Weekly newsletters

You get what you ask for

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March 10, 2025

You get what you ask for

That is, if you are lucky. And I have found over the past 49 years that Jack will answer the question that I ask him. He and I went out for a walk Friday and I proudly showed him the peach tree in the front yard that was previously about 25 feet tall. Now, I listened to a lot of peach pruning videos this year, and everyone stressed that you want your trees to be short enough to manage (along with needing to prune pretty seriously with respect to fruit buds). As an aside, we lost a lot of peach branches last year because we had tremendous fruit set, hadn’t pruned adequately in March and then didn’t thin appropriately in June. Lesson learned and we have been careful to prune for shortness this year and to avoid excessive fruit set. Friday, we took about 15 feet off that tree in the front yard, and I was really asking Jack to pat me on the back for doing a good job. But he answered my question, “What do you think about the job we did on this tree.” His answer was, “You need to cut that central leader down some more so that you have more of a bowl effect (without a central leader)” I took immediate offense, and wondered how he didn’t appreciate all the good work we had done. Later I realized that I was actually the one at fault because what I really wanted was approval, and not constructive criticism. Next time maybe I will either ask for approval directly, or perhaps open myself to a growth opportunity and ask directly for constructive criticism! And yes, I will haul the ladder back out and clean that tree up first thing Monday morning.

Expressing Gratitude This Week 

I want to thank the folks who keep the Many Hands Sustainability Center vibrant and active in the world. For those of you who don’t exactly know what the MHSC does, it is the non-profit arm of the farm. For several years now we have been increasing our investment in the Woo Community Fridges in Worcester. In 2025 we will provide 16 shares to the fridges for 22 weeks. We also are providing $3600 value of eggs – about 400 dozen eggs. Another important part of what we do through the MHSC is provide employment for young guys from the Stetson School in Barre. As it turns out, a farm with real work and lots of opportunities to test your mettle, for a young guy, is just what the doctor ordered. The MHSC also supports our educational efforts through the newsletter, with the many high school and college groups that come to the farm, our workshops, speaking engagements and publications about organic/regenerative agriculture, food preservation, and resilient self-sufficiency. Thanks to Matt Kornn, Dave Petrovick, Mary Fierro, and Jennifer Peck, our board members who met last weekend to advise us and oversee our activities.

We now need only $2,228 to fulfill our goal for Fridges shares for 2025. You can donate by sending a check to MHSC, 411 Sheldon Road, Barre, MA 01005 or donate directly using this link.

If you work for a company that will match donations, please consider setting up a matching donation relationship with MHSC.

Thanks

2025 MHOF CSA

Snap peas and shell peas are up this week. On the farm that I grew up on, peas were one of the first items that we shelled and preserved for winter. Peas are one of those vegetables that almost everyone loves to eat. I only wish that we had them available for more weeks of the year. In 2024 we handed out shell peas during two weeks in July.

Shell peas, commonly referred to as garden peas (Pisum sativum), are known for their flavor and impressive nutritional composition, which includes a wide array of vitamins, minerals, and bioactive compounds that contribute significantly to human health.

One of the most notable attributes of garden peas is their high protein content, which is approximately 22.3 g per 100 g of fresh peas, making them an excellent source of plant-based protein. Peas are rich in dietary fiber, which is vital for digestive health and can enhance satiety, potentially aiding in weight management and reducing the risk of chronic diseases.

Garden peas are a good source of essential minerals such as calcium, potassium, and magnesium. The bioactive compounds such as flavonoids and polyphenols found in peas contribute to their antioxidant properties, thereby enhancing their protective effects against oxidative stress and inflammation. These compounds have been shown to play a role in reducing the risk of various diseases, including cardiovascular diseases and certain types of cancer.

In 1979 AAS awarded the sugar snap pea the vegetable of the year award, and I can say that I have bought (or saved seed for) sugar snap peas from that year forward. These are the “eat the whole thing” pea that is so incredibly sweet that the taste is like that of the sweetest fruit. These 8-10’ tall vines pump out the snap peas for us. We harvested them for 4 weeks last year.

Sugar snap peas are known to have a higher content of dietary fiber which contributes positively to gastrointestinal health by promoting digestive regularity and potentially reducing the risk of certain chronic diseases. The crude fiber content in sugar snap peas is significant, enhancing their role in weight management and supporting stable blood glucose levels due to lower glycemic responses.

The nutritional benefits of sugar snap peas over garden peas include a higher fiber content, sweeter taste, greater levels of essential vitamins and minerals, and a more diverse range of beneficial phytochemicals. These attributes not only enhance the eating experience but also promote better health outcomes, making sugar snap peas a favorable choice for nutrition-focused diets.


Tying peas to the fence on June 26, 2024

Download the 2025 CSA Order Form

Farm Zoom Interviews: Why are you a CSA member?

This week we feature Donnamarie Tizzano and Maria Leo on their experiences with our MHOF CSA.

We are taking shares right now. Here is the form:

Order a 2025 CSA Share

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.

This Week’s Recipe from Jennifer: Bacon-Wrapped Corned Beef with Roasted Cabbage & Root Veggies

This dish is warming, grounding, and hearty—ideal for colder months or individuals with a strong Vata constitution. The use of cardamom and fennel supports digestion, while ghee adds necessary unctuousness to balance the dryness of slow-cooked meat. Cabbage, though nutritious, can increase Vata when eaten in excess, so enjoying it cooked and well-seasoned is key. The onions and spices provide digestive heat, helping to counteract the heaviness of the dish.

