Garlic scapes are in! Scape is the word for flowers in the onion family and these curly cues are the flowering stalk of garlic. We pick them to allow the garlic plant to put all of their energy into making a nice big head of garlic. But we don't mind the bonus crop! See this weeks recipe for garlic scape pesto. 

This is our beautiful summer squash and zucchini planting. It is so lush. The leaves shimmer! 

These aren't the cutest cucumbers, but they are ours. We finally got most of our cucumbers trellised up. And while the first round won't be the cutest, they are almost always the tastiest. Absence and the heart and all that. Find the first at market this week. 

Ahoy dear friends!
​
Just a reminder that our Farm potluck is THIS Sunday, June 29th!  (Information below)

Our potluck is this Sunday from 4 pm to 8 pm. I am at the terribly nervous, why did I do this phase of planning. We are so busy trying to keep the weeds down, plant, prepare ground, and keep up with harvest. It makes it hard to imagine doing much to prepare for off world visitors. So if you ever wanted a very candid view of what we get up to, maybe more candid than I'd like, come on out! If you are planning on coming, Please RSVP via this form if you haven't already.

All that busy we have busying doesn't even account for managing all the needs of humans working in this kind of weather. Did anyone notice how freaking hot it is? We seem to be doing it in miraculously good spirits. The crew continue to wow me with their indifference to rain and acceptance of blazing heat. I am so grateful for them. 

Onward folks, doing the things we can do. 

Cheers,
Helen
she/her/hers

Potluck details!
Farm Potluck, June 29th!
Pleases come out to Lake Divide Farm and see where we are growing your vegetables. Hopefully most of the crew is here as well and you can meet the determined, lovely people doing the work. I haven't had a collection of people out to the farm for a long while and I am not the best host. What I know is that it's the people that make the party, so hoping you can come out, share a meal, and bask in the greatness of the summer light. 


Who is invited: Lovers of Lake Divide, along with their family and friends. It is a family friendly event!
No dogs please. I love them too.

Time: 4p to 8p
Address: 12638 Mount Hope Rd., Stockbridge, MI 49285
Parking: In marked areas. Carpool if possible.

Schedule:
Eating as hungry and as food arrives
Farm tour from 530p to 6p
Activities

• Bonfire
• Yard games
• Chit chat!
• Playing in sprinklers

What to bring:

• A dish to pass or beverage
• Your own bowl and cutlery- we will have paper plates and silverware available if needed (not to worry at all)

Things you may consider bringing:

• Camp chair
• Yard game
• kids bike
• Kids swim suit

Things to know:

• We are a working farm and have a lot going on! Kids should be attended.
• Stay on the two track and in the aisles.
• Don't go in the barns! They are not safe.
• There are great natural areas around here. Make a day of it and go to the Waterloo Recreation area.
• Stockbridge has a renowned "pump track" if you like to do that kind of thing. 
• Lots of great swimming lakes (Portage Lake, Silver Lake) and lots of great birding. 

 
In this email:

• Generally important notes
  • Farm Potluck June 29th at 3 pm! RSVP here!
  • Our crew slots are all populated now, but 
  • A link to our Stockbridge Community Outreach Project
  • Notes for members (or potential members!):
    • Find a copy of the 2025 membership agreement here.
    • Now offering $100 CSA memberships with a $10 bonus.
    • If you shop with us regularly, consider signing up for our farm membership (CSA). This is the perfect time to do it as it offers maximum support to us and the most opportunities to use your balance over the course of the year. 
    • Consider giving the gift of food to someone in your family or friend. It's a great gift for those that want to eat local fresh food but don't know how to get started. 
  • Here is link to our Social Justice page on our website. It is a list of resources to keep active in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Garlic Scape Pesto

Fresh From the Field- 
Greens:
Broccolini
Kale
Micros: Types to be seen!
Pea shoots

Herbs
Parsley
Mint

All Manner of Deliciousness
Beets
Cabbage
Cucumers
Garlic Scapes! 
Kohlrabi
Potatoes from the Yoder's. Keep them in the fridge.
Scallions
Snap peas (limited)
Summer Squash!
Spring Radishes!
Sweet turnips
Purple Top Turnips
Zucchini

Coming Soon
Basil
Cucumbers
Potatoes

Farms we are collaborating with:
When something sold by us is grown by another farm, we will always label both to support them and so that you can make informed decisions. 

Not all the farms we are working with are certified organic. If they aren't, you better bet we know them well enough to trust their growing practices. This is both because we have asked them about how they care for their land and what materials they use, but also because we are friends. We have asked each other questions and shared information and resources over the years. We know most of them well enough to have had dinner together and to call to share family news. This collection of family farms are our community and our colleagues. We are proud to know them and to work with them. 

Almar Orchard, Flushing, Certified Organic
Cinzori Farm, Ceresco, Certified Organic
HillTop Greenhouse and Farms, Ann Arbor. They supply the eggs from free range, happy chickens.
Jacob's Fresh Farm, Dexter
Sunnyside Produce, Homer, Certified Organic
Titus Farms, Leslie 
Yoder Farms, Leslie

Garlic Scape Pesto

From Three Acre Farm

An ephemeral flavor, garlic scapes are only around for the blink of an eye. Once you've eaten them, they will become one of the year's most delicious mile markers.

Ingredients

• 3/4 to 1 cup roughly chopped garlic scapes (about 1/4 lb of scapes)
• 1/4 cup pine nuts or walnuts
• 1/2 tsp salt
• Freshly ground black pepper
• 1/2 cup extra virgin olive oil
• Optional: 1/4 cup grated Parmigiano - Reggiano cheese (or any other hard cheese)

 Instructions

1. Combine the scapes, nuts, salt and pepper in a food processor. Process until finely chopped.
2. Slowly add the olive oil while the food processor is running.
3. Stir in cheese (if using).
4. Store in the fridge for about 1 week.

Notes:

​The pesto freezes beautifully in ice cube trays. If you plan on freezing the pesto, leave out the cheese. You can add cheese after you have thawed the pesto cubes.

Just a reminder that our Farm potluck is on Sunday, June 29th then!  (Information below) That's not this Sunday but the following. If you have been hoping to see the farm and farmers' that grow your food, please come on out If you are planning on coming, Please RSVP via this form if you haven't already. I saw a firefly just the other day... 

We are busy on the farm and lots of new crops are coming in. Kohlrabi and cabbage to name two. Parsley, scallions, and some beets are hot on their trail. I am so looking forward to seeing you all at market this coming Saturday. 

And I also hope to see you at the potluck!

