Dear friends of B & H Organic Produce,

Wow, winter is officially here. I know it is December but it feels suddenly cold. I am having allergy symptoms. I say it is because I am allergic to winter. My friend in Acupuncture school says it is "Cold Wind Disease." Either way, I am hibernating with my computer and my fire place.
Last week we worked very hard to clean out the fields. We harvested everything we could from the field and packed it away for winter storage. Then we removed the remaining row covers, hoops and irrigation. It is sad to see it end but it is too too cold to be working outside.
We still have quite a bit of root crops stored that are sweet and ready for eating. And they will still be more fresh than any of the crops at the grocery store. We will be doing our weekly deliveries until there is nothing left to deliver and we will still be stocking our store.
The seed catalogs are rolling in. I can't wait to get to them. But, first I must deal with the piles of paperwork which have been waiting and accumulating all season.
Here is what we will be delivering this week. Please email me your orders by Wednesday evening.

• savoy cabbage $2.00
  
• celery root $1.50
  
• baby red beets $2.00
  
• salad mix $4.50
  
• turnips $2.00
  
• daikon $2.00
  
• lettuce- romaine or butterhead - 2 small heads or 1 large $2.00
  
• carrots- red or orange- no tops $2.00
  
• fennel- smaller heads $2.00
  
• pac choi $2.00
  
• butternut squash - smaller $2.00

Thank you all so much and stay warm,
Erica

Dear Friends of B & H Organic Produce,

Thanksgiving is over for another year. Thanksgiving is very appropriate as a time for a great harvest and then preparing for a winter's rest. I actually took almost 4 days off. That is a bit indulgent after working for 6 months with only 1 day off. I loved lounging around with my husband and eating yummy foods.
We are now in the mode for cleaning up and getting the garden ready for bed. Pictured above 1 and 2 are the view from our new field looking out into the valley; picture 3 is 50 acres of daikon radishes planted for a cover crop.
This will be our last week of work with our employees. It is always so sad to see our interns go for the season. For the past 10 years I have been working on farms with seasonal help, and yet this never becomes easier. The interns become your best friends and family. Lisa left us a month or so ago and Miriam will be leaving this week. So so so many thanks for all of their hard work and enthusiasm. I have never had a more positive (and I do mean positive) working environment in my life. Thank you. And to Pamela whom is priceless, and thankfully she will be with us next season.
Well if there is anyone out there reading this and they would like to order produce for this Thursdays drop off, send me an email with your order by Wednesday evening. This is what we will have this week:

• carrots- red and orange $2.50
  
• beets- baby red $2.00
  
• lettuce- romaine or butterhead $2.00
  
• spicy mix $4.50
• arugula $4.50
  
• daikon radishes $2.00
  
• savoy cabbage $2.00
  
• fennel $2.00
  
• baby pac choi $2.00
  
• turnips $2.50
  
• celery root $1.50
  
• butternut squash $3.00
  

And don't forget we have produce in our store!!!!!!!!!! Hartz Natural Foods.
Thank you all so much for all of your support.
Erica

Pictured here 3 essentials for your Thanksgiving Feast: Fennel, Carrots and Celeriac (Celery Root).
Thanksgiving is less than a week away. I cannot believe it. We worked very hard this summer to be sure we would have enough vegetables to make your Thanksgiving meal very local and very tasty.
My husband and I host Thanksgiving for our families. It is truly a celebration of our harvest and hard work. Each year the menu changes based on what is best from the garden. We begin with a turkey from Shollenberger's Organic Farms (West Reading Farmer's Market). Then we add all the yummy vegetables. Here is what our menu will look like:

• Butternut squash and apple soup: I like to leave this unblended. http://www.foodnetwork.com/recipes/butternut-squash-soup-recipe/index.html I will use leeks that I have saved from our harvest as well as a stock that I make continuously throughout the season.
  
• Roasted Beet and Goat Cheese Salad: http://allrecipes.com//Recipe/roasted-beets-with-feta/Detail.aspx I will use our baby red beets and the Fromagina goat cheese from Amazing Acres Goat Dairy at the West Reading Farmer's Market.
• Fennel and Leek stuffing: http://www.marthastewart.com/recipe/fennel-sausage-stuffing I like this recipe except I skip the sausage.
  
• Celeriac Au Gratin: http://www.a-taste-of-france.com/celeriac-au-gratin.html
• For dessert Butternut Squash Pie (aka Pumpkin pie)http://southernfood.about.com/od/pierecipes/r/r71128d.htm Butternut Squash makes a better pie than Neck Pumpkins. As one customer says "you get more bang for your buck."

Other holiday ideas:

• Honey glazed carrots topped with goat cheese.
• Sauteed Broccoli Raab with shredded parmesan. I just had this at Papillon and it was amazing.
  
• Dirty mashed potatoes: use our petite potatoes and don't peel them. The peels still have all the minerals in them. Also, this is more fun than plain white potatoes.
• Mashed turnips- Our hakurei turnips are great when made the same as potatoes for mashed potatoes. Also, they are lighter when you already have a heavy meal.
• Roasted root vegetables- we have an array of colorful vegetables to make this dish very fun: daikon radish, watermelon radish, carrots (red and orange), beets (be careful these will bleed), celeriac, potatoes, turnips, fennel.
• Try baby pac choi instead of celery in your stuffing for a fun twist. Baby Pac choi is also known as chinese celery and can be used in place of celery in almost any dish.
  
• Don't forget our famous salad mix which is sure to impress the family. This makes any salad gourmet.
  

We will be doing deliveries on Tuesday and Wednesday evenings to West Reading to ensure your Thanksgiving is local and fresh. Deliveries will be made after 4:30 pm each evening. Please email me with your order by Monday evening (bhorganics@gmail.com, yes I can receive emails at this address). I will respond with an email and the details of your pick up as well as a total. We will have a large selection of items at market on Sunday. If you are afraid you will miss something email and let me know so that I can save you what you need. Here is what we will have available:

• carrots- red and orange $2.50
  
• beets- baby red $2.00
  
• lettuce- romaine or butterhead $2.00
  
• mustard greens $2.00
  
• daikon radishes $2.00
  
• savoy cabbage $2.00
  
• fennel $2.50
  
• baby pac choi $2.00
  
• salad mix $4.50
  
• broccoli raab $2.00
  
• turnips $2.50
  
• watermelon radishes $2.00
  
• celery root $1.50
  
• butternut squash $3.00
  
• potatoes- kennebec (white potato) #2- $3.50

Thank you all so much. Have a safe, healthy and happy Thanksgiving.
Erica

(here are the cows enjoying the carrot tops from market)
Dear Friends of B & H Organic Produce,
I think things are finally back to normal.
All the love at market on Sunday really helped me out.
Not to mention the love of my new friend and a friend Louise whom spent 1.5 hours working the kink out of my neck from all the stress. Yes, the whole email ordeal was literally a "pain in the neck."
For this week I will be using the blog to send out my mass email. I am looking into an email service but I am not sure I will be able to have it up and running by this week. So please pass this message along to anyone whom may be interested.
One week of market to go. And I expect this to be a big one with Thanksgiving just days away. I will be posting a list this Friday for what we can deliver before Thanksgiving. I will be delivering on Tuesday and Wednesday evenings to West Reading for your convenience. Although, we will have the same items at market. You may also reserve items for pick up at market on Sunday.
Here is what we will have for market this week:

• carrots- red and orange
• beets
• lettuce
• mustard greens
• daikon radishes
• savoy cabbage
• fennel
• spinach
• baby pac choi
• salad mix
• broccoli raab
• turnips
• watermelon radishes
• arugula
• spicy mix
• collard greens
• celery root
• butternut squash
• potatoes

Recipes:
This week's feature is Celery Root aka Celeriac.

