B & H Organic Produce

Dear Members,
This is a very exciting week for us at the farm. We have been blessed to have the perfect amount of rain and sunshine and the veggies are growing faster than ever. Beets and Carrots are abundant and bringing us to the end of the spring crops as we head to the summer goodies. We have almost managed to clean out our spring section of the garden just in time for the squash and beans to be heading up. Most of the greens are still coming, but some will have to wait for fall to return. Lettuce is abundant as well as chard and kale.
Pictured above are Golden Beets, Red Beets and Chioggia Beets.
We have been appreciating your feedback and requests for your produce. We ask that you have your requests in by Monday evening. This helps to make our harvest/processing and packing easier.
Sam and I are still working on the pictures. But we are working harder on the crops.
We are happy to have had such a great response on the fruit share. I think it will be a great combination. Please have your checks in by July 15th to facilitate the paperwork.
We will be taking this Sunday off from market to visit with our family. We wish you all a wonderful and safe summer.
Below are two awesome Carrot recipes. I love soups anytime of year and these are two fast soups to keep you out of the kitchen and to keep you cool.

curry chick pea and ginger soup

This recipe is from my friend Darren. He is definitely the best song writer in Berks County. Thank you for all the great music and shows.

3 cloves garlic (diced)
2 whole onions (diced)
4 cups chicken or veg stock
2 cans chick peas (rinsed and strained)
3 carrots (chopped)
2 tsp curry powder
_ tsp tumeric
_ tsp. salt
_ tsp. ground ginger
_ tsp fresh cracked pepper
_ cup coconut milk
1 tablespoon fresh parsley (chopped)

1. boil onions and garlic in chicken stock for 5 minutes
2. stir in the rest of the ingredients and boil for another 15 minutes
3. reduce to low for 15 more minutes adding the milk about halfway
4. blend
ENJOY!

Carrot Lentil Soup

This is an adaptation creation. A quick soup for the summer.

½ cup lentils (dry green or red)

1 medium onion chopped

½ pound carrots chopped

3 tablespoon olive oil

1 tablespoon vegetable broth powder

3 cups water

1 tsp salt

¼ cup fresh cilantro

2 cloves garlic

1 cup yogurt (plain goat yogurt is perfect for this)

Sautee onion, and lentils in 2 tablespoon olive oil, for 5 minutes. Add water and vegetable broth and bring to boil. Add carrots and simmer until carrots are soft. In a food processor prepare a cilantro pesto: garlic, 1 tablespoon olive oil, & cilantro. Blend the broth mixture with the pesto and yogurt in the food processor. Garnish with a dolup of yogurt and a sprig of cilantro. Enjoy. Serves 4.