Ahoy!
​​
I saw my first tornado this week. Yes. It's true. And luckily, it seems to have caused little damage to our community and farm with only downed trees in its wake. Clare and I were working in wash station when our phones emergency alerts went off. "Tornado Warning!" I wondered "is it a warning when there is a tornado or is that when there is a watch?" (It's a warning.) I read the description of the event and where it was happening. It was allegedly right in our area! Huh? We thought we would look at the horizon to see what we could see. I commented on how still it felt, and it was! Is that something I had heard about right before a storm? There was no rain or wind but we could see the dark clouds filling the entire western horizon. I saw what looked like a small downward peak in the otherwise smooth cloud line, glanced at Clare to discuss, looked back and that little peak had grown extensively. We didn't keep discussing. I didn't stick around to take a picture, which I can't decide if I regret now. It seemed much more important to get the dogs and humans into the basement in the moment.
We waited it out down there, wondering what was going on outside, reading about native plants and noting leaks in the house's foundation. When we went back out, trees were knocked down, grass flattened, our handwashing sink was knocked on its side, but luckily no other damage. All the structures still stand with no large debris upon them. I feel lucky. It seemed so mild, I doubted what I saw until later I saw a video of the funnel that made the location clear.
Anyway, I feel almost disrespectful talking about witnessing a tornado and getting out unscathed when I know these forces of nature have wrecked lives. Let it be a once in a lifetime incident. Unless, of course, I become a storm chaser. 

We have lots of good food for you, with beans and red cabbage new this week, so come out and see us.

Please watch out for little joys and eat well.

Cheers,
Helen
she/her/hers
 
In this email:

• Generally important notes
  • Ann Arbor Members: We are no longer regulars at the Ann Arbor Farmers' Market! Please look for the email with information or email me directly. I'm so sorry if this is jolting.
  • 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: Blueberry-Cucumber Salad
• Market Details: Royal Oak and Eastern (shed 2, 276 &274)!

Fresh From the Field- 
Greens:
Kale- Lacinato, curly green and curly red!
Microgreens: Basil, Broccoli (back next week), Cilantro, Cress, Mustard, Radish Mix,
Pea Shoots 
Sunflower Shoots

All Manner of Deliciousness
Basil bunches and porch pots!
BeansL Frrom Yoder Farm
Blueberries: From Better Way Farm
Broccoli: From Titus Farms
Cabbage
Carrots!
Cucumbers: From Yoder Farms
Eggs: From HillTop Farms (at Eastern Market only) 
Garlic- It is so juicy this time of year!
Kohlrabi
Parsley
Radish: From Jacob's Fresh Farm
Summer squash

Coming Soon
Fennel
Lettuce
New Potatoes

Farms we are collaborating with:
Not all the farms we are working with are certified organic. If they aren't, you better bet we know them well enough to trust their growing practices. This is both because we have asked them about how they care for their land and what materials they use, but also because we are friends. We have asked each other questions and shared information and resources over the years. We know most of them well enough to have had dinner together and to call to share family news. This collection of family farms are our community and our colleagues. We are proud to know them and to work with them. 

Better Way Farms, South Haven, Certified Organic
HillTop Greenhouse and Farms, Ann Arbor. They supply the eggs from free range, happy chickens.
Jacob's Fresh Farm, Dexter
Stutzman Family Farm, Northern Michigan, Certified Organic
Titus Farms, Leslie 
Yoder Farms, Leslie
 
Recipe:  Blueberry-Cucumber Salad
From: Farm Flavor

Go light, healthy and fresh with this simple salad featuring blueberries and cucumbers.
 
INGREDIENTS

• 1 cucumber
• 2 cups (1 pint) fresh blueberries
• 2 tablespoons scallions, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• ½ cup cilantro or parsley leaves, coarsely chopped and loosely packed
• ¼ teaspoon salt
• 1⁄8 teaspoon black pepper
• ½ cup crumbled feta cheese, optional

DIRECTIONS

1. With a sharp knife, cut the cucumber in half lengthwise and scrape out the seeds with tip of a spoon.
2. Cut into thin slices.
3. In a large bowl, toss cucumber, blueberries, scallions and cilantro.
4. In a small bowl, whisk the olive oil, lime juice, and salt and pepper.
5. Pour over the cucumber mixture and toss to combine.
6. Sprinkle with feta cheese if desired.

Note from Helen: Now, I haven't made this exact recipe but I wouldn't scrape out the cucumber seeds, I probably wouldn't add scallions, I may add microgreens (radish anyone?), may add raw sunflower seeds, and would definitely use the cilantro microgreens. 