1. http://www.vegetarianforlife.org.uk/vfl.aspx?page=570 This is Baked Celeriac. Almost like cheesy chips.
2. This is totally sinful and awesome http://www.deliciousmagazine.co.uk/recipes/baked-creamy-celeriac-and-potato-gratin
3. And you can eat it raw http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001955344
   

Here is what we will be delivering this week, Thursday November 18th:

• carrots- red or orange $2.50
• lettuce- romaine or butterhead $2.00
• mustard greens $2.00
• daikon radish $2.00
• savoy cabbage $2.00
• fennel $2.50
• baby pac choi $2.00
• salad mix $4.50
• broccoli raab $2.00
• turnips $2.50
• celery root $1.50
• butternut squash $3.00
• potatoes- kennebec (white potato, larger, can be peeled, not quite baking size)

Please have your orders in by Wednesday evening.

Keep an eye out for our Thanksgiving recipe blog coming in the next day or two.
Have a great week,
Erica

Hackers

Dear Customers,
Yes, my email was hacked and they emailed all of you an email stating that I was stuck in London and needed money. Well rest assured I was at the farm cleaning our irrigation lines and weeding asparagus. Unfortunately, they erased all my emails, my contact lists, and they had all my emails forwarded to them. Fortunately, there were so many people around to support me and help me figure it all out. Unfortunately, I could not contact you all till it was too late and some of you I was not able to contact at all because I do not have an accurate contact list.
I apologize for the inconvenience. I reported this to: the local police, the FTC, IC3 and Google. I thought Gmail was the safest email out there. Although I know it could happen to any one, google was not supportive at all.
I am still unable to retrieve my email list and will probably not be able to do so. I had to singly type in 700 email addresses last night to send the message to those of you whom I have addresses.
Please spread the word to everyone you know. It is impossible to get the money back and impossible to track these people in Nigeria whom hacked into a computer in California to pull off this scam. Be aware of suspicious emails. Do not send money to anyone whom you are not 100% positive is whom they say they are.
I had been looking into one of those email services for next season. At this point I want to check their security. I will not be sending any more mass emails until I can find a safer way to send them out. For now I will be using this blog to contact you.
I can receive emails at bhorganics@gmail.com, but at this point I am only allowed to send one out at a time. I am assuming that the hackers are done with my email address for now.
If you or anyone you know has sent them money please contact me.
And please, please let everyone that you know, know about these scams. They are happening to everyone.
Sorry for the inconvenience.
We will be at market on Sunday. I love being a farmer and being in the field and at market makes all this worth it.
Erica

To all of our customers,
Our email account was hacked into. I did not send that email!!!!!!!!!!!! Please do not send anyone money!!!!!!!!!!!!!! Please Please Please. I am here safe in PA.

Hacked

(Pictured is an entree at Papillon. Butternut Squash puree topped with baby pac choi, served with risotto cake topped with scallops. This made my mouth water reading about it. I tried my best to recreate it this week.)

Dear Friends of B & H Organic Produce,
The market was blustery and cold. Thank you all for coming out. It is amazing how dedicated you all are to the market. It was a great day.
We still have 2 more weeks. We will be at the market on November 21st the Sunday before Thanksgiving for all your holiday needs. We will also be doing our weekly West Reading delivery a bit early that week. We will be delivering on Wednesday after 4:30. I will send out the list of what will be available on Sunday evening and orders will need to be placed by Tuesday evening. The Wednesday delivery will most likely be the same items as what we will have at market on Sunday.
We are still working on our cleanup as well as harvesting for our winter storage. It is hard to be motivated in the cold so we are hoping for warmer temperatures by the end of the week.
This Sunday we will be offering 10% discounts to our former CSA members whom visit market. Consider it a customer appreciation. At this point we are planning a CSA for 2011 although we still have to figure out the details. Stay tuned for that information in January.
A quick apology about our salad mix. In case you have not been to the farm I should let you know that we do not have a greenhouse. All of our crops are field grown. This is a bit tricky this time of year. We plant extra in the early fall and cover everything with a frost cloth. With last week's very cold nights some of the greens suffered frost damage. We tried our best to clean this out but some of the leaves were tricky and ended up in the salad mix. These leaves are fine to eat but tend to spoil faster than the other items. We strive for the best tasting and long lasting salad mix. If you have had a problem with the salad mix please let me know. We would be happy to make it up to you. Also, if you have had a problem with any of our products please let me know. It may be a problem we are not aware of and can correct. We learn a lot this way. Many complaints/ observations teach us valuable lessons.
So many of you ask me every week for recipes and ideas for cooking. I am so happy to introduce to you another friend of mine Suzie Carpenter whom teaches cooking classes for healthy seasonal eating. We are blessed to have so many opportunities in our area to learn how better to care for ourselves as well as enjoy all the fresh flavors. Check out Suzie's website for her upcoming classes. There is one this week for Holiday inspiration. YUM! http://www.suziecarpenter.com/events/
Lastly, I would love to thank the Impellizzeri family for visiting the farm this week. They won a tour of our farm at the Taste of West Reading this Summer. It was so great to have the children in the garden. I was so grateful for their openness and enthusiasm. I loved spending time with this wonderful family.
And now, for this the list of what we will be bringing to market next week:

• spinach
• mustard greens
• salad mix- with less flowers due to the frost
• carrots
• beets
• daikon radish
• lettuce
• broccoli
• peppers
• cabbage
• fennel
• baby pac choi
• broccoli raab
• radishes
• turnips
• arugula
• spicy mix
• kale
• potatoes
• butternut squash

Recipes for this week: I spend either Sunday or Monday evenings preparing dinners for most of the week.

