I missed writing the newsletter last week. After distribution we had some time but the ground was near-perfect for some major large weed cultivation, especially in the flower garden, so that’s where my energies went. But all week long I had a huge case of the “I should have.”

Last week was a huge week because we harvested the garlic. That always seems almost like a rite of passage; a clear mid-point of the summer when the real summer veggies start in earnest. The garlic looks great. We still need to sequester the largest bulbs for planting so what you are getting early on are smaller ones but just as potent and delicious. We grow both soft neck (redder on the outside, stronger flavor) and hard neck (white bulbs, doesnt last as long as soft neck) varieties. The garlic you got last week should have dried a bit longer. If you used it , it was probably hard to peel. All the garlic should be dried down by this week.

Beans, beans beans….they are really coming in now. See recipe below. We hope to have them for a couple more weeks depending on the rain fall. It looks like we are coming in to a dry spell. We could use some rain.

If anyone wants a flower bouquet on a given week call me in the morning and we can have one for you, either at the farm or Okemos. They are $8.00 each. Thanks everyone for bringing your boxes back. Here’s something else: we sometimes get a gathering of kids on the farm during pick-up time running around here and there. Probably a good idea to drive up the driveway slowly.

In your boxes this week:(Things may change between this post and pick-up time)

1. Beans: green, yellow and possibly purple. (The purple turn green when cooked)

2. Onions: probably some yellow ones too.

3. Cucumbers: They are starting slow, both in the field and in the greenhouse.

4. Garlic:Very strong so use wisely.Oh so delicious! It will keep for up th 9 months. Did you know that most of the garlic at grocery stores comes from China?

5. Tomatoes: Yeah! The first red ones of the season.Enjoy….lots more to come.

6. Beets: Red ace, Bulls Blood and Golden. Remember to use the greens as you would spinach.

7. Zucchini: Maybe, probably just for full shares. More to come.

8. Hot Peppers:Last week everyone received Anaheim peppers. The long skinny green peppers. They are medium in heat. If you want less heat, don’t use the seeds. Can be dries by stringing upside down, away from the sun.

9. Bell peppers:The first on the bell peppers. The variety is called Ace. Very sweet and juicy.

10. Peas:So, so good. They are sugar snap peas, same as last week.Eatable pod and all. Great fresh or cooked.  This is the first year we have grown this tall variety. Greta to be able to stand while harvesting.

11. Fresh herbs. Basil for sure, hopefully thyme and oregano.


Serves 4 to 6

1/4cup coarsly chopped walnuts

1 pound green beans

salt and pepper to taste

1 1/2 tablespoon fresh squeezed lemon juice (about 1/2 lemon)

3 Tablespoons olive oil

4 ounces Parmesan cheese. Best thinly shaved but you can use grated

1. Toast walnuts in a dry heavy skillet over high heat until the start to brown and become fragrant. Careful not to burn.

2. Bring large pot of water to boil. Add beans and salt; cook until tender but still firm, 3-5 minutes

3. Transfer beans to a colander and run cold water over them. Trim beans if desired.

4. Toss beans with walnuts. Season with salt and pepper.

5. In a small bowl, whisk lemon juice and olive oil. Pour over beans and toss until well coated. Cover with parmesan right before serving.

Well that’s about it for week #8. Thanks again everyone for supporting the farm.

                                             Always, Pooh, Richard, Cody and Taylor

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