Blog Archives

LDF News!

6/29/2023

Who is the woman behind the chard? The magical harvest witch Clare! This picture reminds me of that famous apple over face painting, The Son Of Man by René Magritte (thanks google cause I had no idea who created it before this moment.) Yeah, it is a lot like the picture only more plants, less wall, more field clothes, less suits. Anyway, we love chard.

Luxury chard bunches! They are so silky and delicious. Ever since I read the recipe last week, I realized I don't have to destem them at all. It turns out that chopping the leaves roughly, then braising the whole deal, does the job! It is so fast and so delicious.

We all like field walks. No matter the state of my life, I am always grateful to go outside and hear the sounds of the countryside. It is so lovely to have a pal to appreciate it with. I am so happy every time he pauses, tilts his head, and say "bird?" In toddler language.

Even as our spring kale is just fully coming into its own, the fall kale is ready to plant!

These carrots are delicious. I highly recommend munching and crunching on them at any time of day or night.

A strange round carrot was discovered in the field! When I started my first farm in New Jersey, the ground that I leased was extremely rocky! So much so that I considered a variety of carrot that called Atlas that produces round roots. These carrots were seeded in February in soil that was a little bit more compact than I realized. It has resulted in some Silly Carrots! (See heart carrots in other picture) All strangeness is delicious.

Ahoy!
I hope that you are staying healthy and safe. All this haWe are working hard and scaling the mountain. New crops are around the corner. In the meantime, I have been loving steamed kale with lemon and a little garlic and a pocket full of crunchy carrots.
Please watch out for little joys and eat well.
Cheers,
Helen

In this email:

Generally important notes
- Ann Arbor Members! Please look for the email with information about the future!
- 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: Kale Chips!
Market Details: Royal Oak and Eastern (shed 2, 276 &274)!

Fresh From the Field-
Note that we have a lot of limited vegetables right now. We have several crops on the verge and must bide our time while we wait. Enjoy the greens for now!

Greens:
Chard- silky smooth
Kale- Red Russian, Siberfrills, curly green and red!
Lettuce! Crunchy, crispy, refreshing heads: Red, green, romaine and ruffle
Microgreens: Basil, Cilantro, Cress, Mustard, Radish Mix, Watercress
Pea Shoots

All Manner of Deliciousness
Carrots
Radish (limited)
Snap Peas (limited but starting to come starting to come in)
Summer squash (the beginning)

Coming Soon
Cabbage
Cilantro
New Potatoes
Parsley
Salad Mix
Sweet Salad turnips

Recipe: Kale Chips

From: The Kitchn INGREDIENTS

1 large bunch curly kale (8 to 10 ounces)
2 teaspoons miso (white, yellow, or red will all work)
2 teaspoons soy sauce or tamari
2 tablespoons canola or refined coconut oil
Flaky sea salt, for serving (optional)

INSTRUCTIONS

Wash and dry the kale. Arrange 2 racks to divide the oven into thirds and heat to 300°F. Strip the kale leaves from their sturdy stems and place in the bowl of a salad spinner. Rinse the leaves under cool running water, then spin dry. For extra insurance, pat dry with paper towels — you want the kale to be as dry as possible in order for it to crisp.
Tear the kale and place onto baking sheets. Tear the kale leaves into bite-sized pieces and divide between 2 rimmed baking sheets (you should have about 7 total cups of torn kale).
Whisk together miso-tamari sauce. Whisk the miso and tamari or soy sauce together in a small bowl. While whisking, slowly drizzle in the oil and whisk until combined (it’s okay if mixture looks slightly separated).
Coat and massage the kale. Drizzle the mixture evenly over the kale and use your hands to massage it into the kale, getting into every nook and cranny. Spread the kale into an even layer on each baking sheet.
Bake until crisp. Bake, stirring the kale and rotating the baking sheets between racks halfway through, until the kale is crisp, 18 to 20 minutes total. Toss with flaky sea salt, if desired.

RECIPE NOTESStorage: Kale chips are best eaten within a few hours, but can be stored in an airtight container at room temperature for up to 1 day.

Market Details: We are at market this week
The Ann Arbor Farmers Market- Wednesdays from 7 am to 3 pm. Members look for an email from me in the next week.
Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen and Aaron! 6 am to 2:30 pm
Royal Oak, Saturday with Claudia and Lisa (Helen will be there early to help se Claudia up!) 7 am to 1 pm

0 Comments

LDF News: Happy Summer Solstice and Juneteenth!

