Sunday, October 5, 2014

October 5 Newsletter

Hello Everyone,

It has been a good year. Every Sunday I walk through the garden and come up with the "what to expect in your bin" list. It amazed me this year that each week there were always options as what to put in the bin. The survey results indicated that most of you enjoyed the variety that you received each week.

The survey revealed that the majority of the group  
thought the quantity was just right (70%),  others thought it was too much (22%) and not enough (8%). One area that is important to everyone is the quality of the produce and the group was very satisfied with the quality of the items they received in their bins this year.  Distribution is a challenge and there were a few participants who would like to see a different location and time of 
pick up offered next season. Another area that I will be evaluating hard next season are herbs. There were many responses from members about a desire for fewer herbs and others would like to see more herbs. Thank you to everyone that took the time to complete the survey.  

This week you will receive a total for your Beyond the Bin purchases and can adjust the total if you add in anything this week. Your email also included a price list for apples which includes 
many varieties and quantities.

As you are starting planning for the upcoming holidays you may want to consider ordering a Thanksgiving Bin or apple gift boxes.

Please email your interest in a Thanksgiving bin ( $ 40.00/pick up at the farm the weekend before Thanksgiving).

Here is a link to our mail order gift boxes: http://thirdcoastapples.com/


I am offering an early sign up bonus for next year.  The rate will be the same as this season for those who sign up this fall, and requires a $ 50.00 deposit. If you sign up by November 30th you will be provided with a complimentary 1/2 bushel of Wunsch Farms Honey Crisp apples.

Thank you again for making this a great season!


What to expect to find in your bin this week:








Apples

Asian pears
Tomatoes
Cherry tomatoes
Alicia Craig Onions
Garlic
Red peppers
Eggplant
Fingerling potatoes
Winter squash
Sage, Rosemary & Thyme


Beyond the Bin offerings:


Apples (a variety/price list will be emailed to you)

Nectarines
Tomatoes
Red raspberries
Kale


Here are a couple of recipe ideas.



Roasted Garlic


Trim roots off a large to medium head of garlic and cut a flat “hat” off the top, down just far enough to cut the very top off the individual cloves.  Place garlic, open top up in a shallow dish.  
Season the top with a pinch of salt and a few whole dried rosemary leaves, then drizzle with a teaspoon of olive oil.  Roast in a 375 -400 degree oven until the garlic bubbles and caramelizes to a golden brown color, usually this takes 25 minutes.



Lemony Salt-Roasted Fingerling Potatoes

SERVINGS: 8


2 large sage leaves, chopped
1 teaspoon chopped rosemary
1 teaspoon thyme leaves
1 teaspoon finely grated lemon zest
1 tablespoon kosher salt
4 pounds fingerling potatoes, halved lengthwise
2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter, melted
Freshly ground pepper

Preheat the oven to 425°. In a mini food processor, pulse the sage, rosemary and thyme until finely chopped. Add the lemon zest and pulse to blend. Add the salt and pulse until finely ground. Transfer the herb salt to a small bowl.
In a large bowl, toss the potatoes with the oil and butter and season with pepper. Spread the potatoes in a single layer on 2 large 
rimmed baking sheets and roast for 25 minutes. Season the potatoes generously with the herb salt, toss well and continue baking for 5 minutes, or until the potatoes are tender and golden. Transfer to a bowl and serve hot or warm.

Food and Wine  Nov. 2006






Sunday, September 28, 2014

September 28 Newsletter



Hello Everyone,

I hope this finds you enjoying the unseasonably warm weather. It has been a great way to kick off the beginning of apple harvest. The trees are loaded with apples and the branches seem to spring upwards when they are relieved of all the weight of the apples. On a similiar note, have you noticed how heavy the the bins have become in the past couple of weeks?

Next week will be Week 18, the last week of the season for Peak Season. If you would like to come to the farm on Wednesday, Oct 8,  between 4:00 - 7:00 pm you can fill your bin with your choice of produce. Just let me know by Tuesday evening if you are going with this option. Of course, if I do not hear from you, a bin with your name on it will be waiting for you in your regular pick up location. The last pick up will be packaged in cardboard rather than the black plastic bin. This is the week to look around your house and cars for any stray bins and return them when you pick up your bin this week.





My garden is over flowing with vegetables and the cooler is beginning to fill up with apples. I am planning to put together Thanksgiving Bins this year which will be available for pick up at the farm the weekend before Thanksgiving. The Thanksgiving Bin will be a larger quantity than a normal bin and will include at least a dozen items. The price for the bin will be $40.00.

This week you will find a survey in your bin. Please take a few minutes to answer the questions for me. It does help me out to get feed back at the end of the season which is beneficial when I am making plans for the next season. Anyone who completes the survey will be entered into a drawing for a free Thanksgiving Bin.



What to expect to find in your bin this week:

Macintosh and Honey Crisp apples
Lettuce
Melon
Carrots
Cucumbers
Tomatoes
Red onions
Peppers
Savoy cabbage
Broccoli or Pole Beans
Garlic

Beyond the bin offerings:

Tomatoes
Basil
Red raspberries
Peppers
Nectarines
Asian pears


Here are a couple of recipes that include items you will find in your bin this week.


