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June Farm Newsletter
June Maple Creek Farm Newsletter
6/10/08
Only time for a quick update. Things are looking good here, plenty of rain, it could stop anytime now as a matter of fact. We are starting our csa share distribution next week (week of 6/16). I am working on contacting all the members that have signed up. If you have signed up and do not receive your pick up info by Sunday 8/15 please contact Michelle 810 387 4365 or mlutz@maplecreekfarm.com.
Farmers Market & More for 2008
In the past we've attended a few farmers markets in the area. You're going to see a change in our schedule this season. We have plans to only attend Royal Oak Farmers Market on Saturdays from 7-1. There will be some Sundays that I will do a "meet the farmer" market at Plum in both Bloomfield & Ann Arbor. As a matter of fact our next Plum Market date is 6/1 at the new Ann Arbor store. For more details visit www.plummarket.com
We are back at Royal Oak Farmers Market-what do we have this time of year? Organic plants & greens like lettuce and other early crops, not a ton, but just enough to bring to market. There are new vendors in Royal Oak offering other local goods, if you haven't been to RO Market lately come check us out, this weekend is going to be beautiful!
Farm Tours
Speaking of farm tours....so many requests to see the farm-that's why we'll pick 4 dates during July & August (2 Saturdays & 2 Sundays) we'll stop working for a few hours and show you the farm. We'll put you on the wagon and ride you around the fields to see what our farm looks like at almost the peek time. Dates for farm tours will be annouced mid June (once we're planted)
Please note: We are unable to fill individual requests to see the farm, so please wait until one of the scheduled farm dates to come out. Too often poeple drive far to pull in the drive to find out tours are not available anyother time of the season. It is our obligation to work and not entertain, so please understand unannouced visits can throw a monkey wrench into an already tight schedule.
Finding Local Organic Goods
Are you trying to add more local organic goods into yourlife? Have you tried these websites?
look for the eating organic guide
here's some info about organic meat
The recent beef recall has my phone ringing off the hook and my email in box active looking for safe meat products.
I am thankful that we have Roys Processing here in Yale. They are a certified organic processor (one of only 3 in the state!). They are a small family owned and operated processor that networks with many organic farmers in the state. They have worked hard to get enough organic product to be able to offer “bundle” packages as apposed to requiring orders by the ¼, ½ or whole-they can do that for you too, but they know not everyone wants to buy a freezer full of meat once or twice a year. They also understand everyone’s pocket book is a little slim right now-but the bundles are a perfect answer-they are worth the drive up to Yale and they will even arrange to meet you for pick up on the weekend if needed-all you have to do is ask.
Roys Processing is now offering organic bundles.
Pick up is required for the posted prices
Sorry- no substitutions on bundles
Steaks can be wrapped to your specifications
Bundle #1
3# Boneless Sirloins
3# Boneless Chuck Roast
3# Stew Meat
(5) 1# Burger
3# Bacon
3# Boneless Pork Chop
3# Farmers Bulk Sausage
$125
Bundle #2
3# Rib Eye Steaks
3# Tip Roast
5# Burger
3# Stew Meat
3# Top Round Steak
3# Farmstyle Links
3# Boneless Pork Chops
3# Fresh Pork Butt
2# Bacon
$175
Bundle #3
5# Rib Eye Steak
3# Cube Steak
2# Soup Bones
3# English Roast
3# Stew Meat
5# Burger
2# Burger Patties
2# Spare Ribs
3# Pork Steaks
3# Boneless Pork Chops
3# Farmstyle Links
3# Sweet Italian Links
$250.00
Bundle #4
3# Tenderloin
5# New York Strip
6# Boneless Chuck Roast
3# Stew Meat
2# Shish Kabob Meat
3# Sirloins
3# Rump Roast
3# Burger
2# Burger Patties
3# Sweet Italian Links
3# Baby Back Ribs
2# Bacon
3# Boneless Pork Chops
$300.00
Breakfast Bundle:
3# Sweet Italian
3# Farmstyle Links
3# Bacon
5# Ham Roast
3# Ham Slices
$65.00
Beef Only Bundle:
(2) 3# Tip Roast
5# New York Steak
3# Cube Steak
3# Boneless Chuck Roast
3# Stew Meat
5# Burger
2# Patties
$175.00
Pork Only Bundle:
3# Links
3# Bulk Sausage
(1) 4# Fresh Butt
5# Boneless Pork Chops
3# Country Ribs
5# Pork Steak
$100.00
Organic Chicken Available $4.79 per pound
Organic Boneless Chicken Breast $6.99 per pound
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Looking forward to the first shares of the 2008 season- Recipes & Suggestions
As we get closer to the start of a new season I'd thought we'd include some recipes that will be something you can use for that first share or two.
