The tomatoes are looking beautiful! Cant wait for them to ripen. The little cherry tomatoes are a lovely gold color. (and if I may say so, absolutely delicious – just the right amount of sweetness!) They are perfect for salads, sauces, kabobs, or just the way they are.
Asparagus is thought to be derived from the Greek word “asparagos” meaning “to spring up.” Which is exactly what they are doing at White Pine Farm. The little sprigs are popping up from the rich soil like no tomorrow.
The vibrant green spears are absolutely delectable, not to mention great for your health. Loaded with amino acids, vitamins, and antioxidants, Asparagus is the versatile vegetable to keep you going. Free from fat and cholesterol, Asparagus is a delicious way to eat healthy and perfect if your trying to lose weight for the summer. I LOVE eating asparagus roasted, grilled, steamed and even raw! Yes! That’s right, you can eat asparagus raw. I was a little apprehensive when Lorie, the CSA market miracle worker, told me. But I tell you, it is delicious!
One of my favorite simple roasting recipes is asparagus with Toni Oliver’s mozzarella cheese, CSAKitchenCreations garlic powder and/or onion salt, sea salt and pepper! All these ingredients can be found right on the CSA Farmers Market!
Check out our Rhubarb! Fresh, plump and beautiful, rhubarb is a versatile vegetable. Because of its sourness and slight sweetness, rhubarb is usually paired with strawberries or oranges to make gorgeous and tasty dishes. It can be used in sweet soups, jams, sauces, pies, tarts, crumbles, cocktails, and even rhubarb wine. YUMMY! Not only being a gorgeous vegetable, rhubarb is a great source of fiber and rich in antioxidants. “Click here”
I love eating my rhubarb straight from the bunch. I pick it and start chewing on it. Yes that was my treat growing up and we got a little bit of sugar to put the ends in if we were good. So, yes I’m really healthy and who knew I was eating so healthy when I was younger.
Following is a recipe for some Rhubarb tarts. And for all you that can’t take the tangyness of the rhubarb I have included a cajeta (caramel) recipe to put on top.
3 T Quick cooking tapioca (process until finely ground)
6 Cups Fresh Rhubarb cut into 1/2″ pieces
3/4 cup of Honey (honey adds a sweetness that no sugar can match)
1 t grated orange zest
1 t vanilla
1/4 t salt
1/4 t cinnamon
Put all ingredients in a saucepan and bring to boil. After it reaches a boil cover & simmer for 15 to 20 minutes.
Make a double batch (9″) pastry. Cut into 4″ rounds. Place in muffin tins add rhubarb mixture filling half way. Bake for 12 minutes. Take out and cool
1 qt goats milk (traditional) can use cows milk
1 cup honey
1 whole cinnamon stick
1/2 t kosher salt
2 t vanilla extract
1/2 t baking soda.
Put all ingredients in a heavy bottom pan making sure it only fills up the pot half way. Bring to boil stirring constantly for 1 1/2 hours. Take out cinnamon stick after 1 1/2. Continue boiling and stirring, milk will start to thickening and when it turns golden brown and looks thick like caramel its done. Let cook just a few minutes then put into glass jars and put into refrigerator. When ready to eat tarts put a little dollop on the tart and try not to eat to many as they are really good…..
Sauted Tokyo Bekana Cabbage
4 T Olive Oil
2 T Sesame Seeds
2 Garlic Cloves
2 lbs Tokyo Bekana Cabbage
2 T St. Steve’s Ginger Cordial (non alcohol)
4 t Rice Vinegar
Warm sesame seeds in 2 T olive oil over Med heat. Stir until they become fragrant and pop. Add ginger & cloves saute 1 more minute. Add cabbage 1 T ginger Cordial cover for 1 minute. Uncover & saute for 1 to 2 minutes. Stir in more cordial (2 T) and rice vinegar to taste. Serve immediately.
The Asparagus are in and they look very appetizing. For you wandering woods people it’s time for some Asparagus and fresh picked Morels. Yes, they are coming up. My son-in-law went to his son’s baseball game on Tuesday and on the outskirts of the field were some Morel mushrooms. I’ve never been that lucky but, they’re ready for sautéing. Make sure you know what you’re picking because the false morels are up also.
Asparagus and Morel
6T Unsalted butter
½ cup Shallots
¼ cup Morels cleaned and halved
1T Chopped Tarragon
1/4t Black ground pepper
1T Lemon Juice
Cook asparagus in boiling water for 3 minutes. Transfer to colander and rinse with cold water.
Cook 3T butter in 12” skillet on med/high heat until foaming subsides. Then add shallots stirring until golden brown, add morels, tarragon and 3T butter and sauté’ 3 more minutes. Serve with fresh lemon juice.
The sun is out and temperature is rising. Yes that little bit of snow could have slowed down many farmers but, not us here in Michigan. We’re used to that changing everyday weather. So being the prepared farmers, we have the beautiful barns for our animals and the hoop houses for our greens. We fish in our lakes when the ice floes diminish. We still have our dry goods and spices for those occasional days you need a warm and hardy bean soup or stew. Get your orders in so we can keep you healthy and happy with our local farm products.
Some of the Good
Things we are harvesting.
Law Family Farm are
harvesting Brussels Sprouts.
Northern Spy Apples
Almars has a limited supply of Northern Spy
Perfect for Making Apple Pie.
Chinese Cabbage, Great Tasting and has a very long storage life,
grown by White Pine Farm (certified organic of course)
Spanish Radishes, Hmmm!! New, cultural and tasty!!
Chop Them & Roast them, Shred them on a Salad, Any which way you choose to eat them they are good.
Good For your Liver, Good for a cold, Good for your skin, Regulates cholesterol and more.