Hostetler Farm pint tomatoes, Blue Goose Farm, CNG 1# leeks, Blue Goose Farm, CNG 1# heirloom tomatoes, Weeping Willow Farm 1# sweet pepper medley, Crighton’s Farm  2 delicata squash, Clarion River Organics, OG 2# red bartlett pears, Dawson’s Orchard 1/3# kale, Nu Way Farm summer savory, Goose Creek Gardens   *Click on link for an image of the item* **Please note that some boxes will get an acorn squash instead of delicata**

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Marinated Tomatoes with Summer Savory 

• 3 tomatoes, cut into 6 wedges (about 1 pound)
• 1/4 cup fresh lemon juice
• 1 teaspoon sugar
• 1 teaspoon extravirgin olive oil
• 1/2 teaspoon chopped summer savory
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1 garlic clove, minced

1. Place the tomato wedges in a medium bowl.
2. Combine lemon juice and remaining ingredients, stirring with a whisk. Pour dressing over tomatoes; toss gently to coat. Let stand 1 hour, stirring occasionally. Serve with a slotted spoon OR on toast.

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Roasted Delicata OR Acorn Squash

• 1 delicata OR acorn squash
• 1 tbsp olive oil
• salt and freshly ground pepper to taste

1. Preheat oven to 400*F.
2. Slice both ends off of squash. Cut in four thick rounds, and then hollow out seeds. I use a grapefruit spoon for this.
3. Cut each of these rounds in 1/3 to 1/2 inch slices (I believe I got 12 slices from my squash). Try to make them mostly uniform so they cook evenly.
4. Drizzle with olive oil (use your hands to get it evenly coated) and season with salt and freshly ground black pepper.
5. Roast for ten minutes, flip each slice over, and continue to roast for another 10 minutes. You could reduce the time a bit if you don’t want as much color as I have on mine. Just make sure you roast long enough so that the squash is tender.
6. That’s it. Enjoy!

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Tomato-Beet Salad

• 1/2 pound scrubbed small beets
• 1 pound tomatoes
• 1/2 pint cherry tomatoes (optional)
•  2Tablespoons crumbled feta
•  2 Tablespoons fresh cilantro leaves
•  2 Tablespoons extra-virgin olive oil
• Salt and pepper

Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper.

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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!

2013 Harvest CSA Share Week #14, September 4th

Welcome to week #14 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!

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What are Prune Plums?

We have been getting great prune plums from Dawson’s Orchard and have been able to have them two weeks in a row allowing both routes to get some. If prune plums are new to you, here is some more info that may be helpful!

Italian prune plums are small and sweet and have a lower water content than most other plums. They have deep reddish-purple skin that darkens even further as they ripen. Their yellow flesh is denser and less juicy, which makes this type of plum perfect for drying into prunes, and also excellent for baking and preserving. Their flavor becomes more concentrated and they hold their shape better during baking.

HOW TO STORE THEM:

To accelerate the ripening process, store unripe plums in a paper bag with an apple or banana. Once ripe, keep the fruit in the refrigerator until you’re ready to use it.

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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:  September 11 & 25, October 9 & 23, November 6.

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

*dates in bold include Flower share deliveries

This is an EVEN week.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Route 1# hot pepper medley, Crighton Farm yellow doll water melon, Beccari Farm 1/2# shallots, Crighton Farm 2 red bartlett pears, Dawson’s Orchard cherrybelle radishes, Nu Way Farm lemon basil OR chives, Goose Creek Gardens bib head lettuce, Nu Way Farm 1# heirloom tomatoes, Weeping Willow Farm 2 garlic bulbs, Blue Goose Farm Zucchini Route prune plums, Dawson’s Orchard 1/2# shallots, Crighton Farm cherrybelle radishes, Nu Way Farm 1.5# peaches, Kistaco Farm garlic chives, Goose Creek Gardens  beans, Weeping Willow Farm, Beccari Farm, OR PCFA 2# field tomatoes, Matthew’s Family Farm cucumbers and/OR green bell pepper, Kistaco Farm 1/2 jalapenos, Matthew’s Family Farm cherry tomatoes, Blue Goose Farm *Note: some boxes will get an additional fruit OR a canned good instead of cherry tomatoes*

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Radishes and Cucumbers w/ Ricotta 

• Place 1 cup ricotta (preferably fresh) in a small bowl.
• drizzle with 1 tablespoon extra-virgin olive oil.
• sprinkle with 1/8 teaspoon each kosher salt and black pepper
• Serve with 1 bunches radishes (whole) and 1 cucumber (sliced)

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Simple Tomato Salad

• fresh ripe garden tomatoes
• fresh finely chopped Greek oregano (or dried)
• sea salt
• freshly ground pepper (optional)
• extra virgin olive oil

-slice and layer tomatoes, top with seasonings and oil.