Salad Greens
Salad greens start early and keep coming throughout the season. Experiment with salad building! You can top greens with fruit, nuts, seeds, pasta, and whole grains in addition to numerous dressings. As nineteenth-century editor and author Charles Dudley Warner once wrote, “You can put everything, and the more things the better, into a salad, as into a conversation; but everything depends on the skill of mixing.”
Storage
Store unwashed lettuce or mesclun in a plastic bag in the refrigerator. (Wet greens will spoil quickly, so make sure they are truly dry before refrigerating them.) If you have a salad spinner, wash and spin the greens before refrigerating. Use mesclun mix within three or four days, and use lettuce within a week.
Handling
Salad greens bruise easily, so be sure to handle them gently. For lettuce, slice the head at its base with a sharp knife and let the leaves fall open. Discard any damaged or leathery outer leaves and tear large leaves into bite-size pieces. Wash lettuce and mesclun mix by swishing them in a basin of cold water. Dry the greens in a salad spinner. (Or place them loosely in a mesh bag or thin towel, then go outside and swing the bundle.)
Sweet Maple and Balsamic Vinegar Dressing
Try this dressing over a mesclun mix or tossed with grilled or steamed vegetables. You might like to add some bitter greens such as endive, radicchio, or arugula to your salad mix to complement the sweetness of the dressing. Angelic Organics Kitchen.
Makes about 1 cup
1 cup extra virgin olive oil
3 tablespoons maple syrup
2 tablespoons balsamic vinegar
2 tablespoons finely sliced fresh basil
1 tablespoon freshly squeezed lemon juice
1 teaspoon dry mustard
1 clove garlic, minced (about 1/2 teaspoon)
salt
freshly ground black pepper
1. Combine the oil, maple syrup, balsamic vinegar, basil, lemon juice, dry mustard, and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until the oil and vinegar have thickened. Add salt and pepper to taste and shake again to combine.
2. Store the dressing in the refrigerator for up to 2 weeks. To serve, toss it with salad greens or grilled or steamed vegetables.
Arugula Pesto
In this recipe, the strong, peppery snap of mature arugula finds its counterpart in Asiago cheese. Blended to creamy smoothness with garlic, olive oil, and toasted pine nuts, this vibrant pesto will make something brilliant of a basic pasta meal. You can also try it tossed with roasted potatoes or steamed vegetables. If you plan to freeze it, don’t add the cheese until after the pesto has thawed. Angelic Organics Kitchen.
Makes about 1 1/2 cups
1/4 cup pine nuts
2 cups mature arugula
1/2 cup freshly grated Asiago cheese (about 1 1/2 ounces)
1/2 cup extra virgin olive oil
1 clove garlic, smashed
salt
freshly ground black pepper
1. Preheat the oven to 350° F.
2. Toast the pine nuts in a dry, heavy skillet (preferably cast iron) over high heat until they start to brown in spots and become fragrant. Transfer the nuts to a dish to cool.
3. Combine the arugula, Asiago cheese, oil, garlic, and pine nuts in a blender or food processor; process until thoroughly combined and smooth. Season with salt and pepper to taste.
