This Week's Produce Basket List - Great Variety This Week!

Berkshire Organics

Produce Basket Lists
June 12th, 2012

Greetings,

You currently do not have anything in your shopping cart. If you would like an order for this Thursday 6/14 or Friday 6/15, 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 - Smiarowski Farm, Sunderland, MA

1 bunch Carrots - Czajkowski Farm, Sunderland, MA

1 lb Red Tomatoes - Fairview Farm, Whately, MA

1 Quart Strawberries - Nourse Farm, Whately, MA Counts as 2

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

Certified Organic

1 bulb Fennel - Riverland Farm, Sunderland, MA

1 crown Broccoli - Riverland Farm, Sunderland, MA

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

1 bunch Scallions - Markristo Farm, Hillsdale, NY

8 oz Braising Mix (prewashed mix of Chard, Kale, Mustards) - Markristo Farm, Hillsdale

1 lb Bananas - Fair Trade

Berkshire Basket (15) $45

Local- Organic/Sustainable Practices

1 lb Asparagus - Smiarowski Farm, Sunderland, MA Counts as 2

1 bunch Carrots - Czajkowski Farm, Sunderland, MA

1 lb Red Tomatoes - Fairview Farm, Whately, MA

1 ea European Cucumber - Berlin's Best, Berlin, NY

1 Quart Strawberries - Nourse Farm, Whately, MA Counts as 2

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

Certified Organic

1 bulb Fennel - Riverland Farm, Sunderland, MA

1 crown Broccoli - Riverland Farm, Sunderland, MA

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

1 bunch Scallions - Markristo Farm, Hillsdale, NY

8 oz Braising Mix (prewashed mix of Chard, Kale, Mustards) - Markristo Farm, Hillsdale

1 lb Nectarines - CA

1.5 lb Bananas - Fair Trade

Bountiful Basket (19) $55

Local- Organic/Sustainable Practices

1 lb Asparagus - Smiarowski Farm, Sunderland, MA Counts as 2

1 bunch Carrots - Czajkowski Farm, Sunderland, MA

1 lb Red Tomatoes - Fairview Farm, Whately, MA

1 ea European Cucumber - Berlin's Best, Berlin, NY

1 Quart Strawberries - Nourse Farm, Whately, MA Counts as 2

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

Certified Organic

1 bulb Fennel - Riverland Farm, Sunderland, MA

1 crown Broccoli - Riverland Farm, Sunderland, MA

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

1 bunch Scallions - Markristo Farm, Hillsdale, NY

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

1 bunch Radishes - Markristo Farm, Hillsdale, NY

8 oz Braising Mix (prewashed mix of Chard, Kale, Mustards) - Markristo Farm, Hillsdale

1 lb Nectarines - CA

1 lb Plums (Red Beauty) - CA

2 lb Bananas - Fair Trade

Fruit Basket (12) $40

Local- Organic/Sustainable Practices

1 Quart Strawberries - Nourse Farm, Whately, MA Counts as 2

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

Certified Organic

1 lb Peaches - Keystone Fruit, SC

1 lb Nectarines - CA

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

6 oz Raspberries - CA

1 lb Plums (Red Beauty) - CA

1 lb Pears (Bosc) - WA

1 ea Mango (Tommy Atkins) - Fair Trade

2 lb Bananas - Fair Trade

Veggie Basket (12) $40

Local- Organic/Sustainable Practices

1/4 lb Garlic Scapes - Overmeade Gardens, Lenox, MA

1 lb Asparagus - Smiarowski Farm, Sunderland, MA Counts as 2

1 bunch Carrots - Czajkowski Farm, Sunderland, MA

1 lb Red Tomatoes - Fairview Farm, Whately, MA

1 ea European Cucumber - Berlin's Best, Berlin, NY

Certified Organic

1 bulb Fennel - Riverland Farm, Sunderland, MA

1 crown Broccoli - Riverland Farm, Sunderland, MA

1 bunch Kohlrabi (Purple) - Riverland Farm, Sunderland, MA

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

1 bunch Scallions - Markristo Farm, Hillsdale, NY

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

1 bunch Radishes - Markristo Farm, Hillsdale, NY

8 oz Braising Mix (prewashed mix of Chard, Kale, Mustards) - Markristo Farm, Hillsdale

