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.

The dramatic skies of change are upon us. Here you see Clare determining what to cover with frost blankets and Jaime bulk harvesting beets.

Beastie Beets! We grew some whoppers this year. 
Golden Beet
Napa cabbage! We hauled in 12 bulk bins! Chances are we will be eating napa cabbage for the better part of the winter.
Split cone cabbage! This is what happens when you don't harvest them on time. The inner leaves keep growing and the outer leaves get too tight! 
Rutabaga! We thought we lost them, but here they are! ​

​Clare got this gorgeous sky picture while the weather was rolling in. 

​ Ahoy!

FIRST NOTE! we WILL BE AT MARKET this week! What? I know I said we wouldn't be but all this broccoli isn't going to eat itself! So come out and see me tomorrow!

We hauled napa cabbage all through the rainy weather. We have enough to keep us through the winter for sure! Next up, beets! We have so much good food to get out of the field. Reiteration: If you have any interest in volunteering either to harvest, haul 50lb bags, build bins, make jokes while we work, or feed us, you are invited. Just email me to figure out when is the best time for all parties involved. 

With the government shutdown affecting SNAP benefits for vulnerable populations, please consider donating to food pantry or food bank, checking on your neighbors, posting in your local buy nothing group if you have something to share. Also, please ask for help. In almost all struggles we see, community is the answer. Lets catch each other as much as we can.

Links:

• Find a link to Stockbridge Community Outreach Project here, with our most recent update. 
• Link to our 2026 Farm Membership agreement

About our Farm Membership (sign up sheet for perusal or use)

• 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

This next part is for the farm members and may look funny to non members because of the merge tags.
 
Farm members! It is now time to assess your balance. Check the email for your stats!
​
We have 7 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 below)

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. 

Onward folks, doing the things we can do. 

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

• Generally important notes
  • A link to our Stockbridge Community Outreach Project 
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Meal Prep Roasted Veg (same recipe as last week. I highly recommend the butternut!)
• Member Info- 
  • <<Your Balance>><<Balance>>

<<Special Note>>Fresh From the Field- 
Greens:
Arugula
Bok Choi
Kale
Mustard
Pea shoots
Tatsoi

Herbs
Parsley

All Manner of Deliciousness
Acorn Squash
Beets
Broccoli
Broccolini
Beans
Butternut squash!
Napa Cabbage
Cabbage: personal and LARGE for your kraut needs
Cone Cabbage
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
Savoy and red Cabbage!
Rutabaga

Roasted Vegetables

From practice

Ingredients

• Selection of vegetables, chopped to about the same size. I am not careful with this part as I prefer a variety of texture.
• A good mix:
  • beets, broccoli, turnip, squash
  • broccoli, squash, onion
  • cabbage, squash
• Oil or fat of choice. I use a glug or two of olive oil.
• Seasonings of choice:
  • Salt and pepper is a good basic one that lets you add your vegetables to other dishes throughout the week.
  • Chili honey
  • Lemon garlic
  • Balsamic vinegar
  • Mustard!

Instructions

1. Preheat oven to 425F and possibly tray/trays
2. Oil and season vegetables and spread them out on the tray.
   • You can mix them together as one dish or lay them out by type and mix them later in the week.
   • All your vegetables don't have to have the same seasonings
3. Roast for 15-20 minutes, do some flipping and stirring, then roast for 15-20 more. 
4. Check for tenderness. If they are caramelized but not tender, reduce heat to 300F and roast until they have desired tenderness.
5. Eat immediately or add them to dishes through the week:
   • Taco toppings or sandwich builders
   • Salad additives (especially roasted beets or butternut!)
   • Add to cooked proteins and grains!

Notes

• Recommended temperature: 
  A good starting point is 425°F. Some chefs recommend a two-step process: start at 425°F to get a good sear, then lower the temperature to 300°F to finish cooking and ensure tenderness. 
• Why high heat is important: 
  High heat helps bring out the vegetables' natural sweetness and achieves a desirable caramelization and slight crispiness on the outside. Lower temperatures will result in softer, steamed-like vegetables. 
• Avoid overcrowding: 
  Don't overcrowd the pan, as this will cause the vegetables to steam instead of roast. Give them enough space to allow for proper browning. 
• Cut uniformly: 
  Cut vegetables into uniform sizes to ensure they cook evenly. 
• Preheat your oven and pan: 
  Preheat your oven and consider preheating your baking sheet to help the vegetables start cooking immediately and get crispier. 

Beet babes! These golden beets are huge! I've been roasting them up weekly and adding them to salads. Check out my notes from the recipe below. Spoiler alert: it is yet another add vegetables to face recipe. 

Nature's beauty abounds. The sunsets are out of control. The blue sky is the bluest it can be. The little white asters that I wait for all year are decked out in blooms. And! The trees have finally decided to join the shift. I suppose it is now fall after all. 

