 | A window into your food's journey! |
Jim's smiling because he knows what's coming! Vegetables galore. For now, we keep our shoulders leaning in.
What a day back! Anyone who saw me suffered the chattiness of person long alone. Thank you for listening and I promise I will redevelop an attention to social cues! Regardless of my bumbling babbling, I was so so glad to be back! And we'll be back again and again!
And here's to hoping no one suffered from the horrible storms on Saturday! There was hail, lightening, and downpours.
And a reminder! It is turtle season! Watch the roads and shoulders for our friends and help them across in the direction they are going if you can do so safely. Here is some info: https://www.dnr.state.mn.us/reptiles_amphibians/helping-turtles-roads.html
In this email:
Fresh From the Field- Not a lot yet but soon!
Greens:
Pea shoots!
Spinach (limited)
Tokyo Bekana (limited)
All Manner of Deliciousness
Green Garlic
Spring radishes (limited)
Purple Daikon
Purple top turnips!
Herbs
Transplants:
Tomatoes
Cherry tomatoes
Squash
Possibly cucumbers, cabbage, peas, chard
Coming soon:
Brassica greens like arugula, mustard, and tatsoi
Lettuce
Kale
Turnips
Recipe: Jasmine Rice with Spring Garlic (read green garlic)
You could always make green garlic pesto. I recommend making at least one big batch and freezing some to enjoy all year. But after that, there are all kinds of delicious pilafs to make with green garlic. I suspect there is a delicious instant pot green garlic rice pilaf recipe. Until I find that, this sound DELICIOUS. I'll let you know how it was when I see you Saturday. (Although I may try this one -Lentils with rice, leeks and spinach- for something that could be full meal. I'll substitute the green garlic in for the leeks)
From Food and Wine (https://www.foodandwine.com/recipes/jasmine-rice-with-spring-garlic)
Spring garlic, also known as green garlic, is young garlic that hasn't yet formed a large bulb; it has a long green stem that resembles a scallion. Mateo Granados uses it to add a delicate garlic-onion flavor to fragrant toasted jasmine rice.
By Mateo Granados
Ingredients
Directions
Not in the original recipe but I imagine some lemon may make the flavor explode on this one.
Market Details: We are at market this week
The Ann Arbor Farmers Market, Saturday with Jim and Tyler: 7 am to 3 pm (or till sold out)
Eastern Market, shed 2, Saturday with Nicole 6 am to 2:30 pm
Royal Oak, Saturday with Helen and Lisa! 7 am to 1 pm
And here's to hoping no one suffered from the horrible storms on Saturday! There was hail, lightening, and downpours.
And a reminder! It is turtle season! Watch the roads and shoulders for our friends and help them across in the direction they are going if you can do so safely. Here is some info: https://www.dnr.state.mn.us/reptiles_amphibians/helping-turtles-roads.html
In this email:
- Generally important notes
- We will be at market tomorrow!
- Farm Members, if you haven't read and responded to the email we sent out last week, please do.
- You can find your most up to date balance in that email. You can use the subject line to search for it in your inbox: "LDF News: Farm Membership Update PLEASE READ AND RESPOND!"
- If you have questions or the arrangement proposed in that email doesn't work for you, please let us know that too. Let's work together!
- If you can't find the email, let me know and I will forward a copy to you.
- Ann Arbor Wednesday Farm Members- I'll include this for a few weeks until many members have seen it.
- We aren't planning on attending the Ann Arbor Wednesday market with any regularity. Please send us an email to let us know if you will be able to use your balance at the Saturday market. We will take stock and figure out how to move forward.
- Stockbridge Members: Please see the email directly to you sent Tuesday afternoon.
- I removed the staying active section of our email because I have not managed to update it in so long. Here is link to a newsletter with that section intact. I am going to make a page on our website dedicated to it.
- Fresh from the Field
- Recipe
- Market Details
- Tales from the Farm!
- Member Info
- Times attended:
- Spent per visit:
Fresh From the Field- Not a lot yet but soon!
Greens:
Pea shoots!
Spinach (limited)
Tokyo Bekana (limited)
All Manner of Deliciousness
Green Garlic
Spring radishes (limited)
Purple Daikon
Purple top turnips!
Herbs
Transplants:
Tomatoes
Cherry tomatoes
Squash
Possibly cucumbers, cabbage, peas, chard
Coming soon:
Brassica greens like arugula, mustard, and tatsoi
Lettuce
Kale
Turnips
Recipe: Jasmine Rice with Spring Garlic (read green garlic)
You could always make green garlic pesto. I recommend making at least one big batch and freezing some to enjoy all year. But after that, there are all kinds of delicious pilafs to make with green garlic. I suspect there is a delicious instant pot green garlic rice pilaf recipe. Until I find that, this sound DELICIOUS. I'll let you know how it was when I see you Saturday. (Although I may try this one -Lentils with rice, leeks and spinach- for something that could be full meal. I'll substitute the green garlic in for the leeks)
From Food and Wine (https://www.foodandwine.com/recipes/jasmine-rice-with-spring-garlic)
Spring garlic, also known as green garlic, is young garlic that hasn't yet formed a large bulb; it has a long green stem that resembles a scallion. Mateo Granados uses it to add a delicate garlic-onion flavor to fragrant toasted jasmine rice.
