One of the first tomatoes, quickly eaten. There are going to be so, so, so many. I can barely wait. Cherry tomatoes first, as a general rule. It is still true, nothing early, but all on time and delicious.
Exie the famous farm dog guards the tomato field. She moved periodically to keep proximity. She is a lovely weeding companion. All that green along the center is pulled weeds. This year we used ground cloth between the rows of tomatoes instead of over the beds. This approach offers a greater square footage of weed barrier but less coverage in row. No matter. We just have some easy street weeding down the row. Much easier with smaller weeds but we made it. Once we pull out all that greenery, we'll be able to trellis the tomatoes.
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So I know this doesn't look promising. This plant it so severely defoliated it is hard to tell what type it is. This, my friends, is a potato plant. We had a hoard of potato beetles sweep through, devouring so much plant material. I will admit, when I saw this, I cried. So much so, Exie came by to make sure I was okay. At this level of damage, I felt uncertain the potatoes would be able to recover.
Here is hope in the form of potato recovery! After managing the potato beetle population, within days, our potatoes have had a chance to recuperate. New shoots are growing, and I'm sure, new potatoes too. We do not normally need to spray our potatoes to have successful yields. This year, that was not the case. You can tell from the pictures above, that without help, our potato plants would not have produced potatoes, let alone survived. Being certified organic doesn't mean never used sprays or materials. Consider that apple cider vinegar counts as a spray and a material, so does molasses and these are both materials that an organic farm may apply. Being certified organic means that reaching for pesticide isn't the first choice, good management practices come first. Examples of these include using physical barriers (row cover), time barriers (planting earlier or later), protection (growing in a tunnel), cultural practice like growing sturdy transplants, providing good airflow, timely cultivation, and plant care like irrigation and nutrition. And when we do use a material, it is naturally derived (non-synthetic) and used with care. We used spinosad on our potatoes. It is a material that can be toxic to insects that is made by a soil bacterium. Here is more information about it. It is not toxic to people or animals and when used appropriately, not a significant threat to beneficial insects. Anyway, this is the long way around the barn of saying, we are responsible and transparent.
Our new pea shoot packaging! These shoots are delicious and nutritious. We did the math and realized we were selling these suckers at just above cost. This was confirmed when comparing our prices to other similar farms. It was also confirmed from customer feedback. Anyway, new appearance, same great delicious.
Our wintersquash is growing nicely. We got it in late but not too late. We hope to cultivated it weekly until it vines out. There are so man wonderful varieties in there. My current favorite is Autumn Frost, a butternut squash shaped like an acorn squash. They keep so well and taste amazing. Last fall and winter, our family was easily polishing off two per week.
Here are beets that Clare got planted out on Sunday! Our first round did not do great. They were stunted, perhaps from root disturbance, possibly from cold cold weather. When they began to recover? Deer. We have not been deterred. We will try again, with new plans to solve old problems.
Caraflex cabbage, also known as Cone Cabbage! The sweetest, most tender, most delicious of all the cabbages! These are en route soon, so keep an eye out!
Ahoy!!
Wow, that was a lot of pictures. I guess we had a lot to show for all the work we've been doing out here. I hope you had a happy Independence Day and got time with family and friends. It was a hot one and wonderful for water leisure and good food.
We have some news about our farm. We won't be regulars at the Ann Arbor Farmers' market anymore. I will mention here to Ann Arbor Farm Members, if this is a surprise to you, please check your email or reach out to me directly for information. I am sorry for the jolt.
The decision was made abruptly a couple Mondays ago when it became clear that with the way the season is going and the way the scale of our farm is shifting, we cannot staff and provide produce for three Saturday markets. This was not an easy decision, mostly because I love the community. All this is said in more detail in the long version on our website. (It is at the bottom of the initial post. Please read it if you have time.
You should know we may still attend the Ann Arbor market sporadically but we have to wait and see what kind of landing we make as all the variables settle.
In any event, thank you so much for your love and support over the years. I can't tell you what it has meant to me. I am so grateful I got to grow your vegetables and have gotten to know you, even just the experience of sharing a weekly routine with you. I hope that you can feel the sincerity in this note. That is the funny thing with feelings like this. No matter how much I write, I don't feel like I have truly expressed the depth of them. I just have to count on you to know.
I have so much love for the Ann Arbor Farmers' Market Community and I am pretty sad that this is the way it is going. We already miss you and always love you. All the very best to you!
We will still be at Eastern Market and Royal Oak weekly, and when staffing workings, we will sometimes be in Ann Arbor on Wednesdays and even possibly Saturdays, although no promises.
Please watch out for little joys and eat well.
Cheers,
Helen
she/her/hers
In this email:
Fresh From the Field-
Greens:
Chard- silky smooth
Kale- Red Russian, Siberfrills, curly green and red!
