​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.

AHOY!! Greetings from the field! 

The mornings are cool. The afternoons are pleasant. September is just around the bend. It seems like fall is upon us. This means, color changes, roots galore, winter squash. Soon we will be hauling our squash in. This year, it isn't a small amount! With our added cultivation equipment, I expect or squash production to improve even more in 2020! It also means our newly abundant tomatoes are considering slowing down, so get your indulgence on!

To note:
Saturday Ann Arbor Customers! Thanks for seeking us out at market last week! We hope to set up back on the sidewalk again this coming week. Jim will likely be there again too!  

Pre-Order your tomatoes for all your sauce, salsa, and soup needs! Just send us an email 2 days before your market with the quantity and type of tomato you would like and which market you will be picking up at. We will pack 'em up and have them waiting for you! Order will be filled in the order that they are received.

The amazing Tomato Sale Continues! 
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!). 
A whole tray of firsts- $25 dollars!

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.

It is finally time to make that sauce and salsa! Grab some onions, garlic, bell peppers, and something spicy, chop and toss 'em! I love salsa.

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

Recipe: 
Brussel sprout tops. Why do we have them? The "Brussel Sprouts" themselves emerge where the leaves meet the stems along the main stalk. To encourage those to grow a little bigger, we "top" the plants. For us this means snapping off the growing points right at the top when the main stalk is long enough to produce a decent number of sprouts. But do we discard the tops? NO! We eat them! As much a delicacy as garlic scapes, another top we snap to encourage growth, these brussel tops have an excellent texture raw and cook up deliciously too. (And to give credit where credit is due, we just picked up this tip from Jeremy Moghtader, the knowledgeable and friendly farm manager from U of M Campus Farm).

Sauteed Brussel Sprout tops with Onion and Garlic!INGREDIENTS

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

INSTRUCTIONS

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

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

Food for thought: 
I am acclimating to our new equipment acquisitions. This past week I had a great experience using the shanks from the bed former to weed our aisles. It really brought into focus what a difference having the proper tools can make. I see good things in the future. 
In the meantime, we have a lot of field work to do to get ready for winter: onions out of the field, wintersquash out and curing, clean and store the garlic, seeding, field prep for those winter plantings that I am ever so determined to get in on time. Lets DO THIS! 
The first step to the field prep is mowing. And you know what I did? I deformed one of the blades on the mower with a giant rock. Time to replace them! It isn't such a bad job unless while you are doing it, you break a bolt. Guess what I did. I broke a bolt, leaving the decapitated, threaded cylinder of the bolt is still snugly lodged in place. But I need to use that spot to reattach the blade! So what do I do? Jim is teaching me some tricks. Drill out the bolt and put in a new one. If the old bolt gives you trouble when you try to drill it out? One option drill out the proper sized hole and put in new threads. This is what I am trying now. Hopefully I am back on the mower in no time at all. One side note on this, is that I realized with this new trick, I can put bolt hols in anything chunk of metal I want! Oh the potential!
In the big picture I want you to know that this is the time of year that I always get a surge of future vision. I see potential in the coming year. I have lots of thoughts about this but for now I will just say I am feeling very positive and hopeful. I also wan to say thank you all so much for coming to market every week. Without you, none of this would work. 
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 for how to eat them!
Salad Mix!
Kale
Microgreens are back!- Arugula and a spicy mix!
Pea Shoots
Baby Swiss Chard!

All manner of deliciousness:
Broccoli- just a bit but soon we will have LOTS!
Cabbage
Carrots
Celery
Celeriac- Limited. We decided to wait a little longer to let them size up.
Cucumbers- limited but a new planting is on the cusp! 
Eggplant- very limited. This seasons eggplant may be a bust. We are trying to turn it around but will have to wait and see if it comes in.
Garlic
Ground Cherries! Nature's candies wrapped in a husk. You tell us what they taste like!
Kohlrabi- looking for a radish, Try a kohlrabi!
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 are in full effect!
Tomatoes!!!!! Heirlooms, romas, and slicers galore!

Herbs:
Dill flowers
Fennel Flowers- so sweet and delicious! Great for a fancy drink or a tasty salad.
Mint
Oregano
Sage
Thyme
​
Coming Soon:
Rosemary
Napa cabbage will be back before you know it

Lake Divide Farm Newsletter:
A window into the production path of your food.

