Clare hand seeded our pollinator mix. The ground is well prepped and this year we decided to try it with a nurse crop of oats. Nurse crops are just what they sound like. A durable and fast germinating plant that will keep the soil covered and compete with weedy species while our slower seeds germinate. We won't really know how it worked for a couple years but next year will give us an idea.
Why hand seed, you may ask? Our farmall 140 is down. It is so stupid. So many things want to be weeded with it. I am going to shoot off this email and go see what I can do.
Why hand seed, you may ask? Our farmall 140 is down. It is so stupid. So many things want to be weeded with it. I am going to shoot off this email and go see what I can do.
White lined sphinx moth larva! Just about every year we post a picture marveling at the adult life stage of this insect. But look at its young! So pretty. As though it has been delicately gold plated.
Larva sounds way less cute than caterpillar.
Larva sounds way less cute than caterpillar.
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Some tractor things.
I was sad to take down the buckwheat. It was good timing though. We will be planting into those fields at the end of the month. Discing the buckwheat down now will give it the time it needs to break down sufficiently to make way for crops. This crop grew to my ribs in just five weeks! I was worried it wouldn't put on enough growth to feel worth it. Luckily that worry was not realized!
This picture was taken when I almost ran the Case 695 out of fuel! That would have been such a mess. If you run a diesel engine completely out of fuel and air gets in the fuel line, it is a headache to get it going again. Ask me how I know. Anyway, luckily when the tractor stuttered I had the wherewithal to shut it off quick! I marched 5 gallons back out (hence knowing just how tall this buckwheat is) and dumped it in. It did NOT want to start, but did. I was so relieved I didn't have to "adult" away all the grumpiness that would have followed that foul.
Picture of discing down the other buckwheat field.
This last picture is me using the tine weeder in an attempt to pull out some of the grass rhizomes that are still in there and ready to sprout. This grassy field is where our fall broccoli, kale, collards, and cabbage are going. I want to make it nice and easy for them. (Don't tell the brussels, who are currently drowning in grass..)
I was sad to take down the buckwheat. It was good timing though. We will be planting into those fields at the end of the month. Discing the buckwheat down now will give it the time it needs to break down sufficiently to make way for crops. This crop grew to my ribs in just five weeks! I was worried it wouldn't put on enough growth to feel worth it. Luckily that worry was not realized!
This picture was taken when I almost ran the Case 695 out of fuel! That would have been such a mess. If you run a diesel engine completely out of fuel and air gets in the fuel line, it is a headache to get it going again. Ask me how I know. Anyway, luckily when the tractor stuttered I had the wherewithal to shut it off quick! I marched 5 gallons back out (hence knowing just how tall this buckwheat is) and dumped it in. It did NOT want to start, but did. I was so relieved I didn't have to "adult" away all the grumpiness that would have followed that foul.
Picture of discing down the other buckwheat field.
This last picture is me using the tine weeder in an attempt to pull out some of the grass rhizomes that are still in there and ready to sprout. This grassy field is where our fall broccoli, kale, collards, and cabbage are going. I want to make it nice and easy for them. (Don't tell the brussels, who are currently drowning in grass..)
  |   |
Summer called! Crops are coming in!
The shishitos and ground cherries won't be at market this week, but in a few short weeks, you bet you can be loading your market basket with them. You early birds can get some of our first cherry tomatoes this week!
The shishitos and ground cherries won't be at market this week, but in a few short weeks, you bet you can be loading your market basket with them. You early birds can get some of our first cherry tomatoes this week!
Ahoy!
The team is making way for me to take a mini vacation to a big lake with my sister and our collective children! I am so excited! I am also so grateful! Thank you crew!
Find Aaron at market all day tomorrow, along with a brief visit by Clare at the beginning and end of the day, and Lindsey in the middle.
Get the vegetables and eat them.
Onward folks, doing the things we can do.
