Greetings All! Things have really slowed down over here at the farm and I wanted to check in and give you an update on what we're up to! I can't believe we're just a couple weeks out from Thanksgiving already!! Kelsi and I were trying to fly her kite but the wind was so gusty it never really did get up, but we sure did try! We usually freeze really hard in the middle of October. Just a week or 2 after the last CSAs are delivered. Sometimes it's even before the last of the CSAs are delivered. (We harvest when we need to, to get it out of the field so no one misses out on CSAs!). So this y ..read more

Greetings All! We're looking forward to things slowing down around the farm here and I wanted to check in and let you know how it's going! Kelsi and I were trying to fly her kite but the wind was so gusty it never really did get up, but we sure did try! We usually freeze really hard in the middle of October. Just a week or 2 after the last CSAs are delivered. Sometimes it's even before the last of the CSAs are delivered. (We harvest when we need to, to get it out of the field so no one misses out on CSAs!). So this year being so warm it was strange not to have the normal end of the season pre ..read more

INGREDIENTS: 1 Medium Acorn Squash, Washed, Seeds Removed, Cut Into 3/4-inch Cubes 2 Medium Red Potatoes, Washed And Cut Into 1/2-inch Cubes 1/2 Yellow Onion, Finely Diced 4 oz. weight Baby Bella Mushrooms, Sliced Salt And Pepper, to taste 8 oz. weight Thin-cut Bacon, Chopped Into Medium Pieces Butter, For Frying And Serving INSTRUCTIONS: Preheat oven to 425ºF. Divide squash, potatoes, onion, and mushrooms evenly onto 2 rimmed baking sheets. Sprinkle with salt and pepper to taste. Sprinkle bacon pieces evenly over the top. Bake in preheated oven until veggies are tender and bacon is getting ..read more

INGREDIENTS: 32 small Brussels sprouts, ends trimmed, or 16 large Brussels sprouts, halved 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1/2 cup grated Parmesan 1 sheet frozen puff pastry from a 17.3-ounce box, thawed 4 tablespoons (1/2 stick) unsalted butter, at room temperature 4 ounces thinly sliced prosciutto INSTRUCTIONS: Preheat the oven to 425 degrees F. Spread the Brussels sprouts out on a rimmed baking sheet, drizzle with the oil and sprinkle generously with salt and pepper. Bake, stirring the sprouts once halfway through cooking, until golden brown and tender ..read more

Greetings All, It is bittersweet for me as I wrap up my weekly newsletters to you here this season. We've spent a lot of time together on these computers and phones.. I'm out taking pictures of the farm and sharing them here with you, stories of the day-to-day life on our farm, what is going great and what is a struggle. It really does get personal; to be able to share all of the farm happenings it has to be. It's personal for Ben and I, we're poured our lives and goodwill into our farm for over a decade now and with your support we've made it work. Through the best seasons and through the wor ..read more

INGREDIENTS: 2 ½ lbs boneless pork roast, cut into 1" cubes ¼ cup all purpose flour 1 ½ teaspoon salt, divided 1 ½ teaspoon black pepper, divided 1 teaspoon smoked paprika 3 tablespoon olive oil 1 large yellow onion, chopped 4 garlic cloves, minced 1 cup white wine (or chicken broth) 2 celery stalks, cut into ½" chunks 5 carrots, peeled and cut into ½" chunks 4 medium Yukon gold potatoes, peeled and cut into 1" chunks 2 cups chicken broth 14.5 oz can diced tomatoes 2 tablespoon Worcestershire sauce 2 bay leaves 1 teaspoon dried basil ½ teaspoon dried oregano 8 oz Baby Bella mushrooms, chopped ..read more

INGREDIENTS: ¾ pound potatoes 2 large beets, roasted 1 celery rib, diced ½ small red onion, minced, soaked in water for 5 minutes, then drained, rinsed and drained on paper towels (optional) 2 hard-boiled eggs, peeled and finely chopped 2 tablespoons minced chives 2 tablespoons Champagne vinegar or sherry vinegar Salt to taste 2 teaspoons Dijon mustard ¼ cup extra virgin olive oil ¼ cup plain low-fat yogurt Freshly ground pepper INSTRUCTIONS: Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are co ..read more

Greetings All! This is a strange feeling as we're looking over the varieties we have left in the field this morning and looking at fall crops we've gotten harvested already. It always comes faster than we ever expect; though we should know that by now! Kelsi is saying farewell to the 85 degree September days- they sure had fun with all the frogs this week! With this cold weather I don't suspect to see many more days where the frogs are very active like they have been! They regularly make homes for the frogs that have little rocks that they can sit on, floating bark, moss, always some water on ..read more

INGREDIENTS: for the crust: 1¼ cups white or wheat flour 1¼ cups walnuts ½ cup + 2 tablespoons brown sugar 5 tablespoons cold unsalted butter, cut into cubes 1 teaspoon ground flaxseed (optional, but helps with cohesion) ½ teaspoon salt for the squash butter puree: 1 cup soft squash mash from a buttercup squash 5 tablespoons cold unsalted butter, at room temp 2 tablespoons maple syrup (more to taste) 1 teaspoon vanilla 1 teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon salt for the topping: ½ cup mini chocolate chips ½ cup unsweetened shredded coconut ½ cup reserved crumble (from above reci ..read more

INGREDIENTS: 1 lb dry whole-wheat pasta (rigatoni, penne, or other macaroni pasta with ridges) 2 cups broccoli, cut into 1/2-inch to 1-inch pieces 2 tbsp olive oil 1/2 tbsp fresh garlic, minced 2 tbsp all-purpose flour 2 cups fat-free milk 1 tbsp spicy brown or Dijon mustard 1 tsp kosher salt 1/2 tsp freshly-ground black pepper 1/2 tsp smoked paprika 1/2 tsp ground nutmeg 1 cup low-fat sharp cheddar cheese, grated 1/4 cup Parmesan cheese, grated INSTRUCTIONS: Preheat the oven to 350 degrees. Cook the pasta al dente according to the package directions. Add the broccoli florets to the boiling ..read more