July 26 CSA Preview

Posted in Recipes, Weekly Share Guide, What's in the box by Penn's Corner Farm Alliance

THIS WEEK’S HARVEST

This is for the July 26th CSA, which is an odd week share

Summer Squash – Blue Goose Farm

Celery – Blue Goose Farm

Yellow Beans – Clarion River Organics

Beets – Gid’s Produce

Leeks – Gid’s Produce

Hydroponic Lettuce – Harmony Grove Farm

Lodi Apples – Kistaco Farm

Basil – Nu Way Farm

White Potatoes – Nu Way Farm

Cucumbers – Weeping Willow Farm

Zucchini – Weeping Willow Farm

Cheese shares will receive Gold raw milk cheese from Hidden Hills

Egg shares will receive eggs from Keim Farm.

**This week’s shares are Vegan and Gluten Free

Lodi Apple Crisp

Lodi Apples are early season apples with a sharp flavor and best used for cooking. Use the recipe below to make a Summer Apple Crisp with your CSA Apples this week!

Recipe courtesy of tastesbetterfromscratch.com

Ingredients

For the crumb topping:

1/2 cup flour
1/2 cup old fashioned oats
1/2 cup brown sugar
1/2 tsp baking powder
1/4 tsp ground cinnamon
dash of salt
1/3 cup unsalted butter diced into small chunks

For the Apple filling:

3-4 large Lodi apples peeled and sliced thin
3 Tbsp butter melted
2 Tbsp flour
1 Tbsp lemon juice
3 Tbsp milk
1/2 tsp vanilla extract
1/4 cup brown sugar
1/2 tsp ground cinnamon
dash of salt

For serving (optional)

Vanilla Ice Cream
Homemade Caramel Sauce

Instructions

Preheat oven to 375 degrees F.

For the topping:

In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.

For the Apple Filling:

(I use a Johnny Apple Peeler to peel and slice the apples all at once. It makes the process so fast!)

In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt. Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8×8-inch baking dish and spread into an even layer. Sprinkle crumb topping evenly over the apples. Bake for 30-35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.
Serve with Vanilla Ice Cream and Homemade Caramel Sauce

7Jul2017

July 12 CSA Preview

Posted in Recipes, Weekly Share Guide, What's in the box by Penn's Corner Farm Alliance

THIS WEEK’S HARVEST

Swiss Chard – Blue Goose Farm

Garlic – Blue Goose Farm

Cucumbers – Clarion River Organics/Gid’s Produce

Red Beets – Clarion River Organics

Patty Pan* – Clarion River Organics

Cherry Tomatoes* – Crighton Farm

Sweet Candy Onions – Gid’s Produce

Herbs– Pucker Brush/Gid’s Produce

Carrots – Nu Way Farm

Red Potatoes – Nu Way Farm

Carmen Peppers – Weeping Willow Farm

*Members will receive either cherry tomatoes or patty pan in their share

Cheese shares will receive Ivory Lace raw milk cheese from Hidden Hills Dairy

Egg shares will receive eggs from either Keim Farm

**This week’s shares are Vegan and Gluten Free

Check out the recipe below from The Porch at Schenley for Pickled Beets! Remember to take a picture of your CSA creations, upload them to social media with the hashtag #csamyway, and tag The Porch and Penn’s Corner for a chance to win a Winter CSA Share!

Pickled Beets

3 cups Beets, peeled, small dice

1 cup carrots, peeled, cut into small oblique

1 garlic clove, peeled, split

1/4 cup shallots, cut into thin rings

Pickling Liquid

1 cup Red Wine Vinegar

4 cups water

1/4 cup sugar

3 tablespoons salt

3 cloves, whole

2 bay leaves, whole

1 tablespoon mustard seeds

1 teaspoon red pepper flakes

Put all cut vegetables into a non-reactive glass or ceramic bowl
In a medium sized sauce pot add all ingredients of the pickling liquid together. Bring to a simmer and turn down to low heat. Cook for 15 minutes.
Pour hot pickling liquid over vegetables. Be careful not to spill the hot liquid.
Allow to cool to room temperature and place the bowl or container in the refrigerator to cool to under 40 degrees. Once cooled, cover and refrigerate for one week.