LDF News: Happy Summer Solstice and Juneteenth!

Here's Wiley looking like a little dustbowl baby. The look is exaggerated by the stickiness of sunscreen and his active willingness to rub dirt directly onto his face and to sprinkle it in his hair. I wonder when he will decide that isn't an activity that he enjoys?

These potatoes are hilled. And they are weedy. And miraculously are making potatoes. I ate some of the ones that were sacrificed to the cultivation gods. They were tiny and tender. We will have proper new potatoes in no time.

Cilantro is coming along. I can't wait for its fruity flavor in for sauces and salsas!

This squash is really taking its time! I feel like I have been looking at the same baby squash for five months! Hyperbole at its best. But its coming for us. A carnival of summer squash is just around the corner.

A yellow swallowtail caterpillar parties on a fennel frond. They don't do enough damage to be considered a pest. We don't mind sharing some nibbles of our vegetables while they pass through to butterflydom!

The snap peas are finally starting. It feels late. Doesn't it all feel late? Despite their tardiness, they are juicy and crunchy and filled with delight.

There's Tyler down the row harvesting snap peas!

Greetings!
​​
We are at the peak. The wave is breaking and we will ride the frothy crest to the winter's shore. Let the light bring growth and change.
I can't muster much more than that today. See you tomorrow. Hope for rain. 
Cheers,
Helen
 
In this email:

• Generally important notes
  • Ann Arbor Members! We have news. I will be sending an email in the next week. I will mention here when I do. Please look for 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: Braised Chard
• Market Details: Royal Oak and Eastern (shed 2, 276 &274)!

Fresh From the Field- 

Note that we have a lot of limited vegetables right now. We have several crops on the verge and must bide our time while we wait. Enjoy the greens for now!

Greens:
Chard- silky smooth
Kale- Red Russian, Siberfrills, curly green and red!
Lettuce! Crunchy, crispy, refreshing heads: Red, green, romaine and ruffle
Microgreens: Basil, Cilantro, Cress, Mustard, Radish Mix, Watercress
Pea Shoots
Sunflower shoots

All Manner of Deliciousness
Carrots
Radish (limited)
Snap Peas (limited but starting to come starting to come in)
Sweet Salad Turnips (limited- the next planting is two weeks out)
Summer squash (the beginning)

Coming Soon
Cabbage
Cilantro
Parsley
Salad Mix
Sweet Salad tunips

Recipe: Braised Chard

From: Bowl Me Over

Braising the greens and garlic together makes the vegetables delicious and savory. Ingredients

• 2 bunches Swiss Chard cleaned well, thinly sliced
• 1 yellow onion peeled and thinly sliced
• 3 tablespoon garlic minced, about three cloves garlic
• 2 tablespoon olive oil
• 2 tablespoon butter
• 1 ½ teaspoon salt
• ½ teaspoon pepper
• ⅛ teaspoon red pepper flakes

Directions

1. Remove the skin from the onion. Slice in half and then into half moon slices
2. Using a dutch oven or large skillet heat oil over medium heat add the olive & butter to the pan. When melty and hot, add the onions. 
3. While the onions are cooking prepare the chard. Start by rinsing them well under cold water to remove all the grit.
4. Slice off just the ends of the stalks of chard and discard. Slice and dice the rest of the stalk and the red and green leaves. Add to the pot with the onions and add all of the seasonings. Give it a good stir. 
5. Now mince the garlic cloves. You'll need three tablespoons. When minced, into the pot it goes with everything else. Give a good stir, reduce heat to medium-low, cover tightly and simmer for twenty minutes, stirring every 7 to 8 minutes. 

Notes
Add bacon if you are a bacon eater. Seriously.
If you are vegan, get rid of butter.
Red pepper flakes are optional. In fact, everything is optional except the chard and the oil. 

Market Details: We are at market this week
The Ann Arbor Farmers Market- Wednesdays from 7 am to 3 pm. Members look for an email from me in the next week.

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 Amalie! 7 am to 1 pm