Harvest Kitchen

Healthy World Luncheon with a spring salad

Hey everyone!

This past Sunday Harvest Kitchen catered a luncheon for the parishioners of St Andrew’s Episcopal Church in Ann Arbor as the kick-off for the congregation’s participation in the Eating for a Healthy Worldchallenge from the Interfaith Council for Peace and Justice.  The idea behind the challenge is to get people thinking and talking about what food choices we make and how they impact our personal health, the environmental health of the planet, and the well-being

Enjoying the luncheon at St Andrew's

of other people.  The challenge takes five weeks. Each week has a big focus, and seven small challengespeople can try to get them thinking about their food choices.  The themes are:

• Eat local and seasonal food
• Choose whole and organic food
• Reduce meat and dairy
• Decrease packaging and food waste
• Celebrate farmers, farm workers, and fair food; take action for a fair food system

Dinner Rolls from Avalon International Breads

Harvest Kitchen strives to achieve these goals with what we’re doing, so we were thrilled to be part of the launch of this program at St. Andrew’s.  Already several St Andrew’s folks have stopped by Harvest Kitchen and I’ve had some good chats about the program and the challenges.  Hooray for sparking dialogue!

In the mean time, here’s what we’re making this week:

Omnivore

Lamb Burgers with Feta and Mint Aioli – Savory lamb becomes the flavor of the season with our juicy lamb burgers. Served with a bun from Avalon International Bread.
Sesame Broccoli Pork with Udon Noodles- We’re turning the last of our freezer supply of broccoli

Pamela working on the chicken cacciatore

into a tasty stir fry, with strips of pork, served over organic udon noodles.
Spring Asparagus Soup with Herbed Dumplings – A fresh spring soup featuring delicious asparagus and our homemade dumplings.
Quinoa with Rhubarb– Sweet-and-sour rhubarb brings “the big Q” (quinoa) to life in this delicious side dish.  Consider eating this as a sweet breakfast option!
Spinach and Radish Slaw– Crisp and refreshing, this salad has all the bright flavors of springtime.

Vegetarian

Tofu Vegetable Croquettes – Creamy and crunchy, these baked croquettes feature Rosewood tofu, peppers from the freezer, and fresh scallions. Yum!
Sesame Broccoli Tempeh with Udon Noodles – We’re turning the last of our freezer supply of broccoli into a tasty stir fry, with thin strips of tempeh, served over organic udon noodles
Spring Asparagus Soup with Herbed Dumplings – A fresh spring soup featuring delicious asparagus and our homemade dumplings.
Quinoa with Rhubarb– Sweet-and-sour rhubarb brings “the big Q” (quinoa) to life in this delicious side dish.  Consider eating this as a sweet breakfast option!
Spinach and Radish Slaw– Crisp and refreshing, this salad has all the bright flavors of springtime.

See you this week!

Mary

Then and Now: Melanie working at Harvest Kitchen in 2009

Phew! Busy days and getting busier here at Harvest Kitchen.  Let’s see, what have we done in the past week?

To start with, our own dear Melanie graduated from the University of Michigan.  She started with Harvest Kitchen in the fall of her freshman year, after being inspired by a food systems-related freshman seminar.  She went on to craft her own major in food systems and take highest honors with her thesis on barriers to

Then and Now: Melanie chefing for Harvest Kitchen at SELMA Spring 2012

local eating among college students at UofM and Eastern.  We’re delighted that Melanie will be continuing with Harvest Kitchen this year, just as soon as she gets back from her post-graduation trip to Japan.  I’m definitely planning to invite Melanie to write a few guest posts on this blog so you can learn more about her research!  In the mean time, join us in wishing Melanie congratulations on all her hard work!

In other news, did you know that we cater?  Well, we do! We’d love to create a special, local, seasonal menu for your next big

Christina, Cyrus, and their families trying the different flavors at their pre-wedding Tasting

event.  Last Friday we met with Christina and Cyrus to do a tasting of a possible menu for their November wedding.  We’re honored to be a part of Christina and Cyrus’s big day and we’re excited to create a delicious vegan menu that reflects their love of seasonal, local veggies. (Christina and Cyrus used to work at Frog Holler Farm!).  Recently we’ve also catered snacks for a PTO meeting, dinner at a board meeting, and this weekend we’re doing a church luncheon.  Contact us if you have an upcoming event and you’d like to discuss catering–we’d love to be a part of it!(grad party, anyone?).

Delicious Vegetarian Tostadas!

