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

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Winter CSA – Week of November 30

Hello CSA Members and welcome to the Penn’s Corner CSA Winter Edition! Here, you will find information about what products come in your share each week, what farm they were grown on, how best to store them, and some recipe ideas for each product. If you are mostly here for recipes, our Pinterest board is a great place to find all of the recipes we have shared in one convenient place. Follow the boards for your favorite veggies for inspiration! 

We are starting this CSA season off with one of my fall favorites: apple cider from our friends at Kistaco farm! We are also happy to pack this share with lots of goodies: two different kinds of greens, a delicious gouda cheese from Hidden Hills Dairy, a couple storage crops, and even a last taste of summer with some poblanos from Clarion River Organics. Thanks for stopping by!

THIS WEEK’S HARVEST

1.5 lbs carrots, River View Dairy (OG)
1 bunch green kale, Clarion River Organics (OG)
3 lbs sweet potatoes, River View Dairy (OG)
1/2 gallon apple cider, Kistaco Farm
1 quart applesauce, Penn’s Corner Value Added
1 head hydroponic lettuce, Harmony Grove
1 lb poblano peppers, Clarion River Organics (OG)
1/2 lb gouda gold cheese, Hidden Hills Dairy
2 lbs yellow onions, Clarion River Organics (OG)
1 lb kohlrabi or 1 lb chioggia beets, Clubhouse Gardens or Clarion River Organics (OG)

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

OG = Certified Organic, CNG = Certified Naturally Grown


Sweet Potatoes

Grower: River View Dairy

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: Mediterranean Baked Sweet Potatoes, Asian Roasted Sweet Potatoes with Miso Butter & Maples, 1 Pot Kale & Sweet Potato Curry

Poblano Peppers

Grower: Clarion River Organics

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: Rice & Bean Stuffed Poblano Peppers, Crispy Homefries with Roasted Red Onion & Poblanos, Smoky Lentil Salad with Zucchini & Poblano Peppers

Chioggia Beets

Grower: Clarion River Organics

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

Recipe: Vegan Beet & Avocado Poke (Sushi) Bowls, Winter Beet Salad with Goat Cheese Dressing, Pumpkin Polenta with Roasted Beets, Roasted Green Beans with Beets, Feta & Walnuts

Carrots

Grower: River View Dairy

Store: Carrots will keep in the refrigerator washed with the tops cut off for 2 to 4 weeks.

Recipe: Carrot Ginger Soup, Quick & Crispy Vegetable Fritters, Roasted Beets & Carrots

 

Kohlrabi

Grower: Clubhouse Gardens

Store: Cut off the leafy stalks (you can use the leaves as you would kale or collard greens; be sure to use them with a few days) and scrub the kohlrabi bulbs clean, wrap them loosely in plastic or a paper bag, and refrigerate them until you’re ready to use them. Fresh kohlrabi will last up to several weeks in the fridge.

Recipe: Kohlrabi Carrot Fritters with Avocado Cream Sauce, Simple Roasted Kohlrabi, Asian-Style Kohlrabi with Garlic & Egg

Yellow Onions

Grower: Clarion River Organics

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: Onion Upside-Down Cornbread, Baked Blooming Onion, Porkchops with Caramelized Apples & Onions

Gouda Gold

Grower: Hidden Hills Dairy

About: This cheese is made only in the summer months when the cows are on pasture to capture the natural golden color of the grass. Aged 5-8 months, this cheese works equally well on a cheese tray, baked in a casserole or paired with fruit.

Recipe: Apple, Gouda & Farro Salad, Gouda Grits with Brown Butter Shrimp, Roasted Poblano, Corn & Potato Chowder with Bacon & Gouda

Hydroponic Lettuce

Grower: Harmony Grove

Store: Make sure the lettuce is dry and store it in an open bag in your refrigerator.

