Blake and Helen command us to Eat! once again, though they hardly need to whisper when the words come out:
· Shrimp and grits – those tasty Okemos shrimp come back for breakfast, this time served with grits made from Ferris Farms organic corn meal, topped with goodies including our house-cured pancetta and GardenWorks organic pea shoots.
· Spring Quiche – with potatoes, the season’s first green onions, spinach and other hoop-green delights
Both served with you-guessed-it, fresh, about to be picked, hoop-greens
Don’t forget our “fruit seasonal” (sometimes freeze-onal) regular breakfast choices: Lisa’s bread pudding (peach this week) and waffles with gingered apples or blueberries.
Some News:
Spring means volunteer season at Selma Café. Please help us accomplish:
· Tessmer Farm (where most of your hoop greens have been coming from) received one of the USDA hoop-house grants (and we sure would like to know who all the other 20 recipients are, besides us, SunSeed, the Dyers and Brines!). Come help put this one up so we can get Kate Long farming and grow another big season’s worth of food for the breakfast and other events. We will build both Saturday and Sunday the 17th and 18th(really soon!) So, please go here to put in your sweat equality.
· We could still use a few more of you for the FM@SELMA – Edible Avalon cooperative garden build. We will construct a stone raised-bed garden at Huron and Crest on Saturday April 17th. Please sign up here to help us put our mark on this fabulous project.
· Our next round of hoop builds from breakfast proceeds are scheduled for May 8 and 22. You can apply (last chance! These are due by April 9th) for one of our hoop loans here. You can also sign up to volunteer for one or both of the May build dates. Hard work, lots of learning, tons of fun and a feast. We have had a great response for volunteers here already. Thank you!
Michael Pollan is coming to Ann Arbor on Sunday, April 11th, 2010. The event will raise money for local food efforts, including The HomeGrown Festival, Edible Avalon and Chris Bedford’s new film called “Growing Health.” The format of this event will include discussion with the audience. Chef Alex Young and Zingerman’s Roadhouse are generously donating their time to act as hosts. Tickets for this fundraising event are $150 and $500. 734-663-3663.
SIMBY (Sustainability In My Back Yard) AGRITOURS presents: THE SCHOOL FARM See the heart of urban agriculture in a 2-acre farm belonging to a beautiful high school, Catherine Ferguson < st1:placetype>Academy, in Detroit. The gardens and animals serve as a living classroom for teaching young people. Meet the science teacher/farmer and learn the challenges he faced and overcame to manifest an Eden in the midst of blight. Saturday, April 17th 2:00-4:00 $25/$18 students-seniors. Sign up 7 days in advance and mention FM@SELMA to get $5.00 off. Questions? Call Lauren Zinn at 734.239.1901.
The Lost and Found – seems to be much more about lost than found. There are some really cute stuffed animals and other toys looking for their homes and several seasons worth of coats, jackets and sweatshirts. Lisa will be posting some pictures of the loot on here farcebook page and displaying them prominently to attract your eye. Needless to say, “we gonna’ clear it all out soon” so that somebody can enjoy it.
Growing Hope’s plant sale (end of April) and so much more news are just on the horizon.
And then we have:
Lisa asks that you search out and fan the (above mentioned) repasts present and future facebook page. And the tenpercentwashtenaw.org website is crawling to life thanks to good pals Brad and Annette. You can sign the 10% petition online and let us know what you would like to see on this local food resource.
The Selma Café Store is open. Riva has a bunch of goodies for your take-home pleasure: Selma Bakery whole wheat bread, farm cheese, yogurt, granola, waffle mix, hoop greens, salami and now some of Sue Shink’s Northwind Farm eggs. All items: $5 per. What do you make? We are working to inspire neighborhood commerce, so tell us all about it.
Helen and Blake are coming back to FM@SELMA with an awesome breakfast of cornmeal crusted onion and cheddar quiche and locally farmed shrimp and grits. Of course both specials will be rocking the hoop house greens. I’m also thinking some peach bread pudding sounds pretty tasty, and the waffles will be extra wonderful this week– we’re using up the left over creme fraiche to make them super rich. And, don’t forget the weekly granola, yogurt and fruit parfait with blueberries!
What a pleasure to have Annie Elder and Paul Bantle in our kitchen for the very first time. Annie and Paul, from the