Thanks and Thanksgiving!

Thanks for supporting our small farm.

Thanks for supporting local food systems.

Thanks for helping us employ our farm-ily of intrepid veggie harvesters, cleaners, and transporters.


May you make time to give thanks to all the wonderful things in your life, and especially in the next week as friends and families gather.


We’re embarking on new experiment for Thanksgiving!

Customized Thanksgiving Boxes

How it Works:

  • There are 2 prefilled options that can be customized to fit your needs.

    • We've shaved an average of 5% off from our market prices too, as thanks for the preorder!

  • Each box starts with the Farmer's Choice then, add and delete as you'd like, up until midnight this Saturday.

  • You can also add-on eggs, pork, chicken, jam or any extra veggies from the webstore, in addition to the box.

Where?

  • Pick up on November 19-21, Monday, Tuesday or Wednesday

    • Monday = East Lansing Area, currently, Foods for Living

    • Tuesday = Mason Area, my home

    • Wednesday = Okemos Area, Meridian Twp Market

  • Home Delivery on Monday evening

    • There is a $10 delivery fee.

Let me know if you have location suggestions! I'd love to come into Lansing... we just need a semi-warm spot and room for parking. 

Option 1: the Box


$50 of customized Titus Farms veggie goodness!
Farmers choice share includes:

  • 2 Acorn squash

  • 2 Butternut squash

  • 1 quart red Fingerling potatoes from Green Eagle Farm

  • 4 pounds of organic Sweet Potatoes from Monroe Family Organics

  • 4 pounds of sweet orange carrots from Titus Farms

  • 1 quart baby Brussels Sprouts

  • 1 large bag mixed onions

  • 1 pint shallots

  • 4 leeks

  • 1 head fresh Romaine lettuce

  • 1 pint, red radishes, no tops

Option 2: the Bag


$25 of customized Titus Farms veggie goodness!
Farmers choice share includes:

  • 2 Butternut squash

  • 2 pounds of large sweet potatoes from Monroe Family Organics

  • 2 pounds of sweet orange carrots

  • 1 quart of baby Brussels sprouts, off the stalk

  • 2 leeks

  • 1 quart red Fingerling potatoes from Green Eagle Farm

  • 1 pint of red radishes, no tops

You can subtract anything from the above and add any of the following:

  • Beets

  • Cabbage, Green or Red

  • Celeriac

  • Daikon Radishes

  • Garlic

  • Green Onions from the Hoophouse

  • Kossack Kohlrabi

  • Rutabagas

  • Shallots

  • Spinach

  • more Sweet Potatoes

  • more Potatoes

  • Arugula from the Hoophouse

  • Black Garlic

  • more Romaine from the Hoophouse

You have until Friday at noon to sign up! Shares are incredibly limited!

Sign up using Farmigo here: https://csa.farmigo.com/join/titusfarms

Cash or Check is accepted if picking up in person and is greatly appreciated.
Otherwise, Paypal and credit cards are okay too. 

You can customize your box from Friday afternoon until Saturday at midnight. You'll receive a reminder to do so when the store is open!

[CSA]: The Final Week!

Well- the week hasn't exactly gone as planned so, Winter CSA details have to be withheld for another week. Bummer.

Why no Winter CSA (yet)? The Hoophouse Saga of the Fall As I may have mentioned to some, we really wanted successful fall carrots so, we sacrificed a great deal of our hoophouse (an unheated greenhouse) space to grow some awesome carrots for you. That space was typically set aside for fall and early winter spinach/lettuce, making me nervous that we would not have the product needed for November/December CSA.

But, we're building another hoophouse! Woohoo!

Once that hoop is up, we'll have increased our growing space by 1/3! However, that hoophouse is going up in early November, leaving little time, again, to have much going on in November (hint: Winter CSA).

So, we're reimagining Winter CSA for this season but, I'll have set ideas and plans by next week. We won't leave you hanging though! Not sure about this new Winter CSA or a Thanksgiving box?  No problem!

We're at farmers markets all throughout the winter.

Our Farmers Market Schedule

Allen Street Farmers Market Wednesdays 3:00-6:30  inside Allen Neighborhood Center Lansing, MI

November 14 December 19 January 9 & 23 February 6 & 20 March 6 & 20 April 10 & 24

Meridian Twp Farmers Market inside the Meridian Mall Saturdays 10:00am-2:00pm Okemos, MI

1st and 3rd Saturdays of the month, December-April

Hope to see you there!  

