Weekly newsletters

A Belated Valentine’s Day message

“Love is not really a mystery. It is a process like anything else. A process that requires trust, effort, focus and commitment by two willing partners” ― Elizabeth Bourgeret

On Valentine’s Day this past week, Jack and I made something of a pact, to see how deeply we could continue to fall in love, with all the attending commitment to supporting a loving relationship. Of course, there will always be the challenge of him ragging on me for putting too much wood in the stove, and me suggesting he get a bit more exercise. But there will also be a stronger commitment to listening better and more thoroughly to what the other is saying, finding ways to learn more information and wisdom, conspire to bring more value to the world as a team and separately, and to make our home and farm a haven for those who want to participate at some level with our vision of a life well-lived.

Expressing Gratitude this Week

It is Jack this week. I don’t think one can beat having someone consistently there in your life with whom you can share the victories, defeats, challenges, bliss, observations, enjoyments, and most importantly, the mundane.

Videos

Elenore turned 24 this week

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Clare on pruning blueberries

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Join Next Year’s CSA

We have set prices for 2024 and are ready to receive your subscriptions for our summer CSA – running 22 weeks from June 3 – November 1. The fall CSA runs from November 4 – November 25.

Summer CSA:

  • Large – $775 – $875; SNAP – $725
  • Medium – $575-$675; SNAP – $525
  • Small – $450 – $550; SNAP – $425

On February 17, we have raised $5,978.92. Our Goal is $80,191. That’s 7.46%. – up 1.74% from last week.

Flower Share
Returning in 2024: we raise some stunning annual flowers. We will make you a 20-25 flower bouquet at least 10 of the 22 weeks of the summer share – delivered in your share bag in a plastic bag in a bit of water. It may include calendula, cosmos, zinnia, statice, snapdragon, aster and more. $120 – order here. Thanks to Sarah B who asked for it and then ordered it this week!

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Order your Summer CSA share here

Many Hands Make a Farm

Jack and I had a great time at the Hardwick Town Hall last Saturday discussing the book, our lives and organic/regenerative farming practice, geopolitical issues and more. We will be at the Royalston town hall on Sunday, February 25 at 2pm.

I received this wonderful email from my 93 year old aunt this week.

“Dear Julie and Jack,
Thanks for your call the other night. It was fun talking to you. I’m enjoying reading your book. The decision you made to move to the country was quite a gigantic thing to do. The smarts and the guts are evident in every page. I’m very impressed. Your hard work and abilities made me think of my current book I’m working on.

It is the last book in my series and a part of it is about your great grandmother and grandfather on your mother’s side, Benjamin Broadbent and Agnes Broadbent. Ben settled Star Valley, Wyoming in the late 1800s. Their parents came from England and Ireland, made their way west and settled in Idaho.

The material is factual having been put together by my cousin about twenty years ago and sent to me. I carried the folder around through all of our moves and finally am using the material in my last book.

Ben and Agnes did what you two are doing. They turned a tract of land into a ranch that produced food for their six children, themselves, and neighbors and friendly Indians. And, of course, built all the buildings needed, too.
Your life and theirs, although years apart are similar.

Love, Aunt Ella”

You can buy our book here

Educational Resources this week

These two resources come from daughter Ellen –

Bile Flow: Top 15 Herbs to Support Liver & Gallbladder
https://drjockers.com/bile-flow-top-15-herbs-to-support-liver-gallbladder/
This article also is very educational about the role of bile and the gallbladder in our health
Fear No More! 10 Tips for COVID Immunity
https://myemail.constantcontact.com/Top-10-Tips-for-COVID-Immunity.html?soid=1102135376889&aid=MY_-jUA_ui8
Also, good to know some ways to build Covid Immunity

These two upcoming summits are free and there is always a lot of information to be learned. I always learn some good things and might end up getting a book from a person who particularly speaks to me.
Vitality Summit – https://vitalitysummit.theurbanmonk.com/

