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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2013 Harvest CSA Share Week #21, October 23rd

Welcome to week #21 of the Harvest Share!

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***Get your Winter Share now before we sell out!  Use this link to sign up today. ***

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Important Food News!

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As a CSA member, we know that small farms and local food is important to you. Currently, the FDA is proposing new rules that may threaten the ability for small farms to exist. Here is a message from PASA’s director Brian Snyder regarding this issue: 

You’ve been hearing about this from us for almost 10 months now, but THE TIME IS NOW TO TAKE ACTION AND COMMENT ON THE PROPOSED FOOD SAFETY (FSMA) RULES by the November 15 deadline. Keep in mind it is not likely that another chance to affect these regulations this deeply will come around in our lifetimes…it is indeed critical that you express yourself now!

A very strong coalition of sustainable and organic farming leaders, working through the National Sustainable Agriculture Coalition(NSAC), has been pouring through the thousands of pages provided by FDA to understand what’s going on, and while no one fully understands, our team as a whole has the most thorough knowledge of the proposed rules and implications that I’ve seen out there anywhere.

The most significant issues needing attention have been boiled down for you – particularly the farmers – so that you can choose among them for comment, or maybe work down the list and do them in several pieces over the remaining time. You can file comments as often as you wish (by November 15), but keep in mind that issues of relevance to both the Produce and Preventive Controls rules (as with exemptions) must be filed in both places to be considered separately.

For your convenience, NSAC has also developed templates for both farmers and consumers to follow, at least to get you started.  These, and several other helpful documents, are available on our website. There is also a petition to sign, sponsored jointly by NSAC and Farm Aid – we suggest that everyone do that first, and then proceed to the issues page and templates to make more meaningful comments.  It is particularly important that farmers weigh in as thoroughly as you are able, since yours are the voices and stories that will carry the most weight.

In addition to all of the above resources, I also want to draw your attention back to the Write to Farm blog I started earlier this year to address food safety and other issues.  There are several posts there of relevance, including the most recent entitled FDA’s Culture of Fear Threatens Food Safety.  Please consider discussing this issue of institutional culture as part of your comment introduction or summary, as it’s probably the most important matter not otherwise covered in the actual written rules.

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This Wednesday, October 23rd Voluto Coffee Shop on Penn Ave. is hosting a lecture about local food with our very own general manager Neil Stauffer!  Click here for more info!

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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:  October 23, November 6.

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

This is an ODD week.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Route

1# broccoli, Nu Way Farm

1/3# spinach, Nu Way Farm

1.5# white onions, Blue Goose Farm, CNG

2 kohlrabi, Blue Goose Farm, CNG

1# sweet peppers, Matthew’s Family Farm

2# macoun apples, Kistaco Farm

dill, Goose Creek Gardens, CNG

2# russet potatoes, Weeping Willow Farm

butternut squash, Clarion River Organics, OG

Zucchini Route

1# broccoli, Nu Way Farm

1/3# kale, Nu Way Farm

1/3# mizuna/arugula/tatsoi/swiss chard,  Blackberry Meadows, OG Goose Creek Gardens,CNG OR Blue Goose Farm, CNG

3# braeburn apples, Dawson’s Orchard

1# hakurei turnips, Nu Way Farm

salsa kit (tomatillos and peppers), Beccari Farm

2# gold potatoes, Clarion River Organics, OG

2# white onions, Blue Goose Farm, CNG

french breakfast radishes , Nu Way Farm

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Kohlrabi, Potato, and Apple Puree

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  • 1 1/2 pounds kohlrabi, peeled, cut into 1/2” cubes
  • 1 pound russet potatoes, peeled, cut into 1” cubes
  • 1 Granny Smith apple (1/2 lb.), peeled, cored, cut into 1” cubes
  • 2 tablespoons (1/4 stick) unsalted butter
  • Freshly ground black pepper
  • Salt
  • Fresh dill

**Note: If you don’t have enough kohlrabi, substitute with more potatoes**

  • Add kohlrabi to a large pot of boiling salted water. Reduce heat to medium-low and simmer until tender, 11–13 minutes. Using a slotted spoon, transfer celery root to a large bowl. Return water to a boil; repeat with potatoes, cooking until tender, 14–16 minutes 10–12 minutes.
  • Meanwhile, bring apple and 2 Tbsp. water to a boil in a small saucepan. Cover and cook over medium-high heat, stirring occasionally, until apple falls apart, 6–8 minutes, adding water by tablespoons if dry.
  • Working in batches, pass kohlrabi, potatoes, and apples through a potato ricer into a large bowl. Pass mixture through ricer again if a smoother texture is desired. Stir in butter. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to a microwave-safe bowl, cover, and chill. Rewarm in microwave in 30-second intervals until heated through. Transfer to a large serving bowl. Garnish with chervil sprigs.

