Ahoy!​
​
First a plug: We are hiring a farmers market attendant for the Royal Oak Farmers' market. We may have someone for the spot already, but we are still keeping an ear to the ground. If this could be you or someone you know, let me know! We also love to have market volunteers in general. I would love someone to come hang with me at Eastern, be silly and sell vegetables. 

Now on to the news! There is lots of excitement on the farm. 

• We got some field work done! Tyler took the tractor for a spin and got just about a half acre prepped. Just what we need to stay on track! 
• Our new hire Clare has had a couple days on the farm now and is fitting in great!
• Next week we go full time and will be direct seeding and transplanting into the newly prepped areas.
• The early crops that we planted into the tunnels are thriving. This means early greens for us!
• Tyler is taking a multipurpose trip to Wisconsin this weekend. Among other things, he's going to scoop our new to us tine weeder and bring it back. I expect this piece of equipment to be a boon to our weed management and cover crop game.
• Annnnd! Our seed potatoes are in. Next week we will set them up in the greenhouse to "greensprout" them and then about a week or so later, into the ground they go.

I have been anticipating this growing season, but now I am genuinely and deeply, enthusiastically excited. 
See you tomorrow!
Cheers,
Helen

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!
• We are still looking for help at market and possibly on the farm. If you know someone that could fit the bill, send them our way.

 
In this email:

• Generally important notes
  • We are BACK OUTSIDE at Eastern Market, in Shed 2, stalls 276 and 274. (Our regular, outside spot at the center of the shed)
  • 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: Watermelon Radish and Apple Salad
• Market Details: Royal Oak and Eastern (shed 2, 276 &274)!
  

Fresh From the Field- 
Greens:
Microgreens: Arugula, Broccoli, Cilantro, Mustard mix, Radish Mix, Watercress
Pea Shoots
Sunflower shoots

All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic)
Cabbage (Certified Organic from Stutzman Family Farm)
Kohlrabi
Onions: Yellow (Certified Organic from Cinzori!)
Potatoes (Certified Organic from Stutzman Family Farm)
Fingerling Potatoes (Certified Organic from Stutzman Family Farm)
Daikon (Purple and Red  from Tantre- grown with organic methods, and White from Cinzori- Certified Organic)
Watermelon radishes (Certified Organic from Cinzori!)
Parsnips (Certified Organic from Second Spring Farm)
Purple top turnips

​Recipe: Watermelon Radish and Apple Salad

From Helen!
Super simple. Equal parts shredded watermelon radish and apple, a can of chickpeas, tahini, lemon juice, and salt to taste. It may be my favorite winter salad yet! I think a sprinkling of arugula microgreens may make it a masterpiece.

Serves 2-4

INGREDIENTS

• 1 large watermelon radish (or a few)
• 1 large apple (or a few)
• 1 can of chickpeas, drained
• 1-3 tablespoons tahini
• 1-3 tablespoons lemon juice
• Salt to taste
• Optional: microgreens of choice sprinkled on top, oil of choice, sesame seeds

INSTRUCTIONS
Shred apple and radish and toss together with the chickpeas, tahini, lemon juice (vinegar) and salt. Sprinkle microgreens on top and freaking enjoy! It gets better in the fridge too, so don't feel pressured to eat it all at once. 

Market Details: We are at market this week
The Ann Arbor Farmers Market- Back in May
Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen! 6 am to 2:30 pm
Royal Oak, Saturday with Peter and Lisa! 7 am to 1 pm

​Ahoy!
Short one, long in the caption!
We're looking for farmers' market help either meeting to start the day on the farm in Stockbridge or at Eastern Market. If this is you or someone you know, reach out! 
We would also love a market volunteer/veggie trade or two! If you are a regular customer and want to hang around the market stand chatting about vegetables and cooking, while keeping the stand looking fresh, this could be you!
On the farm we are making moves for spring. We secured a piece of equipment that we are really hoping with improve our weed control approach. Clare had her first day on Thursday and it was great. Lots and lots of plants were seeded. The cold frame build is moving forward!. It's all happening. 
See Tyler at Royal Oak or Peter a Eastern this week. I'll miss you and see you next Saturday on April Fools day.

