2024 CSA Week 11
What a beautiful week we've had! Sunshine, 70s, low humidity, and cool nights are the perfect combination in my opinion. It felt more like September than early August, but you'll find no complaints from me.
We will be processing third quarter payments in the next few days. If you have a credit card or bank account for ACH on file, we will process the payment (your bank info is encrypted and not visible to us). If you don't have a card on file, please watch for a payment request via email. You have paid through Week 12, so all payments must be made by August 29 to continue to receive your store credits.
If you send someone else to pick up your share, please be sure to give them clear instructions. If you have cold items, they need to retrieve them from the cooler bag. We want you to receive all the food that you ordered, but you are responsible for picking it up.
If you ever have missing or damaged items, please let me know so we can make it right. Our CSA members are very understanding that mistakes happen, especially when we're packing more than 100 individual boxes. But please tell us if we're failing in any area.
Pennsylvania Sourdough is a home-based business in Grove City. Riley Keffer is the baker behind the bread.
"My family can attest that I’ve always loved good bread. I started making sourdough bread as a hobby, and I enjoy the challenge. I started a bakery so that I would have the opportunity to make bread more often. There was only so much bread I could make for my family before our kitchen was filled with sourdough. Besides enjoying the process and a house smelling of fresh bread all the time, I’ve gotten to meet others involved in the community through CSAs, Farm Markets, and other opportunities. Outside of the bakery, I work full time for UPMC as an Analyst and enjoy time hiking, reading, fishing, and playing golf or tennis. I’m originally from Grove City, PA and went to college at Slippery Rock University."
Our sourdough starter began at a bakery in 2009. It is mixed with King Arthur All Purpose Flour and water before each bake. All our products use this starter for fermentation. A typical schedule for dough mixture is:
Fermented Onion Relish
Cucumber Beet Salad
Zucchini Dip
Pickled Green Tomatoes
Olive and Celery Salad
Creamy Oyster Mushroom Pasta
Ground Cherry and Peach Crisp
Have a great week! And please share what you're doing with your CSA share in our Facebook group.
We will be processing third quarter payments in the next few days. If you have a credit card or bank account for ACH on file, we will process the payment (your bank info is encrypted and not visible to us). If you don't have a card on file, please watch for a payment request via email. You have paid through Week 12, so all payments must be made by August 29 to continue to receive your store credits.
If you send someone else to pick up your share, please be sure to give them clear instructions. If you have cold items, they need to retrieve them from the cooler bag. We want you to receive all the food that you ordered, but you are responsible for picking it up.
If you ever have missing or damaged items, please let me know so we can make it right. Our CSA members are very understanding that mistakes happen, especially when we're packing more than 100 individual boxes. But please tell us if we're failing in any area.
This week's features
- Ground Cherries from Glacial Till Farm
- New breads from Pennsylvania Sourdough: Whole Wheat Round and French Baguette.
- Red Mini Bell Peppers from Underhill Produce. Just a few quarts available!
- Eggs are back from Bushel & a Peck Farm
PLACE ORDER HERE
Featured Business
Pennsylvania Sourdough is a home-based business in Grove City. Riley Keffer is the baker behind the bread.
"My family can attest that I’ve always loved good bread. I started making sourdough bread as a hobby, and I enjoy the challenge. I started a bakery so that I would have the opportunity to make bread more often. There was only so much bread I could make for my family before our kitchen was filled with sourdough. Besides enjoying the process and a house smelling of fresh bread all the time, I’ve gotten to meet others involved in the community through CSAs, Farm Markets, and other opportunities. Outside of the bakery, I work full time for UPMC as an Analyst and enjoy time hiking, reading, fishing, and playing golf or tennis. I’m originally from Grove City, PA and went to college at Slippery Rock University."
Our sourdough starter began at a bakery in 2009. It is mixed with King Arthur All Purpose Flour and water before each bake. All our products use this starter for fermentation. A typical schedule for dough mixture is:
- Feed the starter
- Warm ferment
- Mix dough
- Warm ferment
- Shape dough
- Cold ferment
- Score loaves with a bread lame
- Bake on stone with steam
Recipes
German Tomato SaladFermented Onion Relish
Cucumber Beet Salad
Zucchini Dip
Pickled Green Tomatoes
Olive and Celery Salad
Creamy Oyster Mushroom Pasta
Ground Cherry and Peach Crisp
Have a great week! And please share what you're doing with your CSA share in our Facebook group.