Hold on folks, the last snow is coming tomorrow in the amount of one to five inches! I am kind of excited to see it but I am not going to lie, there is a piece of me that says no thank you. 

To note:
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!
Recipe:
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. 

Fresh From the Field!

Greens:
Kale-Chard mix (Maybe, and maybe limited)
Microgreens: Solo-Arugula and a Mustard Mix
Pea Shoots
​
All manner of deliciousness:
Scallions
Parsley

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
 ​

Lake Divide Farm Newsletter:
A window into the production path of your food.

Wait, no, that was the last snow of the spring of 2019! If I keep saying it, will it unjinx it? Either way, the red maple flowers are giving the forest a blush. Leaves are emerging. The killdeer eggs are gone. Some birds remove egg shells from the next after hatching. Some eat the eggshells. Some don't do any of this. I am not sure if the killdeer does this, but that is my hope. Hopefully they hatched and are precociously running about now. Almost immediately after hatching, their parents lead them to a feeding area and watch after them until they can fly. I expect, if they are about, we will see them soon. 

To note:
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)

This weeks Ann Arbor market doubles as a CSA fair! If you have been considering becoming a farm member at any of the farms that attend the Ann Arbor market, this is a great week to gather your questions and head out to meet your growers and show them some support. We will be there, along with an abundance of other fabulous growers that we are proud to know.
Recipe:
We are rolling recipe free this week. However, check out our recipes page on our website! (here)  If we ever share a recipe in an email and you want to see it again, look for it there!
Recipe Page 
Food for thought: 
There are adorable baby plants everywhere! In the greenhouse, in the field, hardening off just outside the greenhouse on our well loved farm wagon. We planted out the first round of cabbage. It sent my mind spinning to the time when we had all the cabbage we could want. That time is coming back around! Thank goodness for that!
We also transplanted peas into the field. Many people seed their peas directly into the ground. We have done that in the past. We have also used this method. It is a little more labor to get the peas started inside, however, I think the plants appreciate the warm, well cared for upbringing.
We put out some scallions and boy do they look good! 
And some transplanted beets, to go along with those that we seeded a week or so ago.
And some kale.
And some beautiful lettuce. This year we are growing baby lettuce heads. They are harvested smaller and let you mix up your salad by selecting different types. We are just trying it out. I will let you know when we start bringing them to market so you can let us know what you think. 

Now we can feel our work in our bones and as our heads hit the pillow. I can feel it in my mind now in fact. Maybe that is what makes a list style email. 

A few questions are lingering for me:
How much is it going to rain over the next few days?
Will it be dry enough to use equipment in the field next week?
How well will our new raised bed former work? (I am officially having dreams about it)
When will these baby plants be big enough to harvest. I'm talking to you, you March-seeded salad mix, arugula, radishes, and spinach.

This weeks to-do list was too long to complete. Downright unreasonable. We are all looking forward to the addition of new crew members next week. That being said, I have been enjoying the staggered start. It gives me a moment to adapt to the role of making sure everyone knows what they are doing. All winter, I talk to myself in code, make lists out of geometric symbols rather than words, and move between tasks as feels easy. Let me take a moment here to say, thanks for your patience Jim, and thanks learning my code! Anyway, as the people come back, so must I. It is good to be back! Hope to see you at market!
 
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. 

Fresh From the Field!

Greens: (Limited):
​Kale Rapini
Microgreens: Spicy and Mild Mix
Pea Shoots
All manner of deliciousness:
Scallions
Sweet potatoes! Orange fleshed
Potentially a few surprises. We will see what harvest brings!

​This weeks Markets
Saturday: 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

​We officially got our last snow of 2019! (Wishful thinking maybe?) And with it came the wind! My goodness the wind! We are whirlwinding along with it, preparing for, or perhaps participating in the main planting season. If things go my way, we will transplant some lettuce by the end of the day.

To note:
Stockbridge Farm Members: We will not have anymore pick-ups but expect us at the Stockbridge market beginning in May! 

