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

All the garlic has been hauled out of the field. Next on the mega harvest list: Potatoes! I love potatoes. Check out our Crispy Smashed Potato recipe. 
We are still waiting for our tomatoes to arrive in earnest, in the meantime, we can enjoy some classic fermenting ingredients (carrots, onions, cabbage, peppers) and some lovely Solanaceous crops like Shishito peppers!


To note:
Our markets this week:
Wednesday: Ann Arbor
Thursday: Northville
Friday: Stockbridge
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea
Recipe: 
As if we need help eating potatoes.  I know I don't. But here is something that makes them even more enjoyable, if you can imagine that! Boiled and smashed, they are quick and crispy.

Crispy Smashed Potatoes- Recipe from Cookie and KateINGREDIENTS

• 2 pounds small-to-medium red or yellow potatoes
• 1 tablespoon plus ¼ teaspoon fine sea salt, divided
• 4 tablespoons olive oil, divided
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, chives and/or green onion

INSTRUCTIONS

1. To prepare the potatoes, scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot.
2. Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water. Add 1 tablespoon of the salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes).
3. While the potatoes cook, preheat the oven to 425 degrees Fahrenheit and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.
4. When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely.
5. Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a serving fork to gently smash each potato to a height of about ½ inch. (Thinner potatoes are more crispy.)
6. Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle the garlic powder, onion powder and remaining ¼ teaspoon salt over the potatoes. Finally, sprinkle them lightly with freshly ground black pepper.
7. Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes. Sprinkle them with chopped fresh herbs, and serve hot.

NotesStorage Suggestions: These potatoes are best served fresh, but can be stored in the refrigerator, covered, for up to 5 days. To reheat, bake them in the oven at 425 until warmed through.
Food for thought: 
The past few weeks have had us chasing down various unscheduled tasks: 2  broken tractors, one broken van, cooler troubles, hiring, yet more hiring. I'll stop that list right there. For someone who spends their days obligated to predict problems and develop strategies to deal with symptoms as well as root causes, I have to admit I experience a sigh of relief with each one of these "unexpected" projects. In the end it will be dealt with, and at the end of the day, or the end the week, I will be able to say "One less thing to go wrong. One more thing internalized." After all, you can't get a reputation as problem solver unless you find a way to expose yourself to a significant quantity and diversity of problems. I've found all the purpose I need right here at Lake Divide. I'm not the only one with purpose here though, and problem solving is certainly not our only purpose. I'd imagine, given that we run a farm, our main purpose is growing food!? Yes, it is! With all of the other tasks that go along with running a farm, it can be hard to remember that. 
While these events have been unfolding, the team  stepped up in the field. While our attention has been divided, they have handled harvest, weeding, planting, irrigation, seeding and produce dividing. It's a wonderful feeling to know that you can trust in the people you work with. Great work steering the ship the past few weeks Lake Dividers, Helen and I cleared a group of icebergs out of our path, set in a course for Fall, all power to engines... ENGAGE!  May the coming week be popsicle laden and uneventful.
Cpt. Jim Neumann of the USS Lake Divide

Good for the Earth, Good for the Farmers, Good for the People. The Trifecta of sustainability. Good for the earth: Taking care of the natural world is a important, after all, it takes care of us; Good for the farmer: We believe farmers should have livable hours and livable wages; Good for the people: We believe in food equality and bringing our produce to market at an affordable price and keeping it accessible is important to us.

• 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 spot left for the 2019 season. You can find details 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:
Salad Mix? Only maybe
Pea Shoots- later in the week
Chard
Kale: Green curly, red curly, flat leafed tender Red Russian, and the wild and tasty Siber Frill from our friends at Nature Nurture Seeds

All manner of deliciousness:
Cabbage: Abundant and wonderful. Red, green, round, point, smooth, ruffled- we've got it all!
Carrots
Celery
Cucumbers: first round petering out, hopefully the second round comes in
Fennel: Try our fennel top pesto recipe!
Fresh Onions!
Garlic: Fresh, uncured, juicy, green garlic! 
Napa Cabbage! Try out our quick kimchee recipe!
Purple Potatoes!
Peppers
Hot peppers: Hungarian hot wax, Jalepenos, and Poblanos
Shishito Peppers: Delicious Japanese friers. Great on the grill, great blistered in a pan, great roasted. Eat the whole thing but the stem!
Radish- limited
Summer Squash: Green and Yellow Zucchini! Dense and delicious
Tomatoes: Cherry tomatoes coming in now. Slicers and heirlooms just around the corner.

