Allow Fergus to introduce our newest worker, Tom the tomato!  Tom's not the best worker but has a knack for the hot gossip, he's nosey enough to hear a lot through the vine. ​

Here's Carla over a field of cabbage. This dog. She reminds me of Exie. When I first started farming, Exie would sit in the shade and watch me while I did tractor work. She'd even wag when I waved. Carla is still working on her wag and learning how to be safe around the tractors. This is a good start. I took this picture while I was cultivating the aisles of the cabbage field. 

The farm from uptown! The field in the foreground is home to all our daikon, turnips, and radishes. The first four beds were in the midst of being reworked when this image was captured. I came back and cleared the aisles, and now they are ready for Arugula, tatsoi, and sweet turnips.

The white blob in the center is the tent we have set up out there for playing and sleeping. The splotches of yellow are clumps of goldenrod. You also get a good view of our larger pollinator plot. It is loaded with the non native queen anne's lace, giving it a white hue.

You can see the white tipped posts from the tomato field, close to the white blob of a 2009 pounds of chicken manure and the lime green of the still unplowed ragweed in just about every quadrant. ​

​Our fall kale is on point! The crew weeded it this week and it should be producing strong until t-day. 

Big Brussels or mini cabbage? These are called new cabbage. They are harvested after the main head of cabbage. If I had been timely about getting this field flipped, we would have the opportunity to enjoy these. And lucky we do, because we lost our actual Brussels sprouts to the weeds. We've known for a while and planted some alternatives (beans, sunflowers, dill.) Hopefully it all comes in. 

We're having good luck with fall beets. The plants are healthy and the roots are balling up. The deer tracks are passing through. If it wasn't for the deer, I'd wait another week for them to size up. But I've been burned by waiting before. You may not remember but just a month ago, we waited a week to bulk harvest our fennel and by the time we went back it was gone. It was sad, to put it mildly. So look forward to some gorgeous beets this weekend. 

As for the deer. The fence is back online, so hopefully that's enough to hold them off. We've also got our tent set up out there and as soon as me and the kids wade our way through yet another cold, we'll be sleeping under the stars and defending the fall harvest.

Ahoy!

Preorder tomatoes
Eat tangy sauteed peppers
Howl at the moon. 

Somehow we made it to September. We only have one greenhouse seeding sheet left for the season and our whole transplant list fits on one page. And while I take that in, and feel the relief, I am also going to refocus on the coming months. 

Goals for the next 2.5 months:

• Prepare our fields for the spring either by cover cropping, mowing, plowing, or tarping.
• Seed and plant the last of our fall and winter crops
• Flip our hoop houses so they are ready to host the plants that will feed us this winter and build the tunnels for the field that will do the same
• Get our native plants in ground for the seed production project!
• Get our storage crops safely tucked away
• Crack and plant our garlic for next year's crop.

Onward folks, doing the things we can do. 

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

• Generally important notes
  • We are back at Stockbridge this Friday and hopefully for the rest of the season!
  • 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: Basic Sauteed Peppers

Fresh From the Field- 

Greens:
Kale is back!
Micros: Types to be seen!
Pea shoots

Herbs
Basil
Parsley

All Manner of Deliciousness
Acorn Squash
Beets
Cabbage: personal and LARGE for your kraut needs
Cucumbers- Ugly but delicious
Eggs!! From Hen House Farm- Clare!!
Eggplant
Garlic
Garlic Scapes! 
Ground Cherries
Kohlrabi
Melon- some like a cucumber, some so sweet you'll drown.
Onions
Peppers: Shishitos! Snackers, Bells, friers!
Potatoes!
Fingerling Potatoes
Scallions
Big tomatoes: slicers, paste, heirlooms. Buried. Preorder in quantity.
Cherry Tomatoes
Watermelon

Coming Soon
Collard Greens
Delicata squash
Red radishes.

Basic Sauteed Peppers

I cook them up and eat them as a side or use them through the week with other meals. 

Ingredients

• A glug of olive oil
• 1 or 2 quarts of sweet peppers (all colors good including green), deseeded and chopped to uniform size
• vinegar (I like rice wine vinegar for this)
• salt

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add peppers and put lid on
3. Allow to cook for about 10 minutes, checking occasionally and stirring
4. When the peppers are the texture you like (I like my soft and a little burnt), add 2-3 T vinegar and some salt. 
5. Replace lid and allow to steam in there

Notes. 

1. It is ok if the peppers get a little burnt. It has a caramelizing effect.
2. Add more vinegar if you like more of a kick.
3. These are great for adding to any meal, pasta, potato salad, you name it. Or just eating plain

TOMATO SALE 
(see details below)
About see our paste tomatoes. The big box is what half a bushel looks like. 
Paste tomatoes make the best for sauce and are also excellent for all tomato dishes from sandwiches to salsa!
In the first picture you can see we have two types:
Amish paste (left)- Big, meaty tomatoes that are usually 8-12 oz. They are a soft heirloom and a Slow Food USA Ark of Taste variety. Being heirloom means you can save the seeds, among other things.
Grandero (right)- similar to San marzano. Very firm and thick walled weighing in at 4-5 oz.

