Time to Unite Again
Jack Kittredge
For most of us this last week has been difficult. As you know, Julie and I had thrown ourselves actively into the election campaign in support of RFK Jr. We contributed money and secured signatures to get him on the ballot here in Massachusetts as an Independent. How could we do otherwise when, for the first time in our lifetimes, there was a presidential candidate who was talking about our worst national problem — the chronic disease epidemic afflicting us all, particularly our young people? He was suggesting the need for a major investigation into its causes and what can be done to end it.
Knowing that food is medicine, we knew that such an inquiry would uncover major problems with the way crops are raised, processed and sold in America. Our whole focus here at MHOF for the last 40-some years has been to raise food which avoids those problems and supports health. How could we not back a man who was sailing directly into that highly contentious debate, willing to endure the vicious attacks it would earn him, in order to restore our public health.
The way Kennedy was driven out of the race, first from Democratic primaries and then, as an Independent, from the final state ballots, is well documented. But he refused to be bitter. He accepted an offer from the Trump campaign to shape food and agriculture policy in a new administration. Now he is in Washington setting out to do exactly that.
This election has divided our nation, our community, our farm and our family. But it is now time to heal those divisions and make the best of the results for the next 4 years. Thanks for your continuing support — which enables us to farm while doing serious research into food quality and where it comes from.
Special Gratitude this week
This week I am grateful for the children who come to the farm. Recently, Michele has been bringing her children to work on Wednesdays. This past week their laughter, engagement, questions, and general joie de vivre put smiles on our faces as they zoomed in to help for a few minutes and then were gone, to play with chickens, pigs, or jump on the trampoline. Kids always remind me to be more child-like and make the most out of each minute.
Marissa looking like a kid too, with Margaret, Anneliese and Jodan
Enjoying the pigs
What is in your CSA Share this week?
Share week of November 4th
This is the second week of the MHOF Fall CSA. We are excited to serve you in this quick late fall CSA. The temperature has been rising to the mid 70’s and then plummeting to the mid 20’s, but the crops keep coming. Here is what we have on tap for you.
- Arugula
- Lettuce
- Spinach – we are very proud of this late season addition
- Tomatoes – from the basement floor where they have been ripening for over a month
- Asian green – this is their last week. We picked them all on Friday ahead of the frost
- Broccoli or cauliflower – we are so happy to continue to have both of these crops.
- Carrots
- Leeks
- Apple – just one each. We finally harvested our last apples on Wednesday
- Pears
- Potatoes
- Winter squash
- Garlic
Volunteering at MHOF
This week we hosted Michele and family and Petra, a long-term now and again volunteer. They all came on Wednesday and we had probably our most efficient day in weeks.
You are welcome here too! Be in touch.
Petra, Michele, Marissa and Leslie working the leaf job.
Watch on Facebook
Watch on Instagram
Jennifer’s Recipe for the Week
Veggie Lentil Stew
A grounding and nourishing soup that provides a little bit of heat and a lot of protein and iron.
Ingredients:
- 2 large Tomatoes, cored and pureed
- 1 medium Onion, diced
- 2 medium Peppers, chopped
- 2 medium Carrots, chopped
- 1 cup Lentils, soaked and drained
- 1 tsp Hingsvastak
- 1.5 quarts of Chicken Bone broth
- 2 cups cooked Basmati Rice
- 3 T Ghee
Optional items for toppings:
- Avocado slices
- Mozzarella cheese
Instructions:
- In a large saucepan, sauté your spices with onions for 3 minutes.
- Add remaining ingredients except the cooked rice. Cook for 50 minutes, until vegetables and lentils are soft.
- Add cooked rice and stir well.
- Serve hot with your toppings of choice: avocado, cheese, etc..
Chef’s Tips
- Hingvastak is an Ayurvedic herb that contains hing, cumin, black pepper, long pepper (pepper), ginger, black & white salt, and ajwain. It aids in digestion. It is especially useful in this recipe for Vata types as lentils can be hard for them to digest. Any combination of these spices may be used in the recipe or add any of your liking.
- This recipe may be made vegetarian or vegan by using veggie broth and coconut oil
Preserved Foods for Sale
- Frozen Apple sauce (nothing added) – $7/quart
- Frozen Pear sauce (nothing added) – $7/quart – this one is especially good for your gall bladder
- Frozen Peaches – $6 per pound in bags of approximately 2-3 bs
- Canned Tomatoes – $10/quart
- Canned Tomato juice – $10/quart
- Canned Apple juice – $10/quart
- Pawpaw puree – $5 for ½ pint
- Dried Peaches – $5/pint
Subscribe to John Kempf’s AEA Blog
I found this important tidbit in this week’s blogpost
https://advancingecoag.com/article/market-gardens-2/?_kx=hdiqVXU9yJz7DYb_ggaMTn_ihS9wkl5sqYkDP5bI_KQ.WdjHWJ – Adding Biology to Market Gardens
Avoid Nutrient Excesses
One caveat about compost is that it’s important to avoid adding lots of manure-based compost. We have found that the majority of insect and disease problems, including flea beetles and aphids, are the result of nutrient excesses rather than nutrient deficiencies. The most commonly excessive nutrients are Nitrogen, Phosphorus, and Potassium, which happen to be particularly concentrated in animal manures. When you consider the large quantities of compost used in most market gardens, using high-NPK manure-based compost is a recipe for disaster.
On the other hand, when we use plant-based compost, it is very difficult to develop excessive levels of NPK in our crops.
Dan’s Items for Sale
Potatoes at $3/lb. And winter squash at $2/lb. Contact him at 978-257-2627 or dan@bionutrient.org
Time to order your turkey
We have only 9 toms available. Order before it is too late. They will sell out.
Watch on Facebook
Watch on Instagram
Details and to order your turkey
Farm Doins
On Monday we made progress on taking down the 8 long term trellises that have grown too much into grass. That area will be turned back into regular vegetable beds. Just two trellises to go.
It seemed insanely easy to pick the 70 person CSA this week (that is spread over 3 days). It gave us lots of time to do other work.
We harvested 4 big totes of leaves that will be used for mulch,
Prepped and planted two new beds of strawberries using plants from our present patch,
These are leftovers and are free for anyone who would like to have them.
Contact me if you’re interested!
Got started on kelping our hoop houses that we have planted to greens for the fall and early winter. Picked up and sorted a bunch of hoses.
Preserved the last of the paw paws, made 50 quarts of beef stock and 36 quarts of chicken stock, sorted through the squashes again and made 20 more quarts of squash puree, and got started on freezing more kale and collards.
Watch on Facebook
Watch on Instagram
Jennifer is down-scaling to be able to put more time into her own business and we have been passing around her responsibilities. Leslie and Amanda are taking on most of this work with Leslie taking over major responsibility for the website and Amanda the newsletter. Additionally, Amanda and I are putting together a comprehensive marketing and operations plan for the farm for 2025.
Julie
Pig cuddles
Quick Links
Buy meat
CSA pick up information
Contact Julie
Products available right now at the farm
Become a working shareholder
Donate to the MHSC
Links Workshops
Buy J and J’s book
Many Hands Make a Farm
https://www.chelseagreen.com/product/many-hands-make-a-farm/
