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Below is a look at the baskets we are offering for this week.   

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Check Out The Fresh & Easy Recipes Below!

Bachelor/ette Basket (12 Items) $35

Local- Organic/Sustainable Practices

1 bunch Ramps (Local Spring Onions) - Wild & Cultivated, Sheffield, MA

1 head Lettuce (Green or Red Leaf or Red Romaine) - Berlin's Best, Berlin, NY

1 lb Apples (Empire) - Hilltop Orchard, Richmond, MA

Certified Organic

1 bunch Basil - Happy Valley Organics, Hadley, MA

1 lb Beets (Red) - Deep Root Coop, VT

1 lb Sweet Potato - Barnes Farming, NC

1 ea Cucumber - Bryson Farm, FL

1 lb YelSquash/Zucchini - Bryson Farm, FL

1 bunch Kale (Green) - Lady Moon Farm, FL

1 lb Navel Oranges - CA

3 ea Kiwi - CA

1 lb Bananas - Fair Trade

Berkshire Basket (15) $45

Local- Organic/Sustainable Practices

1 bunch Ramps (Local Spring Onions) - Wild & Cultivated, Sheffield, MA

1 head Lettuce (Green or Red Leaf or Red Romaine) - Berlin's Best, Berlin, NY

1 lb Apples (Empire) - Hilltop Orchard, Richmond, MA

Certified Organic

1 bunch Basil - Happy Valley Organics, Hadley, MA

1 lb Beets (Red) - Deep Root Coop, VT

1.5 lb Sweet Potato - Barnes Farming, NC

1 ea Cucumber - Bryson Farm, FL

1 lb YelSquash/Zucchini - Bryson Farm, FL

1 bunch Kale (Green) - Lady Moon Farm, FL

1 pint Grape Tomato - Lady Moon Farm, FL

1 lb Navel Oranges - CA

3 ea Kiwi - CA

6 oz Blueberries - Fair Trade Counts as 2

1.5 lb Bananas - Fair Trade

Bountiful Basket (19) $55

Local- Organic/Sustainable Practices

1 bunch Ramps (Local Spring Onions) - Wild & Cultivated, Sheffield, MA

1 head Lettuce (Green or Red Leaf or Red Romaine) - Berlin's Best, Berlin, NY

1 bunch Bok Choy - Berlin's Best, Berlin, NY

1 lb Apples (Empire) - Hilltop Orchard, Richmond, MA

Certified Organic

1 bunch Basil - Happy Valley Organics, Hadley, MA

1 lb Beets (Red) - Deep Root Coop, VT

2 lb Sweet Potato - Barnes Farming, NC

1 ea Cucumber - Bryson Farm, FL

1 lb YelSquash/Zucchini - Bryson Farm, FL

1 bunch Kale (Green) - Lady Moon Farm, FL

1 pint Grape Tomato - Lady Moon Farm, FL

1 lb Navel Oranges - CA

3 ea Kiwi - CA

2 ea Avocado - CA

2 ea Pears - WA

6 oz Blueberries - Fair Trade Counts as 2

2 lb Bananas - Fair Trade

Fruit Basket (12) $40

Local- Organic/Sustainable Practices

1 lb Apples (Empire) - Hilltop Orchard, Richmond, MA

Certified Organic

1 lb Navel Oranges - CA

3 ea Kiwi - CA

1 lb Strawberries - CA Counts as 2

1 lb Tangelo Minneola - CA

2 ea Avocado - CA

2 ea Pears - WA

1 ea Mango - Fair Trade

6 oz Blueberries - Fair Trade Counts as 2

2 lb Bananas - Fair Trade

Veggie Basket (13) $40

Local- Organic/Sustainable Practices

1 bunch Ramps (Local Spring Onions) - Wild & Cultivated, Sheffield, MA

1 head Lettuce (Green or Red Leaf or Red Romaine) - Berlin's Best, Berlin, NY

1 bunch Bok Choy - Berlin's Best, Berlin, NY

1 bunch Mustard Greens - Berlin's Best, Berlin, NY

Certified Organic

1 bunch Basil - Happy Valley Organics, Hadley, MA

1 lb Beets (Red) - Deep Root Coop, VT

1 pint White Button Mushrooms - Mother Earth Farm, PA

1 lb Sweet Potato - Barnes Farming, NC

1 ea Cucumber - Bryson Farm, FL

1 bunch Celery - Bryson Farm, FL

1 lb YelSquash/Zucchini - Bryson Farm, FL

1 bunch Kale (Green) - Lady Moon Farm, FL

1 pint Grape Tomato - Lady Moon Farm, FL

Little Sprouts Basket (14) $40

Local- Organic/Sustainable Practices

1 lb Apples (Empire) - Hilltop Orchard, Richmond, MA

Certified Organic

