Sunday morning, Lake Divide experienced the first fall frost. It didn't blanket all the crops but it wasn't exactly mild. After scraping my windshield to drive to market, I was surprised to find that the tomatoes, peppers, and eggplant all survived. What a joy! One more week of salsas, sauces, and sandwiches! The greens were encased in a melting ice shell when I got out to check on them. They only look happier.
From all that heat, I sort of forgot what time of year it was. I was looking at the ten day forecast thinking, we have time. Lots of time. Winter won't be here til mid November. Who knows if that will be the case, but this frost served as an awakening for us, screaming get into gear or you will get burned by the cold! Time to get all those potatoes up and out of the field, brush the dirt from their skins, and tuck their burlap hibernation. Time to pull the fat fingers of sweet potatoes out of the ground, regardless of their size, get them cured and sweetening in storage. Time to get to cracking that garlic so we can plant it. Time to get all those winter greens in the ground so they can size up before the doldrums of winter.
And right on time, our fall crops are coming in. Crunchy kohlrabi will be joining us at market this week, and cabbage, and a touch of broccoli will be showing up before too long. The Brussels sprouts are almost ready too. And after they cure, the sweet potatoes will get tossed into the mix too. All the greens are going to be sweeter as they begin to make sugars to protect them into the winter.
And as a side note, I am preparing to fall in love with turnips. One of my dearest friends cooked a chicken on a bed of turnips and other roots this past winter. It was fabulous. I thought I didn't like them. Not the case. Inspired, I recently ate a purple top turnip raw. It was fantastic. I had one in a pastie, further hitting it home that these glorious globes have the texture and the flavor to make it into regular consumption. People say to substitute them for potatoes. I will never betray potatoes like that, but I am going to try a few deluxe turnip recipes. First roasted turnips and sweet potato skillet. (recipe here) Ask me how it went when I see you at market!
From all that heat, I sort of forgot what time of year it was. I was looking at the ten day forecast thinking, we have time. Lots of time. Winter won't be here til mid November. Who knows if that will be the case, but this frost served as an awakening for us, screaming get into gear or you will get burned by the cold! Time to get all those potatoes up and out of the field, brush the dirt from their skins, and tuck their burlap hibernation. Time to pull the fat fingers of sweet potatoes out of the ground, regardless of their size, get them cured and sweetening in storage. Time to get to cracking that garlic so we can plant it. Time to get all those winter greens in the ground so they can size up before the doldrums of winter.
And right on time, our fall crops are coming in. Crunchy kohlrabi will be joining us at market this week, and cabbage, and a touch of broccoli will be showing up before too long. The Brussels sprouts are almost ready too. And after they cure, the sweet potatoes will get tossed into the mix too. All the greens are going to be sweeter as they begin to make sugars to protect them into the winter.
And as a side note, I am preparing to fall in love with turnips. One of my dearest friends cooked a chicken on a bed of turnips and other roots this past winter. It was fabulous. I thought I didn't like them. Not the case. Inspired, I recently ate a purple top turnip raw. It was fantastic. I had one in a pastie, further hitting it home that these glorious globes have the texture and the flavor to make it into regular consumption. People say to substitute them for potatoes. I will never betray potatoes like that, but I am going to try a few deluxe turnip recipes. First roasted turnips and sweet potato skillet. (recipe here) Ask me how it went when I see you at market!
TOMATO SALE CONTINUES!
Fresh from the field
Beets by the pound
Bok Choi
Carrot by the pound
Cilantro!
Dill!
Eggplant!
Garlic
Baby Ginger
Greens: Arugula, mizuna, mustard, tatsoi, Tokyo bekana (bok choi lettuce), Salad Mix, spinach,
Ground Cherries
Kale!
Peppers
Shishito peppers
Hot Peppers!
Snack peppers: perfect for a snack, a lunch, or go gourmet and stuff them with fine cheeses!
Potatoes
Fingerling Potatoes
Radishes
Winter squash: Acorn, Delicata, Spaghetti, Red Kuri
Sweet Salad Turnips
Turnips - classic!
Tomatoes- lots of heirlooms
Cherry Tomatoes
Swiss Chard
Collards
*We send this email out before harvest, and although we do our very best to make accurate predictions, crops and quantities found at market may vary.
All the best!
Helen, Jim, Exie the dog, and the Lake Divide Farm Crew!
Markets, always rain or shine!
(we begin attending on dates listed above)
Wednesday: Ann Arbor
The Ann Arbor Market is located in the Kerrytown District at 315 Detroit St, Ann Arbor, MI. The market runs from May thru December from 7 am to 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 to 7 pm
Saturday: Ann Arbor and Chelsea
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 to 3 pm.
The Chelsea Farmers' Market is located in the lower library lot along Park St. It runs May thru October from 8 am to 1 pm.
Sunday: Howell
The Howell Farmers' market can be found in the heart of Howell at State st and Clinton st, adjacent to the historic Livingston County Courthouse. It runs May thru October, 9 am to 2 pm.
- "Seconds" (less than perfect but still perfectly delicious) are $2 per pound or a full tray for $20
- 5+ pounds of tomatoes of your choice $2.50 per pound
- 10+ pounds of tomatoes of your choice $2.00 per pound
- 3 pints of Cherry Tomatoes for only $8
Fresh from the field
Beets by the pound
Bok Choi
Carrot by the pound
Cilantro!
Dill!
Eggplant!
Garlic
Baby Ginger
Greens: Arugula, mizuna, mustard, tatsoi, Tokyo bekana (bok choi lettuce), Salad Mix, spinach,
Ground Cherries
Kale!
Peppers
Shishito peppers
Hot Peppers!
Snack peppers: perfect for a snack, a lunch, or go gourmet and stuff them with fine cheeses!
Potatoes
Fingerling Potatoes
Radishes
Winter squash: Acorn, Delicata, Spaghetti, Red Kuri
Sweet Salad Turnips
Turnips - classic!
Tomatoes- lots of heirlooms
Cherry Tomatoes
Swiss Chard
Collards
*We send this email out before harvest, and although we do our very best to make accurate predictions, crops and quantities found at market may vary.
All the best!
Helen, Jim, Exie the dog, and the Lake Divide Farm Crew!
Markets, always rain or shine!
(we begin attending on dates listed above)
Wednesday: Ann Arbor
The Ann Arbor Market is located in the Kerrytown District at 315 Detroit St, Ann Arbor, MI. The market runs from May thru December from 7 am to 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 to 7 pm
Saturday: Ann Arbor and Chelsea
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 to 3 pm.
The Chelsea Farmers' Market is located in the lower library lot along Park St. It runs May thru October from 8 am to 1 pm.
Sunday: Howell
The Howell Farmers' market can be found in the heart of Howell at State st and Clinton st, adjacent to the historic Livingston County Courthouse. It runs May thru October, 9 am to 2 pm.
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