O’k CSA Cooperative, 2017 Fall Share Sign-up….

We still have lot’s of great food growing in our gardens, with a lot more succession planning/planting taking place out at our larger production garden at Realeyes Homestead. Greens, Roots, Squash & Pumpkins—along w. other O’k garden-farm-art perks. We have fun and it’s Very O’k! Please check out our Fall Share offering, details in the photo.

The Fall share is $200 single/$350 full, and will begin on Friday, October 6th through November 17th–this will be a 7 week share, with the O’k Art & Crafty Fair scheduled in December, over the weekend of Dec. 9-10th.

Come on and join our nifty-neato and O’k CSA!

Contact:
`penny Krebiehl
231-922-2014
[email protected]
pennyokart.com

Traverse City’s O’k CSA Cooperative is Grow, Grow, Growing!

Need to join a wonderful and very O’k CSA? We invite you to join ours!

Spring Greens: 2017

I always make some kind of personal wish/intent at the beginning of each growing season, and this year in addition to devoting myself to growing really tasty lettuces for you all, I’m also delving deeper into Bee-land.  We are going to work at making sure each one of our garden-farms has an even MORE generous amount of bee-friendly plants flowering all season long!  Here’s a partial list of common plants we’ll be growing and what you’ll see some of these in the herb and flower bundles: Giant Hyssop, Cosmos, Sunflower, Mint, Four o’clock, Basil, Rosemary, Mullein, Zinnia, Borage, Cleome, Globe Thistle, Joe-pye weed, Bergamot, Sage, Thyme, Verbena and more…

AND, Here’s the info on our share offerings for 2017, which also will include an art-share now and then:

Summer CSA (12 weeks, June 23-Sept. 16th) $400-All Pay, or $200-Work-Share for season. Produce includes: salad mix and greens, cooking greens (Swiss chard, kale, collards), carrots, tomatoes, peppers, eggplant, beets, cucumbers, summer and winter squash, potatoes, radish, green/yellow beans, soup beans, turnips, scallions, onions, garlic, basil, herbs, flowers and more!

(For any of you who have been in our CSA in years past, and have had a half share and wish to continue w. a full pay for a half-share, we can continue at the same share fee we used last summer which would be $275.00.)

You can read more here about our wonderful Traverse City based CSA Cooperative: http://www.pennyokart.com/…/sign-up-for-ok-csa-cooperative…/

We offer On-line subcriptions: http://www.pennyokart.com/product-category/2017-csa/

You can also snail mail your membership w. a check to:

Penny Krebiehl
510 1/2 Second St., Traverse City, Michigan 49684

Make checks payable to: Penny Krebiehl

Answers for questions? Give me a call or send me an email.

[email protected]

231-922-2014

We’re happy to share our O’k CSA local news about becoming a local partner to a local organization:

Now folks searching for an awesome little CSA operation within the city limits of Traverse City will have a good chance of finding us PDQ via the Taste the Local Difference® publications and online sources.  TLD is Michigan’s local food marketing agency.  Now O’k CSA Cooperative is a partner with TLD, and likewise support the Michigan Good Food Charter and resolution seeking to have 20% of all food sold in Michigan come from Michigan farms and food businesses by 2020. Let’s ALL do this!

Here’s our little blurb in their “Find Farms & Food” section:  O’k CSA Cooperative

We feel happy, proud and a little special to be a part of this good work in the Great Lake State of Michigan!


Sprouting! 2016 O’k CSA Cooperative, share/member/grower offerings

Getting Sprouty

Welcome, again to the 2016 O’k CSA growing season!

It’s time to finalize garden-farm planting charts and seed orders, and begin the $ investing in start-up costs, so please do respond this weekend if you are planning to join our O’k CSA Cooperative again.  Early bird membership fees end on Monday, February 29th! Below are the membership designations.

