​Snow! What an exciting and joyful time! We are chugging along right now, making good plans for the coming year and keeping the fires stoked on the farm. Our winter micro experiments continue. Everything is growing so slowly, although it is expected, we are running low on space in our makeshift space. Add to that the impending bitter cold, we seeding a little light this week. 
The basil and cilantro micros have yet to make a splash. For the basil, we think it is too cold. We are still sorting out the root problem for the cilantro. In any event, we are taking a break on those experiments until the cold lets up and the daylight lengthens. We will resume in mid February. We will keep seeding Arugula, Broccoli, Cress, Mustard, and Radish- all local superfoods, all cold and low light tolerant. Keep expecting those delights at market.  

I am short on time this week so all I will say is come out and visit us at market this week. Unfortunately, I have one more week away from you all, but will be back with a blast next Saturday. So please head out and pepper Tyler and Peter with vegetable questions. 

I will leave these lean times support suggestions here...
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.

Come out and see us this week! Tyler and Lisa are in Royal Oak and Peter is in Eastern. I am farmward this weekend but will be back next!

~Helen
 
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 Russel 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: Roasted Potato (Don't underestimate the health benefits of the the potato! They are a powerhouse of energy and nutrition!)
• Market Details: Royal Oak and Eastern (shed 3, 367 and 369)!

​
Fresh From the Field- 
Greens:
Microgreens: Arugula, Broccoli, Cress, Radish!
Corn shoot (not a lot this week but we are getting closer to having it sorted.)

All Manner of Deliciousness
Apples (Michigan grown, certified organic, only at Eastern)
Cabbage: Savoy Leaf Cabbage, Classic, and Red
Garlic (certified organic from Cinzori!)
Napa Cabbage- baby and delectable
Kohlrabi 
Onions: Red and Yellow, a mixture of ours and Cinzori's (certified organic!)
Potatoes: Red and white
Daikon (Purple, Red (from Tantre) and White)
Watermelon radishes- From Tantre (grown with practices we trust but not certified organic)
Rutabaga
Purple top turnips

Coming soon:
Pea Shoots
Sunflower shoots

Recipe: Roasted Potatoes
From Facts of Life
Preheat oven to 350 F
Wash.
Chop to even sizes- your choice!
Spread on pan and toss with olive oil and herb of choice (rosemary for me, please!)
Roast for 40 min. Check with a fork. If you like them crispier, flip and toss in the pan and roast longer checking at 10-20 min increments. 

Enjoy on their own or with a meal. Don't underrate the health benefits of the potato. https://potatogoodness.com/nutrition/

Potato Nutrition Highlights 
+An excellent source of vitamin C
+A good source of potassium (more than a banana!)
+A good source of vitamin B6
+Potatoes are nutrient-dense complex carbohydrates
+Potatoes are fat-, sodium- and cholesterol-free
+Potatoes are only 110 calories per serving

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 right when you enter shed 3 Russel St.), Saturday with Peter! 6 am to 2:30 pm
Royal Oak, Saturday with Tyler! 7 am to 1 pm

​The good news? The tried and true microgreens did what we know they could and produced an abundance of delicious greens for us to use. I love them on my sandwiches, arugula in my strawberry yogurt smoothie, sprinkled on my eggs, or just on the side of any dish with a drizzle of oil. 
The less good news? The shoots need more time. The low light conditions of January are not conducive to rapid plant growth, and the pea and sunflower shoots are showing us that. I say less good news, rather than bad news, because they are in fact growing, just slowly slowly. It may be two weeks before we experience the joy of a crunchy pea or sunflower shoot. 

Being at market last week was a blast. I loved seeing everyone and sharing the joys of winter radishes, talking about our farm and our membership, and hearing about everyone's lives. I love connecting to the people that we grow food for. It completes the circle for me and keeps me grounded. It reminds me that other people care about the way we care for the earth and each other. If fills my coffers with hope and inspiration.

And what will be offering to you this winter? Well, in the 2022, we did not plant to have storage vegetables for this time of year. Our storage crop supplies are shrinking, although we still have a lot of rutabaga, potatoes, and turnips! This shortage provides the opportunity to connect and this winter I am looking forward to developing relationships with other Michigan growers so that we can keep a balanced table through the leaner times of the winter. So look for it! And expect us to show up with our shoots, micros, and what storage crops remain for us, along with what we can collect from our neighboring Michigan farms.

