\AHOY!!

Snow, you say? What isn't to love about a little solid state precipitation to herald the changing of the times? I welcome it over the drizzle. But drizzle it wizzle for the next day or so. For that reason, I am thankful that we finished the tractor work needed to plant the garlic. Soggy soil is a no go for the tractor, both for reasons of long term soil health and short term mental health. The structures of the soil are more vulnerable when they are saturated, more moldable and smooshable, making it endlessly easier to destroy the pore spaces that hold air and water for all the creatures that live there. We depend on these creatures- all of us. We need them to feed the plants that feed us, doing the work to exchange nutrients, break things down into usable parts, and make more structures and stability. Taking care of our soil creatures is one of the things that makes our vegetables great. 
Oh yeah, and we only have the one big tractor, so let's not bury it in the mud!

To note:
Saturday Ann Arbor Customers! Ahoy! We are there! I don't know where but we will be there shining and vegetabling!

Thank you so much to all of our fabulous Stockbridge and Chelsea customers. It was another good year. Lots of love to our local foodshed. CSA members, keep your eye out for an email regarding off-season pick-ups. 

Our markets this week:
Wednesday: Ann Arbor
Thursday: Northville- The last week! Show up with a costume and win a high five!
Saturday: Eastern Market, Ann Arbor, and Royal Oak

Recipe:
A quick noodle bowl. This is my haphazard emergency noodles. Cook the noodles and vegetables and flavors and devour them. There is often peanut butter involved, but it doesn't have to be. You can have a decadent meal in under ten minutes. Last night I made a bowl with some marinated tofu- ginger, soy sauce, rice wine vinegar, honey, and garlic. It was very good and made me very happy. Somehow a steaming bowl of noodles and vegetables warms my heart in a way that no other food can.

Noodle Bowl- If you need a more concrete recipe Here is one from Killing Thyme
Ingredients:

• Quick cookin' noodle like Ramen. There are lots of types that have corn in them. I like Ka-Me chinese noodles because the have less packaging, no flavor packet to deal with and the only ingredients are wheat flour, water, salt and calcium carbonate. I am not a commercial, just letting you know. 
• Quartered and thinly sliced watermelon radish
• Small red cabbage: Halved, halves quartered and then thinly sliced- you can use green too but the red ones make the water BLUE! Depending on the size, you may only use part of a cabbage. (Lookin for about 2 cups)
• Some roughly chopped greens- tatsoi is great in there. Really great. Kale, chard, and tokyo bekana are also solid choices. I also LOVE fresh cilantro in there. 
• Diced garlic
• Optional- additional protein- soft boiled egg, a meat, a nut, tofu- what you like.
• Flavors:
• Rice wine vinegar
• Soy sauce
• Honey
• Garlic
• Ginger (fresh or powdered)
• Miso
• Sesame oil
• Sriracha or something spicy

Directions:

1. Boil 3-4 cups of water or broth and add the radish and cabbage. If you are using a tougher green, you can add it now. 
2. Add some flavors- vinegar, garlic, ginger, soy sauce, miso, hot pepper, salt
3. Add the noodles- they only need to cook for 3 minutes.
4. If you want an egg in there, you can cook it directly in the soup- put it in close to the beginning- or cook it separately. When you cook it right in there, it usually gets a bit integrated but is still fantastic.
5. Eat it! YES, it is that easy. 

Food for thought: 
We knocked a couple big ones off the list just this week. We finally got the ground prepared for garlic planting. It was just in the nick of time. All this rain and soon snow really would have put a damper on things (hardy har har). The planting itself should be underway next week. Half an acre folks. That is what we are aiming for. And it looks like no problem at all. And all this garlic is to be planted from our own seed stock for the first time ever! Over the years we hope to gradually add more varieties too. 
We also prepped some extra beds. We plan on tarping them for the winter and using them in the early spring. The time before the tractors can enter the field but exactly when we want to be planting. I don't know exactly how it will go, but here is to hoping it goes GREAT!
We also installed the cooler unit into our new shipping container. Now it is all washed out and ready to receive endless cabbage and roots.
So what will we do for the rest of the week? Harvest as much as we can and cover the rest because folks, we are about to get a taste of the frosty stuff. 
See 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:
Arugula
Bok Choy!
Collard Greens- Still loving this recipe 
Head Lettuce
Kale
Microgreens! 
Mustard- Especially sweet this time of year 
Spinach
Tatsoi
Tokyo Bekana! Loose leaf bok choy lettuce
Pea Shoots
Swiss Chard

