Week 16, 2015

We’re winding our way towards fall and you can see it in some of the produce. Green tomatoes as we start to give up on some of them turning red, potatoes that you can store in a dry, cool place for several months, and more. As long as we’ve still got them we are happy to be able to put in summer crops like tomatoes and beans.

We’re also planning for our 2016 season, so this is a great time for any feedback for us.  Lay it on us, good or bad it really helps us to figure out what to change and what to keep the same.



Beans from Food Field


Tomatoes from Food Field and Buffalo Street

green tomatoes

Green tomatoes from Food Field


Potatoes from Buffalo Street


Beet greens from Buffalo Street


Radishes from Buffalo Street and Vinewood Knoll


Apples from Singing Tree


Chives from Fields of Plenty

Week 15 2015

Well fall weather is definitely upon us. While the cooler temperatures have definitely slowed down our hot weather crops we hope to still provide a number of them for a few weeks to come. These cooler, sunny days have made for great working weather though. As the days grow shorter our thoughts turn towards putting our farms to rest for the winter, which means soon we’ll start pulling out crops and either covering the beds with leaves and other organic material, or planting fall and winter cover crops so our land stays fertile for years to come.

This week’s share includes:


Collards or Kale-Fields of Plenty, Food Field, Buffalo St, Vinewood Knoll


Radishes – Buffalo St and Vinewood Knoll


Tomatoes – Food Field

Cherry tomatoes in shopping basket

Cherry Tomatoes – Food Field


Apples – Singing Tree


Celeriac – Fields of Plenty

salad mix fall

Salad Mix (Tuesday Only) – Food Field

Beet greens

Beet Greens (Friday Only) – Buffalo St


Basil (Tuesday Only) – Food Field and Fields of Plenty


Thyme, Majoram, Chives, or Oregano – Fields of Plenty (Friday Only)

Dolmades (Stuffed grape leaves)

Last year Buffalo Street Farm was awarded an NEIdeas grant to install a large dessert grape vineyard on their property.  The grant covered cost of land acquisition, trellising equipment, irrigation equipment, and the plants themselves.  This has been a big project on the farm and while the first grapes are at least a year away yet, we can still get a little something this year.  Below is a basic explanation of how to prepare the leaves for stuffing and a recipe for Greek Dolmades that we found here: http://whatscookingamerica.net/Vegetables/StuffedGrapeLeaves.htm  They also have a great recipe for and Egyptian Stuffed Grape Leaves and Stuffed Grape Leaves with Gorgonzola and Olives

Preparing the leaves:

To prepare the leaves you will cook them in either hot water for several minutes (10-15 minutes) or in a brine (4:1 water to salt) for only 1-5 minutes.  Then pat dry with a paper towel and trim off any stems and large veins.  It’s at this point you can freeze the leaves if you want to use them later.

Traditional Dolmades:

Rice stuffing:

3 tablespoons currants
Warm water
2 tablespoons extra-virgin olive oil
3 tablespoons raw pine nuts
1/2 cup onion, finely chopped
1 cup long-grain white rice
1 tablespoon granulated sugar
1 1/2 teaspoons ground cinnamon
2 cups hot water
Juice of 1 freshly-squeezed lemon
2 tablespoons finely-chopped fresh dill weed or fresh mint leaves
2 tablespoons finely-chopped fresh parsley leaves
Salt and freshly-ground pepper to taste

Soak currants in warm water for approximately 15 to 20 minutes; drain and set aside.

To make the stuffing, heat the olive oil in a medium saucepan over medium heat. Add pine nuts; stir and cook the pine nuts for about 2 minutes or until they are golden brown. Add pine nuts, onion, white rice, sugar, cinnamon, and hot water; stir the mixture, cover the pot, and cook gently for approximately 15 to 20 minutes or until the water has been absorbed. Remove from heat and stir in the lemon juice, dill weed, and parsley.

Season to taste with salt and pepper. Let the stuffing cool for 30 to 40 minutes before stuffing the prepared grape leaves.

Stuffing the grape leaves:

Preheat oven to 350 degrees F. Prepare Rice Stuffing.

open grape leaf
To stuff the leaves, start with your largest leaves. Take a leaf and carefully spread it on a flat plate or pan with the veins facing upward to you (leaf shiny side down). If the leaf is torn or has a hole in it, take a reserved damaged leaf and use it as a patch, place the leaf over the hole.




grape leaf with stuffing
Place approximately 1 to 2 tablespoons of the Rice Stuffing near the stem end of the leaf (the amount of stuffing will depend on the size of the leaves).

Press the stuffing into a small sausage-like shape.



folding grape leaves

folding grape leaves

folded grape leaves

Fold the stem end of the leaf over the filling, then fold both sides toward the middle, and then roll up into a cigar shape (it should be snug but not overly tight because the rice will swell once it is fully cooked and could burst). The rolls should be cylindrical (about 2 inches long and 1/2 inch thick)

stuffed grape leavesSqueeze lightly in the palm of your hand to secure the rolls.

Repeat with the remaining grape leaves and filling.