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.

Come out and see us this week! Tyler is in Royal Oak and Peter is in Eastern. I am farmward this weekend but will be back next!

~Helen
 
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 Russel 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: Kohlrabi!
• Market Details: Royal Oak and Eastern (shed 3, 367 and 369)!
  

​
Fresh From the Field- 
Greens:
Microgreens: Arugula, Broccoli, Cress, Mustard Mix, Radish!
FIVE backs of the mysterious corn shoots!

All Manner of Deliciousness
Apples (Michigan grown, certified organic, only at Eastern)
Cabbage: Savoy Leaf Cabbage, Classic, and Red
Celery Root (last week)
Garlic (certified organic from Cinzori!)
Napa Cabbage- baby and delectable
Kohlrabi 
Onions: Red and Yellow, a mixture of ours and Cinzori's (certified organic! 
Potatoes: Red and white
Fingerling Potatoes (last week)
Daikon (Purple and White)
Watermelon radishes- Ours at Royal Oak, Tantre's at Eastern (grown with practices we trust but not certified organic)
Rutabaga!
Purple top turnips

Herbs
Parsley (Curly and Flat Leaf!)- last week

Coming soon:
Corn shoots- we'll figure them out!
Pea Shoots
Sunflower shoots
Basil and cilantro microgreens

Recipe: Kohlrabi!
From Facts of Life

Kohlrabi is crispy and so, so flavorful. This time of year it is so very sweet. There are many ways to cook it and and many recipes to use it in but the way I fell in love with it was in its raw form: Peeled and munched.

I like to cut it in half lengthwise, cut off the small tough end where the stem was, peel it, then slice it into thin halfmoons. From there, you can add a little salt, dip it in your favorite dip (cream cheese, brie, ranch, black beans, hummus, etc), or eat it just as it is. 

It is a beautiful addition to a charcuterie board (especially along with our GORGEOUS purple daikon) and it is a well loved snack for all ages.

Don't hold back. Get kohlrabied tomorrow.  

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 right when you enter shed 3 Russel St.), Saturday with Peter! 6 am to 2:30 pm
Royal Oak, Saturday with Tyler! 7 am to 1 pm

Ahoy!
We're back one week early and we are excited about it! Although we don't have the full spread of shoots and micros, we have a lot of nutrient and flavor dense foods on our table. And next week? Well, next week we'll be bringing our first round of many new crops. A particularly exciting and delicious experiment are the popcorn shoots. They are allegedly so sweet and crunchy, some chefs use them in desserts! Hopefully they will be ready for next Saturday.

The 2023 season is taking shape! Tyler and I have took sometime before our winter break to layout our hopes and dream on paper. We have put a lot of thought into where we can focus to make the greatest strides and I feel we've come up with a pretty bold and reasonable plan. I have some trepidation about hiring and the availability of people interested and able to work on a farm but even that towering concern can't cast its shadow net over my pivot. We are ready with various pocket plans that all lead to nutritious, organic vegetables on your table.  

Stick with us in any of these ways!

• Become a farm member through our CSA!
  • Here is a link to information about it.
  • Here is a link to the sign up sheet
• 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.

I'll wax on in the coming weeks and months. I have lots to share! In the meantime, we are looking forward to seeing you at Eastern and Royal Oak markets tomorrow!
~Helen
 
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 Russel 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: Kohlrabi!
• Market Details: Royal Oak and Eastern (shed 3, 367 and 369)!
  

Fresh From the Field- 
Greens:
Pea shoots (limited)

All Manner of Deliciousness
Apples (certified organic from Country Mill, only at Eastern)
Cabbage: Cone Cabbage, Savoy Leaf Cabbage, Classic, and Red
Celery Root
Garlic (certified organic from Cinzori!)
Napa Cabbage
Kohlrabi 
Onions: Red and Yellow
Potatoes: Red and white
Fingerling Potatoes
Daikon (Purple and White)
Watermelon radishes
Rutabaga!
Purple top turnips
Wintersquash (Try that Autumn Frost, folks!)- Last week

Herbs
Parsley (Curly and Flat Leaf!)

