I've been very busy lately visiting some great farms and chefs for Edible WOW. I don't go into too much detail here on the blog, because I want you to support the magazine if you're in the area (if you're not, but are in the U.S., look for the local Edible publication in your area). But at the same time, I do want those of you living in Southeast Michigan to know about the great food sources right at our doorstep. So today I'm going to tell you all about our Old Pine Farm CSA membership.
The boy and I bought a half share in the Old Pine Farm meat CSA. Owner Kris Hirth raises locally grown grass-fed and certified organic grain-fed animals in Manchester. The new season started this month and we picked up our first share on Monday. It included a dozen eggs, a whole chicken, spareribs, fresh pork sausage, ground beef and a round roast. We also had the opportunity to purchase some extras, which we took full advantage. We got a turkey (just in time for Thanksgiving!), fresh rainbow trout fillets and a whole range of incredible local handcrafted artisan cheeses.
Some of the cheeses are from Evergreen Lane Farm, a small-scale organic goat dairy in Fennville, Michigan. We ordered the Fresh Chevre, Fresh Chevre with Garden Herbs (Parsley, Lovage and Chives) and Pyramid Pointe. So far, I've only tried the Chevre with herbs and it is remarkable. So tangy and fresh tasting. I can't wait to try the rest.
We also got cream cheese and feta from Greystone Farm and Creamery, a sheep dairy in Chelsea. I had the cream cheese this morning and I can't get over the rich flavor. I will definitely be ordering more cheese in the future.
The fresh rainbow trout was from Indianbrook Farm in Jackson and we had it for dinner Monday night. So fresh and tasty with a bit of sweet tang from white wine vinegar:
Tuscan Grilled Trout
Adapted from Food and Wine
• 1/4 cup olive oil
• 1 clove garlic, cut into thin slices
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried rosemary, crumbled
• 2 tablespoons wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 8 trout fillets (about 2 pounds in all)
Light the grill or heat the broiler. In a small stainless-steel saucepan, combine the oil, garlic, sage, and rosemary. Cook over moderately low heat until the garlic just starts to brown, about 2 minutes. Remove from the heat and immediately stir in the vinegar, 1/4 teaspoon of the salt, and the pepper.
Put the trout fillets in a medium glass dish or stainless-steel pan. Sprinkle the fish with the remaining 1/4 teaspoon salt. Add half of the oil-and-vinegar mixture and turn to coat. Grill or broil the fish skin-side down for 2 minutes. Turn and cook until just done, about 2 minutes longer for 1/4-inch-thick fillets. To serve,whisk the remaining oil-and-vinegar mixture and pour it over the hot fish.
Note: I cut the recipe in half and it worked beautifully.
Stay tuned for more recipes with our CSA gems. I feel so lucky — and thankful — that we have this resource so near by. Do you think smearing the turkey all over with goat cheese is too much?!?!
Happy Thanksgiving everyone!