The good news? The tried and true microgreens did what we know they could and produced an abundance of delicious greens for us to use. I love them on my sandwiches, arugula in my strawberry yogurt smoothie, sprinkled on my eggs, or just on the side of any dish with a drizzle of oil.
The less good news? The shoots need more time. The low light conditions of January are not conducive to rapid plant growth, and the pea and sunflower shoots are showing us that. I say less good news, rather than bad news, because they are in fact growing, just slowly slowly. It may be two weeks before we experience the joy of a crunchy pea or sunflower shoot.
Being at market last week was a blast. I loved seeing everyone and sharing the joys of winter radishes, talking about our farm and our membership, and hearing about everyone's lives. I love connecting to the people that we grow food for. It completes the circle for me and keeps me grounded. It reminds me that other people care about the way we care for the earth and each other. If fills my coffers with hope and inspiration.
And what will be offering to you this winter? Well, in the 2022, we did not plant to have storage vegetables for this time of year. Our storage crop supplies are shrinking, although we still have a lot of rutabaga, potatoes, and turnips! This shortage provides the opportunity to connect and this winter I am looking forward to developing relationships with other Michigan growers so that we can keep a balanced table through the leaner times of the winter. So look for it! And expect us to show up with our shoots, micros, and what storage crops remain for us, along with what we can collect from our neighboring Michigan farms.
Ways to support us through these lean times?
~Helen
In this email:
Fresh From the Field-
Greens:
Microgreens: Arugula, Broccoli, Cress, Mustard Mix, Radish!
FIVE backs of the mysterious corn shoots!
All Manner of Deliciousness
Apples (Michigan grown, certified organic, only at Eastern)
Cabbage: Savoy Leaf Cabbage, Classic, and Red
Celery Root (last week)
Garlic (certified organic from Cinzori!)
Napa Cabbage- baby and delectable
Kohlrabi
Onions: Red and Yellow, a mixture of ours and Cinzori's (certified organic!
Potatoes: Red and white
Fingerling Potatoes (last week)
Daikon (Purple and White)
Watermelon radishes- Ours at Royal Oak, Tantre's at Eastern (grown with practices we trust but not certified organic)
Rutabaga!
Purple top turnips
Herbs
Parsley (Curly and Flat Leaf!)- last week
Coming soon:
Corn shoots- we'll figure them out!
Pea Shoots
Sunflower shoots
Basil and cilantro microgreens
Recipe: Kohlrabi!
From Facts of Life
Kohlrabi is crispy and so, so flavorful. This time of year it is so very sweet. There are many ways to cook it and and many recipes to use it in but the way I fell in love with it was in its raw form: Peeled and munched.
I like to cut it in half lengthwise, cut off the small tough end where the stem was, peel it, then slice it into thin halfmoons. From there, you can add a little salt, dip it in your favorite dip (cream cheese, brie, ranch, black beans, hummus, etc), or eat it just as it is.
It is a beautiful addition to a charcuterie board (especially along with our GORGEOUS purple daikon) and it is a well loved snack for all ages.
Don't hold back. Get kohlrabied tomorrow.
Market Details: We are at market this week
The Ann Arbor Farmers Market- Back in May
Eastern Market, Shed 3, stalls 367 and 369 (on the right when you enter shed 3 Russel St.), Saturday with Peter! 6 am to 2:30 pm
Royal Oak, Saturday with Tyler! 7 am to 1 pm
The less good news? The shoots need more time. The low light conditions of January are not conducive to rapid plant growth, and the pea and sunflower shoots are showing us that. I say less good news, rather than bad news, because they are in fact growing, just slowly slowly. It may be two weeks before we experience the joy of a crunchy pea or sunflower shoot.
Being at market last week was a blast. I loved seeing everyone and sharing the joys of winter radishes, talking about our farm and our membership, and hearing about everyone's lives. I love connecting to the people that we grow food for. It completes the circle for me and keeps me grounded. It reminds me that other people care about the way we care for the earth and each other. If fills my coffers with hope and inspiration.
And what will be offering to you this winter? Well, in the 2022, we did not plant to have storage vegetables for this time of year. Our storage crop supplies are shrinking, although we still have a lot of rutabaga, potatoes, and turnips! This shortage provides the opportunity to connect and this winter I am looking forward to developing relationships with other Michigan growers so that we can keep a balanced table through the leaner times of the winter. So look for it! And expect us to show up with our shoots, micros, and what storage crops remain for us, along with what we can collect from our neighboring Michigan farms.
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!
- Share our hiring ad! If you know someone that is a farmer or is considering farming, send them our way!
- Here is a link to our hiring page.
~Helen
In this email:
- Winter market schedule:
- As of now we are planning on attending Eastern and Royal Oak every week. If anything changes, we will note it here.
- Generally important notes
- We are inside at Eastern Market, in Shed 3, stalls 367 and 369. You can find us on the left if you enter Shed 3 from Russel st.
- 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: Kohlrabi!
- Market Details: Royal Oak and Eastern (shed 3, 367 and 369)!
Fresh From the Field-
Greens:
Microgreens: Arugula, Broccoli, Cress, Mustard Mix, Radish!
FIVE backs of the mysterious corn shoots!
All Manner of Deliciousness
Apples (Michigan grown, certified organic, only at Eastern)
Cabbage: Savoy Leaf Cabbage, Classic, and Red
Celery Root (last week)
Garlic (certified organic from Cinzori!)
Napa Cabbage- baby and delectable
Kohlrabi
Onions: Red and Yellow, a mixture of ours and Cinzori's (certified organic!
Potatoes: Red and white
Fingerling Potatoes (last week)
Daikon (Purple and White)
Watermelon radishes- Ours at Royal Oak, Tantre's at Eastern (grown with practices we trust but not certified organic)
Rutabaga!
Purple top turnips
Herbs
Parsley (Curly and Flat Leaf!)- last week
Coming soon:
Corn shoots- we'll figure them out!
Pea Shoots
Sunflower shoots
Basil and cilantro microgreens
Recipe: Kohlrabi!
From Facts of Life
Kohlrabi is crispy and so, so flavorful. This time of year it is so very sweet. There are many ways to cook it and and many recipes to use it in but the way I fell in love with it was in its raw form: Peeled and munched.
I like to cut it in half lengthwise, cut off the small tough end where the stem was, peel it, then slice it into thin halfmoons. From there, you can add a little salt, dip it in your favorite dip (cream cheese, brie, ranch, black beans, hummus, etc), or eat it just as it is.
It is a beautiful addition to a charcuterie board (especially along with our GORGEOUS purple daikon) and it is a well loved snack for all ages.
Don't hold back. Get kohlrabied tomorrow.
Market Details: We are at market this week
The Ann Arbor Farmers Market- Back in May
Eastern Market, Shed 3, stalls 367 and 369 (on the right when you enter shed 3 Russel St.), Saturday with Peter! 6 am to 2:30 pm
Royal Oak, Saturday with Tyler! 7 am to 1 pm
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