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.

Ahoy!

Our first fall frost rolled through and blanketed our farm Tuesday morning. Thank goodness for the Monday crew! While I whittled away on our taxes, buried in paperwork at the dining room table, they labored to heft sandbags and blankets to cover our most tender crops- Lettuce, chard, celery, and some of the herbs. They bulk harvested peppers, which we will store to bring for the next few weeks. The last tastes of summer are blown away by the winds of fall. It isn't your imagination. It really does get windier 

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

Our markets this week:
Wednesday: Ann Arbor- Goes
Thursday: Northville- Just two Northville markets left! Get out there and wish Janet a happy off-season!
Friday: Stockbridge- Just 2 Stockbridge markets left! Head over and say happy off season to Malcolm!
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea- only 2 Chelsea markets left! Get out there and snag some vegetables and say temporary farewells to Cody!

Recipe: 
Soup season is upon us and I want to kick it off with this simple concoction. All the flavors of fall blended into an energizing joy of a meal. If I was going to balk it up, I may cube and add a few potatoes... 

Carrot and Fennel Soup with Ginger from Food 52

INGREDIENTS

• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, peeled
• 1 small onion, peeled and diced
• 1 rib celery, diced
• 1 bulb fennel, chopped (fronds reserved)
• 1 1/2 pounds carrots, peeled and coarsely chopped
• 1 tablespoon fresh ginger, peeled and chopped
• 4 cups chicken or vegetable stock
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/4 cup honey
• 3/4 cup half & half
• kosher salt
• freshly ground pepper
• Pinch crushed red pepper

INSTRUCTIONS

• Heat butter and olive oil in a large heavy-bottomed soup pot.
• Add garlic, onion, celery, fennel, carrots and ginger. Saute for 10 minutes, stirring frequently.
• Add stock, bring to a boil, then cover and lower heat to a gentle simmer. Let simmer for 30 minutes, until all vegetables are soft and tender.
• Remove from the heat. Add coriander, ginger, crushed red pepper and honey. Let cool slightly.
• Puree soup in batches in a regular blender until very smooth. Return to pot.
• Add half & half, and season to taste with freshly ground black pepper and kosher salt.
• Serve in bowls or mugs with a garnish of chopped fennel frond. (You can also make a fabulous fennel frond pesto- link)

Food for thought: 
The seasons are changing and you can feel it in the air- literally! It is WINDY!  Why? The short answer that the greater temperature variation in the fall brings greater pressure differences, bringing greater gales! The earth desires balance! Here is the hilarity of what this means on the farm. Every fall we gather our strength and haul tons of vegetables out of the field. What we leave out there- hardy greens and some more tender- must be covered with frost blankets. These have varying weights and varying widths (from 9 feet to 30 feet- some farms have even wider) and lengths (most of ours are 150 feet long- the length of our beds). The most common size for us is 14 x 150 feet  or about 2100 square feet- as big as a HOUSE! The time of year we do the most work with this house sized sails is during the windiest part of the year! We take these big fabric rolls out into the field in the wind and sand bag them down. It takes more than an errant gust to sweep them from our deft hands though. We hang on tight despite the threat of being swept away with it.  
This year we were slightly ahead of the game, putting covers down in daylight before a big wind. In years past, I recall frost forming on the ground, the fabric becoming stiff in my hands, as we tried (and succeeded) saving our tender crops from the bite. 
There is still so much to do. Big harvests. Regular harvests. Building caterpillar tunnels (movable hoophouses). Today we hope to bend hoops and install them in the field. We may save the part with the big sheets of poly for a less windy day. I hear there are supposed to be gusts of 40 mph this afternoon! Hold on to your hats, folks!
I do have a piece of woeful news. We may not have sweet potatoes this year. OR they may just be limited. We struggled this year to protect them from the deer and surprisingly, without the leaves running their engines for root production and instead focusing on regrowing their leaves, very little roots get produced. We will see. 
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! They may be limited or they may be back in a week.
Mustard!
Spinach- Limited but it will be back in full force in a few weeks
Tatsoi
Tokyo Bekana! Loose leave bok choy lettuce
Pea Shoots- Back in 1 week 
Swiss Chard

All manner of deliciousness:
Broccoli
Brussel Sprouts!
Cabbage
Napa cabbage
Carrots
Baby Fennel
Garlic- For me, these juicy cloves go in just about EVERYTHING!
Ginger- Fresh, delicious, smooth. Lovely
Kohlrabi- we welcome the 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
Hot peppers: Likely the last week. Hungarian hot wax, Jalepenos, and Poblanos
Shishito Peppers: Delicious Japanese friers- Last week!
Snack peppers!- Last week
Scallions
Daikon Radish!
Watermelon Radish
Sweet Turnips
Purple top turnips- Excellent for roasting!
Wintersquash! Not just for winter- Delicata, dumpling, and acorn!
Butternut Squash!

