Back in the Saddle
April 14, 2025
Back in the Saddle
Though this week of 7 days sported 4 snowy ones, I felt by Friday that I was back at it, with the familiar feel of the rake and hoe in my hands, and all was well with the world. There is something more than meditative, somewhat even entrancing, about using a good piece of hand equipment and working rhythmically with my body to accomplish the task of bed preparation. It didn’t hurt that the soil that we were preparing all week was a most fertile plot that last year housed both our kale and excessive amounts of mulch hay. Between the massive kale roots that provided their own tillage of the soil, and the decomposing hay, the soil was teaming with organic matter, good porosity and a high level of nutrition. When I am totally involved in bed prep (also including crawling along and throwing out partially-rotted piles of hay to the edges of the bed), I know that I am doing the work that I was meant for.
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Expressing Gratitude This Week
To our Rogue hoes
I saw Clare at the River Rat Race on Saturday and the first thing she wanted to know was whether I was patiently teaching a new crop of would-be hoers the intelligence behind cutting into the thatch or weeds, or grass on the edge, and moving toward one’s work, as is the preferred way of actually getting all of the roots out. For some reason, 9 out of 10 new hoers will actually dig into the middle of a rooted area and then try to drag the roots out over the not yet tackled area. “Ah yes,” I said, “Justin was my newest trainee, but he was learning fast.” We chuckled over our 16 years together of teaching folks how to hoe. And here I need to thank Lindsay Peck, our savior, who introduced us to the Rogue hoe back in the mid-teens. It is a hoe from heaven and very good at all things hoe-ish. All, I can say is that after using it for about an hour Friday afternoon I was in the zone and the feeling of euphoria carried me through the blizzard that arrived the next day!
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Many Hands Sustainability Center – Supporting Food Sovereignty
Wow, folks, we are now down to only $70 needed for fridge shares. Thanks this week go to Becky, Mary and Patti.
You can donate here. Once we reach this goal we will be aiming to raise $2000 to provide food to the Barre Food Pantry.
Responses to “A Tale of Two Customers”
I agree with you – we must be political and respectful all at once. Keep up the great work Julie. These food system conversations are too important and even if we disagree, we can still learn from each other. The truth is always complicated and nuanced.
xoxo,
Linley
Thanks as always for the newsletter… After a long lifetime thinking about the intersection of religion and public life I am more and more convinced that politics is the way we are all called upon to put our beliefs into practice. Think of any big issue…when we ask what is to be done the answer must always be acknowledgement of both personal responsibilities and shared public responsibilities… Just think of what we must seek in places like Ukraine, Palestine and Sudan: laying down arms, and instead taking up “negotiations”, that is politics: there is no other way to peace… So thanks for your engagement with politics. Dave (and Joanne) O’Brien
Hi Jack/Julie,
This is where we really have become fragile as a society. I don’t ever feel like you’re asking me to vote the way you do (I’m not even sure I could pinpoint that) But every single thing we do in life is political because it pertains to people. Political issues are issues that are important to people. If you are knowledgeable about topics relating to the food you grow, you should absolutely be able to share that. I love that you always seem to balance out perspectives AND that you share passionately, without degrading the thoughts or opinions of others.
I have major issues with this administration, but am Hopeful, that RFK can implement some common sense things to help our food be cleaner and more healthy.
Thanks for all you do!
~Stephanie
Julie and Jack,
I just wanted to drop a quick note in support of your work at MHOF and your recent advocacy on behalf of good food and sound health policy. We appreciate your willingness to pursue the truth and talk about it.
We were members of the CSA in the past (knowing–well, highly suspecting–that we may have had very different political positions). It is a fascinating–and welcome–development that we find these times bringing good people together around important issues. While these may not be the best of times, I am genuinely encouraged by your work and commentary. We are still determining if a MH share is our plan for this summer and fall, but we wanted to provide encouragement and appreciation at least!
Thanks and All our Best,
Jarrett and Erin Conner
Farm Zoom Interviews – Why are you a CSA member?
Our last interview for now features Sam DeLuca, a dear Saturday volunteer, working shareholder, paid staff member and now paying member of the CSA.
Of late we have been receiving a share order a day either by USPS or paypal. Now is a good time to make that commitment. I promise you will not be let down.
Food is Medicine
Medically tailored meals could save billions and prevent millions of hospitalizations. Study shows that medically tailored meals could save billions and prevent millions of hospitalizations.
Thanks to Christy Bassett for the link – good news for us to enjoy.
Vegetable Foci for This Week – What was in your CSA bag?
Cucumbers
We had 6 weeks of cucumbers last year, better than many years, but not quite where I would like to be. These plants are shallowly rooted and thus are a bit challenging to keep healthy. In 2025 we will try to really dial in our successions to keep this wonderful summer vegetable on your plates.
