I hope you all have been enjoying the warm weather and have found some extra special ways to stay cool! Not only does the 4th of July mark our nation's birthday, it is also the kick-off to Northern Michigan's cherry harvest. Tomorrow will be the the trial run for hand picking cherries on our farm. Big news, our new cherry packing line arrived last week and the final assembly is being done in our packing shed. Anticipation is the theme of the week!
The main delivery day for Week 3 falls on the 4th of July. Due to the holiday there will not be a delivery to the the Governmental Center or Mark's House this week. There will be 2 options for everyone who normally pick up their bin/bucket at these locations. You will be able to pick up your bin/bucket at the Wunsch Farmhouse (17017 Peninsula Dr) on July 4th from 6:00 - 8:00 PM or on July 5th at the Senior Center from 7:30 - 9:30 AM. Please send me an email note to let me know where you would like me to direct your bin /bucket by Tuesday evening.
Here we are with the Cherry Festival underway, it is time to celebrate cherries, our community and the beautiful place in which we are so lucky to live! Have a great week!
What expect to find in your bin this week:
Strawberries
Lettuce
Sugar Snap or Snow Peas
White Turnips
Radishes
Tarragon
Peppers
Garlic Scape
Strawberries
Lettuce
Honey
Tarragon
Recipes of the week:
Sheet-Pan Tarragon Chicken With Sherry Vinegar Onions
MELISSA CLARK
YIELD 6 servings
TIME 1 hour, plus 6 hours marinating
INGREDIENTS
½ cup finely chopped tarragon (leaves and tender stems), plus 4 whole sprigs
2 garlic cloves, finely grated or minced
2 tablespoons extra-virgin olive oil, more for drizzling
1 ½ teaspoons kosher salt, more as needed
½ teaspoon ground black pepper, more as needed
3 pounds bone-in chicken thighs (skin on)
2 large onions, peeled and sliced (about 4 cups)
4 thyme sprigs
Sherry vinegar, to taste
PREPARATION
In a large bowl, stir together tarragon, garlic, oil, salt and pepper. Add chicken thighs and toss to coat. Cover with plastic wrap and chill for at least 6 hours, and up to overnight.
Heat oven to 425 degrees. Spread onions out on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper and toss well. Clear spaces on the baking pan, then place chicken pieces in the cleared spaces so the onions surround the chicken. Strew thyme and tarragon sprigs over onions and chicken.
Roast, tossing the onions after 15 minutes, until chicken is cooked through and the onions tender, 25 to 35 minutes. If the chicken skin or onions are not as brown as you’d like, run pan under the broiler for 1 to 2 minutes at the end of cooking.
Place chicken on a platter. Drizzle onions with sherry vinegar and more salt and pepper if needed. Spoon onions around the chicken and serve.
Green Sugar Snap Peas With Tarragon
PIERRE FRANEY
YIELD 4 servings
TIME 10 minutes
INGREDIENTS
¾ cup sugar snap peas, trimmed
Salt and freshly ground pepper to taste
2 tablespoons butter
2 teaspoons chopped fresh tarragon or parsley
⅛ teaspoon ground cumin
PREPARATION
In a saucepan, bring to a boil enough water to cover the peas. Add the peas and salt to taste. Cook for 4 to 5 minutes or until they are crisp-tender. Drain immediately.
Return the peas to the saucepan and add the butter, tarragon, cumin, salt and pepper. Stir until the peas are well coated. Serve immediately.
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