A window into the production path of your food.
These gray days are drifting by. They encourage one to curl up inside with a candle and a hot drink. But time is slipping by. By the time we meet tomorrow, it will bet the first day of February, the month we start our first seedlings. There is much to be done. We are stepping out of the deep thought and into deep action.
Our markets this week:
Saturday: Ann Arbor, Royal Oak, and Eastern!
CSA Y'all- We accept members on a rolling basis through the season. However! This is the time that signing up to be a member of our farm has the greatest positive effect on your farmers! CSA's help share the burden of cashflow variability and seasonal unpredictability with the farmer. For us, it makes a huge difference to know that people are committed to eating our vegetables and the early investments take some of the stress out of all the early season improvements that we are making. So what is the CSA? In short, members open an account with us, receive a bonus for their commitment, and then use their accounts at market just like cash. You can find more details here. And let me say, if this is something you are considering, now is the time! We won't let you down!
Vegetable Fried Rice INGREDIENTS
- 1 yellow onion
- 3 large garlic clove
- 3 carrots
- 2 turnips
- 1/2 cabbage
- 3 tablespoons sesame oil
- 2 eggs
- 4 cups cooked brown rice
- 2 tablespoons soy sauce (at least!)
- salt (to taste)
- black pepper
- Cook rice like a pro!
- add oil to pan at lowish heat. Add garlic and onion, then throw in your vegetables (chopped to pervection!), add your spice cloud (keep your spice shakers HIGH, about 18-21 inches above the pan for maximum clouding), now crack a couple eggs in there! Add in your soy sauce and give it some time on the heat to incorporate with the vegetables.
- Combo your rice and party pan! Following your combo, invest the flavor, add additional spice cloud as needed.
- Eat it hot and ENJOY!
Food for thought:
I have been wailing away on office work. Working on the new salad spinner was the first time I got out of the office for ages. But I have been working to great effect. The seed order is finally done and our field plans along with it. We selected new varieties of some (like yellow skinned watermelon!) and stuck with the tried and true for others (Hakurei sweet turnips immediately come to mind.) New crops that we are adding range from the truly experimental (artichokes anyone?) to the more predictable (leeks and watermelon). We have increase the amounts of some things (more shallots, more of that delightful, torpedo-shaped radicchio) and changed windows of others (no more attempts at summer head lettuce until we balance out again.)
Jim has been moving repairs forward. With our fleet of market vehicles and tractors, this is not a small job! He has been proofing orders and gathering materials for the coming year. He has been connecting with our local NRCS and FSA offices to tie up some 2019 paperwork. He has been making sure we have what we need when it is go time.
And along with all the plans and prep, we have a returning team that can make it happen. While I am in the office for a nested eternity, Lizz, Malcolm, and Janet are running the field. They are harvesting, cleaning, sorting, and packing all that we bring to market. They are weeding the field tunnels. They are cleaning cabbage. They are sanitizing the greenhouse. They are unloading supplies orders. They are total bad-assess.
I am excited imagining all that we can do together this year. FYI, there two open slots on our dance card. If you think you love farming and you know you love using your body, this could be the job for you. Come dance with the Divider's for 2020, the clearest year yet!
Come see me tomorrow!
Helen writing for the Lake Dividers!
Good for the Earth, Good for the Farmers, Good for the People. The Trifecta of sustainability. Good for the earth: Taking care of the natural world is a important, after all, it takes care of us; Good for the farmer: We believe farmers should have livable hours and livable wages; Good for the people: We believe in food equality and bringing our produce to market at an affordable price and keeping it accessible is important to us.
- Looking to join our CSA or renew your membership? Find more details here. The basics? Open an account with us, get a bonus, and use your account to purchase produce with us at any of our markets. If you have any questions or concerns, please don't hesitate to ask.
- We are accepting workshares both on the farm and at market. Please email for details.
Spinach (limited)All manner of deliciousness:Cabbage
Carrots- Rainbow and regular
Garlic- For me, these juicy cloves go in just about EVERYTHING!
Kohlrabi- petite treats back along with the staple economy-sized.
Onions- All types, sweet and pungent, yellow and red!
Daikon Radish- White- Chinese type and the spiciest of the three, Purple, and green Korean daikon
Rutabaga: Purple and Green! Lovely texture. Great roasted. Great mashed. Great in soups!
Turnabaga: As sweet as a sweet turnip but with the texture of a rutabaga!
Purple top turnips- Excellent for roasting!Herbs:Returning soon Cilantro and Parsley
This weeks Markets
Ann Arbor, Detroit's Eastern Market, and Royal Oak Market
The Ann Arbor Market is located in the Kerrytown District at 315 Detroit St, Ann Arbor, MI. The market runs from May thru December, 7 am to 3 pm and January thru April from 8 am - 3 pm.
The Eastern Market in Detroit is located about a mile northeast of downtown. It covers about 43 acres, bounded by I-75 on the West and Gratiot Avenue on the South. It runs year round from 6am – 4pm
The Roya lOak Market is an indoor market located at 316 E Eleven Mile Rd, Royal Oak, MI 48067. It runs year round from 7am - 1pm.