Farming Carbon
February 17, 2025
Farming Carbon
As many of you know, I am pretty excited about carbon farming – maximizing carbon uptake via photosynthesis and feeding soil life. Jack’s great paper on the topic came out in 2015 when there wasn’t yet a whole lot of digestible info on it. You can reference it here: Soil Carbon Restoration: Can Biology do the Job?
Meanwhile, on the farm, we look at all of our practices through that lens. Here is John Kempf with a great blog post that will also enlighten you on the topic “Farming Carbon: Simple steps to optimize a plant’s CO2 uptake.” Now is a good time to make your plans for cover crops, intercrops, mulch, etc. to help you maximize carbon capture on your farm or garden.
2025 MHOF CSA
We don’t give out too many Strawberries on the farm, usually just 1 or 2 weeks in early June. That is the way with perennials. And this year we moved our strawberry patch to another field, in our move to downsize and consolidate our plantings. So, we will see what we get.
One of the most notable nutritional components of strawberries is vitamin C, which plays a crucial role in immune function, skin health, and antioxidant protection. Strawberries are among the fruits highest in vitamin C content, providing more than 100% of the daily recommended intake in a single serving. This vitamin is essential for collagen synthesis, which is vital for skin integrity and wound healing, and it also acts as a powerful antioxidant, helping to neutralize free radicals in the body.
The presence of dietary fiber in strawberries also contributes to digestive health, promoting regular bowel movements and potentially aiding in weight management by enhancing feelings of fullness.
Strawberries are rich in bioactive compounds, particularly polyphenols and flavonoids. These compounds exhibit strong antioxidant properties, which may help reduce the risk of chronic diseases such as cardiovascular disease and cancer. Research has suggested that the consumption of strawberries may have anti-inflammatory effects, which can be beneficial in managing conditions such as arthritis and other inflammatory disorders.
Additionally, strawberries have been associated with improved glycemic control, making them a suitable fruit option for individuals with diabetes. The presence of natural sugars, combined with fiber, helps regulate blood sugar levels and can prevent spikes in glucose.
Collards were in shares 8 times last year. I never ate them until an adult, as I guess is often the case particularly with white Americans and northerners particularly. It is too bad that people are afraid of them, because they are giants in supporting our health. Here is how I make sure that Jack and I get them every day. This fall we harvested, blanched and pureed and froze enough collards in pints to allow us to have 1 T each in our morning smoothie. And when they are in season I saute them with onions and other seasonal vegetables in my scrambled eggs. They are good in soups too, and as a steamed side dish after the addition of some salt and butter. They are hard to cut and to masticate, so chop them up fine.
Collard greens are a rich source of dietary folate, providing significant amounts of this essential nutrient. Folate is crucial for DNA synthesis, repair, and methylation, making it particularly important during periods of rapid growth, such as pregnancy and childhood.
These greens not only provide folate but also contain other beneficial nutrients, including vitamins A, C, and K, as well as various phytochemicals that may contribute to overall health.
The preparation and cooking methods of collard greens can influence their folate content. Boiling can lead to significant losses of folate while steaming may preserve more of this vital nutrient.
Download the 2025 CSA Order Form
Farm Zoom Interviews: Why are you a CSA member?
This week we publish interviews with Jodie Chapin and Rachel Behrens. Thank you, Jodie and Rachel, for your time and thoughtfulness.
We are taking shares right now. Here is the form.
Volunteering at MHOF
For now, we are only working Mondays and Fridays, but by April we will be working M, T, W, F, with a 2 ½ hour stint on Saturdays for those who can’t come during the week. Now is a good time to sign up for a season at the farm. Presently we are pruning apple trees, fixing bird houses and cutting, splitting and stacking firewood.
John Kempf’s Blog
Conventional Fear Meets Regenerative Wisdom
Interesting and thoughtful advice to conventional growers who are worried about possible changes that will impact them with the new Trump administration.
MHSC
Thanks to Bob this week, we only need $2455 more to have our 16 shares for the Worcester Fridges paid for. If you would like to send some money our way, we can complete this goal and then move onto our new project to offer food donations to the Barre Food Pantry. You can give here: Mutual Aid Community Fridge Share.
Donate to MHSC Community Fridge program
Autism Responses – Jack Kittredge
We got a number of emails concerning my newsletter note last week about autism and vaccines. The responses were varied. Some thanked me or called writing it a brave act. Others chided me for spreading disinformation. Some offered additions, others corrections, others refutations. I know people don’t read this newsletter to hear long lectures on what Julie and I think, so I’ll save you the details. But I thought it was interesting to see how many different opinions there are on this.
With last week’s Senate confirmation of Robert F. Kennedy Jr. as Secretary of Health and Human Services we feel a new hope: perhaps his leadership can move our country to address the poor health so many of us suffer. But only time will tell whether we are strong enough to turn our backs on highly processed food and return to what is natural. Thanks for helping us make that option available at our farm.
Note from Julie – To me the important thing is for us as a culture to recognize the level of our sickness. And the figures are there for anyone to read. Then we can work toward bringing back vitality and health to our population. Next week I will talk about glyphosate, which has been documented over and over again to cause serious health concerns in people, livestock, wildlife and the very soil and its precious micro-organisms. It can be a drag to talk about these things, yet I think that Jack’s and my goals are the same in that we want to point folks to resources on these touchy topics so that you can make your own decisions based on increased knowledge. Let’s remove the phrase “settled science” from our vocabularies and move forward into the incredible profusion of information that is always growing on all of these scientific topics. In my book nothing is really ever settled, except maybe that 2 + 2 = 4. Finally, I think it is time for us all to get off of our “sides” and work on the same team. We have so much work to do.
