Newsletter #5, Friday April 24, 2020

COVID related Market News:

Beginning now, "essential supply" vendors will be allowed to distribute at the DFM by appointment. Please contact the vendors in the index below to set up purchases. If you have any questions please email the market manager, Dana Queen at farmersmarket@dextermi.gov.

*Please let your "off-line" friends and neighbors know about this option, it is difficult to communicate these changes to those that do not use email or Facebook without using paper and increasing tranmission risk.*

The Bike Medic will be servicing your bikes for free like every year, but this season, they will be starting at a different location: Scio Community Church, 1293 N Zeeb Road. Bill and company will be following safe contact, so check here for more updates on how to get your tune up!

April 24, 2020

Sat 8am-1pm / Tues 2pm-6pm
3233 Alpine St, Dexter, MI 48130
(Vol. 1 Issue 5)

     Hummingbirds are returning to Michigan in a few short weeks! They are important pollinators, that do the task by accidentally rubbing their heads against flowers in their endless pursuit of nectar (which somehow makes them all the more cute!) Did you know that they are territorial birds? If your feeder is popular, you will see some birdy dive bombing!
     Hummingbirds are particularly attracted to red and trumpet shaped flowers, which is why it is a common feeder shape. However, the nectar that you make or buy need not be red, in fact it is preferred among ornithologists that it not be. The dyes are simply toxic to the birds!
     Please make sure that you wash your hummingbird feeder every 2-3 days and replace the nectar. Birds can become sick and die from old nectar, it is a favorite place for bacteria and parasites to live. Experts say it is better to not feed the birds if you cannot ensure that the food is healthy.

For Hummingbird nectar: 1 cup of white sugar mixed with boiled water (to kill pathogens) until it is dissolved. Placed in an appropriate feeder and changed every 2-3 days.

------------------------------------

Farmers and farmers market vendors are hurting! They can't bring their products to you and need a little support! If you have money or supplies to donate please do. Follow this link to find a list of support organizations for all levels of the local food supply. Follow this link to an comprehensive index of Washtenaw county area vendors with online purchasing capability, not just DFM.

Have you ever envisioned yourself as an entrepreneur, charming people at the market? Is your vegetable bed enough to feed an army? Do you have a favorite restaurant you'd like to see at "Tasty Tuesday"? We have an open application deadline and welcome new vendors anytime of the year. Please visit our website and fill in an application! Tell a friend! Tag a restaurant in the Facebook Comments!

Vendors

This is where you will find the list of our vendors and what they offer, to be updated every week. Click the links to go to each vendors website and find ordering info.
Unfortunately, most farmers markets are closed at this time, but you can find fresh, local food at Vestergaard Farms on Wagner Rd. in Ann Arbor, Argus Farms Stop on Liberty in Ann Arbor or Agricole Farm Stop on M52 in Chelsea. They are all following modified curbside service, please consult their websites for details.

Wild Dandelion Acres - Eli and Amanda sell pasture raised organic fed chicken, turkey, and pork as well as eggs. Their farm has vegetable seedlings for starting as well. They believe in feeding their local customers farm fresh food with no additives or GMOs. Follow their Facebook! Sign up for their newsletter here. *see below for vendor profile*

Hoppy Soaps - Stephanie fills the market with the fresh smells of bar soaps, bath bombs, shower fizzies, deodorant, lip balm, body butter, and herbal sachets. Some of these products are even made from her home-brewed beer! Follow her on Facebook here.

Shagbark Knoll - Henry has gorgeous asparagus, beans, beets, tomatoes, apples, plums, basil plants, and Zephyr squash.

NOKA Homestead - Noelle has a breath taking array of produce. From radishes to greens to potatoes, all grown with respect and care for the earth and its creatures! They have a variety of CSA boxes this year, please visit their site to sign up for their wait-list. Follow their Facebook here. Sign up for their newsletter here to hear how they can bring you fresh produce this year regardless of market open date.

Owl Hollow Bakery - Anne will have delicious pies, breads, baked goods, granola, Amaizin' popcorn, free range eggs, maple syrup, and pure Greek olive oil.