In the second picture you see what 2 pounds of each type look like. Infuriatingly, the Granadero are now on the left and the Amish paste are on the right...

In the third picture you can see what a half bushel of Granadero paste tomatoes looks like. It is about 20 lbs. 

1sts
15 pounds for $25
1/2 bushel for $33
Bushel for $60

2nds: Scratch and dent. An excellent canner's deal.
1/2 bushel for $15
Bushel (53 lbs) for $45

Roma (paste tomatoes):
1/2 Bushel $28
Bushel of $50

Tomato sales for canning and slamming. Straight romas, reds, hylooms (heirloom quality but not true to seed) and heirloom, or mixed.
Pre-order by responding to this email or come pick out what you like at market! We have various boxes and bags to help you get them home. ​

​Sunrises and cold mornings are easier to come by now. Is that good? Well, my body likes the weather better but it is certainly slowing down our plants. Tonight it is going down to a cool 42 (just like my new age!) Bundle up and come see us bright and early tomorrow morning for your organic vegetable fix. But don't get too used to the chill. Temperatures will be right back up in the 80's by next week. 

Ahoy!

Tomatoes. We've got em! Get them at market tomorrow or as a special offer, preorder them and pick them up on the farm. Pricing in the picture above.
Respond to this email to order.  

Onward folks, doing the things we can do. 

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

• Generally important notes
  • We are back at Stockbridge this Friday and hopefully for the rest of the season!
  • A link to our Stockbridge Community Outreach Project
  • Notes for members (or potential members!):
    • Find a copy of the 2025 membership agreement here.
    • It isn't too late to sign up for our Farm Membership! 
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Fresh Tomato Sauce

Fresh From the Field- 

Greens:
Kale is back!
Micros: Types to be seen!
Pea shoots

Herbs
Basil
Parsley

All Manner of Deliciousness
Acorn Squash!
Cabbage: personal and LARGE for your kraut needs
Cucumbers- Ugly but delicious
Eggs!! From Hen House Farm- Clare!!
Eggplant
Garlic
Garlic Scapes! 
Ground Cherries
Kohlrabi
Melon- some like a cucumber, some so sweet you'll drown.
Onions
Peppers: Shishitos! Snackers, Bells, friers!
Potatoes!
Fingerling Potatoes
Scallions
Big tomatoes: slicers, paste, heirlooms. Buried. Preorder in quantity.
Cherry Tomatoes
Watermelon

Coming Soon
Delicata squash
 Fresh Tomato SauceLearn how to make the BEST Tomato Sauce from Fresh Tomatoes ... paired with pasta, this delicious recipe makes a quick and easy meal!Ingredients

• 1 tablespoon extra virgin olive oil
• ½ medium onion, diced small
• 2 cloves garlic, minced
• 6 medium tomatoes, diced (4 cups)
• ⅓ cup chopped fresh basil
• 1 pound spaghetti
• kosher salt

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add onion to skillet and season with a little salt. Cook until onion starts turning golden brown, about 7 minutes.
3. Stir in garlic and cook, stirring constantly, until it becomes fragrant (about 30 seconds).
4. Mix in tomatoes. Simmer until tomatoes break down and sauce thickens, about 15 to 20 minutes.
5. Season sauce to taste with salt. Stir in fresh basil.
6. While the sauce is simmering, cook pasta in a large pot of well-salted water until al dente. Remove ½ cup of pasta water and set aside. Drain pasta.
7. Add pasta to sauce. Toss, adding just enough of the reserved pasta water to help the sauce coat the pasta evenly.
8. Serve pasta immediately, topped with additional basil and grated Parmesan, if desired. Enjoy!

Notes. 

1. Make sure to check out the info before this recipe card for helpful tips, variations, serving suggestions, and more!

Fresh Tomato Sauce

Learn how to make the BEST Tomato Sauce from Fresh Tomatoes ... paired with pasta, this delicious recipe makes a quick and easy meal!

Ingredients

• 1 tablespoon extra virgin olive oil
• ½ medium onion, diced small
• 2 cloves garlic, minced
• 6 medium tomatoes, diced (4 cups)
• ⅓ cup chopped fresh basil
• 1 pound spaghetti
• kosher salt

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add onion to skillet and season with a little salt. Cook until onion starts turning golden brown, about 7 minutes.
3. Stir in garlic and cook, stirring constantly, until it becomes fragrant (about 30 seconds).
4. Mix in tomatoes. Simmer until tomatoes break down and sauce thickens, about 15 to 20 minutes.
5. Season sauce to taste with salt. Stir in fresh basil.
6. While the sauce is simmering, cook pasta in a large pot of well-salted water until al dente. Remove ½ cup of pasta water and set aside. Drain pasta.
7. Add pasta to sauce. Toss, adding just enough of the reserved pasta water to help the sauce coat the pasta evenly.
8. Serve pasta immediately, topped with additional basil and grated Parmesan, if desired. Enjoy!

Notes. 