Recipe: 20 Healthy & Delicious Salad Dressing Recipes

 

 

Green Kale

Grower: Clarion River Organics

Store: 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: Sauteed Kale with Smoked Paprika, 20-minute Asian Kale Salad, Kale Quinoa Bites

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Fall CSA – Week of November 9

Well, CSA members, this is our second to last CSA box for the season! Thanks for going on this local food journey with us. We hope you’ve enjoyed all of the fruits, vegetables, and treats of the season. We have been especially excited about the diverse variety of squash and apples we have been able to source from Western Pennsylvania farmers this year. A few weeks back, we shared a helpful infographic for distinguishing squash varieties, and here is another one for PA apple varieties. Our farmers have an even larger spread of apples that can be purchased through our online farmstand, including Cortland, Jonagold, Northern Spy, and Macoun, if you would like to deepen your local apple research before the season runs out!

Just as a reminder in case you missed the post last week, you can still order your Thankgiving turkey from Penn’s Corner until November 10th! Check out our last blog post or read more here. We are happy to be supporting local farmers using sustainable and humane practices!

Also, keep in mind that our Winter CSA sign-ups are still open until midnight on November 20th. We hope to continue bringing local goods to you and your family through the off-season!

THIS WEEK’S HARVEST

A Route Z Route
Half gallon apple cider, Kistaco Farm 2 lb sweet potatoes, River View Dairy
2 lb potatoes, Weeping Willow Farm 8 oz. honey*, Bedillion Farm
1 lb small red beets with tops, Nu Way Farm 1 head hydroponic lettuce, Harmony Grove
1 lb carrots, River View Dairy 1 lb watermelon radishes (OG), Clarion River Organics
3/4 lb green kale (OG) or 1/2 lb tatsoi, Clarion River Organics or Blackberry Meadows 2 lb candy onions (OG), Clarion River Organics
2 lb candy onions, Clarion River Organics Farmers market salsa, Penn’s Corner
1 lb large salad turnips, Nu Way Farm 3 lb Rome apples, Dawson’s Orchard
Farmers market salsa, Penn’s Corner 3/4 lb green kale (OG), Clarion River Organics
2 bulbs large garlic, Blue Goose Farm *1/2 lb spinach for vegans, Blackberry Meadows

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

OG = Certified Organic, CNG = Certified Naturally Grown


Tatsoi

Grower: Blackberry Meadows

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

Recipe: Tatsoi Saag Paneer (Indian Greens & Cheese), Potato, Tatsoi & Caramelized Onion Enchiladas, Stir-fried Tatsoi with Crispy Tofu and Sweet & Sour Sauce

 

Sweet Potatoes

Grower: River View Dairy

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: Smokey Sweet Potato Burgers with Roasted Garlic Cream, Vegan Sweet Potato Gnocchi, Warm Roasted Sweet Potato Salad with Apple-Smoked Bacon, Roasted Sweet Potato Sandwiches with Pesto, Apple & Kale

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: Winter Beet Salad with Goat Cheese Dressing, Pumpkin Polenta with Roasted Beets, Roasted Green Bean with Beets, Feta & Walnuts

 

Candy Onions

Grower: Clarion River Organics

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

Recipe: Baked Blooming Onion, BBQ Green Beans with Candy Onions & Bacon, Grilled Candy Onions

 

Garlic

Grower: Blue Goose Farm

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: Garlic & Thyme Quinoa Patties, Garlic, Rosemary & Chili Almonds

Watermelon Radishes

Grower: Clarion River Organics

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: Watermelon Radish, Orange & Goat Cheese Salad, Ahi Tuna Salad with Watermelon Radish & Snap Peas, Vegan Freekah & Turmeric Salad with Watermelon Radish

Rome Apples

Grower: 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: Jewish Apple Cake, Apple-Bourbon Country-Style Pork Ribs, Brown Sugar Baked Apples

 

Spinach

Grower: Blackberry Meadows

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: Vegan Spinach Dip, Spinach & Potato Curry, Spinach & Garlic Potato Patties, Spinach & Mushroom Quinoa

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: Crispy Potato Roast, Herb Roasted Potato & Arugula Salad, Oven-Roasted Beets & Potatoes

Lettuce

Grower: Harmony Grove

Store: Make sure the lettuce is dry and store it in an open bag in your refrigerator.