All manner of deliciousness:
Broccoli
Brussel Sprouts- sizing up for a week or so. They'll be back though. 
Cabbage
Napa cabbage
Carrots- Rainbow and regular
Fennel
Garlic- For me, these juicy cloves go in just about EVERYTHING!
Ginger- Just a touch remains
Kohlrabi- petite treats back along with the staple economy-sized. 
Onions- All types, sweet and pungent, yellow and red!
Potatoes
Fingerling potatoes
Peppers- friers and bells- a few more weeks. Get 'em, freeze 'em, pickle 'em. LOVE THEM
Scallions
Daikon Radish- White- Chinese type and the spiciest of the three, Purple, and green Korean daikon
Watermelon Radish
Sweet Turnips
Purple top turnips- Excellent for roasting!
Wintersquash! Delicata, dumpling, and acorn! Butternut Squash and pie pumpkins!

Herbs:
Cilantro
Dill
Mint
Oregano
Rosemary
Sage
Thyme
Parsley 

Coming Soon:
​Baby celery
Sweet baby celery root
Lettuce (head or mix)
Radicchio
Rutabaga
Turnabaga! 


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- Over for the season! Thanks so much for all your support!

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, 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 market is over for the season. Thank you so much for all of your support! 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.
 ​

Greetings!

​THREE FROSTS! Our vegetables are amazing. They just hang out there and withstand it. And it makes them better! We are still hauling the goods in to storage. We are still covering crops. We are still railing against the onsalught of beauty that nature is throwing at us. I mean we are just absolutely irate about it. Did you notice those trees? Reds, oranges, yellows? Did you notice the sky, patterned like the lake floor. I wouldn't mind a little less wind though...

To note:
Saturday Ann Arbor Customers! Ahoy! We are there! I don't know where but we will be there shining and vegetabling!

Our markets this week:
Wednesday: Ann Arbor
Thursday: Northville- Just two Northville markets left! Get out there and wish Janet a happy off-season!
Friday: Stockbridge- This is the last week for the Stockbridge Open-air market. Remember that if you have a CSA account with us, you can use it at any of our markets through the winter. 
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea- This is the last week for the Chelsea market. Head out to grab some goods and wish Cody a happy winter!

Recipe:
Cabbage is one of my favorite vegetables. I also love fritters. What is a fritter? Battered and fried food! Yessss. You can also bake it, just so you know. And all frying doesn't have to be bad. So here is a combination of two of my favorite foods. Keep in mind, anytime I make fritters I like to get some cornmeal involved for the carnival effect. Also keep in mind, there are many recipes for these delicious morsels from all over the world. Just give 'em a google. Also keep in mind that if you can shred it, you can fritter it...

Cabbage Fritters! From Foraged Dish
Ingredients:

• 6 cups shredded cabbage
• 4 eggs
• 1/3 cup cassava flour (Here is one brand) COULD ALSO USE REGULAR FLOUR OR CORNMEAL!
• 1 teaspoon toasted sesame oil
• 1 teaspoon soy sauce
• 1 bunch green onions, roots removed and remaining parts roughly chopped
• Dash salt
• 1/4 cup sesame seeds
• Coconut oil for cooking


• For the dipping sauce:
• 1/4 cup soy sauce
• 2 tablespoons maple syrup
• 2 tablespoons toasted sesame oil
• 1 teaspoon Sriracha

 
Directions:

1. Place shredded cabbage in bowl and toss with chopped green onions, 2 tablespoons sesame seeds, dash of salt, and cassava flour. Once cabbage is coated, crack eggs into bowl and add sesame oil and soy sauce. Mix until everything is combined.
2. Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Once it sizzles, scoop the cabbage mixture into the skillet 1/4 cup at a time. Use a spatula to press the 1/4 cup pile down into a pancake shape and allow to cook for 5-10 minutes, until the cabbage begins to brown. Using the spatula, flip the fritter and cook on the second side for 5-10 more minutes, until browned. (I find I can do 3 fritters at once in my skillet to quicken the cooking process). Place cooked fritters on a plate and repeat until all of the cabbage mixture is used.
3. Make the sauce: combine ingredients for sauce in a small sauce pan and bring to a simmer. Stir. After 5 minutes, remove from heat. Pour into small bowl.
4. Serve fritters warm with sauce for dipping. Garnish with extra sesame seeds or Sriracha.

