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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

Farm News- Week #1 Tuesday, June 12 – Saturday, June 16, 2018

Let the Spring Hill vegetable harvesting – and eating begin! Back in April, I would have bet we weren’t going to start harvesting vegetables until July. What a crazy spring! After that ridiculously snowy April came May. The May that felt like August. We dragged out the irrigation pump and pipes – items that hadn’t been used for years – and put them to work. It’s tough when it’s so dry so early in the season. All those seeds and young plants all needing water at the same time. We got through the hot, dry spell and the week that gave us over 3 inches of rain and now things seem off to a reasonable start. The farm is in full swing. The bee team has been out several times getting two new hives going. Last Tuesday was our Spring Work Day. What a delightful day that was! We had about twenty people here trellising tomatoes, transplanting chard and lettuce, weeding carrots and cilantro, cultivating broccoli and cabbage and planting zucchini and kale and basil. We even had time for plenty of time for pizza making and lots of good chatter. We ended the week some haymaking followed by hay mulching with plans for more of that this week. We are so pleased to have Erin Link working here again this season. What a treat! Many of you will remember Erin from our fall work day when she set up shop in the yard with her goat and her lovely goat milk soap. Micah Laz Davis is joining us this year. He and his wife Callie bought a place out here a year or two ago and are settling in to the area. We’re appreciating Micah’s mechanical mind and willingness to do whatever task is put before him. Owen Nagler is planning to join us for a few hours each week to help with cleaning the community building and lawn mowing. I think we’re set with a good crew! 

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Recipes

THIS WEEK…

Little Gems with Lemon Cream, Spring Onion, Radish and Mint 

serves 4 (Six Seasons; 2017) There is a little prep work involved in this salad but it is delicious with tender, spring vegetables. 

1-2 spring lettuce heads; cores cut out and heads washed, cut into bite size pieces and well dried in a salad spinner

1 small bunch scallions, very thinly sliced, (including ½ inch off the green tops), soaked in ice water for 20 minutes, and drained well. 

About ½ bunch radishes, scrubbed, tops trimmed off, thinly sliced, soaked in ice water for 20 minutes, and well drained 

1 small handful fresh mint 

½ cup Lemon Cream (recipe follows) 

Kosher salt and freshly ground pepper 

2 Tbsp. salted roasted sunflower seeds 

1. Put the lettuce, scallions, radishes, and mint in a large bowl. Add the lemon cream and toss well. Season with salt and lots of pepper, toss again, taste, and adjust with more dressing or salt & pepper. 

2. Toss in the breadcrumbs and sunflower seeds and serve right away. 

Lemon Cream – makes ¾ cup 

Author’s Notes, “This is a light, almost feminine dressing that is beautiful on a simple spring lettuce salad, but also on other green vegetables. Try tossing it with thinly sliced cucumbers.” 

4 garlic cloves smashed and peeled 

½ cup heavy cream 

Kosher salt and freshly ground black pepper 

½ tsp. grated lemon zest 

about 2 tbsp. fresh lemon juice 

2 tbsp. extra-virgin olive oil 

1. Put the garlic and cream in a medium bowl and let infuse for 2 hours in the refrigerator, so the cream takes on a gentle garlic flavor. 

2. Fish out the garlic cloves from the cream, season generously with salt and lots of twists of pepper, and then add the lemon zest. Begin whisking the cream. Once it starts to thicken (about 7-10 minutes of whisking) add 2 tbsp. lemon juice and the olive oil. Keep whisking until it is light and airy. It won’t be thick like fully whipped cream, but it will have a nice creamy texture. Taste and adjust with more salt, pepper or lemon juice. Use this dressing within a day. 

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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.
  • Consider being a Harvest Day Host
  • Contact the delivery coordinator. Let them know your name and the date you prefer and if you’d like to Host. 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!

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