1. Make sure to check out the info before this recipe card for helpful tips, variations, serving suggestions, and more!

TOMATO SALE:

1sts
15 pounds for $25
Bushel for $60

2nds: Scratch and dent. An excellent canner's deal.
15 pounds for $15
Bushel (53 lbs) for $45

Bushel of Romas $55

Tomato sales for canning and slamming. Straight romas, reds, hylooms (heirloom quality but not true to seed) and heirloom, or mixed.
Pre-order by emailing or come pick out what you like at market! We have various boxes and bags to help you get them home. ​

​Our wintersquash field is looking fabulous. Sure, there are some tall weed flags. And I've seen some squash bugs out there. But look at those leaves! And the flowers kind of blew my mind when I came upon them. They are so, so pretty! In the top picture, you can see some unripe butternut squash. From what I found out there, it seems we are going to have a good wintersquash harvest and I am hopeful and excited.

Speaking of cabbage! This is a mix of our fall and winter cabbage. The close up is of our beauteous Napa cabbage. Last fall a deer came through and ate the center of just about all our cabbage heads. I am nervous these will suffer the same fate. I have seen tracks. We are bolstering our fence and prepping with human presence and possibly an off season tag. I would really like us all to eat napa cabbage all winter. ​

Ahoy!

Not too much to say that I haven't already said.

• Don't wait to can our tomatoes. The plants are looking winded and it is possible they only have 2-3 more weeks of excess. Of course, one never knows with nature but I wouldn't risk it.
• Have I mentioned the Native Seed Production grant we have the honor of participating in? The grant was put together by the one and only bad ass Meghan Milbrath who is passionate about getting native plants in the ground. This grant provides education and resources for small scale farmers to trial native seed production as an enterprise. We are honored to participate alongside other growers. We are just now putting in the orders for the native plants that we will be planting this fall and hopefully harvesting seed from in the coming seasons. I have butterflies in my stomach. Hopefully that transfers to more native Michigan butterflies and other pollinators. 
• We are HUSTLING. Man is it ever August. I still have to get the fields turned over, but in progress news, the majority of the crops we seeded are up. In the field we call Midtown II, there are adorable, once cultivated lines of daikon, radish, turnips, and sweet turnips. Won't be long now!

 
Onward folks, doing the things we can do. 

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

• Generally important notes
  • We are back at Stockbridge this Friday and hopefully for the rest of the season!
  • A link to our Stockbridge Community Outreach Project
  • Notes for members (or potential members!):
    • Find a copy of the 2025 membership agreement here.
    • It isn't too late to sign up for our Farm Membership! 
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Salsa

Fresh From the Field- 

​Greens:
Micros: Types to be seen!
Pea shoots

Herbs
Basil
Parsley

All Manner of Deliciousness
Cabbage: personal and LARGE for your kraut needs
Cucumbers- Ugly but delicious
Eggs!! From Hen House Farm- Clare!!
Eggplant- limited
Garlic
Garlic Scapes! 
Ground Cherries
Kohlrabi
Onions
Peppers: Shishitos! Snackers, Bells!
Potatoes!
Scallions
Big tomatoes: slicers, paste, heirlooms. Buried. Preorder in quantity.
Cherry Tomatoes
Watermelon

Coming Soon
Canary melon?!

 Salsa

From My heart <3
Here is an actual recipe from Love and Lemons that involves a food processor. I have just been chopping everything up. I like it that way. Pulsed to a chunky dip would be good as well, though. 

 Ingredients

• 2 big tomatoes
• 2-4 small onions
• 2-4 bell peppers
• 2-4 cloves of garlic
• corn cut off the cob (if you like)
• Salt to taste
• cumin if you like
• lemon juice if you like

Instructions

1. Chop things up to desired size! I like my tomatoes chunky and everything else pretty small
2.  Mix it together. 
3. Let it sit or eat it straight away. I prefer it at room temperature. 

Notes. 

1. Enjoy!  

Surprise! We've been spending a lot of time in the tomato jungle, on the endless harvest task. We have definitely been taking a moment here and there to be silly. ​

This young turkey! It has been hanging around washpack for over a week, flying up to perch in the trees when we come around. We have all had our fingers crossed that it will find a new crew with Clare's hens and maybe, just maybe, this is it! Go turkey, go! Up and over!  ​

AHOY!
​
This week at the farm, among other things:

• The folks from Smith Birds Lab came out and installed the posts for 19 nest boxes on our farm! Bluebirds, tufted titmouse, nuthatches, and tree swallows are all potential residents. I can't wait to see who moves in!
• We harvested 1474 pounds of cabbage and delivered it to the Greater Lansing Area Food Bank!
• We finished planting our fall broccoli, seeded winter carrots and all of the daikon and turnips that will carry us through the winter.
• We saw an immature green heron haranguing its parent (i think) and it may have been one of the most thrilling moments of my life. They flew in circles above us for many moments while I cackled and clasped my hands. 
• We hired someone! An enthusiastic neighbor that seems a great fit for the work and the team. The trend of the right people at the right time continues. 

We also have the right tomatoes at the right time! SO many! I am so glad that tomato season is upon us. I have commenced the annual tomato sandwich week. It is so easy to eat at least one per day. I encourage you to try it, if you never have. 
 