And of course, this past weekend was VegFest! What an amazing event.  I can honestly tell you that all the preparation we did was NOTHING to the experience!  Melanie, Kim, and I headed up to Novi early on Sunday with a car full of vegan samples.  We got set up, grabbed a drink of water and visited with our fellow-vendor friends, and then the doors opened to the public, and we were swamped!  The response to Harvest Kitchen and our food was amazing and humbling.  It was terrific to meet so many interested vegetarians and vegans.  So many of our visitors were incredibly curious and knowledgeable about their food.  We were serving our Green Quinoa Salad, and lots of people were excited to try quinoa, or The Big Q as one visitor called it–believe me, it’s going to be The Big Q to us too from now on.  Anyhow, it was nonstop for the next 5 hours.  We gave out over 1700 samples.  Next year we’re bringing more staff because it was a little too much for the three of us!

In the mean time, here’s what we’re making for you this week:

Omnivore

Chicken Cacciatore – Deliciously simmered chicken in a flavorful tomato sauce, this classic Italian comfort food is fresh and flavorful.
Eddie’s Spiral Meatloaf -Inside its seemingly-simple exterior, this meatloaf hides a secret: a pinwheel of delicious spring greens! Served with our house-made ketchup, this meatloaf is the perfect way to tempt greens-wary family members.
Tomato Dill Soup – Our local-frozen tomatoes combine with the freshest dill flavor of spring in this savory and tasty soup.
Rice Pilaf with Seeds and Nuts– A delightful, flavorful rice pilaf gets its added crunch from organic nuts and seeds. A perfect partner with a veggie-rich main dish.

Vegetarian

Asparagus Tarts – Puff pastry forms the bed for tender, fresh asparagus in this vegetarian main dish.
Nitya’s Dal with Greens – A former HK member shared with us the secrets of delicious South Indian Dal, much like what is served at The Earthen Jar in Ann Arbor.  This vegan dish was also officially approved by a delegation from VegMichigan earlier this winter.  It will have you licking the bowl….
Tomato Dill Soup – Our local-frozen tomatoes combine with the freshest dill flavor of spring in this savory and tasty soup.
Rice Pilaf with Seeds and Nuts– A delightful, flavorful rice pilaf gets its added crunch from organic nuts and seeds. A perfect partner with a veggie-rich main dish.

Plants growing in the Community Farm Greenhouse

It’s another week of busy-ness here at Harvest Kitchen.  Sunday we’re off to Veg Fest in Novi–I’m not sure my mind can even fathom a 5000-person event, but by Monday I’ll have experienced it.  Next weekend we’re providing a luncheon for St Andrew’s Episcopal Church as they kick off the Eating for a Healthy World Challenge–a five-week program from Interfaith Council for Peace and Justice helping folks learn about how food choices can change the world.  Exciting stuff!

Sowing seeds. Photo courtesy of Peter Scherer

In the mean time, spring is springing on our local farms.  It’s planting time! Actually, it’s almost always planting time on the farms we work with–succession planting, where new crops are planted as old ones finish, is a common practice on small-scale organic farms, and of course, our hoop house farmers are working all winter long to keep us in

A coldframe full of kale at Community Farm

veggies.  However, spring is still a special time for starting new plants.  Most of our farm friends start their own plants from organic seed–in some cases they even save seeds from year to year.  It’s a good time to imagine a verdant landscape with new crops coming along.  I got to put my head inside the hoop houses at the Tilian Farm Development Center this week, and it was a sight for sore eyes: immaculate rows of lettuce, kale, and chard, with tiny baby onions and leeks, looking like blades of grass, in starter boxes on the side.  A springtime thought: good things are on the way!

Speaking of which, we’ve got good things going on here this week:

Omnivore

Farmer Mark loading flats for seedlings. Photo courtesy of Peter Scherer

Chicken Tostadas – Crispy, toasted tortillas topped with local chicken, cheese, our homemade sauce, and lots of local, seasonal veggies.
Roasted Pork Loin with Rhubarb Chutney- Nothing says spring like rhubarb.  Try our juicy, savory pork loin roast topped with our homemade rhubarb chutney for a taste of the season.
Carrot Ginger Soup– This bright, refreshing soup will bring a zing to your day with fresh carrot and ginger flavors.
Orzo with Spring Vegetables– A delicioius side featuring tri-color orzo and a medley of spring vegetables including asparagus, broccoli, and more.

Vegetarian

Cynthia and Pamela are the queens of quiche crust!

Vegetarian Bean Tostadas – Crispy, toasted tortillas topped with a savory bean medley, cheese, our homemade sauce, and lots of local, seasonal veggies.
Roasted Tempeh with Rhubarb Chutney- Nothing says spring like rhubarb.  Try our delicious, savory, roasted tempeh topped with our homemade rhubarb chutney for a taste of the season.
Carrot Ginger Soup– This bright, refreshing soup will bring a zing to your day with fresh carrot and ginger flavors.
Orzo with Spring Vegetables– A delicioius side featuring tri-color orzo and a medley of spring vegetables including asparagus, broccoli, and more.

