Hello and welcome to week #6! So much is going on at the farm in the next few weeks. And this beautiful weather is ensuring we’ll have lots of bounty in the coming weeks for our members and customers. For example, members can expect to see beans next week in their share. And our tomatoes in our hoop houses are just beautiful – but are very green. So as soon as those ripen (just a few more weeks) you’ll be sure of seeing those in your shares and at market.
Our farm is getting a new addition this week: baby turkeys! Make a point of coming out to the farm to see our new additions. And when you’re there, you can pre-order your Thanksgiving turkey. Or let us know if you’re interested in a FRESH chicken (which will be ready July 19th) or a case of Michigan blueberries (coming in mid-July). Remember, the self-service farm store is open all week, but we have staff on site Fridays. If you want to pre-order, please visit us on Fridays, or call or email Nancy.
Members are receiving a few “unique” items in their share this week, including dill weed, beet greens, and tart cherries. You’ll also get lettuce, peas (snap or snow depending on what’s ripe), kale and zucchini. Since tart cherries and beet greens may not be something most are familiar with, we’ve given you some ideas below.
We hope you enjoy our recipes – please share a picture or comment on the meals you make with your share each week on our Facebook page. We love to see your creative uses!
Tart Cherry Salsa (adapted from Epicourious.com)
- 1 pint cherries, coarsely chopped (remove pits)
- 1 tablespoon sugar
- 1/2 small red onion, finely chopped
- 1 jalapeño, finely chopped (remove seeds for less heat)
- 2 tablespoons lime juice
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon salt
Stir sugar and cherries together until sugar dissolves. Stir in remaining ingredients. Best if left to sit for 30 minutes at room temperature before using.
Excellent for our roasted, organic chickens! But if you need more ideas, check out www.choosecherries.com.
Beet Green Salad
- 1 bunch beet greens
- 3-4 roasted beets, sliced (optional)
- 1 garlic clove, minced
- 1 Tablespoon sherry vinegar
- 3 Tablespoons olive oil
- 1 1/2 tsp Dijon mustard
- salt to taste
- feta or goat cheese
Wash greens. If using beets, roast, cool and peel, and chop or slice for the salad. To make the dressing, mix garlic and sherry vinegar. Whisk in olive oil to create a vinaigrette and then add in Dijon mustard. Add salt to taste before tossing the dressing with the greens. Top with feta or goat cheese.
Need another idea? Try this beet and garlic scape bruschetta for a fancy appetizer or side dish to your dinner this week.
Photo credit: Freeimages.com/ Michael & Christa Richert