Little Sprouts Basket (14) $40

Local- Organic/Sustainable Practices

1 lb Asparagus - Smiarowski Farm, Sunderland, MA Counts as 2

1 bunch Carrots - Czajkowski Farm, Sunderland, MA

1 lb Red Tomatoes - Fairview Farm, Whately, MA

1 ea European Cucumber - Berlin's Best, Berlin, NY

1 lb Zucchini - Berlin's Best, Berlin, NY

1 Quart Strawberries - Nourse Farm, Whately, MA Counts as 2

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

Certified Organic

1 crown Broccoli - Riverland Farm, Sunderland, MA

1 lb Nectarines - CA

1 lb Plums (Red Beauty) - CA

1 ea Mango - Fair Trade

2 lb Bananas - Fair Trade

Salad Basket (12) $35

Local- Organic/Sustainable Practices

1 bunch Carrots - Czajkowski Farm, Sunderland, MA

1 lb Red Tomatoes - Fairview Farm, Whately, MA

1 ea European Cucumber - Berlin's Best, Berlin, NY

1 Quart Strawberries - Nourse Farm, Whately, MA Counts as 2

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

Certified Organic

1 bulb Fennel - Riverland Farm, Sunderland, MA

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

1 bunch Scallions - Markristo Farm, Hillsdale, NY

1 bunch Radishes - Markristo Farm, Hillsdale, NY

8 oz Braising Mix (prewashed mix of Chard, Kale, Mustards) - Markristo Farm, Hillsdale

8 oz Field Greens Salad Mix (prewashed) - Markristo Farm, Hillsdale, NY

East Coast Small Basket (12) $35

Local- Organic/Sustainable Practices

1/2 lb Asparagus - Smiarowski Farm, Sunderland, MA

1 bunch Carrots - Czajkowski Farm, Sunderland, MA

1 lb Red Tomatoes - Fairview Farm, Whately, MA

1 ea European Cucumber - Berlin's Best, Berlin, NY

1 Quart Strawberries - Nourse Farm, Whately, MA Counts as 2

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

Certified Organic

1 bulb Fennel - Riverland Farm, Sunderland, MA

1 crown Broccoli - Riverland Farm, Sunderland, MA

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

1 bunch Scallions - Markristo Farm, Hillsdale, NY

8 oz Braising Mix (prewashed mix of Chard, Kale, Mustards) - Markristo Farm, Hillsdale,

East Coast Large Basket (16) $50

Local- Organic/Sustainable Practices

1 lb Asparagus - Smiarowski Farm, Sunderland, MA Counts as 2

1 bunch Carrots - Czajkowski Farm, Sunderland, MA

1 lb Red Tomatoes - Fairview Farm, Whately, MA

1 ea European Cucumber - Berlin's Best, Berlin, NY

1 Quart Strawberries - Nourse Farm, Whately, MA Counts as 2

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

Certified Organic

1 bulb Fennel - Riverland Farm, Sunderland, MA

1 crown Broccoli - Riverland Farm, Sunderland, MA

1 bunch Kohlrabi (Purple) - Riverland Farm, Sunderland, MA

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

1 bunch Scallions - Markristo Farm, Hillsdale, NY

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

1 bunch Radishes - Markristo Farm, Hillsdale, NY

8 oz Braising Mix (prewashed mix of Chard, Kale, Mustards) - Markristo Farm, Hillsdale,

Juicing Basket (12 Items) $35

Local- Organic/Sustainable Practices

1 lb Red Tomatoes - Fairview Farm, Whately, MA

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

1 bunch Carrots - Czajkowski Farm, Sunderland, MA

1 Quart Strawberries - Nourse Farm, Whately, MA Counts as 2

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

Certified Organic

1 bunch Beets - Markristo Farm, Hillsdale, NY

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

8 oz Spinach (prewashed) - Markristo Farm, Hillsdale, NY

2 ea Lemons - CA

2 ea Valencia Oranges - Uncle Matt's Farm, FL

1/4 lb Ginger - HI

FENNEL
Fennel

Fennel is sometimes confused with dill. At maturity, fennel is a taller plant with longer, somewhat shinier and less divided leaves. Fennel stems are not hollow, as are those of the dill plant.

