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.

• Raw Rhubarb Pie: http://goneraw.com/node/11194
• Rhubarb Shake: http://goneraw.com/node/11200
• Winter Squash and Apple Casserole: http://www.recipezaar.com/Baked-Squash-and-Apple-Casserole-261333

Have a great week.

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!

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

This is Edamame:

• http://www.edamame.com/
• http://www.google.com/imgres?imgurl=http://www.seapointfarms.com/images/Fotosearch_bxp159791.jpg&imgrefurl=http://www.seapointfarms.com/&h=350&w=350&sz=73&tbnid=eVb34D9moAQQ1M:&tbnh=120&tbnw=120&prev=/images%3Fq%3Dimages%2Bof%2Bedamame&hl=en&usg=__ejj1sjAmUKZCp3F2iXKP0hBcgIk=&ei=_dWoStLyD8LalAfm3cy_Bg&sa=X&oi=image_result&resnum=4&ct=image
  

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.

• Pumpkin Basil Soup: One of my favorites this time of year. You may use any of the winter squash for this recipe. Pictured above is delicata squash. http://bawandinesh.name/basil-pumpkin-soup/
• Basil Eggplant: We had this for dinner last night and it was awesome. http://www.thaitable.com/Thai/recipes/Basil_Eggplant.htm
• Mushroom Basil Pasta: This will be dinner tonight. I get my mushrooms from the Exotic Mushroom man at the West Reading Farmer's market. Tonight I will be using the oysters (the best), shittakes and the criminis. A lush dinner for a simple farm girl. http://www.edenfoods.com/recipes/view.php?recipes_id=655
  

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:

• http://allrecipes.com/Recipes/Fruits-and-Vegetables/Vegetables-N-Z/Tomatillos/Main.aspx
• http://www.gourmetsleuth.com/tomatillos.htm#Other%20Recipes
• http://www.epicurious.com/tools/searchresults?search2=tomatillo

Tomatillo Stew:

• http://www.foodandwine.com/recipes/pork-and-tomatillo-stew

Tomatillo Pie (although I would stay away from that splenda stuff (it's not really food))

• http://www.fareshare.net/recipesV8-09T.html#Tomatillo%20Pie

Tomatillo Pizza:

• http://wondertime.go.com/life-at-home/article/make-pizza-at-home_3.html

Tomatillo BBQ Sauce:

• http://www.grouprecipes.com/52166/smoked-chicken-with-tomatillo-bbq-sauce.html

Green Tomato Pie (you may use tomatillos instead):

• http://southernfood.about.com/od/tomatoes/r/bl40625f.htm

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

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.

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

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