• last night's dinner inspired by Chef Phillip Davis at Papillon (check out our blog for a picture of his entree http://bhorganics.blogspot.com/). We had Butternut Squash Puree topped with Roasted Baby Pac Choi, and Roasted Halibut (caught by my very good friend Kelly), topped with a Mustard Green Pesto.
• Butternut Squash Puree- first I roasted the butternut squash and when it was soft I blended it with a little bit of tamari, 2 tablespoons of stock (becareful not to make it too runny), and an even smaller amount of raw honey. I spread this as a thin layer on the bottom of the plate.
• Mustard Green Pesto- I love making pestos with lost of different kinds of greens and herbs. It is a great way to store them. I made this pesto and then froze the leftovers. This way I can have the greens later in the winter. First, I toasted about 1 cup of walnuts in the oven. Then I blended them with 1 bunch of mustard greens, 2 tablespoons of olive oil and 2 tablespoon of goat cheese.
  
• Roasted Baby Pac Choi- I sliced a larger pac choi in half lengthwise and placed this in the roasting pan with the halibut drizzled with olive oil, salt and pepper. I roasted them for about 25 minutes.
• And for this week's soup: ( I try to make a soup every week even in the summer. This is a great thing to have for meals on the go throughout the week) African Peanut Soup. http://showmevegan.blogspot.com/search?q=african+peanut+soup As usual I changed it up with my own interpretation. I used carrots in place of the sweet potatoes. I also added turnips, lots of ginger, too much hot pepper, our seasoning peppers, and celery root. This was my version of the recipe last year when I made it. : I substituted delicata squash for the sweet potatoes and added hot peppers, kale and in place of the tomatoes I used apples, beets and carrots. Yum!

For this week's weekly delivery:

• mustard greens $2.00
• salad mix $4.50
• carrots- red or orange $2.50
• beets - red $2.50
• daikon radish- $2.00
• lettuce- butter or romaine $2.00
• potatoes- butterball #2 $3.50
• cabbage- savoy $2.50
• broccoli #1 $3.50
  
• peppers - 1# $2.00
• fennel- $2.50
• baby pac choi $2.00
• broccoli raab $2.50
• radishes - purple or french breakfast $2.00
• turnips- $2.00
• arugula- bunched $2.00
• butternut squash - $3.00

Thank you all so much and have a super week.

Dear Friends of B & H Organic Produce,

November is here and the weather sure feels like it. But, we are not giving up yet. We use row covers on all our frost sensitive crops so that we can continue to reap the benefits of our hard summer labor. The West Reading Farmer's Market will continue for 3 more weeks until November 21st. We are still out there when it is cold. And we will have all your needs for your amazing Thanksgiving dinner.
Our store, Hartz Natural Foods also carries our produce. Come in and check it out.
On the farm we are busy harvesting and trying to bring the crops in for winter storage. Did you know that all root crops (radishes, turnips, carrots, potatoes etc.) can be stored in your refrigerator through the winter? I was even eating cabbage until April of last year. I simply store my roots in a plastic bag in my crisper. You must check them periodically for spoilage. If there is a rotten root int he bag I remove it and was the other roots for continued storage. Be sure to remove the greens as they will spoil quickly. Also, if you are harvesting from your own garden with storage in mind- don't wash the roots- the minerals in the dirt will help to preserve them longer.
This is what we will have at market this week:

• spinach
• mustard greens
• salad mix- with less flowers due to the frost
• carrots
• beets
• daikon radish
• lettuce
• broccoli
• peppers
• cabbage
• fennel
• baby pac choi
• broccoli raab
• radishes
• turnips
• arugula
• spicy mix
• kale
• potatoes
• butternut squash

Recipes this week:

Our dinner this evening:
Roasted chicken with a fennel cream sauce (http://www.greenchronicle.com/recipes/fennel_cream_sauce.htm I think I will add leeks and use plain yogurt in place of the cream). Served with sauteed Broccoli Raab (simply placed in a hot pan with olive oil and garlic sprinkled with a bit of salt). And mashed turnips ( I will prepare these the same as mashed potatoes, but this will be a lighter version)

Tomorrow night:
Pot Roast in the crock pot. Eye round roast with carrots, garlic, onion, celery root, daikon radish, turnips and fingerling potatoes.

On Wednesday night:
Organic egg salad in radicchio cups.

Enjoy!!!!!!!!!!

For our midweek deliveries:

• mustard greens $2.00
• salad mix $4.50
• carrots- red or orange $2.50
• beets - red $2.50
• daikon radish- $2.00
• lettuce- butter or romaine $2.00
• broccoli- 1# $3.00
• peppers - 1# $2.00
• fennel- $2.50
• baby pac choi $2.00
• broccoli raab $2.50
• radishes - purple or french breakfast $2.00
• turnips- $2.00
• arugula- bunched $2.00
• butternut squash - $3.00

Please have your orders in by Wednesday evening.
Thank you all and have a great week,
Erica

Dear Friends of B & H Organic Produce,
Farm life can be pretty glamorous. You can check out photos on our blog ( http://bhorganics.blogspot.com ) of the irrigation pipe laying last Thursday. It was such a brilliant fall day. Four of us managed to lay 700 ft of pipe and fill in around the pipe in one day. It was so impressive and satisfying. And then to top of a victorious day, the entire B & H staff. (5 full timers and 2 volunteers), dined at Papillon. From "rags to riches". It was fantastic and Phillip gave us the royal treatment. What beautiful way to celebrate all the hard work of the season.
And then on Saturday I was able to take my first full day off in 4 months. I relished in the beautiful weather with my husband. I am so blessed. Farming is very hard work but the rewards are endless.
We still have 4 more weeks of the West Reading Farmer's market. I don't want it to end. I also don't want the season to end. We had a hard frost over the weekend and so we are going to officially say goodbye to our tomatoes. I have been babying those plants since March, that is a total of 7 months. WOW!
This coming Sunday at market is Halloween we are giving prizes to customers whom come dressed up to market.
Here is what we are bringing to market this week:

• baby pac choi
• carrots
• daikon
• mustard greens
• broccoli
• cabbage
• lettuce
• fennel
• salad mix
• broccoli raab
• radishes
• turnips
• arugula
• collards
• beets
• chard
• kale
• leeks
• butternut squash
• potatoes

And recipes for this week:
Our featured crop this week is Broccoli Raab: http://whatscookingamerica.net/Vegetables/BroccoliRaab.htm
When we here of Broccoli Raab we think of a minature broccoli head with lots of greens. This is a selected and bred variety which originally came from the wild variety which has more leaves and tiny buds / broccoli heads. This is one of my favorite greens. It has a nice mustard flavor which can be used in a variety of dishes. As with any of the greens it is best when wilted not overcooked.
Broccoli Raab ideas:

• lasagna- this is so so good
• Lightly wilted and placed as a garnish with salmon topped with a light mushroom broth
• Sauteed with garlic and olive oil topped with parmesan cheese.

Any one have any recipes they would like to share? Please pass them along. I can use all I can get. I saving up to add a recipe section on to our website.

