Sunday, July 14, 2019

Week 5 Newsletter 2019

Hello Everyone,

 I saw this Eastern gray tree frog this past week on my hoophouse door. It startled me when I put my thumb on it when I was opening up the hoophouse early in the morning.  It did not move and allowed for a perfect moment to get a closer look and snap this photo.

The Eastern gray tree frogs have very warty, rough skin and rather large toe pads that are very sticky because of the slimy mucus they produce. They range in color from greenish or brownish to grey and adults have several large, dark blotches on their backs. Also, there is often a dark-edged light spot under their eyes. Eastern gray tree frogs also have a bright yellow or orange coloring on the inside of their thighs that they can flash at predators to confuse them when they are under attack.


We have officially started cherry harvest 2019! The first day of handpicking was Thursday and the packing line fired up on Sunday. This year we did not have cherries available for the roadside stand customers during the Cherry Festival. The storm that was suppose to bring hail did not come our way. The cooler is beginning to fill up and our refrigerated truck will make the first trip down state on Monday to spread some cherry joy far and wide! It feels like it is all coming together. We are very lucky to have a fabulous crew and are looking forward to a safe and successful harvest. As the season kicks-off, expect to taste your first Michigan dark sweet cherry of the year this week!

 Here is the full line-up:

Black Sweet Cherries
Mixed Greens
Strawberries
Lettuce
Sugar Snap Peas
Bok Choy
Purple Onions
Broccoli/ Sun Gold Tomatoes


Small Share


Black Sweet Cherries
Strawberries
Lettuce
Bok Choy
Radishes/Snow Peas









Here are a couple of my favorite recipes:



Cherry Salsa

2 T apple cider vinegar
1 T sugar
1 tsp Kosher salt
1 – 2 jalapenos, very thinly sliced
2 Cup black sweet cherries split in half

Mix all together. This goes well with grilled fish.


Spicy Garlic Grilled Baby Bok Choy


  Yield: Serves 4
  Total: 25 Minutes

Ingredients

  2 tablespoons reduced-sodium soy sauce
  2 tablespoons Asian chili garlic sauce
  2 tablespoons canola oil
  3 tablespoons unseasoned rice vinegar
  1 tablespoon sugar
  2 teaspoons finely chopped garlic
  4 heads baby bok choy (about 1 lb. total), halved lengthwise
  1/4 cup chopped roasted cashews

Preparation

1. Heat grill to medium (350° to 450°). Combine soy sauce, chili garlic sauce, oil, vinegar, sugar, and garlic in a small bowl. Set bok choy in a rimmed baking dish and brush with two-thirds of soy-garlic mixture. Wrap bok choy tops with foil.
2. Grill bok choy, turning once, until slightly softened and streaked brown, 5 to 6 minutes total. Remove foil from leaves and set bok choy on a platter. Brush with remaining soy-garlic mixture and sprinkle with cashews.

Sunset June 2011


Sunday, July 7, 2019

Week 4 Newsletter 2019

Hello Everyone,


I hope you had a great time this past week celebrating the Fourth of July.  Summer is in the air and the perfect time of year to create memories with your family and friends. We continue to gear up for cherry season which will start this week on our farm. It has been  particularly wet this summer and the sprayers have been nonstop spraying the fruit trees to prevent diseases. The wet condition are an invitation for molds which effect both the fruit and foliage on our fruit trees. Lucky for all the salad lovers, the greens have loved all the moisture and the slow warm up this year.


What to expect to find in your bin:

Strawberries
Bok choy
Mixed Greens
Green Lettuce
Radishes
Sugar snap peas
Snow peas/ Broccoli
Mint


Small Share


Strawberries
Bok choy
White turnips
Green lettuce


Here are a couple of recipes to try this week.

