What an exciting time it has been, in the snow on the farm. We all knew that last week was a sign of springs good faith but that we would be back to the depths for a little longer. But really winter. Really? Quite the chill in the air indeed. Because of the low temperatures we decided to hold off until this coming Saturday to turn on the greenhouse. 

To note:
Our markets this week:
Friday: Stockbridge Winter Pantry Market from 5:30 pm to 7 pm at the First Presbyterian Church of Stockbridge, 101 S Center St, Stockbridge, MI 49285
Saturday: Ann Arbor! Eastern, and Royal Oak! 

Still couple more slots for crew this year! We are looking for people that want to join our team and grow great food. It is a hard job but it is extremely rewarding. Check out our work with us page to see if you match the description.

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!

Thank you to everyone who has signed up so far! It is really making a difference for us!

RECIPE:  CLASSIC MASHED RUTABAGA
What does one even do with Rutabaga? I love to mash them. These beautiful roots are sweeter than a turnip, and mashing them really brings the flavor to your plate. Pro tip: you can save the prepared rutabaga in the freezer for up to a year! I put them in a ziplock and squeeze all the air out and flatten it so it thaws quickly.
 INGREDIENTS

• 2-3 lbs rutabaga (2 of our pints)
• 2 tsp salt
• 1/3 cup butter
• Black pepper to taste

METHOD

1. Peel and chop the rutabaga into chunks
2. Put in a sauce pan and cover with water
3. Add 1 tsp salt
4. Bring the water to a rolling boil, cover and simmer for 25-30 mins (until tender) 
5. Drain them!
6. Mash with the butter, the rest of the salt and some pepper

You cant go wrong with these, you can add carrots for color, or you can sub sour cream for the butter. Basically treat them like mashed potatoes!

Food for thought: 
We are on the cusp of March. This is when changes begin picking up speed. We will start this month with a greenhouse, partially full of flats and no green in sight. By the end of them month, the greenhouse will be overflowing with healthy green transplants eager to be planted. We will have sprouted potatoes and sprouted ginger angling for spots in the earth. The daylight hours will increase and there will be more people on the farm every day. And birds too! They will come back by one, then two, then by twenty. The animals will begin waking up. They will sing and forage. The trees will guide us into spring with their bursting buds and the smell of the earth will rise to meet our noses. I can't wait for all of it.
Not that I have romanticized it at all. I mean, does it really need us too? In this business, we are aligning our posture with nature, following the cues for pace and activity. It may be hard sometimes (wet springs, dry summers, cold winters) but it is an honor to work alongside the earth. I am officially encouraging all of you to lovingly search the spaces around you for signs of spring in nature. Take one step closer to the earth that sustains us. Its awesome and complex systems that create wind, rain, heat, and cold and all the creatures that we share it with. The bats that eat the mosquitoes, the pollinator bees, wasps, moths and others that bring fruit. The complex communities of life in wetlands that filter our water.
I am also going to be taking some time to see in what ways we can improve our treatment of this fabulous, mystical orb we've all been marbled into. I invite you to do the same. 
Onward and farmward. 
Helen (email body), Jim (photo captions), and Lizz (recipe) 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. 

At market this week! 

Greens:Kale
SpinachAll manner of deliciousness:Cabbage
Carrots- (From or farm friends at Tantre- at Eastern and Royal Oak only)
Kohlrabi!
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
Watermelon Radish
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!
Potatoes - (From or farm friends at Tantre- at Eastern and Royal Oak only)
Purple top and golden roasting turnips- Excellent for roasting!Herbs:Cilantro! SOOOOO DELICIOUS! Seriously. So good.Coming soon:Parsley- 2 weeks out
Microgreens- 1 to 2 weeks out depending on how much daylight we get!
Pea shoots-  1 to 2 weeks out depending on how much daylight we get!
Your balance is: 0
This weeks MarketsSaturday: 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 Royal Oak Market is an indoor market located at 316 E Eleven Mile Rd, Royal Oak, MI 48067. It runs year round from 7am - 1pm.

Lake Divide Farm Newsletter:
A window into the production path of your food.
 
I can hear myself becoming a weather forecaster. But let me tell you, some nice warm weather is coming. That classic February dip above.  This Saturday, come to market to enjoy sunny skies and forty degrees! I know the plants have been loving the sunshine. And I know I have been too. 

To note:
Our markets this week:
Saturday: Ann Arbor! Eastern, and Royal Oak! 

Still couple more slots for crew this year! We are looking for people that want to join our team and grow great food. It is a hard job but it is extremely rewarding. Check out our work with us page to see if you match the description.

