Summertime CSA in lovely, downtown Traverse City!


Join a great group of folks who have been learning the ways of growing our own food in a cooperative of downtown Traverse City neighborhood gardens!  Whether you would like to choose a workshare and join us in tending and harvesting—or simply stop by our weekly market stand and pick up your share we are welcoming new members in our 2018 Summer Share season.

Contact us soon!—The Season begins the first week of July!

SUMMER Share (12 weeks, July 5th – September 20th)
$400 Family size, 4 people, All pay, or $200 Work Share (25 hours, reg. scheduled)
$275 Half share, 2 people, All pay, or $137.50 Work Share (25 hours, reg. scheduled)

Includes Salad mix and greens, carrots, tomatoes, peppers, eggplant, beets, cucumbers, summer and winter squash, potatoes, radish, green, yellow and soup beans, turnips, scallions, onions, garlic, basil a plethora of herbs, flower bouquets, specialty garden-farm tea-mixes and occasional artwork!

PLUS, we put together fantastic potlucks and are the originators of “The Farmer and The Chef” dinners!  Look for announcements and invitations to join in on these community “foodie” gatherings this summer and fall!

You can read more about us on our Facebook O’K CSA page where post weekly garden-farm news and photos, or at our website where we offer online payment.

STOP BY and visit me at our DIGs Garden-Farm,
Pay online here: http://www.pennyokart.com/shop/ or Snail mail your membership payment to:

Penny Krebiehl 510 1/2 Second St., Traverse City, MI 49684
Please make checks payable to Penny Krebiehl

THANKS for considering our sweet, little CSA as your source of local, fresh, and organically grown food!

231-922-2014
[email protected]
pennyokart.com

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

Sign-up for O’k CSA Cooperative local, seasonal Veg-fruit-herbs!

With the help of a little sun, rain and good earth, we have the privilege of doing beautiful work! We design and plant gardens and share food in our O’k CSA Cooperative and today, at the beginning of February, is a good day to say “Hello” to our seeds and to do our  blessing and thanking of these little, amazing vessels of power! 

We’ve been growing gardens in neighborhood yards and community spaces, and sharing veg, fruit and herbs with friends and families in  Traverse City since July of 2008.  We invite you to celebrate the current “Year of the Chicken with us by joining our CSA-Cooperative by becoming a share member of our Spring Greens Share (9-weeks, Beginning in March 24th-May 19th), and/or our Summer Share (12 weeks, Beginning June 23-Sept. 16th). We have a new system this year, along with the new Spring Greens offering, for the Summer Share, rather than a full and half size share, we are offering a “all-pay” or “work-share”.

On-line sign up is quick and easy here: 2017 O’k CSA Share Options

Here’s the info on our share offerings for 2017:

NEW! Spring Greens (DELAYED—Will begin approx. 2nd week of April, 9-weeks) $100 for season. Produce includes: salad mix, spinach, and cooking greens (Swiss chard, kale, collards) and herbs

Summer CSA ( 12 weeks, June 23-Sept. 16th) $400-All Pay, or $200-Work-Share for season. Produce includes: Perennial and Annual veg-fruit and herbs, 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!

The aim of O’k CSA is to explore and have fun sharing connections between art education, and the practice of ecological design and thinking. We are focused on creatively and intelligently, designing ways to live wisely and well, and that means not just learning the “HOW-to’s”, but also what it takes and then the doing of it. We honor the earth and have great passion for teaching, learning, experiencing, art, community garden-farming and ecological education. Since 2008, we have been building a community network of garden-farms in Traverse City, empowering folks and whole neighborhoods to grow food not lawns, with an emphasis on soil not oil (As in what we use and care for in order to grow our food).

O’k CSA’s garden-farms in Traverse City, Michigan, are located in and around the Central School neighborhood, and at Realeyes Homestead, w. 7 active garden-farm sites (approx. 2500 sq. ft of growing space) spread out within a 3-5 mile radius—-most are within a 5-20 minute bike ride, on the Tart Trail, depending on traffic on Front Street and Hwy. 31.

Our primary goal is to GROW healthy, nutritious food nine months of the year in our temperate climate zone next to Lake Michigan; and to produce healthy, nutritional food to eat alongside of educational opportunities—developing permaculture and garden-farming skill-sets for others while we also utilize and benefit from those skills ourselves.

This includes applying hands-on learning experiences at our “garden-farm, land-share” sites where we not only re-learn and live our connection to nature, but also learn where our food comes from, how we grow it, harvest it and just what it REALLY means to feed ourselves and our families.

