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!
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
Garlic scape
Strawberries
Beyond the Bin:
Strawberries
Rhubarb
Arugula
White Turnips
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
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
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