Eastern Market and Ann Arbor this week:
At Eastern, look for us in the middle of Shed 4, in the same place we were last week. (The space between the two indoor sheds)
Other markets will be starting up soon. We will have staggered start dates. Expect an earlier email next week, along with dates that you can expect to see us at all of our amazing locations!
What is the difference between a green onion and a scallion? Nothing, they say! Well, I beg to differ. A scallion (or bunching onion) is an allium that will never form a bulb. A green onion is an early harvested onion that would otherwise form a bulb and become what we are accustomed to calling an onion. What is the difference used in cooking? Well, there I have to agree. Use them interchangeably. There. It is settled.
Now, let me tell you, there is more to do with a scallion than used it for garnish. If you look around, you can find excellent recipes that include scallions like in quinoa salad (or noodles) with scallions, scallion pancakes, scallion dumplings, and more. They have a sweet flavor that is brought out by roasting. I came across this recipe in my search and am looking forward to trying it. I have copied the important parts below.
Miso Roasted Scallions (from a website called Saveur):
Roasting scallions brings out their sweetness; finished with a tangy miso dressing, this surprising, simple dish makes a great appetizer or side.
Ingredients: 2 bunches (about 1 lb) scallions, 1/4 cup olive oil, Kosher salt and black pepper to taste 1 tbsp. white miso (I say use what you can find/have), 2 1/2 tsp Rice wine vinegar, 1 tsp sesame oil, 1 1/2 tsp hony.
Heat oven to 450°. Toss scallions with olive oil, salt, and pepper and spread evenly on a rimmed baking sheet lined with parchment paper. Bake, stirring once, until golden and wilted, about 15-20 minutes. Transfer scallions to a serving dish. Whisk miso, vinegar, sesame oil, and honey in a bowl until smooth; drizzle over scallions.
Food for thought:
What a week! So much is happening now it feels like it has been two week. We started out on Sunday with 70 degree weather, sunshine, and our first ever pre-season crew potluck. It was really great to get together outside of work and get to know each other. After all, we will be working alongside each other for many hours to come. We all brought food and it turns out, our crew have great food tastes! Quiche, broccoli salad, a delicious concoction called puppy chow (involving chex mix, chocolate, and peanut butter!), fantastic cookies, delicious bread! We plan to have another one, for the company and the comida!
Just two days later, the full-time crew all started! Tuesday, we had an orientation where we walked around the farm and I TALKED AND TALKED! It was a good overview of the farm, though, and it is great to be familiar with all the pieces of the operation. And then, it was right into the fire. Everyone worked tirelessly: potting up plants in the greenhouse, preparing ground, preparing our hoophouses, and my most favorite of tasks, planting potatoes.
We tightened up our potato row spacing this year to better utilize our space, an hopefully compete more effectively with weeds. I am so excited to be growing all these tubers! I really love everything about potatoes. I think they got a bad rap during the whole "no carb" craze. Let it be known, an organically grown potato is full of nutrients and happiness. Check out this health bulletin on taters! A few highlights:
"They act as "bulking agents" in the digestive system. They increase satiety and reduce appetite, so a person feels fuller for longer and is less likely to consume more calories."
"Choline is an important and versatile nutrient that is present in potatoes. It helps with muscle movement, mood, learning, and memory.... One large potato contains 57 mg of choline. Adult males need 550 mg, and females 425 mg a day."
Anyway, I LOVE POTATOES! Check out our facebook post for an adorable picture of their greensprouts and send all your love to our 2019 potato crop.
Well, I have got to go! Thanks for reading and I look forward to sharing more with you as the season goes on!
Helen writing for the Lake Dividers
Good for the Earth, Good for the Farmers, Good for the People
- 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 hiring! We have 1 part-time position open for the 2019 season. You can find details about the jobs on our website here. If you or anyone you know may be interested, please send us an email or pass along the information.
- We are accepting workshares both on the farm and at market. Please email for details.
Kale-Chard mix (Maybe, and maybe limited)
Microgreens: Solo-Arugula and a Mustard Mix
All manner of deliciousness:
This weeks MarketsSaturday: Ann Arbor and Detroit's Eastern 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 to 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