Gut Rescue Summit – https://gutrescue.byhealthmeans.com/?utm_source=ActiveCampaign&utm_medium=email&utm_content=FIRSTNAME+%2C+you+re+registered+for+The+Gut+Rescue+Summit&utm_campaign=GUHE24 this one starts in March, and of course, is free

Ari Whitten with Dr. Jason Hawrelak – The Gut – Mitochondria Link
https://www.youtube.com/watch?v=ScyCU9Nxviw&list=UULFnQo6oCvS6YuvaablyMT_sw – the importance of butyrate, transit time for digestion, dangers with antibiotics, the significant danger of carnivore diets for but microbe diversity. The gut biome is a topic that has new information coming down the pike all the time. A worthy listen.

John KempfRegenerative Agriculture Podcast 105
Moving from organic to regenerative agriculture with Raisin grower Steve Cardoza
https://regenerativeagriculturepodcast.com/episodes/episode-105-moving-from-organic-to-regenerative-management-with-steven-cardoza/
Fascinating information about raisin production in California; also a good look at water infiltration vs. percolation.

Federal Court Overturns EPA Approval of Pesticide Dicamba

News of Note from Jack Kittredge

A federal court determined on February 6 that the U.S. Environmental Protection Agency (EPA) unlawfully approved the herbicide Dicamba for use on emerged soybeans and cotton crops designed to withstand the herbicide. 40 million U.S. Dicamba-tolerant soybean and cotton acres are estimated to be directly impacted” by the court order.

In announcing its decision, the U.S. District Court of Arizona acknowledged Dicamba as an effective herbicide, but said “its toxicity is not limited to weeds; it kills broadleaf plants, generally, including desirable plants, bushes, and trees. Dicamba easily moves off-field due to wind drift during spraying and is volatile, meaning it evaporates into a gas during spraying if there is a temperature inversion or even hot weather can cause it to vaporize after spraying.”

‘A Sweeping Victory’
Four organizations led the charge in court, challenging the EPA on its decision to register – and maintain the registration of – dicamba. They include: the Center for Food Safety, Center for Biological Diversity, Pesticide Action Network, and the National Family Farm Coalition. The Center for Biological Diversity deemed the court decision “a sweeping victory for family farmers and dozens of endangered plants and animals.”
EPA has issued an Existing Stocks Order to allow for limited sale and distribution of dicamba OTT products that were already in the possession of growers or in the channels of trade and outside the control of pesticide companies as of February 6, 2024.

Certifications

Introducing Integrity Grown with Jahn Kempf https://regenerativeagriculturepodcast.com/episodes/episode-104-introduce-integrity-grown-with-john-kempf/

Another certification, to add to the long list of certifications that farmers can select to engage with. We have been certified organic since 1987, first with NOFA/Mass back when the local organizations were certifying; and now with the feds which is now a multi-million-dollar enterprise and some of us early folks would suggest is not a pure as it once was. We are also certified by the Real Organic Project, which tries to stand out from USDA organic in that they don’t certify hydroponic production, which USDA organic certifies.

This new certification is an attempt by John and AEA to focus on soil health improvement, farming practices, and integrity of supply chain relationships. I will check it out. What I find certification most useful for is helping remind me to keep good records and be a more successful farmer.

Volunteering at MHOF

Be in touch, we love volunteers – M, T, F – 8-noon with lunch. Breakfast at 7:0 if you come early.  Danny was interviewed this week. Like Paula, Leslie, and Matt, he has moved from working shareholder to staff member.

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Friday Elizabeth and Opal joined our working shareholder team.

Elizabeth

Opal getting a ride on the tractor with Clare

Students coming from everywhere

When Marissa commented at her review this winter that she wanted to see more kids here, and I handed her our various contacts from many years of visitors, I had no idea how many students would be showing up. Already in March we are expecting some students from Hamilton College for 4 days, and for two Fridays in April, Jude Fernando’s Clark class will be here to help. Here we are on zoom talking about the global agricultural system with Jude.

