Week #14 Tuesday, October 22 – Friday, October 25 2019

 In Your Bag:
Cabbage
Winter Squash
(Butternut, Sugar Dumpling)
Celeriac
Yellow & Red onions
Garlic
Yellow Potatoes
Black Radishes
Brussels sprouts
Carrots
Kale
Cutting celery
(great for soups and stews!)

Spring Hill Members,

It’s the last week of vegetable deliveries this year. The weather this week affirms that it’s time to shift gears. Even so, there is much about the rhythm of the growing season that we will miss. The growing season provides us with an urgent sense of direction and purpose. The list of things to do is clear. It’s often too long, but it’s always clear and direct. Dig carrots, trellis tomatoes, plant radishes. As the days shorten and cooler temps and more darkness settle in, there’s more time for thinking and reflection. One of the things we’ve been thinking about of late is this notion of community and belonging, what that means and how it happens. The farm – the land, all of you, our work together to support it all – has been one of those important places where we feel a strong sense of community. Our shared work is laid out in the farm’s 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. It’s a work in progress, surely, but we’re doing it. Together. Thanks to ALL of you for making Spring Hill possible, for signing up to share in the risk and bounty, for sharing in the work of harvesting and packing and vegetable delivery and for supporting us in this year of adjustments. 

A huge thank you from all of us to Spring Hill’s pick-up site hosts, Joe & Colleen Bartels, Jack McGrath &Erin Mohr, Robin Schow & Greg Bernstein, Anne Holzinger, Laura & Paul Morrill, Mary & Michael Vanderford, Beth Franzen, Heather & Brett Struwe, Wendy Fassett & Kevin Mahony & Karen Fassett-Carman, Susan Hoch & Jim Haefemeyer, Helen Torrens & Jeff Haberer. Your generous hospitality is so appreciated. Thank you also to those who plan the events that bring our community together to work and celebrate. Sandra Haff, Karen Melander, Sue Poore, Robin Schow, Helen Torrens, Greg Tromiczak, Polly Vollmar-Heywood, Barb Wright & Marian Wright have all generously given their time and talents to make these events possible. Spring Hill’s Core Group helped guide the farm through a period of transition this past year. Many thanks to the creative and thoughtful minds of Katy Podolinsky, Brenda Beyer, Nancy Dilts, Cathy Dolan, Larry Schmidt, Michelle Grabowski, Wendy Fassett, Jess Fischer, Marilyn Johnson, Bill Karns, Joe Knaeble, Erica Perl and Dan Philippon. Led by Brenda Beyer and guided by Bob Wright, Spring Hill’s bee team of Suzanne Dahl, Janet Peters, Cathy Dolan, Maria Merrigan, Maja Radovanjija tended to Spring Hill’s bees and were sweetly rewarded for their efforts. Once again, Michele Gersich successfully and gracefully handled Spring Hill’s Harvest/Delivery Calendar. Thank you so very much! Kristin Dyrhaug kept us all tastefully supplied with ideas and recipes for cooking up what’s in the bag each week. What a gift!

Many, many thanks to Erin Link who has worked on the farm for three years now. She is an integral part of the farm and we are so very grateful for her work. Thanks as well to Avery Hanson who joined us this season. What a treat! 

We hope you’ll join us in celebrating the season on Saturday evening, November 2nd, 5:30-8pm at St. Frances Cabrini Church in Mineapolis, 1500 Franklin Avenue SE for a potluck dinner.

Warmly, Patty & Mike 

P.S. Look for a survey coming to you by e-mail soon. We’d love to hear your thoughts about the season. 

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! 

 In Your Bag:

Winter squashbutternut
Yellow Potatoes
Yellow Onions
Carrots
Garlic
Beets
Celeriac
Kohlrabi
Peppers
poblanos (dark green) sweet red & yellow
Brussels sprouts
White Russian Kale
Ethiopian Kale
Celery leaf

Schedule for the End of the Season

NO DELIVERIES OCT. 15th & 18th
Final Bag: Tuesday, Oct. 22/Friday, Oct. 25 

Every other week shares, please check the schedule sent by e-mail: If you are getting a bag THIS week (Oct. 8/11), this is your last bag of the season. Thank you so much for your support this season! If you are NOT scheduled to get a bag this week, your final bag will be delivered on October 22/25. If you have questions, please ask!

