Ahoy!
​Sweet peppers abound at last! They are easy to love as they are or you can get creative, roasting them, dicing them and adding them to salads, making delicious pepper sauce (substitute sweet peppers for some or all of the peppers in a hot sauce recipe), or try the delicious Peperonata sauce recipe in this weeks email!
 
In this email:

• Generally important notes
  • 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: La Perperonata from Inside the Rustic Kitchen
• Market Details
• Tales from the Farm: Taking a break from writing for now. 

Fresh From the Field- 
Greens:
Kale
Pea shoots

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

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

Coming soon:
Brussel Tops
Greens like Tatsoi and Arugula
Fingerling Potatoes

Recipe: La Peperonata
La Peperonata is an incredibly delicious Italian summer dish made with slow-cooked bell peppers in a beautiful tomato sauce. This simple side dish can be served hot or cold, with meat or fish or as an antipasto with some char-grilled ciabatta.
 Course: Side Dish
 Cuisine: Italian
 Prep Time: 10 minutes
 Cook Time: 45 minutes
 Total Time: 55 minutes
 Servings: 6 servings
 Calories 91kcal
 Author Emily KempIngredients

• ▢1 tablespoon olive oil
• ▢6 large bell peppers different colours sliced (around 900g-1kg)
• ▢1 red onion finely sliced
• ▢2 garlic cloves peeled but left whole
• ▢1.5 cups jarred strained tomatoes (passata) (500g)
• ▢½ cup water (120ml)
• ▢2 tablespoon capers
• ▢1 teaspoon white wine vinegar
• ▢salt and pepper to taste

Instructions

• Add 1 tablespoon of olive oil to a saute pan or deep skillet on a medium heat. Once hot, add the onion and whole garlic cloves and saute, stirring often until the onion has softened (about 5 minutes).
• Add the sliced bell peppers and stir to coat in the oil. Cover the pan with a lid and cook the peppers for 25 minutes until tender but not completely soft.
• Add the strained tomatoes, water, caper, vinegar and a good pinch of salt and pepper and stir to mix everything together.
• Simmer uncovered for 15 minutes or until the peppers are soft and the sauce has reduced. Taste to see if it needs any additional salt then serve as a side or antipasto.

TOP TIPS FOR MAKING LA PEPERONATA

• Cooking the peppers covered is important so they soften without burning. If you don't have a lid for your skillet then place a large baking sheet on top.
• You can use any coloured bell peppers you like but don't use all green ones if you can help it because they aren't as sweet and have a more savoury flavour.
• Instead of adding capers and vinegar you can add things like olives, red pepper flakes, fresh parsley or basil or leave them all out. How you flavour it is up to you!
• You can use strained tomatoes, canned chopped or plum tomatoes (high quality) or fresh ripe tomatoes to make this. If using fresh tomatoes you'll need around 4 cups of freshly chopped tomatoes (roughly 600g).
• The Peperonata will keep well in the fridge for around 3-4 days or can be frozen in suitable containers.

Market Details: We are at market this week
The Ann Arbor Farmers Market, Saturday, Tyler, Helen, and Wiley are back! 
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:
See you at market!

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

Ahoy!​
The elderberries are ripening to dark rich purple, the goldenrod flowers are opening, shifting the fields from lime green to brilliant yellow, purple bursts of joy pye-weed can be seen  decorating the land. Late summer is here. With it our minds shift and so do the crops. 
 
In this email:

• Generally important notes
  • We are back at Ann Arbor!
  • 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: Tabbouleh, recipe by Cookie and Kate
• Market Details
• Tales from the Farm!

Fresh From the Field- 
Greens:
Kale
Pea shoots

All Manner of Deliciousness
Cabbage
Eggplant
Kohlrabi 
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
Greens like Tatsoi and Arugula
Radishes

Best Tabboule Recipe
Author: Cookie and Kate
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 6 servingsINGREDIENTS

• ½ cup bulgur
• 1 cup diced cucumber (1 small-to-medium)
• 1 cup diced tomato* (1 large)
• 1 teaspoon fine sea salt, divided
• 3 medium bunches curly parsley
• ⅓ cup (⅔ ounce) chopped fresh mint (optional but recommended—you can chop it in the food processor with the parsley)
• ⅓ cup thinly sliced green onion
• ⅓ cup extra-virgin olive oil
• 3 to 4 tablespoons lemon juice, to taste
• 1 medium clove garlic, pressed or minced

INSTRUCTIONS

1. Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool.
2. Meanwhile, combine the diced cucumber and tomato in a medium bowl with ½ teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.
3. To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems—you can do this by hand, but it’s much easier in a food processor with the standard “S” blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.
4. Add the cooled bulgur, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.
5. In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining ½ teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary—add another tablespoon of lemon juice for zing, or salt for more overall flavor.
6. If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.

