Winter Squash!!

Well, I reckon most of you now have more winter squash than you know what to do with, so I invite everyone to share their favorite squash recipe so that everyone can get some ideas. Feel free to post your recipe using the "comments" link or email it to me and I'll post it. To start off, here's a nice recipe from Laurie. Also, do check out http://www.recipesource.com/ for a nice, search-able recipe archive.
peace,
Mary

Butternut Squash Risotto
This recipe is for 2-4 servings.

1-2 cups arborio rice (and a small amount of oil or butter)
1 quart chicken or vegetable stock
1 bunch fresh chopped sage
1 onion, chopped
1/4 cup balsamic vinegar
1/4 cup molasses
2 Tablespoons butter
1 squash, peeled and sliced
garnish rice with Parmesan cheese - 1/2 to 3/4 cup. Try it with 1/2 cup first.

Put sliced squash on cookie sheet - salt & pepper it.
In frying pan, melt butter until it browns.
Put sage in butter and saute for a couple minutes.
Add balsamic vinegar and molasses.
Drizzle sage mixture over squash.
Put squash in oven to soften for about 45 minutes at 350 degrees.
Puree squash. It can now freeze or refrigerate it. It will keep in the fridge for about 1 week.

Risotto: Saute onion in oil or butter in bottom of 2-3 quart pan.
Add rice. Add small amount of stock, stirring until creamy.
Keep adding small amounts of stock and stirring, for about 30 minutes.
Stir in pureed squash. Stir in parmesan cheese.

Grand Finale Menu

Menu may be subject to change....

Sauerkraut from From Asparagus to Zucchini p. 45
Kim Chee from http://www.recipesource.com/ethnic/asia/korean/00/rec0010.html
White Bean Soup with Kale from Greens, Glorious Greens! p. 172
Nutty Pumpkin Bread from Simply in Season p. 178
Tabouli from Moosewood, p. 42
Cabbage with pasta from The Best Ever Vegetarian Cookbook p. 176
Freezer Slaw from The Ball Blue Book p. 93
Katharina's Senposia Sauce (house recipe)
Leek-Root soup adapted from The Community Farm Cookbook 2nd Edition p. 53
Bok Choi Saute from From Asparagus to Zucchini p. 31
Gingery Squash Bisque from Simply in Season p. 185
Squash Malagushim from Laurel's Kitchen p. 220
Green Salad with Arugula, Tatsoi, Mitzuna, and radish
Frozen Kale
Garlic in Oil
Dried Hot Peppers
Dried Summer Savory
Cauliflower to freeze
Parsley cubes
Fresh Brussels Sprouts
Squash!

phew!
See you Friday,
Mary

Grand Finale Harvest!

Hello everyone!

I'm quite tired after a long day out at the farm, but there is so much bounty to share. It was a joy to see several of you out at the farm enjoying the beauty of the day and the warm spirit of Grand Finale!
For our final pick up each share received...

Leeks - 6
China Rose Radish - 2
Small head cabbage - 1
Rutabaga - 1
Large head cabbage - 1
Turnips - 4
Daikon radish - 2
Garlic - 1 bunch of 10
Cauliflower - 1 box
Kale - 3 plants
Collards - 2 plants
Parsley - 2 plants
Arugula - 1 bunch
Tatsoi - 1 bunch
Mitzuna - 1 bunch
Senposia - 1 bunch
Pac Choi - 2
Napa Cabbage - 1
Brussels Sprouts - 3 stalks
Tiny acorn squash - 1
Big Acorn Squash - 5
Butternut squash - 7
Japanese Pumpkins - 1 big; 1 small
Long Pie Pumpkin - 1
Big Pie Pumpkin - 1
Great Blue Hubbard - 1

Phew! The menu plan will be posted sometime after tomorrow's meeting. Looking forward to seeing many of you there. Many thanks to Dorie and Mark and Laurie for help with collecting the shares and to Kate Carlisle for helping with the cooking this week. It's going to be epic!
peace,
Mary

Penultimate Week...

