Baby ginger! Find it a market this week!
The Brussel sprouts are making their way. I can't wait to caramelize some of these suckers and then devour them.
Our greenhouse lettuce experiment is working! I am especially glad we did it after the deer decided to eat our sweet salad turnips. That's right folks. They ate the turnip roots! This lettuce wouldn't have stood a chance out there.
Ahoy!
Our farm's first fall frost came this morning. It sweetens the greens and turns the page. Because we have most of our warm season crops in tunnels, we will still have them at market, but consider this a warning. Get 'em, get 'em.
In this email:
Fresh From the Field-
Greens:
Arugula
Bok Choi
Collards
Kale
Mustard
Pea shoots
Tatsoi
All Manner of Deliciousness
Cone Cabbage: the most tender and sweet
Savoy Leaf Cabbage
Napa Cabbage
Brussel Tops
Eggplant
Ginger
Kohlrabi
Onions: Red and Yellow
Peppers: Bells and Shishitos
Potatoes: Red and white
Fingerling Potatoes!
Radishes
Daikon (Purple and Red!)
Watermelon radishes
Shallots
Tomatoes
Cherry Tomatoes!
Wintersquash! Festival, acorn, and a few others. Should we call it fall squash?
Herbs
Basil
Mint
Parsley (Curly and Flat Leaf!)
Sage
Coming soon:
Brussel Sprouts
Celery
Recipe: About Baby Ginger
It is so thin skinned you don’t have to peel it and so smooth, it slices like butter. The root (technically a rhizome) is delicious. Juicier than the more mature rhizomes typically found in stores. It is delightful added to stir fry -- or try it my favorite way -- minced raw on yogurt or ice cream. The stalks and leaves can be used to make tea or infuse rice with a taste of ginger. Just slice them diagonally, steep, and enjoy!
How to store:
Fresh Ginger should be kept in the fridge. The stalks should be removed and used within a few days or dried for later use. If you do not plan on using the rhizome within a week, the best way to store it is in the freezer. To use it, just remove it, grate the quantity needed, and return it to the freezer! Enjoy fresh ginger all year long!
Market Details: We are at market this week
The Ann Arbor Farmers Market, Saturday, Tyler!
Eastern Market, Shed 2, Saturday with Peter! 6 am to 2:30 pm
Royal Oak, Saturday with Jim and Lisa! 7 am to 1 pm
Tales from the Farm:
See you at market!
Helen for Jim, Tyler, Sarah, Wiley, Boomer (bark layer), and Exie (morale officer)
Our farm's first fall frost came this morning. It sweetens the greens and turns the page. Because we have most of our warm season crops in tunnels, we will still have them at market, but consider this a warning. Get 'em, get 'em.
In this email:
- Generally important notes
- Farm Members, if you haven't checked out our new membership agreement please see a copy here. If this works for you, please send me an email saying so. If it doesn't, please let me know and we will sort it out. Thank you!
- 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: About Baby Ginger
- Market Details
- Tales from the Farm: Taking a break from writing for now.
Fresh From the Field-
Greens:
Arugula
Bok Choi
Collards
Kale
Mustard
Pea shoots
Tatsoi
All Manner of Deliciousness
Cone Cabbage: the most tender and sweet
Savoy Leaf Cabbage
Napa Cabbage
Brussel Tops
Eggplant
Ginger
Kohlrabi
Onions: Red and Yellow
Peppers: Bells and Shishitos
Potatoes: Red and white
Fingerling Potatoes!
Radishes
Daikon (Purple and Red!)
Watermelon radishes
Shallots
Tomatoes
Cherry Tomatoes!
Wintersquash! Festival, acorn, and a few others. Should we call it fall squash?
Herbs
Basil
Mint
Parsley (Curly and Flat Leaf!)
Sage
Coming soon:
Brussel Sprouts
Celery
Recipe: About Baby Ginger
It is so thin skinned you don’t have to peel it and so smooth, it slices like butter. The root (technically a rhizome) is delicious. Juicier than the more mature rhizomes typically found in stores. It is delightful added to stir fry -- or try it my favorite way -- minced raw on yogurt or ice cream. The stalks and leaves can be used to make tea or infuse rice with a taste of ginger. Just slice them diagonally, steep, and enjoy!
How to store:
Fresh Ginger should be kept in the fridge. The stalks should be removed and used within a few days or dried for later use. If you do not plan on using the rhizome within a week, the best way to store it is in the freezer. To use it, just remove it, grate the quantity needed, and return it to the freezer! Enjoy fresh ginger all year long!
Market Details: We are at market this week
The Ann Arbor Farmers Market, Saturday, Tyler!
Eastern Market, Shed 2, Saturday with Peter! 6 am to 2:30 pm
Royal Oak, Saturday with Jim and Lisa! 7 am to 1 pm
Tales from the Farm:
See you at market!
Helen for Jim, Tyler, Sarah, Wiley, Boomer (bark layer), and Exie (morale officer)
The long season radishes are in! We have the mild and sweet purple daikon, the sweet and spicy (and beautiful) watermelon radish, and new this year Red King, a red daikon that starts sweet and ends spicy (but not too hot). You will also find a purple top turnip pictured. Turnips are so delicious roasted or sauteed. They make an excellent potato substitute. Ove the years they have made their way into my standard black bean recipe, when in season of course. Well, tis the season.
RSS Feed