Ahoy!​
Our farm's first fall frost came this morning. It sweetens the greens and turns the page. Because we have most of our warm season crops in tunnels, we will still have them at market, but consider this a warning. Get 'em, get 'em.
 
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!
  • 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: About Baby Ginger
• Market Details
• Tales from the Farm: Taking a break from writing for now. 

Fresh From the Field- 
Greens:
Arugula
Bok Choi
Collards
Kale
Mustard
Pea shoots
Tatsoi

All Manner of Deliciousness
Cone Cabbage: the most tender and sweet
Savoy Leaf Cabbage
Napa Cabbage
Brussel Tops
Eggplant
Ginger
Kohlrabi 
Onions: Red and Yellow
Peppers: Bells and Shishitos
Potatoes: Red and white
Fingerling Potatoes! 
Radishes
Daikon (Purple and Red!)
Watermelon radishes
Shallots
Tomatoes
Cherry Tomatoes!
Wintersquash! Festival, acorn, and a few others. Should we call it fall squash?

Herbs
Basil
Mint
Parsley (Curly and Flat Leaf!)
Sage

Coming soon:
Brussel Sprouts
Celery

Recipe: About Baby Ginger
It is so thin skinned you don’t have to peel it and so smooth, it slices like butter. The root (technically a rhizome) is delicious. Juicier than the more mature rhizomes typically found in stores. It is delightful added to stir fry -- or try it my favorite way -- minced raw on yogurt or ice cream. The stalks and leaves can be used to make tea or infuse rice with a taste of ginger. Just slice them diagonally, steep, and enjoy!

How to store:
Fresh Ginger should be kept in the fridge. The stalks should be removed and used within a few days or dried for later use. If you do not plan on using the rhizome within a week, the best way to store it is in the freezer. To use it, just remove it, grate the quantity needed, and return it to the freezer! Enjoy fresh ginger all year long!

Market Details: We are at market this week
The Ann Arbor Farmers Market, Saturday, Tyler! 
Eastern Market, Shed 2, Saturday with Peter! 6 am to 2:30 pm
Royal Oak, Saturday with Jim and Lisa! 7 am to 1 pm

Tales from the Farm:
See you at market!

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

Ahoy!​
​Happy Autumnal Equinox! We can feel it in the air. Cool days with warm sun, chilly mornings and nights, and the smell of dew. The cranes are flying south. Now is a great time to see them gather in numbers! The turtles are crossing back across the roads. Watch out for them!
 
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!
  • 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: Napa Cabbage Salad
• Market Details
• Tales from the Farm: Taking a break from writing for now. 

Fresh From the Field- 
Greens:
Arugula
Bok Choi
Collards
Kale
Mustard
Pea shoots
Tatsoi

All Manner of Deliciousness
Cone Cabbage: the most tender and sweet
Napa Cabbage!
Brussel Tops
Eggplant
Kohlrabi 
Onions: Red and Yellow
Peppers: Bells and Shishitos
Potatoes: Red and white
Fingerling Potatoes! 
Radishes
Shallots
Tomatoes
Cherry Tomatoes!
Wintersquash! Festival, acorn, and a few others. Should we call it fall squash?

Herbs
Basil
Mint
Parsley (Curly and Flat Leaf!)
Sage

Coming soon:
Purple Top Turnips
Round green cabbage
Ginger
Celery

Recipe: Napa Cabbage Salad!
From: Tasting Table
The crisp crunch of cabbage makes for the perfect salad base. When you need a new side dish, look no further than this Napa cabbage salad recipe.

Ingredients
1 Napa cabbage
1 large carrot
1 red bell pepper
6 spring onions/scallions
4 teaspoons sesame seeds
1 tablespoon soy sauce
½ teaspoon garlic powder
1 tablespoon honey
2 teaspoons sesame oil
2 tablespoons rice vinegar
salt
pepper

Directions
Chop the veggies. Slice the cabbage into strips. Peel the carrot and use the peeler to slice it into ribbons. Dice the red pepper and spring onions.
Transfer the chopped veggies into a large salad bowl.
Make the dressing by adding the soy sauce, garlic powder, honey, sesame oil, rice vinegar, and salt and pepper to a small bowl and mixing well to combine.
Pour the dressing over the salad and sprinkle the sesame seeds on top.
Toss the salad to ensure everything is coated in the dressing.

