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.
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.
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-
Microgreens: Arugula, Broccoli, Cilantro, Cress, Radish Mix, Watercress
All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic)
Daikon (Purple, Red, and White from Tantre- grown with organic methods)
Purple top turnips
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.
- Shredded Radish
- Sesame Oil
- Garlic fresh or powder
- Salt and pepper to taste
- 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