Recipe: 10 3-minute DIY Salad Dressing Recipes

 

 

Green Kale

Grower: Clarion River Organics

Store: 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 luke warm water until the leaves are crisp. 

Recipe: Butternut & Kale Saute, Detox Kale Salad with Watermelon Radish, Apples & Almonds, Simple Kale Salad with Lemon Vinaigrette

Carrots

Grower: River View Dairy or Hostetler’s Farm

Store: Carrots will keep in the refrigerator washed, with the tops cut off for 2 to 4 weeks.

Recipe: Honey Sriracha Roasted Carrots, Carrot Cake Oatmeal Cookies, Roasted Carrots & Red Onions with Fennel & Mint

Turnips

Grower: Nu Way Farm

Store: Cut the greens off and store in a cool spot.

Recipe: Slow Cooker Turnip, Kale & Lentil Soup, Roasted Potato & Turnip Mash, Balsamic Roasted Carrots & Turnips

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Fall CSA – Week of November 2

Happy November, friends of Penn’s Corner! We hope you are enjoying the crisp fall and all of the delicious fruits and vegetables of the season so far. Speaking of which, one of the most exciting fall products we offer is our Thanksgiving turkeys. We are proud to be able to offer free-range, pastured, antibiotic- and hormone-free birds from Schmucker Family Farm in Emlenton, PA. We have been sourcing turkeys from this member farm for the past 6 years now and consistently get rave reviews from our customers about the quality of these birds. Give thanks to a local farm this year by serving up one of these delicious turkeys for your friends and family!

schmuckerturkeys

Turkeys roaming the orchard at Schmucker Family Farm

Product Details:

We are only offering one size this year, so all turkeys will be between 17 and 23 lbs, at $4.46/lb. The birds will be frozen upon pick-up and will include giblets. Please remember that these weights are our best guess. If you’d prefer one on the smaller or larger end of the weight range let us know and we will try to accommodate. Exact weights will be calculated upon pick-up.

Ordering & Pick-Up Information:

Orders for turkeys must be placed by November 10th. Email lydia@pennscorner.com with your desired pick-up location (see below) and then keep an eye out for a confirmation email, or give Lydia a call at 724-840-1672. 

Pick-up will be at either:

  • our Mt. Lebanon Farm Stand location (Bower Hill Community Church at 70 Moffett St) on Monday, November 21 from 4:30pm-6pm, or
  • Penn’s Corner facility in Lawrenceville (150 54th St.) on Tuesday, November 22 from 11am-6pm.

Thanks for your continued support of local food! Have a great week!

THIS WEEK’S HARVEST

A Route Z Route
2 lb sweet potatoes, River View Dairy 2 lb red potatoes, Weeping Willow Farm
1/3 lb boltonfeta*, Hidden Hills Dairy 1 lb brussels sprouts, Clarion River Organics
1 jar apple butter, Penn’s Corner 1/3 lb boltonfeta*, Hidden Hills Dairy
2 lb anjou pears, Dawson’s Orchard 1/2 lb tatsoi or 3/4 lb green kale, Blackberry Meadows or Clarion River Organics
1 head hydroponic lettuce, Harmony Grove Half gallon apple cider, Kistaco Farm
3/4 lb rainbow chard, Nu Way Farm 1 lb leeks, Blue Goose Farm
4 lb green cabbage, Blue Goose Farm 1 lb carrots, River View Dairy or Hostetler Farm
1 lb brussels sprouts, Clarion River Organics 1 lb large salad turnips, Nu Way Farm
*1/3 lb arugula and 1 oz. sage for vegans, Blackberry Meadows or Pucker Brush Farm *1/3 lb arugula and 1 oz. sage for vegans, Blackberry Meadows or Pucker Brush Farm 

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

***Due to unexpected product shortage, some members will be receiving a jar of Penn’s Corner Tomato Juice instead of cabbage, brussels sprouts, or pears. Apologies for the inconvenience!