**This would be delicious with warm crusty bread!**

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Bib Lettuce Salad with Pears

• 3 large ripe
• 1/3 cup granulated sugar
• ½ teaspoon fresh tarragon or scant ¼ teaspoon dried
• 1 – 2 tablespoons cider vinegar
• 1 ½ tablespoons lemon juice
• 2 – 3 heads Bibb lettuce, rinsed and dried
• 4 ounces (1 cup) crumbed Gorgonzola or blue cheese (optional)

1. Peel, core, and chop one pear. Place pear, 1 cup water, sugar, and tarragon in a small saucepan. Simmer over medium heat until pear pieces are soft, about 5 minutes. Do not let all the water evaporate. Let pear and liquid cool.

2. Once cool, pour pear and liquid

3. Core and slice remaining 2 pears. Arrange lettuce leaves on a salad plates and top each plate with pear slices, 2 tablespoons Gorgonzola, and 2 tablespoons dressing.

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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!

2013 Harvest CSA Share Week #13, August 28th

Welcome to week #13 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!

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Trouble for Tomatoes 

Every farmer that we know of is experiencing a disease called late blight, which has resulted in a much smaller tomato yield than planned. Our friend Susanna Meyer at Grow Pittsburgh, wrote a great piece about late blight…

Late blight is a fungal disease that loves wet, humid weather and spreads by spores. It can only survive on living tissue, so unlike early blight it cannot be spread through tomato seeds. The spores, however, can travel by air and affect other living plant material. For this reason, it’s important to scout for the disease and quickly destroy any plants infected with late blight. Once the lesions begin on a plant, the spread is rapid and very destructive; entire plants can be consumed by the disease in as little as a few days.

You can read more here.

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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:  August 28, September 11 & 25, October 9 & 23, November 6.

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

*dates in bold include Flower share deliveries

This is an ODD week.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Route blackberries, Dawson’s Orchard 1# tomatoes, Blue Goose Farm eggplant, Sunny Meadow OR Blue Goose Farm prune plums, Dawson’s Orchard 1# beans, Hostetler Farm 4 ears corn, Weeping Willow Farm 1# sweet pepper medley, Kistaco Farm 1 zucchini, Beccari Farm 2# sweet onions, Crighton Farm swiss chard, Nu Way Farm Zucchini Route 3# bartlett pears, Dawson’s Orchard 2# eggplant, Matthew’s Family Farm 1.5# heirloom tomatoes, Nu Way OR Weeping Willow Farm bib lettuce, Nu Way Farm 4 ears sweet corn, Kistaco Farm 2 green carmen peppers, Blue Goose Farm 2 zucchini, Kistaco Farm 2# gold potatoes Hostetler Farm 2# red onions, Weeping Willow OR Blue Goose Farm

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Roasted Eggplant

• 1 large eggplant
• 3 Tablespoons olive oil
• 2 Tablespoons lemon juice
• salt and pepper to taste

1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
2. Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.
3. Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.

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Caprese Salad

• 1 Large Tomato
• 1/4 cup fresh basil leaves
• 4 ounces mozzarella cheese
• 4 Tablespoons balsamic vinegar
• 1 tablespoon olive oil
• salt and pepper, to taste

-Slice the tomato in approximately 1/4 inch thick slices. Do the same for the mozzarella.

-Alternate layers between the tomatoes, mozzarella, and basil.

-Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper.

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Pear Coffee Cake

• 1 1/2 cups pecans (about 6 ounces)
• 1/3 cup (packed) golden brown sugar
• 2 tablespoons all purpose flour
• 1 teaspoon ground cinnamon
• 2 tablespoons (1/4 stick) chilled unsalted butter, cut into 1/2-inch cubes

Cake

• 2 3/4 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 3/4 cup (packed) golden brown sugar
• 3 large eggs
• 1 teaspoon grated lemon peel
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup whole milk
• 1 1/2 cups 1/2-inch cubes peeled pears

For topping:
Blend first 4 ingredients in processor until nuts are coarsely chopped. Add butter; using on/off turns, blend until coarse crumbs form.

