LDF News: We're back!

Here's Clare making it happen! Sun setting, still smiling! 

​Yep, we're behind on hoop house clean out and planting but you can bet we haven't given up! Chasing the hope is the only way. Our tomatoes were in here all year. Now we are going to get it all cleaned up and planted with some winter greens. While they won't grow much between now and the beginning of February, they are resilient.​

​Snuggle company is important in the winter. These dogs are perfect for packing into the drafty spaces. 

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Ahoy!! 
​
Ok. You may notice I didn't get this email out until the evening of Friday night. The night before market. Oh well!
We will be at market OUTSIDE tomorrow. With our heaters. And our warm gear. And hoping to see you there too. 

And i can't wait to tell you more about what we are up to next week!

A reminder about our Community Account: 

• It is open to those who need it, no questions asked.
• We will also use it for our local food pantry if the funds don't seem to be being used.
• Please feel free to donate to it when at market
• As of now, the funds are being used faster than the funds being donated, so the account is at a deficit. The balance is still well in the safe range.

Between all the community resource info and the farm membership promotion, there is a lot going on in this email. Please see the "table of contents" for easy navigation to what you are looking for! You can click on the links there and it will take you where you want to go within the email. 

Onward folks, doing the things we can do. 

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

• SNAP resources
  • Community Account Balance $525
    • We used some of the balance to send turnips to Stockbridge Community Outreach
  • How to use
  • How to contribute
  • Other resources
• Farm Membership! What it is and how to sign up!
• CSA Members Balance Check in
• Links
  • A link to our Stockbridge Community Outreach Project 
  • Here is a link to our SNAP resources plan
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
  • CSA Flier for 2026
• Fresh From the field
• Recipe: Vegetarian Stuffed Acorn Squash

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​Food Resouces:

Community Account, available to Eastern Market Customers that need food assistance
Current Balance: $475.00

HOW TO USE our Community Account (only at Lake Divide Farm’s Stand)

• No proof requirement
• Look for Community account sign or ask a Lake Divide market attendant if the Community Account is open.
• Select what you need
• $20 limit per person, with some exceptions. 
• Say to the person checking you out “I am using the Community Account”
• Available as long as there is a balance in the Community Account.

Additionally:

• We accept Cash Value Benefits at our Eastern Market stand

More about the Community Account here. 
Want to help:

• Please contribute to our Community Account. This is best done at market. If you know you are going to contribute, please email me so I can match your contribution in advance
• Share this plan with others
• Understand that funds contributed to this account may be used to send produce to food pantries.

Resources for people that want to help:

• Talk to the people in your community and see how you can offer support.
• Donate money or time to a foodbank or food pantry
• Contribute to either of our programs
  • Stockbridge Community Outreach Program
  • Community Account (Eastern Market)
    • Talk to me at market or email me at lakedividefarm at gmail dot com if you have questions or ideas

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Farm Membership!

​Our Farm mMembership is based on the ethos of Community Supported Agriculture. It allows the community to support their food producers through the variability of the growing season. Members pre-pay for their vegetables, receive a bonus, and then use their account through the season.

Here is the sign up sheet for perusal or use.

A couple key features of our Farm Membership:

• Select the produce you want at Eastern Market
• No requirement to come every week
• 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

Farm members! It is now time to assess your balance. Check the email for your stats like current balance and spent per visit.

We have 3 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 above)
     • You could donate some or all of it to the "Community Account"

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. 

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Fresh From the Field- 
Greens:
Arugula
Tatsoi
Pea shoots!

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

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​Recipe: Vegetarian Stuffed Acorn Squash

From Cookie and KateThis vegetarian stuffed acorn squash recipe is beautiful and delicious! The cheesy quinoa filling develops an irresistible crispy top in the oven. So good!Ingredients

• 2 medium acorn squash
• 2 tablespoons extra-virgin olive oil, divided
• ½ teaspoon fine sea salt, divided
• ½ cup quinoa, rinsed
• 1 cup water
• ¼ cup dried cranberries
• ¼ cup raw pepitas (hulled pumpkin seeds)
• ¼ cup chopped green onion
• ¼ cup chopped fresh flat-leaf parsley, plus 1 tablespoon for garnish
• 1 clove garlic, pressed or minced
• 1 tablespoon lemon juice
• ¾ cup grated Parmesan cheese
• ½ cup crumbled goat cheese or feta

Instructions

1. Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
2. To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
3. Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with ¼ teaspoon of the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on.
4. Meanwhile, cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 12 to 18 minutes. Remove the pot from the heat and stir in the cranberries. Cover, and let the mixture steam for 5 minutes. Uncover and fluff the quinoa with a fork.
5. In a medium skillet, toast the pepitas over medium heat, stirring frequently, until the pepitas are turning golden on the edges and making little popping noises, about 4 to 5 minutes. Set aside.
6. Pour the fluffed quinoa mixture into a medium mixing bowl. Add the toasted pepitas, chopped green onion, parsley, garlic, lemon juice, the remaining ¼ teaspoon salt, and the remaining 1 tablespoon olive oil. Stir until the ingredients are evenly distributed. Taste and add additional salt, if necessary.
7. If the mixture is very hot, let it cool for a few minutes before adding the Parmesan cheese and goat cheese. Gently stir the mixture to combine.
8. Turn the cooked squash halves over so the cut sides are facing up. Divide the mixture evenly between the squash halves with a large spoon. Return the squash to the oven and bake for 15 to 18 minutes, until the cheesy quinoa is turning golden on top.
9. Sprinkle the stuffed squash with the remaining 1 tablespoon chopped parsley, and serve warm.

Notes

• Squash filling adapted from the stuffed sweet potatoes in my cookbook, Love Real Food (page 144).
• Change it up: You can add more protein to this dish by stirring 1 can of chickpeas, rinsed and drained (or 1 ½ cups cooked chickpeas), into the quinoa mixture. You may have some of the mixture leftover—it’s a great quinoa salad on its own.
• Make it dairy free/vegan: Omit both varieties of cheese. You might want to add chickpeas (see above) to fill out the stuffing mixture. Top the baked squash with dollops of vegan sour cream, and you could even finish it off with a sprinkle of vegan Parmesan.
• From Helen: I made a version of this over the break using autumn frost squash and a homemade bread stuffing. It was so dang good. One of the best parts was eating the whole thing, squash skin and all. I bet you can do that with the acorn squash as well. Just a thought.