Thank you all and have a super week,
Erica

Dear Friends of B & H Organic Produce,
Well we braved our first frosts and seemed to have come out alright. Frost means sweeter veggies such as: carrots, turnips, radishes, and dark leafy greens. You would be surprised at how sweet a turnip can be.
Our newest irrigation ditch was dug yesterday. We have a lot of work to do in running the pipes. The new irrigation line will service our newest field on top of the hill. So if next season you don't veggies behind the garden that it because we are going to be using a new field in order to create a better crop rotation. We are growing and putting in more infrastructure every year. It is very exciting.
At market this week we will have:

• potatoes
• carrots
• daikon radish
• mustard greens
• arugula
• spicy mix
• cabbage
• broccoli
• fennel
• pac choi
• radicchio
• peppers
• salad mix
• radishes
• turnips
• beets
• leeks
• kale
• collards
• chard
• garlic
• butternut squash

Recipes:
Fennel baked with Parmesan: for all those whom don't know the wonders of fennel this will expand your world.
http://allrecipes.com/Recipe/Baked-Fennel-with-Parmesan/Detail.aspx

Fritatta: I like to make these with all sorts of combinations. Essentially a fritatta is a quiche without a crust. This week I made a Fennel Eggplant Fritatta.
1 bulb fennel (sliced thin), 1 red onion (chopped), 2 cloves garlic (chopped), 1 tablespoon coconut oil, 1 medium sized eggplant (cubed). Saute all these ingredients until tender (about 10 minutes). Add 5 paste tomatoes (chopped), 1/2 bunch swiss chard (chopped). Saute until greens wilt.
In a roasting pan coated with olive oil place thin slices of zucchini for a crust. Top with saute mixture. With a whisk, beat 6 eggs and 1 cup plain yogurt, season with salt and pepper and pour over contents of roasting pan. Top with raw cheddar cheese and goat cheese. Bake at 375 until solid (about 45 minutes).

Baked Leeks: This recipe comes from a former roommate of mine whom is from Germany.
1# leeks cleaned sliced vertically, green tops removed.
2 tablespoon raw butter
1/2 cup stock
Bake leeks (at 475), with butter and stock until the leeks are soft.
Blend in a food processor until a paste is formed. Spread over crostinis. Enjoy!

There is an upcoming event I think you will all be interested in:
The class is being hosted by a friend and market customer. They will be using our produce. This is a great way to learn eat seasonally and love it.
Fall Favorites Cooking Class
QUICK & HEALTHY MEALS USING SEASONAL FOODS
Savory sweet potatoes, tender winter squash, robust dark leafy greens, hearty and energizing grains...is your mouth watering? If you love fresh, delicious fall foods but have trouble finding the time to prepare homecooked meals, then this class is for you!

Certified health and nutrition coach Ann Murphy leads this fun and informative cooking class on cooking the fresh foods of the season - the quick and easy way! You'll be amazed at how simple it can be to make delectable dinners, soups, and dessert with local fall foods. As a mother of three, Ann has spent years experimenting with recipes to make meals as easy and healthy as possible - not to mention flavorful for a variety of picky palettes! She is a dynamic and motivating teacher with loads of tips onmaking cooking more fun and less stressful, and on the far-reaching benefits of seasonal eating.

CLASS INCLUDES:

• generous sampling of over 5 recipes
• complete packet of recipes and instructions
  
• tips and resources
  

FRIDAY, NOVEMBER 5, 6:30-8:30
$50/ PERSON; $85 FOR TWO
REGISTER ONLINE TODAY!

This weeks West Reading delivery will be:

• Rhubarb $2.00
• Carrots - red or orange $2.50
• daikon radish $2.00
• Mustard Greens $2.00
• Arugula - bunched $2.00
• Fennel $2.50
• Pac choi $2.00
• Peppers- mixed quart $2.00
• salad mix $4.50
• radishes - french breakfast or purple plum $2.00
• turnips- $2.00
• red beets- $2.50

Please have your orders in by Wednesday evening.
Thank you,
Erica

Dear Friends of B & H Organic Produce,

Fall is certainly upon us. Looking back I feel so blessed for how the season has progressed. I will be sad when the garden finally goes dormant (hopefully not till January). However, I will be looking forward to an even better 2011.

Only 2 more weeks of the Elverson Farmer's Market, and 7 weeks of the West Reading Farmer's Market. When the markets end we will still be picking. You will be able to find our produce in our store, Hartz Natural Foods, until the ground finally freezes. Hartz Natural Foods does sell organic produce year round and tries to source it as locally possible. And of course we will be selling to Papillon until we no longer have produce. Have you eaten at Papillon yet? If not, do so as soon as possible while the B & H Produce is plenty. http://www.papillononpenn.com/
Here is what we will be bringing to market this week:

• potatoes
• tomatoes
• eggplant
• garlic
• winter squash
• carrots
• mustard greens
• beets
• salad mix
• arugula
• dandelion
• baby pac choi
• lettuce
• peppers
• radish
• turnips
• spinach
• chard
• kale
• leeks
• daikon

Recipes for this week:
Radish Salad: Radishes are one of those vegetables in which many have aversions to. Radishes are great roasted as well as raw on a salad. When radishes are cooked they loose their heat. We grow salad radishes (small), daikon radishes (huge) and watermelon radishes (small daikons). Radishes are eaten as their own salads in Japanese cuisine. Here is a Japanese very simple radish salad:
1 bunch radishes, sliced or cut into matchsticks
2 tbspn rice or balsamic vinegar (or a combination of the 2)
1 tbspn soy sauce
1 tsp honey, maple syrup or agave nectar
2 teaspn sesame oil
2 cloves garlic chopped

Hakurei Turnips:
The turnips we grow are not your grandmother's turnips. At least not if you grew up in Berks County. We grow the Hakurei Turnip which is a Japanese salad turnip. They have the texture of a radish with a little less heat. You can use them any way you would traditionally use turnips. They have none of the bitterness of a traditional purple top white globe turnip.
My favorite way to eat them is sliced raw with a few drops of soy sauce. This is a great substitute for chips.
They also make wonderful Kim Chee.

Eggplant chips:
This is an experiment I tried this week. Simply slice eggplant and dip in an egg wash. Place on a cookie sheet, greased with olive oil, bake at 400 for 20 minutes. Flip and top with hemp seeds and Parmesan cheese bake until the cheese becomes crispy. This is a very less greasy form of eggplant parmesan. Great for sandwiches or over spaghetti squash.