Buttered Green Sugar Snap Peas

PIERRE FRANEY

YIELD 4 servings
TIME 15 minutes

INGREDIENTS

1  pound sugar snap peas
 Salt and freshly ground pepper to taste
2  tablespoons butter
1  tablespoon shredded fresh mint


PREPARATION

Pluck off and discard the string from each pea pod.
Bring salted water to boil; there should be enough to cover peas when added. Add peas. When water returns to a boil, cook about 3 minutes. Do not overcook. Drain.
Return peas to saucepan. Add pepper, salt, butter and mint. Stir to blend until the pieces are well coated and hot. Serve immediately.

Strawberries With Swedish Cream

MARK BITTMAN

YIELD 4 to 6 servings
TIME 10 minutes

INGREDIENTS

1  cup heavy cream
½  cup sour cream
 Sugar or honey to taste
1  tablespoon any liqueur, like Cointreau or amaretto (optional)
1  quart strawberries, washed, hulled, and halved or quartered, if necessary

PREPARATION

Whip the sweet cream until it holds soft peaks, then fold it into the sour cream; add sugar to taste and liqueur if you like.
Put the berries in four to six bowls or stemmed glasses and top with the cream. If desired, garnish with a leaf of fresh mint.



Sunday, June 30, 2019

Week 3 Newsletter 2019

Hello Everyone,     


There is something truly beautiful about a quart of fresh strawberries. They just scream Michigan summer and I can’t help but find myself drawn in by their aroma and bright color. Fresh, mouth-watering berries are a delight not only for our senses, but also for our health. Strawberries are one of my favorite all-time fruit selections because they are familiar, affordable, and packed with nutrient power. They are a such a treat to enjoy on a hot, sunny day. You can eat them on their own or throw them into a salad, add to a refreshing smoothie, or top your favorite bowl of cereal with a few freshly sliced berries.
   

The farm activities this week have included an attack on the weed explosion. Not only do they compete for nutrients but create shade that prevents plants from having good growth this time of year. We use a variety of tools for weeding and have even come up with a couple that were engineered on the farm. On Friday, the farm mower made a pass around the main garden to knock back the weeds that were making progress in developing flowers and getting set to make seed pods. Oh yes, the battle of the weeds!

We had our first families arrive that will be picking cherries in a few weeks. They have joined our main crew to help get everything in order for cherry harvest and are doing a fantabulous job! 


*Reminder*  The Senior Center delivery will be on Wednesday July 3 rd , this week. The Senior Center is closed on Thursday, July 4 th.


What to expect to find in your Week 3 bin:

Strawberries
Arugula/Broccoli
Leaf  lettuce

Adriana lettuce
White turnips
Radishes
Garlic scape

Honey


Small:                                       

Strawberries

Leaf lettuce

Honey


Radishes/ Green garlic



Here are some recipes, one that includes rhubarb and the other includes strawberries.
Blueberry Rhubarb Lavender Jam

Yields: 4 pints

Ingredients:
4 cups fresh blueberries
4 cups rhubarb
1 cup water
6 cups sugar
1/2 cup dried lavender
1 package or 6 tbsp. powdered pectin
3 tbsp. lemon juice
1 tbs lemon zest

Place the dried lavender in a bowl and pour a cup of boiling water over it. Let set for about 20 minutes and then remove the lavender from the water by running it through a fine mesh sieve or strainer.

Wash and sterilize your canning jars, lids, and screw bands. The easiest way to sterilize them is to run them through the sanitize cycle in the dishwasher and remove them from the dishwasher to use when they are still hot.

To prepare the fruit, crush the blueberries & rhubarb with a potato masher or food processor with gentle pulses. You need 5 1/2 cups of crushed fruit for this recipe.

Put the blueberries, lavender water, and lemon juice together in a large stock pot. Stir in the pectin. Bring to a rolling boil that cannot be stirred down. Stir in sugar.

Add 1 tsp. margarine or butter to reduce foaming, if desired (optional). I decided to add a small handful of dried lavender just to add a little extra flavor, but that is optional.

Bring to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat. Boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.

Canning Directions:

Quickly ladle fruit into prepared canning jars, within 1/8 inch from the tops of the jars. You can actually measure the headspace right on this canning funnel. Wipe the rims of the jars with a damp cloth. Place canning lids and screw bands on the jars.