NOTES
MAKE IT GLUTEN FREE: Bulgur is not gluten free (it’s cracked wheat). Substitute quinoa for an untraditional gluten-free option. You’ll use the same amount (½ cup) uncooked quinoa, or 1 ½ cups cooked leftover quinoa. Here’s how to cook quinoa.
*TOMATO NOTE: Use the most ripe and red tomatoes you can find! If you’re making this salad when tomatoes aren’t in season, cherry tomatoes might be your best bet.

Market Details: We are at market this week
The Ann Arbor Farmers Market, Saturday, Tyler, Helen, and Wiley are back! 
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:
Little Wiley has completed his first round about the sun. He is growing so fast, like a weed as they say. I'm turning inward and reflecting, as I often do this time of year and as always there is so much to consider. It is easy to get lost in the what ifs and how abouts. The more drawn into myself I become, the more I remind myself to lift my chin; to look out into the world and absorb what is without my own lens.

On Birthdays my thought is this: For our farm, markets are the sun and each week an orbit. We look forward to seeing you, sharing thoughts, and food. Markets are our birthdays. Come celebrate with us tomorrow.

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

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)

Ahoy!
​The heat was crushing last week. It was so enveloping, I forgot the weather could be any other way. So imagine my delight when I stepped outside Tuesday morning to a refreshing cool. Wednesday was even better. And I daresay, Thursday was the day of my dreams. I appreciate the blue skies and dreamy clouds overhead, the sound breeze sweeping through the trees, and the instant change in temperature when I step from the sun to the shade. All the while, the crickets and toads chirp and croak. 
 
In this email:

• Generally important notes
  • 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: Caramelized Onions from Love & Lemons
• Market Details
• Tales from the Farm!

Fresh From the Field- 
Greens:
Kale
Pea shoots

All Manner of Deliciousness
Cabbage
Cucumbers
Eggplant
Kohlrabi 
Fresh Onions
New 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.

Recipe: Caramelized Onions
From: Love and Lemons

Learn how to caramelize onions perfectly every time! Rich, sweet, and deeply golden brown, they're delicious in soups, dips, pastas, and more.A note from Helen! I like to add them as a topping for tacos and sandwiches!
Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 medium yellow onions, halved and sliced
• ½ teaspoon sea salt

Instructions

• Heat the oil in a 12-inch cast iron skillet (edit by Helen- it is okay to whatever pan on hand) over medium heat. Add the onions and sauté for 5 minutes or until starting to soften.
• Add the salt, reduce the heat to medium low and cook for 50 to 80 minutes, stirring every few minutes, or until the onions are very soft, golden brown, and caramelized. The timing will depend on the size of your onions and the heat of your stove.
• If at any point the onions start to stick to the bottom of the pan, reduce the heat to low. If the onions aren’t deeply brown after 50 minutes and you’d like to speed things up, you can turn the heat higher to get more caramelization. Stir continuously to prevent burning.

A note from Helen! You can also deglaze the pan with white wine (or broth/red wine/balsamic/water) to add extra flavor.

Market Details: We are at market this week
 
The Ann Arbor Farmers Market, Saturday with Helen and Tyler and radish aficionado Wiley! 7 am to 3 pm (or till sold out)

Eastern Market, shed 2, Saturday with Peter! 6 am to 2:30 pm (Sorry for the mix up last week. We will be there on schedule this week!)
Royal Oak, Saturday with Jim and Lisa! 7 am to 1 pm

Tales from the Farm:
The rush to get the ground rototilled last week culminated in success! Jim, Tyler, and Sarah got a lot of plants in the ground. They direct seeded and irrigated many of the fall crops. You can see those above. That is a little over a third of an acre. The team also made a push to transplant the leeks and scallions plus and more kohlrabi. This adds to the transplants that they have gotten in the field over the last few weeks. Broccoli, Romanesco (or fractal cauliflower, as we like to call it), cabbage, napa cabbage, kohlrabi big and small, plus some direct seeded carrots and rutabaga. If we are able to protect the plants in the ground now, I can tell you, fall is going to be very tasty. 

