Week 16 Newsletter 2019

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 2019.

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/hoophouse on Wednesday. (10/2/19) 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. 

If you are using GPS you can enter the farm address which is: 16888 Wunsch Rd. Just be sure to stop at the hoophouse on Phelps Rd. rather than traveling all the way to the Sweetbriar Farmhouse at the end of Wunsch Rd.

* 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 or if I need to pack a bin/bucket for you this week by Monday 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. Please bring along your own cardboard box/ tote bag for this pick-up.

For those members who are unable to come to the farm I will put bins/buckets together in cardboard boxes/ tote bags for the last delivery of the season. There are 2 locations for pick-up this week, my front porch ( 17017 Peninsula Drive) from 4:00 - 7:00 pm on October 2, Wednesday and the Senior Center (Front Street)  from 7:30 - 9:30 am on October 3,  Thursday.

* Big Reminder*  -  Please return all black plastic bins and blue/green 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 send it by mail to my home address:

17017 Peninsula Drive, Traverse City, MI  49686

I am taking a step in a different direction next year with the CSA. My plan is to change the share offering to a fruit share for 2020. My main garden needs a season to be cover cropped and so next year I will not be growing vegetables for the CSA. The Fruit Share will cost $ 250.00 and will include 16 weeks of an ample amount of the best fruit that is in season.

I will be offering an early sign up option for the 2020 season. If you sign up for next year by November 1, 2019 by including a $ 50.00 deposit you will receive a FREE peck of Honey Crisp apples. I will have apples and sign-up sheets available at the hoophouse on Wednesday.

What to expect to find in your bin this week:

Apples

Peaches

Red Cabbage

Tomatoes

Peppers

Onions

Carrots 

Squash

Sage
Rosemary

and in the buckets...

Apples

Squash

Onions

Peppers

Purple Cabbage

Tomatoes

Roast Chicken With Maple Butter and Rosemary

COLU HENRY
YIELD 4 servings
TIME 1 hour

INGREDIENTS

1  (3 1/2-pound) whole chicken
 Kosher salt and black pepper
2 to 3  rosemary sprigs, plus 2 1/2 teaspoons finely chopped rosemary
4  tablespoons unsalted butter
2  tablespoons maple syrup

PREPARATION

Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet and stuff the rosemary sprigs into the bird's cavity.
In a saucepan, melt the butter over medium-low heat. Add the chopped rosemary and the maple syrup, and cook together until the rosemary is fragrant and the mixture has thickened slightly, about 1 to 2 minutes. Spoon all of the mixture over the chicken, making sure it is evenly covered. A decent amount will end up on the bottom of the pan, and that’s O.K.
Roast the chicken, basting with the pan juices every 15 to 20 minutes or so, until the chicken is glossy and golden brown and registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 55 to 60 minutes. Remove from the oven and baste an additional time, if desired. Allow the chicken to rest for 10 minutes before carving. Whisk remaining juice and pass at the table.

Cream Cheese Apple Dip

time: 5 minute

yield: 14 servings (2 Tbsp/each)

8 ounces cream cheese, softened
3/4 cup brown sugar
1 tsp. vanilla
1 tsp. carmel flavoring  ( can be purchased at Mary's Kitchen Port)

Mix all ingredients in a bowl. I use an electric mixer to make the dip soft and fluffy, but you can also just mix well with a spoon. Serve with sliced apples for dipping.

Week 15 Newsletter 2019

Hello Everyone,

I hope this finds you enjoying a very rainy day. The warm temperature at the end of last week allowed the tomatoes, peppers and eggplant to continue ripening. This week we will be kicking off apple harvest. The trees are loaded with apples and the branches seem ready to be relieved of all the weight of the apples. During the lull between cherry harvest and apple harvest the tree pruning started and many pieces of equipment have been cleaned and tucked away.

*Save The Date*

You are invited to come to the farm and fill your last bin or bucket (Week 16) of the season. We will be meeting in the Peak Season CSA garden on Wednesday (10/2/19) between 4:30 - 6:30 pm.

