CSA Newsletter
CSA Newsletter M a r c h
What’s in the share this week?
Salad Mix
Scallions
Spinach
Cilantro
Choi
Bunched Mustard Greens
Potatoes
Carrots
Garlic
Beets
Onions
2 4 t h ,
2 0 1 1
Flavor Profile of the Week: Mustard Last week I realized that I have incredibly narrow understanding and appreciation for these unique and flavorful greens. In fact, I have only prepared or eaten them one way— alongside cornbread, grits, and maybe some pork or beans. And while I have no complaints when I cook them like this—I thought it would do me some good to broaden my scope a bit, so I decided to do some research... Because I so closely associate mustard greens with traditional southern American soul cooking, I was really surprised to learn that these spunky and soulful greens have been grown and consumed for more than 5,000 years and are a notable vegetable in many cuisines, including Indian and Chinese! Excited by this discovery, I tried out a couple of recipes and am excited to share my new favorite way to cook mustard greens !
Farmer of the Week Allison was born in Ann Arbor, MI and grew up in nearby Canton. She spent her undergraduate years at the University of Michigan studying English Literature and Spanish, working as a Resident Advisor, and becoming more excited about working for social justice. Since leaving Ann Arbor, she has shared health resources with migrant farm workers in Traverse City and supported homeless families in Boston, MA. Her interest in small-scale, sustainable agriculture was piqued when she became involved with The Food Project,
Allison Sponseller
ReVision Farm, and The 200 Foot Garden in Boston. These projects combine her enjoyment of working with urban communities with her love of local produce, the outdoors, and physical exertion. In the future, she hopes to co-manage a community based, educational farm. She also plans to grow much of her family’s food. Allison is thrilled to be a part of the OFTP and finally experience farming full-time! She’s also excited to be a part of a learning community that is rich and diverse in talent, experience, and interests. Allison recently joined the East Lansing community along with her fiancé, Mike, who is pursuing a Masters degree in Public Policy at MSU. They’re getting
Page 2
Indian Inspired Potatoes and Mustard Greens Ingredients: 1 1/2 cups water 6 medium sized potatoes, peeled and cut into bite sized pieces. 2 cups mustard greens, washed and diced 2 large tomatoes, cut into quarters 1/2 yellow onion, peeled and diced 2 cloves garlic, crushed and minced 1 1/2 T. olive oil 1 T. cumin 1 T. black mustard seeds 3 whole red chilies 2 T. cilantro leaves, chopped 2 T. fresh ginger, chopped Directions: n a food processor, blend together tomatoes, ginger and cilantro until smooth and liquid. Set aside. Heat oil in a large kettle and add onions and garlic. Cook until translucent. Add cumin, mustard and red chilies. Cook for 2-3 minutes on high heat. Then add potatoes and water, bring to a boil and cook for 10 minutes. Add mustard greens and tomato mixture to the potatoes and cook until the potatoes and greens are soft – about 10 minutes. Serve over rice.
There can be no other occupation like gardening in which, if you were to creep up behind someone at their work, you would find them smiling. -Mirabel Osler MSU Student Crew: Jackie Cosner, Rachel Cross, Kim Forte, Lia Greenwell, Deepa Iyer, Emma Jakobcic, Greg Jones, Brendan Sinclair, Minori Wisti OFTP Students: Nate Baldwin, Bill Bass, Jamie Carnivale, Carolyn Frey, Lisa Jaroch, Val Jorgenson, Shannan Kane, Mike Kelleher, Matt Kelterborn, Hannah McWhirter, Matthew Merritt, Katherine Moore, David Noto, Jonathan Rosema, Allison Sponseller, Hannah Weber Farmstand Manager/OFTP Assistant Instructor: Kate Rotblat Propagation Manager/OFTP Assistant Instructor: Brian Allnutt OFTP Recruitment Coordinator: Denae Friedheim OFTP Manager: Rebecca Bloomfield Production Manager: Dan Fillius OFTP Director & Farm Manager: Jeremy Moghtader CSA Newsletter
517.230.7987
•
[email protected]
•
www.msuorganicfarm.com
What’s in the share this week?