6/23/2023

0 Comments

Here's Wiley looking like a little dustbowl baby. The look is exaggerated by the stickiness of sunscreen and his active willingness to rub dirt directly onto his face and to sprinkle it in his hair. I wonder when he will decide that isn't an activity that he enjoys?

These potatoes are hilled. And they are weedy. And miraculously are making potatoes. I ate some of the ones that were sacrificed to the cultivation gods. They were tiny and tender. We will have proper new potatoes in no time.

Cilantro is coming along. I can't wait for its fruity flavor in for sauces and salsas!

This squash is really taking its time! I feel like I have been looking at the same baby squash for five months! Hyperbole at its best. But its coming for us. A carnival of summer squash is just around the corner.

A yellow swallowtail caterpillar parties on a fennel frond. They don't do enough damage to be considered a pest. We don't mind sharing some nibbles of our vegetables while they pass through to butterflydom!

The snap peas are finally starting. It feels late. Doesn't it all feel late? Despite their tardiness, they are juicy and crunchy and filled with delight.

There's Tyler down the row harvesting snap peas!

Greetings!

We are at the peak. The wave is breaking and we will ride the frothy crest to the winter's shore. Let the light bring growth and change.
I can't muster much more than that today. See you tomorrow. Hope for rain.
Cheers,
Helen

In this email:

Generally important notes
- Ann Arbor Members! We have news. I will be sending an email in the next week. I will mention here when I do. Please look for 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: Braised Chard
Market Details: Royal Oak and Eastern (shed 2, 276 &274)!

Fresh From the Field-

Note that we have a lot of limited vegetables right now. We have several crops on the verge and must bide our time while we wait. Enjoy the greens for now!

Greens:
Chard- silky smooth
Kale- Red Russian, Siberfrills, curly green and red!
Lettuce! Crunchy, crispy, refreshing heads: Red, green, romaine and ruffle
Microgreens: Basil, Cilantro, Cress, Mustard, Radish Mix, Watercress
Pea Shoots
Sunflower shoots

All Manner of Deliciousness
Carrots
Radish (limited)
Snap Peas (limited but starting to come starting to come in)
Sweet Salad Turnips (limited- the next planting is two weeks out)
Summer squash (the beginning)

Coming Soon
Cabbage
Cilantro
Parsley
Salad Mix
Sweet Salad tunips

Recipe: Braised Chard

From: B owl Me Over

Braising the greens and garlic together makes the vegetables delicious and savory. Ingredients

2 bunches Swiss Chard cleaned well, thinly sliced
1 yellow onion peeled and thinly sliced
3 tablespoon garlic minced, about three cloves garlic
2 tablespoon olive oil
2 tablespoon butter
1 ½ teaspoon salt
½ teaspoon pepper
⅛ teaspoon red pepper flakes

Directions

Remove the skin from the onion. Slice in half and then into half moon slices
Using a dutch oven or large skillet heat oil over medium heat add the olive & butter to the pan. When melty and hot, add the onions.
While the onions are cooking prepare the chard. Start by rinsing them well under cold water to remove all the grit.
Slice off just the ends of the stalks of chard and discard. Slice and dice the rest of the stalk and the red and green leaves. Add to the pot with the onions and add all of the seasonings. Give it a good stir.
Now mince the garlic cloves. You'll need three tablespoons. When minced, into the pot it goes with everything else. Give a good stir, reduce heat to medium-low, cover tightly and simmer for twenty minutes, stirring every 7 to 8 minutes.

Notes
Add bacon if you are a bacon eater. Seriously.
If you are vegan, get rid of butter.
Red pepper flakes are optional. In fact, everything is optional except the chard and the oil.

Market Details: We are at market this week
The Ann Arbor Farmers Market- Wednesdays from 7 am to 3 pm. Members look for an email from me in the next week.

Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen and Aaron! 6 am to 2:30 pm

Royal Oak, Saturday with Amalie! 7 am to 1 pm

0 Comments

LDF News: Baby carrots and lettuce join!

6/16/2023

0 Comments

Our great tomato installation of 2023. Grow babies, grow.

Hakurei Turnips! Sweet and juicy. Not the turnip you imagine. To be devoured raw, steamed, sauteed, roasted, any way really. They have a striking level of delicious.

Cabbage looking like blooms in the soon to be weeded bed.

