This lettuce is mega crisp. Maximum tender. Loaded with flavor. Please enjoy.
Covering our squash on a windy day. This was just before what may prove to be the last spring frost of the year. It truly won't be long until those squash fruit are in our tummies, as a certain 3.5 year old I know would put it.
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Nature is art. Our vegetables are part of nature, kind of. A heart shaped cabbage leaf, purple on tan. The rose of a pea flower.
I have been deliberately making time to notice nature. I always write about this intention in the spring. It is so inescapable in May.
Here is a red wing black bird nest, an egg shell dropped by a parent bird, and a wood frog encountered on my travels.
Help a turtle across the road and enjoy the thrill!
Here is a red wing black bird nest, an egg shell dropped by a parent bird, and a wood frog encountered on my travels.
Help a turtle across the road and enjoy the thrill!
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Ahoy
First off, I am sorry to any of our loyal market customers that showed up Saturday and didn't find us at our table. We were late because of troubles and then sold out early so headed home. If you missed us, we missed you. Sorry! We will be out in full force this week!
And secondly! We have so much going on here! The garlic is growing, the fall seeded cover crops are growing, the potatoes are all in the ground and miraculously, so are all our tomatoes, peppers, eggplant, cucumbers, and squash. Right now, Clare, Ben, and Fergus are planting celery and fennel. I have to say, these folks are working so hard and doing such an excellent job. I am so proud and grateful to work with each of them.
We'll be rocking out at Stockbridge (Irene) and Eastern (Aaron) this week. Get your greens and gab!
Cheers,
Helen
she/her/hers
In this email:
Fresh From the Field-
Greens:
Arugula Raab
Bok Choy
Head Lettuce
Micros: Mustard, Radish, and a little basil!
Pea shoots
Spinach
All Manner of Deliciousness
Apples: Hopefully back next week!
Carrots by Yoder
Purple Daikon
Watermelon Radish
Purple Top Turnips
Coming Soon
Broccoli Rabe
Chives
Sage
Peas
Sweet Turnips
Spring Radish
Baby Kale
Cilantro, Dill, and Broccoli Micros
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
First off, I am sorry to any of our loyal market customers that showed up Saturday and didn't find us at our table. We were late because of troubles and then sold out early so headed home. If you missed us, we missed you. Sorry! We will be out in full force this week!
And secondly! We have so much going on here! The garlic is growing, the fall seeded cover crops are growing, the potatoes are all in the ground and miraculously, so are all our tomatoes, peppers, eggplant, cucumbers, and squash. Right now, Clare, Ben, and Fergus are planting celery and fennel. I have to say, these folks are working so hard and doing such an excellent job. I am so proud and grateful to work with each of them.
We'll be rocking out at Stockbridge (Irene) and Eastern (Aaron) this week. Get your greens and gab!
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: Arugula Rapini with Garlic and Mustard Seeds
Fresh From the Field-
Greens:
Arugula Raab
Bok Choy
Head Lettuce
Micros: Mustard, Radish, and a little basil!
Pea shoots
Spinach
All Manner of Deliciousness
Apples: Hopefully back next week!
Carrots by Yoder
Purple Daikon
Watermelon Radish
Purple Top Turnips
Coming Soon
Broccoli Rabe
Chives
Sage
Peas
Sweet Turnips
Spring Radish
Baby Kale
Cilantro, Dill, and Broccoli Micros
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
Arugula Rapini with Garlic and Mustard Seeds
From: Cook food. Mostly plants
I suspect this would work with any green mystery vegetable. Certainly broccolini would go well (but note that it will probably take a few more minutes to cook until tender).
If you do find yourself with a bunch of arugula rapini, do this with it. Because it is somehow kind of like french fries, only better.
Ingredients
Instructions
Heat a generous glug of olive oil in a wide pan over medium heat. Add the garlic and let simmer in the olive oil for a minute or two, then add a scattering of mustard seeds (a couple four-fingered pinches should do it). Continue cooking for another couple of minutes, turning the garlic when it starts to brown lightly on one side.
Add the rapini to the pan. Using tongs, toss with the olive oil and mustard seeds to coat evenly. Cover the pan and cook for 1-2 minutes, then add the chicken broth and salt, cover again, and let simmer 2-4 minutes until tender.
Uncover, let any excess liquid simmer off, and sprinkle liberally with pepper before serving.
From: Cook food. Mostly plants
I suspect this would work with any green mystery vegetable. Certainly broccolini would go well (but note that it will probably take a few more minutes to cook until tender).
If you do find yourself with a bunch of arugula rapini, do this with it. Because it is somehow kind of like french fries, only better.
Ingredients
- Olive oil
- 1 large clove garlic, smashed
- Yellow mustard seeds
- 1 bunch arugula rapini
- 1/4 cup chicken broth (or sub vegetable broth)
- Salt and freshly ground black pepper to taste
Instructions
Heat a generous glug of olive oil in a wide pan over medium heat. Add the garlic and let simmer in the olive oil for a minute or two, then add a scattering of mustard seeds (a couple four-fingered pinches should do it). Continue cooking for another couple of minutes, turning the garlic when it starts to brown lightly on one side.
Add the rapini to the pan. Using tongs, toss with the olive oil and mustard seeds to coat evenly. Cover the pan and cook for 1-2 minutes, then add the chicken broth and salt, cover again, and let simmer 2-4 minutes until tender.
Uncover, let any excess liquid simmer off, and sprinkle liberally with pepper before serving.
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