Throwback! This picture is from nearly 8 months ago when the garlic we are savoring now was just getting started. Sometimes I take for granted that my food exists outside of the moments it spends with me. Before this picture was take, this shoot was a clove waiting in the ground for kinder weather, and before that, it was a clove in the head of one of the bulbs we harvested that fall. A fractal vegetable!
Here is another throwback to last April. The beginning of the lush times, when you can smell the earth rising to greet you. Onions! They are another one that spends a long time on their own. I wonder which one I am eating tonight?!
Brrrrrrrrr!
Another dip into the frozen world. The temperatures won't come up for a breath until Friday, but that doesn't mean the nature just stopped! Think about all those amazing creatures adapted to live in these conditions! I walked on a trail by my house and was blown away by how many birds there were scolding me for being on their turf!
To note:
Our markets this week:
Wednesday: Ann Arbor
Saturday: Ann Arbor, Royal Oak, and Eastern!
We are hiring again! We have positions for farm crew and weeder harvesters. Check out our ads on indeed for more information.
Recipe:
And brrrrr means it is important to keep the fires stoked- the fires in our bellies that is. And hot apple cider isn't the only solution (or is it?). To this end I am developing a strong relationship to the age-old recipe, the casserole! A one dish dish that is delish! It can be enjoyed through the week (although I think I need to pare down to size for 2!) And while they cook, they heat the house and make good smells! In the simplest form they are chopped things in a deep dish cooked slowly in the oven. But now that I am on the prowl, I have seen some long listed casserole recipes out there!
Butternut squash and Faroa Casserole!- I got this recipe from here. Of course, you could feel free to loosen it up a little...
Ingredients:
PREP
Food for thought:
We are shin deep in the end of year activities of the office. Reviewing the year to see what we can do better (a lot!) as well as what we did well (also a lot!)! Moving forward with budgeting and hiring, clean-up and repairs, building structures both physical and mental. It is an exciting time that has me sitting a lot more than I am accustomed to. No matter! I can't wait to tell you some of the changes we are going to make once they are more developed! We are excited to spiral upward, doing a little better as we can.
A specific topic we are plotting about, as I feel I have written about this time of year, is balance. How do we find space for ourselves in this intense job? How can we have layered identities while farming? How can we make time to contribute more than vegetables to our communities?
Balance is something to practice. For this I hope to dig deep, read the experience of other creatures in this humongous world and take an inquisitive and open approach. I also intend to apply a nuts and bolts approach. What are the metrics of balance in life? How can we design those into our work?
You know I will let you know how it goes... In the meantime, we would love to hear your stories of balance -- both successful and face-planting!
Stay snug and warm and eat lots of vegetables!
Helen writing for the Lake Dividers!
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.
Fresh From the Field!
Greens:
Arugula
Kale
Microgreens! Only on Wednesday- Back in February!
Radicchio- A delicious bitter green. Here is some info from The Spruce Eats. Great added to salads (our green variety is stand alone delicious). Ours are looser heads than you may have seen before, yet just as fantastic.
Pea Shoots- Only on Wednesday- Back in February!
Swiss Chard- Maybe and if so, Saturday only
All manner of deliciousness:
Cabbage
Napa cabbage
Carrots- Rainbow and regular
Garlic- For me, these juicy cloves go in just about EVERYTHING!
Kohlrabi- petite treats back along with the staple economy-sized.
Onions- All types, sweet and pungent, yellow and red!
Daikon Radish- White- Chinese type and the spiciest of the three, Purple, and green Korean daikon
Watermelon Radish
Rutabaga: Purple and Green! Lovely texture. Great roasted. Great mashed. Great in soups!
Turnabaga: As sweet as a sweet turnip but with the texture of a rutabaga!
Sweet Turnips
Purple top turnips- Excellent for roasting!
Wintersquash- Butternut Squash and pie pumpkins
Herbs:
Cilantro
Parsley
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.
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 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.
Another dip into the frozen world. The temperatures won't come up for a breath until Friday, but that doesn't mean the nature just stopped! Think about all those amazing creatures adapted to live in these conditions! I walked on a trail by my house and was blown away by how many birds there were scolding me for being on their turf!
To note:
Our markets this week:
Wednesday: Ann Arbor
Saturday: Ann Arbor, Royal Oak, and Eastern!
We are hiring again! We have positions for farm crew and weeder harvesters. Check out our ads on indeed for more information.
