Week 3 - Happy Fourth of July!

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What's in the Box?

From The North Farm
Arugula
Garlic Scapes
Kale
Romaine Lettuce
​Scallions
Strawberries

From Bean Pole Farm
Basil
​Sugar Snap Peas

From Treasa's Treasures
​Snow Peas

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Notes From the Field

Welcome to week 3 of the North Farm CSA! My name is Morrison and I'm the summer intern here at the North Farm. I arrived mid May and I’ll be working through August. In the fall, I’ll be heading back down to Michigan State University for my final year of school in Sustainable and Organic Horticulture. I hope to open my own little organic farm someday, so I'm happy as a clam to be involved with the many exciting things happening at The North Farm. Time has been flying by as I learn to drive tractors, prune tomatoes, and move hoop houses.
 
When I'm not working I like to hike, rollerblade, swim, sleep, visit local farmers markets, read, and do yoga. Taking in the beauty of the Upper Peninsula could be a full time job in itself, so I try to get out and experience as much as I can when I have free time!
 
With June coming to a close, our warm season crops are really taking off, and I look forward to harvesting and packing your beautiful and diverse shares in the weeks ahead. This week, your share consists of some of the great transition crops as we move from spring to summer. Garlic scapes are included, which are a sign that the year’s garlic harvest is not too far off! We also are coming close to the tail end of the strawberry season, which breaks my heart. But we have plenty more great food coming your way! Recipe ideas can be found below, along with an anonymous survey so that you can tell us your thoughts about the shares thus far - we love getting your feedback.
 
I'm glad that you have signed up for a share. In doing so you have done a service to the earth, your local farmers, and yourself. Congrats! I hope to meet you all as the season goes on. I hope you had a happy 4th of July and enjoy the veggies!
 

Morrison
​MSU Extension Intern

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​Recipes and Resources

7 Things to do with Garlic Scapes

• New to garlic scapes? Here are some great ideas for what to do with them, from pesto to soup to butter!

Strawberry Basil Smoothie

• Strawberries and basil go great together, and what better way to enjoy them on a hot summer day than in a chilled smoothie.

Parmesan Arugula Kale Salad with Pine Nuts

• Not sure what to do with all the greens? Here is a way to pair the heartiness of kale with the spice of arugula.

Classic Caesar Salad

• Got romaine? Well, you'd better make a Caesar salad! Strip the outer leaves to expose the tender hearts of the romaine and dress it up with some homemade Caesar dressing!

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Featured Item

Garlic Scapes
On certain types of garlic, a flowering head called a scape will emerge in June or July. We remove these from the plant because it helps redirect energy into the bulb, resulting in larger heads of garlic at harvest.

Luckily, these byproducts of the garlic growing process are delicious! They are a slightly less biting form of garlic, with a little more oil behind them. Try them as a substitute for garlic cloves, grilled, pickled, or in pesto. The whole scape is edible, so go ahead, give them a try!

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Storage Recommendations

In the Fridge
Bagged:

• Arugula
• Lettuce
• Scallions
• Kale
• Peas

Garlic Scapes
Strawberries

On the Counter
Basil - put cut stems in a glass of water

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Have feedback? Let us know what you think!