Members also get Green salad with house dressing. Yum yum!

peace and sunshine

Mary

A thing of beauty is a joy forever: Radishes from Growing Hope's farm

Hello everyone!

Phew–as predicted, it’s been a busy week at Harvest Kitchen and things are only getting busier!  Our visit to St Joe’s Hospital farm stand was a huge success and we’re planning to visit again this week with more samples.  Seems like the staff at the hospital is hungry for good food–no surprise! We’re hoping to turn these sample visits into a regular delivery to St Joe’s.  If you’re interested in that, please be in touch because the more people who are interested, the more likely it is to happen!

Speaking of regular deliveries…last week we piloted deliveries to

A platter of springrolls ready for a catering gig

Ann Arbor’s Google office and also to a neighborhood group in Ann Arbor.  We’re excited to have new customers trying out Harvest Kitchen, and of course, these families are excited to have Harvest Kitchen made even more convenient for them.  So it’s definitely a win-win-win.  This week we’re looking forward to our participation in VegFest (that’s a link) next Sunday…we’ve wanted to participate in this, Michigan’s premier vegetarian event, ever since local vegetarian activist Ashok visited Harvest Kitchen back in 2010, but this is the first year we’ve actually got it together.  There’re going to be 5000 people there, so we’re not sure what to expect….!

Nettle and Potato Soup was a big hit this week

So, how do we keep going through all this work?  I can’t stress the importance of great music.  If you’ve ever visited us in the kitchen, you know we like to rock out.  We’ve got QUITE the collection of Pandora stations (for those who aren’t in the know, Pandora is an internet radio provider that allows you to create your own “stations” based on favorite songs and artists).  Since we started using Pandora about a year ago, we’ve developed a lengthy list of stations featuring everything from Christmas music to Beyonce to Irish music and beyond.  Lately we’ve been enjoying the “big mix”, where Pandora shuffles *all* of the stations together.  It’s quite an amazing variety, so beware when you swing by: at any moment we might go on a sudden shift between Indigo Girls and Abba.  Singing and dancing along are optional, but you can be sure that there are days in the kitchen when it’s the music that gets us through the day.

And what are we making this week?  Well, you might ask…

Cauliflower-Cashew burgers: so good. Too bad that was the end of the cauliflower until the fall!

Omnivores

Bacon Nettle Quiche – Creamy local dairy, our homemade pie crust, and delicious local bacon and wild-cropped and nutritious nettles: this quiche is the perfect addition to any meal.

Penne with Katharina’s Spinach Sauce- Katharina’s Spinach Sauce is a springtime favorite at Harvest Kitchen–simple, fresh, and delicious, you’re bound to be looking for a second helping.  Served over whole wheat penne.

Thai Red Curry Soup with Chicken – Thai flavors combine with our favorite freezer veggies and Harnois happy chicken for a delicious, savory treat of a soup.

Chickpea Salad – A bright, flavorful, fresh salad featuring organic chickpeas and tons of local seasonal vegetables (including fresh pickled radishes, scallions, and more) for a refreshing crunch.

And, for subscribers, as always in the spring, we’ll be having a delicious green salad with house dressing.

Vegetarians

Nettle and Onion Quiche – Creamy local dairy, our homemade pie crust, and delicious wild-cropped and nutritious nettles: this quiche is the perfect addition to any meal.

Penne with Katharina’s Spinach Sauce- Katharina’s Spinach Sauce is a springtime favorite at Harvest Kitchen–simple, fresh, and delicious, you’re bound to be looking for a second helping.  Served over whole wheat penne.

Vegetarian Thai Red Curry Soup – Thai flavors combine with our favorite fresh and freezer veggies for a delicious, savory treat of a soup.

Chickpea Salad – A bright, flavorful, fresh salad featuring organic chickpeas and tons of local seasonal vegetables (including fresh pickled radishes, scallions, and more) for a refreshing crunch.

And, for subscribers, as always in the spring, we’ll be having a delicious green salad with house dressing.

See you this week–and rock on!

Mary

Sunchokes: It's what's for dinner! (I'm not sure why this slogan hasn't caught on yet..)

It’s spring and we’re gearing up for lots of awesome upcoming events, including catering a graduation party, and a luncheon.  Fortunately for you, we’re also involved in some events that are open to the public.  This Wednesday, April 18, we’re going to be doing a demo at the Farm Stand at St Joe’s Hospital.  We’re particularly excited to be featuring health-promoting Nettle Soup at St Joe’s! I’ll let you know how it goes afterwards…! (Anyone can visit the Farm Stand–it’s inside the hospital’s main entrance from 11-1 on Wednesday).

Also happening right now, there’s a photo exhibit at the People’s Food Co-op/Cafe Verde featuring the photography of former-Harvest-Kitchen staffer Peter Scherer.  All the pictures are of our beloved Community Farm of Ann Arbor, and they’re simply beautiful. The exhibit runs throughout April and includes quotations about the farm and Biodynamic Agriculture.  Don’t tell, but I’m secretly hoping to bring the exhibit to Harvest Kitchen after it finishes its run at the PFC!