Paper Cup Coffee Co - Isaac brings the freshest, fire-roasted coffee by the cup, whole bean and ground; plus hand-dipped chocolate cake donuts and date balls.

Jacob's Fresh Farm Shares - chicken and duck eggs, as well as a wide variety of veggies and fruit grown with natural methods from heritage and non-GMO seed. They have several different types of CSAs depending on your family's needs, including boxes that have bakery and coffee items included. Visit his site and get signed up today!

Hives on the Hill Apiary - Jacob also runs a great honey business. Find honey in all sizes of jars, plus he will remove your swarms!

Shoreline Wild Salmon - wild, Alaskan, hook-and-line caught salmon. King and Coho Salmon sold frozen in vacuum sealed packages. Smoked Coho Salmon sold in shelf stable jars. Marie and her dad, Mark handle the fish with the utmost care, all the way from the fishing vessels in Southeast Alaska to the farmers market in Dexter! Look for them in May, August, September and October.

MaryAnn Simpkins - one of our founding members brings produce, baked goods, sewn and crocheted housewares, nuts, soaps, eggs, honey, too much to name! Please keep an eye here for her earliest harvests, there will be lettuce soon!

Two Dogs Farms - perennials, annuals, veggie starts, produce, syrup and more from Ray Sowers.

Jeff Peters - Jeff is a market staple in his 11th year at the DFM. He brings breathtaking cut flowers like Cosmos, Sunflowers, Zinnias, Cockscomb, and a rainbow of lilies. He will also have leeks, storage onions, kohlrabi and tomatillos.

My Serenity, Creations by Rachel - lovely bath, body and home goods, soy candles, natural deodorants and bath bars.

Manchester Blooms Flower Farm - Amy grows beautiful bouquets, arrangements, and buckets of freshly cut, locally grown annuals. Some of the bright beauties offered include: Cosmos, Zinnias, Sunflowers, Poppies, Daisies and other wildflowers. Her Spring Tulip selection is full of lovelies like Paradise, Rembrandt, Strawberry Triumph, Sweet Pink, Blush Beauty, Menton, Purple Lady, and Wijia. Buy a dozen of a single variety or mix and match to customize your bouquet. This year, Amy will also be offering a limited amount of herbs and produce, check back for updates!

Herb 'N Beans - Steve has artisan crafted coffee, tea, locally grown hemp flower and oil, and freeze-dried fruits and veggies.

Judy Welsh - charming hand cut cards, framed beach glass, driftwood art and notebooks.

Sweet and Salty Cookie Co - Jeff is back with the best cookies! Chocolate chip, double dip chocolate chip, M&M, peanut butter, snicker doodle chip, butterscotch, Special Dark, Reese's, sea salt caramel, dark chocolate pecan, maple oatmeal raisin, pecan raisin, milk chocolate raisin, molasses, caramel apple crisp, gluten-friendly chocolate chip and gluten-friendly dark chocolate pecan.

GVR Farms - Gage is returning to the Tuesday market with lettuce, carrots, radishes, asparagus, micro-greens, potatoes, and pumpkins.

Paper Bead Elegance - Karen makes the most fascinating jewelry - from paper! Barrets and earrings; durable and gorgeous artisan statement pieces.

BB's Beauty Organics - Brittney puts a new twist on bath products. She makes body sprays and rooms sprays, plus shaving cream, sugar scrubs and foot scrubs.

Specialty Tea Products (STEAP) - Amanda has a variety of loose leaf teas and blends. Visit her website to sign up for a subscription!

Skalski Farm in Hamburg - John and Rochelle will be back this year! Their vegetable, fruit, and start plants are grown using organic methods. They will have larger, more mature vegetable, herb and flower starts sold in individual pots. Teaser: they will have strawberries, blueberries, raspberries and sweet corn!!

Ski's Sausage Co - this is Dan's first year, but he's a local from Pinckney! He offers a large variety of sausages; traditional Polish kielbasa and cheddar, jalapeno cheddar and traditional bratwurst.

More to come soon!

