LDF News: Pea transplants and more!

Here is Clare planting in the blue skies of last week. We do a lot of transplanting by hand. Luckily we are fast, with strong cores, nimble fingers, and quick squat action! The dogs roam up and down the aisles, scaring off birds, giving us snuggles, and lounging. They are excellent pals. There is nothing like the honor of a dog choosing to lay next to you rather than galivanting.

I think young tomato plants are adorable. I love the glistening leaves and their sturdy, bristly haired, purple stems. And when that distinct tomato aroma is released when I handle the plants, I love the delicious memories that rise in my mind. Tomato season at Lake Divide will be right on time this year. Not early (sadly, no early plantings) but not late either. I can barely wait!

Cabbage is one of my favorite vegetables. I love growing it, harvesting it, storing large quantities of it, sharing my love of it, and, of course, eating it. We already have our first planting in the field. It has bounced back from its transplant shock (the adjustment phase from cozy greenhouse to wide open field) and will hopefully be filling our frying pans by mid June! We tried a new red variety this year. Hopefully it is productive.

Our pea transplants! Aren't they some of the cutest plants? I love their lucky looking leaves and curly tendrils. And the best part, those juicy, crunchy pea pods. We will be planting ours this coming week. We are bringing some plants to market for you take home too! Snacking on peas straight from the vine can become beloved a spring pass-time. You too can indulge in the ritual of grazing on the freshest pea pods first thing in the morning!

Chives! An ephemeral flavor. Minced and on top, mixed within, with chives you always win!

We green-sprout (purple-sprouting?!?!) our potatoes. We set them out in the greenhouse with enough light so those leggy vines that grow in your dark larder, instead grow to plump powerhouse of growth potential. When we plop these suckers in the ground, they take off running! We are planting them this weekend and are growing just over a quarter acre. Fingerlings, red potatoes, butter round potatoes. The noodle of the soil, I tell ya.

Ahoy!
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The carrots are up, the tine weeder is working, the crew is chipper, and the sun is shining. Yes, it is busy. Yes, our spring list is crushingly long. Are we chipping away? Yes. We are maybe a week behind. I am hoping that after we check off a couple big farm projects (repair and plastic to one of our hoop houses, a repair or two to some equipment, and we will be on the trail. The story is in the pictures this week. 

Market staff 

Ann Arbor customers! The wait is killing us but we need 1 or 2 more weeks to get our act together. Mostly we need to handle some vehicle repairs. Clare is going to be the one to kick off the market season this year, you lucky ducks! She is hilarious and knowledgeable and I can't wait for you all to meet her. We are still looking for additional market support, so reach if you are interested. I will keep you posted and appreciate the patience. 

Royal Oak customers! We wish Peter all the best as they move on to invest more time into their own farm! Our loveliest Lisa will still be there of course (thank goodness!) And we will welcome Amalie as our new market attendant. Some of you may recognize her because she has been vending at Royal Oak and Eastern Markets for the last 30 years! Also, amazingly, she is the Orchard Manager at Almar Orchards, the orchard where all these excellent apples have been coming from. She can answer all your Apple questions like "How are they so freaking delicious" and "How can I eat more of these amazing apples?" or more serious questions about their really cool storage techniques and their IPM strategies for managing a 150 acre organic apple orchard.

Eastern Customers! You may have noticed a few new faces at our table. Claudia is working with us to bring you vegetables and cheer. Aaron is a CSA customer turned market attend. He is excited about eating all these delicious vegetables. Soon, you will also see Paul. Yes, the same hilarious and wonderful Paul that brought cheer and productivity to the farm all season last year with his volunteer hours will be at Eastern Market on a biweekly basis. 

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
  • We are gearing up to head back to Ann Arbor! We will either be there either the second or third week of May! (We may have to push back one week because of vehicle issues)
  • 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: Radish Gravy
• Market Details: Royal Oak and Eastern (shed 2, 276 &274)!

Fresh From the Field- 
Greens:
Microgreens: Arugula, Broccoli, Cilantro, Cress, Radish Mix, Watercress
Pea Shoots
Spinach
Sunflower shoots

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

Transplants
Snap peas!
Summer squash!

Coming Soon
Kale
Spring Raab
Mustard mix coming back

Recipe: Radish Gravy
From: My mind!

This is an excellent vegetarian gravy that is DELICIOUS with biscuits. It is peppery and filling. You will have to fill in some of the quantities with common sense, since that is not my strong point in recipe recall. I often use the cook by feel or proportion method. 

Ingredients

• Shredded Radish
• Sesame Oil
• Garlic fresh or powder
• Flour
• Milk
• Butter
• Salt and pepper to taste

Instructions

• Shred the radishes with a cheese grater
• Sautee in sesame oil with garlic powder. It is okay to add some water to help them soften up.
• Add butter the pan and some flour (3-5 tbs of each depending on how much radish.)
• Add the milk let simmer to desired texture. 
• Salt and pepper to taste. I love a lot of black pepper in there. 

Market Details: We are at market this week
The Ann Arbor Farmers Market- We'll be there starting either May 13th or May 19th
Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen and Claudia! 6 am to 3:30 pm
Royal Oak, Saturday with Amalie and Lisa! 7 am to 1 pm