Week #9 Tuesday, August 7 – Saturday, August 11, 2018

Farm News
About a half an inch of rain came down on the farm over the course of the last week.  Not as much as we’d hoped for but a nice drink for the newly transplanted and seeded crops.  We’ll take it!

On this week’s list, we’ve got the onion harvest.  First step is to knock the onions.  Once we notice that a significant portion of the onion tops are falling over on their own, we head to the field with rakes and knock down (sort of a folding over of the greens) the rest.  We let them die back like that for a week or so.  Next step is pulling them.  We like to see that we’ve got a dry stretch in the forecast (which we do) and then we (typically with a group of farm members) pull the onions out and lay them out in windrows to begin curing.  Once the tops have dried down, we (again typically with members) pull the tops and bag them, bringing them up to the greenhouse to hang out with the garlic.  The shallots have already been pulled and the storage onions have been knocked down.  We’re hoping to pull and layout a bunch of those storage onions with Tuesday’s crew and we’ll continue to whittle away at the rest over the next while.  The onions are a great many hands job!

Tomatoes are coming in strong.  We’ll continue to send a carton for each share and we’ll send a box in of extras as long we there are “extras” and we have room available.  This year we’ve got Estiva, Geronimo, Jetsetter, Damsel, Taxi, Pink Boar, Jaune Flamme and Green Zebra tomatoes.  It’s a colorful bunch!

In Your Bag

Cabbage
Beets
Melon
Fresh onions – red tropea and white
Garlic
Zucchini/Summer squash
Cucumbers
Green beans
Peppers
Salad Mix  with a little kick!
Tomatoes
Herbs  cilantro bunch & parsley, dill, basil bunch

From Spring Hill member, Milo 
(son of Alex Fowler & Jon Black)

ODE TO FARM DOGS

I go to the farm every year and when I go, I go to see the dogs.  When I first met Sunny (the first dog at the farm), I just would follow him all day.  I didn’t do my chores because I was only like five.  I would go home and say, “I’m tired.”  My mom would calmly say, “Let’s go to sleep.”  Now, I know she was probably thinking, “We were the ones actually doing the work.”

The first time I met Wally, he was going into a mini pipe stream and drinking the water.  I asked Patty and Mike about this stream, they said it was fine, so I just laid off. I usually was begging for the dogs.  I bet Patty and Mike were like, “Sigh.  Here comes Milo.”  That’s my story about the dogs on the farm.

Next Week’s Harvesters:
Tuesday, August 14 – Karen Abraham & Ray Wiedmeyer, Russ Heuckendorf, Divya Karan & Vinay Gidwani, Andrew Koebrick & Christine Douglas, Myrna Tautant & Peg Labore

Saturday, August 18  Cassandra Herold & Martin Perkins, Rachel Brown & Lew Anderson, Nancy Dilts & Dan Philippon, Karin & Reed McEwan, Brian & Kathleen Devore

Week #8 Tuesday, July 31 – Saturday, August 4, 2018

Farm News
We got just one tenth of an inch of rain this past week so irrigating remains a priority.  Baby and adolescent carrots and newly seeded crops are on the top of the list for watering.   We did plant a bunch of cover crops this past week in anticipation of some rain.  It was good to get the cover crop in the fields where spring greens had been planted and harvested but it would be really nice for them to get a good soaking.  It’s very fun to see the buckwheat coming up despite the dry field.
We’ve been busier than you might imagine with planting.  The end of July, beginning of August tends to bring a little push for planting.  Not quite like spring, but enough, as we want a nice mix in the fall bags.  In the last week or so we’ve planted some arugula, a spicy salad mix and cilantro and we’ve transplanted rainbow chard, fennel and basil.  This week we plan to plant some watermelon radish, turnips and more salad greens.  They’ll all want water too so we’re hoping Wednesday’s fifty percent chance of rain brings us something! 
Of course no rain means weed pressure has slowed down significantly so we’re feeling caught up in that regard.  We made enough hay to mulch the raspberries (which are just starting to ripen) and the final planting of cucumbers which will vine out soon and benefit from the mulch. 

