Snow or no, expect to see us and our fabulous produce at market tomorrow. We are really excited to see everyone and bring local goodness to the table.

To note:
Our markets this week:
Saturday: Ann Arbor, Royal Oak, and Eastern!

It is going to snow, but we will be there and we hope you will be too! Enjoy a bit of the winter wonderland with us!

Recipe:
Kohlrabi citrus salad! A friend of mine made this for second christmas dinner and we just loved it. 

Kohlrabi and Cabbage Salad with Maple Lemon Dressing- I got this recipe a friend but it orginally came from Kitchn who got it from 'The Modern Menu' by Kim Kushner.  

SERVES6 to 8

INGREDIENTS

• 4 medium bulbs kohlrabi (for us this could be one of our giant ones or 3-4 small ones)
• 3 cups shredded green cabbage
• 1/4 cup dried cherries
• 1/4 cup sunflower seeds
• 1/4 cup coarsely chopped fresh dill
• 1/4 cup extra virgin olive oil
• 3 tablespoons pure maple syrup
• Zest of 1 lemon
• Juice of 2 lemons
• 1 garlic clove, minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

INSTRUCTIONS

1. Using a sharp knife, remove the long stems and greens from the kohlrabi. Using a peeler, trim away the thick green skin until you reach the light green to white part that is free of tough fibers. Shred on the medium holes of a box grater or in a food processor fitted with the shredder disk.
2. Combine the kohlrabi, cabbage, cherries, sunflower seeds, and dill in a large serving bowl. In a small jar with a tight-fitting lid, combine the olive oil, maple syrup, lemon zest, lemon juice, garlic, salt, and pepper. Shake to thoroughly combine. Pour the dressing over the salad and toss to coat well. Let sit for about 20 minutes before serving.

Food for thought: 
In less than a month we will be starting seeds for 2020. Let that sink in. I am. Less than a month. Honestly I am stoked! But in the meantime, we have some legwork to do. First order of business is to finish taking our seed inventory. We go through our seed fridge and count up what we have left. The germination rates of some of the seeds, like onions, dwindle after the first year. If we have large amounts of those seeds left, we do a simple germination test to see what we can expect. If the test shows a germination rate low enough, we will likely get fresh seed or increase the seeding rate to accommodate it.  Other seeds, like seeds in the cucumber family, remain viable for multiple years. For these, we just note the date and are extra careful to use the old seed first when it comes time to seed them.  
Next step, we begin adjusting our planting numbers to reflect what we think you folks at the market want. If you have come at the end of any of the market days, you may have seen us diligently accounting for what we have left at the end of the day. All this information is used now. We ask, did we regularly sell out of salad mix? Did we grow more than we could sell? Is there a crop that people asked for again and again that we just didn't have? Did we have too much cabbage in June? We adjust our field numbers and field plan and convert that into an amount of seeds. 
After this, we are ready to turn to those seductive seed catalogs (locally we love Ann Arbor Seed Company and Nature Nurture Seeds) and make our selections. This is mostly looking for the best prices and the most local source. Once deep in the dreamland of seed selection, we allow ourselves up to three impulse (thought out but.... impulsive) variety or crop selections. 
The other half to preparing to start our seeds, is cleaning and sanitizing the greenhouse. Good housekeeping ensures that our seedlings have the best start to their life and are able to take hold more quickly in the field. For this, we remove all of the greenhouse benches, spray them down, sweep out the the greenhouse, and sanitize the whole shebang with a bleach solution. We then reassemble the situation and get ready to rumble. 
Life. Food. So good. So glad that this is my job. 
In the meantime, come see us at market tomorrow in the magical wonderland. I think it is going to be great. 
Helen writing for the Lake Dividers!

Good for the Earth, Good for the Farmers, Good for the People. The Trifecta of sustainability. Good for the earth: Taking care of the natural world is a important, after all, it takes care of us; Good for the farmer: We believe farmers should have livable hours and livable wages; Good for the people: We believe in food equality and bringing our produce to market at an affordable price and keeping it accessible is important to us.

• Looking to join our CSA or renew your membership? Find more details here. The basics? Open an account with us, get a bonus, and use your account to purchase produce with us at any of our markets. If you have any questions or concerns, please don't hesitate to ask. 
• We are accepting workshares both on the farm and at market. Please email for details. 

Fresh From the Field!

Greens:
Arugula
Kale
Head Lettuce
Microgreens! Back in February! 
Radicchio- A delicious bitter green- the last round for the winter!
Pea Shoots-Back in February!

All manner of deliciousness:
Cabbage
Napa cabbage- The last round for the winter!
Carrots- Rainbow and regular
Garlic- For me, these juicy cloves go in just about EVERYTHING!
Kohlrabi- petite treats back along with the staple economy-sized. 
Onions- All types, sweet and pungent, yellow and red!
Daikon Radish- White- Chinese type and the spiciest of the three, Purple, and green Korean daikon
Watermelon Radish
Rutabaga: Purple and Green! Lovely texture. Great roasted. Great mashed. Great in soups!
Turnabaga: As sweet as a sweet turnip but with the texture of a rutabaga!
Sweet Turnips
Purple top turnips- Excellent for roasting!
Wintersquash- Butternut Squash and pie pumpkins!

Herbs:
​Returning soon Cilantro and Parsley 

This weeks Markets

​Saturday: Ann Arbor, Detroit's Eastern Market, and Royal Oak Market

The Ann Arbor Market is located in the Kerrytown District at 315 Detroit St, Ann Arbor, MI. The market runs from May thru December, 7 am to 3 pm and January thru April from 8 am - 3 pm.

The Eastern Market in Detroit is located about a mile northeast of downtown. It covers about 43 acres, bounded by I-75 on the West and Gratiot Avenue on the South. It runs year round from  6am – 4pm

The Royal Oak Market is an indoor market located at 316 E Eleven Mile Rd, Royal Oak, MI 48067. It runs year round from 7am - 1pm.

Ahoy!
Hello hello. We miss you so. But while we would love to come see you as soon as possible, we are sorry to say that with the hazardous weather tomorrow, we are going to forgo our foray to the markets tomorrow. Expect us back next week! In the meantime Happy New Year! Welcome to 2020! We made it to the next circulation! We edged through the long sleep and into then new year. We have a lot of fun wintertime projects to tell you about but not yet! In the meantime, one smaller, personal dream for the season is to preserve more of our own food. I'm talking pickles, sauces, and salsas folks. 

To note:
Our markets this week: JUST STOCKBRIDGE!
Saturday: Expect our produce at the Stockbridge Winter Market tomorrow and expect us back at all our markets next Saturday. It is at the First Presbyterian Church CE Building downtown Stockbridge (just off the East side of the square), 11 am to 3 pm. Luncheon from 11-2 and live music 12 pm to 2 pm. 

Recipe:
Pickles are fantastic. I love an eclectic meal with some dipping sauces and a side of anything pickled. As I get ready for a summer of pickling the season's picks, I am going to start with some casual quick pickled root vegetables and ramp up with the season!

Quick Pickled Root Vegetables- I got this adaptable quick-pickling guide fomr the Kitchn.  

Quick pickles are also known as refrigerator pickles. They are simply vegetables that are pickled in a vinegar, water, and salt (sometimes sugar, too) solution and stored in the refrigerator. Quick pickles don’t develop the deep flavor that fermented pickles do, but they also only require a few days in the brine before they can be enjoyed. Quick pickles also do not require canning when refrigerated.Pickling is best done with super-fresh vegetables. Save the slightly bruised specimens for soups or other forms of preservation. Almost any vegetable can be pickled, and the shape you choose to pickle in is entirely up to you. For example, carrots can be peeled and sliced into matchsticks or coins. Cherry tomatoes are best preserved whole. Green vegetables, such as green beans or asparagus, can be blanched in boiling water for two to three minutes and then shocked in an ice bath to preserve their color, but this step is purely optional.

