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#PickBishops Campaign

Posted on June 27, 2018 by Erica Scranton

As if spending an hour or two with family and friends at Pick-Your-Own isn’t appealing enough, we at Bishop’s Orchards run a contest to go along with the season. Our “#PickBishops” campaign was created as a way to share our customer’s experience, while also rewarding them for their continued patronage. What is the importance of a hashtag you might ask? Hashtags are used to categorize online content, making the detection of new or related content easy to do! At Bishop’s we enjoy using our customer’s materials as a way of promoting our family friendly experiences on the farm. Whether that be an image off Facebook, or a blog written about a CSA Share! If you see something you posted, reused by us, it was most likely found because of your hashtag!

The #PickBishops contest is simple and easy, only extending your social media posts by one word! While you are out at one of our Pick-Your-Own locations, simply snap a picture of your experience and upload it to either Facebook or Instagram, using the hashtag, “#PickBishops!” You can also “tag” us in the photo by using the following usernames, Instagram- @BishopsOrchards and Facebook- @Bishop’s Orchards Farm Market. A random winner is chosen every week and notified to stop into the Farm Market to pick up their prize! At the end of the Pick-Your-Own season (approx. October 31st), all the winners from each week are pooled together and out of those, the winner of the Grand Prize is chosen!!

So this summer when you are out at Pick-Your-Own, snap a picture, and share your experience with us on Instagram or Facebook using the hashtag, #PickBishops. Every week there is a new winner chosen, so why not you? Don’t miss out on the opportunity to be a part of this “trending” campaign. For further details on the #PickBishops contest click here.

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Posted on June 27, 2018 by Erica Scranton

Schools out and summer is here! The Pick-Your-Own season is finally open at Bishop’s Orchards. In the middle of this month we opened our strawberry fields up for Pick-Your-Own. They are delicious and juicy, easily one of our most popular crops. There is nothing more fresh than taking your family and friends out for a day filled with freshly-grown, flavorful fruits! Our strawberries are expected to last approximately through early July, with varieties that we grow carefully selected due to their sustainability. Strawberries are very soft and delicate so Bishop’s Orchards has a few tips for storing. For storing fresh, and lasting up to 1 week, keep your strawberries unwashed with stems still on until ready to eat. You should only wash with cold water when you are ready to consume. If you are looking to freeze your strawberries, place rinsed, dried and stemmed whole berries on a parchment paper-lined cookie sheet. Freeze uncovered for six hours, then transfer berries into freezer bags. Frozen strawberries can store well up to three months.

Usually at the end of strawberry season, there is a brief break before starting Pick-Your-Own blueberries. Just like strawberries, our own blueberries grow in several varieties that continuously ripen throughout the season. Starting around mid-July and continuing through late August, Pick-Your-Own blueberries have a longer availability for picking as we rotate picking areas from start to finish. Blueberries are very versatile and GREAT for eating, cooking and freezing! When you are enjoying fresh, make sure to keep refrigerated until ready to use. You should plan to use them within a few days, washing the berries under cool water beforehand. If you are looking to freeze them, wash them gently and drain on a paper towel. Once dried completely, place them on a cookie sheet in a single layer and set in the freezer for a quick freeze. After they are frozen, place them into plastic freezer bags, leaving ½” to ¾” head room in the bags. When you are ready to use, defrost the bags only long enough to thaw. Frozen blueberries can store well up to three months.

Our fresh fruits are always best when enjoyed in our family recipes, available on our website. If you come out for any of our Pick Your Own seasons, make sure to check out our Bishop’s Cookbook online for recipes using our farm fresh produce. In the meantime, here are a few family favorites that can highlight our delicious strawberries and blueberries:

Strawberry Tea Bread/Muffins

Makes 1 Dozen

3 Egg
1 cup Sugar
1 cup Salad Oil
1 tablespoon Vanilla Extract
2 cups All Purpose Flour
1 cup Oats
1 tablespoon Cinnamon
1 teaspoon Baking Soda
1 teaspoon Salt
½ teaspoon Baking Powder
1 cup Strawberries

Preheat oven to 350 degrees. Beat eggs and sugar. Add oil and vanilla. Mix in flour, oats, cinnamon, soda, salt, and baking powder. Add strawberries and mix well. Bake for bread and muffins 20-25 minutes. Also freezes well.

