Graduation

Graduation

Jack and I were delighted to be asked to fly down to Silver Spring MD to participate in grandson Geoff’s high school graduation. From the beginning of Pomp and Circumstance through the entrance of all 423 students, I had tears streaming down my face as I sorted through all of the graduation ceremonies that I have attended in my life, including my own high school graduation where I gave a speech “The Right to Dissent.” Graduation, whether from pre-school, or from a military academy or an on-line course, is a time to reflect on the leaving of one place and the opening of the rest of life with all of its promise and challenges. Albert Einstein High School in Silver Spring impressed me as a place of great racial and cultural diversity, with truly inspired staff and students. The great thing about the best graduation ceremonies is the great speeches (when that happens) with the sense of celebration for what has been accomplished along with the charge to go out and kick ass in the world. It cost us a bunch of money to go, and came at one of the busiest times in my personal schedule, but truly inspired me to see every completion as an opening to the next challenge. And Paul treated us like a king and queen while we were there. Best of the next chapter to you, Geoff!

Staff Highlights

Marjorie Bailey – Communications and Marketing Director

My first time at MHOF was as a child in 1995, when my older sister was a working shareholder (and good friends with J&J’s kids). I have fond memories of walking through tall grass to find an old trampoline to play on and catching potato beetles in buckets. As a young adult, I joined the farm staff in 2010-2012. I then went off to have kids of my own. After doing some office work, I missed the farm life and I joined the crew back between 2018-2020. I had to take a leave during COVID so that I could take care of my family, but found myself back on the farm last year as a volunteer in 2025 and by the end of the day, Julie had offered me a job. I grateful to be back on the farm with the crew.

Jennifer Peck – Farm Staff

Jennifer is an Ayurvedic Practitioner, Yoga Teacher, and Reiki Master passionate about organic farming, seasonal living, and the healing power of food. She loves helping others reconnect with nature, nourishment, and balance through Ayurveda, yoga, and community.

What’s in a Name?

by Jack Kittredge

In 1971 Sesame Street added a large and friendly Muppet monster to the cast. He was over six feet tall, hairy, reddish-orange, a good friend of Big Bird, resembled an anteater and was named Aloysius Snuffleupagus,. But Big Bird was the only one who could see him. The creature was shy and would always shuffle off the screen just as other characters showed up.

Big Bird insisted that he was real, but everybody else assumed he was the bird’s ‘imaginary friend’.

This lasted for 14 years until the show’s producers decided that it wasn’t a good idea to discourage children from going to their parents by featuring a storyline where a character wasn’t believed by grown-ups. So in 1985 they slowly introduced Snuffy to the others in the cast, even if they had to grab his trunk when he wanted to leave.

It turns out, however, that Mr. Snuffleupagus was destined to meet an even larger public. In 2003 marine biologist David Harasti was diving off Papua New Guinea when he saw a creature that was reddish-orange, hairy, and had what looked like a trunk. The only difference was that it was only one and a half inches long and lived underwater.

Harasti suspected right away that this was a scientifically-undescribed animal. He searched until he found other specimens, checked museums to be sure it was not already known. Then, teaming up with an Australian ichthyologist named Graham Short, they wrote the paper describing the new species, got their nerve up and contacted Sesame Street Australia about the name.

“They answered the following day”, Harasti says.

It is now officially called Solenostomus snuffleupagus, is a fish, and technically the seventh known species of ghost pipefish. Pipefish are relatives of seahorses and these likely use their vivid coloring as camouflage, resembling floating bits of red algae. The hair is really filaments on the hard, bony plates that act as exoskeleton for ghost pipefish, which don’t have traditional fish skin.

“Other species can be a little bit hairy in certain spots, like under the snout,” says Short. “But this one took the hairy form all the way. I mean, it looks ridiculous.”

2026 MHOF CSA

Week 1 large CSA share

We made it through week one with a better than hoped for selection. Even after 35 years, I still lose a lot of sleep around the beginning of the CSA fretting. Week two will probably not be as varied as week one was, and as I write this, I am too bushed to go out and check everything. But we will provide our best.

Various folks are wanting to change delivery sites as they come face to face with the logistics. That is perfectly fine. Just let me know and we can make the change.