For a more balanced Ayurvedic approach, consider:

  • Using bone broth or warm water instead of ghee for a lighter alternative (better for Kapha).
  • Adding cumin and coriander to further enhance digestion.
  • Serving with a small side of ginger tea to aid in digestion post-meal

Get the recipe at Jen Zen Living

The Boron Effect John Kempf

A short video that explains how boron works in the system:

The Boron Effect: Driving Nutrients From Roots to Tips

Meat Chickens

We have been raising meat chickens for decades now, and they are one of our signature crops. We raise non-GMO Freedom Rangers (that means that their parents were not fed GMO grain) that do well on pasture. They start their life in our brooder house and then move to pasture at around week four. For the next 8 weeks the birds live in movable pens and are moved 5 times per week. The hens end up about 5-6 pounds in weight and the cockerels grow to between 7-8 pounds. They acquire up to 25% of their nutrition from the pasture grasses and forbes and 75% from Green Mountain organic feeds. Thus, our birds are certified organic and free range. You can order your 2025 supply of meat birds now. We also have a handful of birds left in our freezer for purchase now.

Order Meat Birds

Planting Schedule

We put years of practice into our planting schedule and also follow the biodynamic calendar as closely as possible.

Here is our greenhouse planting schedule for March:

  • Onion seeds – March 7
  • Chard and lettuce – March 10
  • Leeks – March 17
  • Kale, Collards, Lettuce, Cabbage, Asian greens, Parsley, Kohlrabi – March 21

Flower CSA

Last year we reinstated our flower CSA. For folks who are signing up for any size vegetable share, you can purchase a flower share too. We provide about 25 stems at least 10 weeks of the summer, though I think we passed out flowers over 14 weeks last year. You can purchase your flower share here.

Purchase a Flower CSA

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.

Available at the Farm

Gut Health

Happy Friday!

I’m getting caught up on my emails and reading this newsletter. The topic of butyrate sparked my interest because my grandmother died of colon cancer and it’s something that lingers in my mind. Thank you for speaking on it! Now I’m off to a deep dive on how to incorporate this into my diet. DO you know if it’s best to get this by food or supplement?

Thank you for all that you do and share!
Joanna

Hi Joanna,

I am so happy to get your email. I have become really fascinated with butyrate. I love cold brown rice, and sometimes cold cooked potatoes, though I think I understand that you can warm these things up after cooking and still get the benefit. Lately I have been buying green bananas and eating them before they are ripe. And as I wrote about last week, lacto-fermented vegetables (cabbage is the star) also help with butyrate production. Jack and I eat that religiously from October through June or so. I have also been introduced to a supplement called Tributyrin-X produced by Healthygut.com, and started taking it recently. I don’t have enough experience to make a recommendation, but it looks promising.

Thanks for your kind words,
Julie

Here is a podcast on butyrate and Tributyrin – Tributyrin: Breakthrough Molecule for Microbiome, Histamine Issues, and Leaky Gut?

And here is a great article and audio tape about the importance of butyrate – Butyrate’s Impact on Your Immune System

And finally, healthy skin biome with Kiran Krishnan – Webinar – Deep Dive: Skin Microbiome, “Leaky” Skin, and Improving Skin Health Naturally

Kittens

We have one male left for sale at $75. They will be ready for you to take home on the weekend of March 15 and 16. They will be somewhere around 8-9 weeks old. We have a more traditional looking tuxedo type and two that have about equal parts black and white. Contact me to reserve a cat, put down your $75 deposit in advance, and you can pick him up at the end of the week.

Farm Doin’s

Monday and Friday this week were very, very cold on Monday and windy and cold on Friday. Wah, wah, wah – I know. But gosh the minutes moved slowly when I was on the top of a ladder in the pond orchard. I am grateful for the great warming spell mid-week, however, that cleared out almost all of the snow. And then, all of a sudden, I feel we have 100 things to do. Such is the beauty of spring. This is an appropriate time to wonder if perhaps I should have spent my time more wisely all winter, now that it is almost over.

We did finish all of the peach pruning this week and now are onto the pears, and the rest of the trees – pawpaw, cherry, plum. For those of you who would like to see some nice pear pruning videos, I will publish here some of Jack’s choices – Prune a Pear Tree With These Easy Steps

another How to Prune Pear Trees for Maximum Production

The chainsaw was down this week, so no wood management. We started our onion seeds on Friday, and also moved all of our fertility liquids back out of the basement and into the barn. Meanwhile Matt did a tutorial for Marissa, Justin and Randy on best practices for managing the sprayers. We also brought a good supply of potting soil into the basement to have at the ready for seed starting.

Friday, we interviewed Randy for a farmer job. He will let us know if he would like to join us on staff.

Julie

Quick Links

Buy Meat
2025 CSA Order Form
Contact Julie
Products Available Now at the Farm
Become a working shareholder
Donate to the MHSC
Workshops

Buy J and J’s book
Many Hands Make a Farm
https://www.chelseagreen.com/product/many-hands-make-a-farm/

Eggs are in our headlines

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March 3, 2025
Eggs are in our headlines

Julie Rawson and Jack Kittredge

Raising Organic Eggs: Who isn’t talking about bird flu and the price of eggs these days? Jack and I are splitting up the salient topics and will share our thoughts today. I came upon this relevant podcast this week How to Get Eggs for Free. Of course you can’t get eggs for free, but this podcast interviews two great egg producers, one of them a permaculturalist. Both hare some valuable resources for those who want to raise their own.

And I would like to remind you that we will have 8-week-old chicks for sale on June 16 – all certified organic, and of the red sex link type that lay copious numbers of eggs. You can purchase them here – https://mhof.net/organic-meat/chicken/ – they are listed at the bottom of that web page.

In other news, when we were inspected by the Baystate Organic Certifiers in November they noted that we were likely in non-compliance with our laying hens because we were feeding them that wonderful kelp that I have been touting for the past 8 months – the 14-ton free gift from Casey Emmett of the Crop Project in Everett. Last week I was notified that we are indeed in non-compliance and that our laying hens are presently not certified by Baystate, nor their eggs. As I will not likely receive such a gift in the future, and to buy the stuff would be $297 for a 5-pound bag, I will run out our supply on these already uncertified hens and not feed it to the youngsters who will come along in late April.