Herbs:
Basil
Dill- Flowering 
Mint
Parsley
Oregano
Sage
Thyme

Coming Soon:
Eggplant

​This weeks Markets
Wednesday: Ann Arbor

In the same location as the Saturday market, the Ann Arbor Wednesday Market is a little more laid back.  If you don't want to fight the crowds. come out on Wednesday and take the chance to talk with all your farmers, chefs, and artisans.The Ann Arbor Market is located in the Kerrytown District at 315 Detroit St, Ann Arbor, MI Find us there May thru December, 7 am to 3 pm.

Thursday: Northville

The Northville Market is located at the corner of 7 Mile and Sheldon Roads. It runs May thru October, 8 am - 3 pm

Friday: Stockbridge

The Stockbridge Open Air Market is located on the square in downtown Stockbridge. It runs from May thru October from 4 pm - 7 pm

Saturday: Ann Arbor,  Chelsea, Detroit's Eastern Market, The White Lotus Farm Cart and Royal Oak 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 - 3 pm.

The Chelsea Farmers' Market is located in the Palmer Commons at 304 S. Main St.. It runs May thru October (then moves inside thru December!) from 8 am - 1 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

The Royal Oak Market is an indoor market located at 316 E Eleven Mile Rd, Royal Oak, MI 48067. It runs year round from 7am - 1pm.

While you will no longer find us at the White Lotus Farm Cart, you can still find our produce. Head out to the garden for doughnuts, pizza, and delicious vegetables!

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

The heat broke. We can sleep at night. Our baby pheasants (farm residents of their own making) are larger now and flap rather than scurry away when scared up by the mower. We are hauling garlic with all our hearts. We are weeding. We are saving the farm every day.


To note:
Our markets this week:
Wednesday: Ann Arbor
Thursday: Northville
Friday: Stockbridge
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea
​
Recipe: 
I love cabbage. Any time of day. I was chatting with a friend and realized the breakfast cabbage can even be a thing! I have not, however, ever had boiled cabbage. As stated in one of my most commonly used cookbooks “Nothing sounds so unappealing as boiled cabbage, but when not overcooked it’s actually one of the nicest ways to enjoy it.” I haven’t tried it yet, but I have found everything else Deborah Madison says in her book to be true, so why not this? Also, it’s cabbage? What’s not to like?

Boiled Cabbage
Shred cabbage or cut it into wedges (eat the core separately if you like-it tastes like kohlrabi!) and drop it in boiling, salted water. Cook uncovered until the leaves are tender (5-10 minutes). Pour into colander, shake off water, and press with a towel to wick off excess moisture. Toss it in butter or oil, salt and pepper, and any of the following seasonings: Cheese (cheddar, Taleggio, Teleme, Parmesan), Mustard, horseradish, caraway, curry spices, juniper, Dill, marjoram, sage, Apples, apple cider vinegar, lemon juice, Potatoes, buckwheat, or Pasta! What I am going to do tonight is boil the cabbage, and while it is in the pot, survey the cupboards to see what shakes out.
I also bet quinoa, bulger, or pearl couscous would go great with it.
Food for thought: 
We are in the crop gap created by the tricky weather tricky weather of the spring. Our summer crops are still on the cusp and our spring crops are calling it quits. The deer aren’t helping either. We are going to use a hot pepper spray on the crops that aren’t eaten raw (by us). Mainly on the sweet potato leaves. The deer LOVE those and those poor plants are going to be able to get a head if they keep getting chowed down. What we can’t spray with hot pepper spray is our salad mix. Expect less availability for the next couple weeks. It won’t be permanent, we have a few plans. All that being said, we still have quite a lot from the field to enjoy.
I can’t believe our celery. It is sweet and juicy. It isn’t stringy. I am a person that loves celery and this celery is no exception. I love it. Our onions are also coming in now, as well as loads of green garlic. We also have massive delicious bunches of pickling dill! Flowers, stems, leaves, and all. Put some summer crops by for those winter months, or for a pickled picnic in a week!
While a mini crop gap isn’t what we want, we are looking at it as an opportunity to double down on our efforts towards our fall and winter crops, which are just emerging and being planted now. Cabbage, broccoli, fennel, parsnips, rutabaga, turnips, watermelon radishes, carrots. In a few short weeks, we will be seeding the last rounds of some of these. We are cutting out the competition by catching up on weeding. We are making sure they have all they need by setting up irrigation.
It is going to be a good fall. A good winter. A good summer. Heck, now is pretty great. Wait, is it summer?


