NWPA Growers Co-op

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News about NWPA Growers!
Posted 7/27/2011 4:03pm by Amy Philson.

Don’t know what to do with the cabbage and zucchini you have been getting?  Do you have a lot left that you haven’t been able to use?  Think ahead!  In the winter months you will be wishing for yummy things that you got this summer so here are some ideas:


-make stuffed cabbage and then freeze it

-shred zuchinni and freeze (its good for making muffins, and breads in the winter!)

-shred the potatoes and then freeze! (good for making hash browns and dishes such as Sheppard’s pie)

-make applesauce with those baking apples, also make apple turnovers (last week’s recipes) and freeze

New Green Bean Casserole


  • 3 pound(s) green beans, trimmed and cut in half
  • 4 large shallots
  • 1 tablespoon(s) olive oil
  • 1 1/2 cup(s) coarse fresh bread crumbs
  • 1 teaspoon(s) fresh thyme leaves, chopped
  • Salt and pepper
  • 3 cup(s) lowfat 1% milk
  • 3 tablespoon(s) margarine or butter
  • 1/4 cup(s) all-purpose flour
  • 1/8 teaspoon(s) freshly ground nutmeg
  • 1/2 cup(s) freshly grated Parmesan cheese


  1. Preheat oven to 350 degrees F.
  2. Heat covered 8-quart saucepot of salted water to boiling on high. Add beans and cook, uncovered, 6 minutes or until bright green and just tender. Drain well and transfer to shallow 3-quart glass or ceramic baking dish.
  3. Meanwhile, finely chop 2 shallots. Thinly slice remaining shallots; set aside. In 12-in. skillet, heat oil on medium until hot. Add chopped shallots and cook 4 to 7 minutes or until browned and tender, stirring occasionally. Add bread crumbs and cook 2 minutes or until dry and golden, stirring. Transfer mixture to large bowl. Stir in thyme, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
  4. In microwave-safe measuring cup, microwave milk on High 4 minutes or until milk is warm.
  5. Meanwhile, in same 12-in. skillet, melt margarine on medium. Add sliced shallots and cook 5 minutes or until golden brown and tender, stirring occasionally. Add flour and cook 2 minutes, stirring. Gradually pour milk into flour mixture in slow, steady stream, stirring constantly; heat to boiling, stirring. Stir 2 minutes longer or until thickened (mixture should have the consistency of heavy cream). Stir in nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
  6. Pour sauce over green beans; gently stir until green beans are evenly coated. Stir Parmesan cheese into bread crumb mixture; spread evenly over green bean mixture in casserole.
  7. Bake casserole 30 minutes or until bread crumbs are golden brown and sauce is bubbling.


Garlicky Green Beans


  • 2 pound(s) green beans, trimmed
  • 3 tablespoon(s) extra-virgin olive oil
  • 3 tablespoon(s) minced fresh parsley
  • 3 tablespoon(s) minced garlic
  • 1 tablespoon(s) chopped fresh tarragon or 2 teaspoons dried
  • 1/2 teaspoon(s) salt
  • Freshly ground pepper to taste


  1. Bring a large pot of water to a boil. Place a large bowl of ice water next to the stove.
  2. Add half the green beans to the boiling water and cook until tender-crisp, about 4 minutes. Transfer the beans with a slotted spoon to the ice water to cool. Repeat with the remaining beans. Place a kitchen towel on a baking sheet and use a slotted spoon to transfer the beans from the ice water; blot dry with another towel.
  3. Just before serving, heat oil in a large Dutch oven or large skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the green beans and stir. Add parsley, tarragon, salt and pepper and cook, stirring, until heated through, 1 to 3 minutes.

Sweet and Spicy Bread and Butter Pickles


  • 2 pounds Kirby cucumbers or summer squashes, cut into 1/8-inch-thick rounds (about 6 1/2 cups)
  • 1 medium white onion (about 8 ounces), halved and thinly sliced (about 1 cup)
  • 2 heaping tablespoons coarse salt
  • 2 cups ice cubes
  • 3 cups cider vinegar or distilled white vinegar
  • 2 1/4 cups sugar
  • 1 teaspoon whole mustard seeds
  • 3/4 teaspoon celery seed
  • 3/4 teaspoon whole black peppercorns
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon crushed red-pepper flakes or 3 dried hot chiles


  1. To draw out excess liquid and increase crunch, toss cucumbers and onion with salt in a large colander. Add ice, and toss again. Place over a bowl, and refrigerate, tossing occasionally, for 3 hours. Drain. Rinse well, and drain again.
  2. Bring vinegar, sugar, mustard and celery seeds, peppercorns, turmeric, and red-pepper flakes to a boil in a saucepan. Add cucumbers and onion. Return to a boil (if using squashes, add them, then remove from heat; do not return to a boil).
  3. Ladle into 3 hot sterilized pint jars, leaving about 1/2 inch below each jar's neck. Wipe rims of jars with a clean, damp cloth; cover tightly with sterilized lids and screw tops. Using tongs or a jar clamp, transfer jars to a rack in a large canning pot or a large, deep pot filled with hot water, being sure to keep jars upright at all times. (Jars should be spaced 1 inch apart, and should not touch sides of pot.) Cover with water by 1 inch. Cover pot, and bring to a boil. Process jars in boiling water for 10 minutes. Let cool. Press down on each lid. If lid pops back, it's not sealed; refrigerate unsealed jars immediately, and use within 1 month. Sealed jars can be stored in a cool, dark place for up to 1 year.

New Potatoes with Ginger and Mint


  • 1/4 cup plus 2 tablespoons sesame oil
  • 2 pounds new potatoes, scrubbed and halved
  • 3 tablespoons grated peeled fresh ginger
  • Coarse salt and freshly ground pepper, to taste
  • 3 cups water, plus more as needed
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 3/4 cup fresh mint leaves, coarsely chopped
  • Finely grated zest and juice of 1 lime


  1. Heat 1/4 cup oil in a large saute pan over medium-high heat. Add potatoes and 2 tablespoons ginger. Cook until potatoes are browned, 7 to 10 minutes. Season with salt and pepper.
  2. Remove from heat, and carefully add water (it will spatter). Stir in 1/4 teaspoon salt, the cayenne, cumin, and turmeric. Return to medium-high heat, and cook until potatoes are tender and water has evaporated. (If not yet tender, add more water, 1/4 cup at a time, and continue to cook.)
  3. Stir in remaining oil and ginger, along with the mint, lime zest, salt, and pepper. Cook until mixture thickens and coats potatoes, 2 to 3 minutes. Stir in lime juice.


