This Week's Produce Basket List

Berkshire Organics

Produce Basket Lists
May 15th, 2012

Greetings,

You currently do not have anything in your shopping cart. If you would like an order for this Thursday 5/17 or Friday 5/18, please place it by WEDNESDAY- NOON. To place an order, create a New User Account or Log In to your existing account at www.berkshireorganics.com

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

How to make basket substitutions through the website:

1. Log in to your Registered User Account

2. Click the orange Edit Order button. You should see your basket in the middle of the screen. Click on the Edit Basket button to make your substitutions.

3. If you do not see a basket in your order, click on the shop tab to add one.

4. Once you have clicked the Edit Basket button you can click Change Item to substitute a particular item.

5. Remember to Click the Orange DONE button when you finish making your substitutions.

If you run into any trouble, please use the Send Us A Message link at the top of the screen. We will contact you within 24 hours.

What if there are produce items I wish to never receive?

Please be sure to update your produce Likes & Dislikes by clicking on Manage My Account. You will see a link there to update your list. If there are items listed on your dislikes list we will substituute them for items from your likes list.

What if I do not remember my login information?

1. If you have never created a New User account before on our website, you will need to Create An Account by clicking on the link on the left side of the website and follow the 4 step registration process to sign up.

2. If you forgot your Username, you can now use your email address for that field.

3. If you forgot your Password, please click the Forgot Your Password? link on the left side of the screen.

4. If the above options do not work, please send an email to: blanche@berkshireorganics.com or call 413-442-0888

Check Out The Fresh & Easy Recipes Below!

