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Happy Thanksgiving

Thanksgiving is a great time to celebrate lots of things: family, friends, and the foods of the season. We want to thank all of our CSA members for supporting us doing our 2012 season. If you’d like to eat lots of Detroit grown produyoungest Thanksgiving you should sign up for Read more

By City Commons, ago
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Week 19: November 17

We couldn’t have asked for a more beautiful day for harvesting and packing our final CSA for the 2012 season. We farmers will spend the rest of November putting our farms to bed for the winter, building the soil with cover crops and compost, and allowing the land to rest Read more

By Wholesale Test, ago
recipe

Pasta with Pumpkin Sage Sauce

8 ounces linguine 1 medium shallot 3-4 garlic cloves 2 sprigs fresh sage (10-12 leaves) 1 tablespoon olive oil 3/4 cup pumpkin puree (can use any winter squash puree) 3/4 cup chicken or vegetable broth 1/2 cup whole milk 2 tablespoons parmesan cheese salt and pepper to taste Bring a Read more

By Wholesale Test, ago
recipe

Potato Leek Soup

3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop. 2 Tbsp butter 2 cups water 2 cups chicken broth (or vegetable broth for vegetarian option) 2 lbs potatoes, peeled, diced into 1/2 inch pieces Marjoram – dash 1/4 cup chopped fresh parsley 2 Read more

By Wholesale Test, ago
recipe

Shallots?

Shallots are in the onion family and have a taste a little between an onion and garlic.  The flesh is a little less strong tasting than an onion.  They will add delicious delicate flavor to any dish.  Try caramelizing them and then sauteing some thinly sliced beets to serve with Read more

By City Commons, ago
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Week 18: November 10

Due to the time change we moved our box packing up a an hour this week so we wouldn’t be packing in total darkness.  The days are getting shorter though so all the plants that are actually still alive are growing VERY SLOWLY.  So you’ll notice this week lots of Read more

By City Commons, ago
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Week 17: November 3

It’s hard to believe that November is already here. We’re trying to put our farms to rest for the winter as quickly as we can and still stay warm. Despite the lower temperatures we still have quite a few crops in the ground though. This week’s box is full of Read more

By Wholesale Test, ago
recipe

Whipped Rutabagas

3 1/2 to 4 pounds rutabagas (two small or one large vegetable) 2 tablespoons unsalted butter 4 garlic cloves, peeled and roughly chopped 1 1/2 teaspoons kosher salt 1 cup whole milk 4 ounces cream cheese, cut into small chunks 2 tablespoons smoked olive oil (if you don’t have smoked olive Read more

By Wholesale Test, ago
recipe

Jerusalem Artichoke Soup

Neither artichokes or from Jerusalem, these tubers are actually native to North America and were cultivated by Native Americans long before Europeans arrived on the continent. Related to and resembling sunflowers, Jerusalem artichokes are often called sunchokes. 2 Tbsp unsalted butter 1 cup chopped onion 2 celery stalks, chopped 2 Read more

By Wholesale Test, ago