The Menu


Please Choose up to 9 different Veggies

  • Pears! Unnamed and antique...

    • RIPEN these! Put them in a warm place for a few days until they're slightly soft to the touch.

    • They're not exactly from our farm btw... We've admired this pear tree for years as it's behind a neighbor's house and on the edge of a field we rent from them. This year, it was packed with fruit! The neighbor HATES having to pick them up or run them over with his lawnmower so, we grabbed a ladder and picked them off the tree. They've never been sprayed as the tree is basically abandoned. They look like a squat Bartlett but, the owner says the tree has been there for 50+ years. 

  • Red or Yellow Storage Onions

  • Garlic

  • Sweet Bell Peppers

    • Unsorted and harvested before the frost.

  • Kossack Kohlrabi

    • Huge but, tasty!

  • Celeriac

  • Rutabagas

  • Brussels Sprouts

  • Sweet Potatoes

    • Smaller than we'd hoped but, still tasty.

    • Both white and traditional red. They're cured and ready to go!

  • Carrots!

  • Daikon Radishes

  • Winter Squash: Butternut, Acorn, Carnival or Delicata

  • Heirloom Winter Squash and Pie Pumpkins

    • No squashapalooza this year :( You'll find our heirloom squash to be a bit smaller and less abundant than previous years.

  • Beets!

  • Cabbage

    • They turned out to be much smaller than desired but, still awfully tasty!

  • Leeks!

Maybe List

  • Kale OR Lettuce OR Bok Choy

Recipe Ideas: Squash and Pumpkins II

Perhaps not everyone saw the "Squash Recipes I" but, this time I want to focus more on Butternut, heirloom squash and pie pumpkins.

Let's start with pie pumpkins... Granted just about any squash can be turned into a pie, we like to grow a few different kinds for maximum tastiness. 'Winter Luxury' and 'Touch of Autumn' are our go-to varieties of pumpkins for pies but, feel free to mix some butternut or heirloom squash in there too.

Roasting is by far the best way to cook these for pie prep. Roast in wedges, puree and even freeze for later use. The Pioneer Woman has it right.

Then, follow your favorite pie, muffin or bread recipe anytime this winter!

Butternut squash is easily the most versatile of squash. It has a smooth texture and lighter flavor than many other varieties. The long neck also makes it easy to handle.

One of my favorite things to do is squash soup. For something a little different, try this Curried Butternut Squash soup from the Minimalist Baker. Curry and squash always make a lovely combo!

For something a little more traditional, there's the classic Squash Soup. Or, while I haven't tried this one yet, an Instant Pot version.

If creamy squash soup isn't your thing (or you want to try something new), try throwing it into a chili!

Thanks to CSAer Autumn for this recipe from Simply Recipes for Best Pumpkin Chili. The creaminess and sweetness of the squash goes perfectly with all the spices and textures of a chili.

Along those lines, try making posole! This recipe from Food52is a spicy blend of chile paste, hominy, and squash. Although I have the urge to crack an egg on top of this (shashuska style).

All of the heirloom squash you'll see at CSA is edible and tasty! From variety to variety or from squash to squash, they will tend to vary in stringiness and water content. 

If you're not sure what to do, make soup/chili/posole in order to compensate for any watery-ness. Or, roast and blend for pies!

I really love to stuff these round lovelies for Thanksgiving and serve in wedges. I tend to do all sort of variations but, it usually ends up being something close to this Kale and Wild Rice Stuffed Squash. Or, this, Pumpkin Stuffed with Everything Good.

 

[CSA]: Week 18

The Menu

Please Choose 8

  • Sweet Potatoes!

    • Smaller than we'd hoped but, still tasty.

    • Both white and traditional red. They're cured and ready to go!

  • Brussels Sprouts

  • Carrots!

  • Celeriac

  • Garlic

  • Red or Yellow Storage Onions

  • Hot Peppers

  • Sweet Bell Peppers and Carmen/Escamillo

  • Daikon Radishes

  • Winter Squash: Pie Pumpkins, Butternut, Acorn, Carnival or Delicata

  • Kossack Kohlrabi

  • Parsley, Sage, Thyme

Maybe List

  • Cabbage

  • Regular Radishes

  • Beets

The "Let's See How Bad the Frost is this Week" List 

  • Lettuce!

