Zumo Eco Farm - Newsletter

CSA Season Count Down

5/19/2017

ZUMO ECO FARM

Field Notes

This week marks the first week of the Williamston Farmers Market and less than 2 weeks until our first CSA distribution. Early spring has come and gone, and while it may seem chilly outside today we are definitely inching towards summer. The seasons and weather change so quickly here in Michigan, if you blink you may miss it. If you haven't checked it out already, our Instagram page has the most updated pictures each week

In the fields we have Dulce turning over soil where new seed beds will soon be found. While Sunny and Bella continue to forage away. We have been working hard to get all those summer fruits in the ground, and despite some early flooding and temperature fluctuations most of our plants seem to be thriving. This years tomatoes, potatoes, melons, cucs, and zucs are filling out nicely. That is not to overlook the bounty of beets, radishes, herbs, and greens that we currently have.

Housekeeping...First order of business, CSA signup is coming to a close for the year. We will not be taking any new members after May 30th. If anyone you know still wishes to sign up, now is the time. Pickup on the farm and at Williamston Wellness are set for Wednesday. Flower Pot Neighborhood delivery and the Allen Market Place pickup location is still set for Thursday. In case you were wondering, CSA is not the only way to buy from us. We will be at the Williamston Farmers Market every Sunday from 10-2pm and our farm stand will be open every Wednesday from 4-6pm starting May 31.

So what is next?
Feel free to share this newsletter and our contact information with anyone who you think may be interested in farm fresh veggies. We will be sending out our weekly newsletter starting May 28th. In it you can expect to find what will veggies, breads, and sauces will be offered each week.

Thanks in advance

For recipes both new and old, check out the Zumo Archives.

As always, enjoy the harvest and make these recipes your own.

Forks up, knives out!

That's a wrap this time around. If you are still looking for that perfect protein, Ham Sweet Farm is a local option worth looking into.

See You In The Fields

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H-O-T spells hot!

6/27/2016

ZUMO ECO FARM

Field Notes

The CSA is in week six, wowsa! The sun has graced us with its golden rays, so harsh we now praise the almighty rain cloud. I don't know about you, but the plants have been severely underwhelmed by our recent storm alerts. It is looking like this is to be the new norm. Unpredictable, ever changing and challenging. Ah the weather, she is a fickle lass.

Any-who, we press on beneath the beating sun. Watering, weeding, tilling, seeding. Not without direction, and hopefully not without sunscreen.

As a friendly reminder, we post up in McCormick Park from 10 a.m.- 2 p.m. every Sunday. The girls have enjoyed managing the booth, especially when it means money to spend with the Cheese People.

Housekeeping... Wednesday is our principal delivery day. If that doesn't work for you, have no fear. We are fairly flexible. Delivery is set for Wednesday morning and early afternoon. Pickup remains between 5 and 7 P.M. If for any reason you need to arrange something else, just let me know and we will make it happen.

So what does the line up look like this week?

carrots
green onions
spicy salad mix
radicchio
rainbow chard
tender brassica mix
butter crunch lettuce
turnip greens
epazote
baby fennel
anise
cilantro
borage
thyme
4oz sunflower pesto (basil, sunflower seeds, garlic scapes, olive oil, lemon, salt and pepper)
4oz cilantro chimichurri (cilantro, oregano, garlic scapes, white wine vinegar, olive oil, chile de árbol, salt and pepper)

If you are not part of the CSA and want to pick up a few things, feel free to check in if you are looking for something specific.

So what is next?

If I do not hear from you, I will choose your harvest selections for you. Otherwise feel free to send me your CSA box choices via email, text, or phone. If you wish to pick your goodies up here at the farm they can be picked up anytime between 5 and 7 P.M. on Wednesday. If you have any time preference for Wednesday delivery, or need delivery a different day please let me know ASAP.

Thanks in advance

Carrot Slaw

1 bunch shaved or grated carrots

1 bunch of your favorite herb

1 Tbs of your favorite zest and juice

1/2 bunch of green onions thinly sliced
salt and pepper to taste

Wash your veggies! Then proceed to grate, chop, or mince your ingredients. Toss together in mixing bowl, season to taste. Refrigerate or serve immediately. The choice is yours.