Harvest Dinner Saturday, Nov. 2nd!

Mark your calendar now for Saturday evening, November 2nd, 5:30-8pm. We’ll gather and celebrate with a potluck dinner at Cabrini Church in Minneapolis, 1500 Franklin Avenue SE, 55414 

 Harvesters for October 22 and October 25

Tuesday, October 22 – Kathleen Sullivan/Mark Ambroe, Peggy Rader, Peggy Steif Abram Dan Barras and Candace Malisow, Heather & Brett Struwe, Mark Werley

Friday, October 25 – Lynn Cibuzar, Aurelia Wills, Pat Jones/Allen Gibas, David & Alice Musielewicz & Pam Morgan, Wendy Fassett 

Week #12 Tuesday, September 24– Friday, September 27, 2019

 Farm News

I think I’m still adjusting to the fact that fall has arrived. The leaves have started changing color, particularly the sumac and maples. Some have fallen to the ground. The honey has been harvested. Tomatoes have run their course and the squash harvest has begun. The calendar says it’s time to begin field work for garlic planting and we’ve even had some cool mornings, but it just doesn’t feel like fall quite yet. Steady rain throughout the season has kept everything amazingly green and lush. There’s no frost in site. Typically this is the week there would be a forecast of frost. We’d spend a frantic day or two of gathering in the last of the tender vegetables knowing the frost will bring an end to them. That same frost and cool weather would sweeten the carrots and Brussels sprouts. I’m not exactly hoping for one just yet. There are still beautiful peppers out there that we’ll hope to send in October. There are still raspberries coming for our harvest/delivery crews and I know those are a treat. It just feels a bit off. Since we didn’t get potatoes dug or squash harvested at our fall work day, we are putting our Tuesday and Friday crews to work on those tasks. We plan to work on the butternut squash harvest on Tuesday and maybe Friday as well. We continue to get cover crop in as vegetables come out focusing now on winter wheat and winter rye. Those beautiful green cover crops are bringing their own fall beauty to the farm.

 In Your Bag

Winter squashdelicata
Yellow Potatoes
Leeks
Yellow Onions
Savoy Cabbage
Carrots
Garlic
Peppers
shishito peppers (in the bag) & sweet red and yellow
Spicy Salad Mix
Ethiopian Kale
Sage 

 Schedule for the End of the Season

After this week there will be two more weeks of vegetable deliveries. The weeks are as follows:
NO DELIVERIES OCT. 1ST AND 4TH
Week#13: Tuesday, Oct. 8/Friday, Oct. 11
NO DELIVERIES OCT. 15th & 18th
Week#14: Tuesday, Oct. 22/Friday, Oct. 25 

Every other week shares, please note: If you are getting a bag THIS week (Sept 24/27), your next and final bag will be Oct. 22 or 25. If you were scheduled to pick-up a bag LAST week, (Sept 17/20) your next and final bag will be Oct. 8 or 11. If you have questions, please ask!

Spring Hill’s Harvest Dinner Saturday, Nov. 2nd!

Mark your calendar now for Saturday evening, November 2nd, 5:30-8pm. We’ll gather and celebrate the season at Cabrini Church in Minneapolis. 

 Harvesters for October 8 and October 11

Tuesday, October 8- Su Skog & Conrad Sowder, Jennie Baltutis, Nancy Kosciolek & Rob Nordin Kristin Dyrhaug, Chris Kozalka, NEED ONE!
Friday, October 11 – Helen Torrens, Karin & Reed McEwan, Karen Ansbaugh & Merilee Light Lee Pfannmuller and Gary Seim, Kimberly Laudert 

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! 

 In Your Bag

Winter squashsugar dumpling
Yellow Potatoes
Leeks
Yellow Onions
Cauliflower
Broccoli
Garlic
Carrots
Roma Tomatoes
Peppers
green bell, sweet red & yellow, jalapenos
Amara/Egyptian Kale*
Sage/Thyme bunch
*See Kristin’s recipe for this fall green or stir it into a curry or soup dish or saute it like kale with olive oil & garlic!

