Ahoy!

Nothing to say her, the story is in the captions. Lots of love to ya!

Stockbridge is back this week and I, Helen, will be at Eastern  on Saturday.

Cheers,
Helen
she/her/hers
 
In this email:

• Generally important notes
  • We are looking for moonlighters! Visit our Work With Us page for more info. Please share it with people you think fit the bill. 
  • A link to our Stockbridge Community Outreach Project
  • Notes for members (or potential members!):
    • Find a copy of the 2025 membership agreement here.
    • Now offering $100 CSA memberships with a $10 bonus.
    • If you shop with us regularly, consider signing up for our farm membership (CSA). This is the perfect time to do it as it offers maximum support to us and the most opportunities to use your balance over the course of the year. 
    • Consider giving the gift of food to someone in your family or friend. It's a great gift for those that want to eat local fresh food but don't know how to get started. 
  • 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. Keep your  chin up. 
• Fresh From the field
• Recipe: Daikon Steaks

Fresh From the Field- 
Greens:
Bok Choy
Broccoli rabe
Head Lettuce
Baby Kale
Micros: Types to be seen!
Pea shoots
Spinach

Herbs
Chives
Mint
Sage

All Manner of Deliciousness
Carrots by Yoder
Spring Radishes!
Purple Daikon
Sweet turnips (likely)
Purple Top Turnips

Coming Soon
Beets (?)
Green Garlic
Kohlrabi
Peas
Scallions
Summer squash

Farms we are collaborating with:
When something sold by us is grown by another farm, we will always label both to support them and so that you can make informed decisions. 

Not all the farms we are working with are certified organic. If they aren't, you better bet we know them well enough to trust their growing practices. This is both because we have asked them about how they care for their land and what materials they use, but also because we are friends. We have asked each other questions and shared information and resources over the years. We know most of them well enough to have had dinner together and to call to share family news. This collection of family farms are our community and our colleagues. We are proud to know them and to work with them. 

Almar Orchard, Flushing, Certified Organic
Cinzori Farm, Ceresco, Certified Organic
HillTop Greenhouse and Farms, Ann Arbor. They supply the eggs from free range, happy chickens.
Jacob's Fresh Farm, Dexter
Sunnyside Produce, Homer, Certified Organic
Titus Farms, Leslie 
Yoder Farms, Leslie

Daikon SteaksFrom: Me! Modified from Okonomi Kitchen 

Their recipe is more complicated and possible has a broader flavor and texture palate. However, my version is delicious and possible with 2 kids under 4 underfoot.

I didn't know I had room in my heat for another daikon recipe, but it turns out I did and I love it so much, I now wish we had daikon year round. Eat up the last of the season with these tasty "steaks."


Ingredients

• Daikon
• Soy sauce
• Lime Juice
• Sesame Oil

Instructions

1. Heat 1-2 T sesame oil in sautee pan on medium-low head
2. Peel daikon and slice length-wise into slabs. Maybe about 1/2 thick.
3. When pan is hot, place as many slabs as you can in the pan. Drizzle with 1-2 T soy sauce and 1-2 T lime juice.
4. After about 5 minutes, flip. If the underside was slightly browned, you got it right. Cook 5 more min on second side, then flip back and cook to desired texture. For me, that's about 5 more minutes which leaves them still a bright purple on the inside and a crunch like a soft thunk.
5. Eat them on their own or with a collection of various other food and sauces.

​This lettuce is mega crisp. Maximum tender. Loaded with flavor. Please enjoy. 

​Covering our squash on a windy day. This was just before what may prove to be the last spring frost of the year. It truly won't be long until those squash fruit are in our tummies, as a certain 3.5 year old I know would put it.

​Nature is art. Our vegetables are part of nature, kind of. A heart shaped cabbage leaf, purple on tan. The rose of a pea flower.

​Ahoy

First off, I am sorry to any of our loyal market customers that showed up Saturday and didn't find us at our table. We were late because of troubles and then sold out early so headed home. If you missed us, we missed you. Sorry! We will be out in full force this week!
 