I know our emails have been short for the last few weeks. We are banking on pictures to do our talking while we keep things moving forward in the field. See you at markets!

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

These tomatoes are in town! Tomato sandwiches, tomato salad, fresh sauce, tomatoes in my eggs. I just love them so much! Jim has never been a big fan. Fair enough. But I can't describe the joy of sharing a thick slice of tomato with Wiley. He is a Big Fan! The spoils of our spring battles are finally here. 
 
In this email:

• Generally important notes
  • 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!
  • Stockbridge Members: Look for the email from a couple weeks ago. Please email me with any questions or thoughts.
  • 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: KOHLRABI SLAW WITH CILANTRO, JALAPEÑO AND LIME from Feasting at Home
• Market Details
• Tales from the Farm!

Fresh From the Field- 
Greens:
Kale
Pea shoots

All Manner of Deliciousness
Cabbage
Carrots
Celery
Cucumbers
Eggplant
Kohlrabi 
Fresh Onions
New Potatoes
Scallions
Summer Squash!
Tomatoes
Cherry Tomatoes!
Zucchini

Herbs (If we have time)
Basil
Dill Flowers
Mint
Parsley
Thyme

Coming soon:
Peppers- in drips and drops for now.
​
KOHLRABI SLAW WITH CILANTRO, JALAPEÑO AND LIME
From: Feasting At Home
​Refreshing and healthy  Kohlrabi Slaw made with kohlrabi, cilantro, lime, jalapeño and a simple citrus vinaigrette.

• Author: Sylvia Fountaine | Feasting at Home Blog
• Prep Time: 25 mins
• Total Time: 20 mins
• Yield: 4-6

Ingredients

• 6 cups kohlrabi -cut into matchsticks or grated in a food processor -about three x 4 inch bulbs (or you could substitute sliced fennel, apple, jicama, cucumber, or cabbage for part of the kohlrabi for more diversity)
• 1/2 cup chopped cilantro ( one small bunch)
• half of a jalapeno -minced
• 1/4 cup chopped scallion
• orange zest from one orange, and juice
• lime zest from one lime, and juice

Citrus Dressing :

• 1/4 cup olive oil
• 1/4 cup fresh orange juice ( juice form one orange)
• 1/8 cup lime juice plus 1 T ( juice from one large lime), more to taste
• 1/4 cup honey ( or agave syrup)
• 1/2 tsp kosher salt
• 1 Tablespoon rice wine vinegar

Instructions:
Trim and peel kohlrabi. ( I normally have to peel twice to get thru the thick skin). Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks.

Place in a large bowl with chopped cilantro, scallions, finely chopped jalapeño ( 1/2), lime zest and orange zest.

Whisk dressing together in a small bowl. Toss with salad.

Refrigerate until serving. Garnish with zest and cilantro. This tastes good the next day too.

Market Details: We are at market this week
 
The Ann Arbor Farmers Market, Saturday with Helen and Tyler and radish aficionado Wiley! 7 am to 3 pm (or till sold out)

Eastern Market, shed 2, Saturday with Special Guest Peter! 6 am to 2:30 pmRoyal Oak, Saturday with Jim and Lisa! 7 am to 1 pm

Tales from the Farm:
This week we had the opportunity to work on a new repair (yippie hahah): The PTO drive shaft on our rototiller. Bottom line, there wasn't much to do about it beyond obtaining a new one but figuring out what was going on took a hot (literally) afternoon. This is reported by Helen but experienced by Jim.

Jim was rototilling some beds in preparation for our fall crops (watermelon radishes + more!) and the slip clutch engaged. The slip clutch is a mechanism that reduces the likelihood of damage to the PTO in the event that the tiller hits something it can't overcome. Hearing the slip clutch usually means there is a rock in the tine or something along those lines. Often the rock will fall out after the PTO is disengaged. Not the case this time! 

