Our first outside plants went into the field during this unseasonably warm week. It was windy, as shown by my flying twists, but we got irrigation on the plants quickly and they didn't dry out too much from the gusts. We transplanted beets (what you see Clare and Tyler doing in the background) and direct seeded carrots. We used to and hope to again direct seed beets but for now, we transplant for give them an edge in the weed race.
The Jang Precision Seeder. Here it is laying on top of a reasonably prepared bed. We put seed in the hopper and push the contraption down the bed. The sprocket on the front ground wheel drives a roller at the bottom of the seed receptacle that metes out the appropriate amount of seed per foot. It is pretty graceful really. There are lots of adjustments that can be made for different sized seeds and seed rates. We use this tool on the regular.
The Jang again. It's hard to believe that this is more than enough carrot seed to fill four beds. If all the rows in the beds were laid out end to end it would be 2,400 foot row of carrots!
The dogs and I went on a field walk and Wiley fit right in with the pack. This was one of the first times that Wiley really went with the flow. We did our own things outside, together and separate. Both of us got our fair share of laughs in.
Wiley and his good friend Miles were out walking the field! Miles is another farm kid we are lucky enough to know. We all have a blast together and it is only going to get more fun as the vegetables starting comin in.
Ahoy!
Time is of the essence, while we capitalize on this easy weather. By Monday, we will have planted just under an acre and set up irrigation to those fields, finished our cold frames, gotten our potatoes green sprouting, and done primary tillage on about 2.5 acres. This weather break really got the season underway. See the tales of the week in the photos and come see us a market.
We have a several candidates for the Royal Oak market slot but are still looking for someone to do the Ann Arbor market on Saturday (possibly Wednesday too if that sweetens the deal.) If you know anyone that could be a good fit, please send them our way. We are preparing to get creative with our solutions if need be, so never fear.
Now, I've got to get back to work. The other work, I mean... See you at market!
Cheers,
Helen
Ways to support us through these lean times?
In this email:
Fresh From the Field-
Greens:
Microgreens: Arugula, BASIL!, Broccoli, Cilantro, Mustard mix, ONION! Radish Mix, Watercress
Pea Shoots
Sunflower shoots
All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic)
Kohlrabi
Onions: Yellow (Certified Organic from Cinzori!)
Daikon (Purple and Red from Tantre- grown with organic methods, and White from Cinzori- Certified Organic)
Watermelon radishes (Certified Organic from Cinzori!)
Purple top turnips
Coming Soon
Green Garlic
Scallions
Spinach
Recipe: Onion Microgreens!
These ephemeral treats are excellent any place you are looking for a fresh onion. They are great raw or cooked. I love them in a frittata, either mixed in or sprinkled on top, raw. Below is the onion top pesto recipe. I love that one too!
Onion Top Pesto:
In a blender combine 1 cup of onion tops, 1/4 cup walnuts (toasted if you dare), about a 1/4 cup olive oil, and blend until coarsely chopped. Then pulse in up to 1 cup of Parmesan cheese (optional), and a pinch of salt and pepper if you so desire. Done! Now, eat it on delicious toast, put it on pasta, toss some boiled potatoes in it, freeze it for later. No matter what you do ENJOY! It is fabulous!
Market Details: We are at market this week
The Ann Arbor Farmers Market- Back in May
Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen! 6 am to 2:30 pm
Royal Oak, Saturday with Peter and Lisa! 7 am to 1 pm
Time is of the essence, while we capitalize on this easy weather. By Monday, we will have planted just under an acre and set up irrigation to those fields, finished our cold frames, gotten our potatoes green sprouting, and done primary tillage on about 2.5 acres. This weather break really got the season underway. See the tales of the week in the photos and come see us a market.
We have a several candidates for the Royal Oak market slot but are still looking for someone to do the Ann Arbor market on Saturday (possibly Wednesday too if that sweetens the deal.) If you know anyone that could be a good fit, please send them our way. We are preparing to get creative with our solutions if need be, so never fear.
Now, I've got to get back to work. The other work, I mean... See you at market!
Cheers,
Helen
Ways to support us through these lean times?
- Become a farm member through our CSA!
- Here is a link to information about it.
- Here is a link to the sign up sheet
- You balance will stay on the books until the end of the 2023 season.
- Come buy our vegetables at market! Make going to the farmers' market part of your weekly routine. We love to see you and we love our vegetables being part of your meals.
- Invite your friends to come to market with you or introduce them to our vegetables!
- We are still looking for help at market and possibly on the farm. If you know someone that could fit the bill, send them our way.
In this email:
- Generally important notes
- We are BACK OUTSIDE at Eastern Market, in Shed 2, stalls 276 and 274. (Our regular, outside spot at the center of the shed)
- 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: Onion Microgreens: Onion Top Pesto!
- Market Details: Royal Oak and Eastern (shed 2, 276 &274)!
Fresh From the Field-
Greens:
Microgreens: Arugula, BASIL!, Broccoli, Cilantro, Mustard mix, ONION! Radish Mix, Watercress
Pea Shoots
Sunflower shoots
All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic)
Kohlrabi
Onions: Yellow (Certified Organic from Cinzori!)
Daikon (Purple and Red from Tantre- grown with organic methods, and White from Cinzori- Certified Organic)
Watermelon radishes (Certified Organic from Cinzori!)
Purple top turnips
Coming Soon
Green Garlic
Scallions
Spinach
Recipe: Onion Microgreens!
These ephemeral treats are excellent any place you are looking for a fresh onion. They are great raw or cooked. I love them in a frittata, either mixed in or sprinkled on top, raw. Below is the onion top pesto recipe. I love that one too!
Onion Top Pesto:
In a blender combine 1 cup of onion tops, 1/4 cup walnuts (toasted if you dare), about a 1/4 cup olive oil, and blend until coarsely chopped. Then pulse in up to 1 cup of Parmesan cheese (optional), and a pinch of salt and pepper if you so desire. Done! Now, eat it on delicious toast, put it on pasta, toss some boiled potatoes in it, freeze it for later. No matter what you do ENJOY! It is fabulous!
Market Details: We are at market this week
The Ann Arbor Farmers Market- Back in May
Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen! 6 am to 2:30 pm
Royal Oak, Saturday with Peter and Lisa! 7 am to 1 pm
The flowers opened sunny side of the magnolia tree! This year, somehow, I forgot that it would bloom. And 3 days ago, I looked out the kitchen window and saw the fat buds and remembered that we would see it bloom this year. It was the most wonderful surprise! While it is somewhat disturbing that I was able to forget it would bloom, having an abrupt delight isn't so bad.
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