Line the bottom of a large heavy oven-proof dish or pan with half of the remaining grape leaves (this prevent sticking and is also a good way to use any torn or small leaves). Arrange the stuffed grape rolls on top of the leaves, seam-side down, packing them close together. Make a new layer as you fill the baking pan. Two or three layers is fine (it is very difficult to cook evenly if you make more than four layers of rolls). NOTE: Don’t cramp the rolls together as they won’t cook well – also don’t leave too much space between them as they will unravel.

When the bottom is completely covered, place the remaining grape leaves over the top. Pour the 2 cups hot water, olive oil, and lemon juice over them. Weigh the stuffed grapes rolls down with an ovenproof plate turned upside down (one smaller than the circumference of the pan). Cover the baking dish with a lid. On the stovetop, over medium heat, bring the liquid just to a boil; remove baking dish to the oven and cook approximately 45 to 60 minutes or until the grape rolls are tender and the water has been absorbed (there should be little or no trace of water, and only a bit of oil in the pot – some of the leaves may have tiny black specks, or maybe completely black – this is ok). Remove from oven.

Transfer the stuffed grape rolls to a serving dish. Cover with plastic wrap and refrigerate. Serve chilled or at room temperature, garnished with lemon wedges. Serve with Yogurt Cucumber Sauce.

Week 14, 2015

There’s some inklings of fall in the air, putting us in mind of apple pie and canning.  Elizabeth (Vinewood Knoll), Emily (Singing Tree), and I (Fields of Plenty) spent this morning putting up peaches for the winter.  If you’re feeling overwhelmed by tomatoes then freezing or canning is a good option.  Here are a few tips on Storing the Harvest from past years.  You’ll also be getting some baby chard and beet greens in your box this week.  These tender babies are just the thinning from some full sized greens and roots you’ll be getting as we move more into fall. People are always surprised as they walk by my garden in August and September and I’m planting new things.  While spring is certainly the heaviest planting season and late summer/fall the heaviest harvest season, if we play our cards right we get almost 6 months of both planting and harvesting (and even more for the farms with high tunnel greenhouses).  Here’s what you’re getting this week:



Red Swan Beans from Food Field or Yellow Wax Beans from Fields of Plenty (Tuesday Only)

Peppers from Food Field or Fields of Plenty (Friday Only)

Beet greens

Baby chard and beet greens from Fields of Plenty and Buffalo Street


Tomatoes from Food Field and Buffalo Street


Carrots from Food Field (Tuesday Only)


Leeks from Food Field (Friday Only)


Radishes from Buffalo Street

Grape Leaves from Buffalo Street

Kale bunches

Kale from Food Field and Vinewood Knoll

Peaches or Apples from Singing Tree


Sage from Fields of Plenty and Buffalo Street (Tuesday Only)


Mint from Food Field (Friday Only)

Week 13, 2015

A big rain storm and then some heat, can’t write a better recipe for plant growth than that.  Hope many of you had some time off to eat up all those tomatoes this past holiday weekend.  As I said last week, even if people like to talk about Labor Day being the end of summer- especially when it comes to summer eating that is not true!  In Detroit our average first frost date is October 13- so expect to be eating summer veggies for many weeks to come.  Here’s what you’ll be eating this week:

collards Chard bunches

Collards from Food Field and Fields of Plenty or Chard from Buffalo Street

 Kale bunches

Kale from Vinewood Knoll

Peppers from Food Field and Fields of Plenty (Tuesday only)


Tomatoes from Food Field and Buffalo Street


Arugula from Food Field (Tuesday only)


Garlic from Food Field


Beans from Food Field and Fields of Plenty (Saturday only)


Eggplant or Cucumbers from Vinewood Knoll and Fields of Plenty (Saturday Only)


Cabbage from Food Field (Tuesday only)


Apples from Singing Tree or Watermelon from Food Field


Chives from Fields of Plenty (Tuesday Only)

thyme mixedherbs

Thyme from Fields of Plenty or Mixed Herbs from Singing Tree (Friday Only)

Week 12, 2015

Double tomatoes this week- it is just that time of year.  Folks like to say that Labor Day is the end of summer, but here in Michigan at least we can often have some of the best summer crops rolling into late September.  As always we encourage you to click the blue links with each vegetable below for lots of recipe ideas.  Tomatoes also freeze well so you can save them for making Chili when the days are cold and dark.

If you’re reading this, let us know in the comments if there’s anything you’d like more information about: recipes, aspects of the farm, farming in Detroit, etc….

Here’s what is in the box this week:

1441-bean-red-swan yellow wax beans

Purple Beans from Food Field or Yellow Wax Beans from Fields of Plenty (Tuesday Only)


Cucumbers from Fields of Plenty or Eggplant from Vinewood Knoll, Fields of Plenty, and Buffalo Street


Tomatoes from Food Field, Buffalo Street Farm, and Fields of Plenty

Swiss-chard-leaves-POSTKale bunchescollards

Chard from Buffalo Street or Kale from Vinewood Knoll or Collard Greens from Fields of Plenty


Carrots from Food Field or Buffalo Street


Garlic from Buffalo Street


Basil from Food Field (Tuesday Only)


Sage from Singing Tree, Buffalo Street, Fields of Plenty


Chives from Field of Plenty (Friday Only)