Coming soon:
Corn shoots
Sunflower shoots
Many microgreens including: Cilantro, Basil, Arugula, Radsh, Broccoli, Cress, and Mustard!

Recipe: Kohlrabi!
From Facts of Life
Kohlrabi is crispy and so, so flavorful. This time of year it is so very sweet. There are many ways to cook it and and many recipes to use it in but the way I fell in love with it was in its raw form: Peeled and munched.

I like to cut it in half lengthwise, cut off the small tough end where the stem was, peel it, then slice it into thin halfmoons. From there, you can add a little salt, dip it in your favorite dip (cream cheese, brie, ranch, black beans, hummus, etc), or eat it just as it is. 

It is a beautiful addition to a charcuterie board (especially along with our GORGEOUS purple daikon) and it is a well loved snack for all ages.

Don't hold back. Get kohlrabied tomorrow.  

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 right when you enter shed 3 Russel St.),

Saturday with Helen! 6 am to 2:30 pm
Royal Oak, Saturday with Tyler! 7 am to 1 pm

​See our generally important notes below for our winter market schedule.

I am happiest outside. I may sometimes forget this but my body remembers. The moment I step outside, I take a deep breathe and remember.
Our friend the Northern Harrier is back to its winter hunting grounds, which overlaps with our farm. The land is so much to so many. I'm grateful to bear witness.

~Helen
 
In this email:

• Winter market schedule:
  • December! We will be at all three of our markets the 10th and the 17th. We will then take our winter break.
  • We will return to Eastern Market and Royal Oak weekly January 21st. We will continue coming to market as long as we can grow enough that it makes sense. We will attend Ann Arbor weather permitting.
  • We plan on growing lots of microgreens and shoots and will bring them along with our storage crops (radishes, potatoes, onions, cabbage and more!). Tyler and I have big plans for an early spring season. We will have to see what nature decides. 
• Generally important notes
  • We are inside at Eastern Market, in Shed 3, stalls 304 and 306. You can find us second on the right if you enter Shed 3 from Shed 2.
  • We will be at all 3 markets December 10th, and 17th. Members can continue to use their 2022 balances through the end of the month!
  • Farm Members! Accepting sign-ups for next year. Please ask for a sign-up sheet at market. Sign-ups now will roll over to 2023.
  • Here is link to our Social Justice page on our website. It is a list of resources to keep active in effecting positive social change.  
• Fresh from the Field
• Recipe: 10 Minute Garlic Bok Choy Recipe!
• Market Details: Inside at Eastern (shed 3, 304 and 306)!

Fresh From the Field- 
Greens:
Bok Choi
Collards
Kale (limited)
Pea shoots
Tatsoi
Tokyo Bekana- a bok choi lettuce
Microgreens: Kale, Cabbage (limited this week)

All Manner of Deliciousness
Brussel sprouts!
Cabbage: Cone Cabbage, Savoy Leaf Cabbage, Classic, and Red
Napa Cabbage
Kohlrabi 
Onions: Red and Yellow
Potatoes: Red and white
Fingerling Potatoes
Daikon (Purple and White)
Watermelon radishes
Rutabaga!
Purple top turnips
Wintersquash (Try that Autumn Frost, folks!)

Herbs
Parsley (Curly and Flat Leaf!)

Coming soon:
Corn shoots
Sunflower shoots
Many microgreens including: Cilantro, Basil, Arugula, Radsh, Broccoli, Cress, and Mustard!

Recipe: 10 Minute Garlic Bok Choy Recipe!
From The Forked Spoon!
Crisp, fresh, and bursting with loads of unexpected flavor, this Garlic Bok Choy Recipe is guaranteed to be your new favorite side dish. 

Ingredients

• 1 tablespoon vegetable oil
• 5 cloves garlic - minced
• 2 large shallots - minced (I would substitute some small, Lake Divide onions- Helen)
• 2 pounds baby bok choy - halved or quartered
• 2 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon crushed red pepper - optional

INSTRUCTIONS

• Add the oil to a large wok or skillet over medium-high heat. Swirl to coat the entire surface of the pan.  Add the garlic and shallots, stirring continuously for 1-2 minutes, or until fragrant.
• Add the bok choy, soy sauce, and sesame oil. Toss to coat and cover. Cook for 1-2 minutes, uncover and toss, and then cover and continue to cook until bok choy is cooked to desired doneness (approximately 3-5 minutes more).
• Sprinkle with crushed red pepper and serve immediately. Enjoy!

