B & H Organic Produce

CSA Harvest July 22nd:

1. Chives
2. Garlic Chives
3. Kale: Dino or Curly
4. Swiss Chard
5. Beets: Golden, Red or Chioggia
6. Carrots: Orange or Dragon
7. Salad Mix
8. Fresh Cut Flower Bouquets
9. Summer Squash: Green or Yellow Zucchini or Patty Pan
10. Arugula
11. Basil: Italian, Lemon or Purple
12. Cucumber: Standard or Pickling
13. Fennel
14. Flat Leaf Parsley
15. Lettuce
16. Scallions
17. Beans: Burgundy or Dragon
18. Green Garlic (single orders only)
    

• We also have our second wave of broccoli coming in. You may order Broccoli however, I will give it first to those whom did not already receive broccoli this season. Don't worry we will have more in the fall.
• Fruit this week: Centuary Peaches (yellow).
• Do you have an interest in extras of the above purple highlighted items? We have tons. I would be happy to pass them along.

Update on Pickups:

• This past week seemed to be a bit rough. I am sorry for any confusion. I have now made the clipboard sheets larger and more legible. I hope this helps.
• I would like to encourage you all to thoroughly explain the pick up procedure to anyone whom will be picking up the produce whom is new to the system. I specifically count each order and so if one item is taken mistakenly it snowballs.
• In order to save box space I have been combining different varieties of items in the same box. This will take a bit more time on your part to differentiate between the varieties but saves me a lot. It is the difference between me delivering in my station wagon or the large Chevy van.
  
• Summer Squash and Cucumbers: Please look closer at the clipboard sheets. One order of these items usually is more than one fruit. I have highlighted that information in pink on the sheet. For instance one order of Pickling Cucumbers is actually 6 fruits.
  
• If you do not want an item which has been selected for you or perhaps you do not want all of the item simply place it in the "Free Box" for someone else.
  
• If you are having trouble at the sites or with the clipboard sheet please let me know. I am also learning this system and can use help.
• The site host is a host for the vegetables. They are also a customer just like you. Very rarely will the site host know anything about the quantities of vegetables you are picking up. They are not a good source of information. Please call me with questions: 484-955-1098. Generally I work on Wednesday evenings but if I am available I would love to assist you.
  

Farm update:
I know I said it last week but it seems like the season just keeps getting better and better. We are in the midst of a massive garlic harvest. Wow. I wanted this year to be a good garlic harvest but I had no idea. Paul took time from his busy schedule to build me an amazing drying rack (I have wanted one for the longest time). And, when he saw the harvest he began building another one. Kayla has promised to take pictures. I cried tears of joy. I am a total nerd.

Gardening is my love but nutrition is my passion. I have been studying health and nutrition for quite a few years. It is the original way that Paul and I connected. Paul has been studying health and nutrition for over 30 years with the start of his health food store in his basement in the 70's. Together we are striving to grow not just organic food but "Nutrient Dense" food. This is food that is high in nutrients. And this begins with the soil.
This past winter we sent soil samples out to a testing facility that not only tests the minerals in the soil it tests, the availability of those nutrients as well as how the minerals are balanced. We applied several different mineral combinations in order to balance the soil. And so last week we decided to test these mineral levels in our actual plant tissue. We sent samples away of our garlic and our tomatoes and the tests came back with wonderful results. We are pleased to announce that our plants are indeed "Nutrient Dense". Being organic is important but have optimal vegetables is even more important.
With this exciting news we sat down to think of our future as a farm and all the possibilites. We are only in our 3rd growing season. We have done a lot but still have a lot to learn. We will be expanding our greenhouse this year as well as our fields, for next season. I think it is important for you to all know that by being a member of our farm you are supporting us to grow, thrive and excel. We hope to continue on with our passion. We can only do this with the support that you have given us. Thank you.

And now for recipes:

• From a generous member:
  
  Fast pickled melange of crispy vegetables
  Sliced turnips
  sliced carrots
  pepper strips(any variety)
  Celery stalk sliced
  beet slices (if they are young and tender- preferably gold so color doesn't leak)
  
  Salt lightly in a bowl (prefer kosher salt) for 1/2 hour
  Juice 1 lemon per quart of vegetables, pour in juice.
  Cut up juiced lemon(s) and add to bowl. Refrigerate for at least an hour and toss occasionally. May be done in large jar.
  Keeps nicely for at least a week.
  
  
  Greens and Peanut Sauce(from Blue Corn and Chocolate cookbook)
  
  1/2 lb fresh greens (kale, collards, mustard etc)
  1 medium onion, coarsely chopped
  2 large cloves garlic crushed
  2Tb oil
  1 1/2 tsp curry powder ( suit yourself with degree of spicy heat)
  2 cups crushed tomatoes or sauce
  1/2 tsp salt
  2Tb peanut butter
  1/4-1/2 tsp crushed dried hot peppers
  1/2 cup unsalted roasted chopped peanuts
  Cornmeal mush or Polenta
  
  1-Wash and chop greens
  2-large skillet, saute onion and garlic till wilted, moderate heat. Stir in curry a saute a bit longer
  3-Add tomatoes and salt, mix and cook low heat 15 minutes. Stir in greens, cook 10 minutes more.
  4-Stir in peanut butter until moothly distributed then add hot peppers as desired. Adjust seasonings. Stir in chopped peanuts or use as garnish. May also use chunky peanut butter
  
  
  Best over Cornmeal mush-
  2 1/2 cups h20
  1 tsp salt
  1cup cornmeal
  
  Boil salted water and add cornmeal slowly in stream to still boiling water. Whisk until stirred in. Lower heat and cook 5-10 minutes until thickened.
  
  
  Bon Apetit

• Mock Chopped Liver
  1 lb string beans
  3 Tblspn fruity olive oil
  2 large onions, coarsely chopped
  3 cloves garlic crushed
  1 medium sweet reen pepper, seeded and coarsely chopped
  1 cup walnuts lightly toasted (see below)
  1 tsp salt
  1/8 tsp fresh black pepper
  dash cayenne
  finely minced parsley
  
  1- cook beans till very soft
  2- saute onions and pepper in olive oil over low to moderate heat until onions deep golden brown- could take 20 minutes. Add crushed garlic and sute few more minutes
  3- Chop beans, onion mixture and walnuts (or pulse in food processor- leave ome texture). Stir in salt, pepper, parsley
  Good cold or room temperature
  
  Toast walnuts at 350 (preheated) in single layer- until just turning color- 7-10 minutes. Catch as they can quickly go from ready to burnt. Pour out of hot tray immediately. Store walnuts in freezer for best staying power- oil goes rancid easily

Thank you all for your support.
Does anyone have any great fennel recipes? I love fennel and I would love to teach others to enjoy it too.
Have a great week,
Erica