Strange skies. So many lovely mornings, with the sun glinting off the snow in the air. On the way to school drop off this morning, I pulled over to help my oldest work through the disappointment of having to go to school, yet again. We turned the car off and rolled down the windows. It is quiet on a country road. And quieter still, with the snow smoothing out the edges. We listened to the quiet, so full. It was soon interrupted by birds. We heard a woodpecker drumming. We smelled the fresh, cold air and felt it on our faces. We saw the snowflakes in the air. And he eventually tasted some of his breakfast. 

I never would have paused but for his need for reckoning, but I am so glad we did. I was rushing and not focusing. I was already impatiently waiting for the next thing. The next solution. I have to take these moments. They are what "it's" all made up of. It. Life. It. Whatever it is.

And I have to give myself the gift of feeling ok in a moment. Many things can be true at once. Being ok in a moment doesn't erase anything. It doesn't dissolve grief or injustice or struggle or even other joys. Anyway, I just kept on digging! But it wasn't the worst hole to end up in. ​

I picked up a lot of apples. I didn't use the huge backseat of our new truck. I was driving back from looking at a tractor. (We bought it!). But apples! So many, I don't think the folks at the orchard thought i was going to fit them all into the focus. 

The sweet turnips in the tunnel are alive! Whether they are tasty, we'll find out next week when it FINALLY goes above freezing. 

And those rutabaga, still looking good. ​

We delivered our large orders of vegetables with our new truck. It was so nice to just do it. I am so grateful to my neighbors for lending me their vehicle while I looked and looked for a good deal on a good truck. Their generosity is what let us find that. 

We intended to take a picture of the backseat of the truck loaded with crates and crates of vegetables. We forgot! But i think this shot is even better! It fits a whole sprawled Clare!! 

Ahoy!
​
​It was so fun at market last we, we decided to go again! Of course we were going to go anyway, but after being back last week, I am loaded with enthusiasm. I am so grateful to be part of such a consistent, genuine community of people. 

So many big things happened in the last week:

1. We bought a truck! This happened last Friday. By now we know that all the stuff that made the truck affordable was minor and we did a good job!
2. We bought a tractor!! Finally we will have a front end loader and pallet forks. This means so many things for us but in short? Way less labor across the board! Less moving many small piles, more moving fewer large piles! Less borrowing, more jsut doing! I'm hoping to pick it up next week and I'll be sure to let you know how it goes.
3. We hired two new people! We have room for one more but can make it a good ways into the season without missing an extra!
4. We finished our crop plan and shared it with some of our biggest wholesale customers. They said they're in! It is late to have finished our crop plan. This will be the new "latest I've put in my seed order" but so far it seems to no great loss. The seeds have been available. 
5. And then of course all the regular stuff: getting ready for market, cleaning things for the coming season, fixing things for the coming season. But can someone please tell me how in the world is it already February?

A reminder about our Community Account: 

• It is open to those who need it, no questions asked.
• We will also use it for our local food pantry if the funds don't seem to be being used.
• Please feel free to donate to it when at market

Between all the community resource 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

​Food Resources:

Community Account, available to Eastern Market Customers that need food assistance
Current Balance: Updated balance available at market

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.
• 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

​Fresh From the Field- 
Greens:
Coming soon: shoots, micros, possibly turnip greens

All Manner of Deliciousness
Apples:

• Honeycrisp: Our Best Seller! Crispy, Sweet/tart and slow to brown!
• Mustsu: A large yellow-green apple from Japan, known for its sweet-tart flavor, crisp texture, and excellent storage quality, making it great for fresh eating, baking, and cooking.
• Empire: Balanced sweet/tart flavor, crispy & juicy. Great all purpose apple
• Enterprise: Sweet, juicy. Lovely flavor all purpose, stores well. Deep red skin, pale flesh.

Beets
Napa Cabbage
Cabbage: red, cone, savoy, round green
Carrots!
Eggs!! From Hen House Farm- Clare!!
Garlic
Onions
Potatoes
Fingerling Potatoes
Watermelon radish (not pink inside)
Daikon radish: Red, white, and purple
Rutabaga
Winter squash
Purple top turnips

Quick Pickled Beets

From Cedar Circle Farms

​Make your own pickled beets! It’s easier than you think.