In Your Bag:

Kohlrabi, Broccoli (last broccoli until the fall!)
Fresh onions – red tropea and white
New Red Potatoes!
Zucchini/Summer squash
Cucumbers, Garlic
Green beans OR Eggplant
Peppers
Tomatoes 
Herbs – Cilantro, Dill

From Spring Hill member, Mary Yee
Potatoes don’t grow on trees, do they?

I am pretty sure my children never asked me this question but I wanted to be certain that it wasn’t sitting in some recess of their brains. So, on the first Spring Hill Farm work day we attended–back in, say, 2002–I jumped up when Mike asked who wanted to harvest potatoes. The three of us walked down to the field with a bunch of other people and started picking up potatoes. Mike had already prepared the way by removing the green tops and harrowing the field so that we could see the potatoes emerging from the loosened soil. It was like finding buried treasure. We picked and picked. I think we had mesh bags for the potatoes and deposited them in a trailer behind Mike’s tractor when the bags were full. I remember it was a beautiful, sunny day. Not too hot. We might have had slightly creaky backs, though. At least I did. Maybe not the kids with their supple spines. We definitely had dirty hands because we hadn’t brought gloves. When we walked back from the field, towards the packing shed, we found cooks preparing vast vats of vegetable soup over open fires. My son was not a fan of vegetables but that evening he enjoyed the soup. He had seen the leeks and carrots and potatoes being chopped and dropped into the tall pots. Somehow, that acquaintance made the soup palatable. And I was sure now that neither child was ever going to ask, “Do potatoes grow on trees?”

Next Week’s Harvesters:
Tuesday, August 7 – Steve Petermeier & Ann Peterson, Nicole Gallagher/Shelly Johnson,  Jacki Betsworth & Faye Fisher Ward,  Elaine Ess,  Sue Poore

Saturday, August 11  Doug Alecci, Shelley Thron & Shelley des Islets,  Brie Reed & Alex Ross-Stuart/Michaela Klein,  Kathleen & Mike Lauer, NEED ONE!

Week #7 Tuesday, July 24 – Saturday, July 28, 2018

Farm News
We started irrigating today.  We had the irrigation pipes out in May, put them away for June and much of July and today they’re back at work.  Many things in the field are fine.  They’re mature plants with good root systems.  They’re mulched and the mulch holds the moisture in even when it’s been dry for a period of time.  Field tomatoes, peppers, eggplant, melons and Brussels sprouts fall into this category.  But the youngsters out there need a little help.  We’ve got baby carrots planted just a few weeks ago that need a drink.  Some newly transplanted broccoli and kale and cucumbers will also need a shot of water.  If we don’t get rain mid-week, part of each day will involve moving those pipes around the farm, ensuring the crops are reasonably happy, hoping for rain – and very thankful we can irrigate when we need to. 

This week’s bag looks a little different.  We’ve made a definite move into the summer crops.  Tomatoes, peppers, fresh onions, cilantro – it’s fresh salsa time!  We had our first batch a few days ago and what a treat that was.  For me, that is summer.  New potatoes, eggplant, green beans are also summer favorites.  We recently made some marinated eggplant, zucchini, onions and tomatoes.  The inspiration came from Katy and Larry’s cooking videos on Spring Hill’s web site.  Those videos are an amazing resource for all of us.  You’ll find them under the “recipe” section of Spring Hill Community Farm’s web site: https://www.springhillcommunityfarm.com/cooking-videos/ .  Along with the eggplant video there’s one for new potatoes with Indian spices, another for spicy beans, one for Moroccan carrots, carrot pickles and many more.  It’ll be well worth your time to check them out!

In Your Bag:

Carrots
Fresh onions
New Potatoes!
Broccoli
Zucchini/Summer squash
Cucumbers
Green beans
Eggplant
Peppers – bell & jalapeno
Tomatoes
Herbs – Cilantro, Sage/Thyme bunch

Coming Soon
Likely a cabbage next week, maybe kohlrabi. 
Tomatoes and potatoes too!

Week #6 Tuesday, July 17 – Saturday, July 21, 2018

Farm News

We’ve been working on the garlic harvest this past week.  With the help of Erin and Micah and plenty of farm members, much of the garlic is laid out in the greenhouse for curing.  Tomorrow’s crew should come close to completing the task.  Many hands have made light work.  Yes!!