Herbs:
Cilantro
Dill
Mint
Oregano
Rosemary
Sage
Thyme
Parsley 

Coming Soon:
Cone cabbage!

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.

Ahoy!

I could not believe how beautiful the weather was on Tuesday and how lucky it looks like we will be for the week. I know I boasted of an incoming container last week. When it showed up, the one of the walls was smashed and there was light coming in from the ceiling. It goes without saying that we didn't accept it. We were so glad to have worked with reputable folks because they are working with us and we will likely have an alternate by the end of the week. Wish us luck and be grateful for honorable people.

To note:
Saturday Ann Arbor Customers!Last week we ended up on the main aisle. It seems the seasonal switch of market attendance is upon us. PLEASE LOOK FOR US! I promise, we are there :) If you can't find us, ask in the office! 

Eggs or Milk? Customers of Chelsea and Stockbridge (or other folks that live close to Munith)! We have a friend and neighbor that has cows and chickens! They can provide you with eggs ($2.50/dozen) and milk ($5.00 gallon- can be purchased in half gallons). If more than one of you are interested, I can make connections and you can take turns picking the items up. I would consider doing some kind of pick up and market delivery if there are some interested parties in a more distal market. They are wonderful people. Their kids do most of the work for the animals. The animals live in paradise and are extremely well taken care of and loved. All proceeds go into the children's college funds. Email me to let me know if you are interested and we will take it from there. Here is a link to their facebook page so you can check them out.

Our markets this week:
Wednesday: Ann Arbor
Thursday: Northville
Friday: Stockbridge
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea

Recipe: 
Roasted Daikon radish french fries. I haven't tried this yet, but in my heart, I know it will delicious. I got the recipe from here. Two tips straight from the source, don't expect to need a dipping sauce, don't expect the same texture as a tater.  Use any of our daikon- green and white, purple, or classic. I'll try it too and lets compare notes. Some of my thoughts are in bold in the recipe.Spicy Roasted Daikon Radish French Fries
Ingredients

• 5 cups (about 1 3/4-pounds or two of our bunches) Daikon radish, peeled & sliced - see instruction no. 2. for instructions- I wouldn't bother peeling it.
• 3 1/2 tablespoons grapeseed oil - you can substitute any oil if you don't have grapeseed on hand. My subs would be seasame, olive, or coconut.
• 1 1/2 teaspoons chile paste (I like Sambal Oelek)- If you don't have any chile paste try subbing any of the following
  • Crushed Red Pepper Flakes. Aram David/Demand Media. Crushed red pepper flakes are dried cayenne peppers that have been crushed. ...
  • Hot Sauce. A bottle of your favorite hot sauce is a simple substitution for chili paste. ...
  • Ketchup With Ground Cayenne Pepper. Ketchup has a very similar texture to chili paste.
• 1 teaspoon low sodium Tamari or soy sauce
• 1/2 teaspoon ginger pulp, freshly grated
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon sea salt

Directions

1. Preheat the oven to 475°F, and adjust a rack to the center.
2. Cut the Daikon into sections approximately 3-inches long, then cut about 1/4-inch slices off the side of each one, to make a base. Stand the sections on their bases, and cut them, vertically into slices about 1/4-inch thick. Stand these slices on top of each other, and then cut them into sticks about 1/4-inch thick. Add all of the Daikon slices to a baking sheet and set aside.
3. In a small bowl, combine the oil, chile paste, Tamari or soy sauce, ginger, sugar and salt.
4. Drizzle this over the Daikon slices and then use your hands to toss them until they're all evenly coated and in a single layer.
5. Place the baking sheet in the preheated 475°F oven and roast until they are golden brown on all sides, about 30 minutes. (You should gently toss/filp them about halfway through the cooking time.)
6. Add a double layer of paper towels to another baking sheet, and when the fries are done, add them on top of the towels to drain and cool.- Skip the paper towels and try a cookie rack with a baking sheet under it. 
7. Serve!

Food for thought: 
What I have is this week in pictures! Cheers to everyone and thanks for cheering us on!

Okay! That's what I got! Cheers cheers! See you at market this weekend! Let us gleefully welcome the changes!

