August 30th, 2025

TOMATO SALE:

1sts
15 pounds for $25
Bushel for $60

2nds: Scratch and dent. An excellent canner's deal.
15 pounds for $15
Bushel (53 lbs) for $45

Bushel of Romas $55

Tomato sales for canning and slamming. Straight romas, reds, hylooms (heirloom quality but not true to seed) and heirloom, or mixed.
Pre-order by emailing or come pick out what you like at market! We have various boxes and bags to help you get them home. ​

​Our wintersquash field is looking fabulous. Sure, there are some tall weed flags. And I've seen some squash bugs out there. But look at those leaves! And the flowers kind of blew my mind when I came upon them. They are so, so pretty! In the top picture, you can see some unripe butternut squash. From what I found out there, it seems we are going to have a good wintersquash harvest and I am hopeful and excited.

Speaking of cabbage! This is a mix of our fall and winter cabbage. The close up is of our beauteous Napa cabbage. Last fall a deer came through and ate the center of just about all our cabbage heads. I am nervous these will suffer the same fate. I have seen tracks. We are bolstering our fence and prepping with human presence and possibly an off season tag. I would really like us all to eat napa cabbage all winter. ​

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Ahoy!

Not too much to say that I haven't already said.

• Don't wait to can our tomatoes. The plants are looking winded and it is possible they only have 2-3 more weeks of excess. Of course, one never knows with nature but I wouldn't risk it.
• Have I mentioned the Native Seed Production grant we have the honor of participating in? The grant was put together by the one and only bad ass Meghan Milbrath who is passionate about getting native plants in the ground. This grant provides education and resources for small scale farmers to trial native seed production as an enterprise. We are honored to participate alongside other growers. We are just now putting in the orders for the native plants that we will be planting this fall and hopefully harvesting seed from in the coming seasons. I have butterflies in my stomach. Hopefully that transfers to more native Michigan butterflies and other pollinators. 
• We are HUSTLING. Man is it ever August. I still have to get the fields turned over, but in progress news, the majority of the crops we seeded are up. In the field we call Midtown II, there are adorable, once cultivated lines of daikon, radish, turnips, and sweet turnips. Won't be long now!

 
Onward folks, doing the things we can do. 

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

• Generally important notes
  • We are back at Stockbridge this Friday and hopefully for the rest of the season!
  • A link to our Stockbridge Community Outreach Project
  • Notes for members (or potential members!):
    • Find a copy of the 2025 membership agreement here.
    • It isn't too late to sign up for our Farm Membership! 
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Salsa

Fresh From the Field- 

​Greens:
Micros: Types to be seen!
Pea shoots

Herbs
Basil
Parsley

All Manner of Deliciousness
Cabbage: personal and LARGE for your kraut needs
Cucumbers- Ugly but delicious
Eggs!! From Hen House Farm- Clare!!
Eggplant- limited
Garlic
Garlic Scapes! 
Ground Cherries
Kohlrabi
Onions
Peppers: Shishitos! Snackers, Bells!
Potatoes!
Scallions
Big tomatoes: slicers, paste, heirlooms. Buried. Preorder in quantity.
Cherry Tomatoes
Watermelon

Coming Soon
Canary melon?!

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 Salsa

From My heart <3
Here is an actual recipe from Love and Lemons that involves a food processor. I have just been chopping everything up. I like it that way. Pulsed to a chunky dip would be good as well, though. 

 Ingredients

• 2 big tomatoes
• 2-4 small onions
• 2-4 bell peppers
• 2-4 cloves of garlic
• corn cut off the cob (if you like)
• Salt to taste
• cumin if you like
• lemon juice if you like

Instructions

1. Chop things up to desired size! I like my tomatoes chunky and everything else pretty small
2.  Mix it together. 
3. Let it sit or eat it straight away. I prefer it at room temperature. 

Notes. 

1. Enjoy!