This is the last regular farm and CFK pick up, can you believe it??

This week's share is:
broccoli - 1 box
arugula - 1 bunch
tatsoi - 1 bunch
mitzuna - 1 bunch
senposia - 1 bunch
Meiquing choi - 1/2 lb
turnip - 4
radish - 1
bok choi - 1
leeks - 2
flowers - 1 bunch
acorn squash - 1
pie pumpkin - 1

Menu
Creamies from The Community Farm of Ann Arbor Cookbook, 2003 edition, p. 39
Crunchy Bok Choi Ginger Salad from From Asperagus to Zucchini p. 33
Cawl Cennin (Welsh leek soup) - the totally unorthodox vegetarian adaptation of various recipes
Frozen pumpkin suitable for use in pies, cakes, soup, etc.
"A Wand'ring Minstrel I" (Gilbert and Sullivan) salad with arugula, mitzuna, and tatsoi

Enjoy!
Mary

Antipenultimate pick up!

The count down to the end of the year is on!

This week's share is:
Pac Choi - 1
Rutabaga - 1
Leeks - 2
Radish - 1
Oriental Greens - choice of one bunch
Squash - choice of one acorn or spaghetti
Arugula - 1 bunch
Peppers - choice of one hot or sweet
Eggplant- 1
Lettuce - 1 (the last lettuce!)
Cauliflower - 2
Broccoli - 1 box
Flowers - 1 bunch
Pie Pumpkin - 1
Assorted Squash - 1

Menu
Positively the Last Lettuce salad with mitzuna, tatsoi, and arugula
Your Choice of one winter squash (Cinderella, Spaghetti, Acorn, Pie Pumpkin)
Bashed Neaps (i.e., mashed rutabaga) (house recipe)
Cauliflower Millet Soup from Diet for a Small Planet, p. 290
Vegetarian Groundnut Stew from Simply in Season, p. 207
Orange-ginger saute with radishes, eggplant, and pac choi, from From Asparagus to Zucchini p. 131

See you Friday!
Mary

Breezy Autumn Days

Hello!

This weeks gorgeous and bountiful share is:
Leeks - 2
Hot Pepper - 1
Eggplant - 1
Sweet pepper - 1
Zucchini - 1
Oriental Greens - 1 bunch
Kale - 1/2 lb
Basil - 1 branch
Cauliflower - 2 heads
Turnips - 2
Lettuce - 4 heads
Broccoli - 3 heads
Spaghetti squash - 1
Garlic - 1
3 small pie pumpkins OR one squash choice

Menu:
Spaghetti Squash with Katharina's Green Sauce (house recipe)
Cauliflower-Eggplant Curry from The New York Times Cookbook, p. 192
Roast Autumn Vegetables with garlic sauce from Simply in Season p. 118 and 251 (turnips, winter squash, zucchini, and leeks)
Dried basil
Frozen broccoli
your choice of winter squash
Raindrop the Rooster's Favorite Salad (named for Raindrop who was very enthusiastic when I shared some damaged lettuce leaves with him yesterday) - with lettuce, tatsoi, mitzuna, and sweet peppers

Enjoy the cool weather--see you tomorrow!
peace,
Mary

The summer ends, and we wonder who we are...

Hi all,
Sorry about the delay.
This week's autumnal share:
Turnips - 2
Broccoli - 2
Eggplant OR cauliflower choice of 1
Rosemary OR summer savory - 1 sprig
Garlic - 1 bulb
Acorn Squash - 1
Summer Squash - 1
Pac Choi - 1
Oriental Greens - 1 bunch
Basil - 1 branch
Lettuce - 3 heads
Spaghetti squash - 1
Flowers - 1 bunch
Variety Squash OR Pie Pumpkin - 1

Menu

"Life's a twinkling" (Carrie Newcomer) Salad
Spaghetti Squash with spaghetti sauce (sauce from Moosewood, p. 67)
Sweet and Sour Pac Choi with cauliflower, eggplant, and summer squash, from The Chinese Cookbook, p. 279
Green and Gold Soup from The Community Farm Cookbook 2003, p. 60
Pasta with Broccoli from Craig Claireborne's New York Times Cookbook, p. 438.