Jim looked under the tiller and found a giant low gauge (really thick) spring wrapped around the rotor (the part that rotates and spins the tines). That plus, a lot of other material! Okay! He cleared that out but for some reason the slip clutch was still engaging. Hmmm. He went through all the tiller maintenance and the problem still wasn't solved, so thought, alright, I better get the tiller off of here. It was then the problem we revealed! The PTO drive shaft was shredded! The drive shaft is a telescoping, often triangular piece of tubular steel that goes from the tractors PTO to the gear box of the implement. It allows the power from the tractors engine (P) to be taken (T) off (O) and transferred to the implement (piece of equipment on the back of the tractor). It appears the slip clutch wasn't quite enough for this spring! The PTO from the tractor kept spinning at 540 rotations per minute, the gear box on the tiller got stopped cold, and the drive shaft got twisted! It wasn't immediately obvious because the there is a protective covering over the whole shebang. After that was established it was the "simple" process of wrenching the remanence off of the whole situation, sourcing a replacement, and then resizing the replacement (cutting thick, dense metal for breakfast anyone?)

This was all done during work, was all part of work, but felt so derailing. Part of our job is keeping all of these machines running (mostly Jim's job) and when something like this happens, whatever else was going on stops dead. It is easy to feel like having to make a repair like this isn't part or our work but something in our way. And that is one valid way to look at it. A break throws a wrench in the machine that produces our income. From another perspective, this is all work that has to happen in order for the farm to keep operating and while we would rather it didn't happen the day before a big rain when everything is moving to plan, we can't control everything.

I am so grateful and impressed with how much Jim has learned about machines and repairs over the years. He started fresh with mechanics when we started the farm and has learn and built his mechanical skills so much since. I was jealous that he got to be the mechanic in the beginning (still am haha) but I am so glad that he is.  

Derailed and back on track, that's the way of the world, especially the way of the farm.

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

PS. Can we just take a second to appreciate how fast 540 rotations per minute is? That is 9 rotations per second. Take your finger and twirl it 9 times. Now count one second and see how many rotations you can get in. Gawd! That's fast! I can get to 4 max. Anyway. These machines are amazing.

You'll find us at markets this week with delicious vegetable dreams. Please enjoy the pictures and miss my prose, for this week I have not the words. 
 
 
In this email:

• Generally important notes
  • 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!
  • Stockbridge Members: Look for the email from a couple weeks ago. Please email me with any questions or thoughts.
  • 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: Roasted Cherry Tomatoes from Cookie and Kate
• Market Details
• Tales from the Farm!

Fresh From the Field- 
Greens:
Pea shoots

All Manner of Deliciousness
Carrots
Celery
Cucumbers
Eggplant
Kohlrabi 
Fresh Onions
New Potatoes
Scallions
Summer Squash!
Tomatoes
Cherry Tomatoes!
Zucchini

Herbs (If we have time)
Basil
Dill Flowers
Mint
Parsley
Thyme

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

Recipe: Roasted Cherry Tomatoes
Author: Cookie and Kate (again!)
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Yield: 2 cups 1x
Category: Side dish
Method: Roasted
Cuisine: Mediterranean
Diet: Vegan

​These slow-roasted cherry tomatoes are completely irresistible on salads, pizzas, eggs, toasts and more. Make this simple recipe with your surplus tomatoes! Recipe yields about 2 cups roasted tomatoes.

INGREDIENTS

• 2 pints (4 cups) cherry or grape tomatoes, halved lengthwise
• 2 teaspoons extra-virgin olive oil
• ¼ teaspoon fine salt

INSTRUCTIONS

1. Preheat the oven to 250 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to prevent the tomatoes from sticking.
2. Toss the tomatoes with the oil and salt on the parchment paper, then arrange the tomatoes so the cut sides are all facing up.
3. Bake for 1 hour 45 minutes to 2 ½ hours, until the tomatoes are shrunken and shriveled and not too wet or squishy. Exact timing will depend on their size and your preferences. 
4. Let the tomatoes cool, then use as desired. Leftover tomatoes will keep well in the refrigerator, covered, for 1 week or longer. Or, freeze them for up to 6 months.