These little butter crunch romaines are probably my favorite lettuce that we grow. They are dense and flavorful and make excellent salads, sandwiches, lettuce wraps, you name it.

Ahoy!

We are so lucky we weren't ransacked by the freak hail storm that swept across the state. My heart goes out to all the growers that experienced that set back, along with all the other wacky weather we are experiencing this season.
This week we are finally harvesting some hard won salad mix and head lettuce. We had to battle the deer at every turn to bring these greens to the table. We put up a fence, we put up hoops, we cover and uncover to irrigate, but it is worth it! This is some beautiful lettuce!
We have a lot of crops just around the corner. It is an unbearable wait. That summer squash is teasing us. The parsley is looking like little trees. The cabbage is heading up. The curious beets? Well, I need to look into what they are up to.
And lastly, a nature note: I am being graced by hummingbird sightings this year. They have been so elusive in my life that to be seeing 2 per week feels like magic. It has to mean something? A guide to take me to fairy land, where I can rest in a spider spun hammock with a moss pillow beneath a toadstool? Drink nectar from a rose petal? Gaze into a dew drop and see my enchanted future? Thank the magic of the hummingbird.

Cheers,
Helen

In this email:

Generally important notes
- Ann Arbor Members! We will be at the Wednesday Ann Arbor Farmers' market for the season. We'll look forward to seeing you there! We hope to start Ann Arbor Saturday soon in June (it's June!) but we are still sorting out the staffing. Thank you for your patience. If any members are feeling worried, please send me an email.
- 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: Roasted Spring Carrots in Agrodolce
Market Details: Royal Oak and Eastern (shed 2, 276 &274)!

Fresh From the Field-
Greens:
Chard- baby and delicious
Kale- Red Russian, Siberfrills, curly green and red!
Lettuce! Crunchy, crispy, refreshing heads: Red, green, romaine and ruffle
Microgreens: Basil, Cilantro, Cress, Mustard, Radish Mix, Watercress
Pea Shoots
Salad mix
Sunflower shoots

All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic)-The last week! We will miss them!
Carrots
Radish (limited)
Sweet Salad Turnips

Coming Soon
Parsley
Peas
Summer Squash

Recipe: Roasted Spring Carrots in Agrodolce

From: E ating Well

Agrodolce is a sticky sweet-sour Italian sauce made from vinegar and honey. Spoon it over roasted vegetables or grilled meats for a pop of flavor. A fruit vinegar gives it extra depth.
Ingredients

1 ½ pounds slender carrots, scrubbed
1 tablespoon extra-virgin olive oil
¼ teaspoon salt plus 1/8 teaspoon, divided
¼ teaspoon ground pepper, divided
1 cup fruit vinegar
¼ cup honey
¼ cup golden raisins, chopped
1 1-inch strip orange zest
Finely chopped fresh parsley for garnish

Directions

Preheat oven to 400°F.
Place carrots on a large rimmed baking sheet. Drizzle with oil and season with 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Roast, turning occasionally, until golden brown and tender, 35 to 40 minutes.
Meanwhile, combine vinegar, honey, raisins and orange zest in a small saucepan. Bring to a simmer over medium heat. Adjust heat to maintain a simmer and cook, stirring occasionally, until syrupy, 15 to 20 minutes. Discard the zest. Season with the remaining 1/8 teaspoon each salt and pepper.
Spoon the agrodolce over the carrots and toss to coat. Return to the oven and roast for 5 minutes more. Serve the carrots sprinkled with parsley, if desired.

Market Details: We are at market this week
The Ann Arbor Farmers Market- Wednesdays from 7 am to 3 pm. We are still sorting staff and such for Saturdays. Members please contact me if concerned.

Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen, Claudia, and Aaron! 6 am to 2:30 pm

Royal Oak, Saturday with Amalie! 7 am to 1 pm

0 Comments

LDF News: Sweet salad turnips and nature pictures!

6/9/2023

0 Comments

Wiley and I have been enjoying Portage Lake as of late. We head out in the evening after work and play in the sand while cooling off in ankle deep (or shin deep for some of us) water. We were lucky enough to see this young Spiny Softshell Turtle. It was close to the shore with its head poking out. When I startled it, it immediately and skillfully buried itself in the sand. As the evening wore on, I had the joy of watching it swim along the lake floor.

A beautiful Baltimore Checkerspot was airing its wings on some tall grass and let me capture an image. I can't believe how orange their face was!