Cheers,
Helen

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: SESAME ROASTED TURNIPS & BARLEY
• Market Details: Royal Oak and Eastern (shed 3, 367 and 369)!

Fresh From the Field- 
Greens:
Microgreens: Arugula, Broccoli, Cilantro, Mustard, Radish Mix, Watercress
Pea Shoots
Sunflower shoots

All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic, at Eastern and Royal Oak)
Cabbage (certified organic from Stutzman Family Farm)
Kohlrabi
Onions: Yellow (certified organic from Cinzori!)
Potatoes: Red
Daikon (Purple and Red  from Tantre- grown with organic methods, and White from Cinzori- Certified Organic)
Watermelon radishes (certified organic from Cinzori!)
Purple top turnips

Recipe: SESAME ROASTED TURNIPS & BARLEY

From Naturally Ella

This dish is a great lunch or an easy dinner to throw together. Serve over quinoa for an extra added bit of protein or include a handful of white beans. Also, if you grab a bunch of turnips that have greens still attached- wilt them in a bit of heated olive oil and add to the dish before serving!

Serves 2 

INGREDIENTS

• 1 large turnip
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons sesame seeds
• 2 teaspoons honey
• ¼ teaspoon sea salt
• 1 tablespoon soy sauce
• 2 tablespoons minced cilantro
• 2 cups cooked barley

INSTRUCTIONS

1. Preheat oven to 375˚. Cut turnips into ¼" cubes and place in a bowl. Add minced garlic, olive oil, sesame seeds, honey, and sea salt: toss until well combined. Spread turnips out into a single layer in a roasting pan and bake for 25-30 minutes until caramelizing and turnips are tender.
2. Remove turnips from oven and add the soy sauce and cilantro to the roasting pan.
3. Serve turnips over cooked barley.

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 LEFT when you enter shed 3 Russell St.), Saturday with Peter! 6 am to 2:30 pm
Royal Oak, Saturday with Tyler and Lisa! 7 am to 1 pm

​Ahoy Helen!
The official beginning of spring is right around the corner. We can feel it in our bones, in the way that years of habit accumulate and become invisible. Even though the weather outside doesn't seem to be inviting small life onto the landscape, overall it will become gradually warmer and gradually brighter, welcoming and awakening sound, change, and movement. The scales tip this Monday. If you remember, take a moment to marvel, appreciate, and celebrate! 

I am often tightly wound this time of year. Lots of time has been spent plotting a course and I have built up a lot of energy to expend. Here we are, taking some of the first steps of the plan. It's like packing for a vacation- did I bring my toothbrush? Did I look up the directions? Yes. I consider my work a vacation. Except when it isn't. I love my work. I love the connectivity and opportunity for service that it allows me. I am so grateful that I get to keep doing my best and moving forward. 

Enjoy the first light of spring!

Cheers,
Helen

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: Salt and Vinegar Roasted Potatoes from NYT Cooking
• Market Details: Royal Oak and Eastern (shed 3, 367 and 369)!
• Member Info
  • Times attended:
  • Spent per visit: $-
  
  
  • .

Fresh From the Field- 
Greens:
Microgreens: Arugula, Broccoli, Cilantro, Mustard, Radish Mix, Watercress
Pea Shoots
Sunflower shoots

All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic, at Eastern and Royal Oak)
Beets! (certified organic from Stutzman Family Farm)
Cabbage (certified organic from Stutzman Family Farm)
Carrots (certified organic from Second Spring Farm)- Royal Oak Only
Garlic (certified organic from Cinzori!)
Napa Cabbage- baby and delectable
Kohlrabi
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!)- Eastern Market only
Rutabaga
Purple top turnipsRecipe: Salt and Vinegar Roasted PotatoesFrom NYT Cooking, By Lidey HeuckThis recipe turns the classic potato-chip flavor into a dinner party-worthy side dish. The potatoes get a double hit of vinegar: First, they are roasted in a simple vinaigrette, then are tossed with another smack of acidity just before serving. Use white-wine vinegar for a stronger vinegar flavor, or apple cider vinegar if you want a subtler flavor.

