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.

Tuesday, 29 July 2014 20:22

stuffed egg plantEggplant might be my favorite vegetable. Might be. I have so many favorite vegetables that when I think about it, it's hard to decide. The point is, however, that eggplant is absolutely delicious, and in my opinion is underrated. Usually, I see eggplant battered, fried, and coated in sauce as if it should be disguised. Not that I don't love some of those sauce-heavy eggplant dishes, but I think that this vegetable sometimes deserves more of a spotlight. Therefore, I came up with this Italian-inspired stuffed eggplant recipe that has many of the same flavors as, say, Eggplant Parmesan. However, it's healthier because nothing is fried, and it's a fresher, lighter option for summer. Enjoy!

By the way, I encourage you all to try a variety of other ways of preparing eggplant. I have so many recipes using eggplant, in fact, that it was hard for me to decide which one to share on the blog! Some other ideas that I'm sure you could find recipes for online include: Baba Gannoush, Eggplant Rollatini, Ratatouille, Chinese Spicy Eggplant, Eggplant in Garlic Sauce, Eggplant Parmesan, and more. Enjoy your eggplants! Justine


-1 large eggplant
-2 onions, chopped
-3-4 cloves garlic, chopped
-1 tablespoon capers (optional)
-1 package (4) fully cooked Italian-style sausages, in casings (I used chicken sausages)
-1 ½ cups favorite bottled marinara sauce
-1/3 cup breadcrumbs
-1/4 cup Parmesan cheese
-Olive oil

Note: I used these measurements, and ended up with a bit of extra filling. You can cut it down if you want, or just stuff the eggplants higher or have extra filling on the side!


1. Heat oven to 400 degrees.

2. Slice eggplant in half, lengthwise, and cut out most of the flesh so that it is hollow but still sturdy enough to hold filling. Sprinkle with salt and pepper.

3. Chop eggplant flesh into cubes, about 1 inch.

4. Meanwhile, heat skillet to medium/high heat; add onions, garlic, and a drizzle of olive oil; put eggplant "boats" or shells in oven.

5. Bake eggplant boats in oven for about 20 minutes, or until tender but still sturdy. Meanwhile, add chopped eggplant to onions and garlic after a few minutes of sautéing; turn skillet heat to high and cook until eggplant is very tender and golden brown (you may want to add another drizzle of olive oil).

Tuesday, 29 July 2014 09:05

green tomatoes

There are two types of green tomatoes: those that are green when fully ripe (usually heirloom varieties), and unripe tomatoes. Tomatoes that are green when ripe often have vertical stripes or other variations in the coloring, will feel soft when pressed, and will taste much like a red tomato, possibly slightly sweet or spicy depending on the variety. Unripe tomatoes will be pale green all over, feel nearly solid and will have a more acidic or tart flavor. Nearly-ripe green tomatoes (ones that feel soft) may be ripened in a paper bag on the counter top.

Fried green tomatoes: Just slice tomatoes, dip in scrambled raw egg. Then dip in flour seasoned with salt and pepper. I often add spices like rosemary as well. Some folks like cayenne pepper. Fry in olive oil for best health and flavor, until brown and soft. Yum! Other folks use corn meal instead of flour, but their mothers didn't raise them right.

Green tomato sauté: Chop tomatoes, sauté in olive oil with chopped onion and a few tablespoons finely chopped garlic. Save yourself some grief and buy chopped garlic in a jar. Cook in pan until soft. Serve as a side dish.

Green tomato sauté a la Mexican: Use green tomato sauté to cover a burrito like salsa. Add a little hot sauce. Top with sour cream. Or stir sour cream into sauté (after pulling out of pan with slotted spoon to remove as much olive oil as possible.) Add crumbled bacon, lettuce and whatever else you like and stuff in pita pocket. Also tastes good with a dash of cilantro. Basically, the green tomato is a good substitute in any Mexican recipe for tomatillo.

Tuesday, 29 July 2014 08:42

green tomato breadI found this on Food.com.  It is a southern bread thay a lady I know from Tennessee made.  It is really quite good.


3 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 tablespoon cinnamon
2 large eggs, lightly beaten
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups finely chopped green tomatoes ( 2 medium)
1 1/2 cups of chopped pecans


Combine the first 6 ingredients in large bowl. Make a well in the center of mixture.

Combine the eggs, oil, and vanilla; stir well. Add to dry ingredients and stir just until moistened. Fold in the tomatoes and pecans.

Spoon the batter into 2 greased and floured 81/2 by 41/2 inch loaf pans.

Bake at 350°F for 1 hour or until toothpick inserted comes out clean.

Cool in pans on wire rack for 10 minutes, then remove and cool completely on wire rack.

Monday, 28 July 2014 20:23
bright green salsaI made a salsa with green tomatoes yesterday, too. I found a recipe in a southwestern cookbook for a green salsa using tomatillos and green tomatoes. It was too hot to go to the store, so I just figured I'd use lime juice for the needed acidity and C. Also, the original called for roasting the jalapenos and used sour cream; I used greek yogurt and raw peppers.


2 large green tomatoes or 4 small
1-3 jalapenos, depending on hotness and how hot you like it
1 large clove of garlic
juice from a lime or to taste
1 ripe avocado
1/4 c greek yogurt
salt and pepper

Food processor makes this easy and cool. Just drop the garlic and peppers through the hopper while the processor is running. Add tomatoes (I cut them in quarters and eighths first) and lime juice. Process until chopped. Add avocado, then yogurt. Process until you get the consistency you like.

We had no problem going through half of this with tortilla chips and another salsa I made with cukes, mangos, cilantro, etc.

