Here's the view of the disc from the tractor. It kinda looks small in that big field. You can see three 150' foot fields in this picture. A lot of what you see will be planted within the next 2 weeks (hopefully.) Most of it will be brassicas: kale, cabbage, radish, turnip and the like.
We've got some great vegetables coming for ya this year.
We've got some great vegetables coming for ya this year.
A roller bearing, it makes stuff turn! Our bedformer had some crunchy bearings that were too worn to allow the shaper disc to do its work. Luckily, the company we got the piece from sent us to new ones on the house without batting an eye. They are back in and ready to work now. And I can add hub bearings to my collection familiars.
The garlic is mega mulched! Hopefully it can get through the carpet we laid.
Ahoy!
I am busier than I have ever been before in my life, and that is saying a lot. Between kids and farm, home and mind, I'm swamped and running. Literally running. Remember this spring when I mentioned that Tyler and Hailey were starting a farm but would still be working with us? Well, as to be expected, their farm is demanding and it ended up making more sense for them to focus on their budding business. I am so excited for them and am looking forward so seeing all the great farming they will do. Tyler will be at Eastern tomorrow, possibly for his last time as a Lake Divider. If you see him, wish him luck on his venture.
The shift has left me tying to get my sea legs. Tyler sure did a lot around here and I am feeling the absence. It seems I have found enough people to work with us this year, so we have been working on acclimating, scheduling, and training. The other big learning curve I've been riding? Repair work. I have been working really hard to get our equipment back in fighting shape. I am so lucky to have connected with my neighbor Terry, who has a wealth experience he is willing to share with me. It is such a relief to work with him. Instead of a 20 minute internet search followed by internal uncertainty while I do the work, I just ask- hey, can I break this using this approach? Is this the best tool for this? Is this the next step? I am learning so much. And we are having a lot of fun.
We got enough implements in shape just in time to sneak in a bit of field work before it rained today. It wasn't much rain so here's to hoping I can get back out there tomorrow and get us a little more on our way to set up. I am feeling the great spring relief to have done the first big round of soil moving.
And you should know, I saw a tree with 18 turkey vultures in it! You read that right! EIGHTEEN!! It was awesome.
If you didn't see it yet, we launched the GoFundMe for our Stockbridge Community Outreach Project. We are growing vegetables for our local food pantry and are asking for donations to cover the overhead. I appreciate any support you have to offer, even if it is sharing it with a friend or on your social media, so please, share with abandon! We are just over 10% of our goal!
No one can do everything but we can all do something.
Cheers,
Helen
she/her/hers
In this email:
Fresh From the Field-
Greens:
Arugula Raab
Bok choy shoots
Kale Raab
Micros: Broccoli, Radish, Arugula!
Pea shoots
Spinach
Tatsoi Raab
All Manner of Deliciousness
Apples: Evercrisp, Gala, Pinata, Modi, and Ida Red. From Almar Orchard (Eastern only)
Cabbage
Carrots by Yoder
Kohlrabi
Potatoes! Yum!
Daikon
Watermelon Radish
Sweet Potatoes from Yoder Farms
Purple Top Turnips
Fall Squash: delicata, long pie, butternut, autumn frost, black futsu
Coming Soon
???
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
I am busier than I have ever been before in my life, and that is saying a lot. Between kids and farm, home and mind, I'm swamped and running. Literally running. Remember this spring when I mentioned that Tyler and Hailey were starting a farm but would still be working with us? Well, as to be expected, their farm is demanding and it ended up making more sense for them to focus on their budding business. I am so excited for them and am looking forward so seeing all the great farming they will do. Tyler will be at Eastern tomorrow, possibly for his last time as a Lake Divider. If you see him, wish him luck on his venture.
The shift has left me tying to get my sea legs. Tyler sure did a lot around here and I am feeling the absence. It seems I have found enough people to work with us this year, so we have been working on acclimating, scheduling, and training. The other big learning curve I've been riding? Repair work. I have been working really hard to get our equipment back in fighting shape. I am so lucky to have connected with my neighbor Terry, who has a wealth experience he is willing to share with me. It is such a relief to work with him. Instead of a 20 minute internet search followed by internal uncertainty while I do the work, I just ask- hey, can I break this using this approach? Is this the best tool for this? Is this the next step? I am learning so much. And we are having a lot of fun.