See you later!
Mary

Lingering summer and a rainy harvest morning

Hello everyone!

This weeks predominantly green share is:
Summer squash - 1
Cabbage OR eggplant - 1
Flowers - 1 bunch
Hot peppers - 5
Kale - 1/2 lb
Sweet potatoes - 1 box
Senposia (collards) - 1 bunch
Tatsoi - 1 bunch
Garlic - 1 head
Parsley - 1 bunch
Lettuce - 2 heads
Broccoli - 2
Jack o'lantern - 1

Menu

"I Feel Pretty" (West Side Story 50th Anniversary Celebration) Salad with lettuce, tatsoi, and parsley
Sweet Potato Soup from Simply in Season, p. 238
Eggplant Cheese Pie from Simply in Season, p. 139
Oriental Broccoli from The Community Farm Cookbook 2003, p. 46
Katharina's Green Sauce for pasta (house recipe)

See you Friday!
peace,
Mary

The Frost King has come!

Well, with the arrival of the Frost King over the weekend, it's about the end of the summer crops. However, we have plenty of lovely fall veggies to look forward to, as well as the enjoyment of the transition times.

This week's share:
Summer squash - 1
Mitzuna - 1 bunch
Tomatoes - 2 lbs
Sweet peppers - 2
Hot peppers - 10 (!)
Kale - 1 lb
Basil - 5 branches
Parsley - 1 bunch
Napa cabbage thinnings - 1 bunch
Lettuce - 2 heads
Cabbage OR eggplant - 1
Jack o'lantern - 1
Sweet potatoes - 1 box
broccoli - 1 head

Menu:

Baba ganouj (eggplant spread) from Moosewood, p. 92
Pesto from Moosewood, p. 74
Red Red-hot Vegetable Chili from Hollyhocks and Radishes, p. 28 (and also a mild version)
Gado gado (Indonesian peanut sauce) on Kale, Napa thinnings, and broccoli from The Best Ever Vegetarian Cookbook, p. 156
Roasted Sweet Potatoes from From Asperagus to Zucchini, p. 146
Tesseract Salad (in memory of Madeleine L'Engle) with lettuce and mitzuna

Looking forward to seeing you all on Friday!
Mary

Summer and Autumn Greet Each Other...

This week's harvest is a real combination of summer and autumn. This is Margaret's last week before she heads back to the University of Chicago. Wish her well in the coming term!

The share:
(the last) Melon - 1 piece
Pac Choi - 1/2 lb
Summer Squash - 2
Flowers - 1 bunch
Rosemary - 1 sprig
Apples (!) - 2
(the last) Swiss Chard - 1 lb
Kale/Collards - 3/4 lb
Basil - 4 branches
Parsley - 1 bunch
Lettuce - 2 heads
Mitzuna - 1 bunch
Hot peppers - 2
Baby Chinese Cabbage - 1 bunch
Eggplant OR cabbage - 1
Sweet Peppers - 2
Tomatoes - 6 lb

Menu:
Mint-melon-lime salad from http://www.fatfree.com/recipes/salads/melon-salad-lime-mint
Eggplant Parmesan from http://allrecipes.com/Recipe/Eggplant-Parmesan-II/Detail.aspx
Northern China-style stir fry from Diet for a Small Planet p. 263
Swiss Chard Italian Style from Hollyhocks and Radishes p. 134
Kristin's Caprese Salad
It's Delighful, It's Delicious, It's De-lovely! Salad with lettuce, mitzuna, and sweet peppers

Hope you're all doing well. See you tomorrow!
peace,
Mary (and Margaret and Amanda)

School's in, but it's still summer on the farm!

