Well we received about 4″ of rain last night- which was a little more than expected. However, since it was already very wet when we planted things a month ago, we had avoided those areas that tend to flood anyway- thus little was harmed.

Plus we’re hoping that the milder weather and the rain will help the strawberries to produce one last fruiting. And it’s looking good for the other crops too, though the wind of the storm tipped over a little corn.

Now that I’ve finally downloaded all the pictures from my trip I hope to be taking some pics of the farm too- which I will promptly post(and maybe some of my trip too).

Have a great 4th of July!

Well the blog wasn’t interactive enough for me, so we decided to include a forum this year. If you go to www.titusfarms.com/forum (and after you’ve registered) you can post your favorite recipes and interact with other CSA members who might have the same questions as you.

I’m new to the forum idea so we’ll see how it goes for awhile… but I hope to see some recipes up!

Yet another thing that you were unaware was edible right? Well Beet Greens have been enjoyed by many people, especially gardeners. But some have wondered… why don’t you just let them get bigger?

The answer is that well… we do. However, when you plant beets you have to sow them thickly (a lot, really close together) because they don’t have the best germination rate and every beet likes to germinate at somewhat different times. So we have beet greens now because we need to thin out the stragglers; which is those that are just too small or have just been planted too thick. What your receiving are those beets which couldn’t make the cut, but that’s okay because their sacrifice will allow the other beets to grow bigger and faster!

Anyway, you’re still probably wondering what to do with them? I found an interesting recipe on the food network page Beet Green Gratin. Generally you use them just like any other green, but you must cook the roots slightly longer than the stems and the delicate leaves. My maternal grandmother was always busy cooking for 8 children, so their garden was essential… and she loved her beet greens too- which is where my mother has learned to fix ‘em up. Enjoy your beet greens while they last!

So in the CSA you’ll probably encounter a lot of vegetables that you’re not familiar with, unless you’re an experienced gardener or like to experiment with vegetables.

Tatsoi or Pak Choi is one of those not-so-often-used vegetables that falls into the category of Asian green. It can be used like Bok Choy and is excellent in Stir-fries but it is also lovely when used raw. I’ve provided a nice recipe which is served cold…

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I forgot to tell everyone who picked up their shares about what some of them might find in the lettuce mix today. By the title of the post you might have guessed… pea greens.

They might look like common weeds but they’ll add a light pea flavor to your salads. The 2nd leaves of the tendril can be a little tough, but are usually fairly tender. Many plants can actually be eaten when young, and a lot of flowers are also excellent in salads… but we don’t include the really weird things in our salad mixes.

So when you open up your salad mixes today don’t throw out the curly light green pieces, they’re not weeds- just baby pea greens that will pleasantly surprise you.

The first year of the CSA I provided recipes just cut out on pieces of paper. This unfortunately created a lot of waste, and took a bit of time to do. So in the interest of being more green I will either be posting the recipes on the blog- or emailing them- I haven’t decided yet.

But to start things off, here is a very basic recipe for the greens you’ll be receiving… I find that preparing the vegetables in a simple way helps to bring out the flavor more, rather than disguise it.

Smothered Greens

2 tablespoons olive oil or butter
1 cup chopped onion
1 tablespoon minced garlic
8 cups chopped and washed greens, such as collards, kale, mustards, chards, or a blend
2 tablespoons apple cider vinegar
Salt and pepper

Heat oil or butter in a wide braising pan or casserole. Add onion and garlic and cook over medium heat for 3 to 5 minutes, stirring and being careful not to get too much color on the onions. Add the greens (be sure to wash carefully as they have a tendency to be gritty) and stir. Cover for about 5 minutes to wilt, then cook over medium low heat for at least 15 to 20 minutes, or until greens are tender and not bitter. Sprinkle with the vinegar, season with salt and pepper, stir, and remove from heat. Serve warm.

Here’s just a taste of what we think will be on the menu this coming week:

-Mixed Greens

- it may include collards, kale, pea greens and romaine varieties

-Spinach

-Radishes

-Swiss Chard

Please remember that the first week is always a little light, but the amount will build as the season progresses. Remember to bring your bags!

Check your schedules the CSA begins this week! Ordinarily I would email everyone- but since that won’t be happening- remind your friends and co-workers that this Monday, Tuesday, Wednesday or Thursday you have to pick up some veggies!!!

What do you need at the first distribution?

-BAGS or boxes or a basket. We usually supply some plastic bags, but it’s always nice if you have a re-useable bag handy too.

- Your name and the name of your share partner (if applicable). If you split a share the membership might be under the other person’s name, so try to give us both names.

-A sense of adventure! There may be things there that you don’t recognize- and as usual, what you receive the first week is always a little sparse, so just be aware of the seasonality of vegetables.

I will try to have a list of veggies before distribution but no promises- good luck!

Sorry to say but the planting party (mentioned in the brochure) is cancelled. Sorry

When I set the date in November I wasn’t counting on attending a study abroad, and because I could not get enough done before I leave, I regret to say we will not be able to host the planting party. I had actually forgotten about it…..

We’re still planning on having some sort of get together in June, but when I return.

Well the CSA sign-up is over! In about 3-5 days I’ll be emailing everybody with the final details for the CSA including your location and the rules of the CSA.

Please note: We have a new location in East Lansing!
The City of East Lansing has generously allowed us to set-up in Valley Court Park (behind Crunchy’s) on Thursdays from 4:30-6. Please email me at admin at titusfarms dot com if you’re interested in switching your location.