Technicolor polenta bake

Here at Harvest Kitchen, we’re obviously busy.  One of the big parts of my job is making sure we have the ingredients the chef and cooking staff need to do their work.  I do my best, but sometimes I have a learning curve.  One thing I’ve learned this year is that my chefs *strongly* prefer flat leaf Italian parsley over the curly variety–they’d rather have NO parsley than curly!  Still, it’s a bit early in the year for parsley so I’m having a hard time sourcing it right now, so I had to laugh when I had this conversation.
Me: Hi Farmer Jon [Goetz], do you have any parsley?

Samir chopping parsley

Farmer Jon: Not really–we have parsley plants in pots.
Me: No, that’s not what I need. Oh well.
Long pause
Farmer Jon: Well, other than that I just have a bed of flat leaf Italian parsley I could cut. Do you want that?
Me: That’s PERFECT!!!!!!!!!
So, Chef Kim is happy, I’m happy, Farmer Jon is happy–hooray for having the right type of parsley! It’s really the little things that count.

And with that, here’s this week’s menu:

Omnivore

Roasted Onions

Barbecue Turkey Tenders – Delicious Michigan turkey comes ready to party (in your mouth!) with flavorful Frog Island Barbecue Sauce.
Springrolls with Chicken – Shredded chicken combines with crunchy spring vegetables like radishes, carrots, spinach, and scallions. Wrapped in rice paper and served with a dipping sauce, our spring rolls are a refreshing meal.
Baked Beans – Hearty, healthy, homemade baked beans are a tasty comfort food for the pickiest eater.
Fresh Nettle and Potato Soup – In early spring nettles grow abundantly–these “weeds” are incredibly nutritious and flavorful.  Enjoy health-promoting nettles in the form of this delicious, smooth, savory soup.
Green Salad with House Dressing
Vegetarian
Cauliflower-Cashew Burgers – Postitively the last of our freezer stash of cauliflower, these veggie “burgers” are bound to be a taste explosion.
Vegetarian Springrolls  - Featuring the freshest crunchy spring vegetables like radishes, carrots, spinach, and scallions wrapped in rice paper and served with a dipping sauce, our spring rolls are a refreshing meal.
Baked Beans – Hearty, healthy, homemade baked beans are a tasty comfort food for the pickiest eater.
Fresh Nettle and Potato Soup – In early spring nettles grow abundantly–these “weeds” are incredibly nutritious and flavorful.  Enjoy health-promoting nettles in the form of this delicious, smooth, savory soup.
Green Salad with House Dressing

That’s all for this week! See you soon!

Mary

Mama Adams' Soup

Hi everyone! I’ve been thinking a lot this weekend about what makes sharing food with friends and family at the holidays so special.  Since we’re all about good food and camaraderie here at Harvest Kitchen, I thought I’d share some thoughts.

This weekend I had the chance to enjoy two different holiday meals.  On Friday, I went to a Passover Seder hosted by the aunt and uncle of my friend Adam.   The Seder is a meal that also includes ritual: prayers and actions, readings and songs, and, of course, specific foods that are laden with meaning.  Because most of the other attendees at this Seder had gone to many Seders together over the years, tales were shared–of the terrible cooking of a particular aunt (leaden matzo balls, stringy chicken!), of a friend’s delicious Seder cake, of gaffes and old jokes and history.  I loved having the chance to participate–to hear these stories and share in the laughter.  I was actually struck by how familiar the Seder felt–to me, it seemed like the same model as any special holiday meal: a family gathering with  friends to enjoy conversation and favorite foods on a special occasion.  In fact, today (Sunday), I got to compare Seder with Easter dinner at my house (complete with local lamb, homegrown parsnips, Locavorious green beans, Farmers Market salad, and more…).  Easter dinner lacks the ritual components of Seder (we’ve gotten the ritual out of the way at church beforehand!) but shared the same joyful feelings of sharing conversation and food with the people we care about–even lingering long in conversation after the plates have been cleared.

Risi e Bisi

I hope all of you have the opportunity to enjoy these kinds of meals with your loved ones on a regular basis.  At Harvest Kitchen we’re aiming to provide the food we eat on regular occasions, but I think that even an ordinary night can be special when we share good food with family and friends and take the time to enjoy one another.  Here’s to more of that in our busy world!