Summer crops are still pouring in at the farm, so summer food continues here at the kitchen. Hope no one minds repeats of favorites such as pesto, tomato sauce, and gazpacho. They keep well and are useful for quick meals throughout the year.

This week's bountiful share:
Summer Squash - 2
Sweet peppers - 2
Swiss Chard - 1/2 lb
Kale and Collards - 3/4 lb
Parsley - 1 bunch
Leaf Celery - 1 bunch
Hot peppers - 2
Eggplant - 1
Green beans - 1/2 lb
Basil - 3 branches
Tomatoes - 14 lbs (!!!)
Summer savory - 1 plant
Choice: watermelon or canteloupe

The menu:
Dressed Grain from The Community Farm Cookbook 2003, p. 18.
Tomato Juice (house recipe)
Tomato sauce from Moosewood, p. 66
Gazpacho (house recipe)
Ratatoille from Simply in Season p. 125
Pesto from Moosewood p. 74
your choice of watermelon or canteloupe

See you Friday!
Mary, Margaret, and Amanda

Solidarity Forever! (Happy Labor Day)

Well, the students are back and the tomatoes are in.

This week's share was:
Summer Squash - 2
Green onions - 5
Rosemary - 1 sprig
Parsley - 1 bunch
Swiss Chard - 3/4 lb
Kale - 1/2 lb
Basil - 11 tips
Hot peppers - 2
Sweet Peppers - 2
Garlic - 1 bulb
Tomatoes - 10 lbs (!)
Flowers - 1 bunch
1 watermelon OR canteloupe

This week's menu:

Your choice: watermelon or canteloupe
Summer Curry based on The New York Times Cookbook, p. 192, with potatoes, summer squash, greens, and parsley.
Gazpacho (house recipe)
Tomato Sauce from Moosewood p. 66
Paul Chalmer's Salsa ("Paulsa") The Community Farm Cookbook, 1992 edition, p. 18.

See you all tommorrow. Thanks so much to Molly and her family for cooking last week, Kristin for making the salads, and Rebecca for bringing the veggies from the farm. This week Margaret and I welcome Amanda to cook with us!

peace,
Mary

Welcome, Rain!

This week’s share:
1 small baby corn
5 green onions
3 summer squash
4 large corn
½ pound Swiss chard
½ pound kale/collards
1 bunch of parsley
2 hot peppers
12 tips basil
2 sweet peppers
1 head of lettuce
3 lbs tomatos
1 bulb of garlic
1 melon

Menu:

Suzy's Rainy Day Salad
Fresh Corn & Tomato Soup (The New Laurel’s Kitchen p. 163)
Sweet Pepper Pasta Toss (All Recipes.com http://allrecipes.com/Recipe/Sweet-Pepper-Pasta-Toss-with-Kale/Detail.aspx)
Zucchini and Rice Casserole (2nd Edition of The Community Farm Cookbook p. 39)
Spanish Greens (From Asparagus to Zucchini p. 86)
1 melon
2 hot peppers
1 Bunch of parsley

*Sweet* Corn!

This week's share:
3/4 lb Swiss chard
3/4 lb kale/collards
1 watermelon
1 cantaloupe
2 heads lettuce
15 tips basil
7 lbs tomatoes
20 ears of corn
8 summer squash
1 bunch parsley
2 hot peppers
2 sweet peppers
1 box potatoes

Menu

Taste of Summer Stew (house recipe)
Pesto from Moosewood p. 74
Greens with hot peppers (house recipe)
Zucchini Bread adapted from The Community Farm Cookbook 1994 p. 71
"My salad days" Salad with tomatoes and lettuce
Fresh sweet corn (8 ears each)
1/2 watermelon
1/2 canteloupe
CHOICE: Dill Pickles (Ball Blue Book of Canning p. 46) OR Corn Relish (The Complete Book of Canning p. 78)

The squash are taking over...

