These are the new additions on the farm P.J. and Betty. They are the lights of my life (at the farm).Dear Friends of B & H Organic Produce,
Hello friends.
Sorry we missed a few of you at market this weekend due to rain and other events. Just a reminder that we will be at market in all weather except lightening and even that has been known to happen. The Elverson Market runs for 5 more weeks (until October 16th), and the West Reading Farmer's Market runs for 11 more weeks (till the Sunday before Thanksgiving). Even though fall is just around the corner we are still ready to go.
Speaking of fall, the Elverson Farmer's Market is having a fall festival during market this Saturday. There will be food, activities for children and live music (my husband). The event will run from 9am till 1pm (market hours).
Did you know that we raise and sell beef and chicken? We bring meats with us to market but they must be stored in the van in a cooler and so I don't believe that most people know we sell them. All of our meat is sold frozen and in parts (we do sell whole chickens). We don't bring all of the cuts of meat to market because it is a lot to haul around. Our store, Hartz Natural Foods, sells the meats year round Monday through Saturday 9 am till 6pm. The meat is hormone and antibiotic free, butchered humanely, grass fed and free range. If you were at the farm anytime this summer you would have seen how serious we are about free range. I considered the chickens "out of control range". They ate too many tomatoes. And our cows love KALE!!!!!!!!!!!!!! Needless to say we give our animals lots of love and primo food. Our price list for the meats are on our website http://www.bhorganicproduce.
Here is what we typically bring to market: (we only bring whole chickens to the West Reading Farmer's Market and we do not sell chicken at the Elverson Market).
Beef:
- Chip Steak
- Patties
- Beef cubes
- Ground beef
- Sirloin steaks
- Delmonico steaks
- Tenderloin (Filet) steaks
- NY Strip Steaks
And now for what we will be bringing to market this week:
- kale
- chard
- salad mix
- arugula
- radishes
- peppers
- baby pac choi
- lettuce
- beets
- winter squash
- flowers
- tomatoes
- potatoes
- garlic
- carrots
- basil
Recipes: These come from a former CSA member and good friend.
Curried Greens:
1 pound greens (Chard, Kale or Beet Greens or mix them all)
2 cloves Garlic
2-3 tablespoon Curry Powder
1 cup finely chopped tomates
1 tablespoon tomato paste
1 tablespoon brown sugar
1 tablespoon Olive Oil
1 cup onion, finely diced
3/4 pound potatoes, cubed
1/4 cup fresh cilantro
- Wash and drain greens, removing any coarse stems and midribs. Cut into half inch strips.
- In a small bowl, mix together the garlic, curry powder, tomatoes, tomato paste and sugar.
- Heat oil in a skillet and saute onion over medium heat until it begins to brown. Add the spic and tomato mixture, mix well, and cook for a few minutes.
- Add the potatoes and 2 cups water.
- Mix well, bring to a boil, reduce heat, cover, and cook for 10 minutes.
- Add greens and cook for 10 minutes more, or until potatoes are done.
4 cups basil leaves
3 cloves garlic
1/2 cup pine nuts (I also have substituted pumpkin seeds, walnuts, sunflower seeds or pistachios)
1/2 cup Italian Parsley
1 teaspoon salt
1/2 to 1 cup Olive Oil
1/2 cup Pecorino or Parmesan Cheese (I love the Goat Parmesan from Debbie at the market)
Put the basil, garlic, pine nuts, parsley and salt into a food processor or blendor with Olive oil. Process adding enough oil to make a smooth paste. Add the cheese and process a few second longer.
To Freeze: I put this mixture in ice cube trays. I freeze it and then take it out and store in a plastic baggy in the freezer. This gives me the appropriate proportions. Use a different ice cube tray than you would normally use for your ice (it will scent the tray).
Potato, Swiss Chard and Bread Soup:
3/4 pound potatoes, rinsed and cut into cubes
Salt
1/2 pound Swiss Chard
1/2 cup day old Italian Bread, diced without the crusts
1/4 cup Olive Oil
6 cloves garlic
1/2 teaspoon crushed hot pepper
1/2 cup freshly grated Romano Cheese
Pour enough cold water over the potatoes in a deep, heavy 4 quart pot to cover by 3 fingers. Salt the water lightly and bring to a boil. Adjust the heat so the water is at a gentle boil and cook the potatoes, covered, until they are tender but still hold their shape, about 15 minutes.
Meanwhile, strip the chard leaves from the stem. Cut chard into 1 1/2 inch strips and stir them into the water after the potatoes have been cooking about 5 minutes.
Stir the bread into the pot after the chard has been cooking for 5 minutes. Season the soup with salt and cook until the potatoes and chard are tender and the bread is falling apart.
Meanwhile, heat the olive oil in a small skillet over low heat. Add chopped garlic, sprinkle with crushed red pepper and cook until garlic is golden, about 3 minutes. Add contents of skillet to the pot. Stir well. Serve soup topped with grated Romano.
We will be doing our Thursday pickup this week. If you are interested please have your order in by Wednesday evening for Thursday after 4:30 pm delivery.
As you can see the greens and the garden are coming back alive with these cool nights.
- kale- curly or dino $2.50
- chard $2.50
- salad mix $4.50
- arugula $4.50
- radishes- $2.50
- baby pac choi $2.50
- lettuce- romaine, butter or red leaf $2
- beets $3
- red potatoes $3.50
- carrots- red $2.50
Erica
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