We are taking our annual season fall break: For all my years of farming, we have taken the week after t-day off. Let this be no exception. We will see you this Wednesday (11/27) in Ann Arbor and will then return Saturday December 7th.
Our markets this week:
Wednesday: Ann Arbor
We are hiring again! We have positions for farm crew, markets, and weeder harvesters. Check out our ads on indeed for more information.
RUTABAGA! Butter yellow on the inside and full of flavor, these brassica roots pack a nutritional punch. They are high in vitamin C, vitamin E, as well as potassium! And they don't lack in the flavor department. I think they are climbing up the ladder onto the platform with cabbage as my favorite vegetable.
Rutabaga Hasselback (you can also mash them, roast them, and put them in soups.)
- Rutabaga washed with root ends sliced so they sit flat- you can select as many as you want for this recipe. One or two rutabagas per person is a good idea.
- Oil or butter
- Salt and pepper
- Preheat oven to 425 F
- Slice rutabaga 3/4 of the way through, being careful not to go all the way through.
- Mince garlic and sprinkle into the slices of the rutabaga
- Drizzle the rutabagas with olive oil, being sure to coat the outside as well, and season with salt and pepper
- Place on baking sheet and bake for about 40 minutes until the rutabagas are tender and the the edges crispy.
Food for thought:
We got the garlic planted! I was so relieved that I realized how worried I had been! Thank you wild November weather for making space for our Alliums! Just under a half acre tucked into the soil.
And the other big even: The full-time crew had their final day on the farm last Friday. We carved out a little extra time for hot toddy's and reminiscence. I am just blown away by how lucky we were this year to have such a badass crew of wonderful, loving, friendly, hilarious, people. People that will work a grueling day and leave feeling accomplished rather than beaten down. Send a thank you out to them with your hearts!
And for Thanksgiving. Let it be about being grateful to be together and eating a thousand good foods. Fearlessly seeking truth and owning our paths. We love to be part of your day by contributing very delicious vegetables grown in a way that you can feel good about. We hope to see you at market and that you see your family's this week. All the love from the Dividers.
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 accepting workshares both on the farm and at market. Please email for details.
Radicchio- A delicious bitter green. Here is some info from The Spruce Eats. Great added to salads (our green variety is stand alone delicious). Ours are looser heads than you may have seen before, yet just as fantastic.
Swiss ChardAll manner of deliciousness:Cabbage
Carrots- Rainbow and regular
Sweet Baby Celery- it is small but so, so delicous!
Garlic- For me, these juicy cloves go in just about EVERYTHING!
Kohlrabi- petite treats back along with the staple economy-sized.
Onions- All types, sweet and pungent, yellow and red!
Peppers- friers and bells- Last week!
Daikon Radish- White- Chinese type and the spiciest of the three, Purple, and green Korean daikon
Rutabaga: Purple and Green! Lovely texture. Great roasted. Great mashed. Great in soups!
Turnabaga: As sweet as a sweet turnip but with the texture of a rutabaga!
Purple top turnips- Excellent for roasting!
Wintersquash- Butternut Squash and pie pumpkins!Herbs:Cilantro
This weeks MarketsWednesday: 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.