Well, we wouldn't mind a little rain. We have gotten a touch here and there, but what we need is a long soaking rain. The kind that goes deep. The rains we have gotten have seemed substantial as we watch the storms roll by with their illuminating lightening strikes, crashing thunder, and follow-up red skies. But when I reach my hand into the soil in the field, it is clear that the water has only just wetted the surface. So we would like to order up a deep soaking rain for our plants and microbes please.

To note:
Saturday Ann Arbor Customers! Thanks for seeking us out at market last week! We hope to set up back on the sidewalk again this coming week. Jim will likely be there again too!  

Pre-Order your tomatoes for all your sauce, salsa, and soup needs! Just send us an email 2 days before your market with the quantity and type of tomato you would like and which market you will be picking up at. We will pack 'em up and have them waiting for you!

The amazing Tomato Sale Continues! 
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!). 
A whole tray of firsts- $25 dollars!

We also have seconds for sale, any amount for $2.00.
You could score a whole tray of delicious heirloom tomatoes for just $20! 

It is finally time to make that sauce and salsa! Grab some onions, garlic, bell peppers, and something spicy, chop and toss 'em! I love salsa.

Our markets this week:
Wednesday: Ann Arbor
Thursday: Northville
Friday: Stockbridge
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea
Recipe: 
Celery root aka celeriac, the mysterious vegetable. What is it and what do you do with it?  Here is a list from www.bonappetit.com of ideas and some information about celeriac, the amazing creaming, sweet tasting root. This is one of the recipes from that site.

Celery on Celery SaladINGREDIENTS

• ⅓ cup olive oil
• 1 teaspoon finely grated lemon zest
• 3 tablespoons fresh lemon juice
• Kosher salt, freshly ground pepper
• ½ cup chopped fresh parsley
• ¼ cup capers
• ½ medium celery root (celeriac), peeled, thinly sliced on a mandoline (this is equivalent to one bunch of our roots) 
• 5 celery stalks, thinly sliced into long ribbons on a mandoline (You could also just use the stalks from our uber fresh celery root)

INSTRUCTIONS

• Whisk oil, lemon zest, and lemon juice in a large bowl; season with salt and pepper. Stir in parsley and capers.
  
• Add celery root and celery to dressing; toss to coat. Let sit 5 minutes before serving.
  

Food for thought: 
The lightening bugs have gone their way, and the crickets and the cicadas  are signalling the truth of summer. If you have ever wondered what a cicada looks like when making all its racket, this video offers you a close up! It is amazing to me that these tiny insects can make all this sound. 
These summer sounds have us hustling and bustling as usual. This week we hope to prepare fall ground for the following: cover crops, next years garlic, our over wintering greens- which this year we hope to have many of. We also hope to pull the rest of our onions from the field, dig a whole mound of potatoes, seed some more storage crops, and carry on with the song and dance of harvest.
Our weekly rituals are ingrained and enjoyable. We are so glad you are part of them. Looking forward to seeing 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:
Salad Mix!
Kale
Microgreens are back!- Arugula and a spicy mix!
Pea Shoots
Baby Swiss Chard!

All manner of deliciousness:
Cabbage
Carrots
Celery
Celeriac
Cucumbers- limited but a new planting is on the cusp! 
Eggplant- very limited. This seasons eggplant may be a bust. We are trying to turn it around but will have to wait and see if it comes in.
Garlic
Ground Cherries! Nature's candies wrapped in a husk. You tell us what they taste like!
Kohlrabi- looking for a radish, Try a kohlrabi!
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 are in full effect!
Tomatoes!!!!! Heirlooms, romas, and slicers galore!

Herbs:
Dill flowers
Fennel Flowers- so sweet and delicious! Great for a fancy drink or a tasty salad.
Mint
Oregano
Sage
Thyme
​
Coming Soon:
Broccoli!
Napa cabbage will be back before you know it

​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.

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!

Lake Divide Farm Newsletter:
A window into the production path of your food.

Field prep and crew appreciation! This is what is in my heart today. We are on the way to being briefly caught up with our planting plans if all goes well between today and Thursday. I have been using the two-bottom plow, and for as hard as it was when I first got started using it, it feel like I have really grown into it! And where we got some crops seeded and irrigated just last week, they are up! The watermelon radishes, daikon, and carrots have graced us with the promise of their presence. Fall crops here we come!

