Carrots! hooray, they're finally sized up- and some are a bit funny-looking, but we thought you'd probably appreciate that, so some folks have carrots with legs and arms and other appendages. Remove tops before storing.
Garlic- the very first "mature" garlic- compare to your memory of the "green" garlic of a few weeks ago. (Remember SUNDAY is the garlic harvest party here at the farm, to get the rest of it out of the ground).
Mustard Greens these were grown under reemay (that lightweight white frost fabric that happens to grow very tender greens underneath) so they are melt-in-your-mouth tender, but still a little spicy, so I'd steam or saute briefly, then toss with vinegar and oil. For the truly hardcore, chop up and add to salad.
The return of Baby Salad Mix- and a beautiful mix it is this week- five kinds of lettuce, baby kale, baby tatsoi, baby beet greens and chard, and maybe a few sprigs of purslane.
Big Lettuce- either green leaf or red butterhead (our new favorite this season)
Cilantro- nice big bunches; try cilantro pesto (freezes great)
Kale or Chard- your choice, either one is a wonderful cooking green; kale can also be eaten raw. Chard can be eaten raw, but the oxalic acid present in the leaves (also in beets and spinach, in lower quantities) may irritate the back of your throat, so go easy at first on raw chard.
Friday, July 16, 2010
Thursday, July 15, 2010
Field Report: A Michigan Teen Farms Her Backyard
Check out this link from the nytimes global edition on an entrepeneurial 14 year old and her CSA here in Michigan :) Great recipes at the end that will work for your CSA goodies too! Cold Pink Borscht in a Glass anyone?
Happy reading and eating!
Garlic Harvest THIS SATURDAY!
It's time to pull the stinking rose.
Come out to Birch Point this Sunday from 11 a.m. til 3 p.m. to help harvest, bunch, count, and hang garlic in the red barn. Snacks and drinks provided- bring a picnic lunch if you like! Friends, family, folks of all ages welcome. Bring gloves, work clothes, weather-appropriate clothing (hats, long sleeves, and/or sunscreen), water bottles.
I know this is short notice, but the garlic is looking GOOD! and if we wait til next weekend, it may be past its prime. So come out for any or all of the 4-hour harvest party, and take home the first garlic of 2010.
Looking forward to sharing the tradition of eating one raw, fresh clove of the first harvest with you all,
Michelle
Wednesday, July 14, 2010
Katherine's favorite Arugula recipe
click here for the recommendation from an experienced CSA-er:
http://www.marthastewart.com/recipe/pasta-salad-with-goat-cheese-and-arugula
http://www.marthastewart.com/
Wednesday, July 7, 2010
Friday, July 2, 2010
This week's items:
-KALE or SWISS CHARD!
-bodacious LETTUCE heads (Lettuce Wraps, anyone? Try using big lettuce leaves instead of springroll wrappers, and include all your favorite fillings, like rice noodles, kale, parsley, mint, dill, cilantro, peas, and purslane)
-beautiful SCALLIONS
-PURSLANE- not optional this week- and it is Excellent chopped up into your 4th of July picnic potato salad or egg salad, not to mention salsa, lettuce salad, and lettuce wraps. Google "verdolagas" for Mexican recipes using purslane
-PEAS- they just keep coming.... perhaps the hot weather this weekend will slow them down, perhaps not. Enjoy!
-HERBS: Parsley, Mint, or Dill
-optional cilantro, for your lettuce wraps, salsa, or salads (not for those who still have last week's bunch in the fridge- you know who you are) ;)
Remember to come to BUILDING 50 (the Mercato in the basement, on the back side, across from Pleasanton Bakery- if we're not in the basement, we'll be outside by the fountain near the salon entrance) between 8 and 12
-bodacious LETTUCE heads (Lettuce Wraps, anyone? Try using big lettuce leaves instead of springroll wrappers, and include all your favorite fillings, like rice noodles, kale, parsley, mint, dill, cilantro, peas, and purslane)
-beautiful SCALLIONS
-PURSLANE- not optional this week- and it is Excellent chopped up into your 4th of July picnic potato salad or egg salad, not to mention salsa, lettuce salad, and lettuce wraps. Google "verdolagas" for Mexican recipes using purslane
-PEAS- they just keep coming.... perhaps the hot weather this weekend will slow them down, perhaps not. Enjoy!
-HERBS: Parsley, Mint, or Dill
-optional cilantro, for your lettuce wraps, salsa, or salads (not for those who still have last week's bunch in the fridge- you know who you are) ;)
Remember to come to BUILDING 50 (the Mercato in the basement, on the back side, across from Pleasanton Bakery- if we're not in the basement, we'll be outside by the fountain near the salon entrance) between 8 and 12
Thursday, July 1, 2010
Saturday Pick Up!
Hi CSA friends,
just a heads-up:
This Saturday July 3 CSA pick-up will be at Building 50 at The Village at the TC Commons (old state hospital). (click for map/directions)
The market will be in the basement (Mercato- enter from south side of building 50) AND just outside by the fountain (near entrance to Salone di Capelli. Come find us there- that's where your share will be.
We'll be taking orders for organic cherries (2 varieties of sweet cherries, $3 per lb) and Higher Grounds coffee, both to be picked up the following week.
Tuesday people: same as always; see you here!
cheers, Michelle
just a heads-up:
This Saturday July 3 CSA pick-up will be at Building 50 at The Village at the TC Commons (old state hospital). (click for map/directions)
The market will be in the basement (Mercato- enter from south side of building 50) AND just outside by the fountain (near entrance to Salone di Capelli. Come find us there- that's where your share will be.
We'll be taking orders for organic cherries (2 varieties of sweet cherries, $3 per lb) and Higher Grounds coffee, both to be picked up the following week.
Tuesday people: same as always; see you here!
cheers, Michelle
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