AHOY!! Greetings from the field! 

The mornings are cool. The afternoons are pleasant. September is just around the bend. It seems like fall is upon us. This means, color changes, roots galore, winter squash. Soon we will be hauling our squash in. This year, it isn't a small amount! With our added cultivation equipment, I expect or squash production to improve even more in 2020! It also means our newly abundant tomatoes are considering slowing down, so get your indulgence on!

To note:
Saturday Ann Arbor Customers! Thanks for seeking us out at market last week! We hope to set up back on the sidewalk again this coming week. Jim will likely be there again too!  

Pre-Order your tomatoes for all your sauce, salsa, and soup needs! Just send us an email 2 days before your market with the quantity and type of tomato you would like and which market you will be picking up at. We will pack 'em up and have them waiting for you! Order will be filled in the order that they are received.

The amazing Tomato Sale Continues! 
If you get over 5 pounds, the price is $2.50/pound (three bursting quarts for $13-$14).
If you go over 10 pounds, the price is $2.00/pound (about six quarts!). 
A whole tray of firsts- $25 dollars!

We also have seconds for sale, any amount for $2.00.
You could score a whole tray of delicious heirloom tomatoes for just $20! Get more than 2 trays, that price goes down to just $15/tray.

It is finally time to make that sauce and salsa! Grab some onions, garlic, bell peppers, and something spicy, chop and toss 'em! I love salsa.

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

Recipe: 
Brussel sprout tops. Why do we have them? The "Brussel Sprouts" themselves emerge where the leaves meet the stems along the main stalk. To encourage those to grow a little bigger, we "top" the plants. For us this means snapping off the growing points right at the top when the main stalk is long enough to produce a decent number of sprouts. But do we discard the tops? NO! We eat them! As much a delicacy as garlic scapes, another top we snap to encourage growth, these brussel tops have an excellent texture raw and cook up deliciously too. (And to give credit where credit is due, we just picked up this tip from Jeremy Moghtader, the knowledgeable and friendly farm manager from U of M Campus Farm).

Sauteed Brussel Sprout tops with Onion and Garlic!INGREDIENTS

• Olive oil in the pan
• Onions, chopped
• Garlic minced
• Brussel Sprout tops, chopped- include the stem!
• Broth or water
• Lemon, salt, pepper to taste, herbs your like, red pepper flakes or a hot pepper

INSTRUCTIONS

• Heat oil in pan and toss in onions and garlic, herb you like (oregano anyone?!) and hot pepper if using. Cook until onions are soft.
• Stir in water or broth and then toss in the tops! Cook with lid on until they are the texture that you like. Anywhere from 10 to 30 minutes. 
• Toss with lemon juice, salt, and pepper to taste. 

Great with bacon.
Great with rice.
Great with eggs.
Great in a bowl.
Great with beans.

Food for thought: 
I am acclimating to our new equipment acquisitions. This past week I had a great experience using the shanks from the bed former to weed our aisles. It really brought into focus what a difference having the proper tools can make. I see good things in the future. 
In the meantime, we have a lot of field work to do to get ready for winter: onions out of the field, wintersquash out and curing, clean and store the garlic, seeding, field prep for those winter plantings that I am ever so determined to get in on time. Lets DO THIS! 
The first step to the field prep is mowing. And you know what I did? I deformed one of the blades on the mower with a giant rock. Time to replace them! It isn't such a bad job unless while you are doing it, you break a bolt. Guess what I did. I broke a bolt, leaving the decapitated, threaded cylinder of the bolt is still snugly lodged in place. But I need to use that spot to reattach the blade! So what do I do? Jim is teaching me some tricks. Drill out the bolt and put in a new one. If the old bolt gives you trouble when you try to drill it out? One option drill out the proper sized hole and put in new threads. This is what I am trying now. Hopefully I am back on the mower in no time at all. One side note on this, is that I realized with this new trick, I can put bolt hols in anything chunk of metal I want! Oh the potential!
In the big picture I want you to know that this is the time of year that I always get a surge of future vision. I see potential in the coming year. I have lots of thoughts about this but for now I will just say I am feeling very positive and hopeful. I also wan to say thank you all so much for coming to market every week. Without you, none of this would work. 
Helen writing for the Lake Dividers: Jim, Lizz, Janet, Malcolm, Mattie, Cody, Sean, Alic, Doug, Kathryn, and Shana! 