Roasted Carrots with Cardamom Butter

From EatingWell:  November/December 2007

Makes: 4 servings, about 2/3 cup each

INGREDIENTS
4 teaspoons butter, melted
2 teaspoons canola oil
1 teaspoon ground cardamom
1/2 teaspoon salt
2 pounds carrots, peeled and cut diagonally into 1/4-inch-thick slices


PREPARATION
1. Position rack in lower third of oven; preheat to 450°F.
Combine butter, oil, cardamom and salt in a medium bowl. Add carrots and toss well to coat. Spread evenly on a rimmed baking sheet. Roast the carrots, stirring twice, until tender and golden, about 30 minutes. Serve
immediately.



Savoy Cabbage Chips

Bon Appétit  | February 2013

Makes about 20


1 savoy cabbage, cored, leaves separated, small leaves reserved for another use
Kosher salt


Place oven racks in upper and lower thirds of oven; preheat to 200°F. Working in several batches, cook cabbage leaves in a large pot of boiling salted water just until translucent and bright green, about 2 minutes per batch. Using a large slotted spoon, immediately transfer leaves to a large bowl of ice water; let cool. Drain cabbage leaves well and dry thoroughly.
Set a wire rack inside each of 2 large rimmed baking sheets. Arrange cabbage leaves on racks in a single layer. Bake until completely dry and crisp, about 3 hours. Season with salt. DO AHEAD: Cabbage chips can be made 8 hours ahead. Store chips at room temperature loosely layered between parchment paper or paper towels.



Saturday, September 20, 2014

September 21 Newsletter



Hi CSAers,

It is a great time of year in the garden. Blossoming flowers are not the only thing adding color out there right now. The peppers turn from from green to deep red, and the squash and pumpkins spice things up too. With almost a dozen different varieties of tomatoes, we find new shapes and colors ripening every single day. Did you know that eggplant is not always purple? We are growing a white variety this year too!




Apple season is just around the corner!






What to expect to find in your bin this week:

Fruit Medley - Asian pears and prunes
Tomatoes
Purple and white potatoes
White onions
Red Peppers
Kuri Squash
Redbor Kale
Chives
Parsley

Beyond the bin offerings:

Nectarines
Tomatoes
Eggplant
Bell peppers
Basil
Red raspberries



Red Kuri Squash Soup


SERVINGS: 4


Red-orange kuri squash has a pumpkin shape, but no ridges. Its flavor is sweet and nutty, reminiscent of chestnuts.

. 1 1/2 pounds red kuri or butternut squash, peeled and cut into 1-inch cubes (3 cups)
. 1/2 medium onion, coarsely chopped
. 1 bay leaf
. 1 medium fennel bulb, cored and cut into thin wedges
. 1 tablespoon extra-virgin olive oil, plus more for drizzling
. Salt and freshly ground black pepper
. 1 tablespoon unsalted butter
. Chopped toasted pecans and small marjoram leaves, for garnish


1. Preheat the oven to 375°. In a large saucepan, combine the cubed squash with the chopped onion, bay leaf and 3 cups of water and bring to a boil over high heat. Cover and simmer over low heat until the squash is tender, about 20 minutes.
2. Meanwhile, on a large rimmed baking sheet, toss the fennel wedges with the 1 tablespoon of olive oil. Season with salt and pepper and toss well. Roast for about 25 minutes, until the fennel is tender and starting to brown.
3. Discard the bay leaf from the soup. Working in batches, puree the soup in a blender. Return the soup to the saucepan and warm over low heat. Stir in the butter and season the soup with salt and pepper. Ladle the soup into bowls and garnish with the roasted fennel, pecans, marjoram leaves and a drizzle of olive oil.

Food and Wine Feb 2012



Two-Bean Soup with Kale

Yield: 6 servings (serving size: about 1 1/4 cups)


3 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped carrot
                1/2 cup chopped celery
1/2 teaspoon salt, divided
2 garlic cloves, minced
4 cups organic vegetable broth, divided
7 cups stemmed, chopped kale (about 1 bunch
                2 (15-ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/2 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
1 teaspoon chopped fresh rosemary


. 1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.
. 2. Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.

Cooking Light 
OCTOBER 2009


Sunday, September 14, 2014

September 14 Newsletter


Hello Everyone,

It is prime harvest time in the garden. The tomatoes burst with color and you will find a quart of cherry tomato jewels in your bin this week. It is amazing how much flavor can be packed in one little cherry tomato! Remember to just slightly cook them if you use them in recipes where they are heated.

This week the large cooler in our packing shed was completely cleaned from top to bottom in anticipation of the apple harvest. The apple packing-line has moved into the center of the packing shed and the empty bins are lined up outside of the building. There have also been efforts put into marketing the apples for this season. It is looking like a large crop and of course we are closely watching the extended weather forecast.

What to expect to find in your bin this week:

Nectarines
Melon
Tomatoes
Cherry tomatoes
Sweet peppers
Jalapeno peppers
Red onion
Fennel Bulb
Edamame
Spaghetti Squash



Beyond the bin offerings:

Tomatoes
Bell peppers
Eggplant
Nectarines
Red raspberries

Thanks Kayla for picking the jalapeno peppers !





