Looking Ahead to Next Week

Next week’s squash variety will be delicata! We’ll have more leeks for you, a savoy cabbage (we think) and (we hope) one final batch of Roma tomatoes. Look for more colorful peppers along with some shishitos and maybe some Rainbow Chard. 

 Schedule for the End of the Season

After this week there are three more weeks of vegetable deliveries. The weeks are as follows:
Week #12: Tuesday, Sept. 24/Friday, Sept. 27
NO DELIVERIES THE NEXT WEEK
Week #13: Tuesday, Oct. 8/Friday, Oct. 11
NO DELIVERIES THE NEXT WEEK
Week #14: Tuesday, Oct. 22/Friday, Oct. 25
Every other week shares, please note: If you are getting a bag this week (Sept 17/20), your next and final bag will be Oct. 8 or 11. If you are scheduled to get a bag next week, (Sept 24/27) your next and final bag will be Oct. 22 or 25.
If you have questions, please ask! 

Spring Hill’s Harvest Dinner Saturday, Nov. 2nd!

Mark your calendar now for Saturday evening, November 2nd, 5:30-8pm. We’ll gather and celebrate the season at Cabrini Church in Minneapolis.

Memorial Service for Taylor Thron Mork

A memorial service for Taylor, son of Shelley Thron and brother to Gresham and Laya, will be held Saturday, September 28th at 11:00 am First Universalist Church. 3400 Dupont Ave S, Minneapolis, 55408 https://firstuniversalistchurch.org/ Some of you know “The Shelleys.” They sang at our fall dinner a couple of years ago. Whether you know them or not, please hold this family close.

Next Week’s Harvesters

Tuesday, September 24- Jane Mercier & Mark Taylor, Karen Abraham & Ray WiedmeyerGerri Barosso, Barb Wright & Paul Engstrom, Nance & Brian Longley
Friday, September 27 – Diane Clayton & Colleen Bell, Roger and Suzanne Dahl, Janice Kovala, Sophie Hunt & Matthew Nokleby, Jacki Betsworth & George Hunt

Week #10 Tuesday, September 10 – Friday, September 13, 2019

Spring Hill’s Fall Community Work Day Saturday, September 14, 12:30-4:30! 

We’ve got what looks to be a great day planned for Saturday’s Community Work Day on the farm. Work will depend on the weather. We know we’ll be able to clean up some garlic and we’ll be able to gather up tomatoes from the hoop houses. We’ll have to wait to see what the fields look like after the rain to make decisions about other work. In any case, there will be plenty of things going on around the farm. We’re pretty excited that Erin Link (who has worked here for the past three years) will be on hand from 1-1:30 to talk about the San Clemente goats she raises and milks. She’ll have her goat milk soap available for sale as well. Get here early to hear from Erin! We’re also planning what’s sure to be an informative and helpful discussion around cooking with what’s in your bag. Barry Vornbrock and Kate Kysar will lead a discussion that will be part presentation/part participation. Barry’s ready to share his basic cooking method that is both recipe free and recipe friendly! Come ready to learn and to share! That discussion will likely take place around 2pm. In addition Karen Melander is planning an activity for young ones.

As usual food will be at the center of our farm gathering. Soup making, bread baking and apple pressing will all be part of the day. We still need some volunteers to make it all happen. Look for an e-mail and sign-up for a slot if you’re able. Thanks!

 In Your Bag

Yellow Potatoes
Garlic
Yellow Onions
Cauliflower
Beets
Carrots
Zucchini
last of the season!
Poblano Peppers (in the bag)
Sweet Red and Yellow Peppers
Roma Tomatoes + Pint of Salad Tomatoes
Collard Greens
Thyme bunch

Veggie Notes

Savor the last of the zucchini! Make a loaf of zucchini bread to freeze and enjoy in January! Or try the zucchini/tomato gratin recipe in the newsletter. We’re not sure how the Romas will do this coming week with all the rain and cool weather in the forecast. We’re hoping for another couple of weeks. In any case, we’re sending in a bunch. This week marks the end of the salad tomatoes . What a treat they’ve been this year!