Community Fridges

First, I want to thank Joan H and Matt for their donations to the 2024 Community Fridges MHOF investment. For the fourth year we are hoping to do some co-fundraising with the Worcester Woo Fridge https://www.woofridge.org/ which operates 4 refrigerators around the city for anyone who needs food. Historically we have delivered 14 shares for 26 weeks and we may try to up it to 16 this year.
So far we have $1,788.46 in hand and we hope to raise $8540 or $9760, depending on where we land. We have an anonymous donor who will match our donations $1 for $1 up to $4,270. You can write a check to MHSC and send it to us at 411 Sheldon Road, Barre, MA 01005 or donate online here. We are quite enthused about this match this year.

2024 Workshop Series

Here are the first two workshops – happening in March. You can find the others on the website here – https://mhof.net/events-workshops/

Natural and Low-cost Homestead Design
Saturday, March 23, 2024
9am-12noon with pot luck lunch
Price: $50-$100 sliding scale
Presenters: Jack Kittredge and Julie Rawson

Ayurveda, Yoga, and Seasonal Cooking
Saturday, March 30, 2024
9am-12noon with pot luck lunch
Price: $50 – $100 sliding scale
Presenter: Jennifer Peck

Register for Workshops

Jennifer’s Recipe of the Week

Soft Boiled Egg with Veggies and Sweet Potato Homefries

As Spring arrives, let’s adjust our diet and lifestyle. Opt for foods and herbs that cleanse blood, decongest liver and gallbladder. Swap heavy white potatoes for lighter, diabetic-friendly sweet potatoes. They’re easier to digest, stabilize blood sugar, and offer nutrients like beta carotene, potassium, Vitamin A&C, and fiber. Thanks for the winter potatoes, Dan!

Get recipe here.

Farm Doin’s

We had only two workdays this week because I cancelled Tuesday due to the dire forecast that provided us with about 1 inch of snow. Danny and Matt cleaned the shed while Jim and Stu made a new shelf in the barn. The Stetson kids made some more kindling while the rest of us finished picking up all the fruit tree prunings on Monday. And then we repaired to the stone wall by the road and made much progress on cutting out bittersweet and grapes.

Friday, we pruned all of the blueberries and moved some wood. Clare finished certification while Marissa and Jack and I finalized Jude Fernando’s Clark visits.

We hired Candido provisionally to start next week,

brought home our new truck

and I continued work on my seed starting, mulching, cover cropping, successioning, tarping magnum opus. When I have it completed, I will offer it up again for those who would like to see it. Thursday I met with Bella from AEA and got a better handle on which sprays to use under tarps and when to pull the trigger on tree foliar seaweed sprays should the weather go south after it gets too warm. Spring is stirring out there and won’t be long . . .

Matt, Danny and Jack discussing plans for extending our shock and water systems into the pond field.

Julie

Quick Links

Buy meat
CSA pick up information
Contact Julie
Products available right now at the farm
Become a working shareholder
Donate to the MHSC
Links Workshops

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

“Happiness is when what you think, what you say, and what you do are in harmony.” Mahatma Gandhi

Thats a tall order, especially the part about thinking only productive thoughts. I have found that working on this list from the 3rd to the first helps me make the most progress. We have to engage a lot of body parts to “do” something so there is more room for intention to take charge. And then working on the project of not letting things fly out of my mouth comes next, as it engages two actions – thinking and speaking. Once I start speaking “peacefully” as Marshall Rosenburg discusses so well in his book “Non-Violent Communication”, then I find that my negative thoughts start to diminish. And then that happiness really starts to settle in . . . If you are a fan of Gandhi, you can find 125 of his most memorable sayings here – https://parade.com/1247073/marynliles/gandhi-quotes/

Expressing Gratitude this Week

Jack and I have been going on walks down our road everyday for decades. Before that, I used to walk the kids the .4 mile to the bus stop. I have been walking past our beautiful oak trees (we live on a “scenic” road) for a long time. And for a long time, I have noticed how bittersweet and grapes have grown up into the trees and for the younger ones, they have almost sucked the life out of them. But when could we afford the time to do some brush clearing and give those wonderful trees a break? Well, we finished pruning our fruit trees on Tuesday – February 6 – a new record, and we are now able for at least the next 7 weeks, to spend 3 hours per day on cleaning up stone walls and cleaning up field edges. I am grateful to the entire farm staff which has made it possible to move from reactive to proactive this winter and we gear up to the planting season.