Place jars on elevated rack in boiling water canner. Make sure the water covers the jars by 1 to 2 inches. Cover, and bring water to a rolling boil. Process jars for 10 minutes.

Remove jars from canner and place upright on a towel on the kitchen counter to cool completely. After jars are cool, check seals by pressing the middle of lid with finger.

If lid springs back the lid is not sealed. Unsealed jars can be placed in the refrigerator and eaten in the next couple of weeks. Sealed jars can be stored for 1-2 years.

Dean Francis  


Sugared Strawberries With Greek Yogurt and 
Light Sour Cream

Serves 4

Remember to sprinkle the sugar on this dessert at the last minute. You don't want it to dissolve before serving.

1 pint fresh strawberries, rinsed, hulled and sliced
1 tablespoon sugar, plus extra for sprinkling
2 cups nonfat Greek yogurt
1/2 cup light sour cream, thinned with 3 tablespoons water

Sprinkle the strawberries with 1 tablespoon of sugar in a medium bowl; let stand until the sugar dissolves and forms a light syrup, for about 30 minutes. When ready to serve, spoon a portion of strawberries on each of 4 dessert plates. Top with a mound of Greek yogurt, drizzle with a portion of thinned sour cream and sprinkle generously with sugar. Serve immediately.

AARP June 2012





Sunday, June 23, 2019

Week 2 Newsletter 2019

Happy Summer!

I hope enjoyed your first bin and are dreaming about what will be arriving from the garden this week.
It has been warming up, the transplants are adjusting well and the direct seeded vegetables keep pushing their way out of the soil. Every year the weather sends a few curve balls and the plants figure out how to edge their way forward.

The strawberries are coming along. It is always such anticipation from bloom to small green fruit to white fruit and then almost overnight they turn red.

This week the main garden and hoophouse were heavily weeded. We are not going to let those pesky weeds win! It was also a week to plant some of the warm loving plants including basil, melons and cucumbers. The first zucchini plants are blooming and the winter squash are making a statement too.


Next week will include the 4th of July holiday. I will be delivering the bins and buckets to the Senior Center on Wednesday, July 3rd rather than Thursday, July 4th. This will effect the Week 3 delivery & pick-up.




What to expect to find in your bin this week:

White Turnips

Spicy green mix

Adriana lettuce

Deer tongue lettuce

Radishes

Lemon thyme

Strawberries


Rhubarb


Small share


Deer tongue lettuce

Lemon Thyme

Radishes

Rhubarb


What to do with fresh lemon thyme....

Lemon thyme is best used fresh. Chop lemon thyme leaves just before use and add at the very end of the cooking process before they lose flavor and color. Lemon thyme may be added to poultry, seafood, vegetable, marinades, stews, soups, sauces and stuffing while fresh sprigs of this herb make a lovely garnish.



Rhubarb Upside-Down Cake

MELISSA CLARK

YIELD 8 servings
TIME 1 hour 45 minutes

Take advantage of rhubarb season with this easy dessert. Baked and unmolded, this cake resembles a pale pink mosaic atop velvet-crumbed and vanilla-infused cake. The rhubarb, which you’ll add in raw, is tangy and tender, firm enough to give you something to chew over. It’s an easy half-hour of prep and another hour and change in the oven, ample time for a light supper, anticipation of dessert hanging in the air.