To note:
Saturday Ann Arbor Customers! Find Lizz at market! She has all the good stuff and all the good cheer.  Additionally, she has amazing farming expertise, both in general and specific to Lake Divide Farm. If you have any questions about how we farm, she is a great one to ask! We have been set up in the center aisle on the corner but we are going to try out a new spot. We hope to set up back on the sidewalk, where we were last season from June through August. We have new tents, they have grey canopies, and orange legs. We are counting on you!  

Tomato Sale!  That's right, we are rolling in them now! 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. If you get more than 10 pounds, the price drops to $1.50/pound. You could score a whole tray of delicious heirloom tomatoes for just $20! It is finally time to make that sauce and salsa! Grab some onions, garlic, bell peppers, and something spicy, chop and toss 'em! I love salsa.

Our markets this week:
Wednesday: Ann Arbor
Thursday: Northville
Friday: Stockbridge
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea
Recipe: 
Speaking of salsa, try this salsa recipe! 

Super Simple Salsa for the Soul!INGREDIENTS

• 2 or 5 tomatoes (depending on size). Get some juicy ones and some firm ones.
• 1-3 cloves garlic (depending on tastebuds)
• 1 green bell pepper
• Some diced onion (one or two)
• Lime or lemon juice- just a splash!
• Optional- cumin, chilli powder, cilantro, 1 hot pepper of your choice (jalepeno, hot wax, or poblanos all work)
• Salt and pepper to taste

INSTRUCTIONSChop and toss, splash in the lime, and sprinkle in the other ingredients. It really is that simple! If you let it sit for a touch, the flavors will meld together even further.
Food for thought: 
It is amazing what working on a team feels like. Jim was singing the praises of the crew a few weeks back and now it is my turn. We may be the ones with the blueprints, but it takes a lot of people to build a community and it takes a lot of hands to guide this ship. In the beginning of this venture, and in my previous years running or first farm, Whistling Wolf, I had my hand in everything. I was involved in every harvest. I engaged in every task. Because of this, it is amazing to me how distanced I am from some of the farm tasks now. I haven't harvested any cherry tomatoes this year, nor did I train the new crew members how to do it! Lizz trained them and they continue to execute the harvest. In fact, Lizz has done almost all of the harvest training this year, and that is a lot of training! This year, more than doing all the individual tasks, I coordinate them, which is how I got the to be called the flow-master (coolest job title ever). While I know what is going on, and am constantly running one way or another with information or assistance, I am not doing all the things. The team is. We are many hands doing many things together. It wouldn't be possible to produce as much food as we are had the farm not evolved this ability and had this skilled, passionate, and hardworking crew not showed up. Here is is a glimpse into what a high season week looks like:
Mondays are Jim and my days to work on our own. This means tractor work, planning, irrigation, and sometimes office work. The part-time team shows up, lovingly dubbed the warriors (variously- weeder warriors, tomato warriors, woohoo warriors, but always fierce), consisting of Sean, Cody, and Alic. Either Jim or I review their list with them and then, sometimes with a little setup, they execute it, often without the need for more input. Just yesterday they weeded the rest of the salad mix that you will enjoy this week, harvested a round of cucumbers and squash, moved irrigation, weeded some peppers and eggplant, harvested all the ripe tomatoes, and spread nutrients to various locations on the field. We talked a few times on the walkie-talkie, but for the most part, they were free agent-farmers.
Tuesday morning as many of the other weekday mornings, Lizz gets to the farm ahead of the rest of the crew and we talk about all the crops that we will harvest in the upcoming week. She gives us her observations about the crops in the field and Jim and I share ours. For instance, she shared that the spring planting of swiss chard should be moved off the harvest list this week, while I announced that celery root (celeriac!) is back on the menu. We talk about the over arching goals for the week and what needs to happen to achieve them. When the full-time crew arrives at 7 am (Janet, Malcolm, and Mattie), we all get together and talk about the week and about our markets. It is great to be on the same page, share successes, and troubleshoot problems together. For the rest of the day, the crew frequently works independently on harvest, while Jim and I struggle with pushing other boulders up the hill- repairing broken things, making sure we have all the parts we need for all the activities of the week, fielding questions, and offering assistance.
Wednesday, Jim goes to market and I stay on the farm with the full time crew, plus the woo-hoo-ers minus Alic, plus Doug! This is our main day to get "farming" done. The other days are cram packed with harvest, leaving almost no room for weeding, planting, seeding, trellising, installing irrigation, and all the other activities that go into making the farm run. Usually Lizz and one or two people work on harvesting a crop that comes in big numbers (cabbage comes to mind), the woo-hooers work on weeding and then head to harvesting cucumbers and squash, and then tomatoes, while me and a couple folks work on prepping or planting or caring for whatever field we are working in. Tomorrow, we will be working in the field we call the "Sliver" (because of its long narrow shape), setting up irrigation, direct seeding fall crops (including those much missed fall greens-arugula and tatsoi to name two!) and planting lettuce and radicchio. Hmmm, even on the non-harvest day, it sure seems that a lot of harvest happens!
Thursday, Jim is back and usually a few things have broken that need some attention. Last week it was the three point hitch, along with a back pack sprayer. He works on those things and I assist as needed. Lizz plus Mattie and Malcolm work on harvesting for the weekend markets. Alic and Doug are in too, and they either also work on harvest, or they work on crop care- weeding, planting, irrigating. Janet is off in Northville, selling vegetables. 
Friday, it is all hands on deck for harvest and packing for the Saturday markets. We harvest, we wash, we pack: Me, Jim, Lizz, Janet, Malcolm, Mattie, Alic, Cody, and Sean all! All together, all a team. Pushing that boulder up the hill! As the day goes on people head out. Mattie, who has to be back at the farm by 3:30 am Saturday morning, leaves at 4. Lizz, who has to be back by 4:45, sometimes leaves at 5, but when the farm needs, she often stays later to make sure all the harvest is complete. Malcolm heads to the Stockbridge market at 3 and doesn't get back until 8 pm. That leaves us with the backbone team of Janet, Cody, Alic, and Sean. Usually we wrap up the day with one person dividing the bounty to send it to the various locations, and the rest of the team collecting the remainder of the harvest from the field. This time of year that means tomatoes. The evening frequently ends with Jim and I in the shipping container sorting the last of the stacks, and Malcolm opening the door as he gets back from market to drop of any produce he may have left and check in about market. Sometimes Fridays end on time. Sometimes- especially in the season of bagged greens, the nights end late. Last Friday was a late one for us. The first big tomato week had us working until 9 0'clock!
And then Saturday happens, somehow. Yep, somehow it happens every week. Helen (me!) plus Kathryn, Lizz plus Sean, Mattie plus Shana, and Cody all head off to markets. Janet and Malcolm man the battle stations on the farm! We leave them with what I call "a good list" that  try my darndest to make as clear as possible. Whether I make the list at the end of the long, long Friday, or the beginning of the long, long Saturday, it is always a little wonky. But somehow, these two seem to always decipher what I meant! And if not, thank goodness for modern communications (so if you see me on my flip phone at market, this is why!)
Then Sunday. No one on the farm except me, Jim, and the dogs. We take the day off, mostly. I usually partake in the ritual of communing with nature for at least a few hours. Jim takes care of the greenhouse. We do some planning as to what needs to happen for the week. I usually move irrigation. Sometimes when there is very pressing work, usually due to mother nature, we get out there and hustle. But mostly, other than those unavoidable basics, we take the day off. 
And then again. Yep. We do the whole thing again. Tuesdays, we have just dipped our toe into the weekly cycle. Here we go folks!