Market Details: We are at market this week
The Ann Arbor Farmers Market- Sporadic attendance noted on our social media. We love you. 

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

Royal Oak, Saturday with Claudia and Lisa 7 am to 1 pm

Ahoy!

We've been working hard! All of the cabbage that we will grow this year is now in the ground! That is worth celebrating! And next week we will seed those delicious watermelon radishes and colorful daikon we all so crave. The rutabaga has been seeded and is up and another round of radishes is on the way. 

Aaron, who you see weekly at Eastern market, came out to help tame the farm. He brough his hilarity and enthusiasm right out into the field! We have also been fighting the never-ending fight of taming the tomatoes. We trellis them, they break out! And on and on it goes. 

This year we are collaborating with other growers in our area to make sure we bring a delicious and healthy variety of food to our markets, while also supporting the local food economy. Most of the farmers are within 30 minutes of our farm. Some (the blueberry and apple growers in particular) are a little further out.  While I am a little unaccustomed to selling vegetables I didn't grow, it feels great to be supporting my local growers and connecting our customers with delicious and nutritious food. 

Oh my gosh, I almost forgot to mention, there are two more vulture chicks in the barn. I never checked on the chicks of a few years ago much past them hatching because I didn't want to make anyone nervous. These were the biggest young birds I have seen! They still have their white downy feathers, but their wings were black. They hissed at me and moved towards the corner. I only glanced and then quickly left out of respect. 

Please watch out for little joys and eat well. See you at market!

Cheers,
Helen
she/her/hers
 
In this email:

• Generally important notes
  • Ann Arbor Members: We are no longer regulars at the Ann Arbor Farmers' Market! Please look for the email with information or email me directly. I'm so sorry if this is jolting.
  • 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: 5 minute Summer Squash Pancakes
• Market Details: Royal Oak and Eastern (shed 2, 276 &274)!

Fresh From the Field- 
Greens:
Chard
Choy- Titus Farms
Collards- Titus Farms
Kale- Lacinato, curly green and curly red!
Microgreens: Arugula, Broccoli, Cilantro, Cress, Mustard, Radish Mix, Watercress
Pea Shoots 
Sunflower Shoots (back next week)

All Manner of Deliciousness
Basil bunches and porch pots!
Blueberries: From Better Way Farm
Broccoli: From Titus Farms
Cabbage
Carrots!
Cucumbers: From Yoder Farms
Eggs: From HillTop Farms (at Eastern Market only) 
Garlic- It is so juicy this time of year!
Garlic Scapes: From Coveyou Scenic Farm
Kohlrabi
Parsley
Radish: From Jacob's Fresh Farm
Sweet turnips: From Jacob' Fresh Farm
Summer squash

Coming Soon
Green Beans!
New Potatoes

Farms we are collaborating with:
Not all the farms we are working with are certified organic. If they aren't, you better bet we know them well enough to trust their growing practices. This is both because we have asked them about how they care for their land and what materials they use, but also because we are friends. We have asked each other questions and shared information and resources over the years. We know most of them well enough to have had dinner together and to call to share family news. This collection of family farms are our community and our colleagues. We are proud to know them and to work with them. 

Better Way Farms, South Haven, Certified Organic
Coveyou Scenic Farm, Petosky, Certified Organic
HillTop Greenhouse and Farms, Ann Arbor. They supply the eggs from free range, happy chickens.
Jacob's Fresh Farm, Dexter
Titus Farms, Leslie 
Yoder Farms, Leslie
 

Recipe:  5-MINUTE SUMMER SQUASH PANCAKES
From: Tyrant Farms

If you’re looking for a wholesome, garden-fresh summer breakfast, this summer squash pancakes recipe is for you! Easy to make and delicious, you’ll have moist and fluffy pancakes on the table in no time… And you’ll use up some of your summer squash in the process!
 
INGREDIENTS

• 1 cup summer squash or zucchini, measured after putting through food processor
• 3/4 cup organic white whole wheat flour
• 1 egg, preferably a duck egg
• 1 Tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp baking powder
• pinch of sea salt

DIRECTIONS

1. Cut the stem off of your summer squash then cut the squash into chunks small enough to fit into your food processor. Pulverize the squash in your food processor. Make sure you have 1 cup of pulverized squash before proceeding.
2. Add egg, maple syrup, and vanilla extract to the squash in your food processor and pulverize together until blended.
3. In separate bowl: mix together flour, baking soda, baking powder, and a pinch of salt. Blend until all ingredients fully incoporated - you may have to scrape sides with spatula and blend a couple times.
4. In a buttered skillet or pan, make your pancakes as big or as small as you like them. We like about 1/4 cup of batter per pancakes. When you see little bubbles on the uncooked surface and the edges of the pancake are light brown, that means they're ready to flip.