Cheers,
Helen
she/her/hers
In this email:
Fresh From the Field-
Greens:
Kale
Micros: Types to be seen!
Pea shoots
Herbs
Basil
Parsley
All Manner of Deliciousness
Cabbage
Cucumbers
Garlic Scapes!
Kohlrabi
Scallions
Summer Squash!
Cherry Tomatoes (limited)
Zucchini
Coming Soon
Celery
Eggplant
Fennel
Ground Cherries!
Shishito Peppers
Potatoes
Farms we are collaborating with:
When something sold by us is grown by another farm, we will always label both to support them and so that you can make informed decisions.
Not all the farms we are working with are certified organic. If they aren't, you better bet we know them well enough to trust their growing practices. This is both because we have asked them about how they care for their land and what materials they use, but also because we are friends. We have asked each other questions and shared information and resources over the years. We know most of them well enough to have had dinner together and to call to share family news. This collection of family farms are our community and our colleagues. We are proud to know them and to work with them.
Almar Orchard, Flushing, Certified Organic
Cinzori Farm, Ceresco, Certified Organic
HillTop Greenhouse and Farms, Ann Arbor. They supply the eggs from free range, happy chickens.
Jacob's Fresh Farm, Dexter
Sunnyside Produce, Homer, Certified Organic
Titus Farms, Leslie
Yoder Farms, Leslie
The team is making way for me to take a mini vacation to a big lake with my sister and our collective children! I am so excited! I am also so grateful! Thank you crew!
Find Aaron at market all day tomorrow, along with a brief visit by Clare at the beginning and end of the day, and Lindsey in the middle.
Get the vegetables and eat them.
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
- 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: Universal Pesto Receipe
- Member Info-
Fresh From the Field-
Greens:
Kale
Micros: Types to be seen!
Pea shoots
Herbs
Basil
Parsley
All Manner of Deliciousness
Cabbage
Cucumbers
Garlic Scapes!
Kohlrabi
Scallions
Summer Squash!
Cherry Tomatoes (limited)
Zucchini
Coming Soon
Celery
Eggplant
Fennel
Ground Cherries!
Shishito Peppers
Potatoes
Farms we are collaborating with:
When something sold by us is grown by another farm, we will always label both to support them and so that you can make informed decisions.
Not all the farms we are working with are certified organic. If they aren't, you better bet we know them well enough to trust their growing practices. This is both because we have asked them about how they care for their land and what materials they use, but also because we are friends. We have asked each other questions and shared information and resources over the years. We know most of them well enough to have had dinner together and to call to share family news. This collection of family farms are our community and our colleagues. We are proud to know them and to work with them.
Almar Orchard, Flushing, Certified Organic
Cinzori Farm, Ceresco, Certified Organic
HillTop Greenhouse and Farms, Ann Arbor. They supply the eggs from free range, happy chickens.
Jacob's Fresh Farm, Dexter
Sunnyside Produce, Homer, Certified Organic
Titus Farms, Leslie
Yoder Farms, Leslie
Universal Pesto Recipe
From FarmBelly
It's time you know the truth about pesto. First, you need to know that the word pesto comes from the Genoese verb pestâ (and in Italian pestare), which means to pound or to crush - referring to the traditional method of crushing the ingredients with a mortar and pestle. So while pesto has become synonymous with fresh basil and pine nuts ground together with oil, garlic, and grated parmesan... really pesto is a general term for anything made by pounding.
