April 12 – CABIN FEVER – Week #2

THIS WEEK’S HARVEST

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!


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2012/13 Winter Share, January 30th (#5)

Last Friday evening

Clearly not the truck we're talking about but you get the drift.

Clearly not the truck we’re talking about but you get the drift.

the Clarion River Organics truck was delivering some product for CSA to our warehouse.  Somewhere along the way the truck crashed.  It actually rolled somewhere on Interstate 279.  Most fortunately no one was injured!  What did happen however, is that the insides of the truck were tossed like a salad.  Because it was so late when it happened (read: dark and very cold) the truck sat overnight until the morning when they were able to better sort things out.  It took all day saturday but the product was resorted and there was very minimal loss in the end considering the circumstances.  If you find that your turnips, rutabagas or radishes are bruised or seem to have frost damage this would be why.  We hope that none slipped through the cracks but it can happen.  If you feel that damage is more than cosmetic, feel free to email Karlin and we can get you a replacement in next delivery. Thank you for understanding.

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As you can imagine, the Winter Share boxes can get tricky as product dwindles away.  By the time spring comes we are all feeling tired of winter squash and turnips!  In order to break the monotony, we occasionally buy product from trusted, local sources, outside of the Penn’s Corner co-op.  This week (for the first time this season) we have purchased two items outside of our farm membership.  The first CSA member that emails csa@pennscorner.com with the names of the two non-member contributors this week will win a jar of Penn’s Corner chopped tomatoes!  We already have two correct responses!  The answer is Wild Purveyors and Tuscarora Organic Growers.

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

Old Faithful; this truck moves thousands of pounds of produce each week.

Old Faithful; this truck moves thousands of pounds of produce each week.

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THIS WEEK’S HARVEST

~ 12 ounces of honey, Bedillion’s Farm

~ 1/2# chevre, River View Dairy

~ 1/2# shallots, Crighton’s Farm

~ 3# braeburn apples, Dawson’s Orchard

~ 1/2 gallon apple cider, Kistaco Farm

~ 1# watermelon radishes, Clarion River Organics, OG

~ 1# crimini mushrooms, Wild Purveyors

~ bread and butter jalapeno, Clarion River Organics, OG

~ 3# turnips OR rutabagas, Clarion River Organics, OG

~ 2# carrots, Tuscarora Organic Growers, OG (these are what we call “juicing carrots”.  Doesn’t mean that you have to juice them necessarily.  It just means that they are ugly!)

OG- Certified Organic    CNG- Certified Natural Grown

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Sign up for your 2013 regular season CSA share now!

This year we are offering, drumroll please… a bi-weekly share!  Bi- weekly members will get a box every other week rather than every week.  This should be less intimidating for single people or folks that don’t cook as often. And now lots of members don’t have to hunt for a friend to split a share with.  Everyone can have their very own!

We are still looking for some pick up locations.  Morningside, for instance.  Also, we love to deliver to workplaces, Universities and Community Centers.  Please contact Karlin if you are interested in hosting or have suggestions for new locations.

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vdaygiftbasket

Get your Valentine’s Day gift from Penn’s Corner this year!  Lydia has put together a basket of locally grown snacks and sweets from Penn’s Corner farmers!  Included in the basket will be Bedillion Farm honey, Sunny Meadow Farm maple syrup, Hostetler Farm popcorn, Dawson’s Orchard apples, Hidden Hills Dairy cow cheese, Clarion River Organics honey puffed spelt, Penn’s Corner tomatillo salsa, a succulent plant from Crighton Farm, and a handmade card for $48 plus tax.

Be sure to pre-order one to pick up at the February 11th North Side or Squirrel Hill Farm Stand.  They can also be picked up from the Penn’s Corner facility February 12-14 in the East End of Pittsburgh at 6400 Hamilton Ave.   Contact Lydia atfarmstand@pennscorner.com before Monday, February 4th to reserve one!

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Chèvre and mushroom canapés with honey and lavender sal

For about 12 canapés

  • pizza dough or pate brisée
  • 1/3 lb mushrooms
  • 12 slices goat cheese
  • honey
  • lavender salt
  • 1 tbs olive oil
  • salt and pepper

Preparation

Sauté mushrooms, in olive oil, add salt and pepper and let cook until the water evaporates.

Roll dough very thinly, about 2 mm thick. Cut 2 inches circles with a cookie ring. Place some mushrooms, top it with goat cheese. Sprinkle with lavender salt and honey.

Bake in pre-heated oven at 400F for about 10 minutes until the bottom is golden brown and cheese has melted.

Serve hot.

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I’ve used this recipe but use way more turnips and carrots!