Bachelor/ette Basket (12 Items) $35

Local- Organic/Sustainable Practices

1/2 lb Asparagus - Overmeade Gardens, Lenox, MA

1/4 lb Spring Garlic - Kitchen Garden Farm, Sunderland, MA

1 ea Cucumber (European or Socrates) - Berlin's Best, Berlin, NY

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

Certified Organic

1 bunch Arugula - Enterprise Farm, Whately, MA

1 bunch Hakurei Turnips - Markristo Farm, Hillsdale, NY

1 head Lettuce (Green, Red or Romaine) - Markristo Farm, Hillsdale, NY

1 bunch Baby Bok Choy - Markristo Farm, Hillsdale, NY

1 ea Eggplant (Globe or Graffiti) - Lady Moon Farm, FL

2 ea Peaches - Keystone Fruit, SC

2 ea Avocado - CA

1 lb Bananas - Fair Trade

Berkshire Basket (15) $45

Local- Organic/Sustainable Practices

1 lb Asparagus - Overmeade Gardens, Lenox, MA Count as 2

1/2 lb Spring Garlic - Kitchen Garden Farm, Sunderland, MA

1 ea Cucumber (European or Socrates) - Berlin's Best, Berlin, NY

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

Certified Organic

1 bunch Arugula - Enterprise Farm, Whately, MA

1 bunch Hakurei Turnips - Markristo Farm, Hillsdale, NY

1 head Lettuce (Green, Red or Romaine) - Markristo Farm, Hillsdale, NY

1 bunch Baby Bok Choy - Markristo Farm, Hillsdale, NY

1 ea Eggplant (Globe or Graffiti) - Lady Moon Farm, FL

6 oz Blueberries - Cottle Nursery, NC Count as 2

3 ea Peaches - Keystone Fruit, SC

2 ea Avocado - CA

1.5 lb Bananas - Fair Trade

Bountiful Basket (19) $55

Local- Organic/Sustainable Practices

1 lb Asparagus - Overmeade Gardens, Lenox, MA Count as 2

1/2 lb Spring Garlic - Kitchen Garden Farm, Sunderland, MA

1 ea Cucumber (European or Socrates) - Berlin's Best, Berlin, NY

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

Certified Organic

1 bunch Arugula - Enterprise Farm, Whately, MA

1 bunch Hakurei Turnips - Markristo Farm, Hillsdale, NY

1 head Lettuce (Green, Red or Romaine) - Markristo Farm, Hillsdale, NY

1 bunch Baby Bok Choy - Markristo Farm, Hillsdale, NY

8 oz Braising Mix (prewashed) - Markristo Farm, Hillsdale, NY

1 ea Eggplant (Globe or Graffiti) - Lady Moon Farm, FL

6 oz Blueberries - Cottle Nursery, NC Count as 2

3 ea Peaches - Keystone Fruit, SC

1 lb Apriums (A mix of Apricots & Plums) - CA Counts as 2

2 ea Avocado - CA

2 lb Bananas - Fair Trade

Fruit Basket (12) $40

Local- Organic/Sustainable Practices

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

Certified Organic

6 oz Blueberries - Cottle Nursery, NC Count as 2

3 ea Peaches - Keystone Fruit, SC

1 lb Apriums (A mix of Apricots & Plums) - CA Counts as 2

1 lb Grapes (Green, Seedless) - CA Counts as 2

1 lb Valencia Oranges - CA

3 ea Kiwifruit - CA

2 ea Pears (Bosc) - WA

2 lb Bananas - Fair Trade

Veggie Basket (12) $40

Local- Organic/Sustainable Practices

1 lb Asparagus - Overmeade Gardens, Lenox, MA Count as 2

1/4 lb Spring Garlic - Kitchen Garden Farm, Sunderland, MA

1 ea Cucumber (European or Socrates) - Berlin's Best, Berlin, NY

Certified Organic

1 bunch Arugula - Enterprise Farm, Whately, MA

1 bunch Hakurei Turnips - Markristo Farm, Hillsdale, NY

1 head Lettuce (Green, Red or Romaine) - Markristo Farm, Hillsdale, NY

1 bunch Baby Bok Choy - Markristo Farm, Hillsdale, NY

8 oz Braising Mix (prewashed) - Markristo Farm, Hillsdale, NY

1 bunch Broccoli Raab - Markristo Farm, Hillsdale, NY

8 oz White Button Mushrooms - Mother Earth Farm, PA

1 ea Eggplant (Globe or Graffiti) - Lady Moon Farm, FL

1 pint Mini Color Bell Peppers - Mexico Counts as 2

Little Sprouts Basket (14) $40

Local- Organic/Sustainable Practices

1 lb Asparagus - Overmeade Gardens, Lenox, MA Count as 2

1 ea Cucumber (European or Socrates) - Berlin's Best, Berlin, NY

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

Certified Organic

1 bunch Hakurei Turnips - Markristo Farm, Hillsdale, NY

1 lb Fava Beans - CA

1 pint Mini Color Bell Peppers - Mexico Counts as 2

6 oz Blueberries - Cottle Nursery, NC Count as 2

3 ea Peaches - Keystone Fruit, SC

2 ea Avocado - CA

2 ea Pears (Bosc) - WA

2 lb Bananas - Fair Trade

Salad Basket (12) $35

Local- Organic/Sustainable Practices

1/2 lb Asparagus - Overmeade Gardens, Lenox, MA

1/4 lb Spring Garlic - Kitchen Garden Farm, Sunderland, MA

8 oz Field Greens Salad Mix (prewashed) - Swartz Family Farm, Amherst, MA Counts as 2