Ingredients

• 1-2 bunches beets from 1 to 2 1/2 inches wide, washed trimmed tops & roots to 1 inch
• 1/2 cup onion sliced
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1 Tbsp sugar
• 1/4 tsp black peppercorn whole
• salt & pepper to taste

Instructions

1. Cover beets with boiling water and simmer just until tender, about 15 to 20 minutes. Drain and discard the liquid.
2. Run under cold water to cool, then remove the stems, roots, and skins. Leave baby beets (under 1 1/2 inches) whole. Quarter or halve larger beets.
3. In a medium-sized pot, combine apple cider vinegar, water, sugar, peppercorns, and salt, to taste. Bring to a boil, stirring until the sugar is dissolved. Add beets and onions to the liquid and simmer for 5 minutes, stirring often.
4. Remove from heat. Add to glass jars and cover. Let cool, then refrigerate.

Clare loading the last crate onto the truck. We washed these roots in the greenhouse to avoid the freezing temperatures. The farm truck didn't even want to go in this weather. We had to jump it several times to gain cooperation. That definitely indicates bigger problems. We'll figure it out! ​

Ahoy!
​
​Come welcome us back to market! We haven't been there for the longest time I've taken off in the better part of a decade. What did I use the time for? I did do some of that sleeping we talked about. I did do some repair work, but not as much as I'd hoped. I did go sledding. Eat snow. Walk around in the dark woods and think about life. 

And I looked for a truck for an eternity. Made crop plans. Put in orders. Made plans to build things. 

I am glad to be heading back to market. I've missed the bustle and your faces. See you tomorrow!

A reminder about our Community Account: 

• It is open to those who need it, no questions asked.
• We will also use it for our local food pantry if the funds don't seem to be being used.
• Please feel free to donate to it when at market

Between all the community resource 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:

• Food Resources
  • Community Account Balance $636
  • How to use
  • How to contribute
  • Other resources
• Farm Membership! What it is and how to sign up!
• CSA Balances- find your balance at market! 
  • Member Info- Balances will be updated for next week.
• Links
  • 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. 
  • CSA Flier for 2026
• Fresh From the field
• Recipe: Cabbage and Noodles

Food Resouces:

Community Account, available to Eastern Market Customers that need food assistance
Current Balance: $636.00

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.
• 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

​Fresh From the Field- 
Greens:
Check back next week!

All Manner of Deliciousness
Apples!
Beets
Napa Cabbage
Cabbage: red, cone, savoy, round green
Carrots!
Eggs!! From Hen House Farm- Clare!!
Garlic
Onions
Potatoes
Fingerling Potatoes
Watermelon radish (not pink inside)
Daikon radish: Red, white, and purple
Rutabaga
Winter squash
Purple top turnips

Sautéed Cabbage and Noodles

From Vegetable Recipes

​Cabbage and Noodles flavored with little more than butter and a bit of pepper is going to impress you in its simplicity. This an old-fashioned dish that has become a regular comfort food in our household.Ingredients

• 8 ounces medium-wide egg noodles
• ½ cup butter divided
• 1 large onion sliced thin
• 1 small head of green cabbage cored and sliced into ½-inch ribbons, about 8 cups
• ½-1 teaspoon kosher salt adjust to taste
• ½ teaspoon freshly ground black pepper adjust to taste

Instructions

1. Cook the noodles until tender but still slightly firm, about 6-7 minutes. Drain well and rinse in cold water until cool to stop the cooking process.
2. Melt ¼ cup butter in a large pot or dutch oven over medium heat. Add the onions, stir and cook until they begin to soften, about 2-3 minutes.
3. Add the cabbage to the pot with the onions. Cook, stirring occasionally, allowing the cabbage pieces to brown a bit while the cabbage softens, about 8-10 minutes. Taste and season generously with salt and pepper.
4. Add the remaining butter to the skillet and allow to melt. Add the cooked noodles to the pot and toss well to coat with butter. Taste again and add salt, as needed. 

Notes:
The flavors here are simple but delicious. Take care to salt and pepper generously and taste as you go. If you do not use enough salt, this will become a bland dish that you may not love as much as you might if it’s seasoned properly.

Here's Clare making it happen! Sun setting, still smiling! 

