Summer CSA Week #23 Preview

THIS WEEK’S HARVEST

This is for the November 1st CSA, which is an odd week share

Sweet Onions  Blue Goose Farm
Kale  Clarion River Organics
Leeks – Clarion River Organics/Grow Pittsburgh
D’anjou/Bosc Pears – Dawson’s Orchards
Winter Squash* – Crighton Farm/Kistaco Farm
Apple Cider – Kistaco Farm
Broccoli – Nu Way Farm
Sweet Potatoes – River Bend Acres
Cabbage – Weeping Willow Farm

*Members will receive spaghetti, acorn, or butternut squash

Egg shares will receive eggs from Keim Farm

Cheese shares will receive Allegheny Cheese from Hidden Hills Dairy

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

 

 


Leeks

Grower: Clarion River Organics/Grow Pittsburgh

Store:  Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will keep fresh for 1 to 2 weeks. Keeping them in perforated or loosely wrapped plastic will help them to retain moisture.

Recipe: Buttered Leeks, Braised Leeks with Parmesan, Potato Leek Soup

 

Sweet 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 days to two weeks.

Recipe: Recipe: Roasted Balsamic Sweet OnionsGrilled Sweet Onions

Green Kale

Grower: Clarion River Organics

Store: Store kale in the refrigerator, but in the coldest part of the fridge. Kale tends to get more and more bitter the longer it is left at room temperature, so keep it cool.  You can tightly wrap it in a paper towel and then place it in an air-tight bag

Recipe: Sauteed Kale, Spicy Kale & Ricotta Pie, Sesame Noodles with Broccoli and Kale

 

 

D’Anjou/Bosc Pears

Grower: Dawson’s Orchards

Store: Unlike other fruits, pears ripen from the inside out so by the time they are soft on the outside, the inside flesh may be overripe and mealy.  Ripe pears should be stored in a refrigerator set at 35 to 45 degrees.  Leave unripe pears at room temperature in order to induce ripening.  To speed up the ripening process, place pears in a brown paper bag. This traps ethylene (a naturally occurring gas) which pears produce as they ripen.  You can also place pears next to bananas or avocados in order to ripen them. Just like pears, both fruits naturally release ethylene as they ripen.

Recipe: Harvest Pear Crisp, Spiced Anjou Pear Bread

 

Winter Squash

Grower: Kistaco Farm

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

Recipe: Roasted Spaghetti Squash, Cinnamon Roasted Butternut Squash

 

 

 

Apple Cider

Grower: Kistaco Farm

Store:  Store apple cider in refrigerator for up to two weeks.

Recipe: Apple Cider Margarita, Apple Cider Donuts, Cinnamon Pear Tart

 

 

Broccoli

Grower: Nu Way Farm

Store:  Consume fresh broccoli as soon as you can as it will not keep long. To store, mist the unwashed heads, wrap loosely in damp paper towels, and refrigerate. Use within 2 to 3 days. Do not store broccoli in a sealed container or plastic bag.

Recipe: Roasted Lemon BroccoliBroccoli Quinoa Salad, Broccoli & Cheese Quiche

 

 

 

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 Casserole, Sweet Potato Fritters, Sweet Potato Fries

 

 

Cabbage

Grower: Weeping Willow

Store: Keep it wrapped. Wrapping cabbage in plastic and storing it in the crisper section of your refrigerator limits its exposure to air flow, and thus reduces respiration and slows down spoilage. Just as importantly, plastic wrap keeps external moisture out, preventing mold and rot, while helping the cabbage to maintain its internal (cellular) moisture—without which, the cabbage leaves lose their firmness and begin to wilt.

Recipes: Beef & Cabbage Stir Fry, Garlic Roasted Cabbage Wedges

 

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Summer CSA – Week of September 28

THIS WEEK’S HARVEST

wigleeventWe’re celebrating a bittersweet end to the summer season with our annual CSA party!

Join us for food samples, meet the Penn’s Corner farmers, and mingle with our wonderful community of small farm supporters at the Wigle Barrelhouse and Whiskey Garden!

The Franktuary truck will be on site serving up hot dogs (for purchase) and Millie’s Homemade Ice Cream will be serving their tasty ice cream treats. 

