Winter CSA – Week of March 15th

THIS WEEK’S HARVEST

Check out the harvest for the upcoming week below!

1/2 Gallon Apple Cider, Kistaco Farm
hydroponic lettuce, Harmony Grove Farm
Gourmet Greens mix, Tuscarora Organic Growers Co-op (OG)
3# red Potatoes, Weeping Willow Farm
1 Dozen Brown Eggs, Jubilee Hilltop Ranch
8 oz Wildflower Honey, Bedillion Honey Farm
Farmer’s Market Salsa, Penns Corner Farm Alliance
2# Sweet Potatoes, Tuscarora Organic Growers Co-op (OG)

OG = Certified Organic, CNG = Certified Naturally Grown

**This week’s VEGAN share will substitute Big Bag of spring greens for the eggs and honey.

**This week’s GLUTEN-FREE share will have no substitutions.


  80z Wildflower Honey

Grower: Bedillion Honey Farm

Store: Room Temperature

 bibb lettucecrop
Hydroponic Lettuce
Grower: Harmony Grove Farm
Store: Refrigerate in a plastic bag. 
  1/2 Gallon Apple Cider

Grower: Kistaco

Store: Refrigerate

  3# red Potatoes

Grower: Weeping Willow Farm

Store: Cool dark place

  1 Dozen Eggs

Grower: Jubilee Hilltop Ranch

Store: Keep Refrigerated

  Gourmet Green Mix

Grower: Tuscarora Organic Growers Co-op

Store: Keep refrigerated

  Farmers Market Salsa

Grower: Penns Corner Farm Alliance

Store: Refrigerate after opening

  2# Sweet Potatoes

Grower: Tuscarora Organic Growers Co-op

Store: Refrigerate

Spring CSA – Week of May 11

Farm to Food Bank

Farm to Food Bank Value Add FamilyJoin Penn’s Corner and the Greater Pittsburgh Community Food Bank in our Farm to Food Bank Drive during the month of May!  Visit our Online Storefront and select from our value added items to purchase as a donation to the Food Bank, or contact lydia@pennscorner.com to make your donation.  

Chose from the following nutritious and locally grown and processed items to donate to the Food Bank:

Apple Sauce
Apple Butter
Red Salsa
Tomatillo Salsa
Chopped Tomatoes
Strawberry Jam
Rhubarb Jam
Hot Pepper Jelly

THIS WEEK’S HARVEST

 

A Route Z Route
lacinato kale or salanova lettuce, Clarion River Organics/Chrighton Farm 1 dozen eggs,*** Jubilee Hilltop Ranch
watercress, Nu Way Farm watercress, Nu Way Farm
half pint maple syrup, Weeping Willow Farm green garlic, Clubhouse Gardens
unbleached spelt flour,*** Weatherbury Farm lacinato kale, Clarion River Organics (OG)
pac choi, Clarion River Organics (OG) ramps, Raber Farm ***Members will receive tomatillo salsa in place of ramps. 
rhubarb, Sunny Meadow or Nu Way Farm rhubarb, Sunny Meadow Farm
strawberry jam, Penn’s Corner strawberry jam, Penn’s Corner

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

*** A Route gluten free members will receive dilly beans.

*** Z route vegan members will receive tomato juice. 



lacinato kaleLacinato Kale

Grower: Clarion River Organics

Store: Refrigerate. 

Recipe:  Spicy Sautéed Kale and ChickpeasShredded Kale and Brussels Sprout Salad with Lemon DressingKale Salad with Lemon Miso VinaigretteMelt in Your Mouth Kale Salad

 

salanovaSalanova Lettuce

Grower: Crighton Farm

Store: Refrigerate

Recipe: Miso Lemon Vinaigrette

 

 

200906-r-watercress-saladWatercress

Grower: Nu Way Farm

Store: Refrigerate after opening.

