We are hosting the Washtenaw County Pollinator Celebration with the National Wildlife Federation! See below for more information:
Celebrate with us as St. Joe’s hospital becomes a Certified Wildlife Habitat. With help from you and community partners like St. Joe’s, Washtenaw County will be one step closer to becoming an NWF Community Wildlife Habitat!
Join us on Saturday, May 21 from 3-5 p.m. for fun kid-friendly activities and lawn games, tour the Farm at St. Joe’s, and learn from experts in planning and planting native, pollinator-friendly gardens. Learn how to create your own pollinator-friendly garden and pick up seeds, plants and supplies to get you started! This event is free and open to the public.
Address: The Farm at St. Joe’s, 5557 McAuley Drive, Ypsilanti, MI 48197
We will also have a ticketed event:
Beer and Cheese Tasting with Lucy Saunders:
Join us before the main event for a special VIP celebration in the greenhouse at the Farm at St. Joe’s from 2-3:30 p.m. and sample local beers paired with Wisconsin specialty cheeses. Ticket includes tasting, a signed copy of Dinner in the Beer Garden by Lucy Saunders, and supplies to plant your own pollinator-friendly Certified Wildlife Habitat. (Guests must be 21 years or older to sample local beers)
Tickets for the tasting and book signing are $30/person and space is limited.
Sign up here
Last night I made a delicious meal! The menu included pork sliders, polenta, wilted kale, and a farm-fresh salad. It was the perfect meal to share with friends on a cold spring night. I want to share the recipe for the kale because it was particularly good and so simple:
Wilted Kale with Orange Zest
1 Bunch kale
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
Zest of one orange
Salt and pepper to taste
- Remove ribs from kale and cut leaves into bite-size pieces
- Coat the bottom of a skillet with olive oil, heat at medium-high. Add kale when oil is hot.
- Add apple cider vinegar to the pan and cover until greens are dark and wilty. Stir occasionally to ensure that bottom isn’t getting overly cooked
- Remove from heat and stir in orange zest and paprika.
- Season with salt and pepper to taste.
UPDATE: The spring CSA is now sold out! Our summer CSA will be starting at the end of June. Keep an eye out for more details
Happy first day of spring!! To celebrate, we are launching our Spring Employee CSA program(not sure what that is there’s more info at the bottom of this post).
What: Spring CSA. Shares will consist, primarily, of greens (spinach, lettuce, arugula, spicy mix) with the addition of other crops like radishes and peas.
Who: St Joseph Mercy Employees. We will take 40 people.
When: The 4 weeks of April (April 6-27).
How: This is a self-serve CSA, meaning that you will be able to pick your shares (a bag of produce) up from a cooler at the Farm starting on Wednesdays at 11am. To sign up please use this form.
Cost: $48($12/wk). We ask that you pay in full at or before the first pick up. Options include,
- Come to the Wednesday Farmer’s market (11-1) and pay with cash, check, credit card or payroll deduct.
- Bring cash or check (made out to St. Joseph Mercy Hospital) to the Farm.
- If you are a resident, please talk to Matt Malone.
Questions? Email or call Amanda at Amanda.Sweetman@stjoeshealth.org or 712-4667
Definition: If you haven’t heard of them, CSA, which stands for Community Supported Agriculture, programs are a way for farms to connect directly with customers. Typically, farms offer a set number of “shares” which customers can purchase at the beginning of the season. Then customers come pick up their share each week for a set number of weeks. This is a great model for all involved, farmers get upfront capitol when they need it most and consumers get ultra-fresh, local produce.
The weather has taken a turn towards cold and snowy. To cheer you up I’m sharing one of my all-time favorite dishes: Bi Bim Bap with Bulgogi. If you’ve never tried Korean food, these names may sound intimidating, but in reality, these dishes are very flexible and are essentially veggies, rice, and barbequed beef. The link above is just to give you ideas on the possibilities. Here’s my approach:
Bi Bim Bap
Step 1: Marinate your choice of meat using this recipe. The recipe calls for thinly sliced beef, I often use ground because it’s cheaper and easier.