Toss this recipe in with a green salad, atop some taste tacos, or simply as a stand alone side. Keeping it simple is where it's at.

-Spice it up with hot peppers, chili flakes, or extra onion.
-Switch up a single herb selection for a combo.
-Make a creamy version by adding a couple spoonfuls of yogurt or sour cream.

As always, enjoy the harvest and make these recipes your own.

Forks up, knives out!

That's a wrap this time around. If you are still looking into local meat options, Ham Sweet Farm in Williamston is a share that I look forward to each month. This month they have put together grill boxes of various sizes for purchase. Get them while they're available, they sell out quick. If there is something that you would like to see in this newsletter, let me know. Until next time.

See You In The Fields

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Solstice Celebrations

6/20/2016

ZUMO ECO FARM

Field Notes

The CSA is now in its fifth week, and our farmers market appearances have been stellar. Here comes the summer sun, and with it all your favorite summer fruits. By the way, today was the solstice and I hope you honored our sun in some fashion. The longest day of the year does deserve some acknowledgement.

This week the potatoes were hilled, and the tomatoes trellised. This means yummy maters and taters heading your way sooner than you know.

Every Sunday we post up in McCormick Park from 10 a.m.- 2 p.m. This weekend I will be representing the Williamston Library with the veggie piano, come check it out if you have a few. The girls can be found showing Daryll (our awesome intern) the market ropes.

Housekeeping... Wednesday is our principal delivery day. If that doesn't work for you, have no fear. We can work something out. Delivery is set for Wednesday morning and early afternoon. Pickup remains between 5 an 7 P.M. If for any reason you need to arrange something else, just let me know and we will make it happen.

So what does the line up look like this week?

sweet salad mix
radicchio
rainbow chard
tender brassica mix
butter crunch lettuce
turnip greens
amaranth
epazote
chives
baby fennel
cilantro
oregano
borage
chamomile
thyme
4oz sunflower pesto (basil, sunflower seeds, garlic scapes, olive oil, lemon, salt and pepper)
4oz cilantro chimichurri (cilantro, oregano, garlic scapes, white wine vinegar, olive oil, chile de árbol, salt and pepper)
french bread (organic flour, yeast, water, salt)

If you are not part of the CSA and want to pick up a few things, feel free to check in if you are looking for something specific.

So what is next?

If I do not hear from you, I will choose your harvest selections for you. Otherwise feel free to send me your CSA box choices via email, text, or phone. If you wish to pick your goodies up here at the farm they can be picked up anytime between 5 and 7 P.M. on Wednesday. If you have any time preference for Wednesday delivery, or need delivery a different day please let me know ASAP.

Thanks in advance

Creamy Basil Dressing

1 bunch basil

1 cup of your favorite plain yogurt

1 Tbs orange zest

1 clove of garlic or a few garlic scapes
salt and pepper to taste

Wash basil. In a blender place basil, yogurt, zest, garlic. Blend. Season with salt and pepper.

This recipe will help you mix up that salad routine. Go beyond house dressing and build your own.

-Spice it up with hot peppers, chili flakes, or extra garlic.
-Switch up the basil for your favorite herb...why not?
-Marinate chicken and bbq for a deliciously tender finish.

As always, enjoy the harvest and make these recipes your own.

Forks up, knives out!

That's a wrap this time around. If you are still looking into local meat options, Ham Sweet Farm in Williamston is a share that I look forward to each month. If you desire something deliciously á la carte, check out Frosty Acres or Trillium Wood Farm. If there is something that you would like to see in this newsletter, let me know. Until next time.

See You In The Fields

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CSA Week 4

6/13/2016

ZUMO ECO FARM

Field Notes

We are well into the growing season, and the plants, insects, animals, and weeds know it. We had a pretty wet and cold start to the season, and are now enjoying some pretty hot and dry days. I love it either way. Growing food for awesome people like you is where it's at. But I digress. The heat also means happy tomato plants, and bolting greens.