A classic Redwing Blackbird nest. We have so many on the farm. They are easily found as the birds call in alarm and dive bomb you when you are close. It has been a few years since I took the time to peek in and see what stage everyone is in. It is exciting to be part of their homeland.

A variegated summer squash plant! No worries, it isn't poor nutrition or a plant disease, just the beauty of nature. I was blown away when I saw this and had to share.

A fearless jumping spider squared off with me in the palm of my hand. I found it when I was splicing an irrigation line. It had tucked in to a fold and made home. These little creatures are lone wanderers, living alone and roaming the land. People say they are curious. That's a question to ponder, projecting our human concepts of emotion and cognition onto other creatures. But it I had to offer a human trait, I would certainly say this little one is brave!

Ahoy!

Onward to a week of Mayhem! Planting, weeding, ground preparation, repairs. Keep on swimming, as a wise movie fish once said.

Cheers,
Helen

In this email:

Generally important notes
- Ann Arbor Members! We will be at the Wednesday Ann Arbor Farmers' market for the season. We'll look forward to seeing you there! We hope to start Ann Arbor Saturday soon in June (it's June!) but we are still sorting out the staffing. Thank you for your patience. If any members are feeling worried, please send me an email.
- 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: Sweet Salad Turnips!
Market Details: Royal Oak and Eastern (shed 2, 276 &274)!

Fresh From the Field-
Greens:
Chard- baby and delicious
Kale- Red Russian, Siberfrills, curly green and red!
Microgreens: Basil, Cilantro, Cress, Mustard, Radish Mix, Watercress
Pea Shoots
Spinach!
Sunflower shoots

All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic)
Purple top turnips
Sweet Salad Turnips

Transplants
Snap peas!

Coming Soon
Head Lettuce
Radish
Summer Squash,
Salad Mix

Recipe: Sweet Salad Turnips!

Below is a summary of sweet salad turnips recipes. The one I didn't see? Just eating them. They are so dang juicy and delicious. If you haven't had one before, I highly, highly recommend just eating them by themselves, either sliced or like an apple.

From: Driftless Organic

GOOD STUFF TO KNOW
The Salad Turnip is a special veggie. It’s nothing like the classic turnip, actually. It’s soft enough, even when raw, to cut with a butter knife. It is sweet and even a little fruity, but also has a bit of a bite like the classic turnip. And the greens are great to eat, too!

STORAGE TIPS
Remove the tops and store separately in the refrigerator. They last at least a week refrigerated.

RECIPES
Grilled Kale, Salad Turnips & Scallions
Radish and Turnip Salad w/Oregano Vinaigrette
Roasted Radishes and Turnips with Greens
Roasted Salad Turnips w/Mint & Israeli Couscous
Salad Turnip Salad
Salt Pickled Turnips & Gold Beets
Southwest Winter Slaw
Super-Easy Greens Stirfry
Wine Braised Leeks & Salad Turnips

COOKING & EATING TIPS
One can eat salad turnips raw or cooked. They are excellent in a hearty salad. Slice and saute them in butter or sunflower oil with some crushed garlic for a quick and yummy side dish.

Market Details: We are at market this week
The Ann Arbor Farmers Market- Wednesdays from 7 am to 3 pm. We are still sorting staff and such for Saturdays. Members please contact me if concerned.

Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen, Claudia, and Aaron! 6 am to 2:30 pm

Royal Oak, Saturday with Amalie! 7 am to 1 pm

0 Comments

LDF News: Spinach and more at market!

6/2/2023

0 Comments

Helen and Boomer in the morning.

We got all the tomatoes in the ground before June! Hooray! A lot of them were big healthy transplants. Some of them were just surviving and are going to be so, so glad to be out there. In any even, we will have tomatoes!

The summer squash plants are blooming and bustling in the the hoop house. I am so excited for squash fritters, zucchini and marinara, squash bread, and more things squash!

What are you looking at here? A giant Ichneumon Wasp (I think.) The part that looks like a long stinger is actually an ovipositor, used to lay eggs deep in wood and other material. Interesting fact: The adults don't eat! Can you imagine if this was the case for humans? Would I be out of a job? Thank goodness for the children, we would say.

Eddie, Exie, Tyler and Clare (from left to right) harvesting swiss chard on a dry morning. They are all dry mornings nowadays. Our irrigation has really saved us this spring.

You can see our potatoes mixed with canada thistle here. We used our tine weeder (yay!) to knock out the majority of the other weeds, but thistle? That is a whole other animal. With a deep, resilient root system and the ability to regrow from a fragment of plant part, thistle is a formidable foe.

