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 #13 Tuesday, October 8– Friday, October 11, 2019

Farm News

This past week the World Dairy Expo was held in Madison Wisconsin. It’s been a really tough few years for dairy farmers for all the reasons you can imagine. If farmers were looking for hope from our Secretary of Agriculture, they surely left feeling more than disappointed. Many are expressing outrage. What they heard, what we all ultimately heard from Sonny Perdue was “In America, the big get bigger and the small go out.” Farmers and farm groups are responding loud and clear. Johanna Rupprecht of Land Stewardship Project had this to say, “The most important thing to remember, of course, is that the message isn’t true. Nothing is inevitable about factory farm dairies. Nothing is inevitable about the current course of U.S. agriculture. We’ve gotten to the point we’re at because of deliberate choices that have not only allowed, but heavily subsidized and supported, the big to get bigger and push out the small.” And Danielle Endvick of WI Farmers Union wrote this: “I sense a fire growing in the belly of the family farmers I meet in my work with Farmers Union. Farmers are weary. But there’s a growing flicker that’s starting to feed a change in the narrative. No more will they be spoon-fed a top-down vision for rural America. Instead, I see a drive for a farmscape where fair prices, local food systems, clean water, and land conservation are at the heart of farm policy.” It’s going to take imagination and creativity and lots of hard work. It’s going to take organizing and pushing hard for a different set of priorities and policies. Farmers can’t do this alone, but working together, we can create change!

Read more….



Roasted Root Vegetable Blend

serves 7 to 8 (harmonyvalleyfarm.com) 

  • 1 medium yellow onion, medium dice 
  • 9 cups root vegetables and/or winter squash, cut into medium dice (any vegetables you have-carrots, celeriac, potatoes, beets, parsnips, turnips, etc.) 
  • 3 Tbsp. olive oil 
  • 2 tsp. Herbs de Provence or Italian Seasoning 
  • 1 tsp. chili powder 
  • 1 tsp sea salt 

Asian Garlic-Ginger Glaze: 

  • 1 Tbsp ginger, peeled and grated or minced 
  • 3 cloves garlic, minced 
  • ½ cup soy sauce (reduced sodium recommended) 
  • 2 to 3 Tbsp pure maple syrup or honey, to taste 
  • 2 tsp red chili sauce (such as sriracha) or ½ tsp red pepper flakes 

1. Preheat oven to 400 degrees. Put the diced onion and root vegetables in a large mixing bowl. Drizzle the vegetables with oil and sprinkle with the Herbs de Provence, chili powder and sea salt. Use your clean hands to toss the vegetables and mix to ensure everything is well-coated. Spread the vegetables in a single layer on a large baking sheet. Use two baking sheets if needed in order to keep the vegetables in a single layer. 

2. Roast the vegetables for 40 minutes, turning and stirring once, or until they are tender and golden brown. 

3. While the vegtables are roasting, prepare the glaze. Add all glaze ingredients to a small skillet and bring to a full, but controlled, boil. Reduce the heat to a gentle simmer and cook, while whisking frequently, until the volume is reduced by half; about 4-6 minutes. Remove glaze from heat and set aside until ready to use. 

4. Remove roasted vegtables from oven, drizzle with glaze, and stir to coat. Serve warm. 

Roasted Squash, Brussels Sprouts & Quinoa Salad

serves 4 to 6. (msmarket.coop) 

  • 1 ½ lbs. butternut squash, peeled, seeded, and cut into ½-inch cubes 
  • 1 lbs. Brussels sprouts, trimmed and cut in half 
  • 2 Tbsp olive oil 
  • 1 pinch salt 
  • 1 pinch freshly ground pepper 
  • 2 cups red or white quinoa 
  • 1/3 cup pumpkin seeds, roasted 
  • 1 bunch Italian parsley, chopped (or use the celery leaves!) 

Dressing Ingredients: 

  • 1 shallot, finely chopped 
  • 2 Tbsp Apple cider vinegar 
  • 2 Tbsp olive oil 
  • 1 tsp Dijon mustard 
  • 1 tsp maple syrup, honey or agave nectar 

1. Preheat oven to 400 degrees. Toss squash and Brussel sprouts with 2 Tbsp olive oil then salt and pepper to taste. Spread in a single layer on a baking sheet and roast until tender, about 20 minutes. 

2. Meanwhile, rinse quinoa in a fine-meshed strainer. Place in a medium sauce pan and add 3 cups water. Cover, bring to a boil and let simmer for 10 minutes. Turn off heat and let quinoa stand covered for another 10 minutes. 

3. To prepare dressing in a small bowl, stir together shallot and vinegar. Let stand for 10 minutes. Add remaining ingredients and mix well. 

4. Once squash and Brussels sprouts are roasted, quinoa is cooked, and dressing is prepared, combine quinoa and dressing in a large bowl, then add squash, Brussels sprouts, pumpkin seeds, and chopped parsley. Gently stir to combine and serve. 

Kale Salad with Butternut Squash and Almonds

serves 4 (bonappetit.com) 

  • 8 Tbsp extra virgin olive oil 
  • 3 Tbsp balsamic vinegar 
  • ½ medium shallot, minced 
  • 1 tsp. Dijon mustard 
  • Kosher salt and freshly ground black pepper 
  • 1 ½ cups ½ -inch cubed butternut squash 
  • 1 bunch kale, stems removed, cut into ½ inch wide ribbons (about 5 cups) 
  • ¾ cup whole almonds, toasted, coarsely chopped 
  • Parmesan for shaving 

1. Preheat oven to 425 degrees. Whisk 5 Tbsp oil, vinegar, shallot, and Dijon mustard in a small bowl. Season to taste with salt and pepper. Set aside. Combine squash and 2 Tbsp oil in a medium bowl and toss to combine; Season with salt and pepper. Transfer squash to baking sheet and roast, turning occasionally, until squash is tender and lightly golden, about 20 minutes.. Let cool slightly. 

2. Meanwhile, heat remaining 1 Tbsp oil in a large skillet over high heat. Add kale and cook, tossing frequently, until bright green and slightly wilted, 1-2 minutes. Remove from heat: add 3-4 Tbsp dressing and toss to coat. Transfer kale to a baking sheet and cool slightly, about 5 minutes. 

3. Add reserved squash and almonds to kale; toss well and season with pepper. Divide among bowls; drizzle with more dressing if desired. Using a vegetable peeler, shave Parmesan over. Serve. 

Recipe Links: Celery Leaf!!

Attached are trusted resources to use this leaf/ herb. In addition, please note the use of celery leaf in the Roasted Squash, Brussels Sprouts & Quinoa Salad and it will be a welcome addition to the other two recipes as well. 





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”