​I have to say, what a haul!  This is the most cabbage we have ever grown and I am entirely hooked. It is so fun! This whole trailer full was sent to the Greater Lansing Food Bank and will be distributed before a week has passed. It isn't even half of our fall harvest! We have 2 more wholesale orders, and have a generous amount set aside for winter markets. 

Lots of vegetables going out to food pantries! All that cabbage is heading out through the Greater Lansing Food Bank. The wintersquash you see is headed out in boxes distributed by the Farm at St. Joes farm share program, which includes a farm share assistance program for folks struggling to afford health food. 

Those two fellas in the top picture were total sports about loading Lake Divide's cabbage the silly way. One day (maybe soon!) I will have a loader with forks so I can heft the pallets up. Until then, I will rely on a more delicate application of physics. We did it though. And they were late when they were leaving. But still smiling! 

And look at the crew of folks packing boxes for Farm at St. Joes Double Distro week! That wasn't even everyone there! They were all hustling packing boxes, I was amazed the let me take their picture! 

I send deep thanks to both organizations for the work they are doing and for helping Lake Divide be part of it. ​

​Tractor work is destructive to the local lives. This mole was not happy about the situation. Luckily I spotted it trying to burrow back down after being turned up and was able to relocate to a different, safer area. What a different world they live in. They mostly eat insects. Eat all those pest grubs my little velvety friend!

Ahoy friends!!

​The hustle continues! And we have done so very much already. Of the bulk harvest, only 4 beds remain: two of watermelon radish and two of fingerling potatoes. That is hard to believe really, as there was so much looming just two weeks ago. The garlic beds have miraculously been prepped! All that cabbage and squash has reached the homes of its destiny. So after getting those remaining items out of the field and finishing our market prep, we will plant our garlic and then take our week off. That said, after this weeks market we will take November 29th off, but we will be back the following week.

Despite all the items checked off, our fall list is certainly going to overflow into winter: Planting, building tunnels, mulching, cleaning. And I am ok with that! I am so proud of all our mighty team has done this fall and this year overall. We have worked so hard and it truly show. Clare and Fergus have been here the whole time, working, learning, growing, building. They have put so much energy and good work in to getting everything done. And quite a few people have passed through. Each one has contributed to the farm's success this year. I haven't felt this happy in November since 2019. Thank you team. Thank you so much. We are the farm together. 

And, since SNAP is back, we will do as we planned. We will keep our Community Account Open and use some of the funds to send produce to Food Pantries. Between all the SNAP pause info and the farm membership promotion, there is a lot going on in this email. Please see the "table of contents" for easy navigation to what you are looking for! You can click on the links there and it will take you where you want to go within the email. 

Onward folks, doing the things we can do. 

Cheers,
Helen
she/her/hers
 
In this email:

• SNAP resources
  • Community Account Balance $525
    • We used some of the balance to send turnips to Stockbridge Community Outreach
  • How to use
  • How to contribute
  • Other resources
• Farm Membership! What it is and how to sign up!
• CSA Members Balance Check in
  • Check out the email!
• Links
  • A link to our Stockbridge Community Outreach Project 
  • Here is a link to our SNAP resources plan
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
  • CSA Flier for 2026
• Fresh From the field
• Recipe: Roasted Cabbage

SNAP RESOURCES:

Community Account, available to Eastern Market Customers that need food assistance
Current Balance: $644.00

HOW TO USE our Community Account (only at Lake Divide Farm’s Stand)

• No proof requirement
• Look for Community account sign or ask a Lake Divide market attendant if the Community Account is open.
• Select what you need
• $20 limit per person, with some exceptions. 
• Say to the person checking you out “I am using the Community Account”
• Available as long as there is a balance in the Community Account.

Additionally:

• We accept Cash Value Benefits at our Eastern Market stand

More about the Community Account here. 
Want to help:

• Please contribute to our Community Account. This is best done at market. If you know you are going to contribute, please email me so I can match your contribution in advance
• Share this plan with others
• Understand that funds contributed to this account may be used to send produce to food pantries.

Resources for people that want to help:

• Talk to the people in your community and see how you can offer support.
• Sign this United Way Southeastern Michigan petition to protect food benefits for Michigan’s struggling workers, children, seniors and veterans during the shutdown.

• Print and share the resources above (Printable flier)
• Donate money or time to a foodbank or food pantry
• Contribute to either of our programs
  • Stockbridge Community Outreach Program
  • Community Account (Eastern Market)
    • Talk to me at market or email me at lakedividefarm at gmail dot com if you have questions or ideas

Farm Membership!Our Farm mMembership is based on the ethos of Community Supported Agriculture. It allows the community to support their food producers through the variability of the growing season. Members pre-pay for their vegetables, receive a bonus, and then use their account through the season.

Here is the sign up sheet for perusal or use.

A couple key features of our Farm Membership:

• Select the produce you want at Eastern Market
• No requirement to come every week
• From October onward, signups rollover to 2026 and won't expire until December 31st 2026
• You can use your balance right away!
• You can share your farm account with friends and family

Farm Member Balance Check in:Farm members! It is now time to assess your balance.
​Here are your stats:
Check the email for your stats!