To that end, this week at Harvest Kitchen:

Omnivore

Sesame Orange Chicken with Brown Rice - Harnois’ Happy Chickens roasted to perfection and

Lamb Kefta

coated with a delicious sesame-orange glaze. Irresistible
Southwestern Chard Wraps with Beef - Spring-crop chard encircles creamy polenta filling with ground beef and luscious southwestern flavors–peppers, tomatoes, and more emerge from the freezer for a tasty springtime treat.
Sunchoke Gratin – One of spring’s most unique local flavors – sunchokes – do a star-turn in this creamy gratin.
Orzo Salad- Bright and refreshing, our delicious orzo salad features dried fruit, nuts, and a tasty vinaigrette.
Spinach Soup - Nothing says spring like a bowl of flavorful, savory spinach soup.  Pull up a chair, slice some fresh bread, and enjoy.

Vegetarian

Sesame Orange Tofu with Brown Rice- Rosewood’s fresh local tofu coated with a delicious sesame-orange glaze and roasted to perfection. A sweet-and-savory treat for your tastebuds.
Southwestern Chard Wraps with Beans - Spring-crop chard encircles creamy polenta filling with beans and luscious southwestern flavors–peppers, tomatoes, and more emerge from the freezer for a tasty springtime treat.
Sunchoke Gratin - One of spring’s most unique local flavors – sunchokes – do a star-turn in this creamy gratin.
Orzo Salad - Bright and refreshing, our delicious orzo salad features dried fruit, nuts, and a tasty vinaigrette.
Spinach Soup - Nothing says spring like a bowl of flavorful, savory spinach soup.  Pull up a chair, slice some fresh bread, and enjoy.

Manicotti in the making

You may have noticed that in recent weeks I’ve taken a break from sharing farm news to do other kinds of commentary in the blog.  That was mainly because the farm news felt repetitive since I wasn’t out in the fields experiencing it all for myself.  This week, however, I want to take a few paragraphs to tell you about my visit to Washtenaw County’s newest farm, Eat Ideas Farm, run by Evan Dayringer, who got his training from Frog Holler Farm and Tantre Farm.

On Wednesday I stopped by the Washtenaw Food Hub to pick up some spinach for last week’s manicotti.  For those not following the plot, the Washtenaw Food Hub (that’s a link) is on a property on Whitmore Lake Road, near Ann Arbor.  The property has some land, a pond, a house, barn, and LOTS of outbuildings and infrastructure.  Richard, the owner of Tantre Farm bought the property and launched the Food Hub to be a (duh) hub of local food activity.  There is a lot of potential–the Food Hub will be a gathering place, distribution center, the home of multiple businesses, and so much more.  Lunasa Market will be relocating to the Food Hub in May, and that’s just the beginning of what we’re looking forward to see there.  In the mean time, crews from Tantre are working hard to clear out the junk and make the Hub into useable space, which makes it a convenient (close-to-town) spot for me to pick up mid-week orders from Tantre farm.

Russian Vegetable Pie

Anyhow, I arrived at the Food Hub on Wednesday–a bright, breezy afternoon–and almost immediately ran into Farmer Evan.  Evan is one of my favorite local farmers–he’s a gentle soul with a quick smile and his rib-crushing hugs never fail to cheer me up.  After receiving a hug, I asked him what he was up to, and he told me he was working on preparing the soil for his new farm, Eat Ideas.  He offered to give me a tour, so I made my way to the back of the Food Hub property to see his newly tilled field.  It’s a small space, certainly less than an acre in area, but Evan is planning to use it to plant a huge variety of heirloom and unusual crops.  This week, Evan had borrowed a tractor and some help from Farmer Richard to break the sod.  He spent time picking all the rocks he could see out of the field, then used the tractor to cultivate.  When I was visiting Evan was taking a break from raking chunks of sod out of the field.  I surveyed the scene as the strong winds raced across the neighboring fields.  It’s still very rough, with lots of chunks of sod and rocks to remove, but Evan’s well on his way.  The soil is quite varied, even within the tiny plot.  The small-scale intensive farming that Evan is planning means that he has the chance to know every inch of his field intimately, and plant accordingly.  For example, one area had formerly been used to store a pile of lime, so Evan plans to plant it with alkaline-loving licorice plants.  There’s also one low spot, but for the most part, the soil looks great.  Evan hopes to discourage deer by planting a “fence” of potatoes–which are inedible to deer.  Here at Harvest Kitchen, we’re looking forward to turning to Eat Ideas Farm for unusual vegetables this coming season.  You can follow Evan’s progress on Twitter at @eatideasfarm (that’s a link you can use even if you don’t use twitter!).

In the mean time, here’s what we’ve got going on this week at Harvest Kitchen.

Garlic Knots!

Omnivore

Lamb Kefta – Local lamb with Mediterranean spices, these meatballs make a delicious seasonal meal
Risi i Bisi – Italian rice with peas and our delicious smoked ham from Mclaughlin Farm in Manchester – a classic Italian comfort food.
 Bulghur with Chickweed Pesto – Chickweed is a uniquely springtime treat-high in antioxidants to get you zinging.  Our chickweed pesto is served on bulghur for a delicious tabouli-style salad. Serve warm or cold.
Melanie’s Cabbage Soup –Melanie’s mom taught her to make two things: cookies and cabbage soup.  I am not sure what more you need in life! Sure to be a family favorite at your house too.

