Hello Everyone,
There is something truly beautiful about a quart of fresh strawberries. They just scream Michigan summer and I can’t help but find myself drawn in by their aroma and bright color. Fresh, mouth-watering berries are a delight not only for our senses, but also for our health. Strawberries are one of my favorite all-time fruit selections because they are familiar, affordable, and packed with nutrient power. They are a such a treat to enjoy on a hot, sunny day. You can eat them on their own or throw them into a salad, add to a refreshing smoothie, or top your favorite bowl of cereal with a few freshly sliced berries.
The farm activities this week have included an attack on the weed explosion. Not only do they compete for nutrients but create shade that prevents plants from having good growth this time of year. We use a variety of tools for weeding and have even come up with a couple that were engineered on the farm. On Friday, the farm mower made a pass around the main garden to knock back the weeds that were making progress in developing flowers and getting set to make seed pods. Oh yes, the battle of the weeds!
We had our first families arrive that will be picking cherries in a few weeks. They have joined our main crew to help get everything in order for cherry harvest and are doing a fantabulous job!
*Reminder* The Senior Center delivery will be on Wednesday July 3 rd , this week. The Senior Center is closed on Thursday, July 4 th.
What to expect to find in your Week 3 bin:
There is something truly beautiful about a quart of fresh strawberries. They just scream Michigan summer and I can’t help but find myself drawn in by their aroma and bright color. Fresh, mouth-watering berries are a delight not only for our senses, but also for our health. Strawberries are one of my favorite all-time fruit selections because they are familiar, affordable, and packed with nutrient power. They are a such a treat to enjoy on a hot, sunny day. You can eat them on their own or throw them into a salad, add to a refreshing smoothie, or top your favorite bowl of cereal with a few freshly sliced berries.The farm activities this week have included an attack on the weed explosion. Not only do they compete for nutrients but create shade that prevents plants from having good growth this time of year. We use a variety of tools for weeding and have even come up with a couple that were engineered on the farm. On Friday, the farm mower made a pass around the main garden to knock back the weeds that were making progress in developing flowers and getting set to make seed pods. Oh yes, the battle of the weeds!
We had our first families arrive that will be picking cherries in a few weeks. They have joined our main crew to help get everything in order for cherry harvest and are doing a fantabulous job!
*Reminder* The Senior Center delivery will be on Wednesday July 3 rd , this week. The Senior Center is closed on Thursday, July 4 th.
What to expect to find in your Week 3 bin:
Strawberries
Arugula/Broccoli
Leaf lettuce
Adriana lettuce
Adriana lettuce
White turnips
Radishes
Garlic scape
Honey
Honey
Small:
Strawberries
Leaf lettuce
Honey
Radishes/ Green garlic
Here are some recipes, one that includes rhubarb and the other includes strawberries.
Blueberry Rhubarb Lavender Jam
Yields: 4 pints
Ingredients:
4 cups fresh blueberries
4 cups rhubarb
1 cup water
6 cups sugar
1/2 cup dried lavender
1 package or 6 tbsp. powdered pectin
3 tbsp. lemon juice
1 tbs lemon zest
Place the dried lavender in a bowl and pour a cup of boiling water over it. Let set for about 20 minutes and then remove the lavender from the water by running it through a fine mesh sieve or strainer.
Wash and sterilize your canning jars, lids, and screw bands. The easiest way to sterilize them is to run them through the sanitize cycle in the dishwasher and remove them from the dishwasher to use when they are still hot.
To prepare the fruit, crush the blueberries & rhubarb with a potato masher or food processor with gentle pulses. You need 5 1/2 cups of crushed fruit for this recipe.
Put the blueberries, lavender water, and lemon juice together in a large stock pot. Stir in the pectin. Bring to a rolling boil that cannot be stirred down. Stir in sugar.
Add 1 tsp. margarine or butter to reduce foaming, if desired (optional). I decided to add a small handful of dried lavender just to add a little extra flavor, but that is optional.
Bring to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat. Boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
Canning Directions:
Quickly ladle fruit into prepared canning jars, within 1/8 inch from the tops of the jars. You can actually measure the headspace right on this canning funnel. Wipe the rims of the jars with a damp cloth. Place canning lids and screw bands on the jars.
