Too busy to cook? Want to eat healthy, locally grown food at an affordable price? Try Harvest Kitchen!
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Harvest Kitchen is a prepared food Community Supported Agriculture (CSA) program in Ann Arbor, Michigan. We offer locally sourced meals year-round. We are working with local farms to offer flexible options to suit your family’s eating habits.
Wondering if Harvest Kitchen is right for you? Read this blog post.
Formerly Community Farm Kitchen, we’re now the Harvest Kitchen! New name, new website, same great food, same awesome people! For more details, see an explanation of our name change.
To contact us, please email info@harvest-kitchen.com
Omnivores Week 9: Zucchini Heaven
Beet, Carrot, and Cuke salad from last week's share
Hello again everyone!
Here we are at week 9 already! It’s hard to believe. It was a good morning at the Farm today, but all of us harvesters were extremely sleepy because we’d been out late attending our dear co-worker Aaron Gold’s farewell concert. Aaron has been an amazing presence on the farm since last fall, and we’re sad to be losing him, but the attractions of the west coast beckon, and Aaron is off on a journey. Since he’s a musician, Aaron’s final gift to his friends here in Ann Arbor was a beautiful concert featuring 16 of his closest musician friends. Naturally, this event ran quite late, and we were a little bleary-eyed at the farm this morning.
Farewell, Aaron!
However, it was worth it to see a concert featuring Aaron playing everything from the didgeridoo to the jaw harp to the mason jars (really!). Despite our late night we managed to bring in quite a bounty of vegetables (while Aaron took a nap in the hammock–there are pictures, but I won’t post them here).
In the kitchen on Tuesday we had one of those events that will go down in memory as a classic Harvest Kitchen experience: one of our members, Howie, came in to teach the team (and my dad) how to chop up a raw chicken. We usually get our chickens chopped by the butcher, but sometimes it doesn’t work out and we have to deal with whole birds. Thanks to Howie, this is no longer a daunting or scary thing! Sadly I have no pictures of this fun and business-like lesson because my hands were busy while it was happening, so you’ll have to imagine the scene of us gathered around the steel table with knives in hand. This is so classic of Harvest Kitchen–we get incredible help from members, workers, and volunteers all the time, and we wouldn’t be the same without all of you!
So, we aren’t doing chickens this week, but we’ve got a great menu planned. Read all about it after the jump.
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