Looking Ahead to Next Week

Next week will bring the first of the winter squash and the first batch of leeks. I think we’ll be able to get another week of cauliflower and those red and yellow peppers are coming in strong.

Spring Hill’s Harvest Dinner Saturday, Nov. 2nd!

Mark your calendar now for Saturday evening, November 2nd. We’ll gather and celebrate the season at Cabrini Church in Minneapolis. 

 Next Week’s Harvesters

Tuesday, September 17 – Anna Logan/Margaret & Ralph Hart, Erin Mohr & Jack McGrath Barbara Mohr & Nancy Albrecht, David Musielewicz, Blue-Koszalkas, NEED ONE!

Friday, September 20 – Kim & Dale Lampe, Veena & Arundhati Deo, Jeanette Raymond, Jess Nelson & Joe Slag, Brian & Mary Green 

Week #9 Tuesday, September 3 – Friday, September 6, 2019

 Farm News

A recent conversation on our regional CSA listserv is what brings you the Brussels sprouts tops this week. A few years back Community Supported Farmers in a seven county region that includes our county of Barron joined together in a mostly informal way to get to know each other better, to support each other and to share information. It’s been good! We’ve gathered for workshops about farming topics of all kinds, gotten together for summer picnics and winter parties. And, we’ve shared lots of information via the listserv. A couple of weeks back, someone posed the question about whether to “top” Brussels sprouts or not. We typically top our Brussels sprouts around the first of September. We walk down the row of Brussels sprouts and cut off the top spurt of growth on each plant. The idea is that the plant will stop putting energy into top growth and more energy into growing the sprouts themselves. As we walk down the row cutting the tops, we have always tossed them to the ground. Back to the question on the listserv. Of course people came down on both sides. The non-toppers felt that you got a more continuous harvest by not cutting the top. Those that wanted to harvest in one fell swoop preferred topping. What caught our eye was not the yay or nay, but this comment: “Bonus to topping–you can give out the top greens to your CSA–they are like a tender collard greens and are quite tasty.” A little research was in order! After some recipe searching and sampling, we decided yes, indeed they were definitely worth sending. Like the garlic scape that we once considered a throw away and is now something to look forward to, it could be that the Brussels Sprouts tops (which need a new name – that’s a mouthful) become an anticipated fall crop. We’ll see!

 In Your Bag

Melons last of the season!
Yellow Potatoes
Garlic
Yellow Onions
Cucumbers
OR Beets OR Cauliflower
Broccoli
Carrots
Zucchini
Shishito Peppers (in the bag)
Bell Pepper and a Sweet Yellow OR Red Pepper
Roma Tomatoes + Pint of Salad Tomatoes
Brussels Sprout
Tops
Parsley/Thyme
bunch

Veggie Notes

Summer veggies are on their way out; fall veggies are on their way in. It’s sort of a mix this week and probably next week too. Brussels sprout tops are likely new to you – they are to us! Check out the recipe or look for others online.

Looking Ahead to Next Week

We expect cauliflower to be coming in strong next week. We’ll continue with Roma tomatoes and we’ll see about the salad tomatoes. They may be winding down. Everyone will probably get a beet bunch and I think poblano peppers will make a showing. Look for sweet red and yellow peppers! We’ll have a fall green for you too, collards or the Ethiopian kale, Amara.

Spring Hill’s Fall Community Work Day
Saturday, September 14, 12:30-4:30

Join us for a day of work and play, good food and good company! We’ll make soup and cider and bread. Weather permitting, we’ll dig potatoes, harvest squash and clean garlic and more!

 Next Week’s Harvesters

Tuesday, September 10 – Amy & Troy Sinykin, Kathy Steinberger & Jim Young, Cathy Dolan Angela Gustafson, Peter McAllister
Friday, September 13 – Claudine Arndt & Mike McCloskey, Mark & Pam Werley, Michael and Mary Vanderford, Sandy & Roger Clarke, NEED ONE! 