Food for thought: 
The growth rate of the green things is slowing. Less daylight means less growth. But that doesn't mean less activity, at least not yet! We are finishing construction of our temporary structures (maybe I can get some stage by stage photos?), we are preparing to plant garlic, we are hauling the fall harvest and we are cleaning up after ourselves. All the while, we are bringing the gamut of the fall cornucopia to the market tables. We are hustling through our days to maximize the hours we get.
Last week was the final week for our part-time crew. While you may still see Cody or Sean at markets, they finished their last day on the farm for 2019 last Friday. It was with less fanfare than desired (I was thinking wild corn confetti, doughnuts, pizza, you know, only the best for the best) but instead it was another jam-packed successful week, topped with another jam-packed Friday. Alic also had her final 2019 farm days last week. This trio sang, laughed, weeded, and harvested together tirelessly and in just good cheer. I remember part way through the season while we were looking for additional part-time help to join Sean and Cody, they put in a request that whoever we hired be a tenor for better harmonizing. That is indicative of their attitudes. A big thank you to all three of them for their hard and impressive work this season. 
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:
Arugula
Bok Choy!
Collard Greens- Still loving this recipe 
Head Lettuce
Kale
Microgreens! 
Mustard- Especially sweet this time of year 
Spinach- next week it will be in!
Tatsoi
Tokyo Bekana! Loose leaf bok choy lettuce
Pea Shoots- Back in 1 week 
Swiss Chard

All manner of deliciousness:
Broccoli
Brussel Sprouts!
Cabbage
Napa cabbage
Carrots- Rainbow and regular
Fennel
Garlic- For me, these juicy cloves go in just about EVERYTHING!
Ginger- Fresh, delicious, smooth. Lovely. COULD BE THE LAST WEEK!
Kohlrabi- petite treats back along with the staple economy-sized. 
Onions- All types, sweet and pungent, yellow and red!
Potatoes
Fingerling potatoes
Peppers- friers and bells- a few more weeks. Get 'em, freeze 'em, pickle 'em. LOVE THEM
Scallions
Daikon Radish- White- Chinese type and the spiciest of the three, Purple, and green
Watermelon Radish
Sweet Turnips
Purple top turnips- Excellent for roasting!
Wintersquash! Delicata, dumpling, and acorn! Butternut Squash and pie pumpkins!

Herbs:
Cilantro
Dill
Mint
Oregano
Rosemary
Sage
Thyme
Parsley Coming Soon:Baby celery
Spinach
Lettuce (head or mix)

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.

Ahoy!

Our first fall frost rolled through and blanketed our farm Tuesday morning. Thank goodness for the Monday crew! While I whittled away on our taxes, buried in paperwork at the dining room table, they labored to heft sandbags and blankets to cover our most tender crops- Lettuce, chard, celery, and some of the herbs. They bulk harvested peppers, which we will store to bring for the next few weeks. The last tastes of summer are blown away by the winds of fall. It isn't your imagination. It really does get windier 

To note:
Saturday Ann Arbor Customers! Ahoy! We are there! I don't know where but we will be there shining and vegetabling! Ginger! Carrots! Brussel 

Our markets this week:
Wednesday: Ann Arbor- Goes
Thursday: Northville- Just two Northville markets left! Get out there and wish Janet a happy off-season!
Friday: Stockbridge- Just 2 Stockbridge markets left! Head over and say happy off season to Malcolm!
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea- only 2 Chelsea markets left! Get out there and snag some vegetables and say temporary farewells to Cody!

Recipe: 
Soup season is upon us and I want to kick it off with this simple concoction. All the flavors of fall blended into an energizing joy of a meal. If I was going to balk it up, I may cube and add a few potatoes... 

Carrot and Fennel Soup with Ginger from Food 52

INGREDIENTS

• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, peeled
• 1 small onion, peeled and diced
• 1 rib celery, diced
• 1 bulb fennel, chopped (fronds reserved)
• 1 1/2 pounds carrots, peeled and coarsely chopped
• 1 tablespoon fresh ginger, peeled and chopped
• 4 cups chicken or vegetable stock
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/4 cup honey
• 3/4 cup half & half
• kosher salt
• freshly ground pepper
• Pinch crushed red pepper