GLAZED TURNIPS & CARROTS

Serves 4

1 1/2 tablespoons butter
1 pound white turnips (don’t use rutabagas, says the inspiring recipe), trimmed, peeled, cut in 3/4″ cubes
2 large carrots, trimmed, peeled, the fatter end sliced in half lengthwise, then cut in 1/2-inch thick slices on the diagonal
2/3 cup chicken or vegetable broth
1 1/2 tablespoons brown sugar
1/2 teaspoon table salt (I left this out because the broth was salty)
1/8 teaspoon black pepper (I forgot this)
1 teaspoon fresh thyme leaves (I had none)
1 teaspoon lemon zest (don’t skip this)

Squeeze of lemon juice (just a teaspoon)

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

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2012 Spring Share Week #2, April 18th

A Few More Reminders…

Greens from Reegers' and Crightons' Farms

Week #1 was wonderful.  We got lots of great feedback from members, staff and farmers are all rejuvenated and ready to leap into the new season and there is a general sense of optimism in the air.

Our delivery routes are always a little difficult to nail down until we run them a few times but we have tightened our schedule a bit in response to last week and I think that the improvements will be felt by many.  Please notice the pick up time listed on your pick up reminder email.  Several of them have changed a bit.  Thanks for your patience as we work on our new system of doing things.  Enjoy your CSA!

We would like to offer a few short reminders:

  • Please, please, please bring your empty boxes back to your pick up location the following week.
  • Check the blog!  We try to include all of the important details each week in the blog.  We feel this is a better alternative to emailing each and every member.  You can always subscribe to the blog so that you will be notified when a new post is available.
  • We are still accepting 24 week Harvest Share members.  Please spread the word.  Sign up is enabled on our website.

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THIS WEEK’S HARVEST

Asparagus Share

~ 1/2 pint maple syrup, Weeping Willow Farm

~ 4 ounces chevre cheese, River View Dairy

~ 1/4# wild foraged ramps, Nu Way Farm

~ carrot bunch, Nu Way Farm

~ 1/2 gallon apple cider, Kistaco Farm

~ 1# daikon radish, Clarion River Organics, OG

~ small wheatberry bread loaf, Clarion River Organics, OG

~ 1 head hydroponic bibb lettuce, Milestone Greenhouse

Zucchini Share

~ 1/2 pint maple syrup, Weeping Willow Farm

~ 4 ounces chevre cheese, River View Dairy

~ 1/4# wild foraged ramps, Nu Way Farm

~ carrot bunch, Nu Way Farm

~ 1/2 gallon apple cider, Kistaco Farm

~ 1# daikon radish, Clarion River Organics, OG

~ 1/2 dozen pastured eggs, Orchard View Farm

~ bag of lettuce mix, bac choi, mizuna OR other green, from Crighton’s Farm, Goose Creek Farm or Grow Pittsburgh

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

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Turnips

Still have last week’s turnips in your refrigerator?  A generous CSA member pointed us toward this super simple recipe for turnip fries.

Coat fries in 1 tb each of garlic powder, onion powder, paprika, 2 tb oil. Bake at 425 for 25 minutes.  

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Don’t know what to do with daikons?

I know that these big, kind of unusual thing can scare some people away.  But seriously, do not fear!  Peel and slice them into thin rounds and eat them raw with hummus or any other dip. Try adding lots of herbs to plain greek yogurt to make a refreshing, healthy snack.  You can use whatever you like but we recommend garlic powder, lots of dill, salt, black pepper and even a little olive oil and voila!

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Ramp and Sausage Risotto 

Bon Appétit | April 2009

I made this risotto last week and I HIGHLY recommend it.  I made it without sausage and it was amazing although I might double the recipe the next time because there was just barely enough for four of us.  I also used vegetable broth and didn’t have vermouth so I substituted sherry.  White wine would also work fine.  It’s important to not get too hung up on the details of a recipe like this. — karlin

Sweet sausage will work in this springtime risotto, too; the final result just won’t taste spicy.

Yield: Makes 4 servings
2 tablespoons (1/4 stick) butter
1/2 pound hot Italian sausages, casings removed
12 ramps, trimmed; bulbs and slender stems sliced, green tops thinly sliced
1 cup arborio rice
1/2 cup dry vermouth
3 cups (or more) low-salt chicken broth
1/2 cup freshly grated Parmesan cheese plus additional for passing

Melt butter in heavy large saucepan over medium heat. Add sausage. Cook until no longer pink, breaking up with spoon, about 5 minutes. Add sliced ramp bulbs and stems. Saute until almost tender, about 2 minutes. Add rice and stir 1 minute. Add vermouth. Simmer until liquid is absorbed, about 1 minute. Add 3 cups chicken broth, 1 cup at a time, simmering until almost absorbed before next addition and stirring often. Continue cooking until rice is just tender and risotto is creamy, adding more broth if dry and stirring often, about 18 minutes. Mix in green tops and 1/2 cup grated Parmesan cheese. Season risotto to taste with salt and pepper. Serve, passing additional grated cheese separately.