1 lb Beets (Red) - Deep Root Coop, VT

1 lb Sweet Potato - Barnes Farming, NC

1 ea Cucumber - Bryson Farm, FL

1 lb YelSquash/Zucchini - Bryson Farm, FL

1 bunch Celery - Bryson Farm, FL

1 pint Grape Tomato - Lady Moon Farm, FL

1 lb Navel Oranges - CA

3 ea Kiwi - CA

2 ea Avocado - CA

2 ea Pears - WA

6 oz Blueberries - Fair Trade Counts as 2

2 lb Bananas - Fair Trade

Salad Basket (12) $35

Local- Organic/Sustainable Practices

8 oz Mesclun Salad Mix - Equinox Farm, Sheffield, MA Counts as 2

1 bunch Ramps (Local Spring Onions) - Wild & Cultivated, Sheffield, MA

1 head Lettuce (Green or Red Leaf or Red Romaine) - Berlin's Best, Berlin, NY

1 lb Apples (Empire) - Hilltop Orchard, Richmond, MA

Certified Organic

1 bunch Basil - Happy Valley Organics, Hadley, MA

1 lb Beets (Red) - Deep Root Coop, VT

1 ea Cucumber - Bryson Farm, FL

bunch Celery - Bryson Farm, FL

1 bunch Kale (Green) - Lady Moon Farm, FL

1 pint Grape Tomato - Lady Moon Farm, FL

2 ea Pears - WA

East Coast Small Basket (12) $35

Local- Organic/Sustainable Practices

1 bunch Ramps (Local Spring Onions) - Wild & Cultivated, Sheffield, MA

1 head Lettuce (Green or Red Leaf or Red Romaine) - Berlin's Best, Berlin, NY

1 bunch Bok Choy - Berlin's Best, Berlin, NY

1 lb Apples (Empire) - Hilltop Orchard, Richmond, MA

Certified Organic

1 bunch Basil - Happy Valley Organics, Hadley, MA

1 lb Beets (Red) - Deep Root Coop, VT

1 lb Sweet Potato - Barnes Farming, NC

1 ea Cucumber - Bryson Farm, FL

1 lb YelSquash/Zucchini - Bryson Farm, FL

1 bunch Kale (Green) - Lady Moon Farm, FL

1 pint Grape Tomato - Lady Moon Farm, FL - Counts as 2

East Coast Large Basket (16) $50

Local- Organic/Sustainable Practices

8 oz Mesclun Salad Mix - Equinox Farm, Sheffield, MA Counts as 2

1 bunch Ramps (Local Spring Onions) - Wild & Cultivated, Sheffield, MA

1 head Lettuce (Green or Red Leaf or Red Romaine) - Berlin's Best, Berlin, NY

1 bunch Bok Choy - Berlin's Best, Berlin, NY

1 lb Apples (Empire) - Hilltop Orchard, Richmond, MA

1 lb Apples (Fuji) - Hilltop Orchard, Richmond, MA

Certified Organic

1 bunch Basil - Happy Valley Organics, Hadley, MA

1 lb Beets (Red) - Deep Root Coop, VT

2 lb Sweet Potato - Barnes Farming, NC

1 ea Cucumber - Bryson Farm, FL

1 lb YelSquash/Zucchini - Bryson Farm, FL

1 bunch Kale (Green) - Lady Moon Farm, FL

1 pint Grape Tomato - Lady Moon Farm, FL Counts as 2

2 ea Grapefruit - Spooner's Organics, FL

Juicing Basket (12 Items) $35

Local- Organic/Sustainable Practices

1 lb Apples (Empire) - Hilltop Orchard, Richmond, MA

Certified Organic

1 lb Beets (Red) - Deep Root Coop, VT

1 bunch Celery - Bryson Farm, FL

1 ea Cucumber - Bryson Farm, FL

1 bunch Kale (Green) - Lady Moon Farm, FL

1 lb Carrots - CA

1 lb Pears - WA

2 ea Lemons - CA

3 ea Kiwifruit - CA

2 ea Navel Oranges - CA

6 oz Blueberries - Fair Trade Counts as 2

Healthy & Easy Meal Ideas

Wild Ramp Pesto - www.food52.com

You can add a number of other greens to this recipe... I've tried basil (which didn't really work, for me), parsley (which made it a little milder) and arugula (which had a real snappy, spicy flavor). My friend Lola threw in a little spinach, but she's always trying to one-up me. So this is just the basic recipe... customize as you see fit. Also, use whatever nut you prefer. Some people love pine nuts, I tend to favor walnuts. Serves 4-6

Ingredients - All ingredients available at BerkshireOrganics.com or In Store

1 bunch of ramps

1/2 cup fresh basil 

1/2 cup walnuts (toasted)