For cake:
Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Sift flour, baking powder, salt, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add both sugars and beat until well blended. Beat in eggs, 1 at a time, then lemon peel and vanilla. Blend sour cream and milk in small bowl. Beat in sour cream mixture alternately with dry ingredients in 3 additions each. Spread half of cake batter in prepared pan. Sprinkle half of topping over; cover with pears. Spread remaining batter over; sprinkle with remaining topping.

Bake until top is brown and tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.)
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!

2013 Harvest CSA Share Week #8, July 24th

Welcome to week #8 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!

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Corn, Peaches, Watermelon, and Beans!

The Farms that Feed us Throughout the Summer…

Matthew’s Family Farm

Our CSA is starting to fill up with all of the foods that we have been waiting for. After a lot of rain, and some incredibly hot days our member farmers have harvested some summer favorites. Our sweet corn is coming from Matthew’s Family Farm in Eighty Four, PA. Peaches are coming from two different farms this week, Carolyn at Dawson’s Orchard and Tim and Suzanne at Kistaco Farm. Clarion River Organics gathered up the most beautiful little watermelons for us, and beans are growing like weeds at a host of farms. The ones in your boxes are coming from either Pete at Beccari Farm, Raymond at Weeping Willow Farm, Tim and Suzanne at Kistaco Farm, OR Linda and Joe at Hostetler Farm. Everything has been grown with care and regard for the earth, the plant, and the customer! We love our farmers! Thank you for feeding us throughout the summer!

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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 17 & 31, August 14 & 28, September 11 & 25, October 9 & 23, November 6.

Even week pick-up dates:  July 24, August 7 & 21, September 4 & 18, October 2, 16 & 30, November 13

*dates in bold include Flower share deliveries

This is an EVEN week.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Share broccoli, Sunny Meadow Farm 2# new potatoes, Weeping Willow Farm 1# beans, Hostetler Farm beet bunch, Nu Way Farm 1/2 dozen ears of corn, Matthews Family Farm garlic Chives, Goose Creek Gardens watermelon, Clarion River Organics, OG 2# peaches, Dawson’s Orchard

Zucchini Share 1/2 pint blueberries, Dawson’s Orchards 2# peaches, Kistaco Farm beet bunch, Nu Way Farm 1/2 dozen ears of corn, Matthews Family Farm butter crunch lettuce, Nu Way Farm swiss chard, Blue Goose Farm, CNG 1# beans, Beccari OR Weeping Willow Farm herb, Pucker Brush OR Crighton Farm 2 zucchini, Weeping Willow Farm

**Note: Some Asparagus route boxes may get patty pan squash instead of watermelon**

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Mexican Corn on the Cob

 

• 4 cobs of corn
• 2 tablespoons of butter
• 4 tablespoons of mayonnaise
• 4 lime wedges
• 1/2 cup of cotija cheese, crumbled OR grated parmesan
• Cayenne to taste

In an oven heated at 350, cook corn in husk for 25 minutes.
After taking corn out of oven, let it cool for 5 minutes, and then pull husk layers down, leaving them attached to the base of the cob, which can act as a handle.
If you want to blacken you corn, you can either put it under the broiler for five minutes on each side or hold it over your stove’s gas burner. Be careful to keep the husk away from the flames!
While warm, spread 1/2 tablespoon of butter and 1 tablespoon of mayonnaise all over the cob.
Take 1/8 cup of cheese, and sprinkle it on cob, then sprinkle on some cayenne pepper and squirt the lime over the cob.
Makes 4 servings.

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Tomato and Watermelon Salad

• 3 or 4 small to medium heirloom tomatoes, in assorted colors, cored and cut into 3/4-inch chunks
• 1 small English or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes
• 1 cup 3/4-inch-cubed yellow or red seedless watermelon flesh
• 1 Hass avocado, halved, pitted, peeled, and cut into 3/4-inch cubes
• 1 tablespoon chopped mixed fresh herbs, in any combination: basil, tarragon, chives, and cilantro
• 1/4 teaspoon coriander seed
• 3 tablespoons extra virgin olive oil
• 3 tablespoons aged balsamic vinegar
• Kosher salt and freshly ground black pepper

In a bowl, combine the tomatoes, cucumber, watermelon, avocado, and herbs. In a spice grinder, grind the coriander seeds to a fine powder. Add the ground coriander to the tomato mixture and toss gently.

In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper to taste. Pour over the tomato mixture and toss to coat evenly. Taste and adjust the seasoning before serving.

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Roasted Baby Beets w/ Beet Greens

Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs. Roast at 375 for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets.

