We've been working hard! All of the cabbage that we will grow this year is now in the ground! That is worth celebrating! And next week we will seed those delicious watermelon radishes and colorful daikon we all so crave. The rutabaga has been seeded and is up and another round of radishes is on the way.
Aaron, who you see weekly at Eastern market, came out to help tame the farm. He brough his hilarity and enthusiasm right out into the field! We have also been fighting the never-ending fight of taming the tomatoes. We trellis them, they break out! And on and on it goes.
This year we are collaborating with other growers in our area to make sure we bring a delicious and healthy variety of food to our markets, while also supporting the local food economy. Most of the farmers are within 30 minutes of our farm. Some (the blueberry and apple growers in particular) are a little further out. While I am a little unaccustomed to selling vegetables I didn't grow, it feels great to be supporting my local growers and connecting our customers with delicious and nutritious food.
Oh my gosh, I almost forgot to mention, there are two more vulture chicks in the barn. I never checked on the chicks of a few years ago much past them hatching because I didn't want to make anyone nervous. These were the biggest young birds I have seen! They still have their white downy feathers, but their wings were black. They hissed at me and moved towards the corner. I only glanced and then quickly left out of respect.
Please watch out for little joys and eat well. See you at market!
In this email:
- Generally important notes
- Ann Arbor Members: We are no longer regulars at the Ann Arbor Farmers' Market! Please look for the email with information or email me directly. I'm so sorry if this is jolting.
- Here is link to our Social Justice page on our website. It is a list of resources to keep active in effecting positive social change.
- Fresh from the Field
- Recipe: 5 minute Summer Squash Pancakes
- Market Details: Royal Oak and Eastern (shed 2, 276 &274)!
Fresh From the Field-
Choy- Titus Farms
Collards- Titus Farms
Kale- Lacinato, curly green and curly red!
Microgreens: Arugula, Broccoli, Cilantro, Cress, Mustard, Radish Mix, Watercress
Sunflower Shoots (back next week)
All Manner of Deliciousness
Basil bunches and porch pots!
Blueberries: From Better Way Farm
Broccoli: From Titus Farms
Cucumbers: From Yoder Farms
Eggs: From HillTop Farms (at Eastern Market only)
Garlic- It is so juicy this time of year!
Garlic Scapes: From Coveyou Scenic Farm
Radish: From Jacob's Fresh Farm
Sweet turnips: From Jacob' Fresh Farm
Farms we are collaborating with:
Not all the farms we are working with are certified organic. If they aren't, you better bet we know them well enough to trust their growing practices. This is both because we have asked them about how they care for their land and what materials they use, but also because we are friends. We have asked each other questions and shared information and resources over the years. We know most of them well enough to have had dinner together and to call to share family news. This collection of family farms are our community and our colleagues. We are proud to know them and to work with them.
Better Way Farms, South Haven, Certified Organic
Coveyou Scenic Farm, Petosky, Certified Organic
HillTop Greenhouse and Farms, Ann Arbor. They supply the eggs from free range, happy chickens.
Jacob's Fresh Farm, Dexter
Titus Farms, Leslie
Yoder Farms, Leslie
Recipe: 5-MINUTE SUMMER SQUASH PANCAKES
From: Tyrant Farms
If you’re looking for a wholesome, garden-fresh summer breakfast, this summer squash pancakes recipe is for you! Easy to make and delicious, you’ll have moist and fluffy pancakes on the table in no time… And you’ll use up some of your summer squash in the process!
- 1 cup summer squash or zucchini, measured after putting through food processor
- 3/4 cup organic white whole wheat flour
- 1 egg, preferably a duck egg
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- pinch of sea salt
- Cut the stem off of your summer squash then cut the squash into chunks small enough to fit into your food processor. Pulverize the squash in your food processor. Make sure you have 1 cup of pulverized squash before proceeding.
- Add egg, maple syrup, and vanilla extract to the squash in your food processor and pulverize together until blended.
- In separate bowl: mix together flour, baking soda, baking powder, and a pinch of salt. Blend until all ingredients fully incoporated - you may have to scrape sides with spatula and blend a couple times.
- In a buttered skillet or pan, make your pancakes as big or as small as you like them. We like about 1/4 cup of batter per pancakes. When you see little bubbles on the uncooked surface and the edges of the pancake are light brown, that means they're ready to flip.
Serve hot topped with toppings and sides of your choice! Helen's note is that I like to just shred squash and add it to my regular pancake recipe. I find that absolutely delicious.
Market Details: We are at market this week
The Ann Arbor Farmers Market- Sporadic attendance noted on our social media. We love you.
Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen and Aaron! 6 am to 2:30 pm
Royal Oak, Saturday with Claudia and Lisa 7 am to 1 pm