Market Details: We are at market this week
The Ann Arbor Farmers Market, Saturday, Tyler! 
Eastern Market, Shed 3, stalls 304 and 306 (on the right when you enter shed 3 from shed 2), Saturday with Peter! 6 am to 2:30 pm
Royal Oak, Saturday with Helen and Lisa! 7 am to 1 pm

​Ahoy!
Frosty mornings, a flash of snow, and now heading back up into the 70's! This is going to be a nice warm weekend and possibly our last hurrah before the cold weather settles in. I think the leaves this fall are exception. I mean outrageously, outlandishly beautiful. Take note folks, for it isn't every fall that we get such a show.

We are bustling around on the farm as usual, working to get things settled for the slower season. 
A few things on our list: 

• Field clean up
• Planting garlic
• Putting equipment to bed
• Preparing for a big transition.

Did I just tack that last one on there without any fanfare? Don't worry, we will be at our regular markets next year (Ann Arbor, Royal Oak, and Eastern.) Tune in next week to find out what change is afoot. 
I'm looking towards being a little more wordy in these coming weeks. Until then friends!
 
In this email:

• Generally important notes
  • Farm Members! Accepting sign-ups for next year. Please ask for a sign-up sheet at market. Sign-ups now will roll over to 2023.
  • Here is link to our Social Justice page on our website. It is a list of resources to keep active in effecting positive social change.  
• Fresh from the Field
• Recipe: Tangy Sautéed Turnips
• Market Details
• Tales from the Farm: Taking a break from writing for now. 

Fresh From the Field- 
Greens:
Bok Choi
Collards
Kale
Mustard
Pea shoots
Tatsoi (just a touch! Get it early!)

All Manner of Deliciousness
Broccoli
Brussel sprouts!
Cone Cabbage: the most tender and sweet
Savoy Leaf Cabbage
Napa Cabbage
Eggplant- Last week likely!
Ginger (fresh and seed ginger)
Kohlrabi 
Onions: Red and Yellow
Peppers: Green bells and friers
Potatoes: Red and white
Fingerling Potatoes! 
Daikon (Purple and Red!)
Watermelon radishes
Rutabaga!
Purple top turnips
Wintersquash! 

Herbs
Parsley (Curly and Flat Leaf!)

Coming soon:
Arugula
Celery

Recipe: Tangy Sautéed Turnips

From Wiley's Favorites 

A simple recipe for tasty turnips!

INGREDIENTS

• 3 tablespoons butter
• 1 bunch of purple top turnips, diced
• 1 teaspoon paprika
• 1 teaspoon black pepper
• dash of salt (to taste)
• 2-3 tablespoons rice wine vinegar

INSTRUCTIONS

1. Melt the butter in a sauce pan over medium heat. Add the turnips and seasonings and stir to coat
2. Pour in the rice wine vinegar and cover. I can be a little heavy handed with it at times and have never regretted it. 
3. Allow vinegar to reduce, stirring a few times. 
4. Add enough water to cover the bottom of the pan but not cover the turnips. Cover and cook until water is gone or turnips are soft. Add more water as needed. 

Enjoy as a side, or if you are Wiley, as the main course. These are great  to add a tang to any meal. 

Market Details: We are at market this week
The Ann Arbor Farmers Market, Saturday, Tyler! 
Eastern Market, Shed 2, Saturday with Peter! 6 am to 2:30 pm
Royal Oak, Saturday with Jim and Lisa! 7 am to 1 pm

Tales from the Farm:
See you at market!

Helen for Jim, Tyler, Sarah, Wiley, Boomer (bark layer), and Exie (morale officer)

Ahoy!​
​Last week we had the first frost, but this week, we're having the big one. As one of my best, best, best farm friends texted to us this morning: Happy Frostmas! It is bittersweet but the changes of the season are always welcome. 
 
In this email:

• Generally important notes
  • Farm Members, if you haven't checked out our new membership agreement please see a copy here. If this works for you, please send me an email saying so. If it doesn't, please let me know and we will sort it out. Thank you!
  • Here is link to our Social Justice page on our website. It is a list of resources to keep active in effecting positive social change.  
• Fresh from the Field
• Recipe: Daikon and Cabbage Stir Fry
• Market Details
• Tales from the Farm: Taking a break from writing for now. 
  