And secondly! We have so much going on here! The garlic is growing, the fall seeded cover crops are growing, the potatoes are all in the ground and miraculously, so are all our tomatoes, peppers, eggplant, cucumbers, and squash. Right now, Clare, Ben, and Fergus are planting celery and fennel. I have to say, these folks are working so hard and doing such an excellent job. I am so proud and grateful to work with each of them. 

We'll be rocking out at Stockbridge (Irene) and Eastern (Aaron) this week. Get your greens and gab!

Cheers,
Helen
she/her/hers
 
In this email:

• Generally important notes
  • We are looking for moonlighters! Visit our Work With Us page for more info. Please share it with people you think fit the bill. 
  • A link to our Stockbridge Community Outreach Project
  • Notes for members (or potential members!):
    • Find a copy of the 2025 membership agreement here.
    • Now offering $100 CSA memberships with a $10 bonus.
    • If you shop with us regularly, consider signing up for our farm membership (CSA). This is the perfect time to do it as it offers maximum support to us and the most opportunities to use your balance over the course of the year. 
    • Consider giving the gift of food to someone in your family or friend. It's a great gift for those that want to eat local fresh food but don't know how to get started. 
  • 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. Keep your  chin up. 
• Fresh From the field
• Recipe: Arugula Rapini with Garlic and Mustard Seeds

Fresh From the Field- 
Greens:
Arugula Raab
Bok Choy
Head Lettuce
Micros: Mustard, Radish, and a little basil!
Pea shoots
Spinach

All Manner of Deliciousness
Apples: Hopefully back next week!
Carrots by Yoder
Purple Daikon
Watermelon Radish
Purple Top Turnips

Coming Soon
Broccoli Rabe
Chives
Sage
Peas
Sweet Turnips
Spring Radish
Baby Kale
Cilantro, Dill, and Broccoli Micros

Farms we are collaborating with:
When something sold by us is grown by another farm, we will always label both to support them and so that you can make informed decisions. 

Not all the farms we are working with are certified organic. If they aren't, you better bet we know them well enough to trust their growing practices. This is both because we have asked them about how they care for their land and what materials they use, but also because we are friends. We have asked each other questions and shared information and resources over the years. We know most of them well enough to have had dinner together and to call to share family news. This collection of family farms are our community and our colleagues. We are proud to know them and to work with them. 

Almar Orchard, Flushing, Certified Organic
Cinzori Farm, Ceresco, Certified Organic
HillTop Greenhouse and Farms, Ann Arbor. They supply the eggs from free range, happy chickens.
Jacob's Fresh Farm, Dexter
Sunnyside Produce, Homer, Certified Organic
Titus Farms, Leslie 
Yoder Farms, Leslie

​Arugula Rapini with Garlic and Mustard Seeds

From: Cook food. Mostly plants


I suspect this would work with any green mystery vegetable. Certainly broccolini would go well (but note that it will probably take a few more minutes to cook until tender).

If you do find yourself with a bunch of arugula rapini, do this with it. Because it is somehow kind of like french fries, only better.

Ingredients

• Olive oil
• 1 large clove garlic, smashed
• Yellow mustard seeds
• 1 bunch arugula rapini
• 1/4 cup chicken broth (or sub vegetable broth)
• Salt and freshly ground black pepper to taste

Instructions

Heat a generous glug of olive oil in a wide pan over medium heat. Add the garlic and let simmer in the olive oil for a minute or two, then add a scattering of mustard seeds (a couple four-fingered pinches should do it). Continue cooking for another couple of minutes, turning the garlic when it starts to brown lightly on one side.

Add the rapini to the pan. Using tongs, toss with the olive oil and mustard seeds to coat evenly. Cover the pan and cook for 1-2 minutes, then add the chicken broth and salt, cover again, and let simmer 2-4 minutes until tender.

Uncover, let any excess liquid simmer off, and sprinkle liberally with pepper before serving.