Week #8 Tuesday, August 27 – Friday, August 30, 2019

 Farm News

We rely heavily on weather forecasts. Given how often they’re wrong, it may seem ill advised, but really, those forecasts are all we’ve got when it comes to planning our days and weeks. So, when the forecasts (and we check several) predict an all-day rain on Monday, we believe them. Monday is typically a heavy harvest day as we gather up a good portion of what will be bagged up on Tuesday. Heavy rains and thunderstorms on Monday are a problem, something we need to strategize about. We don’t really mind getting wet, and we do have rain gear, but harvesting when it’s wet and muddy is problematic for all the reasons you can imagine. Unless it’s absolutely necessary, we try to avoid it. We always avoid harvesting, or any work for that matter, when there’s lightening. That’s why Monday’s forecast of heavy rains and thunderstorms forced a change in our plans. Sundays are typically a lighter work day on the farm. We often have a couple of things to harvest, crops that are picked on an everyday or every other day schedule like cucumbers and zucchini and beans. There may also be some field work to catch up on or a weeding project to tackle, but it’s a different pace, peppered with cooking and laundry and visits with friends and family. Monday’s forecast changed our Sunday. We set aside our leisurely Sunday pace to harvest much of Tuesday’s vegetables and considered what to do on Monday if it was indeed storming. By Sunday evening the forecasters had shifted the rain start to Monday at 11am and by Monday at 11am the prediction was for rain to start at 5pm. Monday became a bonus day! Cover crops were planted where carrots and cucumbers had grown. The tomato hoop house was cultivated and the new hoop house prepped for fall greens. All good! 

 In Your Bag

Melons
Potatoes
Yellow Onions
Garlic
Cabbage
Green Beans
(or possibly beets)
Cucumbers
Zucchini
green & yellow
Bell & Jalapeno Peppers
Carrots
Box of Slicer tomatoes + Pint of Salad Tomatoes
Cilantro

Veggie Notes

This is indeed the last of the green beans for this season. It may be the last of the melons too. It’s been a good run though! We’ve got red potatoes for you this week. Next time we send potatoes, it’ll be the Satinas, a yellow potato. Our final planting of cucumbers is ready. They are the same variety as the last round, but for some reason, they’re coming in short and stubby. They still make a wonderful cucumber salad! This week we’ve got a nice cabbage for you along with carrots and peppers and cilantro, all the makings of a summer coleslaw. Or, try Avery’s recipe for baked cabbage included in this week’s newsletter. It’s a favorite at her home! This bag also has the makings of fresh salsa with plenty of tomatoes, onions, peppers and cilantro.

Looking Ahead to Next Week 

As we enter September, we’re planning to send the first of the Roma tomatoes. We think we’ll be able to keep going with the salad tomatoes but the slicers are slowing way down. It looks to me like we may have cauliflower, broccoli and I think it’s time for a round of Shishito peppers!

Spring Hill’s Fall Community Work Day

Saturday, September 14, 12:30-4:30 Join us for a day of work and play, good food and good company! We’ll make soup and cider and bread. Weather permitting, we’ll dig potatoes, harvest squash and clean garlic and more! 

 Next Week’s Harvesters

Tuesday, September 3 – Stacie Warejoncas, Carrie Pomeroy & Brian Berg, Randi Roth & Mike Bander, Martha Joy and John Cushing, Kathleen Weflen & Lou Ferreri 

Friday, August 30 – Peg LaBore & Myrna Tautant & Rosemarie Merrigan, Hermann Weinlick, Laurie Reed, Michele Gersich & John Hartman, Kate Kysar