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!

Recipe:  Garlic Roasted Radishes; Recipe compliments of Mary
Wondering what to do with all of our beautiful radishes?  Do you have a lot of garlic on hand? This is an easy Tried-and-True recipe that works well with any of our radish varieties, just pick your favorites! 
 INGREDIENTS

• 2 Pints of our radishes (watermelon is my fav) ends trimmed and cut into 1 inch thick slices
• 2 Tbsp olive oil (or coconut oil/avocado oil/melted butter)
• sea salt and black pepper to taste
• 4-6 cloves of garlic, finely minced (you can also use frozen scapes ~5 of them) 
• 1/4 tsp dried chives or parsley or dill

METHOD Preheat the oven to 425
1. In a bowl, toss your sliced radished with oil, salt, and pepper until coated
2. Spread radishes out on a roasting pan, dont overcrowd
3. Bake for 20-25 minutes, tossing once. Add the minced garlic, or toss the scapes with a little oil and add them. Bake for another 5 minutes or until radishes are golden brown and cooked through. optionally serve with side of ranch for dipping/drizzling and garnish with parsley, dill or chives

Food for thought: 
We have begun pre-seeding the onions! A huge endeavor that results in 110 flats and upwards of 63000 onion plants hoping to get roots in our field this spring. That is a lot of seeding! This year we are getting a head start on it. We will get all the seeds into the flats tucked under some nutritious potting soil. Just add water and poof! Onion plant explosion! Those little seeds are going to love the sun and 40 degree weather that comes in next week. It will increase their speed of germination, add a little heat to get those reactions happening faster. 

Besides all the other seeds we will start in the coming week, the ones that will offer the most immediate gratification are the shoots and sprouts! That's right! In just a matter of weeks the pea shoots and micro greens will be back on the table. I love eating them this time of year when other greens are scarce. Who am I kidding, love eating them all year round! The microgreens are unmatchable. Just a sprinkle, or a whole bag, on a sandwich, veggie bowl, or soup, can level up my enjoyment of the meal. They really give me that dose of leafy green that I crave so much in the winter months. And don't even get me started on the pea shoots. Without any additional filler, make a fantastic salad. I just chop them up, toss them in olive oil, salt, and pepper, and devour them! So keep in mind, in a few weeks time, this greens will be available. 

In the meantime, I am rounding some office deadline bends and really hoping to get back out into the field with the rest of our hardy crew. Janet, Malcolm, and Lizz have been really holding it down, doing the majority of the harvest, dividing, washing, and packing for markets. It has allowed my mind to focus more than previous winters and I am so grateful. And even while I have this gratitude, I cannot WAIT to get outside more and I see it in the cards. Just the farmers' market applications, the organic certification paperwork, the taxes, and a few finer season plans to go!!!

Hope you head out to market this weekend to get some delicious vegetables and visit me on one of the days I am allowed out of the office! 
Helen and Jim 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. 

At market this week! 

Greens:
Arugula (?)
Head Lettuce
Spinach

All manner of deliciousness:
Cabbage
Carrots- (From our farm friends at Tantre- at Eastern and Royal Oak only)
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
Watermelon Radish
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!
Potatoes - (From or farm friends at Tantre- at Eastern and Royal Oak only)
Purple top and golden roasting turnips- Excellent for roasting!

Herbs:
Cilantro! SOOOOO DELICIOUS! Seriously. So good.

Coming soon:
Parsley
Large Leaf Kale
Microgreens
Pea shoots
 
This weeks Markets

Saturday: 
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 Royal Oak Market is an indoor market located at 316 E Eleven Mile Rd, Royal Oak, MI 48067. It runs year round from 7am - 1pm.

​Snow it did! We are back to tracing tracks. I have to tell you, my looping loping kestrel trail tale is likely tall. After further consideration, those footprints in the snow are a might to large to be a kestrel. So the mystery continues! Do you have any thoughts?
Either way, today is too cold for a bird to be rampaging around. Very cold indeed. But not for long. This winter is a temperature rollercoaster! 
To note:
Our markets this week:
Saturday: Ann Arbor! Eastern, and Royal Oak! HEADS UP! We are going to do a late start in Ann Arbor! We plan to be set up by 10 am. SEE YOU THERE...
 
