Blog Archives

LDF News: Green Garlic at market!

4/26/2023

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?

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

Instructions

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

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LDF News: Eastern and Royal Oak!

4/21/2023

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Just a selfie with my boo. I love this tractor. I get to sit so high up, out in the air, the visibility is great, and it does an excellent job! In this picture, I was midway through laying out the potato beds to plan. Will toss those taters in the trenches and then use the tractor to cover them up. I can hardly wait for new potatoes!

Our spring kale is coming along. I bet it will be ready in a matter of weeks, all tender and full of spring delight!

Snake sighting! It is so exciting to see them out! It is always amazing to me that all these animals are out there, living their lives, mostly hidden from us. It is always an honor for me to catch a glimpse. SO you can imagine my jealousy when Tyler sent me this picture with the first official Lake Divide Snake Spotting of 2023!

Remember the carrot seeding that I wrote about so much last week? Well, here is what the carrot row looks like from above a week and a day later, with unbroken soil. All those green leaves are competitors for light, water, and nutrition. Right now, if I sweep my fingers through the soil, I'll find many white thready roots. We have a tool to knock back these early risers: Fire! We use a flame weeder to quick blanch these little leaves. It leaves a good smell in the air, like fall, and barbeque. That helps put our carrots on an even playing field with the rest of the weeds rising up. The caveat is some carrots will likely perish in the process. Better to lose a few than allow all of them to be swallowed by weeds! Toast a few to roast the many, as they say. (Who really says that?)

Can you see it in the palm of my hand? It is tiny carrot seed that had just germinated but not yet started reaching for the sky. These roots grow slowly. They must be coaxed out of their sleep with regular moisture. It can take up to 3 weeks for a carrot seed to germinate. Luckily, with that warm weather, much of the carrot seed from this planting managed to wake up in just over a week.

Here is what I'm looking for, when I look to see if the carrots have germinated. I sift through the soil in the row of carrots until I find seeds. They are tiny and brown and have soil clinging to them. I wasn't always that great at it. To the left of the carrot you can see a much more mature weed seedling in red. This is what our slow moving carrots are up against.

Ahoy!

Opportunity abounds! We got a chance to prep a lot of ground this week and we are looking forward to a productive week of planting next week. The story is in the pictures this week.
A note for our Eastern Market customers: Please look for Tyler and Claudia at market this week! Helen is having an on farm 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!
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
- 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: Green Garlic Rice!
Market Details: Royal Oak and Eastern (shed 2, 276 &274)!

Fresh From the Field-
Greens:
Microgreens: Arugula, BASIL!, Broccoli, Cilantro, Mustard mix, ONION! Radish Mix, Watercress
Pea Shoots
Spinach (limited unfortunately!)
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)
Watermelon radishes (Certified Organic from Cinzori!)
Purple top turnips

Coming Soon
Kale
Spring Raab

Recipe: Thoom ware Chawar - sindhi green garlic rice!

From: Second Recipe

Thoom ware chaawar/Saawa chawar is a delicately flavored rice which is both vegan & gluten-free.

Ingredients

1 cup rice
½ cup garlic chives chopped (use our green garlic!)
1 tsp. turmeric
1 tbsp. oil
1 tsp. cumin seeds
Salt as per taste
Few drops of lemon juice

Instructions

Soak rice in water for atleast 30 minutes, wash with fresh water for 3-4 times.
Heat oil in pan, add cumin seeds , allow them to splutter
Add green garlic and let it saute for 8-10 minutes until the garlic is cooked.
Add turmeric,salt and rice.
Add 2 cups of water and cook the rice in a covered vessel.
Once cooked, add few drop of lemon juice,to prevent rice from sticking.
Serve with dry potato curry/spinach curry

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 Tyler and Claudia! 6 am to 2:30 pm

Royal Oak, Saturday with Peter and Lisa! 7 am to 1 pm

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LDF News: Eastern and Royal Oak!

4/14/2023

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Our first outside plants went into the field during this unseasonably warm week. It was windy, as shown by my flying twists, but we got irrigation on the plants quickly and they didn't dry out too much from the gusts. We transplanted beets (what you see Clare and Tyler doing in the background) and direct seeded carrots. We used to and hope to again direct seed beets but for now, we transplant for give them an edge in the weed race.

The Jang Precision Seeder. Here it is laying on top of a reasonably prepared bed. We put seed in the hopper and push the contraption down the bed. The sprocket on the front ground wheel drives a roller at the bottom of the seed receptacle that metes out the appropriate amount of seed per foot. It is pretty graceful really. There are lots of adjustments that can be made for different sized seeds and seed rates. We use this tool on the regular.

The Jang again. It's hard to believe that this is more than enough carrot seed to fill four beds. If all the rows in the beds were laid out end to end it would be 2,400 foot row of carrots!

The dogs and I went on a field walk and Wiley fit right in with the pack. This was one of the first times that Wiley really went with the flow. We did our own things outside, together and separate. Both of us got our fair share of laughs in.

Wiley and his good friend Miles were out walking the field! Miles is another farm kid we are lucky enough to know. We all have a blast together and it is only going to get more fun as the vegetables starting comin in.

Ahoy!

Time is of the essence, while we capitalize on this easy weather. By Monday, we will have planted just under an acre and set up irrigation to those fields, finished our cold frames, gotten our potatoes green sprouting, and done primary tillage on about 2.5 acres. This weather break really got the season underway. See the tales of the week in the photos and come see us a market.