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Raw Tomatillo Salsa

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  • 4 large tomatillos, papery husks removed
  • 2 tablespoons diced white onion
  • 1 serrano chile, stemmed
  • 8 sprigs cilantro, stemmed
  • 1/2 teaspoon salt, or to taste

1. Wash the tomatillos well with warm water to remove the naturally sticky coating, which is bitter. Cut them into quarters.

2. Pulse the tomatillos in a food processor with the remaining ingredients until a slightly chunky texture is achieved.

3. Taste for salt and serve as soon as possible to enjoy maximum bite and crunch.

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Roasted Butternut Squash with Garlic

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  • 2 tablespoons minced fresh parsley
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
  • 1/4-1/3 cup grated Parmesan cheese

1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.

2. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.

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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 #20, October 16th

Welcome to week #20 of the Harvest Share!

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***Use this link to sign up for your Winter share now! ***

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Feeling overwhelmed by squash? Here are some tips…

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Ok! Winter squash is a beautiful thing. If seeing a squash in your box seems a little daunting, or feels like too much trouble to prepare, fear no more! Here’s how to start: peal it, cut it in half, de-seed it, THEN try any of these delicious ideas below…

Easy Spicy Roasted: Made with small diced red chillies, coriander seeds, garlic cloves, fresh rosemary, good-quality smoked back bacon, olive oil and coriander seeds. From Jamie Oliver.

Casserole: (yellow) Made with chopped onion, buttery round crackers (ie. Ritz), shredded Cheddar cheese, beaten eggs, milk, butter and seasonings. Found at Southern Plate.

Moroccan-Style Stuffed: (acorn) Ingredients include extra-virgin olive oil, ground chuck, cinnamon, nutmeg, coarse salt, finely chopped onion, garlic cloves, bulgur wheat, water, golden raisins, Italian flat-leaf parsley and toasted pine nuts. Found at The Bitten Word.

Lasagna: Yields 8 servings, made with lasagna sheets, caramelized onion, honey, thyme sprigs, Tabasco, tomato paste, freshly grated nutmeg, ricotta cheese, sharp yellow Cheddar, mozzarella, Parmesan, unsalted butter, all-purpose flour, warm milk and curly parsley leaves for garnish. From Pham Fatale.

Couscous: Ingredients include sliced almonds, chopped onions, minced garlic cloves, cayenne, grated nutmeg, cinnamon, diced tomatoes (canned), raisins, canned low-sodium chicken broth (or homemade stock), canned chickpeas, fresh parsley, water and couscous. From Food & Wine.

Roasted with Parmigiano-Reggiano: (spaghetti) Made with olive oil, Kosher salt, garlic cloves, finely chopped shallot, finely grated Parmigiano-Reggiano cheese. Found at Chow.

With Bacon & Garlic: (spaghetti) Made with strips of applewood smoked bacon, garlic, olive oil, Kosher salt and freshly ground black pepper. From Three Squares.

With Pecans and Blue Cheese: Made with fresh or dried thyme, pecans, Roquefort (or other blue cheese), salt and freshly ground black pepper. Found at Tea and Wheaten Bread.

Quesadillas with Apple Salsa: (acorn) Yields 2 servings, ingredients include chopped onion, spinach, garlic, cooked beans (pinto, black, kidney), cumin, shredded cheddar, large tortillas. Salsa is made with a crisp apple, cilantro, onion, fresh lemon or lime juice, salt and pepper to taste. Found at Chocolate Chip Trips.

Tacos with Spicy Black Beans: Made with white onion, cumin, coriander, ancho chile powder, salt, minced garlic, skinned, seeded and chopped tomatoes (or a can of fire roast diced tomatoes), cans of black beans, jalapenos, serrano chile, cilantro, small corn tortillas, crumbled cojita cheese (or feta) and wedges of lime. Found at DigginFood.

Curry-Roasted: Made with a can of chickpeas, mild curry powder, cayenne pepper, plain whole-milk yogurt, cilantro and fresh lemon juice. Found at Food & Wine.

Gratin: Ingredients include Yukon gold potatoes, a pinch of nutmeg, grated garlic, heavy cream and shredded Gruyere. From Hungry Cravings.