Here they are–NEW Membership options for 2016:

  • BECOME a O’k CSA Cooperative Member/Grower!  For folks who have been or interested in hosting a garden-farm site, have an option to take on their own garden-growing space if they so wish with a minimal input by myself and the O’k CSA garden-farm interns at the beginning of the season to get you off to a great start.   Member/Growers will tend, gather and deliver their weekly harvest to the Peace Patch garden site on Friday mornings, in exchange for a CSA share box from other member/growers.  Additionally, for Member/Growers, I would offer a consultation for a fee, which would familiarize you w. the garden-farm site’s beds already in production and/or cover a spring consultation and garden bed design plan, also offering an opportunity for you to order plant starts from our stash. Member/Grower fee:  $45, yearly membership, PLUS cost of plant starts and any on-site work.
  • BECOME or continue to be one of our O’k CSA Co–op Share-holders.  This year, we are offering Full shares @ $450 and Half-size shares @ $275 of fresh vegetables, herbs and flower bouquets,  beginning June 15th, through September, with pick-up on Friday’s at our Peace Patch Garden at the corner of 7th & Oak, in Traverse City, Michigan.
  • BECOME a O’k CSA Sponsor and help grow the “green-collar” jobs we offer to youth 18 years and older, by helping to provide an apprenticeship and mentoring relationship with educational opportunities for two positions in the 2016 growing season.  Your support will help cover the registration fees for our CSA crew members to take the upcoming Traverse City Permaculture Design Course.

Please share our good news with others that you think may wish to join us as growers, members or sponsors of our community and neighborhood garden-farming CSA.  Below is a list of our current 2016 garden-farm sites, and also a link to the announcement of the LLOOF work-exchange program which is accepting applications and trains garden-farming interns/students in our cooperative.

2016 O’k CSA Garden-Farm sites in and around Traverse City, Michigan:

Cedar Lake East & North Garden-Farms, 12408 West Bay, TC (Beginning to design/layout, prep beds, amend soil)

DIGs, 510 Second St., TC (Our home-base for plants, seedlings and small mostly cold crop beds)

Frida’s Folly, 1120 W. Front St., TC (Mainly onion/garlic and lettuce growing garden-farm)

Little Artshram Teaching Garden,  875 Red Dr. TC (Longtime, wonderful sunny growing space, with perennial herbs & fruit)

Peace Patch, Seventh St., TC (This is our “host” on share-day, and full of brassicas and a variety of veg.)

The Sunshine Farm, 501 Seventh St.,TC (A new garden hosting potatoes, tomatoes and peppers and more.)

And a warm WELCOME to our new Member/Growers, so far:

Karen Comella, 8th Street, Traverse City, MI
Barb Tholen homestead, Cochlin Ave., Traverse City, MI
Levi & Brenda Meeuwenberg, Realeyes Homestead, Traverse City, MI

And, if extra space is necessary, we may continue growing a few viney crops at our Far Away Garden, @ Baker’s Green Acres in Marion

Information on the LLOOF (Learning Local on Organic Farms) program–Applications due March 1st: http://www.pennyokart.com/entry/2016-lloof-learning-local-on-organic-farms-traverse-city-mi-two-positions-available/

That’s all for now.

Adios, and see you real soon!

`penny Krebiehl

[email protected]

www.pennyokart.com

231-922-2014

The Monkey in the Garden and our 2016 O’k CSA Cooperative

The monkey in me, likes to begin the growing season w. fond memories of the fun-fun-fun of the work-work-work of planting and tending a garden and growing food for myself and others!  While I may not be quite this flexible in 2016 as I was back in 2000, we still do our daily yoga in the gardens–once the snow takes leave!

A GREAT way to join in on the fun-work is to support and/or join our Very O’k CSA Cooperative—a community supported group of garden-farms right in the Traverse City–city limits!

And because of all of this monkey-bizness—the first five folks/families that sign up or renew their membership will also receive a “Year of Monkey” calendar that is coming hot of the press this week!

Here’s this year’s CSA Share info for you to consider: http://www.pennyokart.com/
And our on-line sign-up is here: http://www.pennyokart.com/product-category/2016-csa/

Questions? You may contact me via email to set up a chat via phone: [email protected]

Below, Chinese brush-sketch of Downward Monkey-Dog, © `penny Krebiehl 2016

IMG_5095

 

 

 

 

 

 

 

 

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Join our O’k CSA Cooperative, Summer 2016 membership info

IMG_7510

Hello Very O’k friends and families,

Welcome to the 2016 O’k CSA growing season!

