LDF News: Heading towards September!

A double rainbow! This served as a timely reminder of how magical the world really is.

Here is our rainbow of cabbage. It is all under the same beautiful sky.

Jim weedwacked the aisles between crops to maintain some breathing room.

Ahoy!​
The elderberries are ripening to dark rich purple, the goldenrod flowers are opening, shifting the fields from lime green to brilliant yellow, purple bursts of joy pye-weed can be seen  decorating the land. Late summer is here. With it our minds shift and so do the crops. 
 
In this email:

• Generally important notes
  • We are back at Ann Arbor!
  • Farm Members, if you haven't checked out our new membership agreement please see a copy here. If this works for you, please send me an email saying so. If it doesn't, please let me know and we will sort it out. Thank you!
  • 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: Tabbouleh, recipe by Cookie and Kate
• Market Details
• Tales from the Farm!

Fresh From the Field- 
Greens:
Kale
Pea shoots

All Manner of Deliciousness
Cabbage
Eggplant
Kohlrabi 
Onions
Peppers: Bells and Shishitos
Potatoes
Scallions
Summer Squash!
Tomatoes
Cherry Tomatoes!
Zucchini

Herbs
Basil
Dill Flowers
Mint
Parsley (Curly and Flat Leaf!)
Thyme

Coming soon:
Brussel Tops
Greens like Tatsoi and Arugula
Radishes

Best Tabboule Recipe
Author: Cookie and Kate
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 6 servingsINGREDIENTS

• ½ cup bulgur
• 1 cup diced cucumber (1 small-to-medium)
• 1 cup diced tomato* (1 large)
• 1 teaspoon fine sea salt, divided
• 3 medium bunches curly parsley
• ⅓ cup (⅔ ounce) chopped fresh mint (optional but recommended—you can chop it in the food processor with the parsley)
• ⅓ cup thinly sliced green onion
• ⅓ cup extra-virgin olive oil
• 3 to 4 tablespoons lemon juice, to taste
• 1 medium clove garlic, pressed or minced

INSTRUCTIONS

1. Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool.
2. Meanwhile, combine the diced cucumber and tomato in a medium bowl with ½ teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.
3. To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems—you can do this by hand, but it’s much easier in a food processor with the standard “S” blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.
4. Add the cooled bulgur, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.
5. In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining ½ teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary—add another tablespoon of lemon juice for zing, or salt for more overall flavor.
6. If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.

NOTES
MAKE IT GLUTEN FREE: Bulgur is not gluten free (it’s cracked wheat). Substitute quinoa for an untraditional gluten-free option. You’ll use the same amount (½ cup) uncooked quinoa, or 1 ½ cups cooked leftover quinoa. Here’s how to cook quinoa.
*TOMATO NOTE: Use the most ripe and red tomatoes you can find! If you’re making this salad when tomatoes aren’t in season, cherry tomatoes might be your best bet.

Market Details: We are at market this week
The Ann Arbor Farmers Market, Saturday, Tyler, Helen, and Wiley are back! 
Eastern Market, shed 2, Saturday with Peter! 6 am to 2:30 pm
Royal Oak, Saturday with Jim and Lisa! 7 am to 1 pm

Tales from the Farm:
Little Wiley has completed his first round about the sun. He is growing so fast, like a weed as they say. I'm turning inward and reflecting, as I often do this time of year and as always there is so much to consider. It is easy to get lost in the what ifs and how abouts. The more drawn into myself I become, the more I remind myself to lift my chin; to look out into the world and absorb what is without my own lens.

On Birthdays my thought is this: For our farm, markets are the sun and each week an orbit. We look forward to seeing you, sharing thoughts, and food. Markets are our birthdays. Come celebrate with us tomorrow.

Helen for Jim, Tyler, Sarah!, Wiley, Boomer (bark layer), and Exie (morale officer)

We have had A LOT of rabbits on the farm this year. We have also had a lot of deer. Our lettuce has felt the pressure. Jim decided to try something new and put some lettuce in pots. Here we can protect them from both! If it works out well, perhaps we will design something a little more sustainable.