With Quinoa & Pumpkin Seeds: Serves 4, ingredients include quinoa, red onion, chili powder, water or vegetable stock, pumpkin seeds, baby spinach and dried cranberries. From Cooking Lessons.

Roasted with Cilantro Cream: Ingredients include unsalted pumpkin seeds, minced garlic, red onions, large scallions, cumin, hot paprika, cinnamon, whole tomatoes (canned), sour cream, milk, cilantro and fresh lime juice. From Food & Wine.

Southwestern Stuffed: (acorn) Makes 6 servings, ingredients include bulk turkey sausage, a small onion, medium red bell pepper, garlic clove, chili powder, ground cumin, chopped cherry tomatoes, a can of black beans, hot red pepper sauce and shredded Swiss cheese. From Eating Well.

With String Beans: (summer varieties) Made with green and/or yellow wax beans, minced garlic, reduced-sodium chicken or vegetable broth, dried marjoram (or fresh). From Eating Well.

With Jalapeno Cream: (spaghetti) Ingredients include milk, jalapenos, butter, flour and shredded jack cheese. From My Recipes.

Vanilla Walnut: Made with walnuts, coconut oil, grated ginger, vanilla extract, lemon juice and dried thyme. From Sweet Cheeks.

Garden Stuffed: (crookneck or straightneck varieties) Made with green bell pepper, onion, tomatoes, sharp Cheddar, Italian bread crumbs, slices of bacon. From Farm Flavor.

Breakfast Hash: Made with diced tart apples, chopped onion, bacon/prosciutto, chopped scallions, coarse ground salt, fresh cracked pepper. From Urban Poser.

Risotto: Ingredients include finely chopped garlic, Arborio rice, dry white wine, low-sodium chicken or vegetable broth, fresh thyme, grated Romano. From Woman’s Day.

With Sausage & Greens: (spaghetti) Made with grated Parmesan, sweet Italian sausage, spinach and crushed red pepper. From Rachael Ray.

Mushroom & Gruyere Tart: Ingredients include unsalted butter, shallot, assorted mushrooms, sherry vinegar, freshly grated nutmeg, all-purpose flour (for dusting), chilled all-butter puff pastry, large egg yolks, creme fraiche, Gruyere cheese and chopped thyme. From Food & Wine.

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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:  October 23, November 6.

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

This is an EVEN week.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Route

2# sweet potatoes, Sunny Meadow Farm

3#Braeburn apples, Dawson’s Orchard

head lettuce, Blue Goose Farm, CNG

1# broccoli, Nu Way Farm

ground cherries, Clarion River Organics, OG

beet bunch, Nu Way Farm

1.5# red onions, Blue Goose Farm, CNG

brussel sprout greens, Clarion River Organics, OG

Zucchini Route

1# broccoli, Nu Way Farm

red savoy cabbage, Weeping Willow Farm

winter squash, Matthews Family Farm

2# Gala  apples, Kistaco Farm

beet bunch, Nu Way Farm

2# red onions, Blue Goose Farm, CNG

1# sweet peppers,  Crighton’s Farm

sage, Goose Creek Gardens, CNG

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Savoy Cabbage Soup

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  • 6 tbsp olive oil
  • 1 large onion, sliced
  • 1 garlic clove, crushed
  • ½ tsp caraway seeds, plus extra
  • 1 medium savoy cabbage
  • 1 medium potato, peeled and diced
  • 1.1 liters vegetable stock
  • 80g Parmesan skin
  • Coarse sea salt
  • ½ mild red chilli, deseeded and thinly sliced
  • 80g Parmesan, grated (optional)

Heat four tablespoons of oil in a big pot and sauté the onion on medium heat until soft but without much colour (about five minutes). Add the garlic and caraway, and cook for two minutes. Remove four of the outer leaves of the cabbage, shred finely and set aside. Roughly shred the rest of the cabbage, then add to the pot along with the diced potato, and stir for two to three minutes. Add enough stock just to cover the vegetables, add the Parmesan skin, reduce the heat and simmer for 10 minutes, or until the potato is tender. Remove the Parmesan skin, taste the soup and season accordingly. Remove from the heat, allow to cool for a few minutes, then blitz roughly with a hand-blender or liquidiser. Add more stock if it is too thick. Adjust the seasoning.

To serve, heat two tablespoons of oil in a frying pan and sauté the reserved cabbage with the chilli and salt. Cook for three to four minutes, or until the cabbage softens. Spoon the hot soup into bowls, add grated Parmesan (if using), top with the fried cabbage and finish with a few extra caraway seeds scattered over the top.