Cheers,
Helen
she/her/hers

Potluck details!
Farm Potluck, June 29th!
Pleases come out to Lake Divide Farm and see where we are growing your vegetables. Hopefully most of the crew is here as well and you can meet the determined, lovely people doing the work. I haven't had a collection of people out to the farm for a long while and I am not the best host. What I know is that it's the people that make the party, so hoping you can come out, share a meal, and bask in the greatness of the summer light. 


Who is invited: Lovers of Lake Divide, along with their family and friends. It is a family friendly event!
No dogs please. I love them too.

Time: 4p to 8p
Address: 12638 Mount Hope Rd., Stockbridge, MI 49285
Parking: In marked areas. Carpool if possible.

Schedule:
Eating as hungry and as food arrives
Farm tour from 530p to 6p
Activities

• Bonfire
• Yard games
• Chit chat!
• Playing in sprinklers

What to bring:

• A dish to pass or beverage
• Your own bowl and cutlery- we will have paper plates and silverware available if needed (not to worry at all)

Things you may consider bringing:

• Camp chair
• Yard game
• kids bike
• Kids swim suit

Things to know:

• We are a working farm and have a lot going on! Kids should be attended.
• Stay on the two track and in the aisles.
• Don't go in the barns! They are not safe.
• There are great natural areas around here. Make a day of it and go to the Waterloo Recreation area.
• Stockbridge has a renowned "pump track" if you like to do that kind of thing. 
• Lots of great swimming lakes (Portage Lake, Silver Lake) and lots of great birding. 

 
In this email:

• Generally important notes
  • Farm Potluck June 29th at 3 pm! RSVP here!
  • Our crew slots are all populated now, but 
  • A link to our Stockbridge Community Outreach Project
  • Notes for members (or potential members!):
    • Find a copy of the 2025 membership agreement here.
    • Now offering $100 CSA memberships with a $10 bonus.
    • If you shop with us regularly, consider signing up for our farm membership (CSA). This is the perfect time to do it as it offers maximum support to us and the most opportunities to use your balance over the course of the year. 
    • Consider giving the gift of food to someone in your family or friend. It's a great gift for those that want to eat local fresh food but don't know how to get started. 
  • Here is link to our Social Justice page on our website. It is a list of resources to keep active in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Grilled Zucchini and Squash

​
Fresh From the Field- 
Greens:
Broccolini
Head Lettuce- last week
Kale
Micros: Types to be seen!
Pea shoots

Herbs
Catnip!
Chives
Mint
Oregano
Sage

All Manner of Deliciousness
Beets
Cabbage
Green garlic
Garlic Scapes! 
Kohlrabi
Potatoes from the Yoder's. Keep them in the fridge.
Snap peas (limited)
Squash!
Spring Radishes!
Sweet turnips
Purple Top Turnips
Zucchini

Coming Soon
Basil
Cucumbers
Parsley
Scallions

Farms we are collaborating with:
When something sold by us is grown by another farm, we will always label both to support them and so that you can make informed decisions. 

Not all the farms we are working with are certified organic. If they aren't, you better bet we know them well enough to trust their growing practices. This is both because we have asked them about how they care for their land and what materials they use, but also because we are friends. We have asked each other questions and shared information and resources over the years. We know most of them well enough to have had dinner together and to call to share family news. This collection of family farms are our community and our colleagues. We are proud to know them and to work with them. 

Almar Orchard, Flushing, Certified Organic
Cinzori Farm, Ceresco, Certified Organic
HillTop Greenhouse and Farms, Ann Arbor. They supply the eggs from free range, happy chickens.
Jacob's Fresh Farm, Dexter
Sunnyside Produce, Homer, Certified Organic
Titus Farms, Leslie 
Yoder Farms, Leslie

Grilled Zucchini and Squash
By Christina from The Whole Cook

This grilled zucchini and squash is unbelievably delicious thanks to an incredible (and incredibly simple) olive oil, herb, and seasoning mixture. It's an easy side dish that really wows during the summer months.

Ingredients

• 2 medium zucchini
• 2 medium yellow squash
• 3 tablespoons olive oil, extra virgin
• 1 tablespoons dried parsley, can use dried basil or oregano
• 1 teaspoon garlic powder
• 1 teaspoon salt

 
Instructions

1. Slice your zucchini and squash into circles 1/3 to 1/2 inch thick. (I would not go any thinner than 1/3 inch.)
2. Preheat your grill to medium heat.
3. In a large bowl add your vegetable slices, olive oil, and seasonings. Use your hands or a spoon to move around the veggies until they’re lightly coated.
4. Lay zucchini and squash slices on the grill. We'll use any remaining oil at the end so just leave it in the bowl. Grill for 4 to 5 minutes per side (8 to 10 minutes total) or until you achieve the desired softness. 
5. Remove from grill and plate. Drizzle remaining oil/herb/seasoning mixture over your grilled zucchini and squash.

Notes

• You can of course use all zucchini or all yellow squash in this recipe if you prefer.Move the rack in the oven to the lower middle position. Place the roasting pan in the oven.

A close up of our thriving onions. I never feel like we have enough but when harvest time comes, we're up to our chins. If you are going to be up to your chin in a vegetable, onions are a good one. They are a good first ingredient to most sautees. 

Ahoy!

​​Who want to come out and see where your food is grown? Come out to our Farm potluck on Sunday, June 29th then! We haven't done it in years but we are aiming to this year! It won't be fancy but it will be as beautiful as the wild world. Please RSVP via this form to help us get an idea if you will be here. If you forget to RSVP, please don't let that keep you from coming. 

In other news, there is a green heron building a nest somewhere close by. We've hear its song (lol) and seen it flying by with nest material. And I think the crow babies hatched too. So lots of new bird life happening around us. 

All the cover crop we seeded is up and that is wonderful. I can't tell you how good it feels to be back on the cover crop train. These last few years, I couldn't quite get the timing down to get it right. It seems like, despite everything going on, this is the year for some things and for me, cover crop success is one of them. Thank you world. 

Hope to see you at the potluck!

Cheers,
Helen
she/her/hers

Potluck details!
Farm Potluck, June 29th!
Pleases come out to Lake Divide Farm and see where we are growing your vegetables. Hopefully most of the crew is here as well and you can meet the determined, lovely people doing the work. I haven't had a collection of people out to the farm for a long while and I am not the best host. What I know is that it's the people that make the party, so hoping you can come out, share a meal, and bask in the greatness of the summer light. 


Who is invited: Lovers of Lake Divide, along with their family and friends. It is a family friendly event!
No dogs please. I love them too.