This Week’s Recipe from Jennifer: Chili-Stuffed Spaghetti Squash Rounds
This Chili-Stuffed Spaghetti Squash Rounds recipe beautifully blends light and grounding elements, making it an excellent choice for Vata and Pitta while still being adaptable for Kapha. Spaghetti squash, with its naturally sweet and slightly astringent qualities, provides an easily digestible, fiber-rich base that promotes gut health without being too heavy. Cooking it as rounds retains a firmer texture, enhancing the eating experience.
The chili topping adds warmth and protein, making this meal deeply nourishing yet light enough for easy digestion. Beans, a primary chili ingredient, offer plant-based protein and fiber, making this dish satisfying without excess heaviness. The warming spices in chili, like cumin, paprika, or black pepper, support Agni (digestive fire), reducing bloating and sluggish digestion—especially beneficial in cooler months or for Vata types.
For Kapha, reducing the cheese and adding more warming spices like cayenne or mustard seed will help prevent stagnation. For Pitta, using milder chili spices and ensuring a cooling garnish like cilantro or avocado will help balance heat. This dish embodies the six Ayurvedic tastes—sweet (squash, cheese), salty (Himalayan salt), pungent (spices), astringent (beans), and slightly sour (if adding lime or yogurt as garnish)—making it a well-rounded meal that nourishes digestion, energy, and overall balance.
Get the recipe at Jen Zen Living
Now Available at the Farm
We have much available at the farm right now.
Frozen Foods including lard, chicken, apple and pear sauce and more, Fresh Eggs, Shelf Stable items including juices and dried peaches, tinctures, and personal care soaps and salves.
A Cat Tale
Many of you know how much I love cats. My late sister-in-law called me the cat lady when she met me when I was 9 and my brother Chet brought her home for family inspection. When Eloise and Sadie were murdered, by I assume Skippy and Harriet, though I wasn’t present at the crime scene, I was heart-broken. Beba, Sadie’s feral daughter, slipped away and has been living around the edges of the farm for several months. I have been feeding her in the garage, and she, being street smart, has managed to avoid the midnight dog marauders. In mid-January she showed up on the deck asking for more vittles. On Tuesday when she came back for seconds by noon-time I decided to go on a kitten hunt. It wasn’t hard to find them. Her favorite place to have kittens is in the piles of remay on the 3rd floor of the barn. So I extracted the kittens and handed them down to Jack, and we took them up to one of our spare bedrooms. Beba, however was MIA until the next morning at 6, deciding to cash it in and come find her kids. Mother and 4 children are now safely in the bedroom enjoying a safe and well-fed environment. Step two will be to somehow disabuse our dear dogs from killing our new cats. I will keep you posted.
kittens in the box
finally reunited with Mom
Cat tale addendum – on Friday, Marissa went into the barn and heard a kitten crying. She and Justin found kitten number 5 in a different area of the barn and reunited him with mom and sibs. Now there are 5!
Gut Health
I have decided to go on a deep dive into gut health. About 10 years ago I did a similar deep dive into soil health. They are clearly linked in my mind. Having signed up for an in depth course on the topic through Rebel Health – Build your Resilient Gut Biome and Beyond, and also having recently paid for an annual subscription to Scite – an ai source for scientific research. I will be writing to each week for a while on the topic of the gut biome.
How does butyrate work in the gut biome?
Butyrate, a short-chain fatty acid (SCFA), plays a crucial role in maintaining gut health and influencing the gut microbiome. It is primarily produced through the fermentation of dietary fibers by gut microbiota, particularly by bacteria from the Lachnospiraceae family. This SCFA serves as a primary energy source for colonocytes (the cells lining the colon), supporting their growth and function.
Butyrate is a well-known inhibitor of histone deacetylases (HDACs). By inhibiting HDACs, butyrate can promote the expression of genes involved in anti-inflammatory responses and epithelial integrity. This action is crucial for maintaining the health of the intestinal barrier and preventing conditions such as leaky gut syndrome.
The physiological effects of butyrate extend beyond the gut. It has been linked to improved metabolic health, as it can influence the secretion of gut hormones involved in appetite regulation and energy metabolism. Additionally, butyrate has been associated with protective effects against colorectal cancer, as it helps to regulate cell proliferation and apoptosis in the colon.
Next week we will talk about how to enhance butyrate production in our colon.
Farm Doin’s
Monday saw Danny and Stu making rapid progress on chicken houses
Check out the bed rail on the frame to strengthen where we put the dolly. Thanks, Nick, for the suggestion
The rest of us cut and split wood, and stacked it, pruned some more trees and planted out some lettuce seedlings in the hoophouse.
Friday involved a lot of housekeeping – peanut butter balls, moving the chicken house frame to the garage and out of the planned weekend storm,
Digging out in front of the barn door to make it possible to get the tractor out
making plans for how to manage the farm while Jack and Julie are in Scotland with our four kids February 15 – 23. We also pruned a bunch of small fruit trees until we gave up due to the cold.
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Julie
Jack and Justin bonding over cracker production – 5 cups flax, 1 cup, chia, favorite herbs, add water, and soak for 4 hours and then dry in the Excalibur.
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