LDF News: Kale Green Garlic Quiche!

Purple potatoes! We didn't plan on growing any all purple potatoes this year. But! The farm we get our seed potatoes from was short stock on one of the varieties we wanted so we ended up with these. After cutting them open to plant, I can't imagine not growing them again. They are so beautiful! That said, in my experience, all purple potato varieties haven't been as vigorous or productive. If that is what happens, it may be enough to stop me from growing them again. We will see. I'm "rooting" for them, haha!

Wiley driving the truck! The true joy of his life! Shortly after this, the two of us drove around the farm fixing irrigation clogs. There are often clogs as we run the lines for the first time in the spring. Wiley was uncertain at first, but once he realized how fun sprinklers are, there was a lot of shrieking, clapping and laughing. It was possibly the most fun I have ever had doing irrigation.

It's hard to say what's in here, huh? Swiss chard. It was recoverable. It is breathing easier after getting weeded.

There is what remains after all the weeds are hoed. Three rows of delicious chard that will be feeding us soon. Don't worry, we weeded it all.

Kale! Siberfrills! Tender, delicious. See our quiche recipe this week!

The second cabbage planting is in the ground! I can barely wait for cabbage, as I say almost anytime the topic comes up. The transplants from this round of cabbage are so lush and healthy. We grew them in large cell sizes (72 vs 128 of the early planting.) All that space gave them a lot of opportunity to mature and grow before even going in the ground. While I don't regret growing in the 128's for the first planting (we didn't have space in the greenhouse), I am excited to grow in larger cells next spring. That will be all thanks to our new cold frame additions!

The potatoes are growing vigorously! Remember how worried I was about them just deteriorating in the ground? Well, this dry weather is good for something, and that is not letting our potatoes rot. Their roots are spidering out and the shoots are reaching for the sky!

Oh squash, you delicious fruit, welcome. In a matter of weeks, I am hoping to bring some squash to markets! For now we will watch the little ones grow.

Ahoy!
​
Alright y'all, it is dry. So dry! What is this May? Plus, that frost? Geez. Thank goodness for row cover and irrigation!
So what are we up to on the farm? Lots of weeding. That is a nice thing about the dry sunny weather. We disturb the weeds roots and the dry out in the sun. We've been planting. Although we are little behind, we are catching up. Next week we should have all our tomatoes, peppers, and eggplant in the ground! Preparing new ground for plants to come. Revising plans to match our labor force. This means adjusting planting sizes and timings.
And in the labor department, Sarah that worked with us last year had her first day back yesterday and it was great! She jumped back in like she was never gone. Annnnnd we hired another part-time farm person, which is awesome! Hopefully now with a more substantial team we will catch up in no time!
Clare and I went to the Ann Arbor market on Wednesday. It was so good to see those of you that I did. We won't be back on Saturdays for a bit (targeting the beginning of June), but we will be at Ann Arbor Wednesday every week moving forward. Again, thank you for your patience.  

I hope to see you at market this week.
Cheers,
Helen

Ways to support us through these lean times (lean times are almost over now!)? 

• 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
  • Ann Arbor Members! We will be at the Ann Arbor Farmers' market on the remaining Wednesdays of the Month, starting next Wednesday the 17. We'll look forward to seeing you there! We hope to start Ann Arbor Saturday at the beginning of June! If any members are feeling worried, please send me an email. 
  • 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: Kale and Green garlic Quiche
• Market Details: Royal Oak and Eastern (shed 2, 276 &274)!
  

Fresh From the Field- 
Greens:
Kale- Red Russia and Siberfrills!
Head lettuce: Our spring baby heads of lettuce didn't size up the way I wanted but they are still delicious! Scoop some to add crunch to sandwiches or a chopped salad
Microgreens: Arugula, Basil Broccoli, Cilantro, Cress, Mustard, Radish Mix, Watercress
Pea Shoots- Limited but back full force next week.
Sunflower shoots- Limited but back full force next week.

All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic)
Green Garlic!
Daikon (Purple, Red, and White  from Tantre- grown with organic methods)
Purple top turnips

Transplants
Snap peas!
Summer squash!