Vegetarian
Falafel with Dip –The Middle Eastern classic: Fried chickpea patties served with a delicious eggplant dip from our frozen eggplant puree. If you’ve had HK Falafel before, give it a second chance with our new and improved recipe!
Vegetarian Risi i Bisi – Italian rice with peas  - a vegetarian interpretation of the classic Italian comfort food.
 Bulghur with Chickweed Pesto – Chickweed is a uniquely springtime treat-high in antioxidants to get you zinging.  Our chickweed pesto is served on bulghur for a delicious tabouli-style salad. Serve warm or cold.
Melanie’s Cabbage Soup –Melanie’s mom taught her to make two things: cookies and cabbage soup.  I am not sure what more you need in life! Sure to be a family favorite at your house too.

See you this week!

Mary

Everyone loves spanikopita

Hello everyone,

I hope you’re enjoying this warm weather.  I mean, it’s weird and unseasonal, but being upset isn’t going to change the weather, so we may as well bask, right?  ….And eat local to try to reduce food miles and stop global warming!

Here at Harvest Kitchen we’re doing our bit.  I took a

Green beans with spicy bread crumbs

rare break from work yesterday afternoon to spend time in the park with a friend and her daughter.  It was almost too hot to play outside, but when the breeze picked up we enjoyed ourselves.  Meanwhile, at the kitchen, it sounds like the staff had a case of spring fever–it was apparently a crazy day.  Fortunately, the food is delicious as usual, so it all worked out.  The warm weather is also making it seem like time to get started on the garden.  It’s still possible that we have a cold snap in the future, so farmers I know are taking a cautious approach to planting tender plants.  However, the frost-hardy plants are growing like crazy in this warmth, so there’s an abundance of delicious treats despite how early it is!

The complete menu

In order to be a truly trendy blogger, I think it’s obligatory to mention The Hunger Games this week.  I haven’t read these books yet, but they do sound like something I’d enjoy–I certainly like my young adult fiction, dystopian futuristic societies, and love triangles, so what’s holding me back?  Probably just the long waiting list at the Ann Arbor Library!  Anyhow, since I haven’t read the books or seen the movie yet, all I can say is that you won’t have to play any survival games to enjoy Harvest Kitchen food this week!  (sorry, shameless plug!). Actually, this week I’ve continued on my back-to-the-land memoir kick, so you can look at last week’s post for my suggested reads if you’re in Hunger Games withdrawal!

And while you’re reading, chow down on:

Omnivore

Salisbury Hamburger Steak

Oven-fried Chicken – Local chicken in a crispy bread-crumb coating and cooked to perfection.  A healthier, local comfort food!
Manicotti with Beef in Florentine Sauce – Stuffed pasta from Pastabilities is full of fresh spinach, dairy, and Mclaughlin’s grass-fed ground beef. Served with a delicious florentine sauce, you’ll be wanting seconds.
Sesame Broccoli – Delicious freezer-fresh broccoli with a delicious Asian dressing, this side dish is the perfect accompaniment to any meal.
Smooth Summer Squash Soup –A creamy-smooth soup with zucchini and summer squash straight from our freezer.  Taste the summer in March!
Garlic Knots  -Everyone’s favorite mini-garlic bread! Freshly made, the perfect pairing with an Italian dinner.

Vegetarian

Russian Vegetable Pie  – A delicious 7″ pie full of seasonal vegetables and our homemade crust.  This hearty vegetarian meal is sure to satisfy.
Vegetarian Manicotti in Florentine Sauce – Stuffed pasta from Pastabilities is full of fresh spinach, and dairy. Served with a delicious florentine sauce, you’ll be wanting seconds.
 Sesame Broccoli – Delicious freezer-fresh broccoli with a delicious Asian dressing, this side dish is the perfect accompaniment to any meal.
Smooth Summer Squash Soup –A creamy-smooth soup with zucchini and summer squash straight from our freezer.  Taste the summer in March!
Garlic Knots  -Everyone’s favorite mini-garlic bread! Freshly made, the perfect pairing with an Italian dinner.

That’s all! Enjoy the weather!

Mary

A young helper is dwarfed by this bowl of Spinach

What strange weather we’re having here in Southeastern lower Michigan! Warm weather earlier this week had me sitting on a friend’s porch in a t-shirt, skirt, and no socks! Then there were those storms last night–tornado warnings in Ann Arbor and Ypsi, hail, wind, rain, flooding, and more. We’re glad to know no one died in the storms, and also happy to know that since this storm was so early, there weren’t any tender baby plants in the fields at Community Farm to get flattened by the hail.

