Malcolm and Lizz, triumph with cabbage. Big as basketball, nourishing as a warm fire on a cold night, and stupendous flavor, these cabbages don't know when to quit. They have made it onto almost every plate I have filled for the last four days and counting.
That spicy mustard micro! So fabulous. So delicious. We couldn't go on without them so expect to find them on the weekend markets!
The cool nights have been good for sleeping. They have been cool for tomatoes. Ah, the dichotomy of desire. Rarely is it that all the things I want to happen have the same set of requirements. This is life. Balance. Facilitation. Margins. Approximation.
To note:
Our markets this week:
Wednesday: Ann Arbor
Thursday: Northville
Friday: Stockbridge
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea
Recipe:
Another cabbage recipe, another joyous day. I made this with one of our amazing red cabbages and loved it so much, I made it again in a few nights time.
Cabbage and peppers with spicy peanut sauce.INGREDIENTS
Food for thought:
Our work filling our storage for the winter is officially underway. It started with our garlic and continues with the onions and will carry on still with the potatoes, then wintersquash (which it looks like we will have some of) and cabbage, sweet potatoes, and a plethora of fall roots. I love these crops. I love that they have firmer edges. Because we pull them out of the field at once, the total quantities harvested are more readily available to us.
I also love storage crops in the winter. I love knowing that we have good safe food that was grown in a way we can feel good about. I don't have to trade my values to eat a healthy, hearty meal in the winter.
We are also getting our winter greens plans in order. This is something that we are still climbing the curve on. In the past, we haven't had the right amount of hands at the right times, but with this team I don't think we can fail. We now have seven temporary houses that we can use around the farm to grow all the winter tolerant greens we can hope for. This week I am working on preparing the ground where they will go. In the coming weeks we will prepare the beds, bend the hoops, install the houses and of course PLANT THEM! What plants? When? Now is the time to make those plans and make sure all the ducks are in a row. This year, I hope to be on it so we can be in the green through the season.
It is nuts to me that this is the time of year that I now think of these things. August, the age of river floats, cookouts, lake days, and fireworks. Here I am thinking about winter and last chances on the farm. It truly is a time when lots of last chances on the farm happen. Last chance to get some reasonable sized roots. Last chance to get the ground prepped for over wintering cover crops.That doesn't mean I'm not getting out in the world. On a wonderful Sunday walk I found flowers I didn't know (not that hard) and took moments to soak in the all the blooms, buzzing pollinators, and wildlife. I made time to take a dip in the lake, floating peacefully and letting the setting sun warm my face. I ate delicious summer food from our field. This is the life.
Helen writing for the Lake Dividers: Jim, Lizz, Janet, Malcolm, Mattie, Cody, Sean, Alic, Doug, Kathryn, and Shana!
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.
To note:
Our markets this week:
Wednesday: Ann Arbor
Thursday: Northville
Friday: Stockbridge
Saturday: Eastern Market, Ann Arbor, Royal Oak, Chelsea
Recipe:
Another cabbage recipe, another joyous day. I made this with one of our amazing red cabbages and loved it so much, I made it again in a few nights time.
Cabbage and peppers with spicy peanut sauce.INGREDIENTS
- Oil of choice for sautee
- 1 cabbage (or half a large cabbage)
- 2 bell peppers (at least!)
- 1 hot pepper of your choice (jalepeno, hot wax, or poblanos all work)
- Some diced onion
- A few cloves of garlic
- Optional- a tomato or two, tossed in early
- 2 generous tablespoons of peanut butter
- 2-4 tablespoons of applecider vinegar
- A handful of peanuts
- Additional hot pepper if desired
- Salt and pepper to taste
- Heat oil in skillet
- Chop cabbage, onion, peppers, and hot pepper and cook in oil until the cabbage is almost soft
- Mince garlic and add to pan
- Add peanuts, apple cider vinegar, and peanut butter, along with salt, pepper, and hot pepper, give the concoction a stir to melt and incorporate the peanut butter and a cover on it.
- Allow the ingredients to mingle and remove from heat when the cabbage holds the desired texture
Food for thought:
Our work filling our storage for the winter is officially underway. It started with our garlic and continues with the onions and will carry on still with the potatoes, then wintersquash (which it looks like we will have some of) and cabbage, sweet potatoes, and a plethora of fall roots. I love these crops. I love that they have firmer edges. Because we pull them out of the field at once, the total quantities harvested are more readily available to us.