1/3 cup olive oil (or 1/2 cup, you kind of have to eyeball it)

1/2 cup grated parmigiano reggiano cheese

sea salt

pepper

a squirt of lemon

Wash and cut off the leaves of the ramps. Optional step: blanche the ramp leaves in boiling water. Some say this makes the pesto more bright and vibrant. I think it's plenty beautiful either way. Chop the ramps, basil and walnuts just a bit and put them in your food processor. Add most of the cheese (save a sprinkle for serving) and a good dash of salt and pepper. Pouring the olive oil in slowly, process contents until they combine and look, well... pesto-y. Taste for seasoning and add a good squirt of lemon. Use to top your favorite pasta, chicken, fish or grilled bread... and enjoy.

Quick Pickled Beets - Eatingwell.com

For these easy pickled beets, you only need to let them marinate in the pickling mixture for about 30 minutes to get great flavor. Marinating them longer just enhances the taste. Try them in place of cucumber pickles as a condiment or as a vegetable side dish for roasted chicken or beef. 6 servings, about 1/2 cup each | Active Time: 10 minutes | Total Time: 40 minutes

Ingredients

   1 small red onion, halved and sliced

   1/2 cup red-wine vinegar

   2 tablespoons sugar

   1 cinnamon stick

   4 whole peppercorns

   2 whole cloves

   3 cups steamed sliced beets, 1/2-1 inch thick (see Tip)

Preparation: Combine onion, vinegar, sugar, cinnamon stick, peppercorns and cloves in a large saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low and simmer until the onion is tender-crisp, 4 to 6 minutes. Stir in beets. Transfer to a large bowl and let marinate, stirring occasionally, for 30 minutes.

Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices. To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes. To steam in the microwave: Place in a glass baking dish, add 2 tablespoons water, cover tightly and microwave on High until tender, 8 to 10 minutes. Let stand, covered, for 5 minutes. Nutrition Per serving : 44 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 10 g Carbohydrates; 2 g Protein; 2 g Fiber; 66 mg Sodium; 276 mg Potassium

Basil Chicken in Coconut Curry Sauce - SimplyRecipes.com

Ingredients

   1/2 teaspoon salt

   1/2 teaspoon ground coriander

   1/2 teaspoon cumin

   1/2 teaspoon ground cloves

   1/2 teaspoon cinnamon

   1/2 teaspoon ground cardamom

   1/2 teaspoon freshly ground black pepper

   1/4 teaspoon chili powder

   1/4 teaspoon turmeric

   1 lb skinless, boneless chicken thighs (you can use breasts, but the thighs are more flavorful)

   1 large red onion, chopped (about 1 cup)

   5 cloves garlic, minced

   2 jalapeño peppers, seeded and minced

   2 Tbsp olive oil or grapeseed oil

   1 14-oz can coconut milk

   2 teaspoons cornstarch

   1 teaspoon Worcestershire sauce

   3 Tbsp fresh basil leaves, chopped

   1 Tbsp finely chopped fresh ginger

   Hot cooked rice

Method: In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, chili powder, and turmeric. Set aside. Rinse chicken, pat dry. Cut into 1-inch pieces. Put into a bowl and sprinkle the spice mix over all the pieces. Coat well and let sit for 30 minutes at room temperature or in the refrigerator for 1 to 2 hours. In a large skillet heat 1 Tbsp oil on medium high heat. Add the onions and jalapeños and cook for 3 minutes. Add the garlic and cook for 1 minute more. Remove the onions, peppers and garlic from the pan and put into a medium sized bowl. Set aside. Use the same pan for the next step.