At Harvest Kitchen we had a fun visit from the Girl

Carrot Peeling in Action

Scouts on Saturday.  They helped with prepping spinach, making salad dressing, and peeling carrots.  At the end of their visit they got to try some of the spinach and salad dressing.  According to the troop leader their favorite activities were peeling carrots and making salad dressing, while the troop leader and I both enjoyed the Q&A session.  YOU can enjoy these cute pics of our young helpers.

Making Salad Dressing

This week a friend lent me The Dirty Life by Kristen Kimball, a memoir of Kimball’s first year starting a CSA farm with her fiance in New York.  It’s a humorous account of the couple’s struggle as a new couple and as new farmers, dealing with all the challenges of a tumbledown farm infrastructure, clay soil, a small rural community, and their own disparate personalities.    Kimball’s husband, Mark, sounds like a younger version of many farmers I’ve known–the philosopher farmer who combines shrewd farming sense with a more esoteric vision he’s eager to share with new disciples.  Kimball is the partnership’s worrier. I really enjoyed the book–I actually love the farm- memoir genre (this may not be a surprise)–and I’ve read a lot of other books in this genre.  I thought I’d take a moment in this blog post to recommend some of my favorites.

The Good Lifeby Helen and Scott Nearing is *the original* back-to-the-land memoir.  The Nearings left

Spinach prep

city life in the 30s to try their hands at farming in New England.   One challenge with this book is that the Nearings are *very* certain about the right way to do things–they’re trying to save you time by preventing you from making the same mistakes they did, but it comes off as a little self-righteous and can be a bit hard to take after a while.  However, it’s an inspiring book: the Nearings are incredibly well organized–their explanation of how tools MUST be cleaned is enlightening.  Read it because the Nearings blazed a trail for those who came after.

The Girl Scouts chow down on the salad and dressing they made

Hit By a Farm by Catherine Friend is a laugh-out-loud funny read.  More like The Dirty Life, it’s a story of a couple who followed one member’s dream to own a farm.  Friend is a terrific writer, and you follow her struggles to balance being a farmer and a writer, as well as laughing at their mishaps with lambs and llamas along the way.

Plenty by Alisa Smith and J.B. MacKinnon is the account of one Vancouver couple’s efforts to eat 100% local for a year.  I’m rereading it for the first time in several years right now, and I can’t put it down.  MacKinnon and Smith trade off chapters, and it’s an amazingly interesting account not only of their year of eating but also of the history and anthropology of the Vancouver region.

I could go on, but there are so many great books I could describe, I’d never get on to this week’s menu! On the old version of this blog there was a cool little app that displayed “recommended books” in a virtual bookshelf.  I should try to figure out how to make that appear here.  What books are inspiring you this spring?

Now, here’s what to eat while you’re reading:

Omnivores

Spanikopita with Sausage – Spanikopita is back!  This delicious dish is a HK fan favorite: layers of flaky phyllo dough alternate with creamy cheese, lots of greens, and in this case, sausage.

Salisbury Hamburger Steak with Egg Noodles – A rich, earthy creamy-red-wine-herb sauce coat delicious egg noodles and hamburger “steak”.  Be prepared to lick the plate on this one!

Green Beans with Spicy Bread Crumbs – Freezer-fresh green beans pair with our homemade spiced bread crumbs for a flavor-and-texture sensation.

Chicken Tortilla Soup – Another long-time Harvest Kitchen favorite reappears on our menu after a long hiatus.  This simple soup is bursting with the flavors of summer.  Garnish with tortillas straight from our friends at the Ann Arbor Tortilla Factory!

Green Salad with House Dressing – How about that spicy salad mix from Goetz?! More is on the way. Yum yum!

Vegetarians

Spanikopita  – Spanikopita is back!  This delicious dish is a HK fan favorite: layers of flaky phyllo dough alternate with creamy cheese and lots of fresh, delicious greens.

Mushroom Stroganoff with Egg Noodles – A rich, earthy creamy-red-wine-herb sauce coat delicious egg noodles and flavorful mushrooms.  Be prepared to lick the plate on this one!

Green Beans with Spicy Bread Crumbs – Freezer-fresh green beans pair with our homemade spiced bread crumbs for a flavor-and-texture sensation.

Vegetarian Tortilla Soup – Another long-time Harvest Kitchen favorite reappears on our menu after a long hiatus.  This simple soup is bursting with the flavors of summer.  Garnish with tortillas straight from our friends at the Ann Arbor Tortilla Factory!

Green Salad with House Dressing – How about that spicy salad mix from Goetz?! More is on the way. Yum yum!

That’s all!

peace

Mary

Two different "sammies" were our special at SELMA

Hi everyone!