This week's home deliveries to West Reading, please have your order in by Wednesday evening:

• mustard greens $2.00
• salad mix $4.50
• beets $3
• arugula bagged $4.50
• baby pac choi $2.00
• lettuce- romaine or butterhead $2
• peppers- mixed box $2,50
• daikon radish $2.00
• Hakurei Turnips $2.00
• Swiss chard $2.50
• collard greens $2.50
  

Thank you all again and have a super week,
Erica

Dear Friends of B & H Organic Produce,
Happy fall to you all. And what a wonderfully rainy day.
We are very happy for the rain. As you all know this has been an extremely dry summer. It is such a contrast to the moist summers we have had in the past few years. At B & H we are blessed with access to mountain spring water which flows right through our irrigation lines and deep to the roots of the plants. We have been luckier than others this year. And I suppose that has a lot to do with the abundance of crops we have coming in at this time. Now is harvest time and we are blessed with a large selection of beautiful vegetables. This is what we will be bringing to market this week:

• potatoes
• tomatoes- still tons!
• eggplant
• garlic
• winter squash
• carrots
• mustard greens
• beets
• salad mix
• arugula
• baby pac choi
• lettuce
• peppers
• radishes
• spinach
• chard
• kale

This weeks recipes:

Arugula salad:
This is a true favorite in my house.
Fresh arugula- we have it small in bags and in bunches as well. Don't be afraid of the bunches. It is still tender and delicious. This is also a better deal.
Topped with slices of Garden Peach Tomatoes- these are the small yellow delicate beauties we bring to market. Almost no acid. A wonderful contrast to bitey arugula.
Goat Cheese- I love the Fromagina from Amazing Acres goat Dairy. This has a soft texture.
Drizzle with olive oil and balsamic vinegar.
Enjoy!

Aji Dulce: These are new peppers we are growing this season and they are in high demand. They are yellow look a likes to the habanero but with no heat. They are used for seasoning only. Get to market early to score these babies. They are perfect for adding to your hot sauces. Here is a base stock recipe given to us by a market customer. This is a Venezuelan recipe to be used for soups, beans, rice and anything you feel creative with.
Puerto Rican Sofrito:
2 green bell peppers
1 red bell pepper
10 aji dulce peppers
3 medium tomatoes chopped
4 onions cut into large chunks
3 medium heads of garlic peeled
25 cilantro leaves with stems
1 tablespoon salt
1 tablespoon black pepper

In a food processor, combine peppers, tomatoes, onions and garlic. Add cilantro, salt and pepper. Process it to the consistency of semi-chunky salsa. Place in a freezer bag, and use as needed, or freeze in portions.

Weekly deliveries to West Reading will be delivered on Thursday evening after 4:30 pm. Please have your orders in by Wednesday evening.

• tomatoes- mixed quarts of red or heirloom $3.50
• mustard greens $2.00
• salad mix $4.50
• Arugula bunches $2.00
• baby pac choi $2.50
• lettuce- butterhead or romaine $2
• swiss chard $2.50
• kale curly or dino $2.50
• red beets $3.00

Thank you all so much and have a wonderful week.
Erica

Dear Friends of B & H Organic Produce,
Welcome fall. What a wonderful time of year. Everything seems so nostalgic in fall. Finally the fieldwork seems manageable. This is the best time of year for working outside. I am relishing this weather because it won't last long. I will try not to make this such a long email. I just always seem to have so much to share.

Thanks so much to all of you whom came out the to Fall Festival at the Elverson Market. I had a wonderful time. It was especially nice to have my husband singing in the background. He is so great. I also loved having the game at the stand. It really opened up conversation. I know you have been waiting anxiously to hear the winner and answers.

1. There were 164 potatoes in the jar- the winner is Matt Mulhull with a guess of 151.
   
2. The pumpkin (or actually it was a red kuri squash) weighed #11.71 - the winner is Mallory Spahr with a guess of #11
3. And the mystery vegetable was a Turkish Orange Eggplant- we only had one eggplant guess and that was from Jon Fetter.
4. We had no chicken winners.
   

Congrats to all of our winners. I will be contacting you individually and you may pickup your coupons at the Elverson Farmer's Market.

Ever wanted to work on a farm? We are in need on volunteers on Friday September 24th, Thursday October 15th and Friday October 16th. If you are interested please contact me. On Thursdays we work from 8 am till 4pm and on Fridays we work from 7 am till 7pm. Any amount of time is a help.

This is what we will have for market this week:

• kale
• chard
• salad mix
• arugula
• radishes
• spicy mix
• peppers
• basil
• baby pac choi
• lettuce
• beets
• carrots
• tomatoes
• eggplant
• potatoes
• garlic
  
• winter squashes.

Recipes for this week:
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.

Arugula Pesto Recipe

In a food processor or blender combine: 1 8oz bag arugula, 1 cup raw almonds, 8 oz goat cheese, 1bunch clove garlic, 1 cup olive oil, 1 tspn salt, 1 tspn cumin, & 6 fresh sage leaves.

And this week we will be doing weekly deliveries to West Reading. Orders are delivered on Thursday evenings after 4:30 pm. Please have your order in by Wednesday evening.

• Kale- curly or dino $2.50
  
• Swiss Chard $2.50
  
• Salad Mix $4.50
• Arugula- bunches $2.50
• Radishes $2.00
• Spicy Mix $4.50
• Basil $1.50
• Baby Pac Choi $2.50
• Lettuce- butterhead, romaine or red leaf $2.00
• Tomatoes- Quarts choose between red or heirloom or a mix $3.50
• Potatoes- #2 $3.50

Thank you all so much and have a wonderful week,
Erica

These are the new additions on the farm P.J. and Betty. They are the lights of my life (at the farm).
Dear Friends of B & H Organic Produce,

Hello friends.
Sorry we missed a few of you at market this weekend due to rain and other events. Just a reminder that we will be at market in all weather except lightening and even that has been known to happen. The Elverson Market runs for 5 more weeks (until October 16th), and the West Reading Farmer's Market runs for 11 more weeks (till the Sunday before Thanksgiving). Even though fall is just around the corner we are still ready to go.

Speaking of fall, the Elverson Farmer's Market is having a fall festival during market this Saturday. There will be food, activities for children and live music (my husband). The event will run from 9am till 1pm (market hours).

Did you know that we raise and sell beef and chicken? We bring meats with us to market but they must be stored in the van in a cooler and so I don't believe that most people know we sell them. All of our meat is sold frozen and in parts (we do sell whole chickens). We don't bring all of the cuts of meat to market because it is a lot to haul around. Our store, Hartz Natural Foods, sells the meats year round Monday through Saturday 9 am till 6pm. The meat is hormone and antibiotic free, butchered humanely, grass fed and free range. If you were at the farm anytime this summer you would have seen how serious we are about free range. I considered the chickens "out of control range". They ate too many tomatoes. And our cows love KALE!!!!!!!!!!!!!! Needless to say we give our animals lots of love and primo food. Our price list for the meats are on our website http://www.bhorganicproduce.com/ . However, the availability of the cuts and pricing is subject to change. Please feel free to call our store and find out specific information 610-286-5268. And if you would like me to bring a cut of meat that I do not usually bring you can email me and I will bring it to market for you.
Here is what we typically bring to market: (we only bring whole chickens to the West Reading Farmer's Market and we do not sell chicken at the Elverson Market).

