Friday, October 23, 2009




CSA Harvest List for October 28 th:


  1. Kale: Dino or Curly
  2. Arugula
  3. Peppers: Bell, & Nardello.
  4. Hot Peppers
  5. Daikon Radish
  6. Fennel
  7. Carrots: Dragon or Orange
  8. Salad Mix
  9. Lettuce: Red Leaf, Green Romaine or Butterhead (Pictured above)
  10. Scallions
  11. Spicy Mix
  12. Garlic (Time to stock up remember this will store for up to 6 months in cool temperatures)
  13. Winter Squash: Spaghetti, Delicata (pictured above).
  14. Spinach (for those whom have not had spinach yet)
  15. Potato: Yukon Gold
  16. Baby Boc Choi
  17. Swiss Chard
  18. Leeks (single orders only)
  19. Italian Parsley
  20. Hakurei Turnips
  21. Beets: Red or Chioggia
  22. Collard Greens
  23. Broccoli Raab
  24. Sorrel
  25. Sage
  26. Swiss Chard
  27. Baby Cabbages
  28. Garlic Seed: need seed for your garden. Garlic can be planted through the end of November. Let me know how much you might need. We have extra.
Fruit this week will be: Gala Apples, Yellow Delicious and Cortland Apples.

This is the last delivery. This fall comes with many joys and many sorrows. I will miss our correspondence but look forward to building up for the next season. I am always relieved at the end of the season that I made it through, and that I know so much more for the next season. At the same time I am filled with excitement to order seeds and use the knowledge I have learned.
I am thankful for all of your diligence to return boxes and your questionnaires.
We will ask you to bring bags this coming week to pick up your veggies and leave your boxes behind.
We apologize again for the lack of brussels sprouts, cabbage and broccoli at the end of this season. All were planted and loved, but a bit too little and too late. We are thankful for your support and patience.
We will be sending out information in January about the details of the 2010 CSA season. We hope to have you as returning customers. We thank you so much for your support this (2009) season. Many blessings to you and your families this holiday and winter season. May you all be healthy and happy.
We still have 3 more weeks of market which ends on Sunday November 8th. And we will continue to have produce in our store until the ground freezes. The store receives it's weekly produce order on Wednesdays. When we do not have an item of our own we order from our fellow local grower's Paradise Organics and when they don't have something they order from other sources (ie.. California). All of the produce in our store is Certified Organic.

Many thanks and Praises,
Erica
Posted by at

Friday, October 16, 2009



CSA Harvest List for October 21 st:


  1. Kale: Dino or Curly
  2. Arugula
  3. Peppers: Bell, & Nardello.
  4. Hot Peppers
  5. Daikon Radish
  6. Fennel
  7. Carrots: Dragon or Orange
  8. Salad Mix
  9. Lettuce: Red Leaf, Green Romaine or Butterhead
  10. Scallions
  11. Spicy Mix
  12. Garlic (Time to stock up remember this will store for up to 6 months in cool temperatures)
  13. Winter Squash: Spaghetti, Delicata.
  14. Spinach (for those whom have not had spinach yet)
  15. Potato: Yukon Gold
  16. Baby Boc Choi
  17. Swiss Chard
  18. Leeks (single orders only)
  19. Italian Parsley
  20. Hakurei Turnips
  21. Beets: Red or Chioggia
  22. Collard Greens
  23. Broccoli Raab
  24. Sorrel
  25. Sage
  26. Baby Cabbages
  27. Garlic Seed: need seed for your garden. Garlic can be planted through the end of November. Let me know how much you might need. We have extra.
Fruit this week will be: Gala Apples, Yellow Delicious and Cortland Apples.
Posted by at

Friday, October 9, 2009


CSA Harvest List for October 14th:


  1. Kale: Dino or Curly
  2. Arugula
  3. Peppers: Bell, Nardello , & Lipstick Peppers.
  4. Hot Peppers
  5. Eggplant: Rosa Bianca or Oriental
  6. Daikon Radish (First Picture)
  7. Fennel (Second Picture)
  8. Purple Basil
  9. Dragon Carrots
  10. Salad Mix
  11. Lettuce: Red Leaf, Green or Red Romaine or Green buttercrunch
  12. Scallions
  13. Tomatillos
  14. Garlic
  15. Winter Squash: Spaghetti, Delicata.
  16. Garlic Chives
  17. Chives
  18. Spearmint
  19. Peppermint
  20. Spinach (for those whom have not had spinach yet)
  21. Radishes
  22. Savory
  23. Potato: Yukon Gold
  24. Baby Boc Choi
  25. Swiss Chard
  26. Leeks (single orders only)
  27. Italian Parsley
  28. Hakurei Turnips
  29. Beets: Red or Chioggia
  30. Green Beans (Limited Quantities)
  31. Collard Greens
  32. Broccoli Raab
  33. Sorrel
  34. Sage
Fruit this week will be: Gala Apples, Yellow Delicious and Cortland Apples.

Notes from the Farmer:
Only 3 weeks left. I can hardly believe how fast this season has gone. I truly am not ready for it to end.
Two of our helpers are back from their prospective vacations. Laura was picking champagne grapes in France and Kayla was away at Not Back to School Camp. We are happy to have them back to clean up and get ready to plant Garlic!
The top of our greenhouse frame is finally finished. WoW! And the excavator is coming next week to put in our new water lines for our improved irrigation system.
Please remember to return your boxes. With only 3 weeks left now is the time to clean out your garages and cars and return them to the farm. We will be asking that everyone please bring a bag on the last week to pick up their produce and leave the box behind. That way we get all the boxes back at the end of the season.
I will be sending out a questionnaire this week. These are very important to us and help us improve for the following season. I will put them in your boxes with a sell addressed stamped envelope. I will also email the questionnaire to you. Please, Please fill them out and send them back.

Recipes:
We had a lot of help from you this week for recipes. Thank you. And my kale diet has proved to be more fun than I had thought. I was amazed at what you can find when you just google "Eggplant Kale Recipe".
Well I think this should keep you all busy for a while.
Have a great week and don't forget about those questionnaires.
Erica
Posted by at

Thursday, October 1, 2009


CSA Harvest List for October 7th:


  1. Kale: Dino or Curly (First Picture)
  2. Arugula
  3. Peppers: Bell, Nardello , & Lipstick Peppers.
  4. Hot Peppers
  5. Eggplant: Rosa Bianca or Oriental
  6. Basil: Italian or Purple
  7. Daikon Radish
  8. Salad Mix
  9. Lettuce: Red Leaf, Romaine or Green buttercrunch
  10. Scallions
  11. Tomatillos
  12. Garlic
  13. Winter Squash: Spaghetti, Delicata, & Butternut.
  14. Garlic Chives
  15. Chives
  16. Spearmint
  17. Peppermint
  18. Spinach
  19. Radishes
  20. Savory
  21. Potato: Yukon Gold
  22. Baby Boc Choi
  23. Italian Parsley
  24. Hakurei Turnips (Second Picture)
  25. Beets: Red or Chioggia
  26. Green Beans
  27. Broccoli Raab
  28. Sorrel
  29. Sage
Fruit this week will be: Gala Apples and Cortland Apples.