This week marked our first appearance at the Williamston Farmers Market. Plan on finding us in McCormick Park from 10 a.m.- 2 p.m. every Sunday, be there or be squarish. If you don't see either myself or Ener with the girls holding down the fort, you will most likely find Daryll (our awesome intern).

Housekeeping...After a successful week three, I wanted to remind you that Wednesday is our principal delivery day. Delivery is set for Wednesday morning and early afternoon. While pickup remains between 5 an 7 P.M. If for any reason you need to arrange something else, just let me know and we will make it happen.

So what does the line up look like this week?

sweet salad mix
spicy salad mix
rainbow chard
red leaf lettuce
butter crunch lettuce
turnip greens
pea shoots
non-heading broccoli bunches
thyme
chamomile
tarragon
4oz sunflower pesto (basil, sunflower seeds, garlic scapes, olive oil, lemon, salt and pepper)
4oz cilantro chimichurri (cilantro, oregano, garlic scapes, white wine vinegar, olive oil, chile de árbol, salt and pepper)
french bread (organic flour, yeast, water, salt)

If you are not part of the CSA and want to pick up a few things, feel free to check in if you are looking for something specific.

So what is next?

If I do not hear from you, I will choose your harvest selections for you. Otherwise feel free to send me your CSA box choices via email, text, or phone. If you wish to pick your goodies up here at the farm they can be picked up anytime between 5 and 7 P.M. on Wednesday. If you have any time preference for Wednesday delivery, or need delivery a different day please let me know ASAP.

Thanks in advance

Cilantro Chimichurri

1 bunch cilantro

1 small bunch of oregano

1 Tbs of chile de árbol or red chili flakes

1 clove of garlic or a few garlic scapes

1 cup white wine vinegar

1 1/2 cups olive oil

salt and pepper to taste

Wash herbs. You may choose to roughly chop all these ingredients and then add vinegar, oil, and season to taste. Alternatively, place everything in a blender or use an immersion blender to mix and chop everything up.

This recipe tastes best when given time to marinate and release all of its deliciousness, so feel free to make at least a day in advance.

-Make a more authentic version with parsley in place of cilantro, and red wine vinegar.
-Switch up the herb combination or eliminate the chili pepper if it's too much for you.
Use as a marinade, to finish a dish, or as a spread on some crusty bread.

As always, enjoy the harvest and make these recipes your own.

Forks up, knives out!

That's a wrap this time around. If you are still looking into local meat options, Ham Sweet Farm in Williamston is a share that I look forward to each month. If you desire something deliciously á la carte, check out Frosty Acres or Trillium Wood Farm. If there is something that you would like to see in this newsletter, let me know. Until next time.

See You In The Fields

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CSA Week 3

6/7/2016

ZUMO ECO FARM

Field Notes

Another week under our belts, and the corn is licking my shins. Many of our fields are filling in, and our collaborative with Pure Mangalista is well under way. As usual, our major battle is weeds. In general we work to crowd many of the weeds out, reducing the number of times we actually need to weed. However, around this time of year we find that some invaders need a bit of a push back to keep a better food to weed ratio. If you every find yourself with a free hour or so, and want to join us for some morning weeding or seeding, just let me know.

Don't forget...we will also be at the Williamston Farmers Market for the rest of the season. 10 a.m.- 2 p.m. every Sunday, be there or be square. If you don't see either myself or Ener with the girls holding down the fort, you will most likely find Daryll (our awesome intern).

Housekeeping...After a successful week two, I wanted to remind you that Wednesday is our principal delivery day. Delivery is set for Wednesday morning and early afternoon. While pickup remains between 5 an 7 P.M. If for any reason you need to arrange something else, just let me know and we will make it happen.

So what does the line up look like this week?

sweet salad mix
spicy salad mix
rainbow chard
red leaf lettuce
butter crunch lettuce
4oz sunflower pesto (basil, sunflower seeds, garlic scapes, olive oil, lemon, salt and pepper)
4oz cilantro chimichurri (cilantro, oregano, garlic scapes, white wine vinegar, olive oil, chile de árbol, salt and pepper)
turnip greens
basil
chives
thyme
chamomile
oregano
semolina loaf (organic flour, semolina, yeast, water, salt)

If you are not part of the CSA and want to pick up a few things, pricing is easy. All items offered at the farm stand are packaged, bundled, and sold in $3 quantities. Not all items are offered via the farm stand, so feel free to check in if you are looking for something specific.