It’s that time of year again—the snow is no longer piled HIGH and we’ve begun celebrating the “Year of Monkey” according to the Chinese New Year. (More on monkey-biz below.) and it is, in fact, the beginning of our 2016 growing season.

In addition to breaking ground w. Levi and Brenda Meeuwenberg out at their Realeyes Homestead property for our newest garden-farm site, this year’s membership options have changed up a bit, as we suggested last fall that they may.

 

Here they are–NEW for 2016:

  • BECOME a O’k CSA Cooperative Member/Grower!  For folks who have been or interested in hosting a garden-farm site, have an option to take on their own garden-growing space if they so wish with a minimal input by myself and the O’k CSA garden-farm interns at the beginning of the season to get you off to a great start.   Member/Growers will tend, gather and deliver their weekly harvest to the Peace Patch garden site on Friday mornings, in exchange for a CSA share box from other member/growers.  Additionally, for Member/Growers, I would offer a consultation for a fee, which would familiarize you w. the garden-farm site’s beds already in production and/or cover a spring consultation and garden bed design plan, also offering an opportunity for you to order plant starts from our stash. Fee negotiable/cost of plant starts TBA.
  • BECOME or continue to be one of our O’k CSA Co–op Share-holders.  This year, we are offering Full shares @ $450 and Half-size shares @ $275 of fresh vegetables, herbs and flower bouquets,  beginning June 15th, through September, with pick-up on Friday’s at our Peace Patch Garden at the corner of 7th & Oak, in Traverse City, Michigan.
  • BECOME a O’k CSA Sponsor and help grow the “green-collar” jobs we offer to youth 18 years and older, by helping to provide an apprenticeship and mentoring relationship with educational opportunities for two positions in the 2016 growing season.

Please share our good news with others that you think may wish to join us as growers, members or sponsors of our community and neighborhood garden-farming CSA.

OTHER WAYS TO SUPPORT OUR O’k CSA COOPERATIVE:

Check out our garden-farming (w. Biodynamic & Full/New Moon notations) and playfully illustrated 2016 Year of Monkey calendar, they can be ordered by clicking here.

ALSO, you are warmly invited to attend a special evening of music, pie and permaculture sharing –on Sunday April 3rd in Traverse City–More info by clicking on here: Seth Bernard & Friends, Fundraiser for Permaculture Design Course.

That’s all for now. Adios, and see you real soon!

`penny Krebiehl

[email protected]

 

Market-Garden CSA 2016 Kick-off Flyer

Farmer and Chef Dinner No. 2, in Traverse City, Oct. 14th

Farmer and Chef Dinner No. 2, in Traverse City!

October 14th. Please consider making a reservation and join us as we continue to share the fall bounty from our gardens!

Limited to 25 guests, w. advance reservations only, 248-565-6494

Much gratitude, to soil, sun, plants and people, as we share this dinner!

Poster artwork will be available for purchase at the dinner: “Rooting for the Gold” from Hand-print series, each © `penny Krebiehl 2015 11 X 17 “, color print on ivory card stock, signed w. love by herself, the art-farmer.

Preview of “No. 2 FARMER AND CHEF Dinner Poster Final”

Perfectly Wonderful Purslane….

purslane, 2015

 

 

 

 

 

 

 

 

 

 

 

 

It’s Week #3 of our Summer CSA Cooperative and we are celebrating another week of fresh food sharing in our cool summerish–short-growing season.  Photo above from our wonderful Sunshine Farm in TC, of gobs of purslane.  Photo below from our Faraway Garden a “Still-life on a Haybale”, with our first two ripe cherry tomatoes, a mighty sprig of purslane and bunch of lambs quarters.

We are grateful for the food from the “wild” garden and our “tame” gardens….and have high hopes of harvesting more and more each week, as the rain and summer sun continue to spend time in our gardens. This year we have more growing space, so we’ve planted sweet corn, seven varieties of squash and pumpkins, cantelope, watermelon, cucumbers, potatoes, tomatoes and greens, greens greens in our Faraway garden.

