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

How is Spring Hill Adjusting for Covid-19?

After talking with the Core Group, participating in several national and regional on-line sessions with fellow farmers and food system experts, and reading the CDC guidelines, we believe we can safely and reliably grow food for Spring Hill members. As of now, the CDC has concluded that “food is not a likely vector” of the corona virus. Paying attention to already established food safety recommendations with extra care in sanitizing surfaces will guide us in producing safe, healthy food.

For the time-being, we are cancelling on-farm community activities, including Spring Hill’s beloved member-based harvest/delivery system. Instead, for the 2020 season, only Patty, Mike and Erin (perhaps with some limited hired help) will be working on the farm. They will pack the bags on delivery days using recommended safety protocols, and all the vegetables will be delivered to pick-up sites by one driver in a single van. 

Pick-up Site Protocols
As we care for ourselves and each other in this time of COVID-19, we ask you to observe the following:

1) Read all e-mails from the farm so you are aware of any updates.

2) If you are sick, STAY HOME!!  Some options if you are sick:  cancel your bag, re-schedule the delivery, or request that a Spring Hill volunteer make a contact-free vegetable delivery to your home.

3) Wear a mask while you are picking up vegetables.

4) Sanitize your hands with the provided sanitizer before entering your Spring Hill pick-up site.

5) If at all possible, we ask that only ONE person from a household pick up a share.

6) Practice social distancing while at the site, including one person at a time in porch/garage, and allow for a minimum of six feet between people while waiting.

8)  When you check off your name at the pick-up site, take a pencil from the “new” container and place it in the “used” container.  You are of course welcome to bring your own pencil/pen.

9) If you touch it, please take it!  Only touch and take one bag.  Same deal with any extras!

10) A box for empty bags from the previous week will be provided at each site.  Place your empty, washed bag in the box.

12) We ask that this year, only Spring Hill members pick up vegetables.  If you are unable to pick up your bag (vacation, out of town, etc.), e-mail the farm to cancel your bag.  We will bring those vegetables to our local food shelf or a food shelf in the Twin Cities. (As always, we are happy to change weeks for the every-other-week share or shift the day in a given week for the weekly shares.)

Please refer to the e-mail sent on June 30^th that will have any additional protocols relative to your pick-up site. 

Thank you so very much to Kristin Dyrhaug who shares her love of cooking with us each week gathering recipes and resources. What a gift!!

THIS WEEK…

Swiss Chard with Roasted Garlic – serves 6 (denisonfarm.com)

• Roasted Garlic:
• 10 large garlic cloves, halved
• 2 Tbsp. extra virgin olive oil
• ½ tsp. dried oregano
• ½ tsp. salt
• ½ tsp. freshly ground black pepper
• 1 ½ lbs. swiss chard, washed & dried
• 2 Tbsp. olive oil
• 2 Tbsp. finely chopped white onion
• 2 serrano chilies, stemmed seeded, and finely chopped (or use red pepper flakes; omit if you prefer no spice)
• 2 medium tomatoes, cored and finely chopped
• 1 tsp. salt
• 1 cup water

1. Preheat the oven to 350 degrees. Make a double layer of aluminum foil about 6 x 6 inches square. Place the garlic in the center and bring up the sides a little to form a cup. Drizzle over the olive oil and add the oregano, salt, and pepper. Bring the sides all the way up and twist together to make a firm seal. Place in the oven and roast for 20 to 25 minutes. The garlic should be tender and golden but not dark brown. Open the top so the garlic will stop cooking and set aside. 
2. Remove the leaves from the stalks of chard, finely chop the stalks and roughly shred the leaves. Set aside.
3. In a large heavy skillet heat the oil over medium heat. Add the onion and chilies and stir for about 1 minute. Add the tomatoes and cook, stirring, for about 3 minutes, then add the chard ribs and leaves, salt, and water. Cover the pan and cook, shaking the pan occasionally, for 10 minutes. Remove the lid, add the roasted garlic cloves, and increase the heat to high. Stirring occasionally, cook until the chard is tender but not watery, 8 to 10 minutes more. Taste for seasoning and serve immediately.

Steamed Parsley Potato with Cucumber (NY Times)

• 8 small red-skinned potatoes, about ¾ pound
• 2 large firm cucumbers
• 1 Tbsp. butter
• 2 Tbsp. finely chopped parsley (or cilantro?)
• Salt and freshly ground pepper to taste
• Juice of ½ lemon

Using a sharp knife, cut the potatoes in half and peel some skin off, leaving a band in the center for color.  Trim off the ends of the cucumber and remove the skin. Cut the cucumbers into 2-inch rounds. Quarter each slice lengthwise and remove the seeds. Put the potatoes in the rack of a steamer over boiling water and steam for 10 minutes. Add the cucumbers and steam for 3 minutes more. Do not overcook.  Heat the butter in a saucepan and add the potatoes, cucumbers, parsley, salt and pepper. Add the lemon juice and toss. Heat for 30 seconds.

Potato & Green Bean Salad with Balsamic Vinaigrette – (denisonfarm.com)

• 3 potatoes, cubed
• 1/1 -3/4lb green beans
• 1-2 sweet pepper, diced
• For the dressing:
• 1/4 cup olive oil
• 3 tbsp Dijon mustard
• 3 tbsp balsamic vinegar
• 1/4 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• 1 clove of garlic, pressed

1. Boil the cubed potatoes for 10-15 minutes, or until fork tender.
2. As potatoes cook, prepare the vinaigrette by combining all ingredients in a jar and shaking until the ingredients combine and the dressing thickens (the mustard will help the emulsification process).
3. Remove the potatoes from the pot with a slotted spoon and place in a bowl to cool. Leave the water in the pot.
4. Blanch the beans by placing them in the boiling water for 1-2 minutes, until slightly cooked but still firm. Drain the beans and immediately dip them in a bath of ice water to stop the cooking process.
5. In a large bowl, combine the diced peppers, potatoes, and green beans. Toss with the vinaigrette and serve.

Recipe Links: Tomatoes! 
https://www.twopeasandtheirpod.com/tomato-cucumber-and-avocado-salad/
https://www.loveandlemons.com/fresh-tomato-recipes/
https://www.epicurious.com/recipes-menus/our-22-top-rated-tomato-recipes-gallery

More Recipes Featuring Vegetables We Grow…

Arugula | Basil | Beets | Bok Choy | Braising Mix |Broccoli | Broccoli Raab | Brussels Sprouts | Cabbage | Carrots | Cauliflower | Celeriac | Chard | Cilantro | Collards | Cucumbers | Eggplant | Fennel | Garlic | Green Beans | Jalapenos | Kale | Kohlrabi | Leeks | Lettuce | Melon | Onions | Parsley | Parsnips | Pea Vines | Peppers | Potatoes| Pumpkins | Radishes | Rhubarb | Rutabagas | Scallions | Spinach | Sugar Snap Peas | Sweet Potatoes | Tomatillos | Tomatoes | Turnips | Winter Squash | Zucchini  |