Dear Friends of B & H Organic Produce,
Fall is certainly upon us. Looking back I feel so blessed for how the season has progressed. I will be sad when the garden finally goes dormant (hopefully not till January). However, I will be looking forward to an even better 2011.
Only 2 more weeks of the Elverson Farmer's Market, and 7 weeks of the West Reading Farmer's Market. When the markets end we will still be picking. You will be able to find our produce in our store, Hartz Natural Foods, until the ground finally freezes. Hartz Natural Foods does sell organic produce year round and tries to source it as locally possible. And of course we will be selling to Papillon until we no longer have produce. Have you eaten at Papillon yet? If not, do so as soon as possible while the B & H Produce is plenty. http://www.papillononpenn.com/
Here is what we will be bringing to market this week:
- potatoes
- tomatoes
- eggplant
- garlic
- winter squash
- carrots
- mustard greens
- beets
- salad mix
- arugula
- dandelion
- baby pac choi
- lettuce
- peppers
- radish
- turnips
- spinach
- chard
- kale
- leeks
- daikon
Radish Salad: Radishes are one of those vegetables in which many have aversions to. Radishes are great roasted as well as raw on a salad. When radishes are cooked they loose their heat. We grow salad radishes (small), daikon radishes (huge) and watermelon radishes (small daikons). Radishes are eaten as their own salads in Japanese cuisine. Here is a Japanese very simple radish salad:
1 bunch radishes, sliced or cut into matchsticks
2 tbspn rice or balsamic vinegar (or a combination of the 2)
1 tbspn soy sauce
1 tsp honey, maple syrup or agave nectar
2 teaspn sesame oil
2 cloves garlic chopped
Hakurei Turnips:
The turnips we grow are not your grandmother's turnips. At least not if you grew up in Berks County. We grow the Hakurei Turnip which is a Japanese salad turnip. They have the texture of a radish with a little less heat. You can use them any way you would traditionally use turnips. They have none of the bitterness of a traditional purple top white globe turnip.
My favorite way to eat them is sliced raw with a few drops of soy sauce. This is a great substitute for chips.
They also make wonderful Kim Chee.
Eggplant chips:
This is an experiment I tried this week. Simply slice eggplant and dip in an egg wash. Place on a cookie sheet, greased with olive oil, bake at 400 for 20 minutes. Flip and top with hemp seeds and Parmesan cheese bake until the cheese becomes crispy. This is a very less greasy form of eggplant parmesan. Great for sandwiches or over spaghetti squash.
This week's home deliveries to West Reading, please have your order in by Wednesday evening:
- mustard greens $2.00
- salad mix $4.50
- beets $3
- arugula bagged $4.50
- baby pac choi $2.00
- lettuce- romaine or butterhead $2
- peppers- mixed box $2,50
- daikon radish $2.00
- Hakurei Turnips $2.00
- Swiss chard $2.50
- collard greens $2.50
Thank you all again and have a super week,
Erica
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