tag:blogger.com,1999:blog-30115050523132221892024-03-17T22:03:43.304-05:00Monroe Family Organics CSA NewsletterMonroe Family Organicshttp://www.blogger.com/profile/11195373915943532395noreply@blogger.comBlogger238125tag:blogger.com,1999:blog-3011505052313222189.post-7925254777602670562024-01-14T17:44:00.001-05:002024-02-18T11:46:46.867-05:00CSA Newsletter for January 2024<p style="text-align: center;"> <span style="font-size: x-large; text-align: center;">CSA Newsletter for January 2024</span></p><div><span style="font-family: inherit;"><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUxUHvRYvY29MUg739r1_KOHxKTsI14YljGaLcjkm8WIr9ucSPuq7S6g1pBfpK76mofmrwNJr13-nkUkRt5rwHVAZC_rrimmBcycfd4bF1S553fMl20R5B0VWPLREhj8poXqOyOONVvdjwIDnN6YvbcHNDBUUGIDkwbw7rOrpzPlgLNpRwI9uESK2Sa41p/s1600/415030913_750657220420344_6593872206208427823_n%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUxUHvRYvY29MUg739r1_KOHxKTsI14YljGaLcjkm8WIr9ucSPuq7S6g1pBfpK76mofmrwNJr13-nkUkRt5rwHVAZC_rrimmBcycfd4bF1S553fMl20R5B0VWPLREhj8poXqOyOONVvdjwIDnN6YvbcHNDBUUGIDkwbw7rOrpzPlgLNpRwI9uESK2Sa41p/w400-h300/415030913_750657220420344_6593872206208427823_n%20(1).jpg" width="400" /></a></div><br /><br /></div><br />Hi everyone! Happy new year! It's definitely winter out there now! As I write this, the snow continues to come down, and the farm is mostly asleep. This time of year, we don't have any of the planting, harvesting, washing, packing, delivering, weeding, and managing that we are doing during the main farm season. Now we are occupied with a very different type of work, and truth be told, there's just a lot less to do this time of year at the farm. </span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;">Right now I am in the middle of the annual frenzy of tax stuff and compliance forms, which is not my favorite thing to do, but which must be done when you run a business. It always takes about four times longer than I think it will, and then at some point, after going over each form and reading each exception, I have to just send it in and hope I haven't made any mistakes, lest I bring the wrath of the IRS down upon us. At least it only has to be done once a year.</span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-size: medium;">My work is mostly inside these days, but Fred still spends some time doing work outside. He is continuing to construct the new greenhouse that we had hoped to finalize last spring, but which we had to set aside once we got into the CSA season due to the sheer volume of extremely time-sensitive work that needed to be done. Now we are in a much more relaxed time of year, so progress on the greenhouse has resumed. He is finishing bolting together the metal structure right now, and once that is done, we will put on the plastic covering. The plan is to grow a profusion of tomatoes next season, which is exciting, because I am definitely missing tomatoes right now.</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">While we don't have anything growing in the fields, we do have a few vegetables overwintering in the hoophouses. The hoophouses are unheated greenhouses, and they offer just enough protection from the wind and cold to keep little baby veggies alive through the winter. Those little lettuce, spinach, green garlic, and mache plants aren't actually growing right now, but in the spring when the temperatures get warmer and the days get longer, they'll take off growing with a little bit of a head start. The picture above is some of our little baby lettuce plants biding their time under protective plastic in the hoophouse.</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">There is also quite a lot of farm equipment that needs to be repaired or modified in the winter. Fred has been using this time to modify the root vegetable washer and the old potato digger, fix the tractors, and get everything into tip top condition before things get crazy in the summer. He and our employee Ander (who is still working very part time through the winter) also recently finished pulling up the black plastic mulch we use to keep the weeds at bay and insulate the little baby plants at their most vulnerable stages. That is a pretty big job and a surprisingly strenuous workout, and it was really good to get that done before the ground was too frozen to make progress on it.</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">Fortunately, much of Fred's work happens inside by the fire when the weather gets too nasty outside. One of his big winter projects is to pore over seed catalogs and choose the very best varieties of vegetables to grow for the upcoming season. Then he makes his big spreadsheet of seed varieties and puts in a massive order with a few different seed companies. Our very first seeds arrived the other day, and the rest will trickle in over the next few months. Then we store them in the back room of our house until it's time to plant. Over the next month or so, our storage room will become mostly impassible with large cardboard boxes full of seed packets and little plastic cannisters, and then eventually those will make their way out to the barn and I'll have my storage space back again.</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">This is also the time of year where Fred really combs through the farm's financial information from the previous year and sets this year's projections. One of the nice things about having this built-in rest period is it gives us a chance to really think about whether what we did last year is still what we want to continue to do this year. Almost every year, we end up making some changes, whether it's seeking out new sources for basic supplies in order to cut expenses, or switching from plastic clamshells to more eco-friendly plastic bags for our retail spring mix, or trying out growing a new kind of crop. Many of these tweaks are minor individually, but over the course of the farm's lifetime, they add up to real change. After thirteen years of operating the farm, I really appreciate that each year is a little bit different from the last. The farm certainly never gets boring, and while most of that is due to the relentless pace of the work once the CSA season starts, and the fact that everything we do is dependent on the (naturally unpredictable) weather, a lot of it is because we are always trying something new. And this season is no different. We're not exactly sure what all the new things are yet, but when we finalize those decisions, we'll let you know in one of the upcoming newsletters. The farm is always an adventure, and we are so glad to have you all along for the ride! </span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">And if you know you want to sign up for the 2024 season and you haven't done so yet, now is the time! You can sign up for this year's CSA by <a href="https://docs.google.com/forms/d/e/1FAIpQLSesl3M3lsah3sXeligi6HZ8Br7mKOvPAItNwvZoMHQPj14rzQ/viewform" target="_blank">filling out this form</a>, and then I'll email you an invoice. The cost for a full share will be $640 for the full 19 week season, and a half share will be $345 at the regular drop offs, and we also have home/workplace delivery for an extra $95 for people who live or work within two miles of where we're already driving. If it works better for you to pay for your share with a few different payments, that is totally fine, and if you have SNAP benefits, you can use those to pay for your CSA share as well! Just let me know if you have any questions about anything! We would love to have you in the CSA again next year! :-)</span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div>Monroe Family Organicshttp://www.blogger.com/profile/11195373915943532395noreply@blogger.com0tag:blogger.com,1999:blog-3011505052313222189.post-5918222043163561582023-12-02T20:27:00.000-05:002023-12-02T20:27:21.185-05:00CSA Newsletter for December 2023<p style="text-align: center;"><span style="font-size: large;"> CSA Newsletter for December 2023</span></p><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGEU8KNQaT9VJRipWJc6IOKTCKezelLilN6PSeav0JqWsdBp7ljmRTzq9M-BYSOxeBoqMlzARnZEdIYRSe56ZHFjkrnGTOdYIRKPJCEpHO6ReZV9QUThg9dl4vJt4IBn_ST6319IMzolUjY3lbyztrvpLFPgeAqH53kd1a175uZ55PHendqqJWVCyS1Db9/s3916/arugula.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3916" data-original-width="3468" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGEU8KNQaT9VJRipWJc6IOKTCKezelLilN6PSeav0JqWsdBp7ljmRTzq9M-BYSOxeBoqMlzARnZEdIYRSe56ZHFjkrnGTOdYIRKPJCEpHO6ReZV9QUThg9dl4vJt4IBn_ST6319IMzolUjY3lbyztrvpLFPgeAqH53kd1a175uZ55PHendqqJWVCyS1Db9/s320/arugula.jpg" width="283" /></a></div>Hi everyone! I hope you are all having a lovely holiday season! Things have slowed down for us significantly at the farm, to the point where I'm barely out there at all, and Fred is generally out there for about six hours most days of the week. It's a big change from the height of CSA season, and it's definitely a welcome rest. We're still harvesting a few things for the GreenTree Co-op in Mt. Pleasant and the Argus Farm Stop stores in Ann Arbor, as well as the occasional restaurant order, but harvesting and delivering veggies is a lot fewer and farther between than during the main farm season. Most of the veggies we have available now are storage crops (potatoes, carrots, and onions), but we do still have some leafy things growing under protective covering in the fields and coldframes. The arugula in the picture to the left is outside in the field, but it is protected under a plastic low tunnel, which is essentially a small unheated greenhouse placed directly over the rows of veggies in the field. It's constructed using bendable metal rods to form hoops that stick out of the ground, and then we cover it with plastic similar to what we use on our greenhouses, except that it's not as wide. It protects the plants underneath from the wind and the harshest of the low temperatures, and then we just move it to the side when we need to harvest the veggies underneath. We might be able to harvest in this manner for a short time longer, but then the plants' growth will slow down significantly, and we won't be able to harvest any more from the fields until the spring. </span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;">Throughout the winter, we'll have some coldhardy plants like lettuce, spinach, green garlic, green onions, and mache overwintering in the coldframes. Basically, we plant these hardy greens in the fall, but we don't expect them to actually grow much for several months. They'll grow a little bit, but once the weather gets too cold and the day length too short, they'll just bide their time under layers of protective plastic. They won't really grow, but they won't die either. It's almost like a kind of hibernation, but for plants. Then sometime around mid-February, they will start getting enough sunlight, and they'll start growing again, sluggishly at first, and then more quickly as the temperatures start to inch up. Usually we can start harvesting these greens for deliveries to our restaurants and stores around the middle of March, and those first harvests always feel so celebratory. I never appreciate spinach or arugula more than when I haven't had it for months, and when the only greens I've had for a while have been the sad ones from the grocery store. The first salad to come out of the coldframes in the spring is always a very big deal. Fortunately, we'll have our own greens for a few more weeks, and then we'll have to say goodbye to them for a few months while the farm goes into hibernation.</span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;">Although there won't be many vegetables growing over the next few months, you can still sign up for next year's CSA during this time! I</span></span><span style="font-family: inherit; font-size: large;">f you already know you want to sign up for next year, you can <a href="https://docs.google.com/forms/d/e/1FAIpQLSesl3M3lsah3sXeligi6HZ8Br7mKOvPAItNwvZoMHQPj14rzQ/viewform" target="_blank">j</a></span><a href="https://docs.google.com/forms/d/e/1FAIpQLSesl3M3lsah3sXeligi6HZ8Br7mKOvPAItNwvZoMHQPj14rzQ/viewform" target="_blank">ust fill out this form</a><span style="font-family: inherit; font-size: large;">, and I'll put you on next year's membership list and email you an invoice. For anyone who signs up and puts down at least a partial payment before December 31, you lock in this year's price of $340 for a half share or $630 for a full share at one of our regular drop-offs, and after the new year, the price will go up to $345 for a half share or $640 for a full share. (Just add $95 to that if you're signing up for home or workplace delivery.) So if you want to get the early bird price, be sure to sign up soon so I can get you invoiced with plenty of time before the end of the year! If it makes more sense for you to split your payment into parts instead of paying the whole amount at once, that is totally fine. You can split it up however you want, and the final payment will just be due by July 1, 2024. (And pssst! CSA shares make great gifts for your loved ones! Just saying.)</span></div><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><span style="font-size: medium;">So that's it! I hope you all have a wonderful, festive, fun, and joyful holiday! Just let me know if you have any questions, and I'll catch you again in January with another newsletter! :-)</span></div><div><br /></div><div><div style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><br /></div></div><div style="text-align: center;"><span style="font-family: inherit; font-size: x-large;">Recipes</span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><br /></div></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy6T-w7OcFED9yqMBM3p4iR5fI5PXL3ThjRD846NH2Uyx1MuVj95cZ1pJTLV-ak817bPsxqThdzpyzb9qqdnDj5G00xDnHjm_3DPdFICVrimgnETvuAMTm3gp7mRZc8aLeGR-OkBHI7aNp6U-HC-QIboQn_-Ar4RQXCi5tcjXF-lg2osCjCCladVWIfsf-/s750/Butternut-Squash-Pie-by-Deb-C--2000-3cb9eab247da42008497af4611d8af3c.webp" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="750" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy6T-w7OcFED9yqMBM3p4iR5fI5PXL3ThjRD846NH2Uyx1MuVj95cZ1pJTLV-ak817bPsxqThdzpyzb9qqdnDj5G00xDnHjm_3DPdFICVrimgnETvuAMTm3gp7mRZc8aLeGR-OkBHI7aNp6U-HC-QIboQn_-Ar4RQXCi5tcjXF-lg2osCjCCladVWIfsf-/s320/Butternut-Squash-Pie-by-Deb-C--2000-3cb9eab247da42008497af4611d8af3c.webp" width="320" /></a></div>Doesn't December just feel like a dessert-y time of year? Maybe it's all the parties, cookie exchanges, and the like, but I am way more apt to eat sugary stuff this month than any other month. So if you're planning to lean in to all the December treats, here's a way you can do it in a slightly healthier way! We all know that you can make some really yummy pies, breads, and pancakes out of pumpkin, but did you know that Butternut squash also makes some really excellent desserts? If you have any Butternuts still kicking around, use one of them to make any one of these <a href="https://www.allrecipes.com/gallery/butternut-squash-desserts/" target="_blank">12 Butternut Squash Desserts</a> for your next holiday gathering! </span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div>Monroe Family Organicshttp://www.blogger.com/profile/11195373915943532395noreply@blogger.com0tag:blogger.com,1999:blog-3011505052313222189.post-54795964509168155482023-10-28T17:59:00.000-05:002023-10-28T17:59:57.812-05:00CSA Newsletter for Week 19! Final Week of the 2023 Season!<p><br /></p><div><span><span style="font-size: medium;"><div style="text-align: center;"><span style="font-size: medium; text-align: left;"> </span><span style="font-size: xxx-large;">Farm Update</span></div></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiDvxAhZ9Roo9AAzCm0d8bypXa-QEG6A8Utn_dUl9DUOyyio2wNWccnG7SCG6p4fmTY-schn-bjGCYQp_7NU3aACKaL96jL8jIruFdUtk9BSsI5NQrwO7qx1imNWnHc3wIvA2lXrL5Ftw7fT852k56vXADztfmdp0a1j8s1C57I_wZoKcx6sJZ8XCzYP00/s1131/empty%20field.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1131" data-original-width="848" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiDvxAhZ9Roo9AAzCm0d8bypXa-QEG6A8Utn_dUl9DUOyyio2wNWccnG7SCG6p4fmTY-schn-bjGCYQp_7NU3aACKaL96jL8jIruFdUtk9BSsI5NQrwO7qx1imNWnHc3wIvA2lXrL5Ftw7fT852k56vXADztfmdp0a1j8s1C57I_wZoKcx6sJZ8XCzYP00/s320/empty%20field.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The field is looking pretty bare! These<br />beds were full of squash vines up until<br />recently, but the squash harvest is<br />done and the plants have been tilled under <br />so the soil can rest for the winter.</td></tr></tbody></table>Hi everyone! Welcome to the last week of the CSA! It is going to get a lot colder this week, which will make harvesting the veggies very challenging, especially with the leafy greens. We are expecting freezing temperatures most nights this week, and while the leafy greens can often withstand some light freezing and thaw out just fine when the sun warms them up in the morning, we will likely have some freeze damage when it gets as cold as it's supposed to get this week. Since you can't harvest greens while they're frozen, we're going to be harvesting more things ahead of time this week and keeping them in our walk-in cooler until we bring them to you. Fred and Ander are out there right now harvesting celery root and carrots, and also some greens for the Monday and Tuesday drop-offs. Fortunately, last week was really nice and we didn't experience any freeze damage to the greens, which means we still have some to bring to you this week! The final week of the CSA is almost always when the variety of crops we have starts to really diminish, because the fields just want to stop production and go to sleep for the winter. And fortunately, after this week we'll be able to let them for the most part. Then we'll turn our focus to what we can keep going in our coldframes for about another month, and after that, the growing season will be done.</span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;">This part of the year feels like the last mile of a marathon. The season has been long, and the energy we had in early summer is long gone, but we have to keep pushing just a little longer to finish the season strong. And like the marathon, where the blisters and muscle fatigue and nutrient depletion make the 26th mile way harder than the first, the freezing, cloudy weather and will do the same thing for harvesting and washing all the veggies. While I will be glad to slow down at the end of this week, I do look forward to seeing all of you one more time at the drop-offs, because that is definitely my favorite part of the CSA. I really love chatting with everyone, distributing the veggies, and sending you all off with some top-notch ingredients to make delicious and nourishing food for the upcoming week. I am glad to get to do that one more time before the farm settles in for its long winter nap.</span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0tV5RwBNSAhZHqeXNXPRdH5xWr04mHdye7pNIwG1dpOlyrKW3ssjMstKe56QeIXLhIzfBdP8ZAiOarBx_f9gmIHPXIeU6kfj_r_2YWXwbaumyRm70jyPQExBFauFSHidW5qh1cJhz2ZgKIJZPVz-bW8AqxrfYZOzP2dUqHKiizaF2QZMqJgsuEQTSCk1H/s1131/kale.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1131" data-original-width="848" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0tV5RwBNSAhZHqeXNXPRdH5xWr04mHdye7pNIwG1dpOlyrKW3ssjMstKe56QeIXLhIzfBdP8ZAiOarBx_f9gmIHPXIeU6kfj_r_2YWXwbaumyRm70jyPQExBFauFSHidW5qh1cJhz2ZgKIJZPVz-bW8AqxrfYZOzP2dUqHKiizaF2QZMqJgsuEQTSCk1H/s320/kale.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">This kale has survived the recent freezes<br />pretty well with minimal damage, but <br />you can tell that there is a little bit of <br />yellow frost burn on some of the leaves.<br />Kale is one of the more coldhardy greens<br />at the farm, and it usually survives colder<br />temperatures better than other veggies.</td></tr></tbody></table><br />In more practical news, I had a bunch of people this week ask me if it was too late to get larger amounts of root vegetables for the winter! We'll be selling potatoes, onions, and carrots in 10-pound increments, so if you want to get some of those, you can just <a href="https://docs.google.com/forms/d/e/1FAIpQLSeiCYU5tx_El2HovhboiiKONsyDXVLibq1QLNHamt3-fzfHpg/viewform?usp=sf_link" target="_blank">fill out this form to put in an order</a>. But you'd better do it fast! The deadline for placing an order is Sunday, October 29 at 5 PM, so I can get all my ducks in a row to get those to you at the final drop-off! Potatoes will be $26 for 10 pounds, carrots will be $30 for 10 pounds, and onions will be $20 for 10 pounds. Just let me know if you have any questions about that!</span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;">And if you already know you want to sign up for next year, you can do so whenever you like! <a href="https://docs.google.com/forms/d/e/1FAIpQLSesl3M3lsah3sXeligi6HZ8Br7mKOvPAItNwvZoMHQPj14rzQ/viewform?usp=sf_link" target="_blank">Just fill out this form</a>, and I'll put you on next year's membership list and email you an invoice! For anyone who signs up and puts down at least a partial payment before December 31, you lock in this year's price of $340 for a half share or $630 for a full share at one of our regular drop-offs, and after the new year, the price will go up to $345 for a half share or $640 for a full share. (Just add $95 to that if you're signing up for home or workplace delivery.)</span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-size: medium;">Here we go into the final week of the CSA! We are so grateful that you have come along with us on this adventure that the 2023 season has been, and we hope to see you all again next year! Thank you so much for being part of the farm this year, and for supporting us to continue bringing good food to the community!</span></div><div><br /></div><div><span style="font-family: inherit;"><br /></span></div><div><div style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="color: black;"><span><span style="font-family: inherit; font-size: x-large;">What to Expect in the Shares this Week</span></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"> </span></p><div style="line-height: normal; margin-bottom: 0in;"><span style="font-family: inherit; font-size: medium;"><span>If you pick up at our Alma, Mt. Pleasant, or Midland drop-off, here are the options for your shares!<span style="mso-spacerun: yes;"> </span>If you have a half share, you’ll choose one item from each choice category, and if you have a full share, you’ll choose two.<span style="mso-spacerun: yes;"> </span>And if there is something you don’t like or can’t eat, you can bring it to the trading station at the end and trade it for something you like better. <br /></span><span style="color: black;"><o:p><span> </span></o:p></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Spinach or Arugula</span></li><li><span style="font-size: medium;">Potatoes or brussels sprouts</span></li><li><span style="font-size: medium;">Winter squash</span></li><li><span style="font-size: medium;">Carrots or sweet potatoes</span></li><li><span style="font-size: medium;">Bag of small onions</span></li><li><span style="font-size: medium;">Radishes, kale, cilantro, or parsley</span></li><li><span style="font-size: medium;">Celery root or large onion</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">If you pick up at our Lansing, Okemos, St. Johns, Midland hospital, or Alma hospital drop-off, or if you have home or workplace delivery, here are your options!<span style="mso-spacerun: yes;"> </span>We have three different prepacked shares, and you can let me know which one you want by filling out <a href="https://docs.google.com/forms/d/e/1FAIpQLSdYAErUzoe1nPZReWpi-iT7z5XxKMlDhNub94cBGGigrD5VOw/viewform?usp=sf_link" target="_blank">this quick form</a> by lunchtime the day before your drop-off.<span style="mso-spacerun: yes;"> </span>If you have a half share, you can choose one of these options, and if you have a full share, you’ll choose two.</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share A:<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzcWwymX7MqFNG-IfBo1ZmDOlI9Sxw0NwcTIrZJoGB0AQz6dbqOyWwiR_oKFNHYNdsUW3zIye0aYOHhnCSjMcCqYxAQeIMWjqk6lPLqOJYVtYBHtJOTwdlIm9_5F1YHpB-MxAr2kd01_XNNHbbvpOEyddPFHQ4aBt9vLRYdkL5HVKjSW7OGXVtwmSITxKR/s799/lettuce%20with%20frost.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="799" data-original-width="599" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzcWwymX7MqFNG-IfBo1ZmDOlI9Sxw0NwcTIrZJoGB0AQz6dbqOyWwiR_oKFNHYNdsUW3zIye0aYOHhnCSjMcCqYxAQeIMWjqk6lPLqOJYVtYBHtJOTwdlIm9_5F1YHpB-MxAr2kd01_XNNHbbvpOEyddPFHQ4aBt9vLRYdkL5HVKjSW7OGXVtwmSITxKR/s320/lettuce%20with%20frost.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Our lettuces took a beating this week<br />with the hard frost! Some of our lettuce<br />is still in good enough shape to harvest,<br />but after surviving a freeze like this, <br />its lifespan in your fridge will be a lot <br />shorter than before. Since we don't <br />know if the lettuce will still be in good<br />shape at the end of the week, we don't <br />have spring mix in the shares this week,<br />but we could have some surprise lettuce<br />at the drop-off if it stays in good condition.</td></tr></tbody></table><br /></span></span></p><span style="color: black;"><span style="font-family: inherit; font-size: medium;"><br /></span></span><p></p><span style="color: black;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></span><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Spinach</span></li><li><span style="font-size: medium;">Brussels sprouts</span></li><li><span style="font-size: medium;">Carnival squash</span></li><li><span style="font-size: medium;">Orange carrots</span></li><li><span style="font-size: medium;">Bag of small onions</span></li><li><span style="font-size: medium;">Parsley</span></li><li><span style="font-size: medium;">Large red onion</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share B:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Spinach</span></li><li><span style="font-size: medium;">Oneida Gold potatoes</span></li><li><span style="font-size: medium;">Honeynut squash</span></li><li><span style="font-size: medium;">Rainbow carrots</span></li><li><span style="font-size: medium;">Bag of small</span></li><li><span style="font-size: medium;">onions</span></li><li><span style="font-size: medium;">Kale</span></li><li><span style="font-size: medium;">Celery root</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share C:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Arugula</span></li><li><span style="font-size: medium;">Red Norland potatoes</span></li><li><span style="font-size: medium;">Honeynut squash</span></li><li><span style="font-size: medium;">Sweet potatoes</span></li><li><span style="font-size: medium;">Bag of small onions</span></li><li><span style="font-size: medium;">Radishes</span></li><li><span style="font-size: medium;">Celery root</span></li></ul><div><span style="font-family: inherit;"><br /><span><br /></span></span></div></div><div style="text-align: center;"><span style="font-family: inherit; font-size: x-large;">Recipes</span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><br /></div></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8AHWUYYBmjDahMr8OMRuwXIw0uqFqnMVBBJKfc7s438i-3Or_2nQTZs6paR20kJWy88zjSA_Vad0CcELi1P-3y7BtZMhQSc5JGnQKnoUaXVjJ8KYNBEyvm-SdNKqNcFcrIYREEpKNWhubu2jNEKkKbEUWBiL4Sk7Q86KzFouBA2nU1cE_HcTdmaJA6ojU/s1038/IMG_7074-4.webp" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="692" data-original-width="1038" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8AHWUYYBmjDahMr8OMRuwXIw0uqFqnMVBBJKfc7s438i-3Or_2nQTZs6paR20kJWy88zjSA_Vad0CcELi1P-3y7BtZMhQSc5JGnQKnoUaXVjJ8KYNBEyvm-SdNKqNcFcrIYREEpKNWhubu2jNEKkKbEUWBiL4Sk7Q86KzFouBA2nU1cE_HcTdmaJA6ojU/s320/IMG_7074-4.webp" width="320" /></a></div>Now that it's getting cold outside, there is nothing better than sitting down to a warm, hearty soup! This <a href="https://twokooksinthekitchen.com/root-vegetable-soup-with-barley/" target="_blank">Root Vegetable Soup</a> is flavorful, filling, sure to help you use up the growing stash of root veggies you might have in the refrigerator, and it's vegetarian to boot! It's versatile enough to vary the ingredients depending on what you have on hand, and you can easily make it carnivore-friendly by using chicken or beef broth, or by throwing in those leftover venison scraps in the fridge. Enjoy! </span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div>Monroe Family Organicshttp://www.blogger.com/profile/11195373915943532395noreply@blogger.com0tag:blogger.com,1999:blog-3011505052313222189.post-64241736779616376132023-10-21T19:28:00.000-05:002023-10-21T19:28:20.210-05:00CSA Newsletter for Week 18 of the 2023 Season<p><br /></p><div><span><span style="font-size: medium;"><div style="text-align: center;"><span style="font-size: xxx-large;">Farm Update</span></div><div style="text-align: center;"><span style="font-size: xxx-large;"><br /></span></div></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitL4hOaw6Dt72talRBdQjl2pF-H3fixji_3Un4rIKB0Ix5eUIEGQ0OrKXodTH1btrJKCpZYAepyJcKHpkPOqnkta4wBNVAkKYZ3gsDxsmcHzAHVR3anoHXxMyuOh8-WLLrH2h4iVT6C0zOIlqkUNkzs5VEzPs0y2CPRBY6ZV_aM-fHRebFlVkDR3OHmxLu/s1600/Untitled%20(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitL4hOaw6Dt72talRBdQjl2pF-H3fixji_3Un4rIKB0Ix5eUIEGQ0OrKXodTH1btrJKCpZYAepyJcKHpkPOqnkta4wBNVAkKYZ3gsDxsmcHzAHVR3anoHXxMyuOh8-WLLrH2h4iVT6C0zOIlqkUNkzs5VEzPs0y2CPRBY6ZV_aM-fHRebFlVkDR3OHmxLu/s320/Untitled%20(1).jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">We have a really nice planting of spring mix,<br />and we're hoping it continues to look good despite<br />the likelihood of a hard frost in the next few days.<br />We've been covering it with protective plastic overnight<br />to help shield it from the cold nighttime temperatures.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Hi everyone! It definitely feels like fall out there! We've had a few light frosts at the farm, and we expect the first hard frost sometime in the next few days. The first hard frost is the beginning of the end of the farm season. We have some very nice looking greens in the field, so we are really hoping our lettuce, spinach, arugula, and kale comes through the first frost in good shape. Depending on the nighttime temperature forecast, Fred will often go out in the evening to cover up the more tender spring mix, spinach, and arugula as best as he can with a layer of protective plastic, but beyond that, we mostly just have to cross our fingers. Sometimes after a hard frost, some of the leafy greens can get frost burn that makes them yellow around the edges, so we are really hoping they'll come through all right. </span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;">It's been very muddy and wet at the farm lately, which makes pretty much all field activities a lot more challenging. All of the harvesting, weeding, ground prep, covering greens with plastic, and anything else we do in the fields this time of year is made harder by all of the mud, and there are some things we can't even do, because we can't get the tractor in to the field lest it get stuck in the mud. These difficult conditions combined with the cloudy weather and shorter day lengths basically mean that we are really tired at the end of the day. There is a natural end to the season, and we are approaching it. We have two weeks left of the CSA, and after that, there won't be nearly as much going on at the farm. We'll still be harvesting and delivering to a few stores, restaurants, and food hubs, but at that point, the farm will start its gradual slide into a restful winter.</span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;">But in the meantime, we still have two weeks of CSA left! We've got a beautiful bounty of fall vegetables this week, including lots of root vegetables, squashes, and leafy greens. One new thing we have this week is celery root! If you've never tried it, celery root looks really weird and gnarly on the outside, but it has a really nice celery flavor. Once you peel it, the inside has the texture of a potato, and it is really fabulous in soups and stews, or in a roasted root vegetable mix. It also lasts for a really long time in the fridge, so it is one of those invaluable winter storage veggies.</span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-size: medium;"><span style="font-family: inherit;"><span>And as a reminder, sign-ups for the 2024 season are officially open! </span></span>If you already know you want to sign up for next year, you can do so whenever you like! <a href="https://docs.google.com/forms/d/e/1FAIpQLSesl3M3lsah3sXeligi6HZ8Br7mKOvPAItNwvZoMHQPj14rzQ/viewform?usp=sf_link" target="_blank">Just fill out this form</a>, and I'll put you on next year's membership list! For anyone who signs up and puts down at least a partial payment before December 31, you lock in this year's price of $340 for a half share or $630 for a full share at one of our regular drop-offs, and after the new year, the price will go up to $345 for a half share or $640 for a full share. (Just add $95 to that if you're signing up for home or workplace delivery.) Just let me know if you have any questions!</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">And that's it for this week! Welcome to Week 18 of the CSA, and I'll see you at the drop-off! </span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><br /></div><div><span style="font-family: inherit;"><br /></span></div><div><div style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="color: black;"><span><span style="font-family: inherit; font-size: x-large;">What to Expect in the Shares this Week</span></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"> </span></p><div style="line-height: normal; margin-bottom: 0in;"><span style="font-family: inherit; font-size: medium;"><span>If you pick up at our Alma, Mt. Pleasant, or Midland drop-off, here are the options for your shares!<span style="mso-spacerun: yes;"> </span>If you have a half share, you’ll choose one item from each choice category, and if you have a full share, you’ll choose two.<span style="mso-spacerun: yes;"> </span>And if there is something you don’t like or can’t eat, you can bring it to the trading station at the end and trade it for something you like better. <br /></span><span style="color: black;"><o:p><span> </span></o:p></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Sweet potatoes or arugula</span></li><li><span style="font-size: medium;">Spinach or spring mix</span></li><li><span style="font-size: medium;">Small or medium squash</span></li><li><span style="font-size: medium;">Carrots or brussels sprouts</span></li><li><span style="font-size: medium;">Radishes, 2 green peppers, or kale</span></li><li><span style="font-size: medium;">Onion, celery root, or 3 serrano peppers</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">If you pick up at our Lansing, Okemos, St. Johns, Midland hospital, or Alma hospital drop-off, or if you have home or workplace delivery, here are your options!