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Growing Season Update July 20, Recipe


  • Limited quantities of flavorful tomatoes are soon to be harvested. More lettuce, peppers and cucumbers will be available soon.
  • Our cut hay was rained on for a couple days. Fortunately we had a couple of dry days with a steady wind. Once raked, the hay dried out enough to put into round bales. Homegrown and all natural is best for our herds, and for us.
  • Michigan weather provides a great growing environment for many species of herbs. Everything from dill to sage and mint grow well here. This is great news for the adventurous cooks and exotic eaters. We recommend that you try a new herb every so often. They provide flavor and a wide variety of complex nutrients, not otherwise found in a regular diet!

Farmer Logic: “With the winds and rains come weeds, humid days, and cool nights. Enjoy the soft soaked beds, get out and pull the weeds.”

Until Next Time
CSA FARMERS MARKET

Lamb and Kale Ragu

Ingredients

  • 1 lb Navy Beans, rinsed, sorted and soaked over night -then drained.
  • 1 lb ground lamb
  • 2 tbsp. olive oil
  • 6 green onions chopped coarsely
  • 2 medium tomatoes chopped (discard seeds)
  • ½ lb kale of choice, ribbed, and chopped (chop stem and reserve)
  • 1 cup chopped garlic scapes
  • 1 tbsp. “rub my belly” seasoning
  • 1 ½ cups water

Directions

  • In a large stock pot simmer lamb, seasoning mix, chopped garlic scapes, reserved kale stems and tomatoes in olive oil, just until meat is browned and tomatoes begin to lose their form.
  • Stir in water, add beans, and chopped kale.
  • Increase heat to medium and leave to cook until beans are warmed through
  • Garnish with raw chopped onion, add salt and pepper to taste.