Beef:

• Chip Steak
• Patties
• Beef cubes
• Ground beef
• Sirloin steaks
• Delmonico steaks
• Tenderloin (Filet) steaks
• NY Strip Steaks

If you would like more information please let me know.

And now for what we will be bringing to market this week:

• kale
• chard
• salad mix
• arugula
• radishes
• peppers
• baby pac choi
• lettuce
• beets
• winter squash
• flowers
• tomatoes
• potatoes
• garlic
• carrots
• basil

And for this week's recipes:
Recipes: These come from a former CSA member and good friend.

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.

We will be doing our Thursday pickup this week. If you are interested please have your order in by Wednesday evening for Thursday after 4:30 pm delivery.
As you can see the greens and the garden are coming back alive with these cool nights.

• kale- curly or dino $2.50
  

• chard $2.50
• salad mix $4.50
• arugula $4.50
  
• radishes- $2.50
• baby pac choi $2.50
• lettuce- romaine, butter or red leaf $2
• beets $3
• red potatoes $3.50
• carrots- red $2.50

Thanks so much and have a great week,
Erica

Dear Friends of B & H Organic Produce,

First and foremost please check out our cooking class this Saturday the 11th from 2-4pm (flyer attached). This is an intimate class which focuses on the energetics of food and seasonality. You can't get much closer to your food than learning preparation tips right next to where it is grown. The class is under the shade tree right next to the garden on the farm. Let me know if you are interested.

This was a superb weekend. ( Although, the wind beat me senseless at market on Saturday.) The support and love of our customers was so invigorating.
I hope you are all having a nice Labor Day. The weather could not be better.

On Saturday September 18th we are having a fall festival at the Elverson Farmer's Market. There will be very special live music (my husband), delicious food and fun family activities. This event will be held during market hours, 9am till 1pm Saturday mornings at Livingood Park.

At market this week we will have:

• kale
• chard
• arugula
• basil
• baby boc choi
• salad mix
• lettuce
• beets
• carrots
• flowers
• tomatoes
• potatoes

And for this weeks recipes:
This week we are talking about winter squash. Winter squash includes more than just butternuts or acorn squash. We grow several different varieties including: spaghetti, red kuri, blue hokkaido, buttercup, butternut and delicata. Each have their own unique flavor and texture. They are all high in vitamin A and fairly sweet. They can be eaten savory or sweet. Winter Squash can be stored (when properly cured) for several months. Keep an eye out for the different varieties as we bring them to market. Here is a standard way to prepare all of the squashes.

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.

I personally like to just add butter and salt and pepper when I am in a savory mood or if I am in a sweet mood I will add honey and cinnamon.

Here are a few other recipes: all types of squashes may be used interchangeably.

• Butternut squash soup: http://allrecipes.com//Recipe/butternut-squash-soup-ii/Detail.aspx
• Squash gratin: http://www.boston.com/lifestyle/food/articles/2008/11/05/gratin_of_red_kuri_squash/
• Sweet baked winter squash: http://www.bettycrocker.com/recipes/buttercup-squash-with-apples-cooking-for-2/bd3b3b96-132a-445f-a932-e0e4fd7b296e
  

For the Thursday West Reading deliveries we will have:

• Curly Kale- $2.50
• Basil- $2
• Baby Boc Choi- $2.50
• Romaine lettuce- $2
• Fresh Cut Flower Bouquets - $5
• Red Potatoes - #2 - $3.50

Please have your order in by Wednesday evening.
Have a super week and thank you all,
Erica

Dear Friends of B & H Organic Produce,
Hello to September and Back to School. I hope all you teachers and students are ready and eager for the up and coming year.
Fall is in the air and a new season begins for us as well. I am not rushing the end of the season although I am looking forward to the break. If only all the work could be spread out a bit.
If you are new to receiving my emails: I send them out weekly. You can email me to disengage from the list at any time. I will be sending out lists of what we are harvesting for the week, events we are involved with and recipes. I post the emails on our blog http://bhorganics.blogspot.com/ each week so that you can archive the recipes.
The 2nd annual Rt 10 Organic Grower's Tour was this past weekend and it was a huge success. Our interns Lisa and Miriam worked very hard to give a great tour. I don't know what I will do without them. I will post photos on the blog. We had a great turn out of new faces and very interested listeners. We are so grateful for all of you.
Our last event of the season is coming up on September 11th. (see attached flyer). This will be a seasonal cooking class instructed by Bonnie Showalter a longtime friend and yoga teacher. This is fresh local food at it's finest with a focus on flavor and especially preserving the energy of the food you eat. Please contact me if you are interested we are keeping the class small so reservations are required.
What we will be bringing to market this week:

• kale
• chard
• peppers
• basil
• boc choi
• lettuce
• salad mix
• eggplant
• carrots
• winter squash
• garlic
• flowers
• tomatoes
• potatoes

Recipes:
These recipes came straight from my October 9th 2009 blog. I felt is was appropriate even now and made my stomach grumble when I read it.
Many of these recipes were submitted by our CSA members. The others I found by just googling "Eggplant Kale Recipe".

• "hey, i made this last night, with B&H potatoes, onion, garlic, and kale of course! very good. " - a West Lawn Member.
  

  http://www.thedailygreen.com/healthy-eating/recipes/potato-kale-soup-recipe
  
• "This is for your request for kale recipes. I actually did use this for the beet greens, but I'm sure they're interchangeable. It does take a LOT of greens. I used both the tops of the beets you gave me, plus the separate package of beet greens. I also lightened it a bit with part-skim ricotta. Even the 6 year old ate it up." http://www.foodnetwork.com/recipes/alton-brown/beet-green-gratin-recipe/index.html
• Eggplant Parmesan with Homemade Kale and Mushroom Tomato Sauce served over Spaghetti Squash. I winged this one. I breaded the eggplant with panko to lighten them up a bit. I sweetened the sauce with fresh apple cider from the market. http://www.epicurious.com/recipes/member/views/EGGPLANT-PARMIGIANA-WITH-BELL-PEPPER-AND-KALE-50036604
• I made a Kale and Potato Coconut Korma. For an extra treat serve this over spiced lentils. I actually used store bought sauce from Palace Foods http://palacefoodsinc.com/ (which is a local Reading company). But I found this recipe too. http://thebuddingcook.blogspot.com/2008/07/vegetable-kurma.html
• And this is what I will be making on Sunday night. I love this blog by the way: http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=294

Well I think this should keep you all busy for a while.

We will not have Thursday deliveries this week. Sorry for any inconvenience.