Helen writing for the Lake Dividers

Good for the Earth, Good for the Farmers, Good for the People. The Trifecta of sustainability. Good for the earth: Taking care of the natural world is a important, after all, it takes care of us; Good for the farmer: We believe farmers should have livable hours and livable wages; Good for the people: We believe in food equality and bringing our produce to market at an affordable price and keeping it accessible is important to us.

• 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 spot left for the 2019 season. You can find details 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:
Salad Mix! (limited)
Pea Shoots- later in the week
Chard
Head Lettuce: Limited
Kale: Green curly, red curly, flat leafed tender Red Russian, and the wild and tasty Siber Frill from our friends at Nature Nurture Seeds

All manner of deliciousness:
Cabbage: Abundant and wonderful. Red, green, round, point, smooth, ruffled- we've got it all!
Carrots
Celery
Cucumbers: Green slicers! SO tasty!
Fennel: Try our fennel top pesto recipe!
Fresh Onions!
Garlic: Fresh, uncured, juicy, green garlic! 
Napa Cabbage! Try out our quick kimchee recipe!
Purple Potatoes!
Peppers- limited but coming in!
Radish- limited
Summer Squash: Green and Yellow Zucchini! Dense and delicious
Tomatoes: Cherry and slicers and some heirlooms to boot. Extremely limited but a touch here and there. Soon we will be in full force.

Herbs:
Basil (limited)
Dill- Flowering 
Mint
Parsley
Oregano
Sage
Thyme

Coming Soon:
Eggplant
Shishito Peppers
Hot Peppers​

​This weeks Markets
Wednesday: Ann Arbor

In the same location as the Saturday market, the Ann Arbor Wednesday Market is a little more laid back.  If you don't want to fight the crowds. come out on Wednesday and take the chance to talk with all your farmers, chefs, and artisans.The Ann Arbor Market is located in the Kerrytown District at 315 Detroit St, Ann Arbor, MI Find us there May thru December, 7 am to 3 pm.

Thursday: Northville

The Northville Market is located at the corner of 7 Mile and Sheldon Roads. It runs May thru October, 8 am - 3 pm

Friday: Stockbridge

The Stockbridge Open Air Market is located on the square in downtown Stockbridge. It runs from May thru October from 4 pm - 7 pm

Saturday: Ann Arbor,  Chelsea, Detroit's Eastern Market and Royal Oak 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 - 3 pm.

The Chelsea Farmers' Market is located in the Palmer Commons at 304 S. Main St.. It runs May thru October (then moves inside thru December!) from 8 am - 1 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

The Royal Oak Market is an indoor market located at 316 E Eleven Mile Rd, Royal Oak, MI 48067. It runs year round from 7am - 1pm.

While you will no longer find us at the White Lotus Farm Cart, you can still find our produce. Head out to the garden for doughnuts, pizza, and delicious vegetables!

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

Remember when it rained? Me too. Cold hot cold. Wet dry wet. 
Such is the fluctuation of the world's weather. 
We are running the irrigation and keeping our plants nourished and thriving.