So what is next?

If I do not hear from you, I will choose your harvest selections for you. Otherwise feel free to send me your CSA box choices via email, text, or phone. If you wish to pick your goodies up here at the farm they can be picked up anytime between 5 and 7 P.M. on Wednesday. If you have any time preference for Wednesday delivery, or need delivery a different day please let me know ASAP.

Thanks in advance

Wondering why the bread has fluctuated lately? I have been experimenting with a few different organic flours. I have not been happy with recent results, but my new source for this week seems to produce much nicer more consistent loaves.

Quinoa Cakes

1 1/2 teaspoons olive oil

1 cup chopped onion

3/4 cup uncooked quinoa

1 tablespoon minced garlic

1 1/3 cups organic vegetable broth or water

2 cups chard or turnip greens, coarsely chopped

2 ounces favorite cheese, (optional and about 1/2 cup)

1/2 cup chick pea flour (or favorite bread crumb)

3/8 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper
1 bunch of your favorite herb, coarsely chopped

Drizzle olive oil in a heated pan. Remember, hot pan then hot oil. Once the oil if hot add onion, salt, pepper, and caramelize. Add quinoa, greens, herbs, and broth or water. Bring to a boil, cover, turn to a simmer.

Quinoa should be deliciously tender after about 20 minutes. If some liquid remains, return to a higher heat and reduce out the remaining liquid. Once all the liquid is absorbed, remove from the heat, check seasoning, stir in the chick pea flour and the cheese.

You may then choose to finish your cakes on the griddle or in the oven. A griddle works great for tonight's dinner. While the oven is excellent for cooking larger batches in a muffin tin at 350 F. for about 15 minutes...Or until your little cakes have achieved their ultimate crunchy exterior.

-You may need additional bread crumbs, chickpea flour, or oil if your mixture is either too wet or too dry, so keep some handy.
-A dash of spice is always nice, so feel free to add chile flakes, or your favorite spice.
-Herbs, herbs, herbs...salt free and full of flavor. Never fear adding too many. I am not sure their is such a thing, although some combinations may not agree with you.
-Cheese is always extra, and this recipe is no exception. You need not add cheese, but sometimes it's just a delicious way to get people to eat quinoa and veggies.

As always, enjoy the harvest and make these recipes your own.

Forks up, knives out!

That's a wrap this time around. If you are still looking into local meat options, Ham Sweet Farm in Williamston is a share that I look forward to each month. If you desire something deliciously á la carte, check out Frosty Acres or Trillium Wood Farm. If there is something that you would like to see in this newsletter, let me know. Until next time.

See You In The Fields

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CSA Week 2

5/30/2016

ZUMO ECO FARM

Field Notes

Where has the week gone? The fields are full, and some are even ready to be turned for the next succession. Our duckies are happy enjoying their new palace during the day, and the chicks are bouncing off the brooder.

As some of you may know, I also work for the Williamston Library. This weekend I had the opportunity to represent our branch with a celery piano in the kids tent. After speaking with Marlene, the market manager, we have decided to take on the Williamston Farmers market. Not only will you be able to catch us here at Zumo Eco Farm, via the CSA, and on the web, but also at the Williamston Farmers Market every Sunday from 10-2:00 P.M. as of June 12th.

Housekeeping...After a successful week one, I noticed that Wednesday's appear to suit most of you. Therefore, Wednesday will be the standard delivery/pick up day. Delivery is set for Wednesday morning and early afternoon. While pickup remains between 5 an 7 P.M. If for any reason you need to arrange something else, just let me know and we will make it happen.

So what does the line up look like this week?

sweet salad mix
spicy salad mix
rainbow chard
spinach
radishes
basil
cilantro
chives
sage
thyme
chamomile
semolina loaf (organic flour, semolina, yeast, water, salt)
herb loaf (organic flour, yeast, water, salt, olive oil, parsley, thyme, oregano)

If you are not part of the CSA and want to pick up a few things, pricing is easy. All items offered at the farm stand are packaged, bundled, and sold in $3 quantities. Not all items are offered via the farm stand, so feel free to check in if you are looking for something specific.