<span style="mso-spacerun: yes;"> </span>We have three different prepacked shares, and you can let me know which one you want by filling out <a href="https://docs.google.com/forms/d/e/1FAIpQLSe2imXZO3eja-Zr-jLdV3SoQAE2wYf1MbPFkH44vY0CJ6vG7g/viewform?usp=sf_link" target="_blank">this quick form</a> by lunchtime the day before your drop-off.<span style="mso-spacerun: yes;"> </span>If you have a half share, you can choose one of these options, and if you have a full share, you’ll choose two.</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share A:<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXz6ys2LW5NmeOoNb9ljaBKT88Tjn9Wlw871viY9hIDg_J46PbA1CYiOD20Js1VCbTUQGOy9OZOCvwfeFSCJeZtYF5lgNqwZSN3PmQy2zzXkOdBbLQFGZadbV_pFq87M5iwZRR03R8t1VeF5_PUPZPxXh959ajE4IbdAbZwdRVZFlB_TaEMCsoq78CK2QS/s1600/Untitled.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXz6ys2LW5NmeOoNb9ljaBKT88Tjn9Wlw871viY9hIDg_J46PbA1CYiOD20Js1VCbTUQGOy9OZOCvwfeFSCJeZtYF5lgNqwZSN3PmQy2zzXkOdBbLQFGZadbV_pFq87M5iwZRR03R8t1VeF5_PUPZPxXh959ajE4IbdAbZwdRVZFlB_TaEMCsoq78CK2QS/s320/Untitled.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A new planting of green onions in one<br />of our coldframes. It's too cold for them <br />in the field this time of year, but they can <br />survive the colder temperatures in the <br />protection of our unheated greenhouses.</td></tr></tbody></table><br /></span></span></p><span style="color: black;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></span><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Sweet potatoes</span></li><li><span style="font-size: medium;">Spinach</span></li><li><span style="font-size: medium;">Honeynut squash</span></li><li><span style="font-size: medium;">Brussels sprouts</span></li><li><span style="font-size: medium;">Radishes</span></li><li><span style="font-size: medium;">Onion</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share B:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Sweet potatoes</span></li><li><span style="font-size: medium;">Spring mix</span></li><li><span style="font-size: medium;">Honeynut squash</span></li><li><span style="font-size: medium;">Orange carrots</span></li><li><span style="font-size: medium;">2 Green peppers</span></li><li><span style="font-size: medium;">Celery root</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share C:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Arugula</span></li><li><span style="font-size: medium;">Spinach</span></li><li><span style="font-size: medium;">Acorn squash</span></li><li><span style="font-size: medium;">Rainbow carrots</span></li><li><span style="font-size: medium;">Kale</span></li><li><span style="font-size: medium;">Onion</span></li></ul><div><span style="font-family: inherit;"><br /><span><br /></span></span></div></div><div style="text-align: center;"><span style="font-family: inherit; font-size: x-large;">Recipes</span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK5uBon6hBzgSp3Jl2UzAUUCCrJ-ZNrhSzsDpQOeRbg-MF8aXYFycqGxr4pczwSDwuW7ufRCTsd2L5DyQicZZiQAr15dX2mBCB9FdSFhAymO15FXg_aZ7Z_LQxJWR8dTrdoIIQ8ZmPRXnYt_vN1q8ZmmfJ7mOIXOvo06fSIx4K0FkAa1hqudgVxIHXWMX-/s913/190921-the-kitchn-christine-han-photography-109.webp" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="913" data-original-width="730" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK5uBon6hBzgSp3Jl2UzAUUCCrJ-ZNrhSzsDpQOeRbg-MF8aXYFycqGxr4pczwSDwuW7ufRCTsd2L5DyQicZZiQAr15dX2mBCB9FdSFhAymO15FXg_aZ7Z_LQxJWR8dTrdoIIQ8ZmPRXnYt_vN1q8ZmmfJ7mOIXOvo06fSIx4K0FkAa1hqudgVxIHXWMX-/s320/190921-the-kitchn-christine-han-photography-109.webp" width="256" /></a></div>One of the wonderful things about fall is all of the root vegetables. Traditionally, these potatoes, carrots, sweet potatoes, celery roots, beets, and onions were the vegetables that our ancestors who didn't have ready access to grocery stores and refrigerators would store to get them through the long winter months. It is fitting that they make up the majority of what we are harvesting in the fall, because in generations past, this would have been the time to stockpile food for the months when the fields are covered with snow. And one of my favorite things to do when we have a bunch of root veggies is make <a href="https://www.thekitchn.com/roasted-root-vegetables-22948817" target="_blank">Roasted Root Vegetables</a>! You can use whatever roots you have on hand, which makes this recipe super flexible, but I generally go with the philosophy of "the more, the merrier". I hope you enjoy this comforting fall staple as much as we do! </span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div>Monroe Family Organicshttp://www.blogger.com/profile/11195373915943532395noreply@blogger.com0tag:blogger.com,1999:blog-3011505052313222189.post-16290378826198313652023-10-14T18:58:00.001-05:002023-10-14T18:58:39.111-05:00CSA Newsletter for Week 17 of the 2023 Season<p style="text-align: center;"> <span style="font-family: inherit; font-size: xxx-large; text-align: center;">Farm Update</span></p><div><span><span style="font-size: medium;"><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT2ktV1A3zr9dPqWF2WD6ReRrjqBlhbsBzqW8aU9m5PuBKjcDAREHSumwS51T3nBgrDrIY9ogzCuSQi7WVBRLscRT7yvYYL2PfAPR2tEXqK6U7dzhu4By0krVfm_GmnKhpCvBhgiZmo3z6-lJ1O_TCVCi5krhS91J4QJymmT0j_LXQ96tlILTvvLLOAGGP/s3688/PXL_20231010_204218781~2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1913" data-original-width="3688" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT2ktV1A3zr9dPqWF2WD6ReRrjqBlhbsBzqW8aU9m5PuBKjcDAREHSumwS51T3nBgrDrIY9ogzCuSQi7WVBRLscRT7yvYYL2PfAPR2tEXqK6U7dzhu4By0krVfm_GmnKhpCvBhgiZmo3z6-lJ1O_TCVCi5krhS91J4QJymmT0j_LXQ96tlILTvvLLOAGGP/w400-h208/PXL_20231010_204218781~2.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Here are all the veggies unloaded from the truck<br />and ready to start getting set up on the tables for <br />our Mt. Pleasant CSA drop-off on Tuesday.</td></tr></tbody></table><br /><div style="text-align: center;"><br /></div></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;">Hi everyone! Hope you're all doing well! The weather has definitely shifted at the farm, and we are fully into fall now. The colder, wetter weather and the fact that it stays dark at lot longer into the morning have definitely made working out there a lot harder. Fortunately, we are almost done with all of our large harvests; we finished harvesting the rest of our squashes this week, and we are almost done bringing in the sweet potatoes as well. Once those major harvests of literal tons of storage vegetables are in, our workload decreases quite a bit. That is fortuitous indeed, because that's right around the time the weather becomes decidedly uncooperative. Working in the fields in June and July is one of the best, most joyful types of work, even though the hours are long and the pace is relentless, because we get to be out in the warmth and the sunshine, with the breeze and the sounds of nature around us. Working out there in October, although the pace has slowed down and we don't have enough daylight to put in the kind of hours we worked in June, feels like much more of a slog. Often, we're harvesting in a chilly rain with fingers that are a little bit numb from cold, battling to keep all of our freshly harvested greens out of the mud. It's a much different type of work than it was during the summer, and we really relish the opportunity to come in for lunch, change into dry clothes, and eat something warm. We also appreciate working in the coldframes a lot more this time of year, because it's warmer and dryer than it is outside. We harvested the last of the tomatoes last week, and we're currently taking out all of our tomato vines from the coldframes so we can use that space to plant green garlic and leafy greens for overwintering. When we pull out the tomato vines, it's an annual milestone that signals that the farm is getting ready to go to sleep for the winter and the season is almost done. </span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;">Fortunately, even though the tomatoes are officially over, we are headed into one of my fall favorites, brussels sprouts! Nothing says autumn like a plate full of brussels sprouts, sweet potatoes, and hearty winter spinach, and I am looking forward to the first brussels sprouts of the year for dinner tonight. I have also been loving our radishes lately! We've been eating a lot of simple salads with radishes sliced really thin on top, and I love the peppery flavor and pretty color they bring to every dish. Most people go crazy for pumpkin spice everything when the weather turns colder, but to me, these are the real flavors of fall.</span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-size: medium;"><span style="font-family: inherit;"><span>And as a reminder, sign-ups for the 2024 season are officially open! </span></span>If you already know you want to sign up for next year, you can do so starting now! <a href="https://docs.google.com/forms/d/e/1FAIpQLSesl3M3lsah3sXeligi6HZ8Br7mKOvPAItNwvZoMHQPj14rzQ/viewform?usp=sf_link" target="_blank">Just fill out this form</a>, and I'll put you on next year's membership list! For anyone who signs up and puts down at least a partial payment before December 31, you lock in this year's price of $340 for a half share or $630 for a full share at one of our regular drop-offs, and after the new year, the price will go up to $345 for a half share or $640 for a full share. (Just add $95 to that if you're signing up for home or workplace delivery.) Just let me know if you have any questions about any of that!</span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;">And here we go into week 17 of the CSA! </span></span></div><div><span style="font-family: inherit;"><br /></span></div><div><div style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="color: black;"><span><span style="font-family: inherit; font-size: x-large;">What to Expect in the Shares this Week</span></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"> </span></p><div style="line-height: normal; margin-bottom: 0in;"><span style="font-family: inherit; font-size: medium;"><span>If you pick up at our Alma, Mt. Pleasant, or Midland drop-off, here are the options for your shares!<span style="mso-spacerun: yes;"> </span>If you have a half share, you’ll choose one item from each choice category, and if you have a full share, you’ll choose two.<span style="mso-spacerun: yes;"> </span>And if there is something you don’t like or can’t eat, you can bring it to the trading station at the end and trade it for something you like better. <br /></span><span style="color: black;"><o:p><span> </span></o:p></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Spinach or spring mix</span></li><li><span style="font-size: medium;">Small or medium squash</span></li><li><span style="font-size: medium;">Potatoes or leeks</span></li><li><span style="font-size: medium;">Carrots, butternut squash, or Brussels sprouts</span></li><li><span style="font-size: medium;">Sweet potatoes or arugula</span></li><li><span style="font-size: medium;">Onion, green pepper, or 3 serrano peppers</span></li><li><span style="font-size: medium;">Radishes, kale, or cilantro</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">If you pick up at our Lansing, Okemos, St. Johns, Midland hospital, or Alma hospital drop-off, or if you have home or workplace delivery, here are your options!<span style="mso-spacerun: yes;"> </span>We have three different prepacked shares, and you can let me know which one you want by filling out <a href="https://docs.google.com/forms/d/e/1FAIpQLSeAXgfHpugxOVr1aiPHzQmqUDuwLMVfzfig-3cGVTZYNEGTVg/viewform?usp=sf_link" target="_blank">this quick form</a> by lunchtime the day before your drop-off.<span style="mso-spacerun: yes;"> </span>If you have a half share, you can choose one of these options, and if you have a full share, you’ll choose two.</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share A:</span></span></p><span style="color: black;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></span><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Spinach</span></li><li><span style="font-size: medium;">Honeynut squash</span></li><li><span style="font-size: medium;">Leeks</span></li><li><span style="font-size: medium;">Butternut squash</span></li><li><span style="font-size: medium;">Arugula</span></li><li><span style="font-size: medium;">Green pepper</span></li><li><span style="font-size: medium;">Radishes</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share B:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Spring mix</span></li><li><span style="font-size: medium;">Honeynut squash</span></li><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Brussels sprouts</span></li><li><span style="font-size: medium;">Sweet potatoes</span></li><li><span style="font-size: medium;">Onion</span></li><li><span style="font-size: medium;">Radishes</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share C:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Spinach</span></li><li><span style="font-size: medium;">Carnival squash</span></li><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Carrots</span></li><li><span style="font-size: medium;">Sweet potatoes</span></li><li><span style="font-size: medium;">Green pepper</span></li><li><span style="font-size: medium;">Cilantro</span></li></ul><div><span style="font-family: inherit;"><br /><span><br /></span></span></div></div><div style="text-align: center;"><span style="font-family: inherit; font-size: x-large;">Recipes</span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></span></div><div><div><span style="font-family: inherit;"><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpVIXr-3akHvDN3gfOJI8Vo-uOHoclBaxtuETHVoWdUuVT7zcYQsBJoGmWK6llsgWKOz6aHfBC0XjsXPamsJwas__LWXXCF-mMgpaXXqJ2GOl4Hg5s8cfcDiH7G1mlfZO1LjUEWH6CkfZt1BKeuMqUeUtKpJZ1_VSKYtXceinaPpZCoIVjAVBp3QZVUk1P/s1575/Garlic-Roasted-Radishes-3-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1575" data-original-width="1050" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpVIXr-3akHvDN3gfOJI8Vo-uOHoclBaxtuETHVoWdUuVT7zcYQsBJoGmWK6llsgWKOz6aHfBC0XjsXPamsJwas__LWXXCF-mMgpaXXqJ2GOl4Hg5s8cfcDiH7G1mlfZO1LjUEWH6CkfZt1BKeuMqUeUtKpJZ1_VSKYtXceinaPpZCoIVjAVBp3QZVUk1P/w133-h200/Garlic-Roasted-Radishes-3-1.jpg" width="133" /></a></div>I am really appreciating radishes lately. I love their peppery kick in my salads, but they are also really great cooked. So if your kids won't eat them because they're "too spicy" (this is an oft repeated refrain in my house as well), there are a lot of really great ways to prepare them that bring out their natural sweetness and cook out the peppery flavor. Check out these <a href="https://therealfooddietitians.com/garlic-roasted-radishes/" target="_blank">Garlic Roasted Radishes</a>, and turn radishes into a delicious, warm comfort food! Perfect with dinner on a chilly evening! </span></span></div></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div>Monroe Family Organicshttp://www.blogger.com/profile/11195373915943532395noreply@blogger.com0tag:blogger.com,1999:blog-3011505052313222189.post-24331493779491780052023-10-07T19:40:00.000-05:002023-10-07T19:40:16.760-05:00CSA Newsletter for Week 16 of the 2023 Season<div><span style="font-family: inherit;"><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xxx-large;">Farm Update</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xxx-large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAumzpr1PThv_zss_hge3zZOepFA0z64csNnzDn7qB6XSc1IA_sUx1x1WGgH3qbwk5MlYgTKSg6RJhcK-st3TorP-v0GfE5Seyma3X5IY1sGuNGKzxHKCkxznfaSJPsW3gy3AP2eBe8TAhGF9iNjxr7f-MClC7cyq0yJn204-6v1WMwR3Ky2BF5zYXAk65/s1600/-6174997374165534591.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAumzpr1PThv_zss_hge3zZOepFA0z64csNnzDn7qB6XSc1IA_sUx1x1WGgH3qbwk5MlYgTKSg6RJhcK-st3TorP-v0GfE5Seyma3X5IY1sGuNGKzxHKCkxznfaSJPsW3gy3AP2eBe8TAhGF9iNjxr7f-MClC7cyq0yJn204-6v1WMwR3Ky2BF5zYXAk65/s320/-6174997374165534591.jpg" width="240" /></a></div>Hi everyone! The farm is beginning to slowly wind down to the end of the season, and signs of fall are everywhere. The colder weather will settle in this week in earnest, and we will likely see the first frost some night this week. Once that happens, our summer crops have a hard time swinging back from the shock they receive, and the season ends rather abruptly on any summer crops still out in the fields. The ones in the coldframes will be protected, so we will still be able to harvest some summer veggies like peppers, but it is time to bid the tomatoes farewell for this year. Fred and the crew are starting to clean the spent tomato vines out of the coldframes so we can replant that space with really coldhardy greens for overwintering. So even during the winter when nothing is actually growing, we can still use that space to best advantage by using it to give some spring greens a head start growing. Right now, we're bringing in the rest of the squash harvest, and once we're done with that, we'll focus on the big harvest of sweet potatoes. It always feels like the end of the season once the sweet potatoes are all safely in the barn. In reality, we'll still have several weeks left, but that is right around the time the weather gets really yucky, and it is nice to have most of the things we are bringing to the CSA already in the nice dry barn, instead of having to harvest everything out in the cold rain. </span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;">Speaking of all of the root vegetables in the barn, I have had a lot of people ask if they can order larger amounts of storage vegetables for the winter, and the answer is yes! If you would like to order carrots, potatoes, or onions to have even after the CSA ends, you can just <a href="https://docs.google.com/forms/d/e/1FAIpQLSeiCYU5tx_El2HovhboiiKONsyDXVLibq1QLNHamt3-fzfHpg/viewform?usp=sf_link" target="_blank">fill out this form</a> and let me know what you would like! We'll be selling all these items in 10-pound increments, and you can order as many as you want. The potatoes will be $26 for 10 pounds, the carrots will be $30 for 10 pounds, and the onions will be $20 for 10 pounds. We'll plan on bringing them to you at the drop-off before the end of the season, so just let me know on the form if you're intending to be gone any of those weeks, so we can make sure to bring it when you're going to be there. </span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-size: medium;"><span style="font-family: inherit;"><span>And if you missed it last week, sign-ups for the 2024 season are officially open! </span></span>If you already know you want to sign up for next year, you can do so starting now! <a href="https://docs.google.com/forms/d/e/1FAIpQLSesl3M3lsah3sXeligi6HZ8Br7mKOvPAItNwvZoMHQPj14rzQ/viewform?usp=sf_link" target="_blank">Just fill out this form</a>, and I'll put you on next year's membership list! For anyone who signs up and puts down at least a partial payment before December 31, you lock in this year's price of $340 for a half share or $630 for a full share at one of our regular drop-offs, and after the new year, the price will go up to $345 for a half share or $640 for a full share. (Just add $95 to that if you're signing up for home or workplace delivery.) Just let me know if you have any questions about any of that!</span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;">Thanks so much, and I'll see you at the drop-off for week 16 of the CSA! </span></span></div><div><span style="font-family: inherit;"><br /></span></div><div><div style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="color: black;"><span><span style="font-family: inherit; font-size: x-large;">What to Expect in the Shares this Week</span></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"> </span></p><div style="line-height: normal; margin-bottom: 0in;"><span style="font-family: inherit; font-size: medium;"><span>If you pick up at our Alma, Mt. Pleasant, or Midland drop-off, here are the options for your shares!<span style="mso-spacerun: yes;"> </span>If you have a half share, you’ll choose one item from each choice category, and if you have a full share, you’ll choose two.<span style="mso-spacerun: yes;"> </span>And if there is something you don’t like or can’t eat, you can bring it to the trading station at the end and trade it for something you like better. <br /></span><span style="color: black;"><o:p><span> </span></o:p></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Spring mix or arugula</span></li><li><span style="font-size: medium;">Small or medium squash</span></li><li><span style="font-size: medium;">Kale, cabbage, or beets</span></li><li><span style="font-size: medium;">Radishes or 2 green peppers</span></li><li><span style="font-size: medium;">Spinach or sweet potatoes</span></li><li><span style="font-size: medium;">Onion or 3 serrano peppers</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">If you pick up at our Lansing, Okemos, St. Johns, Midland hospital, or Alma hospital drop-off, or if you have home or workplace delivery, here are your options!<span style="mso-spacerun: yes;"> </span>We have three different prepacked shares, and you can let me know which one you want by filling out <a href="https://docs.google.com/forms/d/e/1FAIpQLSeLa4iP0O0cPirJ1z5ngMPgvvF8k-N4y2_M3rI3OtfGuck26Q/viewform?usp=sf_link" target="_blank">this quick form</a> by lunchtime the day before your drop-off.<span style="mso-spacerun: yes;"> </span>If you have a half share, you can choose one of these options, and if you have a full share, you’ll choose two.</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share A:</span></span></p><span style="color: black;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></span><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Spring mix</span></li><li><span style="font-size: medium;">Delicata squash</span></li><li><span style="font-size: medium;">Kale</span></li><li><span style="font-size: medium;">Sweet potatoes</span></li><li><span style="font-size: medium;">Yellow onion</span></li><li><span style="font-size: medium;">2 green peppers</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share B:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Spring mix</span></li><li><span style="font-size: medium;">Honeynut squash</span></li><li><span style="font-size: medium;">Cabbage</span></li><li><span style="font-size: medium;">Spinach</span></li><li><span style="font-size: medium;">Red onion</span></li><li><span style="font-size: medium;">Radishes</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share C:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Arugula</span></li><li><span style="font-size: medium;">Carnival squash</span></li><li><span style="font-size: medium;">Beets</span></li><li><span style="font-size: medium;">Sweet potatoes</span></li><li><span style="font-size: medium;">Yellow onion</span></li><li><span style="font-size: medium;">Radishes</span></li></ul><div><span style="font-family: inherit;"><br /><span><br /></span></span></div></div><div style="text-align: center;"><span style="font-family: inherit; font-size: x-large;">Recipes</span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPn9KHfe8m3OXLe8APO0AMu6dUyiV93x1T17k9wNFrjjr13URq_l22FCBA2r_spicvD_T7Z0E3R1TA9-QjM4T7b_AGD3D6OK0LnO2j12Mtc0p9njaTHQvdHxe2xL0wrcjnu0RiOLwkMzkOMjTgpSGYe7iwmDqX12o4YIjI8GIfZcyCxNylDVPL09KVONAM/s1000/Roasted-Sweet-Potatoes-008.webp" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="800" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPn9KHfe8m3OXLe8APO0AMu6dUyiV93x1T17k9wNFrjjr13URq_l22FCBA2r_spicvD_T7Z0E3R1TA9-QjM4T7b_AGD3D6OK0LnO2j12Mtc0p9njaTHQvdHxe2xL0wrcjnu0RiOLwkMzkOMjTgpSGYe7iwmDqX12o4YIjI8GIfZcyCxNylDVPL09KVONAM/w160-h200/Roasted-Sweet-Potatoes-008.webp" width="160" /></a></div>I love sweet potatoes! But for the longest time, I thought I didn't, because the only time I ever had them as a kid was at Thanksgiving, when they were mashed and covered with marshmallows. Which is probably my least favorite sweet potato preparation. So if you're looking for something completely delicious and super easy to do with your sweet potatoes, check out this recipe for <a href="https://www.acouplecooks.com/roasted-sweet-potatoes/" target="_blank">Roasted Sweet Potatoes</a>! It calls for just five ingredients, and once you get them in the oven, you can go do something else until they're ready. Score! :-)</span></span></div>Monroe Family Organicshttp://www.blogger.com/profile/11195373915943532395noreply@blogger.com0tag:blogger.com,1999:blog-3011505052313222189.post-73682462547009177642023-09-30T13:29:00.000-05:002023-09-30T13:29:12.411-05:00CSA Newsletter for Week 15 of the 2023 Season<p><br /></p><div><span style="font-family: inherit;"><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium; text-align: left;"> </span><span style="font-family: inherit; font-size: xxx-large;">Farm Update</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Hi everyone! Hope you're doing well and enjoying this lovely fall day! As I write this, I am sitting at my deck table with a cup of coffee, trying to squeeze every last bit of nice weather out of this year. Things at the farm are starting to get quieter and easier to manage. While we are still weeding a little bit, the weeds grow a lot more slowly and are generally better-behaved than they were two months ago, when they were trying to swallow up the whole farm. We're still bringing in the major harvests of what would generally be considered storage vegetables (squash, onions, etc.) for the winter, except that we don't intend to have a lot to store by the time we wrap up the season. Just enough to keep our family in potatoes, carrots, onions, and squash until about February or March, until the first spring veggies start coming out of the hoophouses.</span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;">It's a bittersweet time of year for vegetables. The tomato vines are definitely on the downswing, to the point where we never know exactly when they are going to be done for the year, but we know it's going to be soon. We're going to keep harvesting the slicing tomatoes as long as they look nice and can refrain from cracking, but we don't have nearly as many as before. I'm always sad to see the tomatoes go, because it's impossible to get a good tomato anywhere during the cold months, and they're one of my favorite foods. But the upcoming fall plantings are looking beautiful and strong, and before we know it, we'll be back into spinach and some especially excellent fall carrots. Right now, I'm really loving our arugula and cauliflower, which are special treats this time of year. I asked Fred why our cauliflower is so much better than I remember cauliflower being when I was a kid, because I suspected it isn't just because I like vegetables in general a whole lot more than I did when I was young. I was right. He chose a special variety of green-stemmed Asian cauliflower that is sweeter, more tender, and just more lush than the standard varieties we grew up with, and you can definitely tell the difference! </span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;">We have three new veggies making their debut this week, and I am super excited for the first sweet potatoes, baby amara greens, and radishes of the fall! Last year was the first time we grew the amara greens, and they are so good! They're like a slightly garlicky, mustardy baby kale, and would make a fabulous salad with apples and bleu cheese. You could also sauté them lightly, but since they're a baby green, they would cook down pretty quickly into not much volume, so I'd definitely recommend enjoying them in their flavorful raw glory. I am also super excited about sweet potatoes! They feel like dessert for dinner, and I can't wait to have the first ones this week! They'll be in the same station as the cauliflower at the drop-off, and this is one of the many times I am glad I don't have to choose one or the other. But if you have a half share and that is going to be a really hard choice for you, here's a tip: This week has a pretty strong possibility of being the end of cauliflower season (once the weather turns nasty, the cauliflower heads will go downhill pretty quickly), but we'll have sweet potatoes all the way up to the end of the season. Just in case that helps you make your choice. ;-)</span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;">And, now for a big announcement! Sign-ups are officially open for the 2024 season! If you already know you want to sign up for next year, you can do so starting now! <a href="https://docs.google.com/forms/d/e/1FAIpQLSesl3M3lsah3sXeligi6HZ8Br7mKOvPAItNwvZoMHQPj14rzQ/viewform?usp=sf_link" target="_blank">Just fill out this form</a>, and I'll put you on next year's membership list! For anyone who signs up and puts down at least a partial payment before December 31, you lock in this year's price of $340 for a half share or $630 for a full share at one of our regular drop-offs! (Just add $95 to that if you're signing up for home or workplace delivery.) And just let me know if you have any questions about signing up for next year! We would love to have you in the CSA again for 2024! </span></span></div><div><span style="font-family: inherit;"><br /></span></div><div><div style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="color: black;"><span><span style="font-family: inherit; font-size: x-large;">What to Expect in the Shares this Week</span></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"> </span></p><div style="line-height: normal; margin-bottom: 0in;"><span style="font-family: inherit; font-size: medium;"><span>If you pick up at our Alma, Mt. Pleasant, or Midland drop-off, here are the options for your shares!<span style="mso-spacerun: yes;"> </span>If you have a half share, you’ll choose one item from each choice category, and if you have a full share, you’ll choose two.<span style="mso-spacerun: yes;"> </span>And if there is something you don’t like or can’t eat, you can bring it to the trading station at the end and trade it for something you like better. <br /></span><span style="color: black;"><o:p><span> </span></o:p></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Potatoes or Delicata Squash</span></li><li><span style="font-size: medium;">Spring mix, arugula, or baby amara greens</span></li><li><span style="font-size: medium;">Carnival squash, butternut squash or leeks</span></li><li><span style="font-size: medium;">Cabbbage, kale, or beets</span></li><li><span style="font-size: medium;">Green pepper, tomato, or 3 serrano peppers</span></li><li><span style="font-size: medium;">Cauliflower or sweet potatoes</span></li><li><span style="font-size: medium;">Radishes, 2 kohlrabi, or 3 onions</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">If you pick up at our Lansing, Okemos, St. Johns, Midland hospital, or Alma hospital drop-off, or if you have home or workplace delivery, here are your options!<span style="mso-spacerun: yes;"> </span>We have three different prepacked shares, and you can let me know which one you want by filling out <a href="https://docs.google.com/forms/d/e/1FAIpQLSdpM98H3Y5vZbE5UmaFVOvjS9QWWo4OxBV8ll-Nlw98mBo__g/viewform?usp=sf_link" target="_blank">this quick form</a> by lunchtime the day before your drop-off.<span style="mso-spacerun: yes;"> </span>If you have a half share, you can choose one of these options, and if you have a full share, you’ll choose two.</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share A:</span></span></p><span style="color: black;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></span><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Spring mix</span></li><li><span style="font-size: medium;">Carnival squash</span></li><li><span style="font-size: medium;">Kale</span></li><li><span style="font-size: medium;">Tomato</span></li><li><span style="font-size: medium;">Cauliflower</span></li><li><span style="font-size: medium;">3 onions</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share B:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Delicata squash</span></li><li><span style="font-size: medium;">Arugula</span></li><li><span style="font-size: medium;">Carnival squash</span></li><li><span style="font-size: medium;">Cabbage</span></li><li><span style="font-size: medium;">Green pepper</span></li><li><span style="font-size: medium;">Sweet potatoes</span></li><li><span style="font-size: medium;">Radishes</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share C:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Baby amara greens</span></li><li><span style="font-size: medium;">Butternut squash</span></li><li><span style="font-size: medium;">Beets</span></li><li><span style="font-size: medium;">3 serrano peppers</span></li><li><span style="font-size: medium;">Cauliflower</span></li><li><span style="font-size: medium;">Radishes</span></li></ul><div><span style="font-family: inherit;"><br /><span><br /></span></span></div></div><div style="text-align: center;"><span style="font-family: inherit; font-size: x-large;">Recipes</span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPCdAYash2GPsc8WwyyGkxDoug3XrurR0BRPsSiTm6ivOkKYIihQ-tgHHgKNsgLfTf8Fj4rhh6n3cw1byZY7K2advU_YR1PU5YB3TXfT3K-DUire5EgYMRYsq5py9fuZdsbNGPRRMw35gZnqLRM3ka4t6Hn6Has_tta0U9n75AID8gOli86a9MLnMYxz2u/s1140/Sesame-Chicken-Recipe-Image-7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1140" data-original-width="760" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPCdAYash2GPsc8WwyyGkxDoug3XrurR0BRPsSiTm6ivOkKYIihQ-tgHHgKNsgLfTf8Fj4rhh6n3cw1byZY7K2advU_YR1PU5YB3TXfT3K-DUire5EgYMRYsq5py9fuZdsbNGPRRMw35gZnqLRM3ka4t6Hn6Has_tta0U9n75AID8gOli86a9MLnMYxz2u/w133-h200/Sesame-Chicken-Recipe-Image-7.jpg" width="133" /></a></div>If you're looking for something yummy to do with cauliflower this week, check out this recipe for <a href="https://deliciouslittlebites.com/sesame-peanut-cauliflower/" target="_blank">20 Minute Sesame Cauliflower</a>! This is quick and flavorful, perfect for a busy weeknight dinner! Enjoy! </span></span></div>Monroe Family Organicshttp://www.blogger.com/profile/11195373915943532395noreply@blogger.com0tag:blogger.com,1999:blog-3011505052313222189.post-63655719319554891502023-09-23T12:40:00.000-05:002023-09-23T12:40:00.920-05:00CSA Newsletter for Week 14 of the 2023 Season<div><span style="font-family: inherit;"><div class="separator" style="clear: both; font-size: large; text-align: center;"><br /></div><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xxx-large;">Farm Update</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xxx-large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_2ee4K1WJv73KpgrsagopaMmAmuOqwpbzLOsxWT_c2GASmKp-qI0Enf5fvU1EUMygo3sAHzUPwCTXPgp_7IBbj4AGDBkjJD5yTVEKQ9aHAQZn3TFLX59pag2Od7QDsqyoURbwoNfMgvvUakP2AXL5d9yn57-RfaOXDcZRSRQFO4jp53oiQG7Tv9eL6ZLM/s1600/-2651361611528869333.