LDF News: Last week of May!

These pea plants are about to be bursting with the crunchiest pods to every hit the streets. I am so excited that our feeble deer fence has worked to redirect the four-legged vegetable vacuums that graze at dusk. 

It is a weak, 5-line electric fence. I've been shocked by it and it doesn't hurt much. But if I encountered it and didn't know what electricity was, it would be enough to keep me away. Because deer are extra insulated, with their keratin cloven hooves and air-pocketed hair, we have to bait our fence to make sure they make good contact. A little peanut butter on the line still does the trick after all these years.

Hopefully they don't read this newsletter and wise up. If we stay on this track, we may have summer lettuce, beets, and carrots while the ruminants are none the wiser. 

Despite the farm absorbing as much of me as possible, we are still making family time out in the woods. This hike was requested by Wiley and it was a wonderful time. With three snacks per mile, who wouldn't want to get out there.  

Round three of food went to Stockbridge Community Outreach! Crunchy heads of lettuce were tucked into the bags. As always, thanks to the SCO crew!

If you feel like contributing to our SCO project, find a link to the project in our "In this email" section. 

Remember those wreaths from the winter? Well, for one thing, they are still holding their own in houses across the land. That means this winter when you want to buy one but aren't sure how they will last, I can assure you, they certainly do.

Another thing? I had leftover plant material that has just been curing and drying in my mudroom. I figured, why not make a couple bouquets? So those may be at market this weekend, in all their native seed head glory.

A hickory end bud swelling to "bloom"! I honestly think spring leaves are as beautiful as spring flowers and equally as welcome. I love finding the mini oak leaves before the fill out to offer shade. Small and the light green of new growth, often with little red fringe.

Swamp geraniums are simple and pretty. I ran out of ram to write a bit about them but they are a lovely member of our native plant community, with lots to offer to pollinators and people alike.

---

Ahoy!

Nothing to say her, the story is in the captions. Lots of love to ya!

Stockbridge is back this week and I, Helen, will be at Eastern  on Saturday.

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: Daikon Steaks

Fresh From the Field- 
Greens:
Bok Choy
Broccoli rabe
Head Lettuce
Baby Kale
Micros: Types to be seen!
Pea shoots
Spinach

Herbs
Chives
Mint
Sage

All Manner of Deliciousness
Carrots by Yoder
Spring Radishes!
Purple Daikon
Sweet turnips (likely)
Purple Top Turnips

Coming Soon
Beets (?)
Green Garlic
Kohlrabi
Peas
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

Daikon SteaksFrom: Me! Modified from Okonomi Kitchen 

Their recipe is more complicated and possible has a broader flavor and texture palate. However, my version is delicious and possible with 2 kids under 4 underfoot.

I didn't know I had room in my heat for another daikon recipe, but it turns out I did and I love it so much, I now wish we had daikon year round. Eat up the last of the season with these tasty "steaks."


Ingredients

• Daikon
• Soy sauce
• Lime Juice
• Sesame Oil

Instructions

1. Heat 1-2 T sesame oil in sautee pan on medium-low head
2. Peel daikon and slice length-wise into slabs. Maybe about 1/2 thick.
3. When pan is hot, place as many slabs as you can in the pan. Drizzle with 1-2 T soy sauce and 1-2 T lime juice.
4. After about 5 minutes, flip. If the underside was slightly browned, you got it right. Cook 5 more min on second side, then flip back and cook to desired texture. For me, that's about 5 more minutes which leaves them still a bright purple on the inside and a crunch like a soft thunk.
5. Eat them on their own or with a collection of various other food and sauces.