Strawberry Cream Spread

Makes 1 Batch

12 ounces Cream Cheese
3 Strawberries
1 teaspoon Lemon Juice
1 teaspoon Sugar

Mix 3-4 ounces cream cheese, 3 small strawberries and 1 tsp. lemon juice in blender. Add 1 tsp sugar if desired. Serve with toast or strawberry bread.

Blueberry Picnic Bars

½ cup All Purpose Flour
½ cup Brown Sugar
½ teaspoon Baking Soda
⅛ teaspoon Salt
6 tablespoons Butter
1 ½ cups Blueberries
1 ½ cups Oats
3 tablespoons Sugar
2 teaspoons Cornstarch
1 teaspoon Lemon Juice

Heat oven to 350 degrees F. Line an 8” square baking pan with foil, letting ends extend above pan on two sides. In a large bowl, mix oats, flour, brown sugar, baking soda and salt. Add melted butter and stir with fork until evenly moistened (mixture will be crumbly). Reserve ½ cup crumb mixture for topping. Press remaining mixture evenly and firmly over bottom of ungreased, foil-lined pan. Bake 12 minutes to set crust. Meanwhile, prepare filling. In a small saucepan stir berries, sugar, cornstarch, and lemon juice over medium heat until simmering. Simmer, stirring occasionally, until juices are no longer cloudy, about 2 minutes. Spoon over crust.

Farm Feature: Anderson Farms

Posted on June 15, 2018 by Keith Bishop

You know that delicious farm fresh spinach that comes to Bishop’s Orchards around the beginning of May? It’s a customer favorite, and for good reason. Not only does it come straight from Anderson Farms in Wethersfield, CT, but it is about as farm fresh as it gets. Anderson Farms has been a family run business since 1856, and they’re still going strong. With over 156 acres of land, they grow around 30 different fruits and vegetables that they distribute all over the state and sell at the market stand right on the side of the road by their farm in Wethersfield.

From their most popular items like corn (90 acres), spinach, beets and squash. To beans, melons, tomatoes, strawberries, peppers and more, neighbors and customers from all around sit on the edge of their seats for the release of their seasonal favorites. Especially when it comes to the spinach from Anderson Farms. Customers can’t wait to get their hands on it because yes, it’s that good.

They begin to plant in April and go through May and June. Once July and August hit, they stop due to the hot temperatures, but once it cools down, they start planting again through October. Anderson Farms grows two different types of spinach – winter over spinach and regular. Winter over spinach goes dormant in the winter while regular spinach can keep in the cooler spring and fall temperatures.

For those of you wondering whether the spinach is organic or not, the good news is they keep the spraying to a minimum, if any at all. “For the most part, the spinach isn’t sprayed at all. If a disease appears then we may spray, but the spinach is pretty much organic,” said family member Craig Anderson. They even pick it by hand and wash it by hand – leaving it clean of dirt and sand.

We are proud to feature Anderson Farms and their produce in our market. It may be a customer favorite, but it’s also one of ours. If you’re interested in purchasing any of these farm fresh items, take a drive up to Wethersfield and stop by their farm stand, open daily with different seasonal items. Or, come in to Bishop’s Orchards and see what’s in season. You can expect beets, radishes, and beet greens, with corn coming late in the Fall!