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_2ee4K1WJv73KpgrsagopaMmAmuOqwpbzLOsxWT_c2GASmKp-qI0Enf5fvU1EUMygo3sAHzUPwCTXPgp_7IBbj4AGDBkjJD5yTVEKQ9aHAQZn3TFLX59pag2Od7QDsqyoURbwoNfMgvvUakP2AXL5d9yn57-RfaOXDcZRSRQFO4jp53oiQG7Tv9eL6ZLM/s320/-2651361611528869333.jpg" width="240" /></a></div>Hi everyone! Happy fall! It is officially autumn as of today, and the farm definitely reflects that right now! We are very much in the middle of the harvest season, and while we finished bringing in all of our potatoes a few weeks ago, we are still working on bringing in the squash and onion harvest in the pockets of time when we're not harvesting, washing, packing, and delivering veggies for the deliveries and CSA drop-offs. Fortunately, we've been delivering a lot of squash, and we've been sending it out the door almost as fast as we can harvest it. That is a good thing, because it takes up A LOT of space, and the barn is already feeling pretty cramped as it is. So as soon as I bring several crates of squash to the drop-offs, a few more appear to take their place. In this way, we will probably work through most of our squash supply over the next six weeks of the CSA, and hopefully we'll still be able to move around the barn in the meantime. We've also started harvesting the first of the sweet potatoes, and they are currently curing in the barn so that they will have the maximum shelf life out on your counter or in your pantry. That is, unless you eat them as soon as you get them, because they are so delicious! </span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;">Right now, harvesting takes up the majority of our time at the farm, but we are also doing some end-of-season planting. We're still planting some things outside in the fields, such as some spinach, arugula, and radishes for the very end of the season, but most of our planting will move into the hoophouses now that the weather is starting to turn. Fred planted the first hoophouse this week full of green onions, cilantro, dill, and spring mix to be harvested in October and November, and he plans to plant the second hoophouse this weekend. (In the picture above, Fred is transplanting green onions in the coldframe with our paper pot planting system.) The hoophouses (which are also called coldframes) are unheated greenhouses that allow us to extend the number of months each year that we can grow things at the farm. They shelter the plants from wind, rain, and cold temperatures just enough to get another two months or so of produce in the late fall. Then we are able to plant some especially coldhardy plants (like kale, spinach, and arugula) to overwinter, so that they have a head start growing when spring finally arrives. That means we can start harvesting the very first veggies at the end of February or beginning of March, instead of two months later, which would be the very first harvests of anything from the field. </span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;">The weather has been especially nice for this time of year! Normally we expect it to rain most of October, but the extended forecast predicts a much drier fall than we're used to. We've actually had to do some irrigating, which is extremely uncommon for this time of year, but I'll definitely take it. The longer it stays sunny, the less we have to work in the cold October rain, which freezes you straight through and just kind of kills your soul after several weeks of it. October rains also make it a lot more likely that our field crops will succumb to foliar diseases, which makes it a lot harder to plan for fall CSA shares. So I will absolutely take the sun for as long as it sticks around, even if it does mean moving around irrigation lines a lot longer than we thought we'd have to. </span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;">Today is the autumnal equinox, which means that today, the we have an equal amount of day and night. That naturally means that starting tomorrow, the dark starts taking over little by little, coming earlier each evening, and staying later each morning. When day length starts to decrease, the plants can't get the sunlight they need to keep thriving, and they eventually start to shut down for the season, and the soil gets a well-deserved break for the winter. We still have several weeks before that happens, but when it does, the humans at the farm start to feel like it's time to wind things down and take a break as well. </span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;">But for now, the sun is shining, it's surprisingly warm out, and the plants are happy and thriving. So here's to six more weeks of excellent veggies! Welcome to Week 14 of the CSA, and I'll see you at the drop-offs! :-)</span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-family: inherit;"><br /></span></div><div><div style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="color: black;"><span><span style="font-family: inherit; font-size: x-large;">What to Expect in the Shares this Week</span></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"> </span></p><div style="line-height: normal; margin-bottom: 0in;"><span style="font-family: inherit; font-size: medium;"><span>If you pick up at our Alma, Mt. Pleasant, or Midland drop-off, here are the options for your shares!<span style="mso-spacerun: yes;"> </span>If you have a half share, you’ll choose one item from each choice category, and if you have a full share, you’ll choose two.<span style="mso-spacerun: yes;"> </span>And if there is something you don’t like or can’t eat, you can bring it to the trading station at the end and trade it for something you like better. <br /></span><span style="color: black;"><o:p><span> </span></o:p></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Spring mix or arugula</span></li><li><span style="font-size: medium;">Beets, cauliflower, or Carnival squash</span></li><li><span style="font-size: medium;">Cherry tomatoes, slicing tomatoes, or broccoli</span></li><li><span style="font-size: medium;">Potatoes or bag of small onions</span></li><li><span style="font-size: medium;">Kale, cabbage, 2 kohlrabi, or Swiss chard</span></li><li><span style="font-size: medium;">Acorn squash, delicata squash, or a small pie pumpkin</span></li><li><span style="font-size: medium;">Onion, green pepper, or 3 serrano peppers</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">If you pick up at our Lansing, Okemos, St. Johns, Midland hospital, or Alma hospital drop-off, or if you have home or workplace delivery, here are your options!<span style="mso-spacerun: yes;"> </span>We have three different prepacked shares, and you can let me know which one you want by filling out <a href="https://docs.google.com/forms/d/e/1FAIpQLSfvwTyJL0czw2udfp3NLs-Feh4tgPNHjQAFwWGv09iWHyL3FA/viewform?usp=sf_link" target="_blank">this quick form</a> by lunchtime the day before your drop-off.<span style="mso-spacerun: yes;"> </span>If you have a half share, you can choose one of these options, and if you have a full share, you’ll choose two.</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share A:</span></span></p><span style="color: black;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></span><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Spring mix</span></li><li><span style="font-size: medium;">Carnival squash</span></li><li><span style="font-size: medium;">Broccoli</span></li><li><span style="font-size: medium;">Bag of small onions</span></li><li><span style="font-size: medium;">2 Kohlrabi</span></li><li><span style="font-size: medium;">Small pie pumpkin</span></li><li><span style="font-size: medium;">Green pepper</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share B:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Arugula</span></li><li><span style="font-size: medium;">Beets</span></li><li><span style="font-size: medium;">Tomatoes</span></li><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Cabbage</span></li><li><span style="font-size: medium;">Delicata</span></li><li><span style="font-size: medium;">3 Serrano peppers</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share C:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Spring mix</span></li><li><span style="font-size: medium;">Cauliflower</span></li><li><span style="font-size: medium;">Cherry tomatoes</span></li><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Kale</span></li><li><span style="font-size: medium;">Acorn squash</span></li><li><span style="font-size: medium;">Onion</span></li></ul><div><span style="font-family: inherit;"><br /><span><br /></span></span></div></div><div style="text-align: center;"><span style="font-family: inherit; font-size: x-large;">Recipes</span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOm5bRAcGFammFgu7umSJt0aG-IxiQQbnSblca9FauDFGBoqKxa_DMPNbTOf9NcF_ey-l0dvSAyV86jzcw7kTk8oXLG3mK4w_b2hcEpU1s7KQQzhzsBMoLmyfZ0ua1xvIl4heOvmcSwgqDBJuZkMhzkoeCc40EdOD2SwkbqI3g_eeGKpc-auM3KiBI7RD3/s2088/Cabbage-Leek-and-Kielbasa-Sausage-Soup-Recipe-2-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2088" data-original-width="1392" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOm5bRAcGFammFgu7umSJt0aG-IxiQQbnSblca9FauDFGBoqKxa_DMPNbTOf9NcF_ey-l0dvSAyV86jzcw7kTk8oXLG3mK4w_b2hcEpU1s7KQQzhzsBMoLmyfZ0ua1xvIl4heOvmcSwgqDBJuZkMhzkoeCc40EdOD2SwkbqI3g_eeGKpc-auM3KiBI7RD3/s320/Cabbage-Leek-and-Kielbasa-Sausage-Soup-Recipe-2-1.jpg" width="213" /></a></div>Now that the evenings are getting decidedly chilly, it's starting to feel like soup weather! If you're looking for something warm, filling, comforting, and tasty, try out this <a href="https://www.gimmesomeoven.com/cabbage-sausage-potato-soup/" target="_blank">Cabbage, Sausage, and Potato Soup</a>! If you're getting a buildup of potatoes and you still have some carrots in your fridge from last week, this is a good way to use them up! And if you still have leeks from last week, awesome! Throw them in! If not, you can substitute an onion. That is the beautiful thing about soups; you can play around with the ingredients and proportions according to what you have, and you end up with something delicious and hearty comforting. Just in time for fall! :-)</span></span></div>Monroe Family Organicshttp://www.blogger.com/profile/11195373915943532395noreply@blogger.com0tag:blogger.com,1999:blog-3011505052313222189.post-45806165190568802142023-09-16T17:52:00.000-05:002023-09-16T17:52:21.968-05:00CSA Newsletter for Week 13 of the 2023 Seas<p><br /></p><div><span style="font-family: inherit;"><div class="separator" style="clear: both; font-size: large; text-align: center;"><span style="font-size: xx-large;">Farm Update</span></div><div class="separator" style="clear: both; font-size: large; text-align: center;"><br /></div><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE1Fsp-tOfmtXnNJCsUvk1nbFFbXWtByTNDX6OnXYeGZe7txEeHOEHLiRxQgNXmUDxu2Wh8Z-o3CINu51h4h7hvffW7TlrrAH3ueJ0zO-M9G9Ezw-0bv3e7WN4tNl0P86TTofAXWmBd86wwAgF-EnHM4IWdcA1WEN8JFVwHOwx2J5udinWUMxoN6DdelFW/s4624/20230913_183147.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3468" data-original-width="4624" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE1Fsp-tOfmtXnNJCsUvk1nbFFbXWtByTNDX6OnXYeGZe7txEeHOEHLiRxQgNXmUDxu2Wh8Z-o3CINu51h4h7hvffW7TlrrAH3ueJ0zO-M9G9Ezw-0bv3e7WN4tNl0P86TTofAXWmBd86wwAgF-EnHM4IWdcA1WEN8JFVwHOwx2J5udinWUMxoN6DdelFW/s320/20230913_183147.jpg" width="320" /></a></div>Hi everyone! While we have a week before the calendar officially announces the fall season, all of the signs are pointing toward autumn at the farm! We have a busy harvest week ahead of us continuing to bring in onions and squash, and quite a few of them are headed out on our delivery vehicle as soon as they come in from the fields and get cleaned up. 'Tis the season for fall veggies! It's just as well that we don't have to store as many of our squashes, onions, and potatoes for long, because we're already pushing the limits of what our small space can handle. This week is the perfect marriage of summer and fall veggies, and that means that we have a lot to harvest! </span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;">Another thing that happens every year when the weather starts to look more like fall is that the deer start to act contrary to their best interest. Once deer near their normal mating season, the young males especially try to enter the farm however they can, whether that's jumping over our deer fence, squeezing into cracks, or entering into the few places where the fence is the weakest. We've definitely seen evidence of their presence the last few weeks, and Fred has been walking around the farm every morning and evening to scare them away. Deer can do a surprising amount of damage to the veggies overnight, so we have to be extra vigilant this time of year so we don't return in the morning and find that they've eaten a week's worth of spring mix. There is one yearling in particular who has been making his presence especially noticeable, and Fred has been quite intent on scaring him away for as long as possible. I have taken to calling this young deer "Moby Dick".</span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;">We're still planting our fall greens, such as spinach and arugula, out in the fields, but the planting season is slowing down. We'll still be harvesting for another two months, (or maybe even three, depending on the weather), but we won't be putting new seeds into the field for much longer. We are nearing the time to slow down, and I'll definitely be ready when that happens. But we continue to harvest a lot of onions and squash, and we have a large trailer full of pie pumpkins and winter squashes of all varieties curing in the shelter of one of our coldframes. That will allow them to have a longer shelf life on your kitchen counter until you use them to make delicious fall dishes. And there is nothing that says autumn like a big trailer piled with butternuts, spaghetti squash, delicatas, and pie pumpkins. (You can see a picture of them above). I hope you all enjoy them as much as we have been! </span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;">And I guess that's it for this week! Here we go into week 13 of the CSA, and I'll see you all at the drop-offs! </span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-family: inherit;"><br /></span></div><div><div style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="color: black;"><span><span style="font-family: inherit; font-size: x-large;">What to Expect in the Shares this Week</span></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"> </span></p><div style="line-height: normal; margin-bottom: 0in;"><span style="font-family: inherit; font-size: medium;"><span>If you pick up at our Alma, Mt. Pleasant, or Midland drop-off, here are the options for your shares!<span style="mso-spacerun: yes;"> </span>If you have a half share, you’ll choose one item from each choice category, and if you have a full share, you’ll choose two.<span style="mso-spacerun: yes;"> </span>And if there is something you don’t like or can’t eat, you can bring it to the trading station at the end and trade it for something you like better. <br /></span><span style="color: black;"><o:p><span> </span></o:p></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Potatoes or a bag of small onions</span></li><li><span style="font-size: medium;">Spring mix or butternut squash</span></li><li><span style="font-size: medium;">Pie Pumpkin, leeks, or delicata squash</span></li><li><span style="font-size: medium;">Carrots, cherry tomatoes, or beets</span></li><li><span style="font-size: medium;">Cabbage, kale, or Swiss chard</span></li><li><span style="font-size: medium;">Microgreens, 2 tomatoes, or 2 peppers</span></li><li><span style="font-size: medium;">Kohlrabi or a large onion</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">If you pick up at our Lansing, Okemos, St. Johns, Midland hospital, or Alma hospital drop-off, or if you have home or workplace delivery, here are your options!<span style="mso-spacerun: yes;"> </span>We have three different prepacked shares, and you can let me know which one you want by filling out <a href="https://docs.google.com/forms/d/e/1FAIpQLSdY0R237A22m-iF7IMFnxnawKc1tZaloM7VAU5zy8QbS2RDeg/viewform?usp=sf_link" target="_blank">this quick form</a> by lunchtime the day before your drop-off.<span style="mso-spacerun: yes;"> </span>If you have a half share, you can choose one of these options, and if you have a full share, you’ll choose two.</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share A:</span></span></p><span style="color: black;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></span><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Spring mix</span></li><li><span style="font-size: medium;">Pie pumpkin</span></li><li><span style="font-size: medium;">Carrots</span></li><li><span style="font-size: medium;">Cabbage</span></li><li><span style="font-size: medium;">2 peppers</span></li><li><span style="font-size: medium;">Kohlrabi</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share B:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Butternut squash</span></li><li><span style="font-size: medium;">Delicata squash</span></li><li><span style="font-size: medium;">Cherry tomatoes</span></li><li><span style="font-size: medium;">Cabbage</span></li><li><span style="font-size: medium;">Tomatoes</span></li><li><span style="font-size: medium;">Onion</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share C:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Bag of small onions</span></li><li><span style="font-size: medium;">Spring mix</span></li><li><span style="font-size: medium;">Pie Pumpkin</span></li><li><span style="font-size: medium;">Cherry tomatoes</span></li><li><span style="font-size: medium;">Kale</span></li><li><span style="font-size: medium;">2 peppers</span></li><li><span style="font-size: medium;">Kohlrabi</span></li></ul><div><span style="font-family: inherit;"><br /><span><br /></span></span></div></div><div style="text-align: center;"><span style="font-family: inherit; font-size: x-large;">Recipes</span></div><div style="text-align: center;"><br /></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNVUqXj13Y5ryH9Z1910TotwuUGtJVslqGP63oIqroHyxjwXR7uokmFtpYKwGB8vHiGEhvX1BwVvxjLF5OkTlJxmqjvJbGz2mn9OePqGcQ64Ebud6CFMwBSxdIFtjZnmFaS6O7Z3UBne3d4qKouZW_TmONH7uVxlMLUMs8mFNXmNUYmcfV8Xj6A69pdxQV/s1468/how-to-make-pumpkin-puree-11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1468" data-original-width="980" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNVUqXj13Y5ryH9Z1910TotwuUGtJVslqGP63oIqroHyxjwXR7uokmFtpYKwGB8vHiGEhvX1BwVvxjLF5OkTlJxmqjvJbGz2mn9OePqGcQ64Ebud6CFMwBSxdIFtjZnmFaS6O7Z3UBne3d4qKouZW_TmONH7uVxlMLUMs8mFNXmNUYmcfV8Xj6A69pdxQV/s320/how-to-make-pumpkin-puree-11.jpg" width="214" /></a></div>It's pumpkin and squash season! If you are one of the many many people who are not sure how to get the pretty pumpkin sitting on your counter into a form you can actually use to make food, never fear! Here is a quick and easy tutorial on <a href="https://www.thepioneerwoman.com/food-cooking/recipes/a89931/how-to-make-pumpkin-puree/?utm_source=google&utm_medium=cpc&utm_campaign=arb_ga_pw_md_dsa_hyb_mix_us_19898191175&gclid=CjwKCAjwpJWoBhA8EiwAHZFzfmz4IGPpu7OcC6fMl4iAS7-cvwuShlO1qVct1jU_vMZ8wcKLeMm68RoCFUcQAvD_BwE" target="_blank">how to turn a pie pumpkin into pumpkin puree</a>, and then you can make pies, pumpkin rolls, or whatever pumpkin goodies you like to make! </span></span></div><div><span style="font-size: medium;">We also have cabbage this week, which makes me really excited for fall veggies in general! If you're not sure what to do with cabbage but want to try it out, here is a great recipe for <a href="https://www.wellplated.com/sauteed-cabbage/" target="_blank">Sautéed Cabbage</a>, which is sure to answer your "What do I do with cabbage?" questions, and is super yummy for any meal of the day. Enjoy! :-)</span></div>Monroe Family Organicshttp://www.blogger.com/profile/11195373915943532395noreply@blogger.com0tag:blogger.com,1999:blog-3011505052313222189.post-40541277547570173332023-09-09T13:10:00.000-05:002023-09-09T13:10:15.022-05:00CSA Newsletter for Week 12 of the 2023 Season<p><br /></p><div><span style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><span style="font-size: medium; text-align: left;"> </span><span style="font-family: inherit;">Farm Update</span></span></div><div class="separator" style="clear: both; font-size: large; text-align: center;"><br /></div><div class="separator" style="clear: both; font-size: large; text-align: center;"><br /></div><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1R7_1jRT457SDUG1b8RbHvUJddMhNz1My7wjSfT3UTf8lQ0WRY6OVjGRDmKExXoZ9C5nUarpiTeKqlM5MC7FlPKlNmBE_N0peKXbAyVKW6b7rlX__T7Mg93p-ZDrfGIWEl8JY7VdWc2aNDdl6WRq_xPsUfcW25TXrny2StT7TajKj47w0XaEC_8Lwd384/s1245/20230901_110827.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="934" data-original-width="1245" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1R7_1jRT457SDUG1b8RbHvUJddMhNz1My7wjSfT3UTf8lQ0WRY6OVjGRDmKExXoZ9C5nUarpiTeKqlM5MC7FlPKlNmBE_N0peKXbAyVKW6b7rlX__T7Mg93p-ZDrfGIWEl8JY7VdWc2aNDdl6WRq_xPsUfcW25TXrny2StT7TajKj47w0XaEC_8Lwd384/s320/20230901_110827.jpg" width="320" /></a></div>Hi everyone! Things continue to be busy at the farm as we bring in the large fall harvests! We are still bringing in all of the onions we planted back in the spring, and which are now ready to come out of the ground and be cured for winter storage, and we are starting to harvest the first of our winter squashes. In fact, we'll have the first delicata squash, butternut squash, and spaghetti squash in the shares this week! Fred and I cooked up one of each of them this week to make sure they were nice and ripe, and they were fabulous! The season is shifting from summer to fall, and the next two weeks will have the best of what both seasons have to offer! We're still rolling in tomatoes and enjoying peppers and other summer veggies, but we're also starting to see the first fall season veggies. After two weeks or so, once the tomatoes start to wane and the beets, hearty greens, and sweet potatoes come into abundance, the shares will be much more autumnal in nature. And this week, we'll have a rare treat available in the shares! Usually once a year, we harvest sweet potato greens before they start to wither and die back, signaling the time to unearth the sweet potatoes. They are actually the green part of the sweet potato plant that stays above the ground and photosynthesizes, producing energy so that the root of the plant (the part we generally eat) can grow big and delicious. But the greens are also really yummy, so we like to harvest some of them and bring them to the CSA before sweet potato season starts in earnest. </span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;">As for what we're doing around the farm, our farm work is also a mix of summer work and fall work. We just finished planting the last of the greens for fall, and planting is something we are doing all the time in the summer and barely at all in the fall. (The picture above is of a few new beds that have just been planted, but the seeds haven't germinated yet so they look pretty bare.) Both insect pressure and weed pressure are greatly diminished from their summer heights, so we spend a lot less time fighting with bugs and weeds. The relentless pace of farm work is starting to slow down a bit, which is extremely welcome after a long season, and the weather hasn't yet become uncooperative and started making everything we do harder. So really, right now is a golden time that deserves to be fully appreciated for the beautiful transition that it is. And we still have eight weeks of veggies to look forward to!</span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="font-size: medium;">Welcome to Week 12 of the CSA! See you at the drop-off! :-)</span></span></div><div><span style="font-family: inherit;"><br /></span></div><div><div style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="color: black;"><span><span style="font-family: inherit; font-size: x-large;">What to Expect in the Shares this Week</span></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"> </span></p><div style="line-height: normal; margin-bottom: 0in;"><span style="font-family: inherit; font-size: medium;"><span>If you pick up at our Alma, Mt. Pleasant, or Midland drop-off, here are the options for your shares!<span style="mso-spacerun: yes;"> </span>If you have a half share, you’ll choose one item from each choice category, and if you have a full share, you’ll choose two.<span style="mso-spacerun: yes;"> </span>And if there is something you don’t like or can’t eat, you can bring it to the trading station at the end and trade it for something you like better. <br /></span><span style="color: black;"><o:p><span> </span></o:p></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Potatoes or sweet potato greens</span></li><li><span style="font-size: medium;">Carrots or spring mix</span></li><li><span style="font-size: medium;">Butternut squash, spaghetti squash, or leeks</span></li><li><span style="font-size: medium;">Cherry tomatoes or Swiss chard</span></li><li><span style="font-size: medium;">Delicata squash or 3 tomatoes</span></li><li><span style="font-size: medium;">Microgreens, 2 green peppers, or 2 kohlrabi</span></li><li><span style="font-size: medium;">Onion or slicing tomato</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">If you pick up at our Lansing, Okemos, St. Johns, Midland hospital, or Alma hospital drop-off, or if you have home or workplace delivery, here are your options!<span style="mso-spacerun: yes;"> </span>We have three different prepacked shares, and you can let me know which one you want by filling out <a href="https://docs.google.com/forms/d/e/1FAIpQLSc56eeVgCRrIj2xCIyrMoAGnABFHrWGIoKs5wERvZeK1KcIUw/viewform?usp=sf_link" target="_blank">this quick form</a> by lunchtime the day before your drop-off.<span style="mso-spacerun: yes;"> </span>If you have a half share, you can choose one of these options, and if you have a full share, you’ll choose two.</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share A:</span></span></p><span style="color: black;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></span><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Carrots</span></li><li><span style="font-size: medium;">Leeks</span></li><li><span style="font-size: medium;">Cherry tomatoes</span></li><li><span style="font-size: medium;">Delicata squash</span></li><li><span style="font-size: medium;">2 kohlrabi</span></li><li><span style="font-size: medium;">Onion</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share B:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Spring mix</span></li><li><span style="font-size: medium;">Butternut squash</span></li><li><span style="font-size: medium;">Swiss chard</span></li><li><span style="font-size: medium;">3 slicing tomatoes</span></li><li><span style="font-size: medium;">2 green peppers</span></li><li><span style="font-size: medium;">Onion</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share C:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Sweet potato greens</span></li><li><span style="font-size: medium;">Spring mix</span></li><li><span style="font-size: medium;">Spaghetti squash</span></li><li><span style="font-size: medium;">Cherry tomatoes</span></li><li><span style="font-size: medium;">Delicata squash</span></li><li><span style="font-size: medium;">2 peppers</span></li><li><span style="font-size: medium;">Slicing tomato</span></li></ul><div><span style="font-family: inherit;"><br /><span><br /></span></span></div></div><div style="text-align: center;"><span style="font-family: inherit; font-size: x-large;">Recipes</span></div><div style="text-align: center;"><br /></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIJLg1r4y8xI5wCWbmdiYtTTQIuW8VCiqgw8vUZ473wlpiQKKoQzEo8pIzXlhMLYUKpfRLJXsXmSE3G--4dK77e42_RLO2u5vXIShzEH33fNnMOyH8yes-kwLdSU1pxaT3V5YDDOQtEug8PRFR82SA_cOG1_UDUOV4DDxEyA7Kvc5zI1CDgwC4G-4-Y78U/s2000/tomatoes-preserved-olive-oil-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIJLg1r4y8xI5wCWbmdiYtTTQIuW8VCiqgw8vUZ473wlpiQKKoQzEo8pIzXlhMLYUKpfRLJXsXmSE3G--4dK77e42_RLO2u5vXIShzEH33fNnMOyH8yes-kwLdSU1pxaT3V5YDDOQtEug8PRFR82SA_cOG1_UDUOV4DDxEyA7Kvc5zI1CDgwC4G-4-Y78U/s320/tomatoes-preserved-olive-oil-2.jpg" width="240" /></a></div>Now that we're headed into fall, I am constantly reminded that in a few months, everything will be covered with snow and there won't be a decent tomato to be had anywhere, except for the ones we preserved ourselves right now. So if you are also trying to carry a little bit of summer into the colder months, what better way to do that than with these <a href="https://heartbeetkitchen.com/slow-roasted-tomatoes-preserved-in-olive-oil/" target="_blank">Slow Roasted Cherry Tomatoes Preserved in Olive Oil</a>! When fresh tomatoes are long gone, you can add these to pasta or other winter dishes for some excellent summer flavor! </span></span></div>Monroe Family Organicshttp://www.blogger.com/profile/11195373915943532395noreply@blogger.com0tag:blogger.com,1999:blog-3011505052313222189.post-26601129657102746112023-09-02T13:44:00.000-05:002023-09-02T13:44:34.108-05:00CSA Newsletter for Week 11 of the 2023 Season<p><br /></p><div><span style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;">Farm Update</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><br /></span></div><div class="separator" style="clear: both; font-size: large; text-align: center;"><br /></div><div class="separator" style="clear: both; font-size: large; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicUN9Guarl2C7WyHmfYAnLnh6kC2ms5pwJlhyFbBknbt6Ji84s2CPU_wQ5-cGfLMSLdmVT5PFZMuFYg-BipEj4lg3dMravBBavoDw102F5YkVZxfRIR8blZiXgRz0gr0ugN7A-FLtYHrnPrkSLly8bTiaVCm9KA3Fvab8nOkYjblLkQz72FIPxIGpt5j4f/s1600/-1810181702219553660.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicUN9Guarl2C7WyHmfYAnLnh6kC2ms5pwJlhyFbBknbt6Ji84s2CPU_wQ5-cGfLMSLdmVT5PFZMuFYg-BipEj4lg3dMravBBavoDw102F5YkVZxfRIR8blZiXgRz0gr0ugN7A-FLtYHrnPrkSLly8bTiaVCm9KA3Fvab8nOkYjblLkQz72FIPxIGpt5j4f/s320/-1810181702219553660.jpg" width="240" /></a></div><span style="font-size: medium;">Hi everyone! Hope you're doing well and enjoying the holiday weekend! A few people have asked me what the plan is for Monday's CSA drop-off in Alma, as this Monday will be Labor Day. So if you are also wondering about that, the CSA drop-off will be occurring as normal, but we totally understand if you can't make it to the drop-off because you're out of town, or at a party, or whatever. If that's the case, you have a few options. You can either have a friend come pick up your share, you can postpone your share and get a double share the following week, or you can pick up your share at one of our other drop-offs later in the week (such as in Mt. Pleasant on Tuesday). If you're having a friend pick up your share, I don't need to know about it beforehand, but if you're not going to be picking up on Monday, just let me know by Sunday so I can take you off the harvest list for Monday, and we can go with whatever option is most convenient for you! </span></span></div><div><span style="font-family: inherit; font-size: medium;"><br /></span></div><div><span style="font-size: medium;">For us at the farm, Labor Day is a pretty normal Monday, and we will be doing what the name implies... laboring. We are still very much in the middle of our large harvests, and this week we will be harvesting and drying the first round of our onions. We'll pull them out of the ground and spread them out flat in one of the now empty hoophouses where they will be warm and dry, and we let them cure. That's how they get that papery skin, and also what allows them to last several months at room temperature so we can store them for winter. Now that we have all of the potatoes harvested and safely in the barn, there are several empty beds that can receive new seeds, so we'll be planting the next round of arugula, spring mix, spinach, and radishes. Those will be for the last few weeks of the CSA, and we can also continue harvesting them into November. By then, the quintessentially summer veggies like green beans and cherry tomatoes will have finished their life cycle for this season, but some more cold-hardy vegetables (like most of the leafy greens) continue to survive the colder temperatures and produce food well into the late fall. So we'll be relying on them to carry the day when things like zucchini and basil are but a fond memory, and we all start thinking about coming inside, putting extra blankets on the beds, and starting a fire in the fireplace. </span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSjQKAJREBwi8rcelO40lSPFKh9cni3nKPFnhNLf6L_W6n4LUeGfzjRVrDCO1obqatT0yYfrvGSTx3ua4u9R16vFc55_RPpN3uhZ2aSiwknONyxzDHKoCbR27gXCHycchV-FUfd9SOuZlU5jO-yQjP3-MLVKrPYGMBlkkEiBuHuRav0XZ7t8kcJ95BKf6N/s1162/9169502612080580660.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="904" data-original-width="1162" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSjQKAJREBwi8rcelO40lSPFKh9cni3nKPFnhNLf6L_W6n4LUeGfzjRVrDCO1obqatT0yYfrvGSTx3ua4u9R16vFc55_RPpN3uhZ2aSiwknONyxzDHKoCbR27gXCHycchV-FUfd9SOuZlU5jO-yQjP3-MLVKrPYGMBlkkEiBuHuRav0XZ7t8kcJ95BKf6N/s320/9169502612080580660.jpg" width="320" /></a></div>It has often been said that there is nothing new under the sun, and the very cyclical nature of life at the farm definitely reinforces that for me. The subtle shift from late summer to early fall feels much the same this year as in years past. However, this week at the farm, we got something very new under the sun! Several months ago, Fred and I started looking into what it would entail to switch to primarily solar energy, and this week, that project came to fruition! On Monday and Tuesday, a crew came out and installed 16 solar panels in the front field, and we are just awaiting the inspection before we can get them hooked up to the grid! It is projected that the solar panels will cover 92% of the farm's electrical needs, and we are excited to be able to use the sun (which we often have in abundance) to power the farm! So although the earth travels around the sun in the same way every year, and our lives at the farm look much the same from year to year depending on where we are in that journey, little by little, things actually are changing. Every once in a while, we get a new tractor or a new greenhouse or new solar panels, and after a decade, everything looks completely different. Even though we didn't really notice it changing, when I think about what the farm (and our lives) looked like 10 years ago, the difference is incredible. It makes me excited to think about what it might be like 10 years in the future, even though it all happened in small, barely perceptible ways, one day and month and fence and tractor at a time.