Fresh From the Field- 
Greens:
Arugula
Bok Choi
Collards
Kale
Mustard
Pea shoots
Tatsoi (just a touch! Get it early!)

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

Herbs
Basil
Parsley (Curly and Flat Leaf!)

Coming soon:
Brussel Sprouts
Celery

Recipe: Daikon and Cabbage Stir Fry

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

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

Ingredients

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

Serving Size: 2 People

Preparation Instructions:

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

Market Details: We are at market this week
The Ann Arbor Farmers Market, Saturday, Tyler! 
Eastern Market, Shed 2, Saturday with Peter! 6 am to 2:30 pm
Royal Oak, Saturday with Jim and Lisa! 7 am to 1 pm

Tales from the Farm:
See you at market!

Helen for Jim, Tyler, Sarah, Wiley, Boomer (bark layer), and Exie (morale officer)

Ahoy!​
Our farm's first fall frost came this morning. It sweetens the greens and turns the page. Because we have most of our warm season crops in tunnels, we will still have them at market, but consider this a warning. Get 'em, get 'em.
 
In this email:

• Generally important notes
  • Farm Members, if you haven't checked out our new membership agreement please see a copy here. If this works for you, please send me an email saying so. If it doesn't, please let me know and we will sort it out. Thank you!
  • Here is link to our Social Justice page on our website. It is a list of resources to keep active in effecting positive social change.  
• Fresh from the Field
• Recipe: About Baby Ginger
• Market Details
• Tales from the Farm: Taking a break from writing for now. 

Fresh From the Field- 
Greens:
Arugula
Bok Choi
Collards
Kale
Mustard
Pea shoots
Tatsoi

All Manner of Deliciousness
Cone Cabbage: the most tender and sweet
Savoy Leaf Cabbage
Napa Cabbage
Brussel Tops
Eggplant
Ginger
Kohlrabi 
Onions: Red and Yellow
Peppers: Bells and Shishitos
Potatoes: Red and white
Fingerling Potatoes! 
Radishes
Daikon (Purple and Red!)
Watermelon radishes
Shallots
Tomatoes
Cherry Tomatoes!
Wintersquash! Festival, acorn, and a few others. Should we call it fall squash?

Herbs
Basil
Mint
Parsley (Curly and Flat Leaf!)
Sage

Coming soon:
Brussel Sprouts
Celery

Recipe: About Baby Ginger
It is so thin skinned you don’t have to peel it and so smooth, it slices like butter. The root (technically a rhizome) is delicious. Juicier than the more mature rhizomes typically found in stores. It is delightful added to stir fry -- or try it my favorite way -- minced raw on yogurt or ice cream. The stalks and leaves can be used to make tea or infuse rice with a taste of ginger. Just slice them diagonally, steep, and enjoy!

How to store:
Fresh Ginger should be kept in the fridge. The stalks should be removed and used within a few days or dried for later use. If you do not plan on using the rhizome within a week, the best way to store it is in the freezer. To use it, just remove it, grate the quantity needed, and return it to the freezer! Enjoy fresh ginger all year long!

Market Details: We are at market this week
The Ann Arbor Farmers Market, Saturday, Tyler! 
Eastern Market, Shed 2, Saturday with Peter! 6 am to 2:30 pm
Royal Oak, Saturday with Jim and Lisa! 7 am to 1 pm

Tales from the Farm:
See you at market!

Helen for Jim, Tyler, Sarah, Wiley, Boomer (bark layer), and Exie (morale officer)

Ahoy!​
​Happy Autumnal Equinox! We can feel it in the air. Cool days with warm sun, chilly mornings and nights, and the smell of dew. The cranes are flying south. Now is a great time to see them gather in numbers! The turtles are crossing back across the roads. Watch out for them!
 
In this email:

• Generally important notes
  • Farm Members, if you haven't checked out our new membership agreement please see a copy here. If this works for you, please send me an email saying so. If it doesn't, please let me know and we will sort it out. Thank you!
  • Here is link to our Social Justice page on our website. It is a list of resources to keep active in effecting positive social change.  
• Fresh from the Field
• Recipe: Napa Cabbage Salad
• Market Details
• Tales from the Farm: Taking a break from writing for now. 