Lettuce! Crunchy, crispy, refreshing heads: Red, green, romaine and ruffle
Microgreens: Arugula, Basil, Broccoli, Cilantro, Cress, Mustard, Radish Mix (back next week), Watercress
Pea Shoots
Sunflower Shoots
All Manner of Deliciousness
Carrots
Cilantro
Parsley
Sweet turnips
Summer squash
Sweet Salad turnips
Coming Soon
Cabbage
Kohlrabi
New Potatoes
Salad Mix
Recipe: Sauteed Yellow Squash and Tomatoes
From: Food
Note from Helen: I first had something like this when working at a diner in New Jersey. It was one of the weekly sides that the awesome chef there made. I LOVED it. I would eat as much of it as they would allow. I will shout out to all the diner chefs, cooking lots of the same foods on repeat, while actually being a food magician in secret. I had the honor of eating many a creative concoction from behind the scenes. Food. One of the necessities of life that we can also enjoy.
INGREDIENTS
Market Details: We are at market this week
The Ann Arbor Farmers Market- Sporadic attendance noted on our social media. We love you.
Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen and Aaron! 6 am to 2:30 pm
Royal Oak, Saturday with Claudia and Lisa 7 am to 1 pm
Wow, that was a lot of pictures. I guess we had a lot to show for all the work we've been doing out here. I hope you had a happy Independence Day and got time with family and friends. It was a hot one and wonderful for water leisure and good food.
We have some news about our farm. We won't be regulars at the Ann Arbor Farmers' market anymore. I will mention here to Ann Arbor Farm Members, if this is a surprise to you, please check your email or reach out to me directly for information. I am sorry for the jolt.
The decision was made abruptly a couple Mondays ago when it became clear that with the way the season is going and the way the scale of our farm is shifting, we cannot staff and provide produce for three Saturday markets. This was not an easy decision, mostly because I love the community. All this is said in more detail in the long version on our website. (It is at the bottom of the initial post. Please read it if you have time.
You should know we may still attend the Ann Arbor market sporadically but we have to wait and see what kind of landing we make as all the variables settle.
In any event, thank you so much for your love and support over the years. I can't tell you what it has meant to me. I am so grateful I got to grow your vegetables and have gotten to know you, even just the experience of sharing a weekly routine with you. I hope that you can feel the sincerity in this note. That is the funny thing with feelings like this. No matter how much I write, I don't feel like I have truly expressed the depth of them. I just have to count on you to know.
I have so much love for the Ann Arbor Farmers' Market Community and I am pretty sad that this is the way it is going. We already miss you and always love you. All the very best to you!
We will still be at Eastern Market and Royal Oak weekly, and when staffing workings, we will sometimes be in Ann Arbor on Wednesdays and even possibly Saturdays, although no promises.
Please watch out for little joys and eat well.
Cheers,
Helen
she/her/hers
In this email:
- Generally important notes
- Ann Arbor Members: We are no longer regulars at the Ann Arbor Farmers' Market! Please look for the email with information or email me directly. I'm so sorry if this is jolting.
- 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 yellow squash and tomatoes!
- Market Details: Royal Oak and Eastern (shed 2, 276 &274)!
Fresh From the Field-
Greens:
Chard- silky smooth
Kale- Red Russian, Siberfrills, curly green and red!
Lettuce! Crunchy, crispy, refreshing heads: Red, green, romaine and ruffle
Microgreens: Arugula, Basil, Broccoli, Cilantro, Cress, Mustard, Radish Mix (back next week), Watercress
Pea Shoots
Sunflower Shoots
All Manner of Deliciousness
Carrots
Cilantro
Parsley
Sweet turnips
Summer squash
Sweet Salad turnips
Coming Soon
Cabbage
Kohlrabi
New Potatoes
Salad Mix
Recipe: Sauteed Yellow Squash and Tomatoes
From: Food
Note from Helen: I first had something like this when working at a diner in New Jersey. It was one of the weekly sides that the awesome chef there made. I LOVED it. I would eat as much of it as they would allow. I will shout out to all the diner chefs, cooking lots of the same foods on repeat, while actually being a food magician in secret. I had the honor of eating many a creative concoction from behind the scenes. Food. One of the necessities of life that we can also enjoy.
INGREDIENTS
- 1 lb summer squash or 1 lb zucchini
- 1⁄4 cup butter or margarine
- 1 cup onion, thinly sliced
- 1 teaspoon salt
- 1 dash pepper
- 1⁄2 teaspoon sweet basil
- 1 (8 ounce) can stewed tomatoes
- Without peeling, slice squash in 1/2" diagonal slices.
- In medium sized skillet, melt butter or margarine and saute onions until golden.
- Add squash and remaining ingredients, toss to combine.
- cover and cook 10 - 15 minutes over medium heat until tender.
Market Details: We are at market this week
The Ann Arbor Farmers Market- Sporadic attendance noted on our social media. We love you.
Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen and Aaron! 6 am to 2:30 pm
Royal Oak, Saturday with Claudia and Lisa 7 am to 1 pm
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