The sun comes up over foggy fields and brings light to the day. These cool mornings speed us up while slowing down our summer crops.
Wintersquash is ready. The flavor of some improve with time, while some are ready to eat now. I know I'm ready to eat them now!
Ahoy!
Fall crops are coming in! This week sweet salad turnips and bok choi are my favorite returning tastes but there is so much more! Baby kale from a fresh planting, collards, brussel tops, all those greens we missed during the summer. See you at market!
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: Sauteed Brussel Sprout tops with Onion and Garlic!
- 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
Napa Cabbage!
Brussel Tops
Eggplant
Kohlrabi
Onions: Red and Yellow
Peppers: Bells and Shishitos
Potatoes: Red and white
Fingerling Potatoes!
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:
Purple Top Turnips
Round green cabbage
Ginger
Celery
Recipe: Sauteed Brussel Sprout tops with Onion and Garlic!
Brussel sprout tops. Why do we have them? The "Brussel Sprouts" themselves emerge where the leaves meet the stems along the main stalk. To encourage those to grow a little bigger, we "top" the plants. For us this means snapping off the growing points right at the top when the main stalk is long enough to produce a decent number of sprouts. But do we discard the tops? NO! We eat them! As much a delicacy as garlic scapes, another top we snap to encourage growth, these brussel tops have an excellent texture raw and cook up deliciously too.
INGREDIENTS
- Olive oil in the pan
- Onions, chopped
- Garlic minced
- Brussel Sprout tops, chopped- include the stem!
- Broth or water
- Lemon, salt, pepper to taste, herbs your like, red pepper flakes or a hot pepper
- Heat oil in pan and toss in onions and garlic, herb you like (oregano anyone?!) and hot pepper if using. Cook until onions are soft.
- Stir in water or broth and then toss in the tops! Cook with lid on until they are the texture that you like. Anywhere from 10 to 30 minutes.
- Toss with lemon juice, salt, and pepper to taste.
Great with rice.
Great with eggs.
Great in a bowl.
Great with beans.
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)
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