INGREDIENTS

2 ½  sticks unsalted butter, at room temperature, more to grease pans
1 ½  pounds rhubarb, rinsed and sliced into 1/2-inch cubes about 4 cups
2  teaspoons cornstarch
1 ½  cups granulated sugar
½  cup light brown sugar
2  cups cake flour
1 ¼  teaspoons baking powder
½  teaspoon fine sea salt
 Zest of 1 lemon, grated
1  teaspoon vanilla extract
4  large eggs
⅓  cup sour cream
2  teaspoons lemon juice


PREPARATION

Heat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and sides of the pan. Wrap two layers of foil under the pan, and place it on a buttered baking sheet.
In a medium bowl, mix rhubarb, cornstarch and 1/2 cup granulated sugar.
Mix the brown sugar and 1/2 stick butter in a pan over medium heat. Whisk until smooth and bubbling, about 2 minutes. Sift together the cake flour, baking powder and salt.
Whip 2 sticks butter in a mixer with a paddle attachment for 2 minutes. With your fingers, blend the remaining 1 cup sugar with lemon zest until the mixture is uniform in color. Cream together with the butter at medium-high speed until it is light and fluffy, about 4 minutes, stopping to scrape down the bowl halfway through. Add the vanilla and mix well. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream, then the lemon juice. (It’s O.K. if the mixture looks curdled.) With the mixer set to low speed, add the flour mixture, 1/4 cup at a time, until well combined. Scrape down the mixer bowl in between the additions.
Pour the brown-sugar mixture into the cake pan, then spoon in the rhubarb and its juices. Spoon in the batter so it covers all of the rhubarb. Smooth out the top.
Bake for 1 hour and 15 minutes, or until the top of the cake is firm to touch and a toothpick stuck in the middle comes out without any large, moist crumbs.
Place the pan on a wire rack, and cool for 15 minutes. Run a knife around the cake, place a plate on top of the pan and turn it upside-down. Release the cake from the pan while still warm or else it will stick.

Roasted Radish Crostini

MELISSA CLARK

YIELD 2 light meals or 4 side dishes
TIME 25 minutes

INGREDIENTS

1  bunch radishes
9  tablespoons extra virgin olive oil
½  teaspoon kosher salt
¼  teaspoon pepper
4  tablespoons butter
8  anchovy fillets, finely chopped
4  large garlic cloves, finely chopped
 Pinch red pepper flakes
8  thin slices crusty bread, toasted
4  teaspoons chopped parsley

PREPARATION

Remove leaves and stems from radishes; trim the tails. Cut larger radishes lengthwise into sixths and smaller radishes lengthwise into quarters.
Place a large skillet over medium-high heat until very hot. Add 1 tablespoon oil, radishes in a single layer (do not crowd) and salt and pepper. Cook radishes, without moving them, until they are lightly colored on undersides, about 3 minutes. Shake pan and continue cooking until tender, about 3 more minutes. (You can also roast them in the oven at 400 degrees for 10 to 20 minutes.)
In a small skillet over medium heat, melt butter. Stir in anchovies, garlic, red pepper and remaining oil. Reduce heat and simmer about 4 minutes.
Brush each slice of toast with sauce and top with several radish wedges. Spoon additional sauce on top, sprinkle with parsley and serve.

Sunday, June 16, 2019

Week 1 Newsletter 2019

Welcome to the 2019 season of the Peak Season CSA!


The first delivery of the season is here! Time passes so quickly with planting, garden set-up and finalizing the roster and delivery sheets. The best part is taking a step back to see what is ready to put into the Week 1 bins. In the beginning of the season the early boxes start out light and gradually build-up to the bountiful bins that come together in deep summer and when the hefty crops arrive in the fall.
Eating with the seasons, as well as eating locally can be a challenge. It can be frustrating, intimidating and overwhelming when you are just starting out with bins of fresh produce.
Hopefully, the weekly newsletter will provide you with information to make it easier and to inspire you to try some new things that will work for you and fit into your lifestyle.

We welcome your ideas and recipes so that we can share them with other members of the CSA.

Here are details about picking up your bins including location addresses and pick up times:

Wednesday
Mark’s House:  4:00 - 7:00 pm     -   7177 Center Rd.- The bins & buckets will be located in the large wooden shed behind Mark’s house and close to the circle driveway. 


Govt. Center:  4:30 - 5:00 pm     -    400 Boardman Ave - The pick-up locations is to the left of the main building. Joe will be parked in the Delivery Only area and the bins & buckets will be in his gray pick-up truck.