Having said that, please be clear that I have nothing but praise for the kelp which has doubled and tripled the size of our produce (as it turns out, under certification rules it is okay to spread kelp on your soil to feed uncertified kelp to your microbes, but not your chickens). And Jack and I eat a tablespoon each every day, and so do each of our dogs and cats. But if you are an egg subscription customer or have signed up for eggs for the summer CSA, and want to cancel, we will send your money back. Once we slaughter these layers in the fall, we will be able to call our eggs certified organic again. Mind you, the egg quality, in my opinion, will never reach what it is right now when we run out of the kelp – but such are the vicissitudes of life.

Chickens voraciously attack the kelp

If you would like to sign up for the rest of the winter egg share – March thru May, or for eggs along with your summer or fall share, I would do it sooner rather than later, because eggs are dear right now and we will run out. For the winter share and for the egg add-on with your CSA share.

And if you want to take on raising your own chickens, we are available for any questions you might have for how to pull it off. Jack and I love to support food security through homesteading and self-reliance.

Julie

Dealing with Bird Flu

A wonderful explanation of the flu and how to prevent it is at Joel Salatin: The Truth About Mass Killing of Poultry, Avian Flu, and Restoring Sanity to Farming. This is a talk by Joel Salatin, Virginia farmer and author. His basic argument makes two points:

  1. The flu breaks out at large confinement “factory bird farms” – those with thousands of birds kept indoor in cramped houses their whole lives. Those crowded indoor conditions — providing no space for exercise, no sunlight to kill germs, no fresh air to dispel germ-laden air and cement floors with no sanitation to prevent birds contacting their own excrement – are ideal for pathogens to evolve and spread, causing pandemics. Flocks like ours at Many Hands — which are outdoors with sun, wind, space, and soil aplenty — are not suitable for spreading disease.
  2. Nature deals with evolving pathogens by letting them kill the hosts, minimizing the chance of their contact with healthier animals and enabling the surviving ones to mate and spread their resistant immune systems to the next generation. The last thing you want to do is kill the survivors as they are the ones carrying the genetics you want available to prevent epidemics. Yet the authorities destroy all the birds on the farm – in some cases a hundred thousand or more — when the flu is found, killing the survivors and eliminating resistant birds, creating egg shortages, and setting the farm up to repeat the tragedy.

Here is another article on the bird flu – USDA’s $1 Billion Plan to Combat Bird Flu Calls for Vaccines and Killing More Birds — Will It Work?

Jack

Expressing Gratitude This Week 

Green Cover Seed – an amazing resource with an information packed bi-weekly newsletter.
Carbonomics with Keith Berns – an excellent resource on how biology works in the soil.
Seeds and Seedlings with Speed – article by John Kempf. Make sure to give your seeds every opportunity to get an excellent start.
Secrets of the Plant Sociobiome – Christine Jones. Why we should use multi-species cover crops. These folks are midwestern farmers and I always feel completely at home when I listen to their talks and read their farming education.
Redoubling my efforts to maximize multi-species cover crop usage this year, I ordered some of their 11 species cool season mix.

2025 MHOF CSA

Hakurei turnips – In 2024 we gave out these delicious salad turnips over 4 weeks. These Japanese turnips have the turnip flavor, but it is milder. They can be eaten out of hand, or sliced and added to salad.

Hakurei turnips are recognized for their high vitamin C content, and contain B vitamins, including thiamine and riboflavin, which are essential for energy metabolism and nervous system health. In terms of minerals, Hakurei turnips are rich in calcium, magnesium, phosphorus, and iron, making them beneficial for maintaining bone health and supporting hemoglobin production. Their mineral composition supports various physiological functions, such as muscle contraction and nerve conduction. Notably, they are low in calories, which makes them suitable for weight management. Beyond their essential vitamins and minerals, turnips also contain significant levels of antioxidants, including flavonoids and phenolic compounds. Furthermore, the presence of dietary fiber in turnips promotes digestive health and may contribute to lower cholesterol levels. Fiber-rich foods are essential for maintaining a healthy gut microbiota, which is critical for overall health.

Garlic scapes – are really a by-product of garlic cultivation. Around the first of June the garlic plants sprout a stalk with a seed head, and we harvest this from the center of the plant right around the summer solstice. Removing the seed stalk redirects more energy to bulb formation, which is completed around July 21. Shareholder receive garlic scapes usually only once, or maybe twice in the third to fourth week of June.
The nutritional composition of garlic scapes reveals that they are sources of antioxidants, polyphenols, and flavonoids, which play crucial roles in preventing oxidative stress and reducing the risk of chronic diseases such as cancer and cardiovascular conditions.

Additionally, garlic scapes contain a significant concentration of allicin, a sulfur-containing compound known for its antimicrobial and anti-inflammatory properties, which further enhances their health benefits. Further supporting the health benefits of garlic scapes, studies involving animal models have indicated that the inclusion of garlic scapes in the diet may positively influence lipid profiles, suggesting a potential role in managing cholesterol levels. The array of phytochemicals found in garlic scapes, including those that exhibit antioxidant and anti-inflammatory activities, reinforces their potential as functional foods capable of enhancing health and longevity.

Download the 2025 CSA Order Form

Farm Zoom Interviews: Why are you a CSA member?

Listen to what Bob Aroian has to say about the CSA.

We are taking shares right now. Here is the form:

Order a 2025 MHOF CSA Share

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.

This Week’s Recipe from Jennifer: Soft-Boiled Eggs with Spiced Spring Greens

Spring is Kapha season, marked by dampness, heaviness, and sluggish digestion. This meal counteracts those qualities by incorporating pungent, bitter, and astringent tastes, which help remove excess mucus and stagnation. The warmth from the spices enhances circulation and metabolism, while the greens and asparagus provide a natural diuretic effect, helping to reduce water retention. Eggs offer high-quality protein, which stabilizes energy and supports muscle renewal after winter’s heavier foods. The lime juice provides a touch of sourness to awaken digestion, while the avocado prevents excessive dryness, ensuring a balanced, nourishing meal.

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.

