The rain made our harvest a little soggier this week, but will easily improve the quality of future harvests. It has been a hard year for rain and most of the irrigation systems at our farms are very labor intensive.
Singing Tree Garden will be on the Detroit Agriculture Network (DAN) Tour this upcoming week. If you haven’t checked out any of the farms in the city this is a great opportunity. We’re also tentatively planning a CSA farm tour sometime later this summer.
This week we started with 15 empty boxes:
and then added:
plus the finishing touch of:
All packed up and ready to go:
We still have veggies to make more boxes! If you know anyone who would like to join please have them contact us (e-mail Alice at firstname.lastname@example.org or call 734-788-2109) and we can pro-rate a share for the boxes they missed.
This has been a strange spring and summer for farmers across the country, and it’s been especially hard for fruit farmers who knew early on that their harvests would be dismal. We had an exceptionally warm spell in April followed by a hard frost, which means that a lot of fruit trees blossomed early only to have those blossoms killed by the frost. Since fruit trees only bloom once a year, that means for many Michigan fruit farmers up to 90% of their crop was lost this year. This past week at the farmers’ market I saw peaches being sold 4 for $5. That’s more than $1 per peach! So for all you canners and freezers out there this might be the season to take off from storing tree fruits such as peaches and apples. Luckily for us we’re not fruit farmers, although this dry spell isn’t helping make things easier for any of us. This will be the last share with peaches in it, and when we say they’re as good as gold we’re not exaggerating!
1 hot pepper
3 cloves of garlic, minced
1/4 half an onion, diced
1/8 cup fresh cilantro
1 1/2 cups of Monterrey Jack or Muester cheese, grated
Tortillas (can use either corn or flour)
1 tablespoons olive oil
3 tablespoons of butter
Salt and pepper to taste.
Put the pepper under the broiler for about five minutes, turning once until it blackens. Let it sit for about 20 minutes. After this time has passed, peel it (skin should shred off easily), remove stem and seeds and dice.
Roughly chop squash blossoms
Heat skillet to medium and add 2 tablespoons of olive oil. Add onions and diced pepper and cook for about 10 minutes or until onions are clear.
Add garlic, cilantro, squash blossoms and salt and pepper to taste and sauté for 10 minutes or until all the liquid from the flowers has evaporated.
Remove from heat and set squash-blossom filling aside.
In a skillet heated to medium, melt a tablespoon of butter. Add a tortilla and cook it on one side until it puffs (about 30 seconds).
Flip tortilla over and sprinkle over entire surface 1/4 cup of squash blossom filling and 1/2 cup of grated cheese.
Top with another tortilla, and after cheese has melted and the two tortillas stick together (a couple of minutes), flip quesadilla and cook for a couple of minutes more.
Repeat for the remainder of the filling and tortillas.
Makes three quesadillas.
Feeling overwhelmed by the produce piling up? Don’t worry, there are lots of ways to properly store your goodies so they will keep until a less bountiful day.
Carrots store well in a cool place for several weeks. Cut off all but an inch of the greens, place in a plastic bag with some holes cut in it (so they can breath) and put in a dry cool spot (the fridge is ok, an unheated cellar during the winter is even better). Beets can be stored in a similar way.
Basil will keep for several days if stood in a glass of water, like you would keep cut flowers. Cold can damage and blacken the leaves so we actually don’t recommend putting it in the refrigerator, or if you do put it in a warm corner. A part of the kitchen that is not to hot or the dining room table might be better. You can also make pesto out of your basil and freeze it to use during the winter. Basil will also dry well, but in our humid climate you may want to use a food dehydrator to do so.
Tarragon dries well just by hanging it upside down in a dry spot with good air circulation.
Cabbages can keep well for several weeks in a cool place. If the outside leaves start to look a little dingy just peel them off and the interior should be fine.
Chard and Kale both freeze well if lightly blanched, chopped and stored in a plastic or glass container.
Salad greens will taste best the first day or two, but if you want to store them longer dry them thoroughly (you might even consider putting a dry paper towel in the bag to sap up moisture) and store them in a plastic bag in the crisper drawer of your fridge.
Tomatoes can be frozen whole or dried in a dehydrator.
We can’t really imagine your peaches lasting too long (many CSA members have admitted to eating them on the drive home and one member couldn’t even wait until leaving Vinewood Knoll), but if you are inclined to save them for later they freeze very well if sliced and placed in a plastic or glass container.
Your cut flowers should last all week long if tended to properly. As soon as you get home re-cut the stems and place them in cool clean water. They will keep longest if kept in a cool spot, out of direct sunlight. Change the water every few days and remove wilted flowers for best results.