Fennel is entirely edible. Cook the stalks as you would the bulb, or top dished with chopped fronds for garnish. Thoroughly rinse fennel as dirt can become lodged inside while it's growing. Slice and toss with olive oil, salt and pepper, and roast with other root vegetables. Shave or thinly slice and add raw to green salads, with blood orange segments and olives. Saute with onions as a base for risotto. Slice and layer with onions and mustard seeds in a pastry crust for a savory tart. Dice and cook slowly in olive oil until caramelized, then toss with fresh pasta. May also be used in sweet preparations: add to custards and freeze into ice cream. Fennel will keep, dry, in the refrigerator for up to a week.

Fennel provides a fair source of vitamin A, vitamin C, niacin and potassium. It also contains small amounts of calcium, iron, protein and carbohydrates, plus provides some dietary fiber. Low in fat and calories, one cup of fennel has about 30 calories.

Basic Ways To Use Fennel:

Grill it: Simple and straight forward! Cut it into ½ inch wide rounds (much like you would slice an onion), brush it with olive oil and toss it on your well heated grill, or griddle. Grill on each side about 5 minutes until dark golden ridges appear. Grilling fennel with give it sweet and smoky taste.
Sauté it: Same thing as with grilling: cut into either ½ inch rounds, or cut vertically into four triangular shapes, then cut each triangle into half again and sauté until golden brown on each side and soft in a tablespoon of olive oil, or oil and butter mixed together. Add a pinch of salt and pepper or season with other fresh herbs to taste.
Add to Soups and Stews
Add to Stocks
Roast with other vegetables
Use in salads: Great trick to add extra crunch to your salads: Slice very thin (yes that is the trick here), or use a mandolin for best results and add to any salad. Try this simple salad: Roasted beets, fresh arugula or salad mix, shaved fennel & blue cheese.

Healthy & Easy Meal Ideas

Broccoli-Bacon Salad - Eatingwell.com

A picnic favorite, this salad combines broccoli, water chestnuts, cranberries and just a little bacon for delicious results. Our version has plenty of creaminess without all the fat. Make it once and it will become a regular on your backyard barbecue menu. 6 servings, 1 scant cup each | Active Time:20 minutes | Total Time:20 minutes

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

Brocc Bacon Salad 1 clove garlic, minced

1/4 cup low-fat mayonnaise

1/4 cup reduced-fat sour cream

2 teaspoons cider vinegar

1 teaspoon sugar

4 cups finely chopped broccoli crowns , (see Tip)

1 8-ounce can sliced water chestnuts, rinsed and chopped

3 slices cooked bacon, crumbled

3 tablespoons dried cranberries

Freshly ground pepper , to taste

Whisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl. Add broccoli, water chestnuts, bacon, cranberries and pepper; stir to coat with the dressing. Nutrition Per serving : 89 Calories; 4 g Fat; 1 g Sat; 1 g Mono; 8 mg Cholesterol; 12 g Carbohydrates; 4 g Protein; 3 g Fiber; 200 mg Sodium; 193 mg Potassium. Tip: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.

Tomato & Fennel Salad - Eatingwell.com

We like to use heirloom tomatoes in this simple salad but red tomatoes will also work nicely. 4 servings, about 1 cup each | Active Time: 10 minutes | Total Time: 10 minutes

Ingredients

Tom Fennel Salad 1 tablespoon extra-virgin olive oil

1 tablespoon champagne vinegar, or white-wine vinegar

1/2 teaspoon salt

Freshly ground pepper, to taste

1 pound tomatoes, cut into wedges

2 cups thinly sliced fennel bulb

1/4 cup chopped fresh parsley

1/3 cup toasted pine nuts

Preparation: Whisk oil, vinegar, salt and pepper in a large bowl until combined. Add tomatoes, fennel, parsley and pine nuts; toss to coat.