    • Green leaf lettuce is ready to go, along with romaine. We harvested all that we could tonight and we hope it's enough for the week.

  • Kale?

    • Sometimes kale can take a hit during the first frost. It's unlikely but, I've seen it happen. We'll know more in the morning!

Recipe Ideas: Daikon (and other) Radishes

Daikon radishes are commonly seen in Japanese and other Asian recipes and are easily identified by their long, often white roots. We offer white or purple more Korean-style daikon, shorter and stubbier roots with a lovely, mild radish flavor.

They can be eaten raw or, roastedto make the flavor a little milder and soften the texture.

But, in the "daikon" bin at CSA, we've actually had a few other random roots thrown into the mix. Beyond the purple or white daikon are also black spanishradishes

Black Spanish radish is quite a bit more pungent but, that pungency lies in the skin. The skin is also fairly thick so, it's best to peel the outside if you're unsure about this veggie. 

The third root and radish in the bin would be Watermelon radishes. These mild beauties are great raw or pickled but, can be cooked too. Due to their appearance, it really is lovely to see them in salads or, roasted in wedges.

While trying to use up our Winter share of daikons last year, I discovered that daikon is also a popular veggie in India. Mooli (or daikon) is often used in a dal (judging by the prevalence of this recipe) and, the greens are often combined with the root to make Mooli and Moong Dal. I have created a few less complex things with curry paste and daikons and it was delicious (but, I love curry) plus, I don't have a go-to Indian recipe source just yet.

When in doubt, roast it. Try these spicy roasted daikon french fries to start!

We've thrown any and all of these radishes into meaty roasts or onto sheet pans (along with other veggies) and played a fun game of "which root is that." That's not to say they aren't enjoyable but, sometimes it's just easier to mix them in with other roots. We've also tried just about every veggiein pancake form, including daikons.

Still, whenever I make a stir-fry or a brothy soup, thinly sliced daikon or black Spanish radish make an excellent, crunchy and spicy addition!

If you're really on the fence, try them pickled. Add pickled daikon onto sandwiches, soups, any BBQ or heavy meat dish to lighten it up with freshness and acidity. Try these quick pickled carrots and daikon, that are basically just sugar, vinegar, and good root veggies.

[CSA]: Week 17

The Menu

Please Choose 8

  • Brussels Sprouts

  • Leeks

  • Shallots

  • Rutabagas

    • for those who have seen our rutabagas before, these are more reasonable in size than previous years.

  • Celeriac

  • Garlic

  • Red or Yellow Storage Onions

  • Hot Peppers

    • Maybe for the last time :(

  • Sweet Bell Peppers and Carmen/Escamillo

  • Kale

  • Daikon Radishes

  • Winter Squash: Pie Pumpkins, Butternut or Acorn

  • Kossack Kohlrabi

  • Parsley, Sage, Thyme

    • The best herbs for fall I'd say!

Maybe List

  • Broccoli

  • Cabbage

  • Regular Radishes

  • Beets

  • Mini Eggplant

Recipe Ideas: Rutabagas and Celeriac

It's the revenge of the roots! It's definitely a weird-root week, sprinkled with a little cabbage-y goodness.

Rutabagas are traditionally used in pasties, the yooper delicacy that actually has Cornish roots. However, they are much more versatile than this simple meat pie. Think of them like a potato, a much less starchy potato granted but, dense with a solid flesh. Great roasted, (such as in this recipe with maple syrup and chile), in soups (like this apple/rutabaga/squash soup) or mashed

But, for the record, a pasty is still a great idea. If you're not familiar, a pasty is basically just a meat-pie. Every culture seems to h ave some variance of the meat and veggie pie (or just veggie). 

I don't really follow a recipe for this one, but, tend to go a little heavy (and weird) on the veggies, using kohlrabi, turnips, carrots, onions, parsnips, daikon radishes or whatever I have on hand... but, rutabagas, of course. Just make sure they're all chopped in similar sizes. A friend makes a vegetarian version with mushrooms that is also pretty lovely.

Here is a genuine pasty recipe from Lawry's Pasties (located in Ishpeming and Marquette). Get the recipe for pasties here. 

Celeriac can be just as confusing if it's your first time seeing one. 

Celeriac oxidizes quickly so, the bright white and slightly softer, but still dense interior, will begin to brown once cut. 

