Tyler (middle) picked up a load of equipment for Wisconsin with the help of his father and brother! Chris Duke, the seller and farmer passing on the pieces is on the left. It was quite the adventure, starting with a snowy drive up and then a long day loading and driving to get back. You can see our new tine weeder on the back of the trailer. It is tilted up so it is perpendicular to the ground. Those tines can be combed through the soil with either light or aggressive pressure and will help us prepare seed beds with lower weed pressure as well as control weeds in beds that are already planted. I have high hopes for this particular piece of equipment and I'm pretty sure they are justified.
Here is the team harvesting micros and shoots for this weeks market! This will be Clare's first week and we couldn't be happier to have her on the team. This picture is admittedly a bit blurry. But hey! A glimpse in!
Wiley reads a book to his little friend Indio of Jacob's Fresh Farm. She is just over 8 weeks old and goofy little joy. I am grateful to live close to other farmer-parents for the support and camaraderie. There are many things between us that just don't need to be explained.
Here's my window office! Ever since I discovered the wifi reaches to the greenhouse I've been doing as much office work out there as possible. There is a little screen glare and some hoses scares, but I love it.
Those zucchini plants are making a break for it! In just a few weeks, we will plant them out into hoop house one! You can see the seed coat still clinging to one of the plant's leaf tips and the yellow spot on the leaf in the lower right where the seed coat recently unhitched itself. They carry on with these activities, whether we watch and document or not!
Ahoy!
Well, we didn't have a tornado, all the tunnels stayed together despite the wind, and while we got a lot of rain, the only consequence is that it is really wet and we will be about a week behind on planting. But! (and I don't want to jynx it) the weather that is going to roll out over the next week is phenomenal for what we have to get done: Warm, sunny, a little breezy but not windy. In a word, perfect. I can't wait to tell you about what we got done when I write next week.
Did you see that picture of Tyler with his brother, dad, and farmer friend Chris? Tyler doesn't get in front of the camera much but he is a big part of this farm. This is the start of his 3rd year here and we are so lucky to be working with such a motivated, hardworking, easy-going person. He regularly weighs in with valuable insight. He rolls plan changes. He notices the things around the farm that I have been accustomed to no one else registering. He reads about vegetable production in his off time. He knows what the work is and enjoys it, and we all all so glad to have him as a coworker. Shout out to Tyler!
We'll see you at market tomorrow and I can't wait for next week to tell you all about what all we get done!
Cheers,
Helen
Ways to support us through these lean times?
In this email:
Fresh From the Field-
Greens:
Microgreens: Arugula, Broccoli, Cilantro, Mustard mix, Radish Mix, Watercress
Pea Shoots
Sunflower shoots
All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic)
Cabbage (Certified Organic from Stutzman Family Farm)
Kohlrabi
Onions: Yellow (Certified Organic from Cinzori!)
Potatoes (Certified Organic from Stutzman Family Farm)
Fingerling Potatoes (Certified Organic from Stutzman Family Farm)- only to Eastern
Daikon (Purple and Red from Tantre- grown with organic methods, and White from Cinzori- Certified Organic)
Watermelon radishes (Certified Organic from Cinzori!)
Purple top turnips
Recipe: French Onion Soup
From New York Times Cooking
In 1954, what was then called the Food News Department of The New York Times released a pamphlet simply called “Soups,” which had 20 recipes for soups “thick and thin, hot and cold,” including those for minestrone, shrimp bisque and this French onion soup. We’ve updated the recipe adding sherry and wine to layer in more flavors. The bulk of the time is spent on caramelizing the onions, a process that always takes longer than it seems it should. But it’s worth the wait.
INGREDIENTS
INSTRUCTIONS
Market Details: We are at market this week
The Ann Arbor Farmers Market- Back in May
Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen! 6 am to 2:30 pm
Royal Oak, Saturday with Peter and Lisa! 7 am to 1 pm
Well, we didn't have a tornado, all the tunnels stayed together despite the wind, and while we got a lot of rain, the only consequence is that it is really wet and we will be about a week behind on planting. But! (and I don't want to jynx it) the weather that is going to roll out over the next week is phenomenal for what we have to get done: Warm, sunny, a little breezy but not windy. In a word, perfect. I can't wait to tell you about what we got done when I write next week.