To note:
We have found a couple people to add to the team! We are very excited to potentially catch up a bit. Let me say though, if you were thinking of applying hold that thought (and maybe even send me an email) because the avalanche of farm needs continues and we never know what's coming to us.

Our markets this week:
Wednesday: Ann Arbor
Thursday: Northville
Friday: Stockbridge
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea

Recipe: 
Fennel Fronds. What gives? We all eat the sweet licorice bulbs but what about those gorgeous green tops? EAT THEM!! Yay! I use them like celery in soups and simmers. They also make an awesome pesto. A kind soul at the Royal Oak market passed me this recipe and another kind soul passed me a sample. Both amazing. Since I misplaced the recipe handed to me at market, here is one retrieved from the infinite informational wealth of the the internet

Fennel Frond Pesto

Ingredients

• 1 cup toasted walnuts
• 3 cups loosely packed fennel fronds (probably about from  1 bulb)
• 1 lemon juiced
• 1 clove garlic
• 1 tsp sea salt
• 1/2 cup olive oil (plus extra)

Instructions

1. Toast the walnuts over medium heat for about 3-5 minutes, or until they start to turn a nice golden brown color. Set aside to cool.
   
2. Add the walnuts, fennel fronds, lemon juice, garlic and salt to a food processor. Add in half of the olive oil and pulse or blend until incorporated. Continue blending while slowly pouring in the rest of the olive oil and desired consistency is reached (you may need to add in a little more olive oil or water 1 tsp at a time if you prefer it thinner)
   
3. Store in an airtight container in the fridge or freeze for later use
   

Recipe NotesThis freezes really well. Just pop it in a small airtight container (I use mini mason jars for perfect portioning) and pop in the freezer until ready to use. Let thaw overnight in the fridge. 
Recipe from Whole Food Bellie

Food for thought: 
With our new crew members, I have more hope than ever that we will be able to conquer the week. There is a lot to do. 
We are working on trellis our tomatoes, weeding, and planting. If we knock those three ever present tasks back a bit, we can take a deep breath and then dive back under. 

That is the time of year it is. It is also the time of year that it stops raining. Why is water so important? Well, for one thing (as you may remember from your middle school science class), turgor pressure- positive water pressure inside the plants cell walls, is what allows the plants cells to maintain their structure! Now, I'm not saying they would be piles of mush, but we've all seen the droopy kale at market and then perhaps taken it home and seen it perk back up in a bowl of water. That right there is turgor pressure in action.

Water, besides being the all giving life force that it is, also provides a pathway for nutrient exchange both within the ground and through the plant. The microbes rely on it to exchange material in the greatest underground market- the soil. Various life forms dwell beside the plant roots, trading materials through water. And the plants bring the material to the various places they are needed in their plant bodies. This is why, when there is not enough water, symptoms of nutrient deficiencies often manifest. It isn't that the the nutrient isn't in the soil, it is that , without water, the nutrient isn't available: the plant simply can't get it.

I am going to remember that this week when it hits 95 and drink water thinking "Let my cells have what they need!"

See everyone at market after a landslide of on farm victories.
Helen writing for the Lake Dividers

Good for the Earth, Good for the Farmers, Good for the People. The Trifecta of sustainability. Good for the earth: Taking care of the natural world is a important, after all, it takes care of us; Good for the farmer: We believe farmers should have livable hours and livable wages; Good for the people: We believe in food equality and bringing our produce to market at an affordable price and keeping it accessible is important to us.