Fresh From the Field- 
Greens:
Arugula
Bok Choi
Collards
Kale
Mustard
Pea shoots
Tatsoi

All Manner of Deliciousness
Cone Cabbage: the most tender and sweet
Napa Cabbage!
Brussel Tops
Eggplant
Kohlrabi 
Onions: Red and Yellow
Peppers: Bells and Shishitos
Potatoes: Red and white
Fingerling Potatoes! 
Radishes
Shallots
Tomatoes
Cherry Tomatoes!
Wintersquash! Festival, acorn, and a few others. Should we call it fall squash?

Herbs
Basil
Mint
Parsley (Curly and Flat Leaf!)
Sage

Coming soon:
Purple Top Turnips
Round green cabbage
Ginger
Celery

Recipe: Napa Cabbage Salad!
From: Tasting Table
The crisp crunch of cabbage makes for the perfect salad base. When you need a new side dish, look no further than this Napa cabbage salad recipe.

Ingredients
1 Napa cabbage
1 large carrot
1 red bell pepper
6 spring onions/scallions
4 teaspoons sesame seeds
1 tablespoon soy sauce
½ teaspoon garlic powder
1 tablespoon honey
2 teaspoons sesame oil
2 tablespoons rice vinegar
salt
pepper

Directions
Chop the veggies. Slice the cabbage into strips. Peel the carrot and use the peeler to slice it into ribbons. Dice the red pepper and spring onions.
Transfer the chopped veggies into a large salad bowl.
Make the dressing by adding the soy sauce, garlic powder, honey, sesame oil, rice vinegar, and salt and pepper to a small bowl and mixing well to combine.
Pour the dressing over the salad and sprinkle the sesame seeds on top.
Toss the salad to ensure everything is coated in the dressing.

Market Details: We are at market this week
The Ann Arbor Farmers Market, Saturday, Tyler! 
Eastern Market, Shed 2, Saturday with Peter! 6 am to 2:30 pm
Royal Oak, Saturday with Jim and Lisa! 7 am to 1 pm

Tales from the Farm:
See you at market!

Helen for Jim, Tyler, Sarah, Wiley, Boomer (bark layer), and Exie (morale officer)

Ahoy!

​Fall crops are coming in! This week sweet salad turnips and bok choi are my favorite returning tastes but there is so much more! Baby kale from a fresh planting, collards, brussel tops, all those greens we missed during the summer. See you at market!
 
In this email:

• Generally important notes
  • Farm Members, if you haven't checked out our new membership agreement please see a copy here. If this works for you, please send me an email saying so. If it doesn't, please let me know and we will sort it out. Thank you!
  • Here is link to our Social Justice page on our website. It is a list of resources to keep active in effecting positive social change.  
• Fresh from the Field
• Recipe: Sauteed Brussel Sprout tops with Onion and Garlic!
• Market Details
• Tales from the Farm: Taking a break from writing for now. 

Fresh From the Field- 
Greens:
Arugula
Bok Choi
Collards
Kale
Mustard
Pea shoots
Tatsoi

All Manner of Deliciousness
Cone Cabbage: the most tender and sweet
Napa Cabbage!
Brussel Tops
Eggplant
Kohlrabi 
Onions: Red and Yellow
Peppers: Bells and Shishitos
Potatoes: Red and white
Fingerling Potatoes! 
Radishes
Shallots
Tomatoes
Cherry Tomatoes!
Wintersquash! Festival, acorn, and a few others. Should we call it fall squash?

Herbs
Basil
Mint
Parsley (Curly and Flat Leaf!)
Sage

Coming soon:
Purple Top Turnips
Round green cabbage
Ginger
Celery

Recipe: Sauteed Brussel Sprout tops with Onion and Garlic!
Brussel sprout tops. Why do we have them? The "Brussel Sprouts" themselves emerge where the leaves meet the stems along the main stalk. To encourage those to grow a little bigger, we "top" the plants. For us this means snapping off the growing points right at the top when the main stalk is long enough to produce a decent number of sprouts. But do we discard the tops? NO! We eat them! As much a delicacy as garlic scapes, another top we snap to encourage growth, these brussel tops have an excellent texture raw and cook up deliciously too.
 
