Week 5 Newsletter 2019

Hello Everyone,

 I saw this Eastern gray tree frog this past week on my hoophouse door. It startled me when I put my thumb on it when I was opening up the hoophouse early in the morning.  It did not move and allowed for a perfect moment to get a closer look and snap this photo.

The Eastern gray tree frogs have very warty, rough skin and rather large toe pads that are very sticky because of the slimy mucus they produce. They range in color from greenish or brownish to grey and adults have several large, dark blotches on their backs. Also, there is often a dark-edged light spot under their eyes. Eastern gray tree frogs also have a bright yellow or orange coloring on the inside of their thighs that they can flash at predators to confuse them when they are under attack.


We have officially started cherry harvest 2019! The first day of handpicking was Thursday and the packing line fired up on Sunday. This year we did not have cherries available for the roadside stand customers during the Cherry Festival. The storm that was suppose to bring hail did not come our way. The cooler is beginning to fill up and our refrigerated truck will make the first trip down state on Monday to spread some cherry joy far and wide! It feels like it is all coming together. We are very lucky to have a fabulous crew and are looking forward to a safe and successful harvest. As the season kicks-off, expect to taste your first Michigan dark sweet cherry of the year this week!

 Here is the full line-up:

Black Sweet Cherries
Mixed Greens
Strawberries
Lettuce
Sugar Snap Peas
Bok Choy
Purple Onions
Broccoli/ Sun Gold Tomatoes


Small Share


Black Sweet Cherries
Strawberries
Lettuce
Bok Choy
Radishes/Snow Peas









Here are a couple of my favorite recipes:



Cherry Salsa

2 T apple cider vinegar
1 T sugar
1 tsp Kosher salt
1 – 2 jalapenos, very thinly sliced
2 Cup black sweet cherries split in half

Mix all together. This goes well with grilled fish.


Spicy Garlic Grilled Baby Bok Choy


  Yield: Serves 4
  Total: 25 Minutes

Ingredients

  2 tablespoons reduced-sodium soy sauce
  2 tablespoons Asian chili garlic sauce
  2 tablespoons canola oil
  3 tablespoons unseasoned rice vinegar
  1 tablespoon sugar
  2 teaspoons finely chopped garlic
  4 heads baby bok choy (about 1 lb. total), halved lengthwise
  1/4 cup chopped roasted cashews

Preparation

1. Heat grill to medium (350° to 450°). Combine soy sauce, chili garlic sauce, oil, vinegar, sugar, and garlic in a small bowl. Set bok choy in a rimmed baking dish and brush with two-thirds of soy-garlic mixture. Wrap bok choy tops with foil.
2. Grill bok choy, turning once, until slightly softened and streaked brown, 5 to 6 minutes total. Remove foil from leaves and set bok choy on a platter. Brush with remaining soy-garlic mixture and sprinkle with cashews.

Sunset June 2011