So what is next?

If I do not hear from you, I will choose your harvest selections for you. Otherwise feel free to send me your CSA box choices via email, text, or phone. If you wish to pick your goodies up here at the farm they can be picked up anytime between 5 and 7 P.M. on Wednesday. If you have any time preference for Wednesday delivery, or need delivery a different day please let me know ASAP.

Thanks in advance

Wondering how I make my bread? Check it out below. It's super simple and sweet, and I hope you give it a shot at least once.

The Simple Semolina Loaf

1 Tbs dry active yeast
1 cup semolina flour
3 cups organic flour (whole wheat, or other)
2 cups water
3 Tbs olive oil
1 tsp salt (optional)

First and foremost, wake up your yeast. Stir yeast, water, and 1 cup of flour in a bowl. Set aside for 10 minutes. Mix in flour

-You may need additional flour for kneading, dusting, and depending on humidity. So keep some on hand.
-A splash of milk may add tenderness to your bread, while additional olive oil may increase shelf life.
-If you care to add herbs, veggies, roasted garlic, or spices add with the majority of the flour and knead in to release all those delicious oils.
-If you are on a more restricted diet, feel free to cut out the salt or oil.
-To make this a gluten free recipe mix up your own version with brown rice, potato, and chick pea flour.

As always, enjoy the harvest and make these recipes your own.

Forks up, knives out!

That's a wrap this time around. If you are still looking into local meat options, Ham Sweet Farm in Williamston is a share that I look forward to each month. If you desire something deliciously á la carte, check out Frosty Acres or Trillium Wood Farm. If there is something that you would like to see in this newsletter, let me know. Until next time.

See You In The Fields

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CSA Season is Here

5/23/2016

ZUMO ECO FARM

Field Notes

The season is now, and the fruits of our labor are starting to roll in. In the past month we have had the pleasure of working with Frosty Acres. The field which is set to be the home of a 30'x 72' cold frame, and two adjacent fields has never been farmed before. Thanks to Brandon's expertise, ground has been broken, compost mixed in, and all but a few remaining beds have found themselves with either baby plants or seeds. What would have taken me days, took that tractor of his 1 hour!

We have also had several new additions to the farm. Yes, we have 14 new chicks and 7 new ducks here at Zumo. If you happen to have a few moments while out here feel free to check in on them, they are super cute and cuddly.

Housekeeping...The CSA distribution season and the self service farm stand begin May 24th 2016 and will run thru the first week of October. To smooth out the distribution process, we would like everyone who is participating in the CSA to lend two of their own reusable grocery bags. I will provide bags for the first delivery, and pick up your bags at that time for future distributions. To better serve all of you, I will be offering at least 12 different items each week. Your job is to decide which 8 you would like. This allows you to take only those things you want, and also allows you to double up on something you really like. That is correct, if you want two bags of salad mix instead of the sage just let me know. That reminds me, all of our clam shell packages are made from non GMO biodegradable plant material, and can also be reused. If you do not want them, please return them to me when you pick up the following weeks goods, or out at the farm stand.

So what does the line up look like this week?

spicy salad mix
sweet salad mix
young turnip greens
stir fry brassica bouquets
radishes
basil
cilantro
chives
sage
thyme
anise
bread (organic flour, semolina, yeast, water, salt)
dozen eggs

If you are not part of the CSA and want to pick up a few things, pricing is easy. All items are packaged, bundled, and sold in $3 quantities.

So what's next?

If I do not hear from you, I will choose your harvest selection for you. Otherwise feel free to send me your choices via email, text, or phone. If you wish to pick your goodies up here at the farm they can be picked up anytime after 5 P.M. on Tuesday or Wednesday. We also have delivery set for Wednesday (before 5), but if that doesn't work for your schedule just let me know. I have some people gathering their goods at work, while others will be in the comfort of their own home. If you have any time preference for Wednesday delivery, or need delivery a different day please let me know ASAP.