Orzo and Zucchini Salad


  • Coarse salt and ground pepper
  • 1 cup orzo
  • 1 tablespoon plus 1 teaspoon olive oil
  • 2 medium zucchini, quartered lengthwise and thinly sliced
  • 1 garlic clove, minced
  • 1/2 cup fresh basil leaves, torn
  • 1 to 2 tablespoons white-wine vinegar


  1. In a medium pot of boiling salted water, cook orzo until al dente, according to package instructions. Drain well. Spread on a rimmed baking sheet to cool completely.
  2. In a large skillet, heat 1 tablespoon oil over medium. Add zucchini and garlic; season with salt and pepper. Cook, tossing occasionally, until crisp-tender, 4 to 6 minutes.
  3. Transfer orzo to a medium bowl; add zucchini mixture, basil, vinegar, and remaining teaspoon oil. Season with salt and pepper; toss to combine. If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.

Summer Bread Salad


  • 3 tablespoons champagne vinegar
  • 1 medium shallot, finely chopped
  • Coarse salt
  • 8 ounces green beans, trimmed
  • 1 pound baby zucchini or regular zucchini, cut into 1/2-inch pieces
  • 1 pound small ripe tomatoes, such as cocktail or cherry, halved
  • 1 English cucumber, cut into 1/2-inch dice
  • 2 tablespoons grainy Dijon mustard
  • 2 tablespoons smooth Dijon mustard
  • 1/4 cup loosely packed fresh basil leaves, coarsely chopped
  • 1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped
  • Freshly ground pepper, to taste
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 8 ounces ciabatta (about 1/2 loaf), torn into 1-inch pieces


  1. Combine vinegar and shallot in a bowl; set aside to let shallot soften.
  2. Prepare an ice-water bath. Bring a pot of water to a boil. Add 1 teaspoon salt and green beans, and cook until bright green, about 2 minutes. Using a slotted spoon, transfer green beans to ice-water bath. Add zucchini to boiling water, and cook until just tender, about 3 minutes. Transfer zucchini to ice-water bath. Let cool, then drain.
  3. Toss green beans, zucchini, tomatoes, and cucumber in a large bowl.
  4. Add mustards, herbs, 1 teaspoon salt, and pepper to shallot mixture. Add 1/4 cup oil in a slow, steady stream, whisking until emulsified. Pour vinaigrette over vegetables, and toss. Let stand at least 1 hour to allow the flavors to meld. (Vegetables can be covered and refrigerated up to 2 days; bring to room temperature before serving.)
  5. Preheat oven to 350 degrees. Place bread on a rimmed baking sheet. Drizzle with remaining tablespoon oil, and toss. Toast, stirring occasionally, until golden brown, about 20 minutes. Add croutons to salad, and toss. Let stand 1 hour before serving so that croutons can soften. If you prefer your croutons crisp, add them to the salad just before serving.

Zucchini Fritters with Yogurt Dill Sauce


  • 1 cup all-purpose flour
  • 1 1/4 teaspoons baking powder
  • Coarse salt and freshly ground black pepper
  • 3 medium zucchini
  • 1 medium onion, halved
  • 2 tablespoons Greek-style plain full-fat yogurt
  • 1 large egg, lightly beaten
  • 1/2 cup olive oil, plus more as needed
  • Yogurt-Dill Sauce, for serving


  1. In a small bowl, whisk together flour, baking powder, and 1/8 teaspoon salt; set aside.
  2. Grate onion on the large holes of a box grater into a medium bowl. Transfer grated onion to a piece of cheese cloth. Squeeze excess liquid from onion and discard. Transfer onion to a clean medium bowl; you should have about 1/2 cup grated onion. Grate zucchini into bowl with onion on the large holes of a box grater; you should have about 3 1/2 cups grated zucchini. Add 1/2 teaspoon salt and toss to combine; let stand 30 seconds.
  3. Transfer zucchini and onion mixture to a clean piece of cheesecloth and cover. Squeeze out as much liquid as possible and discard. Transfer zucchini and onion to a large bowl. Add yogurt and egg; season with salt and pepper. Stir until well combined.
  4. Slowly add 3/4 cup of the flour mixture, while folding it into the zucchini mixture. If mixture seems too wet, fold in 1/4 cup more.
  5. Heat olive oil in a medium skillet over medium-high heat. Working in batches, using about 3 tablespoons of the zucchini mixture, gently form a patty and place in skillet. Cook until fritters are firm and begin to turn golden on the bottom, about 2 minutes. Turn fritters and continue to cook about 2 minutes more. Turn fritters again and cook for 30 seconds; transfer to a paper towel-lined plate. Repeat process with remaining zucchini mixture, adding more oil as necessary.
  6. Season fritters with salt and serve immediately with yogurt-dill sauce.

Quinoa Zucchini Cakes

To make the quinoa:

1 cup quinoa, soaked in water for 5 minutes
2 cups stock
Handful of mushrooms, chopped
1 small tomato or pepper, chopped
1 cup zucchini, shredded
1/4 cup sunflower seeds or slivered almonds
Handful of fresh, savory herbs (basil, parsley, cilantro, etc.), chopped
Sprinkles of sea salt and freshly ground pepper

Drain and rinse the quinoa to remove the bitter flavors from the outer coating. Add everything else and bring to a boil. Cover tightly, reduce heat to low and cook for 15 minutes.

To make the cakes:

2 eggs
1/4 cup bread crumbs
Cooking oil

Stir the eggs and bread crumbs into the quinoa. Form little cakes about 2 inches across and 1/4 inch thick, and refrigerate for 15 minutes. In a low, wide saucepan, heat a thin layer of oil over medium-high heat. Pan-fry the cakes a couple minutes per side, until the outside is crispy and light golden-brown. Serves 6 to 8.


Posted 7/20/2011 9:05pm by Amy Philson.

Old Fashioned Potato Salad

  • 5 potatoes
  • 3 eggs
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup sweet pickle relish
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon celery salt
  • 1 tablespoon prepared mustard
  • ground black pepper to taste
  • 1/4 cup mayonnaise


  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.


Summer Herb Potato Salad


  • 2 pounds small Yukon gold potatoes, halved if large (about 6 cups)
  • 1/4 cup white-wine vinegar
  • 1 teaspoon coarse salt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons coarsely chopped fresh chervil leaves
  • 1/4 cup finely chopped fresh chives
  • 2 tablespoons finely chopped fresh tarragon, plus sprigs for garnish
  • Freshly ground pepper, to taste


  1. Place potatoes in a saucepan, and cover with 2 inches of water. Bring to a boil; reduce heat, and simmer until tender when pierced with the tip of a knife, 25 to 30 minutes. Drain.
  2. Whisk vinegar and salt in a bowl. Add oil in a slow, steady stream, whisking until emulsified. Add herbs and pepper.
  3. Add warm potatoes to vinaigrette, and toss. Garnish with tarragon sprigs.


