LDF News: We won't be in A2 tomorrow. Still find us at Royal Oak and Eastern!

There's our box truck in the calm before the whirlwind! I love Eastern Market. I haven't had the chance to attend the market personally for a while and miss it. I love getting there in the quiet morning and setting up. As the day rolls on, the energy builds until it hits full carnival level! There are so many smiling faces!

This praying mantis was hitching a ride on our field vehicle. A big one indeed! Hand (with tomato picking colors) for scale.

A melody of color and flavor can be found in our cherry tomatoes! From fruity purple and dark red indigo cherry drop to the sweet, sweet orange Tornjina. Flavor abounds.

The ginger is hilled, side dressed (extra nutrients) and weeded! Juicy ginger coming our way this fall!

Ahoy!

​We won't be at the Ann Arbor Farmers' Market tomorrow! I'm really sorry for the short notice. We will be back next weekend and barely miss a beat. 
 
In this email:

• Generally important notes
  • We won't be in AA this week! Because of some staffing issues, we won't be in AA this week but are excited to get back next week! See you then :)
  • 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: Blistered Shishito Peppers
• Market Details
• Tales from the Farm!

Fresh From the Field- ​
Greens:
Kale
Pea shoots

All Manner of Deliciousness
Cabbage
Cucumbers
Eggplant
Kohlrabi 
Fresh Onions
Peppers: Bells and Shishitos
Potatoes
Scallions
Summer Squash!
Tomatoes
Cherry Tomatoes!
Zucchini

Herbs
Basil
Dill Flowers
Mint
Parsley (Curly and Flat Leaf!)
Thyme

Coming soon:
Brussel Tops
Peppers- in drips and drops for now.

Blistered Shishito Peppers
These are one of my favorite summer snacks. I've been known to cook a batch to enjoy while I make dinner. They are a low effort- high reward food, easy to prepare and even easier to enjoy!

Ingredients

• 2 tablespoons extra-virgin olive oil
• Shishito Peppers (no need to destem or deseed)
• ½ teaspoon sea salt

Instructions

• Heat the oil in a skillet. Make it hot!
• Toss in the peppers whole and put a lid on it. Shake the pan occasionally as the peppers blister and pop. 
• Toss the blistered shishitos in sea salt and eat all but stem as is or save them and add them to other dishes. 

Market Details: We are at market this week
 
The Ann Arbor Farmers Market, Saturday We won't be there this week! Look for us next week.

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:
Another picture talker. It is a time of year when, while the days are long, they are still getting shorter. We have most of our fall crops in the ground now and it is time to tend. Thanks for the love.

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

It is hard to see in the picture but the fall kale and collards have roots in the ground!

The final, "experimental" broccoli planting is in the ground now! I say experimental because it is pretty late in the season to be planting broccoli. By the "days to harvest" this crop won't be ready until October 31st. However, in the beginning of October, growth rate slows as sunlight hours dip and temperatures drop. Whether we eat broccoli leaves of broccoli buds (the traditional use) will be determined by what kind of fall we have. You never know!