LDF News: Vernal Equinox!Inbox

Wiley checked the snow and let me know it is melting. A great seasonal shift is upon us. Dig deep and notice the change. Stay curious about this magical world we live in. We are surrounded by complex systems that clean the air and water, process material and create new, and support all living things. It is amazing. Although I don't think Wiley got all that from poking the snow with a stick, he did perform and experiment and remind me to stay curious.

Ginger laid out in flats to sprout! It's like a beautiful wallpaper.

In an earlier photo you saw the tiny celery seeds (thanks Tyler!) Now, thank again to Tyler, you see the tiny celery sprout! You can almost miss them, they are so small!

Snow shares secrets for the inexperienced tracker! An opossum was about!

You can imagine the opossums tail lolling back and forth as it trundled along its path through the snow.

​Ahoy Helen!
The official beginning of spring is right around the corner. We can feel it in our bones, in the way that years of habit accumulate and become invisible. Even though the weather outside doesn't seem to be inviting small life onto the landscape, overall it will become gradually warmer and gradually brighter, welcoming and awakening sound, change, and movement. The scales tip this Monday. If you remember, take a moment to marvel, appreciate, and celebrate! 

I am often tightly wound this time of year. Lots of time has been spent plotting a course and I have built up a lot of energy to expend. Here we are, taking some of the first steps of the plan. It's like packing for a vacation- did I bring my toothbrush? Did I look up the directions? Yes. I consider my work a vacation. Except when it isn't. I love my work. I love the connectivity and opportunity for service that it allows me. I am so grateful that I get to keep doing my best and moving forward. 

Enjoy the first light of spring!

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!
• Share our hiring ad! If you know someone that is a farmer or is considering farming, send them our way! 
  • Here is a link to our hiring page.

 
In this email:

• Winter market schedule:
  • As of now we are planning on attending Eastern and Royal Oak every week. If anything changes, we will note it here. 
• Generally important notes
  • We are inside at Eastern Market, in Shed 3, stalls 367 and 369. You can find us on the left if you enter Shed 3 from Russell st.
  • 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: Salt and Vinegar Roasted Potatoes from NYT Cooking
• Market Details: Royal Oak and Eastern (shed 3, 367 and 369)!
• Member Info
  • Times attended:
  • Spent per visit: $-
  
  
  • .

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

All Manner of Deliciousness
Apples (Al Mar Orchard, certified organic, at Eastern and Royal Oak)
Beets! (certified organic from Stutzman Family Farm)
Cabbage (certified organic from Stutzman Family Farm)
Carrots (certified organic from Second Spring Farm)- Royal Oak Only
Garlic (certified organic from Cinzori!)
Napa Cabbage- baby and delectable
Kohlrabi
Onions: Yellow and Red (certified organic from Cinzori!)
Potatoes: Red and white
Daikon (Purple, Red (grown with organic methods by Tantre) and White)
Watermelon radishes (certified organic from Cinzori!)- Eastern Market only
Rutabaga
Purple top turnipsRecipe: Salt and Vinegar Roasted PotatoesFrom NYT Cooking, By Lidey HeuckThis recipe turns the classic potato-chip flavor into a dinner party-worthy side dish. The potatoes get a double hit of vinegar: First, they are roasted in a simple vinaigrette, then are tossed with another smack of acidity just before serving. Use white-wine vinegar for a stronger vinegar flavor, or apple cider vinegar if you want a subtler flavor.

Serves 4 to 6

INGREDIENTS

• 2 tablespoons olive oil
• 2 tablespoons apple cider or white wine vinegar, plus more to taste
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 2 pounds Yukon gold potatoes, scrubbed and cut into 1-inch chunks (could sub any potato or tiny potatoes)
• Flaky sea salt, for serving
• Minced fresh chives, for serving

INSTRUCTIONS

1. Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a sheet pan, pour the oil and vinegar mixture over them, and toss well. Arrange the potatoes cut-side down.
   
2. Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.
   
3. Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with flaky sea salt and chives, and transfer to a serving bowl. Serve immediately.
   

Market Details: We are at market this week
The Ann Arbor Farmers Market- Back in May
Eastern Market, Shed 3, stalls 367 and 369 (on the LEFT when you enter shed 3 Russell St.), Saturday with Helen! 6 am to 2:30 pm
Royal Oak, Saturday with Peter and Lisa! 7 am to 1 pm