We are at the peak. The wave is breaking and we will ride the frothy crest to the winter's shore. Let the light bring growth and change.
I can't muster much more than that today. See you tomorrow. Hope for rain.
In this email:
- Generally important notes
- Ann Arbor Members! We have news. I will be sending an email in the next week. I will mention here when I do. Please look for it.
- Here is link to our Social Justice page on our website. It is a list of resources to keep active in effecting positive social change.
- Fresh from the Field
- Recipe: Braised Chard
- Market Details: Royal Oak and Eastern (shed 2, 276 &274)!
Fresh From the Field-
Note that we have a lot of limited vegetables right now. We have several crops on the verge and must bide our time while we wait. Enjoy the greens for now!
Chard- silky smooth
Kale- Red Russian, Siberfrills, curly green and red!
Lettuce! Crunchy, crispy, refreshing heads: Red, green, romaine and ruffle
Microgreens: Basil, Cilantro, Cress, Mustard, Radish Mix, Watercress
All Manner of Deliciousness
Snap Peas (limited but starting to come starting to come in)
Sweet Salad Turnips (limited- the next planting is two weeks out)
Summer squash (the beginning)
Sweet Salad tunips
Recipe: Braised Chard
From: Bowl Me Over
Braising the greens and garlic together makes the vegetables delicious and savory. Ingredients
- 2 bunches Swiss Chard cleaned well, thinly sliced
- 1 yellow onion peeled and thinly sliced
- 3 tablespoon garlic minced, about three cloves garlic
- 2 tablespoon olive oil
- 2 tablespoon butter
- 1 ½ teaspoon salt
- ½ teaspoon pepper
- ⅛ teaspoon red pepper flakes
- Remove the skin from the onion. Slice in half and then into half moon slices
- Using a dutch oven or large skillet heat oil over medium heat add the olive & butter to the pan. When melty and hot, add the onions.
- While the onions are cooking prepare the chard. Start by rinsing them well under cold water to remove all the grit.
- Slice off just the ends of the stalks of chard and discard. Slice and dice the rest of the stalk and the red and green leaves. Add to the pot with the onions and add all of the seasonings. Give it a good stir.
- Now mince the garlic cloves. You'll need three tablespoons. When minced, into the pot it goes with everything else. Give a good stir, reduce heat to medium-low, cover tightly and simmer for twenty minutes, stirring every 7 to 8 minutes.
Add bacon if you are a bacon eater. Seriously.
If you are vegan, get rid of butter.
Red pepper flakes are optional. In fact, everything is optional except the chard and the oil.
Market Details: We are at market this week
The Ann Arbor Farmers Market- Wednesdays from 7 am to 3 pm. Members look for an email from me in the next week.
Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen and Aaron! 6 am to 2:30 pm
Royal Oak, Saturday with Amalie! 7 am to 1 pm