Week 5 Newsletter 2017

The first sunflower of the season!

Hello Everyone,




Sweet cherry harvest is in full-swing, meaning things are getting pretty action-packed around the farm. Cherry season is such a staple of the Northern Michigan lifestyle and I am sure that for anyone who grew-up in the area, July evokes many memories. As you have experienced, the cherries are great this year! Farm markets and other customers are calling and visiting us daily to get these gems about as fast as are crew can pick them. Mechanical harvest is well underway. If you go for a cruise down either of the Peninsulas, be patient and careful around all the machinery and trucks moving around!

Listed below is what to expect to find in your bin/bucket this week:

Cherries
Raspberries
Lettuce
Snow Peas

Zucchini
Broccoli
Cucumber
Green Garlic


Small Share:

Cherries
Broccoli
Lettuce
Zucchini
Garlic Scape

I am including one of my favorite recipes this week.

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.


...and one that looks interesting!

Scrambled Eggs With Grated Zucchini

  MARTHA ROSE SHULMAN  YIELD Serves four  TIME About 10 minutes

These scrambled eggs, flecked with squash, take just a few more minutes to throw together than plain scrambled eggs, and it’s an excellent way to use that zucchini lingering in your vegetable drawer. If you want a richer dish, serve this with avocado.


INGREDIENTS

2 medium zucchini (about 10 ounces)
1 tablespoon extra virgin olive oil
1 or 2 garlic cloves, minced (optional)
 Salt
 freshly ground pepper
6 eggs
2 tablespoons low-fat (2 percent) milk
2 tablespoons minced chives
 Optional: 1 medium avocado, diced or sliced, for garnish

PREPARATION

Grate the zucchini on the large holes of a box grater or in a food processor.
Heat the olive oil over medium-high heat in a large, heavy nonstick pan. Add the zucchini. Cook, stirring often, until it wilts, about three minutes. Add the garlic, if using, and continue to cook, stirring, for another minute or two until the mixture is very fragrant. Season to taste with salt and pepper. Turn the heat down to medium.
Beat the eggs in a medium bowl. Add the milk and salt and pepper to taste, and whisk together. Stir in the chives. Add to the pan with the zucchini, and cook, stirring every few seconds with a wooden spoon or a rubber spatula, until the eggs are scrambled. Remove from the heat and serve, garnished, if you wish, with diced or sliced avocado.