Time: 4p to 8p
Address: 12638 Mount Hope Rd., Stockbridge, MI 49285
Parking: In marked areas. Carpool if possible.

Schedule:
Eating as hungry and as food arrives
Farm tour from 530p to 6p
Activities

• Bonfire
• Yard games
• Chit chat!
• Playing in sprinklers

What to bring:

• A dish to pass or beverage
• Your own bowl and cutlery- we will have paper plates and silverware available if needed (not to worry at all)

Things you may consider bringing:

• Camp chair
• Yard game
• kids bike
• Kids swim suit

Things to know:

• We are a working farm and have a lot going on! Kids should be attended.
• Stay on the two track and in the aisles.
• Don't go in the barns! They are not safe.
• There are great natural areas around here. Make a day of it and go to the Waterloo Recreation area.
• Stockbridge has a renowned "pump track" if you like to do that kind of thing. 
• Lots of great swimming lakes (Portage Lake, Silver Lake) and lots of great birding. 

 
In this email:

• Generally important notes
  • Farm Potluck June 29th at 3 pm! RSVP here!
  • Our crew slots are all populated now, but 
  • A link to our Stockbridge Community Outreach Project
  • Notes for members (or potential members!):
    • Find a copy of the 2025 membership agreement here.
    • Now offering $100 CSA memberships with a $10 bonus.
    • If you shop with us regularly, consider signing up for our farm membership (CSA). This is the perfect time to do it as it offers maximum support to us and the most opportunities to use your balance over the course of the year. 
    • Consider giving the gift of food to someone in your family or friend. It's a great gift for those that want to eat local fresh food but don't know how to get started. 
  • Here is link to our Social Justice page on our website. It is a list of resources to keep active in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Roasted Hakurei Turnips and Radishes
• Member Info- 
  • << Test Your Balance >><< Test Balance >>

<< Test Special Note >>Fresh From the Field- 
Greens:
Broccolini
Head Lettuce
Kale
Micros: Types to be seen!
Pea shoots
Spinach

Herbs
Catnip!
Chives
Mint
Oregano
Sage

All Manner of Deliciousness
Green garlic
Kohlrabi
Potatoes from the Yoder's
Snap peas (limited)
Squash! (not yet!)
Spring Radishes!
Purple Daikon Radish
Sweet turnips
Purple Top Turnips
Zucchini

Coming Soon
Beets (?)
Cabbage
Parsley
Scallions

Farms we are collaborating with:
When something sold by us is grown by another farm, we will always label both to support them and so that you can make informed decisions. 

Not all the farms we are working with are certified organic. If they aren't, you better bet we know them well enough to trust their growing practices. This is both because we have asked them about how they care for their land and what materials they use, but also because we are friends. We have asked each other questions and shared information and resources over the years. We know most of them well enough to have had dinner together and to call to share family news. This collection of family farms are our community and our colleagues. We are proud to know them and to work with them. 

Almar Orchard, Flushing, Certified Organic
Cinzori Farm, Ceresco, Certified Organic
HillTop Greenhouse and Farms, Ann Arbor. They supply the eggs from free range, happy chickens.
Jacob's Fresh Farm, Dexter
Sunnyside Produce, Homer, Certified Organic
Titus Farms, Leslie 
Yoder Farms, Leslie

Roasted Hakurei Turnips and Radishes

From Just a little bit of Bacon

Sweet Hakurei turnips and young radishes are tossed with olive oil and roasted with their greens in this simple and satisfying side dish.

Ingredients

• 1 bunch radishes
• 1 bunch Hakurei turnips, or other mild salad turnips
• 3 tbsp olive oil
• 1 tsp kosher salt

Instructions

1. Move the rack in the oven to the lower middle position. Place the roasting pan in the oven.
2. Preheat oven to 425F.
3. Slice the greens off the turnips and radishes.
4. Scrub the turnips and radishes well to remove all the dirt and grit from the vegetables, and rinse the greens repeatedly until they are grit free. If you left a little bit of the stem on the radishes and turnips, make sure you clean around it well since dirt collects there. I find scraping around the stem as I wash cleans it up nicely.
5. Cut the turnips and radishes into wedges. Halve the small ones, and quarter or sixth the larger ones.
6. In a large bowl, toss the vegetables with 2 tbsp of olive oil and 1/2 tsp of salt. Pour the vegetables into the roasting pan, arranging them so most have a flat side down in the pan.
7. Roast for 15 minutes, stirring and turning the vegetables at 7 minutes.
8. Dry the washed greens to remove most of the water. Roughly chop the greens into bite-sized pieces, then toss them in the large bowl with the rest of the olive oil and the salt.
9. Pull the roasting pan out of the oven, turn and stir the vegetables again and then make a space for the greens. Spread out the greens in the space and return the pan to the oven.
10. Roast for 5 minutes more

Notes

• What is a bunch? One bunch is about 1/2 - 3/4 of a pound of turnips or radishes.
• Choosing the Produce: Try to pick bunches with nice, green leaves since you will be eating them as well. Pick through the leaves once you have cut them from the vegetables and remove any yellow or brown leaves.
• Crispier Veggies: If you want the vegetables and greens even darker and crispier, roast for 2-3 minutes more, but watch the pan carefully since they can go from beautifully brown to burnt rather quickly at this point.
• Doubling: To double the recipe, use two roasting pans so you don't crowd the vegetables.

​Kids, onions, scallions, fennel, celery, celeriac. Buckwheat field to the south.   

Buckwheat, the beaky, little black seed. We used our farmall 140 and the hand me down seed spreader from Goetz Family Farm to fling the seed far and wide. Our thanks forever for the machine but also the morale support that comes with it. It seems we got a pretty good spread. I saw a few birds ou there snacking and had flash back to 2018, I think it was, when a huge flock came through and plucked every last one of our sudan grass seeds out of the ground. It was actually amazing. 

The seed was from last year and had a little mildew on it so that, plus the birds, plus worrying I planted it too deep had me thinking nothing would happen. While it is to be seen how good of a stand we get, you can see those pale green leaves are arising! 

I took the last picture while discing in the second field of buckwheat. This is where some of our storage cabbage, broccoli, and other fall brassicas will go. It is also where we are going to be growing plants for native seed production. Yep! Somehow that project is still underway!! If you look closely, you can see Ben way in the background cultivating the cabbage with the Farmall 140. 

