If you ask our dog Boomer, he'd say we definitely put the woodstove in for him. As it is, he is the one who spends the most time basking in its warmth. This time of year he spends time alternating between cooling down outside and warming up on his red pillow.
Tatsoi flower. Even in the cold, these plants are tenacious and delicious!
I love to watch the weather coming in. The farm has a great western view. I do believe this a type of arcus cloud called a shelf cloud: the leading edge of gusts and thunderstorms.
Sunset! A show I never get sick of.
See our generally important notes below for our winter market schedule.
I am happiest outside. I may sometimes forget this but my body remembers. The moment I step outside, I take a deep breathe and remember.
Our friend the Northern Harrier is back to its winter hunting grounds, which overlaps with our farm. The land is so much to so many. I'm grateful to bear witness.
~Helen
In this email:
- Winter market schedule:
- December! We will be at all three of our markets the 10th and the 17th. We will then take our winter break.
- We will return to Eastern Market and Royal Oak weekly January 21st. We will continue coming to market as long as we can grow enough that it makes sense. We will attend Ann Arbor weather permitting.
- We plan on growing lots of microgreens and shoots and will bring them along with our storage crops (radishes, potatoes, onions, cabbage and more!). Tyler and I have big plans for an early spring season. We will have to see what nature decides.
- Generally important notes
- We are inside at Eastern Market, in Shed 3, stalls 304 and 306. You can find us second on the right if you enter Shed 3 from Shed 2.
- We will be at all 3 markets December 10th, and 17th. Members can continue to use their 2022 balances through the end of the month!
- 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: 10 Minute Garlic Bok Choy Recipe!
- Market Details: Inside at Eastern (shed 3, 304 and 306)!
Fresh From the Field-
Greens:
Bok Choi
Collards
Kale (limited)
Pea shoots
Tatsoi
Tokyo Bekana- a bok choi lettuce
Microgreens: Kale, Cabbage (limited this week)
All Manner of Deliciousness
Brussel sprouts!
Cabbage: Cone Cabbage, Savoy Leaf Cabbage, Classic, and Red
Napa Cabbage
Kohlrabi
Onions: Red and Yellow
Potatoes: Red and white
Fingerling Potatoes
Daikon (Purple and White)
Watermelon radishes
Rutabaga!
Purple top turnips
Wintersquash (Try that Autumn Frost, folks!)
Herbs
Parsley (Curly and Flat Leaf!)
Coming soon:
Corn shoots
Sunflower shoots
Many microgreens including: Cilantro, Basil, Arugula, Radsh, Broccoli, Cress, and Mustard!
Recipe: 10 Minute Garlic Bok Choy Recipe!
From The Forked Spoon!
Crisp, fresh, and bursting with loads of unexpected flavor, this Garlic Bok Choy Recipe is guaranteed to be your new favorite side dish.
Ingredients
- 1 tablespoon vegetable oil
- 5 cloves garlic - minced
- 2 large shallots - minced (I would substitute some small, Lake Divide onions- Helen)
- 2 pounds baby bok choy - halved or quartered
- 2 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon crushed red pepper - optional
- Add the oil to a large wok or skillet over medium-high heat. Swirl to coat the entire surface of the pan. Add the garlic and shallots, stirring continuously for 1-2 minutes, or until fragrant.
- Add the bok choy, soy sauce, and sesame oil. Toss to coat and cover. Cook for 1-2 minutes, uncover and toss, and then cover and continue to cook until bok choy is cooked to desired doneness (approximately 3-5 minutes more).
- Sprinkle with crushed red pepper and serve immediately. Enjoy!
Market Details: We are at market this week
The Ann Arbor Farmers Market, Saturday, Tyler!
Eastern Market, Shed 3, stalls 304 and 306 (on the right when you enter shed 3 from shed 2), Saturday with Peter! 6 am to 2:30 pm
Royal Oak, Saturday with Helen and Lisa! 7 am to 1 pm
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