Did you see that picture of Tyler with his brother, dad, and farmer friend Chris? Tyler doesn't get in front of the camera much but he is a big part of this farm. This is the start of his 3rd year here and we are so lucky to be working with such a motivated, hardworking, easy-going person. He regularly weighs in with valuable insight. He rolls plan changes. He notices the things around the farm that I have been accustomed to no one else registering. He reads about vegetable production in his off time. He knows what the work is and enjoys it, and we all all so glad to have him as a coworker. Shout out to Tyler!
We'll see you at market tomorrow and I can't wait for next week to tell you all about what all we get done!
Cheers,
Helen
Ways to support us through these lean times?
- Become a farm member through our CSA!
- Here is a link to information about it.
- Here is a link to the sign up sheet
- You balance will stay on the books until the end of the 2023 season.
- Come buy our vegetables at market! Make going to the farmers' market part of your weekly routine. We love to see you and we love our vegetables being part of your meals.
- Invite your friends to come to market with you or introduce them to our vegetables!
- We are still looking for help at market and possibly on the farm. If you know someone that could fit the bill, send them our way.
In this email:
- Generally important notes
- We are BACK OUTSIDE at Eastern Market, in Shed 2, stalls 276 and 274. (Our regular, outside spot at the center of the shed)
- Farm Members! Accepting sign-ups for the 2023 Season. Please ask for a sign-up sheet at market or print one (here) and bring 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: French Onion Soup (sub in our smaller but most flavorful onions from Cinzori)
- Market Details: Royal Oak and Eastern (shed 2, 276 &274)!
Fresh From the Field-
Greens:
Microgreens: Arugula, Broccoli, Cilantro, Mustard mix, Radish Mix, Watercress
Pea Shoots
Sunflower shoots
All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic)
Cabbage (Certified Organic from Stutzman Family Farm)
Kohlrabi
Onions: Yellow (Certified Organic from Cinzori!)
Potatoes (Certified Organic from Stutzman Family Farm)
Fingerling Potatoes (Certified Organic from Stutzman Family Farm)- only to Eastern
Daikon (Purple and Red from Tantre- grown with organic methods, and White from Cinzori- Certified Organic)
Watermelon radishes (Certified Organic from Cinzori!)
Purple top turnips
Recipe: French Onion Soup
From New York Times Cooking
In 1954, what was then called the Food News Department of The New York Times released a pamphlet simply called “Soups,” which had 20 recipes for soups “thick and thin, hot and cold,” including those for minestrone, shrimp bisque and this French onion soup. We’ve updated the recipe adding sherry and wine to layer in more flavors. The bulk of the time is spent on caramelizing the onions, a process that always takes longer than it seems it should. But it’s worth the wait.
INGREDIENTS
- 3 tablespoons unsalted butter
- 3 to 4 large red or yellow onions (about 3 pounds), peeled and thinly sliced
- ¾ teaspoon kosher salt, plus more to taste
- 2 quarts beef stock (8 cups)
- 1 cup dry white wine
- 1 tablespoon dry sherry
- 1 tablespoon all-purpose flour
- ½ teaspoon black pepper, plus more to taste
- 8 to 12 (½-inch) slices French bread (from 1 loaf)
- 1½ cups grated Gruyère cheese
INSTRUCTIONS
- Melt butter in a heavy Dutch oven over medium heat. Add onions and ½ teaspoon salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes.
- Meanwhile, warm broth in a saucepan over low heat.
- Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil. Stir in flour and let thicken for a minute or two.
- Slowly add warm broth, ¼ teaspoon salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.
- Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread slices. Sprinkle each casserole generously with Gruyère. Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.
Market Details: We are at market this week
The Ann Arbor Farmers Market- Back in May
Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen! 6 am to 2:30 pm
Royal Oak, Saturday with Peter and Lisa! 7 am to 1 pm
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