Notes From a Farmer:
In case you missed it "your" farmer was on the cover of the Reading Eagle this week: http://readingeagle.com/article.aspx?id=159106
It was a true honor to be on the cover. And a shocking surprise. The coolest thing about it all is that it may be the first time the words "Organic" and "Sustainable" were ever on the cover of the Reading Eagle. Berks County has come a long way and you are all apart of it. We can all pat ourselves on the back.
Due to the article we decided it would not be wise to leave town this weekend and so we will be at market on Sunday October 4th. I was sad to not be able to join my family at this time, but I am more needed here. And besides if you couldn't tell from the above list we have tons of veggies coming in.
Look for the cabbages, broccoli and brussels sprouts to hopefully make a comeback before the end of the season after being tortured by the groundhogs.
The farm is a happy place to be for our new kitties and we are so happy to announce that Sam my Right Hand Man will be returning next season. This is the happiest news! Tell Sam you love him when you see him at market.
And now is the time to stock up on Hot Peppers. Did you know that you can easily string them up and hang them in your kitchen to dry. This is a beautiful decoration next to your garlic braids and when the peppers are dry simply chop or grind them up for seasoning all throughout the winter.

Recipes:
I am going on a kale diet. In the next few weeks I am going to try as many new kale recipes as I can stand. If you have any you think I need to try please pass them along.
I think if history and comics had it right Popeye would have been eating Kale instead of Spinach.
This is what I made for dinner this week:
Have a great week,
Erica
Posted by at

Friday, September 25, 2009



CSA Harvest for September 30th:

  1. Kale: Dino or Curly
  2. Spicy Mix
  3. Arugula
  4. Fresh Cut Flower Bouquets
  5. Peppers: Bell, Nardello (Pictured above- these are sweet peppers), & Lipstick Peppers.
  6. Hot Peppers
  7. Eggplant: Rosa Bianca or Oriental
  8. Basil: Italian or Purple
  9. Daikon Radish
  10. Salad Mix
  11. Lettuce, Romaine
  12. Scallions
  13. Tomatillos
  14. Garlic
  15. Winter Squash: Hopi Orange, Spaghetti, Delicata, & Butternut.
  16. Garlic Chives
  17. Chives
  18. Spearmint
  19. Peppermint
  20. Spinach
  21. Radishes
  22. Savory
  23. Potato: Yukon Gold
  24. Beet Greens
  25. Dandelion Greens
  26. Baby Boc Choi
  27. Watercress
  28. Italian Parsley
  29. Hakurei Turnips
  30. Red Beets
  31. Green Beans
  32. Broccoli Raab
  33. Sorrel
  34. Sage
Fruit this week will be: Pears, Gala Apples and Cortland Apples.

Notes from the Farmer:

The greens are back hooray! The fields are lush and green. We are busy cleaning up for the season and thinking about next year. This year has been so great I am not ready for it to end. I wish the greenhouse was finished so we could grow all year. Next winter. For now we will be finishing our double greenhouse and putting in an underground irrigation system. Building the infrastructure is key to our farming future. The future looks bright green for us and you as well.
We are happy to announce two new farm friends. Two cats. They arrived this week and are still hiding from the move but they are going to be very happy when they adjust.
If you are a member whom picks up at market this is a reminder that we will not be at market on Sunday October 4th. Please coordinate with me to pick up your veggies either during the week or at another time. The Wednesday deliveries will not be affected.

Recipes:
These were given to us by members this week. Thank you.
Have a great week.
Posted by at

Saturday, September 19, 2009

CSA Harvest for September 23th:

  1. Kale: Dino or Curly
  2. Arugula
  3. Fresh Cut Flower Bouquets
  4. Peppers: Green Bell, Purple Bell, Nardello (Pictured above- these are sweet peppers), & Lipstick Peppers.
  5. Hot Peppers
  6. Eggplant: Rosa Bianca or Oriental
  7. Basil: Italian (we have tons) or Purple
  8. Salad Mix
  9. Lettuce, Romaine
  10. Scallions
  11. Tomatillos
  12. Garlic
  13. Winter Squash: Hopi Orange, Spaghetti, Delicata, Butternut & Blue Kabocha.
  14. Garlic Chives
  15. Spearmint
  16. Rhubarb
  17. Radishes
  18. Savory
  19. Potato: Yukon Gold
  20. Beet Greens
  21. Daikon Radish: Baby
  22. Baby Boc Choi
This weeks fruit will be Gala Apples. Yum!

I am sorry the computer won't let me upload images this morning. I will try again later.
Winter Squash is in full effect. Now is the time and it is sweet and yummy. Let me know your favorite winter squash recipes. All the squash can be used interchangeably in recipes. The Spaghetti Squash however has a different texture.

Come out and visit me at the West Reading Fall Festival today from 12pm till 9pm. I will be helping the children decorate pumpkins.

Have a great week!
Posted by at

Friday, September 11, 2009



CSA Harvest for September 16th:
  1. Dandelion Greens
  2. Kale: Dino or Curly
  3. Swiss Chard
  4. Italian Parsley
  5. Arugula
  6. Fresh Cut Flower Bouquets
  7. Peppers: Green Bell, Purple Bell, Nardello (Pictured above- these are sweet peppers), & Lipstick Peppers.
  8. Hot Peppers
  9. Eggplant: Rosa Bianca or Oriental
  10. Basil: Italian (we have tons), Lemon or Purple
  11. Salad Mix
  12. Lettuce
  13. Scallions
  14. Tomatillos
  15. Garlic
  16. Winter Squash: Hopi Orange, Spaghetti, Red Kuri, Delicata, Butternut & Blue Kabocha.
  17. Garlic Chives
  18. Sage
  19. Thyme
  20. Peppermint
  21. Spearmint
  22. Sorrel
  23. Rhubarb
  24. Radishes
Fruit this week will be Apples (Paula Red and Gala) and Pears.

Farmer's notes:
The new box packing system seems to be working so much better.
A reminder of the site change for Yoga Pick Up Members. If you have any questions call me at 484-955-1098.
We have had a serious issue with several pesky groundhogs. That is the cause of our lack of lettuce, carrots, beets, cabbages and peppers. We are working hard to remedy this issue. I am okay with sharing but they have gone too far by taking a bite out of every cabbage in the field.
We are in a transition between summer and fall. Losing the tomatoes has been a big hit for us. We hope you will all be patient with the selections for the next week or so.
The picture above is of our tiny member Ezra. He was eating B & H Organic Produce in the womb.

Recipe:
This comes from a market member. He made for me and brought it to market. I love tasty treats on Sunday mornings. This is awesome.
Spelt Salad:
1 1/2 cups dry spelt kernels
6 cups water
1/4 t salt plus extra to taste
1 large clove garlic, chopped
2 tbsp balsamic vinegar
1/4 t freshly ground pepper or to taste
1/4 cup extra-virgin olive oil
3 tbsp sun dried tomatoes, chopped
3 tbsp kalamata olives, chopped
1 small sweet onion, chopped
1/4 cup each: chopped chives, chopped flat leaf parsley, chopped fresh basil

Put spelt and water in medium pan. Bring to boil on high heat. Turn heat to medium- low. Cover and simmer until almost tender, about 40 minutes. Add 2 t salt. Simmer until tender but still chewy, about 10 minutes. Drain well. Transfer to large serving bowl. Coot to room temperature.
In a medium bowl, mash garlic and 1/4 t salt to a paste with a fork or pestle. Whisk in vinegar and pepper. Whisk in oil.
Add tomatoes, Black olives, onion, chives, parsley, and basil to the cooled spelt. Toss to combine. Add vinegar mixture. Toss to coat. Let stand for a few hours in refrigerator to let flavors meld. Adjust salt and pepper if needed. Serve at room temperature.