Onward folks, doing the things we can do. 

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

• Generally important notes
  • We are back at Stockbridge this Friday and hopefully for the rest of the season!
  • A link to our Stockbridge Community Outreach Project
  • Notes for members (or potential members!):
    • Find a copy of the 2025 membership agreement here.
    • It isn't too late to sign up for our Farm Membership! 
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Tomato sandwich

Fresh From the Field- 
Greens:
Micros: Types to be seen!
Pea shoots

Herbs
Basil
Parsley

All Manner of Deliciousness
Cabbage: personal and LARGE for your kraut needs
Celery
Cucumbers
Eggs!! From Hen House Farm- Clare!!
Eggplant- limited
Garlic
Garlic Scapes! 
Ground Cherries
Kohlrabi
Onions
Peppers: Shishitos! Snackers, Bells!
Potatoes!
Scallions
Big tomatoes: slicers, paste, heirlooms. Buried
Cherry Tomatoes
Watermelon

Coming Soon
Canary melon?!

 Tomato Sandwich

From My heart <3

Ingredients

• A beautiful tomato
• A couple slices of nice bread
• Mayo (or you could use oil and vinegar, pesto, or another sauce you like)
• Salt

Instructions

1. Put the sauce on the bread.
2. Slice that tomato into thick slab and put it on the bread.
3. Sprinkle salt on the tomato.
4. Add any extras you are inspired to add.
5. Get ready to eat in one sitting because once you start mowing this thing down, it won't hold together outside of your mitts. It also has the potential to be very messy, so you may not want to set it down for that reason alone. 

Notes

1. Whatever sauce you use, choose something that mixes with the tomato juices rather than blocking them (not cream cheese or cheese spread although either could be a good dollop on top.)
2. Possible extras: microgreens, minced herb (cilantro/basil/dill), bits of mozzarella, salty fish (lox?)
3. Before adding extras, I strongly encourage you to embrace the most simple version and find out how delicious it can be. 
4. As you are eating, be sure to sop up extra tomato juice and condiment drippings that land on the plate. 
5. Enjoy!  

Here is Clare, having some quality time with her chickens. 

Old crops. This is a flower from our summer squash and zucchini planting. The bees are enjoying it and so are the cucumber beetles. While we are working to plant all of our fall and winter storage crops, we are also trying to get the fields we used this spring flipped into cover crop. Feed the soil! Build the organic matter! Increase nutrient and water holding capacity! Increase erosion resistance! Increase food for our microbiome! 

I am still deciding what to put in. The longer it takes me to decide (and get the ground prepped) the less choices I have. We are quickly approaching last planting dates for many crops and covers. I will note, it is unbelievable that the middle of August is upon us. ​

Here are those snack peppers I keep talking about! It turns out you can ripen them off the plant, which I didn't know about. The internet says lots and lots of things about this. The takeaway? Put your peppers in a warm (70 degrees or higher), sunny environment, with a little humidity. They should start to ripen in a couple days. 

We are not going to do that. We are going to bring them to market and offer them to you. to chow down on or ripen or preserve.

Ahoy!

In the every changing landscape of our crew we are now, again, looking for farm crew members. If you are able bodied and have a couple weeks, or even a couple days you want to spend weeding, picking cherry tomatoes, or planting, we'd love to have you out, especially over the next 10 days while Fergus is out d

Please eat our green snack peppers this week. They were accidentally harvested before color and there are quite a few. They are jalepeno sized and but not spicey at all. They are easy to use because all the seeds are up in the stem end. You can chop them almost all the way to the top without having to deseed at all.

Things you can do with a green snack pepper:

1. Cut in half and fill with dip (cream cheese with microgreen sprinkles, hummus, salsa scoops, etc)
2. Mini stuffed peppers
3. Slice and add to salad. It is the easiest because you don't have to deseed them.
4. Salsa!
5. Green pepper relish- see the recipe below!

You tell me what else you can do, after you come get them at market and devour them, wishing you had gotten more because they are so delicious and easy to prepare. 

Onward folks, doing the things we can do. 

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

• Generally important notes
  • We are back at Stockbridge this Friday and hopefully for the rest of the season!
  • A link to our Stockbridge Community Outreach Project
  • Notes for members (or potential members!):
    • Find a copy of the 2025 membership agreement here.
    • It isn't too late to sign up for our Farm Membership! 
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Green Pepper Relish

Fresh From the Field- 

Greens:
Kale
Micros: Types to be seen!
Pea shoots

Herbs
Basil
Parsley

All Manner of Deliciousness
Cabbage: personal and LARGE for your kraut needs
Celery
Cucumbers
Eggs!! From Hen House Farm- Clare!!
Eggplant
Garlic
Garlic Scapes! 
Ground Cherries
Kohlrabi
Onions
Peppers: Shishitos! Bells! Green snack peppers!
Potatoes!
Scallions
Summer Squash- limited
Big tomatoes! They are here at last. We won't be buried for a few more weeks but there are still plenty to enjoy
Big tomatoes: slicers, paste, heirlooms.
Cherry Tomatoes in earnest!
Zucchini- limited

Coming Soon
Snack Peppers
Watermelon ?!
Canary melon?!

