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

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Advertisements

Summer CSA – Week of September 21

THIS WEEK’S HARVEST

pickled-peppers

If you find yourself getting backed up on a certain fruit or veggie, consider exploring the world of light preservation! Although a fun and worthy skill, canning can be intimidating because of the volume, time, equipment it requires to make happen. Fortunately, pickling and freezing are two methods of preservation that are a little easier and more accessible. The majority of the items in the shares this week can be preserved in one of these two ways. Personally, I found myself quickly collecting the colorful carmen sweet peppers we’ve been enjoying this season. I decided to try out an overnight pickled pepper recipe, and the results were amazing! It only took about 20 minutes to prepare, and now I can top anything I like with these sweet and crunchy treats without having to worry about the peppers spoiling in my refrigerator. Pickled recipes like this one will last a month or longer in your refrigerator. Most freezing recipes involve a quick blanch and voila – you’ve got your own home-prepped frozen goods!

A Route Z Route
3 carmen peppers, Weeping Willow Farm 3 lb green cabbage, Blue Goose Farm
3/4 lb hot banana peppers, Matthews Family Farm 1 bunch green kale, Clarion River Organics (OG)
1 large garlic bulb, Clubhouse Gardens 1.5 lbs heirloom tomatoes, Nu Way Farm
2 lb yellow onions, Weeping Willow Farm 1 pint sun sugar or cherry tomatoes, Nu Way Farm or Grow Pittsburgh
1 lb mixed beets, Sunny Meadow Farm or Hostetler Farm 2 lb butternut squash, River View Dairy
2 lb yellow bartlett pears, Dawson’s Orchard 1.5 lb fingerling potatoes, Hostetler Farm
1 bunch French breakfast radishes, Nu Way Farm 1 bunch French breakfast radishes, Nu Way Farm
1.5 lb heirloom tomatoes*, Weeping Willow Farm or Nu Way Farm 1 jar tomatillo salsa, Penn’s Corner
3/4 lb radicchio or green kale, Crighton Farm or Clarion River Organics

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


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: Easy Pickled Cherry Tomatoes, Oven-Dried Tomatoes, Crockpot Roasted Cherry Tomato Sauce, Grilled Cherry Tomato Bruschetta, Tomato Herb Quinoa Salad with Goat Cheese

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: Slow Cooker Honey Garlic Chicken, Cheese & Garlic Muffins, Slow Cooker Roasted Garlic Baked Potato Soup

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 Heirloom Tomato Soup, End of Summer Corn, Tomato, Avocado & Quinoa Salad, Roasted Stuffed Heirloom Tomatoes, Mediterranean Fresh Herbs & Tomato Salad

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: Homestyle Sausage & Potatoes with Garlic & Onions, Baked Salmon, Sweet Candy Onion & Brown Sugar Mandarin Glaze, Caramelized Onion & Roasted Garlic Bisque

Green Kale

Grower: Clarion River Organics

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: Baked Sweet Potatoes with Crispy Kale & Feta, Kale & Potato Soup with Corn & Chorizo, Warm Kale & Delicata Salad with Maple Vinaigrette

French Breakfast 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: Sunny Meadow Farm or 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

 

Radicchio

Grower: Crighton Farm

Store: Keep radicchio refrigerated in a tightly sealed plastic bag. It’ll last at least a week.

Recipe: Chickpea Radicchio Wraps, Orzo Pasta Salad with Radicchio, Sundried Tomatoes & Kalamata Olives, Seared Radicchio and White Bean Puree

 

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: How to Freeze Peppers, Pickled Sweet Peppers, Balsamic Chicken with Roasted Vegetables

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

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

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

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Summer CSA – Week of July 13

 THIS WEEK’S HARVEST

 

A Route Z Route
1/2 pint blueberries, Dawson’s Orchards 1/2 pint blueberries, Dawson’s Orchards
2 oz. parsley or basil, Blue Goose Farm 2 oz. basil, Blue Goose Farm (CNG)
2 zucchini, Weeping Willow Farm or Kistaco Farm cherry belle radish, Nu Way Farm
1/2 lb. green butterhead lettuce, Clarion River Organics (OG) 2 lbs. French Heritage tomatoes, Weeping Willow Farm
3 lbs. new red potatoes, Nu Way Farm or Weeping Willow Farm 3/4 lb. chard, Blue Goose Farm (CNG)
1 pint snow peas, Blue Goose Farm (CNG) 1 pint snap peas, Blue Goose Farm (CNG)
apple sauce, Penn’s Corner 1 lb. patty pan squash, Clarion River Organics (OG)
2 cucumbers, Clarion River Organics (OG) 2 cucumbers, Clarion River Organics (OG)

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

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




blueberriesBlueberries

Grower: Dawson’s Orchards

Store: Do not wash the berries before you store them; wait to wash the berries until you are ready to use them. Cool your berries down to room temperature before storing them. By doing this, you can avoid a lot of condensation in the blueberry containers