Serve hot topped with toppings and sides of your choice! Helen's note is that I like to just shred squash and add it to my regular pancake recipe. I find that absolutely delicious. 

Market Details: We are at market this week
The Ann Arbor Farmers Market- Sporadic attendance noted on our social media. We love you. 

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

Royal Oak, Saturday with Claudia and Lisa 7 am to 1 pm

Ahoy!​
We are chugging away, steeling ourselves for the week of rain ahead. We have a lot of planting to do, which is very exciting. And lots of weeding.
This email is getting out later than usual. I was boldly typing it earlier this evening as Wiley played with a HOSE close by! No damage was done, but also no work. Such is the way. 

We have lots of delicious food at market tomorrow and hope to see you there.

Please watch out for little joys and eat well.

Cheers,
Helen
she/her/hers
 
In this email:

• Generally important notes
  • Ann Arbor Members: We are no longer regulars at the Ann Arbor Farmers' Market! Please look for the email with information or email me directly. I'm so sorry if this is jolting.
  • 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: Garlic Scape Pesto
• Market Details: Royal Oak and Eastern (shed 2, 276 &274)!
  

Fresh From the Field- 
Greens:
Chard- silky smooth
Choy- crunchy, juicy stems and flavorful greens make this vegetable one of my favorite for salads or stir-fry.*
Collards*
Kale- Lacinato, curly green and curly red!
Lettuce! Crunchy, crispy, refreshing heads: Red, green, romaine and ruffle
Microgreens: Arugula, Broccoli, Cilantro, Cress, Mustard, Radish Mix, Watercress
Pea Shoots (limited this week)
Salad Mix!
Stir-fry mix: a blend of Tatsoi, mustard, komatsu, and mizuna!*
Sunflower Shoots

All Manner of Deliciousness
Carrots (back nextweek)
Cilantro
EGGs!** (at Eastern Market only) 
Garlic Scapes***
Kohlrabi
Parsley
Sweet turnips
Summer squash
Sweet Salad turnips (limited

Coming Soon
Blueberries
Cabbage
New Potatoes

*From Titus Farms, our wonderful neighbor growers. While they are not certified organic, I am familiar with their growing practices and support their methods.

**From our wonderful neighbor farm at home and at the Royal Oak Market: HillTop! While not certifed organic, these birds are fed a wild diet of forage, kitchen scraps and sunflower seeds.

*** From Second Spring Farm, a certified organic farm close to Traverse City on the Leelanau peninsula. 

Recipe: Garlic Scape Pesto

From: New York Times Cooking

The star of this pesto is the garlic plant’s underappreciated second offering: the fleeting garlic scape. The ingredients are straightforward except for the substitution of sunflower seeds for pine nuts. The seeds are a fraction of the cost and do the job just as well. A food processor is a must for this recipe. For pesto, ingredient order matters. Start with the scapes and process for about 30 seconds. Add the seeds until they are broken down and mixed well with the scapes. Scrape the sides of the bowl with a rubber spatula for wandering bits. Next, pour in the olive oil. If you have Parmesan cheese in chunks, add it now, but if it is grated, wait until the scapes and seeds smooth out. If you’re serving right away, add the basil and lemon juice. If not, hold back on the basil for now — otherwise the pesto will lose its vibrant color. Add generously to cooked spaghetti or spread on crusty bread.

INGREDIENTS
​Yield: About 1 cup

• 1 cup garlic scapes, sliced crosswise (about 10 to 12 scapes)
• ¼ cup raw sunflower seeds
• ½ cup extra virgin olive oil
• ¼ cup Parmesan cheese
• ½ cup basil leaves
• Juice of one lemon

DIRECTIONS

• Step 1: Place the garlic scapes in a food processor and pulse for 30 seconds.
• Step 2: Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
• Step 3: Add the olive oil and process on high for 15 seconds.
• Step 4: Add the Parmesan cheese and pulse until the ingredients are combined.
• Step 5: Add the basil and lemon juice, and process until reaching the desired consistency.
• Step 6: Add salt to taste and serve immediately. (Because it is too delicious to wait but you can also freeze it!- helen)

Market Details: We are at market this week
The Ann Arbor Farmers Market- Sporadic attendance noted on our social media. We love you. 