• 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 2 spots left for the 2019 season. You can find details 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:Salad Mix! (UN-limited!)
Microgreens: We are taking a microgreens hiatus. We will keep you posted but for now, expect them back in the fall.
Pea Shoots!
Chard
Head Lettuce: Limited
Kale: Green curly, red curly, flat leafed tender Red Russian, and the wild and tasty Siber Frill from our friends at Nature Nurture SeedsAll manner of deliciousness:Cabbage: Abundant and wonderful. Red, green, round, point, smooth, ruffled- we've got it all!
Carrots
Celery- Crunchy and flavorful!
Cucumbers: Green slicers! SO tasty!
Fennel: Try our fennel top pesto recipe!
Garlic: Fresh, uncured, juicy, green garlic! 
Garlic Scapes: Get some while they are still available!
Kohlrabi
Napa Cabbage! Try out our quick kimchee recipe!
New Potatoes
Peppers! Green, crunchy, tasty. Really great in a kale salad.
Radish
Scallions
Summer Squash: Green and Yellow Zucchini! Dense and delicious
Sweet Turnips- Going topless but still tasty.
Tomatoes: Cherry and slicers and some heirlooms to boot. Extremely limited but a touch here and there. Soon we will be in full force.Herbs:Basil
Dill
Mint
Parsley
Oregano
Sage
ThymeComing Soon:Eggplant
Fresh Onions!

This weeks MarketsWednesday: Ann Arbor

In the same location as the Saturday market, the Ann Arbor Wednesday Market is a little more laid back.  If you don't want to fight the crowds. come out on Wednesday and take the chance to talk with all your farmers, chefs, and artisans.The Ann Arbor Market is located in the Kerrytown District at 315 Detroit St, Ann Arbor, MI Find us there May thru December, 7 am to 3 pm.

Thursday: Northville

The Northville Market is located at the corner of 7 Mile and Sheldon Roads. It runs May thru October, 8 am - 3 pm

Friday: Stockbridge

The Stockbridge Open Air Market is located on the square in downtown Stockbridge. It runs from May thru October from 4 pm - 7 pm

Saturday: Ann Arbor,  Chelsea, Detroit's Eastern Market, The White Lotus Farm Cart and Royal Oak 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 - 3 pm.

The Chelsea Farmers' Market is located in the Palmer Commons at 304 S. Main St.. It runs May thru October (then moves inside thru December!) from 8 am - 1 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

The Royal Oak Market is an indoor market located at 316 E Eleven Mile Rd, Royal Oak, MI 48067. It runs year round from 7am - 1pm.

While you will no longer find us at the White Lotus Farm Cart, you can still find our produce. Head out to the garden for doughnuts, pizza, and delicious vegetables!
 

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

We are on a roll. Planting, prepping, weeding, harvesting. Right now we are planting many of the vegetables that we will be eating next year! It is wild to see their whole lives ahead. We are hustling to get seeds in the ground that need lots of daylight to mature. Did you know that unless we get our final carrot planting in by the end of this month, we will all be eating baby carrots for the rest of the year? And cabbage for instance, it need time too! Hustle, hustle, use those muscles, soon we'll hear the fall leaves rustle! Okay, okay, not that dire. But folks, now is the time. Before our summer crops have even fully kicked into gear (although I did eat an eggplant this week!) we are thinking of fall. 

To note:
​
Northville is BACK!

One full-time and one part-time opportunity remains! I hate to be a broken record but if you want to work on the farm part-time? We have one 20-30 hour/week position open. Send us an email if you are interested! Or, if not you, send our information to someone you know that might be interested! Help us cast a wide net!

Our markets this week:
Wednesday: Ann Arbor
Thursday: Northville is back!
Friday: Stockbridge
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea

Recipe: 
Napa cabbage. What is that frilly looking brassica afterall? A tender leaved cabbage oft used in kimchi, as you may know. But it can be used for so much more! It can be eaten raw or cooked, used as a main course or a side, leaves peeled for wraps or chopped. Here is a straightforward stir-fry that I think we would all enjoy trying.  Note that I copied this recipe verbatim from Food and Wine. I encourage you to liberally substitute what you have for what you don't and add things you like. 

