The tomatoes were out of control. The vines were falling everywhere. But we caught up!
To the right we see Tomato plants trellised into "neat-ish" rows. Up they grow. By the end of the season, they will be taller than the t-post they're trellised to!
We are chugging away, steeling ourselves for the week of rain ahead. We have a lot of planting to do, which is very exciting. And lots of weeding.
This email is getting out later than usual. I was boldly typing it earlier this evening as Wiley played with a HOSE close by! No damage was done, but also no work. Such is the way.
We have lots of delicious food at market tomorrow and hope to see you there.
Please watch out for little joys and eat well.
In this email:
- Generally important notes
- Ann Arbor Members: We are no longer regulars at the Ann Arbor Farmers' Market! Please look for the email with information or email me directly. I'm so sorry if this is jolting.
- 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: Garlic Scape Pesto
- Market Details: Royal Oak and Eastern (shed 2, 276 &274)!
Fresh From the Field-
Chard- silky smooth
Choy- crunchy, juicy stems and flavorful greens make this vegetable one of my favorite for salads or stir-fry.*
Kale- Lacinato, curly green and curly red!
Lettuce! Crunchy, crispy, refreshing heads: Red, green, romaine and ruffle
Microgreens: Arugula, Broccoli, Cilantro, Cress, Mustard, Radish Mix, Watercress
Pea Shoots (limited this week)
Stir-fry mix: a blend of Tatsoi, mustard, komatsu, and mizuna!*
All Manner of Deliciousness
Carrots (back nextweek)
EGGs!** (at Eastern Market only)
Sweet Salad turnips (limited
*From Titus Farms, our wonderful neighbor growers. While they are not certified organic, I am familiar with their growing practices and support their methods.
**From our wonderful neighbor farm at home and at the Royal Oak Market: HillTop! While not certifed organic, these birds are fed a wild diet of forage, kitchen scraps and sunflower seeds.
*** From Second Spring Farm, a certified organic farm close to Traverse City on the Leelanau peninsula.
Recipe: Garlic Scape Pesto
From: New York Times Cooking
The star of this pesto is the garlic plant’s underappreciated second offering: the fleeting garlic scape. The ingredients are straightforward except for the substitution of sunflower seeds for pine nuts. The seeds are a fraction of the cost and do the job just as well. A food processor is a must for this recipe. For pesto, ingredient order matters. Start with the scapes and process for about 30 seconds. Add the seeds until they are broken down and mixed well with the scapes. Scrape the sides of the bowl with a rubber spatula for wandering bits. Next, pour in the olive oil. If you have Parmesan cheese in chunks, add it now, but if it is grated, wait until the scapes and seeds smooth out. If you’re serving right away, add the basil and lemon juice. If not, hold back on the basil for now — otherwise the pesto will lose its vibrant color. Add generously to cooked spaghetti or spread on crusty bread.
Yield: About 1 cup
- 1 cup garlic scapes, sliced crosswise (about 10 to 12 scapes)
- ¼ cup raw sunflower seeds
- ½ cup extra virgin olive oil
- ¼ cup Parmesan cheese
- ½ cup basil leaves
- Juice of one lemon
- Step 1: Place the garlic scapes in a food processor and pulse for 30 seconds.
- Step 2: Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
- Step 3: Add the olive oil and process on high for 15 seconds.
- Step 4: Add the Parmesan cheese and pulse until the ingredients are combined.
- Step 5: Add the basil and lemon juice, and process until reaching the desired consistency.
- Step 6: Add salt to taste and serve immediately. (Because it is too delicious to wait but you can also freeze it!- helen)
Market Details: We are at market this week
The Ann Arbor Farmers Market- Sporadic attendance noted on our social media. We love you.
Eastern Market, Shed 2, stalls 276 and 274 (Our regular, outside spot at the center of the shed), Saturday with Helen and Aaron! 6 am to 2:30 pm
Royal Oak, Saturday with Claudia and Lisa 7 am to 1 pm