Welcome to week #5. We had some great rains this week and today as we were harvesting. The tomatoes in the greenhouse are getting bigger, (see your green ones in the box) and the lettuce mix just keeps on growing. We trellised up the snap peas on Sunday and should be picking on those in the next couple of weeks. The zucchinis have flowers so they aren’t too far away as well as the cucumbers, in the greenhouse and in the field. The flower shares have finally started. If anyone wants to get in on a flower share, just let me know; we can prorate a seasons share for the next few weeks.
So far, pick-up on the farm and in Okemos has gone pretty smooth. Here are a few reminders about some details:
1. If you are not in town to pick-up your box, the best thing to do is have a friend pick it up for you. If this is impossible, let us know 24 hours in advance and we can try to work something out. The only safe way to reach us is by our cell at 989-494-8247. We don’t regularly check our E-mail in the summer so don’t try to reach us there.
2. On the farm pick-up is from 5:00 -7:00 PM. If you are going to be late, just let me know, your box will be there until dark, with the CSA shed door open. With prior arrangements, you can pick-up your box on Tues AM but we don’t have refrigeration so some items won’t hold. Okemos pick-up options are more limited. We are there in Okemos from 6:00 to 7:00 PM. That is pretty much the window to pick-up. It’s never an option to go to our friends who live at the Van Atta road house to ask them anything about your box. We really don’t want the pick-up to be a hassle for them in any way.
In your boxes this week:
Growers Mix: Another blend of baby and leaf lettuce with baby Swiss Chard
Braising Mix: Probably the end of the collards. We will do a kale mix from here.
Fresh Thyme:Use now or dry for later. See recipe below. Thyme is great for fish recipes, Quiche and of course
Beets: Red and Golden beets together. See recipe below
Green Tomatoes:Use in your favorite green tomato recipe or save on your windowsill until red.
Dill:These were meant to come with the cucumbers but came early.
JULIENNED BEET SALAD WITH FRESH DILL
3-4 LARGE BEETS
1T FRESH DILL CHOPPED
3T UMEBOSHI VINEGAR
1T BARLEY MALT OR RICE SYRUP (I DIDN’T USE THIS)
1T SOY SAUCE OF TAMARI
1 1/2 t OLIVE OIL
1. cook beets until tender
2.Cool beets, slip skins off by running them under water. Julienne strips to match stick size.
3.Put beets in bowl; add fresh dill
4.Whisk the Umeboshi vinegar, barley malt or rice syrup, tamari and olive oil in a small bowl. Pour mixture over beets and toss until well combined. Set aside at room temperature to marinate for 30 minutes.
SAUTEED BEET AND POTATO HASH
This is an easy, hearty dish It’s great with steamed beet greens or braising Mix and fish of broiled Tofu.
3 T vegetable oil
2 small onions diced
4 medium red or white potatoes grated
2 medium beets, peeled and grated, (uncooked)
2 t fresh thyme
1t minced garlic
salt and pepper to taste
1. Heat oil in large skillet over medium heat. Add onions, cook for 5-7minutes.
2. Stir in potatoes, beets Thyme and garlic. Season with salt and pepper. Cook, turning occasionally until potatoes and beets are tender and slightly crisp, about 15-20 minutes.
3. Remove from heat, add more salt and pepper if desired.