As we saw Carla last week, here is Boomer. He looks like a pup in this picture but he is almost through his seventh year. Today I had to lock him in the truck because he was chewing on an irrigation line. ​

Ahoy!

​Ok. Eat butternut squash. Roast vegetables. Be outside in the dusk of 2025. Winter is coming, whether it announces itself or not. At the farm we are busying ourselves with the task of getting all of our roots and greens stored in the coolers so we have good food to eat through the winter. 

In the spirit of hauling vegetables in, we staying home from market next Saturday, October 25th. We will be hauling roots all week. If you have any interest in volunteering either to harvest, haul 50lb bags, build bins, make jokes while we work, or feed us, you are invited. Just email me to figure out when is the best time for all parties involved. 

About our Farm Membership (sign up sheet for perusal or use)

• 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

This next part is for the farm members and may look funny to non members because of the merge tags.
 
Farm members! It is now time to assess your balance. Check the email or email me for your stats.

We have 8 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 below)

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. 

• Find a link to Stockbridge Community Outreach Project here, with our most recent update. 
• Link to our 2026 Farm Membership agreement

Onward folks, doing the things we can do. 

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

• Generally important notes
  • At Stockbridge today!
  • A link to our Stockbridge Community Outreach Project 
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Meal Prep Roasted Veg
• Member Info- 

​
Fresh From the Field- 
Greens:
Arugula
Collards
Kale
Micros: Types to be seen!
Mustard
Pea shoots
Tatsoi

Herbs
Dill
Parsley

All Manner of Deliciousness
Acorn Squash
Beets
Broccoli
Broccolini
Beans
Butternut squash!
Napa Cabbage
Cabbage: personal and LARGE for your kraut needs
Cone Cabbage
Delicata Squash
Eggs!! From Hen House Farm- Clare!!
Garlic
Ground Cherries
Kohlrabi
Kabocha squash!
Mustard
Onions
Peppers: (limited)
Potatoes!
Fingerling Potatoes
Watermelon radish
Daikon radish: Red, white, and purple
Tomatoes (limited)
Cherry Tomatoes (limited)
Purple top turnips


Coming Soon
Savoy and red Cabbage!
Carrots

Roasted Vegetables

From practice

Ingredients

• Selection of vegetables, chopped to about the same size. I am not careful with this part as I prefer a variety of texture.
• A good mix:
  • beets, broccoli, turnip, squash
  • broccoli, squash, onion
  • cabbage, squash
• Oil or fat of choice. I use a glug or two of olive oil.
• Seasonings of choice:
  • Salt and pepper is a good basic one that lets you add your vegetables to other dishes throughout the week.
  • Chili honey
  • Lemon garlic
  • Balsamic vinegar
  • Mustard!

Instructions

1. Preheat oven to 425F and possibly tray/trays
2. Oil and season vegetables and spread them out on the tray.
   • You can mix them together as one dish or lay them out by type and mix them later in the week.
   • All your vegetables don't have to have the same seasonings
3. Roast for 15-20 minutes, do some flipping and stirring, then roast for 15-20 more. 
4. Check for tenderness. If they are caramelized but not tender, reduce heat to 300F and roast until they have desired tenderness.
5. Eat immediatly or add them to dishes through the week:
   • Taco toppings or sandwich builders
   • Salad additives (especially roasted beets or butternut!)
   • Add to cooked proteins and grains!

Notes

• Recommended temperature: 
  A good starting point is 425°F. Some chefs recommend a two-step process: start at 425°F to get a good sear, then lower the temperature to 300°F to finish cooking and ensure tenderness. 
• Why high heat is important: 
  High heat helps bring out the vegetables' natural sweetness and achieves a desirable caramelization and slight crispiness on the outside. Lower temperatures will result in softer, steamed-like vegetables. 
• Avoid overcrowding: 
  Don't overcrowd the pan, as this will cause the vegetables to steam instead of roast. Give them enough space to allow for proper browning. 
• Cut uniformly: 
  Cut vegetables into uniform sizes to ensure they cook evenly. 
• Preheat your oven and pan: 
  Preheat your oven and consider preheating your baking sheet to help the vegetables start cooking immediately and get crispier. 

Clare and Fergus harvesting tatsoi!

​New crops are still coming in! 

We lost our brussels sprouts. There. I said it. No one wanted to hear it. The good news is that we knew we lost them months ago and we planted some other bonus crops to compensate. 

Dill! Big beautiful bunches of dill are coming to market this week.

Beans! That's right! Beans after the first fall frost? How? Luck and frost blankets. 

Carrots! They won't be on the table tomorrow but expect to find them in the coming weeks.

​Extra lots of sprouting broccoli! Yay! What a wonderful new crop to have. You can see the frost sweeting the buds in this picture.

For vegetable farmers, the first fall frost is an event. It changes everything. Many crops, like the cold hardy spinach, kale, and collards, get sweeter! Some plants die if left unprotected, like the basil, tomatoes, and peppers. 