Quick Pickled Cucumber Salad


  • 2 large cucumbers, peeled and thinly sliced crosswise
  • 1/2 medium red onion, thinly sliced
  • 1 teaspoon sugar
  • 1/4 cup rice vinegar
  • Coarse salt and ground pepper


  1. In a large bowl, combine cucumbers, red onion, sugar, and rice vinegar. Season with salt and pepper and toss to combine.


Cucumber – mint salad:

For preparing this salad you need to have some basic things, which are very easily available in your kitchen.
• A pair of large cucumbers as the name suggests
• Minced red onions of half cup. Chives can also be a good alternative
• A cup of plain yogurt
• One tablespoon of olive oil
• A couple teaspoon of vinegar may be herbal if you
• Two tablespoon full of freshly chopped mint leaves
• Salt and pepper as required and depends entirely on your taste
The procedure is really simple. Start with slicing the cucumber in thin round shapes. The shape is really up to your choice and will make no difference with the salad. Mix it properly with minced onions or chives as used. Now after you are done, mix yogurt, olive oil, vinegar, mint and salt and pepper, as per requirements, properly. Now mix the dressing with cucumbers and onions and serve. Your salad is ready. Try to make it in small batches as the taste would decrease if stored.


Classic Creamy Coleslaw


  • 1 tablespoon Dijon mustard
  • 1 tablespoon cider vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon sugar
  • 1 teaspoon coarse salt
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 small green cabbage, (about 1 3/4 pounds), finely shredded
  • 2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated
  • 1 small onion, coarsely grated (optional)


  1. Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
  2. Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.


Cabbage and Fennel Slaw


  • 1/4 small head red cabbage (about 1 pound), shredded
  • 1 large fennel bulb, trimmed, halved, and sliced very thin
  • 2 large carrots, shredded
  • 1/4 cup thinly sliced scallion greens (from 2 scallions)
  • 1 teaspoon minced peeled fresh ginger
  • 1/4 cup fresh orange juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons cider vinegar
  • Coarse salt and ground pepper


  1. In a large bowl, toss together cabbage, fennel, carrots, and scallion greens. In a small bowl, whisk together ginger, orange juice, oil, and vinegar; season with salt and pepper. Pour dressing over vegetables and toss to coat completely. Refrigerate at least 30 minutes (or up to 1 1/2 hours). Toss slaw before serving.


Zucchini Cobbler


  • 8 cups chopped seeded peeled zucchini (about 3 pounds)
  • 2/3 cup lemon juice
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

  • CRUST:
  • 4 cups all-purpose flour
  • 2 cups sugar
  • 1-1/2 cups cold butter, cubed
  • 1 teaspoon ground cinnamon


  • In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add the sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat; set aside.
  • For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15-in. x 10-in. x 1-in. baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
  • Bake at 375° for 35-40 minutes or until golden and bubbly. Yield: 16-20 servings.


Squash and Onions with Brown Sugar
serves 2

1 large yellow squash (or 2 medium)
2 small onions (or one medium)
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons brown sugar

Slice the squash into 1/2-inch rounds, cutting large ones in half. You should end up with roughly 2 cups of cut squash. Cut the onions into similar-sized slices.

Add the butter to a wide sauce pan that has a lid and heat over medium heat. When the butter has melted, add the onions and cook until soft, about 4-5 minutes. Add squash, salt, pepper, and brown sugar. Stir, then cover and cook for about 20 minutes, until squash is very soft.

Remove the cover and continue to cook for about 8 minutes, just to give the juices a chance to evaporate slightly. There will be some liquid in the pan, but it should be thicker than water, almost like a glaze. Season with more salt and pepper, if needed, and serve immediately.




Lentil – mint Salad:

This is one of the tastiest salad recipes which is full of health nutrients. Let us see the basic ingredients needed for preparing this recipe.
• Cooked lentils of 4 cups. If you are taking dry lentils, then take 2 cups of it.
• Quarter cup of olive oil
• Quarter cup of lemon juice
• Half teaspoon of salt or as needed
• Half a cup of fresh minced mint
• One third cup of minced red onions
• Three fourth of a cup of chopped walnut
• Half a cup of chopped olives
• Crumbled feta cheese of half a cup
• One fresh juicy tomato
Now let us have a look at the process of preparing this healthy salad. Start with chopping and mincing of all the above ingredients. This recipe is flexible and hence you can also add few other ingredients as per your choice which may render the salad tastier. You can also add other natural herbs like Chickweed, Violet leaves, Lambsquarters, or Purslane which will further boost the nutritional value of the salad.


For the shares that got baking apples try these!

Apple Turnover


  • 1/4 cup all-purpose flour
  • Pinch salt
  • 4 teaspoons shortening
  • 1 tablespoon ice water
  • 1 medium tart apple, peeled and sliced
  • 1 teaspoon sugar
  • 1/8 teaspoon ground cinnamon
  • 2% milk

  • GLAZE:
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon corn syrup
  • Pinch salt
  • 1/2 teaspoon hot water


  • In a small bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball.
  • On a lightly floured surface, roll dough into a 7-in. circle. Place apple slices on half of the circle; sprinkle with sugar and cinnamon. Fold dough over filling, sealing edges with fingers or pressing with a fork. Brush with milk. Prick top with a fork. Place on a greased baking sheet.
  • Bake at 375° for 25-30 minutes or until golden brown. Combine glaze ingredients until smooth; drizzle over turnover. Yield: 1 serving.


Apple Walnut Muffins


  • 1/2 cup butter
  • 1 1/4 cups white sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup milk
  • 2 cups peeled, cored and sliced apples
  • 1/2 cup walnuts
  • 1/4 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter, cubed


  1. Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers.
  2. In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. Mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble.
  3. To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas.
  4. Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, and cool on wire rack.

Apple Oatmeal Cookies


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup shortening
  • 3/4 cup white sugar
  • 2 eggs
  • 1 cup rolled oats
  • 1 cup diced apple without peel
  • 1 cup chopped walnuts


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the shortening and sugar. Beat in the eggs until well blended. Combine the flour, baking powder, cinnamon, nutmeg, and salt; stir into the sugar mixture until well blended. Fold in the walnuts, oats and apples. Drop dough by spoonfuls about 2 inches onto ungreased cookie sheets.
  3. Bake for 12 to 15 minutes in the preheated oven. Let cool on wire racks.

