A window into the production path of your food.
Remember when it rained? Me too. Cold hot cold. Wet dry wet.
Such is the fluctuation of the world's weather.
We are running the irrigation and keeping our plants nourished and thriving.
We have found a couple people to add to the team! We are very excited to potentially catch up a bit. Let me say though, if you were thinking of applying hold that thought (and maybe even send me an email) because the avalanche of farm needs continues and we never know what's coming to us.
Our markets this week:
Wednesday: Ann Arbor
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea
Fennel Fronds. What gives? We all eat the sweet licorice bulbs but what about those gorgeous green tops? EAT THEM!! Yay! I use them like celery in soups and simmers. They also make an awesome pesto. A kind soul at the Royal Oak market passed me this recipe and another kind soul passed me a sample. Both amazing. Since I misplaced the recipe handed to me at market, here is one retrieved from the infinite informational wealth of the the internet
Fennel Frond Pesto
- 1 cup toasted walnuts
- 3 cups loosely packed fennel fronds (probably about from 1 bulb)
- 1 lemon juiced
- 1 clove garlic
- 1 tsp sea salt
- 1/2 cup olive oil (plus extra)
- Toast the walnuts over medium heat for about 3-5 minutes, or until they start to turn a nice golden brown color. Set aside to cool.
- Add the walnuts, fennel fronds, lemon juice, garlic and salt to a food processor. Add in half of the olive oil and pulse or blend until incorporated. Continue blending while slowly pouring in the rest of the olive oil and desired consistency is reached (you may need to add in a little more olive oil or water 1 tsp at a time if you prefer it thinner)
- Store in an airtight container in the fridge or freeze for later use
Recipe NotesThis freezes really well. Just pop it in a small airtight container (I use mini mason jars for perfect portioning) and pop in the freezer until ready to use. Let thaw overnight in the fridge.
Recipe from Whole Food Bellie
Food for thought:
With our new crew members, I have more hope than ever that we will be able to conquer the week. There is a lot to do.
We are working on trellis our tomatoes, weeding, and planting. If we knock those three ever present tasks back a bit, we can take a deep breath and then dive back under.
That is the time of year it is. It is also the time of year that it stops raining. Why is water so important? Well, for one thing (as you may remember from your middle school science class), turgor pressure- positive water pressure inside the plants cell walls, is what allows the plants cells to maintain their structure! Now, I'm not saying they would be piles of mush, but we've all seen the droopy kale at market and then perhaps taken it home and seen it perk back up in a bowl of water. That right there is turgor pressure in action.
Water, besides being the all giving life force that it is, also provides a pathway for nutrient exchange both within the ground and through the plant. The microbes rely on it to exchange material in the greatest underground market- the soil. Various life forms dwell beside the plant roots, trading materials through water. And the plants bring the material to the various places they are needed in their plant bodies. This is why, when there is not enough water, symptoms of nutrient deficiencies often manifest. It isn't that the the nutrient isn't in the soil, it is that , without water, the nutrient isn't available: the plant simply can't get it.
I am going to remember that this week when it hits 95 and drink water thinking "Let my cells have what they need!"
See everyone at market after a landslide of on farm victories.
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 2 spots 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.
Greens:Salad Mix! (UN-limited!)
Microgreens: We are taking a microgreens hiatus. We will keep you posted but for now, expect them back in the fall.
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 SeedsAll manner of deliciousness:Cabbage: Abundant and wonderful. Red, green, round, point, smooth, ruffled- we've got it all!
Celery- Crunchy and flavorful!
Cucumbers: Green slicers! SO tasty!
Fennel: Try our fennel top pesto recipe!
Garlic: Fresh, uncured, juicy, green garlic!
Garlic Scapes: Get some while they are still available!
Napa Cabbage! Try out our quick kimchee recipe!
Peppers! Green, crunchy, tasty. Really great in a kale salad.
Summer Squash: Green and Yellow Zucchini! Dense and delicious
Sweet Turnips- Going topless but still tasty.
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
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.
The Northville Market is located at the corner of 7 Mile and Sheldon Roads. It runs May thru October, 8 am - 3 pm
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 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!