LDF News: Planting, planting, planting!

Here is Wiley, slathered in sunscreen, helping us transplant squash. This child brings me so much joy. He is so interested in what we are doing and ready to take part.

Double Dandelion! Nature is filled with magic. Just imagine all the differences between dandelions that escape our perception?

Bed mark out with the G! This is a crucial step for us when planting. It keeps our rows straight and our plants our out of the way when we go through and cultivate. Sometimes it feels silly taking the tractor over an empty bed. One day, we will have a better way, but this works for now.

Here is Clare and I planting potatoes! This is the biggest potato planting we have ever undertaken and I am SO EXCITED! With the tine weeder, I am expecting our weed control to be on point, and we have a lot of amazing varieties, including one all blue type! We also tried saving some of our own seed (Austrian Crescent) and we'll see out that works out. One of my worries is that this year we cut a lot of our seed instead of planting the pieces whole. It was necessary because we had a lot of large potatoes to contend with (5 oz plus) and seed pieces are ideally around 2 oz. There is always the fear that the seed pieces won't sprout fast enough, leaving gaps in the field where potatoes should be. Please take a moment to send warm sprouting wishes to our delicious potatoes. Note that Tyler is behind the camera. It is unclear how much we would have to pay Tyler to take a selfie, but it is definitely not in budget.

The onions that we planted a week ago are spreading their roots. Although the tops don't look too happy, I was glad t see the fresh, white roots spreading out in the soil, reaching for new relationships and resources. Go onions, go!

The field is filling up! This year, to combat the intense interest the local deer have in our delicious vegetables, we are putting up localized deer fences. They contain about a 1/4 acre each of our most sensitive crops: lettuce, chard, beets, carrots, and peas. Oh geez! Did you hear that list?!?! I can't wait for all those delicacies to come in.

Truck, cat, and skunk tracks (?), if I had to guess. I love seeing sign, even if sometimes, I don't know what it's from. Any tracker experts feel confident about who these are from?

Ahoy!
​Okay, so we didn't get the potatoes in over the weekend. But they're in now! As long as the sprout and make their way out of the soil, we are in good shape. Come on potatoes! And thank you warm weather. 

With this mixture of moisture and warm weather, there are lots of little sprouts out there and they aren't all under cultivation. Ragweed, burdock, curly dock, lambs quarters, thistle, and a slew of grasses working on establishing themselves for the season. We are diligently working to knock them back. That's all we can do. I guess, even though battling the weeds is one of our biggest challenges, it would be disturbing if they weren't trying to grow here. 

In bird news, as you know I love to share, we have a nesting family of crows in the maple tree by one of our barns! I am so very excited. Young crows stick with their parents for more than a season, with juveniles helping to rear the chicks. If they are successful, you will certainly hear of it from me in the coming months. Yet another reason to cross our fingers.

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
  • Ann Arbor Members! We will be at the Ann Arbor Farmers' market on the remaining Wednesdays of the Month, starting next Wednesday the 17. We'll look forward to seeing you there!
  • 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: Braised baby leeks
• Market Details: Royal Oak and Eastern (shed 2, 276 &274)!

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

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

Transplants
Snap peas!
Summer squash!

Coming Soon
Radish
Lettuce
Brassica greens like Arugula and mustard

Recipe: Braised baby leeks

From: BBC Good FoodTender vegetables are braised with chicken stock and thyme for a healthy, low-fat side dish.

Note from Helen: You can easily use vegetable stock and make this vegetarian.

Ingredients

• 280g baby leeks
• knob of butter
• 500ml chicken stock
• handful thyme sprigs, plus extra leaves to serve

Instructions

• Wash and trim the ends and roots of the baby leeks. Heat a knob of butter in a large frying pan, and add the leeks. Roll them around to coat them in the butter.
• Add the chicken stock, bring to the boil, then turn down to a simmer and add the thyme. Cook for 20 mins or until tender. Serve with a sprinkling of thyme leaves.

Market Details: We are at market this week
The Ann Arbor Farmers Market- We are starting Wednesdays and will be there next Wednesday, May 17th.

Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday withTyler, Claudia and Aaron! 6 am to 2:30 pm

Royal Oak, Saturday with Amalie and Lisa! 7 am to 1 pm