*try substituting the apple for other fruits – Peaches work well too!*


Posted 7/18/2011 3:30pm by Sarah Lawlor.

NWPAGC is in need of a logo, and we are holding a Logo Contest!  This contest will be for the whole month of July!  A winner will be voted on by the board and that logo will be the new symbol for the NWPAGC!  Must include “Northwest Pennsylvania Growers Co-op” or “NWPAGC”, and must be original work.  All entries must be either mailed to Sarah Lawlor at 9235 Pont Rd, Albion PA, or emailed to Sarah at marditheaw@att.net by AUGUST 15, 2011.  The winner will receive one free t-shirt with their logo on it as a prize.  So get that thinking cap on, and let your imaginative juices flow!  We are excited to see what you all can show us! 

Posted 7/13/2011 8:57pm by Amy Philson.

Northwest PA Growers Co-op


July 2011



First newsletter of the season!

Meet the Board Members of the NWPAGC!

President, Lori Sands with Silver Wheel Farm


 “Our farm is certified by Certified Naturally Grown, which means that all synthetic herbicides, pesticides, and fungicides, as well as antibiotics and hormones are banned from use on our farm (see www.naturallygrown.org for information and Standards).

We specialize in a large variety of lettuce and greens, growing both every week of the year, including the winter months. We also grow a full range of other vegetables plus many herbs and some berries. We sell brown, white, and even green eggs from our small flock of laying hens.

Our products are "handcrafted"- no tillage-by-tractor here!  We prefer the quiet rhythm of the scythe and hoe, which focus an almost meditative attention on the task and allow one to fully enjoy the songs of the birds and patterns of the clouds.  The only tillage machine we use is a BCS, which does the least damage to soil structure and soil creatures.  (Our tractor is used for brush-hogging only, not plowing or tillage.) All farming practices at Silver Wheel are chosen and performed with utmost respect for the flora, fauna and fungi which, while mostly invisible, are very much alive in the soil.” 

Vice President, David Yoder with Nu-Way Farm

David and Lydianne Yoder and their many children operate a family farm in Fredonia, PA.  Nu-Way Farm is founded upon a belief in the superiority and healthfulness of locally-grown, organically-produced food. Nu-Way Farm is not a government-certified organic farm (since the produce is not sold "retail," seeking such certification hasn't seemed expedient). David Yoder supplies fresh produce to not only our CSA, but his own, as well as other CSAs in the area.  This is a large operation, and is done well! 

(Information from: http://webpub.allegheny.edu/employee/c/cbakken/meadvillecsa/csapage.htm)

Secretary/Treasurer, Patty Wilson with Springfield Acres

“I bought my farm three years ago and it has truly been a labor of love since.  I have 11 acres with 9 apple trees, hundreds of red and white currant bushes, peach and pear trees, huge blackberry patch, blueberries, grapes and red raspberries.  I have discovered many of these after I purchased the farmette.  Recently I have added guinea fowl to assist with insect control and am enjoying a small flock of laying hens.  It has been an adventure.  I just got my Certified Naturally Grown (CNG) certification.  Also, I am a member of the Handcrafted Soapmaker's Guild.  I will offer handcrafted soaps all year long.  I will retire next June from public education and am looking forward to many years of farm life.    My black lab Chomsky rules the place and is my best friend.”


Member, Herb Thompson with Hazy Hollow Farm

“Hazy Hollow Farm is 128 acres located in Slippery Rock Township abutting Slippery Rock Borough off PA Route 258.  The farm has been under cultivation since the 1820s.
Currently we maintain 30 head of Scots Highland cattle, 25 Boer/Alpine goat crosses, and as of last year 4-6 pigs.  All are grass fed animals.  We also keep approximately 30 free range laying hens, 50 tractor raised meat cockerels, and this year 15 turkeys.
We keep between 8 and 12 bee colonies annually.  We also raise Bobwhite quail for dog trainers.  Typically we sell 1,000 to 1,500 birds a year.”


 Member, Amy Philson with Bushel and a Peck Farm

Amy, her husband Eric, and their 7 children live on a 200 acre farm in Mercer, PA.  They grow vegetables, herbs, raise meat chickens and have laying hens as well.  All their products are naturally grown, and the children help out!  The Philson’s have had this farm for 5 years and look forward to running it the same way for years to come!

NWPAGC Logo Contest!

NWPAGC is in need of a logo, and we are holding a Logo Contest!  This contest will be for the whole month of July!  A winner will be voted on by the board and that logo will be the new symbol for the NWPAGC!  Must include “Northwest Pennsylvania Growers Co-op” or “NWPAGC”, and must be original work.  All entries must be either mailed to Sarah Lawlor at 9235 Pont Rd, Albion PA, or emailed to Sarah at marditheaw@att.net by AUGUST 15, 2011.  The winner will receive one free t-shirt with their logo on it as a prize.  So get that thinking cap on, and let your imaginative juices flow!  We are excited to see what you all can show us! 

Coming up next month:

-Logo contest winner

-Featured Farm

-Other news!

*Sorry if you get this more than once - it was sent to multiple mailing lists*

Posted 7/13/2011 8:53pm by Amy Philson.

Cabbage Kofta (Indian)

For Koftas (dumpling):

  • 2 cup shredded cabbage (patha gobhi)
  • 3/4 cup gram flour or as needed
  • 1/2 teaspoon cumin seed (jeera)
  • 2 teaspoon chopped cilantro (hara dhania)
  • 1 teaspoon shredded ginger
  • 1 chopped green chili
  • 1 teaspoon salt
  • Oil to fry


  • 3 medium tomatoes
  • 1/2 inch ginger (adrak)
  • 1 green chili
  • 2 tablespoon yogurt
  • 2 tablespoon oil
  • Pinch asafetida (hing)
  • 1 teaspoon cumin seed (jeera)
  • 1 tablespoon gram flour (basen)
  • 1 tablespoon coriander powder (dhania)
  • 1/2 teaspoon turmeric (haldi)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/2 paprika
  • 1/4 teaspoon red pepper
  • 2 tablespoon finally chopped cilantro (hara dhania)
  • 1 teaspoon sugar

Koftas (dumpling):

  1. Mix together all the kofta (dumpling) ingredients. Adjust gram flour (besen) as needed to make a texture of very soft dough. Note: make this mix just before you are ready to fry the kofta otherwise it will become watery.
  2. Heat the oil in a frying pan on medium-high heat.
  3. The frying pan should have at least 1½ inch of oil. To check if the oil is ready, just put one small piece of the mix in the oil, it should sizzle and come up right away.
  4. Slowly drop about 1 tablespoon of the dumpling mixture into the frying pan one at a time.
  5. Fry the koftas (dumpling mix) in small batches, avoid overcrowding the frying pan.
  6. Turn the koftas occasionally. Fry the koftas until they turn golden-brown all around.