The Beauty of the Apple Blossoms

Posted on May 30, 2018 by Erica Scranton

One of our favorite parts about spring on the farm here at Bishop’s Orchards are the apple blossoms! If you live local, you probably saw them as you drove on Long Hill Road behind our farm market. They’re those pretty pink and white flowers on the trees right along the hillside. They are always a true sight to see and make springtime that much more enjoyable. But what some people might not know is there’s much more to them than their beauty. They serve an important purpose that impacts fruit production on the tree. So, let’s go through everything you need to know about the lifecycle of an apple blossom:

When They Blossom

Apple blossoms typically bloom anywhere from early spring to late summer. The earlier apple varieties like McIntosh, Gala, Honeycrisp and Fuji would be the first ones you see, and the later varieties like Macoun, Mutsu and Pink Lady will blossom later on in the summer. The center blossom, also called the king blossom, opens first and may grow a larger apple than the other blossoms.

Pollination Time

In order for these blossoms to become fruit, they need to cross-pollinate. Some varieties can self-pollinate but when cross-pollinated with other trees and varieties, it’s been shown to produce better fruit. We here at Bishop’s Orchards bring in our own bees to help with the pollination process. Once complete, the blossom falls off and over time, grows into fruit.

Fun Facts

Not only do the blossoms turn into apples, but the blossoms can be eaten themselves! It turns out, they are high in antioxidants and have a sweet flavor to them. When made into a tea you can experience benefits like clear complexion, better digestion and stress relief. In addition, they can make a great whiskey, jelly and are wonderful paired with other edible flowers as a garnish. Like anything, they should be eaten in moderation.
The apple blossom is a member of the rose family.
Most apple blossoms are known for their white and pink color. But how pink they turn actually depends on the apple variety.

Now that you know all this information about apple blossoms, you probably want to go see some. So, if you’re looking for a scenic drive, come by our farm market in the beginning to mid-May every year in Guilford, CT. They can be seen right from the road and the parking lot at our store!

FEATURED PERSONALITY: Carly Pastore

Posted on May 30, 2018 by Erica Scranton

Carly Pastore is one of the most recent members of the Bishop’s Orchards team. Coming to us with a background in sales and marketing for several different natural food brands, Carly’s experience made her a great fit for the team and as our Retail Marketing Specialist position here at Bishop’s.

Carly does anything from setting up samples for customers to taste, watching and studying different food categories and trends, restocking any displays as needed, to conversing with any customer who wants to chat. “It’s a fantastic opportunity to be downstairs interacting with customers while also contributing to plans on marketing strategy, product acquisition, category management and our Loyalty Rewards Program,” said Carly.

Not having experienced our busy season in the fall yet, Carly is anxious but excited to learn where exactly everyone is traveling from. “My goals are to bring new and innovative methods to the table, increasing product awareness and product use, and to build our Loyalty Rewards Program so customers can take advantage of what we have to offer and reap benefits by doing so.” That includes people that are traveling from right down the road, to customers that are coming from out of state.

In the meantime, we recently added a new loose bulk set to our bulk foods department. Carly explains, “there are four new items that include: Rolled Oats, Quick Oats, Brown Basmati Rice and Quinoa. They’re all USDA organic items at very competitive prices. We want to give our loyal customers another reason to choose us over our neighboring large chain grocery stores.”

As for what’s to come, you can expect to see some new looks and displays coming to Bishop’s that will be filled with new items. This is so we can offer customers a more broad selection of grocery staples and specialty products, tailored specifically to serve all that populate the community.

Carly’s favorite part about working at Bishop’s in the people. “It’s a community of people who have been loyal to the company for decades which makes it a very desirable place to work and grow. It seems like everyone gets an opportunity to spend time outside at some point during the day, or during the year which is great for overall wellness and understanding of what we are…a Farm Market.”

New Chef, New Meals

Posted on May 30, 2018 by Erica Scranton

Lately, exciting things have been happening at Bishop’s Orchards Farm Market. Going into 2018 we wanted to communicate with our customers a little more, discovering what they were and were not coming in for. We have heard our customers and acknowledge the need for a strong, versatile, Prepared Food Department. In sprucing up the department, we hired a NEW, local chef, bringing his flavors back into the community. Chef Michael Aragon is most known for his eclectic menu from Whitfield’s On The Green. His contributions to our team have been mind blowing, both in taste and team morale!

