May the Fourth be with you!

Herb microgreens are back! Here is a lush dill forest. Cilantro abounds as well. And some fragrant and densely flavor full basil too!

​We finally got the plastic our high tunnel! I was worried about it with all the wind of the week, but we were graced with a few merciful hours. Tomatoes in moments and not a moment too soon!

​The sweet salad turnips are on track for delicious town. The greens are gorgeous and roots are marble sized now. In a week or two they'll be baseballs but they won't need a pitch to be a homerun. (Oh my, am I serious with that? Well, I thought of it, so I couldn't hold back...)

​I love the texture of basil microgreens. And the flavor. They are perfect sprinkled on a sandwich, tossed in pasta, or for small batches of pesto.

​This parsley variety, Krausa, continues to impress me with its winter hardiness. These parsley plants were planted last spring around this time. We harvested from them weekly from sometime in July until November and then occasionally through the winter. They suffered single digit temperatures and being flattened by snow. And here they are, offering us one last taste the same week that we are planting the parsley that will treat us for the coming year. Thank you parsley!

​​Ahoy!

An important note: It's turtle time! I had the honor of helping an ungrateful snapper across the road just this morning and it was a highlight of my day. Wait for them, or if you choose to help, make sure to move them in the direction they are going. 

Happy May Day! The farm feels exciting this time of year. Life abounds with the daylight. Lots of little plants under our care are ready to make their way in the big world. Lots of animals making their homes. Lots of wild plants blooming and growing. Lots of plans falling into place.

We are at the heels of our to do list, more than we have been in a few years, and it feels really good. As I write this, Tyler and Clare are laying the weed barrier for our summer squash, cucumber, and tomato planting, a task that last year we didn't even touch toe to until weeks later. We got the plastic our our naked hoop house and the tomatoes are ready to get homey inside. We've got a lot of ground ready for another round of cabbage, turnips, and kohlrabi. Meanwhile, we've already cultivated the first planting. 

Another item happily checked off the list? We've completed our hiring for the year. I can't remember the last time we even finished hiring. Full stop. I think it was 2020. That following years, we resigned and made do but kept our ears to the ground. Without the people to do the work here, we can't run the farm the way we have been. I am so grateful and excited to work with the team that is on board for this year. 

Possibly the most exciting news is that our crow neighbors have moved their nest to a tree that I can see from the table I most frequently work from. I am feeling genuinely happy and so grateful for it. May you all have a joy equivalent to a crow's nest just out your kitchen window. 

Onward!
Helen
she/her/hers
 
In this email:

• Generally important notes
  • Notes for members (or potential members!):
    • Find a copy of the 2024 membership agreement here. It is largely the same as last year's agreement, differing only in dates and the discontinuation of our CSA memberships in Ann Arbor.
  • 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 and Lemon Pasta with Basil Microgreens
• Market Details:  Royal Oak and at Eastern (In shed 2 just Northeast of the shed's center, spots 276 and 274)
• Member Info- 
  • If you were thinking of adding to your account or recommending us to a friend, this is a great time of year to do so!   

Fresh From the Field- 
Greens:
Microgreens: Arugula, Broccoli, Mustard, Radish, Cilantro, Dill, Basil
Parsley
Pea shoots: $4 each or 3 for 10!


All Manner of Deliciousness
Apples: From Almar Orchard- Certified Organic: Evercrisp, Crimson Crisp (the last of these wonders), Braeburn, and Enterprise
Beets from Yoder Farm
Cabbage
Carrots from Yoder Farm
Eggs: Back next week (hopefully) From HillTop Greenhouses and Farm (Eastern Only)
Kohlrabi
Onion from Yoder Farm
Green Onions
Daikon Radish: Red (spicy and sweet), white (mild and juicy), and purple (mild and sweet) daikon!
Watermelon Radish: The bell of the winter ball. Ask for a spicy and sweet sample
Rutabaga!
Scallions
Purple top turnips

Coming Soon
Arugula
Kale (maybe three weeks out?)
Radish
Sweet Turnips

Farms we are collaborating with:
When something sold by us is grown by another farm, we will always label both to support them and so that you can make informed decisions. 

Not all the farms we are working with are certified organic. If they aren't, you better bet we know them well enough to trust their growing practices. This is both because we have asked them about how they care for their land and what materials they use, but also because we are friends. We have asked each other questions and shared information and resources over the years. We know most of them well enough to have had dinner together and to call to share family news. This collection of family farms are our community and our colleagues. We are proud to know them and to work with them. 

Almar Orchard, Flushing, Certified Organic
Cinzori Farm, Ceresco, Certified Organic
HillTop Greenhouse and Farms, Ann Arbor. They supply the eggs from free range, happy chickens.
Jacob's Fresh Farm, Dexter
Titus Farms, Leslie 
Yoder Farms, Leslie


Recipe: Garlic and Lemon Pasta with Basil Microgreens
From: Soil Born Farms

INGREDIENTS

• 1 pound spaghetti, dry
• ½ cup olive oil extra virgin
• 2 tablespoons butter
• 1 tablespoon garlic, minced
• 1 tablespoon lemon zest
• ¼ cup fresh lemon juice
• ¼ cup chicken or vegetable broth
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground pepper
• 1 cup basil microgreens
• ½ cup chopped fresh parsley
• freshly grated Parmigiano-reggiano

DIRECTIONS

1. Cook spaghetti in a large pot of salted boiling water until al dente.
2. Meanwhile, in a small saucepan, heat oil and butter over medium-low heat. Stir in garlic, lemon zest, lemon juice, broth, salt and pepper and raise heat to medium-high. Bring to a gentle simmer, reduce heat and simmer for 3 minutes.
3. Drain the pasta, return it to its cooking pot and immediately pour the heated sauce over it, along with the basil microgreens and parsley. Use tongs to gently toss the pasta and sauce together. Transfer pasta to a heated serving bowl.
4. Top with grated Parmigiano-reggiano, a light sprinkling of sea salt and freshly ground pepper and a squeeze of lemon juice.

Market Details: We are at market this week
The Ann Arbor Farmers Market- Sporadic attendance! It will be noted if we in the important notes section if we are there.

Eastern Market, Shed 2, spots 276 and 274, close to the center of the shed. (Our regular outdoor spot), Saturday with Aaron! 6 am to 3:30 pm

Royal Oak, Saturday with Tyler and Lisa from 7 am to 1 pm