You'll find us at markets this week with delicious vegetable dreams. Please enjoy the pictures and miss my prose, for this week I have not the words. 
 
 
In this email:

• Generally important notes
  • Farm Members, if you haven't checked out our new membership agreement please see a copy here. If this works for you, please send me an email saying so. If it doesn't, please let me know and we will sort it out. Thank you!
  • Stockbridge Members: Look for the email from a couple weeks ago. Please email me with any questions or thoughts.
  • 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 Cherry Tomatoes from Cookie and Kate
• Market Details
• Tales from the Farm!

Fresh From the Field- 
Greens:
Pea shoots

All Manner of Deliciousness
Carrots
Celery
Cucumbers
Eggplant
Kohlrabi 
Fresh Onions
New Potatoes
Scallions
Summer Squash!
Tomatoes
Cherry Tomatoes!
Zucchini

Herbs (If we have time)
Basil
Dill Flowers
Mint
Parsley
Thyme

Coming soon:
Peppers- in drips and drops for now.

Recipe: Roasted Cherry Tomatoes
Author: Cookie and Kate (again!)
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Yield: 2 cups 1x
Category: Side dish
Method: Roasted
Cuisine: Mediterranean
Diet: Vegan

​These slow-roasted cherry tomatoes are completely irresistible on salads, pizzas, eggs, toasts and more. Make this simple recipe with your surplus tomatoes! Recipe yields about 2 cups roasted tomatoes.

INGREDIENTS

• 2 pints (4 cups) cherry or grape tomatoes, halved lengthwise
• 2 teaspoons extra-virgin olive oil
• ¼ teaspoon fine salt

INSTRUCTIONS

1. Preheat the oven to 250 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to prevent the tomatoes from sticking.
2. Toss the tomatoes with the oil and salt on the parchment paper, then arrange the tomatoes so the cut sides are all facing up.
3. Bake for 1 hour 45 minutes to 2 ½ hours, until the tomatoes are shrunken and shriveled and not too wet or squishy. Exact timing will depend on their size and your preferences. 
4. Let the tomatoes cool, then use as desired. Leftover tomatoes will keep well in the refrigerator, covered, for 1 week or longer. Or, freeze them for up to 6 months.

Uses for Roasted Tomatoes

Try scattering roasted cherry tomatoes on any of the following:

• Eggs
• Pasta
• Pizzas
• Quesadillas and tacos
• Salads with greens, herbs or whole grains
• Toasts or crackers spread with cream cheese, goat cheese or mashed avocado

Roasted tomatoes go particularly well with these Mediterranean flavors: 

• Basil
• Bell peppers, especially roasted
• Feta, goat cheese, mozzarella and Parmesan
• Olives and capers
• Zucchini and yellow squash

Market Details: We are at market this week
 
The Ann Arbor Farmers Market, Saturday with Helen and Tyler and radish aficionado Wiley! 7 am to 3 pm (or till sold out)

Eastern Market, shed 2, Saturday with Special Guest Peter! 6 am to 2:30 pm

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

​Tales from the Farm:
Look to the clouds this week. Make sure to sneak in a moment to gaze and dream. 

Helen for Jim, Tyler, Sarah!, Wiley, Boomer (bark layer), and Exie (morale officer)

A reminder to love each other and make space and time for space and time is in order. This is all we can do. In July, we have to focus harder than ever to make a little spacextime for each other and our family. The farm would take it all. It is easy to get lost moving from one point to the next and forget to exist, forget to focuIt is a challenge to choose the right mix, but I think we are on the right track. 
 
 
In this email:

• Generally important notes
  • Farm Members, if you haven't checked out our new membership agreement please see a copy here. If this works for you, please send me an email saying so. If it doesn't, please let me know and we will sort it out. Thank you!
  • Stockbridge Members: Look for the email from a couple weeks ago. Please email me with any questions or thoughts.
  • 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: Crispy Smashed Potatoes from Cookie and Kate
• Market Details
• Tales from the Farm!
• Member Info
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Fresh From the Field- 
Greens:
Kale- limited
Pea shoots

All Manner of Deliciousness
Carrots- Back next week
Celery
Cucumbers
Eggplant- limited
Baby Fennel
Kohlrabi 
New Potatoes!
Snap Peas
Scallions
Summer Squash!
Tomatoes
Cherry Tomatoes!
Zucchini

Herbs:
Basil-limited
Dill Flowers
Mint
Parsley
Thyme

Coming soon:
Peppers
Spring onions

Recipe: Crispy Smashed Potatoes
Author: Cookie and Kate
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 4 side servings 1x
Category: Side dish
Method: Baked
Cuisine: American

These smashed potatoes are baked to crispy perfection! You’re going to love this smashed potatoes recipe, which is both vegan and gluten free. Recipe yields 4 side servings.