Place jars on elevated rack in boiling water canner. Make sure the water covers the jars by 1 to 2 inches. Cover, and bring water to a rolling boil. Process jars for 10 minutes.
Remove jars from canner and place upright on a towel on the kitchen counter to cool completely. After jars are cool, check seals by pressing the middle of lid with finger.
If lid springs back the lid is not sealed. Unsealed jars can be placed in the refrigerator and eaten in the next couple of weeks. Sealed jars can be stored for 1-2 years.
Dean Francis
Sugared Strawberries With Greek Yogurt and
Light Sour Cream
Serves 4
Remember to sprinkle the sugar on this dessert at the last minute. You don't want it to dissolve before serving.
• 1 pint fresh strawberries, rinsed, hulled and sliced
• 1 tablespoon sugar, plus extra for sprinkling
• 2 cups nonfat Greek yogurt
• 1/2 cup light sour cream, thinned with 3 tablespoons water
Sprinkle the strawberries with 1 tablespoon of sugar in a medium bowl; let stand until the sugar dissolves and forms a light syrup, for about 30 minutes. When ready to serve, spoon a portion of strawberries on each of 4 dessert plates. Top with a mound of Greek yogurt, drizzle with a portion of thinned sour cream and sprinkle generously with sugar. Serve immediately.
AARP June 2012
Yields: 4 pints
Ingredients:
4 cups fresh blueberries
4 cups rhubarb
1 cup water
6 cups sugar
1/2 cup dried lavender
1 package or 6 tbsp. powdered pectin
3 tbsp. lemon juice
1 tbs lemon zest
Place the dried lavender in a bowl and pour a cup of boiling water over it. Let set for about 20 minutes and then remove the lavender from the water by running it through a fine mesh sieve or strainer.
Wash and sterilize your canning jars, lids, and screw bands. The easiest way to sterilize them is to run them through the sanitize cycle in the dishwasher and remove them from the dishwasher to use when they are still hot.
To prepare the fruit, crush the blueberries & rhubarb with a potato masher or food processor with gentle pulses. You need 5 1/2 cups of crushed fruit for this recipe.
Put the blueberries, lavender water, and lemon juice together in a large stock pot. Stir in the pectin. Bring to a rolling boil that cannot be stirred down. Stir in sugar.
Add 1 tsp. margarine or butter to reduce foaming, if desired (optional). I decided to add a small handful of dried lavender just to add a little extra flavor, but that is optional.
Bring to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat. Boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
Canning Directions:
Quickly ladle fruit into prepared canning jars, within 1/8 inch from the tops of the jars. You can actually measure the headspace right on this canning funnel. Wipe the rims of the jars with a damp cloth. Place canning lids and screw bands on the jars.
Place jars on elevated rack in boiling water canner. Make sure the water covers the jars by 1 to 2 inches. Cover, and bring water to a rolling boil. Process jars for 10 minutes.
Remove jars from canner and place upright on a towel on the kitchen counter to cool completely. After jars are cool, check seals by pressing the middle of lid with finger.
If lid springs back the lid is not sealed. Unsealed jars can be placed in the refrigerator and eaten in the next couple of weeks. Sealed jars can be stored for 1-2 years.
Dean Francis
Sugared Strawberries With Greek Yogurt and
Light Sour Cream
Serves 4
Remember to sprinkle the sugar on this dessert at the last minute. You don't want it to dissolve before serving.
• 1 pint fresh strawberries, rinsed, hulled and sliced
• 1 tablespoon sugar, plus extra for sprinkling
• 2 cups nonfat Greek yogurt
• 1/2 cup light sour cream, thinned with 3 tablespoons water
Sprinkle the strawberries with 1 tablespoon of sugar in a medium bowl; let stand until the sugar dissolves and forms a light syrup, for about 30 minutes. When ready to serve, spoon a portion of strawberries on each of 4 dessert plates. Top with a mound of Greek yogurt, drizzle with a portion of thinned sour cream and sprinkle generously with sugar. Serve immediately.
AARP June 2012
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