Were very happy to once again share purslane with our friends and families and also the following recipes for you to try:

Purslane Salad

* 2 1/2 cups of strained, thick yogurt

* 1 cup of purslane, coarsely chopped

* 1 cup of romaine lettuce, chopped in chunks

* 1 teaspoon of mashed or minced garlic, about one

* 1/4 cup of olive oil

* 3 1/2 tablespoons of red wine vinegar

* 2 tablespoons of capers

* salt

* freshly ground pepper

Combine all ingredients in a salad bowl and refrigerate for a half hour to an hour

The following recipe is from Diane Kochilas, a well-known Greek chef and writer. She has several publications including “The Greek Vegetarian”.

Potato-Purslane Salad

Ingredients

3 medium waxy potatoes, such as Yukon golds or fingerlings, sliced into chunks, about ½ inch thick

salt to taste

1/3 cup olive oil

3 tablespoons lemon juice (from about 1 ½ lemons); alternatively use red wine vinegar

About 1 cup purslane, thoroughly washed, torn or chopped (stems are tangier than leaves, taste first to see if you like)

½ cup red onion, thinly sliced (alternatively, use a few chopped scallions)

Other options:

½ cucumber, peeled and thinly sliced, into half moon shapes

1 large tomato, roughly chopped

½ cup fresh herbs – mint, parsley, chervil – whatever suits you

Method

Bring a medium saucepan of water to a boil and add salt and potatoes. Cook until tender, about 10 minutes. Drain thoroughly and then pour into a serving bowl, spreading even to cover bottom surface. Combine olive oil and lemon juice in a small dish, whisking until well emulsified, then pour over potatoes. In a layered fashion, add purslane, onion, plus any additional ingredients. With a wooden spoon, stir to combine, and taste for salt. Makes enough for two or three as a side dish.

This recipe from Florida’s Incredible Wild Edibles by Dick Deuerling and Peggy S. Lantz

Purslane leaves and stems may be boiled well with just enough water to cover the herbs then discard the first water and pour a smaller amount of hot water over the greens and again boil them. Reduce heat and simmer until tender. Finely chop the herbs and add salt, pepper, vinegar, cinnamon or nutmeg. You can add oil, butter, or bacon fat, and mix with diced hard boiled eggs and put them in a casserole with cheese and bread crumb topping, then bake until cheese melts. Pickled Purslane

1 quart purslane stems and leaves

3 garlic cloves, sliced

1 quart apple cider vinegar

10 peppercorns

Clean the purslane stems and leaves by rinsing with fresh water. Cut into 1″ pieces and place in clean jars with lids. Add the spices and pour the vinegar over the purslane. Keep this in the refrigerator and wait at least two weeks before using. Serve as a side dish with omelets and sandwiches. You can pickle the purslane raw or blanche it for two minutes in boiling water first, but cool off quickly in ice water.

More about Purslane and other wonderful, edible weeds can be found here: http://www.eattheweeds.com/purslane-omega-3-fatty-weed/

For more information about our O’k CSA Cooperative:
www.pennyokart.com
[email protected]

COMING SOON! Save the date for a series of “Farmer and the Chef” dinners w. great veg and goods from our gardens!  First one being scheduled/organized now for August 18th at the Black Market in TC.  Info on the dinner and to register will be posted soon!

Still-Life on Haybale

KALE, Yes! O’k CSA Recipes Week #2, July 2015

Red Russian at the Faraway Garden

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

KALE, Yes!

This week we shared our first bunches of “mixed” kale w. both Red Russian and Lacinato kale…Chef Ali Lopez will be giving us ideas all summer long with recipes to accompany some of our share items, this week she offered up what is becoming a very popular item on the Kale list of what to do with:  Kale Chips.  We’ve also included a simple and great recipe for Guac-Kale-Mole and finally, there is a plethora of Kale recipes join this wonderful Facebook group called National Kale Day (October 2, 2015)

ALSO, a little fyi from O’k CSA….there is a info/article being shared and circulated about the issues of possible toxicity of kale.  The article shared on the Integrative Nutrition blog starts out by saying:  “Here at IIN we absolutely love kale – in smoothies, juices, salads, and cooked. It’s been touted as the gold standard when it comes to green vegetables, full of vitamins, minerals, and countless cancer-fighting, health-supportive benefits. 

We’re always on the cutting edge of nutrition, and we acknowledge that it’s a fledgling science. So when we came across this article on the possible toxicity of kale, we were shocked, and we knew we had to share this with you ASAP. 

