Week 3, 2015

So it is bad form to complain about the rain, as water is so important for growing plants, but if we can dry out a bit this week nobody would mind.  The clay soils of Detroit are great for a lot of things, but draining after a big rain like we had on Saturday isn’t one of them.  That being said, we have a great box of veggies for you to enjoy on your holiday weekend, and please remember if you have a Saturday pick up that we ARE NOT taking off the holiday so please pick up your box, send someone to pick it up, or let us know you’re going to be missing.

Now on to the veggies, and as always follow the linked vegetable names for recipe ideas:

beets(1)

Beets from Fields of Plenty

carrots

Baby carrots from Food Field (Tuesday Only)

Cabbage from Food Field (Saturday Only)

collards

Collard Greens from Food Field

lettuce head

Lettuce from Vinewood Knoll

snap peas

Snap Peas from Food Field (Tuesday Only)

Chard bunches

Chard from Buffalo Street

Sunflower shoots from Buffalo Street (Saturday only)

kale chips

Baby Kale from Food Field

oregano

Oregano from Fields of Plenty

Collard Greens

Collard greens are a super healthy green closely related to cabbage and broccoli. There’s evidence that people have been eating this slightly bitter green for over 2000 years.  Here in the US it is closely associated with southern cooking and soul food, but they’re also a staple in east Africa, southeast Asia, Brazil, and Portugal.

collards

Collard greens are not very good raw and will want to be cooked for longer than you would cook spinach or chard, but there’s no need to boil them all day like you might have seen them before. There’s about as many ways to eat this green as you can imagine, but here are a couple of our favorites:

Basil/Collard Green Pesto

Herbed Polenta and Greens

Kohlrabi: Vegetable from Mars

I love Kohlrabi for its strangeness.  The part that you eat is actually a swollen stem that grows just above the surface of the ground, giving the impression of some alien being.

kohlrabs

This vegetable is in the cabbage family.  Its name in fact comes from the German Kohl for cabbage and Rube for Turnip.  You can eat it raw, sliced thin, or cooked in a variety of ways.  I love to slice it thin and add to salads and slaws.

Kohlrabi in hand

Here are a few of our favorite recipes:

Light, Creamy Kohlrabi and Zucchini Soup

Market Ragout of Turnips, Kohlrabi, and Peas

Week 2, 2015

This rain and heat might be a little rough on us humans, but it is perfect for our crops- and the weeds.  Enjoy all the goodies this week brings:

 

garlic scapes

Garlic scapes from Food Field

Kohlrabi in hand

Kohlrabi from Fields of Plenty

Lettuce

Lettuce from Food Field

lettuce mix

Salad Mix from Food Field

beets(1)

Beets from Fields of Plenty

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Strawberries from Singing Tree and Food Field

dinokale

Kale from Food Field

mint

Mint from Singing Tree and Food Field

Garlic scape and herb spread

New CSA member Jennie Weakley shared with us this easy, customizable herb spread that is great for sandwiches and other uses.  She used Labneh, but mayonnaise, cream cheese, or some other creamy base would work just as well.

  • Finely chopped oregano and dill (or other herbs)
  • Finely chopped garlic scapes
  • Labneh (or other creamy base)

Mix together and spread on bread or crackers.  Goes well with all sorts of other sandwich ingredients or all by itself.

Week 1 2015

It’s Week 1 of our FOURTH year as a CSA.  A lot has changed over the past few years, but week 1 is still exciting and crazy.  We’re a little soggy this week but most of our crops have been LOVING this muggy weather for growing.  Fingers crossed we’ll dry out a bit over the next few days, but in the meantime enjoy these crisp greens, sweet strawberries, savory herbs, and delicious garlic scapes.

Not that we foresee you being able to keep these strawberries out of your mouth for long, but because it is so wet we really recommend you eat, freeze, cook, or otherwise use them in a day or two because they will mold more quickly after having gotten wet.  We tried to pick them as dry as possible, but as you can imagine that’s been tough the last week.

Click on the links below for notes and recipes on each item from our blogging in past years.

Enjoy your box:

garlic scapes

Garlic scapes from Food Field and Fields of Plenty

bok choy

Bok Choy from Fields of Plenty

Kale bunches

Kale from Food Field on Tuesday

Chard bunches

Chard from Buffalo Street on Saturday

Iceberg_lettuce_(IJssla_krop)

Lettuce from Food Field

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Strawberries from Buffalo Street, Food Field, and Singing Tree

Oregano

Oregano from Fields of Plenty and Singing Tree

dill

Dill from Food Field