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For the thirsty among us…

Pittsburgh has a new industry in town and if you haven’t heard about it we are super psyched to spread the word your way… Wigle Whiskey distillery has opened its doors in the Strip District.  This is a great, family owned and run venture.  At Wigle they not only distill wheat and rye whiskey all the way from raw grain to bottled finished product but they also celebrate and educate visitors about the history of whiskey in western Pennsylvania.  Wigle sells their tasty white rye and whiskey (the aged stuff is currently doing just that- aging in barrels) and they also offer tours of the distillery which include the opportunity to taste the finished product.  At one such tour they had prepared a recipe that fits in well with our CSA shares this week.  You just need to get some of the white wheat and you are all set!

AppleJeet 

  • 3 parts Wigle White Wheat
  • 2 parts Apple Cider
  • 1 part Maple Syrup

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Marinated Chèvre with Lemon Zest and Fresh Herbs

Inspired by Laura Chenel and Saveur, from Orangette

This recipe marks one of the rare occasions on which I am choosing to not give precise quantities—mainly because I didn’t use them myself. [Brandon is so proud of me.] I put this dish together by eye, mostly, and so far as I can tell, it would be hard to go wrong. The original formula calls for Italian parsley and chives, but I used basil, thyme, and marjoram instead, because that’s what we had on the patio. The only element to be careful with is the lemon zest, which can easily overwhelm the other flavors. I like this best after it has had a good day to rest in the refrigerator, where the lemon flavor softens wonderfully and melds with the oil and herbs. It makes for an easy, refreshing, end-of-summer appetizer.

About 6 oz. fresh, mild goats’ milk cheese (there are 4 ounces in your share so adjust the other ingredients accordingly)
Good-tasting olive oil
About 4 pinches of finely grated lemon zest
About 1 Tbs chopped fresh basil
About 1 tsp chopped fresh thyme
About ½ tsp chopped fresh marjoram
Sea salt, such as Maldon, to taste
Freshly ground black pepper, to taste

Slice the cheese into ½”-thick slices, and place them in a single layer on a serving platter or in a shallow dish. Drizzle olive oil over the cheese to just—or nearly—cover. Scatter the lemon zest and herbs over the top, and season with salt and pepper. Cover with plastic wrap, and allow the cheese to sit for a couple of hours at room temperature, or, preferably, in the refrigerator for a day or so. Allow to sit at room temperature for at least 30 minutes before serving with crackers, such as water crackers, or warm, crusty bread.

Yield: 4 or so servings

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Customer Support Job Posting

Our great friends at Small Farm Central are looking to fill a Customer Support position.  We thought that our foodie, often tech-savvy members might be interested.  Click here to take a peek at the posting!

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2012 Spring Share Week #1, April 11th

Ready or not, here we go!

There is SO much to say about this year’s CSA season.  I will try to be brief and stick to the important stuff.  Please note that we rely heavily on our blog to convey information to our members.  Check it weekly to stay informed and to check out the great recipes!

You will note that this year while all of our deliveries are on Wednesdays (except for Indiana and Oakdale) we still have two routes: Asparagus and Zucchini.  Now this doesn’t mean that members on the Asparagus route are going to get all the asparagus that western PA has to offer and that Zucchini will correspondingly, get none.  The route names are just that.  They are names.  We will use them to indicate to our members what items will be in their CSA on any particular week.  You will see this application in our Harvest List below.  We will do our very best to be sure that each route gets its fair share of everything.

If your ordered a tote bag when you signed up for your share it will be at your pick up location on April 11th.  Please look for one with your name on the tag.  We suggest washing these bags in cold and not drying them they as they are cotton and may shrink a bit.

Vegan and gluten free shares will be marked as such.  Please do not take a VEGAN or GLUTEN FREE share unless you have signed up for one.  The pick up sheet will indicate what type of share you are signed up for.  Let us know if any changes need to be made.

The watercress that was supposed to be included in the Asparagus route’s boxes sadly will not be (as indicated below).  It serves as a great reminder that while all of our growers work their hardest and have the best of intentions, sometimes things just don’t unfold the way we would like them to.  If we ever have to pull an item from a box we will be certain to make up that value in a future share.

The Penn’s Corner Farmers and Staff welcome you to the 2012 CSA season!  We love hearing your feedback and are always available to answer questions or be of assistance.

