CSA #2 NEWSLETTER

Monday June 16, 2008

Here we are! We made it through week one with only a modicum of mistakes. Most everyone remembered to pick-up and those that didn’t came quickly with a phone prompt. Thanks everyone and sorry about forgetting you Mrs.Paez. How could we forget you! If I didn’t remind you, please bring back your empty boxes with you each week. They do unfold easily for easy transport.

We hope everyone ate all the copious amounts of green leafy things last week. This week there are still quite a bit of greens but perhaps slightly less. In your box this week:

Romaine Lettuce: Caesar Salad anyone. Also green leaf lettuce for full shares.

Growers Mix: This week a blend of baby lettuce and baby Swiss chard and a few baby beet greens. We always wash and spin the lettuce mix but suggest you wash it before eating.

Braising Mix: Similar to what you received last week. This is a cooking mix. You can use it as you would in a recipe that calls for cooked spinach. See Week #1 newsletter for cooking suggestions.

Carrots: They came through for us this week. Admittedly a rather small bunch. We have heavy clay soil and carrots really don’t like our soil. These are from the greenhouse. Enjoy them. We don’t grow very many carrots.

Garlic Scapes: The flower  stalk from the garlic plant. We snap off the scape to encourage the bulb to form. Garlic is a fall plant; we planted it on a warm fall day last October. The scapes can be used just like a scallion, use the entire thing. They have a lovely mild garlic flavor. See recipes below. The scapes are just starting so look for more to come in your box next week. Their season is very short. Six to eight weeks after the scapes are harvested the garlic is ready to be pulled.

GARLIC SCAPE BISCUITS

2 large eggs

1/2 cup canola oil

2 minced garlic scapes

1 onion minced

3 cups unbleached flour

1/2 cup poppy seeds

2 T water

2t baking powder

1 1/2t salt

1t sugar

Preheat oven 400. Lightly coat 2 baking sheets with oil or butter

Beat eggs in large bowl. Stir in oil and minced garlic scape, water and onion. Sift flour, add poppy seeds, baking powder, salt and sugar. Mix wet with dry until just moistened. Don’t over-beat.

Drop mixture by the tablespoon onto prepared baking sheets. Bake until golden brown, 10-15 minutes. Great with soup or salad. Try adding your favorite herb to the batter for variety.

That’s it for week two. Peas will hopefully be coming soon. Broccoli is not too far behind…

Thanks again, Pooh, Richard, Cody and Taylor

CSA #1 NEWSLETTER

CSA#1    Monday June 9, 2008

It’s finally here!  Our first CSA of the 2008 season. In your boxes this week are lots of green leafy things. It has been, until the last three days, a very dry season, so some products will be coming in later than planned, peas for instance. But the rains of this weekend should really get things going now…especially the weeds.

In your boxes this week. (I write this on Sunday PM. Things may change during the work day tomorrow  Things listed may not appear in your box and things in your box may not be listed.)

Growers Choice Lettuce Mix. A mix of green and red leaf lettuce, baby Swiss chard and baby beet greens. We wash it and spin it but as always we suggest you wash your produce before eating.

Braising Mix. A blend of baby collards, baby kale and baby beet greens. This has been very popular at the farmers market this spring. A cooking suggestion: Saute onions and garlic in olive oil. Add braising mix and cook quickly until tender. The greens and baby so they will cook fast. If you have never had greens like this we really suggest you try them. They are very tasty.

Green and or red leaf lettuce. Full heads, great for sandwiches…

Dried Hot Peppers. these are from the 2007 season that we dried with our nice stainless steel dehydrated. Use them on pizzas,in pasta dishes, stir; fries anytime you want to add a little zip to a dish.

Honey. From our trusty hard working bees. We have five hive this year that our friends Doug and Mark maintain for us and we split the harvest with them.

Carrots. This is iffy…..Well have to see how mature the carrots are on the West end of this greenhouse when we go to harvest tomorrow.

That should be it. Remember (especially new members) that things start out slow. The product line is pretty limited this time of the year. It’s been a quirky spring with a hot,hot April….cool,unusually dry May and,oh did I mention the frost on May 27. Now that was fun. Please bring your boxes back each week so we can reuse them for distribution. I will have recipes in the coming weeks. Also my good friend Doug (not the honey Doug) who has been instrumental (pun intended) in teaching me how to do this web-site has offered his continued guidance in teaching me how to post pictures, so hopefully I have enough space left on my brains hard drive to relearn that and everyone can see pictures of the farm each week.

So as always…thanks for your support and enjoy              Pooh, Richard, Cody and Taylor.

Home

Owosso Organics is a family owned certified organic farm located in Owosso Michigan. Starting from a small postage stamp garden in 1978, we now farm over 8 acres of vegetables and cut flowers on our 80 acre farm, along with 7 greenhouses of over 11,000 square feet of space. We grow a large variety of speciality produce including herbs, gourmet greens, vegetables and over 30 different kinds of heirloom tomatoes.

We have been farming full time since 1997. Our vegetables and flowers can be purchased in a variety of ways. We have a stand at the Meridian Farmers market where we are under the pavilion on the northwest side. The market begins the first Saturday in May and runs until the last Saturday in October. Also, beginning the first Wednesday in July we are there for approximately 9 consecutive Wednesdays. Produce can also be purchased through our CSA. This year, 2008, will be our 6th year doing a CSA. We also sell to speciality heath food stores like The East Lansing Food Coop, The Better Health Store in Frandor and Foods For Living.