Preparing Vegetables for Pickling

• Thinly slice: cucumbers, summer squash, ginger, red onion
• Cut into spears: carrots, cucumbers
• Peel: carrots
• Blanch: green beans (optional, but helps preserve their color)

Brine BasicsFor quick pickles, a basic brine is equal parts vinegar and water, but you can adjust the ratio to your preference. Any basic vinegar is game — white vinegar, apple cider, white wine, and rice vinegar all work well. You can use these vinegars alone or in combination. Steer clear of aged or concentrated vinegars like balsamic or malt vinegar for pickling.
Ingredients:

• 1 pound fresh vegetables, such as cucumbers, carrots, green beans, summer squash, or cherry tomatoes
• 2 sprigs fresh herbs, such as thyme, dill, or rosemary (optional)
• 1 to 2 teaspoons whole spices, such as black peppercorns, coriander, or mustard seeds (optional)
• 1 teaspoon dried herbs or ground spices (optional)
• 2 cloves garlic, smashed or sliced (optional)
• 1 cup vinegar, such as white, apple cider, or rice
• 1 cup water
• 1 tablespoon kosher salt or 2 teaspoons pickling salt
• 1 tablespoon granulated sugar (optional)

EQUIPMENT

• Chefs knife ofrmandolin!
• Cutting board
• 2 wide-mouth pint jars with lids
• Canning funnel (optional)

INSTRUCTIONS

1. Prepare the jars. Wash 2 wide-mouth pint jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.
2. Prepare the vegetables. Wash and dry the vegetables. Peel the carrots. Trim the end of beans. Cut vegetables into desired shapes and sizes.
3. Add the flavorings. Divide the herbs, spices, or garlic you are using between the jars.
4. Add the vegetables. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.
5. Make the brine. Place the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.
6. Remove air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if necessary.
7. Seal the jars. Place the lids on the jars and screw on the rings until tight.
8. Cool and refrigerate. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

RECIPE NOTES
Storage: These pickles are not canned. They can be stored in the refrigerator for up to 2 months. If you process and can the jars, they can be stored at room temperature unopened.

Food for thought: 
A couple big awesome new-es from us: 
We got a box truck! It is the coolest and it can fit a lot of produce and 4 buckled in people! We are going to use it to carpool to two of our metro Detroit markets. Which leads me to our other big news:
We got into the Farmington Farmers' Market! Of course it is on Saturday... But even so, We are super-extra-stoked about it! We can't wait to meet a whole new group of locavores, commune with even more fellow farmers, and have even more overlap with some of the farmers that we already love. 

Other things on the winter docket:

• We are scheduled for our organic inspection this coming Monday. I have never had a winter inspection but I expect it to go well. I appreciate the motivation to get everything in order. 
• This coming week we have 3 working interviews scheduled! We have already hired one awesome crew member. And we have one more working interview scheduled for the beginning of February. I am not counting any chickens but if these work out, we are done hiring for the season. That being said, if you are considering applying, now is the time to put your name in the hat!
• We are ordering the materials to build three more caterpillars. With our awesome winter crew, we will get them up and planted by mid February, hopefully leading to excessive greens this coming April. 
• By the end of next week we hope to have our seed order along with our field plans completed! It's all improvements and logistics from there on out!

It is a little clipped but this recounting is mostly what is going on on the farm. On the personal front, Jim and I had a really fulfilling time visiting with family and friends over the break. We ate a lot of really good food, and while we are not fully recharged, we feel like we can see a path to that ultimate goal. 

Looking forward to seeing you again,
Helen writing for the Lake Dividers!

Good for the Earth, Good for the Farmers, Good for the People. The Trifecta of sustainability. Good for the earth: Taking care of the natural world is a important, after all, it takes care of us; Good for the farmer: We believe farmers should have livable hours and livable wages; Good for the people: We believe in food equality and bringing our produce to market at an affordable price and keeping it accessible is important to us.

• HIRING
• Looking to join our CSA or renew your membership? Find more details here. The basics? Open an account with us, get a bonus, and use your account to purchase produce with us at any of our markets. If you have any questions or concerns, please don't hesitate to ask. 
• We are accepting workshares both on the farm and at market. Please email for details. 

Fresh From the Field!

Greens:
Arugula
Kale
Radicchio- A delicious bitter green.

All manner of deliciousness:
Cabbage
Napa cabbage
Carrots- Rainbow and regular
Garlic- For me, these juicy cloves go in just about EVERYTHING!
Kohlrabi- petite treats back along with the staple economy-sized. 
Onions- All types, sweet and pungent, yellow and red!
Daikon Radish- White- Chinese type and the spiciest of the three, Purple, and green Korean daikon
Watermelon Radish
Rutabaga: Purple and Green! Lovely texture. Great roasted. Great mashed. Great in soups!
Turnabaga: As sweet as a sweet turnip but with the texture of a rutabaga!
Sweet Turnips
Purple top turnips- Excellent for roasting!
Wintersquash- Butternut Squash!

Herbs:
Cilantro and Parsley back on the menu soon!

This weeks Markets- JUST STOCKBRIDGE THIS WEEK!

Saturday: Ann Arbor, Detroit's Eastern Market, and Royal Oak Market

The Ann Arbor Market is located in the Kerrytown District at 315 Detroit St, Ann Arbor, MI. The market runs from May thru December, 7 am to 3 pm and January thru April from 8 am - 3 pm.

The Eastern Market in Detroit is located about a mile northeast of downtown. It covers about 43 acres, bounded by I-75 on the West and Gratiot Avenue on the South. It runs year round from  6am – 4pm

The Royal Oak Market is an indoor market located at 316 E Eleven Mile Rd, Royal Oak, MI 48067. It runs year round from 7am - 1pm.

Brrrrrrrrr!
Another dip into the frozen world. The temperatures won't come up for a breath until Friday, but that doesn't mean the nature just stopped! Think about all those amazing creatures adapted to live in these conditions! I walked on a trail by my house and was blown away by how many birds there were scolding me for being on their turf! 
To note:
Our markets this week:
Wednesday: Ann Arbor
Saturday: Ann Arbor, Royal Oak, and Eastern!

We are hiring again! We have positions for farm crew and weeder harvesters. Check out our ads on indeed for more information. 

Recipe:

And brrrrr means it is important to keep the fires stoked- the fires in our bellies that is. And hot apple cider isn't the only solution (or is it?). To this end I am developing a strong relationship to the age-old recipe, the casserole! A one dish dish that is delish! It can be enjoyed through the week (although I think I need to pare down to size for 2!) And while they cook, they heat the house and make good smells! In the simplest form they are chopped things in a deep dish cooked slowly in the oven. But now that I am on the prowl, I have seen some long listed casserole recipes out there!
​
Butternut squash and Faroa Casserole!- I got this recipe from here.  Of course, you could feel free to loosen it up a little...
Ingredients:

• 1 Small - Medium butternut
• 2 chopped onions (tip for peeling smaller onions-  before trimming the ends, slice in half from root end to tip then peel from the end opposite the roots)
• 1 cup cooked farro
• 3 sprigs Thyme
• 1/4 cup Soft cheese like gouda or guyere (optional)
• 1/4 cup Creme fraiche, sour cream, milk of any type (dairy or nut). I bet another liquid would work too- a broth perhaps?
• 1 Tbsp Oil or butter
• Salt and pepper

Directions:
PREP

1. Butternut squash – Warm in microwave for about 3 to 5 minutes to soften skin. Slice in half, remove outer skin, and chop squash into 1/2 inch cubes. (Can be done up to 5 days ahead)
2. Onion – Chop into 1/4 inch squares. (Can be done up to 5 days ahead)
3. Farro – Cook like pasta by bringing 1 quart (4 cups) of water to boil, salt, and then add farro. Cook until al dente (about 20 minutes). Drain. (Can be done up to 5 days ahead)

MAKE

1. Preheat oven to 375 degrees.
2. Mix cooked farro with creme fraiche or sour cream. If not using either, lightly butter / oil a medium-sized baking dish. Pour farro into baking dish and spread evenly over the bottom.
3. In a medium sized bowl, toss butternut squash with olive oil, thyme, and lightly season with salt and pepper. Spread veggie mixture evenly over farro.
4. If using, sprinkle gruyere on top, then bake for 25 to 30 minutes.
5. Enjoy as a side or a main dish!

