Hello CSA Members,
Welcome back for returning members and hello for new
members.
Don’t forget to pick up on Wednesday. It may help to set an alarm on your
phone. If you are having problems
picking up please call 484-955-1098, if I can help I will.
If you don’t remember the time or location you can check the
website for the information: http://www.bhorganicproduce.com/subscribe.html
I am sending out this email early this week because I am
sure there will be lots of questions.
Normally the emails go out on Sunday evening. You can order by replying to the email or by emailing bhorganics@gmail.com. The orders must be in by Tuesday at 2
pm. Processing the orders takes some
time so I would appreciate no late orders.
The first Wednesday of the month is the meat delivery. Don’t forget to pick up your meat.
Notes about pick up:
·
Your meat orders will be in a separate cooler
and your order will be in a bag with
your name on it.
·
Your bread orders will not be in your box. All bread will be in a separate
box. Your bread will have your
name on it.
·
Your vegetable shares will come in a wax
box. Please bring a bag to take
your produce home. Please do not
take boxes home.
·
Your box will have a label on it with your name
and what is in the box. Feel free
to peel the label off and take it with you. Please do not take someone else’s box.
·
It doesn’t matter if you break the boxes down or
leave them whole.
·
If you cannot pick up your produce try to
arrange for someone else to do so.
Please make sure they understand to only take the box with your name on
it. Or you can call me at 484-955-1098. Once the boxes have been delivered I
cannot make special arrangements for you. If you need a special delivery or pick up you must notify me
before Wednesday.
Notes about this week’s harvest list:
·
We do not have any extras at this time. I definitely expect to in the
future. Please check the list for
“extras.” We do not give out
“extras” unless you order them.
“Extras” are items we have an abundance of. We do not give them unless ordered because we do not want to
overwhelm our members.
·
The strawberries have not been a huge success
this year. We have had several
problems. We will definitely give
you as many as we can this week. I
am assuming we will have enough to give everyone a quart but it may be a small
quart.
·
If you are unsure of what a particular vegetable
is I highly recommend checking our recipe blog. Here you will find a description, storage information and a
recipe. The CSA will be more
enjoyable for you if you try new things and new recipes. http://www.bhrecipes.blogspot.com/
·
At times in the future you will see items
selected only for full or half shares.
I do all the orders individually and I want to make sure everyone gets a
chance to order something. I do
this the best I can.
·
If you have a problem or a concern about the quality
of an item or are missing something please let us know immediately. We do make mistakes but we pride
ourselves on customer service and so we would like the opportunity to make good
on a mistake.
·
If you do not order we will choose a well-rounded
box for you.
This week’s Harvest:
Full shares order 8 items, and
half shares order 4-5 items (depending on how much you want)
·
Salad Mix ½ lb
·
Arugula or Spicy Mix ½ lb
·
Radishes – ¾ lb bunch
·
Turnips – ¾ lb bunch - these are a sweet salad turnip. Greens are edible and wonderful.
·
Strawberries – between a pint and a quart. We will give you as many as we can.
·
Kale, Red Russian ¾ lb
·
Green onions – ½ lb
·
Garlic Scapes – 1/8 lb – these are a fresh
garlic flower, excellent as a garlic substitute. See recipe below.
·
Mustard Greens – ¾ lb – a bit spicy but oh so
wonderful
·
Spinach – ½ lb
·
Teenage Pac Choi – 2 heads
Recipe: Garlic Scapes
Garlic Scapes are the flower buds of garlic. In a life where we ate only local food
this time of year we would have been without garlic since March. Garlic is harvested in July and cured
till September and then you can store it till March. But, from March through May there is no local garlic. Garlic Scapes are the first taste of
garlic we have for the season.
They are a mild garlic flavor and can be used in many ways. Enjoy.
·
Roasted Garlic Scapes
·
· 1 bunch of garlic Scapes
· 1 tablespoon olive oil
· Salt and pepper to taste
·
·
Place whole garlic
Scapes on a cookie sheet on the top shelf.
·
Drizzle with olive
oil, salt and pepper.
·
Bake at 400 degrees
till crispy, about 20 minutes.
·
·
You can also grill
them whole drizzled with olive oil.
·
·
These are great on
meats, salads, tofu and fish. Use
them whole or chop them up.
We are so happy to have you as members.
Cheers to a great season ahead.
Thank you,
Erica
Posts