Videos

On Friday we made a batch of lavender soap. Here it is all chronicled for your enjoyment.

Join Next Year’s CSA

We have set prices for 2024 and are ready to receive your subscriptions for our summer CSA – running 22 weeks from June 3 – November 1. The fall CSA runs from November 4 – November 25.

Summer CSA:

  • Large – $775 – $875; SNAP – $725
  • Medium – $575-$675; SNAP – $525
  • Small – $450 – $550; SNAP – $425

On February 10, we have raised $4,590.10. Our Goal is $80,191. That’s 5.72%.

We jumped 1% over the past week! Please contact me for posters or electronic or hard copy farm brochures to share with your friends and family and work, church, etc. We much appreciate it.

More reasons to join the CSA – proactive mulching

Watch on Facebook
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Order your Summer CSA share here

Holly’s Tooth Powder

Here’s a tooth powder recipe that is quite similar to one that I buy from the Dirty Mouth folks – https://www.primallifeorganics.com/products/dirty-mouth-primal-toothpowder When my supply runs out, I am going to give it a try.

  • 1/4 c bentonite clay
  • 2T baking soda
  • 1T good salt
  • 1T cinnamon
  • 2t cloves (optional)
  • 3T calcium (optional) you can make your own calcium by boiling eggshells for 10 min, drying, and grinding in coffee grinder or blender.

Podcasts this week

This week’s Regenerative Agriculture podcast with John Kempf dealt with the regenerative cotton industry. This is a fascinating and inspiring conversation with Amy Williams – https://regenerativeagriculturepodcast.com/episodes/episode-103-regenerative-cotton-and-industry-disruption-with-amy-williams/

Volunteering at MHOF

Be in touch, we love volunteers – M, T, F – 8-noon with lunch. Breakfast at 7:00 if you come early.  Paula talks about reasons to become a working shareholder.

Full disclosure – Paula is now a paid staff member twice per week and integral to the operation!

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We have a new guy! Jim Gusha retired at the end of December and joined us as a working shareholder this week. He is part of the proud 1953 club of which Stu and I are members.

2024 Workshop Series

We scurried to get all of the workshops finalized in this past week and here they are all laid out.

Register for Workshops

Natural and Low-cost Homestead Design
Saturday, March 23, 2024
9am-12noon with pot luck lunch
Price: $50-$100 sliding scale
Presenters: Jack Kittredge and Julie Rawson

This class is for people who are planning to develop a homestead using natural materials and systems and want to consider the wide range of issues involved. Jack and Julie are owners and builders of the farm. Topics covered

  • Initial Land Selection
  • Site Determination
  • Residential Design – climate and weather protection, energy, water, septic, vehicle access, root cellar, attached greenhouse, storage, connectivity choices, backup systems
  • Outbuilding Siting and Design
  • Developing Natural Features – fields, gardens, ponds, woods, walking trails
  • Long-Term Planning.

A major focus of each topic will be the extent to which low cost, natural materials, incorporating energy-saving design, and appropriate technologies are employed. A tour of the house and grounds of the farm, where many such principles have been applied, will be included.


Ayurveda, Yoga, and Seasonal Cooking
Saturday, March 30, 2024
9am-12noon with pot luck lunch
Price: $50 – $100 sliding scale
Presenter: Jennifer Peck

Embark on a 3-hour holistic journey of self-discovery and well-being. Immerse yourself in a rejuvenating meditation and yoga practice introducing the basic concepts of Ayurveda. Delve into enlightening discussions exploring the fundamental lifestyle and diet principles of Ayurveda, the ancient science of life and longevity. Learn how to align your lifestyle with the seasons through Ayurvedic wisdom, understanding how to nourish yourself according to the unique needs of each season. Additionally, ignite your culinary creativity with a hands-on cooking session focused on preparing delicious and nutritious meals aligned with the current season.