It is a clear delineation between summer and fall. It creates finite lists, an uncommon thing around here. Harvest all the potatoes. Build the tunnels. Turn in the old crops. When it kills the field tomatoes, it is sad, but also, it sets us free! No more  harvesting of hundreds of pounds of tomatoes every week!

So this week, we with respect, we move forward. With no choice in the matter. But I am looking forward to all that fall has to offer.

​A dew soaked dog on the center console. Carla barks. A lot. Don't even try to sneak up on me. Here she is, watching with her eagle eyes and olfactory prowess of an African Elephant!  (I 100% looked up to see which animal has the best sense of smell.)

Ahoy!
​
We still have so much broccoli. I have been eating so much broccoli and you should too. Best way, roasted. Check the "recipe" at the bottom. 

Other news?

• We are doing a second round of fundraising for the Stockbridge Community Outreach Project. Find a link here, with our most recent update. 
• Clare will be at market tomorrow! Yay Clare! Come out and thank this hard working hero!

Onward folks, doing the things we can do. 

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

• Generally important notes
  • At Stockbridge today!
  • A link to our Stockbridge Community Outreach Project 
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Roasted Broccoli

Fresh From the Field- 
Greens:
Arugula
Collards
Kale
Micros: Types to be seen!
Mustard
Pea shoots
Tatsoi

Herbs
Basil
Cilantro
Dill
Parsley

All Manner of Deliciousness
Acorn Squash
Beets
Broccoli
Broccolini
Beans
Napa Cabbage
Cabbage: personal and LARGE for your kraut needs
Cabbage sprouts "basically brussels"
Cone Cabbage
Delicata Squash
Eggs!! From Hen House Farm- Clare!!
Garlic
Ground Cherries
Kohlrabi
Kabocha squash!
Onions
Peppers: Shishitos! Snackers, Bells, friers!
Potatoes!
Fingerling Potatoes
Watermelon radish
Daikon radish
Tomatoes- may be the last week! 
Cherry Tomatoes
Purple top turnips


Coming Soon
Savoy and red Cabbage!
Carrots
Turnips

​Roasted Broccoli Slabs 

​From Rachel's mind

She told me, I did it. It was delicious.

Ingredients

• Broccoli
• Olive Oil
• Salt
• Lemon juice ( just thought of this and thing it would be AMAZING)

Instructions

1. Cut the broccoli. Cut off the stem (if you want, peel it and eat it!) Put the broccoli crown down and slice it into 2 or 3 flat slabs. 
2. Lay it on a pan and drizzle with olive oil and lemon juice, if using. Flip the pieces so that they are coated.
3. Sprinkle with salt
4. Roast at 450F for 10 minutes, flip and roast for 10 min more. Check for crispiness and roast to your desired level.

Notes

Don't waste that roastin' heat! Get some beets, onions, and squash on another pan and make dinner for a week!

Look at these chunky caterpillars! They are eating well. Anyone with more knowledge on the subject, please correct me, but I think the two with the horns are types of hawk moth larvae. The one on the dill is a yellow swallowtail caterpillar. It feels so late in the season to be seeing so many caterpillars. Just the other day I saw a monarch caterpillar. What a surprise.

​I harvested upwards of 200 pounds of broccoli this morning. I though to myself, well that escalated quickly! From a couple totes to a stack of bins! Get ready to brush up your broccoli recipes!

​Sunsets on the farm are one of my favorite things. I someone don't feel like I can take a picture good enough to give them justice anymore. I also don't get out to see them as much as I'd like because of the children's bedtimes. But last night we all made it out to play on the tractor, run the dogs, and watch the sun slink down. It was pretty nice. Enjoy these last warm nights while they exist!

See that rainbow bit by the sun? A sun dog. How the name was derived, I can't say. What I can say is that it is pretty! And it means there are ice crystals up there. 

​Greeting!

​We have so much broccoli, we renamed the month! 
We are plugging along. I don't know if you noticed how dang dry it is. It is scary dry. Don't touch the soil dry. We have to dig the potatoes and every time we do, the soil structure crumble in our hands. I should be plowing but I don't think I want to with ground so vulnerable. Please rain. 

In the meantime, eat some broccoli! Or laugh at my jokes at market. Or why not both! See you tomorrow.

Onward folks, doing the things we can do. 

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

• Generally important notes
  • At Stockbridge today!
  • A link to our Stockbridge Community Outreach Project 
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Fingerling Potatoes with Herb Vinaigrette

Fresh From the Field- 
Greens:
Arugula
Collards
Kale
Micros: Types to be seen!
Pea shoots

Herbs
Basil
Dill
Parsley

All Manner of Deliciousness
Acorn Squash
Beets
Napa Cabbage
Cabbage: personal and LARGE for your kraut needs
Cabbage sprouts "basically brussels"
Cone Cabbage
Delicata Squash
Eggs!! From Hen House Farm- Clare!!
Eggplant (limited)
Garlic
Ground Cherries
Kohlrabi
Kabocha squash!
Onions
Peppers: Shishitos! Snackers, Bells, friers!
Potatoes!
Fingerling Potatoes
Watermelon radish
Daikon radish
Big tomatoes: slicers, paste, heirlooms. 
Cherry Tomatoes


Coming Soon
Beans
Broccolini
Savoy and red Cabbage!
Carrots
Tatsoi
Turnips

Fingerling Potatoes with Herb Vinaigrette

From Simply Recipes

​This simple recipe combines boiled fingerling potatoes with vermouth, red onions, parsley, and an herbacious vinaigrette.