***So delicious topped with croutons!!!***

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Stuffed Apples

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  • 1/4 cup chopped walnuts
  • 4 good-quality red apples
  • 1/4 cup firmly packed brown sugar
  • 2 Tbs. unsalted butter, at room temperature
  • 1/2 tsp. ground cinnamon
  • 1/4 cup honey
  • 1/2 cup apple cider
Preheat an oven to 350ºF.Spread the walnuts on a baking sheet and toast in the oven until lightly browned and fragrant, about 7 minutes. Remove from the oven and let cool.

Working from the stem end, use a melon baller to remove the core from each apple, scooping out the stem and seeds and making a deep hole for the filling; work to within about 1/2 inch of the bottom of the apple. Peel the skin from the top half of each apple.

In a small bowl, blend together the brown sugar, butter and cinnamon. Mix in the walnuts. Spoon equal amounts of the filling into the centers of the apples. Set the filled apples in an 8-inch square baking pan or other baking pan just large enough to hold them snugly.

In a small saucepan over medium heat, warm the honey with the apple juice, stirring until the honey dissolves. Pour around the apples. Spoon some of the liquid over the sides of the apples to moisten them, but do not spoon over the tops.

Bake, basting the sides once or twice with the pan juices, until the apples are tender when pierced, about 40 minutes. Remove from the oven, let cool and serve in bowls with the pan juices spooned over the tops.

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Roasted Winter Squash with Brown Butter and Sage

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  • 2 tablespoons extra-virgin olive oil
  • 1 medium winter squash, halved lengthwise and seeded
  • 6 tablespoons (3/4 stick) unsalted butter
  • 6 medium fresh sage leaves, sliced thin
  • Salt and ground black pepper

1. Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees.

2. Line a rimmed baking sheet with aluminum foil.

3. Brush the oil on the foil and the cut sides of the squash.

4. Roast until a skewer inserted in the squash meets no resistance, about 40-50 minutes.  (Mine took 50 minutes, and I made sure that it was super soft…had a bad experience with a butternut squash once by undercooking it and then trying to serve it to 3 other people….not so great……)

5.  When the squash is almost done, melt the butter in a small skillet over medium heat.

6. Add the sage and cook, swirling the pan occasionally, until the butter is golden brown and the sage is crisp, about 4 to 5 minutes.  Remove the skillet from the heat.

7.  Remove the squash from the oven and turn cut-side up and season with salt and pepper.

8.  Drizzle or brush with the sage butter sauce and serve immediately.

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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 #18, October 2nd

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Welcome to week #18 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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Fall is upon us!

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Tis’ the season for apples, pumpkins, hay rides, cool breezes, colored leaves, and the change from summer to autumn. There are many Fall festivals near Pittsburgh that offer a fun way to celebrate the season. Here is one idea, and there are many more options available 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:  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.

This is the 8th and final EVEN Flower share delivery.

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THIS WEEK’S HARVEST

OG- certified organic          CNG- certified naturally grown

Asparagus Route

1# tomatillos, Sunny Meadow Farm

2# anjou pears, Dawson’s Orchard

sage, Goose Creek Gardens, CNG

2# candy onions

butternut squash, Clarion River Organics, OG

green cabbage head, Blue Goose Farm, CNG

1/3# vates kale, Nu Way Farm

4 ears corn, Weeping Willow Farm

carrot bunch, Nu Way Farm

Zucchini Route

1# broccoli or sweet potatoes,  Sunny Meadow Farm

1# tomatillos, Sunny Meadow Farm

2# honeycrisp apples, Kistaco Farm

1# mixed sweet peppers, Weeping Willow Farm

2# yellow onions, Crighton ‘s Farm

butternut squash, Clarion River Organics, OG

1/3# vates kale OR mizuna, Nu Way OR Goose Creek Gardens, CNG

2# roma tomatoes, Matthew’s Family Farm 

flat parsley, Crighton’s Farm 

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Shredded Green Cabbage Salad

Shredded Green Cabbage Salad with Lemon and Garlic

  • 1 garlic clove
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 pounds green cabbage, cored and finely shredded
  • Kosher salt
  1. In a mortar, pound the garlic to a puree. Stir in the lemon juice and olive oil.
  2. In a large bowl, toss the cabbage with the dressing. Season with salt and toss again. Serve right away or lightly chilled.