Here are a couple of recipes for you to use with some of the item you will find in your bin this week.


Italian-style
spaghetti squash

Makes 6 serving

1/2 medium spaghetti
squash (about 1 1/2 lbs),
seeded
2 Tbsp water
1 (14 1/2-oz) can Italianstyle
stewed tomatoes,
drained
1/4 c grated Parmesan
cheese

1. Place squash, cut side down, in a
microwave-safe baking dish. Add
water. Cover and microwave on high
10-14 minutes, or until tender.
2. Using a towel or pot holder, hold
squash on its side in dish. With other
hand, use fork to shred pulp into
strands into the dish.
3. Add tomatoes, toss. Sprinkle with
Parmesan cheese, and serve


Pasta with fennel

Make 6 servings

2 bulbs fennel, trimmed &
quartered
1 lb (1/2kg) fettucine
2 Tbsp olive oil
Grated Parmesan
Parsley (garnish)

1. Simmer fennel in 4 quarts salted water
until tender, about 15 minutes.
2. Lift fennel from water and slice. Keep
warm.
3. In the fennel water, cook the fettucine
until al dente.
4. Drain pasta. Add olive oil and fennel.
5. Serve with sprinkle of Parmesan and
parsley.



Sunday, September 7, 2014

September 7 Newsletter

Hello Everyone,


It is remarkable how plants react to a few rainy days. Even with the days getting shorter it seems like many plants doubled in size in just a few hours. I hope everyone is getting a chance to enjoy the vibrant colors that are marching along after the inches and inches of rain.

You will notice that you will be receiving a couple of melons in your bins this week. It has been a challenging year for melons. Even though I grow short season melons in black plastic mulch, the cool temperatures slowed them down. My fingers are crossed that I harvested them at the right time. Usually I harvest melons close to Labor Day and intentionally gave them an extra week to ripen this year.

Many of you have met Kathleen who is helping with the deliveries this season. Her son, Domenic came to the farm to help harvest the eggplants that you found in your bin last week. It was great fun to have such a cheerful helper in the garden. If anyone is interested in visiting the farm next Saturday (2-5 pm) afternoon there are plenty of harvesting opportunities. Of course, garden sampling is part of harvesting. There is something very special about those warm Sungold tomatoes just plucked from the vine!


What to expect to find in your bin this week:

Nectarines
Watermelon
Melon -  Emerald Gem, Charentais or Sarah's Choice
Tomatoes
Sweet peppers
Red onion
Green cabbage
Cucumbers
Beans

Beyond the bin offerings:

Nectarines
Red raspberries
Eggplant
Redbor Kale
Basil

*Reminder*  Please return all black plastic bins.




Cabbage Slaw

Eating Well March/April 2008

Makes: 4 servings, about 1/2 cup each

2 cups finely shredded green cabbage
1/2 cup thinly sliced red bell pepper
1/3 cup thinly sliced red onion
2 tablespoons seasoned rice vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper


Toss cabbage, bell pepper, onion, vinegar and oil in a large bowl. Season with salt and pepper; toss again to combine.


Linguine with Burst Tomatoes and Chiles

Bon Appétit  | August 2014

Makes 4 servings

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.

2 1/4"-thick slices crusty bread, well-toasted, broken into pieces
12 ounces linguine
Kosher salt
1 tablespoon chopped drained oil-packed Calabrian chiles
3 tablespoons olive oil, plus more
1 pound small tomatoes
1 ounce Pecorino, finely grated (about 1/2 cup)
Freshly ground black pepper

Pulse toast in a food processor to fine crumbs; set aside.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 1 1/2 cups pasta cooking liquid.
Meanwhile, heat chiles and 3 tablespoons oil in a large skillet over medium heat until sizzling, about 2 minutes. Add tomatoes, increase heat to medium-high, and cook, turning tomatoes occasionally, until blistered in spots, about 3 minutes. Continue to cook, lightly crushing tomatoes, until beginning to break down, about 3 minutes.
Add pasta, 1 cup pasta cooking liquid, and 1/4 cup Pecorino to skillet and cook, tossing and adding more liquid as needed, until sauce coats pasta, about 2 minutes.


Sunday, August 31, 2014

August 31 Newsletter

Hello Tomato Fans,

Ah, sun kissed tomatoes are the best! It seems like we have had many of the storms pass us by this past week. Of course, everything in the garden enjoyed the gentle showers and the landscape has taken on a rich green color. The warm loving plants seem to be standing tall. The tomatoes continue to show more brilliant color everyday. It is certainly harvest season in the vegetable garden.

We have had many of the folks who helped with the 2014 cherry harvest depart during the past week. So far it sounds like their travels have gone well. Many of crew travel from southern Florida, Texas and South Carolina. They enjoyed our cooler temperatures and find our fresh water oh-so refreshing after working in the packing shed or in the fields. It sounds like many of them are planning to return next year. Season help can be tricky and we really enjoy having a tight community on our farm.

