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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

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 30th that will have any additional protocols relative to your pick-up site. 

Week #12 Tuesday, September 22 – Friday, September 25

Farm News

In this season of many challenges, we’ve had a few more curve balls thrown at us. The disease that took out our earlier plantings of broccoli also took our fall broccoli and cauliflower. We were so hoping so have a nice batch of fall broccoli and at least some cauliflower for you. Even though we had had lost about half of the cauliflower to the heavy rains that came just after planting, we were hoping to get at least one head for each of you. Nope. Celeriac too was a victim of the July rains. It just never thrived and while we hoped it would recover and size up, it’s not happening. I know there are both lovers and haters of celeriac. I fall into the love camp so I’m disappointed that this knarly fall root didn’t make it. Finally, we’ve had not just one but FIVE frosts already, all before the average frost date for our area. We covered peppers for the first four but this last one on Saturday morning was unexpected. Many of the peppers survived but, given the state of the plants after this last frost, they won’t make it through another one so we’re sending in a passel of peppers this week!  We’ve been enjoying them a lot!  We’ve been slicing them (a mix of sweets and hots) and sauteing them with onions and garlic and then tossing them on top of beans and rice, mixing them into eggs, pasta, pizza – just about anything.  Delicious!  If it’s too many peppers to eat fresh, try freezing them.  We wash them, slice them up and lay them out to freeze on cookie sheets.  Once frozen, we bag them up and use them throughout the winter.  The frosts also meant it was time to harvest the squash.  Last Wednesday we made it through the patch harvesting any squash that was close to ripe.  We would have liked another week for it, but we weren’t going to get it.  It’s all in the greenhouse now so on cold nights, we can close it up and keep the squash from freezing.     It continues to be a challenging season.  Even so, there’s been so many good meals at our place and we hope yours too!

Read more….

Recipes

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…

Garlicky Roasted Potato Salad – serves 3-4 (food52.com) A couple reviewers tossed in some chopped greens, maybe add a handful or two of the greens mix in this week’s bag.

  • 1 l pound potatoes
  • 3 Tbsp. olive oil
  • 1 ¼ tsp. salt
  • ½ tsp. black pepper
  • 4 cloves of garlic or less, depending on taste, finely chopped
  • 4 Tbsp. mayonnaise
  • 1 Tbsp. lemon juice
  • 1 tsp. Dijon mustard

Preheat oven to 400 degrees.  Cut potatoes in half or quarters into a bowl.  Add 2 Tbsp. of olive oil, ¾ tsp. salt and the pepper.  Mix and put on a baking sheet in a single layer.  Bake the potatoes for about 40 minutes, flipping once or twice during baking.  Make sure they turn a nice golden brown.  Take out of the oven and allow to cool.  In a bowl combine ½ tsp. salt, 1 Tbsp. olive oil, chopped garlic, mayonnaise, lemon juice, and Dijon mustard.  Mix and pour over potatoes.


Slow-Cooked Winter Squash with Sage & Thyme
– 6 servings (epicurious.com) Use any leftover sweet dumpling squash in this recipe as well.

  • 1 lb. delicata or acorn squash, halved lengthwise, seeds removed, sliced cross-wise 1” thick
  • ½ head garlic
  • 2 sprigs sage
  • 2 sprigs thyme
  • ½ cup extra-virgin olive oil
  • ¾ tsp. kosher salt
  • 1 Tbsp. white wine vinegar
  1. Place a rack in the middle of the oven and preheat to 305 degrees.  Toss squash, garlic, sage, thyme, oil, and salt in a shallow 2-quart baking dish to combine.
  2. Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, about 60-70 minutes.  Let cool slightly, then add vinegar and toss to coat.

Recipe Link:  More Delicata Squash:  https://www.101cookbooks.com/delicata-squash-recipes/


Cumin Roasted Beets
– (denisonfarm.com)

  • 4 medium beets, peeled, cut into 1/4″ thick slices or chunks
  • 1 to 1½ tsp. ground cumin
  • 1 Tbsp. olive oil
  • 1 Tbsp. lemon juice
  • 1 Tbsp. honey
  • Salt & pepper
  • 1 cup water

In a deep skillet, heat oil over medium heat.  Add beets, cumin, and honey.  Stir until beets are well coated.  Add salt, pepper, and lemon juice.  Cook about 1 minute.  Add water and cook over medium-low or medium heat until beets are softened, and all the liquid is evaporated, about 15-20 minutes.  Serve warm or at room temperature.

Recipe Links:  Beet Salads – many recipes call for spinach or kale, but the mixed greens could be used in each recipe as well.

https://www.denisonfarm.com/quinoa-salad-with-roasted-beets-chick-peas-baby-spinach-and-orange/

https://cookieandkate.com/raw-beet-salad-with-carrot-quinoa-spinach/

https://www.foodnetwork.com/recipes/trisha-yearwood/roasted-beet-salad-3212335

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

Due to Covid-19, visits to the farm in 2020 have been put on hold. You can read more about it here.

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”