 I will include your Beyond The Bin tally this week with your Week 15 Bin/Bucket. It works best for me if you can plan on paying when you pick up your Week 16 Bin/Bucket.  For those who will not be coming to the garden please mail the payment to me to this address:

17017 Peninsula Drive,
Traverse City, MI  49686

The deliveries will be limited for Week 16, there will be a pick up available on my front porch on Wednesday (10/2/19) and the Senior Center on Thursday (10/3/19). Please let me know this week if you will be coming to the farm next Wednesday or if I will need to pack a bin/bucket for you for Week 16.

This is the time to round up any extra Peak Season CSA bins or buckets that have collected at your homes and get them returned.

What to expect to find in your bin this week:

White Peaches
Purple Plums
Onions
Garlic
Peppers
Lettuce
Tomatoes
Beets
Eggplant

and in the buckets:

Cantaloupe
White Peaches
Onions
 Lettuce
Tomatoes

Here are couple of recipes for this week.

Quick Fresh Tomato Sauce

DAVID TANIS
YIELD About 2 1/2 cups
TIME 30 minutes


INGREDIENTS

5  pounds tomatoes
¾  teaspoon salt
2  tablespoons olive oil
1  tablespoon tomato paste
1  garlic clove, halved
1  basil sprig
1  bay leaf

PREPARATION

Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.

Vegetarian Skillet Chili

MELISSA CLARk

YIELD 4 servings

TIME 30 minutes

INGREDIENTS

FOR THE PICKLED ONIONS:

1  lime

1  red onion or shallot, thinly sliced

 Salt, as needed

 Sugar, as needed

FOR THE CHILI:

 Olive or grapeseed oil

1  large onion, chopped

3  garlic cloves, or to taste, minced

1  teaspoon chile powder

1  teaspoon dried oregano

2  (15-ounce) cans beans, drained

1  (15-ounce) can diced tomatoes

 Salt, to taste

 Fresh cilantro, diced avocado and sour cream, for garnish (optional)

PREPARATION

Make the pickled onions: Squeeze the lime juice into a bowl and add the onion or shallot, a large pinch of salt and a small pinch of sugar. Let rest for 20 minutes while you make the chili.

Heat a large skillet, then add the oil. When hot, add the onion and sauté until softened. Add the garlic, chile powder and oregano and sauté until fragrant. Add the beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.

Taste and add more salt, chile and/or oregano to taste. Serve with the pickled onion and any of the garnishes you like.

Week 14 Newsletter 2019

Hello Everyone,                      

We are on the home stretch of this year's CSA. It is hard to believe that there are only 3 weeks left of this season. The main garden is taking on a fall look and I did notice a few orange pumpkins in the garden this past week. The warmer  temperatures were welcomed this weekend which help the cantaloupe cross the finish line.



September - Poem by Lucy Maud Montgomery

 Lo! a ripe sheaf of many golden days

Gleaned by the year in autumn's harvest ways,

With here and there, blood-tinted as an ember,

Some crimson poppy of a late delight

Atoning in its splendor for the flight

Of summer blooms and joys­

This is September.


What to expect to find in your bin this week:

Melon
Asian Pears
Stanley Plums
Sweet Peppers
Hot Peppers
Tomatoes
White Onion
Carrots
Squash


... and in your bucket:

Stanley Plums                                                
Peppers
Tomatoes
Cabbage
Carrots

Here are a couple of recipes that include items from your bins/buckets this week.

Original Plum Torte

MARIAN BURROS
YIELD
 8 servings
TIME 
1 hour 15 minutes

INGREDIENTS

¾ to 1 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping

PREPARATION

Heat oven to 350 degrees.
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

I use a cast iron skillet for this desert and like to sprinkle a few sliced almonds or chopped hazelnuts on top before it is baked in the oven.