INSTRUCTIONS

• Heat butter and olive oil in a large heavy-bottomed soup pot.
• Add garlic, onion, celery, fennel, carrots and ginger. Saute for 10 minutes, stirring frequently.
• Add stock, bring to a boil, then cover and lower heat to a gentle simmer. Let simmer for 30 minutes, until all vegetables are soft and tender.
• Remove from the heat. Add coriander, ginger, crushed red pepper and honey. Let cool slightly.
• Puree soup in batches in a regular blender until very smooth. Return to pot.
• Add half & half, and season to taste with freshly ground black pepper and kosher salt.
• Serve in bowls or mugs with a garnish of chopped fennel frond. (You can also make a fabulous fennel frond pesto- link)

Food for thought: 
The seasons are changing and you can feel it in the air- literally! It is WINDY!  Why? The short answer that the greater temperature variation in the fall brings greater pressure differences, bringing greater gales! The earth desires balance! Here is the hilarity of what this means on the farm. Every fall we gather our strength and haul tons of vegetables out of the field. What we leave out there- hardy greens and some more tender- must be covered with frost blankets. These have varying weights and varying widths (from 9 feet to 30 feet- some farms have even wider) and lengths (most of ours are 150 feet long- the length of our beds). The most common size for us is 14 x 150 feet  or about 2100 square feet- as big as a HOUSE! The time of year we do the most work with this house sized sails is during the windiest part of the year! We take these big fabric rolls out into the field in the wind and sand bag them down. It takes more than an errant gust to sweep them from our deft hands though. We hang on tight despite the threat of being swept away with it.  
This year we were slightly ahead of the game, putting covers down in daylight before a big wind. In years past, I recall frost forming on the ground, the fabric becoming stiff in my hands, as we tried (and succeeded) saving our tender crops from the bite. 
There is still so much to do. Big harvests. Regular harvests. Building caterpillar tunnels (movable hoophouses). Today we hope to bend hoops and install them in the field. We may save the part with the big sheets of poly for a less windy day. I hear there are supposed to be gusts of 40 mph this afternoon! Hold on to your hats, folks!
I do have a piece of woeful news. We may not have sweet potatoes this year. OR they may just be limited. We struggled this year to protect them from the deer and surprisingly, without the leaves running their engines for root production and instead focusing on regrowing their leaves, very little roots get produced. We will see. 
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:
Arugula
Bok Choy!
Collard Greens- Still loving this recipe 
Head Lettuce
Kale
Microgreens! They may be limited or they may be back in a week.
Mustard!
Spinach- Limited but it will be back in full force in a few weeks
Tatsoi
Tokyo Bekana! Loose leave bok choy lettuce
Pea Shoots- Back in 1 week 
Swiss Chard

All manner of deliciousness:
Broccoli
Brussel Sprouts!
Cabbage
Napa cabbage
Carrots
Baby Fennel
Garlic- For me, these juicy cloves go in just about EVERYTHING!
Ginger- Fresh, delicious, smooth. Lovely
Kohlrabi- we welcome the petite treats back along with the staple economy-sized. 
Onions- All types, sweet and pungent, yellow and red!
Potatoes
Fingerling potatoes
Peppers- friers and bells- a few more weeks. Get 'em, freeze 'em, pickle 'em. LOVE THEM
Hot peppers: Likely the last week. Hungarian hot wax, Jalepenos, and Poblanos
Shishito Peppers: Delicious Japanese friers- Last week!
Snack peppers!- Last week
Scallions
Daikon Radish!
Watermelon Radish
Sweet Turnips
Purple top turnips- Excellent for roasting!
Wintersquash! Not just for winter- Delicata, dumpling, and acorn!
Butternut Squash!

Herbs:
Cilantro
Dill
Mint
Oregano
Rosemary
Sage
Thyme
Parsley 

Coming Soon:
Cone cabbage!

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.

Ahoy!

I could not believe how beautiful the weather was on Tuesday and how lucky it looks like we will be for the week. I know I boasted of an incoming container last week. When it showed up, the one of the walls was smashed and there was light coming in from the ceiling. It goes without saying that we didn't accept it. We were so glad to have worked with reputable folks because they are working with us and we will likely have an alternate by the end of the week. Wish us luck and be grateful for honorable people.

To note:
Saturday Ann Arbor Customers!Last week we ended up on the main aisle. It seems the seasonal switch of market attendance is upon us. PLEASE LOOK FOR US! I promise, we are there :) If you can't find us, ask in the office! 