</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">But with all that said, welcome to week 11 of the CSA! See you at the drop-offs, and have a wonderful Labor Day weekend!</span></div><div><span style="font-family: inherit; font-size: medium;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div><div style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="color: black;"><span><span style="font-family: inherit; font-size: x-large;">What to Expect in the Shares this Week</span></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"> </span></p><div style="line-height: normal; margin-bottom: 0in;"><span style="font-family: inherit; font-size: medium;"><span>If you pick up at our Alma, Mt. Pleasant, or Midland drop-off, here are the options for your shares!<span style="mso-spacerun: yes;"> </span>If you have a half share, you’ll choose one item from each choice category, and if you have a full share, you’ll choose two.<span style="mso-spacerun: yes;"> </span>And if there is something you don’t like or can’t eat, you can bring it to the trading station at the end and trade it for something you like better. <br /></span><span style="color: black;"><o:p><span> </span></o:p></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Cherry tomatoes or spring mix</span></li><li><span style="font-size: medium;">Carrots or beets</span></li><li><span style="font-size: medium;">Slicing tomatoes</span></li><li><span style="font-size: medium;">Kale, leeks, or chard</span></li><li><span style="font-size: medium;">Basil, 2 onions, or frisée</span></li><li><span style="font-size: medium;">Green bell pepper or kohlrabi</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">If you pick up at our Lansing, Okemos, St. Johns, Midland hospital, or Alma hospital drop-off, or if you have home or workplace delivery, here are your options!<span style="mso-spacerun: yes;"> </span>We have three different prepacked shares, and you can let me know which one you want by filling out <a href="https://docs.google.com/forms/d/e/1FAIpQLSfqdTwROjnMTyxY5VKeztp1xKxHXTg87I2HkmZ8KD9AdVjxvw/viewform?usp=sf_link" target="_blank">this quick form</a> by lunchtime the day before your drop-off.<span style="mso-spacerun: yes;"> </span>If you have a half share, you can choose one of these options, and if you have a full share, you’ll choose two.</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share A:</span></span></p><span style="color: black;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></span><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Carrots</span></li><li><span style="font-size: medium;">Spring mix</span></li><li><span style="font-size: medium;">Slicing tomatoes</span></li><li><span style="font-size: medium;">Kale</span></li><li><span style="font-size: medium;">2 Onions</span></li><li><span style="font-size: medium;">Green bell pepper</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share B:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Carrots</span></li><li><span style="font-size: medium;">Cherry tomatoes</span></li><li><span style="font-size: medium;">Slicing tomatoes</span></li><li><span style="font-size: medium;">Leeks</span></li><li><span style="font-size: medium;">Frisée</span></li><li><span style="font-size: medium;">Green bell pepper</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share C:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Carrots</span></li><li><span style="font-size: medium;">Spring mix</span></li><li><span style="font-size: medium;">Slicing tomatoes</span></li><li><span style="font-size: medium;">Swiss chard</span></li><li><span style="font-size: medium;">Basil</span></li><li><span style="font-size: medium;">Kohlrabi</span></li></ul><div><span style="font-family: inherit;"><br /><span><br /></span></span></div></div><div style="text-align: center;"><span style="font-family: inherit; font-size: x-large;">Recipes</span></div><div style="text-align: center;"><br /></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFbNa_5PnZpX4cqp8b2yQvrC8uqJ-bnSh3GNTeyPKUmKQYNV7CZJhBQwv0gHELe9bZT02zCJ_e-YZ6U-QLVOMNk3yt6hvbnCq-rhDyPrFiT9t8JSG5PQt_ld-AL2NkV7ovVWItuAXNaaESlHoLGvjTE6FdDAAgv6yPXJVnJpSxn9_j-7-esXXPNB8LXMF/s1107/Southwestern-Skillet-Potatoes-by-The-Whole-Cook-vertical-768x1107.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1107" data-original-width="768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFbNa_5PnZpX4cqp8b2yQvrC8uqJ-bnSh3GNTeyPKUmKQYNV7CZJhBQwv0gHELe9bZT02zCJ_e-YZ6U-QLVOMNk3yt6hvbnCq-rhDyPrFiT9t8JSG5PQt_ld-AL2NkV7ovVWItuAXNaaESlHoLGvjTE6FdDAAgv6yPXJVnJpSxn9_j-7-esXXPNB8LXMF/w222-h320/Southwestern-Skillet-Potatoes-by-The-Whole-Cook-vertical-768x1107.jpg" width="222" /></a></div><br />I am beyond excited that we finally have green peppers! I have been looking forward to them for weeks, and we just had the first one with lunch a couple of days ago, which was delicious. And I am pleased to report that we will be bringing these lovely delicious peppers to you this week as well! If you love starting the day out with a hearty breakfast, check out this recipe for <a href="https://thewholecook.com/southwestern-skillet-potatoes/" target="_blank">Southwestern Skillet Potatoes</a>. Technically it's a breakfast recipe, but you can eat these potatoes any time of day, and it includes potatoes, peppers, and onions, which are all in the shares this week. What a nice way to slow down and enjoy a leisurely weekend breakfast! </span></span></div>Monroe Family Organicshttp://www.blogger.com/profile/11195373915943532395noreply@blogger.com0tag:blogger.com,1999:blog-3011505052313222189.post-77437460031273339912023-08-26T12:18:00.000-05:002023-08-26T12:18:34.208-05:00CSA Newsletter for Week 10 of the 2023 Season<p style="text-align: center;"> <span style="text-align: center;"> </span><span style="font-size: xxx-large; text-align: center;">Farm Update</span></p><div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><span style="font-family: inherit; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMKlMTnbcd1L1VSQ8MQ0vX7yuITZtzkXEQ4UCv4mTfaM8oS96NIWmvuS4jKmjpUAvSHHmVoJECPW7R4hlnYKuBTLKtMwHBQhbLBq8CVv7hV-pTstEn3WqPmd3nhl3toYvYr4WRDz2QIXCSo5k0AWhc3TzNkE92F3tDGbFTRn6ISIFr1k_PEw6-Rc0aKRmS/s4552/20230824_181939.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2974" data-original-width="4552" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMKlMTnbcd1L1VSQ8MQ0vX7yuITZtzkXEQ4UCv4mTfaM8oS96NIWmvuS4jKmjpUAvSHHmVoJECPW7R4hlnYKuBTLKtMwHBQhbLBq8CVv7hV-pTstEn3WqPmd3nhl3toYvYr4WRDz2QIXCSo5k0AWhc3TzNkE92F3tDGbFTRn6ISIFr1k_PEw6-Rc0aKRmS/s320/20230824_181939.jpg" width="320" /></a></div>Hi everyone! Hope you're doing well! We've been busy at the farm this week bringing in the big potato harvest in the time that we're not getting everything ready for the CSA drop-offs. Getting everything harvested, washed, and packed up for the drop-offs four days a week takes quite a lot of time on its own, and this week we've also been using every spare minute to get the potatoes out of the field. At the farm, there is a right time for everything, and we're racing against the clock to get the potatoes safely in the cooler before they get burned by the sun, rotted by the rain, eaten by critters, or try to resprout. So far we have 6,000 pounds stacked up in our walk-in cooler in the barn, and we have about 2,000 more pounds to bring in in the next few days. Once the potatoes are all in the barn, the onions are waiting in the wings (or, in the ground) for their turn to be harvested. That will also be a big job, but not nearly as big as the potatoes. We are definitely in the harvest season now, with successive large harvests of potatoes, onions, winter squash, and sweet potatoes all occurring within a month or so. And like all of our ancestors who spent this time of year preparing for leaner times in the winter, we'll be able to look into a barn packed with storage vegetables and be proud of a job well done. Unlike our ancestors, we won't actually be storing all of that bounty to get us through the snowy months when nothing much grows; instead, we're bringing most of it to all of you. (And just as well, because we do actually need to be able to move around in the barn, and that gets really hard to do with such a large volume of storage crops in there!) But like those Michigan farmers who came before us, we will be storing a bunch of potatoes, beets, carrots, sweet potatoes, and winter squash to cook with in our own kitchen until the first spring veggies start coming out of the coldframes in March. </span></div><div><span style="font-family: inherit; font-size: medium;"><br /></span></div><div><span style="font-family: inherit; font-size: medium;">But in the meantime, it is still very much summertime, even if it is the time of year I think of as "mature summer". It's almost on the edge of fall, but still has those warm days and plentiful food coming out of the fields. And right now, the tomatoes are the stars! Late August is an amazing time to enjoy the sweetest, ripest tomatoes, and I hope you've been enjoying them as much as we have! We'll have more tomatoes for you this week, along with a whole bunch of other delicious veggies to make wonderful summer food!</span></div><div><span style="font-family: inherit; font-size: medium;"><br /></span></div><div><span style="font-size: medium;">So welcome to week 10 of the CSA! See you at the drop-offs!</span></div><div><span style="font-family: inherit; font-size: medium;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div><div style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="color: black;"><span><span style="font-family: inherit; font-size: x-large;">What to Expect in the Shares this Week</span></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"> </span></p><div style="line-height: normal; margin-bottom: 0in;"><span style="font-family: inherit; font-size: medium;"><span>If you pick up at our Alma, Mt. Pleasant, or Midland drop-off, here are the options for your shares!<span style="mso-spacerun: yes;"> </span>If you have a half share, you’ll choose one item from each choice category, and if you have a full share, you’ll choose two.<span style="mso-spacerun: yes;"> </span>And if there is something you don’t like or can’t eat, you can bring it to the trading station at the end and trade it for something you like better. <br /></span><span style="color: black;"><o:p><span> </span></o:p></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Carrots</span></li><li><span style="font-size: medium;">Cherry tomatoes or spring mix</span></li><li><span style="font-size: medium;">Tomatoes</span></li><li><span style="font-size: medium;">Kale, chard, or leeks</span></li><li><span style="font-size: medium;">Basil, parsley, or microgreens</span></li><li><span style="font-size: medium;">Onion or cucumber</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">If you pick up at our Lansing, Okemos, St. Johns, Midland hospital, or Alma hospital drop-off, or if you have home or workplace delivery, here are your options!<span style="mso-spacerun: yes;"> </span>We have three different prepacked shares, and you can let me know which one you want by filling out <a href="https://docs.google.com/forms/d/e/1FAIpQLSciW_I3Zhik4BLRbOiLI8Jh-Rnk5AyxhChcOhJjEwVLSBTSTw/viewform?usp=sf_link" target="_blank">this quick form</a> by lunchtime the day before your drop-off.<span style="mso-spacerun: yes;"> </span>If you have a half share, you can choose one of these options, and if you have a full share, you’ll choose two.</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share A:</span></span></p><span style="color: black;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></span><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Carrots</span></li><li><span style="font-size: medium;">Cherry tomatoes</span></li><li><span style="font-size: medium;">Slicing tomatoes</span></li><li><span style="font-size: medium;">Kale</span></li><li><span style="font-size: medium;">Basil</span></li><li><span style="font-size: medium;">Cucumber</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share B:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Carrots</span></li><li><span style="font-size: medium;">Spring mix</span></li><li><span style="font-size: medium;">Slicing tomatoes</span></li><li><span style="font-size: medium;">Leeks</span></li><li><span style="font-size: medium;">Microgreens</span></li><li><span style="font-size: medium;">Onion</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share C:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Carrots</span></li><li><span style="font-size: medium;">Cherry tomatoes</span></li><li><span style="font-size: medium;">Slicing tomatoes</span></li><li><span style="font-size: medium;">Chard</span></li><li><span style="font-size: medium;">Parsley</span></li><li><span style="font-size: medium;">Onion</span></li></ul><div><span style="font-family: inherit;"><br /><span><br /></span></span></div></div><div style="text-align: center;"><span style="font-family: inherit; font-size: x-large;">Recipes</span></div><div style="text-align: center;"><br /></div><div><span style="font-family: inherit;"><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuVujKW2knWOcu4rORGygBHqsFkpJ5I7h2HcooklfIh0j_vO618ZG9whBneXJ5U1Td8TWrVTNDI5ct3-gW9XxB8A7ffazfG-_V2gMhvwrHpdjo1EyWwtEOW1rZ_Vp5uAPPvutpKazT1Rm5n_5zR7nxY7Q4SUwPn9NmewpF6Gps7DFEyj0-sL1rvHj8hDZ8/s750/222331-Chef-Johns-Gazpacho-ddmfs-4x3-2781-67624a59fa4c4375b9149d06f6c32348.webp" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="750" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuVujKW2knWOcu4rORGygBHqsFkpJ5I7h2HcooklfIh0j_vO618ZG9whBneXJ5U1Td8TWrVTNDI5ct3-gW9XxB8A7ffazfG-_V2gMhvwrHpdjo1EyWwtEOW1rZ_Vp5uAPPvutpKazT1Rm5n_5zR7nxY7Q4SUwPn9NmewpF6Gps7DFEyj0-sL1rvHj8hDZ8/s320/222331-Chef-Johns-Gazpacho-ddmfs-4x3-2781-67624a59fa4c4375b9149d06f6c32348.webp" width="320" /></a></div>I absolutely love peak tomato season. We eat a ton of tomatoes at our house this time of year, prepared all different ways, because they just have such a great flavor. Tomatoes that you get at the grocery store, which generally have been picked green and unripe and shipped across the country, just can't compete with a late summer vine-ripened tomato. And fortunately, we have a bunch of those ripe, red, delicious gems this week! If you have already had your fill of Caprese salads and BLTs, and you're looking for something new to try, check out <a href="https://www.allrecipes.com/recipe/222331/chef-johns-gazpacho/" target="_blank">Chef John's Gazpacho</a>! This chilled Spanish-style soup starts with tomatoes and cucumbers, and features a number of the veggies that are in the shares this week! Enjoy!</span></span></div>Monroe Family Organicshttp://www.blogger.com/profile/11195373915943532395noreply@blogger.com0tag:blogger.com,1999:blog-3011505052313222189.post-34551581670464880002023-08-19T13:22:00.001-05:002023-08-19T13:23:43.753-05:00CSA Newsletter for Week 9 of the 2023 Season<p style="text-align: center;"> <span style="font-size: xxx-large; text-align: center;">Farm Update</span></p><div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><span style="font-family: inherit; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNMB3S4GeAC0NtmimBj5pL8rIkQJSVzlb25Wg6DJzwhch6tAoQ4l45iX3EDjpSjO0sw8G7gjPWqs9Tddxb3ZkvC-tqNTob0NFtFVhHM_IeAxo5gSceqUJR3Eb_74Mdi_jIuAb5SZAYe-PUD9GZtIBcWkku6wyFAcrEHVXCbUqpn7wcmV6BeBQRN5dSdtC8/s640/4507654683459653729.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNMB3S4GeAC0NtmimBj5pL8rIkQJSVzlb25Wg6DJzwhch6tAoQ4l45iX3EDjpSjO0sw8G7gjPWqs9Tddxb3ZkvC-tqNTob0NFtFVhHM_IeAxo5gSceqUJR3Eb_74Mdi_jIuAb5SZAYe-PUD9GZtIBcWkku6wyFAcrEHVXCbUqpn7wcmV6BeBQRN5dSdtC8/s320/4507654683459653729.jpg" width="240" /></a></div>Hi everyone! It's starting to feel a little bit like fall out there! The weather is getting a little cooler, the days are getting a little shorter, the kids are going back to school, and the massive job of bringing in the potato harvest is underway. It's that transitional period between summer and fall that makes me feel like the glass of summer is half empty, and I am preemptively mourning the end of Michigan summer, even though we have a few weeks left. </span></div><div><span style="font-family: inherit; font-size: medium;"><br /></span></div><div><span style="font-family: inherit; font-size: medium;">But summer inevitably slides into fall, and the farm is naturally starting to orient itself more toward preparing for the cooler months. As I mentioned, we are harvesting the rest of the potatoes this week to store for the fall and winter months. Our winter squash are looking good out in the field, and they'll be ready to harvest in a few weeks. They are especially large this year, probably because we had such a hot and wet summer, so expect an abundance of delicatas, acorns, and all your other favorite winter squashes once we get into mid-September. Over the next few weeks, we'll be planting our leafy greens for the last few weeks of the CSA, including spinach, which feels distinctly autumnal. Spinach is one of those crops that can't handle the heat, so we have to be sure it's going to stay cool enough before we can plant spinach for the mid-to-late fall. In the next few weeks, we're going to hit that point in the year where the temperatures stay consistently lower, which is good news for spinach and other fall veggies, and bad news for those of us who don't feel like we've had nearly enough summer yet. (I'm definitely talking about myself here.)</span></div><div><span style="font-family: inherit; font-size: medium;"><br /></span></div><div><span style="font-size: medium;">One of the good things that happens at this transitional period of the year is that the weeds start to slow their growth. We were able to get those extraordinarily large weeds in the back field back under control this week, and since the weather is starting to turn, we won't have to work so hard to stay on top of them from here on out. Now we just have smaller, more manageable weeds in some of the newer plantings to take care of, and now that the kids are going back to school this week, I'll be able to spend some more time out in the fields working on keeping those weeds under control.</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">In the meantime, there is still the normal harvesting, washing, bagging, and delivering of the vegetables to keep us outside, so I intend to really soak up the rest of summer before the weather turns. So let's all lean into late summer, enjoy the last summer veggies to the fullest, and when fall comes, we'll be ready to fully enjoy the new season in its turn.</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">So that's it! See you at the drop-offs!</span></div><div><span style="font-family: inherit; font-size: medium;"><br /></span></div><div><span style="font-family: inherit; font-size: medium;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div><div style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="color: black;"><span><span style="font-family: inherit; font-size: x-large;">What to Expect in the Shares this Week</span></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"> </span></p><div style="line-height: normal; margin-bottom: 0in;"><span style="font-family: inherit; font-size: medium;"><span>If you pick up at our Alma, Mt. Pleasant, or Midland drop-off, here are the options for your shares!<span style="mso-spacerun: yes;"> </span>If you have a half share, you’ll choose one item from each choice category, and if you have a full share, you’ll choose two.<span style="mso-spacerun: yes;"> </span>And if there is something you don’t like or can’t eat, you can bring it to the trading station at the end and trade it for something you like better. <br /></span><span style="color: black;"><o:p><span> </span></o:p></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Carrots or beets</span></li><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Slicing tomatoes or cucumbers</span></li><li><span style="font-size: medium;">Kale, chard, or leeks</span></li><li><span style="font-size: medium;">Cherry tomatoes or green beans</span></li><li><span style="font-size: medium;">Basil, microgreens, or baby frisée</span></li><li><span style="font-size: medium;">Onion, zucchini, or shallot</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">If you pick up at our Lansing, Okemos, St. Johns, Midland hospital, or Alma hospital drop-off, or if you have home or workplace delivery, here are your options!<span style="mso-spacerun: yes;"> </span>We have three different prepacked shares, and you can let me know which one you want by filling out <a href="https://docs.google.com/forms/d/e/1FAIpQLScZ8uA1JtXf1KKUarLk6tQpYKvPfsxHXlS3sMrLDsZcPoHn7A/viewform?usp=sf_link" target="_blank">this quick form</a> by lunchtime the day before your drop-off.<span style="mso-spacerun: yes;"> </span>If you have a half share, you can choose one of these options, and if you have a full share, you’ll choose two.</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share A:</span></span></p><span style="color: black;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></span><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Carrots</span></li><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Slicing tomatoes</span></li><li><span style="font-size: medium;">Cherry tomatoes</span></li><li><span style="font-size: medium;">Basil</span></li><li><span style="font-size: medium;">Kale</span></li><li><span style="font-size: medium;">Zucchini</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share B:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Carrots</span></li><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Slicing tomatoes</span></li><li><span style="font-size: medium;">Green beans</span></li><li><span style="font-size: medium;">Microgreens</span></li><li><span style="font-size: medium;">Leeks</span></li><li><span style="font-size: medium;">Onion</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share C:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Carrots</span></li><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Cucumbers</span></li><li><span style="font-size: medium;">Green beans</span></li><li><span style="font-size: medium;">Baby frisée</span></li><li><span style="font-size: medium;">Chard</span></li><li><span style="font-size: medium;">Shallot</span></li></ul><div><span style="font-family: inherit;"><br /><span><br /></span></span></div></div><div style="text-align: center;"><span style="font-family: inherit; font-size: x-large;">Recipes</span></div><div style="text-align: center;"><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNWokoSqTgd-ZYNaP4C3vnXcEjxy764fHVkeXeYYU_DJ3Uzl54gQfby0guMLyhhi45fxbGm5JzcHmv09d4cmuoCCZ-luFzq8YmCgcfHIdV-dazrX6WrBb8nmoUGmyxDJNL8o2xXyBXK-FCmxtUaKElG5NZty9hkoRQn8SRa0c5g2bsUXET5hV-CkZkARLp/s630/caprese1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="420" data-original-width="630" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNWokoSqTgd-ZYNaP4C3vnXcEjxy764fHVkeXeYYU_DJ3Uzl54gQfby0guMLyhhi45fxbGm5JzcHmv09d4cmuoCCZ-luFzq8YmCgcfHIdV-dazrX6WrBb8nmoUGmyxDJNL8o2xXyBXK-FCmxtUaKElG5NZty9hkoRQn8SRa0c5g2bsUXET5hV-CkZkARLp/s320/caprese1.jpg" width="320" /></a></div>Late summer is the perfect time for tomatoes and basil, and we have been eating a startling number of Caprese salads lately! They are so simple, and with flavorful, fresh ingredients, you really don't need to do anything fancy to have a spectacular meal. This particular <a href="https://www.thepioneerwoman.com/food-cooking/recipes/a10208/caprese-salad/" target="_blank">Easy Caprese Salad</a> recipe uses a balsamic reduction, but you can make it even easier by just sprinkling olive oil and balsamic vinaigrette on your lovely Caprese salad, no reducing necessary. So make up a delicious, easy Caprese salad and enjoy it outdoors to celebrate late summer goodness!</span></span></div>Monroe Family Organicshttp://www.blogger.com/profile/11195373915943532395noreply@blogger.com0tag:blogger.com,1999:blog-3011505052313222189.post-79410407588502849352023-08-12T19:57:00.000-05:002023-08-12T19:57:37.541-05:00CSA Newsletter for Week 8 of the 2023 Season<p><br /></p><div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"> </span><span style="font-size: xxx-large;">Farm Update</span><span style="font-family: inherit;"><br /><br /></span></div><span style="font-family: inherit; font-size: medium;">Hi everyone! Hope you're doing well! Unlike much of modern life, which mostly moves ahead in straight line with one thing leading to another, the farm is cyclical in nature. While no month in any farm season is the same as the last month, from year to year, most Aprils are similar to the other Aprils, most Junes are similar to other Junes, and October will almost always find us harvesting leafy greens in the rain and handing out bags of root vegetables at the CSA drop-offs. There is something beautiful about that cycle; while it's not fun to be overrun with gigantic weeds in August or harvest in a chilly October rain, there is comfort in knowing what to expect from each month, year after year. And this year is no different.</span></div><div><span style="font-family: inherit; font-size: medium;"><br /></span></div><div><span style="font-family: inherit; font-size: medium;"><span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFaLy8EvljTChYyIaEZWp7LMBFydSiQ9GqQg8OPXjjs4jT9FtxpCpahSa1-gEh2nLJEpU46fz7qV8SxKCtkE40Wkwd5KDcQwqTvS9BhY65kZeUhstDSchrGbzhCBkvShaUvt75tOb620QLTwmR9K_M2dIOah7135w8sgwwqtFqbp8QvhycbQh0sYe6mTng/s4032/PXL_20230808_133200909%20(1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2268" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFaLy8EvljTChYyIaEZWp7LMBFydSiQ9GqQg8OPXjjs4jT9FtxpCpahSa1-gEh2nLJEpU46fz7qV8SxKCtkE40Wkwd5KDcQwqTvS9BhY65kZeUhstDSchrGbzhCBkvShaUvt75tOb620QLTwmR9K_M2dIOah7135w8sgwwqtFqbp8QvhycbQh0sYe6mTng/s320/PXL_20230808_133200909%20(1).jpg" width="180" /></a></div>Like most Augusts, the weeds are making a really valiant attempt to swallow up everything at the farm, and until this week, it was starting to look like they might win. In every crop bed, there is a best time to weed, when the weeds are small and can be taken out easily. In a perfect world, we'd be able to weed each bed at the right time, and then pass back through every few weeks to keep everything looking tidy. Even if you've never gardened before, you probably have heard that weeds are the bad guys when you're trying to grow food or flowers, but you may not know why. For one thing, they compete with the plants we want for scarce soil nutrients and water. For another thing, if they get too tall, they can shade out the crops and keep them from getting all the sunlight they need to grow. They also make it a lot harder to harvest the veggies. Since we harvest everything by hand, it's hard to see what we're doing if the weeds are in the way, and it also makes it harder to keep weeds out of the spring mix. Weeds are just generally a nuisance, and this year, we had a lot of weeds in the back field get away from us. We weren't able to get back there to weed at the right time because we were too busy with other things around the farm. And then it got really hot and really wet, and the weeds just took off in those tropical rainforest conditions. So last week, we spent every spare moment trying to hack down the weeds so we don't loose a bunch of plantings. We plant everything in long, straight beds that vary from 200 to 600 feet long, with a few feet of soil in between each bed. Well, the weeds in between the beds got so large that some of them towered over me and looked like mini trees. </span>They were smaller and more manageable in the onion beds (you can see the difference in the picture above between what I had already weeded and what I hadn't gotten to yet), but they got really out of control around the peppers and Brussel sprouts. So we got the heaviest duty weed whacker the tractor supply store had to offer, and went to town hacking down the insanely large weeds. It took a lot of time and a lot of strength, and truth be told, my whole body was pretty sore by Friday. But the back field is looking a lot better, and we've rescued the onions, peppers, and Brussels sprouts... for now.</span></div><div><span style="font-family: inherit; font-size: medium;"><br /></span></div><div><span style="font-family: inherit; font-size: medium;"><span>This is also the part of the year that starts what most people think of as "the harvest season". While we actually started the earliest harvests of overwintered leafy greens back in March, and have been harvesting four days a week since June, now is when we start to bring in the large harvests of storage vegetables that will last through the fall and winter. This week, we will be bringing in thousands of pounds of potatoes in the margins of time around harvesting for the CSA, washing and packing the veggies, and bringing all of the veggies to you all at the drop-offs. If you've ever seen those huge potato harvesters driving around in large fields, bringing in thousands of pounds of potatoes may not seem like a big deal to you. However, we are a much smaller farm, and we don't have that kind of equipment, so it's actually a much more daunting task. Fortunately, we have our handy dandy potato digger, which makes harvesting potatoes a much easier and more efficient p</span>rocess than digging them up by hand.</span></div><div><span style="font-family: inherit; font-size: medium;"><br /></span></div><div><div><span style="font-family: inherit; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmBZmoyYhNlKcvl_ILMTHVfQ5sb-rTKm_yL5L2LGm7DTVWc73m8QP65ii-oSBe-8z1lFrr1RbWZVAM6UpNLw_Au2bWnBGlObNKOaZ4BVnjSshy6b9QaDUnReDYSlQnarMMqmyL3wQLGcxqQk5MhE3MKCuilCdybvC1pO7_RzULsMydm_CH4yCsDvx6m-zr/s640/IMG_20220813_112939.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmBZmoyYhNlKcvl_ILMTHVfQ5sb-rTKm_yL5L2LGm7DTVWc73m8QP65ii-oSBe-8z1lFrr1RbWZVAM6UpNLw_Au2bWnBGlObNKOaZ4BVnjSshy6b9QaDUnReDYSlQnarMMqmyL3wQLGcxqQk5MhE3MKCuilCdybvC1pO7_RzULsMydm_CH4yCsDvx6m-zr/s320/IMG_20220813_112939.jpg" width="320" /></a></div>Basically, the potato digger is a contraption that we hook onto the back of the tractor (you can see it in the picture to the right), and it has a metal plate that digs into the soil and loosens up about the top foot of earth. Then the potatoes and dirt are propelled up a series of metal grates and fall out the back of the machine, where they lay on top of the soil and wait for us to pick them up. Then we collect them by hand and put them in large wooden bins in our walk-in cooler in the barn with the dirt still on them, and then wash them up as needed when it's time to bring them to the CSA. Leaving the dirt on until we are ready to distribute them helps them stay in peak condition for longer because it acts as a protective barrier from the air, which would begin to dry out the potatoes if they were left exposed to the air for a long period of time. </span></div><div><span style="font-size: medium;"><span style="font-family: inherit;"><br /></span></span><div><span style="font-family: inherit; font-size: medium;">Speaking of protective barriers for your veggies, I had some folks recently ask me about the best way to store everything from the CSA so it will last as long as possible. So here's a quick tutorial on how to store your CSA haul when you get home from the drop-off!</span></div><div><span style="font-family: inherit; font-size: medium;"><br /></span></div><div><span style="font-family: inherit; font-size: medium;">The first thing to know is that we do clean your produce up at the farm before we bring it to you. There are regulations about calling produce pre-washed, so we can't label them as such or tell you that you don't have to rewash your veggies when you bring them home. But I can say that whenever I bring things into my own kitchen, I don't rewash them. If you do want to rewash the items, do it right before you use them, because if you do it as soon as you bring your veggies home, you'll really decrease their lifespan. </span></div><div><span style="font-family: inherit; font-size: medium;"><br /></span></div><div><span style="font-family: inherit; font-size: medium;">The next thing to know is what to keep out on the counter and what to put in the fridge. It's generally best to store things like tomatoes, onions, and garlic that has the papery skin out on the counter. If you get tomatoes that come in a plastic bag, it's best to take them out and just leave them in the open on the counter. People are often surprised to learn that basil does much better at room temperature as well, and that if you put it in the fridge, it might get blackish after a few days. I usually just leave it in the bag it came in out on my counter, and it usually lasts up to a week that way. I store other fresh herbs in bags in the fridge, but I know plenty of people leave them in a cup of water on the counter, so play around with what works best for you when it comes to dill, parsley, and cilantro.</span></div><div><span style="font-family: inherit; font-size: medium;"><br /></span></div><div><span style="font-family: inherit;"><span style="font-family: inherit; font-size: medium;"><span>Most everything else, like root vegetables and leafy stuff, does best in the refrigerator. And you know how I mentioned that leaving the dirt on the potatoes acts as a protective barrier between the potato and the air? Leaving your veggies in the bags they came in will do the same thing, and they'll last a lot longer than if you take them out of the bag. And if it's a leafy item and it doesn't come in a bag from the CSA, like kale or chard, I'd put it in a plastic grocery bag when you put it in the fridge. If your leafy veggies get exposed to that dry refrigerated air, they'll get wilty a lot faster, but if they're in a bag, they'll last about a week and a half in the fridge. Root vegetables like potatoes, carrots, and beets will last a really long time, like several months, if you leave them in the bag. If you have any other questions about how to store your veggies, just let me know!</span><span> </span></span><span style="font-size: large;"> </span></span></div></div></div><div><br /></div><div><span style="font-family: inherit;"><br /></span></div><div><div style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="color: black;"><span><span style="font-family: inherit; font-size: x-large;">What to Expect in the Shares this Week</span></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><o:p><span style="font-family: inherit;"> </span></o:p></span></p><div style="line-height: normal; margin-bottom: 0in;"><span style="font-family: inherit; font-size: medium;"><span>If you pick up at our Alma, Mt. Pleasant, or Midland drop-off, here are the options for your shares!<span style="mso-spacerun: yes;"> </span>If you have a half share, you’ll choose one item from each choice category, and if you have a full share, you’ll choose two.