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