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A weekly delivery of recipes, stories, and news from the farm
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This Week's Bounty*:

basil
beets
carrots
chard 
green onions
kale
lettuce
summer squash

 
* Saturday and Wednesday shares may differ slightly week-to-week, though we do everything we can to make them equal over the season.
Need some extra inspiration for the lettuce in your share? This recipe comes to us from farm member Pam!

Cold Coconut Cream of Lettuce Soup

Two medium heads lettuce

15-ounce can coconut milk

 1 small container firm silken tofu, or one 15-ounce can cannellini
beans, drained and rinsed

2 tsp curry powder 

2 medium ears corn, raw

1/4 C cilantro or parsley 

6 basil leaves, thinly sliced

2 green onions, thinly sliced

Juice of 1 lime or lemon

Dried hot red pepper flakes 

1 to 2 C unsweetened nondairy milk, as needed for a medium-thick consistency

Salt and ground pepper to taste
 

Roughly chop one of the heads of (cleaned) lettuce and place in a food processor or blender. Cut the other head into short, narrow ribbons and set aside.

Add the coconut milk, tofu or beans, and curry to the food processor or blender. Process with the lettuce until completely smooth and creamy. Transfer to a serving container.

Strip the corn kernels off the cobs, and them to the soup along with the remaining ingredients, including the reserved lettuce. Stir together, cover, and refrigerate for two or more hours, to allow the soup to chill thoroughly and for the flavors to blend.

Before serving, taste and see if you’d like more lime juice, more red pepper flakes, and adjust the salt and pepper. If you’d like a less dense soup, adjust the consistency with more rice mild as well.

Serve cold with an added garnish of green onion and red pepper flakes.

Making the Most of Your Farm

As a member-owned cooperative this farm - your farm - is really quite unique.  It's easy to tell that the land, the animals, the farmers, all benefit from your presence there.  And we want to encourage you to visit, engage and instigate lots over the course of the season.  This is how a farm becomes a COMMUNITY farm.  Many of you have asked about ways to get more involved in the farm this year. So, with the season gathering momentum in the shapes of summer squash, here are some ideas:

 
Join us for a morning harvest on our Wednesday and Saturday distribution days.  We are always in the fields by 8 am, if not earlier, and happy for the help!

Join long-time farm member Karen for a Plant Study or Weed & Sing at the farm.  Plant Studies are lovely botany lessons that encourage us to slow down and investigate the plants around us;  Weed and sings are playful and productive - learn some new songs as you weed farm fields.  Our next plant study is Wednesday, July 13th from 1 - 3pm.  And Weed & Sings occur from 1 - 2:30pm on all non-plant study Wednesdays.  

Attend a farm member meeting.  Explore the concensus decision making process as we all learn about the goings-on of the farm and make decisions for its future.  This is a great way to meet other members, too. 

Join us in the fields on a non-harvest day to plant, weed, and care for the animals with us.  Don't feel up to the labor of farm work?  We'd still love your company, a cold drink, or a great story!

Spend some extra time at the farm on your pick-up day to have a picnic, eat some wild raspberries, or visit with the animals. 

Do you have a skill or a passion you'd like to share with the farm and its membership?  Talk to us about it; we love the cross-polination of ideas within our community!


We hope as the season goes on that you'll find more and more ways to dig in here.  Our farm really is better for your footprints on it.  


Enjoy this first week of July!

 
Upcoming Events:

Saturday July 16th: July Membership Meeting  1-3

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