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Roasted Pear and Chocolate Scones

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  • 3 firm pears
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar plus 1 1/2 tablespoons granulated or coarse for sprinkling
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon table salt plus additional for egg wash
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1/4 cup heavy cream
  • 1/4 cup semisweet or bittersweet chocolate, chopped (or chips)
  • 2 large eggs, 1 for dough, 1 for glaze

Heat oven to 375°F. Peel and core pears. Cut into 1-inch chunks. Line a large baking sheet with parchment paper. Arrange pear chunks on parchment and roast until they feel dry to the touch and look a little browned underneath, about 20 minutes. Slide parchment paper with pear chunks onto a cooling rack (or onto a plate in the fridge or freezer to speed this up) and cool to lukewarm. Leave oven on. Line baking sheet with another piece of parchment.

Whisk flour, baking powder, 1/4 cup sugar and salt together in the bowl of an electric mixer. Toss in cooled pear chunks, bits of butter, heavy cream and 1 egg. With the paddle attachment, mix the dough on low speed until it just comes together. Don’t overmix. Add the chocolate chunks and mix for 5 seconds more.

On a very well floured counter, pat out dough into a 6-inch round. Cut into 6 generous wedges and transfer to baking sheet at least two inches apart (do as I say, not as I did here!). Whisk remaining egg in a small dish with 1 teaspoon of water and a pinch of salt. Brush each scone with egg wash and sprinkle with remaining tablespoon of sugar.

Bake scones until firm and golden, about 30 minutes. Transfer to a cooling rack. Serve, and pat yourself on the back for your excellent host skills.

Do ahead: You can get this recipe all the way to the point where you’d bake them, and instead cover the pan with foil or plastic wrap and freeze them overnight. Bake them directly from the freezer in the morning; they should only take a few minutes longer. For longer than overnight, transfer frozen, already shaped, scones to a freezer bag until needed. In both cases, brush the egg wash/sprinkle the sugar on while still frozen, before baking the scones.

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Black Bean and Butternut Squash Burritos

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  • 1 medium butternut squash, peeled, cubed, & roasted
  • 1/2 cup uncooked short grain brown rice
  • 1-2 tsp olive oil
  • 1 cup chopped sweet onion
  • 2 garlic cloves, minced
  • 1 red pepper, chopped
  • 1 tsp kosher salt, or to taste
  • 2 tsp ground cumin, or to taste
  • 1/4 tsp cayenne pepper, or to taste
  • One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
  • 3/4 cup cheese of choice
  • 4 tortilla wraps (large or x-large)
  • Toppings of choice: (avocado, salsa, sour cream, spinach/lettuce, cilantro, etc)

1. Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.

2. Cook brown rice (for directions, see here)

3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.

4.  Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.

5. When b’nut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.

6. Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.

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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!

2012/13 Winter Share, November 28th (#1)

Welcome to the 2012/13 Winter CSA Season!

Deliveries will be made on the following dates.  Please mark your calendars!  December 12th, January 2nd, January 16th, 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.

Please remember to return your empty CSA box to your pick up location or to transfer your share to a bag on the day of delivery and leave your empty box behind.

We hope that you enjoy your winter share and the Holiday Season.

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THIS WEEK’S HARVEST

 

~ Hubbard, Castilla OR Butternut squash, Becarri’s Farm or Pucker Brush Farm CNG

~ radish microgreens, Pucker Brush Farm CNG

~ rosemary, Crighton’s Farm

~ 1.5# carrots, Blue Goose Farm CNG

~ 1/2# pac choi, Clarion River Organics OG

~ 1/4# salad mix, Goose Creek Gardens CNG

~1# watermelon radish, Clarion River Organics OG

~ 1/2# Vates kale, Nu Way Farm

~ Meadowbelle aged goat cheese, River View Dairy

~ 2# fuji apples, Kistaco Farm

OG- Certified Organic                                         CNG- Certified Natural Grown
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Butternut Squash Casserole

Serves 8 to 10 people
3 1/2 pounds butternut squash, peeled and cut into 3/4″ pieces (about 6 cups) (or other winter squash)
5 tablespoons unsalted butter, plus more for the pan (you could easily reduce this by at least half)
1 tablespoon extra-virgin olive oil
2 large yellow onions, trimmed, peeled and chopped (about 3 cups)
1 cup milk (I used 1%)
2 large eggs, beaten
1 teaspoon dried thyme
1 cup whole wheat bread crumbs (toasted if you want, I didn’t toast them)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup pumpkin seeds or pecans, toasted (optional)
2 cups coarsely grated cheddar cheese (about 6 ounces)
1 bunch of spinach or kale, washed (add to the same water as the squash in step 2 during the last minute of boiling)

1. Preheat the oven to 375 degrees F.

2. Place 3 quarts water in a large pot and bring to a boil over high heat. Add the squash to the water, return to a boil, and cook for 6 minutes. The squash will turn a deeper orange. Drain it and set aside.