Roasted Pepper Tartine

DAVID TANIS
YIELD 4 servings
TIME 20 minutes

INGREDIENTS

2  roasted red or yellow bell peppers (good-quality jarred peppers are fine)
 Salt and pepper
1  teaspoon chopped fresh marjoram or 1/2 teaspoon dried oregano
2  garlic cloves, minced
2  tablespoons extra-virgin olive oil
4  large 1/2-inch-thick slices bread from a day-old rustic loaf, such as miche or pain au levain (about 6 by 4 inches)
4  tablespoons sun-dried tomato purée (optional)
12  black olives, pitted
4  ounces firm fresh goat cheese log or 4 ounces Camembert

PREPARATION

Remove and discard seeds from peppers, then slice peppers into strips 1/4-inch wide. Put strips in a small mixing bowl and season well with salt and pepper. Add marjoram, garlic and olive oil and stir to coat.
Put the bread slices on a baking sheet and toast lightly on both sides under broiler (or use a toaster and place toasted slices on baking sheet). Brush with sun-dried tomato purée, if using. Divide peppers among the 4 toasts and spread out to cover. Tuck the olives here and there.
Top each toast with 1/2-inch slices of goat cheese or Camembert (about 1 ounce total on each toast). Broil for 2 to 3 minutes, not too close to the heat, until nicely browned. Alternatively, bake tartines 3 to 5 minutes on top shelf of a 450-degree oven, or individually in a countertop toaster oven. Serve hot.

Week 13 Newsletter 2019

Hello Everyone,

It is prime harvest time in the garden. The tomatoes burst with color and you will find a pint of cherry tomato jewels in your bin this week. It is amazing how much flavor can be packed into one little cherry tomato! Remember to just slightly cook them if you use them in recipes where they are heated.

This week the large cooler in our packing shed was completely cleaned from top to bottom in anticipation of the apple harvest. The apple orchards have been mowed. I have noticed the ladders and apple buckets moving to the center stage. It is fascinating to watch the apple crop size up and see  how the cool temperatures add color to the fruit. There is something very special about the ninth month of year.

What to expect to find in your bin this week:

Peaches
Melon
Tomatoes
Cherry tomatoes
Peppers
Red Onions
Cucumber
Cabbage
Garlic

And in the buckets:

Melon
Eggplant
Broccoli or Cauliflower
Red Onions
Tomatoes

Here a couple of new recipes that include some of the vegetables that will be in your bins or buckets this week:

Tomato Sandwiches

MELISSA CLARK
YIELD 2 servings
TIME 10 minutes

INGREDIENTS

4  slices crusty country bread
1  fat garlic clove, halved crosswise
1  ripe and soft tomato, halved
 Extra-virgin olive oil, for drizzling
 Flaky sea salt
 Mayonnaise, as needed
1  ripe but firm tomato, sliced
 Thinly sliced white onion
4  slices cooked bacon (optional)

PREPARATION

Toast the bread. Take each slice and rub one side all over with the cut side of the garlic clove. (The clove should start to disintegrate into the bread.) Rub each slice with the cut sides of the soft halved tomato, pressing so the tomato flesh sticks to the bread. Drizzle bread with oil, then sprinkle with salt.
Spread mayonnaise over the tomato pulp. Place the sliced tomatoes on top of 2 pieces of the bread. Cover tomato slices with onions and sprinkle with salt. Top with bacon if using, then use the other 2 slices of tomato-rubbed bread to make sandwiches.

Coleslaw With Yogurt Dressing

FLORENCE FABRICANT

YIELD 8 servings
TIME 25 minutes


INGREDIENTS

1  small head green cabbage, about one pound
1  bunch scallions, finely chopped
1  carrot, peeled and coarsely grated
1  cup plain low-fat or non-fat yogurt
½  cup mayonnaise
 Salt and freshly ground black pepper
 A pinch of sugar, or more, to taste
3  tablespoons finely chopped Italian parsley

PREPARATION

Remove any wilted outer leaves from the cabbage. Quarter the cabbage and slice off the cores. Shred the cabbage into a large bowl. Fold in the scallions and carrot.
Mix the yogurt and mayonnaise together and season to taste with salt, pepper and sugar. Pour the dressing over the vegetables and mix. Refrigerate for at least an hour and up to 24 hours.
Check seasonings and add the parsley just before serving.

Week 12 Newsletter 2019

Hello Everyone,

The harvest is coming in fast and furious, and I hope you are enjoying every bit of it. The bins and buckets were heavy last week and I do not expect them to be any lighter this week. We have made the bend when not everything will fit in the bins, so plan on making 2 trips to your car. I will be putting the squash in a "grab your squash" box this week. Please remember to take one when you pick up your bin. I will try to fit the squash in the buckets.