Step 2: Start a pot of rice (use whatever you have on hand)
Step 3: Make accompanying veggies (a selection of seasonal produce like spinach, kale, carrots, watermelon radishes). For example: sauté spinach and diced watermelon radishes with soy sauce, garlic and ginger; add chopped up carrots for color and texture; or make a quick pickled daikon and watermelon radish.
Step 4: Finish cooking meat and fry an egg.
photo from Chichilicious.com
Step 5: Put all of the various pieces of the dish together with the fried egg on top! If you like spicy add my secret sauce (below):
This is in ratios so you can make as much or as little as you would like:
1 part sugar to 1 part sriracha with a dash of sesame oil.
Written by Rozelle Copeland.
It may be February, but there are still plenty of cold tolerant plants growing at The Farm at St. Joe’s and more crops being planted. The plastic walls of the hoop house let the sunshine heat the air and soil in the hoop house. Sometimes the air will drop below freezing inside, but the soil does not freeze, allowing cold tolerant plants to thrive.
I had the honor of assisting Amanda Sweetman, the Farmer at St. Joe’s, in preparing and seeding some of the beds in the back hoop house. The first step in preparing the beds is to aerate the soil. Here is a photo of Amanda using a large pitch-fork type farm gadget, called a broadfork, that aerates the soil so that the roots of plants can more easily have room grow.
Amanda with the broadfork
This is the fun part
The broadfork is used by standing on it and moving it back and forth and then repeating the process a few inches further down the bed.
Next compost is wheeled in and spread by hand. The compost adds new nutrients to the soil for the new plants to consume. Next the compost is mixed into the existing soil bed with another farm gadget. This helps the plant roots grow down, instead of growing in the rich compost on the top layer. To mix the soil, Amanda uses a mini-rototiller, a tilther, powered by a drill battery. There is a flap on the back of the rototiller that smooths the soil. To mark the rows for planting, we use a huge rake with rubber tubing on the ends of some of the tines.
The Tilther in action
After the beds have been prepared, we will either plant by hand or use tools–depending on what we’re planting. For small seeded plants that grow close together, we use the 6-seeder(left). For larger seeded plants we use the Earthway (top). For plants with really big seeds or that we want to plant precisely, we will seed by hand (bottom).
the 6-seeder planting lettuce
The Earthway seeder planting turnips
Snap pea seeds being planted by hand
Check out the Farmer’s Market on Wed starting at 11:00am at SJMHS for farm fresh vegetables, and in a couple of weeks, fresh snap peas and turnips!
Join us for a winter event at the Farm! This community event features a 1-mile trail of luminaries, live music and warm food and beverage. Snow shoes and cross country skis will be available or bring your own and explore the grounds of St. Joe’s. Decorate a luminary and see hundreds light the sky at the end of the evening.
Free for children ages 12 and under
$10 for ages 13 and up.
Sign up here
Radishes are great low-calorie snack. If you do not know what to do with those radishes, you should try making this refreshing salad! Juicy, sweet and tangy oranges go well together with crisp and peppery radishes. It’s an interesting combination, but it works!
Recipe adapted from cooking.nytimes.com
Ingredients (Serves 4)
4 navel oranges
Salt to taste
1 T. fresh mint, chopped
10 oz. radishes
2 T. fresh lemon juice
1 tsp. agave nectar (honey)
1/8 tsp. cinnamon
2 T. oil
How to Make:
- Remove orange peels: Cut off both ends of oranges to make them flat. Cut oranges, crosswise, into rounds. Place in a bowl and add salt, mint and toss.
- Slice radishes thinly. Place in separate bowl and sprinkle with salt.
- Whisk together lemon juice, agave, cinnamon, cayenne and oil. Add to bowls with oranges and radishes separately and toss.
- Using a slotted spoon, transfer oranges to bowl with radish.
- Just before serving drizzle salad with remaining juice from oranges. Top with more mint. Enjoy!
7.3 g fat
1.8 g protein