Available at the Farm

Gut Health

I am still hanging with butyrate this week because I understand that keeping those colonocytes in the intestine happy is paramount to inflammation reduction in the entire body. Today I will discuss lacto-fermented sauerkraut.

One of the notable benefits of lacto-fermented sauerkraut is its potential to increase the population of beneficial gut bacteria. LAB in sauerkraut can survive the gastrointestinal tract and affect gut microbiota composition, promoting beneficial microorganisms involved in butyrate production. Butyrate, a vital SCFA, is associated with numerous health-promoting effects, including anti-inflammatory properties and the improvement of gut barrier function.

Moreover, the fermentation process may enhance the bioavailability of certain compounds in cabbage, facilitating their fermentation by gut bacteria and aiding butyrate production. For instance, ferulic and other phenolic acids in cabbage are altered during fermentation, potentially increasing butyrate synthesis by gut microbiota. Specific LAB strains, such as *Lactobacillus plantarum*, have demonstrated the capability to produce butyrate by fermenting non-digestible carbohydrates found in vegetables. In addition to fermentation, LAB has been shown to enhance the antioxidant and anti-inflammatory characteristics of the foods they produce. Fermented products like sauerkraut can modulate the levels of antioxidant compounds, which may work synergistically with the SCFAs produced in the gut to promote overall gut and metabolic health.

We make our own lacto-fermented sauerkraut and eat at least a tablespoon of it two times per day. To make sauerkraut, shred cabbage and add 1 teaspoon of Celtic sea salt to each lb. of processed cabbage. Macerate the cabbage with the salt until it starts to really cause the cabbage juices to flow. Pack the cabbage into mason jars, and add enough of the cabbage water to keep the cabbage covered in salt water. Screw on a plastic ball lid and put the cabbage jars into a pan for three days where they will burp out juice. Remove the young sauerkraut into the refrigerator or a root cellar, and enjoy the sauerkraut. It should keep well in storage (around 40 degrees) for up to 18 months.

Our Trip to Scotland

The third week in February, Jack, Dan, Paul, Ellen, Chuk and I traveled to Scotland and northern England for a week. We spent most of our time in the Borders area of the UK, where the Scots and English fought back and forth for a few centuries over who would “own” the land. But before that the Romans showed up in 43 AD, stayed for 4 centuries, then the Anglo-Saxons showed up flowed by the Vikings, and the Normans.  I was impressed by the visual reminder of the many layers of culture over centuries. When the Europeans came to this land, they did such a thorough job of decimating the Native Americans that it is harder for us to connect in with our ancient culture. Thanks again to the farm staff for keeping the place running, particularly around the rough storm on February 23rd.

At Rosslyn Chapel in Midlothian – Ellen, Paul, Chuk, Jack, Dan, Julie

Kittens

I thought we were out of the kitten business when Eloise and Sadie were dispatched by Harriet and Skippy, however, Beba, our half-feral cat slipped away and has been eating breakfast up on a shelf in the garage. She had some nice kittens, we found them, and brought everyone into the house. As I write this they are racing back and forth in one of the bedrooms upstairs. The kids are a little on the wild side, but tamable by a cat person. We have three males for sale at $75 each. They will be ready for you to take home on the weekend of March 15 and 16. They will be somewhere around 8-9 weeks old. We have a more traditional looking tuxedo type and two that have about equal parts black and white. Contact me to reserve a cat, put down your $75 deposit in advance, and you can pick them up in two weeks.

Farm Doin’s

Still struggling from the February 24 storm, on Monday we spent a fair amount of time, tractor plowing, ice chipping, and shoveling the farm yard. Luckily there was a lot of melt happening the rest of the week so we can now walk around without fear of falling.

Monday our carpenters were able to make more progress on chicken hose construction. We made good progress on our apple pruning this week and ended Friday with just one of our 33 apples left for today.

Brandon from Stetson has a natural knack with pruning. He is at the top of his ladder.

Matt working his magic with the extended pruning saw while Marissa works from below.

I was in the crows nest at the top of a few trees this week, and took this great shot of the house and barn from the pond field.

Next we will move on to the peaches. Here are three videos that Jack selected, that you might enjoy watching before you prune your peach trees.

How to Prune a Peach Tree in 4 Simple Steps!

How to Prune Peach Trees

Pruning Peaches

We spent some time in the hoop houses, replanting a few holes with lettuce plants. Last year we had so much bounty in the hoophouses due to the warm winter, but this year things are very slow. I am hoping that by next Monday, March 10, we can perhaps take off the row covers, bring a hose down over ground to water in the houses and perhaps do our first foliar feeding of the season.

We had been off of wood management for almost 2 weeks due to the heavy snow cover, but got started back on it Friday, and were able to put away ¾ of a row of split firewood by the end of the day.

Julie

Quick Links

Buy Meat
2025 CSA Order Form
Contact Julie
Products Available Now at the Farm
Become a working shareholder
Donate to the MHSC
Workshops

Buy J and J’s book
Many Hands Make a Farm
https://www.chelseagreen.com/product/many-hands-make-a-farm/

Don Huber – the prescient on the abuses of glyphosate

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February 24, 2025
Don Huber – the prescient on the abuses of glyphosate

I was very fortunate to be the executive director at NOFA back in 2018(?) when we invited Don Huber to be the keynoter at the NOFA Summer Conference, and thus was Don’s handler all weekend. He was 84 then and now at 90, he did a podcast with friends Jaye and Bill in Great Barrington.

Don has dedicated most of his long career as a scientist to educating others about the mechanisms of how glyphosate works on plants and also the rest of us. He was up against the huge agricultural chemical industry and at one point an attempt on his life was made. Don’s immense integrity has shone through his entire life as he has taken on this giant of an environmental and health scourge. Would that I had his courage. Listen to him here.

What can you do? Don’t use roundup on your invasives and poison ivy. Don’t buy conventionally raised foods, and plead with your localities, condo associations and land trusts to stop using glyphosate. 

Expressing Gratitude This Week

Thank you to the MHOF staff who stepped in to manage the farm while Jack and I have been away February 15-23. We went to Scotland and England with our original 4 children – reports later.

