CSA Harvest for September 16th:
- Dandelion Greens
- Kale: Dino or Curly
- Swiss Chard
- Italian Parsley
- Arugula
- Fresh Cut Flower Bouquets
- Peppers: Green Bell, Purple Bell, Nardello (Pictured above- these are sweet peppers), & Lipstick Peppers.
- Hot Peppers
- Eggplant: Rosa Bianca or Oriental
- Basil: Italian (we have tons), Lemon or Purple
- Salad Mix
- Lettuce
- Scallions
- Tomatillos
- Garlic
- Winter Squash: Hopi Orange, Spaghetti, Red Kuri, Delicata, Butternut & Blue Kabocha.
- Garlic Chives
- Sage
- Thyme
- Peppermint
- Spearmint
- Sorrel
- Rhubarb
- Radishes
Farmer's notes:
The new box packing system seems to be working so much better.
A reminder of the site change for Yoga Pick Up Members. If you have any questions call me at 484-955-1098.
We have had a serious issue with several pesky groundhogs. That is the cause of our lack of lettuce, carrots, beets, cabbages and peppers. We are working hard to remedy this issue. I am okay with sharing but they have gone too far by taking a bite out of every cabbage in the field.
We are in a transition between summer and fall. Losing the tomatoes has been a big hit for us. We hope you will all be patient with the selections for the next week or so.
The picture above is of our tiny member Ezra. He was eating B & H Organic Produce in the womb.
Recipe:
This comes from a market member. He made for me and brought it to market. I love tasty treats on Sunday mornings. This is awesome.
Spelt Salad:
1 1/2 cups dry spelt kernels
6 cups water
1/4 t salt plus extra to taste
1 large clove garlic, chopped
2 tbsp balsamic vinegar
1/4 t freshly ground pepper or to taste
1/4 cup extra-virgin olive oil
3 tbsp sun dried tomatoes, chopped
3 tbsp kalamata olives, chopped
1 small sweet onion, chopped
1/4 cup each: chopped chives, chopped flat leaf parsley, chopped fresh basil
Put spelt and water in medium pan. Bring to boil on high heat. Turn heat to medium- low. Cover and simmer until almost tender, about 40 minutes. Add 2 t salt. Simmer until tender but still chewy, about 10 minutes. Drain well. Transfer to large serving bowl. Coot to room temperature.
In a medium bowl, mash garlic and 1/4 t salt to a paste with a fork or pestle. Whisk in vinegar and pepper. Whisk in oil.
Add tomatoes, Black olives, onion, chives, parsley, and basil to the cooled spelt. Toss to combine. Add vinegar mixture. Toss to coat. Let stand for a few hours in refrigerator to let flavors meld. Adjust salt and pepper if needed. Serve at room temperature.
Have a great week,
Erica
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