It really does look like after this week of up and down weather, it will be go time for all planting. No more frosts, full steam ahead.
Keep coming out to the market to support your local growers and if you begin feeling worried about the crowds, remember you can pre-order. If you need help figuring it out, check out our trouble shooting guide at the bottom of the email. Need more help? Just email!!
In this email:
- Generally important notes-
- Green Garlic Pesto
- Farm News
- Fresh From the Field- What are we bringing to market this week!
- Staying active and engaged with social change: Updated with minor change 5/13/2021- Racial Equity Tools and an article on how to have the tough conversations.
- Market Details
- Ordering with Local Line: register and troubleshoot
- CSA members- what to do if your account is low
Green Garlic Pesto!
From The Spruce Eats
I love pesto. I love garlic. I love green garlic pesto. This is the time of year to indulge. Make some for now, freeze some for later!
- 1/2 pound green garlic (about 2 of our bunches)
- 1 tablespoon vegetable oil
- 1/2 teaspoon fine sea salt (plus more to taste)
- 1/4 cup pine nuts (or pistachios or walnuts)
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly shredded pecorino cheese or other hard, flavorful grating cheese
- Gather the ingredients.
- Trim and discard the root ends of the green garlic.
- Finely chop the green garlic, rinse it thoroughly under cool running water in a colander, and pat or spin it dry (I find chopping and then cleaning gets all the dirt out of the picture; if it's been a rainy spring, the dirt has a way of getting splattered in between the layers of the green garlic leaves).
- In a large frying pan over medium-high heat, cook the vegetable oil, green garlic, and 1/2 teaspoon of salt until the green garlic is soft, about 3 minutes. Let it cool to warm room temperature.
- In a blender or food processor, pulse the pine nuts or pistachios to chop. Set them aside in a bowl.
- Put the cooked green garlic in and pulse it, scraping down the sides as necessary, until it is bright green and smooth.
- With the motor running, drizzle in the olive oil.
- Pulse in the reserved nuts and cheese. Taste the mixture and add more salt, if you like.
- Use with your favorite type of pasta and enjoy!
Note that this recipe makes enough to coat 1 pound linguine.
Notes from the Farm:
It has been busy. For the farm, that is its nature. It is spring, the plants are ready to get in the ground and the weather is undecided about whether it will welcome them. We seed, prepare the ground, plan, do paperwork, hope, train people, plant, and remember the way forward. We relish the forest floor covered with trillium, the return of the oriole, the awakening of the reptiles and amphibians, the joy of warm sun on shoulders, brushed with cool breeze.
For the farm, we anticipate this yearly struggle, the tear between what we want and what is possible. Personally, our lives are not always as tumultuous, this year is exceptional (wait, wasn't last year?) When talking about our personal lives in these emails, I try to stick to our lives as they relate to the farm and the community but right now we have two personal challenges that merit mentioning, one chosen and one unexpected.
The Unexpected: My (Helen's) father had a stroke at the beginning of April. It was unexpected and awful. Even so there is a lot to be grateful for- he is still himself and has a good prognosis, my brother also lives close by and we are able to coordinate together. Even so, there are a lot of new challenges facing our family that require time and attention. It has taken me off the farm more than ever before. We have been adapting. Jim has been heading up the field crew, the crew has been doggedly pursuing our goals, and I have been holding it together, but it has been hard.
The Expected: I am expecting! This is something we knew (obviously) and if you saw me now, you would know too. We are excited and have made many preparations, but can we ever feel prepared? The baby is coming on its schedule, late July or early August -- our busiest of times -- ands it turns out, I do a lot around here. We are making plans to cover gaps and power the engines.
Both of these factors are shifting my relationship to farm operations. From the Expected, while I would like to say there is no difference in my work, that is simply not the case. I hoped that I would become pleasantly rotund while the physical nature of my life would carry me through the changes. But it just isn't so. I can't quite bend the way I could a month ago. I don't fit in the same spaces. But the biggest trouble area is I have less physical endurance. This means I can do a demanding task for a short amount of time or less taxing tasks for more time. So I have to choose my battles, delegate, and prey upon the goodwill of others, who so far have pleasantly accommodated me while encouraging me to care for myself. (#blessed lol)
And from the Unexpected, I am emotionally distracted and physically off-farm more frequently that before. With the unexpected and emotional nature of my fathers stroke, there have been some bumpy transitions that, although handled with grace, difficult none the less. You can deduce the extent of this.