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! They may be limited or they may be back in a week.
Mustard!
Spinach- Limited but it will be back in full force in a few weeks
Tatsoi
Tokyo Bekana! Loose leave bok choy lettuce
Pea Shoots- Back in 2 weeks. 
Swiss Chard

All manner of deliciousness:
Broccoli
Cabbage
Napa cabbage
Baby Fennel
Garlic- For me, these juicy cloves go in just about EVERYTHING!
Ginger- Fresh, delicious, smooth. Lovely
GREEN TOMATOES! So good fried or pickled!
Kohlrabi- we welcome the 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- this could be it for them!
Hot peppers: Likely the last week. Hungarian hot wax, Jalepenos, and Poblanos
Shishito Peppers: Delicious Japanese friers- Last week!
Snack peppers!- Last week
Scallions
Daikon Radish!
Watermelon Radish
Sweet Turnips
Wintersquash! Not just for winter- Delicata, dumpling, and acorn!
Butternut? We will see!

Herbs:
Mint
Oregano
Rosemary
Sage
Thyme
Parsley 

Coming Soon:
Cilantro and Dill
Butternut squash
Purple top turnips!
Cone cabbage!

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.

AHOY!
Even though it is hard to tell, winter is coming. I know, with this warm weather it makes you second guess it. Enjoy this time of reduced layers and fresh air. Soon we will be cozy, either inside a house eating soup and planning, or inside a thousand layers of cloth playing in the snow. OH MY GOSH! It is going to snow again! Well, that is something to look forward to! But in the meantime. ENJOY THE LAST TASTES OF SUMMER!

To note:
Saturday Ann Arbor Customers! Ahoy! Last week we ended up on the main aisle. It seems the seasonal switch of market attendance is upon us. PLEASE LOOK FOR US! I promise, we are there :) If you can't find us, ask in the office! 

Eggs or Milk? Customers of Chelsea and Stockbridge (or other folks that live close to Munith)! We have a friend and neighbor that has cows and chickens! They can provide you with eggs ($2.50/dozen) and milk ($5.00 gallon- can be purchased in half gallons). If more than one of you are interested, I can make connections and you can take turns picking the items up. I would consider doing some kind of pick up and market delivery if there are some interested parties in a more distal market. They are wonderful people. Their kids do most of the work for the animals. The animals live in paradise and are extremely well taken care of and loved. All proceeds go into the children's college funds. Email me to let me know if you are interested and we will take it from there. Here is a link to their facebook page so you can check them out.

Tomatoes: On the serious decline. They will be extremely limited at market this week so get there early and grab 'em if you need 'em!

Our markets this week:
Wednesday: Ann Arbor
Thursday: Northville
Friday: Stockbridge
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea

Recipe: 
Arugula is back. Its powerful peppery flavor really packs a punch! Here is a nice summer and fall collision salad. The sweet flavor of the peppers compliments the bite of the arugula so nicely you won't want to share so be sure to make enough!

Red Pepper and Arugula Salad:INGREDIENTS

• Arugula (1 bag), chopped
• 2 sweet colorful peppers, chopped- could be friars or bells, could be red, orange, or yellow
• 1 red onion, diecd
• Dressing- combine in a 16 oz jar and shake it up!
  • 1 clove garlic minced
  • 1 tablespoon dijon mustard (could sub dried mustard mixed with white wine vinegar, or yellow mustard)
  • 1 cup olive oil
  • 3 tablespoons balsamic vinegar
• Salt and pepper to taste

INSTRUCTIONS

• Toss the vegetables in a bowl and pour some dressing on. Salt and pepper to taste. Devour. 

Food for thought: 
What are we going to do with all these tractors? We are going to save our backs and save our time, and grow our produce more efficiently. This lets us work towards all of our goals at once. Anything that makes growing organic food more practicable over a long period of time, makes it better for the farmer. With the increased efficiency, we will be able keep our food affordable. These two things help ensure the longevity of our farm. They make organic farms competitive without the short term advantages (and devastating effects) of farming with the dangerous pesticides and herbicides that some conventional farms use. Good for the earth indeed. 
 
