CSA Blog

The Bishop's Orchards CSA Blog is designed to update the shareholders and participants in the program with news from the farm, pictures and videos of what is happening. This is a discussion board for people to ask Bishop's CSA questions and bring ideas and comments to the table! Want to know what to do with an item that you received in your basket last week? Ask us, we're here to help. Bishop's Orchards, providing you with the freshest farm products in Guilford since 1871.

Monday, 15 September 2014 16:32

MaxThank you to this little chap's mom for letting us post this picture.  If you want to share any pictures of your kids eating the fruits and vegetables from the share or perhaps helping you to cook, please send me a copy so I can share with the others.  Myy email is This email address is being protected from spambots. You need JavaScript enabled to view it..


Monday, 15 September 2014 16:04
Helloooo, I am reposting this recipe from last year as it was received quite well.  My daughter asked me to make it again just the other day.  The weather has turned cooler so it is a perfect time to use those sweet potatoes we will be getting in our share.  I can tell you that they are gorgeous.
sweet potato


2 tablespoons extra-virgin olive oil
1 red onion, finely diced (about 1 1/2 cups)
2 garlic cloves, minced
5-6 sprigs of cilantro, sprigs tied together with a piece of kitchen string
3/4 teaspoon ground cumin
1/2 teaspoon coarse sea salt
1 1/2 teaspoons chipotle in adobo (or more/less if you like)
2 large sweet potatoes (also called Garnet yams), peeled and diced into 1-inch cubes (about 6 cups) - To get 6 cups you want to get 2 really large sweet potatoes. I weighed mine and it was a bit over 2.5-pounds. You may want to get a small one as well to slice, pan fry and serve up on top of the soup.
6 cups vegetable stock


I used a chipotle paste instead of whole chipotles. To me, it's so much easier than opening up a can and dealing with the mess and hassle of mincing up tiny chiles. All you have to do is insert your measuring spoon and voila, you're done. I also love that I can store the leftovers in the fridge and re-use it again and again.

Let's prep all of your ingredients! I swear that prepping ingredients always saves time when it comes to cooking, because I know I have everything I need for the recipe and it's all ready to go when I start cooking.

Tie up the cilantro sprigs with some kitchen string. Measure out the cumin and salt and put them together in a small bowl.

Dice up your red onion and mince your garlic cloves. I always throw the garlic on top of the onion since they will be going into the pot together.

Dice up the 1 1/2 teaspoons chipotles in adobo or just use the paste that I showed above.

Peel and dice up your sweet potatoes into 1-inch cubes.

Heat the olive oil in a large soup pot or dutch oven over medium heat.

Add in the onion, garlic, cilantro sprigs, cumin and salt. Cook, stirring occasionally until the onions are softened, but not browned, about 6-8 minutes.

Add in the chipotle and the sweet potatoes, and give a quick stir to combine.

Add in the vegetable stock and then turn up the heat to high and let the soup come to a boil, about 8-10 minutes.

When the soup comes to a boil, lower the heat to simmer and let the soup simmer uncovered, until the sweet potatoes are very soft, (just pierce them with a fork) about 10-15 minutes. I made two batches of this soup and my potatoes were very soft at 12 minutes both times. The original recipe said 30 minutes, but I think they might have made the sweet potatoes chunks larger than I did. Timing will vary, so just test the potatoes at 10 minutes to see where they're at.

Before you puree the soup you need to REMOVE AND DISCARD THE CILANTRO, and turn off the heat.

Puree the soup using either a hand held immersion blender or a regular blender. If you're using a blender, you will want to puree the soup in 2 batches, pouring the first pureed batch into a bowl while you puree the second batch. Return both pureed batches to the soup pot after. Tip: If you're using a blender, wipe out the soup pot while you're pureeing the soup, so that you have a nice clean pot to pour the pureed soup back into.

Keep the soup warm until ready to serve.

If you have some leftover sweet potato, try pan frying a few pieces to jazz up the soup. Just peel and thinly slice the sweet potato. Slice up as many slices as you want for each bowl. I usually slice up 2 per bowl. Get out a skillet and add a bit of olive oil. Heat the olive oil over medium heat and then add the sliced potato. Fry till browned on both sides.

Top the pan fried potao on top of the soup for a beautiful presentation.

