Garlic scapes are in! Scape is the word for flowers in the onion family and these curly cues are the flowering stalk of garlic. We pick them to allow the garlic plant to put all of their energy into making a nice big head of garlic. But we don't mind the bonus crop! See this weeks recipe for garlic scape pesto.
This is our beautiful summer squash and zucchini planting. It is so lush. The leaves shimmer!
Here is another sort of squash. Winter squash, which includes the likes of butternut, pumpkins, acorn, and delicata, is a long season crop. We finally got all of our in this week, and that was late! Hopefully, they all come in before the frost kills the vines.
This pictures attempts to show that I figured out a way to cultivate them. Hopefully this means no ground cloth. Even though we reuse that material from year to year, I would love, love, love to move away from all plastic use.
This pictures attempts to show that I figured out a way to cultivate them. Hopefully this means no ground cloth. Even though we reuse that material from year to year, I would love, love, love to move away from all plastic use.
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Our beautiful flowering potatoes! When you see the flowers, it means they are making tubers. I took a peak, and it's true! New potatoes are on the cusp of culinarium. I love potatoes. This year's crop is so far, so good. Keep your figures crossed they out compete the weeds and pests.
These aren't the cutest cucumbers, but they are ours. We finally got most of our cucumbers trellised up. And while the first round won't be the cutest, they are almost always the tastiest. Absence and the heart and all that. Find the first at market this week.
Ahoy dear friends!
Just a reminder that our Farm potluck is THIS Sunday, June 29th! (Information below)
Our potluck is this Sunday from 4 pm to 8 pm. I am at the terribly nervous, why did I do this phase of planning. We are so busy trying to keep the weeds down, plant, prepare ground, and keep up with harvest. It makes it hard to imagine doing much to prepare for off world visitors. So if you ever wanted a very candid view of what we get up to, maybe more candid than I'd like, come on out! If you are planning on coming, Please RSVP via this form if you haven't already.
All that busy we have busying doesn't even account for managing all the needs of humans working in this kind of weather. Did anyone notice how freaking hot it is? We seem to be doing it in miraculously good spirits. The crew continue to wow me with their indifference to rain and acceptance of blazing heat. I am so grateful for them.
Onward folks, doing the things we can do.
Cheers,
Helen
she/her/hers
Potluck details!
Farm Potluck, June 29th!
Pleases come out to Lake Divide Farm and see where we are growing your vegetables. Hopefully most of the crew is here as well and you can meet the determined, lovely people doing the work. I haven't had a collection of people out to the farm for a long while and I am not the best host. What I know is that it's the people that make the party, so hoping you can come out, share a meal, and bask in the greatness of the summer light.
Who is invited: Lovers of Lake Divide, along with their family and friends. It is a family friendly event!
No dogs please. I love them too.
Time: 4p to 8p
Address: 12638 Mount Hope Rd., Stockbridge, MI 49285
Parking: In marked areas. Carpool if possible.
Schedule:
Eating as hungry and as food arrives
Farm tour from 530p to 6p
Activities
What to bring:
In this email:
Fresh From the Field-
Greens:
Broccolini
Kale
Micros: Types to be seen!
Pea shoots
Herbs
Parsley
Mint
All Manner of Deliciousness
Beets
Cabbage
Cucumers
Garlic Scapes!
Kohlrabi
Potatoes from the Yoder's. Keep them in the fridge.
Scallions
Snap peas (limited)
Summer Squash!
Spring Radishes!
Sweet turnips
Purple Top Turnips
Zucchini
Coming Soon
Basil
Cucumbers
Potatoes
Farms we are collaborating with:
When something sold by us is grown by another farm, we will always label both to support them and so that you can make informed decisions.
Not all the farms we are working with are certified organic. If they aren't, you better bet we know them well enough to trust their growing practices. This is both because we have asked them about how they care for their land and what materials they use, but also because we are friends. We have asked each other questions and shared information and resources over the years. We know most of them well enough to have had dinner together and to call to share family news. This collection of family farms are our community and our colleagues. We are proud to know them and to work with them.
Almar Orchard, Flushing, Certified Organic
Cinzori Farm, Ceresco, Certified Organic
HillTop Greenhouse and Farms, Ann Arbor. They supply the eggs from free range, happy chickens.
Jacob's Fresh Farm, Dexter
Sunnyside Produce, Homer, Certified Organic
Titus Farms, Leslie
Yoder Farms, Leslie
Garlic Scape Pesto
From Three Acre Farm
An ephemeral flavor, garlic scapes are only around for the blink of an eye. Once you've eaten them, they will become one of the year's most delicious mile markers.
Ingredients
Notes:
The pesto freezes beautifully in ice cube trays. If you plan on freezing the pesto, leave out the cheese. You can add cheese after you have thawed the pesto cubes.
Just a reminder that our Farm potluck is THIS Sunday, June 29th! (Information below)
Our potluck is this Sunday from 4 pm to 8 pm. I am at the terribly nervous, why did I do this phase of planning. We are so busy trying to keep the weeds down, plant, prepare ground, and keep up with harvest. It makes it hard to imagine doing much to prepare for off world visitors. So if you ever wanted a very candid view of what we get up to, maybe more candid than I'd like, come on out! If you are planning on coming, Please RSVP via this form if you haven't already.