Recipe: Kale and Watercress PestoBeet and Watercress Salad with Farm EggsRecipes That Show You How Watercress Is Supposed To Be Eaten

 

 

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

 

 

pac-choi Pac Choi

Grower: Clarion River Organics 

Store: Keep covered in the crisper drawer. 

Recipe: Stir Fried Bok Choy

 

 

Farm-fresh-local-eggs-POST1 dozen eggs

Grower: Jubilee Hilltop Ranch

Store: Refrigreate

Recipe: Bacon Gouda and Spinach FritataRamps n Eggs Biscuit Sandwiches

rhubarbcropRhubarb

Grower: Sunny Meadow Farm or Nu Way Farm

Store: Keep covered and store in the crisper drawer.

Recipe: Rhubarb ButterRhubarb Strawberry Smoothie

 

 

strawberryjampcfaStrawberry Jam

Grower: Penn’s Corner

Store: Refrigerate after opening.  

Recipe: 

 

 

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.



greenonions2cropGreen Onions

Grower: Nu Way Farm

Store: Refrigerate. 

Recipe:  Breakfast Stuffed Peppers

 

 

boltonfetaBoltonfeta

Grower: Hidden Hills Dairy

Store: Refrigerate

Recipe: Spinach Stuffed Chicken

 

 

applebutterpcfaApple Butter

Grower: Penn’s Corner

Store: Refrigerate after opening.

Recipe: 

 

appleproductsApplesauce

Grower: Penn’s Corner

Store: Refrigerate

Recipe: Apple Pie Oatmeal Cookie

 

 

bibb lettucecrop 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 tomatoesChopped Tomatoes

Grower: Nu Way Farm

Store: Refrigerate after opening.

Recipe: Balsamic Chicken with Spinach

 

 

Farm-fresh-local-eggs-POST1 dozen eggs

Grower: Jubilee Hilltop Ranch

Store: Refrigreate

Recipe: Bacon Gouda and Spinach Fritata

 

carrotscropCarrots

Grower: Blue Goose Farm

Store: Keep covered and store in the crisper drawer.

Recipe: Carrot, Apple, Spinach Smoothie

 

 

spinach2Spinach

Grower: Clubhouse Gardens

Store: Keep covered and store in the crisper drawer.

Recipe: Spinach Pesto Nut Free

 

 

 

rhubarb jamRhubarb Jam

Grower: Penn’s Corner

Store: Refrigerate after opening.  

Recipe: 

 

 

greengarlic3Green 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

 

 

redpotatoesRed Potatoes

Grower: Blue Goose Farm

Store: Keep in a cool, dark place.

Recipe: Salty Herb Smashed Potatoes

 

 

 

Spring CSA – Week of April 20

THIS WEEK’S HARVEST

A Route Z Route
applesauce, Penn’s Corner apple butter, Penn’s Corner
hydroponic lettuce, Harmony Grove Farm hydroponic lettuce, Harmony Grove Farm
mesclun mix or bok choy, Nu Way Farm or Crighton Farm ramps, Nu Way Farm
honey,*** Bedillion Farm honey,*** Bedillion Farm
green garlic, Clubhouse Gardens 1 dozen eggs,*** Jubilee Hilltop Ranch
polenta or cornmeal,*** Weatherbury Farm cornmeal,*** Weatherbury Farm
cherry belle radishes, Nu Way Farm cherry belle radishes, Nu Way Farm

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

*** A Route vegan and gluten freen members will receive tomatillo salsa.

*** Z Route vegan members will receive tomatillo salsa and lettuce and gluten free members will receive tomatillo salsa.



appleproductsApple Sauce

Grower: Penn’s Corner

Store: Refrigerate after opening.

Recipe: Applesauce Overnight OatmealApplesauce MuffinsApple Sauce Carrot Muffins

 

 

mesclun_mixMesclun Mix

Grower: Nu Way Farm

Store: Refrigerate

Recipe: Field Greens SaladLemon Shallot VinaigretteFrench Vinaigrette

 

 

bokchoyBok Choy

Grower: Crighton Farm

Store: Keep covered in the crisper drawer.

