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 October 12

THIS WEEK’S HARVEST

wintersquash

As we get deeper into the fall, more and more hard-skinned winter squash will be showing up in your CSA shares, so here is a helpful graphic to keep the different varieties straight and a little basic cooking information for each one. This year we’ve run into even more fun varieties, like the stripetti squash, a cross between a spaghetti squash and a delicata squash, and the honeynut squash, a personal-sized butternut. Keep an eye out for new varieties available in our Online Farmstand or in grocery stores and farmers markets around town. Speaking of which, our farmstand is an excellent way to supplement your CSA share with local products of many varieties, including honey, grains, meat, flowers, and more!

 

 

A Route Z Route
2 bulbs garlic, Clubhouse Gardens or Blue Goose Farm (CNG) 1 apple cider, Kistaco Farm
1 4-5 lb pie pumpkin, Matthews Family Farm 2 lbs sweet potatoes, River View Dairy (OG)
1 lb eggplant, Crighton Farm 1/3 lb baby kale, Nu Way Farm
2 lb anjou pears, Dawson’s Orchard 1 spaghetti squash, Weeping Willow Farm
1/3 lb baby tat soi, Nu Way Farm 1 lb celeriac, Clarion River Organics (OG)
1.5 lb fingerling, blue or all red potatoes, Hostetler Farm 1/4 lb arugula, Nu Way Farm
1 lb beets with greens, Nu Way Farm 2 lbs yellow onions, Weeping Willow Farm
1.5 oz curly parsley, Crighton Farm

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

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


Baby Tat Soi or Baby Kale

Grower: Nu Way Farm

Store:  Rinse and dry the leaves before refrigerating. Wrap them in a paper towel and store them in a plastic bag

Recipe: Beet & Pear Baby Kale Salad, Creamy Polenta with Braised Greens & Poached Eggs, Crispy Salmon on Baby Tatsoi with Spicy Thai Sauce

 

Pie Pumpkin

Grower: Matthews Family Farm

Store: You’ll see best storage results when you stash squash in a cool, dry spot away from ripening fruits like apples and pears. Pumpkins can be stored for 2-3 months.

Recipe: Homemade Pumpkin Puree, Two Ingredient Pumpkin Pasta, Roasted Pumpkin with Feta & Honey

 

Sweet Potatoes

Grower: River View Dairy (OG)

Store: If stored in cool dark area, sweet potatoes will last about 1 month. Store sweet potatoes in a loosely covered bag to allow for air circulation. Do not refrigerate raw sweet potatoes, as doing so can alter their taste and flavor during cooking.

Recipe: Roasted Sweet Potato Rounds, Sweet Potato, Black Bean & Quinoa Bowls, Sweet Potato Pancakes with Peanut Butter Maple Syrup

Eggplant

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 Cannelloni, Baba Ghanoush, Balsamic Eggplant Stacks

Beets with Greens

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: Crustless Beet Green Quiche, Farro Salad with Beets, Beet Greens & Feta, Carrot, Apple & Beet Ribbon Salad with Mint

 

Garlic

Grower: Clubhouse Gardens or Blue Goose Farm (CNG)

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: Creamy Garlic Chicken, White Garlic Pizza Sauce, Garlic Herb Butternut Squash

Arugula

Grower: Nu Way Farm

Store: Line a plastic storage container with paper towels, dump the greens in an even layer on top, and cover them with another layer of paper towels before locking down the lid. Leave some space so the greens aren’t jam packed.

Recipe: Vegan Green Goddess Dressing, Spinach & Arugula Lasagna Roll-Ups, Avocado & Grape Arugula Salad with Ginger Lime Dressing

Anjou 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: Mixed Greens with Pears, Walnuts & Dried Cranberries, Roasted Beet, Pear & Walnut Salad, One Pan Roasted Pork with Sweet Potatoes, Pear, Apple & Garlic, Brown Butter Upside-Down Pear Cake

Spaghetti Squash

Grower: Weeping Willow Farm

Store: You’ll see best storage results when you stash squash in a cool, dry spot away from ripening fruits like apples and pears. Spaghetti Squash can be stored for 3-6 months.

Recipe: Lemon & Herb Roasted Spaghetti Squash with Shrimp, Spaghetti Squash Au Gratin, Bacon-Parmesan Spaghetti Squash

Fingerling, Blue or Red Potatoes

Grower: Hostetler 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: Herb Roasted Potato & Arugula Salad, Roasted Fingerlings & Brussels Sprouts, Lemon Herb Fingerling Potato Salad

Celeriac

Grower: Clarion River Organics (OG)

Store: Celeriac or celery root stores well and for a long time if it is kept in a dark and cool space. Kept loosely wrapped in plastic in the fridge it will last up to several weeks, even longer if it was freshly harvested.

Recipe: Celery Root Puree with Balsamic Roasted Beets, Apple & Celeriac Soup, Low-Carb Celeriac, Bacon & Parmesan Rosti

Yellow Onions

Grower: Weeping Willow Farm

Store: Onions can last for several weeks (if not months) without compromising their taste or nutritional value. However, you must be sure to store them in a cool, dry, well-ventilated place. Once you cut an onion, wrap whatever portion you don’t use in plastic wrap, and put it in the refrigerator. It will keep about 4 days.

Recipe: Baked Blooming Onion, Caramelized Onion Spaghetti Squash, Onion Upside-Down Cornbread

Curly Parsley

Grower: Crighton Farm

Store: Store parsley in the refrigerator. Keep it covered and wash as you go.