Have a great week,
Erica
Posted by at

Thursday, September 10, 2009

This is Edamame:


Posted by at

Tuesday, September 8, 2009


Dear Fruit Share Members,
I am sorry about the raspberries last week. With all the weather they are not holding this year. We had to go through 2 orders to get your order last week and this week they were short on the order. So last week we packed a full order of peaches and this week a full order of nectarines. So just consider the raspberries a bonus. But, please eat them fast.


Recipes: For Basil which is abundant right now.
Posted by at

Sunday, September 6, 2009


So, at market the main question is "what to do with Tomatillos?" So I did some research to find some great recipes for tomatillos. Enjoy. I would love to hear your feedback.

Tomatillo Recipes:

Tomatillo Salsas- Salsa Verde:
Tomatillo Stew:
Tomatillo Pie (although I would stay away from that splenda stuff (it's not really food))
Tomatillo Pizza:
Tomatillo BBQ Sauce:
Green Tomato Pie (you may use tomatillos instead):
Posted by at

Saturday, September 5, 2009


B & H Salsa
3 white onions with greens, 3 lb heirloom tomatoes, 6 hot peppers, 3 bell peppers, 12 cloves garlic.
Grill all of these ingredients as is until charred. Place everything in a food processor and blend until smooth. Boil down in a stock pot until desired consistency (about 3 hours). Add a pinch of salt and pepper to taste. Add 2 tbspn honey. While this is cooking down blend 3 bunches of cilantro (from Rosie at market) with the juice of two limes. When salsa is at desired consistency add the cilantro - lime mixture and serve.

We presented this recipe at our event today and it was a huge hit. The event went very well and was informative and fun. I would just like to thank Kayla, Sam and Laura. Without them none of this season would have been possible. If you see them around or at the market tell them what a great job they have done. I put my face on the veggies but it is their good spirit and hard work which make it all happen. B & H is very lucky to have them.
Have a great week,
Erica
Posted by at

Friday, September 4, 2009

Spaghetti Squash:
Cut open the Squash lengthwise. Scoop out the seeds. Place open-side down in a baking dish with 1 inch of water. Roast at 375 degrees for 25 minutes or until cooked on the inside.
Spaghetti Squash is stringy and sweet. It is a great low carb substitute for pasta. This is great served topped with your favorite tomato sauce or roasted vegetable combination. It is also great plain with a butter, salt and pepper.

Roasted Garlic:
Preheat oven to 375 degrees.
Remove as much of the paper from 2 whole heads of garlic as possible without breaking apart the cloves.
Place garlic heads in 1/4 cup water in a small baking dish.
Drizzle with 1 tsp olive oil.
Cover with foil or baking dish cover.
Put into oven and baste with oil/water mixture after 30 minutes. Bake till garlic is soft and easily pierced with a thin-bladed knife. @ 1 hour total cooking time.
Posted by at

Roasted Tomatoes:
2 # Paste tomatoes
6 cloves garlic
1/4 # basil
Salt
Pepper
3 tbspn Olive Oil
Dash of Balsamic Vinegar
Chop tomatoes, garlic and basil. Put in a roasting pan with salt, pepper, olive oil and balsamic vinegar.
Mix and bake at 200 degrees overnight. This will store in a baggie in your refrigerator for 3 months. Or until you eat it all. Yum!

Greedy CSA Member's Tomato Sauce!
olive oil for brushing pans
1 head B&H garlic
4 lbs B&H tomatoes (about 10 medium)
1 tbs fresh rosemary
1 tbs fresh thyme
3 tbs orange juice
preheat oven to 450
brush 2 shallow baking pans with oil
separate garlic cloves, leave skin on, seal tighly in foil
arrange cut tomatoes in single layer
sprinkle with 2 tsp rosemary, 2 tsp thyme, salt and pepper
place garlic packet in one pan
roast 35 minutes total, switching pans halfway through roasting until tomatoes are slightly charred
remove garlic from skins and puree tomatoes and garlic
chop remaining herbs and stir into sauce with oj
Posted by at

CSA Harvest for September 9th:

  1. Sorrel
  2. Spearmint
  3. Savory
  4. Thyme
  5. Sage
  6. Garlic Chives
  7. Chives
  8. Yukon Gold Potatoes
  9. Garlic
  10. Kale: Dino or Winter
  11. Swiss Chard
  12. Fresh Cut Flower Bouquets
  13. Tomatoes: Limited Quantities. This is for sure the last week.
  14. Peppers: Green, Lipstick, Hot or Nardello
  15. Basil
  16. Edamame Fresh Soybeans
  17. Tomatillo
  18. Eggplant: Rosa Bianca or Oriental
  19. Onions: Red or White
  20. Salad Mix
  21. Winter Squash: (Single Orders only)
  • Delicata: small sweet striped
  • Red Kuri: smaller egg shaped, bright orange color
  • Buttercup: small, dark green color - dry
  • Kabocha: medium size, blue color- dry
  • Butternut: medium size, sweet flesh
  • Hopi Orange: Pumpkin like, large (Pictured Above)
  • Spaghetti
Fruit share this week will be raspberries and nectarines.
Farmer's Notes:
Don't forget our event tomorrow. 10 am till 4pm. We are so excited. Please come out and see us. This will be the last event of the season.

Have a great week,
Erica
Posted by at

Friday, August 28, 2009


CSA Harvest September 2nd:
  1. Chives
  2. Garlic Chives
  3. Red Gold New Potatoes
  4. Fresh Cut Flower Bouquets
  5. Basil
  6. Tomatillos
  7. Kale- Dino or Curly
  8. Swiss Chard
  9. Dandelion Greens
  10. Garlic
  11. Tomatoes: Cherry (Sungolds), Grape, Garden Peach, Red, Striped German, Green Zebra, Zapotec Pleated, Paste
  12. Eggplant: Oriental, Rosa Bianca ( a purple and white stripe, more Italian variety), Black Beauty (Italian variety)
  13. Hot peppers: mixed, varied heat.
  14. Peppers, Sweet: Green Bells, Lipstick (Green turning to red extra sweet), Nardellos (Sweet long green variety), Purple Beauty. Single orders only.
  15. Onions, Green: in red (Pictured above) or white. (Single orders only)
  16. Salad Mix
  17. Sage
  18. Savory
  19. Thyme
  20. Sorrel
  21. Winter Squash: (Single Orders only) (Pictured above- Drying)
  • Delicata: small sweet striped
  • Red Kuri: smaller egg shaped, bright orange color
  • Buttercup: small, dark green color - dry
  • Kabocha: medium size, blue color- dry
  • Butternut: medium size, sweet flesh
  • Hopi Orange: Pumpkin like, large
  • Spaghetti

  • Fruit Share: Red Raspberries & Peaches
Farmer's Notes:
This is probably the last week for tomatoes so it is the time to stock up.
Fall crops are coming soon.
Posted by at

