LDF News: We're at market tomorrow afterall!

The dramatic skies of change are upon us. Here you see Clare determining what to cover with frost blankets and Jaime bulk harvesting beets.

Beastie Beets! We grew some whoppers this year. 
Golden Beet
Napa cabbage! We hauled in 12 bulk bins! Chances are we will be eating napa cabbage for the better part of the winter.
Split cone cabbage! This is what happens when you don't harvest them on time. The inner leaves keep growing and the outer leaves get too tight! 
Rutabaga! We thought we lost them, but here they are! ​

​Clare got this gorgeous sky picture while the weather was rolling in. 

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​ Ahoy!

FIRST NOTE! we WILL BE AT MARKET this week! What? I know I said we wouldn't be but all this broccoli isn't going to eat itself! So come out and see me tomorrow!

We hauled napa cabbage all through the rainy weather. We have enough to keep us through the winter for sure! Next up, beets! We have so much good food to get out of the field. Reiteration: If you have any interest in volunteering either to harvest, haul 50lb bags, build bins, make jokes while we work, or feed us, you are invited. Just email me to figure out when is the best time for all parties involved. 

With the government shutdown affecting SNAP benefits for vulnerable populations, please consider donating to food pantry or food bank, checking on your neighbors, posting in your local buy nothing group if you have something to share. Also, please ask for help. In almost all struggles we see, community is the answer. Lets catch each other as much as we can.

Links:

• Find a link to Stockbridge Community Outreach Project here, with our most recent update. 
• Link to our 2026 Farm Membership agreement

About our Farm Membership (sign up sheet for perusal or use)

• From October onward, signups rollover to 2026 and won't expire until December 31st 2026
• You can use your balance right away!
• You can share your farm account with friends and family

This next part is for the farm members and may look funny to non members because of the merge tags.
 
Farm members! It is now time to assess your balance. Check the email for your stats!
​
We have 7 more markets of the 2025 season. Ask yourself these questions:

1. Will you use your balance?
   • If they answer to this is Yes, carry on. You could chose to add to your account now for the following year or wait. You may want to contribute to the Stockbridge Community Outreach project either way. (See link below)
   • If the answer was no, go to number 2
2. Do you plan on shopping with us next year?
   • If the answer to this is yes, add to your account and your whole balance will roll over.
   • If the answer is no
     • You could choose to do your best to spend the remainder of your balance.
     • You could donate some or all of it to the Stockbridge Community Outreach project (linked below)

If you have any questions or worries, please speak with me at market or email me. I am more than happy to troubleshoot your specific situation. 

Onward folks, doing the things we can do. 

Cheers,
Helen
she/her/hers
 
In this email:

• Generally important notes
  • A link to our Stockbridge Community Outreach Project 
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Meal Prep Roasted Veg (same recipe as last week. I highly recommend the butternut!)
• Member Info- 
  • <<Your Balance>><<Balance>>

<<Special Note>>Fresh From the Field- 
Greens:
Arugula
Bok Choi
Kale
Mustard
Pea shoots
Tatsoi

Herbs
Parsley

All Manner of Deliciousness
Acorn Squash
Beets
Broccoli
Broccolini
Beans
Butternut squash!
Napa Cabbage
Cabbage: personal and LARGE for your kraut needs
Cone Cabbage
Carrots!
Delicata Squash
Eggs!! From Hen House Farm- Clare!!
Garlic
Kabocha squash!
Onions
Fingerling Potatoes
Watermelon radish
Daikon radish: Red, white, and purple
Purple top turnips


Coming Soon
Savoy and red Cabbage!
Rutabaga

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Roasted Vegetables

From practice

Ingredients

• Selection of vegetables, chopped to about the same size. I am not careful with this part as I prefer a variety of texture.
• A good mix:
  • beets, broccoli, turnip, squash
  • broccoli, squash, onion
  • cabbage, squash
• Oil or fat of choice. I use a glug or two of olive oil.
• Seasonings of choice:
  • Salt and pepper is a good basic one that lets you add your vegetables to other dishes throughout the week.
  • Chili honey
  • Lemon garlic
  • Balsamic vinegar
  • Mustard!

Instructions

1. Preheat oven to 425F and possibly tray/trays
2. Oil and season vegetables and spread them out on the tray.
   • You can mix them together as one dish or lay them out by type and mix them later in the week.
   • All your vegetables don't have to have the same seasonings
3. Roast for 15-20 minutes, do some flipping and stirring, then roast for 15-20 more. 
4. Check for tenderness. If they are caramelized but not tender, reduce heat to 300F and roast until they have desired tenderness.
5. Eat immediately or add them to dishes through the week:
   • Taco toppings or sandwich builders
   • Salad additives (especially roasted beets or butternut!)
   • Add to cooked proteins and grains!

Notes

• Recommended temperature: 
  A good starting point is 425°F. Some chefs recommend a two-step process: start at 425°F to get a good sear, then lower the temperature to 300°F to finish cooking and ensure tenderness. 
• Why high heat is important: 
  High heat helps bring out the vegetables' natural sweetness and achieves a desirable caramelization and slight crispiness on the outside. Lower temperatures will result in softer, steamed-like vegetables. 
• Avoid overcrowding: 
  Don't overcrowd the pan, as this will cause the vegetables to steam instead of roast. Give them enough space to allow for proper browning. 
• Cut uniformly: 
  Cut vegetables into uniform sizes to ensure they cook evenly. 
• Preheat your oven and pan: 
  Preheat your oven and consider preheating your baking sheet to help the vegetables start cooking immediately and get crispier.