RecipeBlueberry Zucchini Cake with Lemon ButtercreamBlueberry Buckle Cake with Lemon GlazeBlueberry Arugula Salad with Honey DressingBlueberry Moscow Mules

 

fparsleycropParsley

Grower: Blue Goose Farm

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

Recipe: Cheesy Zucchini With Garlic and Parsley

 

 

basilchivescropBasil

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: Blueberry Basil SmoothieBlueberry Basil Lemon Pops

 

french heritage tomatoesFrench Heritage Tomatoes

Grower: Weeping Willow 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: Braised Fennel, Tomato and Bean Zucchini Pasta, 10 Favorite Summer Tomato Salads

 

patty pan squashPatty Pan Squash

Grower: Clarion River Organics

Store: Pattypan squash will keep for a few days stored in the fridge, unwashed and sealed in plastic. The smaller the squash, the sooner it should be used.

Recipe: Baked Patty Pan Squash Parmesan with Garlic and Bread CrumbsSummer Stuffed Patty Pans

Peas-snow1cropSnow Peas

Grower: Blue Goose Farm 

Store: These peas are fairly perishable and will decrease in flavor if stored for more than a few days. Keep them in a plastic bag in the refrigerator. Use snow peas within a couple of days of purchase, Sugar-snap peas should last for up to 5 days after purchase, both will be better if eaten sooner.

Recipe: Beef with Snow PeasAsian Shrimp Stir Fry with Snow Peas

 

 snappeasSnap Peas

Grower: Blue Goose Farm

Store: These peas are fairly perishable and will decrease in flavor if stored for more than a few days. Keep them in a plastic bag in the refrigerator. Use snow peas within a couple of days of purchase, Sugar-snap peas should last for up to 5 days after purchase, both will be better if eaten sooner.

Recipe: Garlic Snap PeasLemon Dill Snap Peas

 

ZucchiniZucchini

Grower: Clarion River Organics

Store:  Refrigerate. Store freshly picked, unwashed zucchini in a plastic bag in the refrigerator for up to one week. The bag should be perforated or loosely tied, not sealed tightly. Do not cut the zucchini until you are ready to use it or freeze it.

Recipe: Sauteed Snap Peas with Zucchini and BasilZucchini PicklesFresh Corn, Zucchini, and Tomato SaladCumin Zucchini Salad with Pinto BeansZucchini, Ricotta Gallete 

seedless_cucumberCucumber

Grower: Clarion River Organics

Store: Keep cucumbers in the crisper drawer. 

Recipe: Cucumber and Blueberry Salad

 

 

buttercrunchcropGreen Butterhead Lettuce

Grower: Clarion River Organics

Store: Keep refrigerated and wash as you go. A salad spinner works well as a washing/drying tool. 

Recipe: Blueberry Balsamic Dressing

 

 

cherryBelleRadishCherry Belle Radish

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: Buttered Radishes with Poached EggsRoasted Radishes and Greens SaladHow to Roast Radishes and Why You Should

 

newpotatoesNew Red Potatoes

Grower: Nu Way Farm or Weeping Willow Farm

Store: Similar to carrots, if you’re storing fennel in the fridge, you’ll want to separate the stalks from the bulb and store the two parts separately in plastic bags. For a non-plastic option, try storing fennel upright in a cup of water on the counter.

Recipe: Parsley PotatoesNew Potatoes with Cheese and TomatoesCrash Hot Potatoes

 

appleproductsApplesauce

Grower: Penn’s Corner

Store: Refrigerate after opening.

Recipe: 

 

 

 

***Cheese Share Members will receive French Herb or Onion Chive Chevre

Summer CSA – Week of June 15

Strawberries are here! Welcome to Week 2 of our Summer CSA. We hope you enjoy this week’s harvest. Please remember to always wash your produce before eating it.

 THIS WEEK’S HARVEST

 

A Route Z Route
1 pint strawberries, Byler Farm 1 pint strawberries, Byler Farm
butterhead lettuce, Clarion River Organics (OG) 1/3 lb. lettuce mix, Nu Way Farm
blue scotch or red russian kale or green kale, Kistaco Farm or Clarion River Organics (OG) 3/4 lb. lacinato kale, Clarion River Organics (CRO)
1/4 lb. garlic scapes, Clubhouse Gardens 1/4 lb. garlic scapes, Clubhouse Gardens
radish bunch, Nu Way Farm radish bunch, Nu Way Farm
1/2 lb. green onions, Nu Way Farm 1/2 lb. green onions, Nu Way Farm or Blue Goose Farm
4 oz. chevre,*** River View Dairy 4 oz. chevre,*** River View Dairy
1 lb. zucchini, Clarion River Organics (OG) 1 lb. zucchini, Clarion River Organics (OG)
3/4 lb. swiss chard, Blue Goose Farm 1/4 lb. mizuna greens, Blue Goose Farm

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

*** Vegan members will receive snow peas.  

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



strawberriescropStrawberries

Grower: Byler Farm

Store: The Best Ways to Store Strawberries If you don’t plan to eat your strawberries the day you bring them home, the best place for them is in the crisper drawer of the refrigerator. It helps to maintain humidity and keep the berries from losing moisture and becoming dry.