Food for thought: 
We are shin deep in the end of year activities of the office. Reviewing the year to see what we can do better (a lot!) as well as what we did well (also a lot!)! Moving forward with budgeting and hiring, clean-up and repairs, building structures both physical and mental. It is an exciting time that has me sitting a lot more than I am accustomed to. No matter! I can't wait to tell you some of the changes we are going to make once they are more developed! We are excited to spiral upward, doing a little better as we can. 
A specific topic we are plotting about, as I feel I have written about this time of year, is balance. How do we find space for ourselves in this intense job? How can we have layered identities while farming? How can we make time to contribute more than vegetables to our communities? 
Balance is something to practice. For this I hope to dig deep, read the experience of other creatures in this humongous world and take an inquisitive and open approach. I also intend to apply a nuts and bolts approach. What are the metrics of balance in life? How can we design those into our work?
You know I will let you know how it goes... In the meantime, we would love to hear your stories of balance -- both successful and face-planting! 
Stay snug and warm and eat lots of vegetables!
 
Helen writing for the Lake Dividers!

Good for the Earth, Good for the Farmers, Good for the People. The Trifecta of sustainability. Good for the earth: Taking care of the natural world is a important, after all, it takes care of us; Good for the farmer: We believe farmers should have livable hours and livable wages; Good for the people: We believe in food equality and bringing our produce to market at an affordable price and keeping it accessible is important to us.

• HIRING
• Looking to join our CSA or renew your membership? Find more details here. The basics? Open an account with us, get a bonus, and use your account to purchase produce with us at any of our markets. If you have any questions or concerns, please don't hesitate to ask. 
• We are accepting workshares both on the farm and at market. Please email for details. 

Fresh From the Field!

Greens:
Arugula
Kale
Microgreens! Only on Wednesday- Back in February! 
Radicchio- A delicious bitter green. Here is some info from The Spruce Eats. Great added to salads (our green variety is stand alone delicious). Ours are looser heads than you may have seen before, yet just as fantastic.
Pea Shoots- Only on Wednesday- Back in February!
Swiss Chard- Maybe and if so, Saturday only

All manner of deliciousness:
Cabbage
Napa cabbage
Carrots- Rainbow and regular
Garlic- For me, these juicy cloves go in just about EVERYTHING!
Kohlrabi- petite treats back along with the staple economy-sized. 
Onions- All types, sweet and pungent, yellow and red!
Daikon Radish- White- Chinese type and the spiciest of the three, Purple, and green Korean daikon
Watermelon Radish
Rutabaga: Purple and Green! Lovely texture. Great roasted. Great mashed. Great in soups!
Turnabaga: As sweet as a sweet turnip but with the texture of a rutabaga!
Sweet Turnips
Purple top turnips- Excellent for roasting!
Wintersquash- Butternut Squash and pie pumpkins

Herbs:
Cilantro
Parsley 


This weeks Markets

Wednesday: Ann Arbor

In the same location as the Saturday market, the Ann Arbor Wednesday Market is a little more laid back.  If you don't want to fight the crowds. come out on Wednesday and take the chance to talk with all your farmers, chefs, and artisans.The Ann Arbor Market is located in the Kerrytown District at 315 Detroit St, Ann Arbor, MI Find us there May thru December, 7 am to 3 pm.

Saturday: Ann Arbor, Detroit's Eastern Market, and Royal Oak Market

The Ann Arbor Market is located in the Kerrytown District at 315 Detroit St, Ann Arbor, MI. The market runs from May thru December, 7 am to 3 pm and January thru April from 8 am - 3 pm.

The Eastern Market in Detroit is located about a mile northeast of downtown. It covers about 43 acres, bounded by I-75 on the West and Gratiot Avenue on the South. It runs year round from  6am – 4pm

The Royal Oak Market is an indoor market located at 316 E Eleven Mile Rd, Royal Oak, MI 48067. It runs year round from 7am - 1pm.

We got back in the fray and a little behind. This email will be short and sweet! Come get some greens and goods at the market tomorrow. Support your intrepid and determined farmers!

To note:
CSA Members!: You balances are not in this email but will be next week. If would before next Tuesday either email me or ask at market! Thanks!

Our markets this week:
Wednesday: Ann Arbor
Saturday: Ann Arbor, Royal Oak, and Detroit's Eastern!

We are hiring again! We have positions for farm crew, markets, and weeder harvesters. Check out our ads on indeed for more information. 

Recipe:
RUTABAGA! Still swooning! You can mash them just like you do your potatoes or you can follow this recipe for security. 
Mashed Rutabaga
Ingredients:

• Scrubbed and cubed rutabaga, 1 quart will do. Some folks peel them, but without the wax and chemicals, I don't think there is any reason.
• 3-4 Tablespoons oil or butter
• Salt and pepper
• Nutmeg (optional)

Directions:

1. Put rutabaga in a sauce pan and cover with water (add a dash of salt!)
2. Bring to boil and and simmer until tender (about 30 to 40 minutes)
3. Drain and return to pot
4. Add butter, salt, pepper, and 1/4 tsp nutmeg
5. Mash 'em up! 

These are great as a side dish. Great centrally located. Great. 
Food for thought: 
Short and sweet. A true punt of an email. We are glad to be back and we hope you are glad too. Even though it will be cold, we will be at market with our delicious vegetables!
Helen writing for the Lake Dividers!

Good for the Earth, Good for the Farmers, Good for the People. The Trifecta of sustainability. Good for the earth: Taking care of the natural world is a important, after all, it takes care of us; Good for the farmer: We believe farmers should have livable hours and livable wages; Good for the people: We believe in food equality and bringing our produce to market at an affordable price and keeping it accessible is important to us.

• HIRING
• Looking to join our CSA or renew your membership? Find more details here. The basics? Open an account with us, get a bonus, and use your account to purchase produce with us at any of our markets. If you have any questions or concerns, please don't hesitate to ask. 
• We are accepting workshares both on the farm and at market. Please email for details. 

Fresh From the Field!

Greens:
Arugula
Bok Choy- could be the last week for the long haul...
Head lettuce- limited
Kale
Microgreens! 
Mustard
Radicchio- A delicious bitter green. Here is some info from The Spruce Eats. Great added to salads (our green variety is stand alone delicious). Ours are looser heads than you may have seen before, yet just as fantastic.
Tokyo Bekana
Pea Shoots
Spinach- limited
Swiss Chard- back next week

All manner of deliciousness:
Cabbage
Napa cabbage
Carrots- Rainbow and regular
Garlic- For me, these juicy cloves go in just about EVERYTHING!
Kohlrabi- petite treats back along with the staple economy-sized. 
Onions- All types, sweet and pungent, yellow and red!
Daikon Radish- White- Chinese type and the spiciest of the three, Purple, and green Korean daikon
Watermelon Radish
Rutabaga: Purple and Green! Lovely texture. Great roasted. Great mashed. Great in soups!
Turnabaga: As sweet as a sweet turnip but with the texture of a rutabaga!
Sweet Turnips
Purple top turnips- Excellent for roasting!
Wintersquash- Butternut Squash and pie pumpkins!Herbs:Cilantro
Parsley 
This weeks MarketsSaturday: Ann Arbor, Detroit's Eastern Market, and Royal Oak Market

The Ann Arbor Market is located in the Kerrytown District at 315 Detroit St, Ann Arbor, MI. The market runs from May thru December, 7 am to 3 pm and January thru April from 8 am - 3 pm.