Tuesday, August 25, 2009

Recipes
Here are a few midweek treats:
  • this is from the potluck on Friday: cheezy kale chips: http://renegadehealth.com/blog/raw-food-snack-recipe-for-kale-chips/
    probly would've helped if I watched the video first... just watched it now... dressing came out super salty - I added a few cashews (and messed around with it more, hehe)... didn't use any scallions or sunflower seeds... also, used less kale = more sauce on the kale... explains why it took much longer to dehydrate than they mentioned! I just used my oven on the lowest setting ;)... can't wait to experiment with other flavors!
  • this is also from the potluck on Friday: peach pudding: 4 peaches, 2 avocados, pinch of salt, pinch of vanilla bean, sweetener (optional... I hardly used any... honey, yacon, stevia, agave, maple, etc...)
  • "Here is a green smoothie recipe idea from my dear friend, I tried it and it's awesome!!" this comes from a Yoga Member:
    http://www.foodiesforhealth.com/blog/2009/8/16/green-goodness.html
  • This comes from Pheobe's amazing blog. Pheobe does lunches for delivery to offices and homes. If you are interested let me know. Local food goodness and tons of creative ideas. http://phoebespurefood.blogspot.com/2009/08/roasted-tomato-sauce.html
Please pass along any of your ideas. The recipes are building for the new website pages. We can always use more.
Have a great week,
Erica
Posted by at

Saturday, August 22, 2009


August 26th CSA Harvest:
  1. Chives
  2. Garlic Chives
  3. Spearmint or Peppermint
  4. Red Gold New Potatoes
  5. Beets: Red & Chioggia
  6. Fresh Cut Flower Bouquets
  7. Carrots: Orange
  8. Summer Squash: Green and Yellow Zucchini, Patty Pan
  9. Cucumber: Lemon (limited quantities), Standard, Pickling (limited quantities)
  10. Basil
  11. Tomatillos
  12. Beans: French, Green, Dragon
  13. Fennel
  14. Kale- Dino or Curly
  15. Swiss Chard
  16. Dandelion Greens
  17. Garlic
  18. Tomatoes: Cherry (Sungolds Pictured above), Grape, Garden Peach, Red, Striped German, Cherokee Purple, Green Zebra, Zapotec Pleated.
  19. Eggplant: Oriental (Pictured above) or Rosa Bianca ( a purple and white stripe, more Italian variety)
  20. Hot peppers: mixed, varied heat.
  21. Peppers, Sweet: Green Bells, Lipstick (Green turning to red extra sweet), Nardellos (Sweet long green variety) Single orders only. These are still coming in limited quantities. I will do my best to fill all orders.
  22. Onions, Green: in red or white. (Single orders only)
  23. Fruit Share: Nectarines, Apples, Pears
Notes from the farm:
This blog is going up a bit late due to the CSA Potluck last night. Which was a wonderful success. Thank you to all whom came out. It means a lot to me to get to know the faces of our members. You are all so special to me. I am very attached to my produce and I love knowing who eats it. I loved all of your ideas for recipes and all the great food you brought. Members are the foundation of our farm and your support means so much to us. You have invested in our farm in order to allow us to use the land in a conscious way. We are keeping a farming tradition happening on the Hartz Farm. B & H Organic Produce is the next generation and you are an intregal part. Thank you all for your support.
On a less happy note........ Our tomatoes on are the way out. We indeed caught the blight. SAD! It makes me so sad to see the plants sick. We have been spraying and cleaning, but with all the rain I can't see how we can win the battle. If you read the front page of the Reading Eagle on Tuesday you will know that blighted tomatoes are not good for canning. However, they are fine to eat. We inspect them rigorously and put the individual fruits through a test before they enter your box. You can feel comfortable eating the tomatoes you receive. It just means that tomato season will be much shorter than I had anticipated. We appologize.

Recipes:
  • Eggplant: Baba Ghanoush http://www.recipezaar.com/Baba-Ghanoush-the-Best-in-the-World-67570
  • A member told me about how she dehydrates her zucchinis and patty pan squash. This is a great way to store them. Much better than freezing. She also mentioned dipping them in BBQ sauce before drying to create zucchini chips. I can't wait to try this.
  • The recipe for those amazing Kale Chips is on the way!!!!!!!
  • Honey Baked Tomatoes: http://www.whyy.org/91FM/chef/recipe235.html
  • Oven Roasted Tomatoes: I heard this on "A Chef's Table" today: Mix chopped tomatoes, Olive oil, Salt, Pepper, Oregano, Rosemary and Parsley in a bowl. Place on a Cookie sheet and bake at 200 all overnight. These tomatoes may be stored in a zip lock bag in your refrigerator for 6 months!
Event!!!!!!
Saturday, September 5, 10 AM to 4 PM: The First-Ever Rt. 10 Organic Nursery and Farm Tour!

Make a day of it - there's lots to see and do!

Sugarbush Nursery teams up with two other organic growers on Rt. 10 - B&H Organic Produce and King's Herb Nook - to bring you a full day of educational programs and discounts - and a chance to win one of 3 gift certificates for $25! Pick up a free ticket at any of the 3 locations, then get your ticket punched at each grower during the day to be entered in the drawing.

Plan your trip around educational talks at each grower at 11 AM, 1 PM, and 3 PM. In addition to sharing their favorite organic gardening practices with the group, hear about these topics:

  • Sugarbush Nursery: "Native Alternatives to Invasive Landscape Plants"
  • B &H Organic Produce: "Heirloom Tomato Tasting"
  • King's Herb Nook: "Medicinal and Edible Wild Herb Walk"

Then, enjoy great discounts from each grower on this day only! Customers holding tickets will receive 15% off their purchases at each business.

Each grower is approximately a 10-minute drive from the others - all located directly on Rt. 10! See details and map below.

Sugarbush Nursery
4272 Morgantown Rd., Mohnton, PA 19540
(610) 856-0998 | www.sugarbushnursery.com
Specializing in: Over 200 varieties of perennials and shrubs that are native to PA, all organically grown and/or cared for. Also, organic and clean-air gardening products

B&H Organic Produce
211 Twin County Rd., Morgantown, PA 19
(610) 372-8318 | www.bhorganicproduce.com
Specializing in: Organically-grown produce including greens, beans, tomatoes, peppers, strawberries, and fresh cut flowers.

King's Herb Nook
1060 Compass Rd., Honey Brook, PA
(610) 273-4583 | Website
Specializing in: Over 200 varieties of organically-grown culinary, medicinal, and ornamental herb plants, plus herbal crafts, herbal salves, soap, creams, lip balm, bath salts, & more.

