Our great tomato installation of 2023. Grow babies, grow.
Hakurei Turnips! Sweet and juicy. Not the turnip you imagine. To be devoured raw, steamed, sauteed, roasted, any way really. They have a striking level of delicious.
Cabbage looking like blooms in the soon to be weeded bed.
These little butter crunch romaines are probably my favorite lettuce that we grow. They are dense and flavorful and make excellent salads, sandwiches, lettuce wraps, you name it.
Ahoy!
We are so lucky we weren't ransacked by the freak hail storm that swept across the state. My heart goes out to all the growers that experienced that set back, along with all the other wacky weather we are experiencing this season.
This week we are finally harvesting some hard won salad mix and head lettuce. We had to battle the deer at every turn to bring these greens to the table. We put up a fence, we put up hoops, we cover and uncover to irrigate, but it is worth it! This is some beautiful lettuce!
We have a lot of crops just around the corner. It is an unbearable wait. That summer squash is teasing us. The parsley is looking like little trees. The cabbage is heading up. The curious beets? Well, I need to look into what they are up to.
And lastly, a nature note: I am being graced by hummingbird sightings this year. They have been so elusive in my life that to be seeing 2 per week feels like magic. It has to mean something? A guide to take me to fairy land, where I can rest in a spider spun hammock with a moss pillow beneath a toadstool? Drink nectar from a rose petal? Gaze into a dew drop and see my enchanted future? Thank the magic of the hummingbird.
Cheers,
Helen
In this email:
Fresh From the Field-
Greens:
Chard- baby and delicious
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
Salad mix
Sunflower shoots
All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic)-The last week! We will miss them!
Carrots
Radish (limited)
Sweet Salad Turnips
Coming Soon
Parsley
Peas
Summer Squash
Recipe: Roasted Spring Carrots in Agrodolce
From: Eating Well
Agrodolce is a sticky sweet-sour Italian sauce made from vinegar and honey. Spoon it over roasted vegetables or grilled meats for a pop of flavor. A fruit vinegar gives it extra depth.
Ingredients
Market Details: We are at market this week
The Ann Arbor Farmers Market- Wednesdays from 7 am to 3 pm. We are still sorting staff and such for Saturdays. Members please contact me if concerned.
Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen, Claudia, and Aaron! 6 am to 2:30 pm
Royal Oak, Saturday with Amalie! 7 am to 1 pm
We are so lucky we weren't ransacked by the freak hail storm that swept across the state. My heart goes out to all the growers that experienced that set back, along with all the other wacky weather we are experiencing this season.
This week we are finally harvesting some hard won salad mix and head lettuce. We had to battle the deer at every turn to bring these greens to the table. We put up a fence, we put up hoops, we cover and uncover to irrigate, but it is worth it! This is some beautiful lettuce!
We have a lot of crops just around the corner. It is an unbearable wait. That summer squash is teasing us. The parsley is looking like little trees. The cabbage is heading up. The curious beets? Well, I need to look into what they are up to.
And lastly, a nature note: I am being graced by hummingbird sightings this year. They have been so elusive in my life that to be seeing 2 per week feels like magic. It has to mean something? A guide to take me to fairy land, where I can rest in a spider spun hammock with a moss pillow beneath a toadstool? Drink nectar from a rose petal? Gaze into a dew drop and see my enchanted future? Thank the magic of the hummingbird.
Cheers,
Helen
In this email:
- Generally important notes
- Ann Arbor Members! We will be at the Wednesday Ann Arbor Farmers' market for the season. We'll look forward to seeing you there! We hope to start Ann Arbor Saturday soon in June (it's June!) but we are still sorting out the staffing. Thank you for your patience. If any members are feeling worried, please send me an email.
- Farm Members! Accepting sign-ups for the 2023 Season. Please ask for a sign-up sheet at market or print one (here) and bring it!
- 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: Roasted Spring Carrots in Agrodolce
- Market Details: Royal Oak and Eastern (shed 2, 276 &274)!
Fresh From the Field-
Greens:
Chard- baby and delicious
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
Salad mix
Sunflower shoots
All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic)-The last week! We will miss them!
Carrots
Radish (limited)
Sweet Salad Turnips
Coming Soon
Parsley
Peas
Summer Squash
Recipe: Roasted Spring Carrots in Agrodolce
From: Eating Well
Agrodolce is a sticky sweet-sour Italian sauce made from vinegar and honey. Spoon it over roasted vegetables or grilled meats for a pop of flavor. A fruit vinegar gives it extra depth.
Ingredients
- 1 ½ pounds slender carrots, scrubbed
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon salt plus 1/8 teaspoon, divided
- ¼ teaspoon ground pepper, divided
- 1 cup fruit vinegar
- ¼ cup honey
- ¼ cup golden raisins, chopped
- 1 1-inch strip orange zest
- Finely chopped fresh parsley for garnish
- Preheat oven to 400°F.
- Place carrots on a large rimmed baking sheet. Drizzle with oil and season with 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Roast, turning occasionally, until golden brown and tender, 35 to 40 minutes.
- Meanwhile, combine vinegar, honey, raisins and orange zest in a small saucepan. Bring to a simmer over medium heat. Adjust heat to maintain a simmer and cook, stirring occasionally, until syrupy, 15 to 20 minutes. Discard the zest. Season with the remaining 1/8 teaspoon each salt and pepper.
- Spoon the agrodolce over the carrots and toss to coat. Return to the oven and roast for 5 minutes more. Serve the carrots sprinkled with parsley, if desired.
Market Details: We are at market this week
The Ann Arbor Farmers Market- Wednesdays from 7 am to 3 pm. We are still sorting staff and such for Saturdays. Members please contact me if concerned.
Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen, Claudia, and Aaron! 6 am to 2:30 pm
Royal Oak, Saturday with Amalie! 7 am to 1 pm
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