My neighbor's awesome peaches are ripe and he has just put up his u-pick sign on the corner of Eimen and Peninsula drive. He mentioned to me yesterday that if any of the Peak Season CSA members are interested in peaches to give him give him a call:  Michael McMaster - 231-620-4677

What to expect to find in your bin:

Nectarines
Purple potatoes
Carrots
Tomatoes
Broc/Cauliflower
Cucumbers
Eggplant
Peppers
Sweet white onions
Basil

Beyond the bin offerings: 

Nectarines
Tomatoes
Red raspberries
Zucchini

Here are a couple of recipes that include items from the Week 13 bin.



Eggplant Caprese Salad


Ingredients

1 cup boiling water
¼ cup dried tomatoes (not oil-packed)
1 1 pound eggplant
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
1/3 cup coarsely snipped fresh basil
¼ cup olive oil
2 tablespoons balsamic vinegar
2 7- to 8-ounce balls fresh mozzarella cheese, thinly sliced
4 large heirloom tomatoes, such as Brandywine, cored and thinly sliced

Coarse salt

Ground black pepper

Small fresh basil leaves

Directions
1. In a small bowl combine boiling water and dried tomatoes. Let stand for 20 minutes. Drain, discarding water; chop tomatoes.
2. Trim stem and blossom ends of eggplant; cut eggplant crosswise into 1/2-inch-thick slices. Place slices on a baking sheet; brush both sides of slices generously with the 3 tablespoons oil and sprinkle evenly with the 1 teaspoon salt and the 1/2 teaspoon pepper.
3. For a charcoal or gas grill, place eggplant slices on the rack of a covered grill directly over medium heat. Grill for 10 to 12 minutes or until slightly charred and tender, turning once halfway through grilling. Transfer grilled slices to a clean plate and let cool to room temperature.
4. In a food processor or blender combine dried tomatoes, the snipped basil, the 1/4 cup oil, and the vinegar. Cover and process or blend until finely chopped.
5. On a large platter arrange eggplant slices, mozzarella cheese slices, and tomato slices, overlapping slices. Sprinkle lightly with coarse salt and pepper. Spoon dried tomato mixture on top. Garnish with basil leaves. Serve at room temperature.

Better Homes and Garden



Fresh Tomato Salsa

3 large tomatoes, seeded, chopped (3 cups)
4 medium green onions, sliced (1/4 cup)
1 small green bell pepper, chopped (1/2 cup)
3 cloves garlic, finely chopped
2 jalapeño chiles, seeded, finely chopped (1 tablespoon)
2 tablespoons chopped fresh cilantro
2 to 3 tablespoons lime juice
1/2 teaspoon salt

In large glass or plastic bowl, mix all ingredients.
Cover; refrigerate at least 1 hour before serving to blend flavors.

Betty Crocker

Sunday, August 24, 2014

August 24 Newsletter


Hello Everyone,             


This week we started picking nectarines, and you should expect to find some in your Week 12 bin. They have great color and are full of flavor, and have been a wonderful addition to our farm over the course of the past few years. Our nectarine orchard is going into its fourth year, and we were quite worried about it after last year's cold winter, since nectarine trees are not thought of as particularly cold-hardy. However, nearly all of the trees survived, and the red and yellow crop looks both abundant and beautiful against the backdrop of our August sunsets. There are three varieties of nectarines, so CSA members should have the pleasure of enjoying them for the next few weeks.
This blast of heat has helped the melons size up, and hopefully they will mature soon. I also noticed that the eggplants are pushing hard for a second showing. The beans were planted at different times, but it seems like this week both the French beans and the Italian beans are ready for harvest. So get ready for beans, beans, and more beans!


What to expect to find in your bin this week:

Nectarines
French green beans
Tomatoes
Cucumbers
French green beans
Italian beans
White potatoes                                                                            
White onions
Green cabbage                                                            
Cilantro
Zinnias


Beyond the Bin offerings:

Nectarines                                                                              
Red raspberries
Swiss chard
Zucchini
Basil


Italian green beans


Here are a couple of recipes to give a whirl!



New Potatoes & Green Beans

Serves 4

1 tablespoon salt
1 teaspoon sugar
1 pound red or white potatoes cut into small  pieces, washed well, leave the skins on
1 pound fresh green beans, stem ends snapped off, broken in half or thirds if long
Garlic to taste, a clove or two minced very small
2 tablespoons butter
Additional salt to taste
Put enough water in a pot to cover potatoes and beans, add salt and sugar, bring to a to a boil while prepping the potatoes. Add the potatoes, cover and let cook at a slow simmer until nearly done, start checking at about 15 minutes, the potatoes are usually ready after about 20 minutes.
Add the beans, return to a boil and cook for about 7 minutes or until the beans are well-cooked but still bright green. Drain the potatoes and beans, then return them to the hot pot to toss with garlic and butter. Add salt if needed.


Cucumber Salad

Serves 4

1 - 2  farm fresh cucumbers

1/4 cup white vinegar
1 Tbsp Sugar
Water
Olive oil
Fresh herbs to taste - try basil & parsley
Salt & pepper to taste
Trim and peel the cucumbers. Cut in half lengthwise and then scoop out and discard the seeds. Cut into half rings or chunks. In a large bowl, stir together the vinegar and sugar  and enough water to cover the cucumbers. Let the cucumbers soak for a few hours.
Drain the cucumbers. Stir in the remaining ingredients.