Salad Mix
Scallions
Spinach
Cilantro
Choi
Bunched Mustard Greens
Potatoes
Carrots
Garlic
Beets
Onions
2 4 t h ,
2 0 1 1
Flavor Profile of the Week: Mustard Last week I realized that I have incredibly narrow understanding and appreciation for these unique and flavorful greens. In fact, I have only prepared or eaten them one way— alongside cornbread, grits, and maybe some pork or beans. And while I have no complaints when I cook them like this—I thought it would do me some good to broaden my scope a bit, so I decided to do some research... Because I so closely associate mustard greens with traditional southern American soul cooking, I was really surprised to learn that these spunky and soulful greens have been grown and consumed for more than 5,000 years and are a notable vegetable in many cuisines, including Indian and Chinese! Excited by this discovery, I tried out a couple of recipes and am excited to share my new favorite way to cook mustard greens !
Farmer of the Week Allison was born in Ann Arbor, MI and grew up in nearby Canton. She spent her undergraduate years at the University of Michigan studying English Literature and Spanish, working as a Resident Advisor, and becoming more excited about working for social justice. Since leaving Ann Arbor, she has shared health resources with migrant farm workers in Traverse City and supported homeless families in Boston, MA. Her interest in small-scale, sustainable agriculture was piqued when she became involved with The Food Project,
Allison Sponseller
ReVision Farm, and The 200 Foot Garden in Boston. These projects combine her enjoyment of working with urban communities with her love of local produce, the outdoors, and physical exertion. In the future, she hopes to co-manage a community based, educational farm. She also plans to grow much of her family’s food. Allison is thrilled to be a part of the OFTP and finally experience farming full-time! She’s also excited to be a part of a learning community that is rich and diverse in talent, experience, and interests. Allison recently joined the East Lansing community along with her fiancé, Mike, who is pursuing a Masters degree in Public Policy at MSU. They’re getting
Page 2
Indian Inspired Potatoes and Mustard Greens Ingredients: 1 1/2 cups water 6 medium sized potatoes, peeled and cut into bite sized pieces. 2 cups mustard greens, washed and diced 2 large tomatoes, cut into quarters 1/2 yellow onion, peeled and diced 2 cloves garlic, crushed and minced 1 1/2 T. olive oil 1 T. cumin 1 T. black mustard seeds 3 whole red chilies 2 T. cilantro leaves, chopped 2 T. fresh ginger, chopped Directions: n a food processor, blend together tomatoes, ginger and cilantro until smooth and liquid. Set aside. Heat oil in a large kettle and add onions and garlic. Cook until translucent. Add cumin, mustard and red chilies. Cook for 2-3 minutes on high heat. Then add potatoes and water, bring to a boil and cook for 10 minutes. Add mustard greens and tomato mixture to the potatoes and cook until the potatoes and greens are soft – about 10 minutes. Serve over rice.
There can be no other occupation like gardening in which, if you were to creep up behind someone at their work, you would find them smiling. -Mirabel Osler MSU Student Crew: Jackie Cosner, Rachel Cross, Kim Forte, Lia Greenwell, Deepa Iyer, Emma Jakobcic, Greg Jones, Brendan Sinclair, Minori Wisti OFTP Students: Nate Baldwin, Bill Bass, Jamie Carnivale, Carolyn Frey, Lisa Jaroch, Val Jorgenson, Shannan Kane, Mike Kelleher, Matt Kelterborn, Hannah McWhirter, Matthew Merritt, Katherine Moore, David Noto, Jonathan Rosema, Allison Sponseller, Hannah Weber Farmstand Manager/OFTP Assistant Instructor: Kate Rotblat Propagation Manager/OFTP Assistant Instructor: Brian Allnutt OFTP Recruitment Coordinator: Denae Friedheim OFTP Manager: Rebecca Bloomfield Production Manager: Dan Fillius OFTP Director & Farm Manager: Jeremy Moghtader CSA Newsletter
517.230.7987
•
[email protected]
•
www.msuorganicfarm.com