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

Royal Oak, Saturday with Claudia and Lisa 7 am to 1 pm

Ahoy!!

​​Wow, that was a lot of pictures. I guess we had a lot to show for all the work we've been doing out here. I hope you had a happy Independence Day and got time with family and friends. It was a hot one and wonderful for water leisure and good food.

We have some news about our farm. We won't be regulars at the Ann Arbor Farmers' market anymore. I will mention here to Ann Arbor Farm Members, if this is a surprise to you, please check your email or reach out to me directly for information. I am sorry for the jolt. 

The decision was made abruptly a couple Mondays ago when it became clear that with the way the season is going and the way the scale of our farm is shifting, we cannot staff and provide produce for three Saturday markets. This was not an easy decision, mostly because I love the community. All this is said in more detail in the long version on our website. (It is at the bottom of the initial post. Please read it if you have time.

You should know we may still attend the Ann Arbor market sporadically but we have to wait and see what kind of landing we make as all the variables settle.  

​In any event, thank you so much for your love and support over the years. I can't tell you what it has meant to me. I am so grateful I got to grow your vegetables and have gotten to know you, even just the experience of sharing a weekly routine with you. I hope that you can feel the sincerity in this note. That is the funny thing with feelings like this. No matter how much I write, I don't feel like I have truly expressed the depth of them. I just have to count on you to know. 

I have so much love for the Ann Arbor Farmers' Market Community and I am pretty sad that this is the way it is going. We already miss you and always love you. All the very best to you! 

We will still be at Eastern Market and Royal Oak weekly, and when staffing workings, we will sometimes be in Ann Arbor on Wednesdays and even possibly Saturdays, although no promises.

Please watch out for little joys and eat well.

Cheers,
Helen
she/her/hers
 
In this email:

• Generally important notes
  • Ann Arbor Members: We are no longer regulars at the Ann Arbor Farmers' Market! Please look for the email with information or email me directly. I'm so sorry if this is jolting.
  • 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: Sauteed yellow squash and tomatoes!
• Market Details: Royal Oak and Eastern (shed 2, 276 &274)!

Fresh From the Field- 
Greens:
Chard- silky smooth
Kale- Red Russian, Siberfrills, curly green and red!
Lettuce! Crunchy, crispy, refreshing heads: Red, green, romaine and ruffle
Microgreens: Arugula, Basil, Broccoli, Cilantro, Cress, Mustard, Radish Mix (back next week), Watercress
Pea Shoots
Sunflower Shoots

All Manner of Deliciousness
Carrots
Cilantro
Parsley
Sweet turnips
Summer squash
Sweet Salad turnips

Coming Soon
Cabbage
Kohlrabi
New Potatoes
Salad Mix

Recipe:  Sauteed Yellow Squash and Tomatoes
From: Food 

Note from Helen: I first had something like this when working at a diner in New Jersey. It was one of the weekly sides that the awesome chef there made. I LOVED it. I would eat as much of it as they would allow. I will shout out to all the diner chefs, cooking lots of the same foods on repeat, while actually being a food magician in secret. I had the honor of eating many a creative concoction from behind the scenes. Food. One of the necessities of life that we can also enjoy.

INGREDIENTS

• 1 lb summer squash or 1 lb zucchini
• 1⁄4 cup butter or margarine
• 1 cup onion, thinly sliced
• 1 teaspoon salt
• 1 dash pepper
• 1⁄2 teaspoon sweet basil
• 1 (8 ounce) can stewed tomatoes

DIRECTIONS

• Without peeling, slice squash in 1/2" diagonal slices.
• In medium sized skillet, melt butter or margarine and saute onions until golden.
• Add squash and remaining ingredients, toss to combine.
• cover and cook 10 - 15 minutes over medium heat until tender.

RECIPE NOTESI substituted a 14 ounce can of diced tomatoes for the stewed tomatoes and Italian seasoning for the sweet basil. I'd say it panned out. I love this with hunks of delicious bread.

Market Details: We are at market this week
The Ann Arbor Farmers Market- Sporadic attendance noted on our social media. We love you. 

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

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

I am writing to let you know that we won't be regulars at the Ann Arbor Farmers' market anymore. The decision was made abruptly a couple Mondays ago when it became clear that with the way the season is going and the way the scale of our farm is shifting, we cannot staff and provide produce for three Saturday markets. This was not an easy decision, mostly because I love the community. All this is said in more detail below in the long version, please read it if you have time.

You should know we may still attend the Ann Arbor market sporadically but we have to wait and see what kind of landing we make as all the variables settle.  

