The Brown Family

My husband and I both work full time at the University. We have a 12 year old daughter. We have been members of the CFK for 3 years now.

The main reason I love the CFK is the convenience of the program. It allows my family to enjoy fresh produce in good recipes regularly. Working full time with a busy pre-teen does not allow me the time to go out to the farm for fresh produce or the time to cook it all. The location of pick up on Geddes works well because it is a quick trip from work on my way home. Even though we travelled some in the summer, CFK was accommodating to allow pick up at a different time in the week. Although, in one case, a friend did pick up and got to enjoy the bounty.

We usually end up eating some of the food on Friday night after pick up. I usually pack lunch for work and the community farm food is the main staple in my lunches. My colleagues are always interested in what I am bringing in my lunch. I found that a full share was too much food for my family. The half share seems to work well with our diet and meal planning. There are many interesting and tasty recipes. Through CFK, my daughter has gotten used to trying new foods and recipes. This is the first year Ellie has started to eat salads. Therefore, the salad greens were used up quickly. I particularly like having pesto throughout the winter months. The zucchini fritters are a treat. I love anything with beets. The beet and carrot burgers are a favorite. I have learned to eat kale in many different ways. The soups are hearty and sustaining. This past summer, I enjoyed the theme weeks featuring recipes from other cultures.

I look forward to getting the weekly blogs from CFK. It usually heightens the anticipation of pick-up. Plus the stories and pictures in the blog are fun and it allows me to share in the experience vicariously. Mary and her staff are delightful. They always take time out of their duties to welcome me and answer any questions I might have about the product. They certainly seem to enjoy their work.

Kevin H, professional workaholic

There are lots of reasons why the CFK is great. If you don’t make time to cook but still like to eat well, you can enjoy wholesome food that is ready to eat. The food is fresh, local, and sustainably grown, so you can eat with a clean conscience. But I also love being exposed to ingredients and ways of preparing produce that I might not have encountered on my own. We’re so lucky to have such a program in Ann Arbor, especially one that’s so affordable!

Julie Dorcey, who is counting the weeks until CFK starts up again!

What’s not to love about the Community Farm Kitchen? I love the philosophy, the people, the food and the way it has impacted my life.

I live a couple of hours away, so I make a pilgrimage to CFK to pick up my food on a weekly basis. It is a trip I am always happy to make. Sometimes, I even sample the food before heading back home!

I purchase a whole share, which allows me to enjoy the food when I receive it *and* freeze half for future eating.

It kind of became a running joke when – every week – I would say, “Really, *this* week’s menu is my new favorite!” And it was true every time. Let’s see….

If I had to choose the *one* recipe that made my palate dance the most it would probably be the stuffed Swiss chard leaves.

Other favorites –

Beet and carrot burgers

Creamies

Groundnut stew

White bean and kale soup

Barley risotto

White bean and kale stuffed delicate

Cauliflower, apple and coconut soup

Turnips with greens and raisins

Pumpkin sage soup (!)

Daikon in plum sauce

Hot pepper chutney

Thai eggplant dip

Anything with spaghetti squash – the salad and the combo with green sauce (incredible!) were a big hit!

Eggplant and chard curry

Cauliflower millet soup

Eggplant Mykonos

Basil thogiayal

Eggplant shu mi

Herb-roasted potatoes

Mary’s dad’s pizza (the *best* tomato sauce I have ever had! YAY, Dad!)

Cabbage salad with Thai dressing

August soup

Dosa

Colcannon (the song was a plus!)

Arugula and potato salad (the only potato salad I have ever liked, let alone loved!)

Roasted carrots with rosemary

Sweet and sour cabbage with beet greens, apples and raisins

Grated raw beet salad

Split pea and zucchini soup

Chard chickpea balti

Veggie burrito bake

Cilantro hummus

Tamarind mint dressing

Of course, the fresh produce was always great

(See what I mean??!!)

It was great to feel connected to the Community Farm. I appreciated the orientation Mary organized and the strong lines of communication from CFAA throughout the year. Everyone (to a person) was very welcoming.

CFK membership is a terrific value. There is no other way I could eat *this* well and *this* healthfully – enjoying such creative cuisine made with local, organic/biodynamic ingredients – from the beginning of June through the end January for such a reasonable price. Mary is also vigilant about learning if there’s anything members *can’t* eat. She is incredibly thoughtful that way.

In addition, Mary and her team have so much fun – that enjoyment is evident in the communications and in every interaction. I really look forward to seeing what each week has in store. There’s a sort of suspense around each menu reveal (“What *will* they think of next?”), and the CFK blog and tweets keep everybody feeling connected. It is more than just good food, it’s family. There really is a sense of community that CFK fosters. The benefits extend far beyond food and health – I learned so much about so many things last year, which was my first season as a member of both CFAA and CFK. It could not have been a more positive experience. Mary’s passion is contagious! Mary and her team care about the planet, the community and people – you definitely feel it.

I was happy (and not at all surprised) to see the foods CFK members eat on a regular basis top the list of Dr. Joel Fuhrman’s superfoods –

http://www.formerfatguyblog.com/2008/02/07/top-10-super-foods.html

I choose the vegan option, which provides me with all the meals I need to eat at home, nine months out of the year. Additionally, since joining CFK, my family physician says I have the BMI (Body Mass Index) of a 20-year-old!

I really can’t say enough positive things about CFK. My friends who live in other states wish they had one!

Thank you….

More words from Julie Dorcey:

Reading the books,”Going Local: Creating Self-Reliant Communities in A Global Age” by Michael Shuman and “Animal, Vegetable, Miracle” by Barbara Kingsolver inspired me to join Community Farm of Ann Arbor and Community Farm Kitchen. It is the perfect mix of food and philosophy….

While what drew me to Community Farm Kitchen were my commitments to investing in economic and physical health, there have been other perks as well:

The food is first-rate! So far, my favorite entree has been a curry dish called balti, with roots in Pakistan … but that is sure to change with this week’s selections! It is not a stretch to say I have loved every selection. Mary and her team are innovators. I requested the vegan option, and even my meat-loving friends have raved about every single meal we’ve shared!

In just one month of CFK membership — I found myself eating more (and better quality!) food than ever — *and* my “skinny” jeans became too baggy to wear, even with a belt. It *had* to be the food … my exercise regimen is a constant, and my workout routine hadn’t changed!

I would recommend CFK to anyone interested in making positive changes — both locally and personally.

Julie Dorcey, Saginaw