The latest studies show that kale and other cruciferous vegetables like broccoli and collard greens contain heavy metals, causing chronic fatigue, heart issues, neurological disorders, and even Lyme disease. 

Raw cruciferous vegetables are especially detrimental for thyroid health, since they contain goitrogens, which are naturally-occurring substances that suppress thyroid function by blocking iodine absorption. By cooking these vegetables you can remove the goitrogens.”

Here’s my quick response:  Any brassica grown in unhealthy soil can and likely will draw up the toxins in it. Intentionally planting brassicas, which Kale is, is in fact a permaculture–or organic farming practice to help remove toxins from soil. You don’t eat the plants afterwards, because they did a job for you—taking care of our human “dark-side” tendencies of pollution.  Further you could compost them with mushrooms who likewise remove our human made toxins from nature. When speaking to customers/growers or whomever, please stress the importance to have soil tests done in your gardens/farms and also know your farmer that you are buying from. Logan Labs in Ohio is a good source. Healthy soil makes healthy plants makes healthy eating.

Further information about the links between crop production and healthy plants/veggies that we consume can be found at http://bionutrient.org/. Learning what’s in your soil, and being passed to plants and then humans IS important news but isn’t shared in this article.  Let’s not start a wildfire fear that can cause undo damage to a perfectly wonderful plant and vegetable.

ANYWAYS, we still say: KALE YES! recipes below:

photo credit: Nellie Eve

photo credit: Nellie Eve

 

Baked Kale Chips

1 bunch kale

1 tablespoon olive oil


Sea salt, to taste

Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet Bake for 20 minutes, or until crisp. Watch that they don’t burn! Place baking sheet on a rack to cool.

Kale Chips recipe shared by Chef Ali Lopez

Guac-Kale-Mole

Smashed avocado
Chopped kale

Chopped red onion
Diced jalapeno
Garlic
Lemon juice

Mix, share and be merry! Shared by Kate W.

Thanks for checking out these recipes! For more info about O’k CSA, join our Facebook page:

https://www.facebook.com/PennyOKrebiehl/timeline

[email protected]
www.pennyokart.comIMG_7591

 

 

O’k CSA Friday Market OPENing this week!

THIS FRIDAY! July 17th, 4 to 6 pm, our first, official Friday Market will be open to share our veggie, herbs, art & craft goods with passer-bys at our Peace Patch Garden location.

Peace Patch Garden is located at the corner of 7th and Oak St. in Traverse City.

Stop by and support truly local, efforts by garden-farmers and artists who are growing and producing good food & art for good people!

O'k CSA Cooperative, Traverse City's first urban CSA!

KALE Yes!

KALE Yes!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

KALE YES! That’s the O’k way it is…Kale every week, forever. It grows good, and is good for you. So learn all about it, love it, and eat it up!

Week #2, Friday July 11th, 4-6 pm is our O’k CSA share pick-up, and brings us to and thru (almost) a wacky week of booming and blooming, the gardens are beginning to kick-in and amp up their growing cycle, despite some very cool nights.

The National Cherry Fest is nearing it’s end….and although there is gratitude for what it may bring in so far as economy to our home-place, it wears on our garden-farming nerves—in terms of getting around to our various garden sites!

Another request to check out our Hands-on garden-help calendar and sign up for a shift or two—especially in this HOT month that begins now—and runs thru mid-August. Developing a relationship by learning hands-on how we’ve planted the beds in our urban-neighborhood gardens and learning the technique of hand-watering the plants that are producing our good food, is a way to understand and appreciate what they offer even more. At least we think so, and would like to give you an opportunity as well.

O’k, this week we are sharing:

a bunch of beauteous Green Onions
Arugula, arugula, arugula!
Snow Peas
KALE Yes!
Salad greens
a sampling of Red Currants
a lovely Lavender Bundle
and a Flower and Herb Bouquet
SPECIAL this week will be a sample of delightful and yummy handmade/home-made popsicles. Get ready for an amazing new, experience!

Recipes to accompany this week’s share will be posted on our website, SOON.

Adios and see you real soon!

`penny Krebiehl

Flint Horton & Blase Masserant

231-922-2014

www.pennyokart.com