Uses for Roasted Tomatoes

Try scattering roasted cherry tomatoes on any of the following:

• Eggs
• Pasta
• Pizzas
• Quesadillas and tacos
• Salads with greens, herbs or whole grains
• Toasts or crackers spread with cream cheese, goat cheese or mashed avocado

Roasted tomatoes go particularly well with these Mediterranean flavors: 

• Basil
• Bell peppers, especially roasted
• Feta, goat cheese, mozzarella and Parmesan
• Olives and capers
• Zucchini and yellow squash

Market Details: We are at market this week
 
The Ann Arbor Farmers Market, Saturday with Helen and Tyler and radish aficionado Wiley! 7 am to 3 pm (or till sold out)

Eastern Market, shed 2, Saturday with Special Guest Peter! 6 am to 2:30 pm

​Royal Oak, Saturday with Jim and Lisa! 7 am to 1 pm

​Tales from the Farm:
Look to the clouds this week. Make sure to sneak in a moment to gaze and dream. 

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

A reminder to love each other and make space and time for space and time is in order. This is all we can do. In July, we have to focus harder than ever to make a little spacextime for each other and our family. The farm would take it all. It is easy to get lost moving from one point to the next and forget to exist, forget to focuIt is a challenge to choose the right mix, but I think we are on the right track. 
 
 
In this email:

• Generally important notes
  • 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!
  • Stockbridge Members: Look for the email from a couple weeks ago. Please email me with any questions or thoughts.
  • 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: Crispy Smashed Potatoes from Cookie and Kate
• Market Details
• Tales from the Farm!
• Member Info
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Fresh From the Field- 
Greens:
Kale- limited
Pea shoots

All Manner of Deliciousness
Carrots- Back next week
Celery
Cucumbers
Eggplant- limited
Baby Fennel
Kohlrabi 
New Potatoes!
Snap Peas
Scallions
Summer Squash!
Tomatoes
Cherry Tomatoes!
Zucchini

Herbs:
Basil-limited
Dill Flowers
Mint
Parsley
Thyme

Coming soon:
Peppers
Spring onions

Recipe: Crispy Smashed Potatoes
Author: Cookie and Kate
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 4 side servings 1x
Category: Side dish
Method: Baked
Cuisine: American

These smashed potatoes are baked to crispy perfection! You’re going to love this smashed potatoes recipe, which is both vegan and gluten free. Recipe yields 4 side servings.

INGREDIENTS

• 2 pounds small-to-medium red or yellow potatoes
• 1 tablespoon plus ¼ teaspoon fine sea salt, divided
• 4 tablespoons olive oil, divided
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, chives and/or green onion

INSTRUCTIONS

1. To prepare the potatoes, scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot.
2. Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water. Add 1 tablespoon of the salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes).
3. While the potatoes cook, preheat the oven to 425 degrees Fahrenheit and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.
4. When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely.
5. Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a serving fork to gently smash each potato to a height of about ½ inch. (Thinner potatoes are more crispy.)
6. Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle the garlic powder, onion powder and remaining ¼ teaspoon salt over the potatoes. Finally, sprinkle them lightly with freshly ground black pepper.
7. Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes. Sprinkle them with chopped fresh herbs, and serve hot.

NOTES

• STORAGE SUGGESTIONS: These potatoes are best served fresh, but can be stored in the refrigerator, covered, for up to 5 days. To reheat, bake them in the oven at 425 until warmed through.

Market Details: We are at market this week
 
The Ann Arbor Farmers Market, Saturday with Helen and Tyler and radish aficionado Wiley! 7 am to 3 pm (or till sold out)

Eastern Market, shed 2, Saturday with Special Guest Peter! 6 am to 2:30 pm

Royal Oak, Saturday with Jim and Lisa! 7 am to 1 pm

​Tales from the Farm:
We have gotten our fall cabbage, carrots, and rutabaga in the ground. The melon is weedy but bearing fruit. Let's cross our fingers and hope it thrives.

There is so much to do this time of year. We have no hope of completing our to do lists, only to chip away. Prep ground, seed plants, harvest, and weed. And new tasks materialize out of nowhere! Last week the cooler went down. We swapped the AC units and got it back up in a matter of hours. Put it on the list and take it off. And then yesterday the field truck, the aforementioned MVP, got a flat tire while in the field. And the lug nuts were really snugly on there. Several tools later (striped nut, cap crumble, post drilled out), Jim managed to get the tire off of there to take it in to be repaired. So add that to the list and take it back off again. 

And we welcome Sarah to the team for her first full week. She'll be here 3 half days a week and that is definitely a help because she is a hard and deft worker. We're glad to have you on the team!

See you at market.