Recipe: Simple Strawberry Syrup, Old Fashioned Strawberry ShortcakeBalsamic Roasted StrawberriesStrawberry Kale Salad

 

Lettuce Mixlettuce mix

Grower: Nu Way Farm

Store: Line a plastic storage container with paper towels. Dump in the lettuce in an even layer on top, add more lettuce and cover until the box is full but not jam packed.

Recipe: Garlic Scape Dressing20 Summer Salad Recipes

 

 

garlicscapesGarlic Scapes 

Grower: Clubhouse Gardens

Store: Keep refrigerated.

Recipe: 10 Plus Ways to Use Garlic ScapesSpring RollsGarlic Scape PasteSummer Crostini with Garden Pesto

 

 

redbutterheadcropButterhead Lettuce

Grower: Clarion River Organics

Store: Rinse and dry the leaves before refrigerating. Line a plastic storage container with paper towels. Dump in the leaves in an even layer on top, add more leaves and cover until the box is full but not jam packed.

Recipe: 5 Ingredient Honey VinaigretteFrench Vinaigrette

 

Kale-VatesBlueCurledScotsBlue Scotch Kale

Grower: Kistaco Farm

Store: How to Store Kale Store kale in the coldest part of your refrigerator. Wash as you’re using it. If it begins to wilt, give the ends a chop and place it in a container filled with lukewarm water until the leaves are crisp. 

Recipe: Goat Cheese Lemon Pasta with KaleKale and Chard Green Power Salad

 

redrussianRed Russian Kale

Grower: Kistaco Farm

Store: How to Store Kale Store kale in the coldest part of your refrigerator. Wash as you’re using it. If it begins to wilt, give the ends a chop and place it in a container filled with lukewarm water until the leaves are crisp. 

Recipe: Strawberry Kale Quinoa Salad with Goat Cheese, 

 

kalegreenredGreen Kale

Grower: Clarion River Organics

Store: How to Store Kale Store kale in the coldest part of your refrigerator. Wash as you’re using it. If it begins to wilt, give the ends a chop and place it in a container filled with lukewarm water until the leaves are crisp. 

Recipe: Strawberry Kale SmoothieKale Salad with Balsamic, Pine Nuts and Parmsan

 

greenonionsGreen Onions

Grower: Nu Way Farm

Store: Wrap in a damp paper towel, cover with plastic and store them in the vegetable crisper.

Recipe: Spicy Korean Green Onion SaladGrilled Green Onions with Walnut RomescoGreen Onion Pancakes

cherryBelleRadishRadish Bunch

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.

How to: How to Roast Radishes

Recipe: Roasted Radishes with Balsamic VinegarStrawberry and Radish Salad

ZucchiniZucchini

Grower: Clarion River Organics

Store: Store freshly picked, unwashed zucchini in a plastic bag in the refrigerator for up to one week. The bag should be perforated or loosely tied, not sealed tightly. Do not cut the zucchini until you are ready to use it or freeze.

Recipe: Kale Pesto Baked ZucchiniKale and Zucchini Lasagna

 

Mizuna Greens. Image shot 2000. Exact date unknown.

Mizuna Greens

Grower: Blue Goose Farm

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

Recipe: Almost Spring Salad with Honey Roast Garlic and LemonetteSauteed Mizuna

 

SwissChard_PeppermintcropSwiss Chard

Grower: Blue Goose 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: Easy Swiss ChardSwiss Chard and Kale FritataOven Roasted Swiss Chard

 

chevrecropChevre

Grower: River View Dairy

Store: Refrigerate

Recipe: Strawberry Goat Cheese SconesStrawberry Goat Cheese PaniniStrawberry Spinach Salad with Goat Cheese

 

 

**Cheese Share Members will receive Halloumi cheese from River View Dairy. Halloumi is a brined cheese made from a mixture of sheep and goat’s milk. Because of the way Halloumi is made it has a very high melting point and can be sauteed, fried or grilled. Please  remember to take CSA cheese only if you’ve signed up for a cheese share and find a piece with your name on it. 

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.

 

 

 

 

 

 

 

 

 

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.

Sautéed Radishes with Bacon

from Bon Appetit

Sautéed Radishes with Bacon photo

 

INGREDIENTS

  • 2 oz. chopped slab bacon
  • ¾ pound red radishes, halved (quartered if large)
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon sugar
  • ¼ cup fresh flat-leaf parsley leaves
  • Kosher salt and freshly ground black pepper

PREPARATION

Cook bacon in a medium skillet over medium heat until fat begins to render, about 3 minutes. Add radishes and cook, tossing occasionally, until radishes are tender and bacon is crisp, 8–10 minutes. Pour off all but 1 Tbsp. fat. Add vinegar and sugar. Toss with parsley; season with salt and pepper.