LDF News: Shed 2 at Eastern & our usual spot in Royal Oak

Much of my computer work is done with a small human at my feet. He finally learned how to eat apple right off the apple, so that's great!

We got in the field! Soil conditions were acceptable after several sunny, breezy days above freezing, allowing us to take the tractor out for a spin and move some soil around. Checking the season's inaugural field tillage the list is always a relief.

I love the contrast between the freshly turned ground and the surrounding area. Brown has many shades: Freshly tilled soil, standing debris, bare trees. Earthy brown. What you see here is a little over a quarter acre ready to be planted. Next week, little seeds will set into the earth be nourished, rise up, and nourish us in turn.

The spinach is weeded and growing its dark green and nutritious leaves.

Young squash. This here is a patty pan. They push out of the soil with their leaves pinned together by the seed coat. It is so beautiful.

Ahoy!​
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First a plug: We are hiring a farmers market attendant for the Royal Oak Farmers' market. We may have someone for the spot already, but we are still keeping an ear to the ground. If this could be you or someone you know, let me know! We also love to have market volunteers in general. I would love someone to come hang with me at Eastern, be silly and sell vegetables. 

Now on to the news! There is lots of excitement on the farm. 

• We got some field work done! Tyler took the tractor for a spin and got just about a half acre prepped. Just what we need to stay on track! 
• Our new hire Clare has had a couple days on the farm now and is fitting in great!
• Next week we go full time and will be direct seeding and transplanting into the newly prepped areas.
• The early crops that we planted into the tunnels are thriving. This means early greens for us!
• Tyler is taking a multipurpose trip to Wisconsin this weekend. Among other things, he's going to scoop our new to us tine weeder and bring it back. I expect this piece of equipment to be a boon to our weed management and cover crop game.
• Annnnd! Our seed potatoes are in. Next week we will set them up in the greenhouse to "greensprout" them and then about a week or so later, into the ground they go.

I have been anticipating this growing season, but now I am genuinely and deeply, enthusiastically excited. 
See you tomorrow!
Cheers,
Helen

Ways to support us through these lean times? 

• 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 BACK OUTSIDE at Eastern Market, in Shed 2, stalls 276 and 274. (Our regular, outside spot at the center of the shed)
  • 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: Watermelon Radish and Apple Salad
• Market Details: Royal Oak and Eastern (shed 2, 276 &274)!
  

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

All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic)
Cabbage (Certified Organic from Stutzman Family Farm)
Kohlrabi
Onions: Yellow (Certified Organic from Cinzori!)
Potatoes (Certified Organic from Stutzman Family Farm)
Fingerling Potatoes (Certified Organic from Stutzman Family Farm)
Daikon (Purple and Red  from Tantre- grown with organic methods, and White from Cinzori- Certified Organic)
Watermelon radishes (Certified Organic from Cinzori!)
Parsnips (Certified Organic from Second Spring Farm)
Purple top turnips

I made a delicious salad! Equal parts shredded watermelon radish and apple, a can of chickpeas, tahini, lemon juice, and salt to taste. It may be my favorite winter salad yet! I think a sprinkling of arugula microgreens may make it a masterpiece.

​Recipe: Watermelon Radish and Apple Salad

From Helen!
Super simple. Equal parts shredded watermelon radish and apple, a can of chickpeas, tahini, lemon juice, and salt to taste. It may be my favorite winter salad yet! I think a sprinkling of arugula microgreens may make it a masterpiece.

Serves 2-4

INGREDIENTS

• 1 large watermelon radish (or a few)
• 1 large apple (or a few)
• 1 can of chickpeas, drained
• 1-3 tablespoons tahini
• 1-3 tablespoons lemon juice
• Salt to taste
• Optional: microgreens of choice sprinkled on top, oil of choice, sesame seeds

INSTRUCTIONS
Shred apple and radish and toss together with the chickpeas, tahini, lemon juice (vinegar) and salt. Sprinkle microgreens on top and freaking enjoy! It gets better in the fridge too, so don't feel pressured to eat it all at once. 

Market Details: We are at market this week
The Ann Arbor Farmers Market- Back in May
Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen! 6 am to 2:30 pm
Royal Oak, Saturday with Peter and Lisa! 7 am to 1 pm