Wunsch Farmhouse 6:00 -7:00 pm   -   17017 Peninsula Drive -  The bins & buckets will be in the trunk of my light blue car or on the blue wicker table.


Thursday
Grand Traverse Senior Center   7:30 - 9:30 am  - 801 East Front Street  - The bins & buckets will be inside the Senior Center Building on the right side of the main entrance. 


Please be respectful of the pick - up times. If you are not able to pick up at the location during the set pick - up time, call me ahead by 24 hours and you can pick up your bin at the farm. 

(231-313-1471)

   

Here are the items to expect to find in the Week 1 bin:


Standard Share:

Rhubarb

Radishes

Chives

Adriana lettuce

Mixed greens

Arugula or Deer tongue lettuce

Maple syrup

Basil plants

Small Share:


Adriana 
lettuce

Rhubarb

Chives

Radishes


You are probably familiar with chives. Often times the thin green stalks are added to salads, vegetable side dishes, used as a garnish, or sprinkled on baked potatoes with sour cream. But what about their delicate purple flowers? Are they edible?

Yes, very much so. There are many things you can do with chive blossoms, probably the easiest is to pull the flower heads apart and use them as a garnish or to add a delicate onion flavor into savory dishes like soups, cream sauces, potatoes, and egg dishes. Another great ideas is to take the purple flowers off the head of the chive and mixing them into goat cheese for a pretty, simple spread. So please, think twice before tossing the chive blossoms in your compost.

Store fresh chives in the refrigerator in a resealable plastic bag, keeping the air inside, for up to a week. You can also place the stems standing up in a glass or jar filled with a few inches of water and covered with a plastic bag. Do not wash until ready to use the chives, as excessive moisture will promote decay.


Chive Vinaigrette

By MICHELLE BERNSTEIN June 2015 Food & Wine

Time: 5 MIN
Yield: Makes 1/2 cup

Ingredients:

2 tablespoons fresh lemon juice 
2 tablespoons chopped chives 
1 tablespoon balsamic vinegar 
1 teaspoon Dijon mustard 
1/4 cup extra-virgin olive oil 
Kosher salt
Pepper



In a small bowl, combine all of the ingredients except the olive oil, salt and pepper. Gradually whisk in the oil until well blended. Season with salt and pepper.


Skillet Chicken With Rhubarb

MELISSA CLARK

YIELD: 4 servings
TIME: 1 hour, plus 1 hour standing

INGREDIENTS

1  (5 1/2-pound) whole chicken, cut into eight pieces
1  tablespoon plus 1/2 teaspoon kosher salt, more as needed
1  teaspoon black pepper, more as needed
5  sprigs thyme, preferably lemon thyme
2  tablespoons extra-virgin olive oil
1  bunch spring onions or scallions, white and light green stalks thinly sliced (slice and reserve greens for garnish)
2  stalks green garlic, thinly sliced, or 2 garlic cloves, minced
½  cup dry white wine
¾  pound fresh rhubarb, cut into 1/2-inch dice (3 cups)
1  tablespoon honey, or to taste
2  tablespoons unsalted butter, cut into pieces


PREPARATION

Pat chicken dry and season with 1 tablespoon salt and 1 teaspoon pepper. Place in a bowl with the thyme sprigs and cover with plastic wrap; refrigerate at least 1 hour or overnight.
Heat oil in a large skillet over medium-high heat. Remove thyme from bowl with chicken, reserving thyme. Add chicken pieces to skillet and sear, turning occasionally, until golden brown all over, about 10 minutes. Transfer pieces to a platter.
Reduce heat to medium. Stir in onion (white and light green parts) and cook until softened, about 5 minutes. Add garlic and reserved thyme; cook 1 minute more. Stir in wine and bring to a simmer, scraping up any browned bits in the bottom of pan. Add rhubarb, honey, 1/2 teaspoon salt and a few grinds of pepper.
Return chicken pieces to pot in a single layer. Cover and reduce heat to medium-low. Simmer until chicken is cooked through, 15 to 20 minutes for breasts and 20 to 25 minutes for legs and thighs, transferring chicken pieces to a platter as they finish cooking.
Whisk butter into rhubarb sauce. Taste and adjust seasoning if necessary. Spoon sauce over chicken and garnish with sliced onion greens.







