Happy Groundhog's Day! I don't think any groundhogs came out to check yesterday, although it was actually the warmest day of the week.
Most of the story is in the pictures, all tales of snow and freezing temperatures, hopes and dreams.
The quick version of the farm? We are moving winter projects forward and getting ready to start seeds for the main season. Our soil test came back and we are working on a functional plan to improve soil health. More applications are coming in, which is giving me hope that we will be able to accomplish what we hope. The little plants we are growing for our dangerously early planting in mid February are determined! The spinach and kale are looking best of the bunch, go figure.
It is cold, cold, cold, but all the animals are still out there. Many mammals snoozing away the less hospitable days. But the birds, man, they really ride out the exposure. Bare feet in the snow, what an adaptation. While I was thawing the hydrant to water the greenhouse earlier in the week, a flock of bluebirds surrounded me momentarily. The crows are looking fluffy and a coopers hawk swept past my window. The sparrows are still using the little nest they built above our kitchen window. My little bird is babbling and running in circles laughing, obsessed with cats and cars, and giving our dogs "gentle pats."
Tyler will be at Eastern Market and and Peter, Lisa, and I will be at Royal Oak tomorrow, so come out and get some vegetables and enjoy some chit chat and community.
I will leave these lean times support suggestions here...
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.
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 Russell 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: Sunflower Shoot Salad!
- Market Details: Royal Oak and Eastern (shed 3, 367 and 369)!
Fresh From the Field-
Sunflower shoots! The first batch finally made its way through the greenhouse! They are soooooo delicious!
All Manner of Deliciousness
Apples (Michigan grown, certified organic, only at Eastern)
Cabbage: Savoy Leaf Cabbage, Classic, and Red
Garlic (certified organic from Cinzori!)
Napa Cabbage- baby and delectable
Onions: Yellow Cinzori's (certified organic!)
Potatoes: Red and white
Daikon (Purple, Red (from Tantre) and White)
Watermelon radishes- From Tantre (grown with practices we trust but not certified organic)
Purple top turnips
Recipe: Sunflower Shoot Salad
From West Coast Seeds
Sprout some sun with this Sunflower Sprout Salad recipe. This salad combines stored root vegetables with fresh and delicious microgreens.
• 375 mL (1 1/2 cups) of sunflower shoots
• 62 mL (1/4 cup) pistachios
• 250 mL (1 cup) grated carrot
• 30 mL (1/8 cup) red onion (or yellow)
• 125 mL (1/2 cup) chevre
• 125 mL (1/2 cup) avocado
• 1 tablespoon lemon juice
• Sea salt to taste
When your first step in a recipe is growing the ingredients, you know that you’re working with fresh, local food. At least a week before you want to create your salad, plant your sunflower seeds in a high quality potting soil under indoor lights. When the two seed leaves push up and out of the soil and you can see a long sprout below, they’re ready to eat. Harvest them using scissors, and wash them carefully. Sunflower seed microgreens taste nutty, and they’re full of protein – the perfect choice for a savory salad.
Chop the red onions very fine, and grate the carrots. Toss, and add pistachios and crumbled chevre. If you’d prefer a milder salad, omit the onions and add more chevre for its tart taste.
To create the dressing, blend half an avocado with a tablespoon of lemon juice, and add sea salt to taste. This salad is best eaten very fresh, so add the dressing and toss the salad immediately before you eat. It serves two as a side salad, or it can be lunch for one.
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 Russell St.), Saturday with Tyler! 6 am to 2:30 pm
Royal Oak, Saturday with Helen, Peter, and Lisa! 7 am to 1 pm