Week 6 - spring

• Lettuce - mix of varieties.
• Spinach
• A bunch of either mustard or arugula. Try this sauteed or make a pesto. The pesto is great on a sandwich!
• A large bunch of collards. These are very tender. They might be wilted but if you soak them in cold water, they'll spruce right up. Of course you can just cook it because it wilts anyway when it's cooked.
• A bag of carrots
• A large bunch of cilantro - might try making tabbouleh with this (use in place of parsley but in a smaller amount). You might also find some roma tomatoes in the store and make fresh salsa. Of course cilantro is great on top of enchiladas or tacos or (my fave) on top of pazole. 
• spicy peppers
• Green onions
• Radicchio - this is more of a leaf variety vs. the tight heads you often see in the store. I like it sauteed as it is milder when cooked. Here's a recipe which I haven't tried but it souds interesting: http://www.myrecipes.com/recipe/sauted-radicchio-10000001536489/
• One more bunch of cooking greens (choi or yukina savoy)
• 

Week 1 - spring, March 19

A couple of notes re. tomorrow's pick up:

• Pickup is from 2:30 - 6:30.  
• Our address is 6755 Scio Church Road, Ann Arbor, 48103.
• We have a u-shaped drive.  Please enter from the east (you'll see the sign) and exit from the west.  Please remember that Scio Church is a 50 mph road and there's a passing lane in front of our house so look both ways before exiting and slow down well before the drive.  
• Until the snow melts a little more, we're going to distribute from the front porch.  So, park in front of the house in single file and leave room so people can pass.  It should work out.  The driveway isn't paved - it's a crushed limestone base - so it can be a bit muddy and hard on your shoes, especially if you wear heals.  FYI.
• Pick up will most likely be buffet style unless it gets really cold in which case I'll bag up the distributions and keep them in a cooler or something so they don't freeze.  But for tomorrow, you'll arrive, leave any money you owe in the "money jar", check off your name from the list and follow instructions on the white board.  I'll most likely be around and most members know the routine so if you need help, just ask someone.
• If you'd like a quick tour tomorrow, I'm happy to do that.  Just ask.
• Tomorrow we're working to distribute the following:
• parsnips
• leeks
• carrots
• potatoes
• spinach
• salad mix 
• spicy mix (arugula/mustard/other?)
• a bunch of greens (kale or collards or chard)
• dried spicy peppers (these are thai)
• an herb - either rosemary or cilantro.  Some of the rosemary took a hit from the cold so I might cut it back.  If I give it out, it won't be fresh - it will be dry (freeze-dried).

Thanks & see you all tomorrow!

Week 2 - spring, March 26, 2014

Here's the list and a few comments about today's box:

1. 1 quart potatoes - mostly Kennebec which is a white potato and a few boxes of Red Pontiac
2. 1 bag frozen sour kraut - this is a bit salty so you might want to rinse.  Thaw it out.  Soak in water, drain.  Then I simmer it in a sauce pan on the stove with 1/2 can or more of beer and 2 - 3 juniper berries or 2-3 whole allspice.  
3. 1 bag spinach
4. A double bag of carrots - these are baby carrots.  You should remove the tops in order to keep them for any length of time
5. A bag of salad mix - this week I didn't wash it because it tends to rot when stored wet in the bag.  It's a combo of lettuce, mustard, arugula, choi and yukina savoy.  Very tasty and will hold up well to flavorful dressings and also great with simply oil, vinegar, salt & pepper
6. A bag of chick weed - I know, it's a terrible connotation to call something a weed but isn't this any plant growing where you didn't intend for it to grow?  This requires extensive rinsing but it's really good sauteed.  One member told me she adds it to egg salad.  Another said she added it to a quiche.
7. A bag of choi.  The bases are rotting out so just cut that part off.  This is good sauteed or steamed or even fresh.
8. Some spicy peppers

Enjoy!  Please let me know if you have any questions.

