Abundance even in the cold

Just in case you may have thought that due to the cold weather we would not be out at the farmer's market... I am here to tell you that it isn't true. This is fall, the time of abundance, and we have it. So be sure to come out and see us. We have only 3 weeks left.
Veggies: Swiss Chard, Kale, Lettuce, Salad Mix, Arugula, Spinach, Scallions, Beets, Carrots, Savoy Cabbage, Baby Cabbage, Mustard Greens, Celeriac, Leeks, Daikon Radish, Collards, Baby Bok Choi, & Turnips.

Meats: Beef: Ground, Hot Puppies, Bologna, Patties, Beef Cubes, Assorted Steaks
Chicken: Whole, Breasts, Wings, Legs & Thighs.

Body Products:
Soap, Bath Salts, Face Scrub, Bug Spray, Lip Balm, & First Aid Salve.

And as we promised with a plug we will include a recipe:
This one comes from Martha whom is hosting the Macrobiotic Cooking Class later this month (see the previous blog).

Berry Pie with Oat/Almond crust

1 cup rolled oats put oats and almonds in food processor and

1/2 cup almonds (raw) process a little bit, then add other 3 ingredients

1/4 cup sunflower oil and process so that crust is still a bit crunchy

1/4 brown rice syrup press mixture into pie plate and bake 15 min

1/4 tsp salt at 350 degree oven, let cool

Add whatever berry you prefer on top of the crust, be generous

4 cups apple juice Heat to just below a boil, stir to disolve the agar

4 Tblsp agar agar flakes flakes, and then pour over the crust & berries

juice of 1/2 lemon Refrigerate until firm.

grated rind of one lemon

I like to make just the crust and use it for the crisp part of apple crisp. Yum Yum

For a crowd, just double the recipe and use a larger, rectangular glass baking dish

Thank you all for your support.

Hello Friends...
This is a wonderful picture of my favorite intern Michelle. She is such a great trooper and I would not be making it through the end of this season without her. Hooray for Michelle.
What follows is a list of what we will have at market this week:
Veggies: Swiss Chard, Kale, Lettuce, Salad Mix, Arugula, Spinach, Scallions, Beets, Carrots, Mustard Greens, Celeriac, Daikon Radish, Eggplant, Collards, Baby Bok Choi, & Radishes

Meats: Beef: Ground, Hot Puppies, Bologna, Patties, Beef Cubes, Assorted Steaks
Chicken: Whole, Breasts, Wings, Legs & Thighs

Body Products:
Soap, Bath Salts, Face Scrub, Bug Spray, Lip Balm, & First Aid Salve

In an effort to join the community and fill up my recipe database, I am offering to plug "your" event or craft in exchange for a recipe. Email me a recipe and what you would like to let the community know about and I will post it on the blog. If you have a blog let me know and I can link you in.

Our first plug comes from Martha at our favorite health food store Hartz Natural Foods:
Macrobiotic Cooking Class
Hosted by Martha in her home in Elverson.
Class is on Sunday October 26th 10 am till 1 pm and the charge is $45 per person.
The class will be taught by Melanie Waxman a wonderful Macrobiotic Chef. Please check out Melanie's website to see all the great things she is doing www.celebrate4health.com .
B & H veggies will be used in the cooking demonstration.
We are hoping this class will be the beginning in a series.
To sign up or for more information contact Martha at:
610-286-7446 (home)
484-942-6261 (cell)

Thank you all and have a great week.

Dear Friends and Customers,
Yes, the weather has become chilly. There is a "Fall Breeze" in the air. But we are still harvesting and marketing for SIX more weeks. Hooray the fun has yet to end. Hopefully, you are all on our email list and received our email update last week. If not please email us and get on our list bhorganics@gmail.com. If you already submitted your email address to me than please remember to take us off your spam list and let us into your inbox. We have sent out few emails this season in order not to bug you, but also because this blog has been very effective for us.
Michelle and I cried to see Sam go this week. But with the weather changing so do our lives. We thank him greatly and wish him the best on all of his adventures. It is only fair that we share him with the world.
I will be posting our list of produce for market weekly. This will hopefully give you an idea of what we will have for your shopping list. It is subject to change depending on how busy we are and if someone buys all the 'turnips' early. Here it is:
Celeriac, Fresh Cut Flowers, Tomatoes, Carrots, Baby Cabbage, Daikon Radish, Turnips, Spinach, Salad Mix, Arugula, Mustard Greens, Baby Boc Choi, Radishes, Scallions, Lettuce, Eggplant, Collards, Beets, Kale & Swiss Chard.
Don't forget our homemade soaps, bath salts, lip balms, face scrubs, & body sprays. We are now selling chicken parts as well as beef. All the meat is raised on the farm. All of our meat is frozen. Please let us know if you would like a full list of the meats we sell. We bring limited items to market but stock the freezers in our store with a large selection of cuts.
Just to let you know we are taking names for our waiting list for out CSA for the 2009 season. We hope to send out applications in January or February.
And now for the fun: Our member Laura linked us to several recipe sites for the items we have in season now. Thank you Laura I am sure we will all have fun with this.

celeriac:

http://www.goneraw.com/recipes/2083-Easy-Celeriac-Mash - mmmmm...

Bok Choy Apple Slaw - http://www.therawchoice.com/discovery_recipes.html ( a quarter of the way down the page)

http://www.goneraw.com/recipes/3096-Bok-Choy-Coleslaw

http://www.goneraw.com/recipes/3430-bok-choy-salad

http://www.goneraw.com/recipes/2776-BABY-BOK-CHOY-DELIGHT

http://www.goneraw.com/recipes/2601-Simply-Kimchi-Mild

http://goneraw.com/recipes/3955-Bok-Choy-Salad-w-Papaya-Mango-Tomato

this morning i had 2 heads baby bok choi (however you spell it), 2 pears, and some avacado blended up... mmmm, really hit the spot...

Thank you all for your support and have a marvelous week.
Erica