3. Melt the butter in the stockpot and add the oil. Add the onions and sauté over medium-low heat until translucent and limp, about 8 minutes, stirring to prevent browning. Add the warm squash and the milk, eggs, thyme, bread crumbs, salt, pepper, 1/8 cup pumpkin seeds and 1 1/3 cups cheese. Blend with a wooden spoon or spatula until the ingredients are well combined.

4. Spread the mixture evenly in a 9×13″ baking dish. Bake for 45 minutes. Remove from the oven and sprinkle with the remaining 1/8 cup pumpkin seeds and 2/3 cup cheese. Bake 15 minutes more. Remove from the oven and serve immediately.

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Meadowbelle

With a distinctly acidic flavor, this is a firm cheese with a supple texture.  The solid, natural crust forms over the 4 to 6 month curing process.  River View Dairy hopes that you enjoy it!

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Penn’s Corner Farm Stand is Year-Round

Spinach, kale, cider, squash, apples, holiday ham and much more currently available! Penn’s Corner has Farm Stand locations in Squirrel Hill, Mt. Lebanon, the North Side and Lawrenceville.  Our Farm Stands run year round and offer a variety of farm-fresh items including produce, meats, cheeses, bread, pasta and more.  Check out our Farm Stands here!

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Sweet Pickled Onion Watermelon Radish Salad

vegan, makes 4 cups

1 large watermelon radish, sliced into thin rounds
1 small white onion, sliced into thin rounds
1/3 cup orange juice
2 Tbsp extra virgin olive oil
1/2 tsp sea salt
1/2 tsp pepper (fresh ground)
2 Tbsp apple cider vinegar
splash of rice wine vinegar (optional – adds an extra layer of tart-sweetness)

Directions:

1. Slice your onion and radish. Place in a large mixing bowl.

2. Add the remaining ingredients to the mixing bowl – toss well.

3. Place in fridge to chill overnight.

4. Serve!

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2012 CSA Harvest Share Week #19, October 10th

Thank you to everyone that signed up for a Winter CSA Share!  We met our goal for Winter CSA memberships over the weekend so we closed sign-ups to ensure that we have enough product to put in all the boxes this winter.  We are really looking forward to putting together some great boxes for you all this winter, and are especially excited about everything we were able to get processed this year.  In total, we preserved about 5 tons of produce from Penn’s Corner Farms- including tomatoes, tomatillos, onions, and peppers.  Canned tomato puree, tomato juice, and tomatillo salsa will be available in the Winter and Spring CSA, the Farm Stands, and also to many of our Restaurant and Wholesale customers.

Be sure to read this encouraging article about small farms making a comeback in the US! 

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Each week we will ask you to review the contents of the previous week’s box.

We very much appreciate your taking this short survey as it helps us in a number of ways!

If you are on the Asparagus route please click here. Zucchini members can click here.

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THIS WEEK’S HARVEST

Asparagus Share

~ green cabbage head, Blue Goose Farm, CNG

~ 2# sweet red onions, Blue Goose Farm, CNG

~ lemongrass, Goose Creek Gardens, CNG

~ 1/2# turnip greens, Nu Way Farm

~ 4 ears sweet corn, Weeping Willow Farm

~1/2 gallon apple cider, Kistaco Farm

~ 6 jalapeno peppers, Matthew’s Farm

~ 1/2# green beans, Hostetler’s Farm

~ oakleaf and butterhead lettuce, Clarion River Organics, OG

Zucchini Share

~ lemongrass, Goose Creek Gardens, CNG

~ 2# rutabegas, Clarion River Organics, OG

~ 1/3# swiss chard, Nu Way Farm

~1/2 gallon apple cider, Kistaco Farm

~ 1# hot peppers, Crighton’s Farm

~ 1/2# shalots, Crighton’s Farm

~ 2# gold potatoes, Clarion River Organics, OG

~ butternut squash, Weeping Willow Farm

~ oakleaf and butterhead lettuce, Clarion River Organics, OG

3/4# green beans, Becarri’s Farm

OG- certified organic          CNG- certified naturally grown

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Lemongrass is full of fantastic health benefits.  It is said to be a diuretic, calms the nerves, promotes digestion, eases nausea and insomnia, is a natural remedy for fever, anti-inflamatory & anti-cancer, among a host of other health benefits.  Try making some tea!!

