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