Between now and the last time I wrote, we all experienced some significant winds. We didn't get whipped as hard as we could have, thank goodness. All remains intact. We also didn't get quite as much rain as was predicted. I am grateful for that too, given I would like to get some ground prepared for planting.
Will our equipment be ready to go? While there are still some things to check off, we could hobble out there right now if the soil conditions were right, so I would say yes. Will the weather be favorable, allowing the ground to dry out enough? That part we have no control over. My guess is the earlies chance will be next Thursday. But that changes with the wind so I will continue to surreptitiously check the weather. Will our plants be ready? Well, we did start some of them a little later than we wanted but the plants are growing faster and faster with the increasing sunlight.
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: Stir-fried bok choy rabe!
Fresh From the Field-
Greens:
Arugula Rabe
Bok choy shoots
Micros: Broccoli, Radish, Arugula!
Pea shoots
Spinach
Tatsoi Rabe
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
Rutabaga!
Sweet Potatoes from Yoder Farms
Purple Top Turnips
Fall Squash: Autumn frost
Coming Soon
Kale
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
From CSA Boxing Day
Ingredients
- small bunch of bok choy rabe (mine was about 8 oz), washed and dried
- knuckle-sized piece of fresh ginger, peeled and slivered
- 4 scallions (white and light green parts chopped into 1-inch pieces, plus some finer pieces of the dark green tips)
- 1 tbsp peanut or grapeseed oil
- 1/2 – 1 tbsp soy sauce or tamari, to taste
Start with a smoking hot wok or large skillet. Swirl in the oil, and get it good and hot.
Add the scallions (reserve the tops, though) and stir-fry for 30 seconds or so. Add the ginger, and keep everything moving for another 30 seconds. Add the bok choy, and stir-fry for another 2-3 minutes, depending on how soft you like it. I like to retain some crunch, so I definitely err on the short side.
Before you plate, sprinkle in the scallion tops and toss the greens with a bit of soy sauce.