Ayurveda, deeply rooted in the rhythms of nature, seamlessly aligns with the principles of farming and community-supported agriculture (CSA). This ancient system of health and wellness recognizes the interconnectedness between humans and their environment, emphasizing the importance of living in harmony with nature for optimal well-being. By embracing Ayurvedic practices, individuals not only nurture their own health but also contribute to the sustainability of the earth and support local farming communities. Through the mindful consumption of fresh, local, organic, seasonal produce, we honor the natural cycles of growth and nourish both body and soul in alignment with the wisdom of Ayurveda. Join us in this transformative experience as we cultivate balance, vitality, and inner harmony together.


Navigating the new normal- power equipment and implements on the farm and homestead.
Saturday, May 11, 2024
9am-12noon with pot luck lunch
Price: $50 – $100 sliding scale
Presenter: Dave Petrovick with support from Jonathan Anderson

Are you confused on how to enter into the realm of tractors, implements and power equipment? There are many time and labor saving pieces of equipment available lately and with rampant sticker shock everywhere, how do you choose what to buy?

For those who have equipment already, how do I maintain it? Can I repair it? Should I repair it, or bite the bullet and upgrade?  Interested in starting a new enterprise on the farm? What will I need?  We will discuss these and other subjects. I am a diesel mechanic, certified welder and farmer with 40 years of experience with agricultural and construction equipment. You’ll have access to insights and experience that will help you confidently delve into the world of power equipment, implements and tractors.


Starting Seeds and Seedlings
Saturday, May 25, 2024
9am – 12noon with pot luck lunch
Price – $50 – $100 – sliding scale.
Presenters – Clare Caldwell and Julie Rawson

We will discuss how to maximize germination and getting seeds on their way to success for the season. Starting seeds later than we are used to in the greenhouse with only natural lighting and solar heating, getting them in the ground with no “checking” of their growth, use of seed inoculants, transplant drenches, and mulch when planting will all be discussed. Our “no cell” “no soil block” open tray system of greenhouse seed starting will be discussed also. We follow the biodynamic calendar when planting and will share our thoughts on that too. May 25 is a root day.

First, we will start some lettuce seeds in the greenhouse, then repair to the field to plant some beet seeds and lettuce seedlings, apply in row drenches, and follow up with application of mulch. This will be a very hands-on workshop.


Keeping the soil covered: tarps, cover crops, mulch
Saturday, June 1, 2024
9am-12noon with pot luck lunch
Price – $50-$100 – sliding scale
Presenters –Julie Rawson, Elenore Alves, Matthew Kornn

We aim for the highest possible fertility, a no till scenario, increased soil organic matter, and high nutrient density, disease and insect resistance, and as few weeds as possible. At this workshop we will discuss our 10 years of no till, a bit about our problems with this modality as they have evolved over the years, and the solutions that we have implemented. Always a work in progress, this fascinating journey is always full of new insights and observations.

Specifically, we will show how we use cover crops pre, post and during the season, tarps throughout the farming year, and myriad sources of mulch. We will demonstrate the use of our bale chopper, mulch some broccoli with chopped straw or hay and leaves, take down some cover crops and use a pre-plant soil drench for planting of tomatoes in the next 2-3 days. We will remove tarps from some of our sweet potato beds and prepare the beds for planting similar to the tomato beds. Finally, we will undersow inoculated (with biocoat gold) crimson clover in our mulched collard beds and apply a transplant drench to the beds.


Homestead Carpentry
Saturday, June 15, 2024
9am-12 with pot luck lunch
Price: $50-$100 – sliding scale
Presenter: John Wilson, with some help from Jack Kittredge and Danny LeBlanc

There’s a time in every homesteader’s life when some carpentry is needed to build or repair something made of wood.  This workshop will provide a solid grounding in getting started. Very basic questions will be explored in a setting that requires no knowledge of woodworking.