INGREDIENTS

• Olive oil in the pan
• Onions, chopped
• Garlic minced
• Brussel Sprout tops, chopped- include the stem!
• Broth or water
• Lemon, salt, pepper to taste, herbs your like, red pepper flakes or a hot pepper

INSTRUCTIONS

• Heat oil in pan and toss in onions and garlic, herb you like (oregano anyone?!) and hot pepper if using. Cook until onions are soft.
• Stir in water or broth and then toss in the tops! Cook with lid on until they are the texture that you like. Anywhere from 10 to 30 minutes. 
• Toss with lemon juice, salt, and pepper to taste. 

Great with bacon.
Great with rice.
Great with eggs.
Great in a bowl.
Great with beans.

Market Details: We are at market this week
The Ann Arbor Farmers Market, Saturday, Tyler! 
Eastern Market, Shed 2, Saturday with Peter! 6 am to 2:30 pm
Royal Oak, Saturday with Jim and Lisa! 7 am to 1 pm
Tales from the Farm:
See you at market!

Helen for Jim, Tyler, Sarah, Wiley, Boomer (bark layer), and Exie (morale officer)

​Ahoy!
​Find us back in our usual spot in Ann Arbor tomorrow! We were accidentally moved in the market because of a communication error. I hope that despite this and the Labor day and football game shenanigans, you were able to find us. 
 
In this email:

• Generally important notes
  • Farm Members, if you haven't checked out our new membership agreement please see a copy here. If this works for you, please send me an email saying so. If it doesn't, please let me know and we will sort it out. Thank you!
  • Here is link to our Social Justice page on our website. It is a list of resources to keep active in effecting positive social change.  
• Fresh from the Field
• Recipe: Potato, Kale, and White Bean Hash
• Market Details
• Tales from the Farm: Taking a break from writing for now. 

Fresh From the Field- 
Greens:
Kale
Pea shoots
Arugula
Mustard
Tatsoi

All Manner of Deliciousness
Cabbage
Eggplant
Kohlrabi 
Onions
Peppers: Bells and Shishitos
Potatoes
Radishes
Shallots
Summer Squash!
Tomatoes
Cherry Tomatoes!
Zucchini

Herbs
Basil
Parsley (Curly and Flat Leaf!)
Thyme

Coming soon:
Brussel Tops
Fingerling Potatoes

Recipe: Potato, Kale, and White Bean Hash
​From: This Mess Is Ours
Adapted from Heidi Swanson's Super Natural Every Day
Serves 4

Note from Helen: I would add some bell peppers because of their delicious quotient.

INGREDIENTS
1 large russet potato, scrubbed and cut into a very small dice
2 Tbsp. Earth Balance, Olive oil, or Ghee
¼ cup white onion, thinly sliced
1 can white beans, drained and rinsed *I used Great Northern beans
2.5 - 3 cups of Lacinato Kale *AKA:Dino Kale, sliced into thin ribbons
1 lemon, zested
¼ cup Parmesan cheese, shredded *Omit if vegan
Kosher salt and black pepper to taste
Crushed red pepper flakes to taste

INSTRUCTIONS
Melt the Earth Balance in a heavy bottomed skillet over medium-high heat. Add the potatoes and a generous pinch of Kosher salt, toss well to coat. Cover the skillet with a tight fitting lid and cook for 7-9 minutes, tossing or flipping occasionally to ensure that all sides of the potatoes are browning and getting crisp.
Add the onions and the white beans to the skillet with the potatoes, mix well and gently arrange the beans and onions into a single layer in the pan. Leave to cook for 3-5 minutes, flipping once or twice, to ensure that the beans are browning and getting crisp.
Add the ribbons of kale and cook briefly until the kale wilts slightly. Remove from the heat and sprinkle in lemon zest, black pepper, red pepper flakes, and additional salt to taste. Serve immediately.

Market Details: We are at market this week
The Ann Arbor Farmers Market, Saturday, Tyler! 
Eastern Market, Shed 2, Saturday with Peter! 6 am to 2:30 pm
Royal Oak, Saturday with Jim and Lisa! 7 am to 1 pm

Tales from the Farm:
See you at market!

Helen for Jim, Tyler, Sarah, Wiley, Boomer (bark layer), and Exie (morale officer)