Sunday, September 30, 2018

Week 16 Newsletter 2018

Hello Everyone,  

I hope in the coming week you are able to join us at the farm to celebrate apple season and the last week of the CSA for 2018.

You are invited to come to the farm and fill your last bin/bucket of the season with the items below plus extra produce. We will be meeting in the Peak Season CSA garden on Wednesday. (10/3/18) between 4:30 - 6:30 pm.

 The easiest way to get to the garden is to head north on Center Rd (M37) and go about 12 miles, then turn left on Kroupa Rd. In 1/2 mile you will come to a stop sign, turn right on Peninsula Drive, drive another 1/2 mile,  then turn left on Phelps Rd. Drive about a quarter of a mile and you will see the hoophouse on the left hand side of the road.

* Reminder* - the Peak Season CSA address will take you to my house rather than to the garden. Be sure to pack the directions to the garden along with you for this adventure.

Also, confirm with me by email if you are planning to come to the farm this week by Tuesday afternoon.  I will be in the garden to assist with the bin assembly between 4:30 - 6:30 pm on Wednesday. There will be plastic produce bags available in the hoophouse. Of course, your own cardboard box/ tote bags would be ideal for this pick-up.

For those members who are unable to come to the farm I will put bins/buckets together in cardboard boxes and Joe will be delivering the boxes to the regular locations on Wednesday. I will also be delivering to the Senior Center on Thursday morning.

* Big Reminder*  -  Please return all black plastic bins and blue buckets this week.

I included your Beyond the Bin tally with your Week 15 Bin. It works best for me if you can plan on paying me this on Wednesday either at the garden or to Joe at the Governmental Center. For those who will be picking up at the Senior Center or Mark's House please mail the payment to me to this address:  

17017 Peninsula Drive,
Traverse City, MI  49686

One last thing... I will be offering an early sign up option for the 2019 season. If you sign up for next year by November 1, 2018 by including a $ 50.00 deposit you will receive a FREE 1/2 bushel of Honey Crisp apples for a full share or a FREE 1/2 peck of Honey Crisp apples for a small share. I will have apples and sign-up sheets available at the hoophouse on Wednesday.

What to expect to find in your bins this week:

Honey Crisp Apples
Asian Pears or Purple Plums
Bok Choy
Sweet Peppers
Jalapeno Peppers                                                                                         
Red Onions
Cabbage
Winter Squash
Rosemary & Sage
Garlic

or in your bucket:

Honey Crisp Apples
Red Onions
Sweet Peppers
Winter Squash
Rosemary & Sage


Here are a couple of recipes that include produce you will find in your bins/buckets this week.


Roasted Potatoes With Sage and Garlic

MOLLY O’NEILL 
YIELD 4 servings
TIME 40 minutes

INGREDIENTS

1 ½ pounds small creamer potatoes, halved
⅓ cup flour
1 ½ tablespoons vegetable oil
4 cloves garlic, minced
¼ cup chopped sage leaves
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper to taste

PREPARATION

Preheat oven to 450 degrees and place a large, heavy skillet or roasting pan in the oven to heat up. Place the potatoes in a large saucepan and cover with cold salted water. Place over high heat and bring to a boil. Lower the heat and simmer 5 minutes.



Stir-Fried Chicken and Bok Choy

MELISSA CLARK
YIELD Serves 2 to 3
TIME 30 minutes

INGREDIENTS

2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 ½ tablespoons sesame oil
2 teaspoons light brown sugar
¾ pound boneless chicken thighs, cut into 1/2-inch strips
2 tablespoons finely chopped gingerroot
2 cloves garlic, finely chopped
3 tablespoons peanut or vegetable oil
½ pound bok choy (1 head), trimmed and thinly sliced
2 leeks (1/2 pound), halved lengthwise and thinly sliced
Pinch chile flakes
Salt, as needed
Cooked rice, for serving

PREPARATION

In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.