These past few weeks have simply been a whirlwind of activity here at Harvest Kitchen.  This past Friday we were honored to be the guest chef at SELMA Cafe (that’s a link!), Ann Arbor’s own local food breakfast salon.  Melanie took the lead on the cooking end and she (along with some friends of hers who kindly joined her in the kitchen) totally rocked–her beautiful sandwiches (“sammies”) were a great credit to Harvest Kitchen.  Way to go, Melanie!  While Melanie took care of the food, I handled the networking.  I had a great time chatting to old friends and new about what’s happening at Harvest Kitchen–I’m working hard promoting our flexible subscription options(that’s a link again) and delivery offerings, so it was great to get some brainstorming

Miss Melanie shares a smile from behind the stove

ideas about how to reach out in our community. Many thanks to everyone who was part of making our SELMA day a success!

Also this weekend we’re being visited by a troop of Girl Scouts, interested in learning about what it’s like to be a woman in business and what it’s like to work in a commercial kitchen.  More on that in a future post!

This morning I had an interesting conversation at SELMA with a man named Graham, who is the director of American Meat, (link!) a film about the meat industry.  He is in Ann Arbor for the film’s debut, at the Michigan Theater on Saturday.  I’m not sure if I can attend the screening, and since I’ve (obviously) read and watched a LOT about the food industry, so I asked Graham what was in the

Chard Chickpea Balti is so colorful

movie that I might not already know.  He said that the unique thing about his film is that he spoke with conventional meat farmers, not just organic ones.  He was able to get access to conventional farms and interview conventional farmers–a perspective not often seen in “crunchy granola” type literature and films.  He said that in meeting these farmers he learned that we need to not regard conventional farmers as the enemy as we go forward in reforming the food industry–like any other group, they’re just people trying to do their jobs.  Some change is going to have to come from within the conventional food industry, and that won’t be accomplished with an “us vs them” mentality.  I was reminded of a quotation from the movie Food, Inc.  A conventional farmer interviewed in that movie said “I can grow a chicken in half the time it would take otherwise–it’s more food for our hungry population! What’s wrong with that?” One of my big criticisms of

Lasagna layers

Food, Inc. is that it never fully answered that question, which is a perfectly legitimate (and challenging!) one.  I don’t know if that question is answered in American Meat, but let’s watch it and find out! What do you think about how we can change the conventional food system and collaborate with conventional farmers?  Tell us in the comments!

Don’t worry, we won’t be sourcing any meat from conventional farms until they’re completely transformed.  For now, we’ve got an awesome Irish-themed menu for you this week:

Omnivore

Irish Beef and Guinness Stew – Tender, tasty, and just in time for St Patrick’s Day! Celebrate with our savory beef stew–slow cooked in Guinness, the beer that’s “good for you”!
 Sweet Pepper Sausage Quiche – Our ever-popular 7″quiche, stuffed full of local eggs and dairy and sausage from Black Oak farm and local peppers from the freezer.  Something to sing about!
Colcannon – Another traditional Irish dish, just in time for St Patrick’s Day.  Colcannon is a combination of mashed potatoes, cabbage, and kale. Check out this fun song about colcannon and listen to it while enjoying this creamy, delicious side dish.
Soda Bread – No St Patrick’s Day celebration would be complete without soda bread, a fluffy, scone-like loaf.  Our “personal size” loaves are 5″ rounds. Enjoy with Irish stew and other St Patrick’s Day specials!
Green Quinoa  - Freshly cooked quinoa (a “super food”!) soaks up the flavors and nutrients of a raw greens dressing. Unusual and deliciously healthy for a winter side or salad, serve warm or cold.  (Note: Subscribers receive  Green Salad with House Dressing. Green Quinoa is available to all customers as a retail item!)

Vegetarian

Irish Stew with Seitan – The vegetarian twist on a traditional Irish stew, made with locally-produced Mama Mofoods seitan, braised to a crisp and stewed with veggies in a hearty broth.  Celebrate St Patrick’s Day with a vegetarian delight!
Sweet Pepper Cheddar Quiche – Creamy local dairy, our homemade pie crust, and delicious local peppers from the freezer: this quiche is the perfect addition to any meal.
Colcannon – Another traditional Irish dish, just in time for St Patrick’s Day.  Colcannon is a combination of mashed potatoes, cabbage, and kale. Check out this fun song about colcannon and listen to it while enjoying this creamy, delicious side dish.
Soda Bread – No St Patrick’s Day celebration would be complete without soda bread, a fluffy, scone-like loaf.  Our “personal size” loaves are 5″ rounds. Enjoy with Irish stew and other St Patrick’s Day specials!
Green Quinoa  - Freshly cooked quinoa (a “super food”!) soaks up the flavors and nutrients of a raw greens dressing. Unusual and deliciously healthy for a winter side or salad, serve warm or cold.  (Note: Subscribers receive  Green Salad with House Dressing. Green Quinoa is available to all customers as a retail item!)