Sunday, August 17, 2014

August 17 Newsletter

                                                                 To all the Tomato Lovers,

Yes, we do have tomatoes! The cool temperatures have slowed down the ripening process and each day a few more change from green to orange to red. You will find a few bright red slicers in you bin. It looks like we will have nice supply of tomatoes to enjoy for the next few weeks. Please remember to store your tomatoes on your kitchen counter. Tomatoes do not like the cold temperatures and the texture and flavor will suffer if they are stored in the refrigerator.

You may have noticed that I remove the green tops from the carrots before putting them in the bins. Over the years I have found that they keep much longer if the tops are removed. Carrots "transpire"and this causes the crisp carrots to become limp and rubbery.

Hope you are enjoying a beautiful summer evening!


                           




What to expect to find in your bin this week:

Cherries
Carrots
Tomatoes
Yellow beans & Dragon tongue beans
Leeks
Cucumbers
Eggplant or Broccoli
Lettuce
Parsley


Beyond the bin:

Apricots
Swiss chard
Basil
Zucchini

Here are a couple of recipes that include items you will find in your Week 11 bin.


Cucumber salad with balsamic vinaigrette

(Recipe from Mayo Clinic)

Serves 2

Ingredients

For the dressing
1 tablespoon finely chopped fresh rosemary
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 cucumber with peel, washed and thinly sliced
Cracked black pepper, to taste

Directions

In a small saucepan, add the rosemary, vinegar and olive oil. Heat over very low heat to blend and intensify the flavors, about 5 minutes. Remove from heat and whisk in the mustard until well blended.
In a serving bowl, add the cucumber slices. Pour the dressing over the cucumbers and toss to coat evenly. Add the black pepper to taste. Refrigerate until ready to serve.


                                                                         
Pasta with Leeks and Parsley

(Recipe from How to Cook Everthing.)

Makes: About 4 servings
Time: 30 minutes


  • Salt
  • 4 tablespoons extra virgin olive oil or butter
  • 2 cloves garlic, lightly crushed
  • 2 or 3 dried red chiles or hot red pepper flakes to taste
  • 3 large or 4 medium leeks (at least 1 pound), trimmed, washed, and chopped
  • 1/2 red bell pepper or 1 tomato, chopped (optional)
  • 1 pound spaghetti, linguine, or other long pasta
  • Freshly ground black pepper


1. Bring a large pot of water to a boil and salt it. Meanwhile, put half the oil or butter in a large skillet over medium-high heat. When the oil is hot or the butter is melted, add the garlic and chiles and cook, stirring occasionally, until the garlic browns, about 2 minutes; remove the chiles (and the garlic if you prefer).
2. Add the leeks and cook, stirring occasionally, until softened, about 10 minutes. Add the bell pepper, if you’re using it, and lower the heat; continue to cook, stirring once in a while, until the leeks begin to caramelize, about 5 minutes.
3. Cook the pasta in the boiling water until tender but not mushy. When it’s done, drain it, reserving about 1/2 cup of the cooking water. Toss the pasta and leeks together with the remaining oil or butter, a few sprinklings of black pepper, and all but a little of the parsley, adding a bit of the cooking water if the mixture seems dry. Taste and adjust the seasoning. Garnish with the remaining parsley and serve.




Sunday, August 10, 2014

August 10 Newsletter

Hello Everyone,

We have hit the halfway point of the CSA season. It is the time of year when it gets hard to decide what to put in the bins, because there are so many items that are ripening at the same time. I just hope I am providing you with interesting combinations and a few new items each week. The star combo this week is red skinned potatoes and rosemary. Yellow beans or vine-ripe tomatoes may be your favorite item this week!

There is light at the end of the cherry harvest tunnel! Since we are located farther north on the OMP than other farms in the area, we still have about a week to go while most other farmers in the area have wrapped things up. We shook the last of the Montmorency cherries this weekend (the Monts are the bright red ones used for making pies!). A few members stopped by the farm to get some of these cherries for freezing and cooking- I hope you enjoy them and make all sorts of delicious cherry creations! Hopefully, you are not getting too tired of cherries yet (I cannot imagine you would be ;) ) because they will be making an appearance in this week's bin. We also still have apricots available as a Beyond the Bin item, so the fruit is still plentiful!

In your bin this Wednesday:

Cherries

Carrots
Yellow beans/ Dragon Tongue Beans
Cucumbers

Zucchini
Red Potatoes
Rosemary
Tomatoes

Beyond the Bin:
Apricots
Arugala
Swiss Chard
Basil

Here is a recipe from Epicurious:

Roasted Potatoes, Carrots and Shallots with Rosemary



ingredients


  • 1 3/4 pounds medium-size red-skinned potatoes, cut into 3/4-inch pieces
  • 6 medium carrots, peeled, cut into 2-inch pieces
  • 8 large shallots, peeled
  • 3 tablespoons olive oil
  • 1 tablespoon finely chopped fresh rosemary or 1 1/2 teaspoons dried

preparation

Preheat oven to 400°F. Combine potatoes, carrots, shallots and oil in large bowl. Sprinkle with salt and pepper. Toss to coat. Transfer vegetables to roasting pan. Roast until vegetables are almost tender, stirring occasionally, about 45 minutes. Add rosemary and roast until vegetables are golden brown and tender, about 15 minutes longer. Transfer vegetables to bowl

It finally feels like summer, so hit the beach and fire up the grill! Have a wonderful week everyone!!  :) 

Sunday, August 3, 2014

August 3 Newsletter



Hello Everyone,

Wunsch Farms continues to march on with cherry harvest. We are still hand picking sweet cherries and have also started harvesting tart cherries. We dodged the hail storm and are content with things being dusty and dry. We also have "no wind" posted on our weather wish list. Tart cherries bruise easily and warm temperatures and wind can be troublesome. Our receiving crew refer to the bruising as "wind whip" and it makes a negative impact on the grading of the fruit.