  1. Blend the tomatoes, green chilies and ginger to make a puree. If you prefer a milder version, take the seeds out of the green chili before blending.
  2. Heat the oil in a saucepan on medium-high. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
  3. Add the asafetida, cumin seeds and gram flour (basen). Stir-fry for a minutes.
  4. Add the tomato puree, coriander powder, turmeric, paprika, and cook on medium heat until the tomato mixture starts leaving the oil and reduces to about half in quantity.
  5. Next add yogurt and cook for another minute.
  6. Add about 1½ cups of water and the salt. As it comes to boil reduce the heat to medium-low and let the gravy cook for few minutes.
    Note: adjust the thickness of the gravy to your taste by adjusting the water.
  7. Add the prepared koftas and let it simmer for another 7 to 8 minutes.
  8. Turn of the heat and add the cilantro and cover the pot.

Using the same recipe you can make these koftas replacing cabbage with laucki (bottle guard) or zucchini.

Koftas can be refrigerated for 5 days or freeze for a month.


Grilled Red and Green Cabbage Slaw

Nonstick vegetable oil spray
1/2 cup tarragon vinegar
1/2 cup sugar
1/2 cup vegetable oil plus additional for brushing
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 medium head of red cabbage (about 1 3/4 pounds), quartered through core
1 medium head of green cabbage (about 13/4 pounds), quartered through core
1 bunch green onions (about 6), trimmed

Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Whisk vinegar, sugar, 1/2 cup oil, mustard, and tarragon in medium bowl. Season dressing with salt and pepper.
Brush cabbages and green onions with oil; sprinkle with salt and pepper. Grill cabbages until dark grill marks form, 3 to 4 minutes per side. Grill green onions until charred on 1 side, 2 to 3 minutes. Transfer vegetables to work surface.
Chop green onions and cabbages; place in large bowl, discarding cores. Add dressing; toss to coat. Season slaw to taste with salt and pepper.


Cabbage Stuffed with Beef, Zucchini, and Herbs

2 cabbages or Napa cabbages (1 1/2 lb each)
1/4 cup fat-free chicken broth
3 tbsp olive oil
2 small zucchini, finely diced
1 large tomato, finely diced
1 sweet onion, finely chopped
1 small eggplant, finely diced
1 tbsp chopped garlic
6 oz lean ground beef
1 tbsp each chopped fresh basil, parsley and thyme
1/4 cup whole-grain breadcrumbs
2 tbsp melted unsalted butter

Heat oven to 350°F. Cut cabbages in half from top to base. Cut out core; discard. Pull out inner leaves of each half, leaving 3 outer layers (reserve). Finely slice inner leaves. Heat broth and 2 tbsp oil in a medium sauté pan on medium. Add vegetables (plus sliced cabbage), garlic, and beef. Cook until vegetables are tender and meat is browned; add herbs; place in cabbage halves. Mix butter with breadcrumbs; place on top of cabbage; drizzle remaining 1 tbsp oil on top. Bake until tender, about 35 minutes. Season with salt and pepper. Serve hot.


Swiss Chard Casserole

1 3/4 lb Swiss chard, wash thoroughly, strip leaves from stalks, reserve leaves, and discard


2 Small onions, chopped

2 Cloves garlic, minced

2 Tablespoons olive oil

1/2 Cup raisins, plumped in 1 cup hot chicken stock or hot water

1/4 Cup Kalamata olives, pitted and finely chopped

4 oz. Feta, crumbled

1/4 Cup pine nuts, toasted in a skillet until golden

2 Eggs, beaten

1/2 Tablespoon flour

Salt and pepper to taste

Preheat oven to 350 degrees. Heat olive oil in a large pan. Add onions and sauté over

medium heat until soft. Add garlic and cook 2 minutes. Add chard by the handful, tossing to

coat with oil and allowing leaves to wilt before adding more. Continue until all chard has

been added to pan. Cook 5 – 10 minutes, chard should be tender not crunchy or mushy. Add

salt and pepper to taste.

Drain chard, onion and garlic in colander. Push down with a large spoon to remove as much

liquid as possible. Place drained chard on cutting board and chop into bite size pieces.

Put chard in bowl. Drain raisins, discarding the stock or water. Add raisins, olives, feta and

pine nuts to the chard. Toss to incorporate. Add eggs and flour. Mix well and pour into


Bake for 30 minutes. Serve hot.

Serves 4-6.

Sauteed Swiss Chard with Onions
3 pound green Swiss chard (about 2 large bunches)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 medium onions, halved lengthwise and thinly sliced
2 garlic cloves, finely chopped

Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.


Roasted Swiss Chard and Potato Cake


1 tablespoon butter
1 tablespoon extra virgin olive oil
3 cloves garlic, finely chopped
1/2 yellow onion, finely chopped
3 medium russet, white, or yellow finn potatoes, thinly sliced
Salt and pepper to taste
1 bunch Swiss chard, thick stems discarded, leaves coarsely chopped
1 cup grated Jarlsberg or Gruyere cheese


Preheat oven to 350°F. Heat butter and oil in a (10-inch) seasoned cast iron skillet over medium heat. Add garlic and onions and cook until onions are translucent, about 5 minutes. Spread out onions evenly in the bottom of the skillet and remove skillet from heat.

Arrange a third of the potatoes in a single layer on top of the onions in the bottom of the skillet, sprinkle with salt and pepper, top with a third of the chard and scatter a third of the cheese over the top. Repeat the process to layer the ingredients two more times, ending with the cheese.

Cover skillet tightly with a lightly oiled piece of aluminum foil and bake until potatoes are easily pierced with the tip of a knife, about 1 1/4 hours. Gently remove foil then return skillet to the oven and bake until cheese is bubbling and browned on top, about 15 minutes more. Set aside to let rest briefly, then slice into wedges and serve.


Mint Julep Pineapple
2 tablespoons bourbon or blended whiskey
1/4 cup finely chopped fresh mint plus 2 tablespoons whole small fresh mint leaves
1 tablespoon sugar
1 medium pineapple (2 lb; labeled "extra sweet")

Stir together bourbon, chopped mint, and sugar in a small bowl. Let stand 20 minutes (to allow flavors to develop).
Meanwhile, trim, peel, quarter, and core pineapple, then cut crosswise into 1/8-inch-thick slices and transfer to a bowl. Pour bourbon mixture through a sieve onto pineapple. Add whole mint leaves and gently toss to combine.

Posted 7/7/2011 7:15am by Amy Philson.