So many good things are afoot at the farm right now. I am going to write a list:

1. The acre field I seeded with buckwheat last week germinated and sprouted! It looks lie an even distribution but we'll really get to see what kind of stand it is once it is all up. This gives me hope for the 2 acres of oats and peas and the additional acre of buckwheat I put down just Wednesday. 
2. We are still moving forward with the native seed production project! I am getting help selecting plants and it seems we are hoping plant in the fall. The ground should be well prepped by then. 
3. Our pollinator habitat plan is moving forward. The ground for this year's planting is about to be tarped, hopefully to be seeded at the end of the month.
4. We are excited to have some MSU folks from the Smith Birds Lab collecting data on our farm. They observing the birds and insects in our fields (kale and collards specifically.) Find out more about their research here. It is so cool to have these knowledgeable women come to our farm. Even with all I have going on, it's hard not to pester them with questions. I can't wait to hear about what they find. 
5. All that dry weather had its troubles, but it sure let us stay on top of the weeds! The onions are flying freer than they have in years. 
6. The potatoes are up!
7. This crew is on FIRE! I love working with them. Hustle and good attitudes abound. 
8. The Stockbridge Community Outreach project is going really well. I feel so grateful to have the support to be able to grow food directly for the people in my surrounding area. It gives me hope that I will fin even more ways to connect directly with community.
9. I worked in the field with both kids. That's right. I was able to scuffle hoe about 3 beds with both kids in tow. And everyone had a good time (mostly.)
10. This broccolini is DELICIOUS. 
11. There is one lone deer wandering our field. I gave her a scare or two and it seems to have warned her off. Send your anti deer vibes out this way.

Cheers,
Helen
she/her/hers
 
In this email:

• Generally important notes
  • We are looking for moonlighters! Visit our Work With Us page for more info. Please share it with people you think fit the bill. 
  • A link to our Stockbridge Community Outreach Project
  • Notes for members (or potential members!):
    • Find a copy of the 2025 membership agreement here.
    • Now offering $100 CSA memberships with a $10 bonus.
    • If you shop with us regularly, consider signing up for our farm membership (CSA). This is the perfect time to do it as it offers maximum support to us and the most opportunities to use your balance over the course of the year. 
    • Consider giving the gift of food to someone in your family or friend. It's a great gift for those that want to eat local fresh food but don't know how to get started. 
  • Here is link to our Social Justice page on our website. It is a list of resources to keep active in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Sauteed Broccolini

​
Fresh From the Field- 
Greens:
Broccolini
Head Lettuce
Kale
Micros: Types to be seen!
Pea shoots
Spinach

Herbs
Catnip!
Chives
Mint
Oregano
Sage

All Manner of Deliciousness
Green garlic
Snap peas (limited)
Spring Radishes!
Purple Daikon
Sweet turnips
Purple Top Turnips

Coming Soon
Beets (?)
Kohlrabi
Scallions
Summer squash

Farms we are collaborating with:
When something sold by us is grown by another farm, we will always label both to support them and so that you can make informed decisions. 

Not all the farms we are working with are certified organic. If they aren't, you better bet we know them well enough to trust their growing practices. This is both because we have asked them about how they care for their land and what materials they use, but also because we are friends. We have asked each other questions and shared information and resources over the years. We know most of them well enough to have had dinner together and to call to share family news. This collection of family farms are our community and our colleagues. We are proud to know them and to work with them. 

Almar Orchard, Flushing, Certified Organic
Cinzori Farm, Ceresco, Certified Organic
HillTop Greenhouse and Farms, Ann Arbor. They supply the eggs from free range, happy chickens.
Jacob's Fresh Farm, Dexter
Sunnyside Produce, Homer, Certified Organic
Titus Farms, Leslie 
Yoder Farms, Leslie


Sauteed Broccolini

From Love and Lemons

​This easy sautéed broccolini recipe is a perfect weeknight side dish! It's ready in minutes, and it's deliciously seasoned with garlic, red pepper flakes, and lemon.


Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• ¼ teaspoon red pepper flakes
• 1 bunch broccolini, trimmed, halved lengthwise if thick (about 6 ounces)
• ¼ teaspoon sea salt, plus more to taste
• 2 tablespoons water
• 2 teaspoons fresh lemon juice

Instructions

1. Heat the olive oil in a large lidded skillet over medium heat. Add the garlic and red pepper flakes and cook for 30 seconds, then add the broccolini and salt and toss.
2. Cook, tossing occasionally, for 2 minutes. Add the water, cover, reduce the heat, and cook for 3 to 5 minutes, tossing occasionally, or until tender and bright green.
3. Remove from the heat, toss with the lemon juice, and season to taste.

Ahoy!

Nothing to say her, the story is in the captions. Lots of love to ya!

Stockbridge is back this week and I, Helen, will be at Eastern  on Saturday.

Cheers,
Helen
she/her/hers
 
In this email:

• Generally important notes
  • We are looking for moonlighters! Visit our Work With Us page for more info. Please share it with people you think fit the bill. 
  • A link to our Stockbridge Community Outreach Project
  • Notes for members (or potential members!):
    • Find a copy of the 2025 membership agreement here.
    • Now offering $100 CSA memberships with a $10 bonus.
    • If you shop with us regularly, consider signing up for our farm membership (CSA). This is the perfect time to do it as it offers maximum support to us and the most opportunities to use your balance over the course of the year. 
    • Consider giving the gift of food to someone in your family or friend. It's a great gift for those that want to eat local fresh food but don't know how to get started. 
  • Here is link to our Social Justice page on our website. It is a list of resources to keep active in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Daikon Steaks

Fresh From the Field- 
Greens:
Bok Choy
Broccoli rabe
Head Lettuce
Baby Kale
Micros: Types to be seen!
Pea shoots
Spinach

Herbs
Chives
Mint
Sage

All Manner of Deliciousness
Carrots by Yoder
Spring Radishes!
Purple Daikon
Sweet turnips (likely)
Purple Top Turnips

Coming Soon
Beets (?)
Green Garlic
Kohlrabi
Peas
Scallions
Summer squash

Farms we are collaborating with:
When something sold by us is grown by another farm, we will always label both to support them and so that you can make informed decisions. 

Not all the farms we are working with are certified organic. If they aren't, you better bet we know them well enough to trust their growing practices. This is both because we have asked them about how they care for their land and what materials they use, but also because we are friends. We have asked each other questions and shared information and resources over the years. We know most of them well enough to have had dinner together and to call to share family news. This collection of family farms are our community and our colleagues. We are proud to know them and to work with them. 

