CSA Newsletter for April 2019

Farm Update

Fred harvests spinach in the coldframe
to take to Lansing last Wednesday.

Hi everyone!  Things are really starting to pick up at the farm!  March is when we really get things started, and this year is no exception.  A few weeks ago, Fred spent two days spreading our specialized compost mix and getting the fields ready for planting.  Most of the veggies that we'll be harvesting later in the spring and early summer have gotten their start over the last few weeks, whether it's lettuce transplants that we've started from seed in flats in the greenhouse, green garlic that we've seeded directly into the ground in the coldframes, or microgreens that go from seeding to harvest in just two weeks or so.  Fred was also able to do the first big field planting last Wednesday!  That's one of the biggest days of the spring for us, because getting the timing just right on that first planting is crucial.  Getting seeds in the ground earlier allows us to get our first crop earlier, but if we plant too early, we risk any number of adverse weather scenarios wiping out the first planting.  So we were very happy to get things growing in the field last week.  Then Fred spent the next few days covering the first planting with a plastic row cover to protect our little baby plants from wind and cold until the weather is consistently nice.  We've also been able to harvest some of the heartier overwintered vegetables (like spinach and kale) for some of our restaurants in stores.  In fact, you should be starting to see our spinach and spring mix in local stores such as LaLonde's in Midland, GreenTree Co-Op in Mt. Pleasant, Argus Farm Stop in Ann Arbor, and the brand new Campbell's Market Basket in East Lansing.

These little lettuces were started from seed in the greenhouse.
They'll stay in the warmth of the greenhouse for a little while,
and then when the time comes, we'll transplant them into the
field.  This allows us to get an earlier crop in the spring, and
get them onto your plate sooner!

Aside from getting things growing, we've also been doing some construction projects around the farm.  Fred is finishing up the greenhouse he started building back in the fall, but on which he had to pause construction during the cold winter months.  We've also been meeting and talking with a wide variety of groups lately!  Two weeks ago, we got to do a question and answer session with an environmental studies class at Alma College about sustainable agriculture.  I was really impressed with how enthusiastic and knowledgable the students were!  We also recently got to speak to the Great Lakes Garden Club and the Lansing Raw Food Meetup Group about the Community Supported Agriculture concept, which was really fun.  All in all, the farm season is really picking up for us!  And ready or not, it's time to jump in with both feet!  

Also, if you haven't signed up for the CSA yet this year, now is the time!  The cost for a full share is $560 and a half share is $305, and you can just email me and I'll put you on the list.  We would absolutely love to have all of you in the CSA this season! :-)

Recipes

It's no secret that I love kale.  Some people just don't get the kale thing, whether it's because of the hearty texture, the strong, earthy flavor, or just that's it's so ubiquitous that they're weary of seeing it around everywhere.  But what you might not know is that before kale becomes the large, hearty bunch of greens you see at the CSA drop-off or farmers market, it starts off as light and tender baby kale.  I especially love baby kale, which works out pretty well for me, because we have plenty of it right now!  So in honor of this wonderfully flavorful, tender spring green, here are several recipes for baby kale!

Baby Kale Salad with Lemon, Parmesan, and Crispy Roasted Chickpeas:  Yum!  I love that this recipe is so simple to whip up, and so good for a side dish or the main attraction!

Best Sauteed Baby Kale with Eggs Over Easy:  This is another recipe that is so easy, and so delicious!  We make some variation of this most mornings for breakfast. :-)