Monday, 15 September 2014 15:20
Hellooo, what a gorgeous day out there.  I do believe the week is promising to be this good for both pickups.  So here's what we are expecting to put in your share...
Full Share:
Yummy Peppers
Seckel Pears
Honeydew melon
Sweet Potatoes
Two-Thirds Share:
Yummy Peppers
Seckel Pears
Honeydew Melon
Sweet Potatoes
Please note the lists look the same but the amounts will differ.  Looking foward to seeing you all tomorrow.
Friday, 12 September 2014 10:49



1 can whole kernel yellow corn, undrained
1 can cream style yellow corn
1 (8 oz.) carton sour cream
2 eggs, beaten
1 box Jiffy corn muffin mix
1 stick butter, melted

Mix all together and pour into large, lightly oiled casserole dish. Bake at 350°F for 55 to 60 minutes.

*You can also add a half cup of shredded cheese or even chopped chili to taste.  This is a simple recipe and delicious too.

Thursday, 11 September 2014 10:47

Anyone tired of their corn yet?  I have noted that a few ears have been left here and there on the exchange table.  Personally I think we should all eat nothing but corn until the season is over. But if you are looking for something new, how about this Mexcian Chopped Salad.


Ingredients for the dressing:

¼ cup fresh lime juice
2 tablespoons honey
½ teaspoon cumin
1 clove garlic
½ teaspoon salt
2 tablespoons canola oil
2 tablespoons extra virgin olive oil
freshly ground black pepper
taste and add salt if needed

Ingredients for the tortilla strips:

6 6-inch corn tortillas
1 ½ tablespoons canola oil
½ teaspoon sea salt

Ingredients for the salad:

1 medium head romaine lettuce , chopped in approximately ½ inch pieces
1 medium bell pepper, diced in ¼-inch pieces, I used small orange-hued peppers (the mini ones). Feel free to use whichever color you want.
½ medium red onion, diced in ¼-inch pieces
½ medium jicama, peeled and diced in ¼-inch pieces
1 medium zucchini, diced in ¼-inch dice
4 medium tomatoes, seeded and diced into ¼-inch dice
4 ears corn
1½ cups canned black beans, drained and rinsed
½ cup finely chopped cilantro, plus whole cilantro leaves for garnish, if desired


For the dressing, combine lime juice, honey, cumin garlic and salt. Stir to combine. In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk. Taste and add more salt and pepper, if needed. Set aside.

For the corn tortilla strips, preheat oven to 400˚F. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, crosswise, about ¼ inch thick.

Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.

Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.

For the salad, place corn, two ears at a time, in the microwave and cook for 3½ minutes. Remove from microwave with a hot pad and allow to cool for 5 minutes. After cooling, cut bottom end of corn off, about 1½ inches from end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks and set aside.

Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.

Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.

Thank you to The Cafe Sucre Farine for the recipe. 

Thursday, 11 September 2014 10:22

yummy peppers 020

 I thought I had better write a bit about the yummy peppers.  They are as sweet as can be and from what I have been told don't normally cause one agita!  I guess that depends on the person.

You will love this snack-sized petite sweet pepper that is nearly seedless. It ripens from green to yellow, apricot-orange, or red. This is a very sweet, flavorful pepper that often converts those folks who say, "No thanks, I don't like peppers." When fully ripe, it is so sweet that you hardly know its a pepper.It makes an impressive show when spread on a platter for parties and as a great healthy snack for kids (they love it!).

Last year I was unable to use a large amount of the before they were to go bad so I wiped them clean, threw them in a foodsaver bag, sealed them up and put them in the freezer.  Although the texture was just a bit different the flavor was still there.   

Beside just eating them here are a few ideas.

Sausage and Peppers:  I literally threw the whole peppers in with onions added sausage and my sauce and it was delicious.  The seeds are few and the stem gets quite tender when cooked.

 A Veggie Omlet:  Use them with eggs and they are delicious.  Saute them up a little first, add eggs, salt and pepper etc. 

Kabobs:  These peppers work really well on kebabs. You can put them between pieces of meat or in a vegetable only one.  Brush with some oil, season to taste and grill away.

 And finally my favorite...  

Mini Taco Stuffed Peppers 


1 1b ground beef


1 package (1 oz) Old El Paso™ taco seasoning mix

3/4 cup water

1-1/2 lbs mini bell peppers

1 cup cheese

Cilantro Cream Sauce:

1/2 cup sour cream

1/2 cup fresh cilantro

1/2 teaspoon minced garlic

2 tablespoons lime juice


Preheat oven to 350 °.

