LDF News: Leaf out!

My dreams are coming true. Wiley participated in planting cabbage. Together we did maybe 40 row feet. I dug the holes, him placed them and I went back and tucked them in. True, it wasn't as fast as me doing it alone, what is that even like anymore. Also true, it was so fun! And after a while, he drifted off to play with one of the flats, putting various materials into it, while I got to keep planting until Rhys woke up, which wasn't long. And the helmet you ask? Well, he rode his bike to get there and didn't want to take it off. Safety first, friends.

Storms and sunsets. I suppose I'm grateful for both. 
None of the damaging winds and hail hit our neighborhood. A huge relief. My heart goes out to the folks that were hurt by this last round of irate weather. When I personally saw that tornado last year, it was an oddity and a fascination. It didn't hit us or anyone else in the state. That storm was followed by another that travelled along 94, creating a humbling swath of wreckage.

These storms are frightening. They are life changing. They are out of our control. They are another stern reminder of how small we humans are. How all we build and maintain is small relative to the vastness of nature. A reminder that while we can exert our will on many of the pieces of our lives, some things are not in our hands. I draw comfort from this aspect, even while it scares me. 

Also in these two pictures, you can see the ground cloth we have laid. We will put down more. It keeps the weeds down between the aisle and around our single row crops: Tomatoes, squash, cucumbers, and melon. (That's right, we're back on the melon train this year!) We still have some more to lay this year, but we hare on track to be on time... ish. ​

A blurry picture of an adorable red bellied snake. This mild mannered little creature is always a delight to see. Wiley crouched with his face close to the ground and his hands balled, palms pressed his chin. "It's so te-yute!" Yes Wiley, yes, it is so cute. I want to hold it too. Learning to be gentle with our love is a long path. Learning how to teach respectful ways to connect with nature and each other is now a part of my job.

The ginger is growing its turbans. Pre-sprouting before it hits the soil gives this long season crop a jumpstart in our relatively short seasoned Michigan world.

Ahoy!

Well, I think I rambled on long enough in the captions to skip out on a lengthy email here. Enjoy the explosion of greenery and life! 

Onward!
Helen
she/her/hers
 
In this email:

• Generally important notes
  • Notes for members (or potential members!):
    • Find a copy of the 2024 membership agreement here. It is largely the same as last year's agreement, differing only in dates and the discontinuation of our CSA memberships in Ann Arbor.
  • 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: Spring Onion Soup
• Market Details:  Royal Oak and at Eastern (In shed 2 just Northeast of the shed's center, spots 276 and 274)
• Member Info- 
  • If you were thinking of adding to your account or recommending us to a friend, this is a great time of year to do so!   

​Fresh From the Field- 
Greens:
Microgreens: Arugula, Broccoli, Mustard, Radish, Cilantro, Dill, Basil
Parsley
Pea shoots: $4 each or 3 for 10!
Sage

All Manner of Deliciousness
Apples: From Almar Orchard- Certified Organic: Evercrisp, Crimson Crisp (the last of these wonders), Braeburn, and Enterprise
Cabbage
Eggs: Back next week (hopefully) From HillTop Greenhouses and Farm (Eastern Only)
Kohlrabi
Green Onions
Daikon Radish: Red (spicy and sweet), white (mild and juicy), and purple (mild and sweet) daikon!
Watermelon Radish: The bell of the winter ball. Ask for a spicy and sweet sample
Rutabaga!
Purple top turnips

Coming Soon
Arugula
Kale (maybe three weeks out?)
Radish
Sweet Turnips

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
Titus Farms, Leslie 
Yoder Farms, Leslie
Recipe: Spring Onion SoupFrom: Veg Recipes of India

Spring Onion Soup with fresh, green spring onions of the season! This flavorful Green Onion Soup is one of those soups which is soulful, hits just the right spots to calm your senses, super easy to make and has a flavor burst for your palate. Don’t be fooled by the simplicity of this dish as this vegan Scallion Soup is also very nutritious for your body. Move over the usual traditional choices for soups, make this one instead.

INGREDIENTS

• 4 to 4.5 cups chopped spring onions or 1 bunch, rinsed and chopped – keep both whites and a few greens (reserve about 1 to 2 tablespoons of chopped greens for garnish)
• 1 potato medium to large-sized, peeled and chopped in smaller pieces
• 1 or 2 garlic small to medium-sized, peeled and chopped
• ½ teaspoon soy sauce or add as required – optional
• ¼ teaspoon dry oregano or preferred herb or a mix of various dried herbs
• 3 cups water or Vegetable Stock
• 2 tablespoons olive oil
• ¼ teaspoon black pepper powder or crushed black pepper, add as required
• salt as required
• 1 to 2 tablespoons chopped spring onion greens or parsley or coriander leaves (cilantro)

DIRECTIONS

1. Heat olive oil in a pot or saucepan. Add chopped garlic and sauté for 10 to 12 seconds on low heat.
2. Add the chopped spring onions and sauté for 4 to 5 minutes stirring often on a low heat.
3. Now add the chopped potatoes and stir to combine. Season with salt and pepper. Stir and mix again.
4. Pour water or vegetable stock. Mix again. Cover the pan or pot on a low to medium heat and simmer till the potatoes are cooked completely and tender.
5. Let the soup cool down a bit. With a hand blender, blend the soup to a smooth and fine consistency. The soup will appear thick now.
6. Add soy sauce (optional), oregano and keep the soup to simmer on low to medium-low heat for 4 to 5 minutes on until hot.
7. If the soup appears too thick, then you can add about ¼ to ⅓ cup water or veg stock, while simmering the soup.
8. Serve Spring Onion Soup hot, as is or topped with some croutons or garnished with some spring onion greens or parsley or coriander leaves.

NOTES

• Use spring onions that are fresh, tender and green. Do not use green onions whose leaves are wilted or dried.
• Easily add your choice of herbs and spices to the soup. Though black pepper is the classic choice of spice in soups like these, you can easily add a bit of cayenne pepper or red chilli powder.
• For garnish spring onion greens or parsley as well as coriander leaves (cilantro) work well.
• The soup serves 2 servings and you can easily double this recipe to increase the servings.
• NOTE FROM HELEN: This is a great opportunity to use cilantro microgreens! YUM!

Market Details: We are at market this week
The Ann Arbor Farmers Market- Sporadic attendance! It will be noted if we in the important notes section if we are there.

Eastern Market, Shed 2, spots 276 and 274, close to the center of the shed. (Our regular outdoor spot), Saturday with Aaron! 6 am to 3:30 pm

Royal Oak, Saturday with Tyler from 7 am to 1 pm