Here is the oft mentioned and rarely pictured Jim working in the turnips. The rows of yellow flowers behind him are what remains of one of our earlier spring greens planting. We love to let them flower. Many of our insect companions enjoy the pollen and nectar supplied by them.
Uhmmm, the cherry tomatoes are joining the party. This time of year, they trickle in, every last one savored. In a moments notice, they will avalanche upon us. I enjoy both phases: the relish and the surfiet.
Lake Divide Farm Newsletter:
A window into the production path of your food.
We are on a roll. Planting, prepping, weeding, harvesting. Right now we are planting many of the vegetables that we will be eating next year! It is wild to see their whole lives ahead. We are hustling to get seeds in the ground that need lots of daylight to mature. Did you know that unless we get our final carrot planting in by the end of this month, we will all be eating baby carrots for the rest of the year? And cabbage for instance, it need time too! Hustle, hustle, use those muscles, soon we'll hear the fall leaves rustle! Okay, okay, not that dire. But folks, now is the time. Before our summer crops have even fully kicked into gear (although I did eat an eggplant this week!) we are thinking of fall.
To note:
Northville is BACK!
One full-time and one part-time opportunity remains! I hate to be a broken record but if you want to work on the farm part-time? We have one 20-30 hour/week position open. Send us an email if you are interested! Or, if not you, send our information to someone you know that might be interested! Help us cast a wide net!
Our markets this week:
Wednesday: Ann Arbor
Thursday: Northville is back!
Friday: Stockbridge
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea
Recipe:
Napa cabbage. What is that frilly looking brassica afterall? A tender leaved cabbage oft used in kimchi, as you may know. But it can be used for so much more! It can be eaten raw or cooked, used as a main course or a side, leaves peeled for wraps or chopped. Here is a straightforward stir-fry that I think we would all enjoy trying. Note that I copied this recipe verbatim from Food and Wine. I encourage you to liberally substitute what you have for what you don't and add things you like.
Stir-Fried Napa Cabbage with spicy garlic dressing
Heat the oil in a wok or large skillet over high heat. Add the cabbage, season with a pinch of salt, and stir-fry, using tongs to stir, until the cabbage is just wilted, 3 to 5 minutes. Remove from the heat and pour the dressing over the cabbage and toss gently to combine. Transfer to a serving dish and garnish with the toasted sesame seeds.
Make AheadThe sauce can be made 2 hours ahead and kept at room temperature.NotesKorean hot red-pepper flakes are available at Korean markets. Store any leftover flakes, tightly sealed, in the freezer.
Recipe from Food and Wine
Food for thought:
Alright, something we know? Farming is hard. It is a genuinely hard job that asks a lot of a person both mentally and physically. You can shave the demands down here and there but ultimately, they remain substantial. If you are going to make your living depending on the vagaries of nature, you are going to have to listen, remain open, and adapt. You are going to have to allow yourself to be corralled by the whims of the world. And your body is going to feel it. And your mind may become absorbed by it. You will have to cope with loss and failure without it altering your perception of yourself. And likewise, you will have to cope with success without owning all the credit. Yes, there are pieces of the labyrinth that are within your grasp to manipulate and form. But these opportunities to weigh in on the outcomes rely on assiduous attention and care. It is a trade.
We often say that the farm will take it all if you let it. I suppose it is like this for any small business owner. Any business where you are the end of the line. I love the fact that my effort into what we do can be measured in what we get out. But sometimes, we have to also look at what is left behind. What remains of the people that pour themselves mentally and physically into this work? It is also their job; my job; our job, to safeguard ourselves, to recognize diminishing returns, to relinquish control. And we are ready and willing to do that.
Something I forget? Sometimes I forget that farming is hard. Actually, a lot of times I forget it is hard. I feel at home in it. I love the work. I love the way it absorbs me. I love watching and tending. I often times don't mind that the first and last thought in my mind revolves around the field.
Something I doubly forget, or even never really knew? Farming is even harder when you start in July and have no previous farming experience! All this to say, we are yet again on the prowl for a person that is interested in picking tomatoes and weeding salad mix. We are nice, but the work is hard. Come work with us!
This week in farm successes:
Jim fixed the seal on the Case 695's steering cylinder. He rode the coattails of that success into a full maintenance on the machine, plus a check in on the mower.
We planted the Brussel sprouts, prepped just under an acre of land, and seeded the first round of fall carrots and beets.