Ingredients

• 2 pounds fingerling potatoes, or small new potatoes, scrubbed and halved
• 1/4 cup lemon juice
• 1/3 cup extra virgin olive oil
• 1 teaspoon fresh thyme leaves, minced
• 1 teaspoon fresh oregano leaves, minced
• 1/2 teaspoon Dijon mustard
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 medium red onion, thinly sliced
• 1/4 cup dry vermouth
• 1/4 cup fresh parsley, chopped

Instructions

1. Cook the potatoes:Place potatoes in a medium pot and cover with cold water by about an inch. Bring to a boil and add a teaspoon of salt to the water. Lower the heat to a simmer and let simmer until the potatoes are fork tender, about 6-8 minutes.
2. Make the vinaigrette:While potatoes are cooking, prepare the herb vinaigrette. In a medium bowl, whisk together the lemon juice, thyme, oregano, mustard, salt, pepper, and olive oil.
3. Add red onions to vinaigrette:Place the sliced red onions in the bowl with the vinaigrette. This will quickly "pickle" the red onion slices.
4. Sprinkle strained potatoes with vermouth:Strain potatoes from the water and place them in a large bowl. Sprinkle on the vermouth and toss to coat. Let the potatoes sit for one minute to soak up the vermouth.
5. Toss with onions, parsley and vinaigrette:Gently toss the potatoes with the onions, parsley, and the herb vinaigrette. Let sit for at least 10 minutes before serving.
   Serve slightly warm, room temperature, or chilled.

Notes

​We planted our native plants! Everyone had a hand in it, dogs included. We decided to experiment a little bit and direct seed some of the R. pinnata this fall to see how it goes. Exciting!

Wasps! These are my guard wasps that live by my kitchen door. Did you know that they can recognize human faces? Any way, I have had a great year of watching these creatures live. Here they are sharing a meal. Not how you imagine dinner with the family for humans but community none the less. ​

Ahoy!

Enjoy the last of the lengthy days. Enjoy the golden sunlight and the warm evenings. Enjoy the tomatoes and the dishes with every ingredient. Summer is bowing out. But we can love it until it is over. 

Onward folks, doing the things we can do. 

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

• Generally important notes
  • Whelp, maybe we will be at Stockbridge! Not this week but seeing what we can sort out. 
  • A link to our Stockbridge Community Outreach Project 
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Napa Cabbage and Daikon Soup with Pure Umami

Fresh From the Field- 
​
Greens:
Collards
Kale
Micros: Types to be seen!
Pea shoots

Herbs
Basil- on it's last legs! Make those tasty pestos to freeze while you still can! (Or take a cutting and keep it on your window sill)
Parsley

All Manner of Deliciousness
Acorn Squash
Beets
Napa Cabbage
Cabbage: personal and LARGE for your kraut needs
Cabbage sprouts "basically brussels"
Delicata Squash
Eggs!! From Hen House Farm- Clare!!
Eggplant (limited)
Garlic
Ground Cherries
Kohlrabi
Kabocha squash!
Onions
Peppers: Shishitos! Snackers, Bells, friers!
Potatoes!
Fingerling Potatoes
Watermelon radish
Daikon radish
Big tomatoes: slicers, paste, heirlooms. 
Cherry Tomatoes

Coming Soon
Arugula
Broccoli!
Cone and Savoy Cabbage!
Broccolini
Turnips

Napa Cabbage and Daikon Soup with Pure Umami

From Kikoman 

*From Helen* This recipe is from the Kikoman website. You do not have to use everything Kikoman. They're good! Use what you have. Also, I would triple this recipe. And maybe exclude the pork. And maybe add tofu and a high protein micro (radish micros, I'm looking at you!)
 
Ingredients

• Napa Cabbage 6 oz
• Daikon Radish 6 oz
• Kikkoman® Sesame Oil 0.5 tbsp
• Thinly Sliced Pork 4 oz
• Grated Ginger 0.5 tbsp
• Kikkoman® Shiro Dashi 2 oz
• Water 20 oz
• Ground Black Pepper A pinch

Instructions

1. Cut the napa cabbage into bite-sized pieces. Peel the daikon and slice it into 0.5-inch thick strips.
2. Heat sesame oil in a pot over medium heat. Add the pork and grated ginger and stir-fry until the pork changes color.
3. Add the napa cabbage and daikon. Stir-fry until they become slightly translucent. Then add 20 oz of water and the shiro dashi. Simmer for 7-8 minutes.
4. Serve in bowls, drizzle with an additional 0.5 tbsp of sesame oil (optional), and sprinkle with black pepper.