INGREDIENTS

• 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.

NOTES

• STORAGE 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.

Market Details: We are at market this week
 
The Ann Arbor Farmers Market, Saturday with Helen and Tyler and radish aficionado Wiley! 7 am to 3 pm (or till sold out)

Eastern Market, shed 2, Saturday with Special Guest Peter! 6 am to 2:30 pm

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

​Tales from the Farm:
We have gotten our fall cabbage, carrots, and rutabaga in the ground. The melon is weedy but bearing fruit. Let's cross our fingers and hope it thrives.

There is so much to do this time of year. We have no hope of completing our to do lists, only to chip away. Prep ground, seed plants, harvest, and weed. And new tasks materialize out of nowhere! Last week the cooler went down. We swapped the AC units and got it back up in a matter of hours. Put it on the list and take it off. And then yesterday the field truck, the aforementioned MVP, got a flat tire while in the field. And the lug nuts were really snugly on there. Several tools later (striped nut, cap crumble, post drilled out), Jim managed to get the tire off of there to take it in to be repaired. So add that to the list and take it back off again. 

And we welcome Sarah to the team for her first full week. She'll be here 3 half days a week and that is definitely a help because she is a hard and deft worker. We're glad to have you on the team!

See you at market.

Helen for Jim, Tyler, Sarah!, Wiley, Boomer (bark layer), and Exie (morale officer)

With the welcome rain come the weeds! They rise up quickly. We are working to take them down! Here's another quick note from us while we try to surf the green wave!
 
 
In this email:

• Generally important notes
  • Farm Members, if you haven't checked out our new membership agreement please see a copy here. If this works for you, please send me an email saying so. If it doesn't, please let me know and we will sort it out. Thank you!
  • Stockbridge Members: Look for the email from a couple weeks ago. Please email me with any questions or thoughts.
  • 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: Tomato sandwich in a bowl.
• Market Details
• Tales from the Farm!

​
Fresh From the Field- 
Greens:
Chard- back next week
Kale- back next week
Pea shoots

All Manner of Deliciousness
Baby Green Garlic
Cabbage
Carrots
Celery
Cucumbers
Eggplant- just coming in!
Baby Fennel
Garlic Scapes
Kohlrabi 
New Potatoes!
Snap Peas- limited
Scallions
Summer Squash!
Sweet Turnips- back for a high summer flash!
Tomatoes- Just coming in!
Cherry Tomatoes!
Zucchini

Herbs (If we have time)
Basil
Dill Flowers
Mint
Oregano
Sage
Thyme

Coming soon:
Parsley
Peppers
Spring onions

Recipe: Tomato Sandwich in a bowl!
This a great way to have tomato sandwich with out the mess. I eat mine with a spoon nowadays. 

Ingredients

• Cherry Tomatoes quartered or slicers tomato diced
• 1 Cucumber, diced
• 2-3 thick sliced of good bread diced (1/2 inch cubes?)
• 1-2 tablespoon olive oil
• Lemon juice
• Herb- optional (basil and dill are both good choices)
• 1 tablespoon Garlic minced (optional)
• Cheese (I like blue cheese)
• Tofu (optional)
• salt and pepper

Instructions

• Toss the ingredients together in a big bowl.
• Let it sit for ten minutes if you can manage to wait!
• I like it best at room temperature but it keeps in the fridge for a couple days too.

Notes

• You can add whatever you want. Peppers, onions, vinegar? 
• What makes this great is that the bread soaks in the tomato juice, the cucumbers make it crunchy.

Market Details: We are at market this week
 
The Ann Arbor Farmers Market, Saturday with Helen and Tyler and radish aficionado Wiley! 7 am to 3 pm (or till sold out)

Eastern Market, shed 2, Saturday with Kaitlin! 6 am to 2:30 pm

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

​Tales from the Farm:
We've gotta get some fall ground prepped! This is the time of year that time is of the essence! Believe it or not, the day are getting shorter and our fall crops need to soak up all of the sunny head start that they can. And between shifting Wiley care and weather whims, we've had to keep adjusting. I think we're set to hit is off though. Wish winning upon us please! 

Hope to see you at market!

Helen for Jim, Tyler, Wiley, Boomer (bark layer), and Exie (morale officer)

It rained! And it became humid. But it rained! And we needed it. We were in the almost endless irrigation cycle. It has been a relief to take a break from turning valves and moving lines. We are going to punt on the email this week in the spirit of getting more done in the field. We are playing catch up right now for various reasons but I can see the possibilities on the horizon. 
 