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THIS WEEK’S HARVEST

Asparagus Share

~ 1/4# mixed greens, Goose Creek Gardens, CNG

~ 1/2# pac choi, Crighton’s Farm

~ Allegheny cheese, Hidden Hills Dairy

~ 1/4# wild foraged ramps, Nu Way Farm

~ 2# purple top turnips, Clarion River Organics, OG

~ 3# Rome apples, Dawson’s Orchards

~ chives or spearmint, Goose Creek Gardens, CNG

~ 2# white potatoes, Blue Goose Farm, CNG

Zucchini Share

~ 1/4# mixed greens, Goose Creek Gardens, CNG or Reegers’ Farm

~ 1 small wheatberry bread loaf, Clarion River Organics, OG

~ Allegheny cheese, Hidden Hills Dairy

~ 1/4# wild foraged ramps, Nu Way Farm

~ 2# purple top turnips, Clarion River Organics, OG

~ 3# Rome apples, Dawson’s Orchards

~ chives or spearmint, Goose Creek Gardens, CNG, Reegers’ Farm or Pucker Brush Farm, CNG

~ 2# white potatoes, Blue Goose Farm, CNG

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

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Turnips

Big Oven has a Glazed Turnips with Chives recipe that looks interesting although we haven’t tried it yet!

Turnip and Potato Gratin

Sara Jones, Tucson CSA

This is an easy recipe to toss in the oven to bake while you prepare the rest of your meal. Depending on the other flavors in the meal, consider layering in a handful of chopped fresh herbs to the dish.

3 medium potatoes, thinly sliced
3 medium turnips, thinly sliced
1 onion, thinly sliced
1-2 tablespoons butter, melted
¾ cup heavy cream (or use whole milk yogurt, thinned with water to make it pourable)
¼ cup bread crumbs
¼ cup crumbled or shredded cheese
Salt and Pepper
Herbs, if desired

Saute onions in a small amount of oil until lightly browned. Add butter and vegetables and cook for about 5 minutes. In a small casserole dish, make layers of veggie mixture, drizzling each layer with cream and sprinkling with a bit of salt and pepper. Top with bread crumbs and cheese, cover with foil, and bake in a 375 degree oven for about 40 minutes, until cooked through. Remove foil and cook about 10 more minutes until top is golden brown.

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Asparagus’ watercress

We were planning to include watercress in the Asparagus boxes this week but we were foiled.  After being harvested and packed and placed in a cooler the cress very quickly began to turn yellow.  No cress for us this week!

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Braised Baby Bok Choy

* we posted this recipe for our Winter Share members.  It is DELICIOUS!!!

Several baby bok choy

1/2 Tbsp. butter

1/2 Tbsp. olive oil

Pinch of red pepper flakes, optional

1/2 c. vegetable or chicken stock

1 Tbsp. maple syrup

1 Tsp. soy sauce

Split baby bok choy in half. Clean thoroughly under running water or soak in a bowl of cold water.  Melt butter in large skillet.  Add oil and pepper flakes (if using).  Stir in stock, syrup and soy sauce.  Taste and adjust to taste as needed.  Place bok choy cut side down in pan and cover.  Cook for 3 – 4 minutes.  Turn over bok choy, cover again, and cook an additional 3 – 4 minutes.  Cook until desired tenderness is reached.

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Apples

Most of us don’t love just snacking on storage apples.  While they have their many honored and practical uses, they can lack a little appeal for snacking.  Here are a number of suggested recipes for your Rome apples.  See which suits you best.  And let us know what you chose to do with your apples!

Smitten Kitchen has Grandmothers of Sils’ Apple and Yogurt Cake

Simply Recipes offers up Apple Walnut Gorgonzola Turnovers Recipe and Apple Chicken Quesadillas.

Pinch my Salt has a No Fear Apple Pie

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Ramps

If you aren’t familiar with ramps be sure to do some reading up about them.  In short, a ramp is is an early spring vegetable, a perennial wild onion with a strong garlic-like odor and a pronounced onion flavor. Ramps are found across North America, from the U.S. state of South Carolina to Canada. They are popular in the cuisines of the rural upland South and in the Canadian province of Quebec. Ramps also have a growing popularity in upscale restaurants throughout North America.

Try this tasty ramp pesto recipe or grill them and throw them on a pizza!

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Customer Support Job Posting

Our great friends at Small Farm Central are looking to fill a Customer Support position.  We thought that our foodie, often tech-savvy members might be interested.  Click here to take a peek at the posting!

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Food Preservation Classes Offered

Ever have more vegetables or fruit than you can eat?  Are you interested in the learning how to preserve food safely?  Penn State Extension-Allegheny County is now offering a series of food preservation classes, using up-to-date research-based information.  Each class will be composed of formal instruction, an actual preserving demonstration, samples, and recipes.  Your instructor will be Penn State – Master Food Preserver, Susan Marquesen.

Thursday, April 19

Sweet Things—Jams, Jellies and Preserves

Buffalo Inn, South Park

Thursday, May 10

Drying and Freezing

The Lodge at North Park

Thursday, May 24

Pressure Canning

Wilkins School Community Center, Regent Square

Thursday, August 9

Pickles, Relishes and Salsas

Wilkins School Community Center, Regent Square

Thursday, September 20

Fall Fruits—Tomatoes, Pears and Apples

Buffalo Inn, South Park

Please note: all classes will meet from 6:30 to 8:30 p.m.