Free for any current Penn’s Corner CSA members and their guests with advance registration. All others are welcome for $10! 

Click here to register and enter code ENDOFSUMMER at check out for your complimentary ticket(s).

This is a family friendly event. We’ll see you there!

A Route Z Route
3/4 lb chard, Nu Way Farm 1 bunch brussels sprout greens, Clarion River Organics (OG)
2 lbs honeycrisp apples, Kistaco Farm 3 lbs gingergold apples, Dawson’s Orchard
2 lbs red potatoes, Weeping Willow Farm 1 lb red beets, Nu Way Farm
3 lb red cabbage, Blue Goose Farm 1 bunch cherry belle radishes, Nu Way Farm
1 bunch cherry belle radishes, Nu Way Farm 1 lb sweet carmen peppers or poblano peppers, Weeping Willow Farm or Crighton Farm
2 lb butternut squash, River View Dairy 1 lb carrots, River View Dairy
1 jar tomatillo salsa, Penn’s Corner 2.5 lb kabocha squash, Clarion River Organic (OG)
1 jar dilly beans, Penn’s Corner

If you are unsure of your delivery route, click HERE.

*Some of the members in the A Route will be receiving Penn’s Corner Canned Chopped Tomatoes

*** OG = Certified Organic, CNG = Certified Naturally Grown


Red  Cabbage

Grower: Blue Goose Farm

Store:  Store in the refrigerator and keep it wrapped. Wrapping cabbage in plastic and storing it in the crisper section of your refrigerator limits its exposure to air flow, and thus reduces spoilage. Plastic wrap keeps external moisture out, preventing mold and rot, while helping the cabbage to maintain its internal moisture—without which, the cabbage leaves lose their firmness and begin to wilt.

Recipe: Thai Crunch Salad with Peanut Dressing, Cabbage with Bacon & Roasted Potatoes, Garlic Roasted Cabbage Wedges

Honeycrisp or Ginger Gold Apples

Grower: Kistaco Farm or Dawson’s Orchard

Store: Apples are one of the few fruits that really do benefit from being stored in the fridge as quickly as possible. Keep them in the crisper drawer in a plastic bag.

Recipe: Miso-Glazed Chicken Burgers with Apple-Cabbage Slaw, Gingered Sweet Potato & Apple Cobbler, Apple French Toast

Brussels Sprout Greens

Grower: Clarion River Organics

Store: Brussels sprout greens are stored and cooked in a similar way to kale or collard greens. Refrigerate in plastic bag; do not wash until ready to use.

Recipe: About Brussels Sprout Greens & How to Cook Them, Brussels Sprout Greens with Cheesy Polenta & Crispy Fried Egg

Carrots

Grower: River View Dairy

Store: Remove carrot greens from the carrots and store in a bag in the crisper drawer of your refrigerator.

Recipe: Vegan Carrot Hot Dogs, Healthy Cinnamon Carrot Cookies, Classic Carrot Salad

Kabocha Squash

Grower: Clarion River Organics

Store: You’ll see best storage results when you stash squash in a cool, dry spot. These squash can keep for several weeks to months.

Recipe: Creamy Kabocha Squash Mash, Vegan Thai Curry with Kabocha Squash, Soy-Glazed Kabocha Squash

 

Chard

Grower: Nu Way Farm

Store: Do not wash Swiss chard before storing as the exposure to water encourages spoilage. Place chard in a plastic storage bag and wrap the bag tightly around the chard, squeezing out as much of the air from the bag as possible.

Recipe: Swiss Chard Rolls with Beef & Rice, Swiss Chard Gratin, Swiss Chard Slaw with Creamy Avocado Sauce

Cherry Belle Radishes

Grower: Nu Way Farm

Store: Store radishes in a plastic bag in the crisper of the refrigerator and they should keep for at least a week. If your radishes have leaves attached, it is best to remove them, as they tend to leach moisture from the root.