Michael brings with him his very own recipes, made with clean, all natural ingredients. Some of his newest dishes include a Bacon Wrapped Pork Loin with a Mustard Seed Glaze, Beef and Vegetable Lasagna, Meatloaf, Chicken Pad Thai, Crusted Pork Chops and plenty of side dishes like Roasted Potatoes, Roasted Cauliflower, Spaghetti Squash and our Bishop’s Own Asparagus Medley, just to name a few. The feedback has been incredible, with the price and ingredients being just right! The best part, whenever possible, Chef Michael features Bishop’s ingredients or items in his dishes, like our seasonal asparagus or our heirloom tomato marinara.

Roasted, Free Range Whole Chickens are coming out of our kitchen. A dry rub is used for seasoning these 2.5lb chickens. They are the perfect size for a family of four, providing leftovers for lunch the next day. Our Roasted Chickens are also used in a NEW Chicken Curry Salad. It is great when served over a bed of greens, or simply by itself, with seasoning just right so as to not overwhelm. Along with our complete meal line-up, our Grab & Grill Meals have been remade with new recipes, different cuts of meat, and fresh made sauces on the side. Featured meals have included Pork Chops with Sweet Potatoes, Ahi Tuna with Squash and Peppers, Chicken and Asparagus, Sausage & Peppers, Peppered Salmon with Mushrooms, and Flank Steaks with Potatoes. Everything you need, still in one bag, with a sealed separation from the meat and vegetables.

Everyday we are amazed to see the continued efforts from this department in creating new dishes. You will start to see even more growth in our desserts, including our NEW Edible Cookie Dough flavors!! The direction we are headed in is more fresh and trendy than ever!! Jump on board this shopping experience!!

Picking Fresh with Bishop’s

Posted on May 30, 2018 by Erica Scranton

Tis’ the season when an abundance of locally grown produce starts making its way into our Farm Market. We LOVE this time of year when picking fresh is easier than ever. Whether it be Bishop’s Own produce, or from other local farms, this time of year is only the beginning of what’s to come.

Right now we have a limited supply of our popular Bishop’s Asparagus. This hot commodity hits the farm market anywhere from late April to early May. This year we were on the late side since cooler temperatures lasted into spring. Now with temperatures almost consistently in the 70’s, our asparagus is at its peak season, coming in hot! We expect to have our asparagus for another three weeks, taking us hopefully right into strawberry season, which starts early to mid June for market and end of June for PYO. We still have our Bishop’s Potted Herbs available in the Farm Market. Soft grounds make this the perfect time for planting these plants in your own garden!

Dave Anderson Farms’ Spinach is also available in the Farm Market. Their large leaf spinach came in early May and will be in the Farm Market for some of June. Not only is this spinach a huge hit with our customers, but our staff as well!! When word gets out, you can guarantee that multiple employees are taking some home with them! Anderson Farms is located in Wethersfield, CT and has been a family farm since 1856. They grow around thirty different fruits and vegetables that they distribute all over the state. If you are a registered CSA Shareholder, you will probably see some of their items in your CSA share this summer. For more information on Anderson Farms, check out their featured blog!

A week ago local tomatoes were brought into the Farm Market from March Farms, located in Bethlehem, CT. The color and flavor of these native tomatoes is amazing, with soft skin and a juicy sweet inside. Customers love these tomatoes, usually enjoying them in a salad. March Farms has been around since 1915 with about 130 acres and dozens of greenhouses. Other produce that is their specialty include sweet corn, squash, blueberries and lettuce!

Keep an eye out for more locally grown produce coming into the Farm Market. You will see local squash, lettuce, strawberries and much more!