Just Eastern Market this week: Find us where we were last week, Outside in Shed 3 (between the two inside spaces)

Mark your calendars for the Ann Arbor CSA fair April 20th at the Kerrytown Market during market hours!

Still accepting Farm Memberships (CSAs)!
Recipe:
Onion top pesto! You can make pesto out of just about anything, but this is a spring specialty. Every year we cut the tops of our onions to sturdy them up before we put them in the field. The good news is, that means greens for us!

Onion Top Pesto: 
In a blender combine 2 cups of onion tops,  1/3 cup walnuts (toasted if you dare), about a 1/3 cup olive oil, and blend until coarsely chopped. Then pulse in up to 1 cup of Parmesan cheese (optional), and a pinch of salt and pepper if you so desire.  Done! Now, eat it on delicious toast, put it on pasta, toss some boiled potatoes in it, freeze it for later. No matter what you do ENJOY! It is fabulous!
Food for thought:
We have been taking advantage of the dry spell to get as much field preparation done as possible. Who knows what April will bring and this year, we are trying to be ready for it. 
In that vein, we incorporated nutrients, bedformed, and tarped (almost complete) just under half and acre where our onion planting will go. Hopefully this will reduce the weed pressure on one of our least weed competitive crops. We also put row cover over our most recently seeded planting both to warm the soil and protect the plants from interested insects.
We have to hold down all these billowing cloths and tarps with something. SAND BAGS! So many sand bags. We moved over 3 tons of sand to make it happen. Filling bags, loading them out of the truck (or sometimes into), carrying them down the narrow farm paths between beds. Because there is not airflow through the tarps, we aim for every 4 feet along the edges and then every 15' feet down a select few rows. Without the bags, just me Jim and Lizz breathing next to the tarps gives them the idea to ditch out and fly to the moon. The other still catch the wind, but not has horribly, so we get a little more leeway. 
We are on the seeding schedule as well. The greenhouse is downright crowded now. Early next week, we will move the onions out the harden off and possibly plant our potatoes, freeing up just enough room to accommodate the indefatigable rise of plant life bubbling up from the core of the farm. 
This flurry of field activity in the weather gap reigned supreme over all other tasks. Still of pressing importance on the docket, completing the farmall repair and getting the newly obtained equipment in working order. I am so excited to make some handsome raised beds to seed the next round of carrots! Jim and I have a delightful equipment date for this Sunday that I am eagerly looking forward to. It is going to be nice to spend some time together over one of my favorite activities (farming). Plus coffee. There should always be coffee.
That is all for now. Looking to the future!
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. 

Greens: (Limited):Kale Rapini
Microgreens: Onion, Arugula, and a tasty Kale-Mustard-Mix
Pea Shoots
All manner of deliciousness:
Scallions
Sweet potatoes! White and orange fleshed
Hopes for the future! (Those seeds we put out there are growing. They are coming. They will be here)


This weeks MarketsSaturday: Ann Arbor and Detroit's Eastern Market

NO ANN ARBOR 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 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

Lake Divide Farm Newsletter:
A window into the production path of your food.

​The dogs are finally tired. We are feeling solar powered (and eating a lot!) We didn't get all that rain we thought we would, which opened windows and doors for us! The red maple buds are giving the forest a red hue. I can't turn around without encountering life. We are all feeling it.

To note:
Stockbridge Farm Members: No Pick up this week.

Just Eastern Market this week.

And a special aside to our loved and loyal Ann Arbor patrons: We are sorry that we are not going to both markets every week. We want you to know that this is because we really don't have very many items and it doesn't make sense to send small quantities to both markets. The reason we are going to Eastern instead of Ann Arbor is because we are so new there and we are still doing the legwork of getting known and having a place in the market. We are being sure to attend every week at Eastern so that as the market gets packed back up, we cling to some amount of consistency of presence and (hopefully) location within the market. We are also using the time to fill our fields with food and hopefully this May will be one of the most bountiful yet. Hang in there spring is coming!