I also love storage crops in the winter. I love knowing that we have good safe food that was grown in a way we can feel good about. I don't have to trade my values to eat a healthy, hearty meal in the winter.
We are also getting our winter greens plans in order. This is something that we are still climbing the curve on. In the past, we haven't had the right amount of hands at the right times, but with this team I don't think we can fail. We now have seven temporary houses that we can use around the farm to grow all the winter tolerant greens we can hope for. This week I am working on preparing the ground where they will go. In the coming weeks we will prepare the beds, bend the hoops, install the houses and of course PLANT THEM! What plants? When? Now is the time to make those plans and make sure all the ducks are in a row. This year, I hope to be on it so we can be in the green through the season.
It is nuts to me that this is the time of year that I now think of these things. August, the age of river floats, cookouts, lake days, and fireworks. Here I am thinking about winter and last chances on the farm. It truly is a time when lots of last chances on the farm happen. Last chance to get some reasonable sized roots. Last chance to get the ground prepped for over wintering cover crops.That doesn't mean I'm not getting out in the world. On a wonderful Sunday walk I found flowers I didn't know (not that hard) and took moments to soak in the all the blooms, buzzing pollinators, and wildlife. I made time to take a dip in the lake, floating peacefully and letting the setting sun warm my face. I ate delicious summer food from our field. This is the life.
Helen writing for the Lake Dividers: Jim, Lizz, Janet, Malcolm, Mattie, Cody, Sean, Alic, Doug, Kathryn, and Shana!
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 accepting workshares both on the farm and at market. Please email for details.
It has been a whirlwind but we have gotten most of our fall transplants into the ground. Now to work on getting our direct seeded crops in!
Fresh From the Field!
Greens:Salad Mix- Back next week!
Chard- Limited
Kale
Microgreens are back!- Arugula and a spicy mix!
Pea ShootsAll manner of deliciousness:Cabbage: Abundant and wonderful. Red, green, round, point, smooth, ruffled- we've got it all!
Carrots
Celery
Cucumbers- limited
Eggplant- starting to come in!
Fennel-limited
Garlic: Fresh, uncured, juicy, green garlic!
Ground Cherries! Nature's candies wrapped in a husk. You tell us what they taste like!
Kohlrabi! This crispy delicacy is back, hopefully to stay!
Napa Cabbage! Try out our quick kimchee recipe!
Onions- Cippolinis coming in. This saucer shaped wonders are out of this world roasted.
Potatoes
Fingerling potatoes
Peppers- friers and bells!
Hot peppers: Hungarian hot wax, Jalepenos, and Poblanos
Shishito Peppers: Delicious Japanese friers. Great on the grill, great blistered in a pan, great roasted. Eat the whole thing but the stem!
Zucchini: Green and Yellow
Cherry Tomatoes are in full effect!
Slicer tomatoes are picking up speed. Convince us it is truly summer you saucy fruits! Herbs:Dill flowers
Mint
Parsley
Oregano
Sage
ThymeComing Soon:Celeriac! Creamy and flavorful, this is a wonderful addition to any plate of roasted vegetables or sauteed.
Your balance is: 0
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.
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 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!
Greens:Salad Mix- Back next week!
Chard- Limited
Kale
Microgreens are back!- Arugula and a spicy mix!
Pea ShootsAll manner of deliciousness:Cabbage: Abundant and wonderful. Red, green, round, point, smooth, ruffled- we've got it all!
Carrots
Celery
Cucumbers- limited
Eggplant- starting to come in!
Fennel-limited
Garlic: Fresh, uncured, juicy, green garlic!
Ground Cherries! Nature's candies wrapped in a husk. You tell us what they taste like!
Kohlrabi! This crispy delicacy is back, hopefully to stay!
Napa Cabbage! Try out our quick kimchee recipe!
Onions- Cippolinis coming in. This saucer shaped wonders are out of this world roasted.
Potatoes
Fingerling potatoes
Peppers- friers and bells!
Hot peppers: Hungarian hot wax, Jalepenos, and Poblanos
Shishito Peppers: Delicious Japanese friers. Great on the grill, great blistered in a pan, great roasted. Eat the whole thing but the stem!
Zucchini: Green and Yellow
Cherry Tomatoes are in full effect!
Slicer tomatoes are picking up speed. Convince us it is truly summer you saucy fruits! Herbs:Dill flowers
Mint
Parsley
Oregano
Sage
ThymeComing Soon:Celeriac! Creamy and flavorful, this is a wonderful addition to any plate of roasted vegetables or sauteed.
Your balance is: 0
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.
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 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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