How to Use Your Fresh Herbs: Basil

Posted on May 10, 2018 by Keith Bishop

Now that our potted herbs are available in the market, it’s time to start thinking about what to do with them and how to tend to them. Each one is different and there’s actually a ton of different uses that extend beyond cooking. For this reason we’ve created this herb blog series – so you can know how to not only pick out and take care of your herbs, but how to use them in ways you may have never thought of before. First up on the herb list: Basil.

How to Harvest
When picking out your basil plant you want to look for bright green leaves, avoiding any that may have black, brown or yellow spots Once at home, putting it in a sunny kitchen window will give it the perfect amount of sunlight to produce more leaves. When you decide to use it, pinch a few leaves off at a time on a regular basis so the plant can fill out.

farm fresh basil plants

How to Use It
Now that you’ve picked out your basil plant, it’s time to use it! Here are a few different ways you can benefit by adding it into your lifestyle:
1. Pesto – This is one of the most common uses for Basil and goes great on pasta, pizza, salads, meat and fish!
2. Drinks – Adding a little basil to your cocktail could be exactly what you need this summer to cool down. You can even add it to non-alcoholic drinks as well! Check out our drink recipes for some inspiration.
3. Headache Relief – Basil is a healing herb and can be used as a natural muscle relaxant. This also means it can be used to relieve headaches and sinus pain. You just need the steam from the plant. All you have to do is boil some water, put in a few basil leaves, and place a towel over your head. Breath in deeply for 5-10 minutes and inhale the steam.
4. Calming Bath – The antiseptic properties in basil will keep your skin soft and free from infection. Just add some leaves or oil to your bath to see the effects.
5. Essential Oil – Making your own basil essential oil can have many health benefits. From nausea, indigestion, respirator problems, stress and more, basil can be used to relieve many common health issues.

How to Store it
There’s a couple different options when it comes to storing your basil plants. One would be to put the cut stems in a container of water and keep them near a window (changing the water every other day to keep the basil fresh). Another option is to wrap the basil in a damp paper towel and stick it in the refrigerator (this will keep for 4-5 days).

Now that the herb season is in full swing, there’s no better time to stop in to Bishop’s Orchards and pick up your Basil plant. They won’t last long, so grab yours before they’re gone!

Living a Green Lifestyle

Posted on April 25, 2018 by Keith Bishop

Even though Earth Day has come and gone, it doesn’t mean you can’t continue to make a positive impact on the environment. We here at Bishop’s Orchards do our best to live a green lifestyle (all year long no matter what’s in season). From recycling, to clean eating, solar, eating locally grown, and selling chemical free cleaning products, we want to make the world and our community a safer and cleaner place – And you can do the same! From recycling, reducing food waste, saving water, and more, now is a better time than any to switch to a more eco-friendly lifestyle. If you’re looking for help on how to make your lifestyle a little more green this coming spring and summer, keep on reading because we not only have the tips to help you out, but the products to help you make the transition.

Green Cleaning

Falling into the trap of the common everyday cleaning brands is easy when you’re busy and stressed. What you may not realize is how harmful not only the chemicals inside the bottle are to the environment, but how the plastic bottle itself is as well. By purchasing brands like Better Life, Ecover, or 7th Generation (all available at Bishop’s Orchards) or even making your own, you won’t think twice about home cleaning. These cleaning products are plant-derived, non-toxic, and environmentally friendly. They’re even derived from solar energy processes and recyclable materials with formulas that are biodegradable and work just as well, if not better than the conventional cleaning products. Plant based cleaning products do an amazing job at keeping your home clean and smelling fresh!

