Here we are, almost the end of June. We got some really good rains this week, no hail thankfully. The crops are coming along well; in just a few weeks things should really break loose and the boxes should have more variety. We are still in the green leafy stage of the CSA, along with a few interesting additions.

In your box this week:

Growers Mix:Another interesting mix, this week with Romaine, Green leaf, red leaf, baby Swiss chard and a touch of beet greens. Getting tires of salads? See dressing recipe below.

Garlic Scapes: A larger portion for everyone to play with. Remember, use them as you would a scallion, use the entire thing. It has a lovely garlic flavor. See recipe from week #2.

Braising Mix: This has been really popular at the market. If you haven’t tried them yet a strongly suggest you do. See recipe below.

Carrots: Again a modest portion. Carrots and clay soil…..what a bad combination.

Peas: Most likely for just full shares, they are snow peas. We planted peas three times and only got one planting to produce. One planting was too early and they rotted on the ground, one got entirely too weedy and this is what remains of the third. We have another planting of snap peas we will harvest in a few weeks. The vines are supposed to reach 6 feet tall!

Popcorn:No we didn’t grow this but it is a precursor for things to come. It is organic popcorn that we think is just delicious. So get out that old big pan and cook yourselves up a big batch of old fashion popcorn with lots of real butter and salt. Also try sprinkling chili powder and/or garlic powder on top.

                                   SWEET MAPLE AND BALSAMIC VINEGAR DRESSING

Try this over your growers mix or over any steamed vegetables. In the summer use fresh basil.

1 cup extra virgin olive oil

3 T maple syrup

2T balsamic vinegar

2T fresh basil or 2t dried basil

1T fresh squeezed lemon juice

1t dry mustard (This is optional)

1 clove garlic minced, more to taste

fresh ground pepper

1. Combine the oil, maple syrup, balsamic vinegar, basil,lemon juice,dry mustard, and garlic in a large jar. With lid tightly screwed on shake vigorously until well blended. Store in the fridge for up to two weeks.


This classic Mediterranean preparation of greens is really good. It goes well with just about any entree, makes a great  bed for grilled meat, good stuffed in portabella mushrooms,an outstanding topping for pizza and even in the inside of a grilled cheese sandwich.

1/4c extra virgin olive oil

1/2c thinly sliced onions

1 clove garlic minced

one bag braising greens

1/3c raisins

1/4c pine nuts

1T fresh squeezed lemon

salt and pepper

1.Heat 3T of the olive oil in a large skillet over medium to high heat. Add onions cooking until golden, about 10 minutes. Add garlic and cook one more minute.

2. Add greens and cook until wilted. Stir in raisins, pine nuts, lemon juice. Add salt and pepper to taste. Add more olive oil before serving if you want.

That’s it. Have a good week everyone. Remember to bring your boxes back each week. Thanks……….Pooh, Richard, Cody and Taylor.


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.


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    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.

More Greenhouse news

We are completely filled in the nursery greenhouse and have moved into the Quonset greenhouse! This is the earliest ever! In order to save on propane we built a room within the greenhouse made out of old plastic that came off the winter greenhouse. All of the lettuce, Pak Choy, herbs and other cold tolerant veggies are living in there while we keep the warm loving veggies in the warmer nursery greenhouse. I want to add a picture soon so everyone can see all the little veggies. 

Busy in the greenhouse

It’s hard to believe but the nursery greenhouse is almost full. We’ve been really busy seeding in lots of different veggies and flowers: four different kinds of lettuce, Pak Choy, leeks, snaps, eggplant, sweet peppers and hot peppers. We transplanted the greenhouse tomatoes into 4″ pots where they will grow until we plant then into the hoophouse. And today the lisianthus arrived so I am up to my elbows in transplant work. We will have to move into the quonset greenhouse very soon, possibly this weekend. All good things…..Next week we will clean out the hoophouses for planting. Oh boy, the season is here!

First Blog

Our first blog….. We are busy ordering seeds! The entire dinning room tables gets covered with seed catalogs. We are trying this year to order as many organic seed sources as we can so we are ending up doing lots of research. We are really excited about some of the new tomato varities we have found and some cool new flowers  

This website is also new. Pleas bear with us as we figure this thing out.  


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.