What to expect to find in your bin this week:

Nectarines
Melon
Cucumbers
Tomatoes
Eggplant
Leeks
String Beans or Peppers
Spaghetti Squash
Sage


....and in the buckets:

Nectarines
Tomatoes
Leeks
Spaghetti Squash
Basil


Here are a couple of recipes that include produce that will be found in your Week 12 bins & buckets.

Grilled Garlic Bread                          

JULIA MOSKIN  YIELD 6 to 8 servings  TIME 15 minutes

INGREDIENTS

1 large (or 2 small loaves) baguette or ciabatta bread, preferably whole grain
 Olive oil
2 garlic cloves, not peeled
1 large ripe tomato, halved (optional)
 Coarse salt such as kosher or Maldon

PREPARATION

Cut bread in half lengthwise, and cut in half crosswise if very long. Brush cut surfaces of bread lightly with olive oil. Under a broiler or on a grill, toast bread, turning a few times, until cut surfaces are golden brown. (If using a broiler, you can place bread directly on the oven rack.)
Remove bread to a work surface, grab a garlic clove with your fingertips and rub it lightly over the cut surfaces of the bread. (The papery skin of the garlic will come off.) When the bread is well scented with garlic, brush again with olive oil and toast again. If using tomato, rub the cut surfaces against the bread so the bread absorbs the juice. Oil and toast bread one last time, until golden and charred. Sprinkle lightly with salt and serve immediately.

Sautéed Salmon With Leeks and Tomatoes

PIERRE FRANEY

YIELD 4 servings
TIME 20 minutes


INGREDIENTS

4  skinless, boneless salmon fillets, about 1 1/2 pounds, at room temperature
 Salt to taste
 Freshly ground pepper to taste
1  leek, well trimmed
2 or 3  red ripe tomatoes, about 1 1/2 pounds
3  tablespoons olive oil
2  tablespoons lemon juice
2  tablespoons chopped fresh coriander or basil

PREPARATION

If there are any bones in the salmon, pull them out with tweezers and discard. Sprinkle the fish with salt and pepper.
Trim off the stem ends of the leek. Cut the leek lengthwise into thin slices. Finely chop the leek. There should be about 1/3 cup.
Drop the tomatoes into boiling water and let stand 9 to 12 seconds.
Peel and remove the cores. Cut the flesh of the tomatoes into quarter-inch cubes. There should be about 1 1/4 cups.
Heat 2 tablespoons of the oil in a nonstick skillet over moderately high heat and add the salmon pieces skinned side up. Cook 2 minutes and then turn the pieces. If you want the salmon medium rare, cook the fish 2 minutes longer. Transfer the fish to a warm platter.
Add the remaining oil to the skillet. Add the tomatoes and leek, salt, pepper and lemon juice. Cook about 1 minute. Pour the mixture over the salmon and sprinkle with the coriander or basil.

Week 11 Newsletter 2019

Hello Everyone,

The End-of-August has arrived and everything is fruiting and ripening in the garden.  It is such a contrast - the rapid growth of spring and now the summer slows.  The tomato plants are giving their energy to the fruits and no longer reach for the sky, the bottom leaves are turning brown and falling off. The eggplant plants are also giving all their energy to the eggplants and the plants are no longer lush green and vibrant color. We are harvesting the summer bounty: tomatoes, peppers, eggplant, onions & winter squash.

Here is this week's line up:

Tomatoes
Chinese Cabbage
Red Onions
Eggplant or Zucchini
Peppers
String Beans
Broccoli
Thai Basil                                                                        

....and in the buckets:

Watermelon
Tomatoes
Chinese Cabbage or Lettuce
Cucumbers
Red Onions

Here are a couple of recipes for you to try this week.

Asian Coleslaw

Total Time:  30 MIN
Yield Serves:  4 to 6
By TODD PORTER AND DIANE CU
July 2014 Food & Wine

Ingredients

6 cups thinly sliced napa cabbage
1/2 medium red onion, sliced
1/2 cup chopped Thai basil
1/2 cup mayonnaise
1 tablespoon fresh lime juice
1 tablespoon grated or minced fresh ginger
1/2 teaspoon sesame seed oil
1 tablespoon soy sauce
2 teaspoon brown sugar Fresh cracked black pepper, to taste
1/2 cup chopped roasted peanuts


Step 1
 
In a large bowl, combine the cabbage, red onion, and basil.

