Dear Friends of B & H Organic Produce,
Hello to September and Back to School. I hope all you teachers and students are ready and eager for the up and coming year.
Fall is in the air and a new season begins for us as well. I am not rushing the end of the season although I am looking forward to the break. If only all the work could be spread out a bit.
If you are new to receiving my emails: I send them out weekly. You can email me to disengage from the list at any time. I will be sending out lists of what we are harvesting for the week, events we are involved with and recipes. I post the emails on our blog http://bhorganics.blogspot.com/ each week so that you can archive the recipes.
The 2nd annual Rt 10 Organic Grower's Tour was this past weekend and it was a huge success. Our interns Lisa and Miriam worked very hard to give a great tour. I don't know what I will do without them. I will post photos on the blog. We had a great turn out of new faces and very interested listeners. We are so grateful for all of you.
Our last event of the season is coming up on September 11th. (see attached flyer). This will be a seasonal cooking class instructed by Bonnie Showalter a longtime friend and yoga teacher. This is fresh local food at it's finest with a focus on flavor and especially preserving the energy of the food you eat. Please contact me if you are interested we are keeping the class small so reservations are required.
What we will be bringing to market this week:
- kale
- chard
- peppers
- basil
- boc choi
- lettuce
- salad mix
- eggplant
- carrots
- winter squash
- garlic
- flowers
- tomatoes
- potatoes
Recipes:
These recipes came straight from my October 9th 2009 blog. I felt is was appropriate even now and made my stomach grumble when I read it.
Many of these recipes were submitted by our CSA members. The others I found by just googling "Eggplant Kale Recipe".
- "hey, i made this last night, with B&H potatoes, onion, garlic, and kale of course! very good. " - a West Lawn Member.
- "This is for your request for kale recipes. I actually did use this for the beet greens, but I'm sure they're interchangeable. It does take a LOT of greens. I used both the tops of the beets you gave me, plus the separate package of beet greens. I also lightened it a bit with part-skim ricotta. Even the 6 year old ate it up." http://www.foodnetwork.com/recipes/alton-brown/beet-green-gratin-recipe/index.html
- Eggplant Parmesan with Homemade Kale and Mushroom Tomato Sauce served over Spaghetti Squash. I winged this one. I breaded the eggplant with panko to lighten them up a bit. I sweetened the sauce with fresh apple cider from the market. http://www.epicurious.com/recipes/member/views/EGGPLANT-PARMIGIANA-WITH-BELL-PEPPER-AND-KALE-50036604
- I made a Kale and Potato Coconut Korma. For an extra treat serve this over spiced lentils. I actually used store bought sauce from Palace Foods http://palacefoodsinc.com/ (which is a local Reading company). But I found this recipe too. http://thebuddingcook.blogspot.com/2008/07/vegetable-kurma.html
- And this is what I will be making on Sunday night. I love this blog by the way: http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=294
We will not have Thursday deliveries this week. Sorry for any inconvenience.
Thank you again and have a great week,
Erica
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