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 accepting workshares both on the farm and at market. Please email for details. 

Fresh From the Field!

Greens:
​Brussel sprout tops! See our recipe for how to eat them!
Salad Mix!
Kale
Microgreens are back!- Arugula and a spicy mix!
Pea Shoots
Baby Swiss Chard!

All manner of deliciousness:
Broccoli- just a bit but soon we will have LOTS!
Cabbage
Carrots
Celery
Celeriac- Limited. We decided to wait a little longer to let them size up.
Cucumbers- limited but a new planting is on the cusp! 
Eggplant- very limited. This seasons eggplant may be a bust. We are trying to turn it around but will have to wait and see if it comes in.
Garlic
Ground Cherries! Nature's candies wrapped in a husk. You tell us what they taste like!
Kohlrabi- looking for a radish, Try a kohlrabi!
Onions- Cippolinis and tasty reds
Potatoes
Fingerling potatoes
Peppers- friers and bells!
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!
Snack peppers! 
Zucchini: Green and Yellow
Cherry Tomatoes are in full effect!
Tomatoes!!!!! Heirlooms, romas, and slicers galore!

Herbs:
Dill flowers
Fennel Flowers- so sweet and delicious! Great for a fancy drink or a tasty salad.
Mint
Oregano
Sage
Thyme
​
Coming Soon:
Rosemary
Napa cabbage will be back before you know it

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

Well, we wouldn't mind a little rain. We have gotten a touch here and there, but what we need is a long soaking rain. The kind that goes deep. The rains we have gotten have seemed substantial as we watch the storms roll by with their illuminating lightening strikes, crashing thunder, and follow-up red skies. But when I reach my hand into the soil in the field, it is clear that the water has only just wetted the surface. So we would like to order up a deep soaking rain for our plants and microbes please.

To note:
Saturday Ann Arbor Customers! Thanks for seeking us out at market last week! We hope to set up back on the sidewalk again this coming week. Jim will likely be there again too!  

Pre-Order your tomatoes for all your sauce, salsa, and soup needs! Just send us an email 2 days before your market with the quantity and type of tomato you would like and which market you will be picking up at. We will pack 'em up and have them waiting for you!

The amazing Tomato Sale Continues! 
If you get over 5 pounds, the price is $2.50/pound (three bursting quarts for $13-$14).
If you go over 10 pounds, the price is $2.00/pound (about six quarts!). 
A whole tray of firsts- $25 dollars!

We also have seconds for sale, any amount for $2.00.
You could score a whole tray of delicious heirloom tomatoes for just $20! 

It is finally time to make that sauce and salsa! Grab some onions, garlic, bell peppers, and something spicy, chop and toss 'em! I love salsa.

Our markets this week:
Wednesday: Ann Arbor
Thursday: Northville
Friday: Stockbridge
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea
Recipe: 
Celery root aka celeriac, the mysterious vegetable. What is it and what do you do with it?  Here is a list from www.bonappetit.com of ideas and some information about celeriac, the amazing creaming, sweet tasting root. This is one of the recipes from that site.

Celery on Celery SaladINGREDIENTS

• ⅓ cup olive oil
• 1 teaspoon finely grated lemon zest
• 3 tablespoons fresh lemon juice
• Kosher salt, freshly ground pepper
• ½ cup chopped fresh parsley
• ¼ cup capers
• ½ medium celery root (celeriac), peeled, thinly sliced on a mandoline (this is equivalent to one bunch of our roots) 
• 5 celery stalks, thinly sliced into long ribbons on a mandoline (You could also just use the stalks from our uber fresh celery root)

INSTRUCTIONS

• Whisk oil, lemon zest, and lemon juice in a large bowl; season with salt and pepper. Stir in parsley and capers.
  
• Add celery root and celery to dressing; toss to coat. Let sit 5 minutes before serving.
  