The main garden is buzzing with bees. We also had a few sightings of swallowtail butterflies this week.
Towards the end of the week my nephew and his friend completed harvesting the garlic. You will be receiving a few heads of fresh garlic in your bin. Fresh "uncured garlic" is moister than the usual "cured" garlic, but can be crushed, baked, diced, etc.. just like normal garlic.

What to expect to find in your bin this week:

Cherries
Apricots
Zucchini
Broccoli
Carrots
Fresh garlic
Cucumbers
Dill
Sunflowers

Beyond the bin offerings:

Cherries
Red raspberries
Black raspberries
Mixed greens
Basil


Here are some recipes using items you will find in your Week 9 bin.


Edamame Guacamole

Epicurious  | March 2013

Makes 2 cups; Serving Size: 2 Tbsp.

ingredients

1 c. frozen edamame beans, thawed
1 c. fresh broccoli florets
1 c. avocado, chopped
1 Tbsp. plus 1 tsp. fresh lime juice
1/2 tsp. garlic, minced
1/4 tsp. jalapeño, minced
2 Tbsp. tomato, chopped and seeded
1 Tbsp. red onion, minced
1 Tbsp. green onions, thinly sliced
1 1/2 tsp. fresh cilantro, chopped
1/2 tsp. kosher salt
Pinch freshly ground black pepper

preparation

BRING a medium pot of water to a boil. Prepare an ice bath and set aside.
COOK the edamame beans at a rolling boil until tender, 10 to 11 minutes. Drain the beans into a strainer and shock in the ice bath. Drain well.
PUREE the avocado, lime juice, garlic, and jalapeño in a food processor at high speed. Add the edamame beans and the process on high speed.
MEANWHILE, cook the broccoli at a rolling boil until tender, 7 to 8 minutes. Drain the broccoli and shock in the ice bath. Drain well and pat dry.
ADD the broccoli to the edamame mixture and process on high speed until very smooth, scraping down the sides of the bowl as needed to incorporate all the ingredients.
TRANSFER the mixture to a medium bowl and fold in the remaining ingredients, mixing with a rubber spatula until well incorporated.
TRANSFER the guacamole to an airtight container and refrigerate until chilled, about 1 hour, before serving with accompaniment of choice. (The guacamole will keep in the refrigerator for up to two days.)


Apricot Coffee Cake                           (I substituted fresh apricots in this recipe with great success!)

Epicurious  | February 2002

Makes 9 servings


ingredients

14 tablespoons (1 3/4 sticks) unsalted butter, at cool room temperature
1 cup granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
2 tablespoons fresh lemon juice
Grated zest of 1/2 lemon
1 15 3/4-ounce can apricots, well drained
Confectioners' sugar, for garnish

preparation

1. Position a rack in the center of the oven and heat to 350°F. Lightly butter an 11x8-inch glass baking dish.
2. Beat the butter in a medium bowl with a handheld electric mixer on high speed until smooth, about 1 minute. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes. Beat in the eggs, one at a time, beating well after each addition (don't be concerned if the mixture looks slightly curdled). Beat in the vanilla. Sift the flour, baking powder, and salt together and stir into the batter, then stir in the lemon juice and zest.
3. Spread evenly in the pan. Arrange the apricots over the batter, cutting them into halves or quarters if necessary to give the cake a uniform appearance. (There are often apricots of different sizes in the same can.) Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack and cool completely before serving.
4. To serve, sift confectioners' sugar over the cake and cut into squares.

Make Ahead.
 The cake can be made up to 1 day ahead, covered with plastic wrap, and served at room temperature.



Sunday, July 27, 2014

July 27 Newsletter

Hello Fruit Hounds,

Any berry lovers out there? I really like cherries and truly enjoy all the different berries. We are in full stride for all kinds of Northern Michigan summer fruit. The cool weather has helped to maintain the quality of both the cherries and berries.

Our farm is full tilt with the cherry harvest well under way. This week the crews have managed the tsunami of black sweet cherries. The cherries are a bit on the small side this year due to the heavy crop.
We have been harvesting cherries for processing and the hand crews have continued to pick and pack fresh black sweet cherries.

The main garden walkways are beginning to become covered with vines. The melons, cucumbers and squash are stretching in all directions. I have been giving them a boost with fertilizer and extra water during this time of rapid growth. The garden is also blooming with flowers. The sunflowers are showing their bright colors and so are the red runner pole beans. The bees are buzzing around the blue borage flower.

