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| This is the tall type of Radicchio called Treviso. |
Hello CSA Members,
We hope you all had a healthy Thanksgiving and enjoyed
anytime off you may have had.
This November has been colder than the past few years. It has been quite an adjustment for
us. Most of the field crops have
entered dormancy. Although I love
the hot weather, I always enjoy the seasons and watching Mother Nature change
before my eyes.
This week we will busy planting greenhouse number 2 for late
winter early spring harvest. I
feel so blessed to go into a greenhouse in the winter and still see so much
green foliage. Even on the cold
days the greenhouse is still nice and warm when the sun is shining. The air is moist and fresh. It has gives me a lot of inspiration.
If you have any questions please feel free to email me at bhorganiccsa@gmail.com or call
484-955-1098. I also am available
to receive text messages at this phone number. I appreciate all feedback and strive to create a healthy
customer service experience.
If you do not see an email from us feel free to check our
blog where we will post the same email for you each week. http://bhorganics.blogspot.com/
Don’t forget to pick up your produce! It may help to set an alarm on your phone.
You can order by replying to the email or by emailing bhorganicscsa@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.
Notes about ordering:
·
We cannot guarantee orders. We will definitely do our best.
·
If an item has OR stated in the list than you can either of these items not
both.
·
You may order from the list below. If you do not choose to order we will
select a well-rounded box for you.
You can also order less than 6 items and we will fill in the rest.
·
If it states behind the item that you may order
2 than this counts as 2 of your 6 items.
·
We do not split items or make smaller
bunches. All sizes of the items
are stated below.
·
Yes, we definitely make mistakes. So please let us know so we don’t make
them again. We are striving to
provide great customer service.
This week’s Harvest:
All shares will choose 6 items from
this list.
·
Italian Flat Leaf Parsley – 1/8 lb
·
Garlic – ¼ lb. Purple Stripe or Elephant. Elephant garlic has large cloves and is very mild in
flavor. Purple stripe has smaller
cloves and was voted by Rodale as the best tasting baking garlic.
You may order 2.
·
Lettuce- Red Leaf or butterhead– 1-4 heads. Heads
are smaller. You may order 2
·
Beets- Red 1.5 lb. No tops. You
may order 2
·
Collards – ¾ lb
·
Daikon Radishes. No tops. – 1- 2 roots
·
Radicchio, tall or round – 2 heads
·
Carrots – ¾ lb. No tops.
·
Potatoes, Red – 2 lb OR Potatoes, Fingerling – 1.5 lb
·
Cabbage, Savoy – 1-2 head
·
Watermelon Radishes, small – 1 lb
·
Spinach – ½ lb
Extras:
·
Sorry we will not have extras this week.
What crops we think have a high energy this week:
·
Garlic
·
Daikon
·
Lettuce
·
Beets
·
Radicchio
·
Collards
Recipes:
Radicchio:
We grow 2 different types of radicchio: a tall variety and a
round variety. Most people are
used to the round variety. It
would be hard to find a difference in taste or texture. I find the tall type is better for
grilling because it sits well on the grill and is not so thick. Our radicchio looks a bit different
than when you might buy it in the store because we leave on the outer
leaves. The outer leaves are a bit
more tough and bitter but that is where most of the nutrition is. Studies have found that the outer
leaves higher in antioxidants than inner leaves of plants. This is because they are more exposed
to the sun and the elements. The
reason iceberg lettuce has less nutritional value is because it forms a tight
head and the inner leaves that you eat have not been exposed to the antioxidant
giving elements. There is a great
new book out which outlines all these cool facts: “Eating on the Wild Side” by
Jo Robinson. You can listen to her
interview on NPR http://www.eatwild.com/.
I was so inspired listening to this that Paul and I are traveling to Illinois
in 2 weeks to see her speak.
Yes, Radicchio is bitter but remember that bitter is
extremely good for your liver and stimulating digestion. I think all of our livers could use a
little boost this time of year.
·
Radicchio Risotto: http://www.epicurious.com/recipes/food/views/Radicchio-Risotto-1232
·
Radicchio Pasta Salad: http://www.foodnetwork.com/recipes/rachael-ray/radicchio-pasta-salad-recipe/index.html
·
Grilled Radicchio: http://www.epicurious.com/recipes/food/views/balsamic-grilled-radicchio-with-shaved-pecorino-232705
·
Baked Radicchio: http://www.lidiasitaly.com/recipes/detail/870
·
Radicchio and Roasted Beet Salad: http://www.bonappetit.com/recipe/farro-radicchio-and-roasted-beet-salad
·
We really appreciate you and could not do it with out you.
Thank you,
Erica
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