​In any event, thank you so much for your love and support over the years. I can't tell you what it has meant to me. I am so grateful I got to grow your vegetables and that I have gotten to know you, even just through the experience of sharing a weekly routine. I hope that you can feel the sincerity in this note. That is the funny thing with feelings like this. No matter how much I write, I don't feel like I have truly expressed the depth of them. I just have to count on you to know. 

I have so much love for the Ann Arbor Farmers' Market Community and I am pretty sad that this is the way it is going. All the very best to you! Onward and upward and let's keep doing our best. 

Helen

Long Version:
The way the scale of the farm is shifting and the way the season is going, we have to drop a market and just by the numbers it has to be Ann Arbor. Eastern Market does more than double the sales of Ann Arbor. Royal Oak used to do more than triple and now matches Ann Arbor (those dropping numbers are part of the problem). Eastern and Royal Oak are a mere 15 minutes from each other so we are able to take one vehicle to both, saving on fuel and in a sense, treating them as one market.

There were other factors: Jim got the off-farm job, people are hard to hire and keep on (especially this far from town), wages have increased dramatically (rightly so but that doesn't mean we can afford it), and we have a young child plus (bomb drop) one on the way, due this December. There will be a lot of planning and logistical challenges to overcome if I want Lake Divide to survive (and I really do.) These factors lead to scale change and adaptation. The farm scale needs to match what I can maintain. If you feel you have insight to offer me, please share your mind. I am interested in all possibilities.

Where am I now in this metamorphosis? I have to pick a path through this season to  make back the money that went into it and hopefully earn some too, while fulfilling my obligations to the amazing people that I work with. I have to envision my future. I have to discern if the farm can survive and become sustainable once I get through the early years of my children's lives, or if it is something I will have to move on from. The heart I have in the farm is caring for the land and the creatures here, making a living doing something I can stand by, and allowing myself time to be part of this wild space. Right now, I don't feel like I am doing a good job at any of these pieces. I am stretched too thin to do the conservation and support of the natural systems here in the way I want to. The farm is not in good financial health and not able to support me at all right now. We need financial security in our lives and to do that, I also need to be a contributor. Right now, in its current state, the farm cannot offer that. And the farm is also all consuming. All the time, all the mental space.

Deciding to reduce our attendance at the Ann Arbor market was a really tough decision. The reason I wrestled with this choice the most is that Ann Arbor's Kerrytown market was my original market family. I have loved the market and the people that make it for the whole time I have farmed in Michigan. I met some of my mentor farmers there and some people that will be friends for life. There are so many amazing growers there and I have learned so much from many of them. But the part that makes it the hardest are the many customers that have offered us so much love and support over the years. We have laughed together, you have likely laughed at my strange jokes, shared food, and through growing food for the market and you buying it, we have shared in building community around caring for the earth and our bodies. I will really miss you and will carry this experience with me for life. Please stay in contact with me however you can.

So much love to you in this beautiful life.

End Long Version

Ahoy!
​I hope that you are staying healthy and safe. All this haWe are working hard and scaling the mountain. New crops are around the corner. In the meantime, I have been loving steamed kale with lemon and a little garlic and a pocket full of crunchy carrots.
Please watch out for little joys and eat well.
Cheers,
Helen
 
In this email:

• Generally important notes
  • Ann Arbor Members! Please look for the email with information about the future!
  • 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 Chips!
• Market Details: Royal Oak and Eastern (shed 2, 276 &274)!
  

Fresh From the Field- 
Note that we have a lot of limited vegetables right now. We have several crops on the verge and must bide our time while we wait. Enjoy the greens for now!

Greens:
Chard- silky smooth
Kale- Red Russian, Siberfrills, curly green and red!
Lettuce! Crunchy, crispy, refreshing heads: Red, green, romaine and ruffle
Microgreens: Basil, Cilantro, Cress, Mustard, Radish Mix, Watercress
Pea Shoots

All Manner of Deliciousness
Carrots
Radish (limited)
Snap Peas (limited but starting to come starting to come in)
Summer squash (the beginning)

Coming Soon
Cabbage
Cilantro
New Potatoes
Parsley
Salad Mix
Sweet Salad turnips

Recipe:  Kale Chips

From: The Kitchn INGREDIENTS

• 1 large bunch curly kale (8 to 10 ounces)
• 2 teaspoons miso (white, yellow, or red will all work)
• 2 teaspoons soy sauce or tamari
• 2 tablespoons canola or refined coconut oil
• Flaky sea salt, for serving (optional)

