|
|
|
V e g e t a b l e s , S t r a w b e r r i e s , P a s t u r e d P o r k & B e e f
|
|
|
Yeah, Strawberries!
If you are what you eat, we're about 90% strawberries over here! Between strawberry season and hay season, not to mention planting, weeding and harvesting season...we eat a lot of raw food these days and there is NOTHING like a fresh strawberry off the vine.
 The POWER of Strawberries
So at the market the other day, someone asked me to list all the good things found in strawberries. I know they were high in vitamin C and obviously had to have potent antioxidants, but couldn't say for sure what else was amazing about strawberries. So I did a little research and here's what I came up with:
Strawberries are an excellent source of potassium and magnesium. They contain a high amount of phosphorous, calcium, copper and manganese. They are also a good source of iron. Strawberries are an excellent source of vitamin C. In fact they have more vitamin C than citrus fruit! Strawberry is also a good source of folate, thiamin, riboflavin, niacin, vitamin B6, omega-3 fatty acids, vitamin E, vitamin A and vitamin K...to be continued next week!
The rest of your 2nd share? 
G
arlic Scapes, Asparagus, Freckles Romaine Lettuce, Spinach, Green Onions, Spring Mix, Radish (Large Shares Only)
This is the Garlic Scape as seen in the field. This is a very popular item at the market because it has outstanding flavor. Use in anything you would need garlic for. I usually mince it and use it raw or saute with dishes. If you keep it in plastic in the fridge, it will last over 2 months, easily.
But here is a Fantastic Recipe, You really should make it if you LOVE GARLIC!
Garlic Scape Pesto
by Amy Spegele
1 cup grated Parmesan or Asiago Cheese
3 Tb.s fresh lemon or lime juice
1/4 lb. garlic scapes cut into two inch pieces
1/2 cup olive oil
Salt and pepper to taste
Puree all ingredients, except salt, in a food processor until smooth. Add salt if necessary after tasting. (Parmesan Cheese is already salty.)
Serve on pasta or make pesto pizza. Use as a dip with crackers, chips, or slices of turnips or radishes. Put on Bruschetta with tomato slices. Or you can spread it on your meat, fish, potatoes and other vegetables before grilling or broiling.
Tips: Make and save for later by freezing portions in an ice cube tray. Also, when basil comes in, thaw out some cubes, puree basil into the mix, and have a wonderful basil pesto.
Freckles is a tender-crisp Romaine lettuce that has purple flecks in it, which is pretty and good for us, as the purple flecks are due to the antioxidant, anthocyanin.
Our party potluck was just beautiful. Thanks to all who made it a special night. The farm tour was very well-received, so we are scheduling another farm tour and potluck on a Wednesday evening, July 18th. Eat at 6:00. Tour at 7:00. Kids who can ride bikes should bring them!
We have a nice long walk around the farm. This pretty path takes us to the cattle and the pigs. If you come visit, it's worth being prepared for a 15-20 minute stroll.
|
|
Who are we?
Ryan & Andrea Romeyn of Providence Organic Farm & CSA, Est. 2006
What are we doing? Growing over 70 varieties of certified organic vegetables, popular herbs, strawberries, pastured pork, beef and lamb on our farm overlooking Torch Lake. We grow our food in a sustainable manner, focusing on the health of our soils, plants and animals.  To grow wonderful food: full of flavor, nutrition and life, while maintaining a healthy way of living that is in harmony with our growing family, community and planet. How can you learn more about Providence Farm? Read an article From the Michigan Land Use Institute
Questions? or call: 231-599-2020 / 231-350-6420 |
|
 Chard, Kale and cabbage as seen this week. |
|
 Ryan is usually my reluctant model. "Why do I always have to be in the pictures?" But he's so darn cute, I can't help myself! ;-)
We do have some news: Ryan found two beautiful blue merle Border Collie puppies from Ohio. We are still figuring out if we are going to keep both...but they sure are cute and lively! Here's a few pics:
|
|
|
|
|
|
Thanks for reading what's going on here at Providence Farm. We are a small family farm that relies 100% on local people like you. We really can't express our gratitude enough. THANK YOU. We especially thank all who've already registered for Garden Shares as this is an especially expensive time of year with lots of costs and very little veggies to sell. :-)
God Bless! Ryan & Andrea
|
|
|
|
|