Week #7 Tuesday, August 20 – Friday, August 23, 2019

Farm News 

Every Tuesday and Friday is mini work day at the farm. It’s a day when several households make their way out to the farm and work together to make sure each farm member expecting a bag of vegetables actually gets one. The way we approach the day has evolved over the years. In the beginning, when there were just about 20-40 shares to pack each week, we did all the harvesting, washing and packing on the day the vegetables were delivered. As we added more shares and purchased a walk-in cooler, that changed. Tender greens are harvested the day before delivery giving them a chance to cool before their trip to the city. Many vegetables – zucchini, cucumbers, broccoli, beans and melons – benefit from being picked more frequently than the twice a week delivery days. They are typically picked every other day and stored in the cooler. Some vegetables are still picked the day of delivery, but are often harvested before people arrive while temperatures are still cool. They stand ready to be washed, trimmed, or bagged as more hands arrive. Herbs are an exception. It’s not unusual for a group to head to the field to pick and bunch basil or parsley. In addition to the all the work we do together in the pack shed, cleaning up onions and scallions, bagging beans and carrots, making the garlic look beautiful, there is often a work project ready to go for those interested in some field work. This year members have taken on mulching and harvesting garlic, transplanting and weeding. Last Friday’s crew brought a couple of loads of onions in from the field and set them out to dry in the greenhouse. These are all great many hands projects. Of course, amidst the work, recipes are exchanged, books and favorite podcasts shared and politics discussed. Always, always, always a delicious potluck lunch follows the work. We are so fortunate to have a community of people willing to share in the work. What a pleasure!

 In Your Bag

Melons
Potatoes
Red Tropea & Yellow Onions
Garlic
Beets
Green beans
Eggplant
Zucchini
green & yellow
Bell & Jalapeno Peppers
Box of Slicer tomatoes + Pint of Salad Tomatoes
White Russian Kale
Basil
bunch

 Veggie Notes

As Kristin (who compiles the recipes) says, “looks like it’s a ratatouille week!” Eggplant, peppers, zucchini, tomatoes, they’re all there. Check out the recipe she found. There’s also a recipe for zucchini quesadillas which looks pretty intriguing. Enjoy the green beans. We may have them next week. It’s also possible this is the last of them. We’ll see how it goes. The White Russian Kale has a little cosmetic damage. Ignore that, it’s so tender! Thinly slice for a nice salad or chop it and add at the end of cooking to eggs, a stir-fry or curry. These melons have been picked fully ripe. Eat ‘em up now or keep them in the refrigerator until you do! 

 Looking Ahead to Next Week 

We’re thinking we’ll have a cabbage, carrots and cilantro for you next week. It looks like there will be one more week of melons. We’ll keep the tomatoes coming as long as we can. 

 Next Week’s Harvesters

Tuesday, August 27- Amy Cichanowski & Marc Beitz, Susan Schonfeld, Bernadette Knaeble, Anne Holzinger & Caron Moore, Carla Urban 

Friday, August 30 – Cassandra Herold & Martin Perkins, Elaine & Lary May, Amy & Ryan Woldt, Shelley Thron & Shelley desIslets, Julie Glanton

Week #6 Tuesday, August 13 – Friday, August 16, 2019

 Farm News

It’s been mid-season garden clean-up week on the farm. We mowed down the early broccoli patch. The first bean plantings got the same treatment. Cucumbers are next in line. The onion tops have flopped over (in some cases with a little help), a signal that they have stopped growing and are ready to be moved out of the garden and into storage. We’ll be working on getting them out of the field over the next week or so. As the days shorten some and the nighttime temps cool a bit, the growth in the gardens slow down. Most of our days now are spent harvesting, with just a small amount of time allotted for weeding, etc. However, we still continue to transplant and plant some fast-growing fall crops such as Swiss chard, beets, Black Spanish Radish and our favorite green from last year: Amara! Amara is sometimes referred to as Ethiopian kale, or Texel greens. Whatever you call it, it is delightful with a mild taste suitable for salad or cooking. We just planted a bed of Amara, and plan to plant another in the hoop house in about a week or so. Look for it in September and, in the meantime, enjoy the tomatoes, peppers and melons! A really big planting this past week was peas and oats (a traditional forage mix for grazing animals) in the pollinator patch. This cover crop will grow to about 18”to 24” yet this year before dying back in the fall. This will help hold the soil in place, keep soil temperatures moderate and provide a nice planting environment next spring for the Monarch Habitat with no more tillage required. 

 In Your Bag: 

Melons
Purple Viking Potatoes
Red Tropea & Yellow Onions
Garlic
Carrots
Cucumbers
Broccoli
(or perhaps beets)
Zucchinigreen & yellow
Bell & Jalapeno Peppers
Box of Slicer tomatoes + Pint of Salad Tomatoes
Arugula
Dill

Veggie Notes

These melons have been picked fully ripe. Eat ‘em up now or keep them in the refrigerator until you do! More will be coming. It looks to be a great melon year! This is the last of the cucumbers and broccoli for a bit. We have later plantings of both so look for them later in the season. The Purple Viking Potatoes have a creamy white flesh. They’re yummy baked, roasted or mashed. It looks like we’re hitting the height of the tomato season. Enjoy!

