Well folks, now that that's out of the way, let me tell you, we knew it was coming the whole time, but here it is, a hard frost. Last night we worked to the moon putting hoops and covers over our hopes (little plants) in the hoops. Between now and last weeks email, we disassembled and reassembled two caterpillar houses, built a third one anew and planted them full of little plants. It is late in the season to plant for winter but since our winter line-up consists of hard plants that take full advantage of even tiny drops of sunlight, we are hoping something will come of it. Either way, we will have vegetables to offer come winter, it just depends how long it will take them to mature.
I feel a little less terrified that everything is going to die from last year's experiences, but I am still not feeling easy. I know that cabbage can survive a cold like this. I know that broccoli can. I know that kale can. I know in my heart that tatsoi under cover can be frozen solid and then thaw out perfect. But I am still feeling edgy waiting for reassurance from the sun's thaw.
While we continue to work on bulk harvest (beets, radish, carrots, cabbage, kohlrabi, and potatoes!) we are also working on planting our garlic. The field is laid out, all we have to do is add nutrients, garlic, and then mulch it! While we wait for the plants to thaw so we can harvest with out destroying their delicate cell structure, we crack open heads of garlic, separate by variety and laugh and talk together.
Looking forward to seeing you at market and watching you faces as the realize how sweet the greens become after a frost!
Helen writing for the Lake Dividers
Baby Bok Choi!
Head Lettuce- Limited
Tokyo Bekana- Bok Choi lettuce!
Kale: flat leaf, green curly, and red curly
Microgreens: Spicy and mild. -Limited
Shoots: Pea!- Limited
Swiss Chard- frost sweetened and in bags.
Cilantro and Dill
Parsley: The stems of the curly parsley are incredibly sweet!
All manner of deliciousness:
*Eggplant: (limited) Roast, stirfry, sandwich- prep breaded eggplant in the freezer!
Fennel: Fresh licorice-y fronds with crispy bulbs.
Kohlrabi- beautiful meal sized kohlrabi and tender petite
Potatoes will be back in a couple weeks once the rest of the crops are safe from the frost
Sweet potatoes at the end of the week!
*Hot peppers: Hungarian hot wax, cayenne, jalepeno, serrano, and poblano- try pickling!
*Snack Peppers: ( limited) as sweet as peppers get!
Radishes: Classic, White Daikon, Green Daikon, and Watermelon- Try making steamed radish
*Tomatoes: greens- time to make those pickled green tomatoes!
Turnips: Sweet white turnips and purple top roasting turnips
*End of the season for starred crops so stock up while you can!
Markets, always rain or shine!
Wednesday: Ann Arbor
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.
The Northville market is located at 195 Main St, Northville, MI 48167 and it runs May thru October, 8 am to 3 pm.
The Stockbridge Open Air Market is located on the square in downtown Stockbridge. It runs from May thru October from 4 pm to 7 pm
Saturday: Ann Arbor and Chelsea
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 Chelsea Farmers' Market is located in the lower library lot along Park St. It runs May thru October from 8 am to 1 pm.
The Howell Farmers' market can be found in the heart of Howell at State st and Clinton st, adjacent to the historic Livingston County Courthouse. It runs May thru October, 9 am to 2 pm.