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

With the welcome rain come the weeds! They rise up quickly. We are working to take them down! Here's another quick note from us while we try to surf the green wave!
 
 
In this email:

• Generally important notes
  • 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!
  • Stockbridge Members: Look for the email from a couple weeks ago. Please email me with any questions or thoughts.
  • 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: Tomato sandwich in a bowl.
• Market Details
• Tales from the Farm!

​
Fresh From the Field- 
Greens:
Chard- back next week
Kale- back next week
Pea shoots

All Manner of Deliciousness
Baby Green Garlic
Cabbage
Carrots
Celery
Cucumbers
Eggplant- just coming in!
Baby Fennel
Garlic Scapes
Kohlrabi 
New Potatoes!
Snap Peas- limited
Scallions
Summer Squash!
Sweet Turnips- back for a high summer flash!
Tomatoes- Just coming in!
Cherry Tomatoes!
Zucchini

Herbs (If we have time)
Basil
Dill Flowers
Mint
Oregano
Sage
Thyme

Coming soon:
Parsley
Peppers
Spring onions

Recipe: Tomato Sandwich in a bowl!
This a great way to have tomato sandwich with out the mess. I eat mine with a spoon nowadays. 

Ingredients

• Cherry Tomatoes quartered or slicers tomato diced
• 1 Cucumber, diced
• 2-3 thick sliced of good bread diced (1/2 inch cubes?)
• 1-2 tablespoon olive oil
• Lemon juice
• Herb- optional (basil and dill are both good choices)
• 1 tablespoon Garlic minced (optional)
• Cheese (I like blue cheese)
• Tofu (optional)
• salt and pepper

Instructions

• Toss the ingredients together in a big bowl.
• Let it sit for ten minutes if you can manage to wait!
• I like it best at room temperature but it keeps in the fridge for a couple days too.

Notes

• You can add whatever you want. Peppers, onions, vinegar? 
• What makes this great is that the bread soaks in the tomato juice, the cucumbers make it crunchy.

Market Details: We are at market this week
 
The Ann Arbor Farmers Market, Saturday with Helen and Tyler and radish aficionado Wiley! 7 am to 3 pm (or till sold out)

Eastern Market, shed 2, Saturday with Kaitlin! 6 am to 2:30 pm

Royal Oak, Saturday with Jim and Lisa! 7 am to 1 pm

​Tales from the Farm:
We've gotta get some fall ground prepped! This is the time of year that time is of the essence! Believe it or not, the day are getting shorter and our fall crops need to soak up all of the sunny head start that they can. And between shifting Wiley care and weather whims, we've had to keep adjusting. I think we're set to hit is off though. Wish winning upon us please! 

Hope to see you at market!

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

It rained! And it became humid. But it rained! And we needed it. We were in the almost endless irrigation cycle. It has been a relief to take a break from turning valves and moving lines. We are going to punt on the email this week in the spirit of getting more done in the field. We are playing catch up right now for various reasons but I can see the possibilities on the horizon. 
 
 
In this email:

• Generally important notes
  • 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!
  • Stockbridge Members: Look for the email from a couple weeks ago. Please email me with any questions or thoughts.
  • 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: Zucchini Stir Fry- simple, easy and delicious.
• Market Details
• Tales from the Farm

Fresh From the Field- 
Greens:
Chard
Kale
Pea shoots

All Manner of Deliciousness
Baby Green Garlic
Cabbage
Carrots
Celery
Cucumbers
Baby Fennel
Garlic Scapes
Kohlrabi 
Snap Peas- limited
Radishes (maybe)
Scallions
Summer Squash!
Tomatoes- Just coming in!
Cherry Tomatoes! Just coming in!
Zucchini

Herbs (If we have time)
Basil- Back next week
Dill Flowers
Mint
Oregano
Sage
Thyme

Coming soon:
Eggplant
Parsley
Peppers
New Potatoes
Spring onions
 
Recipe: Zucchini Stir fry!
I made this recipe this morning for dinner tonight. I substituted a lot and kept the principals: Soften the onions, keep the heat high, don't cook the zucchini too long. I added garlic scapes, a green pepper, and some steamed chard, plus tofu from some extra protein. You could add carrots, kohlrabi, turnips, celery, eggs, meat or really whatever.
 