Bok Choy Recipe

Servings: 4 Prep Time: Cook Time:


1 1/2 pounds bok choy or baby bok choy
1 1/2 tablespoons canola, vegetable or peanut oil
1-2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
3 tablespoons broth or water (or 2 tablespoons broth/water + 1 tablespoon wine)
salt to taste
1/2 teaspoon sesame oil


1. Start by trimming the stem off - don't trim too much - just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.

2. Finely mince garlic and grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers! (and yeah, sometimes when the ginger is nice and fresh, I don't even bother peeling off the paper-thin skin)

3. Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with salt and drizzle a bit of sesame oil on top.


Spicy Shrimp and Bok Choy Noodle Bowl


  • 3 tablespoons vegetable oil, 3 turns of the pan
  • 2 teaspoons crushed red pepper flakes
  • 4 cloves garlic, chopped
  • 2 inches ginger root, peeled and cut into very thin matchsticks or grated
  • 1/2 pound shiitake mushroom caps, sliced, a couple of cups
  • 1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks lengthwise
  • Salt and pepper
  • 1 quart chicken broth
  • 1 cup seafood stock, available on soup aisle or, 1 cup clam juice
  • 1 1/2 pounds medium peeled and deveined shrimp
  • 1/2 pound vermicelli (thin spaghetti)
  • 4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks


Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.

Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.


10 ways to use your zukes

 (taken from 20 ways to use your zukes, mother earth news)

  1. Serve raw chunks alongside other crudité veggies with creamy dips.
  2. Grate raw squash into fresh green salads.
  3. Drizzle vinaigrette over julienned strips for a quick summer salad.
  4. Steam slices for an easy side dish.

5. Sauté slices with butter and herbs.

6. Add long strips to boiling pasta near the end of cooking.

7. Toss slices in oil, salt and pepper, then grill for 10 minutes.

8. Toss slices in oil, salt and pepper, then roast in the oven at 400 degrees Fahrenheit for about 20 minutes, turning once.

9. Grate squash instead of cheese into scrambled eggs.

10. Dip slices in egg wash, then dip in cornmeal batter and fry.

Read more: http://www.motherearthnews.com/real-food/zucchini-recipes-zm0z11zalt.aspx#ixzz1RQ7MWchE


Broccoli-Cabbage Slaw

3 or 4 broccoli stems
1/2 small green cabbage
1 small carrot
1 tart green apple (Granny Smith is good)
1/4 cup raisins

Put raisins into a cup of hot water to soften.

Peel the broccoli stems, discarding the tough ends.   Shred with a salad shredder or food processor.

Remove and discard tough outer leaves from cabbage.  Shred cabbage fine.   Shred carrot with the finest blade.

Drain raisins well and add to broccoli, carrot and cabbage shred, mixing well.

Last, peel and core apple and grate or shred.   Add to cabbage-broccoli mixture.

Immediately add Coleslaw Dressing so the apple and carrots won't turn brown.  Toss gently to mix well.    Refrigerate to chill and so the flavors will meld.

Coleslaw Dressing

1 cup reduced-fat or lite mayonnaise, or Miracle Whip
1/4 cup sour cream          
2 tablespoons apple cider vinegar
3 tablespoons sugar
1 teaspoon coleslaw seasoning OR
    1/4 teaspoon celery seed, and
    1/4 teaspoon onion powder
1/4 teaspoon Accent                       

Mix well and refrigerate until ready to use.



Posted 6/29/2011 9:44pm by Amy Philson.
Hello everyone!  Just a reminder that not all shares are alike!  The full shares got Kohlrabi this week, which is an interesting veggie if you haven't experienced it before!  Try our our recipes and see how you like it!  Or look up your own, test it, and let me know how you liked it!  We had a lot of the same things as last week, so if you need a recipe I did not post this week, look it up in the Recipes section on our webpage!  Check out our facebook page, and feel free to post your own pictures of the food you made with your share!

What is Kohlrabi?

Have you ever eaten a kohlrabi? These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a lot like broccoli stems. The word kohlrabi is German for cabbage turnip (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is more related to cabbage and cauliflower than to root vegetables. We usually eat them raw, just peeled, sliced and added to a salad, but they are also delicious cooked and are often used in Indian cuisine.


Hands-on time: 25 minutes
Time to table: 25 minutes
Makes 4 cups, easily adapted for less

1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
Salt & pepper to taste - go easy here
Fresh mint, chopped

1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons with a Benriner
2 apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)

Whisk cream into light pillows - this takes a minute or so, no need to get out a mixer. Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately.



Hands-on time: 10 minutes
Time to table: 45 minutes
Serves 4 (smallish servings since roasted vegetables shrink so much)

1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (garlic is optional, to my taste)
Good vinegar

Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn't be fully preheated) and roast for 30 - 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi doesn't get squishy).


Braised Mixed Greens

1 tbsp olive oil, plus extra for finishing

1 small onion, finely diced

2 garlic cloves, 1 slivered, 1 halved

1 lb greens, such as chard, broccoli rabe, spinach, kale, washed and chopped

A few leaves or a few handfuls of sorrel, 5 or 6 lovage leaves or a handful of chopped cilantro and parsley

Sea salt and freshly ground pepper

1 ½ cups cooked beans (borlotti, cannelloni, etc), home cooked or canned

3 to 4 slices chewy country bread

Shaved parmesan or crumbled gorgonzola

1. Heat the oil in a large skillet or Dutch over. Add the onion and cook over medium high heat, stirring occasionally. Once the onion starts to soften a bit, after 3 or 4 minutes, add the slivered garlic. Cook for a minute more, then add the greens and any herbs. Season with ½ teaspoon salt.

2. As the greens cook down, turn them in the pan to bring the ones on top closer to the heat. Once they've all collapsed, add ½ cup water or bean broth, lower the heat and cook. Partially covered, until tender. Depending on the greens as long as 20. Just make sure there is some liquid in the pan for sauce. When the greens are done, add the beans, heat them through, then taste for salt and season with pepper.

3. Toast the bread and rub it with the halved garlic. Arrange on plates and spoon on the greens and beans. Drizzle with olive oil. Garnish with the cheese, if using, and serve.

