Sunday, October 2, 2016

Week 16 Newsletter 2016

Hello Everyone,    

October is Michigan Apple Month. With more than 11.3 million apple trees in commercial production, covering 35,500 acres on 825 family-run farms in Michigan, apples are the largest and most valuable fruit crop in the Great Lakes State. 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 2016.

You are invited to come to the farm and fill your last bin of the season with the items below plus extra produce. We will be meeting in the Peak Season CSA garden on Wednesday. (10/5/16) 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. You will also notice 2 long rows of posts where the tomatoes are located.

* 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 and brown paper bags available in the hoophouse. Of course, your own cardboard box/ tote bag would be ideal for this pick-up.

For those members who are unable to come to the farm I will put bins together in cardboard boxes and my daughter will be delivering the boxes to the regular locations on Wednesday. I will also be delivering to the other locations 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 17 Bin. It works best for me if you can plan on paying me this on Wednesday either at the garden or to my daughter 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 2017 season. If you sign up for next year by November 1, 2016 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
Macintosh Apples
Savoy Cabbage
Mixed Greens
Winter Squash
Rosemary & Sage

or in your bucket:

HC & Macintosh Apples
Winter Squash
Rosemary & Sage

Roasted Winter Vegetable Medley

MARTHA ROSE SHULMAN  YIELD Serves 6  TIME About 30 minutes


1 medium butternut squash (about 1 1/2 pounds), peeled, seeds and membranes scraped away, and cut into 3/4 to 1-inch dice
2 large carrots, peeled and cut into 3/4-inch pieces (quarter at the fat ends, cut in half at the thin ends, then cut in thick slices)
1 large parsnip, quartered, cored, and cut in 3/4-inch pieces
1 medium-size fennel bulb, quartered, cored and cut in 3/4 inch pieces
1 medium or large red onion, cut in large dice
3 tablespoons extra virgin olive oil
 Salt and freshly ground pepper to taste
 Optional: Chopped fresh rosemary, thyme or sage, about 2 teaspoons


Preheat oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. Place squash on one and remaining vegetables on the other, and toss each batch with 1 tablespoon olive oil and salt and pepper to taste. If desired, add fresh herbs such as rosemary, thyme or sage, and toss together. Spread vegetables in an even layer.
Place in the oven, on the same shelf if both pans will fit, or on the middle and lower shelves, and roast for 20 minutes, stirring halfway through. Switch pans top to bottom halfway through if on separate shelves Turn heat down to 400 degrees and continue to roast for another 10 to 20 minutes (the squash may be ready sooner than the root vegetables), stirring halfway through, until tender and caramelized.
Remove from oven, combine squash and other vegetables and stir together.

Quinoa Stuffed Bell Peppers

 Prep Time 20 minutes Cook Time 30 minutes Total Time 50 minutes

 Yield 6 peppers

2 cups cooked quinoa
1 can green chilies 4oz
1 cup corn
1/2 cup canned black beans drained
1/2 cup shredded  cheddar cheese
1/4 cup mozarella cheese
3 Tbsp cilantro
1 tsp . cumin
1 tsp . garlic powder
1/2 tsp onion powder
1/2 tsp . chili powder
salt and pepper to taste
6 bell peppers stemmed and seeded


Preheat oven to 350 degrees F. Prepare 9x13 baking dish by spraying with non-stick cooking spray or lining with parchment paper; set aside.
In large bowl, add all ingredients except bell peppers and mix to combine. Scoop mixture into scooped and seeded bell pepper cavity. Place filled bell peppers into prepared baking dish and sprinkle with additional cheese blend, if desired.
Bake at 350 degrees F for 25-30 minutes or until mixture is heated through and cheese on top is melted.
Remove from oven and serve immediately.