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.

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

Thursday, 24 July 2014 12:23


As we are still getting blueberries so I thought a new recipe for them might be in order.  I have not tried it yet but will do so this weekend as I have to prepare breakfast for a crowd.  This recipe can be a dessert or breakfast.  


1 Tbsp unsalted butter
½ cup granulated sugar
3 large eggs, room temperature
1½ cups half-and-half or whipping cream
2 tsp pure vanilla extract
4 tsp fruit flavored liqueur
zest of ½ lemon
¼ tsp kosher salt
⅓ cup all-purpose flour
1½ cups berries or cherries


Place a rack in the center of the oven and preheat to 375 degrees. Grease a 9" ovenproof skillet or similar-sized baking dish with 1 Tbsp unsalted butter and set aside.

Add the sugar, eggs, whipping cream, vanilla, liqueur, lemon zest and salt to a blender and pulse several times to blend the ingredients completely. Add the flour and blend on low speed for 1 full minute to form a silky-smooth batter.

Pour the batter into the prepared dish or skillet and then scatter the fruit evenly across the top of the batter. Place the dish or skillet onto a rimmed baking sheet (just in case it flows over) and bake for 30-35 minutes. The edges will be golden-brown and the center will be firm to the touch or just very slightly wobbly. Remove from the oven and allow to cool slightly before serving.

*Source Cherylstyle.com 

Tuesday, 22 July 2014 10:03

pickled zucchini

3 medium zucchini (1 pound / 16 oz / 450 g), thinly sliced
1 medium white onion, thinly sliced
3 shallots, thinly sliced
1 1/2 tablespoons fine grain sea salt
1/4 cup (small handful) fresh dill sprigs
1 small fresh red chile pepper, very thinly sliced
1/2 tablespoon yellow mustard seeds
3/4 cup / 180 ml cider vinegar
3/4 cup / 180 ml white wine vinegar
1/3 cup / 1.75 oz / 50g natural cane sugar


Toss the zucchini, onion, shallots, and salt together in a colander and place over a bowl to catch the liquids.

Cover the bowl and refrigerate for at least a couple hours.

Toss once or twice along the way. You're aiming to get as much liquid out of the zucchini as possible.

When you're finished draining the zucchini, shake off any water. At this point you want the zucchini as dry as possible.

Place in a 1 liter / 1 quart jar along with the dill, chile pepper, and mustard seeds. Alternately, you can cram them into a 3/4 liter jar like I do, but it's always a bit snug in the jar.


Until next time,

Hope & Erin

Tuesday, 22 July 2014 09:49
zuchinni bitesIngredients:
3 cups sliced zucchini
1 cup bisquick
1 medium onion chopped (1/2 cup)
1/2 cup Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram or oregano
1/4 teaspoon pepper
1 clove garlic finely chopped
1/2 cup vegetable oil
4 eggs lightly beaten
Chopped fresh parsley for garnish

Heat oven to 350. Grease bottom and sides of 13x9 pan

In a large bowl stir in all ingredients. Spread in pan

Bake 25 minutes or till golden brown.

Cut into 2 inch squares then cut squares diagonally.

Serve warm garnished with fresh parsley.


Hope & Erin

Monday, 21 July 2014 13:25


Here's what we are expecting to put in your share this week...

Full Share:

Blueberries, 2 pts.
Green Beans, 1.5 lbs.
Squash, 2 lbs.
Red Cabbage
Corn 6
Cucumbers, 3
Dill, 1 bunch
Basil, 1 bunch

There may be a few tomatoes. I got a call from a very local grower in a bind to move some tomatoes. I like to help, but won't know until later in the week.

Two Thirds Share

Blueberries, 1 pts.
Green Beans 1 lb.
Squash, 1.5 lb.
Corn 6
Cucumbers, 2
Red Cabbage
Dill, 1 bunch
Basil, 1 bunch


Friday, 18 July 2014 08:05

Hellooooo, Laura here.  Hope and Erin brought us a taste of this at pickup yesterday and I was thrilled.  This was fantastic.  Definitely worth putting your oven on even in the heat!  Thank you both so much for this recipe!