Food for thought: 
The lightening bugs have gone their way, and the crickets and the cicadas  are signalling the truth of summer. If you have ever wondered what a cicada looks like when making all its racket, this video offers you a close up! It is amazing to me that these tiny insects can make all this sound. 
These summer sounds have us hustling and bustling as usual. This week we hope to prepare fall ground for the following: cover crops, next years garlic, our over wintering greens- which this year we hope to have many of. We also hope to pull the rest of our onions from the field, dig a whole mound of potatoes, seed some more storage crops, and carry on with the song and dance of harvest.
Our weekly rituals are ingrained and enjoyable. We are so glad you are part of them. Looking forward to seeing you at market!
Helen writing for the Lake Dividers: Jim, Lizz, Janet, Malcolm, Mattie, Cody, Sean, Alic, Doug, Kathryn, and Shana! 

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 accepting workshares both on the farm and at market. Please email for details. 

​Fresh From the Field!

Greens:
Salad Mix!
Kale
Microgreens are back!- Arugula and a spicy mix!
Pea Shoots
Baby Swiss Chard!

All manner of deliciousness:
Cabbage
Carrots
Celery
Celeriac
Cucumbers- limited but a new planting is on the cusp! 
Eggplant- very limited. This seasons eggplant may be a bust. We are trying to turn it around but will have to wait and see if it comes in.
Garlic
Ground Cherries! Nature's candies wrapped in a husk. You tell us what they taste like!
Kohlrabi- looking for a radish, Try a kohlrabi!
Onions- Cippolinis and tasty reds Potatoes
Fingerling potatoes
Peppers- friers and bells!
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!
Snack peppers! 
Zucchini: Green and Yellow
Cherry Tomatoes are in full effect!
Tomatoes!!!!! Heirlooms, romas, and slicers galore!

Herbs:
Dill flowers
Fennel Flowers- so sweet and delicious! Great for a fancy drink or a tasty salad.
Mint
Oregano
Sage
Thyme
​
Coming Soon:
Broccoli!
Napa cabbage will be back before you know it

​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.

Field prep and crew appreciation! This is what is in my heart today. We are on the way to being briefly caught up with our planting plans if all goes well between today and Thursday. I have been using the two-bottom plow, and for as hard as it was when I first got started using it, it feel like I have really grown into it! And where we got some crops seeded and irrigated just last week, they are up! The watermelon radishes, daikon, and carrots have graced us with the promise of their presence. Fall crops here we come!

To note:
Saturday Ann Arbor Customers! Find Lizz at market! She has all the good stuff and all the good cheer.  Additionally, she has amazing farming expertise, both in general and specific to Lake Divide Farm. If you have any questions about how we farm, she is a great one to ask! We have been set up in the center aisle on the corner but we are going to try out a new spot. We hope to set up back on the sidewalk, where we were last season from June through August. We have new tents, they have grey canopies, and orange legs. We are counting on you!  

Tomato Sale!  That's right, we are rolling in them now! If you get over 5 pounds, the price is $2.50/pound (three bursting quarts for $13-$14). If you go over 10 pounds, the price is $2.00/pound (about six quarts!). 

We also have seconds for sale, any amount for $2.00. If you get more than 10 pounds, the price drops to $1.50/pound. You could score a whole tray of delicious heirloom tomatoes for just $20! It is finally time to make that sauce and salsa! Grab some onions, garlic, bell peppers, and something spicy, chop and toss 'em! I love salsa.

Our markets this week:
Wednesday: Ann Arbor
Thursday: Northville
Friday: Stockbridge
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea
Recipe: 
Speaking of salsa, try this salsa recipe! 