The Eastern Market in Detroit is located about a mile northeast of downtown. It covers about 43 acres, bounded by I-75 on the West and Gratiot Avenue on the South. It runs year round from  6am – 4pm

The Royal Oak Market is an indoor market located at 316 E Eleven Mile Rd, Royal Oak, MI 48067. It runs year round from 7am - 1pm.

Ann Arbor folks! Wednesday! At the Kerrytown market! Be there! We will be! Or, Jim rather. The day before the feast you can count on us to bring greens galore, and squash. And so many roots. Uhm, rutabaga? I just fell in love. 

To note:
We are taking our annual season fall break: For all my years of farming, we have taken the week after t-day off. Let this be no exception. We will see you this Wednesday (11/27) in Ann Arbor and will then return Saturday December 7th.

Our markets this week:
Wednesday: Ann Arbor

We are hiring again! We have positions for farm crew, markets, and weeder harvesters. Check out our ads on indeed for more information. 
Recipe:
RUTABAGA! Butter yellow on the inside and full of flavor, these brassica roots pack a nutritional punch. They are high in vitamin C, vitamin E, as well as potassium! And they don't lack in the flavor department. I think they are climbing up the ladder onto the platform with cabbage as my favorite vegetable. 
Rutabaga Hasselback (you can also mash them, roast them, and put them in soups.)
Ingredients:

• Rutabaga washed with root ends sliced so they sit flat- you can select as many as you want for this recipe. One or two rutabagas per person is a good idea.
• Oil or butter
• Garlic
• Salt and pepper

Directions:

1. Preheat oven to 425 F
2. Slice rutabaga 3/4 of the way through, being careful not to go all the way through. 
3. Mince garlic and sprinkle into the slices of the rutabaga
4. Drizzle the rutabagas with olive oil, being sure to coat the outside as well, and season with salt and pepper
5. Place on baking sheet and bake for about 40 minutes until the rutabagas are tender and the the edges crispy. 

Yum. 
Food for thought: 
We got the garlic planted! I was so relieved that I realized how worried I had been! Thank you wild November weather for making space for our Alliums! Just under a half acre tucked into the soil.
And the other big even: The full-time crew had their final day on the farm last Friday. We carved out a little extra time for hot toddy's and reminiscence. I am just blown away by how lucky we were this year to have such a badass crew of wonderful, loving, friendly, hilarious, people. People that will work a grueling day and leave feeling accomplished rather than beaten down. Send a thank you out to them with your hearts!
And for Thanksgiving. Let it be about being grateful to be together and eating a thousand good foods. Fearlessly seeking truth and owning our paths. We love to be part of your day by contributing very delicious vegetables grown in a way that you can feel good about. We hope to see you at market and that you see your family's this week. All the love from the Dividers.   
Helen writing for the Lake Dividers!

Good for the Earth, Good for the Farmers, Good for the People. The Trifecta of sustainability. Good for the earth: Taking care of the natural world is a important, after all, it takes care of us; Good for the farmer: We believe farmers should have livable hours and livable wages; Good for the people: We believe in food equality and bringing our produce to market at an affordable price and keeping it accessible is important to us.

• HIRING
• Looking to join our CSA or renew your membership? Find more details here. The basics? Open an account with us, get a bonus, and use your account to purchase produce with us at any of our markets. If you have any questions or concerns, please don't hesitate to ask. 
• We are accepting workshares both on the farm and at market. Please email for details. 

Fresh From the Field!

Greens:Arugula
Bok Choy!
Kale
Microgreens! 
Mustard
Radicchio- A delicious bitter green. Here is some info from The Spruce Eats. Great added to salads (our green variety is stand alone delicious). Ours are looser heads than you may have seen before, yet just as fantastic.
Tatsoi
Tokyo Bekana
Pea Shoots
Swiss ChardAll manner of deliciousness:Cabbage
Napa cabbage
Carrots- Rainbow and regular
Sweet Baby Celery- it is small but so, so delicous!
Fennel
Garlic- For me, these juicy cloves go in just about EVERYTHING!
Kohlrabi- petite treats back along with the staple economy-sized. 
Onions- All types, sweet and pungent, yellow and red!
Peppers- friers and bells- Last week!
Daikon Radish- White- Chinese type and the spiciest of the three, Purple, and green Korean daikon
Watermelon Radish
Rutabaga: Purple and Green! Lovely texture. Great roasted. Great mashed. Great in soups!
Turnabaga: As sweet as a sweet turnip but with the texture of a rutabaga!
Sweet Turnips
Purple top turnips- Excellent for roasting!
Wintersquash- Butternut Squash and pie pumpkins!Herbs:Cilantro
Dill
Parsley 

​This weeks MarketsWednesday: Ann Arbor

In the same location as the Saturday market, the Ann Arbor Wednesday Market is a little more laid back.  If you don't want to fight the crowds. come out on Wednesday and take the chance to talk with all your farmers, chefs, and artisans.The Ann Arbor Market is located in the Kerrytown District at 315 Detroit St, Ann Arbor, MI Find us there May thru December, 7 am to 3 pm.

This is our last full market week before our fall break. A pleasant tradition. See the details below. Come see us this weekend and next Wednesday to stock up and fill the ingredients needs for your feast. And come see us today for that matter!

To note:
We are taking our annual season fall break: For all my years of farming, we have taken the week after t-day of. Let this be no exception. Then expect us back Saturday December 7th.

Saturday Ann Arbor Customers! Ahoy! We are there! I don't know where but we will be there shining and vegetabling!

Our markets this week:
Wednesday: Ann Arbor
Saturday: Eastern Market, Ann Arbor, and Royal Oak

We are hiring again! We have positions for farm crew, markets, and weeder harvesters. Check out our ads on indeed for more information. 
Recipe:
Butternut squash is so fabulous. I love how it can be sweet or savory. I love that it is filled with nutrients. I love that you can just roast it and eat it. It fills in for a meal without a lot of effort. Here is something that I love.
Roasted butternut squash with yogurt- Fancier version here
Ingredients:

• 1 butternut squash (I like a big one because more meals! You don't have to do the same thing with all of it.)
• Oil or butter
• Salt
• Yogurt- I like the thick kind
• Honey or maple syrup

Directions:

1. Preheat oven to 350 F
2. Slice squash in half lengthwise, apply oil, and roast cut side down for 45-90 minutes (until fork tender)
3. Flip and scoop a meal sized portion into a bowl and add yogurt, syrup, and salt.
4. You can add additional ingredients- cilantro, peppers, steamed carrots, thinly sliced watermelon radish, cubed sweet turnips, minced arugula, toasted walnuts... imagination and goals! It all starts with a roasted squash!

Food for thought: 
The snow was beautiful but it brought with it some disappointing results. Our 8 beds of greens under outside hoops were lost or partially lost (today will really be the day to tell.) That really is the game of November- no one can tell how it will manifest. Eight inches of snow and single digit temperatures did not agree with the comparably flimsy hoops and fabric we had out there to protect them. Mustard. Choy. Tokyo Bekana. Tatsoi. These are the things that we may have lost. We still have some that we managed to squirrel away when times were good so it won't be all gone yet. On the other hand, maybe there are still some out there. Either way, we have kale, chard, arugula, spinach, and lettuce coming along on inside tunnels. It isn't all ready now, but it will be...
In the meantime we are mega-grateful to have a window with melted snow and above freezing temperatures to get our garlic in the ground! That was a close one! It prefers to be planted earlier in November but I know that it can handle this late planting date. It is amazing to realize that when we were rushing to prepare the bed fields for this planting it literally was the last opportunity.
For me, garlic has always been emblematic of future hopes.  It goes into the ground in the most inhospitable of times. And through those times, it wakes from its dormant state and begins to grow. Every time I plant garlic, I focus on my hopes and dreams for the coming season and our greater community, and put them all in the ground with these little vegetative propagules, This way we are not the only ones holding them forward. Let our hopes grow with the garlic! Join me in thinking to the future and putting our hearts into it. 
Helen writing for the Lake Dividers!