<span style="mso-spacerun: yes;"> </span>And if there is something you don’t like or can’t eat, you can bring it to the trading station at the end and trade it for something you like better. <br /></span><span style="color: black;"><o:p><span> </span></o:p></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Leeks or tomatoes</span></li><li><span style="font-size: medium;">Potatoes or beets</span></li><li><span style="font-size: medium;">Carrots or cabbage</span></li><li><span style="font-size: medium;">Green beans, spring mix, or cherry tomatoes</span></li><li><span style="font-size: medium;">Kale, chard, or cucumber</span></li><li><span style="font-size: medium;">Basil, cilantro, or parsley</span></li><li><span style="font-size: medium;">Onion or microgreens</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">If you pick up at our Lansing, Okemos, St. Johns, Midland hospital, or Alma hospital drop-off, or if you have home or workplace delivery, here are your options!<span style="mso-spacerun: yes;"> </span>We have three different prepacked shares, and you can let me know which one you want by filling <a href="https://docs.google.com/forms/d/e/1FAIpQLSdle0WEltUSGdXoogJLWfr6xoAd2otwQcu_Qip13cqCvmlNCA/viewform?usp=sf_link" target="_blank">out this quick form</a> by lunchtime the day before your drop-off.<span style="mso-spacerun: yes;"> </span>If you have a half share, you can choose one of these options, and if you have a full share, you’ll choose two.</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit;"><br /></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share A:</span></span></p><span style="color: black;"><span style="font-family: inherit; font-size: medium;"><o:p></o:p></span></span><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Leeks</span></li><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Carrots</span></li><li><span style="font-size: medium;">Cherry tomatoes</span></li><li><span style="font-size: medium;">Kale</span></li><li><span style="font-size: medium;">Basil</span></li><li><span style="font-size: medium;">Microgreens</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share B:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Tomatoes</span></li><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Carrots</span></li><li><span style="font-size: medium;">Green beans</span></li><li><span style="font-size: medium;">Cucumber</span></li><li><span style="font-size: medium;">Basil</span></li><li><span style="font-size: medium;">Onion</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: inherit; font-size: medium;">Share C:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Tomatoes</span></li><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Carrots</span></li><li><span style="font-size: medium;">Spring mix</span></li><li><span style="font-size: medium;">Chard</span></li><li><span style="font-size: medium;">Parsley</span></li><li><span style="font-size: medium;">Onion</span></li></ul><div><span style="font-family: inherit;"><br /><span><br /></span></span></div></div><div style="text-align: center;"><span style="font-family: inherit; font-size: x-large;">Recipes</span></div><div style="text-align: center;"><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWwYIYsiUnqeM5_GJdpEeh6BbpZ_1Jn70AjkDBeUuhHg__04BohmTjS8RyrZBMEOgvuojA3z02rlgv-Df6qH_TBHsZl1YQcEarucWpCEjdwZb31y1gLP5hJwNuTOXpHkMDV9xQZvgPXxpxH2P2fGqBtFZcxs6UYliFVam_oaQUeIsITwMu0usBQnk1eTzE/s1031/White-Pizza-with-Shaved-Vegetables-and-Pesto-recipe-03052017.webp" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1031" data-original-width="1031" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWwYIYsiUnqeM5_GJdpEeh6BbpZ_1Jn70AjkDBeUuhHg__04BohmTjS8RyrZBMEOgvuojA3z02rlgv-Df6qH_TBHsZl1YQcEarucWpCEjdwZb31y1gLP5hJwNuTOXpHkMDV9xQZvgPXxpxH2P2fGqBtFZcxs6UYliFVam_oaQUeIsITwMu0usBQnk1eTzE/w200-h200/White-Pizza-with-Shaved-Vegetables-and-Pesto-recipe-03052017.webp" width="200" /></a></div>I love pretty much all veggies, and when people ask me what my favorites are, I never know how to answer. It usually comes down to what I haven't yet had ample opportunity to eat this season. So I was pretty excited when Fred said we were going to be able to bring leeks to the CSA this week, because I definitely haven't had enough leeks yet. If you've never worked with leeks before, they are delicious and oniony, and they are great sautéed, grilled, in soups... there are so many delicious ways you can cook leeks! This <a href="https://www.epicurious.com/recipes/food/views/white-pizza-with-shaved-vegetables-and-pesto" target="_blank">Vegetarian White Pizza with Shaved Vegetables and Pesto</a> recipe caught my eye, both because of the leeks and also the basil... and because pizza. Some of the veggies on the pizza are no longer in season, but you can switch out the asparagus and peas for things you do have on hand, like tomatoes or even microgreens. That is the beauty of pizza; it is endlessly customizable! Another super customizable and delicious idea for your leeks is this <a href="https://www.delish.com/cooking/recipe-ideas/a36364378/grain-salad-recipe/" target="_blank">Farro and White Bean Salad with Seasonal Vegetables</a>. You can include any veggies you have on hand if you have something you want to use up, and you can even change up what types of beans or grains you use. But really, anything you make is bound to be great with the bounty of late summer! Enjoy!</span></span></div>Monroe Family Organicshttp://www.blogger.com/profile/11195373915943532395noreply@blogger.com0tag:blogger.com,1999:blog-3011505052313222189.post-40350817546408809062023-08-05T19:13:00.000-05:002023-08-05T19:13:03.189-05:00CSA Newsletter for Week 7 of the 2023 Season<p><br /></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xxx-large;">Farm Update</span></div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwwwh2PeDiH79zSmjsXX7tKSILw6tMNH77GdNjd-tC79IqFWlo3FhG_Gp1KVXla2gPZ_MYFo_C5Y3oUydwB0U2h5WOhH64PAR6zbZXVuNnAifM7DrsRgyL-PI_3A1tz9ABfw8jNTNku6SWd-NakedQxvWsoPmVMZ5AvbhGhYjsPdgiKqP3s9ZiOlaPASNc/s4102/20230805_191815.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4102" data-original-width="3468" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwwwh2PeDiH79zSmjsXX7tKSILw6tMNH77GdNjd-tC79IqFWlo3FhG_Gp1KVXla2gPZ_MYFo_C5Y3oUydwB0U2h5WOhH64PAR6zbZXVuNnAifM7DrsRgyL-PI_3A1tz9ABfw8jNTNku6SWd-NakedQxvWsoPmVMZ5AvbhGhYjsPdgiKqP3s9ZiOlaPASNc/s320/20230805_191815.jpg" width="271" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Our basil is looking bright and strong out in <br />the fields! We have had a bunch of it lately!</td></tr></tbody></table></div><span style="font-size: medium;">Hi everyone! It feels like we are finally into the height of summer now, and it is super busy at the farm! We are harvesting massive quantities of food each week, planting fall crops every chance we get, and trying to get out from under the mountain of weeds that have taken over the farm in the past few weeks. That's pretty much going to be the name of the game next week too, and probably the week after that. This will likely be a shorter-than-usual newsletter, partly because we don't have anything new and fascinating going on at the farm, and because partly because there is just so much work to be done. So keep your fingers crossed, and send out all the thoughts, prayers, and good vibes so that we can keep our heads above water and stay out in front of everything that needs to be done to keep the farm running. Each farm season is a crazy adventure, and this is no exception. Thank you all for coming along for the ride with us and helping make the farm what it is! See you this week at the drop-offs! 😀</span></div><br /><div><br /></div><div><br /></div><div><div style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="color: black;"><span style="font-family: georgia;"><span style="font-size: x-large;">What to Expect in the Shares this Week</span></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><o:p><span style="font-family: georgia;"> </span></o:p></span></p><div style="line-height: normal; margin-bottom: 0in;"><span style="font-size: medium;"><span style="font-family: georgia;">If you pick up at our Alma, Mt. Pleasant, or Midland drop-off, here are the options for your shares!<span style="mso-spacerun: yes;"> </span>If you have a half share, you’ll choose one item from each choice category, and if you have a full share, you’ll choose two.<span style="mso-spacerun: yes;"> </span>And if there is something you don’t like or can’t eat, you can bring it to the trading station at the end and trade it for something you like better. <br /></span><span style="color: black;"><o:p><span style="font-family: georgia;"> </span></o:p></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-size: medium;">Potatoes</span></li><li><span style="font-size: medium;">Carrots or Swiss Chard</span></li><li><span style="font-size: medium;">Surprise veggie! (This could be green beans, spring mix, slicing tomatoes, blueberries, or okra. Basically, we have a lot of things that are right on the edge of availability right now, so there might be different things in this station throughout the week.)</span></li><li><span style="font-size: medium;">Kale, beets, or cabbage</span></li><li><span style="font-size: medium;">Zucchini, cucumbers, or green onions</span></li><li><span style="font-size: medium;">Basil, parsley, or microgreens</span></li><li><span style="font-size: medium;">Onion or garlic</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia; font-size: medium;">If you pick up at our Lansing, Okemos, St. Johns, Midland hospital, or Alma hospital drop-off, or if you have home or workplace delivery, here are your options!<span style="mso-spacerun: yes;"> </span>We have three different prepacked shares, and you can let me know which one you want by filling out <a href="https://docs.google.com/forms/d/e/1FAIpQLSfiu_By2-6eBhFqpJCL9FwK519jsU8m00SiZNLQ8Qxw_I3HqQ/viewform" target="_blank">this quick form</a> by lunchtime the day before your drop-off.<span style="mso-spacerun: yes;"> </span>If you have a half share, you can choose one of these options, and if you have a full share, you’ll choose two.</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;"><br /></span></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkasMH0EreViW4Gnehubs0_c0Feu6s71WK1HxQHZZQWJnNuOt5o0YlGaiksCnugSUEw6Zlndye_k88WGccuCjCZcw0QB2TtYMr_9_w8D7DqTZbJ0kVsYvmsGpDrVEWsN1pTFKb1VqVlBpq2rWgZLqJFfWqzKftKbyCsJm4PNHJEwMS63kdhlbwh4_dh7_k/s3239/20230805_192027.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="3239" data-original-width="2414" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkasMH0EreViW4Gnehubs0_c0Feu6s71WK1HxQHZZQWJnNuOt5o0YlGaiksCnugSUEw6Zlndye_k88WGccuCjCZcw0QB2TtYMr_9_w8D7DqTZbJ0kVsYvmsGpDrVEWsN1pTFKb1VqVlBpq2rWgZLqJFfWqzKftKbyCsJm4PNHJEwMS63kdhlbwh4_dh7_k/s320/20230805_192027.jpg" width="238" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Our next variety of cherry tomatoes is<br />almost ready! Our previous variety,<br />Golden Nugget, is on its way out, and you'll<br />start seeing these Yellow Minis in the shares<br />soon. This variety is indeterminate, so <br />they will have a much longer season, and<br />their vines will get much longer (about eight<br />feet) by the time they stop growing.</td></tr></tbody></table><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia; font-size: medium;">Share A:</span></span></p><span style="color: black;"><span style="font-family: georgia; font-size: medium;"><br /><o:p></o:p></span></span><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-family: georgia; font-size: medium;">Potatoes</span></li><li><span style="font-family: georgia; font-size: medium;">Carrots</span></li><li><span style="font-family: georgia; font-size: medium;">Beets</span></li><li><span style="font-family: georgia; font-size: medium;">Surprise veggie</span></li><li><span style="font-family: georgia; font-size: medium;">Zucchini</span></li><li><span style="font-family: georgia; font-size: medium;">Basil</span></li><li><span style="font-family: georgia; font-size: medium;">Onion</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia; font-size: medium;">Share B:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-family: georgia; font-size: medium;">Potatoes</span></li><li><span style="font-family: georgia; font-size: medium;">Carrots</span></li><li><span style="font-family: georgia; font-size: medium;">Kale</span></li><li><span style="font-family: georgia; font-size: medium;">Surprise veggie</span></li><li><span style="font-family: georgia; font-size: medium;">Cucumbers</span></li><li><span style="font-family: georgia; font-size: medium;">Parsley</span></li><li><span style="font-family: georgia; font-size: medium;">Onion</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia; font-size: medium;">Share C:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-family: georgia; font-size: medium;">Potatoes</span></li><li><span style="font-family: georgia; font-size: medium;">Swiss chard</span></li><li><span style="font-family: georgia; font-size: medium;">Cabbage</span></li><li><span style="font-family: georgia; font-size: medium;">Surprise veggie</span></li><li><span style="font-family: georgia; font-size: medium;">Green onions</span></li><li><span style="font-family: georgia; font-size: medium;">Microgreens</span></li><li><span style="font-family: georgia; font-size: medium;">Garlic</span></li></ul><div><br /><span style="font-family: georgia;"><br /></span></div></div><div style="text-align: center;"><span style="font-family: georgia; font-size: x-large;">Recipes</span></div><div style="text-align: center;"><br /></div><div><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQQuMv408A70vRzKYf8zSH7ZGXzjklA1qe2v8TrVhioX9g1XLR3npg9DDh5AhlYbTq-tnZ95H3dvc6_pcUIZmGCF3nLW-NC8F4AXP2wNzpNqvIlize0xEqKjHLqiDc56P_ZeYe5eEi0C_2l4QerBIo-5WPbU-Sc7-RhVlnDaYi2uhWj8LDh0AoxLsq5sqp/s2088/GUIDE-to-Quick-Pickled-Vegetables-Cucumbers-carrots-radish-SPICY-cauliflower-and-red-onion-recipe-minimalistbaker-pickled-plantbased-glutenfree-15.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2088" data-original-width="1456" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQQuMv408A70vRzKYf8zSH7ZGXzjklA1qe2v8TrVhioX9g1XLR3npg9DDh5AhlYbTq-tnZ95H3dvc6_pcUIZmGCF3nLW-NC8F4AXP2wNzpNqvIlize0xEqKjHLqiDc56P_ZeYe5eEi0C_2l4QerBIo-5WPbU-Sc7-RhVlnDaYi2uhWj8LDh0AoxLsq5sqp/s320/GUIDE-to-Quick-Pickled-Vegetables-Cucumbers-carrots-radish-SPICY-cauliflower-and-red-onion-recipe-minimalistbaker-pickled-plantbased-glutenfree-15.jpg" width="223" /></a></div><span style="font-size: medium;">During the long, dark, cold winters when pretty much nothing is growing, it is so great to pull something out of the freezer or pantry that we preserved when the getting was good. And that's right now! The height of summer is here folks, and now is the time to make zucchini bread for the freezer, can those pickles, and freeze those stray green beans for soups in January. I especially love pickled veggies, because they are delightfully tangy and crunchy, and they are great as a side dish, on a sandwich or salad, or just to snack on and remember summer once the snow starts flying. If you have a few bags of carrots in your fridge, what better way to put them to good use than by pickling them! Then you can pull them out in February and remember when the days were long, the sun was hot, and you could go outside without having to put on five extra layers first. If you've never made pickled carrots before, here is a good recipe for <a href="https://minimalistbaker.com/quick-pickled-carrots/" target="_blank">Quick Pickled Carrots</a> to get you started! I'm planning on making some in the next few weeks, because even though every day is just packed, I know that February Me will really appreciate that August Me took the time to leave myself and my family the gift of pickled carrot goodness. </span></span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">And speaking of pickles, if you are wanting to make pickles with your cucumbers, here is my very favorite pickle recipe! I've been making this recipe for years, and you can't go wrong with <a href="https://www.allrecipes.com/recipe/218121/pops-dill-pickles/" target="_blank">Pop's Dill Pickles</a>! </span></div><div><span style="font-family: georgia;"><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><br style="font-family: "Times New Roman";" /></p></span></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Monroe Family Organicshttp://www.blogger.com/profile/11195373915943532395noreply@blogger.com0tag:blogger.com,1999:blog-3011505052313222189.post-87731874151094083212023-07-29T15:00:00.000-05:002023-07-29T15:00:54.509-05:00CSA Newsletter for Week 6 of the 2023 Season<p style="text-align: center;"> <span style="font-size: xxx-large; text-align: center;">Farm Update</span></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div>Hi everyone! The nature of farming and gardening is that it is a huge ecosystem of moving parts. Each crop, insect, animal, and person is on its own path, but those paths intersect and push against each other, sometimes changing the trajectory of the individual plant, person, or bug. And all of us (plant, animal, person, and insect) are all at the mercy of the weather. This ends up meaning, inevitably, that some individuals in the ecosystem have to suffer so that another can do well. For example, the potato beetles have to suffer an untimely death so that the potatoes can thrive, and the people can have an abundant potato harvest. The onions, who would love nothing better than to be left in the ground over the winter to come back in the spring, flower, and produce their little onion babies, are frustrated in this plan by the humans, who very inconsiderately pull them out of the ground and eat them before they've had a chance to produce a new generation of onions. And the people pour a lot of blood, sweat, and tears (and water and compost) into the plants, and sometimes that crop just doesn't work out. At the farm, there are always some things that are thriving and some things that aren't.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcmxF0iWl5y2ys245sjtuqrbx_uQGnN1SAPUUeYdNzJU61UMC5YGi5PU1xbk8JVX01uZVdQytj5-aQhv_9Ma0mnYhQ6AY65ET4oB-tbCPQ3P9NA5oIZsBvSGru7oUZeRbxgjCjrRqV9GopG0XLfG-2-mRo1AAkEorI8SPY9FPFVfETR6j23HoH7JyE34vj/s870/20230710_120234.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="870" data-original-width="653" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcmxF0iWl5y2ys245sjtuqrbx_uQGnN1SAPUUeYdNzJU61UMC5YGi5PU1xbk8JVX01uZVdQytj5-aQhv_9Ma0mnYhQ6AY65ET4oB-tbCPQ3P9NA5oIZsBvSGru7oUZeRbxgjCjrRqV9GopG0XLfG-2-mRo1AAkEorI8SPY9FPFVfETR6j23HoH7JyE34vj/s320/20230710_120234.jpg" width="240" /></a></div></div><div>I always try to take that philosophical view when faced with multiple simultaneous disappointments, and right now is no exception. While looking over the proposed roster of CSA veggies for this week, I couldn't help but grumble that we should have a lot more kale, much more spring mix, a bunch more blueberries, and... hey, what's the deal with the peppers? Why don't we have peppers yet? </div><div><br /></div><div>And I know why, of course. We had a few late frosts that damaged our kale plants much more than we expected, then we had an extended drought that caused the blueberry plants to be too thirsty for too long, and they didn't produce as many blueberries as usual. And our last planting of spring mix didn't germinate properly for a reason we can't quite pin down, but it might be due to excessive heat, or to oversaturation of the soil after so much rain. Any one of these weather-related shortfalls would be more easily absorbed, because a farm as diversified as ours has natural shock absorption, and the things that are thriving can pick up the slack for the things that are not. But when they are all happening at once, it feels a little bit (or a lot) discouraging. We have an idea in our minds of what the CSA shares this time of year should include, and how much variety there should be, and this week, nature just hasn't cooperated with that vision. We'll likely still have some of those veggies at the drop-offs, but I am hesitant to put them on the roster, because I don't want anyone to base their meal plan around them and then be disappointed at the drop-off. </div><div><br /></div><div>But as always, even though we don't have as much of some crops as we feel we should right now, there are things that are doing well and growing abundantly. Green beans are here, and we have a lot of them! I always look forward to our fresh green beans, and they have finally arrived! Our onions have hit the bulbing stage in their life cycle, which is when they start putting more energy into the underground part of the plant, instead of the above ground part, and the bulbs are starting to look more like what we generally think of as onions. And this week, we seeded the next round of spring mix, carrots, cilantro, and dill, which will be ready to harvest in the fall. Fred and I actually got to visit two large farmers markets over the last few weeks (the Davison Farmers Market last weekend and Detroit's Eastern Market this morning), and we were reminded again of how top-notch our veggies are and how much quality and variety we actually do have compared with what is generally available.</div><div><br /></div><div>In the meantime, the life cycle of the farm continues to march on. The hot weather and plentiful rain we've had recently have really caused the weeds to grow by leaps and bounds, so we have a lot of weeding to do in the upcoming week! Fred was actually able to drive the tractor with the mowing attachment over the especially tall weeds growing up in our potato beds, because the green above-ground part of the potato plants are beginning their annual process of dying back. Around this time every summer, the potato plants start to put less of their limited energy into their leafy parts, and more energy into their roots (ie, the part we eat). When that happens, the leafy parts start to lose their vibrant green color and look a little less vigorous, and they get a little limp. When this happens, they are no longer as tall, and Fred can actually drive over them with the mower attachment on the tractor and get the tall weeds under control without damaging the potato plants. So he did that this week, which definitely helped. It's all a part of the natural cycle that is the farm, and I guess that includes the wins and losses too. I try to remember that, let it go, and keep my expectations realistic. But you still might hear me grumble a little bit at the drop-off. :-)</div><div><br /></div><div>With that said, here we go into week 6! See you soon! </div><div><br /></div><br /><div><br /></div><div><div style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="color: black;"><span style="font-family: georgia;"><span style="font-size: x-large;">What to Expect in the Shares this Week</span></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><o:p><span style="font-family: georgia;"> </span></o:p></span></p><div style="line-height: normal; margin-bottom: 0in;"><span style="font-family: georgia;">If you pick up at our Alma, Mt. Pleasant, or Midland drop-off, here are the options for your shares!<span style="mso-spacerun: yes;"> </span>If you have a half share, you’ll choose one item from each choice category, and if you have a full share, you’ll choose two.<span style="mso-spacerun: yes;"> </span>And if there is something you don’t like or can’t eat, you can bring it to the trading station at the end and trade it for something you like better. <br /></span><span style="color: black;"><o:p><span style="font-family: georgia;"> </span></o:p></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li>Green beans</li><li>Potatoes</li><li>Cherry tomatoes or carrots</li><li>Cucumbers, fennel, or cabbage</li><li>Basil, green onions, or cilantro</li><li>Swiss chard or zucchini</li><li>White Spanish onion, garlic, or microgreens</li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;">If you pick up at our Lansing, Okemos, St. Johns, Midland hospital, or Alma hospital drop-off, or if you have home or workplace delivery, here are your options!<span style="mso-spacerun: yes;"> </span>We have three different prepacked shares, and you can let me know which one you want by filling out <a href="https://docs.google.com/forms/d/e/1FAIpQLScIiksAGPI6Jy3pNFYYMTxe7lGNCTzn3mH1JxQsk0jxdNMe-w/viewform" target="_blank">this quick form</a> by lunchtime the day before your drop-off.<span style="mso-spacerun: yes;"> </span>If you have a half share, you can choose one of these options, and if you have a full share, you’ll choose two.</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;"><br /></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;">Share A:</span></span></p><span style="color: black;"><span style="font-family: georgia;"><br /><o:p></o:p></span></span><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-family: georgia;">Green beans</span></li><li><span style="font-family: georgia;">Potatoes</span></li><li><span style="font-family: georgia;">Cherry tomatoes</span></li><li><span style="font-family: georgia;">fennel</span></li><li><span style="font-family: georgia;">Basil</span></li><li><span style="font-family: georgia;">Zucchini</span></li><li><span style="font-family: georgia;">White Spanish onion</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;">Share B:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-family: georgia;">Green beans</span></li><li><span style="font-family: georgia;">Potatoes</span></li><li><span style="font-family: georgia;">Carrots</span></li><li><span style="font-family: georgia;">Cucumber</span></li><li><span style="font-family: georgia;">Basil</span></li><li><span style="font-family: georgia;">Chard</span></li><li><span style="font-family: georgia;">Fresh garlic</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;">Share C:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-family: georgia;">Green beans</span></li><li><span style="font-family: georgia;">Potatoes</span></li><li><span style="font-family: georgia;">Carrots</span></li><li><span style="font-family: georgia;">Cucumbers</span></li><li><span style="font-family: georgia;">Cilantro</span></li><li><span style="font-family: georgia;">Zucchini</span></li><li><span style="font-family: georgia;">White Spanish onion</span></li></ul><div><br /><span style="font-family: georgia;"><br /></span></div></div><div style="text-align: center;"><span style="font-family: georgia; font-size: x-large;">Recipes</span></div><div style="text-align: center;"><br /></div><div><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaLzi1sTXMOKfScw-jI-ISsiL5qeuAgDBPwqzaqmXVSbvSdyDpNs8oV1WfFTYaoIOkDSVwxMep1T9vwmSilwDBunXBwIyF-nQFScY4l3pEYy70NZVJJfcZNfTKT_Qe6NL2aoSEk2urFYHauq0r_FLcwAVHSMJHrdEGa3Zulw8WEVVAagCUKMkDAD5rr0rH/s1800/simple-skillet-green-beans-1200-10.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaLzi1sTXMOKfScw-jI-ISsiL5qeuAgDBPwqzaqmXVSbvSdyDpNs8oV1WfFTYaoIOkDSVwxMep1T9vwmSilwDBunXBwIyF-nQFScY4l3pEYy70NZVJJfcZNfTKT_Qe6NL2aoSEk2urFYHauq0r_FLcwAVHSMJHrdEGa3Zulw8WEVVAagCUKMkDAD5rr0rH/s320/simple-skillet-green-beans-1200-10.jpg" width="213" /></a></div>It's green bean season! Green beans are one of the most delicious vegetables out there, and I always look forward to eating a whole bunch of them through late July and August. But when I was a kid, I thought I didn't like green beans, because I had only ever had the sad, grayish, falling-apart-mushy ones from a can. So if you have never had fresh green beans, you are in for a treat. The first step to making awesome green beans is <u>don't boil them</u>! Fresh green beans are such a gem, and boiling them just takes all the wonderful flavor and texture out. We love to sauté ours in olive oil and add a little spice, and if you're ready to never eat sad mushy green beans again, here is a recipe to get you started! Check out these <a href="https://www.healthyseasonalrecipes.com/simple-skillet-green-beans/" target="_blank">Simple Skillet Green Beans</a> from Healthy Seasonal Recipes!</span></div><div><span style="font-family: georgia;"><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><br style="font-family: "Times New Roman";" /></p></span></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Monroe Family Organicshttp://www.blogger.com/profile/11195373915943532395noreply@blogger.com0tag:blogger.com,1999:blog-3011505052313222189.post-51421598617854217792023-07-22T08:49:00.001-05:002023-07-22T08:50:11.986-05:00CSA Newsletter for Week 5<div style="text-align: left;"><span style="font-size: xx-large; text-align: center;">Farm Update</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Hi everyone! I can't believe it's the end of July already! Where has the summer gone? </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Things at the farm are humming along as usual. Aside from the usual massive amount of time harvesting, and we also managed to get a lot of the planting done that we needed to do! On Wednesday while I was doing the Lansing area deliveries, Fred and the crew were getting a bunch of lettuce, cauliflower, broccoli, cabbage, and kohlrabi planted. Although it is the height of summer, we're in fall planting mode at the farm. Different crops have different seasons, and we always have to be thinking a few months ahead. Fortunately we were able to get our fall brassicas and lettuce into the ground before the rains on Thursday, which is a huge relief. We have been getting nervous about finding a period of time that was dry enough to prep the ground and get the next round of crops planted, and that finally happened this week!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicKgOHHaLOjylUg5r6aNtYBxqeXVU1iZi6IlMczbJ6crkIy1Ov4cQP0kOcO9wHOYU8445BGFsLSkY2QB9o05q69SO8Gax_r-ja91rYRB0TKvsxA1PliOjAIsSv0trLht2mACYnXImoNn1xQCmdAm6UBnvcPLhRFdpO36FC_KW6N2LK7XNhbsRTDwLqd8pv/s640/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicKgOHHaLOjylUg5r6aNtYBxqeXVU1iZi6IlMczbJ6crkIy1Ov4cQP0kOcO9wHOYU8445BGFsLSkY2QB9o05q69SO8Gax_r-ja91rYRB0TKvsxA1PliOjAIsSv0trLht2mACYnXImoNn1xQCmdAm6UBnvcPLhRFdpO36FC_KW6N2LK7XNhbsRTDwLqd8pv/s320/image.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Our tomato vines are getting really long! This week, we <br />raised the lines of our tomato trellising system for the fifth time<br />this season. Keeping the tomatoes off the ground keeps them a lot<br />cleaner and makes them much easier to harvest.</td></tr></tbody></table></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Despite the more-than-sufficient amount of rain we've had lately, we're starting to have to irrigate some of our larger plants again. Our potato plants, tomato vines, and collards are all pretty large right now, and when plants get really big, they require a lot more water to thrive. Since these particular crops are planted in black plastic mulch to keep the weeds down and the water from our drip line irrigation from evaporating when it's dry, sometimes the ground around them doesn't soak in a lot of rainwater. This is just fine when the plants are smaller, but when they are really big, this often means that we need to do some additional irrigation. And in the greenhouses, the plants are protected entirely from the rain (which really helps prevent foliar diseases). But that means we are pretty much always having to irrigate the hoophouses, even when it's raining cats and dogs outside. The tomato vines are getting nice and long, and we spent some time this week trellising them. For our tomato plants, we have a trellis system that consists of a long line of T posts with twine wrapped tightly around the line. Imagine two clothes lines that are really close together, and it's pretty much just like that. We then snake the tomato vines up through the two lines of twine to keep them off the ground, which keeps them cleaner and makes them a lot easier to harvest. As the tomato vines grow out throughout the season, we have to keep raising the height of the lines to accommodate the longer vines. For our determinate varieties (where almost all of the tomatoes are ready to harvest at roughly the same time), we'll end up trellising them about five times throughout the season. For our indeterminate varieties (which have a much longer season because the fruit ripens at different times), we'll trellis them about eight times, because they keep growing for much longer. Finding the best way to grow and care for each crop in the diverse system that is the farm is both an art and a science. Being outside in a dynamic and vibrant natural system, even the science often feels more like art.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">So here we go into week 5! Next time I see you, I'll officially be in my next decade of life! I'm actually turning 40 today, so I'll be spending most of the day celebrating with my family, and I'll catch you guys next week at the drop-offs! :-)</div><div style="text-align: left;"><br /></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><div style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="color: black;"><span style="font-family: georgia;"><span style="font-size: x-large;">What to Expect in the Shares this Week</span></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><o:p><span style="font-family: georgia;"> </span></o:p></span></p><div style="line-height: normal; margin-bottom: 0in;"><span style="font-family: georgia;">If you pick up at our Alma, Mt. Pleasant, or Midland drop-off, here are the options for your shares!<span style="mso-spacerun: yes;"> </span>If you have a half share, you’ll choose one item from each choice category, and if you have a full share, you’ll choose two.<span style="mso-spacerun: yes;"> </span>And if there is something you don’t like or can’t eat, you can bring it to the trading station at the end and trade it for something you like better. <br /></span><span style="color: black;"><o:p><span style="font-family: georgia;"> </span></o:p></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li>Potatoes</li><li>Cherry tomatoes</li><li>Carrots or cabbage</li><li>Fennel, chard, or kale</li><li>Zucchini or green onions</li><li>Basil, microgreens, or cilantro</li><li>Cucumber, fresh garlic, parsley</li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;">If you pick up at our Lansing, Okemos, St. Johns, Midland hospital, or Alma hospital drop-off, or if you have home or workplace delivery, here are your options!<span style="mso-spacerun: yes;"> </span>We have three different prepacked shares, and you can let me know which one you want by filling out <a href="https://docs.google.com/forms/d/e/1FAIpQLSfjvGHoXaUVMLVh89caz8kY0a4YeCmQ7DoYD6C2A__hYsJtZA/viewform" target="_blank">this quick form</a> by lunchtime the day before your drop-off.<span style="mso-spacerun: yes;"> </span>If you have a half share, you can choose one of these options, and if you have a full share, you’ll choose two.