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LDF News: Brussel Sprouts!

10/21/2022

1 Comment

 
Picture
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.
Picture
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.
Picture
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: 
  • Field clean up
  • Planting garlic
  • Putting equipment to bed
  • Preparing for a big transition.
Did I just tack that last one on there without any fanfare? Don't worry, we will be at our regular markets next year (Ann Arbor, Royal Oak, and Eastern.) Tune in next week to find out what change is afoot. 
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
INSTRUCTIONS
  1. Melt the butter in a sauce pan over medium heat. Add the turnips and seasonings and stir to coat
  2. Pour in the rice wine vinegar and cover. I can be a little heavy handed with it at times and have never regretted it. 
  3. Allow vinegar to reduce, stirring a few times. 
  4. 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. 
Enjoy as a side, or if you are Wiley, as the main course. These are great  to add a tang to any meal. 

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)
Picture
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!
Picture
The pupal case of what I think is a moth (note the proboscis), another sign of winter coming.
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LDF News: The big Fall Frost!

10/7/2022

0 Comments

 
Picture
A kohlrabi forest! This week the big ones are headed to market.
Picture
The tractor got stuck while we were preparing ground for garlic. Yikes! We got it out. Don't worry.
Picture
Arugula grows best when weeded. Thankfully, the team has done a great job keeping up with the weeding this fall, so the arugula can breath. This planting is coming in right on schedule.
Ahoy!​
​Last week we had the first frost, but this week, we're having the big one. As one of my best, best, best farm friends texted to us this morning: Happy Frostmas! It is bittersweet but the changes of the season are always welcome. 
 
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: Daikon and Cabbage Stir Fry
  • 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 (just a touch! Get it early!)

All Manner of Deliciousness
Cone Cabbage: the most tender and sweet
Savoy Leaf Cabbage
Napa Cabbage
Eggplant- possibly the last week for eggplant! 
Ginger
Kohlrabi 
Onions: Red and Yellow
Peppers: Bells and Shishitos
Potatoes: Red and white
Fingerling Potatoes! 
Daikon (Purple and Red!)
Watermelon radishes
Purple top turnips
Wintersquash! 

Herbs
Basil
Parsley (Curly and Flat Leaf!)

Coming soon:
Brussel Sprouts
Celery

Recipe: Daikon and Cabbage Stir Fry

From Lilly's Table
Helen's only edit to this is don't bother peeling the radish!

Daikon radishes are a very common Asian ingredient and compliment cabbage well. This comes together quickly and is tasty with other stir-fried veggies such as carrots or broccoli.

Ingredients
  • ½cabbage, about 3 cups sliced thin
  • 1daikon radish, peel
  • 1teaspoon coconut oil, or other vegetable oil
  • 1teaspoon soy sauce, or more to taste
  • 1teaspoon sesame oil
  • 1teaspoon rice wine vinegar
  • ½teaspoon red chili sauce, optional for spiciness
  • 1teaspoon sesame seeds, optional, garnish
Serving Size: 2 People

Preparation Instructions:

Cut the peeled Daikon Radish into thin slices. Stack up and slice into matchstick strips.
Heat the coconut oil over medium heat in a wok or large skillet. Toss in the sliced cabbage and daikon radish sticks. Saute for 4-6 minutes until wilted and almost turning golden.
Season with soy sauce, sesame oil, a splash of the rice wine vinegar and red chili paste (for spiciness). Taste and add more of any item to your own personal taste.
Sprinkle on sesame seeds as a garnish and bit extra crunch.

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)

Picture
Baby ginger, baby ginger, a sweet, sweet treat.
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