Green pepper relish!

Eat the snack peppers!

From Cooks Joy

Simple condiment with bell peppers. (or snack peppers!)


Ingredients

• bell pepper - 1 (about 1.5 cups chopped)- use snack peppers!!
• jalapeno - 1. Ok to skip if you are wimp like me.
• garlic - 1 clove
• spring onion - 3 (about 1/2 cup chopped)
• cilantro - 1/2 cup - packed
• olive oil - 1 tbsp
• salt - to taste
• lemon juice - 1 tbsp

Instructions

1. Chop the vegetables and then add salt, olive oil and lemon juice. Serve over burritos, sandwiches, etc.

The deer found our fennel. Between last week and this week, they took out the greater part of a bed. What a bummer. Luckily, there is still plenty for us to enjoy at market. It mostly interferes with our wholesale plans...

You may notice some of our pictures have a misty quality. That is half in from condensation on the little window that protects the phone's camera. A nice effect, really. It is so, so very wet out here right now after the 5 inches of rain in under week. It makes it hard to keep anything dry. ​

Speaking of cute cucurbits, check out this vine! Look at those tendrils reach! I would say this picture rivals the cute cucumber picture of last week.

Nature on the farm:

• Baby birds! They are still coming! 
• Tomato hornworms are here. They are voracious eaters and morph into the beautiful sphynx moth. We have to manage for them otherwise the decimate our tomato plantings. They are one of the only insects that intimidate me.
• Cute baby opossum tracks! 

Ahoy!

One more light write week. Gotta keep on moving!
Things I can't wait to tell you about:

• Bluebird boxes
• Native plant seeds
• The grant for Stockbridge Community Outreach (SCO)
• How the SCO project is going.

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
  • Notes for members (or potential members!):
    • Find a copy of the 2025 membership agreement here.
    • It isn't too late to sign up for our Farm Membership! 
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Tabouli Salad Recipe (Tabbouleh)
  

Fresh From the Field- 

Greens:
Kale
Micros: Types to be seen!
Pea shoots

Herbs
Basil
Parsley

All Manner of Deliciousness
Cabbage: personal and LARGE for your kraut needs
Cucumbers
Eggs!! From Hen House Farm- Clare!!
Eggplant
Fennel
Garlic
Garlic Scapes! 
Kohlrabi
Onions
Peppers: Shishitos! Bells!
Potatoes!
Scallions
Summer Squash!
Big tomatoes! They are here at last. We won't be buried for a few more weeks but there are still plenty to enjoy
Cherry Tomatoes in earnest!
Zucchini

Coming Soon
Celery
Ground Cherries
Snack peppers

​Tabouli Salad Recipe 

From The Mediterranean DishTraditional tabouli salad recipe with parsley, mint, bulgur wheat, finely chopped vegetables and a zesty dressing. Recipe with step-by-step photos.

Ingredients

• 1/2 cup fine bulgur wheat
• 4 firm Roma tomatoes, very finely chopped
• 1 English cucumber, very finely chopped
• 2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
• 12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
• 4 green onions, white and green parts, very finely chopped
• Salt
• 3-4 tbsp lime juice (lemon juice, if you prefer)
• 3-4 tbsp extra virgin olive oil
• Romaine lettuce leaves to serve, optional

​Instructions

1. Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
2. Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
3. Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
4. Now add the the lime juice and olive oil and mix again.
5. For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabouli.
6. Other appetizers to serve next to tabouli salad: Hummus; Baba Ganoush; or Roasted Red Pepper Hummus

Notes

• The finer you chop the vegetables, the better. See additional tips above.
• To serve a smaller crowd, simply cut the recipe in half.
• You can keep tabouli refrigerated in a tight-lid container for 2 days or so. It’s important to try and drain some of the juice out before refrigerating leftover tabouli.

​This is the cutest cucumber picture I've ever seen. My mental recall is so deteriorated, it's possible you could look through my posts of the past and find an indistinguishable cucumber picture with the same claim. Who am I to judge myself? And who's to say that the expectation that I'd remember isn't unreasonable and put upon me by the modern ability to over document our lives? 

Truly, it is my claim that this is the cutest cucumber that demands rigor. So maybe let me just say that this is a very cute cucumber picture.

We have been doing so much direct seeding, with more to come. Clare has been diligently marching up and down our beds guiding the seeder in impressively straight lines. Let an appropriate number of the seeds germinate and reach for the sun! Remarkably, many of the beets seeded last week are up and looking alive, which is just what we want. 

Farm Views:

• New beds prepped! Here I am doing "mark out". I drive the tractor over the bed, making the rows we will plant in obvious. This field is now loaded with cabbage and broccoli, plus some rutabaga. 
• Our pea and oat cover crop is flowering!
• Sunset over dogs, children and the home fall kale and collards.

​

​Here are my some of my Crow-workers, haha. Forgive me. These crows follow the tractor around eating grubs and such. The one in the middle is "baby crow."  