Market Details: We are at market this week
The Ann Arbor Farmers Market, Saturday, Tyler! 
Eastern Market, Shed 2, Saturday with Peter! 6 am to 2:30 pm
Royal Oak, Saturday with Jim and Lisa! 7 am to 1 pm

Tales from the Farm:
See you at market!

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

Ahoy!

​Fall crops are coming in! This week sweet salad turnips and bok choi are my favorite returning tastes but there is so much more! Baby kale from a fresh planting, collards, brussel tops, all those greens we missed during the summer. See you at market!
 
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!
  • 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: Sauteed Brussel Sprout tops with Onion and Garlic!
• Market Details
• Tales from the Farm: Taking a break from writing for now. 

Fresh From the Field- 
Greens:
Arugula
Bok Choi
Collards
Kale
Mustard
Pea shoots
Tatsoi

All Manner of Deliciousness
Cone Cabbage: the most tender and sweet
Napa Cabbage!
Brussel Tops
Eggplant
Kohlrabi 
Onions: Red and Yellow
Peppers: Bells and Shishitos
Potatoes: Red and white
Fingerling Potatoes! 
Radishes
Shallots
Tomatoes
Cherry Tomatoes!
Wintersquash! Festival, acorn, and a few others. Should we call it fall squash?

Herbs
Basil
Mint
Parsley (Curly and Flat Leaf!)
Sage

Coming soon:
Purple Top Turnips
Round green cabbage
Ginger
Celery

Recipe: Sauteed Brussel Sprout tops with Onion and Garlic!
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.
 
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.

Market Details: We are at market this week
The Ann Arbor Farmers Market, Saturday, Tyler! 
Eastern Market, Shed 2, Saturday with Peter! 6 am to 2:30 pm
Royal Oak, Saturday with Jim and Lisa! 7 am to 1 pm
Tales from the Farm:
See you at market!

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

​Ahoy!
​Find us back in our usual spot in Ann Arbor tomorrow! We were accidentally moved in the market because of a communication error. I hope that despite this and the Labor day and football game shenanigans, you were able to find us. 
 
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!
  • 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: Potato, Kale, and White Bean Hash
• Market Details
• Tales from the Farm: Taking a break from writing for now. 

Fresh From the Field- 
Greens:
Kale
Pea shoots
Arugula
Mustard
Tatsoi

All Manner of Deliciousness
Cabbage
Eggplant
Kohlrabi 
Onions
Peppers: Bells and Shishitos
Potatoes
Radishes
Shallots
Summer Squash!
Tomatoes
Cherry Tomatoes!
Zucchini

Herbs
Basil
Parsley (Curly and Flat Leaf!)
Thyme

Coming soon:
Brussel Tops
Fingerling Potatoes

Recipe: Potato, Kale, and White Bean Hash
​From: This Mess Is Ours
Adapted from Heidi Swanson's Super Natural Every Day
Serves 4

Note from Helen: I would add some bell peppers because of their delicious quotient.

INGREDIENTS
1 large russet potato, scrubbed and cut into a very small dice
2 Tbsp. Earth Balance, Olive oil, or Ghee
¼ cup white onion, thinly sliced
1 can white beans, drained and rinsed *I used Great Northern beans
2.5 - 3 cups of Lacinato Kale *AKA:Dino Kale, sliced into thin ribbons
1 lemon, zested
¼ cup Parmesan cheese, shredded *Omit if vegan
Kosher salt and black pepper to taste
Crushed red pepper flakes to taste

INSTRUCTIONS
Melt the Earth Balance in a heavy bottomed skillet over medium-high heat. Add the potatoes and a generous pinch of Kosher salt, toss well to coat. Cover the skillet with a tight fitting lid and cook for 7-9 minutes, tossing or flipping occasionally to ensure that all sides of the potatoes are browning and getting crisp.
Add the onions and the white beans to the skillet with the potatoes, mix well and gently arrange the beans and onions into a single layer in the pan. Leave to cook for 3-5 minutes, flipping once or twice, to ensure that the beans are browning and getting crisp.
Add the ribbons of kale and cook briefly until the kale wilts slightly. Remove from the heat and sprinkle in lemon zest, black pepper, red pepper flakes, and additional salt to taste. Serve immediately.

