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.
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:
and in the buckets...
Roast Chicken With Maple Butter and RosemaryCOLU HENRY
YIELD 4 servings
TIME 1 hour
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
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)
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.