Ahoy!

Peak July, to carry on here. I will finally, personally be back at market this week and I'm looking forward to seeing everyone.

Onward folks, doing the things we can do. 

Cheers,
Helen
she/her/hers

• Generally important notes
  • A link to our Stockbridge Community Outreach Project
  • Notes for members (or potential members!):
    • Link to 2025 membership agreement here.
    • Not too late to sign up!
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Cucumber Basil Yogurt Salad

Fresh From the Field- 
Greens:
Kale
Micros: Types to be seen!
Pea shoots

Herbs
Basil
Parsley

All Manner of Deliciousness
Cabbage: personal and LARGE for your kraut needs
Cucumbers
Eggs!! From Hen House Farm- Clare!!
Eggplant
Fennel
Garlic
Garlic Scapes! 
Kohlrabi
Peppers: Shishitos! Bells!
Scallions
Summer Squash!
Cherry Tomatoes in ernest!
Zucchini

Coming Soon
Celery
Ground Cherries
Big tomatoes!
New Potatoes (maybe this week?)
Onions
​        ___________________________________

Recipe: Cucumber Basil Yogurt Salad 

From Letty's KItchen

This awesomely easy salad can be made with mint or cilantro instead of basil, whichever you have on hand. Be sure to stir in the basil and yogurt just before serving so the salad doesn’t get watery.

Ingredients

• 2 teaspoons fresh lime juice or apple cider vinegar
• 1 teaspoon grated lime zest
• 4 teaspoons extra virgin olive oil
• ¼ teaspoon fine sea salt
• ⅛ teaspoon freshly ground black pepper
• 2 large or 3 smaller cucumbers, peeled and cut in half
• 2 tablespoons finely chopped fresh basil (see note)
• ⅓ cup whole milk or Greek plain yogurt (see note)

Instructions

1. Mix the lime juice, lime zest, olive oil, salt and pepper in a small bowl.
2. Using a spoon, scrape out and discard the cucumber seeds. Slice about ¼-inch thick. Place in a bowl and toss with the lime and olive oil mixture.
3. Just before serving, stir in the chopped basil and yogurt.

Notes

• For 2 tablespoons of chopped basil start with about 12 leaves.
• The easiest way to chop the basil is stack the leaves, roll and cut 1/8-inch chiffonade ribbons, then chop the ribbons into pieces.
• Choose plain whole milk yogurt without added gums and thickeners. Nancy’s organic is an excellent choice, as is whole milk Greek yogurt.

Our newest field crew member: Ayla! She is rad and excited to be working with us. And we are excited to be working with her! And who is that on her sleeve? A swallowtail caterpillar, maybe joining the crew too?

We have had lots of foggy mornings here. This picture is taken over the buckwheat I disced down last week. One more round of discing and then we will be able to form some beds and get some plants in there! 

For once, all that green isn't weeds. It is a tomato jungle! The bold Elle is on an expedition to wrangle them up into trellised towers. Clare reported some ripening cherry tomatoes. Tomato season is upon us folks. Get ready to devour them with abandon. And when your fresh tomato cravings have been satisfied, we will have all the wonderful canning deals that you are used to. 

OK. I liked about the recipe. It is really fried rice. But that doesn't rhyme with July and it is definitely July. For a vegetable grower that plants for the winter this means:

• The summer crops are coming in so harvest takes more time
• Everything needs to be weeded
• The insects and deer are BUSY eating all the wonderful healthy ripe crops
• We are still seeding in the greenhouse
• Our fall and winter crops need to get into the ground.
• Spring fields that are done need to be turned under and cover cropped
• It is hot!!!!

The good news is that we made these plans in the winter. Hopefully none of them involve too much thinking. We just follow the plan and all should be well. Right? All should be well. 

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
  • Notes for members (or potential members!):
    • Find a copy of the 2025 membership agreement here.
    • It isn't too late to sign up for our Farm Membership! 
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Fried rice (I lied, it isn't stir fry)

​Fresh From the Field- 
Greens:
Kale
Micros: Types to be seen!
Pea shoots

Herbs
Basil
Parsley

All Manner of Deliciousness
Cabbage
Cucumbers
Eggs!! From Hen House Farm- Clare!!
Eggplant
Fennel
Garlic
Garlic Scapes! 
Kohlrabi
Peppers: Shishitos!
Scallions
Summer Squash!
Cherry Tomatoes (limited)
Zucchini

Coming Soon
Celery
Ground Cherries!
Peppers
Big tomatoes!
New Potatoes (maybe this week?)

​Fried Rice 
From Gimme Some Oven

Did you ever make a lot of rice all at once and then forget to use it? Then you have some kind of old rice that you have to eat. This is the perfect rice for fried rice. If you don't have that rice. Cook some the day before and use that. Cooking and cooling rice before eating lowers its glycemic index and gives a longer lasting energy. Read more about that here if you are interested. 

This recipe is from Gimme Some Oven, but be fast and loose with it. Add and take away based on what you have. The most important ingredients are rice, soy sauce, sesame oil, and egg plus whatever vegetables you have on hand. I recently did carrots, scallions, zucchini, garlic, and garlic scapes. It was delicious and well like by everyone in my house. 