Recipe: Bok Choy Mushroom Stir FrySpicy Roasted Bok ChoyChicken and Bok Choy Stir Fry

 

 

8 oz honeyHoney

Grower: Bedillion Honey Farm

Store: Keep in a cool dry place.

Recipe: Honey Balsamic Vinaigrette

 

 

bibb lettucecrop 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: 5 Minute Honey Mustard Vinaigrette

 

 

rampsRamps

Grower: Nu Way Farm

Store: Keep covered in the crisper drawer of your refrigerator. 

Recipe: Caramelized Ramps with Browned ButterSpinach Ramp PestoRamp Spaghetti CarbonaraRamps KimchiWhite Cheddar Grits with Grilled Rampsswiss chard stem + ramp spring rolls with miso green goddess dipping sauce

cornmealCornmeal

Grower: Weatherbury Farm

Store: Keep refrigerated. 

Recipe: Honey Cornmeal RecipeSpoon BreadCornmeal Griddle Cakes22 Ways to Make the Most of Cornmeal

 

 

polenta

Polenta

Grower: Penn’s Corner

Store: Refrigerate after opening

Recipe: Sweet Buttered Polenta Pancakes with Summer Berries, Breakfast Polenta with Wild Ramps and Mushrooms

 

 

applebutterpcfaApple Butter

Grower: Penn’s Corner

Store: Refrigerate after opening

Recipe: This is great on toast!

 

 

Farm-fresh-local-eggs-POSTEggs

Grower: Jubilee Hilltop Ranch

Store: Refrigerate

Recipe: Poached Egg Over Spinach Polenta with Crispy Mushroom

 

cherryBelleRadishCherry Belle Radish Bunch

Grower: Nu Way Farm

Store: Keep covered in the crisper drawer. 

Recipe: Radish leaf pesto with green garlic and pumpkin seedsPea Shoot and Radish Salad

 

 

Green-Garlic-480x320Green Garlic

Grower: Clubhouse Gardens

Store: Keep green garlic covered in the crisper drawer. 

Recipe: Spring Garlic and Radish Top SoupGreen Garlic Pesto

 

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.

Corn, Cheddar and Scallion Strata

from Smitten Kitchen

corn, cheddar and scallion strata

Serves 6 to 8

1 tablespoon butter
3 cups fresh corn (cut from 3 small-to-average cobs)
1 1/2 cup thinly sliced scallions (both white and green parts from a 4-ounce bundle)
8 cups whole wheat, country or French bread in 1-inch cubes (weight will vary from 10 to 14 ounces, depending on bread type)
2 cups (6 ounces) coarsely grated sharp cheddar
1 cup (2 ounces) finely grated parmesan
9 large eggs
2 tablespoons mayonnaise (optional, see Note up top)
2 3/4 cups milk
1 teaspoon table salt or 2 teaspoons of a coarse sea salt
Freshly ground black pepper

Generously butter a 3-quart baking dish (a lasagna or 9×13-inch pan works well here too). Toss corn and scallions together in a medium bowl. Combine cheeses in another bowl. In a large bowl, gently beat eggs and mayo together, then whisk in milk, salt and lots (or, if measuring, 1/2 teaspoon) of freshly ground black pepper. Spread one-third of bread cubes in prepared baking dish — it will not fully cover bottom of dish; this is fine. Add one-third of corn, then cheese mixture. Repeat layering twice with remaining bread, corn and cheese. Pour egg mixture evenly over strata. Cover with plastic wrap and refrigerate for at least 8 hours or up to 1 day.

When ready to bake, heat oven to 350 degrees F. Bake strata, uncovered, until puffed, golden brown and cooked through, about 45 to 55 minutes. Let stand 5 minutes before serving.

Do ahead: Strata keeps baked in the fridge for 4 days or longer in the freezer, wrapped well. It reheats wonderfully, either from the fridge or freezer and holds up well in lunch boxes.