Week 4 Newsletter 2016

Dear CSA Crew,

We have officially begun cherry harvest 2016! Now the chaos really begins. . . The storm that moved through the area on Friday did not reach the north end of Old Mission Peninsula, the equipment is put together and tuned up, the customers are calling for cherries. 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
Lettuce
Mixed Greens
Swiss Chard
Sugar Snap Peas
Zucchini
Kale
Dill

Small Share

Black Sweet Cherries
Lettuce
Snow Peas
Broccoli
Chocolate Mint

Morning Oatmeal With Cherries and Pistachios

 MARTHA ROSE SHULMAN  YIELD 2 servings

INGREDIENTS

½ cup steel-cut oatmeal, preferably the quick-cooking variety
 Salt to taste
1 ½ cups water
1 to 2 teaspoons honey, brown sugar or agave nectar
1 to 2 tablespoons pistachios, lightly toasted
3 ounces cherries 12 to 14, depending on the size, pitted and halved
 Milk or almond beverage as desired

PREPARATION

The night before you plan to make this dish, place the oatmeal in a large microwave-safe bowl or in a saucepan with the salt. Bring the water to a boil, and pour over the oatmeal. Cover tightly and leave overnight.
In the morning, stir in the honey, pistachios and cherries. Cover and microwave three to five minutes, or simmer for 10 minutes or so until the oatmeal has absorbed the liquid remaining in the bowl. Stir in milk or almond beverage as desired.
Tip
Advance preparation: I like to have this oatmeal cooked and ready in the refrigerator to reheat before I leave in the morning. It will keep there for three days.

Green Salad With Asian Vinaigrette

 MARK BITTMAN  YIELD 4 servings  TIME 10 minutes.

INGREDIENTS

⅓ cup peanut or other neutral oil
2 tablespoons rice vinegar or freshly squeezed lemon juice, or more to taste
1 teaspoon soy sauce
½ teaspoon sesame oil
 Salt and freshly ground black pepper
6 cups torn assorted greens, like mesclun or any lettuce

PREPARATION

Combine all the ingredients except the greens in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and adjust the seasoning, adding more vinegar if necessary until the balance tastes right to you.
Put the greens in a bowl, drizzle with the vinaigrette and toss. Taste and adjust the seasoning and serve immediately.