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LDF News: Kale Green Garlic Quiche!

5/19/2023

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Purple potatoes! We didn't plan on growing any all purple potatoes this year. But! The farm we get our seed potatoes from was short stock on one of the varieties we wanted so we ended up with these. After cutting them open to plant, I can't imagine not growing them again. They are so beautiful! That said, in my experience, all purple potato varieties haven't been as vigorous or productive. If that is what happens, it may be enough to stop me from growing them again. We will see. I'm "rooting" for them, haha!
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Wiley driving the truck! The true joy of his life! Shortly after this, the two of us drove around the farm fixing irrigation clogs. There are often clogs as we run the lines for the first time in the spring. Wiley was uncertain at first, but once he realized how fun sprinklers are, there was a lot of shrieking, clapping and laughing. It was possibly the most fun I have ever had doing irrigation.
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It's hard to say what's in here, huh? Swiss chard. It was recoverable. It is breathing easier after getting weeded.
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There is what remains after all the weeds are hoed. Three rows of delicious chard that will be feeding us soon. Don't worry, we weeded it all.
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Kale! Siberfrills! Tender, delicious. See our quiche recipe this week!
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The second cabbage planting is in the ground! I can barely wait for cabbage, as I say almost anytime the topic comes up. The transplants from this round of cabbage are so lush and healthy. We grew them in large cell sizes (72 vs 128 of the early planting.) All that space gave them a lot of opportunity to mature and grow before even going in the ground. While I don't regret growing in the 128's for the first planting (we didn't have space in the greenhouse), I am excited to grow in larger cells next spring. That will be all thanks to our new cold frame additions!
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The potatoes are growing vigorously! Remember how worried I was about them just deteriorating in the ground? Well, this dry weather is good for something, and that is not letting our potatoes rot. Their roots are spidering out and the shoots are reaching for the sky!
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Oh squash, you delicious fruit, welcome. In a matter of weeks, I am hoping to bring some squash to markets! For now we will watch the little ones grow.
Ahoy!
​
Alright y'all, it is dry. So dry! What is this May? Plus, that frost? Geez. Thank goodness for row cover and irrigation!
So what are we up to on the farm? Lots of weeding. That is a nice thing about the dry sunny weather. We disturb the weeds roots and the dry out in the sun. We've been planting. Although we are little behind, we are catching up. Next week we should have all our tomatoes, peppers, and eggplant in the ground! Preparing new ground for plants to come. Revising plans to match our labor force. This means adjusting planting sizes and timings.
And in the labor department, Sarah that worked with us last year had her first day back yesterday and it was great! She jumped back in like she was never gone. Annnnnd we hired another part-time farm person, which is awesome! Hopefully now with a more substantial team we will catch up in no time!
Clare and I went to the Ann Arbor market on Wednesday. It was so good to see those of you that I did. We won't be back on Saturdays for a bit (targeting the beginning of June), but we will be at Ann Arbor Wednesday every week moving forward. Again, thank you for your patience.  

I hope to see you at market this week.
Cheers,
Helen

Ways to support us through these lean times (lean times are almost over now!)? 
  • Become a farm member through our CSA!
    • Here is a link to information about it.
    • Here is a link to the sign up sheet
    • You balance will stay on the books until the end of the 2023 season.
  • Come buy our vegetables at market! Make going to the farmers' market part of your weekly routine. We love to see you and we love our vegetables being part of your meals.
  • Invite your friends to come to market with you or introduce them to our vegetables!
  • We are still looking for help at market and possibly on the farm. If you know someone that could fit the bill, send them our way.

 
In this email:
  • Generally important notes
    • Ann Arbor Members! We will be at the Ann Arbor Farmers' market on the remaining Wednesdays of the Month, starting next Wednesday the 17. We'll look forward to seeing you there! We hope to start Ann Arbor Saturday at the beginning of June! If any members are feeling worried, please send me an email. 
    • Farm Members! Accepting sign-ups for the 2023 Season. Please ask for a sign-up sheet at market or print one (here) and bring it!
    • 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: Kale and Green garlic Quiche
  • Market Details: Royal Oak and Eastern (shed 2, 276 &274)!

Fresh From the Field- 
Greens:
Kale- Red Russia and Siberfrills!
Head lettuce: Our spring baby heads of lettuce didn't size up the way I wanted but they are still delicious! Scoop some to add crunch to sandwiches or a chopped salad
Microgreens: Arugula, Basil Broccoli, Cilantro, Cress, Mustard, Radish Mix, Watercress
Pea Shoots- Limited but back full force next week.
Sunflower shoots- Limited but back full force next week.

All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic)
Green Garlic!
Daikon (Purple, Red, and White  from Tantre- grown with organic methods)
Purple top turnips

Transplants
Snap peas!
Summer squash!

Coming Soon
Radish
Brassica greens like Arugula and mustard

Recipe: Spinach and Green Garlic Quiche

From: House of Yumm

This website offers a basic quiche recipe with details about ratios so you can make your quiche with whatever you want! I used a frozen crust and made it that much easier!

Notes from Helen:
  • I didn't have any milk or cream, so substituted yogurt and was wonderful. 
  • I did not pat my vegetables dry after sauteeing. I don't think that is needed. 
  • My filling was half a bunch of kale sauteed (stems and all) and about half a bunch of green garlic sauteed). I saved the tops, minced them, then sprinkled them on top before putting the quiche in the oven.
  • You could double the recipe, make two quiche, freeze one and devour the other. 
Ingredients
  • 1 Pie crust
  • 5 large eggs
  • ½ cup heavy cream
  • ¾ cup milk (**read all notes on ratios)
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • Fillings of choice (2 cups worth) 
Instructions: Note Crust preparation not necessary if using frozen crust.
  • Prepare Crust: Preheat oven to 350 degrees. Roll pie crust out and fit into 9 inch pie dish. Trim any excess crust and flute the edges.
  • Blind Bake Crust: Line the inside of the pie crust with parchment paper and fill with pie weights or beans (I use pinto beans) make sure that they are up against the sides of the pie crust. Bake the crust for about 20 minutes. Remove the weights and then bake for another 10 minutes. Remove from the oven and allow to cool. The crust will be golden.
  • Prepare the egg mixture: add the eggs to a large measuring cup. Add the heavy cream, then add the milk, the total measurement of the eggs, cream and milk should come to 2 and 1/2 cups (600 ml). Add the salt and pepper.
  • Mix: use a hand mixer, or whisk vigorously, to ensure the egg and cream mixture is completely mixed.
  • Add Fillings: Spread the desired fillings on the bottom of the pie crust. Pour the egg mixture on top.
  • Bake: Bake the quiche at 350℉ degrees for about 45-50 minutes. The quiche will be slightly wobbly in just the center.
  • Cool: Allow to cool for about 20 minutes to room temperature. Quiche can be served warm, cold, or room temperature.
NOTES
  • Ratio: For every 1 egg there should be a total of 1/2 cup (120 ml) of liquid of egg + milk/cream. Using 5 eggs you should have a total of 2 and 1/2 cups (600 ml) of liquid with the eggs, milk and cream.
  • Milk & Cream: using this combination will give the best texture, if needed you can use just milk. 
  • Fillings: Add up to 2 cups of fillings. Meats: should all be pre-cooked and patted dry. Vegetables: should be sautéed and patted dry to remove excess moisture. Tomatoes and spinach can be added fresh to quiches, there is no need to cook either of these before adding in. 
  • Cheese: Add up to 1 cup. Some options include cheddar, feta, goat cheese, Swiss, or Guyere.   
  • Nutrition Info: has the crust and egg included. You will need to adjust with the fillings you choose.
  • Make Ahead Instructions: blind bake the crust up to 2 days ahead of time and store covered at room temperature. The quiche can be baked and cooled 3 days ahead of time and stored covered in the refrigerator.
  • Freezing: Bake according to directions, allow to cool completely, then cover completely with plastic wrap and place in a freezer bag for up to 3 months. When ready to use, remove from the freezer, uncover from the plastic, cover with foil and bake at 350 for about 20 minutes until warmed.
  • Reheating: Cover with foil and bake at a low temperature of 325 for about 15 minutes, just until warmed.
  • Crustless: Keep the ratios of egg to milk and cream and add fillings to an empty dish. Then pour the egg mixture over the fillings. Bake for about 45-50 minutes until cooked through and just slightly wobbly in the very center.

