Helen squinting in the wildly sunny greenhouse. Guess what she's got!? A mix of baby kale and chard for your dining pleasure. We are so glad to be on the increasing side of the sunshine cycle. More to come (greens and sunshine that is!)
Micro Argula! It will be making its way to market next week in a delicious spicy mix!
Lake Divide Farm Newsletter:
A window into the production path of your food.
Oh the sunshine! It is real and dear to our hearts! The onions are officially germinating! It won't be long until the greenhouse is a sea of green. All good things are rising our way!
I hope that all of you have gotten outside and gulped down a few good helpings of fresh air.
To note:
CSA MEMBERS: All balances updated and accurate! Please find them at the bottom of the email once again!
Stockbridge Farm Members: Pick-up March 12th! I will get the order form out tonight!
BACK AT MARKETS! Come see us Lake Dividers at Eastern Market and Ann Arbor!
CSA Y'all- We accept members on a rolling basis through the season. However! This is the time that signing up to be a member of our farm has the greatest positive effect on your farmers!CSA's help share the burden of cashflow variability and seasonal unpredictability with the farmer. For us, it makes a huge difference to know that people are committed to eating our vegetables and the early investments take some of the stress out of all the early season improvements that we are making. So what is the CSA? In short, members open an account with us, receive a bonus for their commitment, and then use their accounts at market just like cash. You can find more details here. And let me say, if this is something you are considering, now is the time! We won't let you down!
Recipe:
I have heard the term braise before, but felt I didn't really know what it was. Here is Wikipedia's definition: Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor).
Turns out, I have been doing it all along! So here is how I braise greens. The ones we are bringing this week are ideal candidates
Braised Greens with (optional) sweet potatoes:
Chop greens coarsely, stems and all. At high heat, add some oil/butter/fat of choice to a pan along with the greens, garlic and pepper (cayenne for me!) Stir 'em about until the greens start to soften. Add some lemon juice /red wine/apple cider vinegar/water, and allow simmer while the liquid cooks down. If you want the sauce to thicken up, you can always mince up an apple and put it in there (apples are rich in pectin). If you want a more hearty dish, roast some sweet potatoes in advance and toss them in when you add the liquid. The sweet potatoes add to the sauce. I like to eat it with some eggs, rice, pearl couscous or other delicious starchy-carb.
Food for thought:
We are now entering the time of increasing to do lists. All the preparations for the season must be completed because soon, there will only be time for hustle. We are solidifying our nutrient management plan, slotting out time for some minor construction projects (crew break room and a partition for our cooler come to mind), finishing equipment repairs, finalizing spreadsheets, and more!
Exciting enough, we are also rounding the bend on hiring. We have filled all of the full time positions, as well as two of the part time positions. I am really looking forward to introducing you to our stellar 2019 crew.
And Lizz and I are looking forward to seeing all of you at market tomorrow. May the sun be on our side!
Helen writing for the Lake Dividers
A window into the production path of your food.
Oh the sunshine! It is real and dear to our hearts! The onions are officially germinating! It won't be long until the greenhouse is a sea of green. All good things are rising our way!
I hope that all of you have gotten outside and gulped down a few good helpings of fresh air.
To note:
CSA MEMBERS: All balances updated and accurate! Please find them at the bottom of the email once again!
Stockbridge Farm Members: Pick-up March 12th! I will get the order form out tonight!
BACK AT MARKETS! Come see us Lake Dividers at Eastern Market and Ann Arbor!
CSA Y'all- We accept members on a rolling basis through the season. However! This is the time that signing up to be a member of our farm has the greatest positive effect on your farmers!CSA's help share the burden of cashflow variability and seasonal unpredictability with the farmer. For us, it makes a huge difference to know that people are committed to eating our vegetables and the early investments take some of the stress out of all the early season improvements that we are making. So what is the CSA? In short, members open an account with us, receive a bonus for their commitment, and then use their accounts at market just like cash. You can find more details here. And let me say, if this is something you are considering, now is the time! We won't let you down!
Recipe:
I have heard the term braise before, but felt I didn't really know what it was. Here is Wikipedia's definition: Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor).
Turns out, I have been doing it all along! So here is how I braise greens. The ones we are bringing this week are ideal candidates
Braised Greens with (optional) sweet potatoes:
Chop greens coarsely, stems and all. At high heat, add some oil/butter/fat of choice to a pan along with the greens, garlic and pepper (cayenne for me!) Stir 'em about until the greens start to soften. Add some lemon juice /red wine/apple cider vinegar/water, and allow simmer while the liquid cooks down. If you want the sauce to thicken up, you can always mince up an apple and put it in there (apples are rich in pectin). If you want a more hearty dish, roast some sweet potatoes in advance and toss them in when you add the liquid. The sweet potatoes add to the sauce. I like to eat it with some eggs, rice, pearl couscous or other delicious starchy-carb.
Food for thought:
We are now entering the time of increasing to do lists. All the preparations for the season must be completed because soon, there will only be time for hustle. We are solidifying our nutrient management plan, slotting out time for some minor construction projects (crew break room and a partition for our cooler come to mind), finishing equipment repairs, finalizing spreadsheets, and more!
Exciting enough, we are also rounding the bend on hiring. We have filled all of the full time positions, as well as two of the part time positions. I am really looking forward to introducing you to our stellar 2019 crew.
And Lizz and I are looking forward to seeing all of you at market tomorrow. May the sun be on our side!
Helen writing for the Lake Dividers
- 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 part-time position 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 true sign of spring, germinating onions. They don't look like much, but the mean greatness!
Fresh From the Field!
Greens: (Limited):Baby Kale and Chard mix
All manner of deliciousness:
Beets
Sweet potatoes! White and orange fleshed
Radishes: White Daikon, Green Daikon, and Watermelon radish (last week until fall)
Turnips: Purple tops (last week until fall)
Turnabaga- a cross between a crunchy sweet turnip and a rutabaga
Markets, always rain or shine!
Saturday: Ann Arbor and Detroit's Eastern 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 to 3 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
Greens: (Limited):Baby Kale and Chard mix
All manner of deliciousness:
Beets
Sweet potatoes! White and orange fleshed
Radishes: White Daikon, Green Daikon, and Watermelon radish (last week until fall)
Turnips: Purple tops (last week until fall)
Turnabaga- a cross between a crunchy sweet turnip and a rutabaga
Markets, always rain or shine!
Saturday: Ann Arbor and Detroit's Eastern 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 to 3 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
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