Lizz and Brianna try to shirk work, blending in with some of our volunteer sunflowers. They couldn't fool me though!
It took some help from the community to get it done, but the disc hitch has been reforged! While I could certainly do without the consequences of the timing of this break, I have to admit it was a great learning experience getting this put back together.
LakeDivide Farm Newsletter:
A window into the production path of your food.
Remember when the disc broke? Well, it will be back in action this Wednesday and just in time too, since we are seriously hoping to seed more cover crops next week in hopes of creating fields with reduced weed pressure next year. Carrying out the repair took a group effort. After the crucial step of breaking it, (hahaha), Jim took the piece to a tool and die shop in Jackson and made some friends. Tool and die folks are the sorcerers of machinery. Boyers Tool and Die is family owned and operated and has been in the family for generations. The accumulated wisdom shows in their skill and comfort with the trade. They have been around so long that their assembly of equipment and technique could serve as an educational walk through of the evolution of tool and die. As the family brought in another generation, so did they bring in another generation of technology and in this way they have remained competitive. The shop is an industrial wonderland filled with well used whale-sized equipment and around a dozen very busy people. There are 20 foot lathes, industrial grade presses made of dark steel, and computer controlled fabrication machines. Shiny corkscrews of metal adorn the floor at the base of these steel giants. Despite the imposing scene, Jim was greeted warmly by a friendly and down to earth machinist. The folks over there are able to look at pieces and see how they work together and what needs to happen for them to function. Jim brought in the broken pieces, they returned them functional, but still pieces.
To remedy this, we called upon our neighbor for a welding lesson. Jim learned about using hot hot metal and some sparks to create strong bonds. I hear that he is a natural. I am looking forward to all kinds of fancy welds now. With the pieces reassembled, and with some new information, all that remains is for the piece to be reattached. Hopefully, by the time you read this, it will be done.
In exchange for our neighbor's help, Jim shared some of his surveying knowledge, which he enjoys doing. Honestly, exchange-exsmange, we know Jim would have shared it anyway, likewise so would our neighbor have. but it is always nice to return a favor. We seriously love the community aspect of farming. We love learning from people what they are willing to teach and offering what we know as a resource to others. We are all always moving forward together.
The days are seriously getting shorter. By the end of the month we will have lost one full hour of daylight. I don't know if you have noticed, but we have. Lost light in the evening, lost light in the morning. We are taking heart in knowing that the weeds are going to slow down, giving us a little relief from our frantic pace.
Our fall greens are looking mighty good. We will give them a good weeding this week and maybe, just maybe, they will be back next week. I'm talkin Arugula, mizuna, mustard, tatsoi. Seriously. We may also luck out with some incoming turnips and fall radishes in the next couple weeks.
There is still a lot left to do before the main season can be tucked away to be considered and learned from later when the wounds aren't quite so fresh. We are beginning to get serious about hauling our potatoes in. We are getting serious about collecting our pungent onions and stashing them. We are getting serious about our fall cover crops. We are getting serious about our winter planting. We are getting so, so serious, while staying seriously silly.
Come see our serious selves at market this week.
A window into the production path of your food.
Remember when the disc broke? Well, it will be back in action this Wednesday and just in time too, since we are seriously hoping to seed more cover crops next week in hopes of creating fields with reduced weed pressure next year. Carrying out the repair took a group effort. After the crucial step of breaking it, (hahaha), Jim took the piece to a tool and die shop in Jackson and made some friends. Tool and die folks are the sorcerers of machinery. Boyers Tool and Die is family owned and operated and has been in the family for generations. The accumulated wisdom shows in their skill and comfort with the trade. They have been around so long that their assembly of equipment and technique could serve as an educational walk through of the evolution of tool and die. As the family brought in another generation, so did they bring in another generation of technology and in this way they have remained competitive. The shop is an industrial wonderland filled with well used whale-sized equipment and around a dozen very busy people. There are 20 foot lathes, industrial grade presses made of dark steel, and computer controlled fabrication machines. Shiny corkscrews of metal adorn the floor at the base of these steel giants. Despite the imposing scene, Jim was greeted warmly by a friendly and down to earth machinist. The folks over there are able to look at pieces and see how they work together and what needs to happen for them to function. Jim brought in the broken pieces, they returned them functional, but still pieces.
To remedy this, we called upon our neighbor for a welding lesson. Jim learned about using hot hot metal and some sparks to create strong bonds. I hear that he is a natural. I am looking forward to all kinds of fancy welds now. With the pieces reassembled, and with some new information, all that remains is for the piece to be reattached. Hopefully, by the time you read this, it will be done.
In exchange for our neighbor's help, Jim shared some of his surveying knowledge, which he enjoys doing. Honestly, exchange-exsmange, we know Jim would have shared it anyway, likewise so would our neighbor have. but it is always nice to return a favor. We seriously love the community aspect of farming. We love learning from people what they are willing to teach and offering what we know as a resource to others. We are all always moving forward together.
The days are seriously getting shorter. By the end of the month we will have lost one full hour of daylight. I don't know if you have noticed, but we have. Lost light in the evening, lost light in the morning. We are taking heart in knowing that the weeds are going to slow down, giving us a little relief from our frantic pace.
