Hello Everyone! These weeks are flying by! We are into our 5th week already and starting off with a bang! Each week we are growing more crops and more members! I think a lot of us (that includes me) are realizing the importance of "what" we eat and getting more aware of "where" it comes from. It is interesting that we know our Doctors, teachers, mechanics that work on our cars etc... and yet we do not know who grows the food we eat daily. I am starting to read the labels on food products, becoming more interested in "is it REAL food"? Do I know what each ingredient is? Can I even pronounce it? Well with our fresh fruit and veggies that worry is NOT there....I know where and how it was grown. Which is making it a whole lot easier to feel good! Eat good! This week's box will contain: bananas, sweet and/or russet potatoes, celery, carrots, iceberg lettuce and swiss chard & strawberries from McClellan Organics who is busing planting this week yellow squash, zucchini, peppers etc... so we have so much to look forward to!
Recipe: Greens and strawberry salad
Prep time: 10 minutesServes 4 This recipe may remind you of those spinach-strawberry salads with poppy seed dressing that were popular a while ago. You can make this salad with lettuce, spinach, arugula, tender young Swiss chard leaves or whatever leafy green you prefer, alone or in combination.The addition of other spring greens and walnuts and the lighter dressing update this gorgeous salad. Roasted fresh beets would be another springtime addition.Adapted by the Atlanta Journal-Constitution from a recipe provided by Margie Thorpe, www. vegetablehusband.com.INGREDIENTS1/2 cup chopped walnuts 4 1/2 teaspoons extra-virgin olive oil, divided 1 stalk green garlic, thinly sliced 2 cups sliced strawberries 1 bunch small green onions, thinly sliced 1/2 cup (2 ounces) shaved and crumbled Parmesan1/4 teaspoon freshly ground pepper 1/8 teaspoon salt 2 teaspoons aged balsamic vinegar 4 cups butter lettuce, leaves torn into bite-size pieces INSTRUCTIONSIn a small dry skillet, toast walnuts over medium-low heat, stirring frequently, until lightly browned, about 4 minutes. Transfer walnuts to a salad bowl and allow to cool.In the same skillet, heat 1 teaspoon olive oil over medium heat and add green garlic. Sauté just long enough to bring out the aroma, about 1 minute, and add to the walnuts in the salad bowl.In a medium bowl, combine strawberries, green onions, Parmesan, pepper, salt, vinegar and remaining 3 1/2 teaspoons olive oil. Toss gently to combine.Arrange greens on serving platter. Top with strawberry mixture and sprinkle with walnut-green garlic mixture. Serve at once.Per serving: 220 calories (percent of calories from fat, 67), 9 g protein, 10 g carbohydrates, 3 g fiber, 17 g fat (3 g saturated), 8 mg cholesterol, 257 mg sodium.
Read more here: http://www.sacbee.com/2013/05/29/5453413/recipe-greens-and-strawberry-salad.html#storylink=cpy
Greetings Fellow CSA Members!! This week your box should contain the following: Fuji Apples, Baby Bella Mushrooms, Russett Potatoes, Yellow Onion, Harvest Moon Tomatoes, carrots and from McClellan Organics; strawberries and either chard or kale. Bryan McClellan said that in the coming week he will be picking onions and carrots with yellow squash, zucchini, bell peppers, cabbage, eggplant, cucumbers and more to come. Look what we have to look forward to! Here is some food for thought!Having the option to purchase locally grown food has many benefits. Michigan State University Extension suggests the following benefits of buying locally grown food.
Tips for Potential Harvest Moon Market CSA Members:
Don't expect all your produce to come from the CSA
Most CSAs do not provide families with enough fruit to meet their usual intake. Many don't provide any fruit at all, so it is good to ask what to expect in that regard. Depending on the size of your family and how much you cook, you will probably find that you need to supplement the vegetables as well, especially staples like onions, garlic, and carrots.
(Harvest Moon has at least one or more fruits each week in our boxes and usually have onions and carrots knowing these are common staples)
If you are not used to eating seasonally, do some research.
If you are not accustomed to eating seasonally, you may find that it takes a while to make a transition from eating whatever is at the grocery store (pretty much everything) to whatever is in your CSA basket (what's in season). It may surprise you to find that tomatoes do not ripen until August in your area. You should expect the season to start off lighter than it finishes. In most areas, the first crops will be salad greens, peas, green onions and the like. By the end of the season, the boxes should be much heavier, with things like winter squash, potatoes, tomatoes, and broccoli. Many farms provide a list of what produce to expect when. It's worth reading. If they don't offer you such a list, ask.
(One good thing with our CSA is Harvest Moon's greenhouse which operates 10 months out of the year even during the winter months which means delicious pesticide free tomatoes weekly!)
Quantity varies – good to ask up front.
When filling the weekly CSA baskets, farmers try and provide a variety of items, in a reasonable quantity. They don't want to be skimpy, and they don't want to overwhelm their members. Too much of even a good thing, and it ends up going to waste, which makes everyone feel bad. Over time, farmers develop a feel for how much is the right amount for their particular community – what's fair, what's reasonable, what will get eaten. Of course, the weather and other mitigating circumstances can get in the way of their ability to provide the ideal amount, as discussed above. One of the most important questions to ask before you sign up is, "About how much produce do you expect to deliver each week, and how does that vary from the beginning of the season to the end?"
(We welcome you to visit us and let us show you the three different sizes to choose from, plus we have an example of each size box on our web site www.harvestmoonmarketllc.com)
If you want to preserve food for winter, ask.
Some farms allow members to get extra quantities of certain vegetables for canning or freezing. If this is something that interests you, talk to the farmer early in the season.
(Many of our customers can or preserve vegetables and we welcome the opportunity to help you with getting the quantity and type of produce for your needs. If we are not growing it, we have the connections to order your vegetables for you at wholesale prices)
Make sure you understand the policies.
Farms differ in their policies regarding what happens with your box if you don't pick it up (e.g. vacation, something-came-up, I forgot, etc.) Make sure you know how these situations are dealt with, before the season starts
(We want to work WITH you, so if you notify us before delivery day, we gladly hold your subscription for that week and "roll it over" till the next week!)
Join today and make eating healthier an easier choice!
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