The encroaching night has given some beautiful views. Here is a morning shot just before work. Although I would rather the hoop house had its cover, it does look beautiful against the sky in its skeletal form.
It is darker on the edges of our days. We use lights in our greenhouse. When it is cool and dark outside, it always feels like celebration to be in the warm, lit space.
The potatoes are almost all out of the ground. It is so amazing to discover these beauties underground. Every time it brings me joy to reach into the soil (loosened by the tractor) and close my fingers around a solid, delicious, potato.
Ahoy!
Frosty mornings, a flash of snow, and now heading back up into the 70's! This is going to be a nice warm weekend and possibly our last hurrah before the cold weather settles in. I think the leaves this fall are exception. I mean outrageously, outlandishly beautiful. Take note folks, for it isn't every fall that we get such a show.
We are bustling around on the farm as usual, working to get things settled for the slower season.
A few things on our list:
I'm looking towards being a little more wordy in these coming weeks. Until then friends!
In this email:
Fresh From the Field-
Greens:
Bok Choi
Collards
Kale
Mustard
Pea shoots
Tatsoi (just a touch! Get it early!)
All Manner of Deliciousness
Broccoli
Brussel sprouts!
Cone Cabbage: the most tender and sweet
Savoy Leaf Cabbage
Napa Cabbage
Eggplant- Last week likely!
Ginger (fresh and seed ginger)
Kohlrabi
Onions: Red and Yellow
Peppers: Green bells and friers
Potatoes: Red and white
Fingerling Potatoes!
Daikon (Purple and Red!)
Watermelon radishes
Rutabaga!
Purple top turnips
Wintersquash!
Herbs
Parsley (Curly and Flat Leaf!)
Coming soon:
Arugula
Celery
Recipe: Tangy Sautéed Turnips
From Wiley's Favorites
A simple recipe for tasty turnips!
INGREDIENTS
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)
Frosty mornings, a flash of snow, and now heading back up into the 70's! This is going to be a nice warm weekend and possibly our last hurrah before the cold weather settles in. I think the leaves this fall are exception. I mean outrageously, outlandishly beautiful. Take note folks, for it isn't every fall that we get such a show.
We are bustling around on the farm as usual, working to get things settled for the slower season.
A few things on our list:
- Field clean up
- Planting garlic
- Putting equipment to bed
- Preparing for a big transition.
I'm looking towards being a little more wordy in these coming weeks. Until then friends!
In this email:
- Generally important notes
- Farm Members! Accepting sign-ups for next year. Please ask for a sign-up sheet at market. Sign-ups now will roll over to 2023.
- 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: Tangy Sautéed Turnips
- Market Details
- Tales from the Farm: Taking a break from writing for now.
Fresh From the Field-
Greens:
Bok Choi
Collards
Kale
Mustard
Pea shoots
Tatsoi (just a touch! Get it early!)
All Manner of Deliciousness
Broccoli
Brussel sprouts!
Cone Cabbage: the most tender and sweet
Savoy Leaf Cabbage
Napa Cabbage
Eggplant- Last week likely!
Ginger (fresh and seed ginger)
Kohlrabi
Onions: Red and Yellow
Peppers: Green bells and friers
Potatoes: Red and white
Fingerling Potatoes!
Daikon (Purple and Red!)
Watermelon radishes
Rutabaga!
Purple top turnips
Wintersquash!
Herbs
Parsley (Curly and Flat Leaf!)
Coming soon:
Arugula
Celery
Recipe: Tangy Sautéed Turnips
From Wiley's Favorites
A simple recipe for tasty turnips!
INGREDIENTS
- 3 tablespoons butter
- 1 bunch of purple top turnips, diced
- 1 teaspoon paprika
- 1 teaspoon black pepper
- dash of salt (to taste)
- 2-3 tablespoons rice wine vinegar
- Melt the butter in a sauce pan over medium heat. Add the turnips and seasonings and stir to coat
- Pour in the rice wine vinegar and cover. I can be a little heavy handed with it at times and have never regretted it.
- Allow vinegar to reduce, stirring a few times.
- Add enough water to cover the bottom of the pan but not cover the turnips. Cover and cook until water is gone or turnips are soft. Add more water as needed.
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)
Here with Tyler's hand for scale, this is no small pupae! I wish I could tell you what type of insect it is. What I can tell you is I think it is a moth. It will transform in this pupal case underground through the winter, wriggle to the surface in the spring and emerge. A full mushy (level of mush depends on species), reorganization of self will take place for this creature. Perhaps I can follow its lead. Metamorphize!
The pupal case of what I think is a moth (note the proboscis), another sign of winter coming.
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