INSTRUCTIONS

1. Wash and dry the kale. Arrange 2 racks to divide the oven into thirds and heat to 300°F. Strip the kale leaves from their sturdy stems and place in the bowl of a salad spinner. Rinse the leaves under cool running water, then spin dry. For extra insurance, pat dry with paper towels — you want the kale to be as dry as possible in order for it to crisp.
2. Tear the kale and place onto baking sheets. Tear the kale leaves into bite-sized pieces and divide between 2 rimmed baking sheets (you should have about 7 total cups of torn kale).
3. Whisk together miso-tamari sauce. Whisk the miso and tamari or soy sauce together in a small bowl. While whisking, slowly drizzle in the oil and whisk until combined (it’s okay if mixture looks slightly separated).
4. Coat and massage the kale. Drizzle the mixture evenly over the kale and use your hands to massage it into the kale, getting into every nook and cranny. Spread the kale into an even layer on each baking sheet.
5. Bake until crisp. Bake, stirring the kale and rotating the baking sheets between racks halfway through, until the kale is crisp, 18 to 20 minutes total. Toss with flaky sea salt, if desired.

RECIPE NOTESStorage: Kale chips are best eaten within a few hours, but can be stored in an airtight container at room temperature for up to 1 day.

Market Details: We are at market this week
The Ann Arbor Farmers Market- Wednesdays from 7 am to 3 pm. Members look for an email from me in the next week.
Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen and Aaron! 6 am to 2:30 pm
Royal Oak, Saturday with Claudia and Lisa (Helen will be there early to help se Claudia up!) 7 am to 1 pm

Greetings!
​​
We are at the peak. The wave is breaking and we will ride the frothy crest to the winter's shore. Let the light bring growth and change.
I can't muster much more than that today. See you tomorrow. Hope for rain. 
Cheers,
Helen
 
In this email:

• Generally important notes
  • Ann Arbor Members! We have news. I will be sending an email in the next week. I will mention here when I do. Please look for 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 Chard
• Market Details: Royal Oak and Eastern (shed 2, 276 &274)!

Fresh From the Field- 

Note that we have a lot of limited vegetables right now. We have several crops on the verge and must bide our time while we wait. Enjoy the greens for now!

Greens:
Chard- silky smooth
Kale- Red Russian, Siberfrills, curly green and red!
Lettuce! Crunchy, crispy, refreshing heads: Red, green, romaine and ruffle
Microgreens: Basil, Cilantro, Cress, Mustard, Radish Mix, Watercress
Pea Shoots
Sunflower shoots

All Manner of Deliciousness
Carrots
Radish (limited)
Snap Peas (limited but starting to come starting to come in)
Sweet Salad Turnips (limited- the next planting is two weeks out)
Summer squash (the beginning)

Coming Soon
Cabbage
Cilantro
Parsley
Salad Mix
Sweet Salad tunips

Recipe: Braised Chard

From: Bowl Me Over

Braising the greens and garlic together makes the vegetables delicious and savory. Ingredients

• 2 bunches Swiss Chard cleaned well, thinly sliced
• 1 yellow onion peeled and thinly sliced
• 3 tablespoon garlic minced, about three cloves garlic
• 2 tablespoon olive oil
• 2 tablespoon butter
• 1 ½ teaspoon salt
• ½ teaspoon pepper
• ⅛ teaspoon red pepper flakes

Directions

1. Remove the skin from the onion. Slice in half and then into half moon slices
2. Using a dutch oven or large skillet heat oil over medium heat add the olive & butter to the pan. When melty and hot, add the onions. 
3. While the onions are cooking prepare the chard. Start by rinsing them well under cold water to remove all the grit.
4. Slice off just the ends of the stalks of chard and discard. Slice and dice the rest of the stalk and the red and green leaves. Add to the pot with the onions and add all of the seasonings. Give it a good stir. 
5. Now mince the garlic cloves. You'll need three tablespoons. When minced, into the pot it goes with everything else. Give a good stir, reduce heat to medium-low, cover tightly and simmer for twenty minutes, stirring every 7 to 8 minutes. 

Notes
Add bacon if you are a bacon eater. Seriously.
If you are vegan, get rid of butter.
Red pepper flakes are optional. In fact, everything is optional except the chard and the oil. 

Market Details: We are at market this week
The Ann Arbor Farmers Market- Wednesdays from 7 am to 3 pm. Members look for an email from me in the next week.

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

Royal Oak, Saturday with Amalie! 7 am to 1 pm

Ahoy!