First thing to notice in the picture is that the sky is beautiful. Not to be too cheese but we are lucky every day for the beauty of the natural world. Nature is a constant buoy in my life. I can always rise up hearing a bird call, noticing the sky, or observing a phenomenon. The other thing to notice is ALL. THAT. THISTLE. Boy oh brother is there quite a lot of it. The main strategy for thistle is knock it back, knock it back, knock it back. That way it expends all its hat way it expends all its energy trying to regrow, depleting its resources. There is quite a lot of it. Some of it will be demolished through mechanical cultivation. Then we will follow up and hand pull the rest. It will be a job alright. A job accomplished under a beautiful sky.

Ahoy!

So much to say, I can't say it all. We are working and chipping away in the heat and the dry. Do some rain dances folks, we could all use it.
This week we have some new greens: spinach and chard! Plus some flowering tatsoi and arugula. It is a little disappointing to have it all flower like that, however, not too surprising with weather like this.
We're heading to market tomorrow and hope to see you there!
Cheers,
Helen

In this email:

Generally important notes
- Ann Arbor Members! We will be at the Wednesday Ann Arbor Farmers' market for the season. We'll look forward to seeing you there! We hope to start Ann Arbor Saturday soon in June (it's June!) but we are still sorting out the staffing. Thank you for your patience. If any members are feeling worried, please send me an email.
- 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: Lemon Kale Orzo
Market Details: Royal Oak and Eastern (shed 2, 276 &274)!

Fresh From the Field-
Greens:
Bok Choy!
Chard- baby and delicious
Kale- Red Russia and Siberfrills!
Microgreens: Basil, Cilantro, Cress, Mustard, Radish Mix, Watercress
Pea Shoots
Spinach!
Spring Raab: the tender flowering stalks of greens. We have arugula and tatsoi raab this week.
Sunflower shoots

All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic)
Green Garlic!
Radish- spring cuties. Light this week, but many more next week.
Daikon (White from Tantre- grown with organic methods)
Purple top turnips

Transplants
Snap peas!
Summer squash!
Tomatoes
Peppers

Coming Soon
Sweet turnips

Recipe: Lemon Kale Orzo

From: Last IngredientReady in 20 minutes, this lemon kale orzo with garlic, breadcrumbs and pecorino cheese is a simple pasta that's great to eat anytime of year.
Ingredients

1 cup orzo
3 tablespoons olive oil
1/4 cup panko breadcrumbs
4 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
Pinch red pepper flakes
3 cups chopped curly kale
Juice and zest of 1 lemon
1/4 cup grated pecorino cheese
2 tablespoons chopped parsley

Instructions:

Cook the orzo in salted boiling water until al dente according to package instructions. Drain and rinse with cold water in a colander or strainer.
Heat the olive oil in a large skillet or sauté pan over medium heat. Toast the breadcrumbs, stirring frequently, until they turn golden brown, about 2-3 minutes. Add the garlic, salt, pepper and red pepper flakes. Continue cooking for 30 seconds until fragrant. Add the kale, lemon juice and zest and sauté until the kale has wilted, about 2-3 minutes.
Stir the orzo, pecorino cheese and parsley into the kale and give it a minute for everything to warm.

Notes:

I read this recipe but did not have lemon or bread crumbs so didn't try it. What I did do was sautee kale, chickpeas, onions, and mushrooms, add lemon, butter, and pepper while cooking some orzo. I then stirred the orzo into my vegetable concoction. I have to say, I recommend. I would add the cheese that I didn't have though. Plus, caramelized lemon sounds like a real treat.

Market Details: We are at market this week
The Ann Arbor Farmers Market- We are starting Wednesdays and will be there next Wednesday, May 17th. I expect to begin attending Saturdays at the beginning of June.

Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen and Aaron plus Paul! 6 am to 2:30 pm

Royal Oak, Saturday with Tyler! 7 am to 1 pm

0 Comments

LDF News: New vegetables on the horizon!

6/2/2023

0 Comments

My little work buddy. I'm working on the email, he's working on his tractor and truck with their trailers. He is so focused!

Basket weeding the spinach. It is hard to see all the tiny weeds that will perish from the perch on the tractor seat, but they were there, and now they aren't. Our mechanical weeding implements are doing a pretty good job of knocking out the little stuff. Our first planting of spinach will be harvested (next week!) with minimal intervention with hand tools. That is a huge success of time and energy savings.