Super Simple Salsa for the Soul!INGREDIENTS

• 2 or 5 tomatoes (depending on size). Get some juicy ones and some firm ones.
• 1-3 cloves garlic (depending on tastebuds)
• 1 green bell pepper
• Some diced onion (one or two)
• Lime or lemon juice- just a splash!
• Optional- cumin, chilli powder, cilantro, 1 hot pepper of your choice (jalepeno, hot wax, or poblanos all work)
• Salt and pepper to taste

INSTRUCTIONSChop and toss, splash in the lime, and sprinkle in the other ingredients. It really is that simple! If you let it sit for a touch, the flavors will meld together even further.
Food for thought: 
It is amazing what working on a team feels like. Jim was singing the praises of the crew a few weeks back and now it is my turn. We may be the ones with the blueprints, but it takes a lot of people to build a community and it takes a lot of hands to guide this ship. In the beginning of this venture, and in my previous years running or first farm, Whistling Wolf, I had my hand in everything. I was involved in every harvest. I engaged in every task. Because of this, it is amazing to me how distanced I am from some of the farm tasks now. I haven't harvested any cherry tomatoes this year, nor did I train the new crew members how to do it! Lizz trained them and they continue to execute the harvest. In fact, Lizz has done almost all of the harvest training this year, and that is a lot of training! This year, more than doing all the individual tasks, I coordinate them, which is how I got the to be called the flow-master (coolest job title ever). While I know what is going on, and am constantly running one way or another with information or assistance, I am not doing all the things. The team is. We are many hands doing many things together. It wouldn't be possible to produce as much food as we are had the farm not evolved this ability and had this skilled, passionate, and hardworking crew not showed up. Here is is a glimpse into what a high season week looks like:
Mondays are Jim and my days to work on our own. This means tractor work, planning, irrigation, and sometimes office work. The part-time team shows up, lovingly dubbed the warriors (variously- weeder warriors, tomato warriors, woohoo warriors, but always fierce), consisting of Sean, Cody, and Alic. Either Jim or I review their list with them and then, sometimes with a little setup, they execute it, often without the need for more input. Just yesterday they weeded the rest of the salad mix that you will enjoy this week, harvested a round of cucumbers and squash, moved irrigation, weeded some peppers and eggplant, harvested all the ripe tomatoes, and spread nutrients to various locations on the field. We talked a few times on the walkie-talkie, but for the most part, they were free agent-farmers.
Tuesday morning as many of the other weekday mornings, Lizz gets to the farm ahead of the rest of the crew and we talk about all the crops that we will harvest in the upcoming week. She gives us her observations about the crops in the field and Jim and I share ours. For instance, she shared that the spring planting of swiss chard should be moved off the harvest list this week, while I announced that celery root (celeriac!) is back on the menu. We talk about the over arching goals for the week and what needs to happen to achieve them. When the full-time crew arrives at 7 am (Janet, Malcolm, and Mattie), we all get together and talk about the week and about our markets. It is great to be on the same page, share successes, and troubleshoot problems together. For the rest of the day, the crew frequently works independently on harvest, while Jim and I struggle with pushing other boulders up the hill- repairing broken things, making sure we have all the parts we need for all the activities of the week, fielding questions, and offering assistance.
Wednesday, Jim goes to market and I stay on the farm with the full time crew, plus the woo-hoo-ers minus Alic, plus Doug! This is our main day to get "farming" done. The other days are cram packed with harvest, leaving almost no room for weeding, planting, seeding, trellising, installing irrigation, and all the other activities that go into making the farm run. Usually Lizz and one or two people work on harvesting a crop that comes in big numbers (cabbage comes to mind), the woo-hooers work on weeding and then head to harvesting cucumbers and squash, and then tomatoes, while me and a couple folks work on prepping or planting or caring for whatever field we are working in. Tomorrow, we will be working in the field we call the "Sliver" (because of its long narrow shape), setting up irrigation, direct seeding fall crops (including those much missed fall greens-arugula and tatsoi to name two!) and planting lettuce and radicchio. Hmmm, even on the non-harvest day, it sure seems that a lot of harvest happens!
Thursday, Jim is back and usually a few things have broken that need some attention. Last week it was the three point hitch, along with a back pack sprayer. He works on those things and I assist as needed. Lizz plus Mattie and Malcolm work on harvesting for the weekend markets. Alic and Doug are in too, and they either also work on harvest, or they work on crop care- weeding, planting, irrigating. Janet is off in Northville, selling vegetables. 
Friday, it is all hands on deck for harvest and packing for the Saturday markets. We harvest, we wash, we pack: Me, Jim, Lizz, Janet, Malcolm, Mattie, Alic, Cody, and Sean all! All together, all a team. Pushing that boulder up the hill! As the day goes on people head out. Mattie, who has to be back at the farm by 3:30 am Saturday morning, leaves at 4. Lizz, who has to be back by 4:45, sometimes leaves at 5, but when the farm needs, she often stays later to make sure all the harvest is complete. Malcolm heads to the Stockbridge market at 3 and doesn't get back until 8 pm. That leaves us with the backbone team of Janet, Cody, Alic, and Sean. Usually we wrap up the day with one person dividing the bounty to send it to the various locations, and the rest of the team collecting the remainder of the harvest from the field. This time of year that means tomatoes. The evening frequently ends with Jim and I in the shipping container sorting the last of the stacks, and Malcolm opening the door as he gets back from market to drop of any produce he may have left and check in about market. Sometimes Fridays end on time. Sometimes- especially in the season of bagged greens, the nights end late. Last Friday was a late one for us. The first big tomato week had us working until 9 0'clock!
And then Saturday happens, somehow. Yep, somehow it happens every week. Helen (me!) plus Kathryn, Lizz plus Sean, Mattie plus Shana, and Cody all head off to markets. Janet and Malcolm man the battle stations on the farm! We leave them with what I call "a good list" that  try my darndest to make as clear as possible. Whether I make the list at the end of the long, long Friday, or the beginning of the long, long Saturday, it is always a little wonky. But somehow, these two seem to always decipher what I meant! And if not, thank goodness for modern communications (so if you see me on my flip phone at market, this is why!)
Then Sunday. No one on the farm except me, Jim, and the dogs. We take the day off, mostly. I usually partake in the ritual of communing with nature for at least a few hours. Jim takes care of the greenhouse. We do some planning as to what needs to happen for the week. I usually move irrigation. Sometimes when there is very pressing work, usually due to mother nature, we get out there and hustle. But mostly, other than those unavoidable basics, we take the day off. 
And then again. Yep. We do the whole thing again. Tuesdays, we have just dipped our toe into the weekly cycle. Here we go folks!