Looking Ahead to Next Week 

So, it’s beets NEXT week. I had thought it would be this week, but no, it’s next week (except for a few of you who may get beets if we run out of broccoli). We’ll have green beans for you as well, more peppers and tomatoes, possibly eggplant and potatoes; of course, onions and garlic too! Of Note: Harvest/Delivery Days We have a number of slots to fill for harvest/delivery days, most immediately, Tuesdays, August 20th & 27th and Tuesday, September 3rd. If you haven’t signed up for your day as yet, please do! E-mail Michele at mgersich@att.net to sign-up for your work day at the farm. 

Spring Hill Bags

We need them! Please remember to return your bag(s) to your pick-up site. 

 Next Week’s Harvesters

Tuesday, August 20- Janet Peters & Alan Torborg, Sue Poore & Desmond, Jacki & George Betsworth, Sherm Eagles & Sue Conner, NEED ONE! 

Friday, August 23 – Leah & Paul Robinson, Angie & Andrew Barker, Rachel Brown & Lew Anderson, Nancy Dilts & Dan Philippon, Abby Nesbitt family

Week #5 Tuesday, August 6 – Friday, August 9, 2019

 Farm News

Many people have been asking us how this year’s farm changes are working for us. Last season we came to the conclusion that the work load and our energy levels no longer matched up. We needed to make some changes. We met with Spring Hill’s Core Group a couple of times last fall to begin tossing around ideas. We came to that first meeting with a proposal and they first listened and then asked really good questions. After taking time to ponder that discussion, a new and very different proposal emerged. We shifted from an 18-20 week season to 14 weeks, beginning in July rather than mid-June. Those extra weeks in June gave us time to get more plants in the ground and early cultivations and mulching done before harvesting began. What a huge difference that made in garden maintenance. Although there’s still some areas of the garden that are weedier than we’d like, and more mulching to do, it hasn’t felt like the same uphill battle that it has in years’ past. We also shifted from a Tuesday/Saturday vegetable delivery season to a Tuesday/Friday rotation. We wanted to have more flexible time on the weekends so that when our children and grandchildren came to visit, we could relax with them. We do still work on the weekends but it’s a different pace and we appreciate that a ton. In addition, we wanted to create time and space to think about the land beyond the gardens; the woods, the wetlands and the spaces in between. There’s so much more to think about and do in this regard, but we are starting with the pollinator and monarch planting mentioned in last week’s newsletter. Thanks for supporting the changes!

 In Your Bag: 

Cabbage
Fennel
Red Tropea & Yellow Onions
Garlic
Carrots
Wax beans
Eggplant
Cucumbers
Broccoli
Zucchini
green & yellow
Spicy Salad Mix
Colorful tomato mix!
Mixed herb bunch

Veggie Notes: We debated about the eggplant. We know it’s not everyone’s favorite. We know it’s the third week in a row. But, it’s so beautiful and it wouldn’t keep for another week in the garden. Try making some ratatouille, or baba ganoush or capanota or grilling it or, if need be, sharing with a neighbor! It’s been an amazing year for broccoli. This may be it until fall, possibly one final batch next week. If it’s too much, try freezing it.

Looking Ahead to Next Week 

Next week beets and bell peppers will make a showing, maybe jalapenos too. Look for more tomatoes and a nice bunch of arugula. We’re keeping a close eye on the melons. Soon! 

 Next Week’s Harvesters: 

Tuesday, August 13 – Beth Franzen, Lynne & Hans Dekker, Claudia Egelhoff & Jennifer Trombley, Loosen/Veeder family, Russ Heuckendorf, John Cushing & Martha Joy & Jordan Cushing 

Friday, August 16 – Doug Alecci, Athena Adkins, Billing Family, Melissa Partin & Brian Martinson, Robin Preble & Dan Hedlund