All that busy we have busying doesn't even account for managing all the needs of humans working in this kind of weather. Did anyone notice how freaking hot it is? We seem to be doing it in miraculously good spirits. The crew continue to wow me with their indifference to rain and acceptance of blazing heat. I am so grateful for them.
Onward folks, doing the things we can do.
Cheers,
Helen
she/her/hers
Potluck details!
Farm Potluck, June 29th!
Pleases come out to Lake Divide Farm and see where we are growing your vegetables. Hopefully most of the crew is here as well and you can meet the determined, lovely people doing the work. I haven't had a collection of people out to the farm for a long while and I am not the best host. What I know is that it's the people that make the party, so hoping you can come out, share a meal, and bask in the greatness of the summer light.
Who is invited: Lovers of Lake Divide, along with their family and friends. It is a family friendly event!
No dogs please. I love them too.
Time: 4p to 8p
Address: 12638 Mount Hope Rd., Stockbridge, MI 49285
Parking: In marked areas. Carpool if possible.
Schedule:
Eating as hungry and as food arrives
Farm tour from 530p to 6p
Activities
- Bonfire
- Yard games
- Chit chat!
- Playing in sprinklers
What to bring:
- A dish to pass or beverage
- Your own bowl and cutlery- we will have paper plates and silverware available if needed (not to worry at all)
- Camp chair
- Yard game
- kids bike
- Kids swim suit
- We are a working farm and have a lot going on! Kids should be attended.
- Stay on the two track and in the aisles.
- Don't go in the barns! They are not safe.
- There are great natural areas around here. Make a day of it and go to the Waterloo Recreation area.
- Stockbridge has a renowned "pump track" if you like to do that kind of thing.
- Lots of great swimming lakes (Portage Lake, Silver Lake) and lots of great birding.
In this email:
- Generally important notes
- Farm Potluck June 29th at 3 pm! RSVP here!
- Our crew slots are all populated now, but
- A link to our Stockbridge Community Outreach Project
- Notes for members (or potential members!):
- Find a copy of the 2025 membership agreement here.
- Now offering $100 CSA memberships with a $10 bonus.
- If you shop with us regularly, consider signing up for our farm membership (CSA). This is the perfect time to do it as it offers maximum support to us and the most opportunities to use your balance over the course of the year.
- Consider giving the gift of food to someone in your family or friend. It's a great gift for those that want to eat local fresh food but don't know how to get started.
- 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. Keep your chin up.
- Fresh From the field
- Recipe: Garlic Scape Pesto
Fresh From the Field-
Greens:
Broccolini
Kale
Micros: Types to be seen!
Pea shoots
Herbs
Parsley
Mint
All Manner of Deliciousness
Beets
Cabbage
Cucumers
Garlic Scapes!
Kohlrabi
Potatoes from the Yoder's. Keep them in the fridge.
Scallions
Snap peas (limited)
Summer Squash!
Spring Radishes!
Sweet turnips
Purple Top Turnips
Zucchini
Coming Soon
Basil
Cucumbers
Potatoes
Farms we are collaborating with:
When something sold by us is grown by another farm, we will always label both to support them and so that you can make informed decisions.
Not all the farms we are working with are certified organic. If they aren't, you better bet we know them well enough to trust their growing practices. This is both because we have asked them about how they care for their land and what materials they use, but also because we are friends. We have asked each other questions and shared information and resources over the years. We know most of them well enough to have had dinner together and to call to share family news. This collection of family farms are our community and our colleagues. We are proud to know them and to work with them.
Almar Orchard, Flushing, Certified Organic
Cinzori Farm, Ceresco, Certified Organic
HillTop Greenhouse and Farms, Ann Arbor. They supply the eggs from free range, happy chickens.
Jacob's Fresh Farm, Dexter
Sunnyside Produce, Homer, Certified Organic
Titus Farms, Leslie
Yoder Farms, Leslie
Garlic Scape Pesto
From Three Acre Farm
An ephemeral flavor, garlic scapes are only around for the blink of an eye. Once you've eaten them, they will become one of the year's most delicious mile markers.
Ingredients
- 3/4 to 1 cup roughly chopped garlic scapes (about 1/4 lb of scapes)
- 1/4 cup pine nuts or walnuts
- 1/2 tsp salt
- Freshly ground black pepper
- 1/2 cup extra virgin olive oil
- Optional: 1/4 cup grated Parmigiano - Reggiano cheese (or any other hard cheese)
- Combine the scapes, nuts, salt and pepper in a food processor. Process until finely chopped.
- Slowly add the olive oil while the food processor is running.
- Stir in cheese (if using).
- Store in the fridge for about 1 week.
Notes:
The pesto freezes beautifully in ice cube trays. If you plan on freezing the pesto, leave out the cheese. You can add cheese after you have thawed the pesto cubes.
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