From: The Flavors of Kitchen
​
This flavor-packed Zucchini Stir Fry gets ready in 20 mins. Make this super quick stir fry with Onion, Garlic, Zucchini tossed in a simple sauce.

This Zucchini Stir fry is a brilliant way to turn humble Zucchinis into a take-out style stir fry in almost no time. Serve this stir fry on rice for a complete meal. Caramelized onions, garlic, tender yet Crispy Zucchinis tossed with Soy and Oyster sauce. Then there is toasted sesame seeds and sesame oil to finish up the dish.

Ingredients

• 2 medium Zucchini Fresh and firm
• 2 medium Onion sliced
• 1 tablespoon Garlic minced
• 2 teaspoon Cooking Oil
• 1 dry red chilli
• 1.5 tablespoon Soy Sauce low sodium
• 2 teaspoon Oyster Sauce
• 2 tablespoon Toasted Sesame Seeds
• ½ teaspoon Toasted Sesame Oil
• salt and pepper

Helpful tips:
For that matter, zucchini or any stir fry, there are a few tips that are helpful.

• Stir-fries are meant to be super quick. So the first step while making any stir fry is to do the prep before starting with the cooking. Finish off all the cleaning and chopping ahead. Keep the rest of the ingredients like sauce, salt and pepper reachable.
• Zucchini needs to firm and fresh.
• Zucchini pieces should not be too thick or too thin.
• Stir fry needs really high heat and things need to be done really quick.  A wok or a wide pan works best in this case.
• Caramelizing onion adds sweetness to the stir fry. So brown it until it softens and starts to brown.
• Don't overcook the zucchini. Soft and soggy Zucchini is
• Red chilli adds smokiness but you can skip if you don't have it.

Instructions:

• Pour oil to a wok or a pan. Once hot add dry red chilli if using.
• When the red chilli is smokey hot, add sliced onion.
• Saute onion until it is soft and translucent.
• Add minced garlic. Stir until aromatic and no more raw smell is there.
• Add chopped Zucchini. Stir fry on high heat for 2-3 minutes.
• Add Soy sauce, Oyster Sauce, salt and pepper. Toss everything and mix well.
• Stir fry for another 2-3 minutes. When the zucchini is coated well with the sauce and small brown blisters start appearing.
• Sprinkle toasted sesame seeds and toasted sesame oil. Mix everything well.

Notes

• For glutenfree version use tamari or Coconut aminos instead of Soy sauce.
• Soy Sauce and Oyster sauce already contains salt. So add salt accordingly.
• Add a dash of hot sauce for an extra kick. 
• Recipe Video with step by step instruction just above the recipe.  

NutritionServing: 100g | Calories: 78kcal | Carbohydrates: 11g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 286mg | Potassium: 502mg | Fiber: 3g | Sugar: 6g | Vitamin A: 325IU | Vitamin C: 33.6mg | Calcium: 42mg | Iron: 0.8mg


Market Details: We are at market this week
 
The Ann Arbor Farmers Market, Saturday with Helen and Tyler and radish aficionado Wiley! 7 am to 3 pm (or till sold out)

Eastern Market, shed 2, Saturday with Kaitlin! 6 am to 2:30 pmRoyal Oak, Saturday with Jim and Lisa! 7 am to 1 pm

​Tales from the Farm:
Worka worka worka! Like Fozzy Bear only farmers. Cultivation. Feeding, weeding, harvesting. Rocking and Rolling. Adjusting to separation anxiety from Wiley. Enjoying barn swallows. Keeping busy!

Hope to see you at market!

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

I interrupt your veggie news to bring this urgent message. Reproductive rights in Michigan are currently protected only by a temporary injunction. If you want to secure women's reproductive rights, please sign a petition to put an amendment on the ballot this fall.

You can sign a petition this Saturday at Eastern Market or the Royal Oak Farmers' Market. You can also search for a place to sign the petition here: https://www.mobilize.us/mireprofreedom/?event_type=22&show_all_events=true
Use the filters to find a location and time that work for you.

Please don't wait and keep in mind, this is an in person petition only. The deadline to acquire 425,059 signatures from registered voters is July 11th. If you realize how important reproductive rights and freedom are, please take action.

