LDF News!

Who is the woman behind the chard? The magical harvest witch Clare! This picture reminds me of that famous apple over face painting, The Son Of Man by René Magritte (thanks google cause I had no idea who created it before this moment.) Yeah, it is a lot like the picture only more plants, less wall, more field clothes, less suits. Anyway, we love chard.

Luxury chard bunches! They are so silky and delicious. Ever since I read the recipe last week, I realized I don't have to destem them at all. It turns out that chopping the leaves roughly, then braising the whole deal, does the job! It is so fast and so delicious.

We all like field walks. No matter the state of my life, I am always grateful to go outside and hear the sounds of the countryside. It is so lovely to have a pal to appreciate it with. I am so happy every time he pauses, tilts his head, and say "bird?" In toddler language.

Even as our spring kale is just fully coming into its own, the fall kale is ready to plant!

These carrots are delicious. I highly recommend munching and crunching on them at any time of day or night.

A strange round carrot was discovered in the field! When I started my first farm in New Jersey, the ground that I leased was extremely rocky! So much so that I considered a variety of carrot that called Atlas that produces round roots. These carrots were seeded in February in soil that was a little bit more compact than I realized. It has resulted in some Silly Carrots! (See heart carrots in other picture) All strangeness is delicious.

Ahoy!
​I hope that you are staying healthy and safe. All this haWe are working hard and scaling the mountain. New crops are around the corner. In the meantime, I have been loving steamed kale with lemon and a little garlic and a pocket full of crunchy carrots.
Please watch out for little joys and eat well.
Cheers,
Helen
 
In this email:

• Generally important notes
  • Ann Arbor Members! Please look for the email with information about the future!
  • Here is link to our Social Justice page on our website. It is a list of resources to keep active in effecting positive social change.  
• Fresh from the Field
• Recipe: Kale Chips!
• Market Details: Royal Oak and Eastern (shed 2, 276 &274)!
  

Fresh From the Field- 
Note that we have a lot of limited vegetables right now. We have several crops on the verge and must bide our time while we wait. Enjoy the greens for now!

Greens:
Chard- silky smooth
Kale- Red Russian, Siberfrills, curly green and red!
Lettuce! Crunchy, crispy, refreshing heads: Red, green, romaine and ruffle
Microgreens: Basil, Cilantro, Cress, Mustard, Radish Mix, Watercress
Pea Shoots

All Manner of Deliciousness
Carrots
Radish (limited)
Snap Peas (limited but starting to come starting to come in)
Summer squash (the beginning)

Coming Soon
Cabbage
Cilantro
New Potatoes
Parsley
Salad Mix
Sweet Salad turnips

Recipe:  Kale Chips

From: The Kitchn INGREDIENTS

• 1 large bunch curly kale (8 to 10 ounces)
• 2 teaspoons miso (white, yellow, or red will all work)
• 2 teaspoons soy sauce or tamari
• 2 tablespoons canola or refined coconut oil
• Flaky sea salt, for serving (optional)

INSTRUCTIONS

1. Wash and dry the kale. Arrange 2 racks to divide the oven into thirds and heat to 300°F. Strip the kale leaves from their sturdy stems and place in the bowl of a salad spinner. Rinse the leaves under cool running water, then spin dry. For extra insurance, pat dry with paper towels — you want the kale to be as dry as possible in order for it to crisp.
2. Tear the kale and place onto baking sheets. Tear the kale leaves into bite-sized pieces and divide between 2 rimmed baking sheets (you should have about 7 total cups of torn kale).
3. Whisk together miso-tamari sauce. Whisk the miso and tamari or soy sauce together in a small bowl. While whisking, slowly drizzle in the oil and whisk until combined (it’s okay if mixture looks slightly separated).
4. Coat and massage the kale. Drizzle the mixture evenly over the kale and use your hands to massage it into the kale, getting into every nook and cranny. Spread the kale into an even layer on each baking sheet.
5. Bake until crisp. Bake, stirring the kale and rotating the baking sheets between racks halfway through, until the kale is crisp, 18 to 20 minutes total. Toss with flaky sea salt, if desired.

RECIPE NOTESStorage: Kale chips are best eaten within a few hours, but can be stored in an airtight container at room temperature for up to 1 day.

Market Details: We are at market this week
The Ann Arbor Farmers Market- Wednesdays from 7 am to 3 pm. Members look for an email from me in the next week.
Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen and Aaron! 6 am to 2:30 pm
Royal Oak, Saturday with Claudia and Lisa (Helen will be there early to help se Claudia up!) 7 am to 1 pm