</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;"><br /></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;">Share A:</span></span></p><span style="color: black;"><span style="font-family: georgia;"><br /><o:p></o:p></span></span><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-family: georgia;">Potatoes</span></li><li><span style="font-family: georgia;">Cherry tomatoes</span></li><li><span style="font-family: georgia;">Carrots</span></li><li><span style="font-family: georgia;">Chard</span></li><li><span style="font-family: georgia;">Green onions</span></li><li><span style="font-family: georgia;">Cilantro</span></li><li><span style="font-family: georgia;">Cucumber</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;">Share B:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-family: georgia;">Potatoes</span></li><li><span style="font-family: georgia;">Cherry tomatoes</span></li><li><span style="font-family: georgia;">Carrots</span></li><li><span style="font-family: georgia;">Kale</span></li><li><span style="font-family: georgia;">Zucchini</span></li><li><span style="font-family: georgia;">Basil</span></li><li><span style="font-family: georgia;">Fresh garlic</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;">Share C:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-family: georgia;">Potatoes</span></li><li><span style="font-family: georgia;">Cherry tomatoes</span></li><li><span style="font-family: georgia;">Cabbage</span></li><li><span style="font-family: georgia;">Fennel</span></li><li><span style="font-family: georgia;">Zucchini</span></li><li><span style="font-family: georgia;">Basil</span></li><li><span style="font-family: georgia;">Cucumber</span></li></ul><div><br /><span style="font-family: georgia;"><br /></span></div></div><div style="text-align: center;"><span style="font-family: georgia; font-size: x-large;">Recipes</span></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><br /></div>You guys have probably noticed that there have been carrots in the shares pretty much every week, and this week is no exception. More than anything else we grow, I always hear from people how much they love our carrots, and I totally agree! In chatting with folks at the drop-offs, I've heard that either their carrots are always gone within a couple days, or that they have a few bags of carrots still in the fridge from previous weeks that they haven't eaten yet. (Incidentally, whether you're in the first category or the second category appears to come almost entirely down to whether you've got kids in your house. Kids seem to be carrot eating machines!) But if you're in the second category, here is a great recipe to help you use up some of those carrots! This recipe first appeared in last year's newsletter, so you might remember it from last July. But this is one of Fred's classic carrot recipes, and I love it so much I'm bringing it back out! Enjoy!</span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="color: black;"><o:p><span style="font-family: georgia;">Fred's Sautéed Baby Carrots with Pistachios</span></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><o:p><span style="font-family: georgia;"><br /></span></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><o:p><span style="font-family: georgia;">Ingredients:</span></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="color: black;"><o:p><span style="font-family: georgia;">Olive oil</span></o:p></span></li><li><span style="color: black;"><o:p><span style="font-family: georgia;">1 CSA bag of baby carrots</span></o:p></span></li><li><span style="color: black;"><o:p><span style="font-family: georgia;">1/4 cup pistachios without shells</span></o:p></span></li><li><span style="font-family: georgia;">Salt to taste</span></li><li><span style="font-family: georgia;">Whatever seasoning you like! We've made this with chili powder, cumin, curry powder, and basil, and they're all great. This is pretty versatile, and you can change the flavor profile depending on what seasoning you use. </span></li></ul><div><span style="font-family: georgia;">Instructions:</span></div><div><span style="font-family: georgia;"><span><br /></span></span></div><div><span style="font-family: georgia;">Splash olive oil in a pan over medium heat, and add carrots. Sauté the carrots until they are soft, but not mushy. A few minutes before the carrots are ready to take off of the heat, add the pistachios and stir them around in the pan. When the carrots are properly soft, take the pan off the heat, add salt and preferred seasoning to taste. Enjoy!</span></div><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><br style="font-family: "Times New Roman";" /></p></span></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Monroe Family Organicshttp://www.blogger.com/profile/11195373915943532395noreply@blogger.com0tag:blogger.com,1999:blog-3011505052313222189.post-47336716968867582972023-07-15T18:25:00.001-05:002023-07-15T18:25:55.590-05:00CSA Newsletter for Week 4 of the 2023 Season<p style="text-align: center;"> <span style="font-size: xx-large; text-align: center;"> </span><span style="font-size: xx-large; text-align: center;">Farm Update</span></p><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQKut3xqKPJewN5CbR4SzN_fg7ULE_rxRtyZlEobtogGTPcJM_QS6HQAHEYPXcnIxR9qd8RRkyhKHe0X7jXKhKb0v5ehscBWshrwyOIxfcM4FFZWuGcV0HX-OR6_0uTGUD0t-AOPh1bPjqnhGmAjMLekW2hRHPuvmWedePTuK1-iNnvvyar2bLckTBrOBS/s640/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQKut3xqKPJewN5CbR4SzN_fg7ULE_rxRtyZlEobtogGTPcJM_QS6HQAHEYPXcnIxR9qd8RRkyhKHe0X7jXKhKb0v5ehscBWshrwyOIxfcM4FFZWuGcV0HX-OR6_0uTGUD0t-AOPh1bPjqnhGmAjMLekW2hRHPuvmWedePTuK1-iNnvvyar2bLckTBrOBS/s320/image.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">This Lacinato kale will be in the shares this week!<br />It's also called dinosaur kale or Toscano kale, and it has a<br />nice hearty texture that is great for cooking.</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div>Hi everyone! It's amazing how different things are at the farm now than they were a month ago! Everything is growing quickly, everything is abundant, and we have a ton of variety. And now we are definitely on the edge of too much rain. We've gotten quite a lot of rain lately, and all of the plants have gotten a good soaking. This time of year, when our potato plants are really large and require a lot of water, we still have to irrigate them even when the rainfall has been sufficient for most other crops. But even they have all the water they need right now. Now the trick will be getting enough dry days in a row so Fred can plant the next round of crops. We have a lot of seeds and transplants that need to go into the ground, but the soil needs to dry enough for Fred to prep the ground, and then we have to actually do the planting. How many dry days we would need varies a lot based on a number of factors (temperature and wind being the main ones), so we could actually use a little less rain at the moment.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbBl-nOxvAEgIkYhfkVckhAcQXAT7xznuUy9oLv10yxTEnXSmEPT2oODtAp00CFCuB13g6eDMe0fKqEmZF5j7e9IQVcoPLN02EPl4oqFGzxLewsic5fkC4_UnQMn298W_evn5ATebMcygCJitwZo3MDURdXC2p8IwknBbqHupKuEsejNeQZWNc_yaTWkHR/s640/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbBl-nOxvAEgIkYhfkVckhAcQXAT7xznuUy9oLv10yxTEnXSmEPT2oODtAp00CFCuB13g6eDMe0fKqEmZF5j7e9IQVcoPLN02EPl4oqFGzxLewsic5fkC4_UnQMn298W_evn5ATebMcygCJitwZo3MDURdXC2p8IwknBbqHupKuEsejNeQZWNc_yaTWkHR/s320/image.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The slicing tomatoes get closer to being ripe every day! <br /></td></tr></tbody></table><br /><div><br /></div><div><br /></div><div>As has been the case for the last several weeks, the main thing we've been spending a bunch of time on each week at the farm is harvesting, and also the washing and bagging of the veggies. There is also weeding and seeding and deliveries and working on constructing the greenhouse, but the main thing is harvesting all the veggies that end up on your table each week! And we've got a few new things this week, including potatoes, fennel, parsley, and cabbage, along with some of the old favorites! The thing to know about the potatoes this week is that new potatoes are amazing, and they are a totally different food than the storage potatoes that you can get at the store. So if you've only had those big bags of potatoes from the store, these will be pretty different. Since they've just been harvested, they are a lot less starchy, and they have a wonderful creamy texture that you just can't get with potatoes that have been out of the field for several months. I hope you enjoy them, and all the other goodies this week! </div><div><br /></div><div>So that's it for this week! Thank you so much, and we'll see you at the drop-offs! :-)</div><div><br /></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="color: black;"><span style="font-family: georgia;"><span style="font-size: x-large;">What to Expect in the Shares this Week</span></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><o:p><span style="font-family: georgia;"> </span></o:p></span></p><div style="line-height: normal; margin-bottom: 0in;"><span style="font-family: georgia;">If you pick up at our Alma, Mt. Pleasant, or Midland drop-off, here are the options for your shares!<span style="mso-spacerun: yes;"> </span>If you have a half share, you’ll choose one item from each choice category, and if you have a full share, you’ll choose two.<span style="mso-spacerun: yes;"> </span>And if there is something you don’t like or can’t eat, you can bring it to the trading station at the end and trade it for something you like better. <br /></span><span style="color: black;"><o:p><span style="font-family: georgia;"> </span></o:p></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li>Potatoes</li><li>Carrots or spring mix</li><li>Cherry tomatoes or fennel</li><li>Zucchini or Swiss chard</li><li>Parsley, basil, or microgreens</li><li>Cucumbers, frisée, or green onions</li><li>Cabbage, kale, or collards</li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;">If you pick up at our Lansing, Okemos, St. Johns, Midland hospital, or Alma hospital drop-off, or if you have home or workplace delivery, here are your options!<span style="mso-spacerun: yes;"> </span>We have three different prepacked shares, and you can let me know which one you want by filling out <a href="https://docs.google.com/forms/d/e/1FAIpQLSfZrma1OSWEOnDImehQuiY4CAy7ISeXNILQfe3-p5LXk15T5g/viewform" target="_blank">this quick form</a> by lunchtime the day before your drop-off.<span style="mso-spacerun: yes;"> </span>If you have a half share, you can choose one of these options, and if you have a full share, you’ll choose two.</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;"><br /></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;">Share A:<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatLwKw7dkb7jTcu1dOfWPQx5IVyaYsg6JVQA046uVIiSNqLBT7ZhRM_RLHqg2743MMMl_c-tqQqMvf42tFetYZhWW8GSVjfOVbfI4yYcRrxfZsrMe497MrEeDkHzFscTym-aDDKhPTyFhvW5DNBb3Hp7Wdtjyfn8utTVquNr2PbPyVfmNUoHkAQiQzrRG/s640/image.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatLwKw7dkb7jTcu1dOfWPQx5IVyaYsg6JVQA046uVIiSNqLBT7ZhRM_RLHqg2743MMMl_c-tqQqMvf42tFetYZhWW8GSVjfOVbfI4yYcRrxfZsrMe497MrEeDkHzFscTym-aDDKhPTyFhvW5DNBb3Hp7Wdtjyfn8utTVquNr2PbPyVfmNUoHkAQiQzrRG/s320/image.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I am super excited about parsley in <br />the shares this week! I think tabbouleh<br />or fried potatoes with parsley<br />will definitely be on the menu this week!</td></tr></tbody></table><br /><o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-family: georgia;">Potatoes</span></li><li><span style="font-family: georgia;">Carrots</span></li><li><span style="font-family: georgia;">Cherry tomatoes</span></li><li><span style="font-family: georgia;">Chard</span></li><li><span style="font-family: georgia;">Cabbage</span></li><li><span style="font-family: georgia;">Frisée</span></li><li><span style="font-family: georgia;">Parsley</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;">Share B:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-family: georgia;">Potatoes</span></li><li><span style="font-family: georgia;">Carrots</span></li><li><span style="font-family: georgia;">Cherry tomatoes</span></li><li><span style="font-family: georgia;">Zucchini</span></li><li><span style="font-family: georgia;">Cabbage</span></li><li><span style="font-family: georgia;">Cucumbers</span></li><li><span style="font-family: georgia;">Basil</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;">Share C:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-family: georgia;">Potatoes</span></li><li><span style="font-family: georgia;">Carrots</span></li><li><span style="font-family: georgia;">Fennel</span></li><li><span style="font-family: georgia;">Zucchini</span></li><li><span style="font-family: georgia;">Kale</span></li><li><span style="font-family: georgia;">Green onions</span></li><li><span style="font-family: georgia;">Basil</span></li></ul><div><br /><span style="font-family: georgia;"><br /></span></div></div><div style="text-align: center;"><span style="font-family: georgia; font-size: x-large;">Recipes</span></div><div style="text-align: center;"><br /></div><div><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1W83DpM9y_bgS0xmYFsyl8wxKrAPwRBma1vPWeJ0xt1tiJ3NS6k7P2i_c50lpfZLjCq7mX_Rc6wZFFAK1caSIFwCKZlBpn0kGVjwBW0xzYf8WyUzbyM8bWw17WcNCWKMZWIS8WZnWRPbNy_F0L7NECg2qu3jBvzlmEAZSxF3fxGmpevFG67E57PTjol7H/s1200/Fried-Cabbage-3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1W83DpM9y_bgS0xmYFsyl8wxKrAPwRBma1vPWeJ0xt1tiJ3NS6k7P2i_c50lpfZLjCq7mX_Rc6wZFFAK1caSIFwCKZlBpn0kGVjwBW0xzYf8WyUzbyM8bWw17WcNCWKMZWIS8WZnWRPbNy_F0L7NECg2qu3jBvzlmEAZSxF3fxGmpevFG67E57PTjol7H/s320/Fried-Cabbage-3.jpg" width="213" /></a></div>Cabbage is one of those things that people either love or hate. I don't think I've ever heard from someone that they were kind of so-so about cabbage. I love cabbage, but that wasn't always the case. What changed my mind, back when I was a young little 20-year-old and had first started dating Fred, was a cabbage dish very similar to this one that he cooked for me. So if you love cabbage, you will love this recipe. And if you're not a a cabbage fan, give this <a href="https://thestayathomechef.com/fried-cabbage/#wprm-recipe-container-9342" target="_blank">Easy Fried Cabbage</a> a try. It might change your mind! :-)</span></div><div><br /></div><div><span style="font-family: georgia;"><br /></span></div>Monroe Family Organicshttp://www.blogger.com/profile/11195373915943532395noreply@blogger.com0tag:blogger.com,1999:blog-3011505052313222189.post-33755562613332707392023-07-08T13:34:00.001-05:002023-07-08T13:34:38.581-05:00CSA Newsletter for Week 3 of the 2023 Season<div style="text-align: center;"><span style="font-size: x-large;"> <span style="text-align: center;">Farm Update</span></span></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEtsiXJA8IJlwz4CGtcpTCpKGtpt2zDzUkEQHLlmoJ9_cq3_cm3UdhlaRGvyYuJnb8yS-LJ4VLVrXQZgkxclXofFQGO21eHs1uYXIxxKRdk-Z7s9sKHt0R8K1_cqTbtOqOPfO-dkSDPpc9rvY9y4w2eQKfsKwtJpPcKddVoAva8h97LDcrBMbzlJccKmU1/s640/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEtsiXJA8IJlwz4CGtcpTCpKGtpt2zDzUkEQHLlmoJ9_cq3_cm3UdhlaRGvyYuJnb8yS-LJ4VLVrXQZgkxclXofFQGO21eHs1uYXIxxKRdk-Z7s9sKHt0R8K1_cqTbtOqOPfO-dkSDPpc9rvY9y4w2eQKfsKwtJpPcKddVoAva8h97LDcrBMbzlJccKmU1/s320/image.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">It is so great to see all the plants looking<br />so healthy and verdant again after such a<br />long drought! The crops are definitely <br />glad about all the rain we've been getting!</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div>Hi everyone! I hope you're all enjoying your veggies so far and making some awesome meals! We've definitely been enjoying having the bounty of summer veggies in our kitchen, and it is wonderful to have such a wide variety of great produce to work with! During the winter and early spring, what we can make is very limited by the lack of good veggies, so we really relish this time of year when almost any food we want to make is possible! We've had the first few cherry tomatoes in our kitchen for the last few weeks, and this week we finally have enough ripe cherry tomatoes to bring to you! The yellow cherry tomato variety that will be in the shares this week is Golden Nugget, which an open pollenated variety with great heirloom tomato flavor. They'll have a slightly shorter shelf life than some of the cherry tomato varieties that appear later in the season, but my guess is that won't be a problem, because they're so delicious you'll probably want to eat them all right away! We've also got some really nice slicing tomatoes that are coming along nicely in the hoophouses, and they should be ready to harvest in a few weeks. They're still green right now, but I'm already getting excited for the first BLT of the season. It feels like real summer now that we're into tomato and basil season!</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh39yqa6hL32NWgjVtKVEfxD6gzUWscRRsN3R9S5KU6PEdlaYeg8lyjin9p8wdXaaqk2TV7PonhfgyAyd8lRvvcsp-ee6Vz2-lVMearvUogir6_owXIAiAmoAh3Qb-aZt4EBJvo734Z00_ufcTWEwmtp8PhOcA8pnW9cWZZ_CVwCdoDQfg0sE4otQNO7TRd/s430/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="430" data-original-width="292" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh39yqa6hL32NWgjVtKVEfxD6gzUWscRRsN3R9S5KU6PEdlaYeg8lyjin9p8wdXaaqk2TV7PonhfgyAyd8lRvvcsp-ee6Vz2-lVMearvUogir6_owXIAiAmoAh3Qb-aZt4EBJvo734Z00_ufcTWEwmtp8PhOcA8pnW9cWZZ_CVwCdoDQfg0sE4otQNO7TRd/s320/image.jpg" width="217" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">These golden cherry tomatoes are <br />coming in the shares this week! </td></tr></tbody></table><br /><div><br /></div><div><br /></div><div>With all this heat and rain, things are really taking off! The crops are growing really quickly, and so are the weeds. In any given week, we spend most of our time harvesting, and we felt like the weeds were getting away from us earlier in the week. Fortunately, the farm crew was able to get a lot of weeding done later in the week, and things are back under some semblance of control for now. The insect pressure we were experiencing a few weeks ago has also gone down now that it's not so dry out. When we hadn't had rain in weeks, all the plants in the ecosystem surrounding the farm were really struggling, and naturally, the bugs wanted to eat the healthiest plants they could find. Unfortunately, those were all the plants that we were irrigating like crazy, so it was definitely a battle to keep them all from getting eaten by desperate insects. But now that we have gotten plenty of rain, the bugs have dispersed to other areas to avail themselves of all the lush green foliage that is around in the environment now. </div><div><br /></div><div>We are also excited to be making progress on getting the new hoophouse built! If you've been reading the newsletter for a while, you may remember that we bought an old hoophouse at an auction in November. We were just waiting for the weather to turn around enough to start reconstructing it at the farm, but we ran into a labor snafu back in March, and Fred wasn't able to get it put up before the planting season was in full swing. We've been working on it little by little in the time margins that have presented themselves, but it was definitely slow going. Yesterday our friend Danny came up to help at the farm, and he and Fred got some major work done on it! There are still a few structural things we need to do with it, and then we have to put the plastic on, but it really feels like we are making real progress on the project, which is a relief.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE49kBA8ENSj8n2krpn-MmqC6OgfvgBrXhJ6ge2KZ7j4BF7nac4u9rQDywtFH9jZveTEUrffGKfow_A0iIeAL2WkTiqgBPrpUwAmc_3Myj-Y2En0YuVUJpatGv97bKlCMiilDTQJWlSUfYmgPeB2w6B9GRJVjpgrZnARP_nmaSD6u6vpGeb6JMT4mYdsj7/s640/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE49kBA8ENSj8n2krpn-MmqC6OgfvgBrXhJ6ge2KZ7j4BF7nac4u9rQDywtFH9jZveTEUrffGKfow_A0iIeAL2WkTiqgBPrpUwAmc_3Myj-Y2En0YuVUJpatGv97bKlCMiilDTQJWlSUfYmgPeB2w6B9GRJVjpgrZnARP_nmaSD6u6vpGeb6JMT4mYdsj7/s320/image.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The new hoophouse is coming along well!<br />We've got tomatoes planted in it already, and <br />when we get the plastic on, that will help protect<br />the plants from the temperature fluctuations and <br />cold rain we inevitably get in the fall.</td></tr></tbody></table><br /><div><br /></div><div><br /></div><div>Last week of the CSA, we had a whole bunch of people postpone their shares because of the 4th of July holiday. If that's you, you can either get a double share this week, or some week in the future if that works better for you. I have put all of the folks who postponed last week down for a double share this week by default unless you told me otherwise, but if you have an extra share coming to you and you don't want it this week, just send me an email or text and we can defer it to some future week. If you have a prepacked share, when you fill out the form to let me know what share you prefer, you'll just select the full share option if you're making up for missing last week. And if you postponed your share last week, but you just fill out the form and select a half share this week, I'll just assume that you are planning to take your makeup share sometime in the future. This can get a little confusing, so if you have any questions, just let me know! </div><div><br /></div><div>So that's it for this week! Thank you so much, and we'll see you at the drop-offs! :-)</div><div><br /></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="color: black;"><span style="font-family: georgia;"><span style="font-size: x-large;">What to Expect in the Shares this Week</span></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><o:p><span style="font-family: georgia;"> </span></o:p></span></p><div style="line-height: normal; margin-bottom: 0in;"><span style="font-family: georgia;">If you pick up at our Alma, Mt. Pleasant, or Midland drop-off, here are the options for your shares!<span style="mso-spacerun: yes;"> </span>If you have a half share, you’ll choose one item from each choice category, and if you have a full share, you’ll choose two.<span style="mso-spacerun: yes;"> </span>And if there is something you don’t like or can’t eat, you can bring it to the trading station at the end and trade it for something you like better. <br /></span><span style="color: black;"><o:p><span style="font-family: georgia;"> </span></o:p></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="color: black;"><span style="font-family: georgia;">Cherry tomatoes or beets</span></span></li><li>Carrots</li><li>Spring mix or cucumbers</li><li>Zucchini or pearl onions</li><li>Green onions or basil</li><li>Kale, bok choy, collards, or Swiss chard</li><li>Microgreens mix, micro cilantro, kohlrabi, or dill</li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;">If you pick up at our Lansing, Okemos, St. Johns, Midland hospital, or Alma hospital drop-off, or if you have home or workplace delivery, here are your options!<span style="mso-spacerun: yes;"> </span>We have three different prepacked shares, and you can let me know which one you want by filling out <a href="https://docs.google.com/forms/d/e/1FAIpQLSclCTzPhid1JZBPp2HdcM2g-MsrNpKInytL9UD3w3C0vcTF8Q/viewform" target="_blank">this quick form</a> by lunchtime the day before your drop-off.<span style="mso-spacerun: yes;"> </span>If you have a half share, you can choose one of these options, and if you have a full share, you’ll choose two.</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;"><br /></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;">Share A:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-family: georgia;">Cherry tomatoes</span></li><li><span style="font-family: georgia;">Carrots</span></li><li><span style="font-family: georgia;">Spring mix</span></li><li><span style="font-family: georgia;">Pearl onions</span></li><li><span style="font-family: georgia;">Basil</span></li><li><span style="font-family: georgia;">Collards</span></li><li><span style="font-family: georgia;">Micro cilantro</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;">Share B:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-family: georgia;">Cherry tomatoes</span></li><li><span style="font-family: georgia;">Carrots</span></li><li><span style="font-family: georgia;">Cucumbers</span></li><li><span style="font-family: georgia;">Zucchini</span></li><li><span style="font-family: georgia;">Basil</span></li><li><span style="font-family: georgia;">Swiss chard</span></li><li><span style="font-family: georgia;">Kohlrabi</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;">Share C:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-family: georgia;">Beets</span></li><li><span style="font-family: georgia;">Carrots</span></li><li><span style="font-family: georgia;">Cucumbers</span></li><li><span style="font-family: georgia;">Zucchini</span></li><li><span style="font-family: georgia;">Green onions</span></li><li><span style="font-family: georgia;">Kale</span></li><li><span style="font-family: georgia;">Microgreens mix</span></li></ul><div><br /><span style="font-family: georgia;"><br /></span></div></div><div style="text-align: center;"><span style="font-family: georgia; font-size: x-large;">Recipes</span></div><div style="text-align: center;"><br /></div><div><span style="font-family: georgia;">Once we start having cherry tomatoes, basil, and zucchini, it feels like real summer! And just in case you don't already have plans for those beloved summer veggies, Fred has been making this really delicious salad lately that uses all three of them! This is a true summer salad, and it only takes a few minutes to make!</span></div><div><span style="font-family: georgia;"><br /></span></div><div style="text-align: center;"><span style="font-family: georgia;">Fred's Summer Zucchini Salad</span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">Ingredients: Zucchini, cherry tomatoes, basil, shaved parmesan cheese, olive oil, salt. Use whatever amounts make sense to you. :-)</span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">Chop zucchini into bite size pieces. Put olive oil into a medium size pan over medium heat. Sautee zucchini in olive oil until it is cooked through but not mushy. Pour zucchini and remaining oil from pan into a large bowl and let it cool for a few minutes. While you're waiting, cut your cherry tomatoes in half, and chop up your basil. Once the zucchini is cooled down a little bit, add the basil and cherry tomatoes to the bowl. Add salt and shaved parmesan cheese to taste, and stir it all up. If you feel like you need to add a little more oil to get a nice salad dressing-y texture, go ahead and do so. Serve as a side dish and enjoy! You could also switch it up a little bit by stirring in some goat cheese, or adding grilled chicken to make it more of a main dish. This is a salad you can enjoy all summer long in different variations! </span></div><div><br /></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><br /></span></div>Monroe Family Organicshttp://www.blogger.com/profile/11195373915943532395noreply@blogger.com0tag:blogger.com,1999:blog-3011505052313222189.post-50390354352294154342023-07-01T18:43:00.000-05:002023-07-01T18:43:43.035-05:00CSA Newsletter for Week 2 of the 2023 Season<div style="text-align: left;"><span style="font-size: xx-large; text-align: center;">Farm Update</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifH2tUcEU8V36rhJG0ApOW8RP9-rrJQv_2MDFyrheGbkG9Oe9PH5mui2Gu6iah5ZkqUwg1Hi3EzGYF6-bXbg3In2PpotEU9FLIrsUtD5UUpeERlJR0MjzySXdRUgAFr-BLh9OuV7YmsOAai1V3FaVRsx34tKEgIfrpos9enZCq8AuYFhiwqLMOukfC9eYg/s577/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="577" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifH2tUcEU8V36rhJG0ApOW8RP9-rrJQv_2MDFyrheGbkG9Oe9PH5mui2Gu6iah5ZkqUwg1Hi3EzGYF6-bXbg3In2PpotEU9FLIrsUtD5UUpeERlJR0MjzySXdRUgAFr-BLh9OuV7YmsOAai1V3FaVRsx34tKEgIfrpos9enZCq8AuYFhiwqLMOukfC9eYg/s320/image.jpg" width="266" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Fred and the crew harvested a whole bunch of carrots for Monday's CSA drop-off!<br /> All of these carrots are headed back to the barn to get washed and <br />bagged for the CSA!</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div>Hi everyone! The first week of the CSA was a success! It's always a big production to get the CSA up and running each season, and there are always a few bugs to work out, but this year was the smoothest start yet. It was so awesome to see everyone again at the drop-offs too! And speaking of the drop-offs, this Tuesday is 4th of July! All of the drop-offs are going to be occurring as usual, but I know a lot of people have vacation plans, parties, and other things that will prevent them from making it to the drop-off. If that's you, you have a few options. The first one is to simply have a friend pick up your share for you. They can just come to the drop-off, initial next to your name, and pick out your veggies. Or if you usually go through the line but you'd like to have your share prepacked this week to make it easier for someone to pick up, just fill out the quick form below in the "What to Expect in the Shares this Week" section, and we'll prepack your share this week. The second option is to plan to pick up your share at one of the other drop-offs this week. For example, if you can't make it to the Mt. Pleasant drop-off this week because you're going to be at a party, you can pick up your share on Monday in Alma instead. I just need to know a day ahead of time so I can make sure to put the right number of shares on the harvest list, so if you want to do that, just be sure to let me know by Sunday afternoon. You could also pick up in Midland on Thursday, and then I'd just need to know by Monday afternoon so I can adjust the harvest list for Tuesday. Or, the third option is that you could just plan on postponing your share this week entirely, and picking up an extra share next week. If you want to do that, I just need to know by the day before your missed drop-off. And any of these options are available anytime you have plans during the CSA drop-off, not just holiday weeks!</div><div><br /></div><div>On the farm front, things are growing really fast now that we've gotten some rain! We could even actually use some more rain, so I'm glad that we're supposed to get some more tomorrow. We've been continuing to irrigate some plants (such as our potatoes, which are so big that they just need tons of water). But everything is looking a lot healthier and less desperate out there, and that is definitely a relief! The weeds are also growing fast now, so we are doing a lot of weeding lately. I actually really like weeding, because I like restoring order from chaos. Sometimes the weeds just get crazy all of a sudden, and it's nice to be out there in the sun, getting plant beds under control while I listen to music or audiobooks or podcasts on my phone. And then when I get done, my back usually hurts, but it's so nice to stand up, stretch out, and admire how nice those previously weedy beds look.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgckI9yLIts8PTj3QnOvzq2pGxw0IR-dFQt5J6o9DECkNiftxxoBcIkowKb81oZsoL0sOSvvBOeQqJuq0oznqX3LAZm0MYBJW68jyc4-jef2E2O4wBanz7woR4Yj2lZLvzCu0R9kucMr4osH7TThKUs-cxkTL6dJ5cxs-MnGxtagqSY5uaV7H2hMzurmI-p/s640/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgckI9yLIts8PTj3QnOvzq2pGxw0IR-dFQt5J6o9DECkNiftxxoBcIkowKb81oZsoL0sOSvvBOeQqJuq0oznqX3LAZm0MYBJW68jyc4-jef2E2O4wBanz7woR4Yj2lZLvzCu0R9kucMr4osH7TThKUs-cxkTL6dJ5cxs-MnGxtagqSY5uaV7H2hMzurmI-p/s320/image.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A whole coldframe full of zucchini plants.<br />These are the same zucchinis that you got at the drop-off last week, <br />and we'll have them again this week!</td></tr></tbody></table><br /><div><br /></div><div><br /></div><div>Another big thing we've been spending a bunch of time on lately is harvesting! It probably comes as no surprise that harvesting veggies for 320 CSA members, as well as our stores, restaurants, and food hub partners, takes a lot of hours every week! When many people think of harvesting, they think of large tractors driving around in huge fields of corn, soybeans, and wheat. That is definitely not what harvesting looks like at our farm, simply because we're on a much smaller scale, and we grow so many different types of vegetables that mechanical harvesting just doesn't apply. We harvest everything by hand, so what that actually looks like is Fred and the crew walking out the field with knives and crates and sometimes rubber bands, and cutting/pulling/plucking whatever we need for that day's shares. It is pretty labor intensive, and since Fred is by far the fastest harvester at the farm, most of that work falls to him. So he gets an incredible amount of exercise bringing in all of the food that goes out on our truck every day. While he is doing that, the rest of the crew is in the barn, washing and bagging all the veggies that Fred brings in, and putting them in our walk-in cooler until we're ready to load up the truck and hit the road. Then once the veggies are washed and packed up, we go out to do whatever weeding, planting, seeding, or field work needs to happen to keep all of the plants growing and healthy. The work is pretty fast and intense, sometimes really hot (or cold, if it's spring or fall), and always very immediate. But it keeps us outside in the sun and physically active all summer, and it also allows us to have some spectacular food on our table when we do come in. For me in particular, it gives me the ability to get to know some awesome people and talk with you all at the drop-offs every week, which I love. So while there are definitely times when I can barely stay awake by the time I get home from the drop-off, or when I'm grumbling about some Sisyphean task like cleaning ramps, I can't actually imagine not doing this. And we've got 18 more weeks of the CSA, so there will be a lot more work, joy, exhaustion, good food, exercise, community, and all the rest of it coming down the pike!</div><div><br /></div><div>So here we go into week 2! See you at the drop-offs! :-)</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-bwpiYmD5qdP2jPTCVYaaH3JyLXLgVl_uBjpTR0J2pT1YYozIDHYbWLem8fFXj6Jp5L3MTPBNWEOjdJZwvBfBc_UxzArP0tZULhUJ20K8nejRJo0GiZKYvl61N8foXRhMTW0wuDBV5YQFkpn6Ob_xADB3J5Nvy7Dtk0j_ehd4WDJxWuRmMIO8zDjY_vqo/s553/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="553" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-bwpiYmD5qdP2jPTCVYaaH3JyLXLgVl_uBjpTR0J2pT1YYozIDHYbWLem8fFXj6Jp5L3MTPBNWEOjdJZwvBfBc_UxzArP0tZULhUJ20K8nejRJo0GiZKYvl61N8foXRhMTW0wuDBV5YQFkpn6Ob_xADB3J5Nvy7Dtk0j_ehd4WDJxWuRmMIO8zDjY_vqo/s320/image.jpg" width="278" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">It's basil season! I am so excited to be bringing<br />this lovely basil to you all this week!