Registration is $20 per class, or $85 for all 5 sessions.

Make checks payable to Penn State Extension, include your contact information and the session/s you are registering for, then mail to:

Penn State Extension-Allegheny County

400 North Lexington Street, 3rd Floor

Pittsburgh, PA  15208

Winter Share #7- March 13th

Spring, could it be you?

The weather has everyone on their toes.  Will it stay warm like this?  Will be get one last burst of snow?  There’s no telling but there is one thing that’s certain; it sure looks like spring at the Penn’s Corner Farms!  Staff and farmers have been meeting over the last few weeks to firm up plans for next year’s CSA.  We have posted lots of photos on our facebook page but wanted to share them here for those of you that aren’t on facebook.  Sheep with their lambs, greenhouses full to busting and apple trees full of tiny, promising little buds.  Take a look for yourself…

**If you happen to be familiar with Word Press and would be willing to give Karlin a short lesson on formatting please let her know!!!

Dawson's apples.

Hungry lamb. Patient mama. Pucker Brush Farm.

Greenhouse at Crighton's Farm.

Dawson's.

Onion shoot at Blue Goose Farm.

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THIS WEEK’S HARVEST

Tuesday

~Buttercup cheese, Hidden Hills Dairy

~1# carrots, Nu Way Farm

~ 2# turnips, Nu Way Farm

~1# onions, Blue Goose Farm, CNG

~green cabbage head, Blue Goose Farm, CNG

~1 dozen eggs, Clarion River Organics

~ 3# gold potatoes, Clarion River Organics, OG

~ apple butter, Kistaco Farm

~ 1/3# kale or beet greens, Goose Creek Gardens, CNG
~ #3 Granny Smith apples, Dawson’s Orchards
~ 1# red beets, Tuscarora Organic Growers, OG

OG- Certified Organic                                         CNG- Certified Natural Grown
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Madhur Jaffrey’s Beets with Mint and Yogurt
1   8 ounce beet or 2 smaller ones boiled or roasted in foil (feel free to use more beets)2 cups plain yogurt¾ to 1 teaspoon salt

freshly ground pepper to taste

1/8 to ¼ teaspoon cayenne (optional)

2 ½ tablespoons finely chopped fresh mint

1 tablespoon vegetable or olive oil

3 small peeled garlic cloves or one large cut into 3 sections.

Peel and grate the beet coarsely.  

Put yogurt in bowl and beat lightly with fork or whisk until it is smooth and creamy. Add salt pepper and cayenne if using, mix.  Add the mint and beet.  Mix gently.

Put the oil and garlic in a small frying pan over medium high heat.  The garlic will eventually begin to sizzle.  Press down on the garlic with a spatula and let it sizzle some more, turning the pieces once or twice, until they turn a medium brown.  Now pour the flavored oil and garlic into the bowl with the yogurt and mix.

 Serve room temperature or chilled.

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 Ingredients
    • 2 cups all-purpose flour ( I used half whole wheat flour)
    • 1 cup brown sugar
    • 1 ½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 ½ cups apple butter ( divided)
    • ½ cup apple juice
    • ¼ cup butter, melted
    • 1 eggs, beaten
    • 1 cup raisins (optional)
    • ½ cup chopped walnuts

Directions

  1. Combine flour, brown sugar, baking powder, baking soda and salt in a large mixing bowl.
  2. In a small bowl mix 3/4 cup apple butter, apple juice, butter and egg together. Fold in the raisins and chopped nuts. Add the apple butter mixture to the dry ingredients and blend together. Pour half the mixture in a loaf pan that has been sprayed with cooking spray. Gently spread the reserved 3/4 cup apple butter over the batter. Pour the rest of the batter over the apple butter mixture and spread evenly over the top to cover. Bake at 350 degrees for 55 to 65 minutes or until done.
  3. To bake “my mistake loaf” just put all the apple butter in the wet ingredients and blend into the dry ingredients. I cut up dried pineapple pieces and added with the nuts instead of the raisins. Pour the whole batter into the loaf pan and bake as above.
  4. This makes a heavy moist bread that is delicious.
  5. Any kind of nuts can be used and any kind of dried fruit that your prefer.

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braised turnips, onions & carrots

1 T butter (use non-dairy margarine for a vegan version)
2 small turnips, sliced
1/2 sweet onion, cut into thin slices
1 large carrot, sliced on the diagonal
1/2 yellow pepper, sliced
1/2 c vegetable broth
1/2 t sugar
4 sprigs of thyme
salt & pepper

In a large pan, melt butter over medium-high heat and add turnips, onions, and carrots and yellow pepper. Gently toss vegetables around the pan until glistening and warm. Pour in vegetable broth and add in sugar. Put a lid on the pan and let everything come to a boil. Add in thyme. Reduce heat and simmer for 20 minutes or until the turnip and carrots can easily be pierced with a fork. Season with lots of black pepper and add salt if needed.

