Lake Divide Farm Newsletter: Caterpillar tunnels. Possibly the last week for GINGER!

Here is some of the kale that we will be eating com January. It is in one of our temporary hoophouses. All told, we will put up 7 of these for this winter's crops. We are trying to ramp up our construction technique so that the tunnels can withstand the wind and weight of the winter with more success. Let's all hope for increased success for this winters design.

Here are the first 3 tunnels up. Two more will get tucked into this field and there will be 2 more uphill from this scene. Somehow the caterpillare tunnels always look so lovely in the sunset. Expect to see lots of sunset shots as we have to vent these just about every day. That means that as we turn our backs on the engine that make all this plant growth possible (yeah Sun!) we have to close up all the tunnels to trap as much heat as possible for the overnight. It is wild to believe that such a simple structure, with not much more protection that being outside, is enough to produce vegetables through the winter.

Carrots. Yes Carrots! Sweet and cruncy. And RAINBOW!

Greetings!

​THREE FROSTS! Our vegetables are amazing. They just hang out there and withstand it. And it makes them better! We are still hauling the goods in to storage. We are still covering crops. We are still railing against the onsalught of beauty that nature is throwing at us. I mean we are just absolutely irate about it. Did you notice those trees? Reds, oranges, yellows? Did you notice the sky, patterned like the lake floor. I wouldn't mind a little less wind though...

To note:
Saturday Ann Arbor Customers! Ahoy! We are there! I don't know where but we will be there shining and vegetabling!

Our markets this week:
Wednesday: Ann Arbor
Thursday: Northville- Just two Northville markets left! Get out there and wish Janet a happy off-season!
Friday: Stockbridge- This is the last week for the Stockbridge Open-air market. Remember that if you have a CSA account with us, you can use it at any of our markets through the winter. 
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea- This is the last week for the Chelsea market. Head out to grab some goods and wish Cody a happy winter!

Recipe:
Cabbage is one of my favorite vegetables. I also love fritters. What is a fritter? Battered and fried food! Yessss. You can also bake it, just so you know. And all frying doesn't have to be bad. So here is a combination of two of my favorite foods. Keep in mind, anytime I make fritters I like to get some cornmeal involved for the carnival effect. Also keep in mind, there are many recipes for these delicious morsels from all over the world. Just give 'em a google. Also keep in mind that if you can shred it, you can fritter it...

Cabbage Fritters! From Foraged Dish
Ingredients:

• 6 cups shredded cabbage
• 4 eggs
• 1/3 cup cassava flour (Here is one brand) COULD ALSO USE REGULAR FLOUR OR CORNMEAL!
• 1 teaspoon toasted sesame oil
• 1 teaspoon soy sauce
• 1 bunch green onions, roots removed and remaining parts roughly chopped
• Dash salt
• 1/4 cup sesame seeds
• Coconut oil for cooking


• For the dipping sauce:
• 1/4 cup soy sauce
• 2 tablespoons maple syrup
• 2 tablespoons toasted sesame oil
• 1 teaspoon Sriracha

 
Directions:

1. Place shredded cabbage in bowl and toss with chopped green onions, 2 tablespoons sesame seeds, dash of salt, and cassava flour. Once cabbage is coated, crack eggs into bowl and add sesame oil and soy sauce. Mix until everything is combined.
2. Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Once it sizzles, scoop the cabbage mixture into the skillet 1/4 cup at a time. Use a spatula to press the 1/4 cup pile down into a pancake shape and allow to cook for 5-10 minutes, until the cabbage begins to brown. Using the spatula, flip the fritter and cook on the second side for 5-10 more minutes, until browned. (I find I can do 3 fritters at once in my skillet to quicken the cooking process). Place cooked fritters on a plate and repeat until all of the cabbage mixture is used.
3. Make the sauce: combine ingredients for sauce in a small sauce pan and bring to a simmer. Stir. After 5 minutes, remove from heat. Pour into small bowl.
4. Serve fritters warm with sauce for dipping. Garnish with extra sesame seeds or Sriracha.

