First off, I hope you are well and warm and your pipes are okay. Any time to lose power is hard but the cold brings special trouble.
Second, after last weeks extensive email, this week's is being accomplished on a blueberry break, so I'll be quick.
A lot is happening at the farm. We did hire one person!! Yay! Our onions are up, we are ready to plant in some tunnels next week, the ginger seed pieces came in from Hawaii, and we will be seeding tomatoes next week if you can believe it.
The ice storm left us undamaged on the farm.
We are short on shoots this week, but loaded on everything else. I have to specifically say, the apples from Almar Orchard have been amazing! I really like the Galarina. They are a little smaller than the others and perfectly crispy and sweet. See you out there tomorrow!
I will leave these lean times support suggestions here...
Ways to support us through these lean times?
- Become a farm member through our CSA!
- Here is a link to information about it.
- Here is a link to the sign up sheet
- You balance will stay on the books until the end of the 2023 season.
- Come buy our vegetables at market! Make going to the farmers' market part of your weekly routine. We love to see you and we love our vegetables being part of your meals.
- Invite your friends to come to market with you or introduce them to our vegetables!
- Share our hiring ad! If you know someone that is a farmer or is considering farming, send them our way!
- Here is a link to our hiring page.
In this email:
- Winter market schedule:
- As of now we are planning on attending Eastern and Royal Oak every week. If anything changes, we will note it here.
- Generally important notes
- We are inside at Eastern Market, in Shed 3, stalls 367 and 369. You can find us on the left if you enter Shed 3 from Russell st.
- Farm Members! Accepting sign-ups for the 2023 Season. Please ask for a sign-up sheet at market or print one (here) and bring it!
- 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.
- Fresh from the Field
- Recipe: Crispy Apple and Kohlrabi Slaw
- Market Details: Royal Oak and Eastern (shed 3, 367 and 369)!
Fresh From the Field-
Pea Shoots (limited this week)
Sunflower shoots (limited this week)
All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic, at Eastern and Royal Oak)
Beets! (certified organic from Stutzman Family Farm)
Cabbage: Savoy Leaf Cabbage, Classic, and Red (Some is ours and some is Certified organic and from Stutzman Family Farm)
Garlic (certified organic from Cinzori!)
Napa Cabbage- baby and delectable
Onions: Yellow and Red (certified organic from Cinzori!)
Potatoes: Red and white
Daikon (Purple, Red (grown with organic methods by Tantre) and White)
Watermelon radishes (certified organic from Cinzori!)
Purple top turnips
Recipe: Crispy Apple and Kohlrabi Slaw
From Cookie and KateThis super simple kohlrabi salad features honeycrisp (Evercrisp is LDF's recommended substitution) apple, lemon, tarragon and olive oil! It’s a delicious and unique fall side salad. You’ll love it!
Recipe yields 4 side servings or 2 large.
- 2 small kohlrabi (about 1 pound, I used the green variety but purple would be prettier), cut into matchsticks about ¼″ wide
- 1 large Honeycrisp apple (about ½ pound), cored and cut into matchsticks about ¼″ wide
- ⅓ cup grated gouda cheese (optional, not shown)
- ¼ cup fresh tarragon leaves
- 3 tablespoons toasted sunflower seeds* (could easily substitute sunflower shoots)
- Lemon zest, to taste
- 1 to 2 tablespoons olive oil, to taste
- 1 to 2 tablespoons lemon juice, to taste
- Flaky sea salt (like Maldon) and freshly ground black pepper, to taste
- In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the cheese, if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (I probably used about half of a small lemon’s worth or more).
- Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper and serve immediately.
Recipe adapted from Cooking with Seeds by Charlyne Mattox, with permission.
*HOW TO TOAST YOUR OWN SUNFLOWER SEEDS: If you only have raw, unsalted sunflower seeds at home (like me), toast them in a small skillet over medium heat with a pinch of salt. Cook, stirring frequently, until they’re turning lightly golden on the edges, about 5 minutes.
STORAGE SUGGESTIONS: This salad keeps well for a day or two, provided that you use enough lemon juice to prevent oxidation (I used closer to 2 tablespoons and day-old leftovers were still great).
MAKE IT DAIRY FREE/VEGAN: Skip the optional cheese.
Market Details: We are at market this week
The Ann Arbor Farmers Market- Back in May
Eastern Market, Shed 3, stalls 367 and 369 (on the right when you enter shed 3 Russell St.), Saturday with Helen! 6 am to 2:30 pm
Royal Oak, Saturday with Peter, and Lisa! 7 am to 1 pm