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Try your apple butter on a turkey sandwich with brie, and arugula!

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Colcannon 

Gourmet | April 1993

(Mashed Potatoes with Cabbage)

Can be prepared in 45 minutes or less.

This recipe for colcannon is thought to have come to the New World in the 1800s, carried by the great waves of Irish immigration.

Yield: Serves 2

1 1/4 pounds (about 2 large) russet (baking) potatoes
3 cups thinly sliced cabbage
1/2 cup milk, scalded
2 tablespoons unsalted butter, cut into bits and softened

Peel the potatoes and cut them into 1-inch pieces. In a saucepan cover the potatoes with salted water and simmer them, covered, for 15 minutes, or until they are tender. While the potatoes are simmering, in a steamer set over boiling water steam the cabbage for 5 minutes, or until it is tender. Drain the potatoes in a colander, force them through a ricer or the medium disk of a food mill into a bowl, and stir in the milk, the butter, the cabbage, and salt and pepper to taste.

Winter Share #5- February 14th

Round Up Time (not that kind of Roundup!)

This is the quiet time of year when the Penn’s Corner Farmers and staff do some general housekeeping and planning.  In fact, our annual Farmers’ meeting is just next week.  This is the one time per year that all of Penn’s Corner staff and growers get together under one roof to look back on the year that just passed and look forward to the year ahead.  We scrutinize, compliment, encourage, ponder, stew and project.  It is a wonderful thing to behold; some 30+ farmers and 4 staff members connecting in ways that sustain the coop for the entire year.

We talk about crop plans, quality control, expansion and so on.  If you are planning to be with us in the spring for the 2012 season this is a great time to let us know what products you would like to see if your CSA boxes this year!

Also, we are looking for additional pick up location in Regent Square, the North Hills, and on the campuses of Pitt and CMU.  Please let us know if you have any suggestions in these areas.

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THIS WEEK’S HARVEST

Tuesday

~2# Russian banana fingerling potatoes, Clarion River Organics, OG

~2# purple top turnips, Clarion River Organics, OG

~ wheat berry bread, Clarion River Organics, OG

~1 dozen free range eggs, Clarion River Organics

~ spelt, flour Clarion River Organics, OG

~2# daikon radishes, Clarion River Organics, OG

~ 2# white onions, Blue Goose Farm, CNG

~ Old Gold cheese, Hidden Hills Dairy

~ 3# Fuji apples, Dawson’s Orchards

~ 12oz honeybear, Bedillion’s Farm

OG- Certified Organic                                         CNG- Certified Natural Grown
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Spelt Everything Crackers

Adapted from the New York Times Magazine, 11/28/08 who adapted it from the Hungry Ghost in Northampton, Mass.

Makes 1 large cracker sheet

1/4 teaspoon salt
1 1/2 cups white spelt flour, plus more for flouring surface
Coarse sea salt, dried onion bits, poppy seeds and sesame seeds (for the everything bagel effect) or a seed combination of your choice

1. Preheat the oven to 350 degrees. Dissolve the salt in 1/2 cup of cold water. Stir in the spelt flour until combined. Knead the dough a few turns until a ball forms.

2. Flour an overturned 12-by-17-inch cookie sheet and roll out the dough on top of it, using as much flour as needed to prevent sticking, until the dough covers the sheet from edge to edge. Do your best to get them as thin as possible, because the thicker parts become quite hard when baked. Using a spray bottle filled with water, spray the dough to give it a glossy finish. Prick the dough all over with a fork. If you choose, sprinkle with sea salt or seeds. For neat crackers, score the dough into grids.

3. Bake until the dough is crisp and golden and snaps apart, 15 to 25 minutes. (Check after 10 minutes to make sure it does not overcook.) Break into pieces and serve.

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Salt and Vinegar Broiled Fingerling Potatoes

Adapted from Martha Stewart Living, June, 2009. Cooked in 2 cups of vinegar, the potatoes taste very tangy (which some people love). For a milder version, try one cup white or malt vinegar and one cup water.
serves 4

Ingredients
1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness*
2 cups white or malt vinegar
Extra virgin olive oil
Kosher Salt
Pepper

Method
1. In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels.

2. Preheat the broiler with a rack about 6 inches below the heat source. Dump the potato slices onto a sheet pan, sprinkle very generously with olive oil, salt and pepper, and toss to coat. Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.

*Please be careful with your own fingerlings when slicing. The potatoes can be a little slippery.