Here is more information about what signing this petition will do. https://mireproductivefreedom.org/learn-more/
Here is more information from PBS about the ballot initiative. https://www.pbs.org/newshour/nation/a-ballot-initiative-in-michigan-could-let-voters-choose-whether-abortion-is-a-protected-right
 
 
In this email:

• Generally important notes
  • 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!
  • Stockbridge Members: Look for the email from a couple weeks ago. Please email me with any questions or thoughts.
  • 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.  
  • Please find a location to sign the Reproductive Freedom for All initiative: https://www.mobilize.us/mireprofreedom/?event_type=22&show_all_events=true
• Fresh from the Field
• Recipe: Fennel Top Pesto. Holy $m@ke$! It is delicious.
• Market Details
• Tales from the Farm!​

Fresh From the Field- 
Greens:
Chard
Kale
Pea shoots

All Manner of Deliciousness
Baby Green Garlic
Cucumbers
Baby Fennel
Garlic Scapes
Kohlrabi 
Snap Peas
Radishes
Sweet turnips- limited
Summer Squash!

Herbs (If we have time)
Dill
Mint
Oregano
Sage
Thyme

Coming soon:
Basil
Beets
Carrots
Parsley
Cherry Tomatoes

Recipe: Fennel Top Pesto
I tried making this for the first time last week and it was INSANELY delicious. 

I got the perfect amount of tops for the recipe from one bunch. I then braised the bulbs in white wine. All in all, it was a delicious day that if you saw me Saturday, you probably heard about. 
 
From: Whole Food Bellies
If you have ever wondered just what to do with those fennel fronds, fennel leaves, fennel tops or fennel greens once you have used up the bulb, then this lush Fennel Fronds Pesto is for you. Just a handful of ingredients and you have a completely delicious and freezer friendly pesto to use wherever you would use a normal pesto.
Ingredients

• 1 cup toasted walnuts (could skip the toasting if you're in a hurry but it takes very little time and really gourmets the whole situation.)
• 3 cups loosely packed fennel fronds
• 1 lemon juiced
• 1 clove garlic
• 1 teaspoon sea salt
• ½ cup olive oil (plus extra)

Directions

• Toast the walnuts over medium heat for about 3-5 minutes, or until they start to turn a nice golden brown color. Set aside to cool.
• Add the walnuts, fennel fronds, lemon juice, garlic and salt to a food processor. Add in half of the olive oil and pulse or blend until incorporated. Continue blending while slowly pouring in the rest of the olive oil and desired consistency is reached (you may need to add in a little more olive oil or water 1 teaspoon at a time if you prefer it thinner)
• Store in an airtight container in the fridge or freeze for later use

Market Details: We are at market this week
 
The Ann Arbor Farmers Market, Saturday with Helen and Tyler and radish aficionado Wiley! 7 am to 3 pm (or till sold out)

Eastern Market, shed 2, Saturday with Nicole! 6 am to 2:30 pmRoyal Oak, Saturday with Jim and special guest Hannah! 7 am to 1 pm

​Tales from the Farm:
Thank goodness for machines. I got a chance to do a lot of cultivation yesterday and today. For us this generally means wrecking weeds with tractor attachments. Every time I'm on the tractor doing this task, I am grateful it is the metal being worn down instead of my body.

Many farmers understandably use plastic as a weed barrier. They put it down at the beginning of the year and plant into it. It warms the soil and keeps weeds down. At the growing season's end, the plastic comes up. There is a similar biodegradable mulch on the market but it is not allowed in organic production yet. 

We do not use single use plastic in our fields. I can't convince myself to make it a practice. We have have tried a lot of methods and many a method needs perfection by us. We use reusable ground cloth. It is a lot of work and is still plastic but at least it isn't getting thrown out every year?

Weed management is a whole division of labor on a farm. Weeds are tenacious. They grow quickly, compete effectively, and produce an almost unimaginable number of seeds that remain viable in the years to come. When I first started farming I thought that i would manage my fields so the weed population would decline to negligible numbers. (Thought or hoped?) That would mean not letting weeds go to seed and working to bring weeds seeds up, germinate them, and then kill them. This would reduce the weed seed bank. We try to do all these things and some fields have been managed better than others but now my goal is management and reduction, rather than elimination.

The cultivating tractors let us manage more land than we could by hand. Any weed disturbed by the tractor is one we don't have to manually remove with our hands. 

Sign the petition to keep our reproductive rights in place. 

Hope to see you tomorrow!

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