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

Week #11 Tuesday, September 17 – Friday, September 20, 2019

Farm News

A big huge honkin’ THANK YOU to everyone who came to Spring Hill’s Fall Work Day and to everyone who worked to make it happen. It was an incredibly delightful day filled with good people, good conversation and good food. Cindy Hilmoe, Bob Wright, Kim Blue and Phoenix greeted folks as they arrived. The soup and salad crew, led by Sandra Haff and Kimberly Laudert served up a wonderful gazpacho and kale salad. George Socha, with Jessie Austin, turned out beautiful and tasty focaccia. Lou Ferreri, Kathleen Weflan, Carolyn Vandendolder, Michonne Bertrand and Augie took on the important task of pressing apples into cider – yum! Erin Link, with Bob’s help, brought Colores the goat to join her in her chat about goats. We were all charmed. Barry Vornbrock took the lead on a conversation about cooking with what’s in your bag each week. The word was, very informative! Anna Melander and family spread out a blanket and welcomed the younger set to make colorful noisemakers. Onions were trimmed and bagged to make room for winter squash, garlic was cleaned and lots of veggies gleaned from the field. Much appreciation to Jess Fischer, Sue Poore and Cindy Hilmoe for clean-up. Thank you all!

Read more….



Ethiopian Kale

  • serves 3-4 (harmony valley farm.blogspot.com) 
  • 1 bunch Ethiopian Kale/Amara mustard greens 
  • ¼ cup vegetable oil, divided 
  • ¼ cup chopped shallots or onion 
  • 2 Tbsp. Chopped garlic 
  • 2 Tbsp. Finely grated ginger 
  • Salt and pepper to taste 
  • ½ jalepeno pepper, split lengthwise, optional 
  • 1 Tbsp. Lemon juice, optional 

1. Rinse the greens in cold water. Pull out and discard some of the bigger stems and veins. At this point you can either blanch the greens quickly in boiling water and chop them or just chop them without blanching. 

2. Meanwhile, heat several tablespoons of the vegetable oil in a skillet and sweat the onion (don’t let them caramelize). Then add the chopped garlic and grated ginger and sauté gently for 1-2 minutes. 

3. Add remaining oil and chopped greens and cover the pot. Stir occasionally to ensure that the onions and garlic do not caramelize. If the mixture begins to look dry as the greens are cooking down, add a small amount of water. Continue to cook, covered, stirring occasionally on low heat for about 30 minutes, depending on your taste and the tenderness of the greens. 

4. Add salt and pepper to taste. If adding the hot pepper, do it a couple minutes before turning off the heat. Add the lemon juice and slightly mix the greens before serving. 

Carrots with Chickpeas & Pine Nuts

serves 4 (msmarket.coop) 

  • 1 medium red onion, sliced 
  • 1 – 15 oz can chickpeas, drained 
  • 1/3 cup olive oil 
  • 4 whole carrots, shaved using a vegetable peeler 
  • 2 cloves garlic, smashed 
  • 1 handful pine nuts 
  • 1 splash white wine vinegar 
  • 1 pinch salt & pepper, to taste 
  1. Put olive oil, red onion, and chickpeas in a pan over medium, heat, cook until browned. 
  2. Add carrots, garlic, and pine nuts. Cook until nuts are toasted. 
  3. Drizzle with white wine vinegar and add salt and pepper to taste. 

Leeks & Peppers with Linguine

(adapted from myrecipes.com) 

  • 1 (9 oz) package refrigerated linguine, uncooked OR dry linguine noodles 
  • 2 medium leeks 
  • 1 small bell pepper, chopped 
  • 2 Tbsp. Olive oil 
  • 1 (14.5 oz) can crushed tomatoes OR a rustic, homemade tomato sauce 
  • 1 (14.5 oz) can diced tomatoes with basil, garlic, and oregano OR chopped Roma tomatoes and added fresh/dried basil, garlic, and oregano to taste 
  • ¼ tsp salt 
  • Fresh ground pepper to taste 
  • 2 Tbsp chopped fresh Italian parsley 
  • ½ cup crumbled feta cheese (optional) 
  1. Cook linguine according to package directions, drain and set aside. 
  2. Remove and discard green tops from leeks. Cut white portions in half lengthwise, wash and dry, and cut into ¼ inch slices. 
  3. Heat oil over medium-high heat in a large skillet and sauté leeks and pepper until tender, about 5 to 6 minutes. Stir in tomatoes, salt, and pepper; cook over medium heat, stirring occasionally, for about 2 minutes. Stir in linguine and parsley; continue cooking, stirring occasionally, until thoroughly heated. 
  4. 4. Sprinkle with cheese, if desired, and serve.

Recipe Links

Winter Squash! Patty and Mike confirmed sugar dumpling squash have skins tender enough to eat after cooked! This is great news, just cut and roast it alone or with any other root veggies you enjoy and spare yourself the hassle of peeling it, just like delicata squash! Below are recipes for acorn squash but try them with sugar dumpling or swap it in any of your favorite acorn squash recipes and don’t forget to eat the skin. Also attached are good resources from Deborah Madison and Epicurious on whether to peel or not peel winter squash. 

https://smittenkitchen.com/2006/10/unflinchingly-good-things/ https://www.thekitchn.com/when-and-when-not-to-peel-winter-squash-226936

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 | MelonOnions | Parsley | Parsnips | Pea VinesPeppers | Potatoes| Pumpkins | Radishes | RhubarbRutabagas | Scallions | Spinach | Sugar Snap Peas | Sweet Potatoes | Tomatillos | Tomatoes | Turnips | Winter Squash | Zucchini  |

Harvest Day

Sign up for Your Harvest Day

Not only does your visit to the farm increase the sense of community we all enjoy, but the harvesting/packing/transport of veggies is an essential part of our success. We truly rely on your participation! Many members report appreciating connecting to the land where their food is grown as well. The sooner you sign up the better (more options and helps out our delivery coordinator).

  • Check the sign-up calendar. Find a date where there are openings.
  • Contact the delivery coordinator. Let them know your name and the date.. It’s also helpful to know the size of your vehicle and how many people will be coming with you.
  • Mark this date on your calendar!
  • Consider arriving a little early for Meet & Greet.

Continue reading “Harvest Day”