1 ea Cucumber (European or Socrates) - Berlin's Best, Berlin, NY

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

Certified Organic

1 bunch Arugula - Enterprise Farm, Whately, MA

1 bunch Hakurei Turnips - Markristo Farm, Hillsdale, NY

1 head Lettuce (Green, Red or Romaine) - Markristo Farm, Hillsdale, NY

8 oz Braising Mix (prewashed) - Markristo Farm, Hillsdale, NY

1 pint Cherry Gold Tomatoes - Lady Moon Farm, FL

2 ea Avocado - CA

East Coast Small Basket (12) $35

Local- Organic/Sustainable Practices

1/2 lb Asparagus - Overmeade Gardens, Lenox, MA

1/4 lb Spring Garlic - Kitchen Garden Farm, Sunderland, MA

1 ea Cucumber (European or Socrates) - Berlin's Best, Berlin, NY

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

Certified Organic

1 bunch Arugula - Enterprise Farm, Whately, MA

1 bunch Hakurei Turnips - Markristo Farm, Hillsdale, NY

1 head Lettuce (Green, Red or Romaine) - Markristo Farm, Hillsdale, NY

1 bunch Baby Bok Choy - Markristo Farm, Hillsdale, NY

1 ea Eggplant (Globe or Graffiti) - Lady Moon Farm, FL

2 ea Peaches - Keystone Fruit, SC

6 oz Blueberries - Cottle Nursery, NC Count as 2

East Coast Large Basket (16) $50

Local- Organic/Sustainable Practices

1 lb Asparagus - Overmeade Gardens, Lenox, MA Count as 2

1/2 lb Spring Garlic - Kitchen Garden Farm, Sunderland, MA

1 ea Cucumber (European or Socrates) - Berlin's Best, Berlin, NY

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

Certified Organic

1 bunch Arugula - Enterprise Farm, Whately, MA

1 bunch Hakurei Turnips - Markristo Farm, Hillsdale, NY

1 head Lettuce (Green, Red or Romaine) - Markristo Farm, Hillsdale, NY

1 bunch Baby Bok Choy - Markristo Farm, Hillsdale, NY

8 oz Braising Mix (prewashed) - Markristo Farm, Hillsdale, NY

1 bunch Broccoli Raab - Markristo Farm, Hillsdale, NY

1 ea Eggplant (Globe or Graffiti) - Lady Moon Farm, FL

6 oz Blueberries - Cottle Nursery, NC Count as 2

3 ea Peaches - Keystone Fruit, SC

Juicing Basket (12) $35

Local- Organic/Sustainable Practices

1 ea Cucumber (European or Socrates) - Berlin's Best, Berlin, NY

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

Certified Organic

8 oz Braising Mix (prewashed) - Markristo Farm, Hillsdale, NY

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

1 bunch Parsley - Lady Moon Farm, GA

1 lb Carrots - CA

6 oz Blueberries - Cottle Nursery, NC Count as 2

3 ea Peaches - Keystone Fruit, SC

1 lb Pears (Bosc) - WA

2 ea Lemons - CA

2 ea Valencia Oranges - CA

SPRING GARLIC

From the San Francisco Chronicle Food and Wine Newsletter

Resembling scallions with their white and pale-green shafts and strappy green leaves, green Spring garlic delivers a gloved punch - an unmistakable garlic flavor without the mature bulb's heat. At this scallion-like stage, you can add it to soups, pasta sauces, vegetable preparations, pizza toppings and stews.
If left in the ground, the green garlic base gradually swells into the familiar bulb, which then separates into paper-wrapped cloves by early summer. Some growers harvest the crop at an in-between stage known as spring garlic; at that point, the stalk has toughened and the creamy bulb is the prize, mild and easy to use as it hasn't separated yet into cloves.
But the green garlic of early spring is perhaps even more versatile, both as a seasoning and as a vegetable. After the tough green leaves are removed, the shafts can be minced, sliced or used whole.
Most recipes call for sauteing the garlic first to mellow its character, but some people swear by it raw. No matter how you use it, green garlic is a welcome alternative to the mature bulb. Available in markets now through May, the aromatic shoots signal the arrival of spring as surely as daffodils.
How to store: Because it's so moist, green garlic is much more perishable than dried bulb garlic. Treat it like a flower: Leave the roots on, stand the shoots up in a glass of water in the refrigerator, and cover them with a plastic bag. Alternatively, keep them in a plastic bag in the vegetable bin with a damp paper towel in the bag. They should last at least a week.
The white and pale-green shaft is entirely useable, although some cooks like to remove an outer layer or two if it feels tough.

HAKUREI TURNIP

Turnips are Tops for Health

by author Sandra Tonn, RHN

The turnip is considered a top veggie when it comes to disease-preventing phytochemicals. Studies have shown that these compounds help the body both ward off and detoxify cancer-causing substances. Turnips are also low in calories, a good source of calcium and iron, and high in vitamin C. In fact, turnip juice has twice the amount of vitamin C as orange juice.

According to traditional Asian medicine, eating turnips improves circulation of qi (energy) and is healthful for the blood. Nutritional researchers suggest that the turnip is an effective food for clearing mucus and treating bronchial disorders such as coughs, bronchitis, and asthma. Eating raw turnips is said to help disperse lung congestion.

A good turnip will be smooth and heavy for its size. If it comes with greens attached, remove the greens before storing the turnip in the crisper compartment of the refrigerator for up to a couple of weeks. Store greens in a plastic bag in the refrigerator for up to three days.

Tangy Turnips

2 lbs turnips; ¼ t sea salt; ½ C orange juice; 2 T honey; ½ t freshly grated ginger; ¼ t orange zest; 1 T butter

Remove turnip greens and set aside. Remove the crown of the turnip with a sharp knife. Peel turnips and cut into 1" cubes. Steam until tender (approximately 40 minutes). Drain and mash with a potato masher or fork. Using a wire whisk beat in remaining ingredients until well mixed. Put mixture into a glass baking dish and bake at 350 F for 6 to 8 minutes. For special occasions, drizzle with honey and decorate with freshly cut orange sections before serving.

Tender Turnip Greens

Don't throw away those turnip greens! They are exceptionally rich in phytochemicals, vitamin A, and are also an excellent source of vitamins C and E - all powerful antioxidants.

