Currently we are looking for one more intern for the 2012 season. Come join us for a season of good food and hard work. In exchange you recieve housing, a weekly stipend, at least one community meal a week and a valuable hands-on farm education. We are also very close to a great lake Michigan beach which we like to visit often.

We are also accepting applications for experienced market help. Help us for a few hours at a market in Evanston in exchange for a fair share of fresh produce. If you are interested please send us an email.

Stay tuned for 2012 u-pick information.

To be sure to receive the latest information on our 2011 u-pick season please sign up for our mailing list.

CSA Membership Form Summer 2012

June 6, 2012 - September 26, 2012

Name: ________________________________________________________________________________________

Phone Number: _________________________________________________________________________________

Email: ________________________________________________________________________________________

Address: ______________________________________________________________________________________

Address: ______________________________________________________________________________________

City:______________________________________________State: ____________ Zip Code:_________________

Pick-up location (Wednesday afternoons)

    ◊ 3214 Thayer St Evanston, Il 60201

    ◊ 4827 N Paulina St Chicago, Il 60640

Size of share

    ◊ Full Share 

          Early Special- $500

          After Feb 15, 2012  - $550     

    ◊ Half share (full package delivered bi-weekly)

          Early Special - $275

          After Feb 15, 2012 - $300

Please print and mail with check made payable to Lake Breeze Organics to

3522 Pier Rd, Benton Harbor Mi, 49022

At Lake Breeze Organics we now have over 16 acres in mixed certified organic production. As a part of our long term crop rotation we have six of these acres in alfalfa cover crop at all times. We have both been passionate seed collectors for many years and are always in search of the very best heirlooms from around the world. Many years of growing experience has allowed us to create an all-star list of produce that has been proven to perform in our area. Our specialty crops are tried and tested in smaller quantities before we grow them on a larger scale. Each year we experiment with many new varieties and only a few make the permanent planting list. We offer a wide variety of specialty fruits and vegetables including blueberries, strawberries, apples, cherries, Asian pears, and more. A stone fruit orchard planted two and three years ago has a very good chance of providing us with our first harvest of peaches, nectarines, pluots, apriums, and cherries. We are working with a few other organic farmers in Michigan to successfully grow organic stone fruit in small scale orchards. Each year we grow at least 50 varieties of heirloom tomatoes, a long list of hard to find gourmet greens, and specialty vegetable crops from around the world.

We believe in growing nutrient dense produce that is only possible by taking the time to nurture the soil. We use sustainable practices on our farm that include making high quality composts from a mix of different cover crops that are grown on our land. Our green manure composts help us to replenish the soil greatly reducing the need for expensive  organic  fertilizers that are shipped long distances. Fertilizers only feed the plant and not the soil. They also must be applied over and over again. It is our philosophy to feed the soil and the plant if necessary.  Food with superior taste comes from soil that is alive. It is believed that healthy soils provide the correct balance of nutrients for plants to slowly feed on. Crops can be grown by applying large amounts of fertilizer but the end result is a product high in nitrogen and low in taste. This is why it is very difficult to replicate the home garden taste on a large commercial scale. Large growers are not willing to spend the time and money needed to feed the land. They choose to feed the plants only.

Our produce is sold at the Saturday Evanston Farmers market, also at the new Evanston Wednesday Central St market, and through our Summer CSA program. Our CSA features drop locations in both Chicago and Evanston. The 2012 CSA program has only a limited number of shares and now is the time to sign up. The 2012 CSA season is scheduled to begin June 6, 2012 and will run weekly through September 26, 2012.

It is our goal to provide local organic produce to communities in need of real health food. Our crop selections show our passion for quality produce. We hope you enjoy our food as much as we do. For more information on special events and produce sales, be sure to sign up for our newsletter.

We invite you to join us for our fifth year of Community Supported Agriculture.  Our certified organic CSA share is comprised of a wide variety of both specialty vegetables and fruits. In your weekly box you can expect a mix of seasonal produce from the farm. We specialize in hard to find heirlooms that are chosen for their culinary and medicinal qualities. From beginning to end you can expect quality produce. Our shares feature a long list of specialty greens, heirloom tomatoes, numerous European heirloom vegetables, fruit, herbs, and much more. All of our greens are perfectly washed in pure cold glacial water keeping them fresher longer. We also have a state of the art salad greens dryer that will keep greens fresh twice as long.

Here are a few examples of boxes that we provided last season. There are usually between 7 and 10 different items each week.

Week  1 – Asparagus, strawberries, garlic, basil, mustard greens, Italian spinach, redbor kale, and radishes, greens mix

Week  5 – Rhubarb, pie cherries, sugar snap peas, basil, heirloom patty pans, round zucchini, red candy onions, red Russian kale, lettuce

Week 9 – Gourmet mixed eggplants, Marconi peppers, patty pans, Indian cucumbers, cippolini onions, softneck garlic, heirloom cherry tomato mix, blueberries, and potatoes

Week 15 – Apples, tromboncino zucchini, cucumbers, dragon tongue beans, eggplants, arugula, greens mix, copra onions, mixed potatoes, heirloom tomatoes

For no extra charge Lake Breeze Organics includes fruit such as blueberries, strawberries, apples, Asian pears, cherries, and more.  