We have 4 more markets of the 2025 season. Ask yourself these questions:

1. Will you use your balance?
   • If they answer to this is Yes, carry on. You could chose to add to your account now for the following year or wait. You may want to contribute to the Stockbridge Community Outreach project either way. (See link below)
   • If the answer was no, go to number 2
2. Do you plan on shopping with us next year?
   • If the answer to this is yes, add to your account and your whole balance will roll over.
   • If the answer is no
     • You could choose to do your best to spend the remainder of your balance.
     • You could donate some or all of it to the Stockbridge Community Outreach project (linked above)
     • You could donate some or all of it to the "Community Account"

If you have any questions or worries, please speak with me at market or email me. I am more than happy to troubleshoot your specific situation. 

Roasted Cabbage

From Trial and Error

Ingredients

• 1 big a$$ cabbage (or a few little ones!)
• A few glugs of oil
• salt and pepper to taste

Instructions

1. Preheat the over to 450
2. Slice cabbage into wedges, trying to keep some of the stem attached to each wedge
3. Distribute them on a pan
4. Pour oil over them, wiggle them around and then flip them and wiggle them again, so oil is all over them.
5. Sprinkle some salt and any other seasoning you would like
6. Roast for 20 minutes on one side then flip and 20 more on the other side

Notes

• Each cabbage wedge is almost like noodles when its done. It tastes great with actual pasta, rice, or on their own. I'm certain there are many delicious combinations with ingredients as yet unnamed. 
• I did eat this cabbage in a rice bowl with the lime/soy sauce daikon and some homemade hot sauce and it was fabulous. 

Covering these unruly daikon, radish, and turnips on a windy day with ancient holey frost blankets and silage tarps was grueling endeavor. Clare and Fergus put in their darndest efforts throughout the day on Wednesday to no avail. When the wind doesn't cooperate, there are limits to what can be done.

We were lucky enough that the wind completely died in the evening and I was able to go out and get covers settled before the temperatures dropped below freezing. My task was exponentially easier because we expect to have all the roots out of the ground before the next temperature drop and the wind was so calm. This meant I didn't have to use any sandbags! In the light of day, I almost felt like I need to apologize for how easy it was, consider how long Fergus and Clare rode the struggle bus the day before. 

The reason all the effort? Freezing temperatures and massively decrease the storage longevity of these crops. We will never know if the unique micro climate on Wednesday night would a damaged our roots to that extent but it wasn't a gamble any of us wanted to take.  
Lake Divide Farm
A window into your food's journey!

Going out at night in the crisp air, with the light of the full moon wasn't all bad. It rarely is. But this night was extra specail because I saw the northern lights! I had never seen them and was so blown away when I looked up to the sky. Dancing light! It's hard not to assign existential meaning to a phenomena so magical. In the end, all that is left is gratitude.  ​

Ahoy Fellow Human!

We have been HUSTLING to get all of our crops in before the deep freeze this coming Sunday night. We will still be at market this week but may leave a little earlier than usual. By we, I have to admit, I mean Clare, Fergus and the rag tag of community members that have showed up to help. I have been stuck inside with sick kids all week, which has challenged my whole identity. But that's another story. 

In other great news, all SNAP benefits will be released! 

Michigan is now releasing full SNAP benefits for November 2025 following a federal court order. Recipients who normally get benefits on the 3rd, 5th, or 7th of the month should receive their full allotment within 48 hours of the state receiving federal funds, which was expected to be no later than November 7, 2025. All other recipients will receive their full payment on their normally scheduled date. 

• Action: Michigan's Department of Health and Human Services (MDHHS) has directed its SNAP EBT vendor to issue full benefits as soon as federal funding arrives.
• Reason: A federal judge in Rhode Island ordered the USDA to fully fund SNAP benefits for November.
• Timeline:
  • For those whose benefits are normally received on the 3rd, 5th, or 7th, the full payment should be issued within 48 hours of the state getting the funding.
  • For all other recipients, full benefits will be issued on their normal, scheduled date. 

As planned for in this event, we will keep our Community Account Open and use some of the funds to send produce to Food Pantries. Between all the SNAP pause info and the farm membership promotion, there is a lot going on in this email. Please see the "table of contents" for easy navigation to what you are looking for! You can click on the links there and it will take you where you want to go within the email. 

Onward folks, doing the things we can do. 

Cheers,
Helen
she/her/hers
 
In this email:

• SNAP resources
  • Community Account Balance $644
  • How to use
  • How to contribute
  • Other resources
• Farm Membership! What it is and how to sign up!
• CSA Members Balance Check in
  • Member Info- 
    • <<Your Balance>><<Balance>>
    • Times attended: <<Times Attended>>
    • Spent per visit: <<Spent/Visit>>
• Links
  • A link to our Stockbridge Community Outreach Project 
  • Here is a link to our SNAP resources plan
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
  • CSA Flier for 2026
• Fresh From the field
• Recipe: Spicy Butternut Squash Chili With Greek Yogurt and Lime

SNAP RESOURCES:

Community Account, available to Eastern Market Customers that need food assistance
Current Balance: $644.00

HOW TO USE our Community Account (only at Lake Divide Farm’s Stand)

• No proof requirement
• Look for Community account sign or ask a Lake Divide market attendant if the Community Account is open.
• Select what you need
• $20 limit per person, with some exceptions. 
• Say to the person checking you out “I am using the Community Account”
• Available as long as there is a balance in the Community Account.