We hope to see you there.
Have a great week,
Erica
Posted by at

Friday, August 14, 2009


CSA Harvest August 19th:
  1. Chives
  2. Garlic Chives
  3. Italian Parsley
  4. Red Gold New Potatoes (Single orders only)
  5. Beets: Red & Chioggia
  6. Fresh Cut Flower Bouquets
  7. Carrots: Orange
  8. Summer Squash: Green and Yellow Zucchini, Patty Pan
  9. Cucumber: Lemon (limited quantities), Standard, Pickling
  10. Basil
  11. Tomatillos
  12. Beans: French, Green, Burgundy, Dragon
  13. Fennel
  14. Kale
  15. Swiss Chard
  16. Dandelion Greens
  17. Garlic (Pictured above drying)
  18. Tomatoes: Cherry, Grape, Garden Peach, Red, Striped German, Cherokee Purple, Green Zebra, Persimmon (Pictured above), Zapotec Pleated, Pineapple
  19. Eggplant: Single orders only and for those whom have not had eggplant yet.
  20. Hot peppers: mixed, varied heat.
  21. Fruit Share: Yellow, Donut and White Peaches
Notes of a Farmer:
Oh Tomatoes. Thus far we have had such a fabulous season it is hard to complain. But the tomatoes. The most prized fruit of the year. The crop for which we spend the most time, energy and money. They are just having such a rough year. The cool nights set them back from ripening. The rain, rain, rain left them cracking and green shouldered. The threat of disease has them holding on by a thread. We will continue to have tomatoes as long as the tomatoes will produce but it may be a short season.
Peppers....... Oh the plants are beautiful and as soon as the groundhog has filled his belly we too will have peppers.
Eggplants........They are coming soon and there will be plenty.
We should all pray for warm dry weather.

An announcement about pick ups: If you have not already received the email we are going to begin packing individual boxes. So when you arrive at the site you will just arrive and look for the box with your name on it and not have to search around for the items.

Recipes: My favorite recipes for this week.
  • http://allrecipes.com/Recipe/Baked-Fennel-with-Parmesan/Detail.aspx Fennel baked with parmesan. I had this the other night and I didn't want it to end. I highly recommend this.
  • Cucumber Salad with Peaches, Basil, Balsamic Vinegar, Salt and Pepper. This is all you need to know mix it and enjoy!
  • Tomato Curry Salad
    I adopted this recipe from my father in-law. It is a summer favorite.
    3 medium tomatoes, (any type will work the salad types are less juicy than the slicing but the slicing tends to be more sweet)
    1 small onion chopped
    2 tablespoons mayo ( I always use Vegenaise you can’t beat the taste)
    1 curry powder to taste.
    Salt & Pepper to taste.
    Chop tomato into cubes. Mix all ingredients and serve chilled.
  • Parsley Pesto: I would suggest this on the potatoes. Pestos are a great way to freeze and store herbs. http://www.healthylivingnyc.com/food/recipe/7
Don't forget about the potluck on Friday August 21st. We are so excited.
Have a great week,
Erica
Posted by at

Friday, August 7, 2009



CSA Harvest August 12th:
  1. Chives
  2. Garlic Chives
  3. Italian Parsley
  4. Red Gold New Potatoes (Single orders only)
  5. Beets: Red, Golden, & Chioggia
  6. Fresh Cut Flower Bouquets
  7. Carrots: Orange
  8. Summer Squash: Green and Yellow Zucchini, Patty Pan
  9. Cucumber: Lemon (limited quantities), Standard, Pickling
  10. Basil
  11. Tomatillos
  12. Beans: French, Green, Yellow Wax, Burgundy, Dragon
  13. Salad Mix
  14. Arugula
  15. Fennel
  16. Kale
  17. Swiss Chard
  18. Dandelion Greens
  19. Spearmint
  20. Peppermint
  21. Green Garlic
  22. Tomatoes: Cherry, Grape, Garden Peach (Second Picture), Red (First Picture), Striped German, Cherokee Purple, Green Zebra, Persimmon
  23. Fruit Share: Yellow and White Peaches
Farmer Notes:
Tomato Descriptions:
  • Cherry: Very sweet Sungolds- Yellow-Orange
  • Grape: Red, so large from all the rain they look like Paste Tomatoes
  • Garden Peach: very low acid, mellow yellow with a bit of peach fuzz on the skin
  • Red: Standard red variety.
  • Striped German: Large slicing hierloom, yellow and red tie-dyed
  • Cherokee Purple: a purple-red tomato with excellent deep flavor
  • Green Zebra: a green hierloom. Voted best tasting tomato on the farm in 2008.
  • Persimmon: Large slicing yellow tomato. New this year.
Recipes: These come from a member at the Yoga Pickup Site

Curried Greens:
1 pound greens (Chard, Kale or Beet Greens or mix them all)
2 cloves Garlic
2-3 tablespoon Curry Powder
1 cup finely chopped tomates
1 tablespoon tomato paste
1 tablespoon brown sugar
1 tablespoon Olive Oil
1 cup onion, finely diced
3/4 pound potatoes, cubed
1/4 cup fresh cilantro
  1. Wash and drain greens, removing any coarse stems and midribs. Cut into half inch strips.
  2. In a small bowl, mix together the garlic, curry powder, tomatoes, tomato paste and sugar.
  3. Heat oil in a skillet and saute onion over medium heat until it begins to brown. Add the spic and tomato mixture, mix well, and cook for a few minutes.
  4. Add the potatoes and 2 cups water.
  5. Mix well, bring to a boil, reduce heat, cover, and cook for 10 minutes.
  6. Add greens and cook for 10 minutes more, or until potatoes are done.
Pesto:
4 cups basil leaves
3 cloves garlic
1/2 cup pine nuts (I also have substituted pumpkin seeds, walnuts, sunflower seeds or pistachios)
1/2 cup Italian Parsley
1 teaspoon salt
1/2 to 1 cup Olive Oil
1/2 cup Pecorino or Parmesan Cheese (I love the Goat Parmesan from Debbie at the market)
Put the basil, garlic, pine nuts, parsley and salt into a food processor or blendor with Olive oil. Process adding enough oil to make a smooth paste. Add the cheese and process a few second longer.
To Freeze: I put this mixture in ice cube trays. I freeze it and then take it out and store in a plastic baggy in the freezer. This gives me the appropriate proportions. Use a different ice cube tray than you would normally use for your ice (it will scent the tray).

Potato, Swiss Chard and Bread Soup:
3/4 pound potatoes, rinsed and cut into cubes
Salt
1/2 pound Swiss Chard
1/2 cup day old Italian Bread, diced without the crusts
1/4 cup Olive Oil
6 cloves garlic
1/2 teaspoon crushed hot pepper
1/2 cup freshly grated Romano Cheese

Pour enough cold water over the potatoes in a deep, heavy 4 quart pot to cover by 3 fingers. Salt the water lightly and bring to a boil. Adjust the heat so the water is at a gentle boil and cook the potatoes, covered, until they are tender but still hold their shape, about 15 minutes.
Meanwhile, strip the chard leaves from the stem. Cut chard into 1 1/2 inch strips and stir them into the water after the potatoes have been cooking about 5 minutes.
Stir the bread into the pot after the chard has been cooking for 5 minutes. Season the soup with salt and cook until the potatoes and chard are tender and the bread is falling apart.
Meanwhile, heat the olive oil in a small skillet over low heat. Add chopped garlic, sprinkle with crushed red pepper and cook until garlic is golden, about 3 minutes. Add contents of skillet to the pot. Stir well. Serve soup topped with grated Romano.

Arugula Salad: This comes from the Chef at Seghetti's on Penn Ave. (they have the best cheese selection in town. Not to mention those yummy stuffed breads which make brunch amazing)
Top arugula with blueberries, and fresh mozzarella balls (purchased at Seghetti's). Toss with White Balsamic Vinegar (purchased at Seghetti's), Olive Oil, Salt and Pepper. Simple and divine. Yum.

If you have not been to the market lately I highly reccommend you do so. We have great new vendors. You can get everything at the market, Fresh and Local. Thank you - Becca for working so hard to make it so great.

