LDF News: The big Fall Frost!

A kohlrabi forest! This week the big ones are headed to market.

The tractor got stuck while we were preparing ground for garlic. Yikes! We got it out. Don't worry.

Arugula grows best when weeded. Thankfully, the team has done a great job keeping up with the weeding this fall, so the arugula can breath. This planting is coming in right on schedule.

Ahoy!​
​Last week we had the first frost, but this week, we're having the big one. As one of my best, best, best farm friends texted to us this morning: Happy Frostmas! It is bittersweet but the changes of the season are always welcome. 
 
In this email:

• Generally important notes
  • Farm Members, if you haven't checked out our new membership agreement please see a copy here. If this works for you, please send me an email saying so. If it doesn't, please let me know and we will sort it out. Thank you!
  • 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: Daikon and Cabbage Stir Fry
• Market Details
• Tales from the Farm: Taking a break from writing for now. 
  

Fresh From the Field- 
Greens:
Arugula
Bok Choi
Collards
Kale
Mustard
Pea shoots
Tatsoi (just a touch! Get it early!)

All Manner of Deliciousness
Cone Cabbage: the most tender and sweet
Savoy Leaf Cabbage
Napa Cabbage
Eggplant- possibly the last week for eggplant! 
Ginger
Kohlrabi 
Onions: Red and Yellow
Peppers: Bells and Shishitos
Potatoes: Red and white
Fingerling Potatoes! 
Daikon (Purple and Red!)
Watermelon radishes
Purple top turnips
Wintersquash! 

Herbs
Basil
Parsley (Curly and Flat Leaf!)

Coming soon:
Brussel Sprouts
Celery

Recipe: Daikon and Cabbage Stir Fry

From Lilly's Table
Helen's only edit to this is don't bother peeling the radish!

Daikon radishes are a very common Asian ingredient and compliment cabbage well. This comes together quickly and is tasty with other stir-fried veggies such as carrots or broccoli.

Ingredients

• ½cabbage, about 3 cups sliced thin
• 1daikon radish, peel
• 1teaspoon coconut oil, or other vegetable oil
• 1teaspoon soy sauce, or more to taste
• 1teaspoon sesame oil
• 1teaspoon rice wine vinegar
• ½teaspoon red chili sauce, optional for spiciness
• 1teaspoon sesame seeds, optional, garnish

Serving Size: 2 People

Preparation Instructions:

Cut the peeled Daikon Radish into thin slices. Stack up and slice into matchstick strips.
Heat the coconut oil over medium heat in a wok or large skillet. Toss in the sliced cabbage and daikon radish sticks. Saute for 4-6 minutes until wilted and almost turning golden.
Season with soy sauce, sesame oil, a splash of the rice wine vinegar and red chili paste (for spiciness). Taste and add more of any item to your own personal taste.
Sprinkle on sesame seeds as a garnish and bit extra crunch.

Market Details: We are at market this week
The Ann Arbor Farmers Market, Saturday, Tyler! 
Eastern Market, Shed 2, Saturday with Peter! 6 am to 2:30 pm
Royal Oak, Saturday with Jim and Lisa! 7 am to 1 pm

Tales from the Farm:
See you at market!

Helen for Jim, Tyler, Sarah, Wiley, Boomer (bark layer), and Exie (morale officer)

Baby ginger, baby ginger, a sweet, sweet treat.