Today we picked the first of the green beans and the first tomatoes.   At some point bean picking will get old but today it felt good.  The eyes and fingers went right to work, spotting the beans, then quickly wrapping fingers around the beans and over time, filling the bucket and filling it again, an occasional one in the mouth for sustenance.  Mindless, mindful work –a number of our tasks fall into that category.  Beans for sure, carrot weeding, berry picking.  They require just enough concentration to keep the mind focused, but plenty of space for conversation or contemplation if you like.  

Our annual stand-off with the deer is at its peak.  The neighborhood deer have broadened their tastes over time from just beans and beets and lettuce to include most vegetables now.  It’s what you’d appreciate seeing in a growing child– that exploration of flavors–and not so much in the deer.  We currently have fences around cucumbers, beans, beets, broccoli/cabbage, carrots and melons with plans to fence in the Brussels sprouts as well.  So far the greedy critters are leaving the pepper/tomato/eggplant section alone and the same goes for the winter squash.  They’ve sampled onions and leeks but have moved on. 

The fences we use are powered by the sun though we have more fences than energizers.  Our plan is to keep them guessing about which fences have the juice, thus “encouraging” them to stay in the woods and on the edges of the fields where there really is plenty for them to browse thereby leaving the vegetables for all of you. 
Cross your fingers … and your toes!

In Your Bag:

Carrots
Garlic
Scallions
Broccoli
Zucchini/Summer squash
Cucumbers
Green beans
Lettuce
Arugula
Tomatoes  – just the beginning!
Mixed Herb bunch

Coming Soon

Look for some new potatoes soon!  Eggplant and peppers are coming along.  More beans and tomatoes!

Next Week’s Harvesters:

Tuesday, July 24 – Roger & Suzanne Dahl, Susan Schonfeld & Doug Hicks, Peter McAllister, Diane Clayton & Colleen Bell, Barnes/Carlson family
Saturday, July 28 – Marilee & Paul Tuite, Joseph Mitchell & Mache Holliday-Mitchell ,  Ian Young & Katherine Ingram, Marilyn Johnson & Dave Bostrom, Carolyn & Rick VandenDolder

Week #5 Tuesday, July 10 – Saturday, July 14, 2018

Farm News

The garlic harvest has officially begun!  We began by putting the shade cloth on the greenhouse in preparation for transforming the greenhouse from a house of growing plants to a home for curing garlic.   Mike hooked up the potato digger (or in this case the garlic digger) to the tractor and we all headed to the garlic patch to begin.  Garlic has remained one of our favorite crops to grow and each stage of its growth has become a marker of sorts.  Garlic tasks bookend the growing season for us.  In early spring we wait and watch (and worry), checking for the first green tips of the garlic plant to poke through the ground.  “Garlic’s up and looks good!” are often words that begin the spring growing season.  Planting garlic in the fall is the last big task of the year and marks the first planting for season to come.  And other things too.  Garlic scapes are often found in the first bags we send soon to be followed by fresh garlic and then cured garlic.  We may skip a week or two but most weeks, you’ll find Spring Hill garlic in your bag.  Garlic harvest inevitably occurs when it’s beastly hot outside and even hotter in the greenhouse where we lay it out for curing.  Getting to the other side of garlic harvest often feels like a turning point in the season.  There’s less planting to do and more harvesting.  Even cultivation, while important, becomes not quite so urgent at this time.  The early greens garden is typically about to be put to rest, beans are coming in and we can see that the summer crops (tomatoes and peppers and eggplant) are not too far off.  That feeling of running downhill begins to feel more like running on level ground; plenty to do but less frantic.

Ever freeze basil? You can puree the basil with olive oil (1 cup basil/1T olive oil in a food processor and freeze it in ice cube trays or plops on a cookie sheet.  Store your cubes or plops in a freezer bag or freezer-safe container and enjoy basil all winter long!