Recipe: Cabbage, Apple & Radish Slaw, Radish Leaf Pesto, Creamy Cucumber & Radish Salad

Beets

Grower: Nu Way Farm

Store: To keep the beets dry, store them and the leaves, unwashed, in separate plastic bags in the vegetable drawer

Recipe: Creamy Roasted Beet Hummus, Autumn Salad with Roasted Beets, Butternut & Brussels Sprouts, The Best Beet & Avocado Salad

 

sweetcarmenCarmen Peppers

Grower: Weeping Willow Farm

Store: Store unwashed (or washed and dried) peppers in the refrigerator in a loosely closed plastic bag. Moisture is a pepper’s enemy and hastens spoiling. For peak flavor and nutrition, use within a week.

Recipe: Easy Pepper Steak, Crockpot Sweet Chili Pineapple Chicken, How to Freeze Peppers, Pickled Sweet Peppers

Poblano Peppers

Grower: Crighton Farm

Store: Store unwashed (or washed and dried) peppers in the refrigerator in a loosely closed plastic bag. Moisture is a pepper’s enemy and hastens spoiling. For peak flavor and nutrition, use within a week.

Recipe: Slow Cooker Poblano & Honey Lime Chicken Tacos, Roasted Poblano, Sweet Corn & Potato Soup, Baked Mac & Cheese with Poblano Peppers

Butternut Squash

Grower: River View Dairy

Store: Do not refrigerate whole butternut squash; it will keep for a month or more in a cool, dark place. Peeled butternut squash should be stored tightly covered and refrigerated for up to five days.

Recipe: Mexican-inspired Stuffed Butternut, Creamy Butternut Alfredo Pasta, Butternut Squash Fritters

Red Potatoes

Grower: Weeping Willow Farm

Store: New potatoes can be stored at room temperature, but because they have not been cured, they won’t last as long as regular potatoes — several days instead of several weeks. When refrigerated, the starch will begin to convert to sugar, so if they’re chilled for very long they’ll taste sweet.

Recipe: Southwest Roasted Potato Salad, Roasted Potato Cups with Loaded Guacamole, Garlic Herb Roasted Potatoes & Green Beans

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Summer CSA – Week of September 14

THIS WEEK’S HARVEST

This week, A Route gets to break into the fall with delicata squash and McIntosh apples, and Z Route gets our first taste of yellow Bartlett pears! There are a lot of recipes to get excited about this week. If you haven’t yet followed us on Pinterest, it is one of the best ways to browse the recipes we post here weekly. Each recipe is copied to its corresponding board, so you can easily search by item. If you cook up any favorites, feel free to share in the comments below each post or tag @pennscorner on Instagram or Twitter! We love seeing what kind of magic our members make with their boxes!

*Note for Z Route: The two different kinds of peppers in your share look quite similar, but the HOT ones are long and skinny. The sweet ones look more like bell peppers. If you have a doubt, take a little nibble and you will be able to tell!

A Route Z Route
1 lb green beans, Hostetler Farm 3/4 lb chard, Nu Way Farm
2 delicata squash, River View Dairy (OG) 1 lb beets, Hostetler Farm
3/4 lb chard, Blue Goose Farm (CNG) 2 lb yellow Bartlett pears, Dawson’s Orchard
3 lb green cabbage, Blue Goose Farm 4 carmen peppers, Weeping Willow Farm*
1.5 lbs heirloom tomatoes, Nu Way Farm or Weeping Willow Farm 1 pint sun sugar tomatoes, Nu Way Farm
1 pint sun sugar tomatoes or cherry tomatoes, Nu Way Farm or Grow Pittsburgh 1 lb eggplant medley, Crighton Farm
2 lb McIntosh apples, Kistaco Farm 1 lb hot banana peppers, Matthews Family Farm*
2 oz basil, Blue Goose Farm 1 pint ground cherries, Clarion River Organics (OG)
   1 candy onion, Clarion River Organics (OG)

If you are unsure of your delivery route, click HERE.

*** OG = Certified Organic, CNG = Certified Naturally Grown


Green Cabbage

Grower: Blue Goose Farm

Store:  Store in the refrigerator and keep it wrapped. Wrapping cabbage in plastic and storing it in the crisper section of your refrigerator limits its exposure to air flow, and thus reduces spoilage. Plastic wrap keeps external moisture out, preventing mold and rot, while helping the cabbage to maintain its internal moisture—without which, the cabbage leaves lose their firmness and begin to wilt.