Come see us at market. Tell any of the crew how great they are- sticking it out through heat, ragweed, soggy times, and dry. We are so glad that they are working with us!
 
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:
Salad Mix!
Kale
Microgreens are back!- Arugula and a spicy mix!
Pea Shoots

All manner of deliciousness:
Cabbage: Abundant and wonderful. Red, green, round, point, smooth, ruffled- we've got it all!
Carrots
Celery
Celeriac
Cucumbers- limited
Eggplant- starting to come in!
Garlic
Ground Cherries! Nature's candies wrapped in a husk. You tell us what they taste like!
Kohlrabi!
Onions- Cippolinis coming in. This saucer shaped wonders are out of this world roasted.
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!
Zucchini: Green and Yellow
Cherry Tomatoes are in full effect!
Tomatoes!!!!! Heirlooms, romas, and slicers galore!

Herbs:
Dill flowers
Mint
Oregano
Sage
Thyme
​
Coming Soon:
Napa cabbage will be back before you know it

​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.

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!

The cool nights have been good for sleeping. They have been cool for tomatoes. Ah, the dichotomy of desire. Rarely is it that all the things I want to happen have the same set of requirements. This is life. Balance. Facilitation. Margins. Approximation. 


To note:
Our markets this week:
Wednesday: Ann Arbor
Thursday: Northville
Friday: Stockbridge
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea
Recipe: 
Another cabbage recipe, another joyous day. I made this with one of our amazing red cabbages and loved it so much, I made it again in a few nights time. 

