fall winter spring fall


  Harvest Celebration & Goodbye to Melanie

Harvest links  


Hey all! The weather’s been cooperating very well. We’ve had lots of rain, but the last few days have brought us sunshine and actually, a fair amount of warmth! Yes, each morning we tackle the harvest with vests and long johns, but by early afternoon, we’re usually wiping our brows and wishing we hadn’t worn two pairs of socks. The first frost of the year is on its way in tonight, so we kiss the sweet, colorful summer veggies goodbye and embrace the hearty ones.

Our fall party was incredible this year, and we want to thank everyone who came out to join us! We had a trio playing accordion, fiddle, and a banjo on the patio, while members wandered about. We had two vegetable soups prepared by a devoted team who huddled under a canvas tent, giggling about the carrots and tossing veggies into simmering pots over the fire. We had an oh-so-tough group head out to harvest the rest of the pumpkins and the decorative gourds. Employee Erin set up her goat milk soap under a canvas tent and brought in “Inga,” her San Clemente Island goat. Nearby a crew popped garlic – lots of it – which will be planted very soon! We also had a dedicated staff of cider-pressers who washed and pressed all the apples so everyone at the party was able to enjoy fresh cider! (They also did an amazing job keeping any thirsty bugs out of the cider – great work guys!) Many people who came brought food to share, and an impressive array of bounty was displayed on some tables for our potluck lunch. Phil played guitar under the trees as the meal was devoured. We had a fermentation demonstration (“Mr. Fermentation” with all produce from the farm, and “Mr. Foccacia” baked a wonderful amount of foccacias in the pizza oven by the community building. There were also plenty of childrens’ activities and crafts abound!

How wonderful to be part of a group of people who share a passion – good food. And none of those activities would have happened without your involvement. Thank you!

And now, I say goodbye. I’ve worked at Spring Hill this year as a part time employee. I’ve written a few newsletters with tired legs and dirt-stained fingers as the others finish the tasks for the day. I hope it’s been clear how truly blessed I feel to have been a part of this community! You are all real people who care about the future of the land by supporting farmers who take care of it (and feed you in the process). I hope to see some of you again in the future, as the world of good food seems to keep people connected. Happy end-of-season, folks!


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Spring Hill Events - 2017
Saturday, November 4th - Harvest Dinner

To be a sustainable farm that provides for the land, the farmers, and a community committed to connecting to their source of food and eachother.

• share in the work to create a farm that is economically, environmentally, and socially sustainable;
• share the risk and share the bounty;
• make decisions together;
• ensure that the size of the farm holds in balance considerations of land, community, and farm viability;
• work together to nurture a friendly and creative community.