The first round of spring seeds in the ground! Hooray! Also, check out my shadows muscle! WOW! Farming is really paying off!
The ginger seed came in! We have so many plans for eating this delicious crop. Get ready September!
The cogs of the farm are really starting to go now! Jim is busy finishing up the tractor repair and then on to the next task! The seed potatoes came in, as did the seed ginger. The fennel has sprouted and joined the army of lives that we are cultivating. With the warm weather and unexpected sunshine, it is hard not to float straight up into the air with joy.
To note:
Stockbridge Farm Members: No Pick up the week.
Ann Arbor and Eastern Market this week. There is a chance this will be our last market until the end of April so come on out and see us!
Still accepting CSAs!
Recipe:
Choi and Kale Flowers! The sisters of broccoli, these buds are every bit as tasty. Some say they are even better. The stems and flowers are edible and are great raw in salad, sauteed, or even grilled. Experiment and tell me what you like best.
Sauteed Choi flowers with garlic:
Simple Simple: Mince some garlic and chop the choi blossoms. Heat oil (any kind!) and sautee garlic for about thirty seconds, being careful not to burn it. Add choi blossoms and cook until wilted! That is it! If you have some lemon juice on hand, that can add a nice zing zang! These can be eaten alone, over rice, as a side dish, on some good bread with mozzarella-- there really so many ways to enjoy them!
Food for thought:
This past week, we really started feeling the pull of a warmer life. We got the first round of seeds in the soil and are feeling joyous about it! It is go go go! So much so that I will be a little brief! I hope to see you at market this week and I hope that you are as excited about all these vegetables as we are!
Helen writing for the Lake Dividers
To note:
Stockbridge Farm Members: No Pick up the week.
Ann Arbor and Eastern Market this week. There is a chance this will be our last market until the end of April so come on out and see us!
Still accepting CSAs!
Recipe:
Choi and Kale Flowers! The sisters of broccoli, these buds are every bit as tasty. Some say they are even better. The stems and flowers are edible and are great raw in salad, sauteed, or even grilled. Experiment and tell me what you like best.
Sauteed Choi flowers with garlic:
Simple Simple: Mince some garlic and chop the choi blossoms. Heat oil (any kind!) and sautee garlic for about thirty seconds, being careful not to burn it. Add choi blossoms and cook until wilted! That is it! If you have some lemon juice on hand, that can add a nice zing zang! These can be eaten alone, over rice, as a side dish, on some good bread with mozzarella-- there really so many ways to enjoy them!
Food for thought:
This past week, we really started feeling the pull of a warmer life. We got the first round of seeds in the soil and are feeling joyous about it! It is go go go! So much so that I will be a little brief! I hope to see you at market this week and I hope that you are as excited about all these vegetables as we are!
Helen writing for the Lake Dividers
- 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 part-time position open for the 2019 season. You can find details about the jobs 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.
We bumped up our potato plans this year. We got a whole bunch of seed potatoes. We will greensprout them until the end of the month and then into the ground they go!
Fresh From the Field!
Greens: (Limited):Choi-Tatsoi blossoms!
Baby kale and chard mix
Microgreens: Spicy!
Pea Shoots
All manner of deliciousness:
Beets
Sweet potatoes! White and orange fleshed
Radishes: White Daikon, Green Daikon
This weeks MarketsSaturday: Ann Arbor and Detroit's Eastern 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 to 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
Greens: (Limited):Choi-Tatsoi blossoms!
Baby kale and chard mix
Microgreens: Spicy!
Pea Shoots
All manner of deliciousness:
Beets
Sweet potatoes! White and orange fleshed
Radishes: White Daikon, Green Daikon
This weeks MarketsSaturday: Ann Arbor and Detroit's Eastern 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 to 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
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