The first round of beets has arrived! As for the look on Helen's face: a combination of exhaustion, surprise and beet joy
We're part of the Mid-Michigan farmer group, and once a month we get together and tour each other's farms. We volunteered to host for the June meetup, it felt nice to get it out of the way before things got any crazier! It is always hard to make the time, but it is usually worth it! It's a great opportunity to learn from one another, and I have to admit to some shameful joy when I see someone else's field and get reminded that we're not the only ones with weeds, wet fields or pest pressure. It really makes me feel like part of the team, and what team it is! Thanks to everyone who made the time to swing by!
This is our first year trellising our cucumbers, there is still some more to do, but it's really starting to look like something.
Lake Divide Farm Newsletter:
A window into the production path of your food.
Well, we clobbered most of our list this past week. So much planted, so much tended, so much harvested. It was a brief lift, followed by the next succession of urgent tasks. That is farming.
But this time of year is so rewarding. Our crop list is growing every week. We are entering the time of abundance when every time you turn around, another crop is entering its harvest window. Just a couple things that are new this week? Cucumbers and summer squash! YES!
To note:
We are still hiring! Want to work on the farm part-time? We have one 20-30 hour/week position open.
What about full-time? We have one 40-45 hour per 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
Friday: Stockbridge
Saturday: Eastern Market, Ann Arbor, Royal Oak, White Lotus Farm Cart, Chelsea
Recipe:
Garlic Scapes! Have you heard of the these delightfully coiled delicacies? They are the flowering stalk garlic that emerges from the top of the plant in the early summer. It coils like a suspension spring and then, when ready to bloom, straightens up. We pick them before that happens so we get the tenderest scapes and our garlic plants can put all the energy they would have put into the flower and fruit, into forming a wonderful garlic bulb. If you haven't had them yet and you love garlic, get ready for a world of wonder! They are great grilled, in a stirfry, simply sauteed, or my favorite way-- made into pesto
Garlic Scape Pesto!
From Serious Eats
Food for thought:
What has happened on the farm. These are the days that it starts to blur. We had a farm tour! Farmers from the area came to our farm and we walked and talked about
I don't have a lot of time for this weeks email. We have a lengthy list of future accomplishments, much of it planting. We will be planting the last round of tomatoes, eggplant, peppers, and ground cherries. We will be planting another round of celery, celery root, lettuce, and salad mix. And all the while, harvest continues! With more and more crops on our list. There is so much to do, we have been pushed to a limit we didn't know existed.
To mitigate the tension on the boundaries of our happy existence (good for the farmer), we are working on interviewing people. The end goal is to fill out our crew so that the team can work more reasonable hours. Interviewing takes a lot of time. It is a task we try to complete earlier in the year, when there is less field work going on. We don't get that luxury this year because of our ever expanding workload. It may be a planning fail, but it is a farming success, so I'll take it! With that in mind, consider if you know anyone that could be interested in working on a vegetable farm in Stockbridge. If so, tell them about us.
Okay, I am off to the field! Wish us dexterity and speed.
Helen writing for the Lake Dividers
Good for the Earth, Good for the Farmers, Good for the People. (Notice our new catch phrase? We call it the trifecta of sustainability. It sounds a little cheesy but we mean it from the heart. 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.)
Greens:
Arugula
Mizuna
Mustard
Tatsoi
Tokyo Bekana
Salad Mix!
Baby Bok Choy
Baby Beet Greens
Microgreens: Arugula and Spicy-Wonder Mix (only at Satuday markets this week-excluding White Lotus)
Pea Shoots: Back next week
Chard: big 'ol beautiful bunches!
Head Lettuce
Kale: Beautiful bunches
All manner of deliciousness:
Beets- loose roots
Cabbage: Round green heads
Cucumbers: Green slicers! SO tasty!
Garlic Scapes! Just coming in. Get ready for the most delicious pesto of the year!
Kohlrabi
Napa Cabbage! Try out our quick kimchee recipe!
Snap Peas
Radish
Scallions
Summer Squash: Green and Yellow Zucchini! Dense and delicious
Sweet Turnips
Herbs:
Basil
Cilantro- maybe
Dill-maybe
Mint
Parsley
Thyme
Oregano
Coming Soon:
Carrots
Fennel
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 White Lotus Farm Cart is located at 7217 West Liberty Road, Ann Arbor, MI 48103. It is open Saturdays from 9:30am-1:30pm, May thru December. There is a collection of vendors there selling produce, bread, cheese, artisanal produces, along with brick oven pizza and the opportunity to roam the gardens.