Dietary fiber is crucial for maintaining gut health as it aids in digestion and helps prevent constipation. The fiber in cucumbers can promote regular bowel movements by adding bulk to the stool, thereby enhancing intestinal transit time. Furthermore, soluble fiber found in cucumbers serves as a prebiotic, fostering the growth of beneficial gut bacteria. These beneficial microbes ferment soluble fibers, producing short-chain fatty acids (SCFAs) such as butyrate, which have anti-inflammatory and protective effects on the intestinal lining. This process not only nourishes the beneficial bacteria but also contributes to overall gut health by regulating the gut microbiome balance.
Also, cucumbers contain a variety of bioactive compounds, including antioxidants such as flavonoids and tannins, which contribute to their health benefits. These phytochemicals exhibit scavenging activity against free radicals, which are known to cause oxidative stress and inflammation in the gut. Oxidative stress can disrupt intestinal barrier function, potentially leading to gut disorders. Therefore the antioxidant properties of cucumbers may help mitigate such risks, promoting healthier gut environments.
Cucumbers also deliver a low-caloric and nutrient-dense profile, capturing the attention of health-conscious individuals. Alongside fibers and water, they possess vitamins and minerals such as vitamin K, vitamin C, potassium, and magnesium, which support various bodily functions, including metabolism and maintaining electrolyte balance in the gut. Proper hydration and electrolyte balance are essential for digestive health and muscle function in the intestines.
Incorporating cucumbers into one’s diet has been suggested to improve gastric health and digestion, given their low-calorie, high-water content, and high-fiber attributes. Regular intake of cucumbers and other similar vegetables correlates with a reduction in risks associated with gastrointestinal diseases, confirming the importance of diet in maintaining a healthy gut microbiome.
Cucumber plants on August 9th last year
Garlic
One of garlic’s primary health benefits is its role in boosting the immune system. Several studies underline that garlic consumption can increase the production of essential immune cells and enhance their function. Research has shown that garlic stimulates macrophages and natural killer (NK) cells and modulates cytokine production, which plays a vital role in the immune response. Garlic’s polysaccharides and organosulfur compounds are particularly noted for their immunomodulatory effects, making garlic a valuable food for supporting immune health.
Additionally, garlic possesses potent antioxidant properties that help mitigate oxidative stress in the body. The presence of flavonoids and polyphenols in garlic contributes to its antioxidant capacity, which can protect cells from damage caused by free radicals. This protective effect is crucial as oxidative stress is a known contributor to various chronic diseases, including cardiovascular diseases and certain cancers. Epidemiological studies suggest an inverse relationship between garlic consumption and the risk of cancers, particularly those of the gastrointestinal tract.
Garlic has been linked to improved cardiovascular health through its ability to lower cholesterol levels and manage blood pressure. Studies indicate that the consumption of garlic can lead to significant decreases in total cholesterol and triglyceride levels, thereby reducing the risk of atherosclerosis and other heart diseases. The cardioprotective properties of garlic are also believed to stem from its ability to induce vasodilation and improve endothelial function, contributing to better heart health.
Furthermore, garlic’s role as an anti-inflammatory agent has been emphasized in various research studies. Allicin and other sulfur-containing compounds can inhibit inflammatory pathways, which may be beneficial in managing conditions such as arthritis and other inflammation-related disorders. This anti-inflammatory action not only aids in physical health but also represents a potential benefit for mental well-being, as inflammation is increasingly recognized as a factor in mental health conditions.
While garlic can enhance gut health by promoting a healthy microbiome and exhibiting prebiotic effects, its consumption also suggests improvements in digestive health due to its antibacterial properties that can combat pathogenic bacteria in the gastrointestinal tract. Thus garlic serves both as a culinary favorite and a powerful ally in maintaining overall health.
Nadine Artemis with Ari Whitten
Sunlight Secrets | Debunking Skincare Myths with Nadine Artemis
Our skin was literally designed to be exposed to sunshine!
I have been known to fly into a tirade about the use of chemically based sunscreens. Nadine and Ari talk about this and so much more. Very thorough discussion of the skin, sun exposure, skin care products, etc. Fascinating and highly educational.
Volunteering at MHOF
We would love to have you as a regular for a large produce share, or when you can make it for a share that day – M, T, W, F – 8-12 with lunch and/or breakfast at 7:30, or Saturday starting with breakfast at 7 and working until 9:30 am.
This Week’s Recipe from Jennifer: Tender Moringa-Turmeric Country Style Ribs
A grounding, deeply nourishing dish featuring organic pork from MHOF, simmered in a light tomato-chicken broth (chicken & tomatoes from the farm too), subtly spiced with moringa and turmeric, and finished with a kiss of BBQ glaze. Served with basmati rice and sautéed chard-beet greens, this meal brings comfort, strength, and vibrant nourishment.
