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
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
Erica
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