Come see us at market. Tell any of the crew how great they are- sticking it out through heat, ragweed, soggy times, and dry. We are so glad that they are working with us!
 
Helen writing for the Lake Dividers: Jim, Lizz, Janet, Malcolm, Mattie, Cody, Sean, Alic, Doug, Kathryn, and Shana! 

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 accepting workshares both on the farm and at market. Please email for details. 

​

​Fresh From the Field!

Greens:
Salad Mix!
Kale
Microgreens are back!- Arugula and a spicy mix!
Pea Shoots

All manner of deliciousness:
Cabbage: Abundant and wonderful. Red, green, round, point, smooth, ruffled- we've got it all!
Carrots
Celery
Celeriac
Cucumbers- limited
Eggplant- starting to come in!
Garlic
Ground Cherries! Nature's candies wrapped in a husk. You tell us what they taste like!
Kohlrabi!
Onions- Cippolinis coming in. This saucer shaped wonders are out of this world roasted.
Potatoes
Fingerling potatoes
Peppers- friers and bells!
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!
Zucchini: Green and Yellow
Cherry Tomatoes are in full effect!
Tomatoes!!!!! Heirlooms, romas, and slicers galore!

Herbs:
Dill flowers
Mint
Oregano
Sage
Thyme
​
Coming Soon:
Napa cabbage will be back before you know it

​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!

The cool nights have been good for sleeping. They have been cool for tomatoes. Ah, the dichotomy of desire. Rarely is it that all the things I want to happen have the same set of requirements. This is life. Balance. Facilitation. Margins. Approximation. 


To note:
Our markets this week:
Wednesday: Ann Arbor
Thursday: Northville
Friday: Stockbridge
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea
Recipe: 
Another cabbage recipe, another joyous day. I made this with one of our amazing red cabbages and loved it so much, I made it again in a few nights time. 