By Mateo Granados
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups jasmine rice (10 ounces), rinsed
- 1 1/4 cups thinly sliced spring garlic or 1 medium white onion, finely chopped, plus 6 garlic cloves, thinly sliced
- 3 cups chicken stock or low-sodium broth (could sub vegetable stock)
- 1 tablespoon kosher salt
Directions
- Step 1Preheat the oven to 375°. In a medium cast-iron casserole, heat the olive oil until shimmering. Add the rice and spring garlic and cook over moderately high heat, stirring constantly, until the rice is lightly browned, about 5 minutes. Add the stock and salt and bring to a boil over high heat. Boil uncovered for 5 minutes, until the liquid is nearly absorbed.
- Step 2Cover the rice and bake for 10 minutes, until it is tender but firm and the liquid is completely absorbed. Let the rice stand, covered, for 5 minutes. Fluff the rice with a fork, transfer to a bowl and serve.
Not in the original recipe but I imagine some lemon may make the flavor explode on this one.
Market Details: We are at market this week
The Ann Arbor Farmers Market, Saturday with Jim and Tyler: 7 am to 3 pm (or till sold out)
Eastern Market, shed 2, Saturday with Nicole 6 am to 2:30 pm
Royal Oak, Saturday with Helen and Lisa! 7 am to 1 pm
We made time to get Wiley to his first lake experience! (Don't worry, he was SLATHERED in sunscreen.) He loved the water and the sand and all the leaves and sticks. I wasn't too keen on pacifiers but the fact that they keep all (most) of the debris out of the baby earned the some points.
Tales from the Farm:
Another busy week is underway. I am getting in gear with the rush of summer. There is no way to tally up all that is on the docket except with boring lists. So why not a lively update?
This year we're back on the snap- sugar snap peas that is! Tyler and Jim put in the trellis for the peas yesterday and they are happily climbing up their new infrastructure. Next week, I hope to share some pea pictures. Even though you've all likely seen a pea plant, I think they are just the cutest, with their shamrock-esque leaves, curling tendrils, and delicate flowers. Hopefully this timely trellising bodes well for the spring pea crop. I think the last time we had peas at market was 2019. In 2020 we didn't grow them and in 2021 we accidentally seeded a variety that was not a good candidate for fresh market.
Tyler plowed the next ground that we will be planting and hopefully by Friday we will have it just about ready to plant vegetables. Even though vegetables are what you see at market, we also plant restorative cover crops to feed our soil biota and build up the structure and organic matter in the soil. This year we hope to put down a substantial bit of sudan grass, known for its ability to compete with weeds and how much organic matter it can add to the soil in a season. Hopefully we are ready to do that by the end of two weeks.
And one more hope? By the end of the week all of our tomatoes, eggplant, and peppers will be in the ground! I love these solanaceous crops. They tantalize me with dreams of roasted eggplant sandwiches, sweet pepper sauce, and fresh tomato caprese. When they come into season, I gorge myself, eating a tomato sandwich every day, peppers like apples, and eggplant in all its forms sauteed, roasted, and pureed. I do my best to get sick of each crop by first fall frost to stave off the cravings. If I do it well, I don't start pining after them until the daylight peaks over eight thirty in the evening again.
That's all for now! Wish us luck on our to do list and see you at market where I promise not to talk your ear off!
Helen for Jim, Tyler, Wiley (honorary worker and dirt eater extraordinaire!), Boomer (bark layer), and Exie (morale officer)
Another busy week is underway. I am getting in gear with the rush of summer. There is no way to tally up all that is on the docket except with boring lists. So why not a lively update?
This year we're back on the snap- sugar snap peas that is! Tyler and Jim put in the trellis for the peas yesterday and they are happily climbing up their new infrastructure. Next week, I hope to share some pea pictures. Even though you've all likely seen a pea plant, I think they are just the cutest, with their shamrock-esque leaves, curling tendrils, and delicate flowers. Hopefully this timely trellising bodes well for the spring pea crop. I think the last time we had peas at market was 2019. In 2020 we didn't grow them and in 2021 we accidentally seeded a variety that was not a good candidate for fresh market.
Tyler plowed the next ground that we will be planting and hopefully by Friday we will have it just about ready to plant vegetables. Even though vegetables are what you see at market, we also plant restorative cover crops to feed our soil biota and build up the structure and organic matter in the soil. This year we hope to put down a substantial bit of sudan grass, known for its ability to compete with weeds and how much organic matter it can add to the soil in a season. Hopefully we are ready to do that by the end of two weeks.
And one more hope? By the end of the week all of our tomatoes, eggplant, and peppers will be in the ground! I love these solanaceous crops. They tantalize me with dreams of roasted eggplant sandwiches, sweet pepper sauce, and fresh tomato caprese. When they come into season, I gorge myself, eating a tomato sandwich every day, peppers like apples, and eggplant in all its forms sauteed, roasted, and pureed. I do my best to get sick of each crop by first fall frost to stave off the cravings. If I do it well, I don't start pining after them until the daylight peaks over eight thirty in the evening again.
That's all for now! Wish us luck on our to do list and see you at market where I promise not to talk your ear off!
Helen for Jim, Tyler, Wiley (honorary worker and dirt eater extraordinaire!), Boomer (bark layer), and Exie (morale officer)
We used the good weather to get the next field plowed and on its way to prepped for plants. Hopefully with clear skies over the next two days we will finish the job. It is ideal to leave plowed ground for a couple weeks before moving on to ensure good breakdown of the material. Unfortunately, with the way this spring went (wet and cold) we had to choose between saving our soil aggregates from compaction and degradation and a long timing between plowing and disking. I am stand by the choice but wish it could have been different.
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