Almar Orchard, Flushing, Certified Organic
Cinzori Farm, Ceresco, Certified Organic
HillTop Greenhouse and Farms, Ann Arbor. They supply the eggs from free range, happy chickens.
Jacob's Fresh Farm, Dexter
Sunnyside Produce, Homer, Certified Organic
Titus Farms, Leslie 
Yoder Farms, Leslie

Daikon SteaksFrom: Me! Modified from Okonomi Kitchen 

Their recipe is more complicated and possible has a broader flavor and texture palate. However, my version is delicious and possible with 2 kids under 4 underfoot.

I didn't know I had room in my heat for another daikon recipe, but it turns out I did and I love it so much, I now wish we had daikon year round. Eat up the last of the season with these tasty "steaks."


Ingredients

• Daikon
• Soy sauce
• Lime Juice
• Sesame Oil

Instructions

1. Heat 1-2 T sesame oil in sautee pan on medium-low head
2. Peel daikon and slice length-wise into slabs. Maybe about 1/2 thick.
3. When pan is hot, place as many slabs as you can in the pan. Drizzle with 1-2 T soy sauce and 1-2 T lime juice.
4. After about 5 minutes, flip. If the underside was slightly browned, you got it right. Cook 5 more min on second side, then flip back and cook to desired texture. For me, that's about 5 more minutes which leaves them still a bright purple on the inside and a crunch like a soft thunk.
5. Eat them on their own or with a collection of various other food and sauces.

​This lettuce is mega crisp. Maximum tender. Loaded with flavor. Please enjoy. 

​Covering our squash on a windy day. This was just before what may prove to be the last spring frost of the year. It truly won't be long until those squash fruit are in our tummies, as a certain 3.5 year old I know would put it.

​Nature is art. Our vegetables are part of nature, kind of. A heart shaped cabbage leaf, purple on tan. The rose of a pea flower.

​Ahoy

First off, I am sorry to any of our loyal market customers that showed up Saturday and didn't find us at our table. We were late because of troubles and then sold out early so headed home. If you missed us, we missed you. Sorry! We will be out in full force this week!
 
And secondly! We have so much going on here! The garlic is growing, the fall seeded cover crops are growing, the potatoes are all in the ground and miraculously, so are all our tomatoes, peppers, eggplant, cucumbers, and squash. Right now, Clare, Ben, and Fergus are planting celery and fennel. I have to say, these folks are working so hard and doing such an excellent job. I am so proud and grateful to work with each of them. 

We'll be rocking out at Stockbridge (Irene) and Eastern (Aaron) this week. Get your greens and gab!

Cheers,
Helen
she/her/hers
 
In this email:

• Generally important notes
  • We are looking for moonlighters! Visit our Work With Us page for more info. Please share it with people you think fit the bill. 
  • A link to our Stockbridge Community Outreach Project
  • Notes for members (or potential members!):
    • Find a copy of the 2025 membership agreement here.
    • Now offering $100 CSA memberships with a $10 bonus.
    • If you shop with us regularly, consider signing up for our farm membership (CSA). This is the perfect time to do it as it offers maximum support to us and the most opportunities to use your balance over the course of the year. 
    • Consider giving the gift of food to someone in your family or friend. It's a great gift for those that want to eat local fresh food but don't know how to get started. 
  • Here is link to our Social Justice page on our website. It is a list of resources to keep active in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Arugula Rapini with Garlic and Mustard Seeds

Fresh From the Field- 
Greens:
Arugula Raab
Bok Choy
Head Lettuce
Micros: Mustard, Radish, and a little basil!
Pea shoots
Spinach

All Manner of Deliciousness
Apples: Hopefully back next week!
Carrots by Yoder
Purple Daikon
Watermelon Radish
Purple Top Turnips

Coming Soon
Broccoli Rabe
Chives
Sage
Peas
Sweet Turnips
Spring Radish
Baby Kale
Cilantro, Dill, and Broccoli Micros

Farms we are collaborating with:
When something sold by us is grown by another farm, we will always label both to support them and so that you can make informed decisions. 

Not all the farms we are working with are certified organic. If they aren't, you better bet we know them well enough to trust their growing practices. This is both because we have asked them about how they care for their land and what materials they use, but also because we are friends. We have asked each other questions and shared information and resources over the years. We know most of them well enough to have had dinner together and to call to share family news. This collection of family farms are our community and our colleagues. We are proud to know them and to work with them. 

Almar Orchard, Flushing, Certified Organic
Cinzori Farm, Ceresco, Certified Organic
HillTop Greenhouse and Farms, Ann Arbor. They supply the eggs from free range, happy chickens.
Jacob's Fresh Farm, Dexter
Sunnyside Produce, Homer, Certified Organic
Titus Farms, Leslie 
Yoder Farms, Leslie

​Arugula Rapini with Garlic and Mustard Seeds

From: Cook food. Mostly plants


I suspect this would work with any green mystery vegetable. Certainly broccolini would go well (but note that it will probably take a few more minutes to cook until tender).

If you do find yourself with a bunch of arugula rapini, do this with it. Because it is somehow kind of like french fries, only better.

Ingredients

• Olive oil
• 1 large clove garlic, smashed
• Yellow mustard seeds
• 1 bunch arugula rapini
• 1/4 cup chicken broth (or sub vegetable broth)
• Salt and freshly ground black pepper to taste

Instructions

Heat a generous glug of olive oil in a wide pan over medium heat. Add the garlic and let simmer in the olive oil for a minute or two, then add a scattering of mustard seeds (a couple four-fingered pinches should do it). Continue cooking for another couple of minutes, turning the garlic when it starts to brown lightly on one side.

Add the rapini to the pan. Using tongs, toss with the olive oil and mustard seeds to coat evenly. Cover the pan and cook for 1-2 minutes, then add the chicken broth and salt, cover again, and let simmer 2-4 minutes until tender.

Uncover, let any excess liquid simmer off, and sprinkle liberally with pepper before serving.

I wish I had taken a picture of our rain gauge. It was truly too much rain at once. As dry as it was, it is hard to curse it though. Hopefully most of that water percolated because, looking forward it may be all that we get for a while. 

We'll be rocking out at Stockbridge and Eastern this week. Come see us for a vegetahaul. 