</td></tr></tbody></table><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="color: black;"><span style="font-family: georgia;"><span style="font-size: x-large;">What to Expect in the Shares this Week</span></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><o:p><span style="font-family: georgia;"> </span></o:p></span></p><div style="line-height: normal; margin-bottom: 0in;"><span style="font-family: georgia;">If you pick up at our Alma, Mt. Pleasant, or Midland drop-off, here are the options for your shares!<span style="mso-spacerun: yes;"> </span>If you have a half share, you’ll choose one item from each choice category, and if you have a full share, you’ll choose two.<span style="mso-spacerun: yes;"> </span>And if there is something you don’t like or can’t eat, you can bring it to the trading station at the end and trade it for something you like better. <br /></span><span style="color: black;"><o:p><span style="font-family: georgia;"> </span></o:p></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="color: black;"><span style="font-family: georgia;">Spring mix or Swiss chard</span></span></li><li>Carrots for everyone!</li><li>Snap peas or beets</li><li>Zucchini or frisée</li><li>Basil, microgreens, or kohlrabi</li><li>Green onions, pearl onions, or radishes</li><li>Cucumbers, bok choy, or kale</li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;">If you pick up at our Lansing, Okemos, St. Johns, Midland hospital, or Alma hospital drop-off, or if you have home or workplace delivery, here are your options!<span style="mso-spacerun: yes;"> </span>We have three different prepacked shares, and you can let me know which one you want by filling out <a href="https://docs.google.com/forms/d/e/1FAIpQLSfR06QP_GrZXq-eLyAFJbXNJBgxPgoxqR8rinRLYUdKnQvO5Q/viewform" target="_blank">this quick form</a> by lunchtime the day before your drop-off.<span style="mso-spacerun: yes;"> </span>If you have a half share, you can choose one of these options, and if you have a full share, you’ll choose two.</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;"><br /></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;">Share A:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-family: georgia;">Spring mix</span></li><li><span style="font-family: georgia;">Carrots</span></li><li><span style="font-family: georgia;">Beets</span></li><li><span style="font-family: georgia;">Frisée</span></li><li><span style="font-family: georgia;">Microgreens</span></li><li><span style="font-family: georgia;">Green onions</span></li><li><span style="font-family: georgia;">Cucumbers</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;">Share B:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="color: black;"><span style="font-family: georgia;">Spring mix</span></span></li><li><span style="color: black;"><span style="font-family: georgia;">Carrots</span></span></li><li><span style="font-family: georgia;">Snap peas</span></li><li><span style="font-family: georgia;">Zucchini</span></li><li><span style="font-family: georgia;">Basil</span></li><li><span style="font-family: georgia;">Pearl onions</span></li><li><span style="font-family: georgia;">Kale</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;">Share C:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-family: georgia;">Chard</span></li><li><span style="font-family: georgia;">Carrots</span></li><li><span style="font-family: georgia;">Snap peas</span></li><li><span style="font-family: georgia;">Zucchini</span></li><li><span style="font-family: georgia;">Kohlrabi</span></li><li><span style="font-family: georgia;">Radishes</span></li><li><span style="font-family: georgia;">Cucumbers</span></li></ul><div><br /><span style="font-family: georgia;"><br /></span></div></div><div style="text-align: center;"><span style="font-family: georgia; font-size: x-large;">Recipes</span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: x-large;"><br /></span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc-scAUAcdMhOFgYX8LkEROUkwg_8Y5zh5_jxelE5wpy6rvkRfETc9AFn4LeUM3zyakQ1-2xj0dDNZC-4o7uNDDVKDx63OXKzlQHlJ6VcLGcj2Gyqz5dd7sUJklIIV_nynlJfKjGcyj4t2oPFg06S82RDhf-dopIPekKO5hO46UjOhqvAF8-ee5Woi0JId/s913/k_archive_0659fbc5cb007e0009ab5c7d6e430aa6c1527eb6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="913" data-original-width="730" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc-scAUAcdMhOFgYX8LkEROUkwg_8Y5zh5_jxelE5wpy6rvkRfETc9AFn4LeUM3zyakQ1-2xj0dDNZC-4o7uNDDVKDx63OXKzlQHlJ6VcLGcj2Gyqz5dd7sUJklIIV_nynlJfKjGcyj4t2oPFg06S82RDhf-dopIPekKO5hO46UjOhqvAF8-ee5Woi0JId/s320/k_archive_0659fbc5cb007e0009ab5c7d6e430aa6c1527eb6.jpg" width="256" /></a></div>One of the biggest questions I got last week was "What do I do with frisée?" And for every person who asked me, I bet there are another two who are also wondering about it. So here is a quick rundown on frisée! Frisée is an endive, so it is pretty similar to lettuce, but with a slightly more bitter flavor. It's used a lot in French cooking, and adds depth and sophistication to basic salads. We like to tear some up and mix it with spring mix for a salad, or you can make a traditional Salade Lyonnaise. Here is a great recipe for <a href="https://www.thekitchn.com/recipe-lyonnaise-salad-recipes-from-the-kitchn-4418" target="_blank">Lyonnaise Salad</a> from The Kitchn! And if you don't want to do the whole poached egg thing, you can make the recipe super easy by topping it with any fried egg that is still runny in the middle. Yum! </span></div><div><span style="font-family: georgia;"><br /></span></div>Monroe Family Organicshttp://www.blogger.com/profile/11195373915943532395noreply@blogger.com0tag:blogger.com,1999:blog-3011505052313222189.post-62486610114124098312023-06-24T11:12:00.002-05:002023-06-24T11:12:42.614-05:00CSA Newsletter for Week 1 of the 2023 Season<div style="text-align: center;"><span style="font-size: x-large;">Farm Update</span></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3mhIMeFVc3fMU1yrf8w6VINdJI54sqtk5L3WVIZvUDyEBmFRhANRbjBKCj5EPYoBdxlLwFrbiZvI3phGgEjmBvFmv4FKux0fDBYz7SuBhOCsDMUkCtBnZCNVP41kMaQnvm8Y5qSErYFOeblNpLDnOoucE3KvyjB4TYV8O96uJXMsVR8_lzfAl-LMxoP56/s640/6478890079298645323.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3mhIMeFVc3fMU1yrf8w6VINdJI54sqtk5L3WVIZvUDyEBmFRhANRbjBKCj5EPYoBdxlLwFrbiZvI3phGgEjmBvFmv4FKux0fDBYz7SuBhOCsDMUkCtBnZCNVP41kMaQnvm8Y5qSErYFOeblNpLDnOoucE3KvyjB4TYV8O96uJXMsVR8_lzfAl-LMxoP56/s320/6478890079298645323.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">The potato plants are looking strong<br />and healthy! It is nice to see them looking<br />so good after their recent battles with frost <br />and insect pests!</span></td></tr></tbody></table><div style="text-align: left;"><br /></div><div style="text-align: left;">Hi everyone! The CSA starts next week, and we are excited to see everyone again! If you are new to the CSA, and you missed my post a few weeks ago about what to expect at your first drop-off, you can <a href="https://mforganics.blogspot.com/2023/06/what-to-expect-at-your-first-csa-drop.html" target="_blank">check that out here</a> learn everything you need to know about the first drop-off! This season has been up and down so far, between the late frosts and the drought we've been experiencing for about the last two months, but we finally have enough abundance and variety of vegetables to start the CSA. We're also supposed to get a good rain in the next few days, which we could really use! It's looking like we're going to get rained on for most of Sunday and Monday, and while I don't love the idea of getting rained on at the first CSA drop-off of the year, I'll take it. Once we get a good rain, so many crops that have been held back from growing will take off, and we'll have even more variety for the next few weeks. Also, we've been experiencing a lot of pressure from insects, which attack our plants even more ferociously in really dry periods. Because we've been irrigating our plants like crazy with our drip irrigation system, they look a lot better and greener than any other plants that are around in the wild, and naturally, the bugs want to eat the healthiest plants. So once all the other plants in the ecosystem get the water they need, our plants will be proportionately less attractive to the bugs, and we won't have to fight them as hard. </div><div style="text-align: left;"><br /></div><div>The upside to the drier weather is that the weeds really haven't gotten as out of control as they usually do this time of year, because their growth has also been stunted by the drought. When we irrigate our crops, we use a drip irrigation system, which is basically a series of little flat perforated hoses that run right along the rows of crops and drip water only where it is needed. This uses a lot less water than overhead irrigation systems, and it also keeps the weeds at bay by watering (mostly) only the plants we want. Now that we're past those late frosts that damaged so many of our plants in May, and since we've been irrigating so much, there are a lot of things that are looking really good around the farm. It was pretty discouraging for a while to see everything looking so beaten down after we worked so hard to take care of it, but now things are starting to look really healthy. The hoophouses are verdant with zucchini and cucumber plants and tomato vines, and our plantings of carrots look really strong and beautiful. The potato plants are growing large and nice, and we pulled up a potato plant yesterday to see how the potatoes themselves are developing. They're looking good so far, and Fred and I ate those first delicious little potatoes with our lunch yesterday. We are so excited that we finally have so much variety coming out of the fields and hoophouses, and we've definitely been enjoying all the abundance in our own kitchen!</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWY48CdmLukSByiTtw8KtLAwEpAo4o_VBUQiBZJjBOYxxYk9N_gLgihsKtmVH2jb4cS45GUupdXg7h-mvJGy_T2q0IkP7SKQl0mmzUDxaDpOqGs1oFcnHmE7ZD5PmN2GAfRS1mLML3oBxjlNL6a1NsQ0fuHk-FfguO8-cV7ifwGMcja4WRUu5sT2lA6tLd/s640/-6444769956817858821.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-size: x-small;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWY48CdmLukSByiTtw8KtLAwEpAo4o_VBUQiBZJjBOYxxYk9N_gLgihsKtmVH2jb4cS45GUupdXg7h-mvJGy_T2q0IkP7SKQl0mmzUDxaDpOqGs1oFcnHmE7ZD5PmN2GAfRS1mLML3oBxjlNL6a1NsQ0fuHk-FfguO8-cV7ifwGMcja4WRUu5sT2lA6tLd/s320/-6444769956817858821.jpg" width="240" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Our drip line irrigation on a new planting<br />of onions, carrots, and spring mix.</span></td></tr></tbody></table><br /><div><br /></div><div><br /></div><div>We have made it through the first big planting push of the spring, and now there are just a few beds that have yet to be planted. Since we didn't get any rain over the last few months, there is still so much cover crop in those beds that we can't plant until we get some rain and the winter cover crop starts its normal process of composting. Once that happens, we're going to plant those beds pretty aggressively with some of the veggies that will be in the shares in late summer. We always need to have plants that are at the right stage to harvest, so we plant new crops every few weeks. It's definitely an art and a science, because you need to have open beds to plant, you have to have the right weather conditions for planting, and you have to have the right amount of time before you intend to harvest those plants so that you don't ever have a week where there is too much or too little coming out of the fields. Too much, and we risk not being able to harvest everything (which is hugely wasteful), and too little, and we feel bad that we don't have as much variety as we'd like for the CSA. There is a lot to manage, including a lot of factors that are out of our control. But the best we can do is make an educated guess, control the factors we can can, and be ready to pivot around the ones we can't. </div><div><br /></div><div>Fortunately, we have a really great crew this summer, and unreliable labor is not an issue this year as it has sometimes been in the past. With farming, the work needs to be done when it needs to be done. There is no such thing as getting to it later, so there were a lot of years where Fred just had to work nonstop in order to keep everything from falling apart. Having reliable, enthusiastic, capable workers this year has been such a joy and a relief! A huge shout out to Abby, Ander, and Amy, who have been wonderful to work with! I am so looking forward to doing this whole season with them! </div><div><br /></div><div>And with that said, here we go into the first week of the 2023 CSA season! </div><div><br /></div><div><div style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span style="color: black;"><span style="font-family: georgia;"><span style="font-size: x-large;">What to Expect in the Shares this Week</span></span></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><o:p><span style="font-family: georgia;"> </span></o:p></span></p><div style="line-height: normal; margin-bottom: 0in; text-align: left;"><span style="font-family: georgia;">If you pick up at our Alma, Mt. Pleasant, or Midland drop-off, here are the options for your shares!<span style="mso-spacerun: yes;"> </span>If you have a half share, you’ll choose one item from each choice category, and if you have a full share, you’ll choose two.<span style="mso-spacerun: yes;"> </span>And if there is something you don’t like or can’t eat, you can bring it to the trading station at the end and trade it for something you like better. <br /></span><span style="color: black;"><o:p><span style="font-family: georgia;"> </span></o:p></span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="color: black;"><span style="font-family: georgia;">Spring mix for everyone!</span></span></li><li><span style="color: black;"><span style="font-family: georgia;">Carrots for everyone!</span></span></li><li><span style="color: black;"><span style="font-family: georgia;">Cucumbers or radishes</span></span></li><li><span style="color: black;"><span style="font-family: georgia;"><a href="https://www.thespruceeats.com/what-are-oyster-mushrooms-4172003" target="_blank">Oyster mushrooms</a>, snap peas, or zucchini</span></span></li><li><span style="color: black;"><span style="font-family: georgia;">Kale, <a href="https://www.farmerfoodshare.org/swiss-chard/" target="_blank">Swiss chard</a>, or <a href="https://www.farmerfoodshare.org/bok-choy/#:~:text=Bok%20Choy%2C%20also%20called%20white,stems%20and%20leaves%2C%20are%20eaten." target="_blank">bok choy</a></span></span></li><li><span style="color: black;"><span style="font-family: georgia;"><a href="https://www.foodnetwork.com/how-to/packages/food-network-essentials/kohlrabi" target="_blank">Kohlrabi</a>, <a href="https://www.healthline.com/nutrition/microgreens" target="_blank">microgreens</a>, or <a href="https://www.acouplecooks.com/frisee/" target="_blank">frisee</a></span></span></li><li><span style="color: black;"><span style="font-family: georgia;">Green onions or <a href="https://chatelaine.com/food/garlic-scapes-faq/#:~:text=Garlic%20scapes%20are%20the%20tender,like%20long%2C%20curly%20green%20beans." target="_blank">garlic scapes</a></span></span></li></ul><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><o:p><span style="font-family: georgia;">There might be some stuff on this list that you're unfamiliar with, so if you want to learn more about what any of these are, just click the link to read more!</span></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;">If you pick up at our Lansing, Okemos, St. Johns, Midland hospital, or Alma hospital drop-off, or if you have home or workplace delivery, here are your options!<span style="mso-spacerun: yes;"> </span>We have three different prepacked shares, and you can let me know which one you want by filling out <a href="https://docs.google.com/forms/d/e/1FAIpQLSf2tAgLzkzxc7XFgFp-L1RSp189b_AG03GFT2epCaC0luC3sA/viewform" target="_blank">this quick form</a> by lunchtime the day before your drop-off.<span style="mso-spacerun: yes;"> </span>If you have a half share, you can choose one of these options, and if you have a full share, you’ll choose two.</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;"><br /></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;">Share A:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="font-family: georgia;">Spring mix</span></li><li><span style="font-family: georgia;">Carrots</span></li><li><span style="font-family: georgia;">Oyster mushrooms</span></li><li><span style="font-family: georgia;">Kale</span></li><li><span style="font-family: georgia;">Frisee</span></li><li><span style="font-family: georgia;">Radishes</span></li><li><span style="font-family: georgia;">Green onions</span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;">Share B:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="color: black;"><span style="font-family: georgia;">Spring mix</span></span></li><li><span style="color: black;"><span style="font-family: georgia;">Carrots</span></span></li><li><span style="color: black;"><span style="font-family: georgia;">Oyster mushrooms</span></span></li><li><span style="color: black;"><span style="font-family: georgia;">Swiss chard</span></span></li><li><span style="color: black;"><span style="font-family: georgia;">Kohlrabi</span></span></li><li><span style="color: black;"><span style="font-family: georgia;">Cucumbers</span></span></li><li><span style="color: black;"><span style="font-family: georgia;">Green onions</span></span></li></ul><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia;">Share C:<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"></p><ul><li><span style="color: black;"><span style="font-family: georgia;">Spring mix</span></span></li><li><span style="color: black;"><span style="font-family: georgia;">Carrots</span></span></li><li><span style="color: black;"><span style="font-family: georgia;">Zucchini</span></span></li><li><span style="color: black;"><span style="font-family: georgia;">Bok choy</span></span></li><li><span style="color: black;"><span style="font-family: georgia;">Microgreens</span></span></li><li><span style="color: black;"><span style="font-family: georgia;">Cucumbers</span></span></li><li><span style="color: black;"><span style="font-family: georgia;">Garlic scapes</span></span></li></ul><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFHzjLmN9fIod6syLRbV5bAsrhWHpTRKJkQUGo3oNaZA75AaipDvKdZ_5zEZUuJG8z-UjtC5qEe5ovckulBxp0SVcfmT5JSVJpF_v5OnCnOqy9CPvWZcYQwiUEgwqJ09LRwetzFtlXgVF9EgKvR1Bf5__viF6UaBfeVszKjRsGpAD4SIFvuPU9AFXmBPtE/s640/8082563812133463646.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-size: x-small;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFHzjLmN9fIod6syLRbV5bAsrhWHpTRKJkQUGo3oNaZA75AaipDvKdZ_5zEZUuJG8z-UjtC5qEe5ovckulBxp0SVcfmT5JSVJpF_v5OnCnOqy9CPvWZcYQwiUEgwqJ09LRwetzFtlXgVF9EgKvR1Bf5__viF6UaBfeVszKjRsGpAD4SIFvuPU9AFXmBPtE/s320/8082563812133463646.jpg" width="240" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Look at these lovely tomato vines in flower!<br />They have a bunch of green cherry tomatoes<br />on them, which will make their way into <br />the shares when they ripen in a month<br />or so.</span></td></tr></tbody></table><br /><span style="font-family: georgia;"><br /></span></div></div><div style="text-align: center;"><span style="font-family: georgia; font-size: x-large;">Recipes</span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">The start of the CSA season is always exciting, and especially if you're new, you may encounter some veggies you've never cooked with before! Kohlrabi is one I always get questions about, so if you've never tried kohlrabi, you are in for a treat! It's very fresh tasting, and while you can find many kohlrabi recipes on the internet (I'll link to some below), we've been making a really simple and delicious salad with it lately in our kitchen!</span></div><div><span style="font-family: georgia;"><br /></span></div><div style="text-align: center;"><span style="font-family: georgia;"><b>Fred's Asian Kohlrabi and Carrot Salad</b></span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">This salad is really simple, and you can play around with amounts and ingredients as you see fit. To start, grab a handful of spring mix and put it on a plate. Then grab a cheese grater, and use the large grating holes to grate some carrots over the spring mix (however much you want! We generally use a lot!). Peel the outer skin off the kohlrabi and discard. Take the peeled kohlrabi and use the large grating holes of your grater to sprinkle some shaved kohlrabi over the salad (again, however much you want!). Then, grab any Asian inspired sauce, vinaigrette, or dressing you have on hand, and sprinkle liberally over your salad. We use a mix of sesame vinaigrette, soy sauce, and teriyaki sauce, but you could also use Thai peanut sauce, a soy/hoisin sauce mix, or any other dressing you like. Enjoy as a small side dish, or you could also add little bits of grilled chicken, venison, or other meat to make it a main dish!</span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">If you just want to check out a whole bunch of kohlrabi recipes to get your creative juices going, here are <a href="https://www.acouplecooks.com/kohlrabi-recipes/" target="_blank">10 Fun Kohlrabi Recipes</a> from A Couple Cooks! And honestly, I also like just cutting them into sticks and munching on them raw with ranch dressing. :-)</span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSc-fyb_F96qjn2c1fFYcJcWOGBQHK_0Jyu4qUcy4GtTnbbQrjWfzjScgj3E__EtPSaSht9NIf3zEbPVHfqiVT9enc9hMO5YEjso_k6p_K_faVl0WOEZIS-fl_kV1Y_6H6bZ7GqFZjNiHDiYFCL9zoGbfxXMid8SjmLyQTJ0lz2iBew24HRXvE_Ik1-eJg/s640/7064419500738425544.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSc-fyb_F96qjn2c1fFYcJcWOGBQHK_0Jyu4qUcy4GtTnbbQrjWfzjScgj3E__EtPSaSht9NIf3zEbPVHfqiVT9enc9hMO5YEjso_k6p_K_faVl0WOEZIS-fl_kV1Y_6H6bZ7GqFZjNiHDiYFCL9zoGbfxXMid8SjmLyQTJ0lz2iBew24HRXvE_Ik1-eJg/s320/7064419500738425544.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Here is the Swiss chard that will<br />be in the shares this week!</span></td></tr></tbody></table><br /></div><div><span style="font-family: georgia;">Swiss chard is more mainstream now than it was when we first started the CSA in 2011, but it is another thing that you may never have cooked with before, especially if you haven't ventured much into leafy greens. (Do it! Leafy greens are so good for you, and they are also delicious!) Chard is fantastic in omelets! Here is a great base recipe for a <a href="https://www.foodnetwork.com/recipes/chard-and-onion-omelet-trouchia-recipe-1914491" target="_blank">Chard and Onion Omelet</a> from the Food Network, but you could also play around with different cheeses, herbs, and veggies. The thing I love about omelets is that you can put pretty much whatever you want in them, so have fun with it! </span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><br /></span></div>Monroe Family Organicshttp://www.blogger.com/profile/11195373915943532395noreply@blogger.com0tag:blogger.com,1999:blog-3011505052313222189.post-78852257468894830282023-06-12T10:30:00.002-05:002023-06-12T10:30:16.777-05:00What to Expect at Your First CSA Drop-Off!<p style="text-align: center;"><br /></p><span id="docs-internal-guid-28557cf2-7fff-dd00-7c68-e6e0b9a75168"><div class="separator" style="clear: both;"><br /><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVPLDzJCHeUiUPR2IAwYPXALWKN837fDeyRJlC2McCgXRbrVjruB2jS7y0lVFJ6QELZoTQr255ig7Zo96qy03ujRgExiYGvVINWyEaRU_j52xqbm6SKuJ3q0K_JYdgopTiZUhnkRj9sZOi56WJo5szAOaZovYwX4_SO52vUp82nfx5B1RWDdicGCNGUA/s4624/20230611_172926.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3468" data-original-width="4624" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVPLDzJCHeUiUPR2IAwYPXALWKN837fDeyRJlC2McCgXRbrVjruB2jS7y0lVFJ6QELZoTQr255ig7Zo96qy03ujRgExiYGvVINWyEaRU_j52xqbm6SKuJ3q0K_JYdgopTiZUhnkRj9sZOi56WJo5szAOaZovYwX4_SO52vUp82nfx5B1RWDdicGCNGUA/s320/20230611_172926.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Our little cucumbers are coming along, and there<br />should be a lot of them ready to harvest in a few weeks!</td></tr></tbody></table><br /><div class="separator" style="clear: both;"><br /></div></div><br /><span style="font-size: medium;">Hi everyone! The start of the CSA (Community Supported Agriculture) is getting closer, and if you haven't been part of the CSA before, you probably have questions about how it works! So here is a rundown of what you need to know in order to feel prepared for your first CSA drop-off!</span></div><div class="separator" style="clear: both;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-size: medium;">The first thing is that we have two pretty different types of drop-offs. <b>If you are picking up at our Alma, Mt. Pleasant, or Midland drop-offs, those are what we call "market style" drop-offs. Here's how those ones work:</b></span></div><div class="separator" style="clear: both;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-size: medium;">You'll pull up to the drop-off location between 5 and 6 PM on your drop-off day, and we'll have some long tables set up with all of the produce options for that week! At the beginning, we'll have a sign-in sheet where you'll initial next to your name, and if you have anything you want me to know about (like that you'll be out of town the following week), you can also write me a note on the sign-in sheet. Then there will be seven different "stations" at the table, and each one will have a choice and a sign telling you what to do. The signs will say something like, "Spinach or Spring Mix: Half Share, Choose 1. Full Share, Choose 2". Each sign will tell you what the options are for that station and how many items to choose. And at the very end, we have our Trading Station. Before each drop-off, we put a variety of items at the Trading Station so that if there are any stations where you don't want or can't eat those items, you can trade for something you like better. So if you don't like onions, for example, you can trade your onions for something else at the Trading Station. </span></div><div class="separator" style="clear: both;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-size: medium;">Here are some pro tips for the market style drop-offs:</span></div><div class="separator" style="clear: both;"><span style="font-size: medium;">-The drop-off starts at 5 PM, but people often start lining up before that. There is usually a pretty long line at the beginning of the drop-off until about 5:15, but after that, you don't generally have to wait in line. The upside to getting there early is that all of the varieties of veggies are still there. Because we harvest the right amount of produce for the people we know are coming, sometimes if everyone wants a particular item, that item can be snapped up before the end of the drop-off. If you don't mind standing in line, we always have the maximum variety at the beginning of the drop-off. But if you don't like standing in line and you don't have your heart set on a particular item, getting there after 5:15 is the way to go!</span></div><div class="separator" style="clear: both;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-size: medium;">-We can also prepack your share for you at the farm for no extra charge if you are on a tight schedule or if you won't be able to get to the drop-off by 6 PM. We do prepacked shares for our Lansing, Okemos, St. Johns, and home/workplace delivery folks, and even if you pick up at one of our regular drop-offs, you can have us prepack your share. In the CSA newsletter each weekend, I'll let you know what the options are for the prepacked shares (Share A, Share B, or Share C), and you can let me know which one you'd like us to pack for you. Then you can just swing by the drop-off, grab the bag with your name on it, and be on your way without having to wait in line. Just let me know by noon the day before your drop-off if you want to go with that option!</span></div><div class="separator" style="clear: both;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-size: medium;">-We'll have plastic grocery bags available at the drop-off, but it's better if you bring a reusable bag. It's more environmentally friendly and allows us to go through less plastic, but if you forget your bag, we'll have some there!</span></div><div class="separator" style="clear: both;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-size: medium;">-If you're stuck in a meeting or your kid's sporting event, and you realize that there's no way you're going to make it to the drop-off in time, no worries! Just call or text me at 517-896-6884 and let me know, and I can pack up a share for you and leave it at the drop-off. Then you can just swing by and pick it up when you get done with what you're doing. :-)</span></div><div class="separator" style="clear: both;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkusQQiMYYj59AAXd3g3w1El8-t3r9uxTzOIHVpcmyYmGDZ9G_JLYHPh9CoeP0y67mCCkzKvXgWsqBwXkyVBtePusULTcEdsgIH-T2vDhwiewjpi_Ou5AuVCAQLbPUvnIJKVwAYZOSoRGtFQIKFigR7fJetwXZoKugoaThdOeA3YLAxtlqls9Nhk5olQ/s4624/20230611_173030.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3468" data-original-width="4624" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkusQQiMYYj59AAXd3g3w1El8-t3r9uxTzOIHVpcmyYmGDZ9G_JLYHPh9CoeP0y67mCCkzKvXgWsqBwXkyVBtePusULTcEdsgIH-T2vDhwiewjpi_Ou5AuVCAQLbPUvnIJKVwAYZOSoRGtFQIKFigR7fJetwXZoKugoaThdOeA3YLAxtlqls9Nhk5olQ/s320/20230611_173030.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The cherry tomato vines are starting to get nice and<br />long, and there are plenty of unripe tomatoes on them!<br />Pretty soon, they will all ripen into a beautiful yellow color.</td></tr></tbody></table><br /><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-size: medium;"><b>And if you're picking up at our Lansing, Okemos, St. Johns, or hospital drop-offs or you have home/workplace delivery, here's how it works for you:</b></span></div><div class="separator" style="clear: both;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-size: medium;">Each weekend, I'll send out a CSA newsletter with farm news, recipes, and most importantly for you, what the veggie choices will be for the upcoming week! It will say something like, "Share A has these seven items, Share B has these seven items, and Share C has these seven items." If you have a half share, you'll choose one of those options, and if you have a full share, you'll choose two of those options. I'll have a link to a quick form for you to fill out and let me know which choice you prefer, and then we'll pack up your preferred share in a bag with your name on it and bring it to your drop-off location on your pickup day. If you forget to fill out the form, no worries! We'll still bring you a share, and we'll just put in whatever we think you'll like. If you want to specify a preferred share, just make sure to get that form in to me by noon on the day before your drop-off. I generally make the harvest list the afternoon/evening before your drop-off day, so I can't guarantee that I'll see any requests that come in after that. If you do get your request in late, I might still be able to get that on the harvest list for you, but I can't promise it. So it's best to send in your requests early!</span></div><div class="separator" style="clear: both;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-size: medium;">And then, you just arrive at your drop-off location during the pickup time frame, tell the folks at your location your name, and they'll go get your bag for you! For those of you picking up at Mert's Specialty Meats or the Soup Spoon Café, I always say that you can start picking up your share at 4:30, but I often drop-off the shares before that. I'm going to set up at text to let you all know when your shares are ready for pickup, but if you'd like to opt out, just send me a quick email at michele@mforganics.com and let me know that you'd prefer not to get those texts.</span></div><div class="separator" style="clear: both;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-size: medium;">And if you have home or workplace delivery, you just get to sit back and wait for me to drop-off your share on your doorstep! You don't have to be there when I deliver the shares, but if it's especially hot or especially sunny, I'd recommend setting out a cooler by your front door for me to put your veggies in so they don't get all wilted in the heat. </span></div><div class="separator" style="clear: both;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-size: medium;"><b>And here is some good information to know, whether you are picking up at one of our market style drop-offs or getting a prepacked share:</b></span></div><div class="separator" style="clear: both;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-size: medium;">-If you know you won't be able to make it to a drop-off because you have an appointment, are out of town, etc, you have a few options. You can either have a friend pick up your share, you can arrange to pick up your share at a different drop-off that week, or you can just postpone your share that week and get double when you get back. For example, if you usually pick up in Mt. Pleasant on Tuesdays but you're out of town until Wednesday, you can just let me know by the previous day that you want to pick up in Midland on Thursday. Then I'll just put you on the list for Thursday instead, and you can still get your veggies that week. Or you can postpone your share and make it up when you get back. If you have a full share, it is totally fine to split up your makeup share so you don't get totally overrun with veggies! And if you're having a friend pick up for you, you don't have to let me know ahead of time. Your friend can just sign for you on the sign-in sheet.</span></div><div class="separator" style="clear: both;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-size: medium;">-If your normal drop-off day falls on a bank holiday like Independence Day or Labor Day, the drop-off will still be occurring as usual! However, if you have plans and can't make it, just let me know by the day before, and we can postpone your share or you can pick up at one of the other drop-offs that week.</span></div><div class="separator" style="clear: both;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-size: medium;">-If you realize later in the evening sometime that you totally forgot to go pick up your veggies, never fear! Just email or text me, and while I can't necessarily put you down for an extra share the following week, </span><span style="font-size: large;">chances are good that I can still get you some extra veggies the next week to make up for what you missed. We generally overharvest a bit, so once the main rush goes through (after about 5:15), I'll have a good idea of how much extra we'll have, and I can probably send you home with an extra share at that point.