Notes

TOMATO SALE on only for Romas and seconds!

2nds: Scratch and dent. An excellent canner's deal.
1/2 bushel for $15
Bushel (53 lbs) for $40

Roma (paste tomatoes):
1/2 Bushel $28
Bushel of $50

When ordering these, be sure to let me know which type of paste tomatoes you want:

• Amish paste- Big, meaty tomatoes that are usually 8-12 oz. They are a soft heirloom and a Slow Food USA Ark of Taste variety. Being heirloom means you can save the seeds, among other things.
• Grandero- similar to San marzano. Very firm and thick walled weighing in at 4-5 oz.

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. ​

​Look at that milkweed spreading seeds! This is on our farm. I can't wait for how many more native plants will be dropping seed over the next couple years.

On that note, we have all the plant material for the native seed production trial we are doing. I am so excited. Picking the transplants up from Wildtype was so encouraging. Everyone I spoke with there had so patience and good information to share. I had a lot of questions about how to successfully grow Lupine from seed and all of them have been answered. It is such a gift that they are only 30 minutes from us and willing to share the wealth of knowledge collected over the decades of cultivating native plants.

​Whoops! I got a flat tire! And then I scaled up my flat tire fixing knowledge. Thank you bike for giving me the chance to practice on something a little smaller. Thank you Terry for letting me borrow some of the specific tools that make this job easier and for sharing your encyclopedic knowledge of repair.

I got the tube replaced and the tire back on the tractor just as the sun was setting on Wednesday. I could choose to be disappointed that I didn't get to do the work I intended. But I am choosing to be happy that everything went smoothly. Not a stripped bolt in sight! 

​Ahoy!

Native plants.
Fixing things.
Looking towards next year.
Witnessing the wild creatures in my life. 

Autumn Equinox!
Although it didn't feel it this week (hawt), the seasons are shifting. Autumn is inviting us to welcome shorter days, changing scenery, cooler weather, increased silence, increased stillness. We are still deep in the bustle of preparation for the stillness of winter, but it is coming. 
Of course, we could choose not to welcome the shift, and then just get dunked when the time comes. I think I will make time to lay on my back on the edge of the forest, shielded from the sun, and appreciate the sounds while they last. To appreciate the green. 

And let it rain as scheduled the weekend, for all that is good. 

Onward folks, doing the things we can do. 

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

• Generally important notes
  • Because of constant staff changes, we won't be at Stockbridge for the rest of the season. It was tough but the best choice for our ongoing success.
  • A link to our Stockbridge Community Outreach Project 
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Kale Apple Slaw with Dijon Vinaigrette

Fresh From the Field- 

Greens:
Collards
Kale
Micros: Types to be seen!
Pea shoots

Herbs
Basil- on it's last legs! Make those tasty pestos to freeze while you still can! (Or take a cutting and keep it on your window sill)
Parsley

All Manner of Deliciousness
Acorn Squash
Beets
Cabbage: personal and LARGE for your kraut needs
Delicata Squash
Eggs!! From Hen House Farm- Clare!!
Eggplant (limited)
Garlic
Ground Cherries
Kohlrabi
Kabocha squash!
Melon- some like a cucumber, some so sweet you'll drown.
Onions
Peppers: Shishitos! Snackers, Bells, friers!
Potatoes!
Fingerling Potatoes
Red Radishes
Scallions
Big tomatoes: slicers, paste, heirlooms. 
Cherry Tomatoes
Watermelon

Coming Soon
Cone and Savoy Cabbage!
Broccolini
Napa cabbage
Watermelon radish!!

​Kale Apple Slaw with Dijon Vinaigrette

From Minimalist Baker

Quick kale apple slaw with a zippy Dijon vinaigrette. A simple, plant-based side for fall and beyond! Just 1 bowl, 10 minutes, and 9 ingredients required!
 
Ingredients

• 2 Tbsp olive oil
• 1 ½ Tbsp apple cider vinegar
• 2 Tbsp minced shallot
• 1 tsp Dijon mustard
• 1 clove garlic, grated or pressed
• 1/4 – 1/2 tsp sea salt
• 1/4 tsp black pepper
• 4 loosely packed cups shredded kale (we like curly kale // 1 bunch yields ~4 cups or 100 g)
• 1 medium sweet, crisp apple (such as Fuji or Honeycrisp), sliced into thin matchsticks (1 apple yields ~170 g or 2 cups)
• 1/2 cup chopped fresh parsley leaves (optional but recommended)

Instructions

1. In a medium bowl, whisk together the oil, vinegar, shallot, mustard, garlic, salt (starting with the lesser amount), and pepper.
2. Add the kale, apple, and parsley (optional) and toss to coat with the dressing. Taste and adjust, adding more salt to taste, olive oil for richness, or parsley for herbiness and to balance the vinegar.
3. Best when fresh, but leftovers will keep in a sealed container in the refrigerator for 1-2 days. Not freezer friendly.