Good for the Earth, Good for the Farmers, Good for the People. The Trifecta of sustainability. Good for the earth: Taking care of the natural world is a important, after all, it takes care of us; Good for the farmer: We believe farmers should have livable hours and livable wages; Good for the people: We believe in food equality and bringing our produce to market at an affordable price and keeping it accessible is important to us.

• HIRING
• Looking to join our CSA or renew your membership? Find more details here. The basics? Open an account with us, get a bonus, and use your account to purchase produce with us at any of our markets. If you have any questions or concerns, please don't hesitate to ask. 
• We are accepting workshares both on the farm and at market. Please email for details. 

​Fresh From the Field!

Greens:
Arugula
Bok Choy!
Collard Greens- Limited
Kale
Microgreens! 
Mustard- Maybe
Radicchio- A delicious bitter green. Here is some info from The Spruce Eats. Great added to salads (our green variety is stand alone delicious). Ours are looser heads than you may have seen before, yet just as fantastic.
Spinach- Maybe
Tatsoi-Maybe
Tokyo Bekana-Maybe
Pea Shoots
Swiss Chard

All manner of deliciousness:
Cabbage
Napa cabbage
Carrots- Rainbow and regular
Sweet Baby Celery- it is small but so, so delicous!
Fennel
Garlic- For me, these juicy cloves go in just about EVERYTHING!
Kohlrabi- petite treats back along with the staple economy-sized. 
Onions- All types, sweet and pungent, yellow and red!
Peppers- friers and bells- Last week!
Daikon Radish- White- Chinese type and the spiciest of the three, Purple, and green Korean daikon
Watermelon Radish
Rutabaga: Purple and Green! Lovely texture. Great roasted. Great mashed. Great in soups!
Turnabaga: As sweet as a sweet turnip but with the texture of a rutabaga!
Sweet Turnips
Purple top turnips- Excellent for roasting!
Wintersquash- Butternut Squash and pie pumpkins!

Herbs:
Cilantro
Dill
Parsley 

Did you notice it is cold? Did you see that it snowed? Both of these truths hard to miss! And did you see the GIANT ice crystals?! They look the the world was dunked in a sugar water solution!With the bright, bright moon, and the many flat surfaces glinting, it looks, I don't know, MAGICAL! Yes, magical is the only word. Come see us at markets this week! Despite all this cold and snow, we are there with your fresh, delicious, locally grown vegetables. 

This email has less snow pictures than I would like. I promise to post some to our instagram and facebook so be sure the check them out! 

To note:
Saturday Ann Arbor Customers! Our winter set-up is officially on. Look for lights! See you there!

Saturday Eastern Market Customers! We are going to slightly shorten our hours at market and may leave the market as early as 2:30 pm. To ensure that you see us there, come during the first eight hours of the market 6 am to 2:30 pm)! If you are a CSA customer and this won't work for you, don't hesitate to respond to this email and let me know.

Our markets this week:
Wednesday: Ann Arbor
Saturday: Eastern Market, Ann Arbor, and Royal Oak

​Recipe:
Just one more cabbage recipe. It is so my favorite right now. Roasted Cabbage. Sounds simple. Is simple.
Roasted Cabbage
Ingredients:

• Cabbage: 1-2 small heads
• Oil or butter
• Salt
• Pepper

Directions:

1. Preheat oven at 350 degrees
2. Slice one or two of our dense, sweet, nutritious cabbages into discs (or however you prefer, this is just my current favorite)
3. Oil/fat/butter and seasoning.
4. Roast for about an hour! I like to roast it until it caramelizes, flipping it once during cooking. If you spread it thin on the pan, the leaves become fabulously crunchy. If you pack the cabbage densely, the turn a golden brown and remain soft. 

A meal that warms your soul!

Food for thought: 
Well, we got most everything we could have hope to our of the field. We got some pleasant warm weather to work by in the beginning of last week. It made those sunrises in the field all the better. It seems every year, this is what to expect. Leave things in the field as long as you can- waiting for them to grow to perfection, then wildly marathon harvest for two weeks straight as soon as we see uninhabitable weather on the long vision forecast. It has worked so far, but it has me wondering, is there a better way? Maybe I should plan on having things mostly out of the field by the end of October rather than the middle of November. The conundrum comes from the consideration of balance: Optimal maturity of vegetables and latest harvest date for ultimate storage capacity vs potential for losses due to cold weather and inability to get the crops out of the field on time. It's a doozy! I will consult some of the group experience. 
This is the season we are getting into, the season of consideration. What are we doing, what have we done, and what should we do differently. I like plotting the course. It is one of the times I feel most optimistic- likely because without the sharp corners of reality, so many things seem possible. Even after extensive detail is incorporated, the idea and intention of a plan is still so different from its execution. But I will say that over time, our expectations are getting closer and closer to matching our reality. Sometimes that means expecting that we don't know exactly what to expect and staying ready like a goalie guarding the net. And that may be the only sports reference from me you will ever get...
Come see us at markets this week. It will be a little chilly but we will be there with all of the fantastic produce that we grow. 

Helen writing for the Lake Dividers: Jim, Lizz, Janet, Malcolm, Mattie, Cody, Sean, Alic, Doug, Kathryn, and Shana! 

Good for the Earth, Good for the Farmers, Good for the People. The Trifecta of sustainability. Good for the earth: Taking care of the natural world is a important, after all, it takes care of us; Good for the farmer: We believe farmers should have livable hours and livable wages; Good for the people: We believe in food equality and bringing our produce to market at an affordable price and keeping it accessible is important to us.

• Looking to join our CSA or renew your membership? Find more details here. The basics? Open an account with us, get a bonus, and use your account to purchase produce with us at any of our markets. If you have any questions or concerns, please don't hesitate to ask. 
• We are accepting workshares both on the farm and at market. Please email for details. 

Fresh From the Field!

Greens:
Arugula
Bok Choy!
Collard Greens
Kale
Microgreens! 
Mustard- Especially sweet this time of year 
Radicchio- A delicious bitter green. Here is some info from The Spruce Eats. Great added to salads (our green variety is stand alone delicious). Ours are looser heads than you may have seen before, yet just as fantastic.
Spinach
Tatsoi
Tokyo Bekana! Loose leaf bok choy lettuce
Pea Shoots
Swiss Chard

All manner of deliciousness:
Brussel Sprouts! (Maybe)
Cabbage
Napa cabbage
Carrots- Rainbow and regular
Sweet Baby Celery- it is small but so, so delicous!
Bite sized celery root
Fennel
Garlic- For me, these juicy cloves go in just about EVERYTHING!
Kohlrabi- petite treats back along with the staple economy-sized. 
Onions- All types, sweet and pungent, yellow and red!
Peppers- Likely the last week
Daikon Radish- White- Chinese type and the spiciest of the three, Purple, and green Korean daikon
Watermelon Radish
Sweet Turnips
Purple top turnips- Excellent for roasting!
Wintersquash! Delicata, dumpling, and acorn! Butternut Squash and pie pumpkins!

Herbs:
Cilantro
Dill
Parsley 

Coming Soon:
Rutabaga
Turnabaga! 