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!
Salad Mix
Spinach- Limited but it will be back in full force in a few weeks
Tatsoi
Tokyo Bekana! Loose leave bok choy lettuce
Pea Shoots
Swiss Chard

All manner of deliciousness:
Broccoli
Cabbage
Napa cabbage
Eggplant- One of the last rounds!
Baby Fennel
Garlic- For me, these juicy cloves go in just about EVERYTHING!
Ginger- Fresh, delicious, smooth. Lovely
GREEN TOMATOES! So good fried or pickled!
Ground Cherries! Nature's candies wrapped in a husk. You tell us what they taste like!
Kohlrabi- Economy-sized!
Onions- All types, sweet and pungent, yellow and red!
Potatoes
Fingerling potatoes
Peppers- friers and bells!
Hot peppers: Hungarian hot wax, Jalepenos, and Poblanos
Shishito Peppers: Delicious Japanese friers
Snack peppers!
Scallions
Daikon Radish!
Watermelon Radish
Sweet Turnips
Cherry Tomatoes- Limited- get them in their last glory
Tomatoes- Probably the last week!
Wintersquash! Not just for winter- Delicata, dumpling, and acorn!
Zucchini: Quite Limited. Last week.

Herbs:
Mint
Oregano
Rosemary
Sage
Thyme
Parsley 

Coming Soon:
Cilantro and Dill
Butternut squash
Purple top turnips!
Cone cabbage!

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.

Ahoy!

This email is a little later than usual. But here it is! Gravel spread about. The tractors are coming tomorrow. The shipping container will be here soon. We are planting and prepping. Hoop House 2 is almost ready to be planted. We are on a roll. Rolling rolling rolling. 

To note:
Saturday Ann Arbor Customers! Ahoy! We will likely be in the sand lot again! We will set up our orange-legged tents and put up our sign. PLEASE LOOK FOR US! I promise, we are there :) If you can't find us, ask in the office! 

Eggs or Milk? Customers of Chelsea and Stockbridge (or other folks that live close to Munith)! We have a friend and neighbor that has cows and chickens! They can provide you with eggs ($2.50/dozen) and milk ($5.00 gallon- can be purchased in half gallons). If more than one of you are interested, I can make connections and you can take turns picking the items up. I would consider doing some kind of pick up and market delivery if there are some interested parties in a more distal market. They are wonderful people. Their kids do most of the work for the animals. The animals live in paradise and are extremely well taken care of and loved. All proceeds go into the children's college funds. Email me to let me know if you are interested and we will take it from there. Here is a link to their facebook page so you can check them out.

Tomatoes: There is still time for sauce! A brief respite from the impending cool is upon us. The sale continues! See below:

Delightful firsts! 
If you get over 5 pounds, the price is $2.50/pound (three bursting quarts for $13-$14).
If you go over 10 pounds, the price is $2.00/pound (about six quarts!). 

We also have seconds for sale, any amount for $2.00.
You could score a whole tray of delicious heirloom tomatoes for just $20! Get more than 2 trays, that price goes down to just $15/tray.

Our markets this week:
Wednesday: Ann Arbor
Thursday: Northville
Friday: Stockbridge
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea

Recipe: 
Simple simple doesn't mean not the best. Radish and butter sandwich with salt.

Radish and Butter sandwich with salt:INGREDIENTS

• Olive oil, butter, mayo, other fatty substance (I have even used peanut butter!)
• Delicious bread- White lotus Levain if you head to Ann Arbor or Eastern! Every market we go to has delicious bread!
• Any radish, thinly sliced! (my current favorite is the purple daikon)
• salt, pepper to taste 

INSTRUCTIONS

• I don't think you really need me to tell you what to do. I love to toast the bread so it is warm. I slice the radishes with a mandoline so they are delightfully thin. I often eat the sandwich open-face. The warm bread, with the cool radishes is just a dream. 
• ENJOY!

Food for thought: 
It is officially fall. The fall equinox, the official switch to predominant darkness, was Monday. The daylight hours are growing shorter, the dusky and dark hours are lengthening. I am sure you are all noticing it on your morning commutes or during your evening activities. 
For the farm this means a couple things. We are starting just a touch later- at 7:30 rather than 7:00 am. We just couldn't see! Soon that start time will slink back to around 8:00 and then possibly even later. It also means the plants are growing increasingly more slowly. We timed our crops, to the best or our ability, to accommodate decline, so hopefully it will go well. It also means the weed pressure is decreasing. There are sometimes even fall crops that we don't have to weed at all!
It also means that things are getting a little chillier here! We are preparing to cover our crops with blankets to keep them safe and well come the first frost. We should start betting on when that will be. A new annual pool. 
Lots to do!
See ya 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 
Kale
Microgreens- may be limited or not present this week
Mustard!
Spinach
Tatsoi
Tokyo Bekana! Loose leave bok choy lettuce
Pea Shoots
Swiss Chard