In Your Bag:

Carrots
Beets
Garlic
Scallions
Broccoli
Zucchini/Summer squash OR Eggplant
Cucumbers
Lettuce
Red Russian Kale
Big Basil Bunch

From Peggy Abram:
Why I Belong to a CSA?  
It’s been a trying day, I’m beat, feeling like I should order pizza and crawl under the covers. Anything in the fridge that could be dinner? Wrapped in damp paper towel some green lettuce and lettuce with red/almost black leaves…and piquant red radishes and enormous scallions too…salad done (or, should I add the kohlrabi too?).  I pull a pizza crust from the freezer, and find curlicues of garlic scapes to chop and saute, then add the tossled handful of radish greens and a bit of the deep green kale leaves too…the crust is readied with a layer of grated cheese, sautéed greens and scapes on top? VOILA! Delicious, fragrant, local, healthy, not to mention sustenance…I am revived by a multitude of CSA veggies!

This Week’s Bingo Challenge

Use a new part of a vegetable.  Try peeling your broccoli stems to make stir fry, saving your onion skins (or green onion tops) for soup stock, or using your kale stems as a compostable shish kabob skewer for the grill.  Get creative!

Next Week’s Harvesters

Tuesday, July 17 – Susan Conner & Sherman Eagles, Patrick & Sara Wright, Mary Dolan O’Brien & Clark Furlong, Sean & Mallory O’Brien, Poppele & Bergerson, Brenda Beyer 

Saturday, July 21 – Noah & Jess Holm , Ian Whitney & Laura Murphy, Amy & Lee Friedman, Liz Farrell, Marilee Light & Katie Aafedt

Week #4 Tuesday, July 3 – Saturday, July 7, 2018

 Farm News

We’ve been negotiating storms and heat all week. Generally that’s been good for the garden and a bit tough on those who work it. Once again, I’d like a pause button; this time for the broccoli and lettuce. Each winter we carefully put together a planting schedule based on what we’d like to see in a bag and the “days to maturity” of a given variety. We like to make sure there’s a good mix of veggies even in those early bags which lean heavily on greens. We work to give them some heft with beets and napa cabbage and bok choy. We plan for lettuce varieties that do well (or at least better) in the heat. This week’s summer crisp varieties are an example of that. We plant broccoli weekly for six weeks early on for the spring/summer crop (more coming in the fall) planting spring varieties first and then shifting to summer. We try to get some form of onions in each bag so we plant three rounds of green onions in the spring with the hope of getting six weeks out of them, ending just as the early white onions are ready to go. We like to start with fresh whites and reds and when those are done, we move on to the yellow onions. We work to space out vegetables like kohlrabi, turnips, fennel, pac choy and napa cabbage – some of the vegetables that are perhaps less familiar. After much encouragement from all of you we are conscious about spacing the cabbage giving you a chance to use one before the next one arrives. You get the idea. There’s a fair bit of consideration and planning that happens before seeds are planted. Just so you know, things never go as planned! This crazy heat combined with regular rains bunches up the broccoli and lettuce. Disappointingly our sugar snap peas have been a bust. We got ½ week from our earliest planting and the second one succumbed to disease. We’ve tried to pick what was still good and send it as “extras.” The overall garden picture is good – more than good really. Most crops like rain and heat. We just need to keep up with it all! 

 In Your Bag

Cabbage
Fennel
Garlic
Scallions
Broccoli Zucchini/Summer squash
Cucumbers
Summer Crisp Lettuce
Rainbow Chard
Cilantro

Bingo Challenge 

You wrote in to the newsletter to let us know why you belong to a CSA!

 From Kari Hansen: Why CSA? Here is the short list…
The first real day of summer:
a full bag of greens from field to farm
to host’s porch,
to our fridge. 

The incredible smell of fresh basil and cilantro. 

A most grounded and quietly joyous day of our summer: the Spring Hill work day. 

Two years ago, a Spring Hill video… and eating beets for the first time. Still am! 

Chopping zucchini, garlic and tomatoes. Repeat. 

Fresh potent-flavored homemade minestrone soup- all CSA veggies. 

Our CSA is a summer highlight all summer long… (and into fall…)

From Beth Franzen:
The food, the people….it’s what makes America great! 

From Peggy Steif Abram:
It’s been a trying day, I’m beat, feeling like I should order pizza and crawl under the covers. Anything in the fridge that could be dinner? Wrapped in damp paper towel some green lettuce and lettuce with red/almost black leaves…and piquant red radishes and enormous scallions too…salad done (or, should I add the kohlrabi too?).  I pull a pizza crust from the freezer, and find curlicues of garlic scapes to chop and saute, then add the tossled handful of radish greens and a bit of the deep green kale leaves too…the crust is readied with a layer of grated cheese, sautéed greens and scapes on top? VOILA! Delicious, fragrant, local, healthy, not to mention sustenance…I am revived by a multitude of CSA veggies!

