So much to say, I can't say it all. We are working and chipping away in the heat and the dry. Do some rain dances folks, we could all use it.
This week we have some new greens: spinach and chard! Plus some flowering tatsoi and arugula. It is a little disappointing to have it all flower like that, however, not too surprising with weather like this.
We're heading to market tomorrow and hope to see you there!
In this email:
- Generally important notes
- Ann Arbor Members! We will be at the Wednesday Ann Arbor Farmers' market for the season. We'll look forward to seeing you there! We hope to start Ann Arbor Saturday soon in June (it's June!) but we are still sorting out the staffing. Thank you for your patience. If any members are feeling worried, please send me an email.
- 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: Lemon Kale Orzo
- Market Details: Royal Oak and Eastern (shed 2, 276 &274)!
Fresh From the Field-
Chard- baby and delicious
Kale- Red Russia and Siberfrills!
Microgreens: Basil, Cilantro, Cress, Mustard, Radish Mix, Watercress
Spring Raab: the tender flowering stalks of greens. We have arugula and tatsoi raab this week.
All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic)
Radish- spring cuties. Light this week, but many more next week.
Daikon (White from Tantre- grown with organic methods)
Purple top turnips
Recipe: Lemon Kale Orzo
From: Last IngredientReady in 20 minutes, this lemon kale orzo with garlic, breadcrumbs and pecorino cheese is a simple pasta that's great to eat anytime of year.
- 1 cup orzo
- 3 tablespoons olive oil
- 1/4 cup panko breadcrumbs
- 4 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Pinch red pepper flakes
- 3 cups chopped curly kale
- Juice and zest of 1 lemon
- 1/4 cup grated pecorino cheese
- 2 tablespoons chopped parsley
- Cook the orzo in salted boiling water until al dente according to package instructions. Drain and rinse with cold water in a colander or strainer.
- Heat the olive oil in a large skillet or sauté pan over medium heat. Toast the breadcrumbs, stirring frequently, until they turn golden brown, about 2-3 minutes. Add the garlic, salt, pepper and red pepper flakes. Continue cooking for 30 seconds until fragrant. Add the kale, lemon juice and zest and sauté until the kale has wilted, about 2-3 minutes.
- Stir the orzo, pecorino cheese and parsley into the kale and give it a minute for everything to warm.
- I read this recipe but did not have lemon or bread crumbs so didn't try it. What I did do was sautee kale, chickpeas, onions, and mushrooms, add lemon, butter, and pepper while cooking some orzo. I then stirred the orzo into my vegetable concoction. I have to say, I recommend. I would add the cheese that I didn't have though. Plus, caramelized lemon sounds like a real treat.
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. I expect to begin attending Saturdays at the beginning of June.
Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen and Aaron plus Paul! 6 am to 2:30 pm
Royal Oak, Saturday with Tyler! 7 am to 1 pm