Vendor Profile: Wild Dandelion Acres

Amanda Pedrys and Eli Peters really believe in safe, natural, healthy food! It was troubling to them to find so much misinformation in food labeling; preservatives and additives and more in food found in grocery stores. Eli's mantra, "nature provides what nature needs" has lead them in their mission to grow and raise healthy food for their (growing!) family and yours.

As young people, Eli was trained as a junior master gardener at the Ann Arbor Botanical Gardens, participated in 4H and Future Farmers of America. Amanda grew up around farming and has a lot of love for animals which brought her to work in a veterinary clinic. Eli began their farm and when Amanda came along, she helped expand the garden size and their food preservation. She also uses her sweet, nurturing temperament in raising their livestock. Eli and Amanda raise chicken for both meat and eggs, plus plenty of turkeys, goats and pigs!

Wild Dandelion Acres does not administer any artificial drugs, antibiotics, or vaccines to their animals. Following their mantra, they have found natural alternatives for livestock health issues. Much like we humans, animals need fresh air, space to move, healthy, high quality food and loving attention.

And they are certainly busy! Wild Dandelion Acres is taking pre-orders for chicken that will be available April 30. -but even more exciting!- During our stay at home order, they have partnered with Jolly Pumpkin Artisan Ales + Kitchen! Order chicken for take out, or pick up eggs and other supplies from local vendors (including some that used to attend the DFM!)
Eli and Amanda have been a great addition to the market and we are so excited to see where they go!

Horseradish Brisket Recipe:

Active Time 50 MIN
Total Time 4 HR 30 MIN
Yield Serves 8

Ingredients

One 5 1/2-pound first-cut brisket
Kosher salt and freshly ground pepper
3 1/2 tablespoons vegetable oil
2 medium onions, halved and thinly sliced
4 garlic cloves, minced
4 carrots, cut crosswise 1 inch thick
2 medium parsnips, halved lengthwise and cut crosswise 1 inch thick
2 celery ribs, cut into 1 inch pieces
1/2 cup prepared white horseradish, drained
2 cups dry red wine
2 bay leaves, preferably fresh
3 cups beef stock or low-sodium broth
4 medium Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces

Preparation

Preheat the oven to 325°. Season the brisket generously with salt and pepper. In a very large enameled cast-iron casserole, heat 3 tablespoons of the vegetable oil. Add the brisket and cook over moderately high heat, turning, until browned all over, about 12 minutes. Using tongs, carefully transfer the brisket to a rimmed baking sheet, fat side up.
Pour off all but 3 tablespoons of the fat from the casserole. Add the onions and half of the garlic and cook over moderate heat until softened, about 3 minutes. Add the carrots, parsnips and celery and cook over moderate heat until browned in spots, about 6 minutes.
Meanwhile, in a small bowl, combine 1/4 cup of the prepared horseradish with the remaining garlic and 1/2 tablespoon of vegetable oil. Spread the garlic-horseradish paste on the fat side of the brisket.
Pour the red wine into the casserole. Bring to a boil and cook over high heat, scraping up the browned bits from the bottom of the casserole, 1 minute. Push the vegetables to the side of the casserole and add the bay leaves. Set the brisket, horseradish side up, in the center of the casserole. Pour the beef stock around the brisket and bring to a simmer over moderate heat. Cover the casserole, transfer to the oven and cook for 1 hour.
Scatter the potatoes around the brisket, cover and cook for about 2 hours longer, until the meat is very tender. Increase the oven temperature to 350°. Uncover the casserole and roast for about 30 minutes, until the brisket is browned on top and the gravy has thickened.
Carefully transfer the brisket to a carving board and let rest for 30 minutes. Discard the bay leaves. Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm.
Pour the brisket cooking liquid into a fat separator and let stand until the fat rises to the surface. Pour the cooking liquid into a gravy boat and discard the fat. Whisk the remaining 1/4 cup of prepared horseradish into the gravy and season with salt and pepper.
Thinly slice the brisket across the grain and transfer to the platter with the vegetables. Spoon some of the gravy over the brisket and vegetables and serve, passing the remaining gravy at the table.

Enjoy!

https://www.foodandwine.com/recipes/gail-simmonss-horseradish-brisket