Thank you again and have a great week,
Erica

Rt 10 Organic Grower's Tour

Dear Friends of B & H Organic Produce,
Rt 10 Organic Grower's Tour
This is a not to be missed event. This Saturday August 28th at Sugarbush Nursery, B & H Organic Produce and King's Herb Nook.
A unique chance to have a free tour and one on one information from Organic growers in your own backyard. Tours and lectures are at 11 am, 1pm and 3pm. You can attend any of the events you choose and receive 15% off of selected items at each location. If you attend all 3 events you will be registered to win a $25 gift certificate to one of our businesses.
Sugarbush will be featuring: Invasive plant identification
King's Herb Nook will be giving herb walks
B & H Organic Produce: I along with my interns will be giving a tour and discussing the many mulching techniques we have tried this season.
Again it is a free event and we would love to see you there. See the attached flyer below for more information.

What we will be bringing to market this week:

• potatoes
• garlic
• tomatoes
• flowers
• eggplants
• salad mix
• lettuce
• peppers
• basil
• swiss chard
• kale

And recipes for this week come from the archives of our blog.

• Honey Baked Tomatoes: I heard this one on the radio and had to try it: http://www.whyy.org/91FM/chef/recipe235.html Excellent!
• Roasted Tomatoes: this is a play on the above recipe. I make a big batch each week and eat it on everything.

  Roasted Tomatoes Recipe

  Mix chopped paste tomatoes (1 quart), garlic (2 cloves), basil (1/2 bunch), olive oil (1/4 cup), salt and pepper (to taste). 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! If you chop it all small enough you can freeze it too.

• 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.
  

Thank you all so much and have a great week,
Erica

Let it Rain!!!!!!!

Dear Friends of B & H Organic Produce,

The pictures here: 1- our unplugged tent set up at the Taste of West Reading
2- Miriam our intern. Whom I would be lost without. Say hello to her at market this week.

What an exciting weekend. We had 2 very busy fun filled days at market this weekend and then to top it all off last night was The Taste of West Reading. I had no idea what to expect but the wonderfully motivated people of the West Reading Main Street really put on a gala. It was beautiful. Thank you all so much for all of your hard work and to the chefs as well. I had a great time.
Not to be missed will be the Route 10 Organic Grower's tour on Saturday August 28th. This is a great event that we host each year with Sugarbush Nursery and King's Herb Nook. A free educational event! We each gives tours at 11am, 1pm and 3pm. We will be supplying snacks, and there will be 15% off of our products for the participants of the tour. This year Emily's restaurant will also be participating by using our produce for one of their dinner specials. Please open the flyer below for more information. Tickets do not need to be purchased ahead of time.

This is what we are harvesting this week:

• garlic
• tomatoes
• eggplants
• summer squash
• cucumbers
• fresh cut flower bouquets
• salad mix
• lettuce
• arugula
• peppers
• basil
• kale
• potatoes
• kale
• chard

And since I hardly ever mention it: We sell meat as well.
We raise beef and chicken on our farm. If you have been to the farm recently you could not have missed our chickens. (They are certainly eager this year. And eating lots of organic tomatoes whether I like it or not.) Our meat is raised without hormones or anitibiotics, all the meat is free range. All meat is frozen and sold in cuts (except whole chickens). We bring a limited selection of meats to market each week because it is a lot to haul around. We do not bring the chicken to the Elverson market because of labeling. The meat is sold all year in our store Hartz Natural Foods which is open Monday through Saturday 9 am till 3pm. You may see a list at our website www.bhorganicproduce.com.

Recipes for this week:

I decided to choose Eggplant for the main ingredient this week because it is common for customers to ask me how to prepare it. I simply googled "Eggplant Recipes" and came up with so many options. However, this one site seemed to have it all including preparation tips; http://www.eatingwell.com/recipes_menus/collections/healthy_eggplant_recipes there is something for everyone here.

And Papillon served an amazing Ratatouille at the Taste of West Reading using all my veggies. He serves this as well as an amazing heirloom tomato salad that everyone raves about. Now is the time to get over there and see what wonderful things he does with our produce.

I am sorry that we will not be doing weekly deliveries this week. Market was so busy this weekend I need to recharge my batteries.

Have a super week,
Erica

Dear Friends of B & H Organic Produce,
Welcome to August. I can hardly believe it is here already. In the early morning I can already feel a change in the air and a definite change in the light. I love fall, but will be sad to see the garden go dormant. Personally, I would love summer all season, but I know the soil needs a rest too. In the next few weeks we will be working on putting our open ground to rest for the season. Our final till, cover crops and then our fall fertilizer. All in preparation for another wonderful year ahead.
This week at market we will have:

• fresh cut flower bouquets
• potatoes
• tomatoes
• cucumbers
• summer squash
• garlic
• salad mix
• eggplant
• peppers
• basil
• kale
  
• chard

This weeks recipes will be raw. In honor of the Raw Food Challenge for August and also in honor of my husband fasting this week.

Fresh Juices: this is what my husband Mike has for his menu tomorrow.

• Bloody Mary: Tomatoes, parsley, lemon, carrots, cucumber and beets!!!!!!!!!
• Cucumber Mint: just cucumbers with a hint of mint
• Carrot Beet Ginger: pretty standard.

Yellow Tomato Gazpacho: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=460045

Greenie Guacamole: this uses raw swiss chard and gives tips for how to breakdown the bitterness.
http://goneraw.com/recipe/greenie-guacamole

A tip for this week: How to freeze whole tomatoes. This is a blessing for me- I have limited time and a home without air conditioning. This way I can make my sauces, salsas, catsups and pastes in the winter when I need to heat my house. http://www.ehow.com/how_5077856_freeze-whole-fresh-tomatoes.html

Thank you all and have a great week,
Erica

Dear Friends of B & H Organic Produce,
What another amazing week. The support from our customers makes every long day completely worth while. Thank you all for your love of vegetables!
There was quite a few talk about local produce at markets this weekend. It is important to know that not all Farmer's Markets and Roadside stands are created equal. Be sure to ask your farmer if they grew the produce and if not where they bought it from. Yes, it is true roadside stands and farmer's markets often buy in their produce. You can be sure that the farmer's at the West Reading Farmer's Market grow all their own produce. Ask us we are proud of it!!!!!!!!!!
Have you tried Papillon Brasserie in West Reading? I am sure you have heard me talk of this before but now that we are in the height of the season I find it necessary to remind you. Chef Phillip Davis bases his menu on what B & H Organic Produce is harvesting each week. He is a talented chef whom supports his local farmers and especially B & H. Taste the food while it is in season and get ideas for how to prepare seasonal produce. http://www.papillononpenn.com/
Two noteworthy events coming up:

1. Taste of West Reading is Sunday August 15th. You can easily purchase your tickets on line at this link: http://www.westreadingmainstreet.org/calendar.htm This is a unique event where the chefs of the West Reading restaurants will be using fresh produce from the West Reading Farmer's Market. Rumor has it they will be auctioning off a trip to B & H Organic Farm at the event. You wouldn't want to miss that.
   
