These are the fields that have been featured from the tractor in the last several emails. The closest field is called the Ditch because of how low it gets by the fence line. It is loaded with cabbage, kale, and broccolini. Hopefully before tomorrow's out, it's completely planted
Beyond that, you see Ben and Fergus in Downtown 1 planting bok choy. This year we decided to transplant a round so we would have it faster. There are 10 beds of radishes and sweet turnips under the cover. These will go to market as well as to our food banks and collaborative CSAs. To the West (right) in Downtown 2, you can see the tunnels from our over wintered greens. We are in the process of taking them down so we can put in cover crop. And just south of those in Downtown 3 is a field of garlic! Just under a half acre.
By the end of May, these fields will be bursting with plants: potatoes, wintersquash, tomatoes, peppers, basil, squash, more!! SO much delicious food will come out of these fields.
Beyond that, you see Ben and Fergus in Downtown 1 planting bok choy. This year we decided to transplant a round so we would have it faster. There are 10 beds of radishes and sweet turnips under the cover. These will go to market as well as to our food banks and collaborative CSAs. To the West (right) in Downtown 2, you can see the tunnels from our over wintered greens. We are in the process of taking them down so we can put in cover crop. And just south of those in Downtown 3 is a field of garlic! Just under a half acre.
By the end of May, these fields will be bursting with plants: potatoes, wintersquash, tomatoes, peppers, basil, squash, more!! SO much delicious food will come out of these fields.
Flat tire. Luckily the horrible shape of these tires won't stop me from limping along. They hold air long enough for a days work (kind of like me.) At the end of the day, I put a brace under the machine so the weight of the machine doesn't rest on the tire, and top it off with air before I use it again.
We got a pheasant photo! Actually, Clare did. Do you see it down there, eyeing the truck suspiciously?
Cgah guch! (my best spelling of a pheasant call.)
Cgah guch! (my best spelling of a pheasant call.)
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A close up of those Cutie Cabbage in the ditch. We grew some beautiful transplants this spring. We gave them lots more leg room so they weren't cramped in their flats while waiting to get out in the field.
Is it a germinated turnip seed? I felt confident in the field but now just at the picture, not so much. In any event, they're out there, getting ready for their debut as food.
Our garlic is over mulched. See that lime green leaf pushing through the straw? It is an unhappy garlic plant. I would say the majority of the plants have successfully pushed through the straw but if we want to see maximum success, we have to get out there and clear the way. If we get through the planting, that is what we will be doing all weekend. Want to Join?
Is it a germinated turnip seed? I felt confident in the field but now just at the picture, not so much. In any event, they're out there, getting ready for their debut as food.
Our garlic is over mulched. See that lime green leaf pushing through the straw? It is an unhappy garlic plant. I would say the majority of the plants have successfully pushed through the straw but if we want to see maximum success, we have to get out there and clear the way. If we get through the planting, that is what we will be doing all weekend. Want to Join?
Ahoy!!
I am making rookie mistakes left and right.. I buried our garlic too deep and now we have to get out there and help it a long. I suppose it is better than hand weeding it. Or mulching it after the plants are up? Anyway. We have to get out there and RESUCE this most nutritious and giving crop. It is actually a quite relaxing task. We nestle in the straw, listen to birds, and reposition straw around young plants.
Another rookie mistake? I made those beautiful beds too close together! This means we can't use the big tractor over the beds without running over neighboring beds. Luckily, our cultivation tractors can still hang, so the weeds better get ready to suffer. Unluckily, it means we can't use our mounted transplanter for those sections.
And on that note, new equipment. I love it. I hate it. Using a piece of equipment I know is relaxing. Adding a new piece to the system, no matter how big the upgrade, is stressful. I need it to work right, but the way I learn, I have to use it in context. This means lots of trial and error until it fits into place with the fleet.
I know I haven't been very vocal about my opinions on the state of our country. I'm sorry if I am letting you down in that sense. I am not giving up, I am just not able to be articulate enough in the time frame allotted for these emails. What I am doing? Staying apprised. Using the tools I have to contribute. I am building community. I am trying to make sure our community is food secure. I am searching for other things I can do to resist and effect change. Thank you to everyone doing their best.
No one can do everything but we can all do something.
Cheers,
Helen
she/her/hers
In this email:
Fresh From the Field-
Greens:
Head lettuce
Kale Raab
Micros: Dill! Kale, Radish, mustard mix!
Pea shoots
Spinach
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
Purple Top Turnips
Fall Squash: Autumn frost- Last week!
Coming Soon
Chives
Baby Bok Choi
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 making rookie mistakes left and right.. I buried our garlic too deep and now we have to get out there and help it a long. I suppose it is better than hand weeding it. Or mulching it after the plants are up? Anyway. We have to get out there and RESUCE this most nutritious and giving crop. It is actually a quite relaxing task. We nestle in the straw, listen to birds, and reposition straw around young plants.
Another rookie mistake? I made those beautiful beds too close together! This means we can't use the big tractor over the beds without running over neighboring beds. Luckily, our cultivation tractors can still hang, so the weeds better get ready to suffer. Unluckily, it means we can't use our mounted transplanter for those sections.
And on that note, new equipment. I love it. I hate it. Using a piece of equipment I know is relaxing. Adding a new piece to the system, no matter how big the upgrade, is stressful. I need it to work right, but the way I learn, I have to use it in context. This means lots of trial and error until it fits into place with the fleet.
I know I haven't been very vocal about my opinions on the state of our country. I'm sorry if I am letting you down in that sense. I am not giving up, I am just not able to be articulate enough in the time frame allotted for these emails. What I am doing? Staying apprised. Using the tools I have to contribute. I am building community. I am trying to make sure our community is food secure. I am searching for other things I can do to resist and effect change. Thank you to everyone doing their best.
No one can do everything but we can all do something.
Cheers,
Helen
she/her/hers
In this email:
- Generally important notes
- We are looking for moonlighters! 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.
- 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.
- Consider giving the gift of food to someone in your family or friend. It's a great gift for those that want to eat local fresh food but don't know how to get started.
- 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. Keep your chin up.
- Fresh From the field
- Recipe: Garlic Sauteed Spinach
Fresh From the Field-
Greens:
Head lettuce
Kale Raab
Micros: Dill! Kale, Radish, mustard mix!
Pea shoots
Spinach
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
Purple Top Turnips
Fall Squash: Autumn frost- Last week!
Coming Soon
Chives
Baby Bok Choi
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
Garlic Sauteed Spinach
From: Downshiftology
The best sautéed spinach! In less than 10 minutes you can transform a large bundle of spinach into wilted, garlicky, flavorful leaves. It makes for the perfect side dish and it’s welcomed as a “super greens” addition to a variety of meals and recipes.Ingredients
- 1 pound baby spinach (3 bags of our spinach)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- kosher salt and freshly ground black pepper, to taste
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and saute for 30 seconds. You don't want the garlic browning too much.
- Add the baby spinach to the pan. It will be a big mound, and you can use your hands to pack it in. Use tongs or a spatula to carefully flip the spinach over, so that all of the pieces get covered in oil and garlic.
- Cover the pan for a minute to let it steam, then stir again. Repeat this process until the spinach is wilted down, about 5 minutes later.
- Season with salt and pepper, then serve.
- You can add vinegar or lemon juice for a zippy twist!
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