Thanks, Marissa, Drew, Paula, Danny, Jim, Marcia, Stu, Matt, Justin, Amanda for giving us this opportunity.

2025 MHOF CSA 

This week we will take a closer look at beets and arugula.

Although I was eating lots of vegetables growing up, neither of these two were on the menu at my house.

We shared beets 11 times last year, and hope to do the same this year. Beets, particularly red beets, which can be categorized into three primary areas: antioxidant properties, cardiovascular health support, and anti-inflammatory effects. Firstly, beets are rich in antioxidants, which play a crucial role in combating oxidative stress in the body. The presence of betalains, carotenoids, and polyphenols in beets contributes significantly to their antioxidant capacity. Betalains, the pigments responsible for the vibrant color of beets, exhibit strong radical scavenging activity, thereby protecting cells from damage caused by free radicals. Additionally, studies have shown that raw beetroots have a higher total antioxidant potential compared to processed forms.

Secondly, the cardiovascular benefits of beets are primarily attributed to their high nitrate content. Dietary nitrates are converted into nitric oxide in the body, which is known to enhance vascular function and lower blood pressure, making it a natural option for managing hypertension. Furthermore, the consumption of beetroot has been linked to improved endothelial function, which is critical for maintaining cardiovascular health. This effect is particularly beneficial for individuals at risk of cardiovascular diseases, as it aids in improving blood flow and reducing the workload on the heart.

Lastly, beets possess anti-inflammatory properties. The bioactive compounds found in beets can help mitigate chronic inflammation associated with various diseases such as heart disease, diabetes, and cancer. Additionally, the fiber content in beets supports gut health, which is increasingly recognized as a critical component of the body’s inflammatory response.

I had no idea what arugula was when growing up, and later always felt it was one of those high brow vegetables. Silly me didn’t know the beautiful taste nor the health benefits.

Arugula has a rich nutrient content, antioxidant properties, and potential anti-inflammatory effects. It is a significant source of essential vitamins and minerals, including vitamins A, C, K, and several B vitamins, as well as minerals such as calcium, iron, potassium, and magnesium. These nutrients play crucial roles including immune support, bone health, and metabolic processes. The high vitamin C content in arugula is particularly noteworthy, as it contributes to collagen synthesis, enhances iron absorption, and acts as a potent antioxidant. Furthermore, the presence of vitamin K is vital for blood clotting and bone metabolism.

Secondly, arugula is rich in antioxidants, which help combat oxidative stress and protect cells from damage caused by free radicals. The vegetable contains various phytochemicals, including glucosinolates, flavonoids, and carotenoids. These compounds not only contribute to the distinctive peppery flavor of arugula but also enhance its health benefits. For instance, glucosinolates have been linked to cancer prevention, as they can help detoxify carcinogens and reduce inflammation. The antioxidant activity of arugula can also support cardiovascular health by reducing oxidative damage to blood vessels and improving overall heart function.  The presence of bioactive compounds such as phenolic acids and flavonoids in arugula has been associated with reduced inflammation in the body. Chronic inflammation is a risk factor for various diseases, including heart disease, diabetes, and certain cancers.

Additionally, the fiber content in arugula supports gut health, which is increasingly recognized as a key factor in regulating inflammation throughout the body.

Download the 2025 CSA Order Form

Farm Zoom Interviews: Why are you a CSA member?

This week we will hear from CSA members Matt Cali, co-owner of Crossfit Nutrition 696 in Gardner, and another one from friend of the farm Neil Anders. We are very grateful for their perspectives and insights!

We are taking shares right now. Here is the form:

Order a 2025 MHOF CSA Share

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.

This Week’s Recipe from Jennifer: Golden Harvest Quinoa Bowl

This Golden Harvest Quinoa Bowl is a beautifully balanced meal, integrating the grounding properties of sweet potatoes and beets, the lightness of quinoa, and the revitalizing nature of spinach and seeds. The warming spices gently stimulate digestion, while the lemon juice enhances nutrient absorption and adds a refreshing contrast.

Vata: Root vegetables and ghee provide grounding, warmth, and moisture, helping stabilize Vata’s airy nature.
Pitta: The natural sweetness of quinoa and root veggies soothes excess heat, while the lemon juice and onion should be moderated for those highly Pitta-dominant.
Kapha: Light and gently detoxifying, but reducing ghee and increasing warming spices like black pepper or cayenne can enhance balance.

With a perfect blend of the six tastes, this dish satisfies the body’s needs while aligning with seasonal energy shifts.

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.

Available at the Farm

Gut Health

I am still hanging with butyrate this week because I understand that keeping those colonocytes in the intestine happy, is paramount to inflammation reduction in the entire body.

What are the best butyrate producing foods?

Resistant starch and other fermentable fibers, is essential. Butyrate is a short-chain fatty acid (SCFA) produced by the fermentation of these fibers by gut microbiota. Here are key dietary components and strategies that can effectively promote butyrate production:

High-Fiber Diets are fundamental for increasing butyrate levels. Foods rich in soluble and insoluble fibers, such as whole grains, legumes, fruits, and vegetables, provide the necessary substrates for fermentation by gut bacteria. Specifically, resistant starch is found in foods like green bananas, cooked and cooled potatoes, and legumes These resistant starch foods lead to increased fecal butyrate levels. This type of starch resists digestion in the small intestine and is fermented in the colon. Incorporating fermentable fibers such as inulin, oligofructose, and arabinoxylan can also stimulate butyrate production. These fibers are selectively fermented by beneficial gut bacteria, leading to increased SCFA production, including butyrate. Foods such as chicory root, garlic, onions, and asparagus are excellent sources of these fermentable fibers.
A diverse plant-based diet not only provides various types of fibers but also supports a diverse gut microbiome, which is crucial for optimal butyrate production because different bacterial species have varying capabilities to ferment different types of fibers.