Cabbage and peppers with spicy peanut sauce.INGREDIENTS

• Oil of choice for sautee
• 1 cabbage (or half a large cabbage)
• 2 bell peppers (at least!)
• 1 hot pepper of your choice (jalepeno, hot wax, or poblanos all work)
• Some diced onion
• A few cloves of garlic
• Optional- a tomato or two, tossed in early
• 2 generous tablespoons of peanut butter
• 2-4 tablespoons of applecider vinegar
• A handful of peanuts
• Additional hot pepper if desired
• Salt and pepper to taste

INSTRUCTIONS

1. Heat oil in skillet
2. Chop cabbage, onion, peppers, and hot pepper and cook in oil until the cabbage is almost soft
3. Mince garlic and add to pan
4. Add peanuts, apple cider vinegar, and peanut butter, along with salt, pepper, and hot pepper, give the concoction a stir to melt and incorporate the peanut butter and a cover on it.
5. Allow the ingredients to mingle and remove from heat when the cabbage holds the desired texture

I love to eat this with hunk of bread, a pile of potatoes, or some other grain, but I must say, it holds its own, on its own. 
Food for thought: 
Our work filling our storage for the winter is officially underway. It started with our garlic and continues with the onions and will carry on still with the potatoes, then wintersquash (which it looks like we will have some of) and cabbage, sweet potatoes, and a plethora of fall roots. I love these crops. I love that they have firmer edges. Because we pull them out of the field at once, the total quantities harvested are more readily available to us. 
I also love storage crops in the winter. I love knowing that we have good safe food that was grown in a way we can feel good about. I don't have to trade my values to eat a healthy, hearty meal in the winter. 
We are also getting our winter greens plans in order. This is something that we are still climbing the curve on. In the past, we haven't had the right amount of hands at the right times, but with this team I don't think we can fail. We now have seven temporary houses that we can use around the farm to grow all the winter tolerant greens we can hope for. This week I am working on preparing the ground where they will go. In the coming weeks we will prepare the beds, bend the hoops, install the houses and of course PLANT THEM! What plants? When? Now is the time to make those plans and make sure all the ducks are in a row. This year, I hope to be on it so we can be in the green through the season. 
It is nuts to me that this is the time of year that I now think of these things. August, the age of river floats, cookouts, lake days, and fireworks. Here I am thinking about winter and last chances on the farm. It truly is a time when lots of last chances on the farm happen. Last chance to get some reasonable sized roots. Last chance to get the ground prepped for over wintering cover crops.That doesn't mean I'm not getting out in the world. On a wonderful Sunday walk I found flowers I didn't know (not that hard) and took moments to soak in the all the blooms, buzzing pollinators, and wildlife. I made time to take a dip in the lake, floating peacefully and letting the setting sun warm my face. I ate delicious summer food from our field. This is the life. 
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:Salad Mix- Back next week!
Chard- Limited
Kale
Microgreens are back!- Arugula and a spicy mix!
Pea ShootsAll manner of deliciousness:Cabbage: Abundant and wonderful. Red, green, round, point, smooth, ruffled- we've got it all!
Carrots
Celery
Cucumbers- limited
Eggplant- starting to come in!
Fennel-limited
Garlic: Fresh, uncured, juicy, green garlic! 
Ground Cherries! Nature's candies wrapped in a husk. You tell us what they taste like!
Kohlrabi! This crispy delicacy is back, hopefully to stay!
Napa Cabbage! Try out our quick kimchee recipe!
Onions- Cippolinis coming in. This saucer shaped wonders are out of this world roasted.
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!
Zucchini: Green and Yellow
Cherry Tomatoes are in full effect!
Slicer tomatoes are picking up speed. Convince us it is truly summer you saucy fruits! Herbs:Dill flowers
Mint
Parsley
Oregano
Sage
ThymeComing Soon:Celeriac! Creamy and flavorful, this is a wonderful addition to any plate of roasted vegetables or sauteed.
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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!

Lake Divide Farm Newsletter:
A window into the production path of your food.

All the garlic has been hauled out of the field. Next on the mega harvest list: Potatoes! I love potatoes. Check out our Crispy Smashed Potato recipe. 
We are still waiting for our tomatoes to arrive in earnest, in the meantime, we can enjoy some classic fermenting ingredients (carrots, onions, cabbage, peppers) and some lovely Solanaceous crops like Shishito peppers!


