Malcolm's floating foot is the only evidence of our Photoshop overhaul of this picture! The original picture was a triumphant scene in which the Lake Dividers successfully defended the farm from a wily, ancient cave bear that had wandered down from a remote part of the U.P. You really get a feel for just how big these creatures were when you realize Mattie is sitting on top of a dazed ancient Cave Bear and not a pick up truck! In case you were wondering if the heat got to us: YES, it did!
We used a portion of our daily allownce of "fifteen minutes of fun" to round out our photoshop photo shoot! This one is a real collage! Once more we added in the classic truck and Farm background, while Malcolm and Mattie were added in from a photo of them having a night out at a popular bar in Detroit! When you look closely you can see that Mattie is actually leaning over the bar while Malcolm schmoozes the crowd. I was added into this collage from a picture taken during the Cave Bear fightÂ
Lake Divide Farm Newsletter:
A window into the production path of your food.
The heat broke. We can sleep at night. Our baby pheasants (farm residents of their own making) are larger now and flap rather than scurry away when scared up by the mower. We are hauling garlic with all our hearts. We are weeding. We are saving the farm every day.
To note:
Our markets this week:
Wednesday: Ann Arbor
Thursday: Northville
Friday: Stockbridge
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea
Recipe:
I love cabbage. Any time of day. I was chatting with a friend and realized the breakfast cabbage can even be a thing! I have not, however, ever had boiled cabbage. As stated in one of my most commonly used cookbooks “Nothing sounds so unappealing as boiled cabbage, but when not overcooked it’s actually one of the nicest ways to enjoy it.” I haven’t tried it yet, but I have found everything else Deborah Madison says in her book to be true, so why not this? Also, it’s cabbage? What’s not to like?
Boiled Cabbage
Shred cabbage or cut it into wedges (eat the core separately if you like-it tastes like kohlrabi!) and drop it in boiling, salted water. Cook uncovered until the leaves are tender (5-10 minutes). Pour into colander, shake off water, and press with a towel to wick off excess moisture. Toss it in butter or oil, salt and pepper, and any of the following seasonings: Cheese (cheddar, Taleggio, Teleme, Parmesan), Mustard, horseradish, caraway, curry spices, juniper, Dill, marjoram, sage, Apples, apple cider vinegar, lemon juice, Potatoes, buckwheat, or Pasta! What I am going to do tonight is boil the cabbage, and while it is in the pot, survey the cupboards to see what shakes out.
I also bet quinoa, bulger, or pearl couscous would go great with it.
Food for thought:
We are in the crop gap created by the tricky weather tricky weather of the spring. Our summer crops are still on the cusp and our spring crops are calling it quits. The deer aren’t helping either. We are going to use a hot pepper spray on the crops that aren’t eaten raw (by us). Mainly on the sweet potato leaves. The deer LOVE those and those poor plants are going to be able to get a head if they keep getting chowed down. What we can’t spray with hot pepper spray is our salad mix. Expect less availability for the next couple weeks. It won’t be permanent, we have a few plans. All that being said, we still have quite a lot from the field to enjoy.
I can’t believe our celery. It is sweet and juicy. It isn’t stringy. I am a person that loves celery and this celery is no exception. I love it. Our onions are also coming in now, as well as loads of green garlic. We also have massive delicious bunches of pickling dill! Flowers, stems, leaves, and all. Put some summer crops by for those winter months, or for a pickled picnic in a week!
While a mini crop gap isn’t what we want, we are looking at it as an opportunity to double down on our efforts towards our fall and winter crops, which are just emerging and being planted now. Cabbage, broccoli, fennel, parsnips, rutabaga, turnips, watermelon radishes, carrots. In a few short weeks, we will be seeding the last rounds of some of these. We are cutting out the competition by catching up on weeding. We are making sure they have all they need by setting up irrigation.
It is going to be a good fall. A good winter. A good summer. Heck, now is pretty great. Wait, is it summer?
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.
Fresh From the Field!
Greens:
Salad Mix! (limited)
Pea Shoots- later in the week
Chard
Head Lettuce: Limited
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:
Cabbage: Abundant and wonderful. Red, green, round, point, smooth, ruffled- we've got it all!
Carrots
Celery
Cucumbers: Green slicers! SO tasty!
Fennel: Try our fennel top pesto recipe!
Fresh Onions!
Garlic: Fresh, uncured, juicy, green garlic!
Napa Cabbage! Try out our quick kimchee recipe!
Purple Potatoes!
Peppers- limited but coming in!