Serves 3 – 4


Radish and sesame soy noodle salad


For the noodle salad

  • 200g/7oz whole wheat noodles, cooked according to packet instructions and drizzled with groundnut oil to prevent sticking
  • 200g/7oz red radishes, washed and quartered
  • ½ cucumber, halved lengthways, de-seeded and chopped
  • 1 small handful black sesame seeds or toasted sesame seeds
  • fresh coriander sprigs, to garnish

For the sesame soy dressing

  • 3 tbsp light soy sauce
  • 3 tbsp toasted sesame oil
  • 3 tbsp Chinese black rice vinegar or balsamic vinegar

Preparation method

  1. Place the noodles, radishes and cucumber into three separate bowls and transfer to the fridge to chill for at least one hour.
  2. For the dressing, combine all of the dressing ingredients together in a small bowl.
  3. To serve, transfer the noodles to a large serving dish, layer with some radish and cucumber and scatter over the black sesame seeds. Spoon the dressing over the noodles and garnish with coriander sprigs. Serve immediately.


Posted 6/24/2011 5:48am by Amy Philson.

Northwest PA Growers is excited to announce two new share options. We are working with Wild Purveyors, LLC, to offer a Mushroom Medley Share and a Best of Pennsylvania Cheese Share. Both will be delivered to CSA drop-off sites once per month July - November.   The Mushroom Medley will normally be delivered the first week of each month, and the PA Cheese share the second week. However for the month of July only, both will be delivered at the same time ( July 6th), with the normal schedule resuming in August.

These options are not for CSA members only! They are available to the general public; simply select the CSA drop-off site of your choice when prompted during the sign up process. (we now have drop-offs in Slippery Rock, Grove City, Franklin, Hermitage, Mercer, Butler and New Castle)

Also new: non-CSA members can sign up for access to our Summer Market webstore.  A $15.00 fee covers access from June - November 2nd. You may purchase items to be delivered to the CSA drop-off site of your choosing.

Please go to our website for details about all three new options. Sign up is simple with our automated process. We accept Paypal or checks.


Questions?  email our manager Sarah Lawlor  marditheaw@att.net

As always, thank you for your interest in  local food systems, we appreciate your support.

Posted 6/22/2011 7:08pm by Amy Philson.

What to do with those….


Mustard Greens:

Mustard Greens Recipe


  • 1/2 cup thinly sliced onions
  • 2 cloves garlic, minced
  • 1 Tbsp olive oil
  • 1 pound mustard greens, washed and torn into large pieces
  • 2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dark sesame oil


1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.

2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

Serves 4.


Mustard Green Gratin


  • 1 pound stemmed mustard greens
  • 1 tablespoon unsalted butter, plus extra for baking dish
  • 3 whole eggs, beaten
  • 10 ounces ricotta cheese
  • 2 ounces grated Parmesan (approximately 1/2 cup)
  • 1/2 teaspoon kosher salt, plus extra for garlic and mushrooms
  • 1/4 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 12 ounces mushrooms, sliced
  • 1 cup crushed round butter crackers


Preheat the oven to 375 degrees F.

Remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, roughly chop the greens. You should have 1 pound finished greens once they are stemmed. (Weigh the greens after stemming, but before washing.) After washing the greens, place them in a salad spinner to thoroughly dry them.

Butter a 9 by 11-inch or 2 1/2-quart baking dish and set aside.

In a large mixing bowl whisk together the eggs, ricotta, Parmesan, salt, and pepper. Set aside.

In a large, 13 by 11-inch roasting pan set over 2 burners on medium heat, melt the butter in 1 corner of the pan. Add the garlic, mushrooms, and a pinch of salt and cook until the mushrooms give up their liquid, approximately 5 to 6 minutes. Add the greens and cook until they are wilted, approximately 3 to 4 minutes. The greens will reduce to less than 1/4 of their original volume and begin to look like thawed, frozen spinach. Remove the pan from the heat.

Add the greens to the egg and cheese mixture and stir to thoroughly combine. Pour into the prepared baking dish, top with the crackers, place on the middle rack of the oven and bake for 35 to 40 minutes. Allow to cool for 5 minutes and serve.


Swiss Chard:

Swiss Chard with Garbanzo Beans and Fresh Tomatoes!


  • 2 tablespoons olive oil
  • 1 shallot, chopped
  • 2 green onions, chopped
  • 1/2 cup garbanzo beans, drained
  • salt and pepper to taste
  • 1 bunch red Swiss chard, rinsed and chopped
  • 1 tomato, sliced
  • 1/2 lemon, juiced


  1. Heat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste.

Onion Pizza with Swiss Chard


2 tablespoons extra virgin olive oil

1 1/4 pounds onions, sliced

1 teaspoon chopped fresh thyme leaves

2 garlic cloves, minced

Salt and freshly ground pepper

1/2 pound chard, stemmed, leaves washed

1 14-inch pizza crust (1/2 batch pizza dough)

3/4 cup ricotta (6 ounces)

2 ounces Parmesan, grated (1/2 cup, tightly packed)

1 egg yolk

1. Thirty minutes before baking the pizza, preheat the oven to 500 degrees. Heat the olive oil over medium heat in a large, heavy skillet. Add the onions. Cook, stirring often, until tender and just beginning to color, about 10 minutes. Add the thyme, garlic and a generous pinch of salt. Turn the heat to low, cover and cook another 10 to 20 minutes, stirring often, until the onions are golden brown and very sweet and soft. Remove from the heat.

2. While the onions are cooking, stem and wash the chard leaves, and bring a medium pot of water to a boil. Fill a medium bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch for one to two minutes, just until the leaves are tender, and transfer to the ice water. Drain and squeeze out excess water. Alternatively, steam the chard for two to three minutes until wilted, and rinse with cold water. Chop the chard medium-fine.

3. Roll out the dough, oil a 14-inch pizza pan and dust with cornmeal or semolina. Place the dough on the pan.

4. In a medium bowl, combine the ricotta, egg yolk, Parmesan and chard. Spread over the pizza dough in an even layer, leaving a 1-inch border around the rim. Spread the onions over the ricotta mixture.

5. Place in the hot oven, and bake 10 to 15 minutes until the crust and bits of the onion are nicely browned. Remove from the heat, and serve hot or warm.

Yield: One 14-inch pizza (eight slices).


Crimini Mushrooms:

Sauteed Mushrooms and Green Peas


  • 1 lb medium crimini mushrooms, sliced
  • 3 TBS low-sodium chicken or vegetable broth
  • 1 lb frozen green peas
  • 1 TBS sunflower seeds
  • Mediterranean Dressing
  • 1 TBS extra virgin olive oil
  • 1 tsp lemon juice
  • 2 medium cloves garlic
  • sea salt and pepper to taste


  1. Chop or press garlic and let sit for 5 minutes to enhance its health-promoting properties.
  2. Heat 3 TBS broth over medium heat in a stainless steel skillet.
  3. When broth begins to steam, add the sliced mushrooms and saut� for 3 minutes.
  4. Add green peas and saute for 4 more minutes.
  5. Transfer to a bowl. For more flavor, toss crimini mushrooms with the remaining ingredients while they are still hot. The Mediterranean Dressing does not need to be made separately.
  6. Top with sunflower seeds.