Notes From Helen

1. If I was short on time, I may rough chop the apple or shred it, whichever felt easier in the moment. I never have the patience for matchsticks. I may also use 2 apples...
2. I don't see any nuts in this salad. I would include (toasted or raw): pecans, walnuts, pepos, sunflower seeds, or if I am feeling totally fancy, pine nuts.
3. If you are lazy on dressing, get a bottled one or sub powdered garlic
4. It is okay to substitute a small red onion for the shallot, in my humble opinion.

Delicata squash comin' at cha! See this weeks squash recipe for just one way to eat them. ​

Here are the current people of Lake Divide! I wanted to do a Brady bunch block of us, of course including the dogs. It turns out that requires more time than I have. I wanted to do a write up of each person, and all the wonderful things they do here and wonder ways that they are. I also don't have time for that (right now.)

For now I will say, we have had so many different people and personalities on the farm since we started in 2017. I suppose we will have many more. Lake Divide wouldn't be here without each and every contribution over the years. This group of people is so lovely to work with. I learn so much from each of them every day and every day. Thank you Clare, Fergus, and Scott!  ​

Carla is quite the companion. She is continuously watching, following, snuggling, and communicating. It didn't mean to get such a little dog but here she is filling a big space on the farm.

Where's Boomer, you may ask? He is working. Just recently he: got sprayed by a skunk, ripped up the truck, barked into an irrigation line for 1 hour plus, dug a whole that so deep he was almost under ground, and slept in the field truck. What else will he get into? Whatever he wants, and more! ​

As seen above, our mower is fixed! The side of it was banged to all get out and interfered with the blades. Scott fixed it up proper.

I mowed the potato field, one of the best first steps to getting them all out of there and stored for winter. There was so much ragweed. Yuck. . But its pollen, despite messing with mind and sinuses, is such a remarkable yellow. And it leaves such an impressive coat!

And then our napa cabbage again. It seems that the revamp of the fence is helping to hold the deer off. Not much longer and some cabbage will be ours. Here you can see water (maybe you have to zoom) flying out of the sprinkler head. It is dry. Like DRY dry. Thank goodness for irrigation. ​

Ahoy!

​All I've got was poured above. 

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 
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Delicata Squash Agrodolce

Greens:
Collards
Kale
Micros: Types to be seen!
Pea shoots

Herbs
Basil
Parsley

All Manner of Deliciousness
Acorn Squash
Beets
Cabbage: personal and LARGE for your kraut needs
Delicata Squash
Eggs!! From Hen House Farm- Clare!!
Eggplant (limited)
Garlic
Ground Cherries
Kohlrabi
Melon- some like a cucumber, some so sweet you'll drown.
Onions
Peppers: Shishitos! Snackers, Bells, friers!
Potatoes!
Fingerling Potatoes (back next week)
Red Radishes
Scallions
Big tomatoes: slicers, paste, heirlooms. 
Cherry Tomatoes
Watermelon

Coming Soon
Kobocha Squash
Broccolini
Napa cabbage

Honey Roasted Delicata Squash

​From Eye Swoon

I am obsessed with delicata squash, plain and simple—and I do mean simple. Thanks to their tender, edible skin, prepping them is beyond easy: just slice, scoop the seeds, and they’re ready for the oven. The flesh of the delicata—which is harvested for just a few weeks in early September— is creamy and sweet, making it ideal for roasting. Once golden and caramelized, the rounds are delicious straight up, but doused with this agrodolce reduction, they’re downright addictive. The syrupy sauce melds chili, honey, lime, and vinegar for a sweet, spicy, tangy flavor profile that both adults and children go crazy for.

Ingredients

• 2 delicata squash (about 2 pounds/910 g total), seeds removed and cut into ½-inch (12-mm) rounds
• 3 tablespoons extra-virgin olive oil
• 4 tablespoons (60 ml) honey, divided
• Salt and freshly cracked pepper
• ½ teaspoon minced red habanero chile, or 1 red Fresno chile, minced
• ⅓ cup (75 ml) white wine vinegar
• 1 large lime, grated and juiced
• 5 or 6 fresh sage leaves, very thinly sliced
• 2 tablespoons pepitas, toasted

Instructions
​

1. Preheat the oven to 375°F (190˚C).
2. Place the squash in a large bowl and drizzle it with the oil and 2 tablespoons of the honey.
3. Season with salt and pepper and toss until evenly coated.
4. Transfer the squash to two large-rimmed baking sheets, spreading it in a single layer.
5. Roast until golden brown, 12 to 15 minutes per side, flipping the squash halfway through baking.
6. Meanwhile, in a small saucepan, bring the habanero, vinegar, lime juice, and remaining 2 tablespoons honey to a boil. Season with a pinch of salt.
7. Reduce the heat and simmer until the mixture is syrupy, 8 to 10 minutes. Just before serving, spoon the agrodolce over the squash. Garnish with the sage, pepitas, and lime zest.