All manner of deliciousness:
Broccoli- limited but another round is on the way
Cabbage
Napa cabbage- big luscious heads are back!
Celeriac
Eggplant
Garlic- For me, these juicy cloves go in just about EVERYTHING!
GREEN TOMATOES! So good fried or pickled!
Ground Cherries! Nature's candies wrapped in a husk. You tell us what they taste like!
Kohlrabi- Economy-sized!
Onions- All types, sweet and pungent, yellow and red!
Potatoes- may be limited this week
Fingerling potatoes- May be limited this week
Peppers- friers and bells!
Hot peppers: Hungarian hot wax, Jalepenos, and Poblanos
Shishito Peppers: Delicious Japanese friers
Snack peppers!
Scallions
Daikon Radish! Green and purple!
Watermelon Radish! They're back!
Sweet Turnips! Limited but not for long!
Cherry Tomatoes
Tomatoes!!!!! 
Wintersquash! Not just for winter- Delicata, dumpling, and acorn!
Zucchini: Green and Yellow- get them while they last!

Herbs:
Mint
Oregano
Rosemary
Sage
Thyme
Parsley 

Coming Soon:
Cilantro and Dill
Butternut squash
Fennel
Lettuce

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.

​Even on the hustle train, I managed to watch a group of ants busily working away. I made no shareable observations, but enjoyed myself. But hustle time it is and hustling we are. 

To note:
Saturday Ann Arbor Customers! Ahoy! We will likely be in the sand lot again! We will set up our orange-legged tents and put up our sign. PLEASE LOOK FOR US! I promise, we are there :) If you can't find us, ask in the office! 

Tomatoes: There is still time for sauce! A brief respite from the impending cool is upon us. The sale continues! See below:

Delightful firsts! 
If you get over 5 pounds, the price is $2.50/pound (three bursting quarts for $13-$14).
If you go over 10 pounds, the price is $2.00/pound (about six quarts!). 

We also have seconds for sale, any amount for $2.00.
You could score a whole tray of delicious heirloom tomatoes for just $20! Get more than 2 trays, that price goes down to just $15/tray.

Our markets this week:
Wednesday: Ann Arbor
Thursday: Northville
Friday: Stockbridge
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea

Recipe: 
With roasted squash, you can't go wrong. Our squash this year is FABULOUS, smooth and flavorful! Eating it is one of the easiest and nicest things you can do for yourself this week. Although the recipe below calls out Delicata, acorn, dumpling squash. this recipe can be the kick off to many a wintersquash recipe. 

Roasted Delicata, Acorn, or Dumpling Squash:
​INGREDIENTS

• Olive oil or oil of choice
• 1 or 2 squash
• salt, pepper to taste (you can add butter, honey, ginger, whatever you like really!)

INSTRUCTIONS

• Cut the Squash in half.
• Heat the oven to 350
• Cut the squash in half and coat it in oil, leaving the seeds in
• Place it, cut side down on a pan and put the pan in the oven
• Roast until fork tender (about 45 minutes)
• Flip the squash over, scoop out the seeds, add toppings or fillings (butter, honey, and salt for me - or - black beans and rice!)
• ENJOY!

Did you know that you can eat the seeds of any type of squash, not just pumpkins? If you are in the mood, try roasting those up too in the end! They are extremely nutritious and wildly delicious! Here is some information on how to enjoy squash seeds.

Food for thought: 
Ask and you shall receive was true in this case. We got a substantial amount of rain and it has everything growing nicely. And what are we getting into this week? A little more seeding, a little more , a little more deconstruction, a little more construction. All on the path. 
In big exciting news, one of the new tools we got this year- the basket weeder- is a real hero. It is 2 sets of  3 wheel shaped baskets mounted on a frame with a rotating axle going through them, one in front of the other. It is attached underneath the tractor and can be raised and lowered. When they are lowered to the ground, they rotate, with their basket wires cutting just underneath the soil, flipping weeds to their doom. It allows us to weed between our four rows of crops with ease and a little terror- in a bump, you could just as easily destroy your crop. However, it is worth the risk! It can do the weeding of a human at six times the speed! Check out our instagram for a video of its success. You may wonder if we are now concerned that the machines are going to steal our jobs. Nope, there is plenty of work to go around. 
See ya 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:
Collard Greens- That recipe from last week was fantastic!
Kale- from our new fall planting!
Microgreens
Mustard- Back before you know it!
Pea Shoots
Swiss Chard