​We are so lucky we weren't ransacked by the freak hail storm that swept across the state. My heart goes out to all the growers that experienced that set back, along with all the other wacky weather we are experiencing this season. 
This week we are finally harvesting some hard won salad mix and head lettuce. We had to battle the deer at every turn to bring these greens to the table. We put up a fence, we put up hoops, we cover and uncover to irrigate, but it is worth it! This is some beautiful lettuce!
We have a lot of crops just around the corner. It is an unbearable wait. That summer squash is teasing us. The parsley is looking like little trees. The cabbage is heading up. The curious beets? Well, I need to look into what they are up to. 
And lastly, a nature note: I am being graced by hummingbird sightings this year. They have been so elusive in my life that to be seeing 2 per week feels like magic. It has to mean something? A guide to take me to fairy land, where I can rest in a spider spun hammock with a moss pillow beneath a toadstool? Drink nectar from a rose petal? Gaze into a dew drop and see my enchanted future? Thank the magic of the hummingbird. 

Cheers,
Helen
 
In this email:

• Generally important notes
  • Ann Arbor Members! We will be at the Wednesday Ann Arbor Farmers' market for the season. We'll look forward to seeing you there! We hope to start Ann Arbor Saturday soon in June (it's June!) but we are still sorting out the staffing. Thank you for your patience. 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: Roasted Spring Carrots in Agrodolce
• Market Details: Royal Oak and Eastern (shed 2, 276 &274)!

Fresh From the Field- 
Greens:
Chard- baby and delicious
Kale- Red Russian, Siberfrills, curly green and red!
Lettuce! Crunchy, crispy, refreshing heads: Red, green, romaine and ruffle
Microgreens: Basil, Cilantro, Cress, Mustard, Radish Mix, Watercress
Pea Shoots
Salad mix
Sunflower shoots

All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic)-The last week! We will miss them!
Carrots
Radish (limited)
Sweet Salad Turnips

Coming Soon
Parsley
Peas
Summer Squash
 
Recipe: Roasted Spring Carrots in Agrodolce

From: Eating Well

Agrodolce is a sticky sweet-sour Italian sauce made from vinegar and honey. Spoon it over roasted vegetables or grilled meats for a pop of flavor. A fruit vinegar gives it extra depth.
 Ingredients

• 1 ½ pounds slender carrots, scrubbed
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon salt plus 1/8 teaspoon, divided
• ¼ teaspoon ground pepper, divided
• 1 cup fruit vinegar
• ¼ cup honey
• ¼ cup golden raisins, chopped
• 1 1-inch strip orange zest
• Finely chopped fresh parsley for garnish

Directions

1. Preheat oven to 400°F.
2. Place carrots on a large rimmed baking sheet. Drizzle with oil and season with 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Roast, turning occasionally, until golden brown and tender, 35 to 40 minutes.
3. Meanwhile, combine vinegar, honey, raisins and orange zest in a small saucepan. Bring to a simmer over medium heat. Adjust heat to maintain a simmer and cook, stirring occasionally, until syrupy, 15 to 20 minutes. Discard the zest. Season with the remaining 1/8 teaspoon each salt and pepper.
4. Spoon the agrodolce over the carrots and toss to coat. Return to the oven and roast for 5 minutes more. Serve the carrots sprinkled with parsley, if desired.

Market Details: We are at market this week
The Ann Arbor Farmers Market- Wednesdays from 7 am to 3 pm. We are still sorting staff and such for Saturdays. Members please contact me if concerned. 

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! 7 am to 1 pm

​Ahoy!

Onward to a week of Mayhem! Planting, weeding, ground preparation, repairs. Keep on swimming, as a wise movie fish once said. 

Cheers,
Helen
 
In this email:

• Generally important notes
  • Ann Arbor Members! We will be at the Wednesday Ann Arbor Farmers' market for the season. We'll look forward to seeing you there! We hope to start Ann Arbor Saturday soon in June (it's June!) but we are still sorting out the staffing. Thank you for your patience. 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: Sweet Salad Turnips!
• Market Details: Royal Oak and Eastern (shed 2, 276 &274)!

Fresh From the Field- 
Greens:
Chard- baby and delicious
Kale- Red Russian, Siberfrills, curly green and red!
Microgreens: Basil, Cilantro, Cress, Mustard, Radish Mix, Watercress
Pea Shoots
Spinach!
Sunflower shoots

All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic)
Purple top turnips
Sweet Salad Turnips

Transplants
Snap peas!

Coming Soon
Head Lettuce
Radish
Summer Squash,
Salad Mix

Recipe: Sweet Salad Turnips!

