For those who are not familiar with the fermented beverage, the basic version is quite tasty, a bit like a sparkling apple cider.  Different tea blends can be used as well to change up the flavor.  There are many purported health claims associated with the drink, such as acting as digestive aid, relieving symptoms of allergies and yeast, and building immunology. For other alleged health benefits, investigate here, and further beyond in the worldwide web of fact and fiction.

Our first home-brewed batch was a fermenting success. The “mother” SCOBY ((Symbiotic Colony Of Bacteria & Yeast) (it’s actually a lichen)) we were given had fed off sugar that was dissolved in tea and quickly grew a baby SCOBY that we could share with others.  One time some friends of ours excitedly told us of the new drink they’d been brewing, passed on to them by anther friend. They had brought a baby SCOBY to share with us. Turns out the SCOBY they had brought to us was a great-great-grand baby of a SCOBY we had passed on to a unknown-at-the-time mutual friend.  If you’re interesting in making some, live in the area and need a SCOBY contact us and we’ll share what we have.  It’s bad karma to sell SCOBYs.  Don’t try it.

If you’re interested in seeing a kefir making demo, there’ll be one this Tuesday, March 16, 2010 at Noon at the Old Hadley Town Hall in downtown Hadley at Lapeer chapter meeting of the Weston A Price Foundation.  Contact GLO Chapter Leader, Kim Lockard, at 810-667-1707 KimLockard@gmail.com for more questions.

The Kombucha process goes something like this.

Step 1) Boil 3.5 quarts of filtered water in pot. Turn off heat once boiling.

Step 2) Dissolve 1 cup of granulated sugar into bowling water.

Step 3) Add 4 bags of black tea or an equivocal amount into water/sugar mixture and cover with lid. 

Step 4) After sweetened tea has cooled, pour it into a glass gallon jar or ceramic bowl or anything of the natural world that can fit its contents.

Step 5) Add ¼ - ½ cup of kombucha from a previous batch to inoculate. If no kombucha is available for inoculation, add raw apple cider vinegar instead.

Step 6) Add SCOBY. Simply drop it into the jar. If will float somewhere in the middle of the jar. No need to give it a second thought.

Step 7) Cover opening of jar or bowl with breathable material. Cheesecloth is one option. I use bread towels. Any material whose fibers are loosely woven will work. Use a large rubber band to secure the material in place.

Step 8) Place covered jar in a warm, dry, dark place where is will not be disturbed for 7-10 day.

Step 9) After 7-10 days remove original and new SCOBY from kombucha.  If the jar is in an unusually warm place or it is the summer, the kombucha will probably be ready in 7 days. In cooler locations, expect 10 days. The SCOBYs will be connected, but are very easily pulled apart with a fork. Store in canning jar or reused glass container covered in kombucha from freshly brewed batch. Refrigerate until next use (they keep a long time). Share SCOBYs with whoever is willing to take them.  If you make kombucha consistently, you will never be short a SCOBY.

Step 10) Refrigerate kombucha and enjoy.  

Membership Agreement Form

Sampler Share - $185 before March 1^st                                                                                                                                                           $195 after March 1^st 

 This is for anyone wanting to support their local, organic farm and experience the flavor of farm-fresh produce, but not quite sure if they need or could use all the produce from a larger share. Five different vegetables will be included each week with an emphasis on more familiar varieties when in season (e.g. tomatoes, beans, zucchini, potatoes, salad, etc.), but also included will be the less traditional vegetables like fennel bulb, kohl rabi and swiss chard.

Half Share - $330 before March 1^st                                                                                                                                                             $350 after March 1^st 

  A half share accommodates an individual or couple who generously adds veggies to every meal, but doesn’t make them the meal itself and the family maintaining nutrient diversity through assorted veggies in the weekly meal plan. One half pound of mesclun salad mix and 1/3 lb of spinach and/or arugula included each week.

Full Share - $625 before March 1^st                                                                                                                                                         $650 after March 1^st 

 A full share accommodates individuals juicing daily and eating only veggies, a couple whose diet is heavily reliant on veggies (e.g. grain-free diet) or a family that includes vegetables into every meal.  Anticipate share amounts to increase progressively alongside the season. One full pound of mesclun salad mix and 2/3 lb of spinach and/or arugula included each week. In peak season, some produce will need to be preserved to make full use of abundant crops.   

WORK SHARES ARE NO LONGER AVAILABLE FOR THE SEASON. Paying members are welcome to come out and volunteer at a pre-arranged time, and there will be volunteer work days as well.  

Work Share - Full labor exchange 

Work 5 hours on a consistent day and time each week in exchange for a half share of produce.   Some work shares may start before share distribution begins.  Call for more details.  Work shares are limited. 

Share numbers are limited and are offered on a first-come, first-serve basis.  Shares are reserved upon receipt of the signed Membership Agreement Form and full payment or deposit in the amount of the respective share by cash, check or money order. Please send form and payment to 7186 Burpee Rd Grand Blanc, MI 48439. Please make checks out to Nature's Pace Organics. 

