Hello CSA Members,
Hello fall and crisp weather! This morning it even seems like the leaves on the trees are
suddenly changing colors. Fall is
such a good time of year for eating and I am so excited.
I want to thank you all for your support yesterday. Again I apologize for your inconvenience
and disappointment. I just burned
out yesterday and there was no fire left to accomplish holding a potluck. I would love to reschedule if you will
consider it. I will be in contact
in the next couple of days about a date.
Perhaps more of you will be able to make it. I am really looking forward to having you all at the farm so
you can experience a bit of our world.
I wanted to mention a note about market. Many of you do attend the market on
Sunday mornings, of which I am very grateful. Our CSA is our main priority however, we use the market to
sell items that we do not have enough of for CSA. Because the CSA is an ordering system we have to be very
careful about what we post for you to order. We need to have enough of something to offer it in the
CSA. Members whom do not order
often get items we do not have enough of for everyone else. When we plan the garden and plant the
plants we are hoping to have enough of every item for each share. However, we are subject to weather and
other obstacles, which alter our intentions. For instance we planted a lot of spinach that should have
been ready last week. However, the
chickens broke into the fence and ate most of the planting. We were left with 20 bags of spinach;
we would need 60 bags to fulfill the CSA orders. We hope you understand.
We will post the weekly email on our blog: http://bhorganics.blogspot.com/
Don’t forget to pick up your box. It may help to set an alarm on your phone. At the West Reading site we have a
family that comes at 9 pm to clean up the porch. I had to do this so that I can get some sleep. I am crazy and I would worry about
those boxes all night. Sorry.
Help:
If you have any questions please feel free to email me at bhorganicscsa@gmail.com or call
484-955-1098. I also am available
to receive text messages at this phone number.
When:
You can order by replying to the email or by emailing bhorganicscsa@gmail.com. The orders must be in by Tuesday at 12 am. Processing the orders takes some time
so I would appreciate no late orders.
This is a new time this year in order to have our pack house run a bit
smoother.
Notes about ordering:
·
We cannot guarantee orders. We will definitely do our best.
·
You may order from the list below. If you do not choose to order we will
select a well-rounded box for you.
·
If it states behind the item that you may order
2 (or 3) than this counts as 2 (or 3) of your items. If it does not state “You may order 2” behind the item than
you can only order 1 of this item.
·
We do not split items of make smaller
bunches. All sizes of the items
are stated below.
·
If you see “OR”
in an item list you can order one or the other from this list.
·
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:
Choose 8 items from this list for full
shares or 5 items for half shares.
·
Kale –1/2 lb - Curly.
·
Red Leaf Lettuce or Romaine – 2 heads. You may order 2.
·
Swiss Chard –3/4 lb. You may order 2.
·
Parsley, Flat Leaf – 2 oz. You may order 4.
·
Herbs:
You may choose 2 of these as one “item.”
o Chives
– 2 oz
o Marjoram
– 2 oz
o Garlic
chive – 2 oz
o Parsley,
Flat Leaf – 2 oz.
o Basil,
Thai – 2 oz
·
Potato – Yukon Gold, Red Gold or Blue Gold – 2
lb. You may order 4.
·
Pepper, Hot – ½ lb– mixed bag of Serrano,
Hungarian Hot Wax, Cayenne and Poblano.
·
Salad Mix – 7 oz
·
Dandelion – 8 oz. You may order 2.
·
Fresh Cut Flowers – including zinnias and
sunflowers. You may order 2.
·
Radishes, small – ¾ lb – French Breakfast or
Purple Plum. OR Turnips – White – ¾
lb
·
Radishes, Watermelon. – 1.5 lb
·
Radishes, Daikon – 1 lb (small roots.) You may order 2.
·
Komatsuna (Asian Mustard Green) – ¾ lb
·
Collard Greens – 8 oz. You may order 2.
·
Tomato, mixed sizes and colors – 1 lb
·
Fennel – 1 bulb
·
Beans, Green or Dragon – ¾ lb. You may order 2.
·
Beets- Red, Golden or Chioggia – 1.5 lb. You may order 2.
·
Winter Squash – Butternut (1 fruit) or Sweet
Dumpling – this is similar to acorn squash in flavor and texture. (2 fruit)
Extras: You must order
“Extras.”
·
Parsley, Flat Leaf – 2 oz. You may order 2.
·
Dandelion – 8 oz. You may order 2.
High Energy:
As a farmer, foodie and vegetable lover I am always
interested in the “energetics” of food.
Essentially this means when a vegetable is at its “peak.” If you are stuck in your ways but want
to try something new I highly recommend choosing something new from this
list. Here are the foods at their
highest energy level this week:
·
Lettuce
·
Parsley
·
Potatoes
·
Salad Mix
·
Dandelion
·
Collards
·
Komatsuna
·
All radishes
·
Turnips
·
Fennel
Recipes:
Radishes
Radishes are one of my favorite vegetables but often overlooked
by many people. Radishes are
really good for you too: http://www.fullcircle.com/goodfoodlife/2012/05/14/9-reasons-to-eat-your-radishes/
They can eliminate excess heat and mucus in the body; they
are high in antioxidants and let’s not forget they have a great crunchy texture!
Currently we have:
French Breakfast Radishes – red and white cylindrical
radishes. These are considered
“small.”
Purple Plum Radishes – purple skin with a white center. These are also small radishes.
Watermelon Radishes - A trendy new radish used by fancy chefs. They are actually a type of Daikon
though they are round. They have a
slightly green skin and a bright pink center – hence the name
“watermelon.” They are a bit spicy
but so universal for cooking.
Daikon Radishes – Long white radishes traditional in
Japanese cooking.
The greens of radishes are completely edible and very
healthy. They are closely related to
arugula but you will find they are a bit rough (like arugula in the middle of
summer.) They are best steamed or
sautéed.
Radishes will store for up to 4 months in your
refrigerator. Simply remove the
greens and store them in some kind of plastic container so they don’t loose all
their moisture. I don’t think most
people think of radishes as a storage root crop but they definitely are.
Are you having trepidations about eating radishes because of
their spice? The best way to
prepare them is to shred or to cook them.
They keep their wonderful radish flavor without the heat.
Roasted
Radishes: http://www.rachelcooks.com/2014/03/23/how-to-roast-radishes/
Grilled
Radishes: (I bet this recipe would be great with Thai Basil as a substitute for
Rosemary.)
This
is probably one of my most favorite things to eat: http://www.foodnetwork.com/recipes/food-network-kitchens/mexican-radish-slaw-recipe.html
This
is my favorite radish recipe: http://www.myrecipes.com/recipe/radish-salad-goat-cheese-50400000126787/
This
is the recipe I can’t wait to try: Daikon Mochi https://en.cookpad.com/recipe/1345770
Watermelon
Radish and Avocado Salad: http://www.williams-sonoma.com/recipe/radish-salad-vinaigrette.html
And we just simply add radishes to our weekly roasted
chicken, to soups and stews and on top of every salad. You can substitute any radish for any
of these recipes.
Enjoy!
We really appreciate you and could not do it with out you.
Thank you,
Erica
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