Market Details: We are at market this week
The Ann Arbor Farmers Market- We are starting Wednesdays and will be there next Wednesday, May 17th. I expect to begin attending Saturdays at the beginning of June. 

Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen, Claudia and Aaron! 6 am to 2:30 pm

​Royal Oak, Saturday with Amalie and Lisa! 7 am to 1 pm
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LDF News: Planting, planting, planting!

5/10/2023

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Here is Wiley, slathered in sunscreen, helping us transplant squash. This child brings me so much joy. He is so interested in what we are doing and ready to take part.
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Double Dandelion! Nature is filled with magic. Just imagine all the differences between dandelions that escape our perception?
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Bed mark out with the G! This is a crucial step for us when planting. It keeps our rows straight and our plants our out of the way when we go through and cultivate. Sometimes it feels silly taking the tractor over an empty bed. One day, we will have a better way, but this works for now.
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Here is Clare and I planting potatoes! This is the biggest potato planting we have ever undertaken and I am SO EXCITED! With the tine weeder, I am expecting our weed control to be on point, and we have a lot of amazing varieties, including one all blue type! We also tried saving some of our own seed (Austrian Crescent) and we'll see out that works out. One of my worries is that this year we cut a lot of our seed instead of planting the pieces whole. It was necessary because we had a lot of large potatoes to contend with (5 oz plus) and seed pieces are ideally around 2 oz. There is always the fear that the seed pieces won't sprout fast enough, leaving gaps in the field where potatoes should be. Please take a moment to send warm sprouting wishes to our delicious potatoes. Note that Tyler is behind the camera. It is unclear how much we would have to pay Tyler to take a selfie, but it is definitely not in budget.
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The onions that we planted a week ago are spreading their roots. Although the tops don't look too happy, I was glad t see the fresh, white roots spreading out in the soil, reaching for new relationships and resources. Go onions, go!
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The field is filling up! This year, to combat the intense interest the local deer have in our delicious vegetables, we are putting up localized deer fences. They contain about a 1/4 acre each of our most sensitive crops: lettuce, chard, beets, carrots, and peas. Oh geez! Did you hear that list?!?! I can't wait for all those delicacies to come in.
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Truck, cat, and skunk tracks (?), if I had to guess. I love seeing sign, even if sometimes, I don't know what it's from. Any tracker experts feel confident about who these are from?
Ahoy!
​Okay, so we didn't get the potatoes in over the weekend. But they're in now! As long as the sprout and make their way out of the soil, we are in good shape. Come on potatoes! And thank you warm weather. 

With this mixture of moisture and warm weather, there are lots of little sprouts out there and they aren't all under cultivation. Ragweed, burdock, curly dock, lambs quarters, thistle, and a slew of grasses working on establishing themselves for the season. We are diligently working to knock them back. That's all we can do. I guess, even though battling the weeds is one of our biggest challenges, it would be disturbing if they weren't trying to grow here. 

In bird news, as you know I love to share, we have a nesting family of crows in the maple tree by one of our barns! I am so very excited. Young crows stick with their parents for more than a season, with juveniles helping to rear the chicks. If they are successful, you will certainly hear of it from me in the coming months. Yet another reason to cross our fingers.

I hope to see you at market this week.
Cheers,
Helen

Ways to support us through these lean times (lean times are almost over now!)? 
  • Become a farm member through our CSA!
    • Here is a link to information about it.
    • Here is a link to the sign up sheet
    • You balance will stay on the books until the end of the 2023 season.
  • Come buy our vegetables at market! Make going to the farmers' market part of your weekly routine. We love to see you and we love our vegetables being part of your meals.
  • Invite your friends to come to market with you or introduce them to our vegetables!
  • We are still looking for help at market and possibly on the farm. If you know someone that could fit the bill, send them our way.

 
In this email:
  • Generally important notes
    • Ann Arbor Members! We will be at the Ann Arbor Farmers' market on the remaining Wednesdays of the Month, starting next Wednesday the 17. We'll look forward to seeing you there!
    • Farm Members! Accepting sign-ups for the 2023 Season. Please ask for a sign-up sheet at market or print one (here) and bring it!
    • 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: Braised baby leeks
  • Market Details: Royal Oak and Eastern (shed 2, 276 &274)!

Fresh From the Field- 
Greens:
Microgreens: Arugula, Basil Broccoli, Cilantro, Cress, Mustard, Radish Mix, Watercress
Pea Shoots
Spinach
Sunflower shoots

All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic)
Chives
Green Garlic!
Kale
Baby Leeks
Daikon (Purple, Red, and White  from Tantre- grown with organic methods)
Purple top turnips

Transplants
Snap peas!
Summer squash!

Coming Soon
Radish
Lettuce
Brassica greens like Arugula and mustard

Recipe: Braised baby leeks

From: BBC Good FoodTender vegetables are braised with chicken stock and thyme for a healthy, low-fat side dish.

Note from Helen: You can easily use vegetable stock and make this vegetarian.

Ingredients
  • 280g baby leeks
  • knob of butter
  • 500ml chicken stock
  • handful thyme sprigs, plus extra leaves to serve
Instructions
  • Wash and trim the ends and roots of the baby leeks. Heat a knob of butter in a large frying pan, and add the leeks. Roll them around to coat them in the butter.
  • Add the chicken stock, bring to the boil, then turn down to a simmer and add the thyme. Cook for 20 mins or until tender. Serve with a sprinkling of thyme leaves.

Market Details: We are at market this week
The Ann Arbor Farmers Market- We are starting Wednesdays and will be there next Wednesday, May 17th.

Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday withTyler, Claudia and Aaron! 6 am to 2:30 pm

Royal Oak, Saturday with Amalie and Lisa! 7 am to 1 pm
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LDF News: Pea transplants and more!

5/5/2023

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Here is Clare planting in the blue skies of last week. We do a lot of transplanting by hand. Luckily we are fast, with strong cores, nimble fingers, and quick squat action! The dogs roam up and down the aisles, scaring off birds, giving us snuggles, and lounging. They are excellent pals. There is nothing like the honor of a dog choosing to lay next to you rather than galivanting.
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I think young tomato plants are adorable. I love the glistening leaves and their sturdy, bristly haired, purple stems. And when that distinct tomato aroma is released when I handle the plants, I love the delicious memories that rise in my mind. Tomato season at Lake Divide will be right on time this year. Not early (sadly, no early plantings) but not late either. I can barely wait!
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Cabbage is one of my favorite vegetables. I love growing it, harvesting it, storing large quantities of it, sharing my love of it, and, of course, eating it. We already have our first planting in the field. It has bounced back from its transplant shock (the adjustment phase from cozy greenhouse to wide open field) and will hopefully be filling our frying pans by mid June! We tried a new red variety this year. Hopefully it is productive.
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Our pea transplants! Aren't they some of the cutest plants? I love their lucky looking leaves and curly tendrils. And the best part, those juicy, crunchy pea pods. We will be planting ours this coming week. We are bringing some plants to market for you take home too! Snacking on peas straight from the vine can become beloved a spring pass-time. You too can indulge in the ritual of grazing on the freshest pea pods first thing in the morning!
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Chives! An ephemeral flavor. Minced and on top, mixed within, with chives you always win!
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We green-sprout (purple-sprouting?!?!) our potatoes. We set them out in the greenhouse with enough light so those leggy vines that grow in your dark larder, instead grow to plump powerhouse of growth potential. When we plop these suckers in the ground, they take off running! We are planting them this weekend and are growing just over a quarter acre. Fingerlings, red potatoes, butter round potatoes. The noodle of the soil, I tell ya.
Ahoy!
​​
The carrots are up, the tine weeder is working, the crew is chipper, and the sun is shining. Yes, it is busy. Yes, our spring list is crushingly long. Are we chipping away? Yes. We are maybe a week behind. I am hoping that after we check off a couple big farm projects (repair and plastic to one of our hoop houses, a repair or two to some equipment, and we will be on the trail. The story is in the pictures this week. 

Market staff 

Ann Arbor customers! The wait is killing us but we need 1 or 2 more weeks to get our act together. Mostly we need to handle some vehicle repairs. Clare is going to be the one to kick off the market season this year, you lucky ducks! She is hilarious and knowledgeable and I can't wait for you all to meet her. We are still looking for additional market support, so reach if you are interested. I will keep you posted and appreciate the patience. 

Royal Oak customers! We wish Peter all the best as they move on to invest more time into their own farm! Our loveliest Lisa will still be there of course (thank goodness!) And we will welcome Amalie as our new market attendant. Some of you may recognize her because she has been vending at Royal Oak and Eastern Markets for the last 30 years! Also, amazingly, she is the Orchard Manager at Almar Orchards, the orchard where all these excellent apples have been coming from. She can answer all your Apple questions like "How are they so freaking delicious" and "How can I eat more of these amazing apples?" or more serious questions about their really cool storage techniques and their IPM strategies for managing a 150 acre organic apple orchard.

Eastern Customers! You may have noticed a few new faces at our table. Claudia is working with us to bring you vegetables and cheer. Aaron is a CSA customer turned market attend. He is excited about eating all these delicious vegetables. Soon, you will also see Paul. Yes, the same hilarious and wonderful Paul that brought cheer and productivity to the farm all season last year with his volunteer hours will be at Eastern Market on a biweekly basis. 

I hope to see you at market this week.
Cheers,
Helen

Ways to support us through these lean times (lean times are almost over now!)? 
  • Become a farm member through our CSA!
    • Here is a link to information about it.
    • Here is a link to the sign up sheet
    • You balance will stay on the books until the end of the 2023 season.
  • Come buy our vegetables at market! Make going to the farmers' market part of your weekly routine. We love to see you and we love our vegetables being part of your meals.
  • Invite your friends to come to market with you or introduce them to our vegetables!
  • We are still looking for help at market and possibly on the farm. If you know someone that could fit the bill, send them our way.

 
In this email:
  • Generally important notes
    • We are gearing up to head back to Ann Arbor! We will either be there either the second or third week of May! (We may have to push back one week because of vehicle issues)
    • Farm Members! Accepting sign-ups for the 2023 Season. Please ask for a sign-up sheet at market or print one (here) and bring it!
    • 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: Radish Gravy
  • Market Details: Royal Oak and Eastern (shed 2, 276 &274)!


Fresh From the Field- 
Greens:
Microgreens: Arugula, Broccoli, Cilantro, Cress, Radish Mix, Watercress
Pea Shoots
Spinach
Sunflower shoots

All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic)
Chives
Green Garlic!
Kohlrabi
Scallions
Daikon (Purple, Red, and White  from Tantre- grown with organic methods)
Purple top turnips

Transplants
Snap peas!
Summer squash!

Coming Soon
Kale
Spring Raab
Mustard mix coming back

Recipe: Radish Gravy
From: My mind!

This is an excellent vegetarian gravy that is DELICIOUS with biscuits. It is peppery and filling. You will have to fill in some of the quantities with common sense, since that is not my strong point in recipe recall. I often use the cook by feel or proportion method. 

Ingredients
  • Shredded Radish
  • Sesame Oil
  • Garlic fresh or powder
  • Flour
  • Milk
  • Butter
  • Salt and pepper to taste
Instructions
  • Shred the radishes with a cheese grater
  • Sautee in sesame oil with garlic powder. It is okay to add some water to help them soften up.
  • Add butter the pan and some flour (3-5 tbs of each depending on how much radish.)
  • Add the milk let simmer to desired texture. 
  • Salt and pepper to taste. I love a lot of black pepper in there. 

Market Details: We are at market this week
The Ann Arbor Farmers Market- We'll be there starting either May 13th or May 19th
Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen and Claudia! 6 am to 3:30 pm
Royal Oak, Saturday with Amalie and Lisa! 7 am to 1 pm
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LDF News: Green Garlic at market!

4/26/2023

0 Comments

 
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It is so nice to have the truck back. It means that Wiley and I can go on farm work adventures. This week alone, we delivered vegetables together and picked up more potting soil.
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Here is our spot at Eastern Market. We love being part of this market and we are excited that the tables are going to start really filling up. Welcome spring.
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Here we are, seeding on a chilly morning. The picture is a little foggy because of the temperature differential between inside and outside. Water condenses on the cool surface of the lens when you come in the door!
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Our beets are coming along! I love the look of these healthy, shiny leaves.
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Remember those wee squash seedlings? Well they are more of a squash forest now! They'll be planted by the end of the week and, fingers crossed, we'll be eating delicious squash by the end of June.
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Did you see the snow on Tuesday? Did it snow by you too? It did by us and they were fat beautiful snowflake conglomerates. All the while, the birds were singing. I can only imagine what they were singing about. If you want to hear, you can find a video on our instagram.
Ahoy!