Recipe: Roasted Carrots with Parsley Butter, Tabouleh, Green Goddess Mac & Cheese

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Summer CSA – Week of October 5

THIS WEEK’S HARVEST

A Route Z Route
1/3 lb braising mix or 1 lb bok choy, Nu Way or Blackberry Meadows (OG) 2 lbs Bosc or Anjou pears, Dawson’s Orchard
1/2 gallon apple cider, Kistaco Farm 2 bulbs garlic, Blue Goose Farm (CNG)
Hot pepper medley or carmen peppers, Crighton Farm or Weeping Willow Farm 1 lb leeks, Clubhouse Gardens
1 lb leeks, Nu Way Farm 1/3 lb mizuna, Nu Way Farm
1 jar dilly beans, Penn’s Corner 1/3 lb gourmet salad mix, Grow Pittsburgh
1 lb carrots, River View Dairy (OG) 2 lbs blue potatoes, Clarion River Organics (OG)
2 lbs sweet potatoes, River View Dairy (OG) Hot pepper medley, Crighton Farm
1 jar apple butter, Penn’s Corner

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

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


Braising Mix or Mizuna

Grower: Nu Way Farm

Store:  Rinse and dry the leaves before refrigerating. Wrap them in a paper towel and store them in a plastic bag

Recipe: Braised Greens Tacos, Creamy Polenta with Braised Greens & Poached Eggs, African Braised Greens with Tomatoes

 

Leeks

Grower: Nu Way Farm or Clubhouse Gardens

Store: Refrigerate in plastic bag; do not wash until ready to use.

Recipe: Black-Eyed Peas with Leeks, 30-Minute Creamy Mushroom & Leek Chicken, Artichoke & Leek Frittata

 

 

Sweet Potatoes

Grower: River View Dairy (OG)

Store: If stored in cool dark area, sweet potatoes will last about 1 month. Store sweet potatoes in a loosely covered bag to allow for air circulation. Do not refrigerate raw sweet potatoes, as doing so can alter their taste and flavor during cooking.

Recipe: Caramelized Sweet Potato & Apple Hash Browns, Skinny Buffalo Chicken Stuffed Sweet Potatoes, Carnitas Sweet Potato Hash with Green Sriracha

Carrots

Grower: River View Dairy (OG)

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

Recipe: Easy Thai Carrot Soup, Vegan Carrot Hot Dogs, Classic Carrot Salad

Garlic

Grower: Blue Goose Farm (CNG)

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: Creamy Garlic Parmesan Mushrooms, Easy Cauliflower Rice with Garlic, Garlic Herb Butternut Squash

Gourmet Salad Mix

Grower: Grow Pittsburgh

Store: Line a plastic storage container with paper towels, dump the lettuce in an even layer on top, and cover it with another layer of paper towels before locking down the lid. Leave some space so the lettuce isn’t jam packed.

Recipe: Vegan Green Goddess Dressing, The Best Balsamic Vinaigrette, Mixed Greens with Pears, Walnuts & Dried Cranberries

Hot Pepper Medley

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: Super Easy Hot Pepper Jelly, How to Make Hot Pepper Chili Oil, Hot and Sweet Triple Pepper Pizza

Anjou or Bosc 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: Roasted Beet, Pear & Walnut Salad, Easy Pear Butter, Brown Butter Upside-Down Pear Cake

 

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 Jelly, Easy Pepper Steak, Crockpot Sweet Chili Pineapple Chicken

Blue Potatoes

Grower: Clarion River Organics (OG)

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: Kielbasa, Pepper, Onion, and Potato Hash, Southwest Roasted Potato Salad, Roasted Potato Cups with Loaded Guacamole

bokchoy

Bok Choy

Grower: Blackberry Meadows (OG)

Store: Store your bok choy in the crisper drawer of your refrigerator — unwashed and in a perforated plastic bag. When you do use it, remember that its cluster of stalks hides dirt, so wash it well!

Recipe: Udon Soup with Bok Choy and Poached Eggs, Shanghai Bok Choy, Vegetarian Pho

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Roasted Beet, Pear and Walnut Salad

from Love & Lemons

Ingredients

  • 3 medium sized beets, any variety (I used a mix of red and golden beets)
  • a small drizzle of olive oil, for roasting the beets
  • 1 ripe pear, chopped into 1/2 inch pieces
  • 1/4 cup walnuts, toasted
  • 1/4 cup feta cheese, crumbled (or more)
  • a few handfuls of salad greens of your choice
  • 1/4-1/2 cup cooked quinoa (optional, for a heartier salad)
  • micro sprouts, for garnish (also optional)
  • 1-2 tablespoons walnut oil
  • a drizzle of balsamic vinegar
  • a drizzle of honey
  • salt & pepper

Instructions

  1. Preheat oven to 350 degrees fahrenheit. Roast the beets by drizzling them with a bit of olive oil, some salt and pepper, and wrapping them in foil. Depending on the size and freshness of your beets, they should take from 40 minutes to 1 hour to roast in the oven. Check occasionally, when they are fork-tender they are done. Set them aside to cool… as soon as they’re cool enough to touch, run them under the faucet and slide off the skins with your hands. Chop into roughly 1/2 inch cubes and set them aside to cool completely. (To save time, I suggest doing this up to one day ahead of time and popping them in the fridge until you’re ready to assemble the salad).
  2. (optional step) Take the already-cooked quinoa and toast it a little, by tossing it in a small hot skillet for a couple of minutes. Drizzle a little walnut oil and some salt on it, and remove from the heat and set aside. If you’re not familiar with how to cook quinoa, I like this method.
  3. Assemble all salad ingredients on a platter. Drizzle with a liberal amount of walnut oil, a bit of balsamic vinegar, a little honey, and some salt and pepper. (or for a cleaner look, toss the balsamic only with the red beets, before assembling the salad).