High-fat diets can negatively impact butyrate production by reducing the abundance of butyrate-producing bacteria and increasing the levels of other SCFAs like succinate, which may promote inflammation. Limiting saturated fats and incorporating healthy fats from sources like nuts, seeds, and fish can help maintain a healthy gut microbiome conducive to butyrate production.

Whole grains, such as oats, barley, and brown rice, are rich in dietary fiber and resistant starch. Regular consumption of these grains has been associated with higher fecal butyrate levels and improved gut health.

Next week, sauerkraut!

Farm Doin’s

from guest editor, Amanda Iglesias, while we are gone

It felt like New England was in a deep freeze this week and the farm was no different. Our fearless leader left us with a wonderfully detailed list of tasks to keep the farm running in her absence, but Mother Nature had her own plans.

Nonetheless, the MHOF crew bound together against this icy adversity and did the best we could to keep things moving along!

Stu and Jim and Danny and Justin worked on the tractor bay door, which took almost all of Monday to repair. Thanks to them it’s back “on track” 🙂

Marcia not only made sure we had a good lunch plan to feed the crew, she used her organizational skills to help Justin and Paula sort and neatly store the remay in the barn.

With the help of the tractor, we were able to finish stacking wood and tending to the chickens.

Paula, Justin, Danny and Amande then spent the afternoon planting lettuce in the hoop house. It was a real treat to shelter from the gusty winds and get our hands in the soil!

We also managed to squeeze in some socialization time with Beba’s kittens, who are growing by the minute!

While Friday afforded us slightly better weather, most of the farm was iced over. We focused on chores, did some extra cleaning up, and spent some more quality time planting asian greens in the hoop houses before calling it an early day.

We hope Julie, Jack and their kids made some wonderful memories in Scotland and look forward to their return!

Julie

Quick Links

Buy Meat
2025 CSA Order Form
Contact Julie
Products Available Now at the Farm
Become a working shareholder
Donate to the MHSC
Workshops

Buy J and J’s book
Many Hands Make a Farm
https://www.chelseagreen.com/product/many-hands-make-a-farm/

Farming Carbon

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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.

Order a 2025 MHOF CSA Share

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.

Available at the Farm

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.

Quick Links

Buy Meat
2025 CSA Order Form
Contact Julie
Products Available Now at the Farm
Become a working shareholder
Donate to the MHSC
Workshops

Buy J and J’s book
Many Hands Make a Farm
https://www.chelseagreen.com/product/many-hands-make-a-farm/

Autism Prevalence Needs Explanation

/in /by

February 10, 2025

Autism Prevalence Needs Explanation
by Jack Kittredge

Many of us are related to children with autism. A friend recommended an excellent podcast questioning that condition’s rate of increase over the last 50 years. The rate is stunning. Fifty years ago it was 1 child in 10,000. Today it is one child in 33. We think this is very unusual and would like to see it investigated.
The podcast guest, Toby Rogers, got his doctorate studying this rate of increase. He looked at genetic factors, greater diagnostic awareness, and the changing definitions of the disorder over that period. None could reasonably account for such an increase. It is a fascinating podcast and can be accessed here.
Interested, I followed up a lead from the talk and located a very recently published (January, 2025) study of over 47,000 9-year-old children on Medicaid in Florida. It was quite detailed but very readable. Here is a quote from that study concerning Autism Spectrum Disorder (ASD) suggesting an association with childhood vaccinations: “Increasing numbers of vaccinations were associated with significantly increased risks of ASD. Children with just one vaccination visit were 1.7 times more likely to have been diagnosed with ASD than the unvaccinated, whereas those with 11 or more visits were 4.4 times more likely to have been diagnosed with ASD than those with no visit. The increasing risk of ASD associated with numbers of visits for vaccinations suggests that some component or components of vaccines have progressively adverse effects.”

We hope you will join us in supporting more study of autism and its rapid rate of increase.

Expressing Gratitude this Week 

After a few hours of sleep Friday night, I woke up feeling very tuned into to my late mother. We “talked” for about three hours and then I was able to drift back to sleep. Mom was a crusader in the fifties, sixties and seventies – for good food and nutrition education, for civil rights, for sex education for teens, against nuclear proliferation, and she was a very early adopter for organic farming – all of this in the backdrop of a very Protestant white traditional farming community in the heart of the Midwest in Milledgeville, IL. Last night she seemed to be checking in with me to cheer me on to continue to take the difficult actions on the challenging issues of my time. Thanks, mom. It seems to be ingrained in me. It often isn’t fun, and sometimes gets folks upset at me, which I don’t enjoy. And as I sit in my seventies, I daily pray for the grace to navigate lovingly with critical thinking through this unprecedented time which seems to be reminiscent of the sixties with its intensity and multi-faceted issues and concerns.

2025 MHOF CSA

This week we will take a closer look at spinach, radishes, and peppermint, crop numbers 8, 9 and 10 on our CSA list.

We offered spinach the first two weeks of the summer CSA and then 4 weeks of the fall CSA. This is a cold weather crop, thus the timing of harvest. If I were to choose one crop that was of the highest quality in 2024, it would be the fall spinach.

Firstly, spinach is exceptionally nutrient-dense, containing a variety of essential vitamins and minerals. It is particularly high in vitamins A, C, and K, as well as minerals such as iron and calcium (P, 2024; Liu, 2024). The presence of these nutrients contributes to various bodily functions, including immune support, bone health, and the maintenance of healthy vision.

Additionally, spinach is low in calories and high in dietary fiber, making it an excellent choice for weight management and digestive health (Iacobellis, 2024; Shere et al., 2020). The antioxidant properties of spinach are another significant attribute. Spinach is rich in phytochemicals, including flavonoids and carotenoids, such as lutein and zeaxanthin, which are known for their ability to scavenge free radicals and reduce oxidative stress (Nemzer et al., 2021; Roberts & Moreau, 2016). These compounds have been linked to a lower risk of chronic diseases, including cancer and cardiovascular diseases (Nemzer et al., 2021; Roberts & Moreau, 2016). Specifically, lutein and zeaxanthin are particularly beneficial for eye health, helping to prevent age-related macular degeneration (Iacobellis, 2024; Nemzer et al., 2021). Moreover, spinach contains various bioactive compounds that confer additional health benefits. For instance, the presence of calcium, magnesium, and vitamin K in spinach supports bone health, while its anti-inflammatory properties may contribute to cardiovascular health by reducing arterial inflammation (Mehbatool, 2024).

