Greensgrow Winter CSA Week 9!

Category: Farm Share Newsletter radished local

This is your second to last pickup of the 2017 Winter CSA Season, we hope you’ve enjoyed as much as we have. The last pickup will be April 15th (just to put it on your radar).

This share has an abundance of leafy greens as is typical as Spring rolls in. This is the prime time for leafy greens, especially in hoop + greenhouses. Our shares are designed to not be just a meal or two, but produce and items that can provide several meals. Along with our regular recipes, we have included links to help make sure your current (and perhaps previous share) gets used to the max.

Our Farmer highlight this week is not actually in our share but is someone we are working with closely this week to process 100’s of pounds of applesauce. Ben Wenk is a third generation farmer of Three Springs Fruit Farm and has been making serious headway on the cider game as well as diversifying the crops grown at Three Springs Fruit Farm. He will be providing us with some heirloom tomatoes during the summer CSA and we cannot wait.

You can taste some of Ben’s spirits along with other local artisans the third Saturday of every month (starting with our Summer CSA) for our “Good Libations” Cider tasting series. The tasting will occur during CSA pickups with music, food tastings, and more! We will host Commonwealth, Three Springs, and several other cideries to showcase their concoctions. A separate distilleries tasting will be on the second Thursday of every month.

See you Saturday!

Listed from the most to least perishable.
2 heads Lettuce, Daniel Stoltzfus, Coatesville, PA
1 5 oz bag Arugula, Sunny Harvest, Cochranville, PA
1 bunch Scallions, Lancaster Farm Fresh, Lancaster County, PA
1 bunch Parsley, Landisdale Farm, Jonestown PA
1 bunch Radishes, Emanuel Stoltzfus, West Grove, PA
2 lbs Sweet Potatoes, Zone 7
1 3 oz pack of Dried Asian Pears, Subarashii Kadamono, Coopersburg, PA

Salmon Filet, Wild for Salmon, Bloomsberg, PA

1 bunch of Collards, Landisdale Farm, Jonestown, PA
1.5 lbs Red Potatoes, Landisdale Farm, Jonestown, PA
¾ lb Sunchokes, Landisdale Farm, Jonestown, PA
1 bag of YOUR CHOICE Frozen Veggies, Earth Bridge Farm, Kingstown, NY

1 Dozen Cage Free Eggs, Sandy Ridge Farm, Elizabethtown, PA
2-6oz Yogurt, Pequea Valley Farms, Ronks, PA
Amish Roll Butter, Minerva Dairy, Ohio
Organic Kosher Tofu, Fresh Tofu, Allentown, PA
Seitan, Michael’s Savory Seitan, Florence, NJ
1 Quart of Milk, Trickling Springs Creamery, Chambersburg, PA

For The Week (FTW): Snacks, Meals, & Tips

Still, have some garlic leftover? This is what we did with ours (fun fact, you can freeze roasted garlic for three months).
Tried and true ways to store your lettuce and other leafy greens.
Too much parsley got you down? Here’s something else do with it (on top of the pesto recipe below).
Tired of your go-to cabbage recipes. Here are 33 ways to use any and all leftover cabbage.
Several ideas of ways to incorporate salmon into your salads + meals
Radishes are great but we sometimes struggle with ways to use them. Here are some suggestions: snack or crostinis or as a salad.

Creamy Sweet Potato Soup

Adapted from

2 pounds sweet potatoes, peeled and cubed (about 2 large)
1/4 cup water
2 teaspoons olive oil
1 cup chopped onion
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
4 cups unsalted chicken stock
1/4 teaspoon salt
6 bacon slices, cooked and crumbled
1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)
2 tablespoons flat-leaf parsley leaves (optional)

Peel sweet potatoes, cube and boil until tender. Drain and set aside. Next heat a saucepan over medium-high heat. Add oil; swirl to coat. Add onion and sauté until translucent. Stir in cumin and red pepper. Add stock to pan; bring to a boil. Place half of sweet potato and half of stock mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining sweet potato and stock mixture. Stir in salt. Divide soup evenly among 6 bowls; sprinkle cooked bacon and Parmesan cheese evenly over top. Garnish with parsley, if desired.

Radishes With Sweet Butter and Kosher Salt


1 bunch red-globe or French-breakfast radishes, well washed to remove any sand, but left whole with a few stems intact
4 tablespoons excellent unsalted butter, waxy and cool but not cold
1 tablespoon excellent coarse kosher salt

This simple snack or appetizer is all about presentation. Divide the radishes among small plates. Neatly cut the butter into 4 small portions, and set on plates. Pile a small amount of salt on each plate.

Walnut Parsley Pesto Recipe

Adapted from

1 cup shelled walnuts, about 3 1/2 ounces
2 cups chopped parsley, about 1 bunch
1/2 cup grated pecorino or parmesan cheese
3 garlic cloves, roughly chopped
1/2 teaspoon salt
1/2 cup olive oil

Put the walnuts, parsley, cheese, garlic, and salt in a food processor and pulse for a few seconds to combine. Scrape down the sides of the bowl, then pulse again. Drizzle in the olive oil while the machine is running just long enough to incorporate the oil, about 20-30 seconds and the Pesto is ready to be served. It will last several days chilled and can also be frozen. Excellent with pasta or as a spread on bread or toast.

Dried Pear and Cardamom Scones

Adapted from

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon ground cardamom
3 tablespoons butter
10 tablespoon low-fat buttermilk
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1 large egg
1 cup chopped dried pears
2 teaspoons all-purpose flour
Cooking spray
1 large egg white, lightly beaten

Preheat oven to 350°. Measure wheat and all-purpose flour and be sure to level with a knife. Combine flours, sugar, baking powder, salt, and cardamom in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Next combine buttermilk, rind, vanilla, and egg in a medium bowl; stir in dried pears. Add buttermilk mixture to flour mixture, stirring just until moist (dough will be sticky). Turn the dough out onto a lightly floured surface. Dust top of the dough with 2 teaspoons all-purpose flour, and pat into an 8-inch circle. Cut dough into 8 wedges; arrange wedges 1/2 inch apart on a baking sheet coated with cooking spray. Brush egg white over wedges. Bake at 350° for 25 minutes or until golden. Best if served warm.

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