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

A Little Dirt Doesn’t Hurt

 

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Did you know that each week multiple classes full of excited children come to The Farm for a field trip? This past week, first graders from Ypsilanti Community School traveled to The Farm to learn how it operates.  During the students’ time at The Farm, they were able to feel the texture of the soil and touch the leaves of growing carrots fueling their imagination when thinking about what vegetables need in order to grow.  As a future dietitian, I couldn’t help but smile from seeing the results of the children having a hands-on experience with their food.  A portion of the children was captivated by Amanda’s lesson on the importance of hoop houses to extend the growing season during the harsh Michigan winters.  Other children asked questions that were a result of critical thinking about what a plant needs to survive.  A final portion of children spent the majority of their time at The Farm running their hands through the dirt and touching the leaves of each plant they walked by.

A common theme between all of the children was that each student was having a learning experience with food, which sparked a greater appreciation for farms, growth, and being healthy. 

One of the experiences we value is allowing the students to try a new vegetable when they are at the farm.  This week, the students were able to try the hakurei turnip.  Have you heard of this unique turnip variety?  This Japanese turnip variety is sometimes referred to as a salad turnip, due to its delicious raw flavor.  Many of the children loved the earthy flavor of the hakurei turnip.  Some even asked for seconds!

With summer break right around the corner, there are two summer camp opportunities for children at The Farm.  The first is called the Farm to table summer camp where children ages 4-7 attend the camp with an adult.  At this camp, we harvest fresh produce and explore the science behind growing, eating and cooking food as we learn how to make good food choices. Each day includes hands-on activities and take-home recipes.

The second is called the Farm, Field, and Forest Camp where children grades 2-5 are able to explore our farm, our surrounding native prairie, and our woods along Huron River. Each day we do farm chores, gather information on a hike, and investigate nature through hands-on activities.

Sometimes it takes having a hands on experience and getting a little dirty to have a better appreciation of the beauty that food is.  As my title says, a little dirt doesn’t hurt!

 

About me: Hello! My name is Jen LaBarre and I’m a new dietetic intern at The Farm.  I’m studying to get my PhD in Nutritional Sciences at the University of Michigan.  I’m passionate about the prevention of obesity and type 2 diabetes, especially in children.  When I’m not working, you can find me on a hiking trail or listening to Frank Sinatra while cooking in my kitchen.  Cheers!

 

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