Either way, today is too cold for a bird to be rampaging around. Very cold indeed. But not for long. This winter is a temperature rollercoaster!
Our markets this week:
Saturday: Ann Arbor! Eastern, and Royal Oak! HEADS UP! We are going to do a late start in Ann Arbor! We plan to be set up by 10 am. SEE YOU THERE...
CSA Y'all- We accept members on a rolling basis through the season. However! This is the time that signing up to be a member of our farm has the greatest positive effect on your farmers! CSA's help share the burden of cashflow variability and seasonal unpredictability with the farmer. For us, it makes a huge difference to know that people are committed to eating our vegetables and the early investments take some of the stress out of all the early season improvements that we are making. So what is the CSA? In short, members open an account with us, receive a bonus for their commitment, and then use their accounts at market just like cash. You can find more details here. And let me say, if this is something you are considering, now is the time! We won't let you down!
Recipe: Garlic Roasted Radishes; Recipe compliments of Mary
Wondering what to do with all of our beautiful radishes? Do you have a lot of garlic on hand? This is an easy Tried-and-True recipe that works well with any of our radish varieties, just pick your favorites!
- 2 Pints of our radishes (watermelon is my fav) ends trimmed and cut into 1 inch thick slices
- 2 Tbsp olive oil (or coconut oil/avocado oil/melted butter)
- sea salt and black pepper to taste
- 4-6 cloves of garlic, finely minced (you can also use frozen scapes ~5 of them)
- 1/4 tsp dried chives or parsley or dill
Preheat the oven to 425
1. In a bowl, toss your sliced radished with oil, salt, and pepper until coated
2. Spread radishes out on a roasting pan, dont overcrowd
3. Bake for 20-25 minutes, tossing once. Add the minced garlic, or toss the scapes with a little oil and add them. Bake for another 5 minutes or until radishes are golden brown and cooked through. optionally serve with side of ranch for dipping/drizzling and garnish with parsley, dill or chives
Food for thought:
No seeds went in the ground this week, but as you can see, we did get the greenhouse re-wrangled! Spring. When you look outside, it seems so far away. But the days are getting longer. It is light when we finish up our work for the day. It is light when we start. It is a wonderful time of year to watch to world. Even on those days, when you don't see spring on the horizon, nature knows. The amount of sun, the time that passes above certain temperatures, these are signs telling the trees, the insects, the creatures (the humans too!), signs telling life that something more hospitable is coming. I love to look for the red tinge of maple buds over the forest, the early blooming witch hazel, the spring peepers!
And after this bitter cold moment, we will start some seeds: Early tomatoes to plant in our hoop house come April, onions, celery, celery root, and some others. I am just so ecstatic that it is finally time! Even though it is cold today, the sun is telling us that warmer times are coming and I know that along with that, a whole lot of delicious food.
Hope you head out to market tomorrow to get some delicious vegetables!
Helen and Jim and Lizz writing for the Lake Dividers!
Good for the Earth, Good for the Farmers, Good for the People. The Trifecta of sustainability. Good for the earth: Taking care of the natural world is a important, after all, it takes care of us; Good for the farmer: We believe farmers should have livable hours and livable wages; Good for the people: We believe in food equality and bringing our produce to market at an affordable price and keeping it accessible is important to us.
- Looking to join our CSA or renew your membership? Find more details here. The basics? Open an account with us, get a bonus, and use your account to purchase produce with us at any of our markets. If you have any questions or concerns, please don't hesitate to ask.
- We are accepting workshares both on the farm and at market. Please email for details.
All manner of deliciousness:
Carrots- Rainbow and regular (some from Tantre this week- at Eastern and Royal Oak only)
Garlic- For me, these juicy cloves go in just about EVERYTHING!
Kohlrabi- petite treats back along with the staple economy-sized.
Onions- All types, sweet and pungent, yellow and red!
Daikon Radish- White- Chinese type and the spiciest of the three, Purple, and green Korean daikon
Rutabaga: Purple and Green! Lovely texture. Great roasted. Great mashed. Great in soups!
Turnabaga: As sweet as a sweet turnip but with the texture of a rutabaga!
Potatoes from Tantre, wonderful, neighbor, elder farm!
Purple top and golden roasting turnips- Excellent for roasting!
Cilantro! SOOOOO DELICIOUS! Seriously. So good.
Large Leaf Kale
This weeks MarketsSaturday: Ann Arbor, Detroit's Eastern Market, and Royal Oak Market
The Ann Arbor Market is located in the Kerrytown District at 315 Detroit St, Ann Arbor, MI. The market runs from May thru December, 7 am to 3 pm and January thru April from 8 am - 3 pm.
The Eastern Market in Detroit is located about a mile northeast of downtown. It covers about 43 acres, bounded by I-75 on the West and Gratiot Avenue on the South. It runs year round from 6am – 4pm
The Royal Oak Market is an indoor market located at 316 E Eleven Mile Rd, Royal Oak, MI 48067. It runs year round from 7am - 1pm.