I wish I had taken a picture of our rain gauge. It was truly too much rain at once. As dry as it was, it is hard to curse it though. Hopefully most of that water percolated because, looking forward it may be all that we get for a while. 

We'll be rocking out at Stockbridge and Eastern this week. Come see us for a vegetahaul. 

Cheers,
Helen
she/her/hers
 
In this email:

• Generally important notes
  • We are looking for moonlighters! Visit our Work With Us page for more info. Please share it with people you think fit the bill. 
  • A link to our Stockbridge Community Outreach Project
  • Notes for members (or potential members!):
    • Find a copy of the 2025 membership agreement here.
    • Now offering $100 CSA memberships with a $10 bonus.
    • If you shop with us regularly, consider signing up for our farm membership (CSA). This is the perfect time to do it as it offers maximum support to us and the most opportunities to use your balance over the course of the year. 
    • Consider giving the gift of food to someone in your family or friend. It's a great gift for those that want to eat local fresh food but don't know how to get started. 
  • 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. Keep your  chin up. 
• Fresh From the field
• Recipe: Quick Carrot Saute

Fresh From the Field- 
Greens:
Arugula
Baby Bok Choy
Micros: Radish!
Pea shoots
Spinach

All Manner of Deliciousness
Apples: Evercrisp and Modi From Almar Orchard (Eastern only)
Carrots by Yoder
Kohlrabi
Potatoes! Yum! Likely the last week until new potatoes.
Purple Daikon
Watermelon Radish
Spring Radishes!
Purple Top Turnips

Coming Soon
Chives
Lettuce
Sage
Peas
Basil and Cilantro Microgreens

Farms we are collaborating with:
When something sold by us is grown by another farm, we will always label both to support them and so that you can make informed decisions. 

Not all the farms we are working with are certified organic. If they aren't, you better bet we know them well enough to trust their growing practices. This is both because we have asked them about how they care for their land and what materials they use, but also because we are friends. We have asked each other questions and shared information and resources over the years. We know most of them well enough to have had dinner together and to call to share family news. This collection of family farms are our community and our colleagues. We are proud to know them and to work with them. 

Almar Orchard, Flushing, Certified Organic
Cinzori Farm, Ceresco, Certified Organic
HillTop Greenhouse and Farms, Ann Arbor. They supply the eggs from free range, happy chickens.
Jacob's Fresh Farm, Dexter
Sunnyside Produce, Homer, Certified Organic
Titus Farms, Leslie 
Yoder Farms, Leslie

Quick Carrot SauteFrom: Neighbor Food Blog


You’re going to love this quick and easy Carrot Saute! Made on the stove top in less than 15 minutes, these carrots are browned and caramelized, with a touch of thyme and a honey glaze.
Ingredients

• 1 pound carrots
• 1 Tablespoon butter
• 1 Tablespoon olive oil
• 2 stalks thyme (leaves removed from the stem)
• 2 – 3 teaspoons honey
• A few pinches Kosher salt
• Pinch red pepper flakes (optional)

Instructions

• Chop the carrots into similar sized pieces. I prefer 2-3 inch long sticks, about 1/2 inch thick. You can also chop them into thick slices if you prefer.
• Heat the butter and oil in a cast iron skillet or other heavy bottomed pot over medium heat.
• Add the carrots, cover, and cook undisturbed for four minutes.
• Uncover, stir, and add the thyme, salt to taste, and red pepper flakes, if desired.
• Cook an additional two minutes, then stir in the honey.
• Cook another 1-2 minutes or until the carrots are browned and fork tender.

Notes:

• Be sure to slice your carrots into sticks of a similar thickness. Skinny carrots can be left whole; larger ones can be halved or quartered. I like the look of sticks, but you can cut them into thick slices if you prefer.
• Sauteeing the carrots without stirring in the beginning is the key to getting the browned, caramelized edges. Resist the urge to stir!
• If your skillet doesn’t have a lid, a baking sheet works great for covering the pan.

