Winter CSA – Week of March 1st

THIS WEEK’S HARVEST

Check out the harvest for the upcoming week below!

80z Maple Syrup, Weeping Willow Farm

hydroponic lettuce, Harmony Grove Farm

3# Rome Apples, Dawson’s Orchard

3# white Potatoes, Blue Goose Farm (CNG)

1# rolled Oats, Weatherbury Farm (OG)

1/3# White Gold Cheese, Hidden Hills Dairy

Chopped Tomatoes, Penns Corner Farm Alliance

2# Watermelon Radishes, Clarion River Organics (OG)

OG = Certified Organic, CNG = Certified Naturally Grown

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

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

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	80z Maple Syrup Grower: Weeping Willow Farm Store: Refrigerate after opening
	Hydroponic Lettuce Grower: Harmony Grove Farm Store: Refrigerate in a plastic bag.
	3# Rome Apples Grower: Dawson’s Orchard Store: Refrigerate
	3# white Potatoes Grower: Blue Goose Farm (CNG) Store: Cool dark place
	1# rolled Oats Grower: Weatherbury Farm (OG) Store:
	1/3# White Gold Cheese Grower: Hidden Hills Dairy Store: Keep refrigerated
	Chopped Tomatoes Grower: Penns Corner Farm Alliance Store: Refrigerate after opening
	2# Watermelon Radishes Grower: Clarion River Organics (OG) Store: Refrigerate

Spring CSA – Week of May 4

THIS WEEK’S HARVEST

 

A Route	Z Route
green onions, Nu Way Farm	green onions, Nu Way Farm
boltonfeta,*** Hidden Hills Dairy	boltonfeta,*** Hidden Hills Dairy
hydroponic lettuce, Harmony Grove Farm	hydroponic lettuce, Harmony Grove Farm
apple butter, Penn’s Corner	applesauce, Penn’s Corner
chopped tomatoes, Penn’s Corner	chopped tomatoes, Penn’s Corner
1 dozen eggs,*** Jubilee Hilltop Ranch	spinach, Nu Way Farm
green garlic, Clubhouse Gardens	red potatoes, Blue Goose Farm

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

*** A route vegan members will receive carrots and sage.

*** Z route vegan members will receive rhubarb jam.

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Green Onions

Grower: Nu Way Farm

Store: Refrigerate. 

Recipe:  Breakfast Stuffed Peppers

 

 

Boltonfeta

Grower: Hidden Hills Dairy

Store: Refrigerate

Recipe: Spinach Stuffed Chicken

 

 

Apple Butter

Grower: Penn’s Corner

Store: Refrigerate after opening.

Recipe: 

 

Applesauce

Grower: Penn’s Corner

Store: Refrigerate

Recipe: Apple Pie Oatmeal Cookie

 

 

 Hydroponic Lettuce

Grower: Harmony Grove Farm

Store: In the crisper drawer of your refrigerator. If the roots begin to look dry, add some water to help them stay moist.

Recipe: 

 

 

Chopped Tomatoes

Grower: Nu Way Farm

Store: Refrigerate after opening.

Recipe: Balsamic Chicken with Spinach

 

 

1 dozen eggs

Grower: Jubilee Hilltop Ranch

Store: Refrigreate

Recipe: Bacon Gouda and Spinach Fritata

 

Carrots

Grower: Blue Goose Farm

Store: Keep covered and store in the crisper drawer.

Recipe: Carrot, Apple, Spinach Smoothie

 

 

Spinach

Grower: Clubhouse Gardens

Store: Keep covered and store in the crisper drawer.

Recipe: Spinach Pesto Nut Free

 

 

 

Rhubarb Jam

Grower: Penn’s Corner

Store: Refrigerate after opening.  

Recipe: 

 

 

Green Garlic

Grower: Clubhouse Gardens

Store: Keep covered in the crisper drawer. 

Recipe: Green Garlic Recipes What It Is and How to Store It, Green Garlic Toast

 

 

Red Potatoes

Grower: Blue Goose Farm

Store: Keep in a cool, dark place.

Recipe: Salty Herb Smashed Potatoes

 

 

 

Spoon Bread

from Vegetarian Cooking for Everyone by Deborah Madison

Ingredients:

3/4 cup fine stone-ground white or yellow cornmeal

2 teaspoons baking powder

salt and freshly milled white pepper if savory

4 tbs. butter, cut into chunks

4 eggs, beaten

3/4 cup of milk

Directions:

Preheat the oven to 375 degrees. Lightly butter a 2-quart souffle or other baking dish. Stir the cornmeal, baking powder, and 3/4 teaspoon salt together, then add the butter and pour 1 1/2 cups boiling water over all. Stir to break up any lumps, then let stand until the butter is melted. Add the eggs and milk, pour into the baking dish, and bake until puffed, golden and set, 45-50 minutes. Serve hot.

Cheese and Chile Spoon Bread  Stir 1/3 to 1/2 cup chopped roasted green chiles into the batter and scatter 1/2 cup finely grated Muenster or Jack cheese over the top before baking.

 

Spoon Bread with Condiments  This is a great way to enjoy spoon bread for brunch or supper.  Arrange a variety of condiments in little bowls:  salsas, chopped cilantro and chopped scallion; diced jalapeño chile or chopped roasted green chile; grated Jack or Muenster or crumbled goat cheese.  Serve the bread with a large spoon to make a neat mound, then let each person scatter condiments over the top.

 

 

 

 

 

 

 

 

 

 

Roasted Radish and Herbed Ricotta Omelet

from The Kitchn

For the roasted radishes:
1 cup thinly-sliced French Breakfast radishes, or other radish variety
2 teaspoons olive oil
1/4 teaspoon sea salt

For the ricotta:
1/4 cup + 2 tablespoons fresh whole milk ricotta
2 teaspoons minced fresh chives
1 teaspoon minced fresh thyme
1 teaspoon minced fresh flat leaf parsley, plus extra for topping

For the eggs:
4 large or extra-large eggs
2 tablespoons whole milk
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon butter

To make the radishes, preheat the oven to 400°F. Toss the radishes with the olive oil and salt. Spread in a thin layer in a roasting dish and bake until soft and tender, 10 to 12 minutes (any longer and you may end up with radish chips).

In a small bowl, combine the ricotta with the minced herbs.

To make the omelet, whisk together the eggs, milk, salt, and pepper. Heat 1/2 tablespoon of butter in an 8-inch non-stick skillet over medium-low heat. Pour in half the egg mixture and cook for 1 to 2 minutes, allowing the bottom to set slightly. Run a spatula under the edges, lifting up and tilting the pan to allow uncooked eggs to run under the cooked part. Continue to do this until the majority of the egg is set. Carefully flip the omelet and remove from heat.

Spread half the ricotta mixture over half of the omelet and sprinkle with half of the radishes. Fold the omelet over over the filling and sprinkle with a few more roasted radish slices and minced parsley.

Repeat to make the second omelet. Serve both omelets immediately.