Add 1 Tbsp oil to the skillet and heat on medium high heat. Add one half of the chicken pieces, spreading them out on the pan so they are not crowded. Brown for a few minutes on each side. When the chicken pieces are cooked through, and no pink remains, remove from pan, add to the bowl with the onions. Cook the second batch of chicken pieces the same way. Remove from pan, add to bowl with onions. Add the coconut milk, minus a couple tablespoons, to the skillet. In a small bowl, mix the remaining coconut with the corn starch to dissolve the corn starch. Add the corn startch mixture back to the skillet with the coconut milk. Cook on medium heat and stir till thick and bubbly. Mix in the worcestershire sauce. Add chicken mixture, basil, and ginger. Cook 2 minutes more to cook through. Serve over rice. Yield: Serves 4.

Ramp, Bacon & Ricotta Tart - from Eggs on Sunday

If you don't feel like using a tart pan, you could make this as a free form tart (galette). Skip the step for prebaking the tart shell, and instead, spread the filling in the center of the rolled out round of dough, leaving a 3 inch border of dough around the filling, then fold that border back up and over the filling.

Ingredients

For the tart crust:

3/4 cup whole wheat pastry flour

1/2 cup all-purpose flour

1/2 teaspoon coarse salt

8 tablespoons cold butter, cut into small pieces

3 tablespoons ice water, plus more as needed

For the tart filling:

4 slices of good quality bacon

1 large shallot, sliced

3 cups (packed) spinach

1 1/2 cups ricotta

1 large egg

salt and pepper, to taste

about 18 ramps, cleaned and bulb ends trimmed

Directions: In a food processor, combine the flours and salt and pulse to combine. Add the pieces of cold unsalted butter and pulse until the mixture resembles coarse meal. Add the 3 tablespoons ice water, then pulse in 1 second bursts until the mixture resembles curds and clumps (you can add a little more water if needed.) Turn the mixture out onto a lightly floured surface, gather it together in a ball, flatten into a disk shape and wrap in plastic wrap. Refrigerate for 1 hour or more.

To pre-bake the tart shell, roll it out and fit it into a 9-inch tart pan, trimming off any excess (you can save the excess dough to patch any tears that might appear in the dough.) Prick the bottom of the shell with a fork all over, then lay a piece of foil into the shell and fill the foil with dried beans (they'll act as weights to keep the shell from puffing up in the oven.) Bake in a 375 degree F oven for 15 minutes, then remove the foil and beans and bake for an additional 7 minutes or so, until the dough loses it's glossiness and turns ever so slightly golden brown around the edges. Remove the shell from the oven, keeping it in the pan, and cool on a rack.

When you're ready to assemble the tart, cook the bacon in a large, heavy saute pan until browned and crisp. Remove to a cooling rack to drain off any excess fat. Pour off the bacon fat (save it to cook other things with!) until there's about a tablespoon left in the pan. Return the pan to medium high heat and saute the sliced shallots until softened, then add the spinach and cook the mixture just until wilted.

Transfer the spinach/shallot mixture to the bowl of a food processor. Add the ricotta cheese, egg, and a generous pinch of freshly ground black pepper (I found it didn't need much additional salt since the bacon is kind of salty.) Puree the mixture until the spinach is chopped, and set aside.

In the same pan you used to cook the bacon and spinach, add the whole ramps and a little bit of water. Cook just until the ramp greens have wilted, and set aside. Transfer the ricotta/spinach mixture into the tart shell. Top with the crumbled bacon slices, then arrange the wilted ramps over the top. Place the tart pan on a baking sheet, and bake for about 35-45 minutes in a 375 degree F oven, until the top is just starting to turn brown, the filling is slightly puffed and set, and the crust is golden brown. Serves 4 generously.