Monday, 28 July 2014 20:17

csaHere's the list for tomorrow.  Please check out the recipes on the blog for some tasty treats!

Full Share

Blueberries, 2 pts.
Corn, 9 ears
Eggplant, 2
Onions, 1 lb.
Green Tomatoes, 2 lbs.
Broccoli Rabe, 1 bunch
Swiss Chard, 1 bunch

Two Thirds Share

Blueberries, 1 pt.
Corn, 6 ears
Eggplant, 1
Onions, 1 lb.
Green Tomatoes, 1.5 lbs.
Broccoli Rabe, 1 bunch
Swiss Chard, 1 bunch
Monday, 28 July 2014 07:20

jalopeno corn poppersHellooooo, yes the corn has arrived.  Picked for you the morning of your pickup!  It is truly delicious and we are all excited.  Although it may seem difficult to believe at this point, you may be asking me soon what else to do with it than eating it off the cob.  Why not try something new using your corn.  Here is an absolutely delicious one that my sister-in-law told me about.  Melissa lives in NJ and belongs to a CSA there.  We compare our share each week to see the differences.  The NJ growing season is much further ahead than ours and she has been receiving corn for a number of weeks already.  Enjoy!


2 cups corn (~4 ears)
1/2 cup flour (or corn flour, or rice flour, etc)
1 egg
1/2 cup cheddar cheese, grated
1/4 cup cream cheese, room temperature
2+ jalapeno peppers, diced
2 slices bacon, cooked and crumbled (optional)
1 teaspoon smoked paprika
1 teaspoon coriander, toasted and ground
2 green onions, sliced
1 handful cilantro, chopped
1 lime, zest and juice
2 tablespoons oil
1/2 cup jalapeno popper dressing (optional)


Mix the corn, flour, egg, cheddar cheese, cream cheese, jalapenos, bacon, paprika, coriander, green onion, cilantro and lime juice in a bowl.

Heat the oil in a pan over medium heat, form into 1/4 cup patties and cook until golden brown on both sides, about 2-4 minutes per side.

Note: Use enough flour that the mixture holds together to form patties.

* Recipe Courtesy of Closet Cooking



1/2 cup cream cheese (light is ok), softened
1/4 cup Greek yogurt or sour cream or mayonnaise
1/4 cup buttermilk
1/4 cup fresh, pickled or roasted jalapenos
1 clove garlic
1 green onion
1 tablespoon cilantro
2 tablespoons bacon, cooked and crumbled (optional)
salt and pepper to taste


Puree everything in a food processor and optionally let sit in the fridge for a few hours.

Tip: Add the jalapenos a bit at a time to get the heat level to where you want it.  You can leave them out completely if you like as well


Friday, 25 July 2014 08:38

beet greens

Yes we still have beet greens, and I'll let you on on our secret;

We ziplock every green that comes in the house, make a slight opening and give it a big hug! It makes a makeshift vacuum bag, then seal that tiny spot and viola! I swear all our greens last at least 3 week, sometimes longer!

And every one always in the veggie drawers.

That's our CSA TIP OF THE DAY!

Until next time,

Hope and Erin 

Thursday, 24 July 2014 13:01
mandolineThis week is all about cool kitchen gadgets, and one of my favorite tools (that you may have noticed I have used in other recipes) is the mandolin. The mandolin produces super-thin slices of fruits and vegetables, allowing them to soak up dressings and become flavorful, delicate, and still crisp all at once. Of course, the mandolin can also be used for many cooked dishes, but here I chose to showcase it with a fresh, summery side dish. My pickled summer salad is just the right blend of tangy, sweet, and clean, and I used three CSA ingredients: Fresh dill, cucumbers, and onion! If you do not own a mandolin, you can always just slice the vegetables. I have made this recipe using that strategy, and it works just fine. As always, enjoy!

PS: Make sure to be careful while using the mandolin, which has a sharp blade! Do not try to use the entire vegetable; when you get to the end, stop, or else you can cut your fingers. (Believe me, I know from experience :).

pickled summer salad



-2 cucumbers
-1 small red or white onion
-1/2 cup chopped fresh dill (fronds only, not roots)
-1 tablespoon lemon juice
-5 tablespoons white wine vinegar
-1 ½ to 2 tablespoons sugar (if you like it more tangy/salty, go with 1 ½ tablespoons)
-1 teaspoon salt
-2 tablespoons olive or vegetable oil


1. Slice the cucumbers and onion into a large bowl with the mandolin.

2. Add all remaining ingredients, and toss.

3. Enjoy!

Thursday, 24 July 2014 12:41

blueberry bbq sauce


3 pints blueberries
1/2 cup brown sugar
1 cup balsamic vinegar
1 cup red wine vinegar
1 clove garlic, minced
1 onion, sliced
1 habanero pepper
1 dark beer
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground coffee
1 tablespoon chipotle powder
5 pounds smoked and cooked St. Louis cut pork ribs


Add all the ingredients for the sauce into a saucepan and cook for 2 hours over medium-low heat. Remove the sauce from the heat and place into a food processor or blender and puree. Strain the sauce and set aside.

Use on grilled meat of your choice!

Unitil next time,

Hope and Erin! 

Thursday, 24 July 2014 12:31

What an excellent way to use up your share this week.  I bet a bit of chili in here would taste great.


1 tomato chopped

1/2 onion chopped1/2 cucumber chopped
Clove of garlic diced

Combine ingredient in blender or use a stick blender to your desired chunkiness.
Transfer to a mixing bowl add one cup tomato juice, 1 1/2 tablespoons red wine vinegar and salt and pepper to taste.

Top with chiffonade of basil and parsley gently stir in and let sit for 1 hour to develop flavor before eating

Makes approx 3 cups