CSA week 5

Hi Everyone!

 

What a beautiful day! The Farm was happy to welcome our first summer campers today! Our Farm, Field, and Forest Summer camp started today! Do you know any teenagers who like playing outside? Our session next week is in danger of not running due to low enrollment! Seriously, this is what I wish I could have done as a teenager.

 

What: Farm Field and Forest Teen Camp

Explore our unique hospital-based vegetable farm, our native prairie and our woods by the Huron River. Each day we do farm chores, gather information on a hike, and investigate nature through hands-on activities. Learn how to best take care of yourself by eating well and your environment by living sustainably. Share your discoveries through presentations, projects and journaling.

Cost: 269

When: July 24-July 28 (M-F 9am-4pm)

Who: Grades 6-10

Register HERE

 

More spots available!! We have one person looking to leave the CSA and due to demand, our farmers have agreed to let more people into the CSA. Tell friends and co-workers!

 

Produce this week:

Chard

Blueberries

Cherry tomatoes

Basil

Green onions

Cucumbers

Eggplant

Head Lettuce

 

Vegetable highlight: Eggplant

The eggplant in your share this week are the oriental variety. Long and skinny and good for stir-fry! These are another favorite vegetable of mine. I love to cook Asian-inspired dishes and eggplant really elevates any dish. Last week I made a hoisin eggplant stirfry and added a ton of basil on top. Of course I didn’t write down the recipe but here’s a something to get you started: Hoisin glazed eggplant

 

Farm highlight: Ann Arbor Seed Company

Ann Arbor Seed Company is your local source for quality garden vegetable and flower seeds. Our farm is located just west of Ann Arbor, so the seeds we sell are proven to thrive with our local climate and soil conditions. We’re involved in all steps of the process, from selecting for the best taste and vigor, to cleaning and packaging seeds, so we can be sure of the best quality. Our seed packets can be found at local retailers, the downtown Ann Arbor farmer’s market (seasonally), and on our online shop.  Please visit www.a2seeds.com for more details.
We would be honored if you would give our seeds a try in your garden this year! Sincerely, Eric, Meredith, and Stacy
Fun Facts:

1.Seed farming allows us to see our crops in all stages of their lifecycle. We enjoy letting lettuce bloom, over-maturing our zucchini, and letting carrots flower in their second year over 6 ft tall.

2.Eric’s favorite crops are the biennial root vegetables like carrots, beets, and onions. He feels rich having so much good food at the fall harvest. They are such dynamic seed crops, fast growing and beautiful in their second year.

3.We keep bees to help promote pollinating of our crops. It’s also fun to observe the great diversity of wild pollinators buzzing or crawling about in a patch of flowering vegetables.

 

See the attached newsletter for more recipes and updates about the farm.

 

Thanks as always for being a part of The Farm family,

 

Amanda and the Farm team

 

CSA newsletter week 3

Hello All!
Happy 4th of July! I hope you all have fun plans for the holiday.
Produce this week:
Spicy salad mix
Head lettuce
Purpletop turnips with greens
Kale
Chard
Basil
Cherries-conventionally grown.
Vegetable highlight: purple top turnips
You can eat both the root and the green. The root is high in vitamin C and the green is high in vitamins A, C, E, and B6. Eat the beet greens raw in a salad or sautéed up in a stir-fry!
Farm Highlight: Green Things Farm
Green Things Farm is a 64 acre diverse organic farm on the north side of Ann Arbor. We have been growing vegetables since 2011. We are community oriented offering a chance for people to visit the farm through weekly dinners and a farmstand.

1. We have a bull named Charles–who is large, white, and sweet as can be.
2. We grow flowers for bouquets at the Saint Joes Market every Wednesday (and our bees like them too)
3. Tomatoes are one of our specialties.
Thank you as always for being a part of the Farm!
Take care,
Amanda and the Farm team.

2017 CSA Newsletter week 2

Greetings from the Farm! It’s your second week, and we’re happy you’re here. The weather was cooler and we got a bit of rain. The crops are shooting up and the first tomato turned red! It’s really feeling like summer.
 
This week in the share: 
 
Strawberries! (to prevent squashing they will be in quart containers in the cooler on the right–grab one).
Kale or Chard 
Lavender
Salad mix
Carrots
Basil
Garlic scapes (long curly things–recipe suggestions)
 
Farm highlight: The Farm at St. Joe’s
The Farm at St. Joe’s works to educate and engage people of all ages around what real food is and how we can support one another as we work to make a change towards better health. We are working to “grow a healthy community” by creating advocates for change at a personal and community health level! Follow us on facebook or our blog. The blog has recipes organized by vegetable. 
 
Fun facts:
1. We have the only clinically accessible hoop house in the country. 
2. Amanda’s super power is bunching carrots. The interns would say its walking fast 😉 
3. Our favorite crop is haukeri turnips
 
Vegetable highlight: Swiss Chard
 
With multicolored stalks and luxurious green leaves, swiss chard is the beauty queen of the farm. A member of the beet family, chard is an excellent source of vitamins A, K, and C. Stalks of chard contain more iron than the leaves, hence their rosy color.
 
Recipes: 
 
Lemony Chard Salad–Try this light, lemony, refreshing salad!
 
Ingredients (Serves 4)
1 bunch Swiss chard

½ cup extra virgin olive oil

1 ½ cup fresh breadcrumbs

1 clove garlic, minced

Sea salt to taste

Crushed red pepper flakes, optional

1 lemon

¾ cups grated parmesan cheese

How to Make:
(1)Wash and dry the chard and remove the stems from leaves. Cut into thin ribbons. Place in large salad bowl.

(2)Warm ¼ cup oil in skillet, add the breadcrumbs, stirring frequently until crisp, stir in garlic, salt, & pepper flakes. Toast for a minute, remove from heat.

(3)Zest lemon into bowl of chard. Juice lemon in separate bowl with salt and add ¼ cup of oil.

Add the parmesan cheese, dressing, & breadcrumbs to chard. Enjoy!
 
 
Pickled Chard StemsI will cut the stems into small pieces and use them to put on top of yellow curry!! They add a nice zing to whatever you’re making. 
 
As always, please reach out with questions or concerns! 
 
Thank you for being a part of The Farm. 
 
Sincerely, 
 
Amanda and the Farm team

2017 Summer CSA newsletter week 1

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