Step 2
 
In another bowl, whisk together the mayonnaise, lime juice, ginger, sesame seed oil, soy sauce, brown sugar, and pepper.

Step 3
 
Pour the dressing over the cabbage mixture and toss to coat. Chill and garnish with the peanuts just before serving.
          

Kidney Bean, Red Onion And Tomato Salad

NIGELLA LAWSON
YIELD 6 servings
TIME 10 minutes

INGREDIENTS

½  red onion, thinly sliced
2  tablespoons high-quality red wine vinegar
2  cups small, sweet cherry tomatoes
1  teaspoon fine sea salt, more as needed
3  14-ounce cans red kidney beans, rinsed and drained
2  tablespoons extra-virgin olive oil

PREPARATION

In a small bowl, combine onions and vinegar. Set aside to macerate while preparing rest of salad, or up to three hours.
Halve cherry tomatoes and place in a serving bowl. Sprinkle with 1 teaspoon salt. Add kidney beans, onion mixture and olive oil. Toss gently to mix, adjust salt to taste, and serve.

Week 10 Newsletter 2019

Hello Everyone,

Yes, the tomatoes are ripening! The warm temperatures have kept the ripening process going and each day a few more change from green to orange to red. You will find a few bright red slicers coming your way this week. It looks like we will have nice supply of tomatoes to enjoy for the next few weeks. Please remember to store your tomatoes on your kitchen counter. Tomatoes do not like the cold temperatures and the texture and flavor will suffer if they are stored in the refrigerator.

I hope you have been enjoying the full moon that has been beaming down us during the past week. The August full moon is often referred to as the sturgeon moon.

The sturgeon moon was given the name from the Algonquian tribe in Ontario. This was the time of year in the past when sturgeon fishing was the best in southern Canada. Other names for the August Full Moon include the green corn moon, barley moon, fruit moon and grain moon. These names were given by other groups since these grains are present in August.


What to expect to find in your bin this week:

Plums
Lettuce
Tomatoes
White Onions
Broccoli
String Beans
Pole Beans
Cucumbers or Zucchini


and buckets:

Plums
Lettuce
Tomatoes
White Onions
Rattail Radishes


Here are couple of my favorite recipes.

Salmon and Tomatoes in Foil

MARK BITTMAN
  
YIELD 4 servings  
TIME  30 minutes 

INGREDIENTS

4 tablespoons extra virgin olive oil
1 ½ to 2 pounds salmon fillet, cut crosswise (4 pieces)
12 cherry tomatoes, sliced in half
 Salt and pepper
16 basil leaves

PREPARATION

For each of 4 packages, place one 12-inch-long sheet of aluminum foil on top of another. Smear top sheet with 1/2 tablespoon olive oil, and layer a fillet of salmon, 6 tomato halves, salt and pepper, 4 basil leaves and another half tablespoon oil. Seal package by folding foil onto itself and crimping edges tightly. Repeat to make other packages, and refrigerate until ready to cook, no more than 24 hours later.
When you are ready to cook, heat oven to 500 degrees. Place packages in a roasting pan. (Or they can be cooked on top of the stove in 2 skillets over medium-high heat.) Cook 5 minutes (for medium-rare) to 8 minutes from the time the mixture starts to sizzle, or roughly 10 to 12 minutes total.
Let packages rest a minute, and cut a slit along the top with a knife. Use a knife and fork to open the package. Spoon the salmon, garnish and juices onto a plate, and serve.

Green Bean and Tomato Salad

PIERRE FRANEY
YIELD 4 servings
TIME 20 minutes
This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.

INGREDIENTS

1  pound string beans or small haricots verts
6  ripe tomatoes
1  tablespoon Dijon mustard
2  tablespoons red-wine vinegar
4  tablespoons finely chopped shallots or green onions
1  tablespoon finely chopped garlic
4  tablespoons olive oil 
Salt and freshly ground pepper
4  tablespoons coarsely chopped basil

PREPARATION

Trim ends of beans and leave them whole.Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.Cut away the core of each tomato, and cut it into wedges.In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.