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Member Farms>Who We Are>June 2, 2006
Newsletter -- June 2, 2006
Hello dear community,
On this glorious day we rise with the sun and head out to the fields to begin our first of many harvest days for the 2006 summer season. All goes smoothly as the experienced crew works together with the new crew and we bring in the greens to be washed, bagged and boxed. This is fresh food. We spend the morning picking and sorting and packing your box of lovelies. Today your box includes: salad mix(remember, it is washed 3 times and spun; just open the bag and it’s ready to eat), spinach(also washed and spun), a head of lettuce for premium shares(please wash before eating; take head apart leaf by leaf and put in sink of cold water, let soil settle to bottom of sink and spin in a salad spinner), a head of Chinese cabbage, rainbow swiss chard, green onions, tatsoi(dark green spoon shaped leaves in a head, a type of Chinese cabbage) for premium shares,asparagus for premium shares,French breakfast radishes, green kale and cilantro.
This is a box full of greens! The salad, lettuce and spinach should be easy. These are beloved and common. The Chinese cabbage, kale, chard and tatsoi may be a bit of a challenge, but I encourage you to have an open mind and get ready to fill your body with incredible vitamins! Isn’t the rainbow chard lovely??? Use it like spinach, don’t forget the stems they are delicious and beautiful and just need a little more time cooking. Here is a list of the good things greens do for you: 1. eating green leafies enables your body to detoxify or cleanse itself more effectively. 2. green leafies help protect your body against oxidation, they are truly some of the most powerful anti-oxidants. 3. greens help create healthy hormone balances, especially balancing estrogen. Greens provide many of the nutrients considered essential for heart health, cancer prevention, anti-aging support for major organs and general support of a health immune system.
Robert has found a wonderful resource for learning about and cooking with greens, and if any of you would be interested, we can see about ordering them in quantity. The book is called: Spinach and Beyond, Loving Life and the Dark Green Leafy Vegetables by Linda Dianne Feldt who is from Ann Arbor. This book gives many, many suggestions and ideas for using greens and also gives you a pep talk about the importance of greens in a healthy diet. Send me a note if you may be interested.
Here is a recipe from Ben, our favorite farm cook:
BEN’S FAMOUS GREENS WITH BACON
-1 big bunch kale, washed, chopped
-1 lb. good bacon, we like Beeler’s brand which isn’t overly processed, or the Halpins
-1 onion -3 garlic cloves
-1 can diced tomatoes, muir glen is good -salt to taste
-1 TBL curry powder
Cook bacon in pan, set aside before crisp. Save some of the fat, pour off the rest. Saute onion and garlic in the bacon fat, add curry and sauté until soft. Add tomatoes, cook for a minute or so until tomatoes are bubbly and then add greens. Cook until all of the flavors meld and meanwhile cut bacon into chunks. Add to mix and taste for salt. MMMM….of course this would also be great without the bacon, use peanut oil if you have it.
The Chinese cabbage and tatsoi would be delicious sautéed together with the green onions in sesame oil with garlic and ginger. The stems of the Chinese cabbage are so good and tender, just like celery.
We’ll see you next week! Enjoy, the meadowlarks
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This page last updated on 2/17/2008.
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