Well, despite my good intentions I didn't remember to take my camera out to the farm this morning. Which is a shame as there were many beautiful and entertaining moments harvesting with CFK workers Nora and Cynthia and Farm apprentices Rebecca, Kristin, Nancy, and Angela, as well as farmers Anne and Paul and many member volunteers. Highlights include picking and counting 80 bunches each of dill and cilantro (it's always a trick to hit the count exactly on when you've got 6 people picking at once and trying to have conversations rather than count all the time, but we did it!) and picking strawberries while managing not to stand on any plants or berries (it's a bit like the game Twister--the strawberry version!). It was also great to see all the new members out at the farm just finding their way as well as seeing old friends, like Mark who was a CFK member last year and who has graduated to cooking his share for himself! Finally, after a relaxing lunch in the shade, we loaded up all 14 CFK shares (it was a squeeze in the Prius with three people... it's a real shame I didn't have my camera) and came back to Ann Arbor.
Here's what the share was this week for a whole share:
Strawberries - 3 pts (!)
Sage plants for your garden - 2
Kale /Collards - 1/4 lb
Beets - 3
Spinach - 2 lb
Green Onions - 10
Lettuce - 4 heads
Dill - 1 bunch
Cilantro - 1 bunch
This week's kick-off CFK Menu will be:
Grated Raw Beets with fresh dill and mustard vinaigrette from Farmer John's Cookbook: The Real Dirt on Vegetables p. 59 -- this is a great marinated beet topping for lettuce salad.
Katharina's Green Sauce for pasta -- house recipe (a perennial favorite I learned from my dear friend Katharina while I was working in Wales in the winter of 2007. Simple yet delicious.)
Veggie Burrito Bake from Simply in Season p. 64 -- featuring tortillas from the Ann Arbor Tortilla Factory along with kale/collards, beet greens, and spinach!
Cilantro Hummus -- variation on the Pendle Hill hummus recipe
Sprightly Salad with lettuce and green onions
Washed lettuce for your salad pleasure
Looking forward to seeing y'all on Friday!