Sunday, September 23, 2018

Week 15 Newsletter 2018

Hello Everyone,  
Honey Crisp

We are in full swing with the apple harvest. The cooler and the packing shed have a strong fresh apple aroma and the bins keep marching in from the orchards. We are not fond of the gale like winds and hope that the weather settles down for the next few weeks. We prefer a cool finish for the apples and are looking forwards to cooler temperatures for the apple picking crew to complete the apple harvest.

*Save The Date*

You are invited to come to the farm and fill your last bin (Week 16) of the season. We will be meeting in the Peak Season CSA garden on Wednesday. (10/3/18) between 4:30 - 6:30 pm.

 I will include your Beyond The Bin tally this week with your Week 15 Bin. It works best for me if you can plan on paying when you pick up your Week 16 Bin.  For those who will not be coming to the garden please mail the payment to me to this address:  

17017 Peninsula Drive,
Traverse City, MI  49686
Smoothies

Once again ... I will be offering an early sign up option for the 2019 season. If you sign up for next year by November 1, 2019 and include your $ 50.00 deposit you will receive a FREE 1/2 bushel of Honey Crisp apples for a full share or a FREE 1/2 peck of Honey Crisp apples for a small share. I will have apples and sign-up sheets available at the CSA garden on Wednesday. (10/3/18)

 What to expect to find in your bin this week:

Macintosh Apples
Purple Plums
Beets
Lettuce
Red Onions
Sweet Peppers
Garlic
Kuri Squash
Tomatoes

... and in your buckets:
Jonagold

Macintosh Apples
Tomatoes
Sweet Peppers
Kuri Squash
Garlic

Here are a couple of recipes that include some seasonal ingredients. 


Original Plum Torte

MARIAN BURROS
YIELD
 8 servings
TIME 
1 hour 15 minutes


INGREDIENTS

¾ to 1 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
Empire
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping


PREPARATION

Heat oven to 350 degrees.
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)



Roasted Squash and Red Onion Gratin With Quinoa


MARTHA ROSE SHULMAN
YIELD
 Serves 6
TIME
 About 1 hour 15 minutes plus 10 minutes cooling time


INGREDIENTS

1 ½ pounds butternut or kabocha squash, peeled, seeds and membranes removed, and cut in small dice (1/2 to 3/4 inch) (about 4 cups diced)
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
½ red onion, chopped
1 leek, white and light green parts only, cut in half, cleaned thoroughly, and chopped
2 garlic cloves, minced
2 teaspoons fresh thyme
2 ounces Parmesan, grated (1/2 cup)
3 eggs
½ cup milk (2 percent)
½ cup cooked rainbow or black quinoa

PREPARATION

Preheat oven to 425 degrees. Cover a baking sheet with parchment or foil. Toss squash with 1 tablespoon of the olive oil and season with salt and pepper. Spread on baking sheet in an even layer. Place in oven and roast for about 30 minutes, stirring every 10 minutes, until tender and caramelized. Remove from the oven and turn the heat down to 350 degrees. You should have about 2 cups roasted squash.
Meanwhile, heat remaining olive oil in a medium skillet and add onion. Cook, stirring, until it begins to wilt, about 3 minutes. Add leek and a generous pinch of salt and cook, stirring, until onion and leek are tender, another 3 to 5 minutes. Add garlic and thyme and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.
Oil a 2-quart baking dish or gratin. In a large bowl, beat eggs and add salt and pepper to taste (I use about 1/2 teaspoon salt). Whisk in milk. Add onions and leek mixture, squash, Parmesan and quinoa, and combine well. Scrape into the prepared baking dish.
Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the oven and allow to cool for 10 minutes or longer before serving.

Tip
Advance preparation: The roasted squash will keep for a couple of days in the refrigerator. The gratin will also keep for 2 to 3 days. Reheat in a medium oven for about 20 minutes.