Week 4 - spring, April 9

Today's box includes the following:

1. Carrots
2. spinach
3. salad mix
4. Yukina Savoy - includes blooms.  The stems are tender.  Chop & saute the entire plant
5. Kale
6. potatoes
7. cilantro
8. Spicy peppers
9. parsnips (not enough for everyone) or extra carrots

Week 3 - spring, April 2

Today's veggies will include:

1. A double dose of carrots
2. Potatoes
3. Spinach
4. Salad mix
5. A cooking green (collard or chard or yukina or choi)
6. Frozen pumpkin - I labeled these as containing 2 cups but I'm pretty sure it's closer to 1 cup which is all you need to make a pie.  I also like to serve this as a side dish with a savory mix - some cheese or bacon or other salty addition.
7. A bag of chick weed (maybe the last one for awhile)
8. A small amount of cilantro
9. Spicy peppers - we've been mixing these in with cooked carrots for a spicy side dish.  They really warm you up!

Week 6 - Fall, November 6, 2013

Here's the plan for tomorrow:

1. A bunch of swiss chard or collards
2. A bunch of brussel sprout greens.  We probably won't have sprouts this year - sorry but the first planting failed and the second planting doesn't look like it will size up before December.  So, we're handing out the greens which are really quite tasty.  They have the flavor of sprouts but, obviously, a different texture.  Cook these as you would kale or use as a wrap.  Pretty sweet.
3. A bunch of carrots - yeah - they're back!
4. Some potatoes or squash or, maybe, both
5. Onions
6. Dill
7. Cilantro
8. Parsnips - they're also back!
9. A bunch of choi (commonly known as bok choy).  I actually chopped this up last week and added to the salad mix.  It gives your salad a bit of crunch - kind of like celery - but it's much sweeter and milder than celery.
10. A bag (or bunch) of salad mix - probably arugula, mustard and mizuna.
11. Some tomatoes
12. Some sweet peppers & some spicy peppers
13. probably something else

Let me know if you have any questions.  Thanks!

Week 5, Fall - October 30, 2013

We're preparing now for Wednesday's distribution.  I thought I'd send a few notes in advance.

• No one commented on the tomatoes last week but just be aware that they're reaching the end.  We might distribute some that aren't all the way ripe - just let them sit awhile on your counter and they'll ripen up in a few days.
• Also, FYI - we'll be distributing peppers over the next few weeks (spicy and sweet, as they last).  The last of them are being pulled from the hoop right now so they'll be going soft over time as well.  If they don't appeal to you, please pass.  But, they're still great for cooking and good to eat, even when soft.
• Watch for bugs in the brassicas (which is almost everything right now).  This includes arugula, yukina, mizuna, napa cabbage, kale, cauliflower, etc  (the cabbage family).  We did spray Bt a few weeks ago but I know they're in there.  Slugs too.  You'll know if you find poo.  I generally swish veggies briskly in water to clean them.  We try to inspect everything as we harvest but some do get by...

OK - now that that cheery bit of news is over, here's the scoop for the week:

1. A head of napa cabbage.  Some will be quite large.
2. A daikon radish.  Try roasted or browned in a skillet or in a soup.
3. A bunch of choi.  This is sold as Bok Choy in the stores and is full of water and quite mild.  Nice in a stir fry or as a side dish - sauteed with a little soy - or in soup.
4. A few tomatoes, as available.  The plants are being pulled today.  We'll hold the green ones and distribute them as they ripen.  I wouldn't be surprised if we distribute some green tomatoes as an option.
5. Sweet peppers - 1 or 2
6. Spicy peppers - quite a few
7. Kale or collards.  The collards are really good to use as wraps for cabbage rolls or egg rolls.
8. Some onions
9. Some sort of salad green (maybe lettuce or yukina savoy)
10. Potatoes or squash
11. Some cilantro
12. Some parsley
13. U-pick strawflower from the flower garden (this is the tall red flower).  If you hang it upside down it will dry nicely.

Please let me know if you have any requests or comments.