Cheers,
Helen
she/her/hers
 
In this email:

• Generally important notes
  • We are looking for moonlighters! Visit our Work With Us page for more info. Please share it with people you think fit the bill. 
  • A link to our Stockbridge Community Outreach Project
  • Notes for members (or potential members!):
    • Find a copy of the 2025 membership agreement here.
    • Now offering $100 CSA memberships with a $10 bonus.
    • If you shop with us regularly, consider signing up for our farm membership (CSA). This is the perfect time to do it as it offers maximum support to us and the most opportunities to use your balance over the course of the year. 
    • Consider giving the gift of food to someone in your family or friend. It's a great gift for those that want to eat local fresh food but don't know how to get started. 
  • Here is link to our Social Justice page on our website. It is a list of resources to keep active in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Quick Carrot Saute

Fresh From the Field- 
Greens:
Arugula
Baby Bok Choy
Micros: Radish!
Pea shoots
Spinach

All Manner of Deliciousness
Apples: Evercrisp and Modi From Almar Orchard (Eastern only)
Carrots by Yoder
Kohlrabi
Potatoes! Yum! Likely the last week until new potatoes.
Purple Daikon
Watermelon Radish
Spring Radishes!
Purple Top Turnips

Coming Soon
Chives
Lettuce
Sage
Peas
Basil and Cilantro Microgreens

Farms we are collaborating with:
When something sold by us is grown by another farm, we will always label both to support them and so that you can make informed decisions. 

Not all the farms we are working with are certified organic. If they aren't, you better bet we know them well enough to trust their growing practices. This is both because we have asked them about how they care for their land and what materials they use, but also because we are friends. We have asked each other questions and shared information and resources over the years. We know most of them well enough to have had dinner together and to call to share family news. This collection of family farms are our community and our colleagues. We are proud to know them and to work with them. 

Almar Orchard, Flushing, Certified Organic
Cinzori Farm, Ceresco, Certified Organic
HillTop Greenhouse and Farms, Ann Arbor. They supply the eggs from free range, happy chickens.
Jacob's Fresh Farm, Dexter
Sunnyside Produce, Homer, Certified Organic
Titus Farms, Leslie 
Yoder Farms, Leslie

Quick Carrot SauteFrom: Neighbor Food Blog


You’re going to love this quick and easy Carrot Saute! Made on the stove top in less than 15 minutes, these carrots are browned and caramelized, with a touch of thyme and a honey glaze.
Ingredients

• 1 pound carrots
• 1 Tablespoon butter
• 1 Tablespoon olive oil
• 2 stalks thyme (leaves removed from the stem)
• 2 – 3 teaspoons honey
• A few pinches Kosher salt
• Pinch red pepper flakes (optional)

Instructions

• Chop the carrots into similar sized pieces. I prefer 2-3 inch long sticks, about 1/2 inch thick. You can also chop them into thick slices if you prefer.
• Heat the butter and oil in a cast iron skillet or other heavy bottomed pot over medium heat.
• Add the carrots, cover, and cook undisturbed for four minutes.
• Uncover, stir, and add the thyme, salt to taste, and red pepper flakes, if desired.
• Cook an additional two minutes, then stir in the honey.
• Cook another 1-2 minutes or until the carrots are browned and fork tender.

Notes:

• Be sure to slice your carrots into sticks of a similar thickness. Skinny carrots can be left whole; larger ones can be halved or quartered. I like the look of sticks, but you can cut them into thick slices if you prefer.
• Sauteeing the carrots without stirring in the beginning is the key to getting the browned, caramelized edges. Resist the urge to stir!
• If your skillet doesn’t have a lid, a baking sheet works great for covering the pan.

Clare has been cultivating! Since she is all trained up on the tractor, she can hop right on and slay some weeds! On the right you can see that we also use this tractor to mark out our beds and keep our rows of plants nice and straight.

Ahoy!

My goodness has this year blasted off. We are busy! As I type this, Clare and Ben are planting our hoop house tomatoes. We have lots of ground is prepped, all the onions are planted, the first major round of weeding is checked off. Up next? Potatoes, more cabbage, building a tunnel for our basil and laying ground cloth for long season plantings. 
Lots to do, so I won't get hung up rambling! Come see me at market get some of the spring treats we are bringing: spinach, arugula, baby kale, bok choy!
See you Saturday!

Cheers,
Helen
she/her/hers
 
In this email:

• Generally important notes
  • We are looking for moonlighters! Visit our Work With Us page for more info. Please share it with people you think fit the bill. 
  • A link to our Stockbridge Community Outreach Project
  • Notes for members (or potential members!):
    • Find a copy of the 2025 membership agreement here.
    • Now offering $100 CSA memberships with a $10 bonus.
    • If you shop with us regularly, consider signing up for our farm membership (CSA). This is the perfect time to do it as it offers maximum support to us and the most opportunities to use your balance over the course of the year. 
    • Consider giving the gift of food to someone in your family or friend. It's a great gift for those that want to eat local fresh food but don't know how to get started. 
  • Here is link to our Social Justice page on our website. It is a list of resources to keep active in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Pan Fired Turnips Recipe with Onions and Spinach

Fresh From the Field- 
Greens:
Arugula
Baby Bok Choy
Baby Kale
Micros: Dill! Kale, Radish, mustard mix!
Pea shoots
Spinach

All Manner of Deliciousness
Apples: Evercrisp, Pinata, and Modi From Almar Orchard (Eastern only)
Carrots by Yoder
Kohlrabi
Potatoes! Yum!
Daikon: Purple and White
Watermelon Radish
Purple Top Turnips

Coming Soon
Chives
Spring Radishes

Farms we are collaborating with:
When something sold by us is grown by another farm, we will always label both to support them and so that you can make informed decisions. 

Not all the farms we are working with are certified organic. If they aren't, you better bet we know them well enough to trust their growing practices. This is both because we have asked them about how they care for their land and what materials they use, but also because we are friends. We have asked each other questions and shared information and resources over the years. We know most of them well enough to have had dinner together and to call to share family news. This collection of family farms are our community and our colleagues. We are proud to know them and to work with them. 

Almar Orchard, Flushing, Certified Organic
Cinzori Farm, Ceresco, Certified Organic
HillTop Greenhouse and Farms, Ann Arbor. They supply the eggs from free range, happy chickens.
Jacob's Fresh Farm, Dexter
Sunnyside Produce, Homer, Certified Organic
Titus Farms, Leslie 
Yoder Farms, Leslie
Pan Fired Turnips Recipe with Onions and SpinachFrom: Low Carb Maven
Pan fried turnips make a great low carb potato substitute for keto diets. Their earthy flavor combined with caramelized onions and lemon thyme transcend the mundane.
Ingredients

• 1 pound turnips
• 1 tablespoon olive oil
• 1 tablespoon butter (or more olive oil)
• 1 sprig lemon thyme (or regular)
• 2 tablespoon scallions
• 1 cup fresh spinach loosely packed
• ¼ teaspoon salt
• ¼ teaspoon pepper

Instructions

• Peel turnips and cut into quarters or into sixths, if large.
• Place a large frying pan over medium heat. When hot add the olive oil to the pan and swirl to coat. Add the turnips when the oil shimmers.
• Cook the turnips until browned on one side. Turn them over and add scallions and thyme to the pan. The turnips are ready when a fork piercing the thickest part slides easily through.
• Add the spinach and butter to the pan, sautéing until the spinach wilts. Remove the thyme sprig.
• Season with salt and pepper, taste to adjust seasoning, and serve.
• Serves 4 at 4.5 g net carbs per serving.