Serves 4 to 6

INGREDIENTS

• 2 tablespoons olive oil
• 2 tablespoons apple cider or white wine vinegar, plus more to taste
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 2 pounds Yukon gold potatoes, scrubbed and cut into 1-inch chunks (could sub any potato or tiny potatoes)
• Flaky sea salt, for serving
• Minced fresh chives, for serving

INSTRUCTIONS

1. Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a sheet pan, pour the oil and vinegar mixture over them, and toss well. Arrange the potatoes cut-side down.
   
2. Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.
   
3. Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with flaky sea salt and chives, and transfer to a serving bowl. Serve immediately.
   

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 LEFT 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

Ahoy!

​​Last week went well, despite the snow. I met some new people, sold some vegetables, and ate some pastries. That is a market success in my book. This week, I am staying farmside, but you can find Peter at Eastern and Tyler and Lisa at Royal Oak.

Brevity!

Cheers,
Helen

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: Quick and Easy Roasted Cabbage
• Market Details: Royal Oak and Eastern (shed 3, 367 and 369)!
  

Fresh From the Field- 
Greens:
Microgreens: Arugula, Broccoli, Mustard, Radish Mix, Watercress
Pea Shoots
Sunflower shoots

All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic, at Eastern and Royal Oak)
Beets! (certified organic from Stutzman Family Farm)
Cabbage (certified organic from Stutzman Family Farm)
Carrots (certified organic from Second Spring Farm)
Garlic (certified organic from Cinzori!)
Napa Cabbage- baby and delectable
Kohlrabi
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!)
Rutabaga
Purple top turnips

Recipe: Quick and Easy Roasted Cabbage

From Inspired Taste

This easy, healthy recipe for roasted cabbage is delicious. As the cabbage roasts in the oven, it browns, turns tender, and becomes sweet. Cabbage may sound boring, but this is one of our favorite side dishes. White cabbage is our favorite for this recipe, but other cabbage varieties will work (roast times may vary).
Our recipe below keeps things simple and roasts the cabbage with oil, salt, and pepper. But, of course, you can always add spices like seasoning blends or fresh herbs.

Serves 4 to 6

INGREDIENTS

• 1 medium head cabbage, about 1 ½ pounds
• 2 tablespoons avocado oil (can use olive oil or oil of choice)
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon fresh lemon juice

INSTRUCTIONS

1. Heat the oven to 425° Fahrenheit. Prepare a baking sheet — we roast directly on the baking sheet, but for easy clean-up, put down a silicone baking mat or a sheet of parchment paper.
2. Prepare the cabbage by cutting it into four wedges and removing the core. Next, slice the wedges into strips about 1/2 inch thick.
3. Add the cabbage to the baking sheet and toss with the oil, salt, and pepper. Spread into one layer.
4. Roast the cabbage without moving it until it starts browning, about 15 minutes. When you notice the browning, stir the cabbage, spread it back into an even layer, and roast for 5 to 10 more minutes. We enjoy our cabbage deeply browned, so we tend to keep the cabbage in the oven a bit longer.
5. Toss with lemon juice, and serve.

ADAM AND JOANNE'S TIPS

• Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

NUTRITION PER SERVING: Serving Size 1/6 of the recipe / Calories 101 / Total Fat 5g / Saturated Fat 0.6g / Cholesterol 0mg / Sodium 244.9mg / Carbohydrate 14.2g / Dietary Fiber 4g / Total Sugars 7.3g / Protein 2.7g

AUTHOR: Adam and Joanne Gallagher
​
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 LEFT when you enter shed 3 Russell St.), Saturday with Peter! 6 am to 2:30 pm
Royal Oak, Saturday with Tyler and Lisa! 7 am to 1 pm

Greetings!
​
​A week in pictures! I'll go light on the chatter. We're planting in the field and hoping for a reasonable amount of cold times followed by a reasonable amount of warm times. By the time you read this, spinach, kale, beets, lettuce, and carrots will all be in the soil. Just in time for the edges of the tunnels to get tucked in with snow. 
Please venture out, ever so carefully, to visit us at market tomorrow. 
Cheers,
Helen

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: CHINESE CABBAGE AND APPLE SALAD
• Market Details: Royal Oak and Eastern (shed 3, 367 and 369)!