Slice 1/3 of the pepper off lengthwise, reserving for later use. Seed the pe

Chop the reserved peppers finely and set aside 3/4 cup.ppers. Peppers naturally have one side that is straighter than the other. When slicing the top of your bell peppers, try to slice the side that is curvier off so that the flat side remaining is the side we are stuffing.

In 10-inch skillet, cook beef and reserved 3/4 cup chopped peppers over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in taco seasoning mix 

Fill each pepper as full as possible with the beef mixture and place on a baking sheet. Bake peppers for 13-15 minutes.and water. Cook over medium heat 5-10, stirring occasionally. Let mixture slightly cool.

While peppers are baking, make the Cilantro Cream Sauce.

For the Cilantro Cream Sauce: In a food processor, pulse the sour cream, cilantro, garlic, and lime juice until smooth. Chill in the refrigerator until ready to serve.

Remove peppers from oven and top with cheese. Return to the oven for 1-2 minutes or until cheese is melted. Top with a dollop of cilantro cream sauce.


To dress up the peppers, place the Cilantro Cream Sauce in a small plastic bag. Snip the corner off with scissors and drizzle the peppers with the sauce in a zigzag design. The peppers can be assembled ahead of time and then popped in the oven when ready to bake. The Cilantro Cream Sauce is almost better when made a day ahead of time so the flavors can blend.

Recipe courtesey of:   The Girl Who Ate Everything

Tuesday, 02 September 2014 10:25
Today promises to be a hot and humid one.  But what will cheer you is the beauty and variety of this week's share.  Enjoy!
Full Share
Peaches, 7
Tomatoes, 2.5 lbs.
Yummy Peppers (Yes they are. Very sweet, and great for eating).
Onions, 3
Corn, 9
Bartlett Pears
Grape (or Cherry) Tomatoes, 1 pt.
Apples (not sure of the variety yet)

Two Thirds Share

Peaches, 4
Tomatoes, 1.5 lbs.
Yummy Peppers (Yes they are. Very sweet, and great for eating).
Onions, 2
Corn, 6
Bartlett Pears
Grape (or Cherry) Tomatoes, 1 pt.
Apples (not sure of variety yet)
Saturday, 30 August 2014 09:18
peach breadHellooo:  We have all been enjoying our peaches from our share.  I am not sure about you but all of mine never seem to find their way to a recipe.  They are grabbed from the counter and eaten.  I did feel as if I should post a recipe for you all so here it is:

3 c. all-purpose flour
1 T. baking powder
1 T. cinnamon (Have I said how much I love Penzeys cinnamon?!)
1 tsp. salt
3 large eggs
1-1/2 c. sugar
1/2 c. cooking oil (I use canola)
1 T. vanilla
2 c. peeled and chopped fresh peaches
1 c. chopped salted pecans (I used Trader Joe's "Toasted and Salted Pecan Halves".)


Preheat oven to 325°.

Lightly spray the insides of two 8″ x 4″ loaf pans. Set aside.

In large mixing bowl, stir together flour, baking powder, cinnamon, and salt. In a medium mixing bowl, beat eggs. Stir in sugar, oil, and vanilla.

Add egg mixture to dry ingredients, stirring until just moistened, taking care to not overmix. Fold in the peaches and nuts. Spoon batter into the prepared pans. Bake for about 60 minutes, or until a wooden toothpick inserted near the center of each loaf comes out clean. Cool in the pans on wire racks for 10 minutes.

Loosen edges and remove loaves from pans. Cool completely on wire racks. Wrap and store overnight for easier slicing.

*Adapted from Midwest Living magazine – originally from Sue Landon, owner of The Homeridge Bed and Breakfast near Jerseyville, IL

Wednesday, 27 August 2014 20:54
Hello, Lesley here. I tried this recipe tonight with our perfectly ripe red and yellow tomatoes- yummy and well worth the effort, especially for a weekend treat. I used a coarser grind of cornmeal, as that was on hand, which produced a crunchy crust. I will try it again with the fine grind. Do follow the recommendations for chilling the crust-it warms quickly while rolling it out. The juicy sweetness of the tomatoes contrasted nicely with the tangy cheddar. Enjoy with a salad.