I am trying to approach these alterations as a learning opportunity and a place to see what changes we could benefit from. It is an opportunity to see others thrive and rise to the occasion and I am loving that! I am so grateful for our team.
On the other hand, there is an emotional component to stepping aside and letting others push the boulders I formerly shouldered. It is strange that Jim will have to work more to cover my absence after I give birth, making him less available during a time of great change in our personal lives. And strange not yet knowing how I will feel about stepping back from my livelihood for this new endeavor. And what our lives will look like moving forward. All common questions with personal answers, questions that no one can really answer.
Often we are behind this time of year and this year is no different. I am persevering, the crew is a miracle, and Jim is determined. All love appreciated.
Onward and upward and see you at market!
Helen, Jim, Amy, Elisa and Rose: The Lake Dividers!
Lake Divide Farm: Good for the Earth, Good for the Farmers, Good for the People. The Trifecta of sustainability. Good for the earth: Taking care of the natural world is a important, after all, it takes care of us; Good for the farmer: We believe farmers should have livable hours and livable wages; Good for the people: We believe in food equality and bringing our produce to market at an affordable price and keeping it accessible is important to us.
Microgreens (Arugula, Radish, Brassica Mix and Broccoli)
Mustard Raab (Ann Arbor only)
Spinach (from Tantre- Royal Oak and Eastern only)
All Manner of Deliciousness
Green Onions (maybe)
Radish - Purple Daikon (from Tantre- Royal Oak and Eastern only)
Green Garlic - try our pesto recipe
Staying Active: Something to keep the gears of progress engaged: Last update May 13th, 2021
While the movement keeps moving, I struggle to keep up with updating the list. This doesn't mean that this work is any less important.
There are a lot of good seeds here. We need to keep working to raise them up. I will continue to add resources as they come up.
Keep learning, listening, speaking up, and showing up. We have to continue providing energy for change. There is much to be done. No one can do everything, but everyone can do something.
If you come across resources, readings, or movements that you feel are powerful, please send them our way so we can share them.
I have included below a couple links to readings and some ideas on how to work towards racial equity within your community as well as links to some places where dollars can make a difference.
Because the Michigan Library Association had so much great information, I have linked to their Racial Equity Resources page here. You will find a wide range of resources including books, films, action plans, and organizations. https://www.milibraries.org/racial-equity-resources
Another good resource: Racial Equity Tools
To read: Definitely use the MLPP list for this (linked above). They have some many valuable reads listed there.
Read books by people of color and indigenous people. There are many great booklists to be found.
Anti Racism books for children- from Book Beat in Royal Oak.
This blog also included a few resources to help children cope with crises. Specifically the National Black Children Development Institute's "An Activity Book for African American Families: Helping Children Cope with Crises."
Soul Fire Farm's Food Sovereignty Action Steps: “If we are not acting to change the system, we are complicit, casting our silent vote to maintain the status quo.” The following food sovereignty action steps were compiled by the Soul Fire Farm community and Northeast Farmers of Color alliance It is divided into seven sections
To Listen and Watch:
There are so many TED talks on talking about race and racism, race, race relations, and the history of racism. Here is one to get you started.
What I am learning from my white grandchildren -- truths about race | Anthony Peterson | TEDxAntioch
Ted Talks on Racism
Something to do:
<>The 21 day Racial Equity Challenge I still recommend it!
<>Organize a reading group.
<> Show up! Detroit Will Breathe has been marching for Justice daily since March. While they are not marching daily now, they are very active. Check their website for their schedule https://detroitwillbreathe.info/
<> Join an organization: A few listed below, again more can be found on the Michigan Library Association's website
- Be the Bridge, led by Latasha Morrison at Be the Bridge www.bethebridge.com
- EmbraceRace www.embracerace.org
- GARE – Government Alliance on Race and Equity https://www.racialequityalliance.org/
How to Have a Respectful Conversation About Racial Justice
If you come across a good community organizing tool kit, please send it our way so we can share it.
To contribute monetarily:
Zinn Education Project: Teaching People's History. 100% of Zinn Education Project funding comes from individuals.
The Zinn Education Project promotes and supports the teaching of people’s history in classrooms across the country. For more than ten years, the Zinn Education Project has introduced students to a more accurate, complex, and engaging understanding of history than is found in traditional textbooks and curricula. With more than 110,000 people registered, and growing by more than 10,000 new registrants every year, the Zinn Education Project has become a leading resource for teachers and teacher educators.