Zuccini CrumbleIngredients:

8 cups chopped seeded peeled zucchini (from about 3 pounds)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg


4 cups all-purpose flour
2 cups sugar
1-1/2 cups cold butter, cubed
1 teaspoon ground cinnamon


In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender.C
Add the sugar, cinnamon and nutmeg; cook 1 minute longer. Remove from the heat; set aside.

Combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs.
Stir 1/2 cup into zucchini mixture.
Press half of remaining crust mixture into a greased 15-in. x 10-in. x 1-in. baking pan.
Spread zucchini over top; crumble remaining crust mixture over zucchini.
Sprinkle with cinnamon.

Bake at 375° for 35-40 minutes or until golden and bubbly. Yield: 16-20 servings.

Friday, 18 July 2014 07:49
As instructed we used our beet greens, and...beet green pesto!beet green pesto

Beet Green Pesto
Makes about 1-1/2 cups

4 garlic cloves, peeled
1 bunch beet greens (about 4 ounces), thick stems removed
1/2 cup walnuts
1 ounce Parmesan, grated
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil


Pulse the garlic cloves in the bowl of a food processor fitted with the metal blade until they are minced. Add the beet greens, walnuts, parmesan, salt and pepper. Puree the mixture and while the motor is running, drizzle the olive oil through the feeder tube until the pesto is fully combined.

Store in an airtight container in the refrigerator. Or freeze like we did!

Until next time,
Hope and Erin!

Note from Editor:  I freeze my summer pestos all the time and am delighted with this tray.  Big Y is having a sale on cannine items.  I am not sure if they are selling this one though.  Walmart also has pletny of canning supplies.  Cannnot get out to shop?  Try Amazon.

Wednesday, 16 July 2014 14:15

We all know and love broccoli, one of the world's most delicious vegetables that, in my opinion, is too often steamed or boiled and thrown on the edge of a plate as broccoli-rabean easy side dish. But broccoli rabe? What is this, you may ask? Well, think of broccoli rabe as broccoli's stylish, Italian cousin, who is both worldly and rustic at the same time. (I know, I just gave a personality to a vegetable). The point is, broccoli rabe is delicious, and it's no wonder why it's an Italian staple. It has a peppery bite that is often countered with sweet or smoky flavors such as sausage, parmesan, or raisins, and enhanced with a sprinkle of chili flakes. I went the classic route with this super-simple side, but you can easily turn this recipe into an entrée; for example, add in some sliced, cooked Italian sausage and a can of creamy white beans, and toss it with some pasta in olive oil. Or, lay the broccoli rabe on sliced focaccia bread with mozzarella and grilled or breaded chicken and turn it into paninis. Those are just a few ideas, but the possibilities are endless! Of course, you could also just embrace this delicious vegetable, and enjoy this recipe just as it is!



-1 large bunch broccoli rabe (I used all that I had in my 2/3 share CSA basket)
-2 tablespoons olive oil, plus more
-6 or so cloves garlic, thinly sliced
-1/2 to 1 teaspoon salt (plus salt to taste)
-A sprinkle chili flakes (optional)
-1/2 cup grated parmesan cheese
-1/3 cup toasted, chopped walnuts (optional; I added them for some crunch)


1. Chop (cleaned and thoroughly dried) broccoli rabe and set aside in large bowl—note: I love the stems, and think they are the best part, but you don't have to include them

2. Heat large skillet to high heat; add olive oil and garlic

3. Sautee garlic for no more than a minute, and add broccoli rabe

4. Add salt and chilli flakes; sauté for only a few minutes, until leaves are wilted but not soggy and stems are still crisp

5. Take of heat; while it is still hot, add parmesan, walnuts, and a drizzle more olive oil; adjust salt to taste (if necessary)

6. Make sure all ingredients are tossed in well with the brocolli rabe and enjoy!

Note from the Editor:  Here is some other information about broccoli rabe.  Just click Broccoli Rabe