All manner of deliciousness:
Broccoli
Cabbage
Napa cabbage
Celery
Celeriac
Cucumbers- limited
Eggplant
Garlic- For me, these juicy cloves go in just about EVERYTHING!
Ground Cherries! Nature's candies wrapped in a husk. You tell us what they taste like!
Kohlrabi- Economy-sized and tender apple sized.
Onions- Cippolinis and tasty reds
Potatoes
Fingerling potatoes
Peppers- friers and bells!
Hot peppers: Hungarian hot wax, Jalepenos, and Poblanos
Shishito Peppers: Delicious Japanese friers. Great on the grill, great blistered in a pan, great roasted. Eat the whole thing but the stem!
Snack peppers! 
Scallions
Radishes: Just a few for this week!
Sweet Turnips! Back for the fall. This first returning round had some tough competition (weeds) so may not be as abundant as everyone would like, but we have a few more rounds coming!
Cherry Tomatoes
Tomatoes!!!!! 
Wintersquash! Not just for winter- Delicata, dumpling, and acorn!
Zucchini: Green and Yellow

Herbs:
Mint
Oregano
Sage
Thyme
Parsley is back!Coming Soon:Rosemary
All those tasty greens- Arugula, choy, mustard, tokyo bekana! 
Lettuce
Winter radishes! I'm talking watermelon radishes, as well as green, purple, and white daikon!


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.

But seriously, did you see that goldenrod Monarch picture?! And monarchs are just the one we know. There were lots of lovely insects and creatures, feasting in the patch. Bees of all kinds, other butterflies, beetles! I love them all. It is nice to go out to the flowers on a sunny day, close my eyes and listen to the hum. 

To note:
Saturday Ann Arbor Customers! We were in the sandlot last week- no longer sand. We may be there again. We plan to still set up our orange-legged tents and put up our sign. PLEASE LOOK FOR US! I promise, we are there :) If you can't find us, ask in the office! 

Tomatoes: Get 'em while they're hot, or while the weather is at least! A brief respite from the impending cool is upon us. The sale continues! See below:

Delightful firsts! 
If you get over 5 pounds, the price is $2.50/pound (three bursting quarts for $13-$14).
If you go over 10 pounds, the price is $2.00/pound (about six quarts!). 

We also have seconds for sale, any amount for $2.00.
You could score a whole tray of delicious heirloom tomatoes for just $20! Get more than 2 trays, that price goes down to just $15/tray.

Our markets this week:
Wednesday: Ann Arbor
Thursday: Northville
Friday: Stockbridge
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea

Recipe: 
A fall breakfast salad of kohlrabi and carrots and apples. One of my very favorites. I discovered it deep in the winter when all you do is crave something summer. But this recipe is so good, it stuck with me year round. I like to make a batch and have scoopful in the mornings. It is also great any time of day. And if I take a bite in the afternoon when I am hungry? Well you best know, there will be no breakfast salad the next morning- devoured.

Kohlrabi breakfast saladINGREDIENTS

• Olive oil or oil of choice
• 2 Apples
• 1 big Kohlrabi
• 8 big carrots
• salt, pepper to taste (you can add ginger, caraway seed, lemon juice, whatever floats your boat!)

INSTRUCTIONS

• Peel the big kohlrabi. I don't peel anything else.
• Shred everything with a grater.
• Toss it together and let it sit if you can wait!  

Food for thought: 
Unlike this spring, we are hoping for some rain now. We discovered a leak from the underground piping of our hydrant and while we work on fixing it, it is nice to not have to run it! A little bit of rain goes a long way this time of year and it would be nice to get a chance to work on the leak unhindered. This afternoon looks promising. And all those crops that we seeded last week, those ones that are now breaking the crust of earth that is forming over them. They would love a splash to wet their whistle. 
On the docket this week? Preparation! We need to ready the tunnels for crops. This means bending the hoops and cutting the metal for 4 new temporary hoop houses,  deconstructing 3 and reconstructing three additional tunnels, bringing one of our 30' x 96' tunnels back into production but taking down the greenery and putting plastic back on it, and evicting the clinging crop of cucumbers and squash from our other 30' x 96' tunnel! That is certainly more than a weeks worth of work and will absolutely keep us busy. Especially since it is dotted in, between all of our other tasks.
The other exciting preparation we are making- getting more winter storage! That's right folks! We are adding another insulated shipping container to the collection of outbuildings. We chose a location, after an absurd amount of debate, and now we will prepare the site- leveling it and compacting gravel. Oh yeah, and we also still have to find one! 
And one more notable note! Our acorn squash is so fantastic! I roasted one face down with the seeds in at 350. When I could stab it with a fork, I flipped it, scooped out the seeds, added a scoop of honey to each, along with a pat of butter and some salt, and put them right back in the oven for another 5 minutes. I ended up eating them for breakfast, cold! Who would have thought!
 
