The tomatoes are here!!

We harvested over 50 lbs of cherry tomatoes yesterday!! Come to the Farmers Market today from 11-1.

abby with tomatoes

Abby McCleary, our Wellness Coordinator took some home after our meeting!

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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

2017 Summer CSA

Join us for the 2017 Farm at St. Joe’s Summer CSA program!

Definition: If you haven’t heard of them CSAs, which stands for Community Supported Agriculture, 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. By buying into a CSA you are sharing in the season’s produce and also sharing in the inherent risk of farming. This means that there can be crop failures due to weather etc leading to a different distribution of produce. For example, last year was a horrible year for potatoes and onions due to the drought so participants didn’t get very many. On the other hand, it was a fantastic year for broccoli so there was a lot of that.

What: 2017 Summer CSA. Get a bag of produce from the Farm! The produce in the shares changes through the season. The share will start with spring crops (head lettuce, greens), move to summer fruits (tomatoes, peppers), and transition to late summer/fall crops (broccoli, squash). Learn more about crop availability in this nifty chart. Our CSA is collaborative, meaning that many small local farms contribute produce. Note that fruit is not a common crop for small farms in the area so it will not be a large part of the share.

**New this year** we are offering two sizes!

Whole share: Pick up every week for 20 weeks. Cost is $20 a week ($400). This is a big chunk of change and I’m happy to take payments in installments. Sign up here

Half share: Pick up every other week for 20 weeks. Cost is $20 a week ($200). This is a good amount of food for a smaller family or a single person. Sign up here

Who: Anyone!

When: June 21-November 1st.

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 any time from  Thursday mornings to the following Monday at noon. Check out the video.

arugula-seedlings-1

Arugula peeking out!

How to participate: 

Step 1: Fill out the appropriate form:

Whole share

Half share

Important: by filling out the form, you are committing to paying for the share and picking up.

Step 2: Payment

The share is $20/ week for 10 weeks (half share) or 20 weeks (whole share). You must pay by June 15 or your spot will be given away ! 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. I am installing a wall-mounted lock box next week.

3. Send via mail/interdepartmental mail to Amanda ( 5333 McAuley Drive Reichert Health Building Suite 1117, Ypsilanti MI 48197).Questions? Email or call Amanda at Amanda.Sweetman@stjoeshealth.org or 712-4667

 

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