Quinoa Pilaf with Crimini Mushrooms


  • 1 tablespoon kosher for Passover olive oil
  • 1 small shallot, peeled and chopped
  • 1/2 cup crimini mushrooms, wiped clean and thinly sliced
  • 1 1/2 cups quinoa, rinsed well and drained
  • 1/2 teaspoon fresh thyme leaves removed from their stems
  • 1 bay leaf
  • 1 1/2 teaspoons kosher salt
  • Freshly ground black pepper
  • 3 cups vegetable stock, or water


Place a saucepan on high heat and get it hot. Add the olive oil and swirl it around to make sure the entire surface is covered with oil. Add the shallot and sweat (cook until translucent but not brown). Add the crimini mushrooms and cook until brown. Add the quinoa, thyme leaves, bay leaf, kosher salt and black pepper to the pan and stir. Let the ingredients heat up and roast a little to bring out all their fullest flavors. The steam coming up should be very aromatic.

Slowly and carefully add the vegetable stock (it will spatter because the pan and ingredients are hot). When it comes to full boil, reduce the heat to a low simmer, cover and allow to steam for about 15 minutes.

After 15 minutes, turn off the heat, remove lid and fluff the quinoa and then replace the lid and allow to sit for about 10 minutes.

Taste for seasoning and adjust, if necessary. Serve.



Braised Radishes


  • 2 bunches radishes, about 1 pound, trimmed of tops and roots
  • 1 1/2 cups chicken stock
  • 2 tablespoons butter, cut into bits
  • 1 large shallot, thinly sliced
  • 2 tablespoons sugar
  • 1 tablespoon red wine vinegar
  • Salt and pepper


Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10 to 12 minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup, about 2 minutes.

Quick Pickled Radishes


  • 2/3 cup red-wine vinegar
  • 1/2 cup sugar
  • Coarse salt
  • 15 medium-size red radishes (about 6 ounces), ends trimmed, thinly sliced


  1. In a medium bowl, stir together vinegar, sugar, and 2 teaspoons coarse salt. Add radishes, and stir to combine. Let stand 30 minutes before serving. Pickled radishes are best used within a few hours but can be kept refrigerated for up to 1 day.


Sugar Snap Pea and Radish Salad


  • 1 pound sugar snap peas, ends trimmed, and halved crosswise if desired
  • 4 radishes, sliced paper-thin
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper, to taste


  1. Place sugar snap peas, radishes, lemon zest, lemon juice, and oil in a serving bowl.
  2. Toss well. Season with salt and pepper, and serve immediately.



Posted 6/16/2011 7:37am by Sarah Lawlor.

Below are some recipes to use with your share this week!  I hope you all enjoy!

Cucumber Sandwiches

2 slices cranberry walnut bread

several lettuce leaves

cucumber slices

lite soft cream cheese mixed to taste with chopped garlic scape

smooth both slices of bread with cream cheese mixture

pile on veggies

--ask a friend over and enjoy!

Strawberry Rubarb Muffins (makes 12)


  • 1 cup bread flour
  • 1/3 cup amaranth flour
  • 2/3 cup brown rice flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground allspice
  • 1/2 cup chopped rhubarb
  • 1/2 cup water
  • 1/4 cup honey
  • 3 tablespoons vegetable oil
  • 1 egg
  • 1/2 cup chopped strawberries


  1. Place rhubarb and water in a saucepan, and bring to a boil. Cook until tender, about 15 minutes. Strain the rhubarb, and reserve the juice. Measure the juices, and if necessary, add a bit of water to make 3/4 cup liquid.
  2. Whisk together rhubarb juice, honey, oil, and egg.
  3. In a large bowl, mix flours, baking powder, baking soda, and allspice. Pour juice mixture into flour mixture, and stir briefly to combine. Do not overmix. Fold in rhubarb and strawberries. Spoon batter into 12 oiled or paper lined muffin cups.
  4. Bake at 375 degrees F (190 degrees C) for 22 to 25 minutes.

Nutritional Information

Amount Per Serving  Calories: 149 | Total Fat: 4.6g | Cholesterol: 18mg

Beet Greens Recipe

  • Prep time: 5 minutes
  • Cook time: 25 minutes

While this recipe calls for discarding the stems, if you want you can use them too if they aren't too woody. Just cut them into 1-inch segments and add them to the onions after the onions have been cooking for a minute.


  • 1 pound beet greens
  • 1 strip of thick cut bacon, chopped (or a tablespoon of bacon fat)
  • 1/4 cup chopped onion
  • 1 large garlic clove, minced
  • 3/4 cup of water
  • 1 Tbsp granulated sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1/6 cup of cider vinegar


1 Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.

2 In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.

3 Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)

Yield: Serves 4.


Raw Green Garlic
Mince and add to salads
Pound it into a paste to make green-garlic aioli
Use in salad dressings  
Cooked Green Garlic
Poach the last 4" of the tips and dress with a mustard vinaigrette
Blanch in water or chicken stock and puree it.  Add the puree to a custard or soufflé.
Dice and sauté the tender portions and add to an omelet or frittata
Chop and add to stir-frys
Chop and add to homemade potato soup


Spaghetti with Green Onion Sauce

yield: Makes 6 main-course servings

active time: 30 min

total time: 35 min



  • 1 lb spaghetti
  • 1/3 cup olive oil
  • 4 cups chopped scallions (from 4 bunches)
  • 2 garlic cloves, finely chopped
  • 1 teaspoon finely grated fresh lemon zest
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 oz finely grated Parmigiano-Reggiano (1/2 cup)

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Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.

While pasta cooks, heat 3 tablespoons olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions and garlic, stirring occasionally, until scallions are softened and garlic begins to turn golden, about 5 minutes.

Transfer scallion mixture to a blender and add zest, salt, pepper, remaining olive oil, and 1/2 cup pasta-cooking water, then purée until smooth. (Use caution when blending hot liquids.)

Drain pasta in a colander and return to pot.

Toss pasta with scallion purée, cheese, and salt and pepper to taste over moderate heat until pasta is well coated.


Makes about 1 cup

10 garlic scapes, finely chopped

1/3 to 1/2 cup finely grated Parmesan (to taste and texture)

1/3 cup slivered almonds (you could toast them lightly, if you'd like)

About 1/2 cup olive oil

Sea salt

Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle).  Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese.  If you like the texture, stop; if you'd like it a little thinner, add some more oil.  Season with salt.

If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juciest.