​Yep, we're behind on hoop house clean out and planting but you can bet we haven't given up! Chasing the hope is the only way. Our tomatoes were in here all year. Now we are going to get it all cleaned up and planted with some winter greens. While they won't grow much between now and the beginning of February, they are resilient.​

​Snuggle company is important in the winter. These dogs are perfect for packing into the drafty spaces. 

Ahoy!! 
​
Ok. You may notice I didn't get this email out until the evening of Friday night. The night before market. Oh well!
We will be at market OUTSIDE tomorrow. With our heaters. And our warm gear. And hoping to see you there too. 

And i can't wait to tell you more about what we are up to next week!

A reminder about our Community Account: 

• It is open to those who need it, no questions asked.
• We will also use it for our local food pantry if the funds don't seem to be being used.
• Please feel free to donate to it when at market
• As of now, the funds are being used faster than the funds being donated, so the account is at a deficit. The balance is still well in the safe range.

Between all the community resource 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
• 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: Vegetarian Stuffed Acorn Squash

​Food Resouces:

Community Account, available to Eastern Market Customers that need food assistance
Current Balance: $475.00

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.
• 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 members! It is now time to assess your balance. Check the email for your stats like current balance and spent per visit.

We have 3 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
Tatsoi
Pea shoots!

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

​Recipe: Vegetarian Stuffed Acorn Squash

From Cookie and KateThis vegetarian stuffed acorn squash recipe is beautiful and delicious! The cheesy quinoa filling develops an irresistible crispy top in the oven. So good!Ingredients

• 2 medium acorn squash
• 2 tablespoons extra-virgin olive oil, divided
• ½ teaspoon fine sea salt, divided
• ½ cup quinoa, rinsed
• 1 cup water
• ¼ cup dried cranberries
• ¼ cup raw pepitas (hulled pumpkin seeds)
• ¼ cup chopped green onion
• ¼ cup chopped fresh flat-leaf parsley, plus 1 tablespoon for garnish
• 1 clove garlic, pressed or minced
• 1 tablespoon lemon juice
• ¾ cup grated Parmesan cheese
• ½ cup crumbled goat cheese or feta

Instructions

1. Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
2. To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
3. Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with ¼ teaspoon of the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on.
4. Meanwhile, cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 12 to 18 minutes. Remove the pot from the heat and stir in the cranberries. Cover, and let the mixture steam for 5 minutes. Uncover and fluff the quinoa with a fork.
5. In a medium skillet, toast the pepitas over medium heat, stirring frequently, until the pepitas are turning golden on the edges and making little popping noises, about 4 to 5 minutes. Set aside.
6. Pour the fluffed quinoa mixture into a medium mixing bowl. Add the toasted pepitas, chopped green onion, parsley, garlic, lemon juice, the remaining ¼ teaspoon salt, and the remaining 1 tablespoon olive oil. Stir until the ingredients are evenly distributed. Taste and add additional salt, if necessary.
7. If the mixture is very hot, let it cool for a few minutes before adding the Parmesan cheese and goat cheese. Gently stir the mixture to combine.
8. Turn the cooked squash halves over so the cut sides are facing up. Divide the mixture evenly between the squash halves with a large spoon. Return the squash to the oven and bake for 15 to 18 minutes, until the cheesy quinoa is turning golden on top.
9. Sprinkle the stuffed squash with the remaining 1 tablespoon chopped parsley, and serve warm.

Notes

• Squash filling adapted from the stuffed sweet potatoes in my cookbook, Love Real Food (page 144).
• Change it up: You can add more protein to this dish by stirring 1 can of chickpeas, rinsed and drained (or 1 ½ cups cooked chickpeas), into the quinoa mixture. You may have some of the mixture leftover—it’s a great quinoa salad on its own.
• Make it dairy free/vegan: Omit both varieties of cheese. You might want to add chickpeas (see above) to fill out the stuffing mixture. Top the baked squash with dollops of vegan sour cream, and you could even finish it off with a sprinkle of vegan Parmesan.
• From Helen: I made a version of this over the break using autumn frost squash and a homemade bread stuffing. It was so dang good. One of the best parts was eating the whole thing, squash skin and all. I bet you can do that with the acorn squash as well. Just a thought. 

​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.

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