Topics will include: how to select the right lumber for your task, how to measure it and cut it to size, the options for fastening it together, and making a good assembly.  Each topic will cover the tools needed, with a demonstration of technique, and how to avoid some common pitfalls.  Emphasis will be on hand tools where feasible.

While in his 20s, John Wilson was a carpenter for 10 years.  He worked on framing apartments, finish work in condos, a cabinet shop, and built two houses.  He’s kept active in carpentry remodeling work in the intervening years, and was part of the MHOF garage and chicken coop renovations the past two years.  He has always had an appreciation for tools and techniques.


Food preservation
September 14, 2024
10am – 2 pm with a pot luck lunch at noon
Price: $50 – $100 – sliding sccle
Presenters: Julie Rawson, Jennifer Peck, Marissa Gabriel and, Paula Bowie

We preserve hundreds of pounds of food each year enough to fill 7 freezers, 400 mason jars, a root cellar, and cupboards with dried foods. Join us at the height of the food preservation season to preserve our way through the day. We will freeze vegetables, can tomatoes and grape juice, make applesauce, start some lacto-fermented sauerkraut, dry some herbs and garlic and discuss best methods for canning freezing drying, and root cellaring. At lunch time we will share a pot luck lunch.

Jennifer’s Recipe of the Week

Asparagus Cauliflower Leek Soup

A light soup as we shift closer to Spring.  Get recipe here.

Farm Doin’s

On Monday the guys built a new shelf in the tractor bay of the barn so that we can make our foliar spraying operation that much easier to manage.

Meanwhile the women (with some help from Yohairo, Mat and Candido ) chipped away at the fruit tree pruning.

The Stetson folks worked on the kindling production project (leavings from the chicken house job),

and worked with Elenore to pick up many of the prunings from the orchards. Elenore and Paula called all of our 2023 shareholders to invite them to renew while Clare chipped away at organic certification. Marissa has taken on outreach for volunteer groups to come to the farm. We have had rich returns on that project already – a new school group from Minuteman High School, a new professor from Clark and the return of the Gardening the Community kids from Springfield, all getting lined up.

Tuesday we finished the fruit tree pruning

after cutting and processing enough suet from the Farm School to make 17 quarts of tallow.

Then Jonathan (yes he is back here and there!)

and Eleonore cut firewood while Matt did some gravel moving and the rest of us did more office work.
Friday Matt finished all the gravel moving and spreading

while Leslie and Clare and I made lavender soap, prepped prunings for pick up (making them smaller) and then all four of us worked for an hour on the stone wall by the mailbox.

And of course, it was one beautiful week. So much sunshine!

Congratulations to Jennifer who is a second-time grandmother to Madelyn.

Julie

Elenore brushing Dingo and Skippy and then dusting with diatomaceous earth to hopefully discourage their fleas.

Quick Links

Buy meat
CSA pick up information
Contact Julie
Products available right now at the farm
Become a working shareholder
Donate to the MHSC
Links Workshops

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

Planting Schedules

Over the past two weeks we have been busying ourselves with the task of putting together our farm maps and planting schedule. For some reason this is my very most favorite thing to do each year. Clare and I have spent hours, with some help from the rest of the staff too, figuring out how to get the most photosynthesis and the most harvest from our fields. Beginning with kale and chard that we will start on Monday for use in the hoophouses, to the final planting of rye in late October, as a final cover crop, the planting goes on most of the year. If you would like a copy of our planting schedule, and even of our maps, to see how we manage successions, just let me know and I will ship them off with you. We feel we have a pretty state of the art succession plan and are more than happy to share it.

Expressing Gratitude this Week

Thanks for the amazing response to our request for help with our deer problem. 10 folks contacted us with helpful advice. Many fencing options, use of row cover strategically, mountain lion musk, loud radios, deer hunters, border collies and a variety of fencing options were suggested. We are plowing through all the ideas and will let you all know what combination of suggestions we employ. We are so grateful for the help!