What to expect to find in your bin this week:

Cherries
Blueberries
Sugar snap peas
Oops!
Zucchini
Cucumber
Swiss Chard
Purple onion
Kale
Basil

Beyond the Bin for Week 8:

Black sweet cherries
Blueberries
Red raspberries
Black raspberries
Snow peas

Need some new recipe ideas? Here are a couple of recipes that we have used at our house in the past week.


Zucchini Bread

Yield: 2 loaves, 12 servings per loaf

Ingredients
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup canola oil
1 teaspoon grated lemon rind
2 teaspoons vanilla extract
3 large egg, lightly beaten
1 1/2 cups sugar
           3 cups shredded zucchini (12 ounces)
1/4 cup coarsely chopped walnuts, toasted
Cooking spray

Preparation
. Preheat oven to 350°.
. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.
. Combine canola oil and next 3 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.
. Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
.
Adapted from Cooking Light 
JULY 2005


Greek-Style Kale Salad

Yield: Serves 6 (serving size: 1 cup)


Ingredients

1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon sugar 
1/2 teaspoon freshly ground black pepper
4 cups torn kale leaves 
2 cups torn Swiss chard leaves
1 cup chopped cucumber 
1 ounce crumbled feta cheese
1/4 cup sliced green onions (about 2)
10 kalamata olives, pitted and quartered

Preparation
. 1. Combine lemon juice, olive oil, sugar, and pepper in a bowl, stirring until sugar dissolves. Add kale and Swiss chard; toss. Let stand 10 minutes. Add English cucumber, feta cheese, green onions, and kalamata olives. Toss.
.
Cooking Light 
AUGUST 2012



Sunday, July 20, 2014

July 20 Newsletter

Hello CSAers,

We have made the complete shift from spring to summer during the past week. The main patch of mixed greens are beyond bolting and are starting to develop seeds. The second wave of greens germinated well and enjoyed the cooler weather but have put on the brakes with the warmer temperatures. The peas liked the cool temperature and have continued to produce an abundance of pods.

Thank goodness for warm weather plants! The eggplant, peppers, and tomatoes are flowering and nicely setting fruit. The vining plants are pushing hard and seem to have doubled in size as they expand in all directions. The second wave of cilantro came on fast and even the the rosemary has jumped in height this past week.

Our cherry crews have been working long days. This past week we were picking and packing fresh cherries and also mechanically harvesting cherries. It not only takes many people in the field but also folks to transport the cherries to the receiving area. Then there are the others in the receiving area where they unload the boxes of cherries from flat bed trucks and load onto semi-trucks. We have a small truck which makes steady runs moving small boxes of hand picked cherries from the field to the cooler. We have another crew who work the packing line. The hand picked fruit is sorted on a packing line, weighed and the boxes are and assembling on pallets. Of course, we cannot forget the the people who keep all the spinning plates spinning! Everyday is different, it takes planning, scheduling and marketing to make it all happen.

What you can expect to find in your bin this week:
                                                                                   


Black sweet cherries
Bok choy
Beets
Mixed greens
Radishes
Arugula
Cilantro
Sugar snap peas
Red skinned potatoes

Beyond the Bin:

Cherries 20# boxes or quarts
Black raspberries
Red raspberries
Snow peas

Here are a couple of recipes to try that include some of the items you will find in your Week 7 bin.


Cilantro Lime Shrimp Recipe

Prep time: 5 minutes
Cook time: 15 minutes
Yield: Serves 3-4.

If you are using frozen shrimp, defrost them by placing them in a bowl of ice water or cold water. Adding a little salt to the water will help the shrimp retain their briny flavor.

INGREDIENTS
2 Tbsp high smoke point oil such as grape seed oil, or canola oil
1  Serrano chile (more if you like it spicy, or just a fraction of one if you want less heat),
                    sliced into rings
1-2 garlic cloves, sliced thinly
1 pound shrimp, peeled and deveined
Salt
1/4 cup chopped cilantro
1-2 Tbsp lime juice

METHOD
1 Place a large sauté pan or a wok over your strongest burner on high heat. Let the pan heat up for a minute and then add the oil. Use a high smoke point oil since you will be cooking the shrimp on very high heat. Let the oil heat until it's shimmering. If it starts to smoke, remove the pan from the heat for a moment.
2 Add the chiles to the pan and toss to coat with oil. Cook 30 seconds. Add the shrimp and garlic to the pan and sprinkle with salt. Toss to coat with oil. Let the shrimp cook undisturbed for 1 minute before tossing again so they get a little bit of a sear. Stir-fry until cooked through, about 2-3 minutes.

3 Turn off the heat and mix in the cilantro, then the lime juice.
Serve hot or at room temperature. Serve alone, over rice, or in a folded heated flour or corn tortilla.

Simply Recipes


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 13, 2014

July 13 Newsletter

Hello Cherry Fans,

Have you noticed how many cherries are on the trees this year? This past week they have doubled in size and the dark black sweets went through a range of colors. It is amazing how much they change as we close in on harvest. This year's crop is sizing up nicely. We even were able to supply a few of the northern Michigan fruit stands with fresh cherries this past Festival week.

The main garden has also gone through a transformation and taken on a new look. The stakes were carefully placed in the rows of tomatoes and string has been woven through the stakes and plants to give them support. I am seeing a few green tomatoes on the plants and they are also filled with many small yellow flowers. The paths between the rows were rototilled and straw mulch was added to fend off the weeds. The irrigation system was used frequently and what a delight to see the second planting of carrots poke their heads up through the soil. It is definitely looking like a summer time garden!