Eggs or Milk? Customers of Chelsea and Stockbridge (or other folks that live close to Munith)! We have a friend and neighbor that has cows and chickens! They can provide you with eggs ($2.50/dozen) and milk ($5.00 gallon- can be purchased in half gallons). If more than one of you are interested, I can make connections and you can take turns picking the items up. I would consider doing some kind of pick up and market delivery if there are some interested parties in a more distal market. They are wonderful people. Their kids do most of the work for the animals. The animals live in paradise and are extremely well taken care of and loved. All proceeds go into the children's college funds. Email me to let me know if you are interested and we will take it from there. Here is a link to their facebook page so you can check them out.

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

Recipe: 
Roasted Daikon radish french fries. I haven't tried this yet, but in my heart, I know it will delicious. I got the recipe from here. Two tips straight from the source, don't expect to need a dipping sauce, don't expect the same texture as a tater.  Use any of our daikon- green and white, purple, or classic. I'll try it too and lets compare notes. Some of my thoughts are in bold in the recipe.Spicy Roasted Daikon Radish French Fries
Ingredients

• 5 cups (about 1 3/4-pounds or two of our bunches) Daikon radish, peeled & sliced - see instruction no. 2. for instructions- I wouldn't bother peeling it.
• 3 1/2 tablespoons grapeseed oil - you can substitute any oil if you don't have grapeseed on hand. My subs would be seasame, olive, or coconut.
• 1 1/2 teaspoons chile paste (I like Sambal Oelek)- If you don't have any chile paste try subbing any of the following
  • Crushed Red Pepper Flakes. Aram David/Demand Media. Crushed red pepper flakes are dried cayenne peppers that have been crushed. ...
  • Hot Sauce. A bottle of your favorite hot sauce is a simple substitution for chili paste. ...
  • Ketchup With Ground Cayenne Pepper. Ketchup has a very similar texture to chili paste.
• 1 teaspoon low sodium Tamari or soy sauce
• 1/2 teaspoon ginger pulp, freshly grated
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon sea salt

Directions

1. Preheat the oven to 475°F, and adjust a rack to the center.
2. Cut the Daikon into sections approximately 3-inches long, then cut about 1/4-inch slices off the side of each one, to make a base. Stand the sections on their bases, and cut them, vertically into slices about 1/4-inch thick. Stand these slices on top of each other, and then cut them into sticks about 1/4-inch thick. Add all of the Daikon slices to a baking sheet and set aside.
3. In a small bowl, combine the oil, chile paste, Tamari or soy sauce, ginger, sugar and salt.
4. Drizzle this over the Daikon slices and then use your hands to toss them until they're all evenly coated and in a single layer.
5. Place the baking sheet in the preheated 475°F oven and roast until they are golden brown on all sides, about 30 minutes. (You should gently toss/filp them about halfway through the cooking time.)
6. Add a double layer of paper towels to another baking sheet, and when the fries are done, add them on top of the towels to drain and cool.- Skip the paper towels and try a cookie rack with a baking sheet under it. 
7. Serve!

Food for thought: 
What I have is this week in pictures! Cheers to everyone and thanks for cheering us on!

Okay! That's what I got! Cheers cheers! See you at market this weekend! Let us gleefully welcome the changes!

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:
Arugula
Bok Choy!
Collard Greens- Still loving this recipe 
Head Lettuce
Kale
Microgreens! They may be limited or they may be back in a week.
Mustard!
Spinach- Limited but it will be back in full force in a few weeks
Tatsoi
Tokyo Bekana! Loose leave bok choy lettuce
Pea Shoots- Back in 2 weeks. 
Swiss Chard

All manner of deliciousness:
Broccoli
Cabbage
Napa cabbage
Baby Fennel
Garlic- For me, these juicy cloves go in just about EVERYTHING!
Ginger- Fresh, delicious, smooth. Lovely
GREEN TOMATOES! So good fried or pickled!
Kohlrabi- we welcome the petite treats back along with the staple economy-sized. 
Onions- All types, sweet and pungent, yellow and red!
Potatoes
Fingerling potatoes
Peppers- friers and bells- this could be it for them!
Hot peppers: Likely the last week. Hungarian hot wax, Jalepenos, and Poblanos
Shishito Peppers: Delicious Japanese friers- Last week!
Snack peppers!- Last week
Scallions
Daikon Radish!
Watermelon Radish
Sweet Turnips
Wintersquash! Not just for winter- Delicata, dumpling, and acorn!
Butternut? We will see!

Herbs:
Mint
Oregano
Rosemary
Sage
Thyme
Parsley 

Coming Soon:
Cilantro and Dill
Butternut squash
Purple top turnips!
Cone cabbage!

