Check out the roasting trio! Beets, kohlrabi and fennel have arrived from the field, roast em' all together for a real happy meal!
This rare photo of Jim was captured in the greenhouse. It is difficult to capture him on camera as he is just as he has no native habitat. Sometime he can be found in desert regions, but he is just as likely to be spotted in hardware store regions. Ever elusive, ever productive...
The wintersquash is looking good and is ready to get planted out!
Lake Divide Farm Newsletter:
A window into the production path of your food.
Woah summer, woah! The blend of green and earth, cloudy skies and evening breezes, is all braiding together in my mind, washing over me as the season grows on. The summer solstice just slipped past us. I can't believe the days are getting shorter again. It will be a while before we really notice though. With the way I sleep, I barely see the darkness! We finally got our last tomato planting in the ground. This week, we will stake them and put some trellis line.
To note:
While we have had some luck (hopefully), we may still be 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:
May I say garlic scapes again?! This ephemeral flavor only graces our palates this time of year, which I feel merits a second spotlight. If you missed last weeks garlic scape pesto recipe, never fear, you can still find it on our website here. But what about the simplest form of garlic scape enjoyment? They go great raw in a salad or in potato salad or tuna salad or any noodle salad. On their own, I love them sauteed and then sprinkled with sea salt.
Sauteed Garlic Scapes!
From Serious Eats
Food for thought:
We FINALLY got the rest of our tomato, eggplant, and peppers into the ground. They are growing well and adapting fairly rapidly to their new homes. They were scheduled to be planted all the way back at the beginning of June, and hear they are, finally getting in at the end of June. That's okay. I looked at the master document "PlantingSchedule2019" to see if we would get any fruit. I fiddled with the numbers and came up with first harvest for this round in the beginning of September. This should keep us in tomatoes all the way up to the frost, unless there is a major derailment (which is always, always possible).
This week we are hoping to push the boulder even further up the hill-- planting more, preparing more ground for our fall crops, turning in some of the cover crops, and preparing more ground for additional cover crops to rejuvenate the land.
All the while, we will harvest. Harvesting all the crops and getting them ready for market has become the ever-engaging activity around here. For instance, last week we harvested and brought to market 268 bunches of kale, 339 bunches of turnips, 151 bunches of basil, and 153 bunches of chard, among other things. These are some of the biggest numbers we have ever faced at Lake Divide Farm. They didn't turn up unexpectedly, afterall, we are the ones that made the plans, so we are as ready as we can be. But no matter how ya slice it, it takes time. Suppose each bunch takes but a minute and a half, just the act of bunching all these items takes one person at little over 10 hours! That doesn't even count all the work that we have to do before and after harvest- collecting harvest supplies, washing the crops, dividing them up for the different markets and tucking them safely into the cooler! And this is only a fraction of our crops. Last week we brought more than 30 items to market! This week, it could be more. It is amazing to me how the little things, like a bunch of kale or a bag of lettuce, add up to the big things like attending a market with an abundance of crops, feeding lots of people, making a living.
When you come to market this week, join me in marveling in the amazing path our food has taken.
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.)
A window into the production path of your food.
Woah summer, woah! The blend of green and earth, cloudy skies and evening breezes, is all braiding together in my mind, washing over me as the season grows on. The summer solstice just slipped past us. I can't believe the days are getting shorter again. It will be a while before we really notice though. With the way I sleep, I barely see the darkness! We finally got our last tomato planting in the ground. This week, we will stake them and put some trellis line.
To note:
While we have had some luck (hopefully), we may still be 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:
May I say garlic scapes again?! This ephemeral flavor only graces our palates this time of year, which I feel merits a second spotlight. If you missed last weeks garlic scape pesto recipe, never fear, you can still find it on our website here. But what about the simplest form of garlic scape enjoyment? They go great raw in a salad or in potato salad or tuna salad or any noodle salad. On their own, I love them sauteed and then sprinkled with sea salt.
Sauteed Garlic Scapes!