Notes. 

1. I haven't done this one yet. I did chili powder and honey the other nice and it was fabulous so I was looking for a recipe that roasted the squash with a sweet and spicy sauce. This one sounds delicious and I can't wait to try it. If you get to it first, let me know how you like it!

Allow Fergus to introduce our newest worker, Tom the tomato!  Tom's not the best worker but has a knack for the hot gossip, he's nosey enough to hear a lot through the vine. ​

Here's Carla over a field of cabbage. This dog. She reminds me of Exie. When I first started farming, Exie would sit in the shade and watch me while I did tractor work. She'd even wag when I waved. Carla is still working on her wag and learning how to be safe around the tractors. This is a good start. I took this picture while I was cultivating the aisles of the cabbage field. 

The farm from uptown! The field in the foreground is home to all our daikon, turnips, and radishes. The first four beds were in the midst of being reworked when this image was captured. I came back and cleared the aisles, and now they are ready for Arugula, tatsoi, and sweet turnips.

The white blob in the center is the tent we have set up out there for playing and sleeping. The splotches of yellow are clumps of goldenrod. You also get a good view of our larger pollinator plot. It is loaded with the non native queen anne's lace, giving it a white hue.

You can see the white tipped posts from the tomato field, close to the white blob of a 2009 pounds of chicken manure and the lime green of the still unplowed ragweed in just about every quadrant. ​

​Our fall kale is on point! The crew weeded it this week and it should be producing strong until t-day. 

Big Brussels or mini cabbage? These are called new cabbage. They are harvested after the main head of cabbage. If I had been timely about getting this field flipped, we would have the opportunity to enjoy these. And lucky we do, because we lost our actual Brussels sprouts to the weeds. We've known for a while and planted some alternatives (beans, sunflowers, dill.) Hopefully it all comes in. 

We're having good luck with fall beets. The plants are healthy and the roots are balling up. The deer tracks are passing through. If it wasn't for the deer, I'd wait another week for them to size up. But I've been burned by waiting before. You may not remember but just a month ago, we waited a week to bulk harvest our fennel and by the time we went back it was gone. It was sad, to put it mildly. So look forward to some gorgeous beets this weekend. 

As for the deer. The fence is back online, so hopefully that's enough to hold them off. We've also got our tent set up out there and as soon as me and the kids wade our way through yet another cold, we'll be sleeping under the stars and defending the fall harvest.

Ahoy!

Preorder tomatoes
Eat tangy sauteed peppers
Howl at the moon. 

Somehow we made it to September. We only have one greenhouse seeding sheet left for the season and our whole transplant list fits on one page. And while I take that in, and feel the relief, I am also going to refocus on the coming months. 

Goals for the next 2.5 months:

• Prepare our fields for the spring either by cover cropping, mowing, plowing, or tarping.
• Seed and plant the last of our fall and winter crops
• Flip our hoop houses so they are ready to host the plants that will feed us this winter and build the tunnels for the field that will do the same
• Get our native plants in ground for the seed production project!
• Get our storage crops safely tucked away
• Crack and plant our garlic for next year's crop.

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 
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Basic Sauteed Peppers

Fresh From the Field- 

Greens:
Kale is back!
Micros: Types to be seen!
Pea shoots

Herbs
Basil
Parsley

All Manner of Deliciousness
Acorn Squash
Beets
Cabbage: personal and LARGE for your kraut needs
Cucumbers- Ugly but delicious
Eggs!! From Hen House Farm- Clare!!
Eggplant
Garlic
Garlic Scapes! 
Ground Cherries
Kohlrabi
Melon- some like a cucumber, some so sweet you'll drown.
Onions
Peppers: Shishitos! Snackers, Bells, friers!
Potatoes!
Fingerling Potatoes
Scallions
Big tomatoes: slicers, paste, heirlooms. Buried. Preorder in quantity.
Cherry Tomatoes
Watermelon

Coming Soon
Collard Greens
Delicata squash
Red radishes.

Basic Sauteed Peppers

I cook them up and eat them as a side or use them through the week with other meals. 

Ingredients

• A glug of olive oil
• 1 or 2 quarts of sweet peppers (all colors good including green), deseeded and chopped to uniform size
• vinegar (I like rice wine vinegar for this)
• salt

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add peppers and put lid on
3. Allow to cook for about 10 minutes, checking occasionally and stirring
4. When the peppers are the texture you like (I like my soft and a little burnt), add 2-3 T vinegar and some salt. 
5. Replace lid and allow to steam in there

Notes. 

