Week 16 Newsletter 2018

Hello Everyone,  

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 2018.

You are invited to come to the farm and fill your last bin/bucket of the season with the items below plus extra produce. We will be meeting in the Peak Season CSA garden on Wednesday. (10/3/18) 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.

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

For those members who are unable to come to the farm I will put bins/buckets together in cardboard boxes and Joe will be delivering the boxes to the regular locations on Wednesday. I will also be delivering to the Senior Center 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 15 Bin. It works best for me if you can plan on paying me this on Wednesday either at the garden or to Joe 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 2019 season. If you sign up for next year by November 1, 2018 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
Asian Pears or Purple Plums
Bok Choy
Sweet Peppers
Jalapeno Peppers                                                                                         
Red Onions
Cabbage
Winter Squash
Rosemary & Sage
Garlic

or in your bucket:

Honey Crisp Apples
Red Onions
Sweet Peppers
Winter Squash
Rosemary & Sage


Here are a couple of recipes that include produce you will find in your bins/buckets this week.

Roasted Potatoes With Sage and Garlic

MOLLY O’NEILL 
YIELD 4 servings
TIME 40 minutes

INGREDIENTS

1 ½ pounds small creamer potatoes, halved
⅓ cup flour
1 ½ tablespoons vegetable oil
4 cloves garlic, minced
¼ cup chopped sage leaves
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper to taste

PREPARATION

Preheat oven to 450 degrees and place a large, heavy skillet or roasting pan in the oven to heat up. Place the potatoes in a large saucepan and cover with cold salted water. Place over high heat and bring to a boil. Lower the heat and simmer 5 minutes.

Stir-Fried Chicken and Bok Choy

MELISSA CLARK
YIELD Serves 2 to 3
TIME 30 minutes

INGREDIENTS

2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 ½ tablespoons sesame oil
2 teaspoons light brown sugar
¾ pound boneless chicken thighs, cut into 1/2-inch strips
2 tablespoons finely chopped gingerroot
2 cloves garlic, finely chopped
3 tablespoons peanut or vegetable oil
½ pound bok choy (1 head), trimmed and thinly sliced
2 leeks (1/2 pound), halved lengthwise and thinly sliced
Pinch chile flakes
Salt, as needed
Cooked rice, for serving

PREPARATION

In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.