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This Week's Bounty*:

garlic scapes  

green onions

* Saturday and Wednesday shares may differ slightly week-to-week, though we do everything we can to make them equal over the season.
garlic scape pesto

1C garlic scapes,chopped
 ¼ C raw sunflower seeds
 ½ C  olive oil
 ¼ C Parmesan cheese
 ½C basil leaves
 Juice of one lemon
  1. Place the garlic scapes in a food processor and pulse for 30 seconds.
  2. Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
  3. Add the olive oil and process on high for 15 seconds.
  4. Add the grated Parmesan cheese and pulse until the ingredients are combined.
  5. Add the basil and lemon juice, and process until reaching the desired consistency.
  6. Add salt to taste and serve immediately.

the funky bunch

We didn't wait very long to push your culinary comfort zones, did we?  Thus far, your share has included everything from edible flowers to garlic scapes to carrots every color of the rainbow. Such is the adventurous nature of the CSA! These are foods you won't see at most grocery stores; and never so fresh! We'll do our best to keep you oriented as you experiment with new produce, and are always happy to answer questions. 

Let's take a closer look at some of the characters in your recent shares:

 Garlic Scapes: These flowering stalks of the garlic plant have a milder garlic flavor and tender texture.  Picking them off of the plant allows it to put more energy into sizing up its garlic bulb.  PLUS we get two crops for the price of one! Saute scapes as you would garlic in a stir fry, blend them into a pesto, or roast them on the grill - they are delicious! 

Edible Flowers: Some plants give us tasty flowers on their way to becoming seeds.  Examples include the peppery arugula and nasturtium flowers and the beautiful (but not particularly flavorful) bachelor buttons, violets, and calendula.  These are a great way to add color and diversity to a salad.

Rainbow Carrots: We'll be reminded throughout the season that vegetables we've come to know in just one shape or color or flavor actually have way more genetic than we're aware of.  These rainbow carrots are beautiful and delicious, though not as uniform as their orange counterparts.  If you find some of the roots to be a bit tough, consider using them to flavor a soup or stock. Carrot greens are also a fantastic vegetable all on their own.  Delicious in tabbouleh or as an accent to a salad, they're great in many of the same applications as parsley.  

If you come up with great ways to use these new foods and want to share your ideas with the membership, e-mail Noelle at to be included in a future newsletter.  Thanks!

Wishing you a beautiful beginning to Summer!
Upcoming Events:

Saturday, June 25th, 3-5pm: Plant Study with Karen at the Farm - All Are Welcome!

Wednesday, June 29th, 7pm: Yoga on the Farm
(If possible, please bring your own mat.  
Suggested donation: $5)

Saturday, July 16th, 1-3pm: July Member Meeting

Information about Ongoing Events including Plant Studies and Weed & Sings can be found here.
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