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!
Recipe:  Garlic Roasted Radishes; Recipe compliments of Mary
Wondering what to do with all of our beautiful radishes?  Do you have a lot of garlic on hand? This is an easy Tried-and-True recipe that works well with any of our radish varieties, just pick your favorites! 
 INGREDIENTS

• 2 Pints of our radishes (watermelon is my fav) ends trimmed and cut into 1 inch thick slices
• 2 Tbsp olive oil (or coconut oil/avocado oil/melted butter)
• sea salt and black pepper to taste
• 4-6 cloves of garlic, finely minced (you can also use frozen scapes ~5 of them) 
• 1/4 tsp dried chives or parsley or dill

METHOD
Preheat the oven to 425
1. In a bowl, toss your sliced radished with oil, salt, and pepper until coated
2. Spread radishes out on a roasting pan, dont overcrowd
3. Bake for 20-25 minutes, tossing once. Add the minced garlic, or toss the scapes with a little oil and add them. Bake for another 5 minutes or until radishes are golden brown and cooked through. optionally serve with side of ranch for dipping/drizzling and garnish with parsley, dill or chives

Food for thought: 
No seeds went in the ground this week, but as you can see, we did get the greenhouse re-wrangled! Spring. When you look outside, it seems so far away. But the days are getting longer. It is light when we finish up our work for the day. It is light when we start. It is a wonderful time of year to watch to world. Even on those days, when you don't see spring on the horizon, nature knows. The amount of sun, the time that passes above certain temperatures, these are signs telling the trees, the insects, the creatures (the humans too!), signs telling life that something more hospitable is coming. I love to look for the red tinge of maple buds over the forest, the early blooming witch hazel, the spring peepers! 

And after this bitter cold moment, we will start some seeds: Early tomatoes to plant in our hoop house come April, onions, celery, celery root, and some others. I am just so ecstatic that it is finally time! Even though it is cold today, the sun is telling us that warmer times are coming and I know that along with that, a whole lot of delicious food. 

Hope you head out to market tomorrow to get some delicious vegetables! 
Helen and Jim and Lizz 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. 

At market this week! 
Greens:
Baby chard
Head Lettuce

All manner of deliciousness:
Cabbage
Carrots- Rainbow and regular (some from Tantre this week- at Eastern and Royal Oak only)
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
Watermelon Radish
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!
Potatoes from Tantre, wonderful, neighbor, elder farm! 
Purple top and golden roasting turnips- Excellent for roasting!

Herbs:
Cilantro! SOOOOO DELICIOUS! Seriously. So good.

Coming soon:
Parsley
Arugula
Large Leaf Kale
Microgreens
Pea shoots
 
This weeks MarketsSaturday: 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 Royal Oak Market is an indoor market located at 316 E Eleven Mile Rd, Royal Oak, MI 48067. It runs year round from 7am - 1pm.

Lake Divide Farm Newsletter:
A window into the production path of your food.
 
It was a cold week that really reminded us it was winter. It didn't start out that way though did it! Monday was glorious! I was ready to lounge in the greenhouse like it was a beach, reading a magazine, and sipping a fruity beverage. Instead, I harvested some spinach, adjusted covers, and caught up a little on some paperwork (still catching up on paper work- forever). And then down the temps went! But at least we got some snow out of the deal. Seriously, What's a Winter without the Snow?!
To note:
Our markets this week:
Saturday: Eastern, Royal Oak, and Stockbridge! Sorry folks, no Ann Arbor this week.

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!

Recipe: Vegetable Cream Cheese Wontons!
 I got some wonton wrappers from the grocery store. I though, hmmm, this seems like a great idea. Some baked vegetable bites. And I was right! (Along with all those that have know and come before me.) As an example of how casual you can be, here is how Jim and I made ours. We really just grabbed the various, co-mingling roots from the drawer- half a cabbage, a couple carrots, some turnabaga, a gorgeous watermelon radish, some frozen peas too plus some items from the counter-onions and garlic. I sauteed all this in a tall pot with some grated ginger (from the fall harvest!), turmeric, cayenne pepper, black pepper, and salt. The rest was by the recipe below. Man! They were delicious. 