​Spring is upon us! The days are warmer, we are planting, cleaning, fixing, preparing! And, as always reflecting. I was lucky enough to be interviewed by Mary Bishop who is writing an article about Alliums for Edible Wow. 

It reminded me of a conversation winter before my first year running Whistling Wolf Farm, my first farm in New Jersey. I was at a farmer get together in a bar talking to a more seasoned farmer. He was asking me why I was getting into the field (puns all around!) Out of that long rambling conversation, the part that both of us remember most is that at one point I announced that I was doing it in the name of justice! While this pronouncement is cartoonish, it at least in part embodies my intentions as a farmer. Growing food allows me to be a bridge between nature and humanity. Farmers have a unique opportunity to get to know the natural world, to see it when it thinks no one is looking, share its secrets, and participate in its cycles. It also provides the chance to increase access to and knowledge about healthy food. Every year, he and I plant our onions in the name of justice, a nice reminder of why we are doing all this. 

This week, Tyler, Clare and I are going to plant our onions in the name of justice. We'll probably talk about that conversation and what it meant. And we will probably triumphantly hold an onion or two in the air while posing as super heroes. We can only hope to do our best. No one can do everything but everyone can do something. This is our small contribution towards positive connection and change.

I hope to see you at market this week.
Cheers,
Helen

Ways to support us through these lean times? 
  • Become a farm member through our CSA!
    • Here is a link to information about it.
    • Here is a link to the sign up sheet
    • You balance will stay on the books until the end of the 2023 season.
  • Come buy our vegetables at market! Make going to the farmers' market part of your weekly routine. We love to see you and we love our vegetables being part of your meals.
  • Invite your friends to come to market with you or introduce them to our vegetables!
  • We are still looking for help at market and possibly on the farm. If you know someone that could fit the bill, send them our way.

 
In this email:
  • Generally important notes
    • We are gearing up to head back to Ann Arbor! We will either be there either the first or second week of May!
    • We are BACK OUTSIDE at Eastern Market, in Shed 2, stalls 276 and 274. (Our regular, outside spot at the center of the shed)
    • Farm Members! Accepting sign-ups for the 2023 Season. Please ask for a sign-up sheet at market or print one (here) and bring it!
    • 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: Baked Turnip Fries!
  • Market Details: Royal Oak and Eastern (shed 2, 276 &274)!

Fresh From the Field- 
Greens:
Kale
Microgreens: Arugula, Broccoli, Cilantro, Mustard mix, Radish Mix, Watercress
Pea Shoots
Sunflower shoots

All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic)
Green Garlic!
Kohlrabi
Onions: Yellow (Certified Organic from Cinzori!)
Scallions
Daikon (Purple and Red  from Tantre- grown with organic methods, and White from Cinzori- Certified Organic)
Purple top turnips

Coming Soon
Spring Raab

Recipe: Baked Turnip Fries
From: A Spice Perspective

Healthy french fries made with nutrient-rich turnips. These little lovelies are lower in carbs, fat, and calories (than traditional fries) and so delicious! Plus, we’re including air fryer instructions.

Ingredients
  • 8 turnips
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons garlic salt
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
Instructions
  • Preheat the oven to 425 degrees F conventional, or 400 degrees F convection if possible. Set out 1-2 large baking sheets, and a small bowl. Measure the garlic salt, oregano, paprika, onion powder, and cayenne pepper into the bowl and mix well.
  • Peel the turnips and cut them into strips the length of each turnip, and 1/3 X 1/3 inch in width and height. Try to cut them as evenly as possible. 
  • Place the fries on the baking sheet and drizzle with oil. Toss to coat. Then sprinkle the seasoning mix over the fries and toss them to coat again. 
  • Spread the fries out evenly on the baking sheet, making sure they don’t touch. Bake for 20 minutes. Flip the fries. Spread them out again, and bake for another 10 minutes, or until crispy. Serve warm.

AIR FRYER INSTRUCTIONS: Preheat the air fryer to 400 degrees F. Work in small single-layer batches. Fry each batch for 10 minutes, shaking the basket at the 5-minute mark. 

Market Details: We are at market this week
The Ann Arbor Farmers Market- We'll be there starting either May 6th or May 13th

Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen and Claudia! 6 am to 2:30 pm

​Royal Oak, Saturday with Peter and Lisa! 7 am to 1 pm

0 Comments

LDF News: Eastern and Royal Oak!

4/21/2023

0 Comments

 
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Just a selfie with my boo. I love this tractor. I get to sit so high up, out in the air, the visibility is great, and it does an excellent job! In this picture, I was midway through laying out the potato beds to plan. Will toss those taters in the trenches and then use the tractor to cover them up. I can hardly wait for new potatoes!
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Our spring kale is coming along. I bet it will be ready in a matter of weeks, all tender and full of spring delight!
Picture
Snake sighting! It is so exciting to see them out! It is always amazing to me that all these animals are out there, living their lives, mostly hidden from us. It is always an honor for me to catch a glimpse. SO you can imagine my jealousy when Tyler sent me this picture with the first official Lake Divide Snake Spotting of 2023!
Picture
Remember the carrot seeding that I wrote about so much last week? Well, here is what the carrot row looks like from above a week and a day later, with unbroken soil. All those green leaves are competitors for light, water, and nutrition. Right now, if I sweep my fingers through the soil, I'll find many white thready roots. We have a tool to knock back these early risers: Fire! We use a flame weeder to quick blanch these little leaves. It leaves a good smell in the air, like fall, and barbeque. That helps put our carrots on an even playing field with the rest of the weeds rising up. The caveat is some carrots will likely perish in the process. Better to lose a few than allow all of them to be swallowed by weeds! Toast a few to roast the many, as they say. (Who really says that?)
Picture
Can you see it in the palm of my hand? It is tiny carrot seed that had just germinated but not yet started reaching for the sky. These roots grow slowly. They must be coaxed out of their sleep with regular moisture. It can take up to 3 weeks for a carrot seed to germinate. Luckily, with that warm weather, much of the carrot seed from this planting managed to wake up in just over a week.
Picture
Here is what I'm looking for, when I look to see if the carrots have germinated. I sift through the soil in the row of carrots until I find seeds. They are tiny and brown and have soil clinging to them. I wasn't always that great at it. To the left of the carrot you can see a much more mature weed seedling in red. This is what our slow moving carrots are up against.
Ahoy!

​Opportunity abounds! We got a chance to prep a lot of ground this week and we are looking forward to a productive week of planting next week. The story is in the pictures this week. 
A note for our Eastern Market customers: Please look for Tyler and Claudia at market this week! Helen is having an on farm day! 