What to expect to find in your bin this week:


Black sweet cherries
Sugar snap peas
Beets
Radishes
Lettuce
Zucchini
Tuscano Kale
Dill

And Beyond the Bin:

Black sweet cherries
Snow peas
Tarragon
Basil




















Here are some recipe ideas for the items that you will find in your bin this week.


Roasted Beets and Sauteed Beet Greens



1 bunch beets with

greens

1/4 cup olive oil, divided

2 cloves garlic, minced

2 tablespoons chopped onion (optional)

salt and pepper to taste

1 tablespoon red wine vinegar (optional)


. Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

. Makes 4 servings                  Adapted recipe from Allrecipe.com



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.


Sunday, July 6, 2014

July 6 Newsletter



Hi CSAers,

I hope you all enjoyed the holiday weekend and maybe even saw the Blue Angels perform over our beautiful West Bay! Not only does the 4th of July mark our nation's birthday, it is usually the kick-off to Northern Michigan's cherry harvest. With the season starting so late and cherries still unripe, it does not seem fitting to light off fireworks quite yet. I guess we'll just have to settle for strawberries for the time being, but do not worry.... the cherries will be here soon!!

As you can see from the photos, the swiss chard is loving the atmosphere in the hoop-house and looks absolutely stunning. Expect to see less greens and wide varieties of cooking greens, peas and more in the bins in the upcoming weeks. The strawberry supply is beginning to wind down, so we are only selling them by the quart in the beyond-the-bin, so everyone can have a chance to stock-up on an extra quart or two. They are super sweet right now. Perfect for freezing or making jam!

Get out to the Cherry Festival and celebrate cherries, our community and the beautiful place in which we are so lucky to live! Have a great week!








What to expect to find in your Week 5 bin:

Strawberries
Sugar snap peas
Snow peas (green & purple)
Rattail radishes
Zucchini or Broccoli
Swiss chard
Lettuce
Basil

Beyond the bin:

Strawberries - quarts
Cilantro
Sugar snap peas
Swiss chard

Here are a couple of recipes that include items that will be in your bin this week.




Snow Peas and Peppers in Peanut Sauce

2 Tbsp chicken or vegetable broth
1 Tbsp. peanut butter
1 tsp soy sauce
½ tsp minced garlic
½ tsp sugar
1 tsp canola oil
12 oz fresh snow peas
½ cup thinly sliced red bell peppers

In a small bowl, combine the broth, peanut butter, soy sauce, garlic and sugar.  Whisk to blend.  Set aside.
Coat a wok with vegetable spray.  Set over high heat for 1 minute.  Add the oil and swirl around the pan to coat.  Let stand for 30 minutes.  Add the snow peas and peppers.  Toss.  Cover and cook for 2 minutes or until the peas are bright green.
Reduce the heat to low.  Add the reserved peanut butter mixture.  Cook, tossing for 2 minutes or until heated through.

Makes 4 serving


Swiss Chard with Dried Cherries



1/2 large onion, sliced lengthwise 1/4 inch thick (1 cup)
2 1/2 tablespoons extra-virgin olive oil, divided
1/4 teaspoon Spanish smoked paprika
2 pounds Swiss chard, center ribs discarded and leaves coarsely chopped
1/2 cup dried cherries
1/2 cup water
1/4 cup coarsely chopped almonds with skins
preparation

Cook onion with 1/4 teaspoon salt in 2 tablespoons oil in a 5- to 6-quart heavy pot over medium heat, stirring, until softened. Sprinkle with paprika and cook, stirring, 1 minute. Add chard in batches, stirring frequently, until wilted, then add raisins and water. Cook, covered, stirring occasionally, until chard is tender, about 7 minutes. Season with salt.

Cook almonds in remaining 1/2 tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until golden, 3 to 5 minutes. Sprinkle almonds over chard.

Sunday, June 29, 2014

June 29 Newsletter


Hello CSAers,     


There is something truly beautiful about a table full of quarts 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.

It seems like strawberries and sugar snap peas always arrive at about the same time every year. Sugar snap peas are an edible pod, so you do not need to shuck them. All you will need to do is snip off the ends just as you do with fresh green beans.    


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 pick strawberries and are doing a fabulous job! 





What to expect to find in your Week 4 bin:

Arugula
Romaine lettuce
Mixed salad greens
Sugar snap peas
Swiss chard
Radishes

Garlic scape
Strawberries


Beyond the Bin:                                       

Strawberries

Rhubarb

Arugula


White Turnips



Here are a couple of recipes: 

Honey Balsamic-Arugula Salad

Yield: 4 servings


Ingredients

2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon minced shallots
1 tablespoon chopped fresh parsley
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, crushed
6 cups arugula
1/4 cup sliced red onion
1/4 cup shaved Parmesan 
2 tablespoons chopped walnuts 

Combine first 9 ingredients in a large bowl; stir well with a whisk. Add lettuce, onion, Parmesan, and walnuts; toss gently to coat.

Cooking Light 
NOVEMBER 2010


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