We remain a low priced certified organic CSA so that everyone can afford to purchase a share of quality local organic produce.  Each week members will receive an email with a description of the weekly package and recommended recipes.  All of our recipes both from the past and present are permanently archived on our website.  

Summer CSA dates

 Wednesday June 6, 2012 – Wednesday September 26, 2012

Pick up hours

Evanston 3 – 7 PM

Chicago 3 - 7 PM

Pick up locations

4827 N Paulina St Chicago, IL 60640

3214 Thayer St Evanston, IL 60201

Full Share pricing

$500 before February 15, 2012

$550 after February 15, 2012

Half Share pricing

$275 before February 15, 2012

$300 after February 15, 2012

To sign up for Lake Breeze Organics 2012 Summer CSA click here.

1 medium onion, peeled and chopped                                               

1 tsp. each turmeric, ground cumin, and ground coriander   

¼ tsp. each cloves, cinnamon, and cayenne                                              

2-4 cups chicken or vegetable stock

2 tbsp. butter

1 tsp. grated fresh ginger

juice of 1 lemon

sea salt                                    

yogurt or sour cream (optional)

In a soup pot, saute onions in butter until soft. Stir in spices. Meanwhile peel and chop squash into cubes. Add chopped squash and stock to pot. (I like to add just enough to cover the squash, but add what you like for a thinner or thicker soup.)  Cook until squash is soft. Puree soup with a handheld blender. Add lemon juice and season with salt to taste. Serve topped with yogurt or sour cream if you like. Serves 2- 4.

CHARD AND ONION FRITATTA from 'Vegetarian Cooking for Everyone'

3 tablespoons olive oil

1 large red or white onion, quartered and thinly sliced crosswise

1 bunch chard, leaves only, chopped (can also be kale)

salt and freshly milled pepper

1 garlic clove

6 to 8 eggs, lightly beaten

2 tablespoons chopped parsley

2 tablespoons chopped basil

2 teaspoons chopped thyme

1 cup grated Gruyere (or any kind of cheese)

2 tablespoons freshly grated Parmesan

Heat 2 tablespoons of the oil in a 10-inch skillet, add the onion, and cook over low heat, stirring occassional, until completely soft but not colored, about 15 minutes.  Add the chard and continue cooking, stirring occasionally, until all the moisture has cooked off and the shard is tender, about 15 minutes.  Season well with salt and pepper. 

Mash the garlic with a few pinches of salt, then stir it into the eggs along with the herbs.  Combine the chard mixure with the eggs and stir in the Gruyere and half the parmesan. 

Preheat the broiler.  Heat the remainiing oil in the skillet and, when it's hot, add the eggs.  Give a stir and keep the heat at medium-high for about a minute, then turn it to low.  Cook until the eggs are set but still a little moist on top, 10 to 15 minutes.  Add the remaining Parmesan and broil 4 to 6 inches from the heat, until browned. 

Serve in the pan or slide it onto aa serving dish and cut it into wedges.  Serves 4 to 6.

1 baguette, thinly sliced

2 pints cherry tomatoes, mixed colors look and taste the best

1-2 Japanese Eggplants (long skinny ones), or 1 cup cubed eggplant

1 log of goat cheese

1 Tablespoon fresh rosemary

¼ cup fresh Basil

1 Tablespoon chopped garlic

Olive oil

1. Take a log of goat cheese out of the fridge and let it warm on the counter while you’re cooking away.

2. Roast the tomatoes… If you’ve never roasted tomatoes, it’s easy. Cut the tomatoes in half, toss with olive oil, chopped garlic, chopped rosemary, roast until skins start to shrink and the tomatoes are sizzling.

To roast the eggplant, slice thin a Japanese eggplant (Japanese eggplants are the long skinny ones) about ¼ inch thick.  Toss with olive oil, lay on a cookie sheet, season with salt and pepper, and roast at 400F until soft.

3. While the tomatoes are roasting, slice a baguette as thinly as possible. Place on a cookie sheet and drizzle with olive oil. Place cookie sheet in the oven and toast until lightly golden, about 10-15 minutes. Then remove from the oven and place on a platter for serving.

4. Spread the room temperature goat cheese on the toasts.

5. When the tomatoes and eggplant are done, remove from oven and place one or two on top of each piece of toast. Press gently so the juicy insides squeeze out onto the cheese. Top with basil.

2 kohlrabi, peeled (make sure all the green layer is removed) and slized 1/4 inch thick

2 lemons, juice and zest

1 Tbs honey

1/2 sweet onion, thinly sliced

1 cup picked herbs (italian parsley, tarragon, chive sticks)

1/4 cup extra virgin olive oil

salt

pepper

Combine everything in a bowl and marinate overnight. Ready to serve the following day. Serve as a side salad over some lettuces or a side dish to grilled meat or fish.