Recipe: Thai Crunch Salad with Peanut Dressing, Cabbage with Bacon & Roasted Potatoes, Garlic Roasted Cabbage Wedges

sunsugarcropSun Sugar Tomatoes

Grower: Nu Way Farm or Grow Pittsburgh

Store: Store on your counter at room temperature with the stem side down out of direct sunlight.  They’ll last longer and taste better than storing them in the refrigerator.  Refrigerating tomatoes changes both their taste and texture because it damages the membranes inside the fruit walls and changes the chemical structure.

Recipe: Grilled Cherry Tomato Bruschetta, Tomato Herb Quinoa Salad with Goat Cheese, Quick Pickled Cherry Tomatoes

greenbeans_sunshine_printGreen Beans

Grower: Hostetler Farm

Store: Store unwashed fresh beans in a reusable container or plastic bag in the refrigerator crisper. Whole beans stored this way should keep for about seven days. Freezing Green Beans: Rinse your green beans in cool water and then drain. Cut the ends of the beans off and then cut the beans to whatever length you prefer.

Recipe: Crispy Baked Green Bean Fries with Sriracha Dip, Healthy Kung Pao Chicken with Green Beans, Chinese Dry-Fried Green Beans

heirloom_tomatoHeirloom Tomatoes

Grower: Weeping Willow Farm or Nu Way Farm

Store: At room temperature on a plate not in plastic, keep out of sunlight.  Keep in mind that storing in a refrigerator can make tomatoes mealy and the skin dry. If you find that your tomatoes are not yet ripe, let them ripen on your counter top for a few days.

Recipe: Roasted Stuffed Heirloom Tomatoes, Mediterranean Fresh Herbs & Tomato SaladHeirloom Tomato & Ricotta Tart, Heirloom Tomato Salad with Cucumber & Onion

Chard

Grower: A Route – Blue Goose Farm; Z Route – Nu Way Farm

Store: Do not wash Swiss chard before storing as the exposure to water encourages spoilage. Place chard in a plastic storage bag and wrap the bag tightly around the chard, squeezing out as much of the air from the bag as possible.

Recipe: Sweet Thai Chicken Swiss Chard Wraps, Swiss Chard Pesto, Heirloom Tomato & Swiss Chard Eggs Benedict

Delicata Squash

Grower: River View Dairy

Store: Although its storage life is a little shorter than hard skinned varieties of winter squash, Delicata can be stored for about 6 weeks at room temp in a cool, dry area. Avoid refrigerating.

Recipe: Warm Kale & Delicata Salad with Maple Vinaigrette, Roasted Delicata Squash & Quinoa Salad, Chipotle Black Bean Stuffed Delicata

Basil

Grower: Blue Goose Farm

Store: You can keep basil fresh for up to two weeks by placing the branches in a vase (first, give the ends a trim) and keeping them on the counter out of the sun. This method is ideal when you’re likely to be using it frequently for cooking throughout the following week or so.

Recipe: Basil Garlic Aioli, Garden Fresh Bruschetta, Basil Chimichurri

Beets

Grower: Hostetler Farm

Store: To keep the beets dry, store them and the leaves, unwashed, in separate plastic bags in the vegetable drawer

Recipe: The Best Beet & Avocado Salad, Rainbow Dragon Bowl with Shredded Beets, Carrots & Cabbage, Roasted Beets & Green with Goat Cheese Crostini

 

McIntosh Apples

Grower: Kistaco Farm

Store: Apples are one of the few fruits that really do benefit from being stored in the fridge as quickly as possible. Keep them in the crisper drawer in a plastic bag.

Recipe: Chicken & Apples in Honey Mustard Sauce, Cupcake Tin Apple Pies, Israeli Couscous & Apple Salad

sweetcarmenCarmen Peppers

Grower: Weeping Willow Farm

Store: Store unwashed (or washed and dried) peppers in the refrigerator in a loosely closed plastic bag. Moisture is a pepper’s enemy and hastens spoiling. For peak flavor and nutrition, use within a week.

Recipe: Pickled Sweet Peppers, Balsamic Chicken with Roasted Vegetables, Sweet Pepper Chicken Nachos, Grilled Eggplant & Pepper Pizza

Yellow Bartlett Pears

Grower: Dawson’s Orchard

Store: Store at room temperature until ripe — to hasten ripening, place pears in a paper bag at room temperature. Once ripe, place pears in a plastic bag and refrigerate.