This week's share:

7 summer squash (plus 3 left over from last week)
3 cucumbers
1 lb Swiss chard
1/2 lb kale and collards
11 tips basil
1 green pepper
1 watermelon
2 heads lettuce
1 qt tomatoes
10 ears sweet corn
1 bunch flowers

This week's menu:

Lee Elder's Zucchini-Crusted Pizza The Community Farm Cookbook, p. 43
Squash with stuffing Laurel's Kitchen, p. 306
Colcannon Laurel's Kitchen p. 197
Asian Chard and Squash Saute From Asperagus to Zucchini p. 58
Hobbiton Salad with lettuce, basil, and squash
Fresh melon
Fresh sweet corn (boil for 5 minutes and eat promptly)

And we're saving the cucumbers to make pickles with next week.

Hope you're excited about squash!
peace
Mary

Into August

This week’s share:

8 summer squash
9 tomatoes
9 sprigs savory
3 tips basil
½ lb. chard
1 bunch amaranth
4 cucumbers
5 green onions
1 bunch parsley
1 bunch rosemary
1 head garlic
1 ¼ lb. potatoes
2 heads lettuce
1 bunch flowers

Menu:
Kristen’s Barbequed Zucchini
Wild green soup (Laurel’s Kitchen, p. 155)
Gazpacho
Salad with cucumber, tomato, and green onions.

This week Mary and Julia will be at a wedding, so our new cook Molly is flying solo this week. Thank you, Molly!

Farewell to Julia!

Hello everyone!
This is Julia's last week, so be sure to bid her farewell when you come to get your food.
Julia may be leaving, but the harvest goes on and on!
This week's share:

Green beans - 3/4 lb
Greens - 3/4 lb
Carrots - 1/4 lb
Tomatoes - 4
Cucumbers - 6
Summer Squash - 5
Basil - 10 tips
Garlic - 1 bulb
Lettuce - 2 heads
Cabbage - 1
Parsley - 1 small bunch
Flowers - 1 bunch

Menu

Frozen green beans for later enjoyment
Pesto adapted from Moosewood, p. 74
Disappearing Zucchini Orzo from Animal, Vegetable, Mineral p. 193 (http://www.animalvegetablemiracle.com/Zucchini%20Orzo.pdf)
Spicy Cucumber Salad from From Asperagus to Zucchini, p. 69
Apple and Wine-braised Cabbage from From Asperagus to Zucchini, p. 44
Beans 'n' Greens from From Asperagus to Zucchini, p. 57
House Elves' Salad (with lettuce, tomato, cucumber, and carrot)
Fresh cucumber, fresh tomato

Also, we will have available sample packets from True Botanica, a homeopathic remedy company that is offering a special deal to farm members. If you would like to order something as part of the farm's group order, please email me before next Wednesday. Even if you don't think you want to order anything, you may enjoy the free lip balm!

Finally, next week Julia and I will be away, so there may be some changes in proceedure. There will be pick up, but because I haven't found enough people to substitute for me, it is possible we will not be able to cook the whole share and will have to hold some vegetables until the following week (If you pick up alternating weeks, of course, we will hold your food until the next time you pick up). It is also possible that the pick up time will be shortened or not staffed the whole time, in which case shares will be in labelled bags in the 'fridge. I will make sure the whole arrangement is clearly communicated to you all before next Friday, but I just wanted to give you advanced warning. Be in touch if you have any concerns!

Looking forward to seeing you all tomorrow. Keep on praying for rain - the farm hasn't gotten as much as Ann Arbor has!
peace,
Mary (and Julia)

Art Fair (yikes!)

Hello everyone!
Hope you're having a good week and not trying to do anything downtown (besides purchase art, of course!)