Our fall greens are looking mighty good. We will give them a good weeding this week and maybe, just maybe, they will be back next week. I'm talkin Arugula, mizuna, mustard, tatsoi. Seriously. We may also luck out with some incoming turnips and fall radishes in the next couple weeks.
There is still a lot left to do before the main season can be tucked away to be considered and learned from later when the wounds aren't quite so fresh. We are beginning to get serious about hauling our potatoes in. We are getting serious about collecting our pungent onions and stashing them. We are getting serious about our fall cover crops. We are getting serious about our winter planting. We are getting so, so serious, while staying seriously silly.
Come see our serious selves at market this week.
Helen and a very large specimen of Pokeweed. It is one of the weeds I love to grow, despite its poisonous nature. This one came up in "the pile"; the place where we keep miscellaneous, weather tolerant, bulky items
Exie decides, with all the breaking equipment, she will be in charge of mowing from now on. — with Exie the Dog.
See you at market!
Helen writing for the Lake Dividers
Fresh From the Field!
Greens:Salad Mix: Limited
Kale: flat leaf, green curly, and red curly
Microgreens: Spicy and mild.
Shoots: Sunflower and pea!
Swiss Chard
Herbs:
Basil- getting close to the end of our basil season so get it while you can!
Cilantro and Dill- coming back in a couple weeks
Mint
Oregano
Parsley: The stems of the curly parsley are incredibly sweet!
Sage
Thyme
All manner of deliciousness:
Carrots
Cabbage and Napa cabbage
Eggplant: Roast, stirfry, sandwich
Fennel: Last week before a break in the fennel action.
Garlic
Ground Cherries: Little lanterns of deliciousness.
Kohlrabi- big and little
Onions: petite and pungent. FYI most of our onions are going to be on the small side this year. They are perfect for roasts, salsas, pickling, sandwiches, salads, and of course, for eating.
Peppers: Green bells and friers along with some colorful ones coming along.
Hot peppers: Hungarian hot wax, cayenne, jalepeno, and poblano
Shishitos: Toss in hot oil with the lid on while the pop, remove from heat and toss in salt, then eat the whole thing minus the stem!
Radishes: red, pink, and french breakfast! We have had these all along and forgot to keep them on the list!
Tomatoes: Hierlooms, slicers, beefsteaks- all tasty!
Cherry Tomatoes!!
Markets, always rain or shine!Wednesday: Ann Arbor
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 to 3 pm.
Thursday: Northville
The Northville market is located at 195 Main St, Northville, MI 48167 and it runs May thru October, 8 am to 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 to 7 pm
Saturday: Ann Arbor and Chelsea
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 to 3 pm.
The Chelsea Farmers' Market is located in the lower library lot along Park St. It runs May thru October from 8 am to 1 pm.
Sunday: Howell
The Howell Farmers' market can be found in the heart of Howell at State st and Clinton st, adjacent to the historic Livingston County Courthouse. It runs May thru October, 9 am to 2 pm.
Helen writing for the Lake Dividers
Fresh From the Field!
Greens:Salad Mix: Limited
Kale: flat leaf, green curly, and red curly
Microgreens: Spicy and mild.
Shoots: Sunflower and pea!
Swiss Chard
Herbs:
Basil- getting close to the end of our basil season so get it while you can!
Cilantro and Dill- coming back in a couple weeks
Mint
Oregano
Parsley: The stems of the curly parsley are incredibly sweet!
Sage
Thyme
All manner of deliciousness:
Carrots
Cabbage and Napa cabbage
Eggplant: Roast, stirfry, sandwich
Fennel: Last week before a break in the fennel action.
Garlic
Ground Cherries: Little lanterns of deliciousness.
Kohlrabi- big and little
Onions: petite and pungent. FYI most of our onions are going to be on the small side this year. They are perfect for roasts, salsas, pickling, sandwiches, salads, and of course, for eating.
Peppers: Green bells and friers along with some colorful ones coming along.
Hot peppers: Hungarian hot wax, cayenne, jalepeno, and poblano
Shishitos: Toss in hot oil with the lid on while the pop, remove from heat and toss in salt, then eat the whole thing minus the stem!
Radishes: red, pink, and french breakfast! We have had these all along and forgot to keep them on the list!
Tomatoes: Hierlooms, slicers, beefsteaks- all tasty!
Cherry Tomatoes!!
Markets, always rain or shine!Wednesday: Ann Arbor
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 to 3 pm.
Thursday: Northville
The Northville market is located at 195 Main St, Northville, MI 48167 and it runs May thru October, 8 am to 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 to 7 pm
Saturday: Ann Arbor and Chelsea
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 to 3 pm.
The Chelsea Farmers' Market is located in the lower library lot along Park St. It runs May thru October from 8 am to 1 pm.
Sunday: Howell
The Howell Farmers' market can be found in the heart of Howell at State st and Clinton st, adjacent to the historic Livingston County Courthouse. It runs May thru October, 9 am to 2 pm.
RSS Feed