 
In this email:

• Generally important notes
  • Farm Members, if you haven't checked out our new membership agreement please see a copy here. If this works for you, please send me an email saying so. If it doesn't, please let me know and we will sort it out. Thank you!
  • Stockbridge Members: Look for the email from a couple weeks ago. Please email me with any questions or thoughts.
  • 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: Zucchini Stir Fry- simple, easy and delicious.
• Market Details
• Tales from the Farm

Fresh From the Field- 
Greens:
Chard
Kale
Pea shoots

All Manner of Deliciousness
Baby Green Garlic
Cabbage
Carrots
Celery
Cucumbers
Baby Fennel
Garlic Scapes
Kohlrabi 
Snap Peas- limited
Radishes (maybe)
Scallions
Summer Squash!
Tomatoes- Just coming in!
Cherry Tomatoes! Just coming in!
Zucchini

Herbs (If we have time)
Basil- Back next week
Dill Flowers
Mint
Oregano
Sage
Thyme

Coming soon:
Eggplant
Parsley
Peppers
New Potatoes
Spring onions
 
Recipe: Zucchini Stir fry!
I made this recipe this morning for dinner tonight. I substituted a lot and kept the principals: Soften the onions, keep the heat high, don't cook the zucchini too long. I added garlic scapes, a green pepper, and some steamed chard, plus tofu from some extra protein. You could add carrots, kohlrabi, turnips, celery, eggs, meat or really whatever.
 
From: The Flavors of Kitchen
​
This flavor-packed Zucchini Stir Fry gets ready in 20 mins. Make this super quick stir fry with Onion, Garlic, Zucchini tossed in a simple sauce.

This Zucchini Stir fry is a brilliant way to turn humble Zucchinis into a take-out style stir fry in almost no time. Serve this stir fry on rice for a complete meal. Caramelized onions, garlic, tender yet Crispy Zucchinis tossed with Soy and Oyster sauce. Then there is toasted sesame seeds and sesame oil to finish up the dish.

Ingredients

• 2 medium Zucchini Fresh and firm
• 2 medium Onion sliced
• 1 tablespoon Garlic minced
• 2 teaspoon Cooking Oil
• 1 dry red chilli
• 1.5 tablespoon Soy Sauce low sodium
• 2 teaspoon Oyster Sauce
• 2 tablespoon Toasted Sesame Seeds
• ½ teaspoon Toasted Sesame Oil
• salt and pepper

Helpful tips:
For that matter, zucchini or any stir fry, there are a few tips that are helpful.

• Stir-fries are meant to be super quick. So the first step while making any stir fry is to do the prep before starting with the cooking. Finish off all the cleaning and chopping ahead. Keep the rest of the ingredients like sauce, salt and pepper reachable.
• Zucchini needs to firm and fresh.
• Zucchini pieces should not be too thick or too thin.
• Stir fry needs really high heat and things need to be done really quick.  A wok or a wide pan works best in this case.
• Caramelizing onion adds sweetness to the stir fry. So brown it until it softens and starts to brown.
• Don't overcook the zucchini. Soft and soggy Zucchini is
• Red chilli adds smokiness but you can skip if you don't have it.

Instructions:

• Pour oil to a wok or a pan. Once hot add dry red chilli if using.
• When the red chilli is smokey hot, add sliced onion.
• Saute onion until it is soft and translucent.
• Add minced garlic. Stir until aromatic and no more raw smell is there.
• Add chopped Zucchini. Stir fry on high heat for 2-3 minutes.
• Add Soy sauce, Oyster Sauce, salt and pepper. Toss everything and mix well.
• Stir fry for another 2-3 minutes. When the zucchini is coated well with the sauce and small brown blisters start appearing.
• Sprinkle toasted sesame seeds and toasted sesame oil. Mix everything well.

Notes

• For glutenfree version use tamari or Coconut aminos instead of Soy sauce.
• Soy Sauce and Oyster sauce already contains salt. So add salt accordingly.
• Add a dash of hot sauce for an extra kick. 
• Recipe Video with step by step instruction just above the recipe.  

NutritionServing: 100g | Calories: 78kcal | Carbohydrates: 11g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 286mg | Potassium: 502mg | Fiber: 3g | Sugar: 6g | Vitamin A: 325IU | Vitamin C: 33.6mg | Calcium: 42mg | Iron: 0.8mg


Market Details: We are at market this week
 
The Ann Arbor Farmers Market, Saturday with Helen and Tyler and radish aficionado Wiley! 7 am to 3 pm (or till sold out)

Eastern Market, shed 2, Saturday with Kaitlin! 6 am to 2:30 pmRoyal Oak, Saturday with Jim and Lisa! 7 am to 1 pm

​Tales from the Farm:
Worka worka worka! Like Fozzy Bear only farmers. Cultivation. Feeding, weeding, harvesting. Rocking and Rolling. Adjusting to separation anxiety from Wiley. Enjoying barn swallows. Keeping busy!

Hope to see you at market!

Helen for Jim, Tyler, Wiley, Boomer (bark layer), and Exie (morale officer)