Recipe:
And brrrrr means it is important to keep the fires stoked- the fires in our bellies that is. And hot apple cider isn't the only solution (or is it?). To this end I am developing a strong relationship to the age-old recipe, the casserole! A one dish dish that is delish! It can be enjoyed through the week (although I think I need to pare down to size for 2!) And while they cook, they heat the house and make good smells! In the simplest form they are chopped things in a deep dish cooked slowly in the oven. But now that I am on the prowl, I have seen some long listed casserole recipes out there!
Butternut squash and Faroa Casserole!- I got this recipe from here. Of course, you could feel free to loosen it up a little...
Ingredients:
- 1 Small - Medium butternut
- 2 chopped onions (tip for peeling smaller onions- before trimming the ends, slice in half from root end to tip then peel from the end opposite the roots)
- 1 cup cooked farro
- 3 sprigs Thyme
- 1/4 cup Soft cheese like gouda or guyere (optional)
- 1/4 cup Creme fraiche, sour cream, milk of any type (dairy or nut). I bet another liquid would work too- a broth perhaps?
- 1 Tbsp Oil or butter
- Salt and pepper
PREP
- Butternut squash – Warm in microwave for about 3 to 5 minutes to soften skin. Slice in half, remove outer skin, and chop squash into 1/2 inch cubes. (Can be done up to 5 days ahead)
- Onion – Chop into 1/4 inch squares. (Can be done up to 5 days ahead)
- Farro – Cook like pasta by bringing 1 quart (4 cups) of water to boil, salt, and then add farro. Cook until al dente (about 20 minutes). Drain. (Can be done up to 5 days ahead)
- Preheat oven to 375 degrees.
- Mix cooked farro with creme fraiche or sour cream. If not using either, lightly butter / oil a medium-sized baking dish. Pour farro into baking dish and spread evenly over the bottom.
- In a medium sized bowl, toss butternut squash with olive oil, thyme, and lightly season with salt and pepper. Spread veggie mixture evenly over farro.
- If using, sprinkle gruyere on top, then bake for 25 to 30 minutes.
- Enjoy as a side or a main dish!
Food for thought:
We are shin deep in the end of year activities of the office. Reviewing the year to see what we can do better (a lot!) as well as what we did well (also a lot!)! Moving forward with budgeting and hiring, clean-up and repairs, building structures both physical and mental. It is an exciting time that has me sitting a lot more than I am accustomed to. No matter! I can't wait to tell you some of the changes we are going to make once they are more developed! We are excited to spiral upward, doing a little better as we can.
A specific topic we are plotting about, as I feel I have written about this time of year, is balance. How do we find space for ourselves in this intense job? How can we have layered identities while farming? How can we make time to contribute more than vegetables to our communities?
Balance is something to practice. For this I hope to dig deep, read the experience of other creatures in this humongous world and take an inquisitive and open approach. I also intend to apply a nuts and bolts approach. What are the metrics of balance in life? How can we design those into our work?
You know I will let you know how it goes... In the meantime, we would love to hear your stories of balance -- both successful and face-planting!
Stay snug and warm and eat lots of vegetables!
Helen writing for the Lake Dividers!
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.
- HIRING
- 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
Kale
Microgreens! Only on Wednesday- Back in February!
Radicchio- A delicious bitter green. Here is some info from The Spruce Eats. Great added to salads (our green variety is stand alone delicious). Ours are looser heads than you may have seen before, yet just as fantastic.
Pea Shoots- Only on Wednesday- Back in February!
Swiss Chard- Maybe and if so, Saturday only
All manner of deliciousness:
Cabbage
Napa cabbage
Carrots- Rainbow and regular
Garlic- For me, these juicy cloves go in just about EVERYTHING!
Kohlrabi- petite treats back along with the staple economy-sized.
Onions- All types, sweet and pungent, yellow and red!
Daikon Radish- White- Chinese type and the spiciest of the three, Purple, and green Korean daikon
Watermelon Radish
Rutabaga: Purple and Green! Lovely texture. Great roasted. Great mashed. Great in soups!
Turnabaga: As sweet as a sweet turnip but with the texture of a rutabaga!
Sweet Turnips
Purple top turnips- Excellent for roasting!
Wintersquash- Butternut Squash and pie pumpkins
Herbs:
Cilantro
Parsley
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.
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 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.
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