Radish- limited
Summer Squash: Green and Yellow Zucchini! Dense and delicious
Tomatoes: Cherry and slicers and some heirlooms to boot. Extremely limited but a touch here and there. Soon we will be in full force.
Herbs:
Basil (limited)
Dill- Flowering
Mint
Parsley
Oregano
Sage
Thyme
Coming Soon:
Eggplant
Shishito Peppers
Hot Peppers
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 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!
A window into the production path of your food.
The heat broke. We can sleep at night. Our baby pheasants (farm residents of their own making) are larger now and flap rather than scurry away when scared up by the mower. We are hauling garlic with all our hearts. We are weeding. We are saving the farm every day.
To note:
Our markets this week:
Wednesday: Ann Arbor
Thursday: Northville
Friday: Stockbridge
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea
Recipe:
I love cabbage. Any time of day. I was chatting with a friend and realized the breakfast cabbage can even be a thing! I have not, however, ever had boiled cabbage. As stated in one of my most commonly used cookbooks “Nothing sounds so unappealing as boiled cabbage, but when not overcooked it’s actually one of the nicest ways to enjoy it.” I haven’t tried it yet, but I have found everything else Deborah Madison says in her book to be true, so why not this? Also, it’s cabbage? What’s not to like?
Boiled Cabbage
Shred cabbage or cut it into wedges (eat the core separately if you like-it tastes like kohlrabi!) and drop it in boiling, salted water. Cook uncovered until the leaves are tender (5-10 minutes). Pour into colander, shake off water, and press with a towel to wick off excess moisture. Toss it in butter or oil, salt and pepper, and any of the following seasonings: Cheese (cheddar, Taleggio, Teleme, Parmesan), Mustard, horseradish, caraway, curry spices, juniper, Dill, marjoram, sage, Apples, apple cider vinegar, lemon juice, Potatoes, buckwheat, or Pasta! What I am going to do tonight is boil the cabbage, and while it is in the pot, survey the cupboards to see what shakes out.
I also bet quinoa, bulger, or pearl couscous would go great with it.
Food for thought:
We are in the crop gap created by the tricky weather tricky weather of the spring. Our summer crops are still on the cusp and our spring crops are calling it quits. The deer aren’t helping either. We are going to use a hot pepper spray on the crops that aren’t eaten raw (by us). Mainly on the sweet potato leaves. The deer LOVE those and those poor plants are going to be able to get a head if they keep getting chowed down. What we can’t spray with hot pepper spray is our salad mix. Expect less availability for the next couple weeks. It won’t be permanent, we have a few plans. All that being said, we still have quite a lot from the field to enjoy.
I can’t believe our celery. It is sweet and juicy. It isn’t stringy. I am a person that loves celery and this celery is no exception. I love it. Our onions are also coming in now, as well as loads of green garlic. We also have massive delicious bunches of pickling dill! Flowers, stems, leaves, and all. Put some summer crops by for those winter months, or for a pickled picnic in a week!
While a mini crop gap isn’t what we want, we are looking at it as an opportunity to double down on our efforts towards our fall and winter crops, which are just emerging and being planted now. Cabbage, broccoli, fennel, parsnips, rutabaga, turnips, watermelon radishes, carrots. In a few short weeks, we will be seeding the last rounds of some of these. We are cutting out the competition by catching up on weeding. We are making sure they have all they need by setting up irrigation.
It is going to be a good fall. A good winter. A good summer. Heck, now is pretty great. Wait, is it summer?
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 1 spot 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.
Fresh From the Field!
Greens:
Salad Mix! (limited)
Pea Shoots- later in the week
Chard
Head Lettuce: Limited
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:
Cabbage: Abundant and wonderful. Red, green, round, point, smooth, ruffled- we've got it all!
Carrots
Celery
Cucumbers: Green slicers! SO tasty!
Fennel: Try our fennel top pesto recipe!
Fresh Onions!
Garlic: Fresh, uncured, juicy, green garlic!
Napa Cabbage! Try out our quick kimchee recipe!
Purple Potatoes!
Peppers- limited but coming in!
Radish- limited
Summer Squash: Green and Yellow Zucchini! Dense and delicious
Tomatoes: Cherry and slicers and some heirlooms to boot. Extremely limited but a touch here and there. Soon we will be in full force.
Herbs:
Basil (limited)
Dill- Flowering
Mint
Parsley
Oregano
Sage
Thyme
Coming Soon:
Eggplant
Shishito Peppers
Hot Peppers
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 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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