Emus in Detroit?

Someone we know found this post on Facebook. Obviously the individual who posted it did not drive farther down the street of he would have seen miniature cows, chickens, goats and so much more! Hilarious that he just saw the 2 Emus… who are kind of hard to see anyway! Click on the image below to view it bigger.

Emus in Detroit

Pingree PPPIF day at Belle Isle 2013!

Yesterday’s PPPIF day was a huge success! Volunteers showed up in perfect form and planted to the rhythm of a steel drum band. In three hours 625 flats were planted with over 10,000 little plants transplanted – AMAZING!!!

Below are a few photos from the event. Like all Pingree Farm events, it was great time!

PPPIF (Putting Pingree Plants In Flats) Day at the Belle Isle Greenhouses!

Howdy!
So, THIS SATURDAY (TOMORROW) FROM 12-3 there will be the PPPIF (Putting Pingree Plants In Flats) day at the Belle Isle Greenhouses.

This is not to be confused with PPPIG (Putting Pingree Plants In Ground ) days the Saturday before Memorial Day Weekend and the Saturday After Memorial day weekend.

Nor should it be mixed up with just plain PPP (Pingree Plot Preparation) days which will be some miscellaneous days in May once the snow melts!!!!!

We don’t need tons of folks . . .but I suppose as usual . . .the more the merrier. . . .but this one is a little lower key. . . . single steel drummer to provide some background music while you transfer newly started seedlings from their initial sprouting trays into the cells of the flats where they will grow until it is time for PPPIG days… but there are 500 flats that need to be filled with dirt while others do the transplanting so not like we will be done in an hour. Then we were thinking upon completion to have everyone back to the Farm and have some hot dogs and maybe a little dance in our “barn”

If you have never been to Belle Isle. . ..the aquarium is open from 10AM to 3 PM. . . .I think the Conservatory should be open. Pretty sure the Nature Center is open too.

So. . . if you find yourself sitting around TOMORROW Saturday April 13th. . . and you are thinking. . .”I should get up and do something”. . . here is a MAP!

http://www.belleisleconservancy.org/explore-the-park/map/

2012 Pingree Farms Review!

Its finally here!

Thank You Pingree Farms – Community Vegetable Gardens


Pingree Fall Cleanup 2012

The Bees at Pingree Farms 2012!

It was a bit of a rough year for the bees at Pingree Farms but that has not deterred our Bee Keeper Scott!

City Folks Shearing Sheep at Pingree Farms

Ever wonder what would happen if an owner of a manufacturing company, his teenage daughter and a guy who sheared sheep 35 years ago tried to shear sheep? Well here is your chance! Only at Pingree Farms and only in Detroit, enjoy!

Video of the 1st Annual P.P.P.I.G Event!

Only at Pingree Farms in Detroit Michigan will you find 50+ people planting in fields while being serenaded by a Mariachi Band!

NEWS FLASH: UPC Saves Us From A Blah Dinner

I’m writing on behalf of the UPC (universal product code)(Underground Pingree Chef). The UPC has given me a recipe for Summer Squash Cavatelli that is perfect for the 8 different varieties of succulent summer squash ripening in the Pingree fields.

Let me know what you think, and feel free to share your own recipes.

Watch for more from the UPC as more veggies come into season!

Summer Squash Cavatelli Recipe- serves 8-10
1 lb cavatelli pasta
5 lb mixed Pingree summer squash, thinly sliced
5 spring Pingree onions or shallots, thinly sliced
4 cloves of Pingree garlic, thinly sliced
4 tablespoons olive oil
8 tablespoons butter
salt and black pepper to taste
2 cups freshly grated Parmesan Reggiano
1 bunch fresh Pingree basil leaves, roughly chopped
Bring a large pot of salted water to a boil.
Meanwhile, combine onions and olive oil in a large heavy-bottomed saute pan. Cook over medium heat, stirring occasionally, until soft and fragrant, about 5 minutes. Add the garlic, squash, and half of the butter. Cook, stirring occasionally.
At this point cook the pasta according to package directions. When the pasta is al dente (firm but not hard) strain and immediately add to the squash mixture, gently stirring to combine. Add the remaining butter, half of the grated cheese, and season mixture liberally with salt and pepper. Turn pasta out onto a large serving dish and garnish with the remaining cheese and the fresh basil. Enjoy!