Vegetable Cream Cheese Wontons! Recipe from Simply Recipes 
INGREDIENTSFor the wontons:

• 4 1/2 tablespoons vegetable oil, divided
• 2 cloves garlic, minced
• 1 tablespoon minced ginger (from a 1-inch piece of ginger)
• 5 cups thinly sliced Napa cabbage (green cabbage is also ok)
• 1 large carrot, grated (about 1 1/3 cups grated)
• 3/4 cup frozen peas, thawed
• 2 scallions, thinly sliced
• 3/4 teaspoon salt
• 1/2 teaspoon toasted sesame oil
• 1 large egg
• 48 to 50 square wonton wrappers (we used Melissa's- they were close to the smoothies in the veggie section of the grocery) You can also make your own if you want to spend a little more family time in the kitchen.
• 4 1/2 to 5 ounces cream cheese

For the dipping sauce (optional):

• 3 tablespoons soy sauce
• 4 tablespoons rice vinegar
• 3/4 teaspoon toasted sesame oil

METHOD1
Prepare the filling: Heat 1 1/2 tablespoons of the vegetable oil in a wok or large skillet over medium-high heat. When the pan is hot, add the garlic and ginger and cook until fragrant, 30 to 60 seconds.
Add the cabbage and cook, stirring frequently to prevent burning, until it starts to wilt, about 2 to 3 minutes. Add the grated carrot, peas, scallions, salt and sesame oil and cook for another minute.
Turn off the heat and dish the vegetables onto a plate to cool for 10 minutes.
2 Preheat oven to 400ºF. Position an oven rack in the center position. Brush 2 large baking sheets with oil (1 tablespoon per pan), spray with cooking spray, or line with parchment. (Wontons baked on parchment won't get quite as crispy on the bottoms.)
Lightly beat an egg for the egg wash and set aside.
3 Fold the wontons: Lay 4 wonton wrappers on a work surface. Place about a tablespoon of vegetable filling in the center of each wrapper. Place about 1/2 teaspoon of cream cheese on top of the vegetables.
Using your fingers, brush the egg wash along the edges of the wonton wrappers. Lift 2 opposite corners of the wrapper and pinch them together at the top. Lift the other two corners towards the top and pinch them against the first two corners to form a pyramid. Pinch edges of the wrapper together to seal the wonton closed.
Repeat with the other three wontons. Transfer the sealed wontons onto one of the sheet pans and cover loosely with plastic wrap to keep them from drying out.
Repeat filling and folding the wontons until you have filled a baking sheet with 24 to 25 sealed wontons. Remove the plastic wrap and brush a thin layer of oil on all of the wontons or spray with cooking spray.
4 Bake for 11 to 12 minutes, or until the edges of the wontons are a deep golden brown color.
5 While the first batch of wontons is baking, prepare a second batch of wontons using the remaining filling. Once the first batch is done baking, bake the second batch.
6 To serve: Let the wontons cool for a few minutes before serving. Whisk together the ingredients for the dipping sauce and serve with the warm wontons. These baked wontons are best consumed in the same day.

Same day best is a lie according to us! We ate the cold leftovers while standing at the counter the next night with no complaints except that there weren't more of them!

Food for thought: 
Our greens are a little slow to bounce back after that series of gray, cold days. They really need the sun to change all that energy into plant matter. That said, this week in the greens department we will have spinach, head lettuce, and baby kale, with the arugula, chard, and large leaf kale hopefully returning next week. Hopefully this gives us some time to catch up on weeding. On a sunny day like today, even with the below freezing temps, the fragrance of the earth rises to meet your nose the moment you enter the caterpillars tunnels. The plants are growing. More sun please. I have a feeling that the celestial forces will inevitably cooperate with this request.

The big project on deck right now (after the greenhouse is back in working order) is getting some more seeds in the ground. We want to keep you in vegetables allllll the way through the year. I would say our winter greens game has improved, although still has ample room for improvement. But our early spring greens game? Now that could stand to be launched into the future. Over then next two weeks we are going to assemble and seed 3 more tunnels! We are going t fill them with sweet turnips (won't it be nice to have those fresh turnip greens back?), mustard, tokyo bekana, and tatsoi, as well as some bonus lettuce! I have high hopes that in April our market offerings will be so extensive there won't be a chance they will fit on one table only. 

In other news, we used that fabulous new spinner this week to spin dry our spinach and it was awesome! It was so fast and quiet compared to our old spinner. And the loading and unloading was so streamlined. I would say the process was even enjoyable! 
Enjoy the sun today. 
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. 

Fresh From the Field!

Greens:Baby Kale
Head Lettuce
Spinach

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
Watermelon Radish
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 and golden roasting turnips- Excellent for roasting!
​
Coming soon:
Cilantro and Parsley
Chard
Arugula
Large Leaf Kale
Microgreens
Pea shoots
 
This weeks Markets

Saturday: 
Detroit's Eastern Market, and Royal Oak Market

NOT THIS WEEK! 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 Royal Oak Market is an indoor market located at 316 E Eleven Mile Rd, Royal Oak, MI 48067. It runs year round from 7am - 1pm.