Have a good week,
Erica
Posted by at

Friday, July 31, 2009



CSA Harvest List for Aug 5th:

I can hardly believe it is August. Wow!

  • Chives
  • Garlic Chives
  • Peppermint
  • Spearmint
  • Dandelion
  • Kale: Dino or Curly
  • Swiss Chard
  • Italian Flat Leaf Parsley
  • Broccoli (Single orders only) (Pictured above)
  • Carrots- Orange
  • Fennel
  • Scallions
  • Fresh Cut Flower Bouquets
  • Cucumber: Standard or Pickling or Lemon (very limited quantities of Lemon)
  • Summer Squash: Green or Yellow Zucchini or Patty Pan
  • Beets: Red, Golden, Chioggia
  • Italian Basil
  • Lettuce: Romaine, Red Leaf, or Green Leaf
  • Beans: Green, Yellow Wax or French Filet
  • Salad Mix
  • Arugula
  • Green Garlic (single orders only- this is fresh garlic and does not store. Must be eaten within a few weeks) (Pictured above)
  • Tomatoes: (Yes, we have some turning mostly small cherries or grape varieties. Single orders only. I will try my best to fulfill these orders)
  • Eggplant: Oriental (single orders only)
  • Tomatillos (single orders only)
  • If you have a fruit share the fruit this week will be : Yellow and White Peaches. YUM!

Recipes:
  • Don't forget to check out our midweek blog with recipes and information on storing your veggies.
  • This recipe comes from one of our members:
    Fennel Salad
    1 bulb of fennel . . .leafy fronds cut off. . .sliced as thinly as possible
    1 sweet onion sliced as thinly as possible
    Olive oil
    Kosher salt
    Oregano
    Drizzle on the olive oil and add salt and oregano to taste.
    Can be eated right away. . .or refrigerate to let the flavors blend.
    This is similar to a coleslaw but without the creamy dressing.
  • Have you considered juicing the cucumbers. They are so refreshing. Try adding some mint to liven it up.
Notes from the Farmer:
Just a reminder to be aware about picking up your veggies each week and to be aware when you are picking up boxes. I know everyone makes mistakes. No big deal. I appreciate when you call to let me know (484-955-1098). Just a bit of extra time and attention on your part, saves me a lot more time than you know. The biggest issue is with customers not picking up produce. Like I said everyone forgets. The site hosts are not required to keep the produce and in most cases they give it away at the end of the night. This note is not to place blame or guilt it is just a conscious reminder.

I hope you all have a super week.
Erica
Posted by at

Wednesday, July 29, 2009

Zucchini and Summer Squash Got you Down?

Here are a few recipes I have compiled:



A few notes on Storing the precious veggies:
  • Greens: Bagged greens should stay in their bags (They should last at least one week). Leafy greens are best stored, leafy side first, in a plastic bag in the crisper.
  • Roots: Remove greens and store in a plastic bag in refrigerator drawer. Carrots, beets, turnips, radishes, Potatoes, celery root etc. should store for several months.
  • Summer Squash and Cucumbers: Again in the plastic bag in a drawer.
  • Scallions: same as above.
  • Herbs: May be hung upside down not in direct sunlight to dry.
  • There is of course freezing and canning. That is a whole other subject.
  • Flowers: Ends should be freshly cut and put into a vase with warm water and a pinch of sugar.
  • Tomatoes, Peppers, Eggplant: Store at 60 degrees. Not in refrigerator. If your house is not air conditioned like mine, store them in the basement or a cooler area of the house.
  • Broccoli, Cabbage, Brussels: Like it cold. Again the plastic bag in the drawer.
  • Beans: store them in the plastic bag they came in but open the bag if it has a twist tie.
  • Garlic: A dry area around 60 degrees. Similar to tomatoes above.
  • Fruit: The fruit is mostly picked before it is ripe. To ripen simply leave it at room temperature for a day or so.
I hate plastic. I don't drink out of plastic, but I have found this the best way to store veggies. If you have other tips or suggestions please pass them along. The most important thing is to regulate temperature and moisture.
Posted by at

Friday, July 24, 2009













CSA Harvest July 29 th:








  1. Chives
  2. Garlic Chives
  3. Kale: Dino or Curly
  4. Swiss Chard
  5. Beets: Golden, Red or Chioggia
  6. Carrots: Orange or Dragon
  7. Salad Mix
  8. Fresh Cut Flower Bouquets
  9. Summer Squash: Green or Yellow Zucchini or Patty Pan
  10. Arugula
  11. Basil: Italian or Purple
  12. Cucumber: Standard or Pickling or Lemon (First Picture)
  13. Fennel
  14. Flat Leaf Parsley
  15. Lettuce: Romaine or Greenleaf or Redleaf
  16. Scallions
  17. Beans: Burgundy or Dragon or Green (Second Picture)
  18. Green Garlic (single orders only)
  19. Broccoli (single orders only) Customers whom have not yet had Broccoli will have first choice.
  20. Radicchio
  21. Dandelion Greens
  22. Again we are offering extras of the above highlighted items. Now is the time to make pickles and relish.
  23. Fruit this week: Peaches.


Recipes for this week:
  • Sunshine pickles - 4 days - http://www.recipezaar.com/Sunshine-Dill-Pickles-241141
  • Refrigerator pickles - 7 days - http://www.recipezaar.com/Kittencals-Easy-Refrigerator-Kosher-Garlic-Dill-Pickles-90487
  • curry chick pea and ginger soup
    This recipe is from my friend Darren. He is definitely the best song writer in Berks County. Thank you for all the great music and shows.

    3 cloves garlic (diced)
    2 whole onions (diced)
    4 cups chicken or veg stock
    2 cans chick peas (rinsed and strained)
    3 carrots (chopped)
    2 tsp curry powder
    _ tsp tumerick
    _ tsp. salt
    _ tsp. ground ginger
    _ tsp fresh cracked pepper
    _ cup coconut milk
    1 tablespoon fresh parsley (chopped)

    1. boil onions and garlic in chicken stock for 5 minutes
    2. stir in the rest of the ingredients and boil for another 15 minutes
    3. reduce to low for 15 more minutes adding the milk about halfway
    4. blend
    ENJOY!

  • Carrot Lentil Soup

    This is an adaptation creation. A quick soup for even in the summer.