OG = Certified Organic, CNG = Certified Naturally Grown


Tatsoi

Grower: Blackberry Meadows

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

Recipe: Chilled Braised Tatsoi Salad with Sesame-Ginger Dressing, Winter Tatsoi Salad with Butternut “Croutons”, Stir-fried Tatsoi with Crispy Tofu and Sweet & Sour Sauce

 

Sweet Potatoes

Grower: River View Dairy

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: Vegan Sweet Potato Gnocchi, Warm Roasted Sweet Potato Salad with Apple-Smoked Bacon, Roasted Sweet Potato Sandwiches with Pesto, Apple & Kale

Boltonfeta

Grower: Hidden Hills Dairy

Store: Keep feta in its brine and it will last in the refrigerator for up to 3 months.

Recipe: Honey Roasted Butternut Squash with Cranberries & Feta, Lemony Leeks with Chickpeas & Feta, Spicy Roasted Squash with Feta & Herbs

 

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: Indian Fried Cabbage with Peas, Thai Cashew Cabbage, Easy Stuffed Cabbage Casserole

Leeks

Grower: Blue Goose Farm

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

Recipe: Leek, Fennel, Apple & Walnut Soup with Turmeric, Kohlrabi & Leek Soup, Sauteed Cabbage & Leeks, Simple Slow-Roasted Leeks

 

Brussels Sprouts

Grower: Clarion River Organics

Store: Store Brussels sprouts in a plastic bag in your refrigerator’s crisper, where they’ll keep for at least one week, if not a little longer.

Recipe: Roasted Sweet Potatoes & Brussels Sprouts, Balsamic Bacon Brussels Sprouts, Fall Shredded Brussels Sprouts Salad

 

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: Pear, Blue Cheese & Walnut Salad with Maple Vinaigrette, Roasted Beet & Pear Salad, Roasted Pear & Brussels Sprouts with Thyme & Hazelnuts

Arugula

Grower: Blackberry Meadows

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:  Arugula, Cranberry, Pecan & Feta Salad, Wilted Arugula Side, Mediterranean Quinoa Salad

Rainbow 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: Quinoa with Swiss Chard, Garlic & Tomatoes, Rainbow Chard Potato Chowder, Spicy Pickled Chard Stems, Orange Braised Rainbow Chard

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: Crispy Potato Roast, Herb Roasted Potato & Arugula Salad, Oven-Roasted Beets & Potatoes

Lettuce

Grower: Harmony Grove

Store: Make sure the lettuce is dry and store it in an open bag in your refrigerator.

Recipe: 10 3-minute DIY Salad Dressing Recipes

 

 

Green Kale

Grower: Clarion River Organics

Store: 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 luke warm water until the leaves are crisp. 

Recipe: Butternut & Kale Saute, Smoked Sausage, Potato & Kale Soup, Vegetarian Pumpkin & Kale Pasta Bake

 

Carrots

Grower: River View Dairy or Hostetler’s Farm

Store: Carrots will keep in the refrigerator washed, with the tops cut off for 2 to 4 weeks.

Recipe: Honey Sriracha Roasted Carrots, Carrot Cake Oatmeal Cookies, Roasted Carrots & Red Onions with Fennel & Mint

Turnips

Grower: Nu Way Farm

Store: Cut the greens off and store in a cool spot.

Recipe: Slow Cooker Turnip, Kale & Lentil Soup, Roasted Potato & Turnip Mash, Balsamic Roasted Carrots & Turnips

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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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Curried Carrot, Sweet Potato, and Ginger Soup

adapted very slightly from Health.com

curried-ginger-carrot-soup-hl-521968-x

Ingredients

  • 2 teaspoons canola, olive or coconut oil
  • 1/2 cup chopped shallots or onions
  • 3 cups (1/2-inch) cubed peeled sweet potato
  • 1 1/2 cups (1/4-inch) sliced peeled carrots
  • 1 tablespoon grated ginger
  • 2 teaspoons curry powder
  • 3 cups chicken broth
  • salt to taste

Preparation

Heat oil in a large saucepan over medium-high heat. Add shallots; saute 3 minutes or until tender. Add potato, carrots, ginger, and curry; cook 2 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.

Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup. If you prefer, you can puree soup with an immersion blender.