And here's the truth: Pesto need not be limited to basil and pine nuts! Don't get me wrong - that's a fabulous, time-tested flavor combo - but I think we ought to cook outside the box and embrace the wide world of pesto possibilities. If you don't have fresh basil on hand, just about any leafy herb or tender green will do the trick, such as arugula, kale, and radish tops. BONUS: Because these less traditional greens don't oxidize as quickly as basil, your arugula/kale/radish top pesto won't turn brown nearly as quickly. And let's talk about pine nuts. Let's just say that I haven't bought pine nuts in over two years (and I make a lot of pesto)! Instead I use toasted walnuts, which are deliciously nutty, way less expensive than pine nuts, and they are soft enough to blend smoothly with the other pesto ingredients. If you're cooking for someone with a tree nut allergy, just use pumpkin seeds. Don't have Parmigiano-Reggiano? Don't panic. Just about any hard, salty cheese will do. See what I mean? This whole pesto-without-basil-and-pine-nuts thing is quite liberating.
To make a flawless pesto every time, just follow my Universal Pesto recipe below, which gives handy guidelines for the (approximate) amount of greens, nuts, olive oil, cheese, and garlic to use. Feel free to go traditional and make pesto in a mortar and pestle... but I'll be honest that I just use my 4-cup food processor and it works like a charm.
Ingredients
Notes from Helen:
I normally don't include the whole write up from the website, but I thought that she did such a nice job of expressing just how flexible pesto can be. SO there it is!
Feel free to sub scapes for the herbs/greens and have some of the most delicious garlic scape pesto
From FarmBelly
It's time you know the truth about pesto. First, you need to know that the word pesto comes from the Genoese verb pestâ (and in Italian pestare), which means to pound or to crush - referring to the traditional method of crushing the ingredients with a mortar and pestle. So while pesto has become synonymous with fresh basil and pine nuts ground together with oil, garlic, and grated parmesan... really pesto is a general term for anything made by pounding.
And here's the truth: Pesto need not be limited to basil and pine nuts! Don't get me wrong - that's a fabulous, time-tested flavor combo - but I think we ought to cook outside the box and embrace the wide world of pesto possibilities. If you don't have fresh basil on hand, just about any leafy herb or tender green will do the trick, such as arugula, kale, and radish tops. BONUS: Because these less traditional greens don't oxidize as quickly as basil, your arugula/kale/radish top pesto won't turn brown nearly as quickly. And let's talk about pine nuts. Let's just say that I haven't bought pine nuts in over two years (and I make a lot of pesto)! Instead I use toasted walnuts, which are deliciously nutty, way less expensive than pine nuts, and they are soft enough to blend smoothly with the other pesto ingredients. If you're cooking for someone with a tree nut allergy, just use pumpkin seeds. Don't have Parmigiano-Reggiano? Don't panic. Just about any hard, salty cheese will do. See what I mean? This whole pesto-without-basil-and-pine-nuts thing is quite liberating.
To make a flawless pesto every time, just follow my Universal Pesto recipe below, which gives handy guidelines for the (approximate) amount of greens, nuts, olive oil, cheese, and garlic to use. Feel free to go traditional and make pesto in a mortar and pestle... but I'll be honest that I just use my 4-cup food processor and it works like a charm.
Ingredients
- 1⁄2 cup toasted nuts or seeds
- 2 garlic cloves
- 3/4 cup extra-virgin olive oil
- 2 cups packed herbs and/or greens
- 1⁄2 cup finely grated parmesan cheese
- 1 tablespoon fresh squeezed lemon juice
- Kosher salt, to taste
- Pulse nuts or seeds in a food processor until they're completely broken down. Add garlic and olive oil and pulse until garlic is finely chopped.
- Add the herbs/greens, grated cheese, and lemon juice and process until smooth in your food processor. Stop and scrape down the sides and process again until well blended.
- Taste and add salt if needed (the parmesan is naturally quite salty, so you often won't need to add much extra salt).
- To store in the fridge, put pesto in a container and top with a layer of olive oil. To store in the freezer, scoop the pesto into an ice cube tray and freeze into cubes.
Notes from Helen:
I normally don't include the whole write up from the website, but I thought that she did such a nice job of expressing just how flexible pesto can be. SO there it is!
Feel free to sub scapes for the herbs/greens and have some of the most delicious garlic scape pesto
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