Clare has been cultivating! Since she is all trained up on the tractor, she can hop right on and slay some weeds! On the right you can see that we also use this tractor to mark out our beds and keep our rows of plants nice and straight.

Ahoy!

My goodness has this year blasted off. We are busy! As I type this, Clare and Ben are planting our hoop house tomatoes. We have lots of ground is prepped, all the onions are planted, the first major round of weeding is checked off. Up next? Potatoes, more cabbage, building a tunnel for our basil and laying ground cloth for long season plantings. 
Lots to do, so I won't get hung up rambling! Come see me at market get some of the spring treats we are bringing: spinach, arugula, baby kale, bok choy!
See you Saturday!

Cheers,
Helen
she/her/hers
 
In this email:

• Generally important notes
  • We are looking for moonlighters! Visit our Work With Us page for more info. Please share it with people you think fit the bill. 
  • A link to our Stockbridge Community Outreach Project
  • Notes for members (or potential members!):
    • Find a copy of the 2025 membership agreement here.
    • Now offering $100 CSA memberships with a $10 bonus.
    • If you shop with us regularly, consider signing up for our farm membership (CSA). This is the perfect time to do it as it offers maximum support to us and the most opportunities to use your balance over the course of the year. 
    • Consider giving the gift of food to someone in your family or friend. It's a great gift for those that want to eat local fresh food but don't know how to get started. 
  • 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. Keep your  chin up. 
• Fresh From the field
• Recipe: Pan Fired Turnips Recipe with Onions and Spinach

Fresh From the Field- 
Greens:
Arugula
Baby Bok Choy
Baby Kale
Micros: Dill! Kale, Radish, mustard mix!
Pea shoots
Spinach

All Manner of Deliciousness
Apples: Evercrisp, Pinata, and Modi From Almar Orchard (Eastern only)
Carrots by Yoder
Kohlrabi
Potatoes! Yum!
Daikon: Purple and White
Watermelon Radish
Purple Top Turnips

Coming Soon
Chives
Spring Radishes

Farms we are collaborating with:
When something sold by us is grown by another farm, we will always label both to support them and so that you can make informed decisions. 

Not all the farms we are working with are certified organic. If they aren't, you better bet we know them well enough to trust their growing practices. This is both because we have asked them about how they care for their land and what materials they use, but also because we are friends. We have asked each other questions and shared information and resources over the years. We know most of them well enough to have had dinner together and to call to share family news. This collection of family farms are our community and our colleagues. We are proud to know them and to work with them. 

Almar Orchard, Flushing, Certified Organic
Cinzori Farm, Ceresco, Certified Organic
HillTop Greenhouse and Farms, Ann Arbor. They supply the eggs from free range, happy chickens.
Jacob's Fresh Farm, Dexter
Sunnyside Produce, Homer, Certified Organic
Titus Farms, Leslie 
Yoder Farms, Leslie
Pan Fired Turnips Recipe with Onions and SpinachFrom: Low Carb Maven
Pan fried turnips make a great low carb potato substitute for keto diets. Their earthy flavor combined with caramelized onions and lemon thyme transcend the mundane.
Ingredients

• 1 pound turnips
• 1 tablespoon olive oil
• 1 tablespoon butter (or more olive oil)
• 1 sprig lemon thyme (or regular)
• 2 tablespoon scallions
• 1 cup fresh spinach loosely packed
• ¼ teaspoon salt
• ¼ teaspoon pepper

Instructions

• Peel turnips and cut into quarters or into sixths, if large.
• Place a large frying pan over medium heat. When hot add the olive oil to the pan and swirl to coat. Add the turnips when the oil shimmers.
• Cook the turnips until browned on one side. Turn them over and add scallions and thyme to the pan. The turnips are ready when a fork piercing the thickest part slides easily through.
• Add the spinach and butter to the pan, sautéing until the spinach wilts. Remove the thyme sprig.
• Season with salt and pepper, taste to adjust seasoning, and serve.
• Serves 4 at 4.5 g net carbs per serving.