Cabbage and peppers with spicy peanut sauce.INGREDIENTS

• Oil of choice for sautee
• 1 cabbage (or half a large cabbage)
• 2 bell peppers (at least!)
• 1 hot pepper of your choice (jalepeno, hot wax, or poblanos all work)
• Some diced onion
• A few cloves of garlic
• Optional- a tomato or two, tossed in early
• 2 generous tablespoons of peanut butter
• 2-4 tablespoons of applecider vinegar
• A handful of peanuts
• Additional hot pepper if desired
• Salt and pepper to taste

INSTRUCTIONS

1. Heat oil in skillet
2. Chop cabbage, onion, peppers, and hot pepper and cook in oil until the cabbage is almost soft
3. Mince garlic and add to pan
4. Add peanuts, apple cider vinegar, and peanut butter, along with salt, pepper, and hot pepper, give the concoction a stir to melt and incorporate the peanut butter and a cover on it.
5. Allow the ingredients to mingle and remove from heat when the cabbage holds the desired texture

I love to eat this with hunk of bread, a pile of potatoes, or some other grain, but I must say, it holds its own, on its own. 
Food for thought: 
Our work filling our storage for the winter is officially underway. It started with our garlic and continues with the onions and will carry on still with the potatoes, then wintersquash (which it looks like we will have some of) and cabbage, sweet potatoes, and a plethora of fall roots. I love these crops. I love that they have firmer edges. Because we pull them out of the field at once, the total quantities harvested are more readily available to us. 
I also love storage crops in the winter. I love knowing that we have good safe food that was grown in a way we can feel good about. I don't have to trade my values to eat a healthy, hearty meal in the winter. 
We are also getting our winter greens plans in order. This is something that we are still climbing the curve on. In the past, we haven't had the right amount of hands at the right times, but with this team I don't think we can fail. We now have seven temporary houses that we can use around the farm to grow all the winter tolerant greens we can hope for. This week I am working on preparing the ground where they will go. In the coming weeks we will prepare the beds, bend the hoops, install the houses and of course PLANT THEM! What plants? When? Now is the time to make those plans and make sure all the ducks are in a row. This year, I hope to be on it so we can be in the green through the season. 
It is nuts to me that this is the time of year that I now think of these things. August, the age of river floats, cookouts, lake days, and fireworks. Here I am thinking about winter and last chances on the farm. It truly is a time when lots of last chances on the farm happen. Last chance to get some reasonable sized roots. Last chance to get the ground prepped for over wintering cover crops.That doesn't mean I'm not getting out in the world. On a wonderful Sunday walk I found flowers I didn't know (not that hard) and took moments to soak in the all the blooms, buzzing pollinators, and wildlife. I made time to take a dip in the lake, floating peacefully and letting the setting sun warm my face. I ate delicious summer food from our field. This is the life. 
Helen writing for the Lake Dividers: Jim, Lizz, Janet, Malcolm, Mattie, Cody, Sean, Alic, Doug, Kathryn, and Shana! 

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 accepting workshares both on the farm and at market. Please email for details. 

Fresh From the Field!

Greens:Salad Mix- Back next week!
Chard- Limited
Kale
Microgreens are back!- Arugula and a spicy mix!
Pea ShootsAll manner of deliciousness:Cabbage: Abundant and wonderful. Red, green, round, point, smooth, ruffled- we've got it all!
Carrots
Celery
Cucumbers- limited
Eggplant- starting to come in!
Fennel-limited
Garlic: Fresh, uncured, juicy, green garlic! 
Ground Cherries! Nature's candies wrapped in a husk. You tell us what they taste like!
Kohlrabi! This crispy delicacy is back, hopefully to stay!
Napa Cabbage! Try out our quick kimchee recipe!
Onions- Cippolinis coming in. This saucer shaped wonders are out of this world roasted.
Potatoes
Fingerling potatoes
Peppers- friers and bells!
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!
Zucchini: Green and Yellow
Cherry Tomatoes are in full effect!
Slicer tomatoes are picking up speed. Convince us it is truly summer you saucy fruits! Herbs:Dill flowers
Mint
Parsley
Oregano
Sage
ThymeComing Soon:Celeriac! Creamy and flavorful, this is a wonderful addition to any plate of roasted vegetables or sauteed.
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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!