Dear Friends of B & H Organic Produce,
First and foremost please check out our cooking class this Saturday the 11th from 2-4pm (flyer attached). This is an intimate class which focuses on the energetics of food and seasonality. You can't get much closer to your food than learning preparation tips right next to where it is grown. The class is under the shade tree right next to the garden on the farm. Let me know if you are interested.
This was a superb weekend. ( Although, the wind beat me senseless at market on Saturday.) The support and love of our customers was so invigorating.
I hope you are all having a nice Labor Day. The weather could not be better.
On Saturday September 18th we are having a fall festival at the Elverson Farmer's Market. There will be very special live music (my husband), delicious food and fun family activities. This event will be held during market hours, 9am till 1pm Saturday mornings at Livingood Park.
At market this week we will have:
- kale
- chard
- arugula
- basil
- baby boc choi
- salad mix
- lettuce
- beets
- carrots
- flowers
- tomatoes
- potatoes
This week we are talking about winter squash. Winter squash includes more than just butternuts or acorn squash. We grow several different varieties including: spaghetti, red kuri, blue hokkaido, buttercup, butternut and delicata. Each have their own unique flavor and texture. They are all high in vitamin A and fairly sweet. They can be eaten savory or sweet. Winter Squash can be stored (when properly cured) for several months. Keep an eye out for the different varieties as we bring them to market. Here is a standard way to prepare all of the squashes.
Cut open the Squash lengthwise. Scoop out the seeds. Place open-side down in a baking dish with 1 inch of water. Roast at 375 degrees for 25 minutes or until cooked on the inside.
I personally like to just add butter and salt and pepper when I am in a savory mood or if I am in a sweet mood I will add honey and cinnamon.
Here are a few other recipes: all types of squashes may be used interchangeably.
- Butternut squash soup: http://allrecipes.com//Recipe/
butternut-squash-soup-ii/ Detail.aspx - Squash gratin: http://www.boston.com/
lifestyle/food/articles/2008/ 11/05/gratin_of_red_kuri_ squash/ - Sweet baked winter squash: http://www.bettycrocker.com/
recipes/buttercup-squash-with- apples-cooking-for-2/bd3b3b96- 132a-445f-a932-e0e4fd7b296e
- Curly Kale- $2.50
- Basil- $2
- Baby Boc Choi- $2.50
- Romaine lettuce- $2
- Fresh Cut Flower Bouquets - $5
- Red Potatoes - #2 - $3.50
Have a super week and thank you all,
Erica
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