It tastes exactly like celery but, without the stringiness and occasional bitterness. 

Celeriac can be roasted, made into soups or mashed, just as rutabagas.

Try a whole, roasted celeriac such as this recipe with za'atar... a spice I love to keep on hand to sprinkle on almost anything.

Otherwise, my mother has always made some form of celeriac (or rutabagas) into a gratin. Basically, root veggies cooked with milk and cheese. Try this Jamie Oliver version of a Celeriac Gratin.

Celeriac can also be eaten raw.We frequently grate it into salads, coleslaws or, make it into a full-on slaw with kohlrabi. 

The first time I ever had celeriac was in Southern France... where Celeriac Remoulade is sold ready-made. It's soooo easy and I have no idea why it works but, it's creamy, bright and luscious. Mustard, mayo and lemon juice... that's it.

[CSA]: Week 16

Well, apples didn't work out for this week but, we're hoping to try again next week.

In the meantime, have you thought about Thanksgiving yet?

I know... it's still a million years away (to exaggerate a bit) but, if you're looking for a locally raised turkey, the time to act is now!

Our favorite farmer-athlete-veteran, Katy Stone, is raising some beautiful turkeys and asked that I share her info:

Laetus Pullus Farm Turkeys

$5 a pound Fed certified organic grain Pasture-raised Picked up fresh the week of Thanksgiving If enough people are interested she's willing to work with us to get delivery sites closer to you! Otherwise, pickup is on the farm in Perry. Email Katy at katystone1@mac.com -Be sure to mention I sent you her way!

Speaking of Thanksgiving... winter is right around the corner! Look for details about Winter CSA opportunities next week!  

 

The Menu

Please Choose 8

  • Brussels Sprouts!

    • We received a light frost on Friday night so, they're ready!

    • They're a little smaller than we like with a few cosmetic imperfections but, they taste great.

  • Leeks!

  • Beets!

    • Mostly chioggia (pink and white striped)

    • Sweeter with a less earthy flavor

  • Garlic

  • Red or Yellow Storage Onions

  • Hot Peppers

  • Sweet Bell Peppers and Carmen/Escamillo

  • Curly or Red Russian Kale

  • Rainbow Chard

  • Daikon Radishes

  • Delicata or Carnival Winter Squash!

    • Two of our favorites: Delicata is sweet and delicate with a thin skin. Carnival is equally sweet with an acorn-like appearance and smoother texture than acorn squash.

  • Kossack Kohlrabi

Maybe List

  • Broccoli

  • Parsley!

Recipe Ideas: Winter Squash I

Squash season has only just started but, we figured it would be good for you to have a few tools and ideas so that the slow and steady flow of squash doesn't become overwhelming.

How to Store or Save
Squash is best in a cool, dark place, such as a basement or closet. (Be sure to guard against mice though!) Under the right storage conditions, many squashes can last 2-3 months. 

Often, a little vinegar bath can greatly improve the chances of a long storage life, as it kills any bad bacteria living on the outside of the squash.

If you've cut up more squash than you need for a recipe, you can store it in the fridge for at least four days. Just make sure it's covered, ideally in a closed container or zippered plastic bag.

You can also easily freeze squash. Cut it into small cubes or slices, then, spread it out on a cookie sheet, and flash freeze it. Transfer the squash to a freezer-safe container or plastic bag once it's frozen. Frozen squash will keep indefinitely, but it is best if used within six months to a year.

We also love to roast squash and freeze it for later use. When you start seeing pie pumpkins appear in the share, this is what we love to do!

Roast any pumpkin or squash then puree it so you easily can add it to bread and soup recipes or reheat it for baby food. Check out Smitten Kitchen's Pumpkin Puree. Easy peasy. 

If you've still got a few acorn squash to deal with at home, the classic preparation is to stuff them. You can actually do this with any squash but, for some reason, acorn squash (or Carnival, since it has a similar shape) has become synonymous with stuffing.

A new take on Stuffed Squash (with pistachios and quinoa) makes a meal, from Martha Stewart.

Or, something closer to what we end up doing a lot: squash with pork, apples, rice, and goodness: Try this Stuffed Winter Squash from The Splendid Table

Roasting squash is really the basic technique here though. Whole or cut up, in the oven, at a moderate to high heat. I usually walk away and come back to poke it a bit and see if it's done. All squash cooking is very dependent on the size of the thing and how you cut it.