Recipe: Pear Custard Pie, Pear & Basil Lemonade, Brown Butter Pear Bars

Hot Banana Peppers

Grower: Matthews Family Farm

Store: Store unwashed (or washed and dried) peppers in the refrigerator in a loosely closed plastic bag. Moisture is a pepper’s enemy and hastens spoiling. For peak flavor and nutrition, use within a week.

Recipe: Quick Pickled Jalapeno Slices, Baked Stuffed Jalapenos, Hot Pepper Mustard

ground_cherriesGround Cherries

Grower: Clarion River Organics 

Store: Remove the husks and rinse the fruits before preparing. Husked fruits keep in the refrigerator for five to seven days. To freeze ground cherries, simply spread the husked, washed fruits on a rimmed cookie sheet and place them in the freezer. Once they’re hard, package them in plastic bags.

Recipe: Ground Cherry Vinaigrette, Cherry Tomato & Ground Cherry Salsa, 10-minute Ground Cherry Coffee Cake

Eggplant Medley

Grower: Crighton Farm

Store: If you don’t intend to eat the eggplant within 2 days, it should be refrigerated. To refrigerate, wrap in a paper towel and place in a reusable container or perforated plastic bag in the crisper section of your refrigerator for use within 5 – 7 days.

Recipe: Eggplant with Yogurt & Tomato Relish, Smoky Baba Ghanoush, 3 Turkish Eggplant Specialties

Candy Onions

Grower: Clarion River Organics

Store: Candy onions are not cured and therefore must be stored in the refrigerator.

Recipe: Homestyle Sausage & Potatoes with Garlic & Onions, Baked Salmon, Sweet Candy Onion & Brown Sugar Mandarin Glaze, Candy French Onion Soup with GF Flaxseed Croutons

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Summer CSA – Week of September 7

THIS WEEK’S HARVEST

September brings us the best of both worlds on the farm: the peak summer superstars and the fall early risers. These shares are still full of the juicy tomatoes we’ve been enjoying all summer, but we are getting our first fall favorites: apples and winter squash! Our apple season this year is opening with the classic McIntosh, a sweet and juicy early season variety. The small and tender delicata squash is one of our favorites because its thin skin allows it to cook into a quick meal. Check below for some great recipes. Both routes can look forward to more of these cold season treats as the leaves start to turn!

A Route Z Route
1 pint sun sugar tomatoes, Nu Way Farm 2 delicata squash, River View Dairy (OG)
1 lb green beans, Blue Goose Farm (CNG) or Kistaco Farm 2 lbs red or white potatoes, Weeping Willow Farm or Nu Way Farm
1 pint ground cherries, Clarion River Organics (OG) 1 lb green beans or rattlesnake beans*, Hostetler Farm or Grow Pittsburgh
1 medium-large eggplant, Matthews Family Farm 1.5 lbs heirloom tomatoes, Weeping Willow Farm or Nu Way Farm
1.5 lb fingerling potatoes, Hostetler Farm 1 pint sun sugar tomatoes, Nu Way Farm
1 lb tomatillos, Sunny Meadow Farm 2 lb red cabbage, Blue Goose Farm
4 carmen peppers, Weeping Willow Farm 2 lbs McIntosh apples, Kistaco Farm
6 jalapenos, Matthews Family Farm or Blue Goose Farm (CNG) 1 large garlic bulb, Clubhouse Gardens
   

If you are unsure of your delivery route, click HERE.

*** OG = Certified Organic, CNG = Certified Naturally Grown

*Some Z Route members will be receiving Penn’s Corner Jarred Dilly Beans instead of green beans this week


Fingerling Potatoes

Grower: Hostetler Farm

Store:  Fingerling potatoes can be stored at room temperature, but because they have not been cured, they won’t last as long as regular potatoes — several days instead of several weeks. When refrigerated, the starch will begin to convert to sugar, so if they’re chilled for very long they’ll taste sweet.