Donate generally to Zinn to help share the People's History.
Or Donate to Zinn's campaign to send people’s history books and lessons to Mississippi teachers and librarians
Detroit Will Breathe:
While their general fundraising GoFundMe currently redirects donations to support their Federal Lawsuit fund, you can find lots of information about the work that they have been doing and what they have accomplished on that page (found here)
Here is a direct link to support their federal lawsuit. Below is a bit of what the lawsuit is about. You can read more about it on their gofundme page.
Link to copy paste if needed: https://www.gofundme.com/f/detroit-will-breathe-federal-lawsuit-fund.
National Association for the Advancement of Colored People (NAACP)
The NAACP is at the forefront of the movement to build political power and ensure the wellbeing of communities of color. Underscoring the advocacy of our 2,200 local units across the country, we empower our communities to make democracy work for them. Your donation to the NAACP helps further our mission to ensure the political, educational, social and economic equality of rights of all persons and to eliminate racial hatred and racial discrimination. Donate today to become our newest monthly sustainer.
The Ann Arbor Farmers Market, Wednesday- We will be back in the spring
The Ann Arbor Farmers Market, Saturday (Amy): 8 am to 3 pm (or till sold out), pre-order walk-up or curbside pick-up, on site vegetables!. All orders must be picked up by 1 pm. All curbside orders must be picked up by 12 pm.
The market runs until 3 pm but we may leave early so it is important that you pick up your order by 1 pm.
For curbside pick-up: Email us to let us know. On market day, pull up and park along Detroit street and tell a volunteer your name and that you are picking up an order from Lake Divide.
Eastern Market, shed 2, Saturday with Shana 6 am to 2:30 pm, pre-order, walk-up or curbside, onsite purchases. *If you feel strongly or need to have a trunk pick-up because you are high risk, please email me and I can arrange to have your order dropped at your car.
Royal Oak, Saturday with Jim and Lisa! 7 am to 1 pm, pre-order, walk-up or curbside, onsite purchases.
Find us inside in our usual spot.
*If you feel strongly or need to have a trunk pick-up because you are high risk, please email me and I can arrange to have your order dropped at your car. I will email you the instructions Friday after all orders are in.
Stockbridge, Saturday on the farm with Helen and Elisa!
Preorders only please! When you get to the farm, stay in your car and shoot us a text. We will bring you your order!
If you are a CSA member and your account balance is low:
- If you want to continue on as one of our members and your balance does not cover your current order
- Order what you want
- Add money into your account either by
- Putting a check or cash in your trunk/backseat Saturday for pick-up and emailing to let me know
- Mailing a check
- Using the online store
- If you just want to add more to your account, go for it! Use any of the methods listed above.
- If you no longer want to be a farm member
- We ask that you do not go over your balance.
Ordering: How to Register with Local Line
If you have already registered with Local Line, just log in and use your account to order. If you haven't already done it, please make sure your account name is in the format Lastname.First as in Chandler.Helen or Neumann.Jim. This isn't required but it helps us when we are entering data, packing, and handling pick ups.
Trouble shooting:If you have filled your cart but your order isn't going through: If the answer to one of these questions is yes, that is the cause of your problem.
- Is your total less than $10? We have a $10 minimum to help us deal with the extra cost of packing orders.
- Is it between Friday morning and Tuesday afternoon? Ordering is open from sometime Tuesday afternoon until Thursday at midnight
- Don't worry about this. We had to set up a work around to get Local Line to fit the needs for our business.
- Did you verify your email address? After you create your username and password, Local Line sends a confirmation email. You can find it by searching your inbox for and email from localline.ca and the exact phrase "please verify your email address"
How to create a Local Line Account:
- Head to the link at the bottom of these steps.
- Register using the green button to the right.
- You will be asked to enter a bunch of information and there are a two things that are very important
- Be sure to use the email address that this email went to. If you don't, you may be asked to pay using a credit card.
- Please use the Lastname.First for the Account name. (Your last name follow by a period followed by your first name, with no spaces. For example Chandler.Helen)
- You will then need to verify your email address by going to your email inbox and responding to the email that comes from Local Line.
- At last! You can order!
- Here is the link to use to create your Local Line account: https://www.localline.ca/lakedividefarm