A window into the production path of your food.
I can hear myself becoming a weather forecaster. But let me tell you, some nice warm weather is coming. That classic February dip above. This Saturday, come to market to enjoy sunny skies and forty degrees! I know the plants have been loving the sunshine. And I know I have been too.
Our markets this week:
Saturday: Ann Arbor! Eastern, and Royal Oak!
Still couple more slots for crew this year! We are looking for people that want to join our team and grow great food. It is a hard job but it is extremely rewarding. Check out our work with us page to see if you match the description.
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
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:
We have begun pre-seeding the onions! A huge endeavor that results in 110 flats and upwards of 63000 onion plants hoping to get roots in our field this spring. That is a lot of seeding! This year we are getting a head start on it. We will get all the seeds into the flats tucked under some nutritious potting soil. Just add water and poof! Onion plant explosion! Those little seeds are going to love the sun and 40 degree weather that comes in next week. It will increase their speed of germination, add a little heat to get those reactions happening faster.
Besides all the other seeds we will start in the coming week, the ones that will offer the most immediate gratification are the shoots and sprouts! That's right! In just a matter of weeks the pea shoots and micro greens will be back on the table. I love eating them this time of year when other greens are scarce. Who am I kidding, love eating them all year round! The microgreens are unmatchable. Just a sprinkle, or a whole bag, on a sandwich, veggie bowl, or soup, can level up my enjoyment of the meal. They really give me that dose of leafy green that I crave so much in the winter months. And don't even get me started on the pea shoots. Without any additional filler, make a fantastic salad. I just chop them up, toss them in olive oil, salt, and pepper, and devour them! So keep in mind, in a few weeks time, this greens will be available.
In the meantime, I am rounding some office deadline bends and really hoping to get back out into the field with the rest of our hardy crew. Janet, Malcolm, and Lizz have been really holding it down, doing the majority of the harvest, dividing, washing, and packing for markets. It has allowed my mind to focus more than previous winters and I am so grateful. And even while I have this gratitude, I cannot WAIT to get outside more and I see it in the cards. Just the farmers' market applications, the organic certification paperwork, the taxes, and a few finer season plans to go!!!
Hope you head out to market this weekend to get some delicious vegetables and visit me on one of the days I am allowed out of the office!
Helen and Jim 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.
At market this week!
All manner of deliciousness:
Carrots- (From our farm friends at Tantre- 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 or farm friends at Tantre- at Eastern and Royal Oak only)
Purple top and golden roasting turnips- Excellent for roasting!
Cilantro! SOOOOO DELICIOUS! Seriously. So good.
Large Leaf Kale
This weeks Markets
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.