Still,  there is no wrong way to cook a squash.

Delicata, acorn and probably most squash, can even be popped in the microwave (just be sure to poke holes in it first if you're cooking it whole!). 

If you want the squash to be the main event, try roasting it with brussels sprouts like this Maple and Cinnamon Glazed Delicata Squash.

[CSA]: Week 15 of 19

Around the Farm The tomatoes are out of the hoophouse and lettuce has started going in! These rainy days don't mean stopped work then either, there is always something to do inside our unheated hoophouses.


As we prep for winter we also plan for next year and look to make improvements. Recently, Justin (my partner) acquired a G tractor (see a pic below), to help with in-row cultivation around the farm. It needs some work but, this is a good opportunity to get a little greasy and explore the mechanically-inclined side of our personalities over the winter. We really can't wait to play with it (and basically rip it apart and put it back together).

 

The Menu

Please Choose 8

  • Regular Red or Heirloom Tomatoes

    • The recent rains have caused end-of-season diseases to catch up with us. Tomatoes are slowing so, enjoy them this week- it might be the last :(

  • Beets!

    • without tops but, tasty red and yellow roots! Finally!

  • Garlic

    • FYI we will have garlic for you until the end of the season!

  • Red or Yellow Storage Onions

  • Hot Peppers

    • No sign of slowing down here! Get ready to make some pepper jelly or, freeze some to pop into dishes throughout the winter.

  • Sweet Bell Peppers and Carmen/Escamillo

    • Same as Hot Peppers --> prepare for some easy washing and freezing if you've got a pepper buildup!

  • Mini Eggplant

    • It's looking rough... this may be the last week for it.

  • Red Russian Kale

  • Daikon Radishes

    • Tops are off and they are crispy and tasty, even when huge. Eat raw or roast, pickle, stir-fry.

  • Green (Unripe) Tomatoes!

Maybe List

  • Broccoli

  • Winter Squash! 

    • I'm pretty sure they'll be enough for everyone but, injuries and sickness have yet again depleted our already skeleton harvest crew.

    • Acorn or Spaghetti is our goal!

Recipe Ideas: Beets

We usually have plenty of beets, almost year-round so, we've had to get a little creative with beet recipes in the past.

This year was a bit of a disappointment in terms of our beet crop (but, we know what we need to fix for next year). So, we'll be savoring these beets as long as they'll last.

Roasted beets are an easy and lovely way to start. 

Roast either peeled and thinly sliced (or in chunks) or, unpeeled, wrapped in foil. 

Roast them peeled if you just want to be able to eat them with a little salt and oil. The caramelization takes a while but, it's worth it. Lovely with your favorite vinegar or citrus.

We often opt for roasting whole, in foil, to simply cook them and use them for something later in the week. I often just stick them in with other things I'm roasting, at whatever temperature. You can roast them at a fairly low temp (325) or a high temp (425-450?) but, obviously be aware of how temp differences mean longer cooking times.

Foil in the oven or foil in the Instant Pot is preferred around here to prevent the bloody (looking) mess!

I used this source when experimenting with beets in the instant pot: https://www.pressurecookrecipes.com/instant-pot-beets/ 

While not "instant" it is certainly hands off and has taken some of the stress out of cooking beets.

Now you've got cooked beets! What to do?

Beets + Vinegar + Goat Cheese 
A classic combo- for a start, try this Balsamic Roasted Beet Salad from Barefoot Contessa. I keep trying different variations, some with a citrus dressing but, this is a good start.

For something a little more involved, we came across this Roasted Beet and Kale Salad with Maple Candied Walnuts for Thanksgiving last year. I used Instant Pot beets and it was divine.

Pickled Beets are a staple in our pantry for winter. While this is not the recipe we follow because... well... there is no recipe... I trust Alton Brown and enjoy refrigerator pickles far more. Alton Brown's Pickled Beets.

If you've still got raw beets:

Beet burgers are a must when we have a BBQ, since I happen to know a lot of vegetarians! I actually really like this Quinoa Beet Burger from Minimalist Baker.  It was meaty and flavorful and not too beet-y.
 If you have cooked beets in your fridge and are not sure what to do... freeze them

Frozen beets have been hit or miss for us... nice for beet-based dips and for throwing into salads but, they definitely lose texture. Just throw the chunks into a ziploc and squeeze as much air out as possible.
So, just beet it!