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:Brussel sprout tops! This may be the last week for these tasty treats.
Collard Greens- That recipe from last week was fantastic!
Kale- from our new fall planting!
Microgreens
Mizuna- great in a salad, great in a stirfry. Back for a week!
Mustard- spicy and sweet. Awesome on a sandwich. Back for a week!
Pea Shoots
Swiss ChardAll manner of deliciousness:Broccoli
Cabbage
Napa cabbage
Carrots
Celery
Celeriac
Cucumbers- limited
Eggplant
Garlic- For me, these juicy cloves go in just about EVERYTHING!
Ground Cherries! Nature's candies wrapped in a husk. You tell us what they taste like!
Kohlrabi- Economy-sized and tender apple sized.
Onions- Cippolinis and tasty reds
Potatoes
Fingerling potatoes
Peppers- friers and bells!
Hot peppers: Hungarian hot wax, Jalepenos, and Poblanos
Shishito Peppers: Delicious Japanese friers. Great on the grill, great blistered in a pan, great roasted. Eat the whole thing but the stem!
Snack peppers! 
Scallions
Cherry Tomatoes
Tomatoes!!!!! 
Wintersquash! Not just for winter- Delicata, dumpling, and acorn!
Zucchini: Green and Yellow
 Herbs:Mint
Oregano
Sage
Thyme
Parsley is back!Coming Soon:Rosemary
Sweet turnips! It won't be long now!


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.

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.

While you will no longer find us at the White Lotus Farm Cart, you can still find our produce. Head out to the garden for doughnuts, pizza, and delicious vegetables!
 

And poof, like that, it is September. I am stunned. Every morning, it becomesmore likely that the sun won't rise before our 7 am start time. Daylight hours are being shed from the edges of our days. But regardless, fall is the new spring and there is never a dull moment! We are busy preparing for winter. Sowing storage crops, as well as the preliminary rounds of our winter greens, preparing to construct temporary tunnels to protect our winter crops, getting ground ready for garlic, and even getting ground ready for the spring of 2020! Last night, the crew stayed late seeding at late planting of kale and lettuce! We won't be eating that until February. Boggles the mind, this whole merry-go-round, boggles the mind. 

To note:
Saturday Ann Arbor Customers! We can't know for sure, but it looks like we are going to get moved from our spot on the sidewalk. We plan to still set up our orange-legged tents and put up our sign. PLEASE LOOK FOR US! I promise, we are there :)

Tomatoes: Get 'em while they're hot, or while the weather is at least! As expected, the tomato crop has slowed down enough from these symptoms of fall that we are no longer offering the bulk pre-order. However! The sale continues! See below:

Delightful firsts! 
If you get over 5 pounds, the price is $2.50/pound (three bursting quarts for $13-$14).
If you go over 10 pounds, the price is $2.00/pound (about six quarts!). 

We also have seconds for sale, any amount for $2.00.
You could score a whole tray of delicious heirloom tomatoes for just $20! Get more than 2 trays, that price goes down to just $15/tray.

Our markets this week:
Wednesday: Ann Arbor
Thursday: Northville
Friday: Stockbridge
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea
Recipe: 
Are you ready to get to know collard greens? They are a rich in flavor and packed with nutrients.  Ubiquitously found cooked with ham hocks or bacon, you may think this is the only way to eat them. NOT SO! They are stand alone deluxe. I love to make a big bowl of them for breakfast. Poach an egg, cut a thick slice of bread, and let the enjoyment ensue. Also great with beans! Or roasted hunks of delicata squash. A dish doesn't have to be complicated to be delicious and this recipe is true to that.

