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O’k CSA News, Summer & Scapes Week #1…..Very O’k and Growing Along….














Friday, June 26th, 2015


We know it’s Summer, when the garlic scapes start their “curling”, and they went into a frenzied twist and turn over the last week!  We will include a bit of our first newsletter here, as well as a few recipes from this week’s share, including Garlic Scape Pesto, Radish Pasta, and Rhubarb Krisp!

An opening FYI…..

Not signed up in our O’k CSA and would like to become a share-member?  Check in w. us  the second week of July and we’ll let you know if we can add on a few more members.  We are being careful to wtch and see how our crops are producing, before expanding beyond our present 15 share-member families.

ALSO, folks can begin visiting our Friday Market the second week of July (11th) to see what produce we have to offer for sale.  We’ve noticed in the last several years that our location at the corner of Seventh and Oak is a heavily foot-trafficked place!  So this Friday Market, from 4-6 pm is for those who happen by!

Beginning now w. a story-telling and little back-paddling….

The aim of O’k CSA is to explore and have fun sharing connections–as in community—between people, gardening & biological farming, Art, and the practice of ecological design and thinking.
We began our CSA enterprise as a “project” and with the support of Little Artshram in 2007 holding gardening and summer art-farm workshops for children and youth on the old State Hospital property and farm site.

We continued with an internship program for young people and adults and announced our first Community Supported Agriculture and Art (CSA + A) offerings to a small group of five families.

We are now working year-long, as a separate business, with Penny Krebiehl owner and proprietress. We use a operational system designed as a “cooperative”, with private land-owners and other garden-farmers. We are at nine (9) different locations on about 4000 sq. feet of Northern Michigan soil!

Gardens all around town….and a few farther out….

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)
Far Away Garden, @ Baker’s in Marion (BIG space–pictured above—to hopefully grow lotsa’ corn, viney, and root crops)
Frida’s Folly, 1120 W. Front St., TC (Mainly onion/garlic and lettuce growing garden-farm)
Little Artshram Teaching Garden & Cordia Plot, 875 Red Dr. TC (Longtime, wonderful sunny growing space, with perennial herbs & fruit)  We helped the residents and staff of Cordia @ The Village of GT Commons plant a half plot for their use.
Peace Patch, Seventh St., TC (This is our “host” on share-day, and full of brassicas and a variety of veg.)
Sunshine Farm, 501 Seventh St.,TC (A new garden hosting potatoes, tomatoes and peppers and more.)
(To be named garden), Joe Buteyn & Crystal Mason & Family

This week we are sharing:

  • Garlic scapes
  • Radishes—-w. a great recipes from Chef Ali
  • A sample of Oyster Mushrooms
  • Salad greens
  • Swiss chard and kale
  • Rhubarb—-w. a nice variation of a “Krisp” from the Moosewood Cookbook
  • and a lovely, Flower and herb bouquet

And recipes to try:

Very O’k Garlic Scape Pesto

Ingredients: garlic scapes cut into pieces, sunflower seeds, parmesan cheese, olive oil, sea salt

Quantity of each ingredient? It depends. I learned to make pesto from an Italian family. Which means, taste and test as you go along, adding what you need. Our batch came out perfect….with a good garlic scape kick to it!











Sauteed Radishes w/ Radish leaf pesto pasta

2 cups lightly packed radish leaves (from about 1 large bunch), tough stems removed
1 cup almonds
1/2 cup grated parmesan cheese
3/4 teaspoon fine sea salt
1/2 teaspoon black pepper
pinch of crushed red pepper flakes
1/4 cup garlic olive oil + more to thin if necessary
2 tablespoons Fustinis Sicilian Lemon Vinegar

Sauteed Radishes
1 1/2 cups radishes, sliced in half and stems removed
1 tablespoon Basil Fustinis Olive Oil
salt and pepper, to taste

8 ounces pasta

Optional toppings:
Grated parmesan cheese
Fresh arugula or microgreens

Prepare the pesto by combining all the ingredients, except the oil, in a food processor. Begin processing and with the motor running, slowly drizzle in the olive oil. Blend until smooth. Taste test and adjust seasonings if need be. Set aside.
Heat skillet, add basil oil, then the radishes and sprinkle with salt and pepper.
Cook pasta in a pot of boiling water until al dente. Drain pasta, reserving one cup of cooking liquid. Toss the pasta in a bowl with the pesto and radishes. If need be, add the cooking liquid a little at a time if the pasta mixture is dry. Serve with grated parmesan cheese, salt, pepper and fresh arugula or a few micro greens.  Shared by Chef Ali Lopez,























Rhubarb Krisp (variation of Moosewood Cookbook’s Apple Krisp)

  • 5-7 cups Rhubarb, plus 3-4 cups of any berry—I used Raspberries and Red Currants
  • juice of 1 lemon
  • 1/4 cup walnuts
  • 1/4 cup sunflower seeds
  • 1/2 cup orange juice
  • 2 cups raw oats
  • 3/4 cup flour
  • 1/2 cup butter
  • 1/3 cup honey
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon salt


Chop up fresh rhubarb into 1/2 inch chunks, toss the berries in too.  Drizzle this mix with fresh lemon juice. Spread half of it into a large pan.  Melt butter and honey together.  Combine with oats, flour, nuts, seeds, salts and spices.  Spread 1/2 the mixture (actually crumble, it won’t really spread) onto rhubarb mix in pan.  Cover with remaining rhubarb mix and the rest of the topping.  Pour orange juice over the top.  Bake 40-45 minutes, uncovered, at 375. Cover if it crisps too quickly.


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For more info about O’k CSA:

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