Recipe: Garlic Herb Roasted Potatoes & Green Beans, Warm Mustard & Herb Fingerling Potato Salad, Fingerling Potato-Leek Hash with Greens & Eggs

sunsugarcropSun Sugar Tomatoes

Grower: Nu Way Farm

Store: Store on your counter at room temperature with the stem side down out of direct sunlight.  They’ll last longer and taste better than storing them in the refrigerator.  Refrigerating tomatoes changes both their taste and texture because it damages the membranes inside the fruit walls and changes the chemical structure.

Recipe: Pasta with 15-minute Burst Cherry Tomato Sauce, Garlic Roasted Cherry Tomatoes, Quick Pickled Cherry Tomatoes

greenbeans_sunshine_printGreen Beans

Grower: A Route – Blue Goose Farm or Kistaco Farm; Z Route – Hostetler Farm or Grow Pittsburgh

Store: Store unwashed fresh beans in a reusable container or plastic bag in the refrigerator crisper. Whole beans stored this way should keep for about seven days. Freezing Green Beans: Rinse your green beans in cool water and then drain. Cut the ends of the beans off and then cut the beans to whatever length you prefer.

Recipe: Southern-Style Green Beans & Potatoes, South African Stewed Green Beans, Chinese Dry-Fried Green Beans

heirloom_tomatoHeirloom Tomatoes

Grower: Weeping Willow Farm or Nu Way Farm

Store: At room temperature on a plate not in plastic, keep out of sunlight.  Keep in mind that storing in a refrigerator can make tomatoes mealy and the skin dry. If you find that your tomatoes are not yet ripe, let them ripen on your counter top for a few days.

Recipe: Heirloom Tomato & Ricotta Tart, Heirloom Tomato Salad with Cucumber & Onion, Open Faced Heirloom Tomato Sandwich with Garlic Aioli, Grilled Lemon, Herb Mediterranean Chicken Salad

Tomatillos

Grower: Sunny Meadow Farm

Store: Refrigerate in a paper bag.

Recipe: Roasted Tomatillo Salsa Verde, Fried Green Tomatillos, Enchiladas in a Tomatillo Sauce

 

 

Delicata Squash

Grower: River View Dairy

Store: Although its storage life is a little shorter than hard skinned varieties of winter squash, Delicata can be stored for about 6 weeks at room temp in a cool, dry area. Avoid refrigerating.

Recipe: Breakfast for Dinner Delicata, Roasted Delicata Squash & Quinoa Salad, Chipotle Black Bean Stuffed Delicata

 

Red or White Potatoes

Grower: Weeping Willow Farm or Nu Way Farm

Store: Fingerling potatoes can be stored at room temperature, but because they have not been cured, they won’t last as long as regular potatoes — several days instead of several weeks. When refrigerated, the starch will begin to convert to sugar, so if they’re chilled for very long they’ll taste sweet.

Recipe: Indian Potatoes & Spinach (Aloo Palak), Potato & Soy Sauce Side Dish, Crash Hot Potatoes

Red Cabbage

Grower: Blue Goose Farm

Store: Store in the refrigerator and keep it wrapped. Wrapping cabbage in plastic and storing it in the crisper section of your refrigerator limits its exposure to air flow, and thus reduces spoilage. Plastic wrap keeps external moisture out, preventing mold and rot, while helping the cabbage to maintain its internal moisture—without which, the cabbage leaves lose their firmness and begin to wilt.

Recipe: Apple, Kale & Cabbage Salad, Thai Crunch Salad with Peanut Dressing, Easy Sweet & Sour Red Cabbage

McIntosh Apples

Grower: Kistaco Farm

Store: Apples are one of the few fruits that really do benefit from being stored in the fridge as quickly as possible. Keep them in the crisper drawer in a plastic bag.

Recipe: Chicken & Apples in Honey Mustard Sauce, Cupcake Tin Apple Pies, Israeli Couscous & Apple Salad

sweetcarmenCarmen Peppers

Grower: Weeping Willow Farm

Store: Store unwashed (or washed and dried) peppers in the refrigerator in a loosely closed plastic bag. Moisture is a pepper’s enemy and hastens spoiling. For peak flavor and nutrition, use within a week.

Recipe: Sweet Pepper Chicken Nachos, Grilled Eggplant & Pepper Pizza, Roasted Red Pepper Carrot Pesto, Tomato-Mozzarella Salad with Sweet Peppers

Garlic

Grower: Clubhouse Gardens

Store: Garlic bulbs can be kept in a mesh or wire basket, a small bowl with ventilation holes or even a paper bag. Do not store fresh garlic bulbs in plastic bags or sealed containers. This can cause mold and sprouting.