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Mashed Turnip & Apple

Serves 4

Water, enough to cover turnips and apples, not salted
1 pound purple-topped turnips, trimmed, peeled and chopped into equal-size pieces
2 apples, peeled and quartered
1/2 cup dry white wine
1 tablespoon butter
1 talespoon cream
Salt & pepper to taste

Fresh grated nutmeg

Bring the water to boil while the prepping the turnips. (To save a dish, pick a saucepan that you can also do the mashing in.) Add the turnips, cover and let simmer for 15 minutes. [TURN THE OVEN ON TO 300F.] Add the apples and cook for another 15 – 20 minutes, until turnips are fully cooked (a knife should slip in and out with no trouble). Drain and return to hot pot. Mash til smooth (a little texture is good, these mash very easily with a hand masher). Add the wine, butter and cream. Season to taste.

Transfer to a baking dish (individual ramekins look kinda cool …) and top with nutmeg. Bake for 30 minutes. Reheats well in the microwave.

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Pickled Daikon and Red Radishes with Ginger

  • 1 1/2 pounds daikon radish, peeled
  • 1 bunch red radishes (about 10), trimmed and each cut lengthwise into 6 wedges
  • 1 tablespoon kosher salt
  • 1/4 cup rice vinegar (not seasoned)
  • 3 tablespoons sugar
  • 1 tablespoon very thin matchsticks of peeled ginger

Halve daikon lengthwise, then cut crosswise into 1/4-inch-thick slices. Transfer to a large bowl and toss with radishes and kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.

Drain in a colander (do not rinse) and return to bowl.

Add vinegar, sugar, and ginger, stirring until sugar has dissolved. Transfer to an airtight container and chill, covered, shaking once or twice, at least 12 hours more (to allow flavors to develop).

Cooks’ note: Pickled radishes can be chilled up to 3 weeks.

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Winter Share #4- January 31st

Winter on the Farm…

After the busy spring, summer, and fall seasons on the farm, winter is often a welcomed change of pace and chance to rest.  For the staff at Penn’s Corner it is a chance to re-connect and check in with all our farmers as they plan for another season and order seeds.  Despite the change of pace and activities in the winter, many farms are still busteling with life and some are even harvesting products from their greenhouses for us, like the turmeric roots the Crighton’s have put in the CSA this week.  Chris Crighton was kind enough to share a bit about what it is like on their farm in the winter, and how this winter has been different than winters past…

“We have memories of a series of paths in the snow that needed opened daily – from our house to the barn and the greenhouses and the mailbox.  But not this year! – not yet.  Every morning first thing we have to put coal in our auger fed furnaces in the greenhouses, and feed the animals twice daily.  Perhaps the hardest thing about winter is dealing with the short days and lack of sunshine.  Germination is a week longer and plant growth is about half speed. Surprisingly, egg production is up this winter and none of our farmer friends know why.  We are wondering if it is because the hens actually go outside when we open the door.  Normally when there is snow on the ground they just look and turn back and won’t venture out, but this winter I know they are at least getting grass bits and for sure some sunflower seeds under the bird feeder.”  -Chris Crighton

Check out this great (very short) video that demonstrates the growth of the CSA movement in the US over the last few decades!!!

Growth of CSA: 1984 to 2011 from Guillermo Payet on Vimeo.

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THIS WEEK’S HARVEST

Tuesday

~3# red potatoes, Weeping Willow Farm

~1# carrots, Clarion River Organics, OG

~ red tomato puree, Clarion River Organics, OG

~1 dozen free range eggs, Clarion River Organics

~puffed spelt, Clarion River Organics, OG

~3 oz. turmeric, Crighton’s Farm

~ head bibb lettuce, Milestone

~ 2 oz. microgreens, Crighton’s Farm

~ 1/2 gallon apple cider, Kistaco Farm

~ 1/2# goat milk feta cheese, River View Dairy

~ 2 small garlic heads, Clubhouse Gardens

OG- Certified Organic                                         CNG- Certified Natural Grown
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Harvest List Change

We had to substitute tomato puree for the bread this week.  Hopefully we can get it back next week!

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All About Turmeric–

(Taken from helpwithcooking.com…Check out the link for even more info!)

As saffron is the most expensive spice available, turmeric is often substituted in its place due to its bright colour, although there are no similarities in the two tastes. Fresh turmeric is slightly spicy, peppery and zesty with a hint of ginger and orange and it is one of the main components of a curry. When the spice is ground to a powder, it is a vital element of the curry powder spice. Ground turmeric has a much milder flavour than fresh turmeric and is not as strong flavoured as it looks.

As well as being a much-loved spice in Indian and other Asian cuisines, turmeric has amazing medicinal properties, many of which have been known for thousands of years in Ancient Chinese and Indian styles of medicine.”