To note:
Our markets this week:
Wednesday: Ann Arbor
Thursday: Northville
Friday: Stockbridge
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea
Recipe: 
As if we need help eating potatoes.  I know I don't. But here is something that makes them even more enjoyable, if you can imagine that! Boiled and smashed, they are quick and crispy.

Crispy Smashed Potatoes- Recipe from Cookie and KateINGREDIENTS

• 2 pounds small-to-medium red or yellow potatoes
• 1 tablespoon plus ¼ teaspoon fine sea salt, divided
• 4 tablespoons olive oil, divided
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, chives and/or green onion

INSTRUCTIONS

1. To prepare the potatoes, scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot.
2. Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water. Add 1 tablespoon of the salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes).
3. While the potatoes cook, preheat the oven to 425 degrees Fahrenheit and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.
4. When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely.
5. Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a serving fork to gently smash each potato to a height of about ½ inch. (Thinner potatoes are more crispy.)
6. Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle the garlic powder, onion powder and remaining ¼ teaspoon salt over the potatoes. Finally, sprinkle them lightly with freshly ground black pepper.
7. Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes. Sprinkle them with chopped fresh herbs, and serve hot.

NotesStorage Suggestions: These potatoes are best served fresh, but can be stored in the refrigerator, covered, for up to 5 days. To reheat, bake them in the oven at 425 until warmed through.
Food for thought: 
The past few weeks have had us chasing down various unscheduled tasks: 2  broken tractors, one broken van, cooler troubles, hiring, yet more hiring. I'll stop that list right there. For someone who spends their days obligated to predict problems and develop strategies to deal with symptoms as well as root causes, I have to admit I experience a sigh of relief with each one of these "unexpected" projects. In the end it will be dealt with, and at the end of the day, or the end the week, I will be able to say "One less thing to go wrong. One more thing internalized." After all, you can't get a reputation as problem solver unless you find a way to expose yourself to a significant quantity and diversity of problems. I've found all the purpose I need right here at Lake Divide. I'm not the only one with purpose here though, and problem solving is certainly not our only purpose. I'd imagine, given that we run a farm, our main purpose is growing food!? Yes, it is! With all of the other tasks that go along with running a farm, it can be hard to remember that. 
While these events have been unfolding, the team  stepped up in the field. While our attention has been divided, they have handled harvest, weeding, planting, irrigation, seeding and produce dividing. It's a wonderful feeling to know that you can trust in the people you work with. Great work steering the ship the past few weeks Lake Dividers, Helen and I cleared a group of icebergs out of our path, set in a course for Fall, all power to engines... ENGAGE!  May the coming week be popsicle laden and uneventful.
Cpt. Jim Neumann of the USS Lake Divide

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 hiring! We have 1 spot left for the 2019 season. You can find details on our website here. If you or anyone you know may be interested, please send us an email or pass along the information. 
• We are accepting workshares both on the farm and at market. Please email for details.

​Fresh From the Field!

Greens:
Salad Mix? Only maybe
Pea Shoots- later in the week
Chard
Kale: Green curly, red curly, flat leafed tender Red Russian, and the wild and tasty Siber Frill from our friends at Nature Nurture Seeds

All manner of deliciousness:
Cabbage: Abundant and wonderful. Red, green, round, point, smooth, ruffled- we've got it all!
Carrots
Celery
Cucumbers: first round petering out, hopefully the second round comes in
Fennel: Try our fennel top pesto recipe!
Fresh Onions!
Garlic: Fresh, uncured, juicy, green garlic! 
Napa Cabbage! Try out our quick kimchee recipe!
Purple Potatoes!
Peppers
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!
Radish- limited
Summer Squash: Green and Yellow Zucchini! Dense and delicious
Tomatoes: Cherry tomatoes coming in now. Slicers and heirlooms just around the corner.

Herbs:
Basil
Dill- Flowering 
Mint
Parsley
Oregano
Sage
Thyme

Coming Soon:
Eggplant

​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.

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!

Lake Divide Farm Newsletter:
A window into the production path of your food.

The heat broke. We can sleep at night. Our baby pheasants (farm residents of their own making) are larger now and flap rather than scurry away when scared up by the mower. We are hauling garlic with all our hearts. We are weeding. We are saving the farm every day.


