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Dear my friend,
It's August and we've got to run, but below are a few thousand words on what we've been up to this summer.
Be sure not to miss the recipes down at the bottom!
August!
Mary and Aaron
Bluestem Farm
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Farm Events
Cooking demos, potlucks, and hayrides—we love having people out to the farm. You'll notice that some of our events are for our members only, but if you're not one yet, take heart! Future winter CSA members are welcome at all summer and fall food events.
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Free Public Hayrides
Saturdays Aug. 16 & Sept. 13 at 5:30 PM
at Bluestem Farm
Bring your friends and family to get an up-close look at the animals, vegetable gardens, woods, and fields that make Bluestem Farm an interconnected patchwork of good, clean food. Potluck meals follow each tour. Just bring yourself, a dish to share and your place-settings, and shoes you don't mind getting dirty. More details here. |
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Members-Only Food Preservation Class: Sauerkraut
August 19 / 6-7:30 PM / at Bluestem Farm
Learn to make sauerkraut using the simple, delicious, and age-old method of lacto-fermentation—the only technique for food preservation that makes vegetables more nutritious preserved than they were raw. In the spirit of community, we invite all our CSA members to share in our farm's great harvests at no additional charge. The class is free, too! More details here. |
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Members-Only Food Preservation Class: Kimchi
Aug 28 / 6-7:30 PM / at Bluestem Farm
In some parts of the world, a meal just isn't a meal without kimchi. If you haven't had it before, it's a hottish-sour, ultra-nutritious Korean spin on pickled cabbage. Potluck to follow. In the spirit of community, we invite all our CSA members to share in our farm's great harvests at no additional charge. The class is free, too! More details here. |
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Local & Sustainable Agriculture
A Talk at Boyne District Library
Tuesday, September 16 at 7 PM
What is sustainable agriculture and why does it matter? Join Mary Brower of Bluestem Farm for an interactive presentation on why what we eat makes a difference in everything from public health to community engagement, food security and the health of the local economy. Healthy local snacks will be served. More here. |
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Recipes from Bluestem Farm
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Green Quiche
Ever wondered what to do with a whole lot of bulky greens? While this is our go-to way to love beet greens, chard works just as well.
2 bunches beet greens
1 onion
2 tablespoons bacon grease or olive oil
10 eggs, divided
1/2 teaspoon salt
1/4 cup water
2 big slicing tomatoes
1/4 cup gremolata
salt
Heat the oven to 400 degrees. Saute the onion in the bacon grease until it softens. Boil 3 quarts of water in a big pot with a tablespoon of salt. Chop the greens coarsely and throw them in for 2 minutes. Remove them to a colander and drain well, squeezing out as much water as you can when they're cool enough to touch. Chop this wad of blanched greens and then put it in the bottom of a pie plate or cast iron skillet. Whisk 8 eggs together with ½ teaspoon salt and ¼ cup water and pour them over the greens. Then whisk the two remaining eggs together with the gremolata, and pour that on top. Cover the eggs and greens with slices of tomato. Bake for 50 minutes to an hour. When it’s done, the quiche will puff up at the center and be browned around the edges.
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Pink Vichyssoise
Inside and out, the Mountain Rose potatoes we grow are a stunning pink color. Great for a chilled soup on a hot summer day.
1 pound mountain rose potatoes
1 shallot
1 onion
2 cloves garlic
1 tablespoon olive oil
2 cups chicken stock
1 cup milk
salt to taste
aioli or plain yogurt for topping
Cube the potatoes and simmer them in boiling, salted water until they're soft, and then drain them. Saute the onion, shallot, and garlic in oil until they're translucent. Add all the ingredients to the potatoes and puree them with a stick blender. Serve chilled.
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Wait, did you just think something nice about us?
We're a growing farm and favorable public reviews are a huge help to us. Can you help spread the word?
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