It is so nice to have the truck back. It means that Wiley and I can go on farm work adventures. This week alone, we delivered vegetables together and picked up more potting soil.
Here is our spot at Eastern Market. We love being part of this market and we are excited that the tables are going to start really filling up. Welcome spring.
Here we are, seeding on a chilly morning. The picture is a little foggy because of the temperature differential between inside and outside. Water condenses on the cool surface of the lens when you come in the door!
Our beets are coming along! I love the look of these healthy, shiny leaves.
Remember those wee squash seedlings? Well they are more of a squash forest now! They'll be planted by the end of the week and, fingers crossed, we'll be eating delicious squash by the end of June.
Did you see the snow on Tuesday? Did it snow by you too? It did by us and they were fat beautiful snowflake conglomerates. All the while, the birds were singing. I can only imagine what they were singing about. If you want to hear, you can find a video on our instagram.
Ahoy!
Spring is upon us! The days are warmer, we are planting, cleaning, fixing, preparing! And, as always reflecting. I was lucky enough to be interviewed by Mary Bishop who is writing an article about Alliums for Edible Wow.
It reminded me of a conversation winter before my first year running Whistling Wolf Farm, my first farm in New Jersey. I was at a farmer get together in a bar talking to a more seasoned farmer. He was asking me why I was getting into the field (puns all around!) Out of that long rambling conversation, the part that both of us remember most is that at one point I announced that I was doing it in the name of justice! While this pronouncement is cartoonish, it at least in part embodies my intentions as a farmer. Growing food allows me to be a bridge between nature and humanity. Farmers have a unique opportunity to get to know the natural world, to see it when it thinks no one is looking, share its secrets, and participate in its cycles. It also provides the chance to increase access to and knowledge about healthy food. Every year, he and I plant our onions in the name of justice, a nice reminder of why we are doing all this.
This week, Tyler, Clare and I are going to plant our onions in the name of justice. We'll probably talk about that conversation and what it meant. And we will probably triumphantly hold an onion or two in the air while posing as super heroes. We can only hope to do our best. No one can do everything but everyone can do something. This is our small contribution towards positive connection and change.
I hope to see you at market this week.
Cheers,
Helen
Ways to support us through these lean times?
In this email:
Fresh From the Field-
Greens:
Kale
Microgreens: Arugula, Broccoli, Cilantro, Mustard mix, Radish Mix, Watercress
Pea Shoots
Sunflower shoots
All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic)
Green Garlic!
Kohlrabi
Onions: Yellow (Certified Organic from Cinzori!)
Scallions
Daikon (Purple and Red from Tantre- grown with organic methods, and White from Cinzori- Certified Organic)
Purple top turnips
Coming Soon
Spring Raab
Recipe: Baked Turnip Fries
From: A Spice Perspective
Healthy french fries made with nutrient-rich turnips. These little lovelies are lower in carbs, fat, and calories (than traditional fries) and so delicious! Plus, we’re including air fryer instructions.
Ingredients
AIR FRYER INSTRUCTIONS: Preheat the air fryer to 400 degrees F. Work in small single-layer batches. Fry each batch for 10 minutes, shaking the basket at the 5-minute mark.
Market Details: We are at market this week
The Ann Arbor Farmers Market- We'll be there starting either May 6th or May 13th
Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen and Claudia! 6 am to 2:30 pm
Royal Oak, Saturday with Peter and Lisa! 7 am to 1 pm
Spring is upon us! The days are warmer, we are planting, cleaning, fixing, preparing! And, as always reflecting. I was lucky enough to be interviewed by Mary Bishop who is writing an article about Alliums for Edible Wow.
It reminded me of a conversation winter before my first year running Whistling Wolf Farm, my first farm in New Jersey. I was at a farmer get together in a bar talking to a more seasoned farmer. He was asking me why I was getting into the field (puns all around!) Out of that long rambling conversation, the part that both of us remember most is that at one point I announced that I was doing it in the name of justice! While this pronouncement is cartoonish, it at least in part embodies my intentions as a farmer. Growing food allows me to be a bridge between nature and humanity. Farmers have a unique opportunity to get to know the natural world, to see it when it thinks no one is looking, share its secrets, and participate in its cycles. It also provides the chance to increase access to and knowledge about healthy food. Every year, he and I plant our onions in the name of justice, a nice reminder of why we are doing all this.
This week, Tyler, Clare and I are going to plant our onions in the name of justice. We'll probably talk about that conversation and what it meant. And we will probably triumphantly hold an onion or two in the air while posing as super heroes. We can only hope to do our best. No one can do everything but everyone can do something. This is our small contribution towards positive connection and change.
I hope to see you at market this week.
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 gearing up to head back to Ann Arbor! We will either be there either the first or second week of May!
- 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: Baked Turnip Fries!
- Market Details: Royal Oak and Eastern (shed 2, 276 &274)!
Fresh From the Field-
Greens:
Kale
Microgreens: Arugula, Broccoli, Cilantro, Mustard mix, Radish Mix, Watercress
Pea Shoots
Sunflower shoots
All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic)
Green Garlic!
Kohlrabi
Onions: Yellow (Certified Organic from Cinzori!)
Scallions
Daikon (Purple and Red from Tantre- grown with organic methods, and White from Cinzori- Certified Organic)
Purple top turnips
Coming Soon
Spring Raab
Recipe: Baked Turnip Fries
From: A Spice Perspective
Healthy french fries made with nutrient-rich turnips. These little lovelies are lower in carbs, fat, and calories (than traditional fries) and so delicious! Plus, we’re including air fryer instructions.
Ingredients
- 8 turnips
- 3 tablespoons olive oil
- 1 1/2 teaspoons garlic salt
- 1 1/2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- Preheat the oven to 425 degrees F conventional, or 400 degrees F convection if possible. Set out 1-2 large baking sheets, and a small bowl. Measure the garlic salt, oregano, paprika, onion powder, and cayenne pepper into the bowl and mix well.
- Peel the turnips and cut them into strips the length of each turnip, and 1/3 X 1/3 inch in width and height. Try to cut them as evenly as possible.
- Place the fries on the baking sheet and drizzle with oil. Toss to coat. Then sprinkle the seasoning mix over the fries and toss them to coat again.
- Spread the fries out evenly on the baking sheet, making sure they don’t touch. Bake for 20 minutes. Flip the fries. Spread them out again, and bake for another 10 minutes, or until crispy. Serve warm.
AIR FRYER INSTRUCTIONS: Preheat the air fryer to 400 degrees F. Work in small single-layer batches. Fry each batch for 10 minutes, shaking the basket at the 5-minute mark.
Market Details: We are at market this week
The Ann Arbor Farmers Market- We'll be there starting either May 6th or May 13th
Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen and Claudia! 6 am to 2:30 pm
Royal Oak, Saturday with Peter and Lisa! 7 am to 1 pm
RSS Feed