Braised Lettuces
Tired of munching bunny food? Don’t be afraid to add heat to lettuce. In this recipe, small heads of lettuce are carefully bundled and cooked like whole vegetables—first blanched to tender succulence, then braised to give them a buttery golden glow. Cooking lettuce this way brings out a natural, delicate sweetness in the leaves. The bunnies don’t know what they’re missing. Shareholder.
Serves 3 to 4
3 to 4 small heads lettuce, rinsed whole under running water, tough or bruised outer leaves removed
1/2 teaspoon salt
1–2 tablespoons butter
freshly ground black pepper
1. Tie a piece of string around each head of lettuce, just tightly enough to hold the leaves together and promote even cooking.
2. Bring 2 quarts of water to a boil; add the salt and reduce the heat to a simmer. Add the lettuce heads and boil for 3 minutes.
3. Drain the lettuces in a colander and let cool. When cool enough to handle, gently squeeze them in your hands to remove any excess water. Remove the string.
4. Melt the butter in a large skillet over medium heat. Add the lettuce heads; cook until lightly browned, about 3 minutes. Continue to cook, turning them carefully, for another 3 minutes. Season with salt and pepper to taste. Serve immediately.
Cooking Greens
A bunch of cooking greens is strikingly distinct from a bag of salad. Most cooking greens are big. Kale and chard leaves, for example, might grow to be longer than your forearm. A side dish of greens always rounds out a meal, and, in main dishes, a few tender ribbons of greens curled among vegetables enhances a meal.
Storage
Cut beet and turnip greens from their roots; store roots separately. Keep dry, unwashed greens in a sealed plastic bag in the refrigerator. Thicker greens will keep for up to two weeks, but tender ones like spinach and beet greens should be eaten within a week.
Handling
Just prior to use, swish leaves in a large basin of lukewarm water until grit settles to the bottom. It’s fine to leave the stems on small baby greens, but many greens (choi, chard, collards, kale) have thick stems that cook more slowly than the leaves. Fold each leaf in half and slice out the stem. To use the stems in your dish, slice them 1/4 inch long and begin cooking them before you add the greens.
Kale and Walnut Pesto
This version of pesto is particularly good over roasted potatoes, but it works great over pasta, too. If you plan to freeze it, add the cheese only after the pesto has thawed, when you are ready to serve. Shareholder (adapted from the Seed Savers Calendar, 1998).
Makes about 1 cup
1/4 cup chopped walnuts
1 tablespoon plus
1/2 teaspoon salt, divided
1/2 pound kale, coarsely chopped
2 cloves garlic, minced (about 1 teaspoon)
1/2 cup extra virgin olive oil
1/2 cup freshly grated Parmesan
cheese (about 1 1/2 ounces)
freshly ground black pepper
1. Toast the chopped walnuts in a dry, heavy skillet (preferably cast iron) over high heat, stirring constantly, until they start to brown in spots and become fragrant. (Be careful not to overtoast them, as they will burn very quickly once they are toasted.) Immediately transfer the walnuts to a dish to cool.
2. Bring two quarts of water to a boil. Add 1 tablespoon salt, then add the kale. Cook kale until tender, about 10 minutes. Drain.
3. Put the garlic, walnuts, and kale in a blender or food processor; pulse until well combined. With the blender or food processor running, pour in the olive oil in a
steady, smooth, pencil-thin stream.
4. When the ingredients are thoroughly combined, transfer to a bowl. Stir in the Parmesan, remaining ½ teaspoon salt, and pepper. Serve hot.
Simple Cooked Greens
Cooking greens in oil or butter over high heat until they are just wilted is a great way to give them an added richness while preserving their fresh taste and delicate texture. Wilted greens mix well with almost anything. They add sophistication to cooked grain or pasta. Topped with grated cheese, a cream sauce, or toasted nuts, they make a complete side dish; dressed with a vinaigrette they become a delicious warm salad. Wilted greens also make a great bed for any meat. They are also wonderful served on their own, simple and elegant, as in this recipe. If you are using greens with hearty stems, such as Swiss chard, cut out the stems, chop them, and sauté them before cooking the leaves to give them enough time to cook. Angelic Organics Kitchen.