Cheers,
Helen

Ways to support us through these lean times? 
  • Become a farm member through our CSA!
    • Here is a link to information about it.
    • Here is a link to the sign up sheet
    • You balance will stay on the books until the end of the 2023 season.
  • Come buy our vegetables at market! Make going to the farmers' market part of your weekly routine. We love to see you and we love our vegetables being part of your meals.
  • Invite your friends to come to market with you or introduce them to our vegetables!
  • We are still looking for help at market and possibly on the farm. If you know someone that could fit the bill, send them our way.

 
In this email:
  • Generally important notes
    • Farm Members! Accepting sign-ups for the 2023 Season. Please ask for a sign-up sheet at market or print one (here) and bring it!
    • 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: Green Garlic Rice!
  • Market Details: Royal Oak and Eastern (shed 2, 276 &274)!

Fresh From the Field- 
Greens:
Microgreens: Arugula, BASIL!, Broccoli, Cilantro, Mustard mix, ONION! Radish Mix, Watercress
Pea Shoots
Spinach (limited unfortunately!)
Sunflower shoots

All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic)
Green Garlic!
Kohlrabi
Onions: Yellow (Certified Organic from Cinzori!)
Scallions
Daikon (Purple and Red  from Tantre- grown with organic methods, and White from Cinzori- Certified Organic)
Watermelon radishes (Certified Organic from Cinzori!)
Purple top turnips

Coming Soon
Kale
Spring Raab

 
Recipe: Thoom ware Chawar - sindhi green garlic rice!

From: Second Recipe

Thoom ware chaawar/Saawa chawar is a delicately flavored rice which is both vegan & gluten-free.

Ingredients
  • 1 cup rice
  • ½ cup garlic chives chopped (use our green garlic!)
  • 1 tsp. turmeric
  • 1 tbsp. oil
  • 1 tsp. cumin seeds
  • Salt as per taste
  • Few drops of lemon juice
Instructions
  • Soak rice in water for atleast 30 minutes, wash with fresh water for 3-4 times.
  • Heat oil in pan, add cumin seeds , allow them to splutter
  • Add green garlic and let it saute for 8-10 minutes until the garlic is cooked.
  • Add turmeric,salt and rice.
  • Add 2 cups of water and cook the rice in a covered vessel.
  • Once cooked, add few drop of lemon juice,to prevent rice from sticking.
  • Serve with dry potato curry/spinach curry

Market Details: We are at market this week
The Ann Arbor Farmers Market- Back in May

Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Tyler and Claudia! 6 am to 2:30 pm

Royal Oak, Saturday with Peter and Lisa! 7 am to 1 pm
0 Comments

LDF News: Eastern and Royal Oak!

4/14/2023

0 Comments

 
Picture
Our first outside plants went into the field during this unseasonably warm week. It was windy, as shown by my flying twists, but we got irrigation on the plants quickly and they didn't dry out too much from the gusts. We transplanted beets (what you see Clare and Tyler doing in the background) and direct seeded carrots. We used to and hope to again direct seed beets but for now, we transplant for give them an edge in the weed race.
Picture
The Jang Precision Seeder. Here it is laying on top of a reasonably prepared bed. We put seed in the hopper and push the contraption down the bed. The sprocket on the front ground wheel drives a roller at the bottom of the seed receptacle that metes out the appropriate amount of seed per foot. It is pretty graceful really. There are lots of adjustments that can be made for different sized seeds and seed rates. We use this tool on the regular.
Picture
The Jang again. It's hard to believe that this is more than enough carrot seed to fill four beds. If all the rows in the beds were laid out end to end it would be 2,400 foot row of carrots!
Picture
The dogs and I went on a field walk and Wiley fit right in with the pack. This was one of the first times that Wiley really went with the flow. We did our own things outside, together and separate. Both of us got our fair share of laughs in.
Picture
Wiley and his good friend Miles were out walking the field! Miles is another farm kid we are lucky enough to know. We all have a blast together and it is only going to get more fun as the vegetables starting comin in.
Ahoy!

​Time is of the essence, while we capitalize on this easy weather. By Monday, we will have planted just under an acre and set up irrigation to those fields, finished our cold frames, gotten our potatoes green sprouting, and done primary tillage on about 2.5 acres. This weather break really got the season underway. See the tales of the week in the photos and come see us a market. 

We have a several candidates for the Royal Oak market slot but are still looking for someone to do the Ann Arbor market on Saturday (possibly Wednesday too if that sweetens the deal.) If you know anyone that could be a good fit, please send them our way. We are preparing to get creative with our solutions if need be, so never fear. 

Now, I've got to get back to work. The other work, I mean... See you at market!

Cheers,
Helen

Ways to support us through these lean times? 
  • Become a farm member through our CSA!
    • Here is a link to information about it.
    • Here is a link to the sign up sheet
    • You balance will stay on the books until the end of the 2023 season.
  • Come buy our vegetables at market! Make going to the farmers' market part of your weekly routine. We love to see you and we love our vegetables being part of your meals.
  • Invite your friends to come to market with you or introduce them to our vegetables!
  • We are still looking for help at market and possibly on the farm. If you know someone that could fit the bill, send them our way.

 
In this email:
  • Generally important notes
    • We are BACK OUTSIDE at Eastern Market, in Shed 2, stalls 276 and 274. (Our regular, outside spot at the center of the shed)
    • Farm Members! Accepting sign-ups for the 2023 Season. Please ask for a sign-up sheet at market or print one (here) and bring it!
    • 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: Onion Microgreens: Onion Top Pesto!
  • Market Details: Royal Oak and Eastern (shed 2, 276 &274)!

Fresh From the Field- 
Greens:
Microgreens: Arugula, BASIL!, Broccoli, Cilantro, Mustard mix, ONION! Radish Mix, Watercress
Pea Shoots
Sunflower shoots

All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic)
Kohlrabi
Onions: Yellow (Certified Organic from Cinzori!)
Daikon (Purple and Red  from Tantre- grown with organic methods, and White from Cinzori- Certified Organic)
Watermelon radishes (Certified Organic from Cinzori!)
Purple top turnips

Coming Soon
Green Garlic
Scallions
Spinach

Recipe: Onion Microgreens!
These ephemeral treats are excellent any place you are looking for a fresh onion. They are great raw or cooked. I love them in a frittata, either mixed in or sprinkled on top, raw. Below is the onion top pesto recipe. I love that one too! 

Onion Top Pesto: 
In a blender combine 1 cup of onion tops,  1/4 cup walnuts (toasted if you dare), about a 1/4 cup olive oil, and blend until coarsely chopped. Then pulse in up to 1 cup of Parmesan cheese (optional), and a pinch of salt and pepper if you so desire.  Done! Now, eat it on delicious toast, put it on pasta, toss some boiled potatoes in it, freeze it for later. No matter what you do ENJOY! It is fabulous!

Market Details: We are at market this week
The Ann Arbor Farmers Market- Back in May
Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen! 6 am to 2:30 pm
Royal Oak, Saturday with Peter and Lisa! 7 am to 1 pm
Picture
The flowers opened sunny side of the magnolia tree! This year, somehow, I forgot that it would bloom. And 3 days ago, I looked out the kitchen window and saw the fat buds and remembered that we would see it bloom this year. It was the most wonderful surprise! While it is somewhat disturbing that I was able to forget it would bloom, having an abrupt delight isn't so bad.
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LDF News: It'll be a sunny Saturday market tomorrow!