The consumption of spinach has also been associated with improved metabolic health, including better regulation of blood sugar levels and reduced risk of obesity (Roberts & Moreau, 2016). Furthermore, spinach’s high content of dietary nitrates has been shown to enhance exercise performance by improving blood flow and reducing the oxygen cost of exercise (Iacobellis, 2024; Shere et al., 2020).

We offered radishes 7 times in 2024, more than usual, and we have just put together our plans to plant 5 successions of them in 2025. I am convinced that we would be wise to eat a radish or two before each meal – if not on our salad.

One of the most significant attributes of radishes is their high dietary fiber content, which plays a crucial role in promoting digestive health. Fiber aids in the regulation of bowel movements by adding bulk to the stool, which can help prevent constipation (Dardona, 2023). The soluble fiber found in radishes can also help to manage blood sugar levels by slowing the absorption of sugar into the bloodstream, thus contributing to better metabolic health (Fuente et al., 2019).    Furthermore, the water content in radishes, which is approximately 95%, also aids in hydration and supports digestive processes (Dardona, 2023).

In addition to fiber, radishes contain glucosinolates, which are sulfur-containing compounds that have been shown to possess various health benefits, including those related to digestion. Upon digestion, glucosinolates are converted into bioactive compounds such as isothiocyanates, which have been linked to improved gut health. These compounds can modulate gut microbiota composition, promoting the growth of beneficial bacteria while inhibiting harmful strains (Rosés et al., 2023; Abellán et al., 2021). This modulation of gut microbiota is essential for maintaining a healthy digestive system and preventing gastrointestinal disorders.

Moreover, radish greens have been identified as a source of polysaccharides that exhibit prebiotic effects. These polysaccharides can enhance the growth of beneficial gut bacteria, leading to increased production of short-chain fatty acids (SCFAs), which are known to have anti-inflammatory properties and contribute to gut health (Lee et al., 2023). The production of SCFAs is beneficial as they serve as an energy source for colon cells and help to maintain the integrity of the gut lining, thus preventing conditions such as leaky gut syndrome.

Additionally, radishes are recognized for their detoxifying properties. They can stimulate bile production, which is essential for the digestion and absorption of fats and fat-soluble vitamins. This stimulation can enhance the overall digestive process and promote liver health (Ramírez et al., 2023). The presence of antioxidants in radishes, such as vitamin C and various phenolic compounds, also supports digestive health by reducing oxidative stress in the gut (AL‐Huqail et al., 2022; Fuente et al., 2019).

I love peppermint! We gave it out about 3-4 times last year. As with spearmint, our patch is not big enough, and I hope to improve the growing area.

One of the most significant components of peppermint is its essential oil, which contains menthol and menthone. These compounds have been shown to exert various physiological effects, including enhancing cognitive function and reducing mental fatigue. Research indicates that inhalation of peppermint essential oil can improve exercise performance and cognitive tasks by increasing neural activity and facilitating the elimination of mental fatigue Zhang et al. (2023)Meamarbashi & Rajabi, 2013). Additionally, peppermint has been associated with improved memory and alertness, making it a popular choice for enhancing focus and concentration (Kennedy et al., 2018).

The phenolic compounds found in peppermint, such as rosmarinic acid, caffeic acid, and chlorogenic acid, contribute to its antioxidant properties. These compounds help combat oxidative stress in the body, which is linked to various chronic diseases (Guemidi, 2024; Camele et al., 2021). Antioxidants play a crucial role in protecting cells from damage caused by free radicals, thereby supporting overall health and potentially reducing the risk of conditions such as heart disease and cancer (Sharma, 2023). Furthermore, the antimicrobial properties of peppermint oil make it effective against a range of pathogens, including bacteria and fungi, which can be beneficial for maintaining oral health and preventing infections (Sahebnasagh et al., 2023; Camele et al., 2021).

Peppermint is also recognized for its digestive benefits. It has been traditionally used to alleviate gastrointestinal discomfort, including symptoms of irritable bowel syndrome (IBS) and indigestion. The antispasmodic properties of menthol can help relax the muscles of the gastrointestinal tract, thereby reducing symptoms such as bloating and cramping (Nayak et al., 2020). Additionally, peppermint tea is a popular remedy for soothing digestive issues and promoting overall gut health (Ishizaki, 2024).

Download the 2025 CSA Order Form

Farm Zoom Interviews: Why are you a CSA member?

Leslie and I have been really enjoying our customer interviews. We now have 10 completed and will publish a couple per week. This week we will visit with Teresa Wolcott from Holden who has been with us for 25 years, and Beth Callahan, moving into her fourth year with us. She resides in Rutland.

We are taking shares right now. Fill out the order form below.

Order a 2025 MHOF CSA Share

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.

Regenerative Agriculture Podcast – John Kempf

Growing Prescription Quality Wheat with Bob Quinn

Bob was just visiting with us this past fall. What a vibrant guy in his mid-70’s, and he talks about our most favorite topic – nutrient density in crops. There is also some good stuff in here about seed oils, particle size of ground grains and the subsequent glycemic index.

8-week-old Laying Chicks Available for Purchase June 16

As we usually do, we will have young layers available for you to purchase from us to take home and start, or add to, you flock. They will have been in the brooder house for the first 4 weeks, and then spent their next 4 weeks on pasture. The young birds should start laying around the middle of September to the beginning of October.

This year our hens will be coming from Murray McMurray and the variety is red sex links.

Contact Julie at julie@mhof.net or 978-257-1192.