We brought our first round of vegetables to Stockbridge Community Outreach!
Purple Daikon, a crunchy radish with a mild, sweet flavor and a long shelf life. Thank you to everyone that is helping us bring food to local families.

Thank you to all the people who have donated to make this possible. It isn't too late to contribute to our fundraiser. Below is a recap of how the plan came about. Follow this link for more details and to donate:
https://gofund.me/a4216e87

"In January, when I heard the first hints of federal support of food programs being pulled, I was really upset. Those programs are important. They help food banks and pantries have access to healthy food to distribute to people that need it. And they help the people in all our communities eat better and live healthier lives. I believe in helping each other out in our tough times. Everyone goes through them. That's what community is all about. 

I was feeling really powerless and had the lucky shift to consider what I could do to help rather than spinning out in despair. Because growing vegetables is in my wheelhouse, this is what I figured I could try. The money raised through this gofundme goes directly to the cost of growing of vegetables for our community. If you have been considering contributing but have questions, please reach out. We are now at 20% of our goal! Way further than I really expected to get. I am invigorated by the support this venture is receiving and hope that we get closer to our goal yet!"

I caught a shot of Clare and Ben prepping our seed potatoes to green sprout before we plant them. If only there were more things like potatoes. You want more? Put what you have left in the ground and wait. I plant some peace of mind.

The snap peas are in the ground with trellis to climb on. Some were already flowering so I expect peas to not be too far off. The deer fence seems to be doing it's job so, fingers crossed, those four legged vegetable processors don't find out about these lush little plants. 

I'm not sure if you can tell the difference but the garlic got saved! Hooray! And in the process, we remembered that we planted a full bed of green garlic for this year's harvest, so get ready for some spring garlic in about a month.

​Last week I mentioned rookie mistakes. Let me say that I am so grateful to have a buoyant that is able bop along despite my errors. Nothing but kind words and good attitudes here. I am feeling grateful. Everyone has been trained on watering the greenhouse, the basics of our irrigation system, and most of washpack protocol. We even fit in a little tractor training here and there. We're really on our way now. 

And we checked some stuff off! Not least of all, saving the garlic from certain doom. I am so excited to be growing our own garlic again. Here's to hoping we don't fall off the garlic wagon again. We have enough planted this year that saving enough for seed for next year's crop shouldn't be a problem.

Our first big planting is finally in the ground- about 3 weeks late but no matter. Those transplants were big and healthy and I expect they will thrive. In the ground we now have: radish (which due to poor germination looks like it needs to be reseeded), sweet turnips (beauteous germ!), bok choy, kohlrabi, beets, spinach, peas, cabbage, kale, sprouting broccoli, and onions! We are close the spring-summer crop gap but we will still have lots of tasty vegetables to keep your power bowls packed.  

Next up to get down in the ground? Onions, scallions, potatoes, and our first round of hoop house tomatoes! Despite the warm weather around here, I think we won't get to heavy harvesting until late spring. Like I mentioned, we are about 3 weeks behind on planting, which means the plants will be about 3 weeks behind on maturing to harvest. In great new though, and despite the pessimist in me, we are catching up! Yet another reason I am impressed with our small but mighty crew! Go team, go!

Hope to see you at market This week!

Cheers,
Helen
she/her/hers
 
In this email:

• Generally important notes
  • We are looking for moonlighters! Visit our Work With Us page for more info. Please share it with people you think fit the bill. 
  • A link to our Stockbridge Community Outreach Project
  • Notes for members (or potential members!):
    • Find a copy of the 2025 membership agreement here.
    • Now offering $100 CSA memberships with a $10 bonus.
    • If you shop with us regularly, consider signing up for our farm membership (CSA). This is the perfect time to do it as it offers maximum support to us and the most opportunities to use your balance over the course of the year. 
    • Consider giving the gift of food to someone in your family or friend. It's a great gift for those that want to eat local fresh food but don't know how to get started. 
  • Here is link to our Social Justice page on our website. It is a list of resources to keep active in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Purple Daikon Salad

Fresh From the Field- 
Greens:
Baby Bok Choy
Head lettuce
Micros: Dill! Kale, Radish, mustard mix!
Pea shoots
Spinach

All Manner of Deliciousness
Apples: Evercrisp, Pinata, and Modi From Almar Orchard (Eastern only)
Cabbage
Carrots by Yoder
Kohlrabi
Potatoes! Yum!
Daikon: Purple and White
Watermelon Radish
Purple Top Turnips

Coming Soon
Chives
Spring Radishes

Farms we are collaborating with:
When something sold by us is grown by another farm, we will always label both to support them and so that you can make informed decisions. 

Not all the farms we are working with are certified organic. If they aren't, you better bet we know them well enough to trust their growing practices. This is both because we have asked them about how they care for their land and what materials they use, but also because we are friends. We have asked each other questions and shared information and resources over the years. We know most of them well enough to have had dinner together and to call to share family news. This collection of family farms are our community and our colleagues. We are proud to know them and to work with them. 

Almar Orchard, Flushing, Certified Organic
Cinzori Farm, Ceresco, Certified Organic
HillTop Greenhouse and Farms, Ann Arbor. They supply the eggs from free range, happy chickens.
Jacob's Fresh Farm, Dexter
Sunnyside Produce, Homer, Certified Organic
Titus Farms, Leslie 
Yoder Farms, Leslie

Purple Radish Salad

​From: It's a veg world afterall!
 
 
A simple and delicious daikon radish recipe that requires only 10 minutes of prep.
Ingredients

• 1 purple daikon radish - sliced into matchsticks
• 1 carrot - sliced into matchsticks
• 2 green onions - thinly sliced
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey - sub with maple syrup to make vegan
• 1 lime - juiced
• 1 clove garlic - pressed or minced
• Toasted sesame seeds - for garnish, to taste

Instructions

• Wash and trim the radish and carrot. Use a sharp knife or a julienne peeler to slice the veggies into matchsticks. Transfer to a mixing bowl and add the sliced green onions.
• In a small bowl, whisk together the sesame oil, rice vinegar, honey, lime juice, and garlic. Pour over the salad and mix until coated.
• Serve the salad right away or after chilling it for a couple of hours in the fridge. Top with toasted sesame seeds.

