LDF News: Radishes!

See my kids running in the greening field! This is our equipment alley. Our 3-point implements for our tractor line either side of the drive, along with "the new pile". It isn't the prettiest, but it works.

It also serves as a very important part of the racetrack. The bumps that rattle our truck are turning into imperative bike jumps. 

The farmall 140 is back out on the farm, murdering weed seedlings. We were lucky enough to get out there before we got just under THREE INCHES OF RAIN!!!

All those white threads you see in the soil are weeds that are no longer likely to torture our cabbage. I knew that field was going to be weedy. It didn't have the same level of preparation as some of our other spring fields. Because of that, and because we didn't have somewhere else for them to go, we planted our very competitive, lustrous-leaved cabbage and kale there. Hopefully with a little help from us, it thrives there. 

Spiders: Another sign of spring. Not the traditional one of greeting cards, but they decorate our lives just the same. It was the most beautiful scene yesterday morning when I drove to drop the kids off at school. I even stopped to take a picture of these gorgeous spider webs! Fergus also happened to pause to admire them and was even able to tell me that these little phantoms are created by the Bowl and Doily Spider.

Healthy pepper transplants! They are ready to get out into the world and the world is almost ready for them. I won't risk putting these tender plants out before the last (early) frost date but that date is fast approaching. Next week, they go out!

Hard to believe these cuties came out of the weedy situation to the above right. But lo and behold, spring radish galore. They are crunch and zesty and all that I could want from a round, red, edible orb.  

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I wish I had taken a picture of our rain gauge. It was truly too much rain at once. As dry as it was, it is hard to curse it though. Hopefully most of that water percolated because, looking forward it may be all that we get for a while. 

We'll be rocking out at Stockbridge and Eastern this week. Come see us for a vegetahaul. 

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: Quick Carrot Saute

Fresh From the Field- 
Greens:
Arugula
Baby Bok Choy
Micros: Radish!
Pea shoots
Spinach

All Manner of Deliciousness
Apples: Evercrisp and Modi From Almar Orchard (Eastern only)
Carrots by Yoder
Kohlrabi
Potatoes! Yum! Likely the last week until new potatoes.
Purple Daikon
Watermelon Radish
Spring Radishes!
Purple Top Turnips

Coming Soon
Chives
Lettuce
Sage
Peas
Basil and Cilantro Microgreens

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

Quick Carrot SauteFrom: Neighbor Food Blog


You’re going to love this quick and easy Carrot Saute! Made on the stove top in less than 15 minutes, these carrots are browned and caramelized, with a touch of thyme and a honey glaze.
Ingredients

• 1 pound carrots
• 1 Tablespoon butter
• 1 Tablespoon olive oil
• 2 stalks thyme (leaves removed from the stem)
• 2 – 3 teaspoons honey
• A few pinches Kosher salt
• Pinch red pepper flakes (optional)

Instructions

• Chop the carrots into similar sized pieces. I prefer 2-3 inch long sticks, about 1/2 inch thick. You can also chop them into thick slices if you prefer.
• Heat the butter and oil in a cast iron skillet or other heavy bottomed pot over medium heat.
• Add the carrots, cover, and cook undisturbed for four minutes.
• Uncover, stir, and add the thyme, salt to taste, and red pepper flakes, if desired.
• Cook an additional two minutes, then stir in the honey.
• Cook another 1-2 minutes or until the carrots are browned and fork tender.

Notes:

• Be sure to slice your carrots into sticks of a similar thickness. Skinny carrots can be left whole; larger ones can be halved or quartered. I like the look of sticks, but you can cut them into thick slices if you prefer.
• Sauteeing the carrots without stirring in the beginning is the key to getting the browned, caramelized edges. Resist the urge to stir!
• If your skillet doesn’t have a lid, a baking sheet works great for covering the pan.