Get the Recipe at Jen Zen Living
Deliberate Disturbance
an article by John Kempf in Acres Magazine
Food for thought for those of us who sometimes get on our high horses about our farming practices 😊
Gut Health
The points below are from Kiran Krishnan’s course “Build Your Resilient Gut Biome and Beyond at Rebel Health. Check out Rebel Health for lots of good info and you can always google Kiran on the internet if you want to go deeper faster.
How is our microbiome formed?
There is some inoculation of the baby in the womb. Also, during birth, in the vaginal canal and fecal exposure, which is high in bifida bacteria. The earliest colonization is in the gut. These are facultative bacteria – from the skin or vagina – that can function in oxygen or in no oxygen. They eat up most of the oxygen in the gut and make it largely anaerobic so that the bifida bacteria can survive there.
The microbiome spreads through skin contact – kissing, snuggling, breast milk – 200 species of them, fermenting oligosaccharide pre-biotics to feed themselves. Microbial diversity is maintained in the breast milk transported through the immune system and the lymphatic system. It includes probiotics and pre-biotics. Exposure to nature, to the environment and to early food diversity all matter.
Also, the microbiome is dynamic and evolving. At 75 you can change it, adjusting it with as much as a 15-20% shift, in real time in as little as 24 hours,. That significantky impacts functionality.
We can’t change genes. We can change gene expression, but changing the microbiome is easiest.
Factors shaping of the microbiome
- Diverse, high fiber diet – the most important
- Exposure to inoculation by nature, dirt, animals, etc.
- Stress management
- Regular exercise
- Quality sleep
- Balanced circadian rhythm
- Spore based probiotics
- Targeted prebiotics
What hurts the microbiome
- Processed food
- Limited, restrictive or low fiber diet
- Antibiotic overuse
- Acute or chronic stress
- Artificial sweeteners
- Over-sterilization
- Unresolved trauma
- Head injuries or physical trauma
Farm Doin’s
Snow was the big news this week. All I can say is that I told you so – April can be a month of great lost hopes for spring to ever arrive. But I do predict that by the 21st, we will start enjoying the weather without snow boots, down parkas, and warm gloves.
Stu and Jack are making big plans to actually put a comfortable step up from the washing table to the east side barn door where we shove through all of the produce after we wash it, and then put it into the walk-in.
Long ago when we build the barn, we put this door at a height that made it possible for us to back up our stake body truck, bring our cows through the front door of the barn and load them directly into the truck. But cows are now a thing of the past, and getting ourselves up the 40” or so jump from the ground has always been a bit of a challenge. Follow our progress!
Jim and Marcia are back and Jim spent the morning on Monday cutting wood with the rest of us splitting and getting a lot of it put away Alas, it was pretty muddy in the west field and we left some ruts which Matt and Amanda worked on Wednesday repairing. We are in process on that repair.
Marcia showing off our hoop house bok choi
It is always nice to have Brandon around – carrying not one, but two old pallets to the burn pile
Matt and Amanda rebuilding the swale in the west field
Tuesday, we prepped for and planted our peas. As it was snowing at the time, Nick commented that they will all be ‘snow peas’. We also finished getting all of our tarps down. With our new pile of sand and more sand bags, they are staying put – for the most part.
Pea planting
Marissa, Nick and Justin enjoy a moment of sunshine on Tuesday as we finished the tarping
We finished up on our grape pruning this week, in record time, and now have a number of grape pruning experts on the farm. We are on to blueberries now, and should have them completed by the end of the week, leaving us with this and that in the pruning department.
Marissa and Drew did their weekly spraying this Wednesday – spring primer under all of our small fruits.
We hired Devra on Wednesday – a community organizer from Worcester who wants to get her hands dirty. Look at the determination on her face as she gets ready to heave that piece of wood into the back of the truck. Welcome Devra!
We spent a fair amount of time first removing the kale plants from three beds in the back of the south field, then raking out and chopping weeds and grass that had grown in, and then making beds. We left Friday with 2 beds to make rows in. Sadly, Fedco is behind on getting us our onion sets, so we can’t plant them yet.
The chickens have made their way across the top of the upper orchard and are now poised to start down the orchard hill. Hopefully no snow will be on the ground this morning!
Every Friday we have been calling previous CSA members to invite them to join us. I particularly enjoyed my calls this past week to the 2022 folks, learning that many had graduated to their own gardens, and some really look forward to the newsletter.
Julie
Thing 1 and Thing 2 – Cathleen and Clare – get ready for the River Rat Race
Quick Links
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Many Hands Make a Farm
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