Ingredients

• 3 tablespoons butter, divided (don't have to use- I use olive oil)
• 2 large eggs, whisked
• 2 medium carrots, peeled and diced
• 1 small white onion, diced
• 1/2 cup frozen peas (don't have to use)
• 3 cloves garlic, minced
• salt and black pepper
• 4 cups cooked and chilled rice (I prefer short-grain white rice)
• 3 green onions, thinly sliced
• 3-4 tablespoons soy sauce, or more to taste
• 2 teaspoons oyster sauce (optional)
• 1/2 teaspoons toasted sesame oil

Instructions

1. Heat 1/2 tablespoon of butter in a large sauté pan* over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
2. Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally.  (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.)  Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.  Taste and season with extra soy sauce, if needed.
3. Serve immediately, or refrigerate in a sealed container for up to 3 days.

Notes

From Helen: I do a different order than this recipe. I saute the vegetables. When they are cooked to satisfaction, I push them to the sides of the pan, leaving an open space in the middle to pour the eggs. I scramble the eggs in that space, then stir it all together. Then I add the rice. 

​Some tractor things. 
I was sad to take down the buckwheat. It was good timing though. We will be planting into those fields at the end of the month. Discing the buckwheat down now will give it the time it needs to break down sufficiently to make way for crops. This crop grew to my ribs in just five weeks! I was worried it wouldn't put on enough growth to feel worth it. Luckily that worry was not realized!

This picture was taken when I almost ran the Case 695 out of fuel! That would have been such a mess. If you run a diesel engine completely out of fuel and air gets in the fuel line, it is a headache to get it going again. Ask me how I know. Anyway, luckily when the tractor stuttered I had the wherewithal to shut it off quick! I marched 5 gallons back out (hence knowing just how tall this buckwheat is) and dumped it in. It did NOT want to start, but did. I was so relieved I didn't have to "adult" away all the grumpiness that would have followed that foul. 

Picture of discing down the other buckwheat field. 

This last picture is me using the tine weeder in an attempt to pull out some of the grass rhizomes that are still in there and ready to sprout. This grassy field is where our fall broccoli, kale, collards, and cabbage are going. I want to make it nice and easy for them. (Don't tell the brussels, who are currently drowning in grass..) 

Summer called! Crops are coming in! 

The shishitos and ground cherries won't be at market this week, but in a few short weeks, you bet you can be loading your market basket with them. You early birds can get some of our first cherry tomatoes this week!

Ahoy!

The team is making way for me to take a mini vacation to a big lake with my sister and our collective children! I am so excited! I am also so grateful! Thank you crew!
Find Aaron at market all day tomorrow, along with a brief visit by Clare at the beginning and end of the day, and Lindsey in the middle. 

Get the vegetables and eat them. 

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
  • Notes for members (or potential members!):
    • Find a copy of the 2025 membership agreement here.
    • It isn't too late to sign up for our Farm Membership! 
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Universal Pesto Receipe
• Member Info- 

​
Fresh From the Field- 
Greens:
Kale
Micros: Types to be seen!
Pea shoots

Herbs
Basil
Parsley

All Manner of Deliciousness
Cabbage
Cucumbers
Garlic Scapes! 
Kohlrabi
Scallions
Summer Squash!
Cherry Tomatoes (limited)
Zucchini

Coming Soon
Celery
Eggplant
Fennel
Ground Cherries!
Shishito Peppers
Potatoes

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

Universal Pesto Recipe
 
From FarmBelly

It's time you know the truth about pesto. First, you need to know that the word pesto comes from the Genoese verb pestâ (and in Italian pestare), which means to pound or to crush - referring to the traditional method of crushing the ingredients with a mortar and pestle. So while pesto has become synonymous with fresh basil and pine nuts ground together with oil, garlic, and grated parmesan... really pesto is a general term for anything made by pounding.

And here's the truth: Pesto need not be limited to basil and pine nuts! Don't get me wrong - that's a fabulous, time-tested flavor combo - but I think we ought to cook outside the box and embrace the wide world of pesto possibilities. If you don't have fresh basil on hand, just about any leafy herb or tender green will do the trick, such as arugula, kale, and radish tops. BONUS: Because these less traditional greens don't oxidize as quickly as basil, your arugula/kale/radish top pesto won't turn brown nearly as quickly. And let's talk about pine nuts. Let's just say that I haven't bought pine nuts in over two years (and I make a lot of pesto)! Instead I use toasted walnuts, which are deliciously nutty, way less expensive than pine nuts, and they are soft enough to blend smoothly with the other pesto ingredients. If you're cooking for someone with a tree nut allergy, just use pumpkin seeds. Don't have Parmigiano-Reggiano? Don't panic. Just about any hard, salty cheese will do. See what I mean? This whole pesto-without-basil-and-pine-nuts thing is quite liberating. 

To make a flawless pesto every time, just follow my Universal Pesto recipe below, which gives handy guidelines for the (approximate) amount of greens, nuts, olive oil, cheese, and garlic to use. Feel free to go traditional and make pesto in a mortar and pestle... but I'll be honest that I just use my 4-cup food processor and it works like a charm.  