This year in addition to selling our CSA shares, we are working to raise funds to put in a small orchard, install drip irrigation systems in all the garden-farm sites, improve, feed and monitor soil and plant health, build a greenhouse and work-station/tool/supply building where we can also hold small classes and prep our CSA shares.

We are devoted to doing our very best which means giving VERY O’k and MORE THAN Pretty Good service. Plus, we love what we do.

Sign-up online here:  O’k CSA Share Options

CONTACT:
[email protected]
231-922-2014

Sandy and Doug, 2016 CSA

 

Save

Save

These two wanna feed You! Farmer & Chef Dinner Wednesday, Oct. 14th in TC

The Farmer & The Chef Dinner, No. 2

Hosted By The Blk\Mrkt Coffee & Eatery
144 Hall St., Traverse City, MI 49684

Wednesday, October 14th, 2015, 6:00 pm

A special evening of fresh, local food, grown by O’k CSA Cooperative, and prepared by a local Chef!

  • Limited to 25 guests
  • Family style service
  • BYOD & T (Drink and Tableservice)
  • $35.00 per person

Advance Reservations, by calling:  248-565-6494

With grateful thanks to our hosts, the Farmer and Chef Dinners are brought to you by,

Chef Ali Lopez, ali-lopez.com

and, Art-Farmer, Penny Krebiehl, pennyokart.com

11949305_10156063304295455_2726919163323990872_nPreview of “No. 2 FARMER AND CHEF Dinner Poster Final”

 

 

 

 

 

 

 

O’k CSA Friday Fall Markets, begin today Oct. 2–every Friday until Oct. 30th

TODAY’s the day that you all can visit another of our O’K CSA Cooperative garden-farm sites, just off the corner of Second and Oak St. in Traverse City. We plan to offer this little market share every Friday through the month of October, 4-6 pm!

JOIN us for our first fall neighborhood veg and art share date, at the DIGs Garden-Farm site—-our little plant-start nursery garden–where we’ll give you a tour of this mostly perennial garden and our Alley Beds too: 510 Second St. Traverse City, Just off the corner of Second and Oak St., Front yard—-third house on the right!

TODAY we have these veg and fruits for sale, at a very O’k price:

Winter Squash and a few Summer squash
Apples
Grapes
Radicchio
Gourmet Little Reds (cabbage)
Frissee Endive
Lemon Sorrel
Good King Henry—a perennial spinach
Lovely, gorgeous Kale & cooking greens
Cherry Tomatoes—galore
Last of our peppers: Jalepenos—Italia Sweets
Choices of (smaller quantities): broccoli, taters, garlic, onions,
Herbs: Lemon Balm, Mint, Stevia

ALSO,

Art prints from my Hand-Print Series, and hand-made and home-canned goods (Prepared in a home-kitchen—which is not inspected by the MI Dept of AG and Rural Development)

Adios for now, and hope to see you real soon!

`penny Krebiehl

[email protected]

www.pennyokart.com

Friday Fall Market

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!

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

 

Spring Open House & O’k CSA Cooperative 2015 Summer Share

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You’re invited to join a great group of Veg, Fruit and Folks at our Spring Open-House and learn more about our 2015  Summer O’k CSA Cooperative!

JOIN US at our Spring Open-House and 2015 Summer CSA kick-off and potluck:

Friday, May 29th, 6 to 8 pm, at our DIGs garden-farm site,

510 Second St., Traverse City, Michigan

Bring a dish to share and your own tableware, we’ll be dining picnic style in our backyard around a campfire, if weather permits!

O’k CSA believes that food is art and art is food.

In 2005, our idea of “sharing” what we grow began in the winter months by sharing artwork, with
a series of drawings, paintings and an annual “Year of…” calendar, featuring a Mid-Western version of the Chinese New Year calendar.

It’s now 10 years later and our unique Traverse City based, urban CSA continues to share local and regional Michigan artworks, alongside of good, healthy, pesticide & chemical-free produce. Each of our gardens are designed with permanent growing beds, and reflect a beautiful nature inspired, organizational structure following permaculture design practices.

As the summer season approaches, with just a few shifts and twists and turns, the O’k CSA Studio and garden-farm sites are gearing up for another great season, and we invite you to join this great, little, local community gathering of folks who care about the food they eat and act on the urge to be supportive of the arts!

SIGN-UP for a Summer Season of great company, good food and art. Check out info on our website where you can sign up online here:

http://www.pennyokart.com/?page_id=1147

MORE INFO:
[email protected]
www.pennyokart.com
231-922-2014
Above illustration: 
“Veg and Fruit Marathon”
by © `penny Krebiehl 2012
Below:

“Veggie Fist” from the Garden Hands for Diego Series,
by © `penny Krebiehl 2014

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