High summer is clearly upon us, with yet another large harvest this week:

Zucchini - 3
Beets - 1
Tomatoes (!!!)- 3
Cucumbers - 5
Green beans - 1 lb
Carrots - 1/2 lb
Greens - 1 1/4 lb
Basil - 2 tips
Cabbage - 1
Rosemary - 1 sprig
Lettuce - 1 head
Garlic - 1 bulb
Flowers - 1 bouquet

This week's menu:

Chilled Cucumber Soup from Moosewood, p. 30
Prizewinner Green beans with Tomatoes and Herbs from From Asperagus to Zucchini, p. 23
Courgette (Zucchini) Fritters from The Farmer's Market Cookbook, p.114
Light Bubble and Squeak from Laurel's Kitchen, p. 187
Kale with Lemon Butter (or Lemon not-butter) from Laurel's Kitchen, p. 249
Hogwarts Salad: lettuce, beets, and green beans
one fresh cucumber
one fresh tomato
fresh basil
peeled and chopped garlic in a little olive oil for home cooking enjoyment

Hope you're having a good week! We'll see you tomorrow. Pray for rain.

peace,
Mary and Julia

No lettuce week!

Hi all! Hope everyone's enjoying a break from the heat on this breezy day.

This week's BOUNTIFUL share is:
carrots - 1/2 lb with tops
green beans - 1 1/4 lbs
beets - 3
kale/collards - 1 lb
Swiss chard - 3/4 lb
cabbage - 1 head
garlic - 1 bulb
cucumber - 4
summer squash - 5
green onions - 8

The menu for this week will be:

Russian Cabbage Borscht - p. 27 Moosewood
"My Heart leaps up" (Wordsworth) Stir fry (containing zucchini, beet greens, chard, green beans, and green onions)
Greek Stuffed Zucchini - p. 217 The New Laurel's Kitchen Cookbook
Paul's Favorite Cucumber Marinade
Blanched and frozen kale and collards for future use
One fresh cucumber for slicing and enjoying
A small bag fresh green beans

I know people are probably sad that there will be no lettuce this week. Don't worry, it will be back later in the summer. In the mean time, Julia and I are very happy to have a break from washing 30 heads of lettuce in a single afternoon! Also, don't worry about the pretentious names for the salad last week and the stir fry this week. We've got to put our liberal arts degrees to use somehow!

In other news, please remember that pick up this week is NOT at the Anthroposophical Society House. See your reminder email for directions to the alternate pick up site. Also, we hope you will join us for our field trip to the farm on Saturday. Meet at the farm at 10.30. If you're interested in carpooling from the Pioneer Park and Ride lot, let's talk about it at pick up and gauge interest.

Speaking of gauging interest, we have a poll for you all. As you see, we got a bulb of garlic this week. We'll probably be getting a bulb or so a week for quite a few weeks. Would people like to have their garlic raw to take home and use? Would you like us to peel, chop, and store it in olive oil and send it home in a little tub for your own use? Or, would you like us just to use it in the CFK meals? We are just wondering what people would be interested in. Let us know.

See you on Friday!
peace,
Mary and Julia

Into July

Happy 4th of July!

The week's share:
4 heads of lettuce
1 bunch arugula
1 bunch baby carrots
1 lb. kale and collards
4 zucchini
4 green onions
4 radishes
3 beets

The menu:
Kale and Cheese Pie (The New Laurel's Kitchen, p. 192)
Baked summer squash (Asparagus to Zucchini, p. 145)
Interdependence Day salad - with arugula, beets, and lettuce
"I dwell in Possibility" salad - with radishes, carrots, green onions, and lettuce

Mary and Julia

Summer Storm

So, the heat has broken at last (for now). Hopefully the farm has gotten its much-needed rain and all the tomatoes and swiss chard plants will perk up and get growing. Just a reminder that this blog also hopes to be a place for all Community Farm members (and other local food enthusiasts) to see what we're cooking this week and to swap ideas and inspiration. All are welcome!