Food for thought: 
The growth rate of the green things is slowing. Less daylight means less growth. But that doesn't mean less activity, at least not yet! We are finishing construction of our temporary structures (maybe I can get some stage by stage photos?), we are preparing to plant garlic, we are hauling the fall harvest and we are cleaning up after ourselves. All the while, we are bringing the gamut of the fall cornucopia to the market tables. We are hustling through our days to maximize the hours we get.
Last week was the final week for our part-time crew. While you may still see Cody or Sean at markets, they finished their last day on the farm for 2019 last Friday. It was with less fanfare than desired (I was thinking wild corn confetti, doughnuts, pizza, you know, only the best for the best) but instead it was another jam-packed successful week, topped with another jam-packed Friday. Alic also had her final 2019 farm days last week. This trio sang, laughed, weeded, and harvested together tirelessly and in just good cheer. I remember part way through the season while we were looking for additional part-time help to join Sean and Cody, they put in a request that whoever we hired be a tenor for better harmonizing. That is indicative of their attitudes. A big thank you to all three of them for their hard and impressive work this season. 
Helen writing for the Lake Dividers: Jim, Lizz, Janet, Malcolm, Mattie, Cody, Sean, Alic, Doug, Kathryn, and Shana! 

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. 

The other storage container finally arrived! It was a concernng wait but well worth it. And let me say: I know how big 40 feet x 10 feet x 9 feet is but really, do I? It is so big! We are going to put so many vegetables in there! Honestly, when the truck got here to drop it off I thought " oh S#&t! That truck is going to have a time gettin back out of here after it drops the container. And it did. Maybe an hours worth of a jig-jagging 60 point turn, it backed out of the driveway. I was happy for a dry sunny day, with dry ground.

The new container really changed the landscape. We will have to get used to that.

Twin-tainers! I am glad they have company

Fresh From the Field!

Greens:
Arugula
Bok Choy!
Collard Greens- Still loving this recipe 
Head Lettuce
Kale
Microgreens! 
Mustard- Especially sweet this time of year 
Spinach- next week it will be in!
Tatsoi
Tokyo Bekana! Loose leaf bok choy lettuce
Pea Shoots- Back in 1 week 
Swiss Chard

All manner of deliciousness:
Broccoli
Brussel Sprouts!
Cabbage
Napa cabbage
Carrots- Rainbow and regular
Fennel
Garlic- For me, these juicy cloves go in just about EVERYTHING!
Ginger- Fresh, delicious, smooth. Lovely. COULD BE THE LAST WEEK!
Kohlrabi- petite treats back along with the staple economy-sized. 
Onions- All types, sweet and pungent, yellow and red!
Potatoes
Fingerling potatoes
Peppers- friers and bells- a few more weeks. Get 'em, freeze 'em, pickle 'em. LOVE THEM
Scallions
Daikon Radish- White- Chinese type and the spiciest of the three, Purple, and green
Watermelon Radish
Sweet Turnips
Purple top turnips- Excellent for roasting!
Wintersquash! Delicata, dumpling, and acorn! Butternut Squash and pie pumpkins!

Herbs:
Cilantro
Dill
Mint
Oregano
Rosemary
Sage
Thyme
Parsley Coming Soon:Baby celery
Spinach
Lettuce (head or mix)

This weeks Markets

Wednesday: Ann Arbor

In the same location as the Saturday market, the Ann Arbor Wednesday Market is a little more laid back.  If you don't want to fight the crowds. come out on Wednesday and take the chance to talk with all your farmers, chefs, and artisans.The Ann Arbor Market is located in the Kerrytown District at 315 Detroit St, Ann Arbor, MI Find us there May thru December, 7 am to 3 pm.

Thursday: Northville

The Northville Market is located at the corner of 7 Mile and Sheldon Roads. It runs May thru October, 8 am - 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 - 7 pm

Saturday: Ann Arbor,  Chelsea, Detroit's Eastern Market, The White Lotus Farm Cart 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 Chelsea Farmers' Market is located in the Palmer Commons at 304 S. Main St.. It runs May thru October (then moves inside thru December!) from 8 am - 1 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.