Thanks in advance

Looking for ideas on what to do with this week's harvest? Check out this week's sweet and simple recipe.

Herby Radishes

1 bunch radishes
1 bunch chives finely chopped
1 cup of your favorite herb or herb combination finely chopped
The juice of 1/2 lemon or 1 whole lime
olive oil
S & P to taste

Thinly slice or finely mince your collection of radishes. Add chopped chives, herbs, acid of choice, olive oil, and salt and pepper to taste. Serve along side tacos, BBQ, or any spring time fare.

-This is one of those recipes that could go many ways. If you care for spice, add a few chili peppers or some red chili flakes.
-If you care for something softened and marinated as a great taco or BBQ sandwich topper, make it at least a day in advance.
-Feel free to eliminated the olive oil, add in some carrots or cabbage and make this more of a curtido ready for topping pupusas.

As always, enjoy the harvest and make these recipes your own.

Forks up, knives out!

That's a wrap this time around. I am looking forward to a great year of recipes, bountiful harvests, full tummies, and smiling faces. If you are still looking into local meat options, Ham Sweet Farm in Williamston is a share that I look forward to each month. If there is something that you would like to see in this newsletter, let me know. Until next time.

See You In The Fields

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April Showers Bring May Veggies

4/29/2016

ZUMO ECO FARM

Field Notes

It has been a busy bee April. Some say April showers bring May flowers, I look forward to the May-time veggies. Our salad mix is shaping up to be sweet and delicious, while our basil has been filling the house with its summertime feel. The chives in the herb patch aspire to be shrubs, and the assortment of radishes, cabbages, beets, radicchio, carrots, and chard continue to reach for the sun.

All in all, I aim to make this the most bountiful and beautiful season we have had yet. With new strawberry plants, purple and green asparagus crowns, gooseberry plants, raspberry canes, and blackberry root stock arriving this week we are teeming with visions of cobbler, shortcake, and tarts.

This season has also marked the expansion of our farm crew. A close friend, and tiny home enthusiast Daryll will be joining the farm family this season. So feel free to say hello if you see him around the farm, as he will be helping out and learning with us here at Zumo Eco Farm.

Some quick housekeeping...Don't forget, both the CSA distribution season and the self service farm stand begin May 24th 2016 and will run thru the first week of October. That's 20 weeks of veggies that are going to be heading your way before you know it and we can hardly wait! We have quite a range of delivery/pickup options going on, so to keep us organized I will check in with all of you as we get closer to the actual date. To smooth out the distribution process, we would like everyone who is participating in the CSA to lend two of their own reusable grocery bags. I will provide bags for the first delivery, and pick up your bags at that time for future distributions. If this is going to be an issue for you because you don't have any bags, just let me know.

As a quick teaser for the upcoming season, below you will find a quick and easy recipe to help you clear out all those winter veggies and have dinner ready when you get home.

Chickpea Stew

2 cups dry garbanzo beans 4 stalks celery
1 large onion 6 cloves of garlic
4 carrots 1 sweet potato
2 potatoes 1 bay leaf
generous handful of thyme or other favorite herb
optional (bacon or sausage)
salt and pepper to taste

-If you are lucky enough to have time, soaking the chick peas over night will reduce cooking time. If not, C'est la vie and just roll with it. Preheat the oven to 200 F.
-If using meat caramelize with the onion and a dash of salt. Add everything else and maybe more of whatever you like. Add 8 cups of water or your favorite stock. Put an oven safe lid on it, place in the oven in the morning and take it out when you are ready to eat. Season to taste with salt and pepper, maybe some fresh herbs, and enjoy!
-If you don't even have time to do this amount of prep, pull out the crock pot, toss it all in, turn the crock to medium heat for the day and head out. Remember, this is a base recipe and it is meant to initiate your own creative genius in the kitchen. Don't be afraid to make it your own.

Forks up, knives out!

That's a wrap this time around. I look forward to future newsletters full of bountiful pictures and hopefully inspiring recipes. If there is something that you would like to see in the newsletter, let me know. Until next time.

See You In The Fields

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