This week's share:
1 lb kale and collards
5 radishes
1 bunch beets
5 green onions
1 strong lettuce
4 mild lettuce
1 bunch arugula
1/2 head cabbage
2 baby zucchini

Menu:
Greens in Peanut Sauce p. 195 Simply in Season
Split Pea and Zucchini Soup p. 30 The Best Ever Vegetarian Cookbook
Beet and Cabbage and Beet Green Salad adapted from p. 184 From Asperagus to Zucchini
Summer Storm Salad with lettuce, arugula, green onions, and radishes
washed lettuce

Hope everyone is ready for a good holiday!
Mary

Happy Summer!

Today's the first day of summer, and the farm is looking greener and greener.

This week's share:
3/4 lb. snow & sugar snap peas
3/4 lb. kale
5 radishes
20 garlic flowers
5 green onions
1 bunch arugula
4 heads of lettuce
1 bunch of dill
3 fava beans
1 bunch dill
1 pint of strawberries

The week's menu:
Spring Celebration Soup (though in this case we're celebrating summer), from Simply in Season, p. 36

Dilly Green Fritters, from Dressed Grain in The Community Farm of Ann Arbor Cookbook, p. 37

Summer Solstice Salad Mix
with lettuce, arugula, green onions, and radishes

washed lettuce leaves

fresh strawberries

See you tomorrow!
Mary and Julia

Strawberry Week!

This week's share:
Peas - .5 lb
Strawberries - 2 pts.
Greens (Kale and Collards mix) - .5 lb
Dill - 1 huge bunch
Cilantro - 1 bunch
Lettuce - 4 heads
Green onions - 5
Garlic Flowers - 20
Radishes - 2

This week's menu:
Fresh strawberries
2 heads of lettuce washed
1 bag salad mix: lettuce, cilantro, radishes, green onions
cilantro hummus
Greens saute (serve as a side dish or on rice) from p. 85 of From Asperagus to Zucchini
Tamari Snow peas (serve on rice) from p. 41 of The Community Farm Cookbook, 2003
Tahini and Dill dip

The No Cilantro share will get dill hummus instead and of course, cilantro-free salad mix

This is also the week when those thoughtful people who joined before May 15 get their strawberry pie. Yum!

Remember, there is a change of location for pick up this week. See you then!
peace,
Mary and Julia

First harvest

We harvested the week's share this morning! It is:

3/4 lb. spinach / kale
3/4 lb. sugar snap peas (practically candy. It was a struggle not to eat them all in the field.)
1 bunch cilantro
1 bunch dill
10 green onions
3 heads lettuce

The menu plan for Friday is:

Dill pesto with cheddar and walnuts
Katharina's spinach sauce for pasta
1 bag salad mix with lettuce, cilantro, peas, and green onions
Green goddess dressing (from Laurel's Kitchen) using cilantro
Washed lettuce leaves and cilantro for future salads

The no-cholesterol share will get the sauce with oil instead of butter and a dill hummus instead of the pesto.
The no-cilantro share will get a yogurt dressing with green onions instead of the green goddess dressing.

See you Friday!

Welcome!

Hello and welcome to the Community Farm Kitchen blog! I hope to make it nice and good looking soon, but I'm apparantly not very tech-savvy so this will have to do for now. I've decided to set up a blog so that I can easily post the harvest and the menu plan each week. The idea is that CFK members can see what they're getting and what they've gotten in the past and get an insight into what we're thinking about as we plan the meals. Also, other members of the Community Farm of Ann Arbor and other CSAs and anyone interested in eating seasonally can get ideas and inspiration for how to cook with what's in season. All of this is part of fulfilling the CFK's goals of helping people connect with fresh, local, seasonal food and building community. I hope you're as excited about this as I am!

And now, harvest is about to start. The first farm distribution will be next Wednesday, June 6, 2007. Anne tells me that the harvest will include lettuce, peas, spinach, dill, cilantro, and green onions. The menu this week will depend somewhat on quantities, but I'm thinking of salad and spinach sauce for pasta and some other stuff. CFK pick up will be on Friday at the Anrthoposophical Society House from 4.30 to 7.30 pm. Hope you're as excited about this as I am!

Have a good week, everyone.
peace,
Mary