Videos

Jack turned 80 last week! We are having a big 80th this summer on June 29, which will also double as Clare’s farewell party. You are all invited, of course. Be sure to put it on your calendar.

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Pork for 2024

Things have changed somewhat in the pork department, so I am copying in the whole website page for you to reference.

Many Hands Organic Farm Pork
Many Hands Organic Farm is proud to be one of the very few certified organic pork producers in Massachusetts. Our pigs live in the woods or on the edges of the fields from June – November, with their pasture being rotated monthly early on and as often as weekly as they near harvest. They eat Green Mountain certified organic hog pellets, forage for a substantial part of their living, and also enjoy garden refuse, particularly enjoying corn cobs and later cider leavings. We buy our Tamworth piglets from Misty Brook Farm in Albion, ME. We are raising 12 pigs this year. They will be slaughtered at Adams Farm, a USDA and organically certified processing facility in Athol, MA.  The pork will be ready for customers in late November. This fresh frozen pork will cost $15/lb.

Processing
Cuts, such as bacon and ham, are processed at Vermont Packing House in Springfield, VT. There they use a natural cure of water, brown sugar, sea salt, maple syrup and celery powder to age and flavor the pork before smoking it. Ham and bacon will be available in late December at $21/lb.
Only Whole or Half Pigs are available for pre-order in 2024
Download an order form to reserve your whole or half pig.
In 2023 the average of our four pigs was a dressed weight of 251 lbs. We brought back –

  • 104 lbs. of red meat
  • 54 lbs. smoked meat – 22 lbs. bacon and 32 lbs. hams
  • 25 lbs. fat – leaf lard and fat back
  • 40 lbs. of miscellaneous hocks, bones, tails and organs

When you order a whole or half pig you will be asked in October how you want it cut. There will be a cut sheet for the red meat, and options to smoke only the bacon, one or both of the hams, or get it all fresh. Additionally, you can opt to buy the fat and miscellany, or leave it for us. In the end, you will pay $15/lb. for everything but the smoked meat that you select, and $21/lb. for the smoked meat. Feel free to call and chat if you have questions. (978) 257-1192 – Julie


Pork Cuts – Available for order and pick up in late November and late December.
Pork cuts are not available for pre-order in 2024.  Cuts will be available to order in November 2024. We will let you know when we have pork cuts available for sale.

  • Ground pork and breakfast sausage come in approximately 1 lb. packages. Our breakfast sausage is made with sea salt, certified organic spices, and has no added sugar. $15lb.
  • Pork chops and country style ribs come in approximately 1- 1 ½ lb. packages, 2 chops or country style ribs/package. $15/lb.
  • Roasts and spare ribs will weigh about 3-4 lbs. each. $15/lb.
  • Bacon is $21/lb., smoked at Vermont Packing House in Springfield, VT. It will be available mid to late December. Although the pork is certified organic, the bacon processing has not been organically certified.
  • Ham Quarters are $21/lb. and usually 4-5 lbs. Smoked at Vermont Packing House in Springfield, VT. It will be available mid to late December. Although the pork is certified organic the processing has not been organically certified.

Join Next Year’s CSA

We have set prices for 2024 and are ready to receive your subscriptions for our summer CSA – running 22 weeks from June 3 – November 1. The fall CSA runs from November 4 – November 25.

Summer CSA:

  • Large – $775 – $875; SNAP – $725
  • Medium – $575-$675; SNAP – $525
  • Small – $450 – $550; SNAP – $425

On January 28, we have raised $3,785.1 Our Goal is $80,191. That’s 4.72%.

Expenses are high this time of year with fertility purchases, insurance, workers comp, new livestock, seeds, organic certification, etc., etc.

We welcome your early subscriptions. Please contact me for posters or electronic or hard copy farm brochures to share with your friends and family and work, church, etc. We much appreciate it.

