fall fall summer summer
 

  lots of gratitude to go around

Harvest links  

 

Dear Spring Hill Members,
As this season comes to a close, we want to let you know how much we appreciate and indeed, depend on your support.

Spring Hill has been around now for twenty-three years and each year we have a greater appreciation for the community that surrounds it. We continue to be ever grateful for the all of the ways that members contribute to Spring Hill. This year Katy Podolinsky and Larry Schmidt’s cooking videos have been a huge highlight! Each week these two talented members created a new video, cooking up some tasty dish using Spring Hill veggies. The videos are a treasure (and can still be accessed on our web site)! You two are the best – thank you! Michele Gersich has been our faithful harvest/delivery coordinator for quite a few years. Once again she has gotten the job done. It’s no small feat getting that calendar filled, fielding innumerable questions and juggling the needed changes along the way. Thank you Michele! Spring Hill’s site hosts are at the core of our delivery system. Generously sharing their space with us each week, these folks often go above and beyond what’s asked of them, keeping vegetables fresh, putting out reminder calls and occasionally helping me solve “a case of the missing bag.” Spring Hill’s site hosts are: Colleen and Joe Bartels, Adam Nelsen and Michael Walsh, Anne Holzinger, Mary & Michael Vanderford, Wendy Fassett & Kevin Mahony, Karen Fassett-Carman, Marilee & Paul Tuite, Mary & Dave Hedenstrom, Susan Hoch & Jim Haefemeyer, Robin Schow & Greg Bernstein, Laura & Paul Morrill, and Beth Franzen. Many thanks to each of you. Spring Hill’s Community Events Committee was busy again this year planning a variety of events and doing the behind the scenes work to make them happen. Whether it’s the Spring and Fall Community Work Days, the Harvest Dinner or cooking classes, this group is behind their success. They are: Sandra Haff, Marian Wright, Karen Melander, Sue Poore, Anna Ridgeway, Robin Schow, Helen Torrens and Barb Wright. Each of them has shared their time and talents with Spring Hill many times over. It continues to be much appreciated. Thank you to all. Since its beginnings, Spring Hill has had a core group; a group of people willing to meet regularly to help guide the direction of the farm and to work towards its economic, social and environmental sustainability, a goal viewed as a process rather than an end point. They are: Brenda Beyer, Nancy Dilts, Cathy Dolan, Wendy Fassett, Jess Fischer, Michelle Grabowski, Cindy Harper, Marilyn Johnson, Bill Karns, Joe Knaeble, Erica Perl, Dan Philippon, Katy Podolinsky & Larry Schmidt. We are very fortunate to have the wisdom of each of them. Thank you! In addition to being on the core group, Jess Fischer is our expert web master. Jess created the lovely design and keeps it updated each week. Thank you Jess! Once again, thanks to beekeeper Bob Wright, several hives full of bees made Spring Hill their work place. With the help of Sam Karns, Mark Olson, Doug Alecci and his student helpers, the bees were well tended and the honey harvested. Thanks to you all! As mentioned in an earlier newsletter Jennie Baltutis put her sewing skills to work once again and turned her old drapes into Spring Hill bags. Your magic is much appreciated Jennie.

It’s important for everyone to know that this year’s vegetables are the result of many hours of work by Sam Karns, Mark Olson and Maggie Wright-Racette, this season’s work crew. They were willing to work in rain, mud, heat, humidity and freezing cold and did so with good humor and grace. It truly was our pleasure to work alongside them. There is no way we can adequately express our thanks to each of them(though we do try!). It’s important as well to note that a significant portion of the harvest and post-harvest work, and ALL of the vegetable deliveries, were done by Spring Hill members – that’s you! Whether you harvested garlic scapes, made herb bunches, cleaned up scallions, picked peas, trimmed fennel, bagged beans or carrots or tomatoes, spruced up the onions or garlic, harvested beets or carrots or potatoes, or any of the other innumerable tasks that members do when they’re at the farm, you were part of the work that we all do for each other. It’s a wonderful and beautiful thing. We are so thankful to be a part of what’s on your table and that you’re a part of what’s on ours. As always, many many thanks to each of you , to our children, Katie & Ben, David, and Maggie and our families who have, and continue to support us all along the way.

With warmth and appreciation, Michael & Patty

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Harvest Dinner
Saturday, November 1st

MISSION
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.


GUIDING PRINCIPLES
• 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.