</span></div><div class="separator" style="clear: both;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-size: medium;">-If you need to get in touch with me on the day of your drop-off, texting is the best way to do that! I don't check my email a ton during the day, and I am often packing veggies or doing something else that makes it hard to answer the phone. But if you text me at 517-896-6884, I'll get back to you as soon as possible. In fact, go ahead and put my number in your contacts right now! I bet you'll need it at some point! :-)</span></div><div class="separator" style="clear: both;"><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><br /></div>So that's it! Just let me know if you have any questions! As of right now, we still haven't nailed down an official start date because it all really depends on what the weather does over the next few days, and alas, we can't control Mother Nature. We're really hoping to start the week of June 19, but based on the drought we've had, we might have to get started the week of June 26. I'll let you know as soon as we know for sure! Keep your fingers crossed! <br /></span></div><div class="separator" style="clear: both;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVSn8Qss60QA-KGsOZzZpuy3z1Vjo1SMoM5EgE6NbxFyRNfUYn6np2SXFLwXFovxbE8Z2dsUIKapldQQ5vY0vAHm7uBxw1WDVjZiYfO6uRfQTGmEfdQsAq4Pp4tV6tea9dXrzipZTzKnF-MUcvjBzpKYjTRXgfejqbLW1RHP1kivENjsft91MyK4phig/s4624/20230611_173128.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3468" data-original-width="4624" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVSn8Qss60QA-KGsOZzZpuy3z1Vjo1SMoM5EgE6NbxFyRNfUYn6np2SXFLwXFovxbE8Z2dsUIKapldQQ5vY0vAHm7uBxw1WDVjZiYfO6uRfQTGmEfdQsAq4Pp4tV6tea9dXrzipZTzKnF-MUcvjBzpKYjTRXgfejqbLW1RHP1kivENjsft91MyK4phig/s320/20230611_173128.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">This drought we've been having has been pretty rough <br />on our poor plants. As you can see, some of them are<br />definitely looking the worse for wear. </td></tr></tbody></table><br /><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both;"><br /></div></span>Monroe Family Organicshttp://www.blogger.com/profile/11195373915943532395noreply@blogger.com0tag:blogger.com,1999:blog-3011505052313222189.post-23069341631229892222023-06-04T07:31:00.002-05:002023-06-04T07:38:27.212-05:00Projected CSA Start Dates for 2023!<span id="docs-internal-guid-28557cf2-7fff-dd00-7c68-e6e0b9a75168"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Farm Update</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA-GduyKnVt7eTiOhnN2SXCl7P09BG7bvelLbsmO7SM3oPxSCtjlbuzg3v2TbkVuuL9ay6chSG3J3Ex09IGJZFLNtJr2WTc2MxSun5o0yr5KPhKb-xoBfKqFSi3FLRakzZj98Khbrai3LpnjcMqZZN70Ty_TzcHkn_9QgnZfYyviY9cBT90acIbV3fUQ/s4032/PXL_20230529_150935948.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2268" data-original-width="4032" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA-GduyKnVt7eTiOhnN2SXCl7P09BG7bvelLbsmO7SM3oPxSCtjlbuzg3v2TbkVuuL9ay6chSG3J3Ex09IGJZFLNtJr2WTc2MxSun5o0yr5KPhKb-xoBfKqFSi3FLRakzZj98Khbrai3LpnjcMqZZN70Ty_TzcHkn_9QgnZfYyviY9cBT90acIbV3fUQ/w400-h225/PXL_20230529_150935948.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">The tomato plants are really taking off in the coldframes!</div><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div><br /><span style="font-size: medium;">Hi everyone! Summer is finally here! As is always the case in June, there is more to do than we can actually stay on top of comfortably, but it is better this year than most because we have a really great crew of one part-time and two full-time employees this year. So we are keeping our heads above water better than most Junes, but there is still plenty of work to be done! It has been so dry lately that we have been irrigating non-stop to keep all of our little plants doing well. One good rain is worth about a month of irrigation though, so we could definitely use some rain! The upside is that the weeds have not been getting the water they need either, so there are a lot fewer of them than usual. That means that we are spending less time weeding and more time moving irrigation lines around, so we end up breaking even in the end. We made our first major planting push over the last month, and while the planting has slowed down, there are still a few things we are getting in the ground. Our shipment of sweet potato starts arrived the other day, so starting later this morning, we will be planting 3,000 sweet potato plants. Last week, we got the rest of our seed potatoes into the ground, which, if all goes according to plan, should produce between 13,000 and 18,000 pounds of potatoes for us to give out throughout the season. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;">It looks like we are finally past the frosts for the year, which is a relief, because that last frost we had earlier this week did some damage to a few of our crops. Most of them will pull through, but they are definitely looking worse for wear. Surprisingly, our kale was the crop that fared the worst. Over the years, kale is the one crop we can generally count on to take a frost without so much as a shrug, but a frost this hard when the plants were so young seems to have been too much for about half of our kale plants. Fortunately, we always plant way more than we'll need for the CSA, simply because we know that these things happen. But we are going to need to form a plan to regroup in the kale department, and that plan will probably involve replanting about half of the plants. Our broccoli and cabbage have really taken a hit as well. After those several hard frosts weakened the plants, a bunch of opportunistic insects flocked to the vulnerable plants and did yet more damage. And since it is so hot and dry (and since we've been irrigating so much), our plants look better to the bugs than anything else they can find around, so they've been really taking a toll on our cabbage-family plants in particular. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;">While some of our plants are looking the worse for wear because of the extreme temperatures and lack of water they've experienced lately, many other crops are looking really fantastic! Our spinach, lettuce, beets, snap peas, and carrots have been looking extra good, so we're really focusing on keeping those crops looking awesome and growing up strong!</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik1BEJsdbA7-phVs6xZMQXoLrOU_zaB8XJmZPVkDnhH__VxIbl4utHLkCrT2GTHvvD3zvDrSHV6YeyAkRcMDros_UEdItTDbp-7WjqCSHEpUZvB96PWoXVVoBSeYEDI1kP1yCXInH4wjWtyPwxd5tsSfL8zKRbJdwDzGBDm3hrdfDF7TRRKwilKiqRUw/s4032/PXL_20230529_151124059.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2268" data-original-width="4032" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik1BEJsdbA7-phVs6xZMQXoLrOU_zaB8XJmZPVkDnhH__VxIbl4utHLkCrT2GTHvvD3zvDrSHV6YeyAkRcMDros_UEdItTDbp-7WjqCSHEpUZvB96PWoXVVoBSeYEDI1kP1yCXInH4wjWtyPwxd5tsSfL8zKRbJdwDzGBDm3hrdfDF7TRRKwilKiqRUw/w400-h225/PXL_20230529_151124059.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The new greenhouse is under construction! It's going up bit by bit as we can <br />fit it in around other tasks, but we're making real progress.</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;">Aside from planting, irrigating, and moderate amounts of weeding, we're also constructing the new (old) greenhouse we bought at auction back in November. We had hoped to get that put up much earlier in the spring, but we ran into a labor snafu in March, and were unable to make that happen. But now we've got some great employees working for us, so we're getting the greenhouse put up a bit at a time in between the other farm tasks that keep everything running. We've also been doing deliveries to some of our stores for a few months now. While we don't have enough variety yet to start the CSA, we have been able to keep GreenTree in Mt. Pleasant, the Argus Farm Stop stores in Ann Arbor, and ELFCO in Lansing supplied with spinach, spring mix, green onions, baby leeks, green garlic, asparagus, and the like. We also supply some larger multi-farm CSAs that are coordinated through the Allen Neighborhood Center in Lansing and St. Joe's hospital in Ypsilanti with a few items for their CSA boxes. So we've definitely been keeping busy with the harvesting, washing, packing, and delivering the veggies, but it will get even busier when we start the CSA later in June!</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;">Speaking of which, we don't have official CSA start dates yet, because so much depends on what the weather does between now and then, but our projected start dates are in the third week of June. I'll let you all know for sure as soon as we know, but in the meantime, you can mark your calendars with the following dates:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;">Alma: Monday, June 19th from 5-6 PM out in front of His Place, downtown on Superior St.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;">Mt. Pleasant: Tuesday, June 20th from 5-6 PM behind Herbs Etc, downtown on Broadway.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;">Lansing: Wednesday, June 21st anytime from 4:30-9 PM at the Soup Spoon Café on Michigan Ave.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;">Okemos: Wednesday, June 21st anytime from 4:30- 6 PM at Mert's Specialty Meats on Grand River.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;">St. Johns: Wednesday, June 21st anytime after 3:30 PM on the front porch of a CSA member who lives close to downtown. I'll be sending you St. Johns folks an email separately with the details, so be on the lookout for that in the next week or so!</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;">Midland: Thursday, June 22nd 1from 5-6 PM in the back parking lot of the Eagle Ridge Church of God on Waldo Ave.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;">Midland hospital drop-off: Thursday, June 22nd anytime after 4 PM at the delivery turnaround behind the Center for Women's Health. This one is only for hospital employees due to hospital regulations.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;">So if you have any questions about that, just let me know! Again, these dates are tentative, but I will let you know for sure as soon as we know! And if you know anyone who is interested in the CSA, we do still have some spots available, so they can still sign up! They can check out all the details about the CSA on <a href="https://www.mforganics.com/" target="_blank">our website</a>, and just fill out <a href="https://docs.google.com/forms/d/e/1FAIpQLScT7XSCDVBdHCQACb-dqynd0XwJFPp2OuEt6TOvNdmGmX0URA/viewform?usp=sf_link" target="_blank">this sign-up form</a> to get on the CSA list for this year and start getting delicious organic veggies in just a few weeks! :-)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;">And stay tuned for next week's CSA newsletter, which will be all about what to expect at your first CSA drop-off! </span></div></span><div><span><span style="font-family: Georgia; font-size: 13pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhWR1P5td8uFZUe86OZNagG38CUMv803aOUWmCavnOE3-MVM3krOjo6VBiGzD5ywoMdG3dHRVoeJUL67c-XBHWSmg7WyCq0WvEBLUqD9YU3g_fVk4fYkMgcl45DUdCc4RuiBORUAsJwyY21hVL-zO4Utm1AsvFyWZVLLnN5CjEI18xBDuf8SSItsheCg/s4032/PXL_20230529_151352017.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="2268" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhWR1P5td8uFZUe86OZNagG38CUMv803aOUWmCavnOE3-MVM3krOjo6VBiGzD5ywoMdG3dHRVoeJUL67c-XBHWSmg7WyCq0WvEBLUqD9YU3g_fVk4fYkMgcl45DUdCc4RuiBORUAsJwyY21hVL-zO4Utm1AsvFyWZVLLnN5CjEI18xBDuf8SSItsheCg/w225-h400/PXL_20230529_151352017.jpg" width="225" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Fred has just finished loading up the delivery vehicle for our <br />Ann Arbor delivery route last Monday. The new (old) vehicle looks <br />pretty wacky, but it can haul a lot of vegetables!</td></tr></tbody></table><br /></span></div>Monroe Family Organicshttp://www.blogger.com/profile/11195373915943532395noreply@blogger.com0tag:blogger.com,1999:blog-3011505052313222189.post-3349847412979817792023-04-22T11:23:00.001-05:002023-04-22T11:23:39.757-05:00CSA Newsletter for April 2023<p style="text-align: center;"> <span style="font-family: Georgia; font-size: 24pt; text-align: center; white-space: pre-wrap;">Farm Update</span></p><span id="docs-internal-guid-28557cf2-7fff-dd00-7c68-e6e0b9a75168"><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Georgia; font-size: 13pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"></span></p><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: Georgia; font-size: 13pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFPFMKjB3Szzf9Y1RbDyMlj61sPTjAYT3PA9B58D8uhf0dtezP58ilnkBmTkeHkqLOmDt06kZ5SRTLTehh0DUS2O9DrXeOVwJYMpGVT6JchBA1u5culM1JhXAn-LhaSgGzzdcVNA9ICpG303i9A33ZrygPqvI7ppshemWcoLQ_7JVF7gyH8vQAlEOEQ/s4624/20230413_195851.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4624" data-original-width="3468" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFPFMKjB3Szzf9Y1RbDyMlj61sPTjAYT3PA9B58D8uhf0dtezP58ilnkBmTkeHkqLOmDt06kZ5SRTLTehh0DUS2O9DrXeOVwJYMpGVT6JchBA1u5culM1JhXAn-LhaSgGzzdcVNA9ICpG303i9A33ZrygPqvI7ppshemWcoLQ_7JVF7gyH8vQAlEOEQ/s320/20230413_195851.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Our first direct planting of lettuce is up in the field!<br />It's still little, but it is looking strong!</td></tr></tbody></table><br />Hi everyone! Hope you're all doing well and enjoying the rapidly improving weather! Things are definitely in full swing at the farm now, and the name of the game right now is planting, planting, and more planting! We do many different types of planting, from starting seeds in flats in the greenhouse that will eventually be transplanted into the fields, to seeding into the protected soil in the hoophouses, to actually seeding directly into the field. And we're doing all of those things right now! Our first plantings of direct-seeded carrots and lettuce are coming up in the fields, and it is always so exciting to see those first little baby plants of the year emerge from the ground! Last week Fred and our crew spent the day transplanting kohlrabi and green onions that we started as seeds in the greenhouse back at the beginning of March into the field, and they also planted about half of the potatoes this week that will be making it onto our plates in a few months. </span></span><div><span><span style="font-family: Georgia; font-size: 13pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span><span style="font-family: Georgia; font-size: 13pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Most of the field work we are doing right now is preparatory in nature (seeding, planting, tilling, and spreading compost). But we're actually always preparing for some crops (tilling and preparing beds), planting some other crops (seeding or transplanting), maintaining and monitoring some other crops (weeding, cultivating, and keeping an eye on pests and disease), and harvesting some crops (actually removing the edible part from the plant or the soil, cleaning it it up, and bringing it to the CSA or our local stores and restaurant partners. This part of the season leans heavily toward the preparation and planting, and later in the fall will lean more heavily toward harvest, but there are elements of all of those life stages happening from about the end of February to about the middle of December at the farm.</span></span></div><div><span><span style="font-family: Georgia; font-size: 13pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span><span style="font-family: Georgia; font-size: 13pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Right now we're not harvesting as much as we will be in a few months, but we are already harvesting spring mix, cilantro, spinach, green onions, green garlic, and microgreens in pretty significant quantities. We're also fully into the very abundant but very short ramp season, and Fred has been working with our friend Willy to harvest some of the wild ramps in Willy's woods. This time of year, Willy's woods have such an abundance of ramps that we can harvest as many as we can eat or sell, and not even make a dent in what is out there. It is truly incredible. At this point, the crops and ramps we're harvesting are going to a few stores, restaurants, and some multifarm CSAs to which we contribute. These include GreenTree Cooperative Grocery in Mt. Pleasant, the Argus Farm Stop stores in Ann Arbor, the CSA through the Allen Neighborhood Center in Lansing, the Farm at St. Joe's CSA in Ypsilanti, and Spencer restaurant in Ann Arbor. As it is still early in the spring, we don't have enough variety of items to start our own CSA yet, but we are glad to be able to get the first spring veggies onto people's tables in these other ways.</span></span></div><div><span><span style="font-family: Georgia; font-size: 13pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnis6t2gxoat5Z1A9kDMSQHkjpIwM8-GrcacPC8xuYhMAE7T-ZUgdzVs7hSTcCFCYLi17EDThVhtszTL2Qfdn-r_reDMEGflnOy-w4l1e5P5m0fM0nrfp83-_lHiEC5fQwQvjhCCJ4FkRUHsJFREifeFtVtiBDe4mq0U4NYg8wB8R0qK7EXj0txPZ3LQ/s4623/20230413_195910%20(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2037" data-original-width="4623" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnis6t2gxoat5Z1A9kDMSQHkjpIwM8-GrcacPC8xuYhMAE7T-ZUgdzVs7hSTcCFCYLi17EDThVhtszTL2Qfdn-r_reDMEGflnOy-w4l1e5P5m0fM0nrfp83-_lHiEC5fQwQvjhCCJ4FkRUHsJFREifeFtVtiBDe4mq0U4NYg8wB8R0qK7EXj0txPZ3LQ/w400-h176/20230413_195910%20(1).jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The first little baby carrots are poking out of the ground, and <br />I can't wait to actually eat them in a few months! </td></tr></tbody></table><br /><span style="font-family: Georgia; font-size: 13pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span><span style="font-family: Georgia; font-size: 13pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Georgia;"><span style="font-size: 17.3333px; white-space: pre-wrap;">And in just a few months, we'll have such an abundance of wonderful veggies coming out of the fields, that it will be time to start the CSA! We don't have an official start date yet, because it depends a lot on what the weather does between now and the start of the CSA season, but we generally get started in mid-June, and this year will likely be the same. I'll let you all know when we have an official start date, but tentatively mark your calendars for the third week of June! </span></span></div><div><span style="font-family: Georgia;"><span style="font-size: 17.3333px; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Georgia;"><span style="font-size: 17.3333px; white-space: pre-wrap;">I've had a few people ask if we still have availability for this season, and we do! So if you've been wondering if you can still sign up, or you have a friend who is interested in joining, you still can! Our availability will likely fill up significantly over the next month, so if you know you want to sign up, better go ahead and do it soon, but we likely won't sell out before the end of May. And as always, tell your friends! If you love our fresh, delicious organic vegetables, spread the word! Word of mouth is the way most people find out about us, and we always appreciate it so much. It's $630 for a full share or $340 for a half share at all of our regular CSA drop-off locations, and we also offer home/workplace delivery for an additional $95 (that covers the whole season) if you live/work within a few miles of where we're already driving. Just let me know if you have any questions, and if you are interested in signing up for the 2023 season, you can just fill out <a href="https://docs.google.com/forms/d/e/1FAIpQLScT7XSCDVBdHCQACb-dqynd0XwJFPp2OuEt6TOvNdmGmX0URA/viewform" target="_blank">this registration form</a>! </span></span></div><div><span style="font-family: Georgia;"><span style="font-size: 17.3333px; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Georgia;"><span style="font-size: 17.3333px; white-space: pre-wrap;">As the weather gets nicer and we all start to emerge from hibernation, it's time to start planning for summer! For you all, that might mean planning a vacation, getting your outdoor spaces cleaned up, and locking in your supply of wonderful veggie goodness (hint, hint!). For me, that means figuring out how to manage all of the various responsibilities of a fast-paced, demanding farm where there is very little flexibility and timing is everything, a home that is fortunately pretty forgiving when I get too busy, three very active kids, and my other off-farm job (which is also fortunately pretty flexible when I need it to be). It's really a lot like an advanced game of Tetris, but it's real life, and the stakes are a lot higher. It gets crazy busy for the warm half of the year, but it also means that I get to spend almost all of my hours outside, and you really can't find better food anywhere, which is a very high priority for us. So ready or not, here we go into another farm season! It's always an adventure, and I'm definitely looking forward to finding out what this year will send us, and I'm so glad to have you all along for the journey! Thanks so much, and we'll see you in June! </span></span><div><span><span style="font-family: Georgia; font-size: 13pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 24pt; text-align: center;"><span style="font-family: Georgia; font-size: 24pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Recipes</span></p><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: Georgia; font-size: 13pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO-pufhbvLlXVmDC5Rf7JNfPmNQdpAx_XpA9rQVvfobERqQNk3A3um-R33RD0gCYDO5dQePgGr2Yl6X6wCGKiH5qjR0JkdzhXZVL7Kx_i9H9i06TApyM9uTUDay54ML80am0lhSXjBxXS_lzkSoN0TbI2eY8xdONxeIj2x-7Te6C11ujuIZYD94uz06Q/s1536/creamy-lemon-orzo-with-greens-1500R-10-1024x1536.webp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO-pufhbvLlXVmDC5Rf7JNfPmNQdpAx_XpA9rQVvfobERqQNk3A3um-R33RD0gCYDO5dQePgGr2Yl6X6wCGKiH5qjR0JkdzhXZVL7Kx_i9H9i06TApyM9uTUDay54ML80am0lhSXjBxXS_lzkSoN0TbI2eY8xdONxeIj2x-7Te6C11ujuIZYD94uz06Q/s320/creamy-lemon-orzo-with-greens-1500R-10-1024x1536.webp" width="213" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>It's finally spinach season! When we first start harvesting the first spinach of the year, it's like the clouds open up and the sun shines upon our dinner table. (That feeling may have to do with the fact that we actually are getting more sunlight around the time we start harvesting spinach, but nonetheless, spinach season feels like a sign that winter is over.) So needless to say, we've been eating a lot of spinach in our house lately! I like to just put some in a tortilla with some salad dressing and just make a quick salad wrap as a snack, or incorporate it into the stir fries that are a staple around our house, and use it in delicious pasta dishes, like this <a href="https://www.rachelcooks.com/creamy-lemon-orzo/#wprm-recipe-container-89070" target="_blank">Creamy Lemon Orzo</a> from Rachel Cooks. Rachel was a friend of mine in college, and now she has a really great food blog with accessible, healthy, and totally yummy recipes, and every week when I get her emails, I get a little bit geeked out about them. So enjoy the recipe, and definitely check out some of her other recipes, because I guarantee you'll find a bunch you'll want to try! <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></span><p></p></span></div></div>Monroe Family Organicshttp://www.blogger.com/profile/11195373915943532395noreply@blogger.com0tag:blogger.com,1999:blog-3011505052313222189.post-38392180411205459322023-02-19T11:32:00.002-05:002023-02-19T11:32:42.170-05:00Monroe Family Organics CSA Newsletter for February 2023<p> </p><h1 style="text-align: center;"><font color="#783f04" face="inherit" size="6">Farm Update</font></h1><div><p class="MsoNormal"><span style="font-family: georgia; font-size: medium;"></span></p><span style="font-family: georgia; font-size: medium;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwrIIJviOVVjSDARIWtCqYejxORB5b0R9uxKdsD5HvV9UqBH_WySJEXJ5jC_PURFUbGjXyp55Ja3T-AKa8oU3KeSRSlMLyoJ8wUp-VyyHEer_2b4hmLy9pcpWH41f1AfGw3uMZpntJW9AYfe1V1K2uljeXZQPi8hSlfrrdA7Bl41b4z4knUxUpXe6gOw/s1256/20230213_101957.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="943" data-original-width="1256" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwrIIJviOVVjSDARIWtCqYejxORB5b0R9uxKdsD5HvV9UqBH_WySJEXJ5jC_PURFUbGjXyp55Ja3T-AKa8oU3KeSRSlMLyoJ8wUp-VyyHEer_2b4hmLy9pcpWH41f1AfGw3uMZpntJW9AYfe1V1K2uljeXZQPi8hSlfrrdA7Bl41b4z4knUxUpXe6gOw/w455-h341/20230213_101957.jpg" width="455" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Although the ground is covered with snow, we have some <br />beautiful spinach overwintering in our coldframes, just waiting<br />for more sunlight before it really starts growing again!</td></tr></tbody></table><br />Hi everyone! We hope you're all having a cozy winter! For us, this time of year is our time to rest and recharge in preparation for another busy farm season. We usually spend January and February organizing our seed orders, repairing equipment and structures around the farm, and doing our end-of-year business compliance and tax stuff. Lately, Fred has been taking advantage of the warmer temperatures and sunnier days to make some much-needed repairs to our greenhouses. He completely redid the electrical and ventilation systems of our old heated greenhouse, so everything will be in good shape when we start heating the greenhouse to start our seeds in a few weeks. He also replaced the wood framing at the base of some of our older hoophouses (unheated greenhouses). We now have seven hoophouses, but they have all been acquired at different times and in different condition, and a few of them were definitely in need of a little reinforcement so they can withstand strong winds. We want to start this season with all of our greenhouses in tip-top condition, so we're giving them all some extra attention before the weather gets nice and our schedule gets crazy.</span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">Speaking of greenhouses, if you've been reading our newsletter for a while, you'll recall that we bought a new (old) greenhouse at an auction back in November. Fred and our farmhands Callie and Taran spent about a week in December deconstructing it and bringing the pieces back to the farm, and in the next few weeks, they'll take on the monumental task of reconstructing it. It's by far the largest greenhouse we have, so we expect a construction project of several weeks to get it put up. My guess is that the process will be cold and exhausting, but once we get the greenhouse up, it will allow us to bring you more and better tomatoes this year! Our field tomatoes haven't done as well as we had hoped for the last few years, but the hoophouse tomatoes have been consistently excellent, so the inevitable conclusion was that we needed more hoophouse space so we could ensure a better supply of delicious tomatoes for future seasons.</span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">Right now the ground is still frozen and the fields are still empty, but we do have a few crops overwintering under layers of insulating greenhouse plastic in the coldframes! If you were to walk into one of the hoophouses and pull back the additional layer of greenhouse plastic that acts like a blanket for our little plants, you'd find spinach, spring mix, green onions, cilantro, and green garlic biding their time until there is enough sunlight for them to start growing again. Getting these coldhardy plants started in the fall gives them a jump start on growing in the spring, which means we can start harvesting them months earlier than we otherwise would. In about a month, you'll start seeing them pop up at GreenTree Cooperative Grocery in Mt. Pleasant and Argus Farm Stop in Ann Arbor, and I'll definitely let you know when that happens so you can go there and get your hands on the first long-awaited veggies of the season!</span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">We are so glad to have Taran and Callie working with us at the farm again this year! Since we are a seasonal business and can't offer full-time employment through the winter, we usually start each season with new folks who don't have experience with this type of work. We are so excited to be able to hit the ground running this spring with two people who already know what they're doing! We're also looking to hire a third full-time employee for the 2023 season, so if you know anyone who would be interested in a summer job that keeps them outside in the sun and fresh air, send them our way! This would be ideal for students who are home for the summer, or just anyone who wants a job that keeps them busy, active, and outside for the warm months. Anyone who is interested can email Fred at fredmonroe7@gmail.com, or call or text him at 517-449-9886.</span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="color: #050505; font-family: georgia; font-size: medium;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjehIPXyPe_OTDpK9pABAYL1sY8wApuUi6Z4ZzpmtJ9QiuCU383DsPzUaPnVnOxZ9FGSd4JFQQ213eyNibw-atTynQ0YjSMIRnk0fvo822jYHqONuk63-gWZKCij4LtBcihxfcEqKJS-v2oy-r-kjt7-WOJp7Y12xZt6y5cOMrZCCC5W47zrKKUvrRkSQ/s870/20230213_112900.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="870" data-original-width="653" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjehIPXyPe_OTDpK9pABAYL1sY8wApuUi6Z4ZzpmtJ9QiuCU383DsPzUaPnVnOxZ9FGSd4JFQQ213eyNibw-atTynQ0YjSMIRnk0fvo822jYHqONuk63-gWZKCij4LtBcihxfcEqKJS-v2oy-r-kjt7-WOJp7Y12xZt6y5cOMrZCCC5W47zrKKUvrRkSQ/w291-h388/20230213_112900.jpg" width="291" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">These green onions overwintering in <br />the hoophouses will be some of the first<br />veggies of the season. When we start harvesting<br />green onions, it is one of the first hopeful<br />signs that spring is here!</td></tr></tbody></table><br />If you're wanting to join the CSA for the 2023 season, we still have CSA shares available! Those of you who have been part of the CSA in previous years already know how delicious the veggies are, how high the quality is, and how long they last in your fridge because they've only been out of the field for a matter of hours when you get them. But I would be remiss if I didn't also make a plug for the sustainability of eating local and organic produce. Because I've been in the world of small organic farms so long, I forget that it doesn't actually go without saying. So here I am, remembering to say it! Eating local and organic is more environmentally friendly, both because your food isn't being shipped from thousands of miles away, and because as a small-scale organic farm, we're not using the same huge, gas-guzzling equipment that the large industrial farms are. Eating organic also helps preserve the environment from the synthetic chemicals that make their way into the soil and waterways around conventional farm operations. And eating local supports your local economy. Every food dollar you spend with a local food producer (whether that's us, a grower at the farmer's market, or your local food co-op) continues to circulate around the community, from the initial food producer to other small businesses, friends, and neighbors in the community. When you spend your food dollars at a large grocery chain, that money leaves the community and goes into the pockets of people far away. When you shop local, you are supporting your local economy while also locking in a weekly bounty of delicious, fresh, organic food at a much cheaper price than at the big chains. You've probably also noticed lately at the grocery store that some food items are really hard to find due to supply chain issues, or that the prices have been fluctuating a lot because of national and global supply and demand issues. But with the CSA, there is no supply chain to get disrupted, and since you've already paid ahead of time, there are no price fluctuations. The produce just gets harvested from our field, washed up in our barn, loaded onto our truck, and makes it into your hands the same day. Easy-peasy.</span></div><div><span style="color: #050505; font-family: georgia; font-size: medium;"><br /></span></div><div><span style="color: #050505; font-family: georgia; font-size: medium;"><span style="white-space: pre-wrap;">So with that said, here's how you can sign up if you want! The cost for a full share for the season (which includes 14 veggie items per week) is $630, and a half share (which includes 7 items) is $340 at all of our regular drop-offs. The season will be 19 weeks long, and we'll start in mid-June and go until the end of October. If you're interested in what we're growing this year for the CSA, <a href="https://www.mforganics.com/what-were-growing" target="_blank">here's a list</a>! We have all of the same drop-off locations as last year, including Alma, Mt. Pleasant, Midland, Lansing, St. Johns, and Okemos. If you're interested in having your share dropped off to your home or workplace and you live close to our regular route, just let me know your delivery address, and I'll see if you're within our delivery radius. If you are, the delivery fee for the whole season will be $95, and that's whether you have a full share or a half share. To sign up, just fill out <a href="https://docs.google.com/forms/d/e/1FAIpQLScT7XSCDVBdHCQACb-dqynd0XwJFPp2OuEt6TOvNdmGmX0URA/viewform?usp=sf_link" target="_blank">this CSA sign-up form</a>, and I'll get you on our membership list and email you an invoice. Then you can either follow the payment link in the invoice or send us a check in the mail. And if it works better for you, feel free to split up your payments in whatever way makes sense. The final payment will be due by July 1, but however you want to split it up in the meantime works just fine for us!</span></span></div><div><span style="color: #050505; font-family: georgia; font-size: medium;"><span style="white-space: pre-wrap;"><br /></span></span></div><div><span style="color: #050505; font-family: georgia; font-size: medium;"><span style="white-space: pre-wrap;">So here we go into the 2023 season! Before we know it, the snow will be gone, the sun will be out, and we'll have green growing things coming out of the soil again! Michigan winters are long and cold and cloudy, and I personally cannot wait to get back outside to the fields again and grow some food! We look forward to seeing you all again in June when the CSA starts, and in the meantime, we wish you all a happy and healthy spring!</span></span></div>Monroe Family Organicshttp://www.blogger.com/profile/11195373915943532395noreply@blogger.com0