This weeks MarketsWednesday: Ann Arbor

In the same location as the Saturday market, the Ann Arbor Wednesday Market is a little more laid back.  If you don't want to fight the crowds. come out on Wednesday and take the chance to talk with all your farmers, chefs, and artisans.The Ann Arbor Market is located in the Kerrytown District at 315 Detroit St, Ann Arbor, MI Find us there May thru December, 7 am to 3 pm.

Saturday: Ann Arbor, Detroit's Eastern Market, and Royal Oak Market

The Ann Arbor Market is located in the Kerrytown District at 315 Detroit St, Ann Arbor, MI. The market runs from May thru December, 7 am to 3 pm and January thru April from 8 am - 3 pm.

The Eastern Market in Detroit is located about a mile northeast of downtown. It covers about 43 acres, bounded by I-75 on the West and Gratiot Avenue on the South. It runs year round from  6am – 4pm

The Royal Oak Market is an indoor market located at 316 E Eleven Mile Rd, Royal Oak, MI 48067. It runs year round from 7am - 1pm.

Ahoy!

If whirlwinds had jobs, they'd be us. We've been racing against the frosty stuff for weeks now. There is still a lot to get through, but there's also a lot that we have been through. We built 7 caterpillar tunnels, covered all the susceptible crops with row cover, filled a lot of sand bags, cleaned/sanitized the new shipping container, installed the AC unit, cool-bot system, lights, pampered Helen's truck with new fluids, tires and pitman arm (again, ugh) and we bulk harvested thousands of pounds of storage crops in preparation for the deep freeze coming Thursday night. The whole crew has been working overtime and overdays to help get the farm through this frigid bottleneck. Over the years that we've been farming, we've kept decent notes of what temperature various crops can endure. We've been using that knowledge to guide our finite efforts to maximize produce available after the frost. Generally, fresh greens will continue to grow in the hoop house and caterpillar tunnels while we supplement them with crops pulled from storage. Our hope is to have a reasonable variety of crops on our market tables all the way through the off season. Ya never know though, whether the weather will wither our wishes. We've done a lot to prepare, and will continue to work our way through the cold. This time of the season is summed up for me with a particular image that's been frozen into my memory: seeing your breath in the cold morning air being illuminated by the light of your headlamp. It's a far cry from seeing paradise by the dashboard lights, but I'll settle for seeing vegetables by my headlamp light. If nothing else, it's a herald of change, and change feels more and more like accomplishment to me. Our watersheds may be divided, but our wills are united. Do as you will winter, and we'll do as we will. 

To note:
Saturday Ann Arbor Customers! Ahoy! We are there! I don't know where but we will be there shining and vegetabling!

Our markets this week:
Wednesday: Ann Arbor
Saturday: Eastern Market, Ann Arbor, and Royal Oak

Recipe:
Cabbage can store for a long time under the right conditions, because of it's incredible storage capability it is one of the few green things that we can guarantee to have on on our market table during the "off" season. As such, I'm always on the look out for new ways to enjoy winter's most dependable green. My uncle Joe taught me this recipe years back and it has become a regular in our winter dinner rotation. I hope you enjoy this warming comfort food as much as we do!
Uncle Joe's Cabbage and Noodles
Ingredients:

• Cabbage: 1-2 small heads
• Oil or butter
• Salt
• Pepper
• Large shell noodles or egg noodles

Optional:

• soy sauce
• chopped bacon
• crumbled sausage

Directions:

1. Cook 1 package of your favorite noodles 
2. finely shred your cabbage, drop it into a pan with hot oil, stir frequently
3. add a dangerous amount of salt and an equally dangerous amount of fresh pepper
4. The cabbage is done when it starts to brown, take it out and mix with your noodles
5. drizzle oil over the cabbage and noodles to your tastes/financial restrictions

• This recipe is frequently done with some form of pork mixed in, but I think the fried cabbage and oil really do a more than adequate job scratching this guy's savory itch, to each their own though.

Food for thought: 
With the looming cold weather we had to hit the brakes on planting the garlic. Bulk harvest has dominated our week in various forms, but once the preparations are done for the first real frost, we can get back on the garlic bandwagon. I'm really grateful that we seized the opportunity to work up the ground when we did (nice work Helen), now it's just a matter of finishing cracking the heads and getting those suckers in the ground. We're tired, please don't tell anyone.

​Jim writing for the Lake Dividers: Helen, Lizz, Janet, Malcolm, Mattie, Cody, Sean, Alic, Doug, Kathryn, and Shana! 

Good for the Earth, Good for the Farmers, Good for the People. The Trifecta of sustainability. Good for the earth: Taking care of the natural world is a important, after all, it takes care of us; Good for the farmer: We believe farmers should have livable hours and livable wages; Good for the people: We believe in food equality and bringing our produce to market at an affordable price and keeping it accessible is important to us.

• Looking to join our CSA or renew your membership? Find more details here. The basics? Open an account with us, get a bonus, and use your account to purchase produce with us at any of our markets. If you have any questions or concerns, please don't hesitate to ask. 
• We are accepting workshares both on the farm and at market. Please email for details. 

Fresh From the Field!

Greens:
Arugula
Bok Choy!
Collard Greens
Kale
Microgreens! 
Mustard- Especially sweet this time of year 
Radicchio- A delicious bitter green. Here is some info from The Spruce Eats. Great added to salads (our green variety is stand alone delicious). Ours are looser heads than you may have seen before, yet just as fantastic.
Salad Mix- the last week for a while
Spinach
Tatsoi
Tokyo Bekana! Loose leaf bok choy lettuce
Pea Shoots
Swiss Chard

All manner of deliciousness:
Broccoli- Last week
Brussel Sprouts!
Cabbage
Napa cabbage
Carrots- Rainbow and regular
Sweet Baby Celery- it is small but so, so delicous!
Bite sized celery root
Fennel
Garlic- For me, these juicy cloves go in just about EVERYTHING!
Kohlrabi- petite treats back along with the staple economy-sized. 
Onions- All types, sweet and pungent, yellow and red!
Potatoes- May be limited
Fingerling potatoes- May be limited
Peppers- friers and bells- a few more weeks. Get 'em, freeze 'em, pickle 'em. LOVE THEM
Daikon Radish- White- Chinese type and the spiciest of the three, Purple, and green Korean daikon
Watermelon Radish
Sweet Turnips
Purple top turnips- Excellent for roasting!
Wintersquash! Delicata, dumpling, and acorn! Butternut Squash and pie pumpkins!

Herbs: Yet to be seen what herbs will be available.
Cilantro
Dill
Mint
Oregano
Rosemary
Sage
Thyme
Parsley Coming Soon:Rutabaga
Turnabaga! 

This weeks Markets:

Wednesday: Ann Arbor

In the same location as the Saturday market, the Ann Arbor Wednesday Market is a little more laid back.  If you don't want to fight the crowds. come out on Wednesday and take the chance to talk with all your farmers, chefs, and artisans.The Ann Arbor Market is located in the Kerrytown District at 315 Detroit St, Ann Arbor, MI Find us there May thru December, 7 am to 3 pm.

Saturday: Ann Arbor, Detroit's Eastern Market, and Royal Oak Market

The Ann Arbor Market is located in the Kerrytown District at 315 Detroit St, Ann Arbor, MI. The market runs from May thru December, 7 am to 3 pm and January thru April from 8 am - 3 pm.

The Eastern Market in Detroit is located about a mile northeast of downtown. It covers about 43 acres, bounded by I-75 on the West and Gratiot Avenue on the South. It runs year round from  6am – 4pm

The Royal Oak Market is an indoor market located at 316 E Eleven Mile Rd, Royal Oak, MI 48067. It runs year round from 7am - 1pm.

\AHOY!!