Fill a large bowl with fresh, cool water and swish the greens around gently until they are free of sand and dirt. Remove greens, empty bowl, and repeat, just to be sure they're clean. Pat greens dry with a clean kitchen towel. About 10 minutes before serving dinner, heat 1T butter in a small frying pan or wok. Sauté greens (add green onions or chives and minced garlic if desired) for about 5 minutes. For additional taste, nutrition, and presentation flair, sprinkle toasted sesame seeds on top.

Healthy & Easy Meal Ideas

Spring Garlic Soup

Adapted from Richard Olney's leek and potato soup in "Simple French Food." Serves 6.

Ingredients: Available at BerkshireOrganics.com or In Store

Green Garlic Soup 1 pound green garlic

4 tablespoons unsalted butter

1 pound potatoes, peeled and cut into 1-inch cubes

Salt and pepper to taste

1 1/2 quarts chicken broth

Discard the dark green leafy parts of the green garlic, leaving the white and pale green parts. Cut each garlic in half lengthwise, then mince. Melt the butter in a large saucepan over moderate heat. Add the minced garlic and saute for about 5 minutes to soften. Add the potatoes, season with salt and pepper, then add the chicken broth. Bring to a simmer, cover and adjust heat to maintain a gentle simmer. Cook until the potatoes are tender enough to mash with a wooden spoon, about 40 minutes. Mash the potatoes into the broth, or puree in a food processor, then reheat. Taste and adjust seasoning before serving.

PER SERVING: 215 calories, 7 g protein, 30 g carbohydrate, 8 g fat (5 g saturated), 22 mg cholesterol, 12 mg sodium, 1 g fiber.

Arugula, Avocado Salad with Peaches

4-6 servings. Recipe by Greg Baker, The Refinery, Tampa. Bon Appetit

Arugula Avo Peach Salad 1/2 red bell pepper, cored and seeded

2 tablespoons red wine vinegar

1/2 vanilla bean, seeds scraped

1/2 teaspoon sugar

1/4 cup extra-virgin olive oil

2 almost-ripe avocados

8 cups arugula or sorrel

2 peaches, diced and peeled

Preparation: Roast bell pepper. Peel and chop pepper; purée with red wine vinegar, vanilla, and sugar in a blender until smooth. With machine running, gradually add olive oil. Season with salt and pepper. Halve and pit avocados and season with salt and pepper. Drizzle with olive oil and place cut side sown on a medium-hot grill until nicely charred, about 5 minutes. Peel and thickly slice. Toss with arugula or sorrel and peaches. Drizzle dressing over.

Baby Bok Choy With Garlic - food.com

Baby Bok Choy Garlic Total Time: 25 mins. Servings: 4-6

1/8 cup unsalted butter

5 teaspoons minced garlic ( or to taste)

12 -14 baby bok choy ( washed thoroughly)

1 1/2 cups canned low sodium chicken broth

Directions: Melt butter in heavy large skillet over moderate heat. Add minced garlic and saute about 2-3 minutes until barely golden/brown. Add bok choy and chicken broth and simmer until bok choy is tender, turning occasionally, about 8 minutes. Season with salt and pepper. Use a slotted spoon to serve.

Baba Ganouj - Eatingwell.com

Grilled eggplant is pureed along with garlic, lemon juice and tahini to make a lighter version of the classic Middle Eastern dip. If you can't find ground sumac for the garnish, chopped pistachios are traditional as well. Serve with pita wedges or use as a spread for sandwiches. 12 servings, about 1/4 cup each | Active Time: 20 minutes | Total Time: 40 minutes

Ingredients - Available at www.berkshireorganics.com or In Store

2 medium eggplants, (about 1 pound each)
4 cloves garlic, unpeeled
1/4 cup lemon juice
2 tablespoons tahini
1 1/4 teaspoons salt
Extra-virgin olive oil, for garnish
Ground sumac, for garnish

Preparation: Preheat grill to high.Prick eggplants all over with a fork. Thread garlic cloves onto a skewer. Grill the eggplants, turning occasionally, until charred and tender, 10 to 12 minutes. Grill the garlic, turning once, until charred and tender, 6 to 8 minutes.Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor. Add lemon juice, tahini and salt; process until almost smooth. Drizzle with oil and sprinkle with sumac, if desired. Nutrition Per serving : 32 Calories; 1 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 5 g Carbohydrates; 1 g Protein; 2 g Fiber; 245 mg Sodium; 163 mg Potassium

To Order Additional Items

Visit - www.berkshireorganics.com

Email Us - info@berkshireorganics.com
Call Us:
413-442-0888 (To Order)

Thank you for your business and support!

Best Regards,

The Berkshire Organics Family