Copy of Preservation vibration

Copy of Preservation vibration
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Copy of Preservation vibration
Hello, It’s that magical time of year again, when the smell of ‘pumpkin spice’ is literally everywhere, school is almost here, the sweatshirts are unearthed and most importantly, the planting is nearly done. The Edge of Fall. Now we just sit back and watch it all ripen. Haha! Just kidding. This is the heavy time of year – cabbage, potatoes, winter squash, peppers – the serious stuff. Physically it can be a challenge schlepping around the bulk of the fall harvest, but seeing the volume of food coming out of our humble little fields feels pretty awesome. Even more awesome? Sharing it with you all. Going forward we hope to offer some deals on preserving quantities of our most bountiful crops. WINTER IS COMING, as we like to remind ourselves, and having that salsa in the pantry or pesto in the freezer definitely brightens up a January dinner.
BULK ITEMS AVAILABLE THIS WEEK!!!
TOMATOES: We have romas, and #2 red tomatoes for your canning pleasure. Please note these are not the most beautiful, showroom models – that is why we’re offering them cheaper! They taste just as lovely as their more attractive counterparts – it’s what on the inside that counts, right? #2 reds or romas … 20 lbs/$20 Please give preference if you have one. BASIL: This is ‘pesto’ basil, a little buggier than what we try to bring to markets and CSA. $8/lb. We can throw in one of our HUGE bulbs of garlic with each pound for a total of $10 – just add parmesan! FOR CSA MEMBERS – we MUST have orders in by 8 pm Wednesday in order for bulk items to arrive with your share box. MARKET CUSTOMERS – we need orders BEFORE YOUR MARKET. We cannot fulfill bulk orders AT the market – we just don’t bring enough to go around! Best, Kate, John & Laila
At market this week:
Salad mix Kale Cilantro Tomatillos Leaf lettuces Basil Cherry tomatoes Tomatoes Summer squash Carrots Kohlrabi Collards Garlic Cucumbers Sweet onions Shallots Cipollini onions Red, purple and fingerling potatoes Beets Parsley Broccoli Beans of all kinds Green cabbage Pea and sunflower shoots Bouquets Please remember we are a small farm serving several markets and a CSA program. Not all items will be available at all markets – thanks for understanding!
Roasted tomatoes
Ingredients • tomatoes, sliced • 4 tablespoons good olive oil • 1 1/2 tablespoons balsamic vinegar • 2 large garlic cloves, minced • 2 teaspoons sugar • 1 1/2 teaspoons kosher salt • 1/2 teaspoon freshly ground black pepper Directions • Preheat the oven to 450 degrees F. • Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.
Summer panzanella
Ingredients
• 2 large baguettes, cut into 1-inch cubes • 1/2 c. extra-virgin olive oil, divided • 1 large, seedless cucumber, roughly chopped • 2 pints cherry tomatoes (preferably multi-colored), halved • 1 red onion, chopped • 1 clove garlic, minced • 3 tbsp. red wine vinegar • 1 tsp. honey • kosher salt • Freshly ground black pepper • 1 bunch basil, torn Directions • Pre-heat a large skillet over medium-high heat. • Meanwhile, in a large bowl, toss bread with 1/4 cup olive oil. Add bread to skillet and toast until golden and crisp, about 10 minutes. Drain and set aside to cool. • Make dressing: In a small bowl, whisk together red wine vinegar, remaining olive oil, and honey. Season with salt and pepper to taste. • To large bowl, add crispy bread, cucumber, tomatoes, red onion, and garlic. Toss with dressing until evenly coated. Season with more salt and pepper. • Garnish with basil.
Shredded Green Cabbage Salad with Lemon and Garlic
Ingredients • 1 garlic clove • 2 tablespoons freshly squeezed lemon juice • 2 tablespoons extra-virgin olive oil • 2 pounds green cabbage, cored and finely shredded • Kosher salt Directions • In a mortar, pound the garlic to a puree. Stir in the lemon juice and olive oil. • In a large bowl, toss the cabbage with the dressing. Season with salt and toss again. Serve right away or lightly chilled.
Find us at:
Pentwater Farmers Market Thursday 10-1 Ludington Farmers Market Friday 1-6 pm Manistee Farmers Market Saturday 8-1
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1043 E Freesoil Road Free Soil, Michigan 49411
[email protected]
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2018-01-22T12:15:09+00:00