2014 Harvest Celebration

This year, we hosted our annual Harvest Celebration in conjunction with the Indian Hill Wine Cellar. It was an evening of free-flowing fun and great people – all with an interest in the good food system.

We were very warm despite the snow outside and were thrilled that farmers and guests alike braved the first big snow of the year to come out and celebrate with us!

Local, organic greens and mushrooms were harvested the day before – then freshly prepared for the evening. We also had local beef, cheeses, breads, and more! Everyone enjoyed our Michigan-sourced meal.

The food was held in our Café area - part of our new location, which we introduced guests to for the first time. Our plan is to launch this café in Spring 2015. 

We all socialized, sipped wine, and ate great food until it was time for the official wine tasting.

Each guest received four carefully selected wine tasting pours from the Indian Hill Wine Cellar.

At the end of the night, we gave away Michigan artesian door prizes to eight lucky winners! 

This year's celebration was a great experience, and we are thankful to all that attended. It is wonderful to see and speak with people in our community that are truly passionate about the food system and who are making a difference in the shift towards local food. 
We look forward to your support and great things happening in 2015!

Soil Quality and Produce

When it comes to growing produce, the quality of soil is extremely important to our organic farmers. There are many factors that go into soil quality, which ultimately determines plant productivity and nutrient value. Soil tests are done annually at our farms in order to ensure proper acidity level and to determine which organic fertilizers are necessary to keep crops well nourished.

The heart of organic farming involves crop rotations to keep the soil well balanced. Oftentimes it will take 2 to 3 years for a crop to be able to cycle back around to the same planting location. This is because each crop is partial to certain nutrients in the soil and will absorb large quantities while in place. These nutrients must be re-established in order to host that crop again. Crop rotation systems also help control pests and erosion on the farm.

A 30-year side-by-side comparison study by the Rodale Institute found that industrial farming methods maintain soil health with chemical fertilizers – which over time destroys microbial life and weakens soil integrity. The same study showed that organic farming methods improved the quality of soil.

Poor soil can contribute to blight, poor taste, erosion, low microorganism counts and low productivity. Healthy soil is dark and porous. Next time you take a farm tour, take a moment to dig up some soil! It is a great way to determine the quality of produce.

Fun Fact: One Tablespoon of soil has more organisms inside of it than there are people on earth!

Good Food in October

October is a busy month in the good food industry as far as celebration goes. As winter approaches, it becomes more difficult to find local food. This is why many good food awareness campaigns come about at this time. We hope that you have been able to preserve some of your CSA produce for the colder months ahead! If you haven’t had the chance, check out these food preservation tips and tricks.
Keep an eye out for these good food projects!

Food Preservation Basics

It’s that time of year again! Harvest season has hit its peak – and for us local food lovers, this means we have access to more produce than we could ever consume before it starts to go bad. Luckily, there are many ways to keep food from spoilage that will enable you to feast upon fresh summertime produce in the barren months of winter!

Freezing – This is the easiest method of preserving fresh produce. Simply wash, chop, blanch (if applicable), label, and seal tightly.  Many foods will keep for up to a year with this preservation method.

Drying – This method allows for less space consumption. There are three popular methods for drying food. The first being a hot air dehydrator – set between 104 and 135 degrees and leave until dry. Those without a dehydrator can use a traditional oven. Set at 140 degrees, leaving the door slightly ajar. Use “convection” setting or place a small fan near the tray to help air circulate. The most energy-efficient of all is the solar oven method. Whichever method you choose, wash and chop food in portions for consumption, then spread out evenly on oven tray to dry. Dehydrated meats will store up to 3 months and dehydrated produce will store up to 1 year or more. Click here for specifics on food dehydration.

Canning – Canning is a great way to store excess produce in an organized manner. There are many methods and variables when it comes to canning food, click here for a guide to canning specific fruits and vegetables. Canned foods will store for one year or more depending on contents. Keep in a cool, dry location and do not eat if seal has been damaged or food looks contaminated.

Pickling – Cucumbers? Beans? Cauliflower? Tomatoes? All of these items can be pickled, and more! Wash and chop your veggies to the desired size, or leave whole. Some veggies should be blanched before pickling for the best flavor. Next, divide vegetables among jars, leaving about ½” of headroom. Add herbs and spices of your choosing, then fill jars with a salt and vinegar brine. Be sure to cover vegetables completely. Place lids on the jars and refrigerate for at least 24 hours before consuming. Refrigerated pickles will keep 1 – 2 months. Click here for information on fermented pickles.

Home food preservation is the best way to eat local year-round in Michigan. Take advantage of this season's bounty and start preserving!

6 Tips for Preparing Your CSA Produce

The shift towards seasonal eating can be difficult, but having the joy of farm fresh vegetables is well worth it. With CSA registration, you are about to take off on a culinary adventure, so we’ve put together a few tips to help you out along the way.

1. Roast. Nearly everything that you receive in your CSA box can be roasted, including the greens! Quickly broil them in the oven, toss them into a sandwich or lettuce wrap, add them to eggs or eat them as a side dish!
2. Risotto. Risotto is a rice and chicken broth based dish that veggies can be added to. Try inventing a new risotto recipe with unique finds from your CSA box!
3. Salsa. When tomatoes ripen in late summer, you should have everything you need to make an extremely fresh homemade salsa straight from your CSA box. You are the master of your own spice level, seasonings and consistency!
4. Sauté. You can put any vegetable from your CSA box into a sauté. Simply, chop up a veggie combination that fits your mood, then add them to a sauté pan with olive or coconut oil. Toss in garlic and onion first for a big flavor boost before adding your veggies one by one. Serve over rice, quinoa or on its own.
5. Soup. Make a garden-fresh soup any day with the produce from your CSA box. From gazpacho to a hearty minestrone, soup is always in season! Freeze any extras for a warm taste of summer when winter is in full blast. You can even save discarded ends of onions, carrots and celery in the freezer to make your own vegetable stock. 
6. Salads. Kale salad, cucumber salad, pasta or potato salad… your can make it all with your CSA produce box. Try adding roasted vegetables and local meats, make a salad without lettuce, or infuse white vinegar with fresh herbs for a flavorful salad topping twist!

The trick to eating seasonal is basing your meals around your produce rather than your produce around your meals. Use a variety of veggies in each meal to avoid spoilage. Only have a small amount of something? Use your produce as a pizza topping, mix it in with macaroni, add to an omelet, or spruce up your dish with a garnish. Be creative with your food and stay connected for more meal inspiration! 

Cleaning and Cooking Your Mushrooms

Cleaning Mushrooms:

A little dirt doesn’t hurt, but it’s a good practice to clean your mushrooms. 

All you need is a cloth or a soft brush. Moisten it only slightly – making your mushrooms too wet will alter the texture.

Wipe off the caps and stems of your mushrooms to remove any debris, then knock off dirt (if any) that is in the gills or crevices.

Let your mushrooms dry for 30 minutes before cooking.

Cooking Mushrooms:

There are many methods of mushrooms preparation – the most common of which is sauté. Sautéed mushrooms may be added to a variety of recipes or served on their own.

To make a simple sauté, start with an olive oil & butter combination (1Tbsp per 4 oz. of mushrooms). Crushed garlic and/or sliced onions may be added to the sauté for added flavor and should be cooked 4-5 minutes before mushrooms are added. 

Do not stir mushrooms often, stirring will release moisture and cause them to steam instead of caramelizing. It is best to cook cap side down.

Cook Times:

• Oyster Mushrooms: 4-5 minutes
• Shiitake Mushrooms: 7-8 minutes
• Cinnamon Caps: 7-8 minutes