Mark your calendars for the Ann Arbor CSA fair April 20th at the Kerrytown Market during market hours!

Still accepting CSAs!
Recipe:
It is the last week for daikon (although the spring radishes we seeded last week are already germinating)! I say we all eat radishes this week.  

Roasted Radishes: 
Preheat oven to 450. Slice the radishes, toss them in olive oil, salt, pepper, and thyme, and distribute them upon an oiled baking sheet. Roast them for 15 to 20 minutes, giving them a stir about every five.  They are done when they are tender, but still firm in the center.  You can drizzle them with lemon juice or balsamic vinegar, or any of your other favorites. You can have them as a size or mix them into another dish. You could also try roasting them with meat, just like you would a potato or carrot. Celebrate the last of the winter radishes in preparation for the spring ones.
Food for thought:
So much has happened this week. Here is the bulk of it:
Lizz's hours went back up to full time and it has been a real booster shot to our productivity. It is great having such a motivated and enthusiastic person on our team. We are getting the farm in order for the incoming staff and for the upcoming onslaught, and we asked that Lizz work on straightening up the wash station. She said something like (if not exactly) "that would make my heart happy". How lucky are we?!
We weeded some of the overwintered kale and scallions. They look like they will have something to offer us in a moment, if they don't all flower from this heat wave (up to almost 70 on Monday folks, get your swim suits out!)
We seeded in the greenhouse, got our potatoes and ginger to green-sprouting properly, and potted up the first succession planting of tomatoes! Those plants smell so divine, there is nothing like it in the world. 
We put another round of seeds in the ground. All those good-good greens (lettuce, bok choi!, spinach, arugula, tatsoi, mustard, mizuna, and tokyo bekana). We seeded carrots and beets, radishes and sweet salad turnips! With the warm days and the drizzle of moisture, I have high hopes. It was a hard call whether to seed more but we held off on some of the planting as an insurance policy. If the weather goes sour, like it is entitled to in early spring, we have a back-up plan. If it doesn't, we will have a delightfully timed succession planting! This coming week, before the temps drop back to a more standard cool, we will cover this fresh planting up with row cover. 
The previous seeding, from just a week ago, has sprouted and looks healthy. The trappings of a good May.
We refurbished our driveway with gravel. That involved a lot of grading. Jim and I are a lot better at it now than when we first learned. It takes a lot of finesse. Now this epic staff will have a place to park that they can get out of at the end of the day!
After being carefully sourced by Jim, the parts came in for the farmall 140. It can be tricky with older model tractors to get the right parts. There are so many variants to each model. A caliper isn't a bad idea. Now all Jim has to do is reassemble! I am so excited to have a leveled up tractor (steering? yes please!)
We disced up about a little under 4 acres to fill with a diversity of vegetables. By my estimate, that land will be completely planted before we finish with May! It is insane to consider how much activity we are about to be surrounded by.
We picked up some equipment we bought from a friend. An undercutter to help with the carrot and general root harvest, as well as lifting up our reusable mulch. A bed shaper that will give our beds better tilth and smooth out the bed tops to help with seed soil contact and mechanical cultivation. And a potato hiller which will be an improvement over what we have been doing. They all need a little bit of TLC but I know that Jim is up for it. He has such a skilled eye for maintenance. 
We filled one more of our part-time positions with an energetic and engaging human. We still have one more part-time spot on the crew if anyone is having a hankering. Shoot us an email!

This spring feels a little different. It feels drier. It feels clearer. It feels abrupt and delayed. April has yet to lay itself out before us. How its revelations may change our views we have yet to see. Onward and Farmward my friends!
Helen writing for the Lake Dividers

• 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. 
• Fresh From the Field!
  Greens: (Limited):Kale Rapini
  Microgreens: Spicy!
  Pea Shoots
  All manner of deliciousness:
  Beets
  Sweet potatoes! White and orange fleshed
  Radishes: White Daikon, Green Daikon

This weeks Markets
Saturday: Ann Arbor (not this week) 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
 ​