We trained intensively on irrigation systems and protocol and now the crew is able to use the system to move water about the farm!
And this we had nothing to do with- the weather broke and it is a cool, delightful paradise in the world again.
On the docket?
Plant that newly prepped ground!
Get a bunch of cover crop in the ground!
Harvest all of our softneck garlic!
I believe in us. I really do. We are all looking forward to seeing you at market this week, come get some carrots and cabbage.
Helen 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.
A window into the production path of your food.
We are on a roll. Planting, prepping, weeding, harvesting. Right now we are planting many of the vegetables that we will be eating next year! It is wild to see their whole lives ahead. We are hustling to get seeds in the ground that need lots of daylight to mature. Did you know that unless we get our final carrot planting in by the end of this month, we will all be eating baby carrots for the rest of the year? And cabbage for instance, it need time too! Hustle, hustle, use those muscles, soon we'll hear the fall leaves rustle! Okay, okay, not that dire. But folks, now is the time. Before our summer crops have even fully kicked into gear (although I did eat an eggplant this week!) we are thinking of fall.
To note:
Northville is BACK!
One full-time and one part-time opportunity remains! I hate to be a broken record but if you want to work on the farm part-time? We have one 20-30 hour/week position open. Send us an email if you are interested! Or, if not you, send our information to someone you know that might be interested! Help us cast a wide net!
Our markets this week:
Wednesday: Ann Arbor
Thursday: Northville is back!
Friday: Stockbridge
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea
Recipe:
Napa cabbage. What is that frilly looking brassica afterall? A tender leaved cabbage oft used in kimchi, as you may know. But it can be used for so much more! It can be eaten raw or cooked, used as a main course or a side, leaves peeled for wraps or chopped. Here is a straightforward stir-fry that I think we would all enjoy trying. Note that I copied this recipe verbatim from Food and Wine. I encourage you to liberally substitute what you have for what you don't and add things you like.
Stir-Fried Napa Cabbage with spicy garlic dressing
- 4 cloves garlic—two chopped and two minced
- Kosher salt
- 4 scallions, finely chopped
- 3 tablespoons soy sauce
- 1 tablespoon Asian sesame oil
- 1 tablespoon water
- 1 teaspoon coarse Korean hot red-pepper flakes
- 1/2 teaspoon sugar
- 1 tablespoon vegetable oil
- One 1 1/2-pound head Napa cabbage, thinly sliced
- 2 teaspoons toasted sesame seeds, toasted
Heat the oil in a wok or large skillet over high heat. Add the cabbage, season with a pinch of salt, and stir-fry, using tongs to stir, until the cabbage is just wilted, 3 to 5 minutes. Remove from the heat and pour the dressing over the cabbage and toss gently to combine. Transfer to a serving dish and garnish with the toasted sesame seeds.
Make AheadThe sauce can be made 2 hours ahead and kept at room temperature.NotesKorean hot red-pepper flakes are available at Korean markets. Store any leftover flakes, tightly sealed, in the freezer.
Recipe from Food and Wine
Food for thought:
Alright, something we know? Farming is hard. It is a genuinely hard job that asks a lot of a person both mentally and physically. You can shave the demands down here and there but ultimately, they remain substantial. If you are going to make your living depending on the vagaries of nature, you are going to have to listen, remain open, and adapt. You are going to have to allow yourself to be corralled by the whims of the world. And your body is going to feel it. And your mind may become absorbed by it. You will have to cope with loss and failure without it altering your perception of yourself. And likewise, you will have to cope with success without owning all the credit. Yes, there are pieces of the labyrinth that are within your grasp to manipulate and form. But these opportunities to weigh in on the outcomes rely on assiduous attention and care. It is a trade.
We often say that the farm will take it all if you let it. I suppose it is like this for any small business owner. Any business where you are the end of the line. I love the fact that my effort into what we do can be measured in what we get out. But sometimes, we have to also look at what is left behind. What remains of the people that pour themselves mentally and physically into this work? It is also their job; my job; our job, to safeguard ourselves, to recognize diminishing returns, to relinquish control. And we are ready and willing to do that.
Something I forget? Sometimes I forget that farming is hard. Actually, a lot of times I forget it is hard. I feel at home in it. I love the work. I love the way it absorbs me. I love watching and tending. I often times don't mind that the first and last thought in my mind revolves around the field.