1. It is ok if the peppers get a little burnt. It has a caramelizing effect.
2. Add more vinegar if you like more of a kick.
3. These are great for adding to any meal, pasta, potato salad, you name it. Or just eating plain

TOMATO SALE 
(see details below)
About see our paste tomatoes. The big box is what half a bushel looks like. 
Paste tomatoes make the best for sauce and are also excellent for all tomato dishes from sandwiches to salsa!
In the first picture you can see we have two types:
Amish paste (left)- Big, meaty tomatoes that are usually 8-12 oz. They are a soft heirloom and a Slow Food USA Ark of Taste variety. Being heirloom means you can save the seeds, among other things.
Grandero (right)- similar to San marzano. Very firm and thick walled weighing in at 4-5 oz.

In the second picture you see what 2 pounds of each type look like. Infuriatingly, the Granadero are now on the left and the Amish paste are on the right...

In the third picture you can see what a half bushel of Granadero paste tomatoes looks like. It is about 20 lbs. 

1sts
15 pounds for $25
1/2 bushel for $33
Bushel for $60

2nds: Scratch and dent. An excellent canner's deal.
1/2 bushel for $15
Bushel (53 lbs) for $45

Roma (paste tomatoes):
1/2 Bushel $28
Bushel of $50

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

​Sunrises and cold mornings are easier to come by now. Is that good? Well, my body likes the weather better but it is certainly slowing down our plants. Tonight it is going down to a cool 42 (just like my new age!) Bundle up and come see us bright and early tomorrow morning for your organic vegetable fix. But don't get too used to the chill. Temperatures will be right back up in the 80's by next week. 

Ahoy!

Tomatoes. We've got em! Get them at market tomorrow or as a special offer, preorder them and pick them up on the farm. Pricing in the picture above.
Respond to this email to order.  

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: Fresh Tomato Sauce

Fresh From the Field- 

Greens:
Kale is back!
Micros: Types to be seen!
Pea shoots

Herbs
Basil
Parsley

All Manner of Deliciousness
Acorn Squash!
Cabbage: personal and LARGE for your kraut needs
Cucumbers- Ugly but delicious
Eggs!! From Hen House Farm- Clare!!
Eggplant
Garlic
Garlic Scapes! 
Ground Cherries
Kohlrabi
Melon- some like a cucumber, some so sweet you'll drown.
Onions
Peppers: Shishitos! Snackers, Bells, friers!
Potatoes!
Fingerling Potatoes
Scallions
Big tomatoes: slicers, paste, heirlooms. Buried. Preorder in quantity.
Cherry Tomatoes
Watermelon

Coming Soon
Delicata squash
 Fresh Tomato SauceLearn how to make the BEST Tomato Sauce from Fresh Tomatoes ... paired with pasta, this delicious recipe makes a quick and easy meal!Ingredients

• 1 tablespoon extra virgin olive oil
• ½ medium onion, diced small
• 2 cloves garlic, minced
• 6 medium tomatoes, diced (4 cups)
• ⅓ cup chopped fresh basil
• 1 pound spaghetti
• kosher salt

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add onion to skillet and season with a little salt. Cook until onion starts turning golden brown, about 7 minutes.
3. Stir in garlic and cook, stirring constantly, until it becomes fragrant (about 30 seconds).
4. Mix in tomatoes. Simmer until tomatoes break down and sauce thickens, about 15 to 20 minutes.
5. Season sauce to taste with salt. Stir in fresh basil.
6. While the sauce is simmering, cook pasta in a large pot of well-salted water until al dente. Remove ½ cup of pasta water and set aside. Drain pasta.
7. Add pasta to sauce. Toss, adding just enough of the reserved pasta water to help the sauce coat the pasta evenly.
8. Serve pasta immediately, topped with additional basil and grated Parmesan, if desired. Enjoy!

Notes. 

1. Make sure to check out the info before this recipe card for helpful tips, variations, serving suggestions, and more!

Fresh Tomato Sauce

Learn how to make the BEST Tomato Sauce from Fresh Tomatoes ... paired with pasta, this delicious recipe makes a quick and easy meal!

Ingredients

• 1 tablespoon extra virgin olive oil
• ½ medium onion, diced small
• 2 cloves garlic, minced
• 6 medium tomatoes, diced (4 cups)
• ⅓ cup chopped fresh basil
• 1 pound spaghetti
• kosher salt

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add onion to skillet and season with a little salt. Cook until onion starts turning golden brown, about 7 minutes.
3. Stir in garlic and cook, stirring constantly, until it becomes fragrant (about 30 seconds).
4. Mix in tomatoes. Simmer until tomatoes break down and sauce thickens, about 15 to 20 minutes.
5. Season sauce to taste with salt. Stir in fresh basil.
6. While the sauce is simmering, cook pasta in a large pot of well-salted water until al dente. Remove ½ cup of pasta water and set aside. Drain pasta.
7. Add pasta to sauce. Toss, adding just enough of the reserved pasta water to help the sauce coat the pasta evenly.
8. Serve pasta immediately, topped with additional basil and grated Parmesan, if desired. Enjoy!

Notes. 

1. Make sure to check out the info before this recipe card for helpful tips, variations, serving suggestions, and more!