Recipe: How to Roast Garlic & Many Ways to Use It, Homemade Garlic Naan, Ultimate Cold Killer Shots

 

Jalapeno Peppers

Grower: Matthews Family Farm or Blue Goose Farm

Store: Store unwashed (or washed and dried) peppers in the refrigerator in a loosely closed plastic bag. Moisture is a pepper’s enemy and hastens spoiling. For peak flavor and nutrition, use within a week.

Recipe: Quick Pickled Jalapeno Slices, Jalapeno Cornbread, Baked Stuffed Jalapenos, Roasted Jalapeno Hummus

ground_cherriesGround Cherries

Grower: Clarion River Organics 

Store: Remove the husks and rinse the fruits before preparing. Husked fruits keep in the refrigerator for five to seven days. To freeze ground cherries, simply spread the husked, washed fruits on a rimmed cookie sheet and place them in the freezer. Once they’re hard, package them in plastic bags.

Recipe: Ground Cherry Compote, Cherry Tomato & Ground Cherry Salsa, 10-minute Ground Cherry Coffee Cake

Eggplant

Grower: Matthews Family Farm

Store: If you don’t intend to eat the eggplant within 2 days, it should be refrigerated. To refrigerate, wrap in a paper towel and place in a reusable container or perforated plastic bag in the crisper section of your refrigerator for use within 5 – 7 days.

Recipe: Eggplant with Yogurt & Tomato Relish, Smoky Baba Ghanoush, 3 Turkish Eggplant Specialties

Spring CSA – Week of May 18

THIS WEEK’S HARVEST

 

A Route Z Route
red potatoes, Blue Goose Farm spelt flour,*** Weatherbury Farm (OG)
Rome apples, Dawson’s Orchards Rome apples, Dawson’s Orchards
watercress, Nu Way Farm half pint syrup, Sunny Meadow Farm
pea shoots, Grow Pittsburgh  pac choi, Clarion River Organics (OG)
green onions, Nu Way Farm green onions, Nu Way Farm
salanova or romaine lettuce, Grow Pittsburgh/Clarion River Organics (OG) parsley seedling, Puckerbrush Farm
green meat radishes, Clarion River Organics (OG) hydroponic lettuce, Harmony Grove Farm
tomatillo salsa, Penn’s Corner  

*** OG = Certified Organic, CNG = Certified Naturally Grown  

*** Z Route gluten free members will receive Penn’s Corner dilly beans.



redpotatoesRed Potatoes

Grower: Blue Goose Farm

Store: In a cool dark place.

Recipe:  Loaded Twice Baked PotatoesPan Fried Red PotatoesHerby Spring Potato Salad

 

salanovaSalanova Lettuce

Grower: Grow Pittsburgh or Clarion River Organics (OG)

Store: Refrigerate

Recipe: Miso Lemon VinaigretteMaple Balsamic Vinaigrette

 

 

200906-r-watercress-saladWatercress

Grower: Nu Way Farm

Store: Refrigerate after opening.

Recipe: Watercress SoupWatercress Namul, Watercress Salad

 

 

Spelt -- whole grain and unbleached spelt flourUnbleached Spelt Flour

Grower: Weatherbury Farm

Store: Refrigerate

Recipe: Spelt Chocolate Chip Cookies, Spelt Strawberry MuffinsDouble Chocolate Chip Spelt Cookies

 

 

romeapples Rome Apples

Grower: Dawson’s Orchards

Store: Keep covered in the crisper drawer. 

Note: These apples will likely be best if you cook with them.

Recipe: Creamy Cinnamon Apple OatmealBaked Apples with Apricot GlazeSkillet Baked Apples

 

syrupHalf Pint Syrup

Grower: Sunny Meadow Farm

Store: Keep refrigerated.

Recipe: Skillet Maple-Mustard Chicken

 

 

pea_shoots_864Pea Shoots

Grower: Grow Pittsburgh 

Store: Keep covered and store in the crisper drawer.