Nutrition Per serving : 141 Calories; 12 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 9 g Carbohydrates; 3 g Protein; 3 g Fiber; 321 mg Sodium; 513 mg Potassium

Indian-Spiced Chicken & Asparagus - Eatingwell.com

This easy chicken-and-asparagus sauté is boldly seasoned with aromatic cumin and fennel; the seeds are toasted in a skillet before grinding to bring out the most flavor. Serve over brown rice, millet or quinoa. 4 servings, about 1 cup each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Asp Chicken Recipe 1 1/2 teaspoons cumin seeds

1 1/2 teaspoons fennel seeds

1 pound chicken tenders, cut into bite-size chunks

3/4 teaspoon salt, divided

2 tablespoons canola oil, divided

1 medium onion, chopped

3 cloves garlic, minced

1 small fresh chile, seeded and minced

1 tablespoon minced fresh ginger

1 1/2 bunches asparagus (about 1 1/2 pounds), woody ends trimmed, cut into 1-inch pieces

1/2 cup "lite" coconut milk (see Tip)

1/2 cup chopped fresh cilantro

Preparation: Toast cumin and fennel seeds in a small dry skillet over medium heat until fragrant and beginning to brown, about 2 minutes. Finely grind in a spice grinder (such as a clean coffee grinder) or with a mortar and pestle. Toss chicken with 1 1/2 teaspoons of the spice mixture and 1/4 teaspoon salt in a bowl. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring frequently, until browned, 3 to 4 minutes. Remove to a plate. Reduce heat to medium and add the remaining 1 tablespoon oil, onion, garlic, chile and ginger; cook, stirring, until softened, 2 to 3 minutes. Add asparagus, sprinkle with the remaining spice mixture and cook, stirring, for 2 minutes. Stir in coconut milk and the remaining 1/2 teaspoon salt and simmer for 2 minutes more. Return the chicken and any accumulated juice to the pan and cook until the chicken is just cooked through and the asparagus is tender-crisp, about 2 minutes more. Serve sprinkled with cilantro.

Nutrition Per serving : 249 Calories; 12 g Fat; 3 g Sat; 6 g Mono; 63 mg Cholesterol; 9 g Carbohydrates; 26 g Protein; 3 g Fiber; 514 mg Sodium; 477 mg Potassium

Pancetta & Greens Frittata - Eatingwell.com

This frittata is packed with hearty greens and scallions with a touch of salty bacon or pancetta and Asiago cheese for flavoring. 6 servings | Active Time: 30 minutes | Total Time: 35 minutes

Ingredients

Fritatta Greens 2 tablespoons extra-virgin olive oil

3 ounces pancetta or 3 strips bacon, cut into 1/2-inch pieces

2 cups sliced scallions, white and light green part only

2 1/2 cups sturdy greens, such as kale, radicchio or mustard greens, any tough stems removed, thinly sliced

8 large eggs, beaten

1 cup shredded Asiago or Parmesan cheese

1/2 teaspoon freshly ground pepper

Preparation: Position rack in upper third of oven; preheat broiler. Heat oil in a large broiler-safe nonstick skillet or cast-iron skillet over medium-high heat. Add pancetta (or bacon) and cook, stirring frequently, until crisp, 2 to 3 minutes. Reduce heat to medium. Add scallions and continue cooking, stirring frequently, until the scallions have softened, 4 to 5 minutes more. Add greens and cook, stirring, until they are just beginning to wilt, about 1 minute.

Meanwhile, whisk eggs, cheese and pepper in a bowl. When the greens are just starting to wilt, pour the egg mixture over the ingredients in the pan. Using a spatula, carefully scrape the eggs from the edges to the middle of the pan as they cook, allowing uncooked egg to flow under, about 3 minutes. When the eggs are nearly set, place the skillet under the broiler until the top is cooked and the eggs are slightly browned, about 2 minutes. Let stand 5 minutes.

To release the frittata from the pan, run a rubber spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into wedges and serve.

Nutrition Per serving : 238 Calories; 15 g Fat; 6 g Sat; 4 g Mono; 27 mg Cholesterol; 9 g Carbohydrates; 15 g Protein; 1 g Fiber; 595 mg Sodium; 294 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