Coming Soon
Radish
Brassica greens like Arugula and mustard

Recipe: Spinach and Green Garlic Quiche

From: House of Yumm

This website offers a basic quiche recipe with details about ratios so you can make your quiche with whatever you want! I used a frozen crust and made it that much easier!

Notes from Helen:

• I didn't have any milk or cream, so substituted yogurt and was wonderful. 
• I did not pat my vegetables dry after sauteeing. I don't think that is needed. 
• My filling was half a bunch of kale sauteed (stems and all) and about half a bunch of green garlic sauteed). I saved the tops, minced them, then sprinkled them on top before putting the quiche in the oven.
• You could double the recipe, make two quiche, freeze one and devour the other. 

Ingredients

• 1 Pie crust
• 5 large eggs
• ½ cup heavy cream
• ¾ cup milk (**read all notes on ratios)
• ¼ tsp salt
• ¼ tsp ground black pepper
• Fillings of choice (2 cups worth) 

Instructions: Note Crust preparation not necessary if using frozen crust.

• Prepare Crust: Preheat oven to 350 degrees. Roll pie crust out and fit into 9 inch pie dish. Trim any excess crust and flute the edges.
• Blind Bake Crust: Line the inside of the pie crust with parchment paper and fill with pie weights or beans (I use pinto beans) make sure that they are up against the sides of the pie crust. Bake the crust for about 20 minutes. Remove the weights and then bake for another 10 minutes. Remove from the oven and allow to cool. The crust will be golden.
• Prepare the egg mixture: add the eggs to a large measuring cup. Add the heavy cream, then add the milk, the total measurement of the eggs, cream and milk should come to 2 and 1/2 cups (600 ml). Add the salt and pepper.
• Mix: use a hand mixer, or whisk vigorously, to ensure the egg and cream mixture is completely mixed.
• Add Fillings: Spread the desired fillings on the bottom of the pie crust. Pour the egg mixture on top.
• Bake: Bake the quiche at 350℉ degrees for about 45-50 minutes. The quiche will be slightly wobbly in just the center.
• Cool: Allow to cool for about 20 minutes to room temperature. Quiche can be served warm, cold, or room temperature.

NOTES

• Ratio: For every 1 egg there should be a total of 1/2 cup (120 ml) of liquid of egg + milk/cream. Using 5 eggs you should have a total of 2 and 1/2 cups (600 ml) of liquid with the eggs, milk and cream.
• Milk & Cream: using this combination will give the best texture, if needed you can use just milk. 
• Fillings: Add up to 2 cups of fillings. Meats: should all be pre-cooked and patted dry. Vegetables: should be sautéed and patted dry to remove excess moisture. Tomatoes and spinach can be added fresh to quiches, there is no need to cook either of these before adding in. 
• Cheese: Add up to 1 cup. Some options include cheddar, feta, goat cheese, Swiss, or Guyere.   
• Nutrition Info: has the crust and egg included. You will need to adjust with the fillings you choose.
• Make Ahead Instructions: blind bake the crust up to 2 days ahead of time and store covered at room temperature. The quiche can be baked and cooled 3 days ahead of time and stored covered in the refrigerator.
• Freezing: Bake according to directions, allow to cool completely, then cover completely with plastic wrap and place in a freezer bag for up to 3 months. When ready to use, remove from the freezer, uncover from the plastic, cover with foil and bake at 350 for about 20 minutes until warmed.
• Reheating: Cover with foil and bake at a low temperature of 325 for about 15 minutes, just until warmed.
• Crustless: Keep the ratios of egg to milk and cream and add fillings to an empty dish. Then pour the egg mixture over the fillings. Bake for about 45-50 minutes until cooked through and just slightly wobbly in the very center.

Market Details: We are at market this week
The Ann Arbor Farmers Market- We are starting Wednesdays and will be there next Wednesday, May 17th. I expect to begin attending Saturdays at the beginning of June. 

Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen, Claudia and Aaron! 6 am to 2:30 pm

​Royal Oak, Saturday with Amalie and Lisa! 7 am to 1 pm