- Garlic scapes (you are going to want lots)
- Oil of choice (olive, butter etc)
- Salt
- A squeeze of lemon (optional)
From Serious Eats
Food for thought:
We FINALLY got the rest of our tomato, eggplant, and peppers into the ground. They are growing well and adapting fairly rapidly to their new homes. They were scheduled to be planted all the way back at the beginning of June, and hear they are, finally getting in at the end of June. That's okay. I looked at the master document "PlantingSchedule2019" to see if we would get any fruit. I fiddled with the numbers and came up with first harvest for this round in the beginning of September. This should keep us in tomatoes all the way up to the frost, unless there is a major derailment (which is always, always possible).
This week we are hoping to push the boulder even further up the hill-- planting more, preparing more ground for our fall crops, turning in some of the cover crops, and preparing more ground for additional cover crops to rejuvenate the land.
All the while, we will harvest. Harvesting all the crops and getting them ready for market has become the ever-engaging activity around here. For instance, last week we harvested and brought to market 268 bunches of kale, 339 bunches of turnips, 151 bunches of basil, and 153 bunches of chard, among other things. These are some of the biggest numbers we have ever faced at Lake Divide Farm. They didn't turn up unexpectedly, afterall, we are the ones that made the plans, so we are as ready as we can be. But no matter how ya slice it, it takes time. Suppose each bunch takes but a minute and a half, just the act of bunching all these items takes one person at little over 10 hours! That doesn't even count all the work that we have to do before and after harvest- collecting harvest supplies, washing the crops, dividing them up for the different markets and tucking them safely into the cooler! And this is only a fraction of our crops. Last week we brought more than 30 items to market! This week, it could be more. It is amazing to me how the little things, like a bunch of kale or a bag of lettuce, add up to the big things like attending a market with an abundance of crops, feeding lots of people, making a living.
When you come to market this week, join me in marveling in the amazing path our food has taken.
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.
The sweet potatoes have taken root and are looking wonderful! We're hoping to have a bumper crop this year!
Fresh From the Field!
Greens:
Mizuna (limited)
Mustard (limited)
Tatsoi (limited)
Tokyo Bekana (may be limited)
Salad Mix! (UN-limited!)
Baby Bok Choy
Microgreens: Arugula and Spicy-Wonder Mix (only at Saturday markets this week-excluding White Lotus)
Pea Shoots!
Chard: big 'ol beautiful bunches!
Head Lettuce
Kale: Beautiful bunches
All manner of deliciousness:
Beets
Cabbage: Round green heads and conical sweet wonders!
Cucumbers: Green slicers! SO tasty!
Fennel: the first tender, delicious harvest has arrived! Welcome to flavor country!
Garlic Scapes! In full force! Get ready for the most delicious pesto of the year!
Kohlrabi
Napa Cabbage! Try out our quick kimchee recipe!
Snap Peas
Radish (maybe?)
Scallions
Summer Squash: Green and Yellow Zucchini! Dense and delicious
Sweet Turnips
Herbs:
Basil
Cilantro
Dill
Mint
Parsley
Thyme
Oregano
Coming Soon:
Carrots
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.
Greens:
Mizuna (limited)
Mustard (limited)
Tatsoi (limited)
Tokyo Bekana (may be limited)
Salad Mix! (UN-limited!)
Baby Bok Choy
Microgreens: Arugula and Spicy-Wonder Mix (only at Saturday markets this week-excluding White Lotus)
Pea Shoots!
Chard: big 'ol beautiful bunches!
Head Lettuce
Kale: Beautiful bunches
All manner of deliciousness:
Beets
Cabbage: Round green heads and conical sweet wonders!
Cucumbers: Green slicers! SO tasty!
Fennel: the first tender, delicious harvest has arrived! Welcome to flavor country!
Garlic Scapes! In full force! Get ready for the most delicious pesto of the year!
Kohlrabi
Napa Cabbage! Try out our quick kimchee recipe!
Snap Peas
Radish (maybe?)
Scallions
Summer Squash: Green and Yellow Zucchini! Dense and delicious
Sweet Turnips
Herbs:
Basil
Cilantro
Dill
Mint
Parsley
Thyme
Oregano
Coming Soon:
Carrots
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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