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What is New at the Market

Changes are always happening here at CSA Farmers Market. Sometimes we get so darned busy that we cannot keep everyone updated.

Last week I attended the “Better Process Control” school in Lansing. It is a required schooling if we are ever to move beyond freezing and dehydrating and into canning some of the produce that we grow.

We had some electrical work done at White Pine Farm where the center of CSA Farmers Market is located. We now have enough power to hook up and operate a walk-in freezer. We anticipate a new freezer repairman and installer to stop by any day and give us some suggestions about the repair of the existing freezer or if it is not repairable we may have to purchase a new or nearly new one.

Rochester’s Out Doors Farmers Market is closed, where we have been attending this summer, although they are having an indoor market in the fire station. We have not committed to attending that market, possibly in the future we may, but for right now since it has been a challenging growing year we need a break.

Racheal our creative cook has had a family emergency that has required her to focus on other things and I have been trying to fill her shoes and pick up where she left off. We have some other creative cooks that may become involved and help us make new products in our licensed kitchen.
We have had many local customers in the North Branch and surrounding areas that would like us to have a little store front on the farm, so we have been exploring that and plan in the near future to have that happen.

Green Earth Grocery is permanently closing soon, rather than to have customers that enjoyed what Green Earth had to offer some of the employees from Green Earth will be helping with a booth starting in January at the indoor Davison Farmers Market. Products there would include local organic that CSA Farmers Market has as well as many of the unique items Green Earth used to carry.

Daikon Radish Recipe
Pan Fried Daikon Cake
1 1/2 cup grated doikon radish
2 tsp salt
1 clove garlic, minced
1/2 onion chopped
1 egg beaten
1/2 cup italian seasoned bread crumbs
1/2 tsp ground black pepper
1/2 tsp paprika
1/2 tsp chile-garlic sauce
1 1/2 cups oil for frying (olive oil or other healthy)

Place the doikon in a large bowl and sprinke with the salt. Refrigerate for 30 minutes.
Drain daikon, stil in the garlic, onion, egg, bread crumbs, pepper, paprika and chili garlic sauce. Mix Well.
Form 8 small round patties,
Pour oil into a large skillet.
Heat over medium heat.
Fry patties in the hot oil until firm and nicely brown (about 4 minures per side.
Drain on paper towels.


I am beyond thrilled to find these wine bottles! My dear mother who passed away last January worked at the LaSalle Winery in Farmington, Mi, in the 1940s. She often spoke of working there where there was always an open bottle of wine in the ladies room for sampling if you wished. This will be an awesome birthday gift for my sister this month! Thank you, and I’m also glad to help you attain your goal for the walk-in Freezer! Tamara Meier

Yumm! Tomato Soup Powder Mix was good. Louis Kasl

We are so pleased with the splendid variety and fine quality of the food you offer. A minimum of 80% of the food we consume comes from this CSA. The percentage goes down a bit in the winter, but our meat/poultry/fish supply lasts through the winter. So does our supply of shallots, which hold well. Last year, we continued to order your apples all through the winter for eating freshly sliced, for apple crisps, and for luscious apple pie omelets. Thanks to all the farmers.
Donna Larkin Mohr

We LOVE suggestions and feed back!
Feedback helps us to improve! We need to hear the good “warm fuzzy” feedback, BUT we also need to hear the: "Hey what’s up with this?” kind of feedback. One customer pointed out to us that some of our tomatoes were not as flavorful as they had been in past years. The weather plays its part in how tasty the tomatoes are and also the way we handle them contributes. As a result of the feedback we no longer allow the tomatoes in the cooler and we now pack them separately in the morning.
Thanks for the feedback, it helps us and you!