Here is a recepe from Cookie and Kate
Quick Collard Greens Brazilian styleINGREDIENTS

• Olive oil
• Garlic minced
• Collards
• chili flakes
• Lime, salt, pepper to taste

INSTRUCTIONS

• Cut the thick central ribs out of the collard greens, and stack the leaves on top of one another. Starting at one end, roll them up into a cigar-liked shape, then slice across the roll to make skinny rolls of collard strips. Use a sharp chef’s knife for this, and make your slices as thin as possible—ideally about 1/8-inch wide. Give the collards a few extra chops to break them apart.
• Warm a large, heavy-bottom skillet (cast iron is great but not required!) over medium-high heat. Add a generous drizzle of olive oil (the oil will later help your body absorb the nutrients in the greens). Then add the greens and some salt. Give the greens a good stir so they’re all lightly shimmering from the oil and turning darker green.
• Let the greens cook against the pan in 30-second intervals, stirring in between. Thanks to the hot oil in the hot pan, some of the collards will eventually develop crisp, browned edges—these taste so good!
• Once you see a little browning action, add the garlic and red pepper flakes. I suggest adding the garlic at this point, rather than before, because otherwise it’ll burn by the time your collards are done.
• Transfer the collards to plates so they stop cooking. Serve with a wedge of lemon, and you’re done.
• 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. 

Food for thought: 
The garlic is clipped and tucked in the barn. This marks the first year that we won't be buying in garlic seed. This means we grew enough to bring to market and set aside for next years crop. It is an exciting prospect! Not only does it save money (seed garlic can run up to $22/lb), it carries on the tradition of food independence. I am not able to to grow all our own seeds, that is an enterprise all its own (thank goodness for local seed companies like Nature Nurture Seeds, Ann Arbor Seed Company and Garden Hoard). However, saving garlic seed is so straightforward, we do it every year. This year we may have some extra seed garlic for your garden. If you are interested, send us an email and we will keep you posted. If you don't mind not having the most gigantic and perfect garlic, you can always just scoop some of our delicious bulbs up from market any time!
And on the heels of the garlic, the onions have moved into the greenhouse to cure. We were a little late getting them out of the field. They got rained on once while packed in their crates, waiting for space to lay down and dry out. I can thankfully say that after Malcolm carefully laid them out in the vacuum left  by the garlic in the greenhouse, they are going to be okay! This is the best onion crop we have had since 2013, my first year farming back in NJ. With the acquisition of our new tools, I only expect them to get better. 
The next storage crop to haul from the seas of the field to safety: WINTER SQUASH! Not just for winter anymore (well actually, never just for winter!) Slice one in half and roast it cut-face down. When you are scooping out delicious bites (with salt or honey or something fancier) relish the fact that you are indulging in one of the vegetables that originated in North America. This week you will see acorn, dumping, and delicata squash at market. Soon, a tidal wave of butternut, pumpkins and kobocha will crash upon your shores as well. 
And while the mega harvests continue, we are also seeding, prepping, working, humming with activity, "we are the ant". Yesterday Lizz and I (mostly Lizz) sliced 3/4 of an acre of seeds into the ground- storage radishes, spinach, greens, lettuce, turnips, all the good stuff. This is our last big outdoor planting besides garlic (we don't plant that until the end of October). The rest will get planted and seeded under the protection of tunnels. As we were seeding, I kept imagining what it was going to be like to harvest these crops. Last year, many of them were plucked from the field from under a blanket of snow! Only time will tell what this winter will bring. 
Honestly, I am nervous about our winter crops coming through. I surreptitiously look at the calendar and the count-down to our last 10 hour day- when most plant growth all but stops. I think we've got it. We are on schedule, but did I make the right schedule? I sure hope so. 
Either way, it will be clear in a matter of months.  
​
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:
Brussel sprout tops! See our recipe from last weeks email munching tips.
Collard Greens
Salad Mix!
Kale
Microgreens
Pea Shoots
Swiss Chard!

All manner of deliciousness:
Broccoli- coming in!
Cabbage
Napa cabbage is back!
Carrots
Celery- Honestly, try it in anything. I have been putting it in my standard greens sautee and it adds so much.
Celeriac
Cucumbers- limited but a new planting is on the cusp! 
Eggplant
Garlic
Ground Cherries! Nature's candies wrapped in a husk. You tell us what they taste like!
Kohlrabi- Economy-sized and tender apple sized.
Onions- Cippolinis and tasty reds
Potatoes
Fingerling potatoes
Peppers- friers and bells!
Hot peppers: Hungarian hot wax, Jalepenos, and Poblanos
Shishito Peppers: Delicious Japanese friers. Great on the grill, great blistered in a pan, great roasted. Eat the whole thing but the stem!
Snack peppers! 
Zucchini: Green and Yellow
Cherry Tomatoes
Tomatoes!!!!! 
Wintersquash! Not just for winter- Delicata, dumpling, and acorn!

Herbs:
Mint
Oregano
Sage
Thyme

Coming Soon:
Rosemary
Sweet turnips! It won't be long now!
I didn't even get to put wintersquash and collards on here! They just jumped right onto the list!

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.