Thanks for providing so much to our lives, Patty and Mike!

 This Week’s Bingo Challenge 

Go beyond veggies – try some local eggs, cheese, meat, or grains. Farmer’s markets are a great place to start! 

 Next Week’s Harvesters
Tuesday, July 10
– Barry Schade,Louise Hotka & Jill Meyer, Robin Schow & Robbie Bray, Patricia Turner, Sandy & Roger Clarke, Jacki Betsworth & George Hunt
Saturday, July 14 – Lynne & Hans Dekker, Linda & Chuck Oberg, Rebecca & Douglas ParrellShelley Thron & Shelley des Islets, Kris & Luther Mazer, Kathleen Sullivan

Week #3 Tuesday, June 26 – Saturday, June 30, 2018

 Farm News

It’s been a week without rain – or not much anyway – and it’s given us a chance to catch-up just a little. We’re not there yet, but we’re getting closer. The dry spell opened the door for making hay. We were able to get hay down and then up and then back down again. In other words, we mowed a batch of grass, baled it, and then mulched with it. Actually it was mostly your fellow members that did the mulching. Part of last Saturday’s crew headed out to the melon patch and about thirty-five bales later the melons were all tucked in. The cutting flower bed and cherry tomato patch got the same treatment. They look lovely! About one hundred bales are stacked on the hay rack and over next couple of weeks, we (or maybe members) will spread it on the leeks, zucchini and fall brassicas. That hay gives us erosion control, weed suppression, and soil building all in one! Another group on Saturday hit the garlic patch and harvested all the scapes giving the garlic a chance to put all its energy into the ever important bulb. We’re planning to harvest some for this week’s bag. It’s early for us to begin harvesting garlic but we’ve got plenty and it’s beautiful so why not? Of course another part of Saturday’s crew gathered in the packing area to clean and bunch and bag. With many hands and cooperative weather, we were able to get a lot done! 

We’ve been looking at a trailer full of plants waiting to get in the ground and we were finally able to clear the rack this week. Cauliflower, collards, kohlrabi, melons, zucchini and a final batch of winter squash were transplanted at last. And the empty rack? We immediately filled it with fall broccoli and kale and basil and beets! Carrots and beans, dill, cilantro and arugula have been seeded, potatoes hilled, a bit of cultivation and hand weeding tended to. Now the rain can come! 

 In Your Bag: 

Kohlrabi
Beets
Radishes
Garlic AND Garlic Scapes
Scallions
Broccoli OR Zucchini/Summer squash
Sugar snap peas
Romaine Lettuce
Rainbow Chard
Basil
Coming Soon…. Look for a cabbage next week and some fennel. We should also have broccoli and zucchini/summer squash for all. Carrots soon! 

This Week’s Bingo Challenge 

Write in to the newsletter and let us know why you belong to a CSA! It can be one sentence, or it can be a page! 

 Next Week’s Harvesters

Tuesday, July 3 – Nicole Henry, Veeder-Loosen Family, Hall Family, Carla Urban, Fowler-Black Family
Saturday, July 7 – Peggy & Jon Abram, Erica Perl & George Socha, Kathleen Weflan & Lou Ferreri, Lee Pfannmuller & Gary Seim, Kate Abram and Erik Sorensen 

Week #2 Tuesday, June 19 – Saturday, June 23, 2018

Farm News
Our good friend and fellow veggie grower, Dan Guenthner recently described this part of the growing season as “like running downhill.”  It’s an apt phrase for how we often feel these days; slightly out of control and carried by a momentum not entirely our own, we try to maintain some sense of forward direction.  This spring, particularly the last two weeks with plenty of rain and heat to boot, the garden has exploded.  It’s hard to keep up!  One gardener we know has a wish for a garden superpower of a pause button.  We could use that about now.  Besides weeds of course, we’d love to put a pause on things like lettuce, radishes, pac choy scallions.   No need to slow down tomatoes or peppers of course, but those early greens can come and go so quickly in this heat – especially when there’s plenty of moisture.  We’re plugging along though.  Basically things look good, if a little out of control.