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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!

Week 26 October 4th/5th

About the recipes..

Each week our intention is to provide recipes that will encourage you to explore the contents of your CSA box.  One of the great things, as well as one of the bigger challenges, about a CSA share is learning how to adapt recipes and meals to incorporate as much of your CSA as possible and avoid trips to the store!  It’s important to be flexible and to see outside of the box.  No pun intended.  If the recipe calls for green bell peppers and you only have red, by all means use the red!  A change like that won’t irrevocable change a recipe.  That’s one of the great things that cooking has over baking.  Substitutions in baking generally spell disaster.

The recipes that we include come from a great many sources.  If they are from a website or blog the title is generally linked to the original post.  That way you can simply click the link in order to see photos or other info on the site.  The most important thing of all is that you are able to enjoy your CSA and use every bit of it!  If there is a particular item that you aren’t crazy about or you don’t know what to do with please let us know and we will be happy to offer suggestions.  Another great resource is friends and family.  Ask aunts and cousins and neighbors how they use different ingredients.  Most assuredly, you will find some keepers that way!

As you can see, our CSA member Becky Manners makes great use of her CSA box each week and has become quite creative in the kitchen. Happy cooking!

Becky's eggplantman.

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We are looking forward to seeing many of you this Thursday evening at the Melwood Screening Room!  Drinks and appetizers will be served from 6-7pm and the film will begin at 7pm.  All for a $10 donation to Grow Pittsburgh.

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THIS WEEK’S HARVEST

Tuesday ~1/3# spinach, Nu Way Farm, CF ~ French breakfast radish bunch, Nu Way Farm, CF ~ 1/3# Vates kale, Nu Way Farm, CF ~1.5# green tomatoes, Matthew’s Farm ~ small butternut squash,Pucker Brush Farm, CNG or Clarion River Organics, OG ~ 3# Joanthan apples, Kistaco Farm ~ 1.5# Russian banana fingerlings, Clarion River Organics, OG ~ sweet peppers, Golden Harvest Farm, CF or Crighton’s Farm

Wednesday ~1/3# spinach, Nu Way Farm, CF ~ French breakfast radish bunch, Nu Way Farm, CF ~ mizuna/frisee mix Goose Creek Gardens, CNG or Vates kale, Nu Way Farm, CF ~ 3# Joanthan apples, Dawson’s Orchards ~1.5# green tomatoes, Matthew’s Farm ~ sweet peppers, Crighton’s Farm ~ butternut squash, Clarion River Organics, OG ~ 1.5# russet potatoes, Weeping Willow Farm, CF

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

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Roasted Radishes

from Leite’s Culinaria

1 pound radishes, such as icicle, French, or Easter egg-colored radishes (about 2 bunches)
2 tablespoons unsalted butter, melted
2 tablespoons olive oil

Sea salt and freshly ground black pepper to taste
Leaves from 3 or 4 fresh thyme sprigs (about 1 tablespoon), plus more for garnish (optional)

1. Preheat the oven to 400°F (200°C).

2. Lop the tops off the radishes, leaving about 1/2 inch of the green stem attached, if desired. Rinse the radishes well.

3. Place the radishes on a rimmed baking sheet or in a large ovenproof skillet or two. Drizzle with the melted butter and olive oil, sprinkle with the salt, pepper, and thyme, if desired, and toss to coat.

4. Roast for 10 to 15 minutes, until the radishes are tender but still slightly crunchy (red radishes will turn pale pink in color, lighter radishes may turn a pale gold). Transfer to a serving platter and garnish with fresh thyme, if desired. Serve warm or at room temperature.

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Butternut Squash and Roasted Garlic Galette

from Food52.com by lorinarlock

Lorinarlock’s butternut squash galette may just be our go-to first course for autumn dinner parties from now on. Rustic yet full of nuance, it coaxes sweetness from the winter squash and roasted garlic, complementing them with the right blend of salty creamy cheese, fragrant thyme and a delicate, buttery crust we’re sure to adapt to many other recipes. There’s no excess here: a touch of semolina gives the crust a sandy crunch, and the modest layer of ricotta and roasted garlic serves as a subtle, creamy bed for the melting squash. – A&M

I love butternut squash in any form, but it takes a lot of work to cut so I don’t cook with it nearly enough. When I do, it has to be a special recipe. This one is worth it. I’ve served this as an appetizer and as a main course. It could travel well for holiday potlucks. – lorinarlock

Serves 4 to 6

Pastry:

• 3/4 cups all-purpose flour
• 1/4 cup semolina flour
• 1/2 teaspoon kosher salt
• 6 tablespoons chilled unsalted butter, cut into small pieces
• 2 to 4 tablespoons ice water

Filling:

• 1 butternut squash
• 2 tablespoons olive oil
• 2 teaspoons fresh thyme leaves, chopped
• 1 clove garlic, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 10 cloves, garlic whole and unpeeled
• 1/2 cup fresh ricotta
• 1 cup grated fontina
• 2 tablespoons grated parmesan

To make the dough: Put the flour, semolina, and salt in the bowl of a food processor. Pulse to combine. Add the butter and pulse to form a mixture that looks like small peas. Add the ice water, 1 tablespoon at a time, until the dough sticks together (to test, remove the top and gather the dough in your fingers. If it sticks together without crumbling, it’s ready). Add the ice water while pulsing, until the dough comes together, being careful not to over mix. Transfer to a lightly floured board and shape the dough into a disk. Wrap tightly in plastic and refrigerate for at least 30 minutes and up to 24 hours.

Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.

To make the filling: Cut the squash into two pieces to separate the rounder part from the narrower section. Peel the entire squash, cut both parts in half and remove any seeds. Cut all four pieces into 1/4-inch-thick slices. Put in a large bowl and add the olive oil, chopped garlic and thyme. Toss to coat evenly. Spread out on one of the prepared baking sheets. Set the bowl aside. Sprinkle the squash with the salt and pepper. Put the garlic on the baking sheet and bake until the squash and garlic are tender, about 25-30 minutes. Let cool.

Remove the dough from the refrigerator and roll out the dough into a large circle about 1/4-inch thick. Transfer to parchment paper–lined baking sheet and refrigerate until ready to use.

When the garlic is cool enough to handle, peel and put in the reserved bowl. Mash with the back of a wooden spoon until smooth. Stir in the ricotta.

Remove the pastry from the fridge and spread the garlic-cheese mixture over the top, leaving a 1-inch border. Spread the squash over the garlic-cheese mixture and fold the edges toward the center of the galette. Sprinkle the fontina over the center of the galette. Sprinkle the edges of the crust with the parmesan and bake until the crust is crisp and golden brown, about 25-30 minutes. Let cool slightly before slicing and serving.

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Be sure to check out the week 21 Fried Green Tomatoes with Milk Gravy Recipe.

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Spinach and Potato Breakfast Hash

makes 2 large or 4 small servings

1 green bell pepper, diced into medium chunks

1 medium yellow onion, diced into medium chunks

3 cloves garlic, minced

1 1/2 pounds fingerling potatoes (russet or new potatoes will also be great), cut into bite-size chunks

4 tablespoons olive oil, divided

6 ounces sausage, cooked and sliced (I used vegetarian chipotle sausage) (pork or chicken sausage would also be great)

1 heaping teaspoon fennel seeds

salt and pepper to taste

2 cups baby spinach leaves

2 to 4 eggs, fried to desired doneness

Place a rack in the center of the oven and preheat to 400 degrees F.  Place diced potatoes on a lined baking sheet and drizzle with about 2 tablespoons of olive oil, salt, and pepper.  Bake potatoes for 20-30 minutes, or until potatoes are cooked through.  Poke the potato chunks with a fork, if they’re tender they’re done.

While potatoes are baking, heat about 2 tablespoons of olive oil in a large saucepan, over medium heat. (Wait!  Now would be a great time to cook your sausage if it’s raw.  Cook through and remove from the pan, then follow the next steps).  Add the diced peppers and onions and cook until browned and broken down, about 6 minutes.  Season with salt and pepper as it cooks.  Add the minced garlic, and cook for 1 minute more.  Remove from pan and place in a bowl to the side.

When potatoes are done roasting, remove from the oven.

Return the pan you cooked the onions and peppers in to a medium flame.  Add the sliced, cooked sausage  and potatoes.  Pan fry until the sausage and potatoes have crispy bits on them. Add the fennel seeds.  Stir.   Add the onion and pepper mixture and fold to incorporate.  Remove from the flame and add spinach leaves.  Toss to incorporate and wilt the leaves.

Transfer the hash to a serving dish.  Season with salt and pepper as necessary.  Fry as many eggs and you’d like and serve over hash.

This has will last for up to 4 days in the fridge.  It’s also really delicious mixed with black beans and salsa for dinner.  With tortillas and cheese… amazing.

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