Buying, storing and preparing turmeric

“If you are lucky enough to find some fresh turmeric, it is easy to prepare but precaution must be taken when handling the fresh spice, as it stains the skin very easily and may take several days to wash off.  It is probably best to use rubber gloves when handling this spice.  When preparing fresh turmeric, you must always peel it first.  Fresh turmeric has a thick brown protective skin that is not usually eaten.  If using fresh turmeric, you can grind it into a powder before adding to other ingredients by using a pestle and mortar or you can just as easily finely chop it, mince it, grate it or thinly slice it with a sharp knife.  To store fresh turmeric, make sure that the rhizome is dry, wrap it in a paper towel before placing it in a plastic bag and then store in the refrigerator. It should keep for several weeks maybe longer.

Culinary uses of turmeric

Turmeric is a favourite in Indian, Thai and other Asian cuisines. It is always found in a curry and in all types of curry powder.  Turmeric is often added to rice or sweet Indian dishes for its colour and not always for its flavour. It gives food a bright yellow shade, which may be more pleasing to the eye and more enticing to the palate.

Below are number of ideas for how to use turmeric in the kitchen:

  • Add to all curries.
  • Add to savoury rice dishes to colour the rice.
  • Add to lentils, as the flavours blend well together.
  • Add to chutneys, pickles and relishes.
  • Turmeric is often found in fish soups or stews.
  • Turmeric can be added to potato dishes.
  • Add to mayonnaise for a bold colour and hint of spice.
  • Use in Middle Eastern styled meat marinades, particularly for lamb.
  • Turmeric can be added to savoury soups to give them a deeper colour.
  • Turmeric is often partnered with shellfish or fish particularly when fried.
  • You can also add turmeric to spicy chicken and rice dishes.
  • Add turmeric to spicy casseroles and stews.
  • You can use turmeric to flavour and colour couscous.

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Moroccan Vegetable Soup (Chorba)

From EatingWell:  September/October 2008

6 servings, about 2 cups each // Active Time: 35 minutes // Total Time: 1 1/2 hours

* feel free to skip the out of season items like zucchini and cilantro!  You can even use your tomato puree.

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely diced
  • 2 teaspoons ground turmeric (fresh is even better and has a stronger flavor!)
  • 1 pound beef stew meat, (such as chuck) or lamb stew meat (shoulder or leg), trimmed and cut into 1/2-inch cubes
  • 6 cups reduced-sodium beef broth, or water
  • 1 14-ounce can diced tomatoes
  • 2 small turnips, peeled and diced
  • 2 carrots, diced
  • 2 stalks celery, leaves included, thinly sliced
  • Pinch of saffron threads, (feel free to skip)
  • 12 sprigs flat-leaf parsley, plus more leaves for garnish
  • 8 sprigs fresh cilantro, plus more leaves for garnish
  • 1 large zucchini, peeled and cut into 1/4-inch dice
  • 2 ounces angel hair pasta, (capellini), broken into small pieces (about 1/2 cup), or orzo, preferably whole-wheat
  • 1-2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper

PREPARATION

  1. Heat oil in a Dutch oven over medium-high heat. Add onion and turmeric; stir to coat. Add meat and cook, stirring occasionally, until the onion is tender, 4 to 5 minutes. Add broth (or water), tomatoes and their juice, turnips, carrots, celery and saffron. Tie parsley and cilantro sprigs together with kitchen string and add to the pot. Bring the soup to a boil. Cover and reduce to a simmer. Cook until the meat is tender, 45 to 50 minutes.
  2. Stir in zucchini and cook, covered, until soft, 8 to 10 minutes. Add pasta and cook until soft, 4 to 10 minutes, depending on the type of pasta. Discard the parsley and cilantro sprigs. Season with salt (start with 1 teaspoon if you’re using beef broth; add more if you’re using water) and pepper. Serve sprinkled with parsley and/or cilantro leaves, if desired.

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Puffed Spelt???

You can enjoy your puffed spelt like cereal in milk, add it to the top of a bibb lettuce and micro green salad or even add it to a trail mix or granola!

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Our 2012 CSA sign up is open!  Click here to reserve your share today.

We have 8 week, 24 week, and 32 week shares available. This year members that pay in full by check by the end of February receive an early sign up discount.  Also, we have finally gotten a lovely Penn’s Corner grocery tote printed.  These large totes are perfect to pack your CSA items in upon pickup, and then you won’t have to remember to take your empty box back the following week!  CSA members can purchase the $12 bag at the discounted rate of $10.  If you would like one just email karlin at csa@pennscorner.com.  We can deliver them to CSA pick up locations.

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Want more local food?

Penn’s Corner pre-order, online Farm Stands have many of the same great products that appear in your CSA each, plus more!  With pickup locations in Squirrel Hill, Mt. Lebanon and Lawrenceville, anyone is welcome to place an order.  There is no obligation to order or order fee, or order minimum.  Our Farm Stands run year round and offer a variety of farm-fresh items including produce, meats, eggs, milk, cheeses, bread, mushrooms, pasta and more. Check out our Farm Stands here!

  

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