Additionally:

• We accept Cash Value Benefits at our Eastern Market stand
• We accept Produce connection. The program runs until November 11th. (This is the last week)

More about the Community Account here. 
Want to help:

• Please contribute to our Community Account. This is best done at market. If you know you are going to contribute, please email me so I can match your contribution in advance
• Share this plan with others
• Understand that funds contributed to this account may be used to send produce to food pantries.

Resources for people that want to help:

• Talk to the people in your community and see how you can offer support.
• Sign this United Way Southeastern Michigan petition to protect food benefits for Michigan’s struggling workers, children, seniors and veterans during the shutdown.

• Print and share the resources above (Printable flier)
• Donate money or time to a foodbank or food pantry
• Contribute to either of our programs
  • Stockbridge Community Outreach Program
  • Community Account (Eastern Market)
    • Talk to me at market or email me at lakedividefarm at gmail dot com if you have questions or idea

​Farm Membership!

Our Farm Membership is based on the ethos of Community Supported Agriculture. It allows the community to support their food producers through the variability of the growing season. Members pre-pay for their vegetables, receive a bonus, and then use their account through the season.

Here is the sign up sheet for perusal or use.

A couple key features of our Farm Membership:

• Select the produce you want at Eastern Market
• No requirement to come every week
• From October onward, signups rollover to 2026 and won't expire until December 31st 2026
• You can use your balance right away!
• You can share your farm account with friends and family

Farm Member Balance Check in:

Farm members! It is now time to assess your balance. Find your stats (current balance, times attended, average spent/visit) in the market email!

We have 6 more markets of the 2025 season. Ask yourself these questions:

1. Will you use your balance?
   • If they answer to this is Yes, carry on. You could chose to add to your account now for the following year or wait. You may want to contribute to the Stockbridge Community Outreach project either way. (See link below)
   • If the answer was no, go to number 2
2. Do you plan on shopping with us next year?
   • If the answer to this is yes, add to your account and your whole balance will roll over.
   • If the answer is no
     • You could choose to do your best to spend the remainder of your balance.
     • You could donate some or all of it to the Stockbridge Community Outreach project (linked above)
     • You could donate some or all of it to the "Community Account"

If you have any questions or worries, please speak with me at market or email me. I am more than happy to troubleshoot your specific situation. 

Fresh From the ​​Field- 
Greens:
Arugula
Bok Choi
Kale
Mustard
Pea shoots
Tatsoi

Herbs
Parsley

All Manner of Deliciousness
Acorn Squash
Autumn Frost
Beets
Broccoli (may be last week)
Broccolini
Butternut squash!
Napa Cabbage
Cabbage: personal and LARGE for your kraut needs
Cone Cabbage
Savoy Cabbage
Red Cabage
Carrots!
Delicata Squash
Eggs!! From Hen House Farm- Clare!!
Garlic
Kabocha squash!
Onions
Fingerling Potatoes
Watermelon radish
Daikon radish: Red, white, and purple
Purple top turnips


Coming Soon
Rutabaga

Recipe: Spicy Butternut Squash Chili With Greek Yogurt and Lime

From Dishing up the Dirt

Ingredients

• 2 TBS grapeseed oil (or oil of choice)
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 jalapeño Pepper, seeded and diced1 medium sized butternut squash. Peeled, seeded and cut into 1 inch cubes
• 1 medium sized butternut squash, peeled, seeded and cut into 1/2 inch chunks
• 1 1/2 Tablespoons chili powder
• 1/2 Tablespoon ground coriander
• 1 teaspoon dried oregano
• 2 (15 oz) cans black beans, drained
• 2 (15 oz) cans organic diced tomatoes with their juices
• 4-5 cups veggie stock
• salt and pepper to taste

Garnish:

• A few dollops of greek yogurt
• Juice from 1 lime
• Pinch of crushed red pepper flakes
• Diced cilantro

Instructions

1. Heat a large soup pot over medium-high heat. Add onion and sauté for about 5 minutes. Add garlic and jalapeño pepper. Cook for about 3 more minutes. Add butternut squash, spices, salt and pepper. Cook for about 1 more minute stirring often.
2. Add beans and tomatoes. Stir. Add veggie stock and bring to a boil. Reduce heat to a simmer and cook for about 30 minutes.
3. Taste test and add any more spices you think necessary. (The longer the soup simmers the stronger the flavors)
4. Serve with a dollop of greek yogurt, a squeeze of fresh lime juice, cilantro, and a pinch of crushed red pepper flakes.

Notes

• Use this recipe as a guide. Adjust measurements and ingredients as necessary.