Don’t just throw them away! The tender tops that come with your carrots are delicious in soups. Here’s one that uses both the carrots and their tops.
1 bunch (6 small to medium) carrots, the tops and the roots
2 Tbs unsalted butter
3 Tbs white rice
1 shallot, minced
2 thyme sprigs
2 Tbs chopped dill, parsley, celery leaves, or lovage
salt and pepper
6 cups vegetable stock, light chicken stock or water
Pull or pluck the leaves of the carrot greens off their stems. You should have between 2 and 3 cups, loosely packed. Chop them finely. Grate or finely chop the carrots.
Melt the butter in a soup pot. Add the carrots tops, carrots, rice, shallot, thyme and dill. Cook for several minutes, turning everything a few times. Then season with a little salt and add the stock. Bring to a boil and simmer until the rice is cooked, 16 to 18 minutes.
Thankfully we’ve gotten some respite from the oppressive heat over the last few days, which has been great for us farmers. Harvesting in 100+ degree heat is no fun, and it’s hard to keep the greens fresh when the sun has been baking them all day. But the heat did bring us a wonderful gift…peaches! Two weeks earlier than expected for this time of year, but they’re a beautiful addition to the box this week. So without further ado this week’s share includes:
Did you know that carrot tops are edible? Use this weeks carrot tops and the chenopod mix (a mix of Swiss chard and beet greens to make this delicious salad!
about 1 pound greens- any combinations of carrot, beet, Swiss chard or lettuce. Remove any tough stems or central veins. Washed and dried.
1/4 cup sliced carrots or radishes
2 tablespoons white wine vinegar
2 tablespoons vermouth
2 teaspoons dijon mustard
2 teaspoons soy sauce
1/2 teaspoon curry powder
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/3 cup grapeseed, olive or salad oil
optional accompaniments- tomatoes, toasted almonds, walnuts, croutons
In a medium bowl or mason jar, combine all ingredients together except for greens, vegetables and accompaniments
In bowl, whisk ingredients together well. In mason jar, close lid tightly and shake well until all ingredients are combined
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add greens stirring to coat with oil.Stir until greens are barely wilted. Put greens in a bowl, toss with dressing and then top with accompaniments.
1 pound Kale Leaves, Once Tough Stems And Ribs Have Been Removed
3-5 carrots, grated
3 Tablespoons Toasted Sesame Seeds
¼ cups Rice Wine Vinegar
2 Tablespoons Soy Sauce
2 Tablespoons Toasted Sesame Oil
In a small bowl, whisk together the sesame oil, soy sauce and vinegar until completely emulsified. Set aside at room temperature.
In a larger mixing bowl, place kale and carrots. Drizzle in dressing and mix the greens and dressing thoroughly (I used my hands for this). Sprinkle with toasted sesame seeds and mix once more until evenly distributed. Cover bowl with its lid or well-fitting plastic wrap. Chill for 4 hours to overnight.
This recipe is a little time consuming, but definitely worth the effort!
1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup water
8 green onions sliced crosswise thinly (You should end up with about 1/2 cup.)
2 tablespoons oil
Additional vegetable oil for frying
Sift the flour into a large mixing bowl; add the salt and stir to combine.
Boil the water and slowly add to the flour mixture and knead the dough by hand until the dough is smooth and no longer sticky. This takes about 10 minutes. If more water is needed, add more a little at a time; it’s always better to err on the side of adding too little as you can always add more. The ame is true of the flour as well.
Form the dough into a ball, cover with a damp kitchen towel, and let it rest for about 30 minutes.
Divide the dough into 8 pieces of equal size; roll each piece into a smooth ball.
Working with one dough ball at a time, while keeping the rest covered with a kitchen towel, roll the dough into a thin disc with a rolling pin. Dust the work surface with additional all-purpose flour as needed.
Brush the surface of the disc with the vegetable oil and cover with green onions.
Roll the dough into a pretty tight cylinder.
Coil up your dough into a snail, tucking and pinching in the “tail.”
Dust the rolling pin with additional all-purpose flour and roll the snail out again into a thin disc, measuring about 6 inches in diameter. Repeat the process with the remaining dough balls.
Add about 1/4 inch of vegetable oil into a skillet over medium-high heat. Shallow-fry each side of the pancake until it’s golden brown, about one minute. Flip and fry the other side. Add more oil, repeat the same frying process for the remaining pancakes.
Serve the pancakes immediately.
We are full for now- but planning to add more members at a pro-rated cost after July 4. Please e-mail email@example.com and we will put your on our list and be in touch in early July. Dismiss