"We are done selling! Next up - planting our 2013 crop!"
We sold out of bulk garlic by 4 pm at our last Dixboro Market. People were there to purchase our garlic by 3:00 pm ahead of the market's official start at 3:30, and our customers that day came from as far as away as St. Clair Shores (yes, these garlic fans read our newsletter and came to the Dixboro Market on Friday rather than waiting to come to the Barn Sale on Saturday!).
To those of you did show up for our abbreviated Barn Sale
on Saturday September 29, we (and our dog Phoebe) enjoyed seeing all of you. Although we would guess that many of you may have been disappointed at our lack of garlic to sell (and we don't blame you), we hope those of you who did come enjoyed seeing our farm.
Honey is still unavailable.
Follow updates on our farm's Facebook page.
If you are interested in voluteering to help us plant garlic, please send an email to us at firstname.lastname@example.org, with Planting in the subject line. We love, love, love our volunteers and will 'pay you' (i.e., say thanks) with 'garlic futures' as we have no garlic to give you right now. :) We will be planting on a daily basis (weather permitting) until we are done, which hopefully will be in early November or even sooner.
All this garlic is now sold, hopefully now in many of your homes waiting to be enjoyed in the next several months.
CSA sign-up for 2013.
I have been surprised to have many people inquiring about next year's CSA already. We will be asking our current Garlic CSA members for feedback. If you are receiving this newsletter, look for a notice of openings, cost, what it includes, etc, etc when we figure everything out in early 2013.
Recipes of the week:
Three this week, one old favorite, one new one (both using the ubiquitous zucchini and garlic, too, of course), and one from our website that we also have had available on our market table.
1) The old favorite is a Crockpot Ratatouille
recipe on my main blog. The recipe originally came from my friend and fellow Ypsi vendor Mary Ann Blazak. I like to use a robust garlic in this recipe, something like Killarney Red or even Romanian Red, but any variety will add its flavor well to this dish. If you really want to jazz up this delicious recipe, try adding a tablespoon of the Garlic Tomatillo Salsa (recipe below) to a bowl of the ratatouille. Yum, yum, yum! A new standard for zippy and delicious!
2) The new recipe is Roasted Zucchini Hummus
published recently in annarbor.com
, which was sent to me by one of our CSA members who used Enchelium Red with this recipe and declared it delicious! Actually any recipe using smoked paprika is a winner in my book so I know that I will be trying this soon with our robust and ever-bearing zucchini. Have you been to the markets when we were selling off our surplus zucchini, all of which came from one single plant that we bought as a start from Growing Hope?. :)
3) Garlic Tomatillo Salsa
- just in time for me to use with our first tomatillo harvest! Oh this is good. Forget chips - I just use a spoon with this salsa!
Where is our garlic?
(a little bit like the book Where is Waldo? that our sons enjoyed growing up)
1) Farm to Ladle
- a local company serving delicious soups made from locally-grown ingredients, including our garlic. Shannon Mahoney has purchased 10# of our long-storing garlic varieties to use throughout the fall and winter for her soups. I ate a small bowl of her white bean soup with fresh thyme flavored olive oil at the last Ann Arbor Wednesday Evening market, and it was filling and delicious!
2) Honey Creek Community School in Ann Arbor will be using our garlic as the featured vegetable in January for their Farm to School Program. (we were contacted the day before our last market day, so we were able to quickly set aside some garlic for that upcoming event). Deb Lentz of Tantre Farm coordinates the program at Honey Creek.
3) King Elementary School in Ann Arbor will be planting several varieties of our garlic in their school garden this month, organized and run by Neha Shah, one of King's wonderful teachers and local food advocate.
4) Final tasting of our garlic at The Ugly Mug Cafe and Roastery
in Ypsilanti on Thursday November 15. We did this last year (with some creative food pairings) and are thrilled to be invited back for an 'encore performance'. We have some garlic set aside for this event for tasting plus a small amount that will be available to purchase. It is important to sign up for this tasting as the cafe is cozy.
Comments from some our customers this past week: (we love hearing all your comments, but I am serious when I say I can no longer get them all written down!)
"I'm in 'dire straights' without your garlic! - Ann Arbor Westside Market shopper (Ha, ha - thanks, so cute........! )
"Garlic scapes - yum, yum, we're already thinking about them for next year!" - several shoppers at various markets and the Barn Sale (We are, too!)
"Life is good. Garlic is better!" Ann Arbor Westside Market shopper (Do I detect a possible theme for a line of garlic t-shirts?)
"I wish I had found you guys sooner" - Ypsi shopper (Thanks, and we look forward to seeing you all year in 2013!)
"I'm buying enough for the winter!" - Ypsi shopper (One of the many customers who bought 'big' at the markets the last two weeks
"Anyway you have it, I like it!" - Ypsi shopper (Thanks!)
"Killarney Red was fantastic - I even ate it raw!" - Cierra, age 13, Ypsilanti Market (Woohoo! Way to go, Cierra!)
Thanks again to all of our customers (those who have been with us for the past three years and those who just recently found us) for your support of our small, local, family-owned and run farm. We love growing and selling our 40 varieties of organic garlic to each of you. We are not kidding when we say that you only think you are buying garlic. We are actually sharing our happiness with you when you purchase each and every head of garlic that you take home to enjoy.
Our hope is that our farm is nurturing healthy soil and growing healthy food, which will then nourish both healthy people and create a healthy community. A tall order...........but it is meaningful to be contributing to our community in this way.
We look forward to seeing some of you planting with us and all of you when we come back to the markets in 2013!
Dick's 'Pretty Good!' Garlic makes great food and conversation, too. :)
Diana & Dick Dyer - Your Local Garlic Growers
The Dyer Family Organic Farm, Ann Arbor, Michigan
"Shaping our future from the ground up"
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