We have a several candidates for the Royal Oak market slot but are still looking for someone to do the Ann Arbor market on Saturday (possibly Wednesday too if that sweetens the deal.) If you know anyone that could be a good fit, please send them our way. We are preparing to get creative with our solutions if need be, so never fear.

Now, I've got to get back to work. The other work, I mean... See you at market!

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: Onion Microgreens: Onion Top Pesto!
Market Details: Royal Oak and Eastern (shed 2, 276 &274)!

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

All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic)
Kohlrabi
Onions: Yellow (Certified Organic from Cinzori!)
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

Coming Soon
Green Garlic
Scallions
Spinach

Recipe: Onion Microgreens!
These ephemeral treats are excellent any place you are looking for a fresh onion. They are great raw or cooked. I love them in a frittata, either mixed in or sprinkled on top, raw. Below is the onion top pesto recipe. I love that one too!

Onion Top Pesto:
In a blender combine 1 cup of onion tops, 1/4 cup walnuts (toasted if you dare), about a 1/4 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!

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

The flowers opened sunny side of the magnolia tree! This year, somehow, I forgot that it would bloom. And 3 days ago, I looked out the kitchen window and saw the fat buds and remembered that we would see it bloom this year. It was the most wonderful surprise! While it is somewhat disturbing that I was able to forget it would bloom, having an abrupt delight isn't so bad.

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LDF News: It'll be a sunny Saturday market tomorrow!

4/7/2023

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Tyler (middle) picked up a load of equipment for Wisconsin with the help of his father and brother! Chris Duke, the seller and farmer passing on the pieces is on the left. It was quite the adventure, starting with a snowy drive up and then a long day loading and driving to get back. You can see our new tine weeder on the back of the trailer. It is tilted up so it is perpendicular to the ground. Those tines can be combed through the soil with either light or aggressive pressure and will help us prepare seed beds with lower weed pressure as well as control weeds in beds that are already planted. I have high hopes for this particular piece of equipment and I'm pretty sure they are justified.

Here is the team harvesting micros and shoots for this weeks market! This will be Clare's first week and we couldn't be happier to have her on the team. This picture is admittedly a bit blurry. But hey! A glimpse in!

Wiley reads a book to his little friend Indio of Jacob's Fresh Farm. She is just over 8 weeks old and goofy little joy. I am grateful to live close to other farmer-parents for the support and camaraderie. There are many things between us that just don't need to be explained.

Here's my window office! Ever since I discovered the wifi reaches to the greenhouse I've been doing as much office work out there as possible. There is a little screen glare and some hoses scares, but I love it.

Those zucchini plants are making a break for it! In just a few weeks, we will plant them out into hoop house one! You can see the seed coat still clinging to one of the plant's leaf tips and the yellow spot on the leaf in the lower right where the seed coat recently unhitched itself. They carry on with these activities, whether we watch and document or not!

Ahoy!

Well, we didn't have a tornado, all the tunnels stayed together despite the wind, and while we got a lot of rain, the only consequence is that it is really wet and we will be about a week behind on planting. But! (and I don't want to jynx it) the weather that is going to roll out over the next week is phenomenal for what we have to get done: Warm, sunny, a little breezy but not windy. In a word, perfect. I can't wait to tell you about what we got done when I write next week.

Did you see that picture of Tyler with his brother, dad, and farmer friend Chris? Tyler doesn't get in front of the camera much but he is a big part of this farm. This is the start of his 3rd year here and we are so lucky to be working with such a motivated, hardworking, easy-going person. He regularly weighs in with valuable insight. He rolls plan changes. He notices the things around the farm that I have been accustomed to no one else registering. He reads about vegetable production in his off time. He knows what the work is and enjoys it, and we all all so glad to have him as a coworker. Shout out to Tyler!

We'll see you at market tomorrow and I can't wait for next week to tell you all about what all we get done!

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: French Onion Soup (sub in our smaller but most flavorful onions from Cinzori)
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)- only to Eastern
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: French Onion Soup

From New York Times Cooking

In 1954, what was then called the Food News Department of The New York Times released a pamphlet simply called “Soups,” which had 20 recipes for soups “thick and thin, hot and cold,” including those for minestrone, shrimp bisque and this French onion soup. We’ve updated the recipe adding sherry and wine to layer in more flavors. The bulk of the time is spent on caramelizing the onions, a process that always takes longer than it seems it should. But it’s worth the wait.

INGREDIENTS

3 tablespoons unsalted butter
3 to 4 large red or yellow onions (about 3 pounds), peeled and thinly sliced
¾ teaspoon kosher salt, plus more to taste
2 quarts beef stock (8 cups)
1 cup dry white wine
1 tablespoon dry sherry
1 tablespoon all-purpose flour
½ teaspoon black pepper, plus more to taste
8 to 12 (½-inch) slices French bread (from 1 loaf)
1½ cups grated Gruyère cheese

INSTRUCTIONS

Melt butter in a heavy Dutch oven over medium heat. Add onions and ½ teaspoon salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes.
Meanwhile, warm broth in a saucepan over low heat.
Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil. Stir in flour and let thicken for a minute or two.
Slowly add warm broth, ¼ teaspoon salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.
Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread slices. Sprinkle each casserole generously with Gruyère. Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.

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

0 Comments

LDF News: Green Garlic at market!

LDF News: Eastern and Royal Oak!

LDF News: Eastern and Royal Oak!

LDF News: It'll be a sunny Saturday market tomorrow!

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