Market Details: We are at market this week
The Ann Arbor Farmers Market, Saturday, Tyler! 
Eastern Market, Shed 2, Saturday with Peter! 6 am to 2:30 pm
Royal Oak, Saturday with Jim and Lisa! 7 am to 1 pm

Tales from the Farm:
See you at market!

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

Ahoy!
​Sweet peppers abound at last! They are easy to love as they are or you can get creative, roasting them, dicing them and adding them to salads, making delicious pepper sauce (substitute sweet peppers for some or all of the peppers in a hot sauce recipe), or try the delicious Peperonata sauce recipe in this weeks email!
 
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!
  • 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: La Perperonata from Inside the Rustic Kitchen
• Market Details
• Tales from the Farm: Taking a break from writing for now. 

Fresh From the Field- 
Greens:
Kale
Pea shoots

All Manner of Deliciousness
Cabbage
Eggplant
Kohlrabi 
Onions
Peppers: Bells and Shishitos
Potatoes
Radishes
Scallions
Shallots
Summer Squash!
Tomatoes
Cherry Tomatoes!
Zucchini

Herbs
Basil
Dill Flowers
Mint
Parsley (Curly and Flat Leaf!)
Thyme

Coming soon:
Brussel Tops
Greens like Tatsoi and Arugula
Fingerling Potatoes

Recipe: La Peperonata
La Peperonata is an incredibly delicious Italian summer dish made with slow-cooked bell peppers in a beautiful tomato sauce. This simple side dish can be served hot or cold, with meat or fish or as an antipasto with some char-grilled ciabatta.
 Course: Side Dish
 Cuisine: Italian
 Prep Time: 10 minutes
 Cook Time: 45 minutes
 Total Time: 55 minutes
 Servings: 6 servings
 Calories 91kcal
 Author Emily KempIngredients

• ▢1 tablespoon olive oil
• ▢6 large bell peppers different colours sliced (around 900g-1kg)
• ▢1 red onion finely sliced
• ▢2 garlic cloves peeled but left whole
• ▢1.5 cups jarred strained tomatoes (passata) (500g)
• ▢½ cup water (120ml)
• ▢2 tablespoon capers
• ▢1 teaspoon white wine vinegar
• ▢salt and pepper to taste

Instructions

• Add 1 tablespoon of olive oil to a saute pan or deep skillet on a medium heat. Once hot, add the onion and whole garlic cloves and saute, stirring often until the onion has softened (about 5 minutes).
• Add the sliced bell peppers and stir to coat in the oil. Cover the pan with a lid and cook the peppers for 25 minutes until tender but not completely soft.
• Add the strained tomatoes, water, caper, vinegar and a good pinch of salt and pepper and stir to mix everything together.
• Simmer uncovered for 15 minutes or until the peppers are soft and the sauce has reduced. Taste to see if it needs any additional salt then serve as a side or antipasto.

TOP TIPS FOR MAKING LA PEPERONATA

• Cooking the peppers covered is important so they soften without burning. If you don't have a lid for your skillet then place a large baking sheet on top.
• You can use any coloured bell peppers you like but don't use all green ones if you can help it because they aren't as sweet and have a more savoury flavour.
• Instead of adding capers and vinegar you can add things like olives, red pepper flakes, fresh parsley or basil or leave them all out. How you flavour it is up to you!
• You can use strained tomatoes, canned chopped or plum tomatoes (high quality) or fresh ripe tomatoes to make this. If using fresh tomatoes you'll need around 4 cups of freshly chopped tomatoes (roughly 600g).
• The Peperonata will keep well in the fridge for around 3-4 days or can be frozen in suitable containers.

Market Details: We are at market this week
The Ann Arbor Farmers Market, Saturday, Tyler, Helen, and Wiley are back! 
Eastern Market, shed 2, Saturday with Peter! 6 am to 2:30 pm
Royal Oak, Saturday with Jim and Lisa! 7 am to 1 pm

Tales from the Farm:
See you at market!

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