Stir-Fried Napa Cabbage with spicy garlic dressing

• 4 cloves garlic—two chopped and two minced
• Kosher salt
• 4 scallions, finely chopped
• 3 tablespoons soy sauce
• 1 tablespoon Asian sesame oil
• 1 tablespoon water
• 1 teaspoon coarse Korean hot red-pepper flakes
• 1/2 teaspoon sugar
• 1 tablespoon vegetable oil
• One 1 1/2-pound head Napa cabbage, thinly sliced
• 2 teaspoons toasted sesame seeds, toasted

Step 1    Mince and mash the chopped garlic to a paste with a pinch of salt. Stir together the scallions, minced garlic, soy sauce, sesame oil, water, hot red-pepper flakes and sugar together in a small bowl. Set aside.
Heat the oil in a wok or large skillet over high heat. Add the cabbage, season with a pinch of salt, and stir-fry, using tongs to stir, until the cabbage is just wilted, 3 to 5 minutes. Remove from the heat and pour the dressing over the cabbage and toss gently to combine. Transfer to a serving dish and garnish with the toasted sesame seeds.
Make AheadThe sauce can be made 2 hours ahead and kept at room temperature.NotesKorean hot red-pepper flakes are available at Korean markets. Store any leftover flakes, tightly sealed, in the freezer.
Recipe from Food and Wine

Food for thought: 
Alright, something we know? Farming is hard. It is a genuinely hard job that asks a lot of a person both mentally and physically. You can shave the demands down here and there but ultimately, they remain substantial. If you are going to make your living depending on the vagaries of nature, you are going to have to listen, remain open, and adapt. You are going to have to allow yourself to be corralled by the whims of the world. And your body is going to feel it. And your mind may become absorbed by it. You will have to cope with loss and failure without it altering your perception of yourself. And likewise, you will have to cope with success without owning all the credit. Yes, there are pieces of the labyrinth that are within your grasp to manipulate and form. But these opportunities to weigh in on the outcomes rely on assiduous attention and care. It is a trade. 
We often say that the farm will take it all if you let it. I suppose it is like this for any small business owner. Any business where you are the end of the line. I love the fact that my effort into what we do can be measured in what we get out. But sometimes, we have to also look at what is left behind. What remains of the people that pour themselves mentally and physically into this work? It is also their job; my job; our job, to safeguard ourselves, to recognize diminishing returns, to relinquish control. And we are ready and willing to do that. 
Something I forget? Sometimes I forget that farming is hard. Actually, a lot of times I forget it is hard. I feel at home in it. I love the work. I love the way it absorbs me. I love watching and tending. I often times don't mind that the first and last thought in my mind revolves around the field. 
Something I doubly forget, or even never really knew? Farming is even harder when you start in July and have no previous farming experience! All this to say, we are yet again on the prowl for a person that is interested in picking tomatoes and weeding salad mix. We are nice, but the work is hard. Come work with us!

This week in farm successes: 

Jim fixed the seal on the Case 695's steering cylinder. He rode the coattails of that success into a full maintenance on the machine, plus a check in on the mower. 

We planted the Brussel sprouts, prepped just under an acre of land, and seeded the first round of fall carrots and beets.

We trained intensively on irrigation systems and protocol and now the crew is able to use the system to move water about the farm!

And this we had nothing to do with- the weather broke and it is a cool, delightful paradise in the world again. 

On the docket?

Plant that newly prepped ground!

Get a bunch of cover crop in the ground!

Harvest all of our softneck garlic!

I believe in us. I really do. We are all looking forward to seeing you at market this week, come get some carrots and cabbage.
Helen writing for the Lake Dividers

Good for the Earth, Good for the Farmers, Good for the People. The Trifecta of sustainability. Good for the earth: Taking care of the natural world is a important, after all, it takes care of us; Good for the farmer: We believe farmers should have livable hours and livable wages; Good for the people: We believe in food equality and bringing our produce to market at an affordable price and keeping it accessible is important to us.

• 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 2 spots left for the 2019 season. You can find details 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:
Salad Mix! (UN-limited!)
Microgreens: We are taking a microgreens hiatus. We will keep you posted but for now, expect them back in the fall.
Pea Shoots!
Chard: big 'ol beautiful bunches!
Head Lettuce
Kale: Green curly, red curly, flat leafed tender Red Russian, and the wild and tasty Siber Frill from our friends at Nature Nurture Seeds

All manner of deliciousness:
Beets- (maybe) We are waiting on beets round two to come in.
Cabbage: Round green heads! May be limited while the planting comes in.
Carrots! New this week!
Cucumbers: Green slicers! SO tasty!
Fennel
Garlic! (Later in the week) Fresh, uncured, juicy, green garlic! 
Garlic Scapes! In full force! Get ready for the most delicious pesto of the year and don't forget to put some by for the winter.
Kohlrabi
Napa Cabbage! Try out our quick kimchee recipe!
New Potatoes- (Later in the week) The skin is so thin and the potatoes are juicy, if you can imagine. We are happy to have them back on the menu.
Snap Peas- Last week
Radish
Scallions
Summer Squash: Green and Yellow Zucchini! Dense and delicious
Sweet Turnips- Going topless but still tasty.

