Fall plantings are on line and in line!
Caught this beautiful sky when a big storm slid by our southern border
Well, if you were dreaming of participating in the farmwork at Lake Divide Farm, wait no longer! We are currently looking for a part-time worker to help fill in with the fall haul. It involves lifting heavy things, some harvest, some construction, some weeding, and a lot of positive attitude. If you think this is something that you could be interested in and that you are ready for the physical challenge, send us an email and we can talk details. Additionally, if you know someone that could be up to the task, don't hesitate to pass along our information.
With that out of the way, let me say, all the cover crop we seeded a few weeks back came up! It came up before the rain of last Thursday! I was anxious about seeding it because at the time there was no rain forecasted for a week. And it was true, not a drop fell. But it was foggy so there was some moisture deposition. And the soil was moist. The words of a friend echoed in my mind reassuring me: Better to plant into moist soil with no rain forecast than dry soil before a heavy rain. Of course this leaves out all the other weather variations a possibilities but small comforts offer great ease. And then of course, there is the fact that it worked. I am going to wait until it is a little more manifested before posting a picture but it bodes well for the coming year.
This rain that we have been having is great for our greens. I was left with an amount of greens after markets came and went last week and decided to indulge. I made a massive batch of Saag! A common dish from "the Indian subcontinent" , it is one of the easiest and tastiest cook greens dishes that can be made. Minced onions and garlic, spices (ginger, cumin, turmeric, corriander, salt- really any of the spices that you like), some fat (oil, butter, etc), finely chopped greens of any type (mustard, tokyo bekana, tatsoi, mizuna, and/or arugula are all great choices). Heat the oil, add the onions and spices and cook until fragrant and soft. Add the greens, stirring as they soften. You may need to add a little water but I have found the greens release plenty of water to keep things from sticking. After the greens have cooked down, simmer for at least ten minutes. You can pulse the mixture in a food processor or a blender to smooth it a little. It can be eaten with bread, cheese, meat, etc. This is how I was taught to make it at market, like most things I learn to cook. I love it because it it easy and delicious and healthy. We have almost all the things you need to make it.
On the farm we are working on winter preparations. We are pulling summer crops from hoop houses so we can get those winter plantings in. These decreased daylight hours mean less time for work for us, but also for the plants. A week late planting now could mean a month or two late harvesting in the winter, unlike the lax summer months. But the good news is, although we have to keep our hustle up, we are on track!
We are also working on pulling our sweet potatoes from the ground. They are looking great! We planted three varieties this year. Garnet with red skin and orange flesh, best described as succulent. Murasaki, a Japanese variety with purple skin and white flesh, has dry meat and a nutty flavor. And our old favorite Orleans, with its rose skin and bright orange flesh. I know this variety well and it is sweet and wonderful. The others, I have yet to try and as usual, I will be looking for feedback from you! So, come try them at market. They aren't ready yet though. Before they become the sweet candy vegetable that we know and love, they must cure for 7-10 days in a warm, humid environment. How inconvenient for a fall harvest right? Just more proof that this is a Southern plant with warmer preferences than our Mitten usually offers. Even so, we have done what we can to make them feel at home and you should start looking for them at market in two weeks time!
And with that, we're off! See you in the future!
See you at market!
Jim writing for the Lake Dviders
Fresh From the Field!
Greens:Arugula
Mizuna
Mustard
Tatsoi
Tokyo Bekana- Bok Choi lettuce!
Kale: flat leaf, green curly, and red curly
Microgreens: Spicy and mild.
Salad mix!!!
Shoots: Sunflower and pea!
Swiss Chard- limited while it reaches capacity
Herbs:
Cilantro and Dill
Mint
Oregano
Parsley: The stems of the curly parsley are incredibly sweet!
Sage
Thyme
All manner of deliciousness:
Beets!
Beet Greens!
Cabbage
Celery
Eggplant: Roast, stirfry, sandwich
Fennel: Fresh licorice-y fronds with crispy bulbs.
Garlic
Ground Cherries: Little lanterns of deliciousness. Word on the street is that they are great raosted!
Kohlrabi- big and little
Onions: petite and pungent.
Purple Fingerling potatoes?
Peppers: Bells and friars
Hot peppers: Hungarian hot wax, cayenne, jalepeno, serrano, and poblano
Shishito peppers: Toss in hot oil with the lid on while the pop, remove from heat and toss in salt, then eat the whole thing minus the stem!
Radish Classic
Watermelon radishes: Spicy and sweet!
Tomatoes: Hierlooms, slicers, beefsteaks- all tasty!
Cherry Tomatoes!!
Markets, always rain or shine!
Wednesday: Ann Arbor
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 to 3 pm.
Thursday: Northville
The Northville market is located at 195 Main St, Northville, MI 48167 and it runs May thru October, 8 am to 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 to 7 pm
Saturday: Ann Arbor and Chelsea
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 to 3 pm.
The Chelsea Farmers' Market is located in the lower library lot along Park St. It runs May thru October from 8 am to 1 pm.
Sunday: Howell
The Howell Farmers' market can be found in the heart of Howell at State st and Clinton st, adjacent to the historic Livingston County Courthouse. It runs May thru October, 9 am to 2 pm.
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