Elsie asked me this week if we use any pesticides. And I assured her that we do not. Our strategy is to raise plants that are as healthy as possible so that they can be free of pests. That said, sometimes we get flea beetles (ion things like Asian greens) and slugs on the bottom of lettuce plants, and cabbage loopers late-season in the brassica family. And sometimes aphids late in the season, too. When this happens we do a number of things – tolerate some level of damage, check closely for pesky folks and remove them, and also take another look at our fertility programs and practices and work to improve our practices.

Many Hands Sustainability Center

We have decided to add another 4 large CSA shares for the Worcester Fridges and need to raise an additional $3,500 to pull it off. Should you be interested in donating toward these shares, you can do it here – https://secure.givelively.org/donate/many-hands-sustainability-center-inc/food-access

Also, is anyone interested in putting up a match challenge? Be in touch with us if so. Thanks to Petra for her donation this week.

Recipe of the Week

Jennifer’s Recipe

This recipe includes both green onions and arugula, along with other farm veggies that will arrive later in the season.  This is a great seasonal transition bowl that came to mind on a night when I was hungry but didn’t know what I wanted to eat.  It’s packed with veggies, light, hydrating and easy to digest.

If you go to the recipe and scroll down a bit, you’ll find the “Explore the Ingredients” section where I link them to the recipe’s main ingredients.  I am beginning to add tips on storage, preparation, preservation, and how to use an abundance of ingredients.  So far for this week’s share, I have done this with arugula, kale, green onions and lettuce.  I think this will be more useful for people in some ways.  Also, once someone visits a page, like the green onions page, it will link them to other recipes using that ingredient.  Of course this is a work in progress, but I will update it as much as possible when the abundance arrives.

Rustic Brothy Spaghetti Bowl with Hidden Garden Vegetables

A cozy brothy spaghetti bowl filled with shredded garden vegetables, warming spices, fresh herbs, and nourishing comfort. This rustic pantry-style meal was born from a seasonal transition evening when nothing sounded quite right — and somehow became the perfect bowl. Light yet grounding, warming yet fresh, this simple recipe beautifully bridges comfort food and Ayurvedic kitchen alchemy.

Interests from the outside World

You Can Get Better from Lyme Disease

https://us9.campaign-archive.com/?e=e5815a1ad5&i=2bba99c3e1&u=2bb390586605565dba4f9b755&id=117f0bc7cc

This looks like practical knowledge for those of us who are out in the grassy world every day!

We Love Foliar Sprays – Advancing EcoAgriculture

https://manage.kmail-lists.com/subscriptions/web-view?a=WdjHWJ&c=01HZNH3YMXPDN4YRBHBD58X7KF&k=d11a1313e7bf64e5e192c307c85ddec4&se=julie%40mhof.net&m=01KT9Z5YJX6WQ045X7BVKQXHZ3&r=01KTAYZV69ZE2PG1D4KHEV92CR

On our farm we have been religiously foliar spraying for close to 20 years, as an adjunct to all of our soil building strategies. This is a helpful article for anyone wanting to get started.

Farm Doins

Clare and I were tag teaming this week with me gone on Monday and Tuesday and her on Friday. We are definitely in a heavy period on the farm with much to plant still and harvest starting for the CSA. Everyone worked assiduously all week to accomplish a number of things

  • Our first batch of hay raked and picked up and delivered to the onion beds for mulching
  • CSA picked and packed for now over 100 shares
  • Prepping and planting for the outside tomatoes (the trellises had a fair amount of grass growing in them), and finishing putting up trellises in the hoop house for those tomatoes – half of them planted
  • Soybeans, basil, radishes, cucumbers, tulsi, and turnips planted
  • Lettuce, summer squash, cucumbers, marjoram and summer savory, with cabbage starts for succession crops in the greenhouse
  • Flower beds prepped but not yet planted

Wednesday four of the Pacek children started their working shareholder relationship with us. The Pacek’s have been members of the CSA for at least 15 years. Mary Kate, Maggie, Joseph and John did a stellar job on Wednesday. I told mother Heather that they worked as well as our children did growing up, but weren’t mouthy like our kids!

Mary Kate, Joseph, and John prepping flower beds

UMass folks dropped by Friday to plant sunflowers and alyssum in our hoophouses