Herbs:
Basil
Dill
Mint
Parsley
Thyme
Oregano

Coming Soon:
Celery
Cherry Tomatoes! Coming in limited supply this week!
Fresh Onions!

This weeks Markets

Wednesday: Ann Arbor

In the same location as the Saturday market, the Ann Arbor Wednesday Market is a little more laid back.  If you don't want to fight the crowds. come out on Wednesday and take the chance to talk with all your farmers, chefs, and artisans.The Ann Arbor Market is located in the Kerrytown District at 315 Detroit St, Ann Arbor, MI Find us there May thru December, 7 am to 3 pm.

Thursday: Northville

The Northville Market is located at the corner of 7 Mile and Sheldon Roads. It runs May thru October, 8 am - 3 pm

Friday: Stockbridge

The Stockbridge Open Air Market is located on the square in downtown Stockbridge. It runs from May thru October from 4 pm - 7 pm

Saturday: Ann Arbor,  Chelsea, Detroit's Eastern Market, The White Lotus Farm Cart and Royal Oak 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 - 3 pm.

The Chelsea Farmers' Market is located in the Palmer Commons at 304 S. Main St.. It runs May thru October (then moves inside thru December!) from 8 am - 1 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

The Royal Oak Market is an indoor market located at 316 E Eleven Mile Rd, Royal Oak, MI 48067. It runs year round from 7am - 1pm.

While you will no longer find us at the White Lotus Farm Cart, you can still find our produce. Head out to the garden for doughnuts, pizza, and delicious vegetables!
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Lake Divide Farm Newsletter:
A window into the production path of your food.

It was hard to imagine two weeks ago, but the fields are DRY! And I don't mean pleasantly dry. I mean, we have moved from drowning to parched. This seems to be a normal part of our cycle here, although this spring's soggy period seemed to last longer. It seems as though we will be irrigating for the foreseeable future.

To note:
NO NORTHVILLE THIS WEEK! The market is closed for the fourth of July. Come on out and get your celebration goods Wednesday at the Ann Arbor Kerrytown market. 

One part-time opportunity remains! Want to work on the farm part-time? We have one 20-30 hour/week position open. Send us an email if you are interested! Or, if not you, send our information to someone you know that might be interested! Help us cast a wide net!

Our markets this week:
Wednesday: Ann Arbor! 
Thursday: NO NORTHVILLE THIS WEEK! Back next week!
Friday: Stockbridge
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea

A Note About White Lotus:
While we won't personally be at the White Lotus Farm Cart, you can still find our produce there. That means you can do your vegetable shopping in paradise, if you so choose! Head on out, get some garlic scapes and feta cheese! Get some Delicious bread and squash to grill and put upon it! 
Recipe: 
Fennel, with its wild shape and licorice flavor, is a fantastic vegetable. It aids with digestion and sliced thinly and eaten raw, offers a sweet treat. I love it roasted. 

Roasted Fennel

• Fennel
• Salt, pepper, and oil

Cut of the fronds and set aside. Cut the fennel bulb into 1/3" thick slices (stand it on its stem end and cut across the narrow width.) Toss the pieces in oil, salt, and pepper and roast in the oven until it is fork tender (usually about 45 minutes).

Variations- add parmesan in the end, add apple cider vinegar, add any kind of nut or cranberries, other vegetables! Roasting a collection of random vegetables is one of my absolute favorites!