For the crust

• 125 grams all-purpose flour (about 1 cup), more for rolling out dough
• 75 grams fine cornmeal (about 1/2 cup)
• ¼ teaspoon fine sea salt
• 10 tablespoons cold unsalted butter (1 stick plus 2 tablespoons), cut into small cubes
• 35 grams grated extra-sharp Cheddar (about 1/2 cup)

For the filling

• 1 ½ pounds different-colored tomatoes, sliced 1/4-inch thick (or halved if cherry or grape tomatoes)
• 1 teaspoon kosher sea salt, plus a pinch
• 2 tablespoons cider vinegar
• 1 tablespoon honey
• ½ bunch fresh thyme sprigs, plus 2 tablespoons chopped fresh thyme leaves
• 2 tablespoons olive oil
• 3 garlic cloves, smashed and peeled
• 65 grams extra-sharp Cheddar, grated (about 1 cup)
• Black pepper, to taste
• 1 large egg
• Flaky sea salt, like Maldon


1. Make the crust: In a food processor, briefly pulse together flour, cornmeal and salt. Add butter and cheese and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Add ice water 1 tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together. Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 2 hours.

2. Meanwhile, line a rimmed baking sheet with a double layer of paper towels. Spread out tomato slices in a single layer. Sprinkle with 1 teaspoon salt and let sit for at least 1 hour and up to 3 hours.

3. In a skillet over medium heat, combine vinegar, honey and thyme sprigs and bring to a simmer; let simmer 2 minutes, then transfer to a bowl. Wipe out skillet, then add olive oil and garlic. Cook garlic for 2 to 3 minutes, or until garlic is golden and caramelized. Remove garlic and finely chop. Reserve garlic oil.

4. Line a rimmed baking sheet with parchment paper. Lightly flour a work surface and rolling pin. Gently roll out dough to a 1/4-inch thickness, dusting with flour if dough is sticking. Transfer dough to baking sheet and return to fridge for another 20 minutes.

5. Heat oven to 425 degrees. Pat tomatoes dry with paper towels. Brush tomatoes with honey mixture (reserve the thyme sprigs). Leaving a 3-inch border, distribute cheese, garlic and half the chopped thyme leaves on center of crust. Add black pepper to taste, then layer tomatoes in an overlapping pattern, maintaining the 3-inch border. Drizzle garlic oil over tomatoes, sprinkle with remaining thyme leaves and lay the reserved whole thyme sprigs on top. Gently fold crust up around tomatoes, making a 2-inch border.

6. In a small bowl, whisk egg and 1 teaspoon water. Using a pastry brush, brush egg wash over crust and sprinkle top of crostata with flaky salt. Bake for about 35 minutes, until pastry is deeply golden brown. Serve warm or at room temperature.

Thursday, 21 August 2014 07:47

Justines melon

I don't know about you, but at the moment, I am feeling a bit sad that summer is coming to an end. Personally, I could use a Caribbean beach vacation; unfortunately, that isn't happening. With that in mind, I thought that I would whip up something tropically inspired, using that delicious sensation melon from this week's CSA basket. (By the way, I made this last week using the cantaloupe, and it was just as delicious). This salad is truly like an umbrella drink in a bowl—literally (yes, it contains alcohol. Don't worry though; I only tasted it before adding the rum. My parents loved the rum version, however!). Of course, you could omit the alcohol, or use about 2 teaspoons of "imitation rum" extract in its place. Either way, I hope that this creamy, not-too-sweet, but still refreshing dish will help you beat the summer heat and transport you somewhere far, far away...

And as always, enjoy!  Justine


1 melon, cubed, balled, etc.
1/2 cup fresh mint, chopped
2/3 cup coconut, toasted (do this by quickly heating coconut in skillet over medium/high heat, until it just starts to turn golden brown)

For the dressing:
1 can coconut milk (I used A Taste of Thai brand)
1/4 cup honey
1 tablespoon coconut flavored rum or regular rum (optional, see substitution in paragraph above)
1 tablespoon cardamom (also optional; this just happens to be one of my very favorite spices)
1/2 teaspoon vanilla extract


1. Put first three ingredients into large bowl.

2. Combine dressing ingredients in separate bowl.

3. Pour dressing over melon and combine all ingredients.

4. Enjoy!