These are the fields that have been featured from the tractor in the last several emails. The closest field is called the Ditch because of how low it gets by the fence line. It is loaded with cabbage, kale, and broccolini. Hopefully before tomorrow's out, it's completely planted
Beyond that, you see Ben and Fergus in Downtown 1 planting bok choy. This year we decided to transplant a round so we would have it faster. There are 10 beds of radishes and sweet turnips under the cover. These will go to market as well as to our food banks and collaborative CSAs. To the West (right) in Downtown 2, you can see the tunnels from our over wintered greens. We are in the process of taking them down so we can put in cover crop. And just south of those in Downtown 3 is a field of garlic! Just under a half acre.

By the end of May, these fields will be bursting with plants: potatoes, wintersquash, tomatoes, peppers, basil, squash, more!! SO much delicious food will come out of these fields.

Flat tire. Luckily the horrible shape of these tires won't stop me from limping along. They hold air long enough for a days work (kind of like me.) At the end of the day, I put a brace under the machine so the weight of the machine doesn't rest on the tire, and top it off with air before I use it again. 

We got a pheasant photo! Actually, Clare did. Do you see it down there, eyeing the truck suspiciously?
Cgah guch! (my best spelling of a pheasant call.)

A close up of those Cutie Cabbage in the ditch. We grew some beautiful transplants this spring. We gave them lots more leg room so they weren't cramped in their flats while waiting to get out in the field. 

Is it a germinated turnip seed? I felt confident in the field but now just at the picture, not so much. In any event, they're out there, getting ready for their debut as food.

Our garlic is over mulched. See that lime green leaf pushing through the straw? It is an unhappy garlic plant. I would say the majority of the plants have successfully pushed through the straw but if we want to see maximum success, we have to get out there and clear the way. If we get through the planting, that is what we will be doing all weekend. Want to Join?

Ahoy!!

I am making rookie mistakes left and right.. I buried our garlic too deep and now we have to get out there and help it a long. I suppose it is better than hand weeding it. Or mulching it after the plants are up? Anyway. We have to get out there and RESUCE this most nutritious and giving crop. It is actually a quite relaxing task. We nestle in the straw, listen to birds, and reposition straw around young plants. 

Another rookie mistake? I made those beautiful beds too close together! This means we can't use the big tractor over the beds without running over neighboring beds. Luckily, our cultivation tractors can still hang, so the weeds better get ready to suffer. Unluckily, it means we can't use our mounted transplanter for those sections. 
And on that note, new equipment. I love it. I hate it. Using a piece of equipment I know is relaxing. Adding a new piece to the system, no matter how big the upgrade, is stressful. I need it to work right, but the way I learn, I have to use it in context. This means lots of trial and error until it fits into place with the fleet.

I know I haven't been very vocal about my opinions on the state of our country. I'm sorry if I am letting you down in that sense. I am not giving up, I am just not able to be articulate enough in the time frame allotted for these emails. What I am doing? Staying apprised. Using the tools I have to contribute. I am building community. I am trying to make sure our community is food secure. I am searching for other things I can do to resist and effect change. Thank you to everyone doing their best. 

No one can do everything but we can all do something. 

Cheers,
Helen
she/her/hers
 
In this email:

• Generally important notes
  • We are looking for moonlighters! Visit our Work With Us page for more info. Please share it with people you think fit the bill. 
  • A link to our Stockbridge Community Outreach Project
  • Notes for members (or potential members!):
    • Find a copy of the 2025 membership agreement here.
    • Now offering $100 CSA memberships with a $10 bonus.
    • If you shop with us regularly, consider signing up for our farm membership (CSA). This is the perfect time to do it as it offers maximum support to us and the most opportunities to use your balance over the course of the year. 
    • Consider giving the gift of food to someone in your family or friend. It's a great gift for those that want to eat local fresh food but don't know how to get started. 
  • Here is link to our Social Justice page on our website. It is a list of resources to keep active in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Garlic Sauteed Spinach

Fresh From the Field- 

Greens:
Head lettuce
Kale Raab
Micros: Dill! Kale, Radish, mustard mix!
Pea shoots
Spinach

All Manner of Deliciousness
Apples: Evercrisp, Gala, Pinata, Modi, and Ida Red. From Almar Orchard (Eastern only)
Cabbage
Carrots by Yoder
Kohlrabi
Potatoes! Yum!
Daikon
Watermelon Radish
Purple Top Turnips
Fall Squash: Autumn frost- Last week!

Coming Soon
Chives
Baby Bok Choi

Farms we are collaborating with:
When something sold by us is grown by another farm, we will always label both to support them and so that you can make informed decisions. 

Not all the farms we are working with are certified organic. If they aren't, you better bet we know them well enough to trust their growing practices. This is both because we have asked them about how they care for their land and what materials they use, but also because we are friends. We have asked each other questions and shared information and resources over the years. We know most of them well enough to have had dinner together and to call to share family news. This collection of family farms are our community and our colleagues. We are proud to know them and to work with them. 

Almar Orchard, Flushing, Certified Organic
Cinzori Farm, Ceresco, Certified Organic
HillTop Greenhouse and Farms, Ann Arbor. They supply the eggs from free range, happy chickens.
Jacob's Fresh Farm, Dexter
Sunnyside Produce, Homer, Certified Organic
Titus Farms, Leslie 
Yoder Farms, Leslie

​Garlic Sauteed Spinach 
From: Downshiftology
 
The best sautéed spinach! In less than 10 minutes you can transform a large bundle of spinach into wilted, garlicky, flavorful leaves. It makes for the perfect side dish and it’s welcomed as a “super greens” addition to a variety of meals and recipes.Ingredients

• 1 pound baby spinach (3 bags of our spinach)
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• kosher salt and freshly ground black pepper, to taste

Instructions

• Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and saute for 30 seconds. You don't want the garlic browning too much.
• Add the baby spinach to the pan. It will be a big mound, and you can use your hands to pack it in. Use tongs or a spatula to carefully flip the spinach over, so that all of the pieces get covered in oil and garlic.
• Cover the pan for a minute to let it steam, then stir again. Repeat this process until the spinach is wilted down, about 5 minutes later.
• Season with salt and pepper, then serve.

Notes:

• You can add vinegar or lemon juice for a zippy twist!