What to do with the fronds? I used the thicker part like I would celery. They are great sauteed or added to soups. You can also make a refreshing pesto or freeze them to use while making vegetable stock later. 

Food for thought: 
The whirlwind is truly beginning now. We are planting, harvesting, preppping and irrigating. This week we are really hoping to catch up. There are a few things in our favor:

The borrowed tractor. First of all, let's all just take a minute to agree on how amazing it is that someone would lend us a tractor. Not a brief lending period, but from now through November. That is AMAZING. And it is so welcomed. With all the work we have put in on our farmall, it still has a sticky valve in the hydraulic system and it needs more time than we have right now. This cultivation tractor may as well be wearing  a cape and some underpants on the outside of its pants because it is a hero. The tractor itself is an Allis G. There were under 30,000 of them made, all between 1948 ad 1955. They were designed specifically for cultivating vegetables and they do a great job of it. The driver is able to look straight down at the bed below the tractor and see what is going on. 

A new hire. Kara joined us full time last Thursday and she is getting up to speed quickly. She has lots of greenhouse experience and is familiar with plant and physical work. Having another set of hands around is making a massive difference for the farm. Planting, weeding and harvest all gets done at a greater rate. AND she is quick to laugh which lightens everyone's spirits.

No market on Thursday: While we are always sad to miss folks at market, this extra day, that we have a full crew on the farm, and we don't have to harvest and pack for it, well, it just sets us up to use all the time to get some stuff done!

Wish us luck on this wildly hot week, have a happy and safe fourth of July, and come see us at market!
Helen writing for the Lake Dividers

Good for the Earth, Good for the Farmers, Good for the People. The Trifecta of sustainability. Good for the earth: Taking care of the natural world is a important, after all, it takes care of us; Good for the farmer: We believe farmers should have livable hours and livable wages; Good for the people: We believe in food equality and bringing our produce to market at an affordable price and keeping it accessible is important to us.

• 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 spot left for the 2019 season. You can find details 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:
​Salad Mix! (UN-limited!)
Baby Bok Choy
Microgreens: Arugula and Spicy-Wonder
Pea Shoots!
Chard: big 'ol beautiful bunches!
Head Lettuce
Kale: Beautiful bunches

All manner of deliciousness:
Beets- loose roots, great to roast with fennel!
Cabbage: Round green heads, sweet savoy, and conical sweet wonders!
Cucumbers: Green slicers! SO tasty!
Fennel
Garlic Scapes! In full force! Get ready for the most delicious pesto of the year!
Kohlrabi
Napa Cabbage! Try out our quick kimchee recipe!
Snap Peas
Radish
Scallions
Summer Squash: Green and Yellow Zucchini! Dense and delicious
Sweet Turnips

Herbs:
Basil
Cilantro
Dill
Mint
Parsley
Thyme
Oregano
Coming Soon:

Carrots- I even at a few yesterday. Next week, I say, next week.

This weeks MarketsWednesday: Ann Arbor

In the same location as the Saturday market, the Ann Arbor Wednesday Market is a little more laid back.  If you don't want to fight the crowds. come out on Wednesday and take the chance to talk with all your farmers, chefs, and artisans.The Ann Arbor Market is located in the Kerrytown District at 315 Detroit St, Ann Arbor, MI Find us there May thru December, 7 am to 3 pm.

Thursday: Northville  NO NORTHVILLE THIS WEEK!

The Northville Market is located at the corner of 7 Mile and Sheldon Roads. It runs May thru October, 8 am - 3 pm

Friday: Stockbridge

The Stockbridge Open Air Market is located on the square in downtown Stockbridge. It runs from May thru October from 4 pm - 7 pm

Saturday: Ann Arbor,  Chelsea, Detroit's Eastern Market, The White Lotus Farm Cart and Royal Oak 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 - 3 pm.

The Chelsea Farmers' Market is located in the Palmer Commons at 304 S. Main St.. It runs May thru October (then moves inside thru December!) from 8 am - 1 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

The Royal Oak Market is an indoor market located at 316 E Eleven Mile Rd, Royal Oak, MI 48067. It runs year round from 7am - 1pm.
 ​