2. This is a personal note because I love their peaches. Frecon Farms is hosting their 3rd Annual Peach Festival August 7 & 8
   Our juiciest time of year, celebrate the summer harvest with a full day of peach favorites, food and tastings & our annual peach recipe contest & wine release. http://www.freconfarms.com

Here is what we will have at market this week:

• fresh cut flower bouquets
• potatoes
• tomatoes
• eggplant
• tomatillos
• cucumbers
• summer squash
• salad mix
• lettuce
• beans
• basil
• peppers
• kale
  
• chard

And here are 2 recipes for this week:

1. Kale and Avocado Salad- My favorite Kale Salad, I eat this a lot and it won best in show at our annual farmer's potluck last month. I improvise when I am making it but here is the recipe: http://www.mindbodygreen.com/0-617/Healthy-Recipe-Kale-Avocado-Salad.html
2. Heirloom Tomato Pie- A customer mentioned this at market and although I have eaten it I have never made it. I will be making this tart this week. http://www.epicurious.com/recipes/food/views/Heirloom-Tomato-Tart-105214

We will be doing a midweek delivery this week. I apologize that the selection is small. I like the idea of doing these deliveries but the market has been busier than I had anticipated. That is a good thing! Here is what we will have this week:

• flower bouquets $5
• Potatoes #2 bag- $3.50
• Tomatoes- 1 quart mixed heirlooms and red tomatoes- $3.50
• basil $2
• Peppers- green and purple quarts $3.00
• curly kale- $2.50
• swiss chard - $2.50

Please email me by Wednesday evening with your order.
Thank you all again and have a great week.
Erica

Yoga moves in farming.

Dear Friends of B & H Organic Produce,
Hello.
Sorry I did not get my emails out last evening. We were busy out shopping for a new market van to replace very loved 438,000 mile white van. We did a bit of sight seeing on the way and visited our new butcher. Smucker's in Mount Joy is a very sweet (for a slaughter house and butcher shop) place. It makes me happy to know that this is where our cows are going.
This week has been busy already. On Monday morning we had a group of 15 beautiful women come from Yoga Inlet in West Reading to do a farm tour and work. It was amazing to see what women get accomplished. I shouldn't say amazing, since we are mostly women at our farm and we do great things. It was a beautiful day with lots of work, smiles and love. Thank you ladies for helping us roll out our straw so we can plant our fall crops this week.
Today we had our Organic Inspection. It is always a tedious process with lots of paperwork. I am so grateful for Pennsylvania Certified Organic (PCO) and their dedication to keeping our food supply safe. We are honored to be apart of what they do.

And now for what we are harvesting this week:

• salad mix - we are planning on a better harvest this week. And the weather seems to be cooperating. Sorry to disappoint so many of you last week.
• fresh cut flower bouquets
• eggplant
• tomatoes!!!!!!!!!!!!
• cucumbers
• summer squash
• beans
• lettuce
• kale
• chard
• potatoes
• basil
• peppers

Recipe for this week is an oldie but a goodie:

• 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.

And I have mentioned a good way to store certain herbs like- parsley and basil. Here is a recipe.

• 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

Have a super week.
And remember you can always purchase our produce and meats midweek in our store Hartz Natural Foods on Rt 10. Wednesdays are produce days. Come on Wednesdays for our best selection.

Thank you,
Erica

Dear Friends of B & H Organic Produce,
This time of year is summer squash time. Summer squashes are more than just your average zucchini (as you will know from visiting our stand). Zucchini is great but so are patty pan squash, and crooknecks. I been growing squash for quite a few years and because when you have one you have a thousand, I have learned many ways to prepare them. I have also learned to only select the specific varieties that I personally feel are far superior in taste and texture.
All the squashes may be used interchangeably. I love using them together to vary the presentation. You can grill, sautee, bake, eat raw or roast any of the squashes. Feel free to ask us which fruits are more tender and what sizes are best for which preparation. The crooknecks are often ignored due to their warty flesh but they are far superior for eating raw. I will list some recipes following our list for next weeks market.
What we will have for this weekend:

• salad mix
• eggplant
• cherry tomatoes
• cucumbers
• summer squash
• beans
• lettuce
• kale
• chard
• peppers
• basil
• garlic

Two events to let you all know about:

1. The Taste of West Reading- Aug 15th at the Reading Museum will feature West Reading chefs showcasing the produce of the West Reading Farmer's Market vendors. This is a "Farm to Table" event. http://www.readingpublicmuseum.org/museum/events/index.php
2. Shri Yoga in West Reading is hosting a Raw Food Challenge for the month of August. We will be giving a 5% discount to all those whom are participating in the challenge. Contact www.shriyoga.com for more information.
   

And now for the recipes:
Roasted Summer Squash
slice any of the summer squash varieties into thin slices. Place in a roasting pan. Drizzle with olive oil. Add chopped garlic, basil and parsley. Top with bread crumbs and the cheese of your choice. Bake covered at 375 for 15 minutes. Take cover off and bake until the squash is soft. Enjoy!

Raw Lasagna
I have had this made in several different ways. It takes a bit of preparation but it is sure to surprise you with how tasty it is.
http://rawgourmet.com/recipes You have to go to about the middle of the page for the recipe. Go slowly through the other recipes and see what amazing things can be made raw. Mouth watering.
Have a great week.
Erica
**************Pictured above are roasted zucchini's and their blossoms submitted by one of our market friends!!!!!!!!!!!!!

Cucumbers~!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Dear Market Friends,
Yes, it is that time of year when you lock your doors so that your neighbors won't give you cucumbers.
The problem with cucumbers, isn't that they aren't tasty, refreshing and good for you, it is that there is very few ways if any to store them. So what is a farmer's answer to the dilemma of cucumber abundance?
The first answer is Juice!!!!!!! If you have a juicer break it out and throw in your cucumbers. Add a touch of fresh mint in the juicer for a snazzy treat. Refrigerate the cucumbers first to make the juice cool so you can chug it immediately.
The second answer is Cucumber salad, I have learned to be creative with this over the years. One of my favorites includes everything fresh right now:

Cucumber Salad with Peaches and Basil
Slice cucumbers into round slices. - leave the skin on for extra minerals
Slice fresh local peaches into cubes - leave the skin on for extra minerals
Thin slices of red onions- although is is not necessary.
Basil thin slices.
Mix this with a dash of sea salt (to taste). A dash of olive oil and a dash of Balsamic vinegar.
Do not over wet this salad. The cucumbers and peaches have plenty of wetness on their own.

Experiment and have fun. Cucumbers are 3 for a $1 at our store this week.

Here is what we will have at market this week:

• beans
• salad mix
• cucumbers
• summer squash
• lettuce
• basil
• carrots
• kale
• chard
• garlic

Have a super week.
Erica