Lemongrass Tea

Makes about 4 cups
2 to 3 stalks lemongrass, outer hard parts removed, cut into 3 to 4 inches pieces lengthwise
4 cups drinking water
2 tablespoons or more honey or agave syrup*

Put the lemongrass and water in a saucepan over high heat. When the liquid comes to a boil, reduce the heat to low and let it boil slowly for 30 minutes or until the water turns light brown and the room smells wonderfully of lemongrass. Remove the lemongrass stalks and add your choice of sweetener. Taste before adding more.
Serve lemongrass hot or cool completely before refrigerating. It will keep for several days in the refrigerator.

Pumpkin Cinnamon Rolls

These are a great thing to make ahead of time. You could assemble them tonight, let them rise in the fridge and finish on the counter in the morning (I instruct when, below) and bake them before you head out for whatever harvest festival/hayride/fall bliss you’ve got lined up this weekend.

Want to make your own pumpkin puree? Here’s how!

Yield: 16 to 18 buns

Dough
6 tablespoons (85 grams) unsalted butter, to be divided
1/2 cup (120 ml) whole milk, warmed (but not over 116 degrees)
2 1/4 teaspoons active dry yeast (from 1 .25-ounce or 7 gram envelope yeast)
3 1/2 cups (440 grams) all-purpose flour, plus extra for rolling out
1/4 cup (packed) (50 grams) light or dark brown sugar
1/4 cup (50 grams) granulated sugar
1 teaspoon (6 grams) table salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom (optional)
1/4 teaspoon ground ginger
2/3 cups (160 grams) pumpkin puree, canned or homemade
1 large egg
Oil for coating rising bowl

Filling
3/4 cup (packed, 145 grams) light or dark brown sugar
1/4 cup (50 grams) granulated sugar
1/8 teaspoon table salt
2 teaspoons (5 grams) ground cinnamon

Glaze
4 ounces (115 grams) cream cheese, softened
2 tablespoons (30 ml) milk or buttermilk
2 cups (240 grams) powdered sugar, sifted
Few drops vanilla extract (optional)

Make your dough: Melt your butter, and hey, if you’re melting it in a little saucepan, you might as well brown it for extra flavor. Once the butter has melted, keep cooking it over medium heat for a few additional minutes. It will become hissy and sizzle a lot, then take on a nutty flavor as golden bits form at the bottom of the pot. Remove from heat and set aside to cool slightly.

Combine your warmed milk and yeast in a small bowl and set aside. After five to seven minutes, it should be a bit foamy. If it’s not, you might have some bad yeast and should start again with a newer packet.

In the bottom of the bowl of an electric mixer combine flour, sugars, salt and spices. Add just 1/4 cup (or two-thirds of; leave the rest for assembly) of your melted/browned butter and stir to combine. Add yeast-milk mixture, pumpkin and egg and mix combined. Switch mixer to a dough hook and run it for 5 minutes on low.

Scrape mixture into a large oiled bowl and cover with plastic wrap. Set aside for 1 hour in a draft-free place; it should just about double.

While it is rising, line the bottom of two 9-inch round cake pans (8-inch round should work too, as does an 8-inch square) with parchment paper and butter the sides of the pan and the paper.

Assemble buns: Scoop dough onto a very well floured surface and flour the top of it well. With a rolling pin, roll the dough to an approximately 16×11-inch rectangle. Brush reserved melted/browned butter over dough. Stir together remaining filling ingredients and sprinkle mixture evenly over dough. Starting on a longer side, roll the dough into a tight spiral. It’s going to make a mess because the dough is crazy soft and some stuff spills off the ends; don’t sweat it. It will all be delicious in the end.

Here’s how to cut cinnamon rolls without squishing their pretty spirals: With a sharp serrated knife, using absolutely no pressure whatsoever (only the weight of the blade should land on the dough) gently saw your log with a back-forth motion into approximately 1-inch sections. When a soft dough like this is rolled, it tends to grow longer, which means that you’ll have the option to either make more buns (say, 18 instead of 16) or just cut them a little larger (in generous inches).

Divide buns between two prepared pans. You can sprinkle any sugar that fell off onto the counter over them. Cover each pan with plastic wrap and let rise for another 45 minutes.

If you’re doing this ahead of time, you can now put them in the fridge overnight. In the morning, leave them out for an hour to warm up and finish rising.