Snow, you say? What isn't to love about a little solid state precipitation to herald the changing of the times? I welcome it over the drizzle. But drizzle it wizzle for the next day or so. For that reason, I am thankful that we finished the tractor work needed to plant the garlic. Soggy soil is a no go for the tractor, both for reasons of long term soil health and short term mental health. The structures of the soil are more vulnerable when they are saturated, more moldable and smooshable, making it endlessly easier to destroy the pore spaces that hold air and water for all the creatures that live there. We depend on these creatures- all of us. We need them to feed the plants that feed us, doing the work to exchange nutrients, break things down into usable parts, and make more structures and stability. Taking care of our soil creatures is one of the things that makes our vegetables great. 
Oh yeah, and we only have the one big tractor, so let's not bury it in the mud!

To note:
Saturday Ann Arbor Customers! Ahoy! We are there! I don't know where but we will be there shining and vegetabling!

Thank you so much to all of our fabulous Stockbridge and Chelsea customers. It was another good year. Lots of love to our local foodshed. CSA members, keep your eye out for an email regarding off-season pick-ups. 

Our markets this week:
Wednesday: Ann Arbor
Thursday: Northville- The last week! Show up with a costume and win a high five!
Saturday: Eastern Market, Ann Arbor, and Royal Oak

Recipe:
A quick noodle bowl. This is my haphazard emergency noodles. Cook the noodles and vegetables and flavors and devour them. There is often peanut butter involved, but it doesn't have to be. You can have a decadent meal in under ten minutes. Last night I made a bowl with some marinated tofu- ginger, soy sauce, rice wine vinegar, honey, and garlic. It was very good and made me very happy. Somehow a steaming bowl of noodles and vegetables warms my heart in a way that no other food can.

Noodle Bowl- If you need a more concrete recipe Here is one from Killing Thyme
Ingredients:

• Quick cookin' noodle like Ramen. There are lots of types that have corn in them. I like Ka-Me chinese noodles because the have less packaging, no flavor packet to deal with and the only ingredients are wheat flour, water, salt and calcium carbonate. I am not a commercial, just letting you know. 
• Quartered and thinly sliced watermelon radish
• Small red cabbage: Halved, halves quartered and then thinly sliced- you can use green too but the red ones make the water BLUE! Depending on the size, you may only use part of a cabbage. (Lookin for about 2 cups)
• Some roughly chopped greens- tatsoi is great in there. Really great. Kale, chard, and tokyo bekana are also solid choices. I also LOVE fresh cilantro in there. 
• Diced garlic
• Optional- additional protein- soft boiled egg, a meat, a nut, tofu- what you like.
• Flavors:
• Rice wine vinegar
• Soy sauce
• Honey
• Garlic
• Ginger (fresh or powdered)
• Miso
• Sesame oil
• Sriracha or something spicy

Directions:

1. Boil 3-4 cups of water or broth and add the radish and cabbage. If you are using a tougher green, you can add it now. 
2. Add some flavors- vinegar, garlic, ginger, soy sauce, miso, hot pepper, salt
3. Add the noodles- they only need to cook for 3 minutes.
4. If you want an egg in there, you can cook it directly in the soup- put it in close to the beginning- or cook it separately. When you cook it right in there, it usually gets a bit integrated but is still fantastic.
5. Eat it! YES, it is that easy. 

Food for thought: 
We knocked a couple big ones off the list just this week. We finally got the ground prepared for garlic planting. It was just in the nick of time. All this rain and soon snow really would have put a damper on things (hardy har har). The planting itself should be underway next week. Half an acre folks. That is what we are aiming for. And it looks like no problem at all. And all this garlic is to be planted from our own seed stock for the first time ever! Over the years we hope to gradually add more varieties too. 
We also prepped some extra beds. We plan on tarping them for the winter and using them in the early spring. The time before the tractors can enter the field but exactly when we want to be planting. I don't know exactly how it will go, but here is to hoping it goes GREAT!
We also installed the cooler unit into our new shipping container. Now it is all washed out and ready to receive endless cabbage and roots.
So what will we do for the rest of the week? Harvest as much as we can and cover the rest because folks, we are about to get a taste of the frosty stuff. 
See you at market!
​
Helen writing for the Lake Dividers: Jim, Lizz, Janet, Malcolm, Mattie, Cody, Sean, Alic, Doug, Kathryn, and Shana! 

Good for the Earth, Good for the Farmers, Good for the People. The Trifecta of sustainability. Good for the earth: Taking care of the natural world is a important, after all, it takes care of us; Good for the farmer: We believe farmers should have livable hours and livable wages; Good for the people: We believe in food equality and bringing our produce to market at an affordable price and keeping it accessible is important to us.

• Looking to join our CSA or renew your membership? Find more details here. The basics? Open an account with us, get a bonus, and use your account to purchase produce with us at any of our markets. If you have any questions or concerns, please don't hesitate to ask. 
• We are accepting workshares both on the farm and at market. Please email for details. 

Fresh From the Field!

Greens:
Arugula
Bok Choy!
Collard Greens- Still loving this recipe 
Head Lettuce
Kale
Microgreens! 
Mustard- Especially sweet this time of year 
Spinach
Tatsoi
Tokyo Bekana! Loose leaf bok choy lettuce
Pea Shoots
Swiss Chard

All manner of deliciousness:
Broccoli
Brussel Sprouts- sizing up for a week or so. They'll be back though. 
Cabbage
Napa cabbage
Carrots- Rainbow and regular
Fennel
Garlic- For me, these juicy cloves go in just about EVERYTHING!
Ginger- Just a touch remains
Kohlrabi- petite treats back along with the staple economy-sized. 
Onions- All types, sweet and pungent, yellow and red!
Potatoes
Fingerling potatoes
Peppers- friers and bells- a few more weeks. Get 'em, freeze 'em, pickle 'em. LOVE THEM
Scallions
Daikon Radish- White- Chinese type and the spiciest of the three, Purple, and green Korean daikon
Watermelon Radish
Sweet Turnips
Purple top turnips- Excellent for roasting!
Wintersquash! Delicata, dumpling, and acorn! Butternut Squash and pie pumpkins!

Herbs:
Cilantro
Dill
Mint
Oregano
Rosemary
Sage
Thyme
Parsley 

Coming Soon:
​Baby celery
Sweet baby celery root
Lettuce (head or mix)
Radicchio
Rutabaga
Turnabaga! 


This weeks Markets

Wednesday: Ann Arbor

In the same location as the Saturday market, the Ann Arbor Wednesday Market is a little more laid back.  If you don't want to fight the crowds. come out on Wednesday and take the chance to talk with all your farmers, chefs, and artisans.The Ann Arbor Market is located in the Kerrytown District at 315 Detroit St, Ann Arbor, MI Find us there May thru December, 7 am to 3 pm.

Thursday: Northville

The Northville Market is located at the corner of 7 Mile and Sheldon Roads. It runs May thru October, 8 am - 3 pm

Friday: Stockbridge- Over for the season! Thanks so much for all your support!

The Stockbridge Open Air Market is located on the square in downtown Stockbridge. It runs from May thru October from 4 pm - 7 pm

Saturday: Ann Arbor, Detroit's Eastern Market, and Royal Oak Market

The Ann Arbor Market is located in the Kerrytown District at 315 Detroit St, Ann Arbor, MI. The market runs from May thru December, 7 am to 3 pm and January thru April from 8 am - 3 pm.

The Chelsea market is over for the season. Thank you so much for all of your support! The Chelsea Farmers' Market is located in the Palmer Commons at 304 S. Main St.. It runs May thru October (then moves inside thru December!) from 8 am - 1 pm.

The Eastern Market in Detroit is located about a mile northeast of downtown. It covers about 43 acres, bounded by I-75 on the West and Gratiot Avenue on the South. It runs year round from  6am – 4pm

The Royal Oak Market is an indoor market located at 316 E Eleven Mile Rd, Royal Oak, MI 48067. It runs year round from 7am - 1pm.
 ​

Greetings!

