Recipe: Spicy Panzanella

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Photo from Leanne Brown’s Good and Cheap Recipe Book

This week’s Farmer’s Market was a success! Dietetic Interns, Molly and Vivianne, loved getting to share this Leanne Brown, Good and Cheap,  recipe with everyone. It is perfect for mixing all of those farm fresh staples while simultaneoulsy making use of that day-old bread!

Still spots available for Summer CSA!

We have 9 spots remaining in our Summer Staff CSA program! Read on to learn more and share with your friends and colleagues!

Farm at St. Joe’s Community Supported Agriculture Program

Both the Summer and Fall CSA sign-ups are live! If you haven’t heard about our CSA program, see the bottom of the post.11218169_1092881110723814_2659495670044168339_n

What: shares will include

Summer salad greens, kale, tomatoes, cucumbers, melons, onions and more!

Fall salad greens, carrots, beets, potatoes, squash, leeks, cabbage and more!

Who St. Joseph Mercy Employees. We will take 45 participants

When

Summer June 29-Sept 14

Fall Sept 21-Dec 14

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 anytime from 11am on Wednesdays to 9pm Sundays. Here’s a kinda goofy tutorial video on how to pick up your share.

Cost The cost is $20/week. We ask that you pay in full at or before the first pick up.

Summer is $240 for a 12 week share

Fall is $260 for a 13 week share

To join the CSA:

  1. Sign up using these forms:
    1. Summer
    2. Fall
  2. Payment options include.
    1. Come to the Wednesday Farmer’s market (11-1) and pay with cash, check, credit card or payroll deduct.
    2. Bring cash or check (made out to St. Joseph Mercy Hospital) to the Farm.
    3. If you are a resident, please talk to Matt Malone.

Questions? Email or call (734)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.

Our program is collaborative! We partner with Green Things Farm and Seeley Farm to provide a wide diversity of crops.

Let me know if you have questions!

Email: Amanda.Sweetman@stjoeshealth.org

Call: 734-604-9643

CSA sign ups are live!

I have great news! It’s time to sign up for the Farm at St. Joe’s CSA program again! Both the Summer and Fall sign-ups are live! If you haven’t heard about our CSA program, see the bottom of the post.11218169_1092881110723814_2659495670044168339_n

What: shares will include

Summer salad greens, kale, tomatoes, cucumbers, melons, onions and more!

Fall salad greens, carrots, beets, potatoes, squash, leeks, cabbage and more!

Who St. Joseph Mercy Employees. We will take 45 participants

When

Summer June 29-Sept 14

Fall Sept 21-Dec 14

 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 anytime from 11am on Wednesdays to 9pm Sundays. Here’s a kinda goofy tutorial video on how to pick up your share.

Cost The cost is $20/week. We ask that you pay in full at or before the first pick up.

Summer is $240 for a 12 week share

Fall is $260 for a 13 week share

To join the CSA:

  1. Sign up using these forms:
    1. Summer
    2. Fall
  2. Payment options include.
    1. Come to the Wednesday Farmer’s market (11-1) and pay with cash, check, credit card or payroll deduct.
    2. Bring cash or check (made out to St. Joseph Mercy Hospital) to the Farm.
    3. If you are a resident, please talk to Matt Malone.

Questions? Email or call (734)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.

Our program is collaborative! We partner with Green Things Farm and Seeley Farm to provide a wide diversity of crops.

Let me know if you have questions!

Email: Amanda.Sweetman@stjoeshealth.org

Call: 734-604-9643

May 21 Washtenaw County Pollinator Celebration

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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

Recipe: Wilted kale with orange zest

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

 

  1. Remove ribs from kale and cut leaves into bite-size pieces
  2. Coat the bottom of a skillet with olive oil, heat at medium-high. Add kale when oil is hot.
  3. 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
  4. Remove from heat and stir in orange zest and paprika.
  5. Season with salt and pepper to taste.

 

Enjoy! b9939-img_1449