    ½ cup lentils (dry green or red)
    1 medium onion chopped
    ½ pound carrots chopped
    3 tablespoon olive oil
    1 tablespoon vegetable broth powder
    3 cups water
    1 tsp salt
    ¼ cup fresh cilantro
    2 cloves garlic
    1 cup yogurt (plain goat yogurt is perfect for this)

    Sautee onion, and lentils in 2 tablespoon olive oil, for 5 minutes. Add water and vegetable broth and bring to boil. Add carrots and simmer until carrots are soft. In a food processor prepare a cilantro pesto: garlic, 1 tablespoon olive oil, & cilantro. Blend the broth mixture with the pesto and yogurt in the food processor. Garnish with a dolup of yogurt and a sprig of cilantro. Enjoy. Serves 4.
Farmer's Update:
By now you must be wondering ...."Where the tomatoes, peppers and eggplants?". Well, they are all growing happily, however, they are not ripening. Due to cold nighttime temperatures these crops are delayed. Everything seems to be about 2 weeks behind this season. I do repeat that all the plants are happy and healthy. Knock on wood we are not having issues with disease at this time. We are all at the mercy of the weather. I am not complaining. This has been the best growing season I have ever experienced. Be prepared that the tomatoes may come all at once like the squash and cucumbers. Have your canning jars and sauce ingredients ready because the plants are loaded with fruit waiting for a few hot days and nights to explode. Hooray!!!!!!!!!!!!!!!
Have a great week,
Erica
Posted by at

Friday, July 17, 2009












CSA Harvest July 22nd:








  1. Chives
  2. Garlic Chives
  3. Kale: Dino or Curly
  4. Swiss Chard
  5. Beets: Golden, Red or Chioggia
  6. Carrots: Orange or Dragon
  7. Salad Mix
  8. Fresh Cut Flower Bouquets
  9. Summer Squash: Green or Yellow Zucchini or Patty Pan
  10. Arugula
  11. Basil: Italian, Lemon or Purple
  12. Cucumber: Standard or Pickling
  13. Fennel
  14. Flat Leaf Parsley
  15. Lettuce
  16. Scallions
  17. Beans: Burgundy or Dragon
  18. Green Garlic (single orders only)
  • We also have our second wave of broccoli coming in. You may order Broccoli however, I will give it first to those whom did not already receive broccoli this season. Don't worry we will have more in the fall.
  • Fruit this week: Centuary Peaches (yellow).
  • Do you have an interest in extras of the above purple highlighted items? We have tons. I would be happy to pass them along.
Update on Pickups:
  • This past week seemed to be a bit rough. I am sorry for any confusion. I have now made the clipboard sheets larger and more legible. I hope this helps.
  • I would like to encourage you all to thoroughly explain the pick up procedure to anyone whom will be picking up the produce whom is new to the system. I specifically count each order and so if one item is taken mistakenly it snowballs.
  • In order to save box space I have been combining different varieties of items in the same box. This will take a bit more time on your part to differentiate between the varieties but saves me a lot. It is the difference between me delivering in my station wagon or the large Chevy van.
  • Summer Squash and Cucumbers: Please look closer at the clipboard sheets. One order of these items usually is more than one fruit. I have highlighted that information in pink on the sheet. For instance one order of Pickling Cucumbers is actually 6 fruits.
  • If you do not want an item which has been selected for you or perhaps you do not want all of the item simply place it in the "Free Box" for someone else.
  • If you are having trouble at the sites or with the clipboard sheet please let me know. I am also learning this system and can use help.
  • The site host is a host for the vegetables. They are also a customer just like you. Very rarely will the site host know anything about the quantities of vegetables you are picking up. They are not a good source of information. Please call me with questions: 484-955-1098. Generally I work on Wednesday evenings but if I am available I would love to assist you.
Farm update:
I know I said it last week but it seems like the season just keeps getting better and better. We are in the midst of a massive garlic harvest. Wow. I wanted this year to be a good garlic harvest but I had no idea. Paul took time from his busy schedule to build me an amazing drying rack (I have wanted one for the longest time). And, when he saw the harvest he began building another one. Kayla has promised to take pictures. I cried tears of joy. I am a total nerd.

Gardening is my love but nutrition is my passion. I have been studying health and nutrition for quite a few years. It is the original way that Paul and I connected. Paul has been studying health and nutrition for over 30 years with the start of his health food store in his basement in the 70's. Together we are striving to grow not just organic food but "Nutrient Dense" food. This is food that is high in nutrients. And this begins with the soil.
This past winter we sent soil samples out to a testing facility that not only tests the minerals in the soil it tests, the availability of those nutrients as well as how the minerals are balanced. We applied several different mineral combinations in order to balance the soil. And so last week we decided to test these mineral levels in our actual plant tissue. We sent samples away of our garlic and our tomatoes and the tests came back with wonderful results. We are pleased to announce that our plants are indeed "Nutrient Dense". Being organic is important but have optimal vegetables is even more important.
With this exciting news we sat down to think of our future as a farm and all the possibilites. We are only in our 3rd growing season. We have done a lot but still have a lot to learn. We will be expanding our greenhouse this year as well as our fields, for next season. I think it is important for you to all know that by being a member of our farm you are supporting us to grow, thrive and excel. We hope to continue on with our passion. We can only do this with the support that you have given us. Thank you.

And now for recipes:
  • From a generous member:

    Fast pickled melange of crispy vegetables
    Sliced turnips
    sliced carrots
    pepper strips(any variety)
    Celery stalk sliced
    beet slices (if they are young and tender- preferably gold so color doesn't leak)

    Salt lightly in a bowl (prefer kosher salt) for 1/2 hour
    Juice 1 lemon per quart of vegetables, pour in juice.
    Cut up juiced lemon(s) and add to bowl. Refrigerate for at least an hour and toss occasionally. May be done in large jar.
    Keeps nicely for at least a week.


    Greens and Peanut Sauce(from Blue Corn and Chocolate cookbook)

    1/2 lb fresh greens (kale, collards, mustard etc)
    1 medium onion, coarsely chopped
    2 large cloves garlic crushed
    2Tb oil
    1 1/2 tsp curry powder ( suit yourself with degree of spicy heat)
    2 cups crushed tomatoes or sauce
    1/2 tsp salt
    2Tb peanut butter
    1/4-1/2 tsp crushed dried hot peppers
    1/2 cup unsalted roasted chopped peanuts
    Cornmeal mush or Polenta

    1-Wash and chop greens
    2-large skillet, saute onion and garlic till wilted, moderate heat. Stir in curry a saute a bit longer
    3-Add tomatoes and salt, mix and cook low heat 15 minutes. Stir in greens, cook 10 minutes more.
    4-Stir in peanut butter until moothly distributed then add hot peppers as desired. Adjust seasonings. Stir in chopped peanuts or use as garnish. May also use chunky peanut butter


    Best over Cornmeal mush-
    2 1/2 cups h20
    1 tsp salt
    1cup cornmeal

    Boil salted water and add cornmeal slowly in stream to still boiling water. Whisk until stirred in. Lower heat and cook 5-10 minutes until thickened.


    Bon Apetit

  • Mock Chopped Liver
    1 lb string beans
    3 Tblspn fruity olive oil
    2 large onions, coarsely chopped
    3 cloves garlic crushed
    1 medium sweet reen pepper, seeded and coarsely chopped
    1 cup walnuts lightly toasted (see below)
    1 tsp salt
    1/8 tsp fresh black pepper
    dash cayenne
    finely minced parsley

    1- cook beans till very soft
    2- saute onions and pepper in olive oil over low to moderate heat until onions deep golden brown- could take 20 minutes. Add crushed garlic and sute few more minutes
    3- Chop beans, onion mixture and walnuts (or pulse in food processor- leave ome texture). Stir in salt, pepper, parsley
    Good cold or room temperature

    Toast walnuts at 350 (preheated) in single layer- until just turning color- 7-10 minutes. Catch as they can quickly go from ready to burnt. Pour out of hot tray immediately. Store walnuts in freezer for best staying power- oil goes rancid easily
Thank you all for your support.
Does anyone have any great fennel recipes? I love fennel and I would love to teach others to enjoy it too.
Have a great week,
Erica
Posted by at

Monday, July 13, 2009


Just a pre-delivery blog.
The first picture here is of our Burgundy Beans and the second are the Dragon Beans. Both of these beans are excellent eaten raw as well as cooked. However, if you cook them they both loose their color. The best tip I had last year about beans was to simply bake them in the oven: spread out on a cookie sheet, drizzle with olive oil, salt and pepper. Bake till crispy. Great with burgers, like French Fries. I think it would be possible to do this on the grill as well.

