A little snippet from Idaho University about microgreens in general and specifically about radish microgreens (pictured above.) "Microgreens are considered a functional food, a food that promotes health and prevents disease. Reliable research about using microgreens to treat or prevent specific diseases is not yet available, however current research has shown that microgreens contain a 4-40% higher concentration of most micronutrients when compared with the mature, fully grown vegetable or herb." "Radish- Radish microgreens are substantial and crunchy. A great choice to add color and flavor to many dishes, especially those that include grains such as pizza, sushi, sandwiches, and rice bowls. Nutrients include: Vitamins A, B, C, E, K, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Amino Acids, Carotene, Chlorophyll, Antioxidants, Protein: 30%" https://www.isu.edu/.../Microgreen-Nutritional-Profile.pdf
Snow! What an exciting and joyful time! We are chugging along right now, making good plans for the coming year and keeping the fires stoked on the farm. Our winter micro experiments continue. Everything is growing so slowly, although it is expected, we are running low on space in our makeshift space. Add to that the impending bitter cold, we seeding a little light this week.
The basil and cilantro micros have yet to make a splash. For the basil, we think it is too cold. We are still sorting out the root problem for the cilantro. In any event, we are taking a break on those experiments until the cold lets up and the daylight lengthens. We will resume in mid February. We will keep seeding Arugula, Broccoli, Cress, Mustard, and Radish- all local superfoods, all cold and low light tolerant. Keep expecting those delights at market.
I am short on time this week so all I will say is come out and visit us at market this week. Unfortunately, I have one more week away from you all, but will be back with a blast next Saturday. So please head out and pepper Tyler and Peter with vegetable questions.
I will leave these lean times support suggestions here...
Ways to support us through these lean times?
~Helen
In this email:
Fresh From the Field-
Greens:
Microgreens: Arugula, Broccoli, Cress, Radish!
Corn shoot (not a lot this week but we are getting closer to having it sorted.)
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
Kohlrabi
Onions: Red and Yellow, a mixture of ours and 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)
Rutabaga
Purple top turnips
Coming soon:
Pea Shoots
Sunflower shoots
Recipe: Roasted Potatoes
From Facts of Life
Preheat oven to 350 F
Wash.
Chop to even sizes- your choice!
Spread on pan and toss with olive oil and herb of choice (rosemary for me, please!)
Roast for 40 min. Check with a fork. If you like them crispier, flip and toss in the pan and roast longer checking at 10-20 min increments.
Enjoy on their own or with a meal. Don't underrate the health benefits of the potato. https://potatogoodness.com/nutrition/
Potato Nutrition Highlights
+An excellent source of vitamin C
+A good source of potassium (more than a banana!)
+A good source of vitamin B6
+Potatoes are nutrient-dense complex carbohydrates
+Potatoes are fat-, sodium- and cholesterol-free
+Potatoes are only 110 calories per serving
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 basil and cilantro micros have yet to make a splash. For the basil, we think it is too cold. We are still sorting out the root problem for the cilantro. In any event, we are taking a break on those experiments until the cold lets up and the daylight lengthens. We will resume in mid February. We will keep seeding Arugula, Broccoli, Cress, Mustard, and Radish- all local superfoods, all cold and low light tolerant. Keep expecting those delights at market.
I am short on time this week so all I will say is come out and visit us at market this week. Unfortunately, I have one more week away from you all, but will be back with a blast next Saturday. So please head out and pepper Tyler and Peter with vegetable questions.
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.
~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: Roasted Potato (Don't underestimate the health benefits of the the potato! They are a powerhouse of energy and nutrition!)
- Market Details: Royal Oak and Eastern (shed 3, 367 and 369)!
Fresh From the Field-
Greens:
Microgreens: Arugula, Broccoli, Cress, Radish!
Corn shoot (not a lot this week but we are getting closer to having it sorted.)
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
Kohlrabi
Onions: Red and Yellow, a mixture of ours and 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)
Rutabaga
Purple top turnips
Coming soon:
Pea Shoots
Sunflower shoots
Recipe: Roasted Potatoes
From Facts of Life
Preheat oven to 350 F
Wash.
Chop to even sizes- your choice!
Spread on pan and toss with olive oil and herb of choice (rosemary for me, please!)
Roast for 40 min. Check with a fork. If you like them crispier, flip and toss in the pan and roast longer checking at 10-20 min increments.
Enjoy on their own or with a meal. Don't underrate the health benefits of the potato. https://potatogoodness.com/nutrition/
Potato Nutrition Highlights
+An excellent source of vitamin C
+A good source of potassium (more than a banana!)
+A good source of vitamin B6
+Potatoes are nutrient-dense complex carbohydrates
+Potatoes are fat-, sodium- and cholesterol-free
+Potatoes are only 110 calories per serving
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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