4/7/2023

0 Comments

 
Picture
Tyler (middle) picked up a load of equipment for Wisconsin with the help of his father and brother! Chris Duke, the seller and farmer passing on the pieces is on the left. It was quite the adventure, starting with a snowy drive up and then a long day loading and driving to get back. You can see our new tine weeder on the back of the trailer. It is tilted up so it is perpendicular to the ground. Those tines can be combed through the soil with either light or aggressive pressure and will help us prepare seed beds with lower weed pressure as well as control weeds in beds that are already planted. I have high hopes for this particular piece of equipment and I'm pretty sure they are justified.
Picture
Here is the team harvesting micros and shoots for this weeks market! This will be Clare's first week and we couldn't be happier to have her on the team. This picture is admittedly a bit blurry. But hey! A glimpse in!
Picture
Wiley reads a book to his little friend Indio of Jacob's Fresh Farm. She is just over 8 weeks old and goofy little joy. I am grateful to live close to other farmer-parents for the support and camaraderie. There are many things between us that just don't need to be explained.
Picture
Here's my window office! Ever since I discovered the wifi reaches to the greenhouse I've been doing as much office work out there as possible. There is a little screen glare and some hoses scares, but I love it.
Picture
Those zucchini plants are making a break for it! In just a few weeks, we will plant them out into hoop house one! You can see the seed coat still clinging to one of the plant's leaf tips and the yellow spot on the leaf in the lower right where the seed coat recently unhitched itself. They carry on with these activities, whether we watch and document or not!
Ahoy!

​Well, we didn't have a tornado, all the tunnels stayed together despite the wind, and while we got a lot of rain, the only consequence is that it is really wet and we will be about a week behind on planting. But! (and I don't want to jynx it) the weather that is going to roll out over the next week is phenomenal for what we have to get done: Warm, sunny, a little breezy but not windy. In a word, perfect. I can't wait to tell you about what we got done when I write next week. 

Did you see that picture of Tyler with his brother, dad, and farmer friend Chris? Tyler doesn't get in front of the camera much but he is a big part of this farm. This is the start of his 3rd year here and we are so lucky to be working with such a motivated, hardworking, easy-going person. He regularly weighs in with valuable insight. He rolls plan changes. He notices the things around the farm that I have been accustomed to no one else registering. He reads about vegetable production in his off time. He knows what the work is and enjoys it, and we all all so glad to have him as a coworker. Shout out to Tyler! 

We'll see you at market tomorrow and I can't wait for next week to tell you all about what all we get done!

Cheers,
Helen

Ways to support us through these lean times? 
  • Become a farm member through our CSA!
    • Here is a link to information about it.
    • Here is a link to the sign up sheet
    • You balance will stay on the books until the end of the 2023 season.
  • Come buy our vegetables at market! Make going to the farmers' market part of your weekly routine. We love to see you and we love our vegetables being part of your meals.
  • Invite your friends to come to market with you or introduce them to our vegetables!
  • We are still looking for help at market and possibly on the farm. If you know someone that could fit the bill, send them our way.

 
In this email:
  • Generally important notes
    • We are BACK OUTSIDE at Eastern Market, in Shed 2, stalls 276 and 274. (Our regular, outside spot at the center of the shed)
    • Farm Members! Accepting sign-ups for the 2023 Season. Please ask for a sign-up sheet at market or print one (here) and bring it!
    • 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: French Onion Soup (sub in our smaller but most flavorful onions from Cinzori)
  • Market Details: Royal Oak and Eastern (shed 2, 276 &274)!

Fresh From the Field- 
Greens:
Microgreens: Arugula, Broccoli, Cilantro, Mustard mix, Radish Mix, Watercress
Pea Shoots
Sunflower shoots

All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic)
Cabbage (Certified Organic from Stutzman Family Farm)
Kohlrabi
Onions: Yellow (Certified Organic from Cinzori!)
Potatoes (Certified Organic from Stutzman Family Farm)
Fingerling Potatoes (Certified Organic from Stutzman Family Farm)- only to Eastern
Daikon (Purple and Red  from Tantre- grown with organic methods, and White from Cinzori- Certified Organic)
Watermelon radishes (Certified Organic from Cinzori!)
Purple top turnips

Recipe: French Onion Soup

From New York Times Cooking 

In 1954, what was then called the Food News Department of The New York Times released a pamphlet simply called “Soups,” which had 20 recipes for soups “thick and thin, hot and cold,” including those for minestrone, shrimp bisque and this French onion soup. We’ve updated the recipe adding sherry and wine to layer in more flavors. The bulk of the time is spent on caramelizing the onions, a process that always takes longer than it seems it should. But it’s worth the wait.

INGREDIENTS
  • 3 tablespoons unsalted butter
  • 3 to 4 large red or yellow onions (about 3 pounds), peeled and thinly sliced
  • ¾ teaspoon kosher salt, plus more to taste
  • 2 quarts beef stock (8 cups)
  • 1 cup dry white wine
  • 1 tablespoon dry sherry
  • 1 tablespoon all-purpose flour
  • ½ teaspoon black pepper, plus more to taste
  • 8 to 12 (½-inch) slices French bread (from 1 loaf)
  • 1½ cups grated Gruyère cheese

​INSTRUCTIONS
  1. Melt butter in a heavy Dutch oven over medium heat. Add onions and ½ teaspoon salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes.
  2. Meanwhile, warm broth in a saucepan over low heat.
  3. Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil. Stir in flour and let thicken for a minute or two.
  4. Slowly add warm broth, ¼ teaspoon salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.
  5. Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread slices. Sprinkle each casserole generously with Gruyère. Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.

Market Details: We are at market this week
The Ann Arbor Farmers Market- Back in May
Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen! 6 am to 2:30 pm
Royal Oak, Saturday with Peter and Lisa! 7 am to 1 pm
0 Comments

LDF News: Shed 2 at Eastern & our usual spot in Royal Oak

3/31/2023

0 Comments

 
Picture
Much of my computer work is done with a small human at my feet. He finally learned how to eat apple right off the apple, so that's great!
Picture
We got in the field! Soil conditions were acceptable after several sunny, breezy days above freezing, allowing us to take the tractor out for a spin and move some soil around. Checking the season's inaugural field tillage the list is always a relief.
Picture
I love the contrast between the freshly turned ground and the surrounding area. Brown has many shades: Freshly tilled soil, standing debris, bare trees. Earthy brown. What you see here is a little over a quarter acre ready to be planted. Next week, little seeds will set into the earth be nourished, rise up, and nourish us in turn.
Picture
The spinach is weeded and growing its dark green and nutritious leaves.
Picture
Young squash. This here is a patty pan. They push out of the soil with their leaves pinned together by the seed coat. It is so beautiful.
Ahoy!​
​
First a plug: We are hiring a farmers market attendant for the Royal Oak Farmers' market. We may have someone for the spot already, but we are still keeping an ear to the ground. If this could be you or someone you know, let me know! We also love to have market volunteers in general. I would love someone to come hang with me at Eastern, be silly and sell vegetables. 