MHSC

We only need $2955 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 donations to the Barre Food Pantry. We were lucky to receive a $750 donation this week to the MHSC. You can donate here.

Donate to MHSC Community Fridge program

This Week’s Recipe from Jennifer: Roasted Beets with Chickpeas & Mustard Greens

Roasting beets with turmeric and cardamom naturally amplifies their sweetness while gently supporting healthy digestion (Agni). The purple onion offers a pleasant pungency, and mustard greens add a bold, bitter note that can help pacify Pitta and aid in cleansing. Meanwhile, chickpeas contribute an astringent, slightly drying quality—excellent for balancing Kapha—along with plant-based protein to stabilize Vata. Goat cheese lends tangy creaminess, ensuring the dish remains moist and satisfying. Finally, toasted pepitas provide a crunchy texture and healthy fats. Altogether, these flavors—sweet, pungent, and astringent—create a meal suitable for multiple constitutions, with mindful portioning and added warming spices if needed for Kapha.

Get the recipe at Jen Zen Living

Jennifer On Eating Real Food

A very thorough and educational piece – enjoy!

Breaking Up with Processed Foods: How to Raise Healthy Kids and Eat Real Food

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.

Available at the Farm

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. I am going to leave out the links to keep this as short as possible, but links to significant studies on this topic are available to be researched.

The first topic that I would like to investigate with you is butyrate. Here is today’s question.

Why is butyrate so important to gut health?

Butyrate is a short-chain fatty acid (SCFA) that plays a vital role in maintaining gut health through various mechanisms. Its importance stems from its function as a primary energy source for colonocytes (the cells lining the colon), its anti-inflammatory properties, and its regulatory effects on gut microbiota and immune responses.

  1. Energy Source for Colonocytes Butyrate is the preferred energy substrate for colonocytes, which rely on it for their metabolic functions and maintenance of epithelial integrity. This energy supply is crucial for the proliferation and differentiation of these cells, which helps maintain the structural integrity of the intestinal lining. A healthy epithelial barrier is essential for preventing conditions such as leaky gut syndrome, which can lead to systemic inflammation and various gastrointestinal disorders.
  2. Anti-inflammatory Properties Butyrate exhibits significant anti-inflammatory effects, which are critical for gut health. It helps to regulate the immune response in the gut by inhibiting the production of pro-inflammatory cytokines and promoting the differentiation of regulatory T cells (Tregs).This immunomodulatory action is particularly beneficial in conditions such as inflammatory bowel disease (IBD), where butyrate has been shown to ameliorate inflammation and promote healing of the intestinal mucosa.
  3. Regulation of Gut Microbiota Butyrate plays a crucial role in shaping the gut microbiota composition. It promotes the growth of beneficial butyrate-producing bacteria while inhibiting pathogenic species, thereby maintaining a balanced gut microbiome. A diverse and balanced microbiota is essential for optimal gut function and overall health. Studies have shown that diets high in fiber, which lead to increased butyrate production, are associated with a more favorable gut microbiome profile.
  4. Enhancement of Gut Barrier Function Butyrate strengthens the intestinal barrier by promoting the expression of tight junction proteins, which help to seal the spaces between epithelial cells. This action reduces intestinal permeability and prevents the translocation of harmful substances from the gut lumen into the bloodstream, thereby protecting against systemic inflammation and infection.
  5. Influence on Gut Motility and Endocrine Functions Butyrate has been shown to influence gut motility and regulate gut endocrine functions, which are essential for proper digestion and nutrient absorption. It stimulates the secretion of gut hormones that are involved in appetite regulation and metabolic processes, thereby contributing to overall metabolic health.
  6. Potential Anticancer Effects Research suggests that butyrate may have protective effects against colorectal cancer. It has been shown to induce apoptosis in cancer cells and inhibit tumor growth through various mechanisms, including the modulation of gene expression related to cell proliferation and differentiation. The presence of adequate butyrate levels in the colon is associated with a reduced risk of colorectal cancer, highlighting its potential as a preventive agent         Butyrate is crucial for gut health due to its role as an energy source for colonocytes, its anti-inflammatory properties, its ability to regulate gut microbiota, and its enhancement of gut barrier function. Additionally, butyrate influences gut motility and has potential anticancer effects, making it a key player in maintaining gastrointestinal health and preventing disease.

Next week we will talk about how butyrate works in the gut biome.

Cosmic Encounter wins the 2025 Board Game Geek Hall of Fame

Cosmic Encounter: 2025 BoardGameGeek Hall of Fame Inductee

“One of he most influential games in the world!”

“One of the greatest games ever made.”

Jack was one of the designers of this game, and some have said that it was a toss up for his reasons for falling in love with me between my singing of West Side Story songs on the Redline in Boston (on the way ack from the bi-centennial celebration at the Hatch Shell), or because I was a great Cosmic Encounter player.

Farm Doin’s

More apple pruning

Marcia prefers not to prune and instead is our head drag it off and pile it for our later bonfire

and wood cutting and splitting this week continued. We now have filled one of our woodsheds and have a row in the next (6 rows to go). Friday afternoon found Justin, Amanda and me slipping and sliding on the sheet of ice that had formed in the garage woodshed.

Stu and Danny made huge progress on constructing 2 new mobile chicken houses on Monday.

Matt has taken on the role of instructor in his tractor driving school. Here he is with one of his recent graduates.

Paula drives almost as well as Clare, in my opinion: she can back up the truck to the back porch without the least bit of anxiety. In 43 years, I have never risked falling off the edge of that hill with the truck.

Amanda came over for an extra day this past week and by Friday we had finished our planting schedule and vegetable maps. All we need to do yet is insert the cover cropping and tarping schedule.

Julie

January 31st in the pond orchard

Quick Links

Buy Meat
2025 CSA Order Form
Contact Julie
Products Available Now at the Farm
Become a working shareholder
Donate to the MHSC
Workshops

Buy J and J’s book
Many Hands Make a Farm
https://www.chelseagreen.com/product/many-hands-make-a-farm/