Something I doubly forget, or even never really knew? Farming is even harder when you start in July and have no previous farming experience! All this to say, we are yet again on the prowl for a person that is interested in picking tomatoes and weeding salad mix. We are nice, but the work is hard. Come work with us!
This week in farm successes:
Jim fixed the seal on the Case 695's steering cylinder. He rode the coattails of that success into a full maintenance on the machine, plus a check in on the mower.
We planted the Brussel sprouts, prepped just under an acre of land, and seeded the first round of fall carrots and beets.
We trained intensively on irrigation systems and protocol and now the crew is able to use the system to move water about the farm!
And this we had nothing to do with- the weather broke and it is a cool, delightful paradise in the world again.
On the docket?
Plant that newly prepped ground!
Get a bunch of cover crop in the ground!
Harvest all of our softneck garlic!
I believe in us. I really do. We are all looking forward to seeing you at market this week, come get some carrots and cabbage.
Helen 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 hiring! We have 2 spots left for the 2019 season. You can find details 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.
Here is the Lake Divide Stand gleaming in Shed Two at Eastern Market. You can find Mattie and Shana there every Saturday morning, and Helen too towards the end of the day. What a bustling market!
Fresh From the Field!
Greens:
Salad Mix! (UN-limited!)
Microgreens: We are taking a microgreens hiatus. We will keep you posted but for now, expect them back in the fall.
Pea Shoots!
Chard: big 'ol beautiful bunches!
Head Lettuce
Kale: Green curly, red curly, flat leafed tender Red Russian, and the wild and tasty Siber Frill from our friends at Nature Nurture Seeds
All manner of deliciousness:
Beets- (maybe) We are waiting on beets round two to come in.
Cabbage: Round green heads! May be limited while the planting comes in.
Carrots! New this week!
Cucumbers: Green slicers! SO tasty!
Fennel
Garlic! (Later in the week) Fresh, uncured, juicy, green garlic!
Garlic Scapes! In full force! Get ready for the most delicious pesto of the year and don't forget to put some by for the winter.
Kohlrabi
Napa Cabbage! Try out our quick kimchee recipe!
New Potatoes- (Later in the week) The skin is so thin and the potatoes are juicy, if you can imagine. We are happy to have them back on the menu.
Snap Peas- Last week
Radish
Scallions
Summer Squash: Green and Yellow Zucchini! Dense and delicious
Sweet Turnips- Going topless but still tasty.
Herbs:
Basil
Dill
Mint
Parsley
Thyme
Oregano
Coming Soon:
Celery
Cherry Tomatoes! Coming in limited supply this week!
Fresh Onions!
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.
While you will no longer find us at the White Lotus Farm Cart, you can still find our produce. Head out to the garden for doughnuts, pizza, and delicious vegetables!
Greens:
Salad Mix! (UN-limited!)
Microgreens: We are taking a microgreens hiatus. We will keep you posted but for now, expect them back in the fall.
Pea Shoots!
Chard: big 'ol beautiful bunches!
Head Lettuce
Kale: Green curly, red curly, flat leafed tender Red Russian, and the wild and tasty Siber Frill from our friends at Nature Nurture Seeds
All manner of deliciousness:
Beets- (maybe) We are waiting on beets round two to come in.
Cabbage: Round green heads! May be limited while the planting comes in.
Carrots! New this week!
Cucumbers: Green slicers! SO tasty!
Fennel
Garlic! (Later in the week) Fresh, uncured, juicy, green garlic!
Garlic Scapes! In full force! Get ready for the most delicious pesto of the year and don't forget to put some by for the winter.
Kohlrabi
Napa Cabbage! Try out our quick kimchee recipe!
New Potatoes- (Later in the week) The skin is so thin and the potatoes are juicy, if you can imagine. We are happy to have them back on the menu.
Snap Peas- Last week
Radish
Scallions
Summer Squash: Green and Yellow Zucchini! Dense and delicious
Sweet Turnips- Going topless but still tasty.
Herbs:
Basil
Dill
Mint
Parsley
Thyme
Oregano
Coming Soon:
Celery
Cherry Tomatoes! Coming in limited supply this week!
Fresh Onions!
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.
While you will no longer find us at the White Lotus Farm Cart, you can still find our produce. Head out to the garden for doughnuts, pizza, and delicious vegetables!
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