In case you didn't have a great Veggie Lasagna recipe here is one:
(I highly recommend adding Kale, Swiss Chard or Arugula to this recipe.

Veggie Lasagna
This great recipe is from my friend Mary. From Ohio but now she fills happy bellies in Denmark.
-2 medium zucchini, thinly sliced
-2 small eggplant, thinly sliced
-2 carrots, grated
-1 block firm/extra firm tofu
-fresh oregano, chopped
-finely chopped nuts
-salt, pepper
-about 2 cups favorite tomato sauce
Preheat oven to 325. In a mixing bowl, combine tofu, oregano, salt, and pepper. In a large lasagna pan, spread a thin layer of the tomato sauce on the bottom. Place a layer of zucchini on top. Add a layer of the tofu mixture. Add a layer of grated carrot. Add a layer of tomato sauce. Alternate in this pattern until all ingredients are used of pan is full, ending with sauce. Sprinkle nuts over the top and bake for about 30 min. Énjoy with friends and/or family.

And here are 3 of my favorite beet recipes:


Cold Beet Orange Salad
It is my belief that beets are best when the eaten with very little preparation.
This recipe makes a great dish for picnics, can be added to tacos or tostadas with black beans. Refreshing and full of strong energy.
4 medium sized beets cleaned and grated
1 large navel orange ( I like navel the best but if you are a Valencia person go ahead. Other sweet citrus works great with this also)
Squeeze the orange juice on to the shredded beets. Add zest as a garnish and serve.


Cold Beet Goat Cheese Salad
Another simple beet recipe. You can add chopped oranges to this too if you like.
4 medium sized beets cleaned and cubed
¼ pound goat cheese (chevre)
Steam the cubed beets until you can sink a fork into them. Boiling is also an option but I feel steaming keeps the flavor better. Chill. The beets should be nice and chilled before adding the goat cheese otherwise the cheese melts. This still tastes good but is not very pretty. Mix crumbled goat cheese and serve. Chives make a nice garnish for this dish.


Warm Beets
Never underestimate the amazing flavors of vegetables simply cooked with garlic and butter. I can eat almost anything this way. You may use a butter alternative if necessary.
4 medium beets cleaned and cubed
1 tablespoon butter
1 clove garlic, chopped
1 tablespoon water
Sautee all ingredients in a pan on low heat until you can stick a fork into the beets. You can also bake this same combination at 375 for approximately 35minutes.

This should keep you busy for awhile.
Have a great week,
Erica
Posted by at

Friday, July 10, 2009




CSA Harvest July 15th:
  1. Chives
  2. Garlic Chives
  3. Kale: Dino or Curly
  4. Swiss Chard
  5. Beets: Golden (pictured above), Red or Chioggia
  6. Carrots: Orange or Dragon
  7. Salad Mix
  8. Fresh Cut Flower Bouquets
  9. Summer Squash: Yellow (pictured above) or Green Zucchini or Patty Pan
  10. Arugula
  11. Basil
  12. Fennel
  13. Dill
  14. Cilantro
  15. Cucumber: Standard or Pickling (Pictured above)
  16. Flat Leaf Parsley
  17. Lettuce: Romaine, Butterhead or Red Oak Leaf
Items in limited quantities: (Only one order of each per share. No "doubles".)
  1. Scallions
  2. String Beans: Burgundy or Dragon.
Alright, so now the floodgates are open and the garden is ready for full production. I love this time of year. This is what I dream of in December. I would have to say that this is the best year we have had so far. Perfect weather and my coworkers are just superb.
We will be holding our annual "CSA Member Potluck" on Friday August 21st at the farm, 6:30pm. Last year the turnout was a bit less than I had desired. I hope you can all plan ahead and try to make it out to see the garden in full production, interact with the people whom grow your food and also other members. I will be sending out an email in a few days.
This was a busy week on the farm. We held our first "Farmer Potluck" last Friday inviting local farmer's to come out and celebrate the season. It was a perfect night lit up by lightning bugs and good conversation. Oh and I can't forget 3 kinds of fruit pie. Heaven.
This past Tuesday we went to a field day at Steve Groff's farm in Lancaster County and learned about tomato production and grafting in Haygrove Tunnels.
On Wednesday evening, I surprised my husband for his birthday and stole him away to the Glasbern Inn for a mini vacation. The Glasbern Inn is in Fogelsville only a hop, skip and a jump from Kutztown. It is a bed and breakfast and restaurant on an organic farm. I highly recommend this place with 10 stars. Beautiful setting, extremely friendly staff, relaxing atmosphere. The dinner was superb, organic produce and meats from right there on the farm. My only regret was that we had to leave too early in the morning to enjoy breakfast. But if you ever need a mini vacation this is the place to go: http://www.glasbern.com/
And today we had another "Iron Chef"competition on the farm. This week Turnips. I know you are probably all sick of these turnips. We are certainly ready for them to be done as well. So today we tried to "rethink" turnips. We don't have any to offer this week but if you still have them in your fridge or you can come back to these recipes when we have turnips again in the fall.
  • Turnips sauteed with mushrooms, onion, and finished with Miso: turnips sliced thin sauteed with onion until soft, add chopped mushrooms. When it is all cooked add miso paste to taste.
  • Turnip and Lentil Curry over Basmati Rice: Cubed Turnips sauteed with garlic chives, basil, lentils, Curry powder, coconut milk.
  • Turnip dill cream sauce: to be served over almost anything. Steam turnips whole. Place in food processor with dill and goat cheese. Blend until smooth.
  • Turnip and Mushroom Struedel: Chop all vegetables small. Sautee onions, garlic scapes, turnips, carrots, mushroom, & thyme in butter. When cooked place in a different pan and put in refrigerator to cool. In a baking dish drizzle the bottom with olive oil. Slice patty pan squash very thin and place on bottom of pan. Meanwhile, seperate filo dough sheets and drizzle each layer with olive oil. With 6 or more layers stacked fill with the sauteed and cooled vegetables and roll. Place in pan above patty pan squash. You can make several of these rolls or one big one whichever you desire. Bake at 425 for 29 minutes or until filo dough becomes brown. Top with above turnip cream sauce. Yummy.
And a few more recipes fun ideas:
  • This is adopted from my favorite cook book " Fresh" by michele cranston: Pea and Lettuce Soup (this is vegan and seems like it could be made as a cold raw soup as well) 2 tblpsn olive oil, 1 onion finely sliced, 1 bunch garlic scapes finely chopped, 4 cups vegetable stock, 1 butterhead lettuce (stem removed, thinly sliced), 1 cup fresh peas, 1 teaspoon honey, 20 mint leaves, finely grated parmesan cheese. Put the oil, onion, and garlic into large saucepan and saute until soft. Add stock, lettuce and peas and bring to boil. Reduce the heat and simmer for 15 minutes or until peas are soft. Remove from heat add honey and mint. Pour soup into food processor and blend until smooth. Serve sprinkled with parmesan.
Have a great week,
Erica
Posted by at
Subscribe to: Posts (Atom)