Payment Options

We are farmers. Hence, we understand how it feels to be low on cash, but high on expectations for personal, family and ecological health. One purpose of CSA is to provide farmers funds to support business operation until planted seeds come to fruition and can be sold for a monetary return. We absolutely need that early financial support, but we also understand that not everyone can make lump-sum commitments at this financial level.  Therefore, shares will be reserved with a minimum deposit of 1/3 the share price before April 1st. The remainder of share price may be sent with postdated checks dated for the first day of each consecutive month for a maximum of 3 months.

Example:

Check 1 (2-10-10) for an early full share is the minimum $208. Check 2 (3-1-10) $208. Check 3 (4-1-10) $104. Check 4 (5-1-10) $104.

or

Check 1 (2-10-10) for an early sampler share is the minimum $62. Check 2 (3-1-10) $41. Check 3 (4-1-10) $41. Check 4 (5-1-10) $41.

or

Check 1 (3-2-10) for a regular half share $200. Check 2 (4-1-10) $150.

or

....whatever... if you need to work something different out, just call us.  We're flexible.  As long as checks don't bounce, we'll work together just fine.

For me, seeding time is the time of birth for each new season of the farm.  Every germinating seed illustrates a magical gift that I cannot disregard as mundane.  All of the chemical and physical elements are there for the seed that give it the energy to break open its protective shell and stimulate the first shoot that will penetrate out of the soil and then form its first set of leaves.  These leaves are called “false leaves” or cotyledons. They are usually small, are similar in appearance in most plants and fall off as the plant matures.  As the seedling matures and forms its first true leaves the identity of each plant reveals itself.  The kale forms their telltale little crispy wafers, the onion sends a single, long green stem, the chard open long willow-like colored leaves and the tomatoes give off their distinctive nightshade odor as the leaves are gently rubbed between the finger tips.

It's all germinating, looking, smelling, (and tasting) beautiful.

Tomato (top left), Swiss Chard (top right), Lettuce (bottom left), Kale (bottom right)

Flats are started indoors. When they are strong and hardy, they are moved out to the hoop house.

I have a few other documentary suggestions that I feel do a better job explaining the agricultural problems associated with our modern food system. "The Future of Food" (2004) does a wonderful job explaining the pervasiveness of genetically modified foods in our food system and the implications therein. This movie can be interlibrary loaned via the Michigan library system.  One can also watch it via this link http://www.thegoodhuman.com/2008/07/21/watch-the-future-of-food-online-for-free/

"The World According to Monsanto," (2008) focuses on the biotechnology giant, Monsanto, and its role over the last half-century in the development and distribution of Agent Orange, rBGH, PCSs and gentically-engineered crops. This movie is definitely dryer than "The Future of Food," but broader in perspective than strictly food orientated documentaries.  It's not available in the Michigan library system, yet...but you can watch it via the world wide web. Here's that link http://twilightearth.com/environment-archive-2/the-world-according-to-monsanto-full-documentary/

This is the winter version of a recipe passed on to us by a fellow that came to the market every week to buy our bagged arugula. He confided that the absolute best companion to arugula was slightly warmed shredded beets topped with toasted pine nuts, a flavorful goat cheese, olive oil and a tarragon vinaigrette.  

My winter version lacks the arugula, because it’s simply impossible to find a nice peppery arugula at stores, but I‘ve found that parsley makes an amazing addition to the beets. For winter warmth and sweetness, I’ve also added Caramelized onions. Out of personal preference I omit the tarragon vinaigrette. I’ve been eating this multiple times a week and feel so satisfied after eating it, and it’s so easy to prepare, too.  

Most people  who happen into the room when I'm making this, make a disgusted ugh, sound when I offer the beets. After some prodding, they try it and low and behold it, they actually love beets. It's shocking to them.

 Sauté 2 medium onions in 1 tablespoon butter on medium-low heat for 15 minutes. While sautéing wash 3-4 medium beets and food process or shred. Add beets to onions when almost caramelized, add another tablespoon butter, sprinkle with herbs de provence (~1 tsp) and warm for 5 minutes on medium heat. Remove from heat.  Add juice from 1 lemon. Add 1 bunch of chopped, fresh parsley , sprinkle with cheese (I prefer a raw goat or sheep like Manchego or Spanish Murcia or a feta), drizzle with olive oil and top with pine nuts. Yum~

20 feet deep in some areas! Yikes! 

Check out http://www.moffa.org/f/2010_MOC_program_flyer.pdf or http://www.moffa.org/2010MOC.html for more info on that.

Below is an artwork titled "Biotech Puppeteer" from The Beehive Collective, a collective graphics workshop that creates political posters, graphics and mosaics.  I saw them present at WMU a few years back. Check out their website for some complex illustration of contemporary political issues.

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