Fresh From the Field- 
Greens:
Microgreens: Various.
Pea Shoots (back next week)
Sunflower shoots (back next week)

All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic, at Eastern and Royal Oak)
Beets! (certified organic from Stutzman Family Farm)
Garlic (certified organic from Cinzori!)
Napa Cabbage- baby and delectable
Kohlrabi
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!)
Rutabaga
Purple top turnips

Recipe: CHINESE CABBAGE AND APPLE SALAD

From RecipeTin JapanThis super simple kohlrabi salad features honeycrisp 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.

INGREDIENTS
Salad

• 300g / 0.7lb Chinese cabbage (note 1)
• 1 small apple (note 2)

Wasabi Salad Dressing

• 3 tbsp rice wine vinegar
• 2 tbsp vegetable oil
• ½ tbsp sugar
• 1 tsp wasabi paste (note 3)

Garnish (optional)

• Small green salad leaves (note 4)
• Flaky sea salt (like Maldon) and freshly ground black pepper, to taste

INSTRUCTIONS

1. If the stalk (white part) of the cabbage leaves are very wide, halve them vertically. Shred the leaves crosswise and put them in a bowl.
2. Sprinkle two pinches of salt over the cabbage, mix and leave for 5 minutes to wilt the cabbage.
3. While wilting the cabbage, add all the Wasabi SaladDressing ingredients to a jar (note 5), put the lid on and shake well until the sugar is dissolved and there are no wasabi lumps.
4. Quarter the apple vertically and remove the core. Then slice the apple thinly (about 3mm / ⅛" thick), perpendicular to the first cut so that every apple piece has a band of red skin.
5. Squeeze the water out of the cabbage as much as possible and transfer to a mixing bowl.
6. Put the apple pieces with the cabbage and mix, ensuring that the apple pieces are scattered evenly.
7. Pour the Wasabi Salad Dressing over and mix well ensuring that salad pieces are well coated in the dressing.
8. Transfer the salad to a large bowl to share or individual bowls. Scatter green leaves (if using) to decorate.

NOTES

1. I used about a quarter of the whole Chinese cabbage which was not very large.
2. I used a Kanzi apple today. Crisp apples with a balanced sweet and sour flavour such as Jazz and Jonathan are best suited to this sald.
3. The weight of my apple was about 160g / 5.6oz. After removing the core, it weighed 130g / 4.6oz.
4. I made wasabi paste from wasabi powder. It had a very strong kick when freshly made. If you are using wasabi paste in a tube, you may need to adjust the quantity as the heat varies.
5. I picked some baby beet greens from the bag of mixed green salad that I had. I could have used mizuna leaves or other small green leaves instead. Rocket greens/arugula are not suited for this salad as they have a strong flavour.
6. If you are unsure of how much kick you can tolerate, you may start with smaller quantity of the wasabi in the dressing. Taste test, then adjust to your liking.

Nutrition per serving, assuming dressing is all consumed.serving: 267g calories: 204kcal fat: 14g (22%) saturated fat: 1.1g (6%) trans fat: 0.3g polyunsaturated fat: 9.2g monounsaturated fat: 3.3g cholesterol: 0mg (0%) sodium: 210mg (9%) potassium: 464mg (13%) carbohydrates: 18g (6%) dietary fibre: 3.5g (14%) sugar: 13g protein: 2.5g vitamin a: 135% vitamin c: 118% calcium: 13% iron: 7.3%

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 LEFT 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