We got to do more tractor work last Saturday! It was a good thing Tyler went to market instead of me Because of that choice, I was able to move forward our ground preparations. About 2.3 acres are bedformed and ready for the final round of preparation before planting.
We took some of the rainy days to move forward our greenhouse work. Our first round of tomatoes are potted up. This means we moved them from smaller pot sizes to something a little more roomy. They'll have lots of room to grow before we get them out into a hoop house at the end of the month. We also got the ginger greensprouting, thinned the celery, and got all caught up on greenhouse seeding.
We've been working on our deer fence and it is coming along nicely. I don't expect to prevent 100% of deer farm visits, but hopefully a good portion. Here's the view from the fence line. The birds are making a true racket. We here mostly blackbirds now, with killdeer, pheasants, and sandhill cranes mixed in.
Here's the trusty bedformer. This implement doesn't look complicated but it took a little while to get used to. There are several opposing forces that have to be balanced for it to work well. The "thrower discs" need to be lined up so they pile soil onto the beds. The furrowers need to be lined up so they follow the aisles and the edge of the shaper pan. They also pull the machine down the severity of which depends on the the tilt of the whole frame. This will affect how much soil gets piled (how high our beds go), and how easily the implement can be pulled through the soil. And the shaper pan is in the back. It presses down on top of the soil pile and (hopefully) makes a smooth bed top.
I say it every year but we do this not just cause it looks pretty but also because it creates a deeper seed bed, warms the soil, and provides better drainage for our crops. Added bonus? It helps our machines track through the field. This is really helpful when we are planting or cultivating.
I say it every year but we do this not just cause it looks pretty but also because it creates a deeper seed bed, warms the soil, and provides better drainage for our crops. Added bonus? It helps our machines track through the field. This is really helpful when we are planting or cultivating.
Ahoy !
I hope you weathered the storm without too much damage. Amazingly, we came out ok, despite all our metal frames covered in loosely affixed plastic.
Even with all the hustle, we will be planting about a week behind, and that's if the weather holds. We've gotten at least 2" of rain this week already and are due for another storm tomorrow. All this water, all at once isn't ideal. On the plus side, you can see some cool water fowl in some unusual places!
Hopefully the fields dry out in the coming week and we get a chance to seed our turnips and radishes, as well as plant all these lush brassicas we have growing in the greenhouse. I'm trying to adopt a stress-free mentality. We try for the best case and relish the possible case. As in: We aimed for getting our plants in the ground on time, it wasn't possible because of several factors outside of our control, including weather and the unfortunate timing of some required repairs. I am going to refuse to lament. What purpose would it serve? This year, doing my best has to be enough. Join me?
I wanted to also mention a little about our Stockbridge Community Outreach Project. In January, when i hear the first hints of federal support of food programs being pulled, I was really upset. That money is important. It helps food banks and pantries have access to healthy food to distribute to people that need it. And it helps the people in all our communities eat better and live healthier lives. I believe in helping each other out in our tough times. Everyone goes through them. That's what community is all about.
I was feeling really powerless and had the lucky shift to consider what I could do to help rather than spinning out in despair. Because growing vegetables is in my wheelhouse, this is what I figured I could try. The money raised through this gofundme does directly to the cost of production of vegetables for our community. If you have been considering contributing but have questions, please reach out. We are now almost at 20% of our goal! Way further than I really expected to get. I am invigorated by the support this venture is receiving and hope that we get closer to our goal yet!
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
Kale Raab
Micros: Broccoli, Radish, mustard mix!
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
Lettuce!
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 hope you weathered the storm without too much damage. Amazingly, we came out ok, despite all our metal frames covered in loosely affixed plastic.
Even with all the hustle, we will be planting about a week behind, and that's if the weather holds. We've gotten at least 2" of rain this week already and are due for another storm tomorrow. All this water, all at once isn't ideal. On the plus side, you can see some cool water fowl in some unusual places!
Hopefully the fields dry out in the coming week and we get a chance to seed our turnips and radishes, as well as plant all these lush brassicas we have growing in the greenhouse. I'm trying to adopt a stress-free mentality. We try for the best case and relish the possible case. As in: We aimed for getting our plants in the ground on time, it wasn't possible because of several factors outside of our control, including weather and the unfortunate timing of some required repairs. I am going to refuse to lament. What purpose would it serve? This year, doing my best has to be enough. Join me?
I wanted to also mention a little about our Stockbridge Community Outreach Project. In January, when i hear the first hints of federal support of food programs being pulled, I was really upset. That money is important. It helps food banks and pantries have access to healthy food to distribute to people that need it. And it helps the people in all our communities eat better and live healthier lives. I believe in helping each other out in our tough times. Everyone goes through them. That's what community is all about.
I was feeling really powerless and had the lucky shift to consider what I could do to help rather than spinning out in despair. Because growing vegetables is in my wheelhouse, this is what I figured I could try. The money raised through this gofundme does directly to the cost of production of vegetables for our community. If you have been considering contributing but have questions, please reach out. We are now almost at 20% of our goal! Way further than I really expected to get. I am invigorated by the support this venture is receiving and hope that we get closer to our goal yet!
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: Roasted Potatoes and Carrots!
Fresh From the Field-
Greens:
Arugula Raab
Kale Raab
Micros: Broccoli, Radish, mustard mix!
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
Lettuce!
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
Roasted Potatoes and Carrots
From: Well Plated
Perfect Roasted Potatoes and Carrots with rosemary, spices, and honey. Tender, caramelized and absolutely delicious, this easy side pairs with any recipe!
Ingredients
For the Roasted Potatoes and Carrots:
Instructions
From: Well Plated
Perfect Roasted Potatoes and Carrots with rosemary, spices, and honey. Tender, caramelized and absolutely delicious, this easy side pairs with any recipe!
Ingredients
For the Roasted Potatoes and Carrots:
- 1 pound carrots peeled, halved lengthwise if thick
- 1 pound baby red or yellow potatoes halved
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey or pure maple syrup
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ¾ teaspoon kosher salt
- ¼ teaspoon cayenne pepper omit if sensitive to spice
- 1 tablespoon chopped fresh rosemary
- 1 cup nonfat plain Greek yogurt
- 1 ½ tablespoons honey
Instructions
- Place a rack in the lower third of your oven, then preheat the oven to 400°F. Line a large, rimmed baking sheet with foil and coat the foil with nonstick spray.
- Place the carrots and potatoes in the center of the baking sheet. Drizzle with the olive oil and honey, then sprinkle with cumin, smoked paprika, salt, and cayenne. Toss to coat, then spread into a single layer.
- Bake in the oven’s lower third until vegetables are browned in spots and tender when pierced with a small, sharp knife, about 25 to 30 minutes, tossing halfway through. Sprinkle with rosemary and toss to coat.
- While the vegetables bake, prepare the honey yogurt sauce: In a small bowl, stir together the Greek yogurt and honey. Transfer the vegetables to a serving plate. Serve warm with big dollops of yogurt on top and extra yogurt on the side.
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