We brought our first round of vegetables to Stockbridge Community Outreach!
Purple Daikon, a crunchy radish with a mild, sweet flavor and a long shelf life. Thank you to everyone that is helping us bring food to local families.
Thank you to all the people who have donated to make this possible. It isn't too late to contribute to our fundraiser. Below is a recap of how the plan came about. Follow this link for more details and to donate:
https://gofund.me/a4216e87
"In January, when I heard the first hints of federal support of food programs being pulled, I was really upset. Those programs are important. They help food banks and pantries have access to healthy food to distribute to people that need it. And they help 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 goes directly to the cost of growing of vegetables for our community. If you have been considering contributing but have questions, please reach out. We are now 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!"
Purple Daikon, a crunchy radish with a mild, sweet flavor and a long shelf life. Thank you to everyone that is helping us bring food to local families.
Thank you to all the people who have donated to make this possible. It isn't too late to contribute to our fundraiser. Below is a recap of how the plan came about. Follow this link for more details and to donate:
https://gofund.me/a4216e87
"In January, when I heard the first hints of federal support of food programs being pulled, I was really upset. Those programs are important. They help food banks and pantries have access to healthy food to distribute to people that need it. And they help 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 goes directly to the cost of growing of vegetables for our community. If you have been considering contributing but have questions, please reach out. We are now 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!"
I caught a shot of Clare and Ben prepping our seed potatoes to green sprout before we plant them. If only there were more things like potatoes. You want more? Put what you have left in the ground and wait. I plant some peace of mind.
The snap peas are in the ground with trellis to climb on. Some were already flowering so I expect peas to not be too far off. The deer fence seems to be doing it's job so, fingers crossed, those four legged vegetable processors don't find out about these lush little plants.
I'm not sure if you can tell the difference but the garlic got saved! Hooray! And in the process, we remembered that we planted a full bed of green garlic for this year's harvest, so get ready for some spring garlic in about a month.
Last week I mentioned rookie mistakes. Let me say that I am so grateful to have a buoyant that is able bop along despite my errors. Nothing but kind words and good attitudes here. I am feeling grateful. Everyone has been trained on watering the greenhouse, the basics of our irrigation system, and most of washpack protocol. We even fit in a little tractor training here and there. We're really on our way now.
And we checked some stuff off! Not least of all, saving the garlic from certain doom. I am so excited to be growing our own garlic again. Here's to hoping we don't fall off the garlic wagon again. We have enough planted this year that saving enough for seed for next year's crop shouldn't be a problem.
Our first big planting is finally in the ground- about 3 weeks late but no matter. Those transplants were big and healthy and I expect they will thrive. In the ground we now have: radish (which due to poor germination looks like it needs to be reseeded), sweet turnips (beauteous germ!), bok choy, kohlrabi, beets, spinach, peas, cabbage, kale, sprouting broccoli, and onions! We are close the spring-summer crop gap but we will still have lots of tasty vegetables to keep your power bowls packed.
Next up to get down in the ground? Onions, scallions, potatoes, and our first round of hoop house tomatoes! Despite the warm weather around here, I think we won't get to heavy harvesting until late spring. Like I mentioned, we are about 3 weeks behind on planting, which means the plants will be about 3 weeks behind on maturing to harvest. In great new though, and despite the pessimist in me, we are catching up! Yet another reason I am impressed with our small but mighty crew! Go team, go!
Hope to see you at market This week!
Cheers,
Helen
she/her/hers
In this email:
Fresh From the Field-
Greens:
Baby Bok Choy
Head lettuce
Micros: Dill! Kale, Radish, mustard mix!
Pea shoots
Spinach
All Manner of Deliciousness
Apples: Evercrisp, Pinata, and Modi From Almar Orchard (Eastern only)
Cabbage
Carrots by Yoder
Kohlrabi
Potatoes! Yum!
Daikon: Purple and White
Watermelon Radish
Purple Top Turnips
Coming Soon
Chives
Spring Radishes
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
And we checked some stuff off! Not least of all, saving the garlic from certain doom. I am so excited to be growing our own garlic again. Here's to hoping we don't fall off the garlic wagon again. We have enough planted this year that saving enough for seed for next year's crop shouldn't be a problem.
Our first big planting is finally in the ground- about 3 weeks late but no matter. Those transplants were big and healthy and I expect they will thrive. In the ground we now have: radish (which due to poor germination looks like it needs to be reseeded), sweet turnips (beauteous germ!), bok choy, kohlrabi, beets, spinach, peas, cabbage, kale, sprouting broccoli, and onions! We are close the spring-summer crop gap but we will still have lots of tasty vegetables to keep your power bowls packed.
Next up to get down in the ground? Onions, scallions, potatoes, and our first round of hoop house tomatoes! Despite the warm weather around here, I think we won't get to heavy harvesting until late spring. Like I mentioned, we are about 3 weeks behind on planting, which means the plants will be about 3 weeks behind on maturing to harvest. In great new though, and despite the pessimist in me, we are catching up! Yet another reason I am impressed with our small but mighty crew! Go team, go!
Hope to see you at market This week!
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: Purple Daikon Salad
Fresh From the Field-
Greens:
Baby Bok Choy
Head lettuce
Micros: Dill! Kale, Radish, mustard mix!
Pea shoots
Spinach
All Manner of Deliciousness
Apples: Evercrisp, Pinata, and Modi From Almar Orchard (Eastern only)
Cabbage
Carrots by Yoder
Kohlrabi
Potatoes! Yum!
Daikon: Purple and White
Watermelon Radish
Purple Top Turnips
Coming Soon
Chives
Spring Radishes
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
Purple Radish Salad
From: It's a veg world afterall!
A simple and delicious daikon radish recipe that requires only 10 minutes of prep.
Ingredients
From: It's a veg world afterall!
A simple and delicious daikon radish recipe that requires only 10 minutes of prep.
Ingredients
- 1 purple daikon radish - sliced into matchsticks
- 1 carrot - sliced into matchsticks
- 2 green onions - thinly sliced
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey - sub with maple syrup to make vegan
- 1 lime - juiced
- 1 clove garlic - pressed or minced
- Toasted sesame seeds - for garnish, to taste
- Wash and trim the radish and carrot. Use a sharp knife or a julienne peeler to slice the veggies into matchsticks. Transfer to a mixing bowl and add the sliced green onions.
- In a small bowl, whisk together the sesame oil, rice vinegar, honey, lime juice, and garlic. Pour over the salad and mix until coated.
- Serve the salad right away or after chilling it for a couple of hours in the fridge. Top with toasted sesame seeds.
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