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.

AHOY!
Even though it is hard to tell, winter is coming. I know, with this warm weather it makes you second guess it. Enjoy this time of reduced layers and fresh air. Soon we will be cozy, either inside a house eating soup and planning, or inside a thousand layers of cloth playing in the snow. OH MY GOSH! It is going to snow again! Well, that is something to look forward to! But in the meantime. ENJOY THE LAST TASTES OF SUMMER!

To note:
Saturday Ann Arbor Customers! Ahoy! Last week we ended up on the main aisle. It seems the seasonal switch of market attendance is upon us. PLEASE LOOK FOR US! I promise, we are there :) If you can't find us, ask in the office! 

Eggs or Milk? Customers of Chelsea and Stockbridge (or other folks that live close to Munith)! We have a friend and neighbor that has cows and chickens! They can provide you with eggs ($2.50/dozen) and milk ($5.00 gallon- can be purchased in half gallons). If more than one of you are interested, I can make connections and you can take turns picking the items up. I would consider doing some kind of pick up and market delivery if there are some interested parties in a more distal market. They are wonderful people. Their kids do most of the work for the animals. The animals live in paradise and are extremely well taken care of and loved. All proceeds go into the children's college funds. Email me to let me know if you are interested and we will take it from there. Here is a link to their facebook page so you can check them out.

Tomatoes: On the serious decline. They will be extremely limited at market this week so get there early and grab 'em if you need 'em!

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

Recipe: 
Arugula is back. Its powerful peppery flavor really packs a punch! Here is a nice summer and fall collision salad. The sweet flavor of the peppers compliments the bite of the arugula so nicely you won't want to share so be sure to make enough!

Red Pepper and Arugula Salad:INGREDIENTS

• Arugula (1 bag), chopped
• 2 sweet colorful peppers, chopped- could be friars or bells, could be red, orange, or yellow
• 1 red onion, diecd
• Dressing- combine in a 16 oz jar and shake it up!
  • 1 clove garlic minced
  • 1 tablespoon dijon mustard (could sub dried mustard mixed with white wine vinegar, or yellow mustard)
  • 1 cup olive oil
  • 3 tablespoons balsamic vinegar
• Salt and pepper to taste

INSTRUCTIONS

• Toss the vegetables in a bowl and pour some dressing on. Salt and pepper to taste. Devour. 

Food for thought: 
What are we going to do with all these tractors? We are going to save our backs and save our time, and grow our produce more efficiently. This lets us work towards all of our goals at once. Anything that makes growing organic food more practicable over a long period of time, makes it better for the farmer. With the increased efficiency, we will be able keep our food affordable. These two things help ensure the longevity of our farm. They make organic farms competitive without the short term advantages (and devastating effects) of farming with the dangerous pesticides and herbicides that some conventional farms use. Good for the earth indeed. 
 
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:
Arugula
Bok Choy!
Collard Greens- Still loving this recipe 
Head Lettuce
Kale
Microgreens!
Mustard!
Salad Mix
Spinach- Limited but it will be back in full force in a few weeks
Tatsoi
Tokyo Bekana! Loose leave bok choy lettuce
Pea Shoots
Swiss Chard

All manner of deliciousness:
Broccoli
Cabbage
Napa cabbage
Eggplant- One of the last rounds!
Baby Fennel
Garlic- For me, these juicy cloves go in just about EVERYTHING!
Ginger- Fresh, delicious, smooth. Lovely
GREEN TOMATOES! So good fried or pickled!
Ground Cherries! Nature's candies wrapped in a husk. You tell us what they taste like!
Kohlrabi- Economy-sized!
Onions- All types, sweet and pungent, yellow and red!
Potatoes
Fingerling potatoes
Peppers- friers and bells!
Hot peppers: Hungarian hot wax, Jalepenos, and Poblanos
Shishito Peppers: Delicious Japanese friers
Snack peppers!
Scallions
Daikon Radish!
Watermelon Radish
Sweet Turnips
Cherry Tomatoes- Limited- get them in their last glory
Tomatoes- Probably the last week!
Wintersquash! Not just for winter- Delicata, dumpling, and acorn!
Zucchini: Quite Limited. Last week.

Herbs:
Mint
Oregano
Rosemary
Sage
Thyme
Parsley 

Coming Soon:
Cilantro and Dill
Butternut squash
Purple top turnips!
Cone cabbage!

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.