July 6 Newsletter

Hi CSAers,

I hope you all enjoyed the holiday weekend and maybe even saw the Blue Angels perform over our beautiful West Bay! Not only does the 4th of July mark our nation's birthday, it is usually the kick-off to Northern Michigan's cherry harvest. With the season starting so late and cherries still unripe, it does not seem fitting to light off fireworks quite yet. I guess we'll just have to settle for strawberries for the time being, but do not worry.... the cherries will be here soon!!

As you can see from the photos, the swiss chard is loving the atmosphere in the hoop-house and looks absolutely stunning. Expect to see less greens and wide varieties of cooking greens, peas and more in the bins in the upcoming weeks. The strawberry supply is beginning to wind down, so we are only selling them by the quart in the beyond-the-bin, so everyone can have a chance to stock-up on an extra quart or two. They are super sweet right now. Perfect for freezing or making jam!

Get out to the Cherry Festival and celebrate cherries, our community and the beautiful place in which we are so lucky to live! Have a great week!

What to expect to find in your Week 5 bin:

Strawberries
Sugar snap peas
Snow peas (green & purple)
Rattail radishes
Zucchini or Broccoli
Swiss chard
Lettuce
Basil

Beyond the bin:

Strawberries - quarts
Cilantro
Sugar snap peas
Swiss chard

Here are a couple of recipes that include items that will be in your bin this week.

Snow Peas and Peppers in Peanut Sauce

2 Tbsp chicken or vegetable broth

1 Tbsp. peanut butter

1 tsp soy sauce

½ tsp minced garlic

½ tsp sugar

1 tsp canola oil

12 oz fresh snow peas

½ cup thinly sliced red bell peppers

In a small bowl, combine the broth, peanut butter, soy sauce, garlic and sugar.  Whisk to blend.  Set aside.

Coat a wok with vegetable spray.  Set over high heat for 1 minute.  Add the oil and swirl around the pan to coat.  Let stand for 30 minutes.  Add the snow peas and peppers.  Toss.  Cover and cook for 2 minutes or until the peas are bright green.

Reduce the heat to low.  Add the reserved peanut butter mixture.  Cook, tossing for 2 minutes or until heated through.

Makes 4 serving

Swiss Chard with Dried Cherries

1/2 large onion, sliced lengthwise 1/4 inch thick (1 cup)

2 1/2 tablespoons extra-virgin olive oil, divided

1/4 teaspoon Spanish smoked paprika

2 pounds Swiss chard, center ribs discarded and leaves coarsely chopped

1/2 cup dried cherries

1/2 cup water

1/4 cup coarsely chopped almonds with skins

preparation

Cook onion with 1/4 teaspoon salt in 2 tablespoons oil in a 5- to 6-quart heavy pot over medium heat, stirring, until softened. Sprinkle with paprika and cook, stirring, 1 minute. Add chard in batches, stirring frequently, until wilted, then add raisins and water. Cook, covered, stirring occasionally, until chard is tender, about 7 minutes. Season with salt.

Cook almonds in remaining 1/2 tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until golden, 3 to 5 minutes. Sprinkle almonds over chard.