To note:
Our markets this week:
Wednesday: Ann Arbor
Thursday: Northville
Friday: Stockbridge
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea
​
Recipe: 
I love cabbage. Any time of day. I was chatting with a friend and realized the breakfast cabbage can even be a thing! I have not, however, ever had boiled cabbage. As stated in one of my most commonly used cookbooks “Nothing sounds so unappealing as boiled cabbage, but when not overcooked it’s actually one of the nicest ways to enjoy it.” I haven’t tried it yet, but I have found everything else Deborah Madison says in her book to be true, so why not this? Also, it’s cabbage? What’s not to like?

Boiled Cabbage
Shred cabbage or cut it into wedges (eat the core separately if you like-it tastes like kohlrabi!) and drop it in boiling, salted water. Cook uncovered until the leaves are tender (5-10 minutes). Pour into colander, shake off water, and press with a towel to wick off excess moisture. Toss it in butter or oil, salt and pepper, and any of the following seasonings: Cheese (cheddar, Taleggio, Teleme, Parmesan), Mustard, horseradish, caraway, curry spices, juniper, Dill, marjoram, sage, Apples, apple cider vinegar, lemon juice, Potatoes, buckwheat, or Pasta! What I am going to do tonight is boil the cabbage, and while it is in the pot, survey the cupboards to see what shakes out.
I also bet quinoa, bulger, or pearl couscous would go great with it.
Food for thought: 
We are in the crop gap created by the tricky weather tricky weather of the spring. Our summer crops are still on the cusp and our spring crops are calling it quits. The deer aren’t helping either. We are going to use a hot pepper spray on the crops that aren’t eaten raw (by us). Mainly on the sweet potato leaves. The deer LOVE those and those poor plants are going to be able to get a head if they keep getting chowed down. What we can’t spray with hot pepper spray is our salad mix. Expect less availability for the next couple weeks. It won’t be permanent, we have a few plans. All that being said, we still have quite a lot from the field to enjoy.
I can’t believe our celery. It is sweet and juicy. It isn’t stringy. I am a person that loves celery and this celery is no exception. I love it. Our onions are also coming in now, as well as loads of green garlic. We also have massive delicious bunches of pickling dill! Flowers, stems, leaves, and all. Put some summer crops by for those winter months, or for a pickled picnic in a week!
While a mini crop gap isn’t what we want, we are looking at it as an opportunity to double down on our efforts towards our fall and winter crops, which are just emerging and being planted now. Cabbage, broccoli, fennel, parsnips, rutabaga, turnips, watermelon radishes, carrots. In a few short weeks, we will be seeding the last rounds of some of these. We are cutting out the competition by catching up on weeding. We are making sure they have all they need by setting up irrigation.
It is going to be a good fall. A good winter. A good summer. Heck, now is pretty great. Wait, is it summer?


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 hiring! We have 1 spot left for the 2019 season. You can find details on our website here. If you or anyone you know may be interested, please send us an email or pass along the information. 
• We are accepting workshares both on the farm and at market. Please email for details. 

​Fresh From the Field!

Greens:
Salad Mix! (limited)
Pea Shoots- later in the week
Chard
Head Lettuce: Limited
Kale: Green curly, red curly, flat leafed tender Red Russian, and the wild and tasty Siber Frill from our friends at Nature Nurture Seeds

All manner of deliciousness:
Cabbage: Abundant and wonderful. Red, green, round, point, smooth, ruffled- we've got it all!
Carrots
Celery
Cucumbers: Green slicers! SO tasty!
Fennel: Try our fennel top pesto recipe!
Fresh Onions!
Garlic: Fresh, uncured, juicy, green garlic! 
Napa Cabbage! Try out our quick kimchee recipe!
Purple Potatoes!
Peppers- limited but coming in!
Radish- limited
Summer Squash: Green and Yellow Zucchini! Dense and delicious
Tomatoes: Cherry and slicers and some heirlooms to boot. Extremely limited but a touch here and there. Soon we will be in full force.

Herbs:
Basil (limited)
Dill- Flowering 
Mint
Parsley
Oregano
Sage
Thyme

Coming Soon:
Eggplant
Shishito Peppers
Hot Peppers​

​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 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!

Lake Divide Farm Newsletter:
A window into the production path of your food.

Remember when it rained? Me too. Cold hot cold. Wet dry wet. 
Such is the fluctuation of the world's weather. 
We are running the irrigation and keeping our plants nourished and thriving.