Now on to the news! There is lots of excitement on the farm. 
  • We got some field work done! Tyler took the tractor for a spin and got just about a half acre prepped. Just what we need to stay on track! 
  • Our new hire Clare has had a couple days on the farm now and is fitting in great!
  • Next week we go full time and will be direct seeding and transplanting into the newly prepped areas.
  • The early crops that we planted into the tunnels are thriving. This means early greens for us!
  • Tyler is taking a multipurpose trip to Wisconsin this weekend. Among other things, he's going to scoop our new to us tine weeder and bring it back. I expect this piece of equipment to be a boon to our weed management and cover crop game.
  • Annnnd! Our seed potatoes are in. Next week we will set them up in the greenhouse to "greensprout" them and then about a week or so later, into the ground they go.
I have been anticipating this growing season, but now I am genuinely and deeply, enthusiastically excited. 
See you tomorrow!
Cheers,
Helen

Ways to support us through these lean times? 
  • Become a farm member through our CSA!
    • Here is a link to information about it.
    • Here is a link to the sign up sheet
    • You balance will stay on the books until the end of the 2023 season.
  • Come buy our vegetables at market! Make going to the farmers' market part of your weekly routine. We love to see you and we love our vegetables being part of your meals.
  • Invite your friends to come to market with you or introduce them to our vegetables!
  • We are still looking for help at market and possibly on the farm. If you know someone that could fit the bill, send them our way.

 
In this email:
  • Generally important notes
    • We are BACK OUTSIDE at Eastern Market, in Shed 2, stalls 276 and 274. (Our regular, outside spot at the center of the shed)
    • Farm Members! Accepting sign-ups for the 2023 Season. Please ask for a sign-up sheet at market or print one (here) and bring it!
    • 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: Watermelon Radish and Apple Salad
  • Market Details: Royal Oak and Eastern (shed 2, 276 &274)!

Fresh From the Field- 
Greens:
Microgreens: Arugula, Broccoli, Cilantro, Mustard mix, Radish Mix, Watercress
Pea Shoots
Sunflower shoots

All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic)
Cabbage (Certified Organic from Stutzman Family Farm)
Kohlrabi
Onions: Yellow (Certified Organic from Cinzori!)
Potatoes (Certified Organic from Stutzman Family Farm)
Fingerling Potatoes (Certified Organic from Stutzman Family Farm)
Daikon (Purple and Red  from Tantre- grown with organic methods, and White from Cinzori- Certified Organic)
Watermelon radishes (Certified Organic from Cinzori!)
Parsnips (Certified Organic from Second Spring Farm)
Purple top turnips
Picture
I made a delicious salad! Equal parts shredded watermelon radish and apple, a can of chickpeas, tahini, lemon juice, and salt to taste. It may be my favorite winter salad yet! I think a sprinkling of arugula microgreens may make it a masterpiece.
​Recipe: Watermelon Radish and Apple Salad

From Helen!
Super simple. Equal parts shredded watermelon radish and apple, a can of chickpeas, tahini, lemon juice, and salt to taste. It may be my favorite winter salad yet! I think a sprinkling of arugula microgreens may make it a masterpiece.

Serves 2-4

INGREDIENTS
  • 1 large watermelon radish (or a few)
  • 1 large apple (or a few)
  • 1 can of chickpeas, drained
  • 1-3 tablespoons tahini
  • 1-3 tablespoons lemon juice
  • Salt to taste
  • Optional: microgreens of choice sprinkled on top, oil of choice, sesame seeds

INSTRUCTIONS
Shred apple and radish and toss together with the chickpeas, tahini, lemon juice (vinegar) and salt. Sprinkle microgreens on top and freaking enjoy! It gets better in the fridge too, so don't feel pressured to eat it all at once. 

Market Details: We are at market this week
The Ann Arbor Farmers Market- Back in May
Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen! 6 am to 2:30 pm
Royal Oak, Saturday with Peter and Lisa! 7 am to 1 pm
0 Comments

March 24th, 2023

3/24/2023

0 Comments

 
Picture
Here's Tyler seeding stacks of flats! Seeding fills a larger part of our schedule this time of year.
Picture
Well, now I know what's been happening to all the snow! Exie has been eating it! As a pup, she was not a fan of any type of precipitation or the collection of said precip on the ground in puddle or blanket form. She loves it now, at least the snow. Every snow storm, she heads out to eat her fill, roll about, and generally just bask in the muted ambiance of a good snow. Here she is, eating the last of it.
Picture
The greenhouse is so full, we are expanding. This is a few steps into the project, but we've got the gravel to back up the plan! Hopefully in a matter of weeks, you'll be seeing a picture of two new cold frames!
Picture
The view from the tractor cab, spreading gravel about. Thank you grader blade! This implement is really putting in a lot of work this year. When you need a tool, you need a tool, ya know?
Picture
The love birds are back. I looked up at the barn and saw these two snuggled up. I took way too many pictures, several zoomed and blurry. The closer I got, the longer they stretched their necks in anxiety. Sorry bird buds! It is so great to see them back.
​Ahoy!
Short one, long in the caption!
We're looking for farmers' market help either meeting to start the day on the farm in Stockbridge or at Eastern Market. If this is you or someone you know, reach out! 
We would also love a market volunteer/veggie trade or two! If you are a regular customer and want to hang around the market stand chatting about vegetables and cooking, while keeping the stand looking fresh, this could be you!
On the farm we are making moves for spring. We secured a piece of equipment that we are really hoping with improve our weed control approach. Clare had her first day on Thursday and it was great. Lots and lots of plants were seeded. The cold frame build is moving forward!. It's all happening. 
See Tyler at Royal Oak or Peter a Eastern this week. I'll miss you and see you next Saturday on April Fools day.

Cheers,
Helen

Ways to support us through these lean times? 
  • Become a farm member through our CSA!
    • Here is a link to information about it.
    • Here is a link to the sign up sheet
    • You balance will stay on the books until the end of the 2023 season.
  • Come buy our vegetables at market! Make going to the farmers' market part of your weekly routine. We love to see you and we love our vegetables being part of your meals.
  • Invite your friends to come to market with you or introduce them to our vegetables!
  • Share our hiring ad! If you know someone that is a farmer or is considering farming, send them our way! 
    • Here is a link to our hiring page.

 
In this email:
  • Winter market schedule:
    • As of now we are planning on attending Eastern and Royal Oak every week. If anything changes, we will note it here. 
  • Generally important notes
    • We are inside at Eastern Market, in Shed 3, stalls 367 and 369. You can find us on the left if you enter Shed 3 from Russell st.
    • Farm Members! Accepting sign-ups for the 2023 Season. Please ask for a sign-up sheet at market or print one (here) and bring it!
    • 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: SESAME ROASTED TURNIPS & BARLEY
  • Market Details: Royal Oak and Eastern (shed 3, 367 and 369)!

