Winter CSA Week #4

THIS WEEK’S HARVEST

This is for the third week of Winter CSA, which will be delivered on 1/2/18 or 1/3/18 depending on your pick up location.

Onions Blue Goose Farm
Spaghetti Squash  Blue Goose Farm
Parmesan Style Cheese – Broadrun Farms
Celeriac – Clarion River Organics
Pea Shoots – Crighton Farm
Hydroponic Lettuce – Harmony Grove
Stayman Winesap Apples – Kistaco Farm
Chopped Tomatoes – Penn’s Corner Farm Alliance
Sweet Potatoes – Riverbend Acres
Maple Syrup – Weeping Willow Farm

Vegan shares will receive apple cider in place of cheese

This week’s shares are Gluten Free

 

 


Onions

Grower: Blue Goose Farm

Store: Sweet onions have a shorter shelf life than common varieties due to a higher water and sugar content. Thus, it’s important to store them properly. Ideally, sweet onions should be stored in a cool, dark, dry location and spread out for optimum air circulation. Most growers suggest placing onions in a clean pair of pantyhose, with knots tied in between each onion, then hung in a cool, dry place. Just snip off below each knot when you need one.  Stored properly, sweet onions should last in your pantry about ten

Recipe: Roasted OnionsBaked Blooming Onion, 7 Ways to Cook with Onions

 

Spaghetti Squash

Grower: Blue Goose Farm

Store: Store in a cool, dark, well-ventilated area for up to 1 month.

 

Recipe: Parmesan Baked Spaghetti SquashItalian Baked Spaghetti Squash, Spaghetti Squash Lasagna

 

 

Parmesan Style Cheese

Grower: Crighton Farm

Store: Store in the refrigerator.

This Parmesan is made with pasteurized 100% grass fed Jersey milk.

This full flavored craft has a tangy finish and a rich texture. Excellent on salads and highly recommended grated for pasta dishes, spaghetti sauces, pasta fillings, salads, and pizza.

100 % GRASS FED RAW MILK NON-GMO NO PESTICIDES NO HORMONES FARM FRESH ORGANIC

 

 

Celeriac

Grower: Clarion River Organics

Store: Refrigerate unwashed, covered for up to a week.

Recipe: Herb Baked CeleriacSmashed Celeriac, Maple Bacon Roasted Apples and Celeriac

 

 

 

 

Hydroponic Lettuce

Grower: Harmony Grove Farm

Store: Leave the heads intact and unwashed until you use them. Then, place them in the crisper drawer in your fridge with some paper towels.They’ll absorb any excess moisture, so your lettuce doesn’t spoil prematurely.  Lettuce bruises easily, so be careful not to shove other foods up against it. Using a storage container is better than a bag, which can end up squished against other items.

 

 

Pea Shoots

Grower: Crighton Farm

Store:  Use your pea shoots quickly — within a day or two. Wrap them in a paper towel and place them in an open plastic bag (3) in the refrigerator. When you’re ready to use them, gently wash and discard any large stems.

 

Recipe: Stir Fried Pea Shoots, Pasta with Pea Shoots, Pea Shoot Salad

 

Stayman Winesap Apples

Grower: Kistaco Farm

Store:  Keep them cool. The ideal storage temperature is 30 to 35 degrees F. with 90 to 95 percent relative humidity. If you don’t have a lot of apples, the refrigerator is a good option. Place them in the crisper drawer in a plastic bag with holes in it or cover the apples with a damp paper towel.

Recipe: Apple CrispSouthern Skillet Fried Apples,  German Apple Pancakes

 

 

Chopped Tomatoes

Grower: Penn’s Corner Farm Alliance

Store: Store in your pantry for up to a year!

Recipe: Tomato and Garlic Pasta, Black Bean Soup, Sunday Sauce

 

 

 

Sweet Potatoes

Grower: Riverbend Acres

Store: Avoid storing sweet potatoes in the refrigerator, which will produce a hard center and unpleasant taste. Instead, store your sweet potatoes in a cool, dry, well ventilated container. For best results, store them in a basement or root cellar away from strong heat sources. Your sweet potatoes can store for up to two weeks if stored properly.

Recipe: Sweet Potato CasseroleSweet Potato Fritters, Sweet Potato Fries

 

 

Maple Syrup

Grower: Weeping Willow

Store: Store maple syrup in the refrigerator for up to a year.

Recipes: Cornbread Muffins with Maple Butter, Mashed Sweet Potatoes with Maple Sryup

 

 

 

 

 

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Winter CSA – Week of March 1st

THIS WEEK’S HARVEST

Check out the harvest for the upcoming week below!

80z Maple Syrup, Weeping Willow Farm
hydroponic lettuce, Harmony Grove Farm
3# Rome Apples, Dawson’s Orchard
3# white Potatoes, Blue Goose Farm (CNG)
1# rolled Oats, Weatherbury Farm (OG)
1/3# White Gold Cheese, Hidden Hills Dairy
Chopped Tomatoes, Penns Corner Farm Alliance
2# Watermelon Radishes, Clarion River Organics (OG)

OG = Certified Organic, CNG = Certified Naturally Grown

**This week’s VEGAN share will substitute 2oz Pea Shoots for the cheese.

**This week’s GLUTEN-FREE share will have 2 bulbs of Garlic from Riverview for the Oats.


 syrup 80z Maple Syrup

Grower: Weeping Willow Farm

Store: Refrigerate after opening

 bibb lettucecrop
Hydroponic Lettuce
Grower: Harmony Grove Farm

Store: Refrigerate in a plastic bag.

 

 idared 3# Rome Apples

Grower: Dawson’s Orchard

Store: Refrigerate

 russetpotatoescrop 3# white Potatoes

Grower: Blue Goose Farm (CNG)

Store: Cool dark place

 RolledOats 1# rolled Oats

Grower: Weatherbury Farm (OG)

Store: 

 Gouda Gold 1/3# White Gold Cheese

Grower: Hidden Hills Dairy

Store: Keep refrigerated

 chopped tomatoes Chopped Tomatoes

Grower: Penns Corner Farm Alliance

Store: Refrigerate after opening

 watermelonradishcrop 2# Watermelon Radishes

Grower: Clarion River Organics (OG)

Store: Refrigerate

2013 Harvest CSA Share Week #16, September 18th

 g06372

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!

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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 

tomato-tarte-tatin-646

  • 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-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

corn-salsa-ay-1875608-l

  • 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.

squash

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

letuseat_432

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 

bruschetta1

  • 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

roasted-delicata-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

tomato-beet-salad-med108588_vert

  • 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

radish-cherry-belle-300x225

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?

Prune-Plums-Custom-1024x682

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 

radish-cheese_300

  • 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

sliced-cucumber-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

BibbLettuceSalad

  • 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

bartlett_pears

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 

late_blight_tomato_leaf_sporex1200

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

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

caprese

  • 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

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  • 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

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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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CornPeachesWatermelon, and Beans!

The Farms that Feed us Throughout the Summer…

Matthew's Family Farm

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

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  • 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

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  • 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

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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!