Serves 4
3 tablespoons butter or olive oil
1 teaspoon minced garlic (about 2 medium cloves) (optional)
1 pound greens, rinsed, torn or chopped into bite-size pieces
salt
freshly ground black pepper
extra virgin olive oil
1. Heat the butter or olive oil in a large skillet or pot over medium heat. Add the garlic; sauté for 1 minute.
2. Add the greens immediately after rinsing them, with the water still clinging to the leaves. Cover; cook for 1 minute. (If you are using heartier greens, such as kale or collard greens, add a cup of water to the skillet. Cover; cook for 5 minutes.)
3. Uncover the skillet, add salt to taste (this will ensure the greens stay a bright green), and give the greens a good flip and stir. Cover the skillet again and continue cooking the greens until they are bright green, tender, and wilted to your taste. (For spinach this will be only another minute or two, for Swiss chard 3 to 5 minutes, and for kale or collard greens, depending on their maturity, this could be up to 20 minutes. Be sure to add more water if it boils away.) Season with pepper and olive oil to taste.
Overheard
Customer at a Chinese Restaurant: I went to a health food restaurant. That’s a place where they serve food that’s good for you, all natural. I had alfalfa sprouts and avocado on my sandwich. Avocado is green and kind of gooey and creamy. It’s high in fat, but the things at this health food restaurant weren’t necessarily low in fat. They were just good for you. They made a spinach lasagna that was so delicious. It tasted like it had meat in it.
Excerpted from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson & Angelic Organics (Gibbs Smith Publisher). Check with your local farm or bookstore for availability. Additional recipes, charts, signed copies of this book, and quantity discounts available at www.AngelicOrganics.com/cookbook.
Thank you for reading our newsletter!
Eat & Be Well!
Your Organic Farmers,
Danny & Michelle Lutz
Maple Creek Farm
810 387 4365
if you prefer not to receive emails from Maple Creek Farm please send us an email with remove in the subject title mlutz@maplecreekfarm.com
A new option available this year is Monsanto’s Roundup Ready sugar beet, genetically engineered to survive direct application of the weed killer, Roundup. Unlike traditional breeding, genetic engineering creates new life forms that would never occur in nature, creating new and unpredictable health and environmental risks. To create GE crops, genes from bacteria, viruses, plants, animals, and even humans, have already been inserted into our common food crops, like corn, soy, and canola. Now the biotech industry has taken aim at our sugar.
At the request of Monsanto, the U.S. Environmental Protection Agency increased the allowable amount of glyphosate residues on sugar beetroots by a whopping 5000%. Glyphosate is the active ingredient in Roundup, sugar is extracted from the beet’s root. The inevitable result is more glyphosate pesticide in our sugar. This is not good news for those who want to enjoy their sweet treats without the threat of ingesting toxic weed killer.
In 2001, Hershey’s, M&M Mars, and American Crystal Sugar told consumers they would not use genetically engineered sugar. But now that sugar beets are close to being planted commercially, they have made no such assurances.
Tell Hershey’s, Mars, and American Crystal to show us the love, and keep our sweets GE-Free!
Sign this petition :
In 2001, Hershey's, M&M Mars, and American Crystal Sugar told consumers they would not use genetically engineered sugar. But now that sugar beets are close to being planted commercially, you have made no such assurances. As a customer, I am very disappointed.
As someone who actively avoids genetically engineered ingredients due to the threats they pose to human health, family farmers and the environment, I have always looked to sugar as one of the few ingredients I could count on to be GE-free, unlike corn syrups and some other sweeteners. Without labeling of GE products, I have to rely on companies that have publicly stated that they will avoid GE ingredients in order to make my purchasing decisions.
I will not buy products that include sugar that may be genetically engineered.
Upland Hills Ecological Awareness Center and Oakland University are pleased to bring you the third annual Earth Day Expo. The expo will be held on the OU campus at the Oakland Center on Saturday April 19th from 11am-6pm. It will a provide a wide variety of fun and informative activities including:
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