Fresh From the Field- 
Greens:
Microgreens: Arugula, Broccoli, Cilantro, Mustard, Radish Mix, Watercress
Pea Shoots
Sunflower shoots

All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic, at Eastern and Royal Oak)
Cabbage (certified organic from Stutzman Family Farm)
Kohlrabi
Onions: Yellow (certified organic from Cinzori!)
Potatoes: Red
Daikon (Purple and Red  from Tantre- grown with organic methods, and White from Cinzori- Certified Organic)
Watermelon radishes (certified organic from Cinzori!)
Purple top turnips

Recipe: SESAME ROASTED TURNIPS & BARLEY

From Naturally Ella

This dish is a great lunch or an easy dinner to throw together. Serve over quinoa for an extra added bit of protein or include a handful of white beans. Also, if you grab a bunch of turnips that have greens still attached- wilt them in a bit of heated olive oil and add to the dish before serving!

Serves 2 

INGREDIENTS
  • 1 large turnip
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons sesame seeds
  • 2 teaspoons honey
  • ¼ teaspoon sea salt
  • 1 tablespoon soy sauce
  • 2 tablespoons minced cilantro
  • 2 cups cooked barley
INSTRUCTIONS
  1. Preheat oven to 375˚. Cut turnips into ¼" cubes and place in a bowl. Add minced garlic, olive oil, sesame seeds, honey, and sea salt: toss until well combined. Spread turnips out into a single layer in a roasting pan and bake for 25-30 minutes until caramelizing and turnips are tender.
  2. Remove turnips from oven and add the soy sauce and cilantro to the roasting pan.
  3. Serve turnips over cooked barley.

Market Details: We are at market this week
The Ann Arbor Farmers Market- Back in May
Eastern Market, Shed 3, stalls 367 and 369 (on the LEFT when you enter shed 3 Russell St.), Saturday with Peter! 6 am to 2:30 pm
Royal Oak, Saturday with Tyler and Lisa! 7 am to 1 pm
0 Comments

LDF News: Vernal Equinox!Inbox

3/17/2023

0 Comments

 
Picture
Wiley checked the snow and let me know it is melting. A great seasonal shift is upon us. Dig deep and notice the change. Stay curious about this magical world we live in. We are surrounded by complex systems that clean the air and water, process material and create new, and support all living things. It is amazing. Although I don't think Wiley got all that from poking the snow with a stick, he did perform and experiment and remind me to stay curious.
Picture
Ginger laid out in flats to sprout! It's like a beautiful wallpaper.
Picture
In an earlier photo you saw the tiny celery seeds (thanks Tyler!) Now, thank again to Tyler, you see the tiny celery sprout! You can almost miss them, they are so small!
Picture
Snow shares secrets for the inexperienced tracker! An opossum was about!
Picture
You can imagine the opossums tail lolling back and forth as it trundled along its path through the snow.
​Ahoy Helen!
The official beginning of spring is right around the corner. We can feel it in our bones, in the way that years of habit accumulate and become invisible. Even though the weather outside doesn't seem to be inviting small life onto the landscape, overall it will become gradually warmer and gradually brighter, welcoming and awakening sound, change, and movement. The scales tip this Monday. If you remember, take a moment to marvel, appreciate, and celebrate! 

I am often tightly wound this time of year. Lots of time has been spent plotting a course and I have built up a lot of energy to expend. Here we are, taking some of the first steps of the plan. It's like packing for a vacation- did I bring my toothbrush? Did I look up the directions? Yes. I consider my work a vacation. Except when it isn't. I love my work. I love the connectivity and opportunity for service that it allows me. I am so grateful that I get to keep doing my best and moving forward. 

Enjoy the first light of spring!

Cheers,
Helen

Ways to support us through these lean times? 
  • Become a farm member through our CSA!
    • Here is a link to information about it.
    • Here is a link to the sign up sheet
    • You balance will stay on the books until the end of the 2023 season.
  • Come buy our vegetables at market! Make going to the farmers' market part of your weekly routine. We love to see you and we love our vegetables being part of your meals.
  • Invite your friends to come to market with you or introduce them to our vegetables!
  • Share our hiring ad! If you know someone that is a farmer or is considering farming, send them our way! 
    • Here is a link to our hiring page.

 
In this email:
  • Winter market schedule:
    • As of now we are planning on attending Eastern and Royal Oak every week. If anything changes, we will note it here. 
  • Generally important notes
    • We are inside at Eastern Market, in Shed 3, stalls 367 and 369. You can find us on the left if you enter Shed 3 from Russell st.
    • Farm Members! Accepting sign-ups for the 2023 Season. Please ask for a sign-up sheet at market or print one (here) and bring it!
    • 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: Salt and Vinegar Roasted Potatoes from NYT Cooking
  • Market Details: Royal Oak and Eastern (shed 3, 367 and 369)!
  • Member Info
    • Times attended:
    • Spent per visit: $-

    • .
Fresh From the Field- 
Greens:
Microgreens: Arugula, Broccoli, Cilantro, Mustard, Radish Mix, Watercress
Pea Shoots
Sunflower shoots

All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic, at Eastern and Royal Oak)
Beets! (certified organic from Stutzman Family Farm)
Cabbage (certified organic from Stutzman Family Farm)
Carrots (certified organic from Second Spring Farm)- Royal Oak Only
Garlic (certified organic from Cinzori!)
Napa Cabbage- baby and delectable
Kohlrabi
Onions: Yellow and Red (certified organic from Cinzori!)
Potatoes: Red and white
Daikon (Purple, Red (grown with organic methods by Tantre) and White)
Watermelon radishes (certified organic from Cinzori!)- Eastern Market only
Rutabaga
Purple top turnipsRecipe: Salt and Vinegar Roasted PotatoesFrom NYT Cooking, By Lidey HeuckThis recipe turns the classic potato-chip flavor into a dinner party-worthy side dish. The potatoes get a double hit of vinegar: First, they are roasted in a simple vinaigrette, then are tossed with another smack of acidity just before serving. Use white-wine vinegar for a stronger vinegar flavor, or apple cider vinegar if you want a subtler flavor.

Serves 4 to 6

INGREDIENTS
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider or white wine vinegar, plus more to taste
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 pounds Yukon gold potatoes, scrubbed and cut into 1-inch chunks (could sub any potato or tiny potatoes)
  • Flaky sea salt, for serving
  • Minced fresh chives, for serving
INSTRUCTIONS
  1. Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a sheet pan, pour the oil and vinegar mixture over them, and toss well. Arrange the potatoes cut-side down.
  2. Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.
  3. Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with flaky sea salt and chives, and transfer to a serving bowl. Serve immediately.

Market Details: We are at market this week
The Ann Arbor Farmers Market- Back in May
Eastern Market, Shed 3, stalls 367 and 369 (on the LEFT when you enter shed 3 Russell St.), Saturday with Helen! 6 am to 2:30 pm
Royal Oak, Saturday with Peter and Lisa! 7 am to 1 pm
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