A window into the production path of your food.
The dogs are finally tired. We are feeling solar powered (and eating a lot!) We didn't get all that rain we thought we would, which opened windows and doors for us! The red maple buds are giving the forest a red hue. I can't turn around without encountering life. We are all feeling it.
Stockbridge Farm Members: No Pick up this week.
Just Eastern Market this week.
And a special aside to our loved and loyal Ann Arbor patrons: We are sorry that we are not going to both markets every week. We want you to know that this is because we really don't have very many items and it doesn't make sense to send small quantities to both markets. The reason we are going to Eastern instead of Ann Arbor is because we are so new there and we are still doing the legwork of getting known and having a place in the market. We are being sure to attend every week at Eastern so that as the market gets packed back up, we cling to some amount of consistency of presence and (hopefully) location within the market. We are also using the time to fill our fields with food and hopefully this May will be one of the most bountiful yet. Hang in there spring is coming!
Mark your calendars for the Ann Arbor CSA fair April 20th at the Kerrytown Market during market hours!
Still accepting CSAs!
It is the last week for daikon (although the spring radishes we seeded last week are already germinating)! I say we all eat radishes this week.
Preheat oven to 450. Slice the radishes, toss them in olive oil, salt, pepper, and thyme, and distribute them upon an oiled baking sheet. Roast them for 15 to 20 minutes, giving them a stir about every five. They are done when they are tender, but still firm in the center. You can drizzle them with lemon juice or balsamic vinegar, or any of your other favorites. You can have them as a size or mix them into another dish. You could also try roasting them with meat, just like you would a potato or carrot. Celebrate the last of the winter radishes in preparation for the spring ones.
Food for thought:
So much has happened this week. Here is the bulk of it:
Lizz's hours went back up to full time and it has been a real booster shot to our productivity. It is great having such a motivated and enthusiastic person on our team. We are getting the farm in order for the incoming staff and for the upcoming onslaught, and we asked that Lizz work on straightening up the wash station. She said something like (if not exactly) "that would make my heart happy". How lucky are we?!
We weeded some of the overwintered kale and scallions. They look like they will have something to offer us in a moment, if they don't all flower from this heat wave (up to almost 70 on Monday folks, get your swim suits out!)
We seeded in the greenhouse, got our potatoes and ginger to green-sprouting properly, and potted up the first succession planting of tomatoes! Those plants smell so divine, there is nothing like it in the world.
We put another round of seeds in the ground. All those good-good greens (lettuce, bok choi!, spinach, arugula, tatsoi, mustard, mizuna, and tokyo bekana). We seeded carrots and beets, radishes and sweet salad turnips! With the warm days and the drizzle of moisture, I have high hopes. It was a hard call whether to seed more but we held off on some of the planting as an insurance policy. If the weather goes sour, like it is entitled to in early spring, we have a back-up plan. If it doesn't, we will have a delightfully timed succession planting! This coming week, before the temps drop back to a more standard cool, we will cover this fresh planting up with row cover.
The previous seeding, from just a week ago, has sprouted and looks healthy. The trappings of a good May.
We refurbished our driveway with gravel. That involved a lot of grading. Jim and I are a lot better at it now than when we first learned. It takes a lot of finesse. Now this epic staff will have a place to park that they can get out of at the end of the day!
After being carefully sourced by Jim, the parts came in for the farmall 140. It can be tricky with older model tractors to get the right parts. There are so many variants to each model. A caliper isn't a bad idea. Now all Jim has to do is reassemble! I am so excited to have a leveled up tractor (steering? yes please!)
We disced up about a little under 4 acres to fill with a diversity of vegetables. By my estimate, that land will be completely planted before we finish with May! It is insane to consider how much activity we are about to be surrounded by.
We picked up some equipment we bought from a friend. An undercutter to help with the carrot and general root harvest, as well as lifting up our reusable mulch. A bed shaper that will give our beds better tilth and smooth out the bed tops to help with seed soil contact and mechanical cultivation. And a potato hiller which will be an improvement over what we have been doing. They all need a little bit of TLC but I know that Jim is up for it. He has such a skilled eye for maintenance.
We filled one more of our part-time positions with an energetic and engaging human. We still have one more part-time spot on the crew if anyone is having a hankering. Shoot us an email!
This spring feels a little different. It feels drier. It feels clearer. It feels abrupt and delayed. April has yet to lay itself out before us. How its revelations may change our views we have yet to see. Onward and Farmward my friends!
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 1 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.
- Fresh From the Field!
Greens: (Limited):Kale Rapini
All manner of deliciousness:
Sweet potatoes! White and orange fleshed
Radishes: White Daikon, Green Daikon
This weeks Markets
Saturday: Ann Arbor (not this week) 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