In Your Bag:
Rhubarb
Pac Choy
Radishes
Pea vines (new this year! See recipe section for ideas)
Garlic Scapes
Spring Turnips
Scallions
Cilantro
Beets  (We made a decision to cut the greens from their roots.  This wet weather has not been kind to the beet greens.  Beet green lovers can find greens in the “extras” box – as long as we had room to send one.) 
Green Leaf & Red Romaine Lettuce
Please note: All vegetables from Spring Hill will need to be washed.

Web Site
Goals with the update were to better reflect the spirit of the farm, to be easy to navigate, to include more pictures and to be phone/device friendly.  Thanks to Joe Knaeble, Bill Karns and Marilyn Johnson for their input and work.  Much appreciation to John Hartman for the calendar rescue.  Thanks as well to Sheila Bergman for offering her expertise on WordPress.  Very special thanks to Jess Fischer and her son and assistant, Clayton for pulling it all together. 
Let us know what you think!

Sunshine Report
Three years ago, on June 25, 2015, Spring Hill went solar.  With the financial help of a USDA grant and many Spring Hill members, North Wind Renewable Energy installed a photovoltaic system on the roof of our packing shed.  The system was expected to produce about 10,000 kWh (KiloWatt hours) per year, the estimated amount of electricity the farm uses over the course of a year.  Today (Monday, June 18), seven days ahead of schedule, the display panel reads, 30 mWh (MegaWatt hours).  Our fourth year of solar energy begins!

Next Week’s Harvesters
Tuesday, June 26 – Michele Gersich & John Hartman, Bernadette Knaeble, Marilyn Johnson & Dave Bostrom, Patricia Turner, Tom Wells
Saturday, June 30   
Rowzat Shipchandler & Max Keller, Willey Family, Aeron & Sarah Ridgeway, Lynn Cibuzar & Mickey Moore, Patricia Turner

Week #1 Tuesday, June 12 – Saturday, June 16, 2018

 Farm News… 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! 

In Your Bag:
Rhubarb
Napa Cabbage
Radishes
Spinach
Garlic Scapes
Red Russian Kale
Scallions
Green Leaf & Red Romaine Lettuce 

Please note: All vegetables from Spring Hill will need to be washed. We rinse just about everything here, but you’ll want to wash the veggies before eating them. 

Spring Hill Bingo! Look for a Spring Hill Bingo Card at your pick-up site this week. Take one home, hang it on the fridge and play Bingo with us all season long. Free space for this card – “Eat Local Veggies.” You’ve got one spot filled already! We’ll feature one of the challenges each week – but you’re welcome to take on any activity at any time. This week’s challenge: “Try a new recipe with a farm vegetable and send in a picture to the newsletter!” Can’t wait to see what you’re all cooking. Spring Hill Bingo brought to you by Spring Hill’s Community Events Committee. Special thanks to Kate Abram for this one! 

2018 Spring Hill Events
Sunday, September 16– Fall Work Day
Saturday, November 3 – Harvest Dinner 

 Next Week’s Harvesters Tuesday, June 19 – Joe & Colleen Bartels, Peter & Rosealise Molenda, Athena Adkins, Louisa Keleher & Greg Tromiczak, Cathy Dolan Saturday, June 23 – Melissa Partin & Brian Martinson, Cindy & Max Harper, Rebecca & Micheal Thompson, Joelle & Carson Hoeft, Blue/Koszalka family, NEED ONE! 

Preparing for the Intricate Dance


Changes for 2018

Spring Hill is planning an 18-week season (mid-June through mid-October), followed by a Fall Storage Share. The Fall Share will arrive in two boxes (about 25 lbs each), the first box delivered around November 1st and the second box around November 15th. This is a change from our typical 20-week season and single fall delivery of about 45 lbs of vegetables.

Once again we will work with Steady Hand Farm for the Fall Storage Share. This enables us to bring you a nice assortment of fall vegetables and provides the opportunity for our Spring Hill community to support some really great beginning farmers. Continue reading “Preparing for the Intricate Dance”