March 24th, 2023

Here's Tyler seeding stacks of flats! Seeding fills a larger part of our schedule this time of year.

Well, now I know what's been happening to all the snow! Exie has been eating it! As a pup, she was not a fan of any type of precipitation or the collection of said precip on the ground in puddle or blanket form. She loves it now, at least the snow. Every snow storm, she heads out to eat her fill, roll about, and generally just bask in the muted ambiance of a good snow. Here she is, eating the last of it.

The greenhouse is so full, we are expanding. This is a few steps into the project, but we've got the gravel to back up the plan! Hopefully in a matter of weeks, you'll be seeing a picture of two new cold frames!

The view from the tractor cab, spreading gravel about. Thank you grader blade! This implement is really putting in a lot of work this year. When you need a tool, you need a tool, ya know?

The love birds are back. I looked up at the barn and saw these two snuggled up. I took way too many pictures, several zoomed and blurry. The closer I got, the longer they stretched their necks in anxiety. Sorry bird buds! It is so great to see them back.

​Ahoy!
Short one, long in the caption!
We're looking for farmers' market help either meeting to start the day on the farm in Stockbridge or at Eastern Market. If this is you or someone you know, reach out! 
We would also love a market volunteer/veggie trade or two! If you are a regular customer and want to hang around the market stand chatting about vegetables and cooking, while keeping the stand looking fresh, this could be you!
On the farm we are making moves for spring. We secured a piece of equipment that we are really hoping with improve our weed control approach. Clare had her first day on Thursday and it was great. Lots and lots of plants were seeded. The cold frame build is moving forward!. It's all happening. 
See Tyler at Royal Oak or Peter a Eastern this week. I'll miss you and see you next Saturday on April Fools day.

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: SESAME ROASTED TURNIPS & BARLEY
• Market Details: Royal Oak and Eastern (shed 3, 367 and 369)!

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)
Cabbage (certified organic from Stutzman Family Farm)
Kohlrabi
Onions: Yellow (certified organic from Cinzori!)
Potatoes: Red
Daikon (Purple and Red  from Tantre- grown with organic methods, and White from Cinzori- Certified Organic)
Watermelon radishes (certified organic from Cinzori!)
Purple top turnips

Recipe: SESAME ROASTED TURNIPS & BARLEY

From Naturally Ella

This dish is a great lunch or an easy dinner to throw together. Serve over quinoa for an extra added bit of protein or include a handful of white beans. Also, if you grab a bunch of turnips that have greens still attached- wilt them in a bit of heated olive oil and add to the dish before serving!

Serves 2 

INGREDIENTS

• 1 large turnip
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons sesame seeds
• 2 teaspoons honey
• ¼ teaspoon sea salt
• 1 tablespoon soy sauce
• 2 tablespoons minced cilantro
• 2 cups cooked barley

INSTRUCTIONS

1. Preheat oven to 375˚. Cut turnips into ¼" cubes and place in a bowl. Add minced garlic, olive oil, sesame seeds, honey, and sea salt: toss until well combined. Spread turnips out into a single layer in a roasting pan and bake for 25-30 minutes until caramelizing and turnips are tender.
2. Remove turnips from oven and add the soy sauce and cilantro to the roasting pan.
3. Serve turnips over cooked barley.

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 Peter! 6 am to 2:30 pm
Royal Oak, Saturday with Tyler and Lisa! 7 am to 1 pm