Friday, July 22, 2011

Newsletter July 22, 2011

Clarion River Organics at the Pittsburgh Farm Markets

It's HOT!
But we can help cool you down with some of the sweetest treats of summer.  We've got a bounty of tomatoes, cucumbers, PLUMS and FENNEL.


Also: IceCream is back at our Pittsburgh Public Market stand! Three flavors to choose from... Yum!
This Week
From our Clarion River farms we've brought down:
      - Riverview Dairy's delicious Chevres, Feta, & Meadowbelle
      - Goat Yogurt! Plain & Rhubarb
      - Garlic
      - Hot and Mild green PEPPERS
      - HEIRLOOM TOMATOES! Pink Giant, Cherokee Purple, & Pineapple
      - New Red Potatoes
      - MIXED BEANS: Green, Purple, Yellow, and Dragon's Tongue
      - Squash Blossoms
      - Green and Yellow Squash
      - Beets! Cioggia, Golden, White, & Red
      - Methley PLUMS (sweet & juicy!)
      - Fennel
      - Broccoli
      - KALE & Rainbow CHARD
      - BASIL
      - Eggs
      - Goat's milk - available by request
      - Beef (Organically Raised, Grass-Fed)
      - Pork (Organically Raised, Pastured)
      - Chicken, stewing & roasting (Organically Raised, Pastured)
      - GOAT is back!
      - Rabbit
     
Organic Grains
      - Rolled Oats
      - Spelt and Wheat flour
      - Wheat berries

+ Home made Icecream, new flavors! Peanut butter, Rhubarb, and Vanilla *

And also:
      - Pasture Maid Creamery's raw aged cheese and cream-line milk from New Castle, PA *
             + we have more Camembert!
      - Bedillion Farms Honey from Hickory, PA*
      - Glass-bottle milk from Aliquippa's Brunton Dairy *
      - Locally grown KOMBUCHA (delicious and healthy effervescent beverage)
      - Gluten-free, Vegan, Soy-free, Nut-free treats from Pittsburgh, PA*
 

*indicates products only available at the Pittsburgh Public Market

::Highlight: Fennel::
CRO loves Fennel! We love the roots (which taste like Parsnips), the bulb, the stem (sweet anise flavor), and the leaves.

Roots: Saute or Roast

Bulb & Stem:  Eat raw in salads or as an hors d'oeurve; add to stir-frys, soups, or
roast it on the grill (DELICIOUS RECIPE ALERT!)
Leaves: Use fresh as garnish or tossed in salad;  dry them for later use to lighten the flavor of beans or vegetable dishes

Fennel is a great food for summer, with a fresh clean flavor to cool off any dish.


 

Friday, July 15, 2011

CSA box - week 6


Here is a look at what was in the box for week 6:
  • Green Cabbage
  • Garlic
  • Mixed Beets
  • Heirloom Tomatoes
  • A mix of Green, Purple, and Wax Beans
  • Broccoli
  • And some beautiful Eggs and Bread (if you receive those). 
Happy veggie eating!

Thursday, July 7, 2011

Heirloom Tomato Care


That's right, they're almost here!  Tomato season is just around the corner.

Heirloom varieties tend to be more delicate and perishable than other tomatoes, so you might want to be a little more cautious with storing them .  These beauties are worth the extra care!
Here are some tips to keep your tomatoes delicious until eating:
  • Do NOT refrigerate.  Refrigeration will lead to a mealy and flavorless tomato.  Instead keep them at 55 - 70 degrees.  They will usually keep well on your kitchen counter.
  • Store them sitting upside down.  Yes, I mean sitting on their stem.  This is because the bottoms are typically more ripe than the tops therefore the tops handle the weight better.
  • Try to finish the tomato at the same sitting or shortly after.  Since you don't want to refrigerate, it is better to stick with this rule of thumb. 
Well that is about all I can think of, does anyone have any other tomato keeping tips?

Friday, July 1, 2011

Customer Shared Rabbit Recipe

We love getting recipes and any cooking stories from our customers.  Here is a delicious sounding family recipe for a Rabbit dish, enjoy!


Dear Nathan and crew:

A couple weeks ago I bought a rabbit from your stand at the Phipps farmers market. Though I had never cooked rabbit before, I was very excited to purchase it because my husband is from Belgium and he grew up eating rabbit meat. My mother-in-law included a rabbit recipe in a recipe book that we received for our wedding last summer. This was my first chance to try cooking the recipe. It turned out very well! My husband said that it tasted just like his mother's/grandmother's dish, so this recipe must work. I've written it out below. Please feel free to share it.


BELGIAN BEER RABBIT

1 rabbit
500 grams dried prunes
50 grams lard (butter is ok)
100 grams bacon
5 small onions
Salt and pepper
Thyme and bay leaf
2 tablespoons flour
5 half-liters chicken broth
1 bottle of Belgian beer (preferably Chimay but Hoegaarden works too)
2 tablespoons white vinegar
2 tablespoons brown sugar

Cook the bacon in lard
Cut the bacon into small pieces and put it back into the lard
Add the diced onion and let it sweat
Cut the rabbit into pieces and roll in flour
Put the rabbit piece in bacon fat to brown
Add the vinegar and deglaze the pan well
Add beer, brown sugar, broth, thyme, bay, pepper, and salt
Simmer for 1 hour 15 minutes
Add prunes
Simmer for another 15 minutes
Serve with boiled or mashed potatoes