Recipe: Chinese Stir Fried Pea Shoots, Roasted Potatoes with Pea Shoots

 

 

pac-choiPac Choi

Grower: Clarion River Organics

Store: Keep covered in the crisper drawer.

Recipe: Easy Fried Rice5 Ways to Eat Pac Choi, Soy Glazed Bok Choy

 

 

greenonionsGreen Onions

Grower: Nu Way Farm

Store: Keep covered in the crisper drawer. 

Recipe: 5 Ways to Use Up a Bunch of ScallionsGreen Onion Pancake

 

parsleyParsley Seedling

Grower: Pucker Brush Farm

 

 

 

 

 

greenmeatGreen Meat Radishes

Grower: Clarion River Organics

Store: Keep covered in the crisper drawer.

Recipe: Celery Radish PickleHow to Roast Radishes, Creamy Cucumber Radish

 

 

bibb lettucecropHydroponic Lettuce

Grower: Harmony Grove Farm

Store: Keep covered in the crisper drawer. 

 

 

 

tomatillo salsa Tomatillo Salsa

Grower: Penn’s Corner

Store: Refrigerate after opening.

 

 

 

 

 

 

 

 

 

Homemade Baked Cinnamon Apple Chips

adapted slightly from paleo grubs

bakedapplechips

Ingredients
  1. 1-2 apples
  2. 1 tsp cinnamon, or more to taste
Instructions
  1. Preheat oven to 200 degrees.
  2. Using a sharp knife or mandolin, slice apples thinly. Discard seeds. Prepare a baking sheet with parchment paper and arrange apple slices on it without overlapping. Sprinkle cinnamon over apples.
  3. Bake for approximately 1 hour, then flip. Continue baking for 1-2 hours, flipping occasionally, until the apple slices are completely dry. Store in an airtight container.

The Best Apple Crisp You’ll Ever Have

from Ambitious Kitchen

The Best Apple Crisp You'll Ever Have {with brown butter, vanilla bean + bourbon}

Ingredients
For the topping:
1 cup all-purpose flour
1 cup old-fashioned oats
1 cup dark brown sugar
½ cup chopped almonds
1 stick (1/2 cup) unsalted butter, softened and cut into pieces
For the filling:
1 stick (1/2 cup) unsalted butter
1 vanilla bean, split lengthwise
6 medium-sized apples, peeled, cored, and very thinly sliced
1/3 cup dark brown sugar
1 tsp. cinnamon
1 tbsp. bourbon
Instructions
1. Preheat oven to 350 degrees F. Generously grease an 8×8 baking pan.
2. To make the topping: Combine the flour, oats, brown sugar and almonds in a large bowl until well-combined. Add in the pieces of butter and use your hands to squeeze and combine until the mixture becomes crumbly and resembles wet sand. (Alternatively, you can cut in the butter with a pastry cutter, or place all of the topping ingredients in a food processor and pulse until just blended. My favorite method is to use my hands, as I believe you get the best crumbly topping that way.)
3. Once finished, place topping in the fridge and begin making the apple filling.
4. To make the filling: Place butter and seeds from the vanilla bean in a medium saucepan, and turn heat on medium. After a couple of minutes the butter will begin to crackle and foam—make sure you whisk consistently during this process! Another minute or two, and you will notice the butter turning a slight  brown (caramel) color on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to give off a nutty aroma. Immediately transfer the butter to a bowl to prevent it from burning. Set aside to cool for a few minutes.
5. While the butter is cooling, place apples, 1/3 cup brown sugar, cinnamon and bourbon in a large bowl and toss to combine. Add the brown butter to this apple mixture and toss again to combine.
6. Take a heaping ½ cup of the topping mixture and toss with the apple mixture. Place the apple mixture in prepared pan and sprinkle evenly with topping. It may seem like a lot of topping, but the apples will cook down and the topping will provide an excellent crunchy exterior.
7. Bake the crisp on a baking sheet (just in case the filling bubbles over!) for 55-60 minutes, or until topping is golden brown and filling is bubbling. Remove from oven and cool 10 minutes on wire rack. Serve warm with vanilla bean ice cream.
Notes
Feel free to use different nuts instead of almonds—or leave out nuts completely. If you don’t have bourbon on hand, you can use whiskey, or replace with ½ teaspoon vanilla extract