Solar

Powering your home or business with clean energy has many environmental benefits. That’s why, if possible and within your budget, switching to solar can have a huge impact. This is a project that Bishop’s Orchards has taken on in the past year, and we’re already starting to see cost savings and environmental gains. From 2009 to 2016 our Energy Efficiency Program helped us to decrease our electrical usage. We were having an impact but needed to do more! Now, we are “growing” kilowatt hours that will displace fossil fuels to power about 80% of our farm’s annual electric usage. This will also help power our Electric Vehicle (EV) chargers that are free for public use! The installation of our solar panels was done on the Farm Market’s roof (381 panels) and across Route 1 on the ground (1108 panels). Based on projections, in 8 years the solar investment will be paid for.

Clean/Green Eating

Environmentally responsible eating is a great way to not only benefit the environment but also you and whomever you’re cooking for! Eating green can be done by using all of your leftover food scraps to create a soup stock, or saving energy doing one weeks worth of meal prep in a day. One trick that helps me to “eat green” is doing exactly that… eating greens. Starting your own outdoor (or indoor) green garden box is fantastic way to reduce carbon footprint from other vegetables brought in via freight. AND growing your greens helps to balance out greenhouse gases, which makes the environment better for everyone. Cultivating your own compost in tandem with a green garden box will help boost soil nutrient content to yield more bountiful growth, while reducing landfill trash. Chances are if you’re eating food that benefits the environment, it will bring the same benefits to you! Check out our abundant display of Hart seeds to start your own green box so you can eat “green” all year long!

Living an eco-friendly life doesn’t have to be difficult. It can be as easy as changing your light bulbs to fluorescent ones, or purchasing a reusable water bottle. It’s never too late to make your life a little greener and make a positive impact on the world, environment, and your community. So, get started today and go green – The Earth will thank you!

Featured Personality: Michaele Williams

Posted on April 25, 2018 by Keith Bishop

Coming to us 10 years ago from a local CT Vineyard and Winery, Michaele Williams has become an essential part of the farm staff at Bishop’s Orchards. Currently the Manager of the greenhouses, small fruits and vegetables, and the seasonal and full time farm staff, Michaele has a lot on her plate not just in the spring and summer months, but throughout the entire year – and she wouldn’t have it any other way.

A typical day for Michaele involves organizing and prioritizing tasks that need to be done and timing them with unpredictable factors like weather, ground workability and timing based on stage of growth (tree, bush, flower/vegetable transplant). Once the staff are given their assignments, she scouts and manages the care given to the vegetable, flower, small fruit and greenhouse crops.

What some people may not realize is that even though spring has officially begun, field work is an ongoing process. “Work on the farm has been ongoing to get ahead of the spring start,” Michaele explains. From rototilling, plastic laying, blueberry pruning, preparing irrigation lines for warmer days and fertilizing long term crops, these are only a few things Michaele has to do to prepare for the spring start. “Winter time definitely gives you time to breath. However, there’s still a lot to do.” For example, updating and repairing equipment, meetings and seminars to learn and prepare for next year’s crops, pruning (apple, peach and pear trees, blueberries, raspberries), seed ordering and planting calendars. All of these necessary tasks this has to be done before spring arrives.

As for what’s happening on the farm now, we just finished transplanting 329 10-year old blueberry bushes that came from a farm in Kensington, CT. “On Sunday, we just put the last one in the ground. Now we have to backfill with topsoil, add irrigation lines and mulch them.” The addition of these blueberry bushes will not only increase blueberry production and the supply in the store and our CSA program, but also provide more for customers to come out and pick themselves during our Pick-Your-Own season! Currently we are also taking the hay off the tops of strawberries that protected them from the winter cold, grafting apple trees, and getting ready to bring the herbs and Mother’s Day baskets into the store on May 1.

Not only does the local, fresh produce give Michaele something to look forward to each year, but working at Bishop’s Orchards has given her other reasons to love her job as well. “My favorite part about working at Bishop’s is the diversity in my job and the people I get to do it with. Producing quality fruit and vegetables that people are taking home and feeding to their families means a great deal to me. It really impacted me the first time I was thanked for doing what I do. It is hard work but worth it.”