LDF News: June Joy!

​Kids, onions, scallions, fennel, celery, celeriac. Buckwheat field to the south.   

Buckwheat, the beaky, little black seed. We used our farmall 140 and the hand me down seed spreader from Goetz Family Farm to fling the seed far and wide. Our thanks forever for the machine but also the morale support that comes with it. It seems we got a pretty good spread. I saw a few birds ou there snacking and had flash back to 2018, I think it was, when a huge flock came through and plucked every last one of our sudan grass seeds out of the ground. It was actually amazing. 

The seed was from last year and had a little mildew on it so that, plus the birds, plus worrying I planted it too deep had me thinking nothing would happen. While it is to be seen how good of a stand we get, you can see those pale green leaves are arising! 

I took the last picture while discing in the second field of buckwheat. This is where some of our storage cabbage, broccoli, and other fall brassicas will go. It is also where we are going to be growing plants for native seed production. Yep! Somehow that project is still underway!! If you look closely, you can see Ben way in the background cultivating the cabbage with the Farmall 140. 

Sweet Salad Turnips
Cabbage coming to a head
Green garlic
Baby summer squash! It won't be long now. 

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So many good things are afoot at the farm right now. I am going to write a list:

1. The acre field I seeded with buckwheat last week germinated and sprouted! It looks lie an even distribution but we'll really get to see what kind of stand it is once it is all up. This gives me hope for the 2 acres of oats and peas and the additional acre of buckwheat I put down just Wednesday. 
2. We are still moving forward with the native seed production project! I am getting help selecting plants and it seems we are hoping plant in the fall. The ground should be well prepped by then. 
3. Our pollinator habitat plan is moving forward. The ground for this year's planting is about to be tarped, hopefully to be seeded at the end of the month.
4. We are excited to have some MSU folks from the Smith Birds Lab collecting data on our farm. They observing the birds and insects in our fields (kale and collards specifically.) Find out more about their research here. It is so cool to have these knowledgeable women come to our farm. Even with all I have going on, it's hard not to pester them with questions. I can't wait to hear about what they find. 
5. All that dry weather had its troubles, but it sure let us stay on top of the weeds! The onions are flying freer than they have in years. 
6. The potatoes are up!
7. This crew is on FIRE! I love working with them. Hustle and good attitudes abound. 
8. The Stockbridge Community Outreach project is going really well. I feel so grateful to have the support to be able to grow food directly for the people in my surrounding area. It gives me hope that I will fin even more ways to connect directly with community.
9. I worked in the field with both kids. That's right. I was able to scuffle hoe about 3 beds with both kids in tow. And everyone had a good time (mostly.)
10. This broccolini is DELICIOUS. 
11. There is one lone deer wandering our field. I gave her a scare or two and it seems to have warned her off. Send your anti deer vibes out this way.

Cheers,
Helen
she/her/hers
 
In this email:

• Generally important notes
  • We are looking for moonlighters! Visit our Work With Us page for more info. Please share it with people you think fit the bill. 
  • 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: Sauteed Broccolini

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Fresh From the Field- 
Greens:
Broccolini
Head Lettuce
Kale
Micros: Types to be seen!
Pea shoots
Spinach

Herbs
Catnip!
Chives
Mint
Oregano
Sage

All Manner of Deliciousness
Green garlic
Snap peas (limited)
Spring Radishes!
Purple Daikon
Sweet turnips
Purple Top Turnips

Coming Soon
Beets (?)
Kohlrabi
Scallions
Summer squash

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


Sauteed Broccolini

From Love and Lemons

​This easy sautéed broccolini recipe is a perfect weeknight side dish! It's ready in minutes, and it's deliciously seasoned with garlic, red pepper flakes, and lemon.


Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• ¼ teaspoon red pepper flakes
• 1 bunch broccolini, trimmed, halved lengthwise if thick (about 6 ounces)
• ¼ teaspoon sea salt, plus more to taste
• 2 tablespoons water
• 2 teaspoons fresh lemon juice

Instructions

1. Heat the olive oil in a large lidded skillet over medium heat. Add the garlic and red pepper flakes and cook for 30 seconds, then add the broccolini and salt and toss.
2. Cook, tossing occasionally, for 2 minutes. Add the water, cover, reduce the heat, and cook for 3 to 5 minutes, tossing occasionally, or until tender and bright green.
3. Remove from the heat, toss with the lemon juice, and season to taste.