​THREE FROSTS! Our vegetables are amazing. They just hang out there and withstand it. And it makes them better! We are still hauling the goods in to storage. We are still covering crops. We are still railing against the onsalught of beauty that nature is throwing at us. I mean we are just absolutely irate about it. Did you notice those trees? Reds, oranges, yellows? Did you notice the sky, patterned like the lake floor. I wouldn't mind a little less wind though...

To note:
Saturday Ann Arbor Customers! Ahoy! We are there! I don't know where but we will be there shining and vegetabling!

Our markets this week:
Wednesday: Ann Arbor
Thursday: Northville- Just two Northville markets left! Get out there and wish Janet a happy off-season!
Friday: Stockbridge- This is the last week for the Stockbridge Open-air market. Remember that if you have a CSA account with us, you can use it at any of our markets through the winter. 
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea- This is the last week for the Chelsea market. Head out to grab some goods and wish Cody a happy winter!

Recipe:
Cabbage is one of my favorite vegetables. I also love fritters. What is a fritter? Battered and fried food! Yessss. You can also bake it, just so you know. And all frying doesn't have to be bad. So here is a combination of two of my favorite foods. Keep in mind, anytime I make fritters I like to get some cornmeal involved for the carnival effect. Also keep in mind, there are many recipes for these delicious morsels from all over the world. Just give 'em a google. Also keep in mind that if you can shred it, you can fritter it...

Cabbage Fritters! From Foraged Dish
Ingredients:

• 6 cups shredded cabbage
• 4 eggs
• 1/3 cup cassava flour (Here is one brand) COULD ALSO USE REGULAR FLOUR OR CORNMEAL!
• 1 teaspoon toasted sesame oil
• 1 teaspoon soy sauce
• 1 bunch green onions, roots removed and remaining parts roughly chopped
• Dash salt
• 1/4 cup sesame seeds
• Coconut oil for cooking


• For the dipping sauce:
• 1/4 cup soy sauce
• 2 tablespoons maple syrup
• 2 tablespoons toasted sesame oil
• 1 teaspoon Sriracha

 
Directions:

1. Place shredded cabbage in bowl and toss with chopped green onions, 2 tablespoons sesame seeds, dash of salt, and cassava flour. Once cabbage is coated, crack eggs into bowl and add sesame oil and soy sauce. Mix until everything is combined.
2. Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Once it sizzles, scoop the cabbage mixture into the skillet 1/4 cup at a time. Use a spatula to press the 1/4 cup pile down into a pancake shape and allow to cook for 5-10 minutes, until the cabbage begins to brown. Using the spatula, flip the fritter and cook on the second side for 5-10 more minutes, until browned. (I find I can do 3 fritters at once in my skillet to quicken the cooking process). Place cooked fritters on a plate and repeat until all of the cabbage mixture is used.
3. Make the sauce: combine ingredients for sauce in a small sauce pan and bring to a simmer. Stir. After 5 minutes, remove from heat. Pour into small bowl.
4. Serve fritters warm with sauce for dipping. Garnish with extra sesame seeds or Sriracha.

Food for thought: 
The growth rate of the green things is slowing. Less daylight means less growth. But that doesn't mean less activity, at least not yet! We are finishing construction of our temporary structures (maybe I can get some stage by stage photos?), we are preparing to plant garlic, we are hauling the fall harvest and we are cleaning up after ourselves. All the while, we are bringing the gamut of the fall cornucopia to the market tables. We are hustling through our days to maximize the hours we get.
Last week was the final week for our part-time crew. While you may still see Cody or Sean at markets, they finished their last day on the farm for 2019 last Friday. It was with less fanfare than desired (I was thinking wild corn confetti, doughnuts, pizza, you know, only the best for the best) but instead it was another jam-packed successful week, topped with another jam-packed Friday. Alic also had her final 2019 farm days last week. This trio sang, laughed, weeded, and harvested together tirelessly and in just good cheer. I remember part way through the season while we were looking for additional part-time help to join Sean and Cody, they put in a request that whoever we hired be a tenor for better harmonizing. That is indicative of their attitudes. A big thank you to all three of them for their hard and impressive work this season. 
Helen writing for the Lake Dividers: Jim, Lizz, Janet, Malcolm, Mattie, Cody, Sean, Alic, Doug, Kathryn, and Shana! 

Good for the Earth, Good for the Farmers, Good for the People. The Trifecta of sustainability. Good for the earth: Taking care of the natural world is a important, after all, it takes care of us; Good for the farmer: We believe farmers should have livable hours and livable wages; Good for the people: We believe in food equality and bringing our produce to market at an affordable price and keeping it accessible is important to us.

• Looking to join our CSA or renew your membership? Find more details here. The basics? Open an account with us, get a bonus, and use your account to purchase produce with us at any of our markets. If you have any questions or concerns, please don't hesitate to ask. 
• We are accepting workshares both on the farm and at market. Please email for details. 

Fresh From the Field!

Greens:
Arugula
Bok Choy!
Collard Greens- Still loving this recipe 
Head Lettuce
Kale
Microgreens! 
Mustard- Especially sweet this time of year 
Spinach- next week it will be in!
Tatsoi
Tokyo Bekana! Loose leaf bok choy lettuce
Pea Shoots- Back in 1 week 
Swiss Chard

All manner of deliciousness:
Broccoli
Brussel Sprouts!
Cabbage
Napa cabbage
Carrots- Rainbow and regular
Fennel
Garlic- For me, these juicy cloves go in just about EVERYTHING!
Ginger- Fresh, delicious, smooth. Lovely. COULD BE THE LAST WEEK!
Kohlrabi- petite treats back along with the staple economy-sized. 
Onions- All types, sweet and pungent, yellow and red!
Potatoes
Fingerling potatoes
Peppers- friers and bells- a few more weeks. Get 'em, freeze 'em, pickle 'em. LOVE THEM
Scallions
Daikon Radish- White- Chinese type and the spiciest of the three, Purple, and green
Watermelon Radish
Sweet Turnips
Purple top turnips- Excellent for roasting!
Wintersquash! Delicata, dumpling, and acorn! Butternut Squash and pie pumpkins!

Herbs:
Cilantro
Dill
Mint
Oregano
Rosemary
Sage
Thyme
Parsley Coming Soon:Baby celery
Spinach
Lettuce (head or mix)

This weeks Markets

Wednesday: Ann Arbor

In the same location as the Saturday market, the Ann Arbor Wednesday Market is a little more laid back.  If you don't want to fight the crowds. come out on Wednesday and take the chance to talk with all your farmers, chefs, and artisans.The Ann Arbor Market is located in the Kerrytown District at 315 Detroit St, Ann Arbor, MI Find us there May thru December, 7 am to 3 pm.

Thursday: Northville

The Northville Market is located at the corner of 7 Mile and Sheldon Roads. It runs May thru October, 8 am - 3 pm

Friday: Stockbridge

The Stockbridge Open Air Market is located on the square in downtown Stockbridge. It runs from May thru October from 4 pm - 7 pm

Saturday: Ann Arbor,  Chelsea, Detroit's Eastern Market, The White Lotus Farm Cart and Royal Oak Market

The Ann Arbor Market is located in the Kerrytown District at 315 Detroit St, Ann Arbor, MI. The market runs from May thru December, 7 am to 3 pm and January thru April from 8 am - 3 pm.

The Chelsea Farmers' Market is located in the Palmer Commons at 304 S. Main St.. It runs May thru October (then moves inside thru December!) from 8 am - 1 pm.

The Eastern Market in Detroit is located about a mile northeast of downtown. It covers about 43 acres, bounded by I-75 on the West and Gratiot Avenue on the South. It runs year round from  6am – 4pm

The Royal Oak Market is an indoor market located at 316 E Eleven Mile Rd, Royal Oak, MI 48067. It runs year round from 7am - 1pm.