15 minutes before you’re ready to bake them, heat the oven to 350°F. Meanwhile, you can make the glaze. Beat your cream cheese until it is light and fluffy. Add powdered sugar and vanilla. Drizzle in milk until you get the consistency you’re looking for, either thick enough to ice or thin enough to drizzle.

Finish your buns: Remove the plastic and bake buns for 25 minutes, until puffed and golden and the aroma brings all the boys to your yard is like a snickerdoodle. Transfer pans to wire cooling racks and drizzle/schmear with cream cheese glaze, then have at them.

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Winter Share #1 December 6th

Welcome to Penn’s Corner’s first Winter CSA delivery!

Deliveries will be made on the following dates: December 6th, January 3rd, January 17th, January 31st, February 14th, February 28th, March 13th and March 27th.  If ever deliveries are not able to be made due to weather we will be sure to email you and to schedule a make up day as soon as possible.

Please remember to return your empty CSA box to your pick up location or to transfer your share to a bag on the day of delivery and leave your empty box behind.

We hope that you enjoy your winter share and the Holiday Season.

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THIS WEEK’S HARVEST

Tuesday

~3# Russet potatoes, Clarion River Organics, OG

~ wheatberry bread loaf,Clarion River Organics, OG

~ 3# Braeburn apples, Dawson’s Orchards

~ 1 dozen free range eggs, Clarion River Organics

~ Old Gold cheese, Hidden Hills Dairy

~ hydroponic bibb lettuce, Milestones Center

~ winter squash, Pucker Brush Farm, CNG

~ 1/2# brussel sprouts, Clarion River Organics, OG

~ 1# red onions, Crighton’s Farm

~ 1/2# cut lettuce, Clarion River Organics, OG

OG- Certified Organic                                         CNG- Certified Natural Grown                                                     CF- Chemical Free
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Butternut Squash Casserole

Serves 8 to 10 people
3 1/2 pounds butternut squash, peeled and cut into 3/4″ pieces (about 6 cups) (or other winter squash)
5 tablespoons unsalted butter, plus more for the pan (you could easily reduce this by at least half)
1 tablespoon extra-virgin olive oil
2 large yellow onions, trimmed, peeled and chopped (about 3 cups)
1 cup milk (I used 1%)
2 large eggs, beaten
1 teaspoon dried thyme
1 cup whole wheat bread crumbs (toasted if you want, I didn’t toast them)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup pumpkin seeds or pecans, toasted (optional)
2 cups coarsely grated cheddar cheese (about 6 ounces)
1 bunch of spinach or kale, washed (add to the same water as the squash in step 2 during the last minute of boiling)

1. Preheat the oven to 375 degrees F.

2. Place 3 quarts water in a large pot and bring to a boil over high heat. Add the squash to the water, return to a boil, and cook for 6 minutes. The squash will turn a deeper orange. Drain it and set aside.

3. Melt the butter in the stockpot and add the oil. Add the onions and sauté over medium-low heat until translucent and limp, about 8 minutes, stirring to prevent browning. Add the warm squash and the milk, eggs, thyme, bread crumbs, salt, pepper, 1/8 cup pumpkin seeds and 1 1/3 cups cheese. Blend with a wooden spoon or spatula until the ingredients are well combined.

4. Spread the mixture evenly in a 9×13″ baking dish. Bake for 45 minutes. Remove from the oven and sprinkle with the remaining 1/8 cup pumpkin seeds and 2/3 cup cheese. Bake 15 minutes more. Remove from the oven and serve immediately.

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Old Gold

This cheese is made only in the summer months when the cows are on pasture to capture the natural golden color of the grass.  It is aged at least a year. It is a little drier and a lot sharper that Hidden Hills Gouda Gold. Worth the wait!

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Penn’s Corner Farm Stand is Year-Round 

Penn’s Corner has Farm Stand locations in Squirrel Hill, Mt. Lebanon and now Lawrenceville.  Our Farm Stands run year round and offer a variety of farm-fresh items including produce, meats, cheeses, bread, pasta and more.  Check out our Farm Stands here!

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SMOKE – barbeque taqueria

This little Homestead gem shouldn’t be missed!  The tacos are perfection every time and the mac and cheese is the stuff dreams are made of. With just a few tables, it is a very reasonably priced, casual eatery with amazing wonderful food.   The owners at Smoke are dedicated to local agriculture and cooking with the best ingredients they can get their hands on.  Be sure to check it out soon.

225 E 8th Ave Homestead, PA 15120  (412) 205-3039

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