Here is the over the shoulder view from the tractor. You can see the weeded strips between the rows. Those will not need to be addressed by hand at all. One addition our basket weeder could use would be baskets for the edges. As of now, after we take the tractor over, we use a scuffle hoe (aka hula hoe, stirrup hoe) to handle close to the plant and the edges of the bed. It works but in the future, we will get more baskets.

Can you see the bird tracks on the ground cloth? That is one of the fun things about this material. This year we are trying out ground cloth between our tomato rows in hopes of reduce weed pressure overall this year and into the future. It is a nice product because it can be reused again and again (I still have some from my first farm that I started 10 years ago) but it is afterall, still plastic. So there is that.

A giant swallowtail graced us with a visit. The butterflies are about and beautiful. Thank you Clare for this lovely picture.

Ahoy!
Still so dry, still no rain in sight. Wow. What a strange May! We have had 2 frosts this week and one last week. This all gives me mixed feelings about not having our tomatoes planted yet. Of course I want them out there- early, early, early! But I am glad that they haven't suffered and we didn't have to put in all the extra time and energy to get the covered and protected from the cold. This Saturday, Eddie (yay new Eddie!) and Clare will plant them, along with our eggplant, peppers, and basil. Then it is just a countdown til delicious. I know I said nothing late, just on time in one of my previous emails. Now, I think that we can expect them to be late.

What else are we doing? Lots of weeding and soon, lots of harvesting! New crops are starting to come in. In the coming weeks we will add spinach, squash, radishes, and an abundance of swiss chard to the line up! Thank you so much for indulging in all our other offerings while we've waited for these new year's vegetables.

We'll keep working hard out here and being happy to see you there. Visit Tyler at Royal Oak over the next couple weeks as Amalie take a few weeks to make doughnuts at her farm shop. I will be at Royal Oak with the lovely Claudia and Aaron.
See you there!
Cheers,
Helen

In this email:

Generally important notes
- Ann Arbor Members! We will be at the Ann Arbor Farmers' market on the remaining Wednesdays of the Month, starting next Wednesday the 17. We'll look forward to seeing you there! We hope to start Ann Arbor Saturday at the beginning of June! If any members are feeling worried, please send me an email.
- 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: Favorite Kale Salad
Market Details: Royal Oak and Eastern (shed 2, 276 &274)!

Fresh From the Field-
Greens:
Kale- Red Russia and Siberfrills!
Microgreens: Arugula, Basil Broccoli, Cilantro, Cress, Mustard, Radish Mix, Watercress
Pea Shoots
Sunflower shoots

All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic)
Green Garlic!
Radish- spring cuties. Light this week, but many more next week.
Daikon (White from Tantre- grown with organic methods)
Purple top turnips

Transplants
Snap peas!
Summer squash!

Coming Soon
Arugula and tatsoi
Chard
Spinach
Sweet turnips

Recipe: Kale Salad
From: The heart, haha.

Our spring kale makes a tender salad that brings me so much joy. In its basic form, you can make it from only shredded kale, oil, and a sprinkle of salt. Yes folks, even just like this it is delicious and fulfilling. Here is the salad with my favorite add ins.

Ingredients

Kale, ripped from stems and torn
Microgreens of choice
Sunflower seeds
crumble cheese like feta, goat, or blue
Olive oil to taste
Salt to taste

Instructions:

Massage the kale with olive oil and sprinkle in some salt.
Toss in microgreens, sunflower seeds, and crumble cheese
Enjoy!

Notes:

Great additions when in season (or when you feel like it) include peppers, mince onion, fresh herbs like oregano)
I love eating this with a generous slice (or three!) of crusty bread.
Walnuts are a great alternative to sunflower seeds.

Market Details: We are at market this week
The Ann Arbor Farmers Market- We are starting Wednesdays and will be there next Wednesday, May 17th. I expect to begin attending Saturdays at the beginning of June.

Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen, Claudia and Aaron! 6 am to 2:30 pm

Royal Oak, Saturday with Tyler! 7 am to 1 pm

0 Comments

LDF News!

LDF News: Happy Summer Solstice and Juneteenth!

LDF News: Baby carrots and lettuce join!

LDF News: Sweet salad turnips and nature pictures!

LDF News: Spinach and more at market!

LDF News: New vegetables on the horizon!

Farm News

Archives

Categories