Oh the Monarch caterpillar! Yay. I always want to see another. They are some of the friendliest looking caterpillars to me, although their coloration wards off predators.
Milkweed Tussock Moth! Another caterpillar evolved to eat the poisonous to most milkweed. Here is an old but interesting read about them.
Fall plants in "Downtown III" are growing nicely. I love the field of golden rod behind them. There are so many insects and creatures living amongst.
Ahoy!
Find us back in our usual spot in Ann Arbor tomorrow! We were accidentally moved in the market because of a communication error. I hope that despite this and the Labor day and football game shenanigans, you were able to find us.
In this email:
Fresh From the Field-
Greens:
Kale
Pea shoots
Arugula
Mustard
Tatsoi
All Manner of Deliciousness
Cabbage
Eggplant
Kohlrabi
Onions
Peppers: Bells and Shishitos
Potatoes
Radishes
Shallots
Summer Squash!
Tomatoes
Cherry Tomatoes!
Zucchini
Herbs
Basil
Parsley (Curly and Flat Leaf!)
Thyme
Coming soon:
Brussel Tops
Fingerling Potatoes
Recipe: Potato, Kale, and White Bean Hash
From: This Mess Is Ours
Adapted from Heidi Swanson's Super Natural Every Day
Serves 4
Note from Helen: I would add some bell peppers because of their delicious quotient.
INGREDIENTS
1 large russet potato, scrubbed and cut into a very small dice
2 Tbsp. Earth Balance, Olive oil, or Ghee
¼ cup white onion, thinly sliced
1 can white beans, drained and rinsed *I used Great Northern beans
2.5 - 3 cups of Lacinato Kale *AKA:Dino Kale, sliced into thin ribbons
1 lemon, zested
¼ cup Parmesan cheese, shredded *Omit if vegan
Kosher salt and black pepper to taste
Crushed red pepper flakes to taste
INSTRUCTIONS
Melt the Earth Balance in a heavy bottomed skillet over medium-high heat. Add the potatoes and a generous pinch of Kosher salt, toss well to coat. Cover the skillet with a tight fitting lid and cook for 7-9 minutes, tossing or flipping occasionally to ensure that all sides of the potatoes are browning and getting crisp.
Add the onions and the white beans to the skillet with the potatoes, mix well and gently arrange the beans and onions into a single layer in the pan. Leave to cook for 3-5 minutes, flipping once or twice, to ensure that the beans are browning and getting crisp.
Add the ribbons of kale and cook briefly until the kale wilts slightly. Remove from the heat and sprinkle in lemon zest, black pepper, red pepper flakes, and additional salt to taste. Serve immediately.
Market Details: We are at market this week
The Ann Arbor Farmers Market, Saturday, Tyler!
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)
Find us back in our usual spot in Ann Arbor tomorrow! We were accidentally moved in the market because of a communication error. I hope that despite this and the Labor day and football game shenanigans, you were able to find us.
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: Potato, Kale, and White Bean Hash
- Market Details
- Tales from the Farm: Taking a break from writing for now.
Fresh From the Field-
Greens:
Kale
Pea shoots
Arugula
Mustard
Tatsoi
All Manner of Deliciousness
Cabbage
Eggplant
Kohlrabi
Onions
Peppers: Bells and Shishitos
Potatoes
Radishes
Shallots
Summer Squash!
Tomatoes
Cherry Tomatoes!
Zucchini
Herbs
Basil
Parsley (Curly and Flat Leaf!)
Thyme
Coming soon:
Brussel Tops
Fingerling Potatoes
Recipe: Potato, Kale, and White Bean Hash
From: This Mess Is Ours
Adapted from Heidi Swanson's Super Natural Every Day
Serves 4
Note from Helen: I would add some bell peppers because of their delicious quotient.
INGREDIENTS
1 large russet potato, scrubbed and cut into a very small dice
2 Tbsp. Earth Balance, Olive oil, or Ghee
¼ cup white onion, thinly sliced
1 can white beans, drained and rinsed *I used Great Northern beans
2.5 - 3 cups of Lacinato Kale *AKA:Dino Kale, sliced into thin ribbons
1 lemon, zested
¼ cup Parmesan cheese, shredded *Omit if vegan
Kosher salt and black pepper to taste
Crushed red pepper flakes to taste
INSTRUCTIONS
Melt the Earth Balance in a heavy bottomed skillet over medium-high heat. Add the potatoes and a generous pinch of Kosher salt, toss well to coat. Cover the skillet with a tight fitting lid and cook for 7-9 minutes, tossing or flipping occasionally to ensure that all sides of the potatoes are browning and getting crisp.
Add the onions and the white beans to the skillet with the potatoes, mix well and gently arrange the beans and onions into a single layer in the pan. Leave to cook for 3-5 minutes, flipping once or twice, to ensure that the beans are browning and getting crisp.
Add the ribbons of kale and cook briefly until the kale wilts slightly. Remove from the heat and sprinkle in lemon zest, black pepper, red pepper flakes, and additional salt to taste. Serve immediately.
Market Details: We are at market this week
The Ann Arbor Farmers Market, Saturday, Tyler!
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)
Here are the fall greens, growing up indeed. It won't be too much longer until fall sweetened collards
Freshly seeded ground. Another round please we say.
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