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.
A window into the production path of your food.
Well, we clobbered most of our list this past week. So much planted, so much tended, so much harvested. It was a brief lift, followed by the next succession of urgent tasks. That is farming.
But this time of year is so rewarding. Our crop list is growing every week. We are entering the time of abundance when every time you turn around, another crop is entering its harvest window. Just a couple things that are new this week? Cucumbers and summer squash! YES!
To note:
We are still hiring! Want to work on the farm part-time? We have one 20-30 hour/week position open.
What about full-time? We have one 40-45 hour per 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
Friday: Stockbridge
Saturday: Eastern Market, Ann Arbor, Royal Oak, White Lotus Farm Cart, Chelsea
Recipe:
Garlic Scapes! Have you heard of the these delightfully coiled delicacies? They are the flowering stalk garlic that emerges from the top of the plant in the early summer. It coils like a suspension spring and then, when ready to bloom, straightens up. We pick them before that happens so we get the tenderest scapes and our garlic plants can put all the energy they would have put into the flower and fruit, into forming a wonderful garlic bulb. If you haven't had them yet and you love garlic, get ready for a world of wonder! They are great grilled, in a stirfry, simply sauteed, or my favorite way-- made into pesto
Garlic Scape Pesto!
- 1/4 cup pine nuts- toasted if desired (or almonds)
- 3/4 cup coarsely chopped garlic scapes
- Juice and zest of 1/2 lemon
- 1/2 teaspoon salt
- A few generous grinds of black pepper
- 1/2 cup extra virgin olive oil
- 1/4 cup grated Parmigiano Reggiano cheese
From Serious Eats
Food for thought:
What has happened on the farm. These are the days that it starts to blur. We had a farm tour! Farmers from the area came to our farm and we walked and talked about
I don't have a lot of time for this weeks email. We have a lengthy list of future accomplishments, much of it planting. We will be planting the last round of tomatoes, eggplant, peppers, and ground cherries. We will be planting another round of celery, celery root, lettuce, and salad mix. And all the while, harvest continues! With more and more crops on our list. There is so much to do, we have been pushed to a limit we didn't know existed.
To mitigate the tension on the boundaries of our happy existence (good for the farmer), we are working on interviewing people. The end goal is to fill out our crew so that the team can work more reasonable hours. Interviewing takes a lot of time. It is a task we try to complete earlier in the year, when there is less field work going on. We don't get that luxury this year because of our ever expanding workload. It may be a planning fail, but it is a farming success, so I'll take it! With that in mind, consider if you know anyone that could be interested in working on a vegetable farm in Stockbridge. If so, tell them about us.
Okay, I am off to the field! Wish us dexterity and speed.
Helen writing for the Lake Dividers
Good for the Earth, Good for the Farmers, Good for the People. (Notice our new catch phrase? We call it the trifecta of sustainability. It sounds a little cheesy but we mean it from the heart. 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 positions 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.
Greens:
Arugula
Mizuna
Mustard
Tatsoi
Tokyo Bekana
Salad Mix!
Baby Bok Choy
Baby Beet Greens
Microgreens: Arugula and Spicy-Wonder Mix (only at Satuday markets this week-excluding White Lotus)
Pea Shoots: Back next week
Chard: big 'ol beautiful bunches!
Head Lettuce
Kale: Beautiful bunches
All manner of deliciousness:
Beets- loose roots
Cabbage: Round green heads
Cucumbers: Green slicers! SO tasty!
Garlic Scapes! Just coming in. Get ready for the most delicious pesto of the year!
Kohlrabi
Napa Cabbage! Try out our quick kimchee recipe!
Snap Peas
Radish
Scallions
Summer Squash: Green and Yellow Zucchini! Dense and delicious
Sweet Turnips
Herbs:
Basil
Cilantro- maybe
Dill-maybe
Mint
Parsley
Thyme
Oregano
Coming Soon:
Carrots
Fennel
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 White Lotus Farm Cart is located at 7217 West Liberty Road, Ann Arbor, MI 48103. It is open Saturdays from 9:30am-1:30pm, May thru December. There is a collection of vendors there selling produce, bread, cheese, artisanal produces, along with brick oven pizza and the opportunity to roam the gardens.
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.
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