To note:
We have found a couple people to add to the team! We are very excited to potentially catch up a bit. Let me say though, if you were thinking of applying hold that thought (and maybe even send me an email) because the avalanche of farm needs continues and we never know what's coming to us.

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

Recipe: 
Fennel Fronds. What gives? We all eat the sweet licorice bulbs but what about those gorgeous green tops? EAT THEM!! Yay! I use them like celery in soups and simmers. They also make an awesome pesto. A kind soul at the Royal Oak market passed me this recipe and another kind soul passed me a sample. Both amazing. Since I misplaced the recipe handed to me at market, here is one retrieved from the infinite informational wealth of the the internet

Fennel Frond Pesto

Ingredients

• 1 cup toasted walnuts
• 3 cups loosely packed fennel fronds (probably about from  1 bulb)
• 1 lemon juiced
• 1 clove garlic
• 1 tsp sea salt
• 1/2 cup olive oil (plus extra)

Instructions

1. Toast the walnuts over medium heat for about 3-5 minutes, or until they start to turn a nice golden brown color. Set aside to cool.
   
2. Add the walnuts, fennel fronds, lemon juice, garlic and salt to a food processor. Add in half of the olive oil and pulse or blend until incorporated. Continue blending while slowly pouring in the rest of the olive oil and desired consistency is reached (you may need to add in a little more olive oil or water 1 tsp at a time if you prefer it thinner)
   
3. Store in an airtight container in the fridge or freeze for later use
   

Recipe NotesThis freezes really well. Just pop it in a small airtight container (I use mini mason jars for perfect portioning) and pop in the freezer until ready to use. Let thaw overnight in the fridge. 
Recipe from Whole Food Bellie

Food for thought: 
With our new crew members, I have more hope than ever that we will be able to conquer the week. There is a lot to do. 
We are working on trellis our tomatoes, weeding, and planting. If we knock those three ever present tasks back a bit, we can take a deep breath and then dive back under. 

That is the time of year it is. It is also the time of year that it stops raining. Why is water so important? Well, for one thing (as you may remember from your middle school science class), turgor pressure- positive water pressure inside the plants cell walls, is what allows the plants cells to maintain their structure! Now, I'm not saying they would be piles of mush, but we've all seen the droopy kale at market and then perhaps taken it home and seen it perk back up in a bowl of water. That right there is turgor pressure in action.

Water, besides being the all giving life force that it is, also provides a pathway for nutrient exchange both within the ground and through the plant. The microbes rely on it to exchange material in the greatest underground market- the soil. Various life forms dwell beside the plant roots, trading materials through water. And the plants bring the material to the various places they are needed in their plant bodies. This is why, when there is not enough water, symptoms of nutrient deficiencies often manifest. It isn't that the the nutrient isn't in the soil, it is that , without water, the nutrient isn't available: the plant simply can't get it.

I am going to remember that this week when it hits 95 and drink water thinking "Let my cells have what they need!"

See everyone at market after a landslide of on farm victories.
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 hiring! We have 2 spots left for the 2019 season. You can find details on our website here. If you or anyone you know may be interested, please send us an email or pass along the information. 
• We are accepting workshares both on the farm and at market. Please email for details. 

Fresh From the Field!

Greens:Salad Mix! (UN-limited!)
Microgreens: We are taking a microgreens hiatus. We will keep you posted but for now, expect them back in the fall.
Pea Shoots!
Chard
Head Lettuce: Limited
Kale: Green curly, red curly, flat leafed tender Red Russian, and the wild and tasty Siber Frill from our friends at Nature Nurture SeedsAll manner of deliciousness:Cabbage: Abundant and wonderful. Red, green, round, point, smooth, ruffled- we've got it all!
Carrots
Celery- Crunchy and flavorful!
Cucumbers: Green slicers! SO tasty!
Fennel: Try our fennel top pesto recipe!
Garlic: Fresh, uncured, juicy, green garlic! 
Garlic Scapes: Get some while they are still available!
Kohlrabi
Napa Cabbage! Try out our quick kimchee recipe!
New Potatoes
Peppers! Green, crunchy, tasty. Really great in a kale salad.
Radish
Scallions
Summer Squash: Green and Yellow Zucchini! Dense and delicious
Sweet Turnips- Going topless but still tasty.
Tomatoes: Cherry and slicers and some heirlooms to boot. Extremely limited but a touch here and there. Soon we will be in full force.Herbs:Basil
Dill
Mint
Parsley
Oregano
Sage
ThymeComing Soon:Eggplant
Fresh Onions!

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!