We got enough implements in shape just in time to sneak in a bit of field work before it rained today. It wasn't much rain so here's to hoping I can get back out there tomorrow and get us a little more on our way to set up. I am feeling the great spring relief to have done the first big round of soil moving.
And you should know, I saw a tree with 18 turkey vultures in it! You read that right! EIGHTEEN!! It was awesome.
If you didn't see it yet, we launched the GoFundMe for our Stockbridge Community Outreach Project. We are growing vegetables for our local food pantry and are asking for donations to cover the overhead. I appreciate any support you have to offer, even if it is sharing it with a friend or on your social media, so please, share with abandon! We are just over 10% of our goal!
No one can do everything but we can all do something.
Cheers,
Helen
she/her/hers
In this email:
- Generally important notes
- WE ARE HIRING! Visit our Work With Us page for more info. Please share it with people you think fit the bill.
- A link to our Stockbridge Community Outreach Project
- Notes for members (or potential members!):
- Find a copy of the 2025 membership agreement here.
- Now offering $100 CSA memberships with a $10 bonus. Please email for more info.
- If you shop with us regularly, consider signing up for our farm membership (CSA). This is the perfect time to do it as it offers maximum support to us and the most opportunities to use your balance over the course of the year.
- If you love our produce, consider giving the gift of food to someone in your family or friend. We are an especially good match for people that want to eat local fresh food but don't know how to get started. I love talking recipes, environmentalism, telling animal stories, and eating raw vegetables on the spot.
- Here is link to our Social Justice page on our website. It is a list of resources to keep active in effecting positive social change.
- Fresh From the field
- Recipe: Kale rabe pasta!
Fresh From the Field-
Greens:
Arugula Raab
Bok choy shoots
Kale Raab
Micros: Broccoli, Radish, Arugula!
Pea shoots
Spinach
Tatsoi Raab
All Manner of Deliciousness
Apples: Evercrisp, Gala, Pinata, Modi, and Ida Red. From Almar Orchard (Eastern only)
Cabbage
Carrots by Yoder
Kohlrabi
Potatoes! Yum!
Daikon
Watermelon Radish
Sweet Potatoes from Yoder Farms
Purple Top Turnips
Fall Squash: delicata, long pie, butternut, autumn frost, black futsu
Coming Soon
???
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
Kale Rabe Pasta!
From Kale + Compass
Ingredients
If you can't find kale rabe, feel free to use broccoli or broccoli rabe instead. (or tatsoi or bok choy rabe!!)
You can substitute Parmesan cheese for the Romano.
From Kale + Compass
Ingredients
- 1 large bunch kale rabe, tough ends removed
- 1/2 cup Romano cheese, grated
- 3/4 lb small pasta (we used campanelle)
- 1/2 cup chopped fresh mint
- 3-4 cloves of garlic, peeled and smashed
- 1 heaping tsp anchovy paste
- 1/8 tsp red pepper flakes
- 1/4 cup golden raisins
- 1/4 cup pumpkin seeds, roughly chopped
- zest of one lemon
- 1/4 cup + 1 tbsp olive oil
- salt
- pepper
- PREP: Chop kale rabe into bite-size pieces. Peel and smash garlic. Roughly chop mint and pumpkin seeds. Zest lemon.
- ROAST: Preheat oven to 450 degrees. Toss kale rabe with olive oil, salt and pepper and spread evenly onto a baking sheet. Roast in the oven for about 10-15 minutes, until tender and charred on the edges.
- BOIL: Bring a large pot of salted water to a boil. Cook pasta according to package instructions.
- SAUCE: Heat 1/4 cup olive oil in a large skillet over medium heat. Add garlic, red pepper flakes, anchovy paste, golden raisins, pumpkin seeds and stir to combine. Add the cooked pasta, fresh mint, lemon zest, Romano cheese and kale rabe to the skillet and toss everything together until well combined. Add in some pasta water to thin sauce if necessary.
- SERVE: Portion pasta into 4 bowls, top with a fresh squeeze of lemon juice and more grated Romano.
If you can't find kale rabe, feel free to use broccoli or broccoli rabe instead. (or tatsoi or bok choy rabe!!)
You can substitute Parmesan cheese for the Romano.
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