first CSA harvest/delivery next week!

our first CSA harvest & delivery is next week!

(contact us by phone (989-382-5436) if you have any questions or concerns)

Mount Pleasant : Tuesday 25th June

Remus and points East : Thursday 27th June

If you are signed up for our CSA, you will receive a crate of food with your name on it. You are welcome to take the food and crate home. Please do bring the empty crate back the following week.

I would encourage you to just take your produce home, leaving us the crate. Many folks simply bag, or box their produce.

We posted an entry last season entitled the crate shuffle  . Check it out. Let us know what you think.


in your crate:

usually I will simply list the items you’ll find in your crate each week. Do check out the Veggie I.D. page we have set up if you need help knowing who’s who. the colors of the swiss chard veins may vary, or the loose leaf head lettuce, the greens mix/stir-fry mix could be quite a combination of many things! Sometimes the uniqueness of the week is just stunning!

garlic scapes

garlic scapes in field June 21 2013

medium (“juvie”) swiss chard and/or kale

"juvie" swiss chard June 2013

winterbor kale June 2013

bundle of rye

we offered a bundle of rye last year too. Why? It created quite a conversation, which I thoroughly enjoyed.

Rye represents much of what we do and how we do it. We’ve wanted to share this with you. You who helps support us through the seasons.

We build and grow soils with rye. It is a reliable cover crop/ green manure to feed our soils. Our soils then feed us and you! I trade labor or firewood for certified organic rye seed from our Organic Valley Dairy friends. It’s a great trade or barter.

The rye has also fed livestock we’ve had here on the farm – from chickens to pigs to sheep ( to deer and bunnies, too).


our 2012 bundle of rye, in June 2013

loose leaf head lettuce

red loose leaf head lettuce june 2013

green loose leaf lettuce June 2013


arugula June 2013

radishes (they won’t be quite this big now)

radishes October 2012

salad mix &/or baby leafy greens

Salad Mix

Salad Mix

we’re hoping for a pleasant surprise or two too!


recipe – harvest 1:

usually we’ll offer up a recipe or two for some of the more quirky and/or abundant of the week’s crops. Check out our recipe page – which I will often refer to.

we welcome your recipes – send ’em to us!

A quick steaming, or a very quick pan wilting of arugula will settle the taste some – making it mellow and much more mild. This prep – wilting of arugula – is really good with a pasta dish. Arugula and pasta are fabulous together.

Or, eat it raw! Mix it with some of this week’s head lettuce, shredded. It’s really good and strong straight too. It’s got a flavor all its own!


Arugula-Cannellini Dip

3 cups lightly packed arugula leaves

1/4  cup olive oil

2  Tablespoons lemon juice

2  cloves garlic, halved

1/2  teaspoon salt

1  15-oz. can cannellini beans, rinsed and drained

1  medium tomato, seeded and chopped

Assorted crackers, vegetables, your favorite dippers

In a food processor bowl or blender container combine arugula, oil, lemon juice, garlic, and salt.  Cover and process or blend until nearly smooth.  Add cannellini beans.  Cover and process or blend just until coarsely chopped and mixture is combined, it should be slightly chunky.  Transfer bean mixture to a serving bowl.  Gently stir in chopped tomato.  Serve immediately or cover and chill up to 24 hours.


Arugula Pesto

Arugula Pesto Recipe from Simply Recipes


  • 2 cups of packed arugula leaves, stems removed
  • 1/2 cup of shelled walnuts
  • 1/2 cup fresh Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 6 garlic cloves, unpeeled
  • 1/2 garlic clove peeled and minced
  • 1/2 teaspoon salt


1 Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.

2 Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.

3a Food processor method (the fast way): Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.

3b Mortar and pestle method: Combine the nuts, salt and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.

Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.

Serve with pasta, over freshly roasted potatoes, or as a sauce for pizza.

Yield: Makes 1 heaping cup.


recipe – harvest 1:

What do I do with these curly things? The long, green, curly “things” are garlic scapes. They are the true flower/seed stem of our hardneck garlic varieties. The bulb and its cloves are under ground, the scape is above. We snap the garlic scape from the plant, “forcing” the energies to devote to the bulbs and cloves. You can eat the scape – and it’s good. It’s a very mellow, delicate garlic flavor. Subtle. SmeLls more garlicky than tastes. The white droplets are its oil,which is potent, yes! 

Treat them, eat them like you would a green onion. Eat them raw, chopped fine, mixed in with this week’s lettuce. It’s a really nice touch to a fresh, green salad. Really mild.

Chop them and include them in anything you’d like onion or garlic. To taste. Always to taste.

Roast them. Or stir fry them. Soooo good. Really almost green-bean-esque. Nice and done, crispy is yummy. We eat them this way by themselves.



Picture 011


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