Ingredients

• 1⁄2 cup toasted nuts or seeds
• 2 garlic cloves
• 3/4 cup extra-virgin olive oil
• 2 cups packed herbs and/or greens
• 1⁄2 cup finely grated parmesan cheese
• 1 tablespoon fresh squeezed lemon juice
• Kosher salt, to taste

 Instructions

1. Pulse nuts or seeds in a food processor until they're completely broken down. Add garlic and olive oil and pulse until garlic is finely chopped.
2. Add the herbs/greens, grated cheese, and lemon juice and process until smooth in your food processor. Stop and scrape down the sides and process again until well blended.
3. Taste and add salt if needed (the parmesan is naturally quite salty, so you often won't need to add much extra salt).
4. To store in the fridge, put pesto in a container and top with a layer of olive oil. To store in the freezer, scoop the pesto into an ice cube tray and freeze into cubes.

Notes from Helen:
I normally don't include the whole write up from the website, but I thought that she did such a nice job of expressing just how flexible pesto can be. SO there it is! 

Feel free to sub scapes for the herbs/greens and have some of the most delicious garlic scape pesto

Kohlrabi as big as your head, I say! See the Grilled Kohlrabi recipe below from Blooming Glen Farm.

Here I am being strange enough that even Carla wonders what I am doing. Well, I am displaying the beautiful scallions that we harvested. The weeds came in nicely too. Luckily, we should be done with the scallions and mowing this down before too long so many of the weeds won't go to seed. 

Here's another weirdo...Fasciation! The plant grows in a flattened fashion. You can see it in some flowers selected for appearance, like cockscomb celosia. It can be caused by a genetic mutation, environmental stressors, or a virus. I wonder what caused this rudbeckia to do it? It was the only one in the field I saw. Maybe I'll go back and check the other flowers from this plant. 

I love to see a storm coming in. Sometime it is so cartoonish. We could have used the rain. Although some areas got a lot, we only got about a tenth of an inch. Not enough to let us stop irrigating. 

​Here's what happens to cabbage when you don't harvest it on time. The leaves keep growing from the middle. The outer leaves split to make room. Of that whole almost half acre field of cabbage, this is the only one I saw that suffered this fate. We have had very little waste in this field so far and are more than halfway through harvest. Most of it is going to wholesale. Plenty is going to the farmers' market. Look for those tender cone cabbage and ruffled savoy leaf types on our tables tomorrow. 

Ahoy!

The potluck was beautiful. The potluck was hot. The potluck was success! It was so nice to have people out to see all the work we have been doing. Thank you to everyone that came. There was so much good food!

There is country-wide chance to gather this weekend. Some of you have days off. Consider this a chance to connect with, understand, and build your community. Community doesn't just exist. We have to build it. Grill some kohlrabi and invite your neighbor over. Pat their dog and ask them a question. Tell them where you got the kohlrabi. (Jk but seriously.)

Or don't. I was just painting a strategy and letting my non-vegetable thoughts seep into the LDF newsletter. Either way, you should eat some kohlrabi. Maybe on a lake. Or in a dark, air conditioned room. Why am I trying to suggest what you should do?

I'm lucky. I get to work this weekend. And I go to the best party: Eastern Market. Many of my friends come to me, talk about food, joys, and struggles. Most of them laugh at most of my jokes. So, come get your kohlrabi to grill tomorrow.

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
  • Notes for members (or potential members!):
    • Find a copy of the 2025 membership agreement here.
    • It isn't too late to sign up for our Farm Membership! 
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Grilled Kohlrabi

Fresh From the Field- 
Greens:
Broccolini- Last week for a little while
Kale
Micros: Types to be seen!
Pea shoots

Herbs
Basil
Parsley

All Manner of Deliciousness
Cabbage
Cucumbers
Garlic Scapes! 
Kohlrabi
Scallions
Summer Squash!
Radishes- just roots
Sweet turnips
Purple Top Turnips
Zucchini

Coming Soon
Cherry tomatoes
Fennel
Potatoes

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

Recipe: Grilled Kohlrabi
From Blooming Glen Farm

"Kohlrabi is the star of this week’s recipe.  While we typically eat this vegetable raw, I wanted to create some new ways we could incorporate it into our meals.  I had one vision and it turned into two.  Enjoy kohlrabi two ways- in a mash and grilled."

Find the other recipe on their website- Helen

Ingredients

• 3 bulbs kohlrabi (or one of our big beasties)
• 2-3 Tbsp olive or avocado oil
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tsp garlic powder

 Instructions

1. Peel kohlrabi bulbs and slice into ¼ inch rounds.
2. Mix salt, pepper, and garlic powder in small bowl.
3. Brush oil on both sides of rounds and season with spices.
4. Preheat grill to 350 degrees.
5. Grill kohlrabi rounds for 10 minutes and flip.
6. Cook another 10 minutes and remove from grill.
7. Enjoy!

Notes
From Blooming Glenn Farm' website:
Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com


​