Below is a summary of sweet salad turnips recipes. The one I didn't see? Just eating them. They are so dang juicy and delicious. If you haven't had one before, I highly, highly recommend just eating them by themselves, either sliced or like an apple. 

From: Driftless Organic

GOOD STUFF TO KNOW
The Salad Turnip is a special veggie. It’s nothing like the classic turnip, actually. It’s soft enough, even when raw, to cut with a butter knife. It is sweet and even a little fruity, but also has a bit of a bite like the classic turnip. And the greens are great to eat, too!

STORAGE TIPS
Remove the tops and store separately in the refrigerator. They last at least a week refrigerated.

RECIPES
Grilled Kale, Salad Turnips & Scallions
Radish and Turnip Salad w/Oregano Vinaigrette
Roasted Radishes and Turnips with Greens
Roasted Salad Turnips w/Mint & Israeli Couscous
Salad Turnip Salad
Salt Pickled Turnips & Gold Beets
Southwest Winter Slaw
Super-Easy Greens Stirfry
Wine Braised Leeks & Salad Turnips

COOKING & EATING TIPS
One can eat salad turnips raw or cooked. They are excellent in a hearty salad. Slice and saute them in butter or sunflower oil with some crushed garlic for a quick and yummy side dish.

Market Details: We are at market this week
The Ann Arbor Farmers Market- Wednesdays from 7 am to 3 pm. We are still sorting staff and such for Saturdays. Members please contact me if concerned. 

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! 7 am to 1 pm

Ahoy!
​
​So much to say, I can't say it all. We are working and chipping away in the heat and the dry. Do some rain dances folks, we could all use it.
This week we have some new greens: spinach and chard! Plus some flowering tatsoi and arugula. It is a little disappointing to have it all flower like that, however, not too surprising with weather like this.
We're heading to market tomorrow and hope to see you there!
Cheers,
Helen
 
In this email:

• Generally important notes
  • Ann Arbor Members! We will be at the Wednesday Ann Arbor Farmers' market for the season. We'll look forward to seeing you there! We hope to start Ann Arbor Saturday soon in June (it's June!) but we are still sorting out the staffing. Thank you for your patience. 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: Lemon Kale Orzo
• Market Details: Royal Oak and Eastern (shed 2, 276 &274)!

Fresh From the Field- 
Greens:
Bok Choy!
Chard- baby and delicious
Kale- Red Russia and Siberfrills!
Microgreens: Basil, Cilantro, Cress, Mustard, Radish Mix, Watercress
Pea Shoots
Spinach!
Spring Raab: the tender flowering stalks of greens. We have arugula and tatsoi raab this week.
Sunflower shoots

All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic)
Green Garlic!
Radish- spring cuties. Light this week, but many more next week.
Daikon (White  from Tantre- grown with organic methods)
Purple top turnips

Transplants
Snap peas!
Summer squash!
Tomatoes
Peppers

Coming Soon
Sweet turnips

Recipe: Lemon Kale Orzo

From: Last IngredientReady in 20 minutes, this lemon kale orzo with garlic, breadcrumbs and pecorino cheese is a simple pasta that's great to eat anytime of year.
Ingredients

• 1 cup orzo
• 3 tablespoons olive oil
• 1/4 cup panko breadcrumbs
• 4 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Pinch red pepper flakes
• 3 cups chopped curly kale
• Juice and zest of 1 lemon
• 1/4 cup grated pecorino cheese
• 2 tablespoons chopped parsley

Instructions: 

• Cook the orzo in salted boiling water until al dente according to package instructions. Drain and rinse with cold water in a colander or strainer.
• Heat the olive oil in a large skillet or sauté pan over medium heat. Toast the breadcrumbs, stirring frequently, until they turn golden brown, about 2-3 minutes. Add the garlic, salt, pepper and red pepper flakes. Continue cooking for 30 seconds until fragrant. Add the kale, lemon juice and zest and sauté until the kale has wilted, about 2-3 minutes.
• Stir the orzo, pecorino cheese and parsley into the kale and give it a minute for everything to warm.

Notes:

• I read this recipe but did not have lemon or bread crumbs so didn't try it. What I did do was sautee kale, chickpeas, onions, and mushrooms, add lemon, butter, and pepper while cooking some orzo. I then stirred the orzo into my vegetable concoction. I have to say, I recommend. I would add the cheese that I didn't have though. Plus, caramelized lemon sounds like a real treat. 

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 and Aaron plus Paul! 6 am to 2:30 pm

​Royal Oak, Saturday with Tyler! 7 am to 1 pm