Watch on Facebook
Watch on Instagram

Order your Summer CSA share here

Holly’s Tooth Powder

Here’s a tooth powder recipe that is quite similar to one that I buy from the Dirty Mouth folks – https://www.primallifeorganics.com/products/dirty-mouth-primal-toothpowder When my supply runs out, I am going to give it a try.

  • 1/4 c bentonite clay
  • 2T baking soda
  • 1T good salt
  • 1T cinnamon
  • 2t cloves (optional)
  • 3T calcium (optional) you can make your own calcium by boiling eggshells for 10 min, drying, and grinding in coffee grinder or blender.

Podcasts this week

It is a good time of year to get back to listening to agricultural podcasts. I listened to 3 of the Regenerative Ag podcasts.
100 – https://regenerativeagriculturepodcast.com/episodes/episode-100-hear-from-the-host-james-johnson-interviews-john-kempf/?utm_campaign=Prepay%2023%2F24&utm_medium=email&_hsmi=291455115&_hsenc=p2ANqtz-_TvdrmuD3S3gwT_CzasajEdM20VQJ5ZH3pJ4aEWk_XpCFcCvZFu6hS5mJCECASXj8YuZkP6lPqcK_MnjrjnGqSbry49A&utm_content=291455115&utm_source=hs_email an interview with John Kempf by a grower where we learn about his beginnings and the growth of Advancing EcoAgriculture; I liked the part at the end where John talked about the Golden Rule and how important he feels it is to treat others just as we want to be treated, including careful and thoughtful timely feedback
99 – https://regenerativeagriculturepodcast.com/episodes/episode-99-reshaping-how-agriculture-sees-plant-nutrient-uptake-with-dr-james-white/
Reshaping how agriculture sees nutrition uptake with Dr. Jame White – the guru of plant rhizophagy – really breaking stuff!
102 – https://regenerativeagriculturepodcast.com/episodes/episode-102-the-learning-experience-of-regenerative-ag-with-dr-allen-williams/ The Learning experience of Regenerative ag with Dr. Allen Williams – I think this one is a must listen. Williams is a very clear teacher who goes into very practical detail about how to build highly functional soil with high diversity, pollinators, noisy birds, deeply aggregated soils, mycorrhizal fungi and rhizophagy. Take notes on this one!

Volunteering at MHOF

Be in touch, we love volunteers – M, T, F – 8-noon with lunch. Breakfast at 7:0 if you come early.  Bryan is back after a 3-year hiatus. Hurray!

Bryan is back after a 3-year hiatus. Hurray!

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2024 Workshop Series coming soon

They are not yet all organized, but we have an exciting list of workshops this year

  • The house that Jack built
  • Machinery with David Petrovick
  • Homestead carpentry with John Wilson and Danny LeBlanc
  • Seed starting and planting with Clare Caldwell and Julie
  • Keeping the soil covered with Julie and other staff
  • Food preservation with Julie and other staff

I think they are going to be really top notch!

Jennifer’s Recipe of the Week

Beets & Chard with Turmeric Eggs

I’ve been in to using fresh turmeric in all my dishes lately, and with good reason.  This is the time of year our bodies begin to recognize the qualities of spring, heavy, sluggish, dense, cloudy and muddy.  What we see going on around us in nature, is what is also happening in the body.  The Earth is beginning to thaw while the snow is heavy and wet.

Did you know that March is the month with the highest number of heart attacks?  This is in large part due to many people don’t shift their diet for the season.  They continue to eat sweet foods such as meat, dairy, and wheat.  Sweet foods are nourishing, grounding, heavy, dense and often difficult to digest, which we need in the colder months. Our digestive fires are stronger in the winter so we are able to digest these foods more easily.  As we shift towards spring, our digestive fire gets a little wonky.  Have you noticed more indigestion, heart burn or other digestive disorder recently?  Or maybe pain in the in the lower right ribcage area?   This is a sign from your body to easing off of these foods a little and incorporate some lightness.

February is the month to begin to lighten up our diets to burn the excess we have taken in over the autumn/winter.  Some of the best foods to incorporate into the diet in February are turmeric, greens (cooked), and beets.  Turmeric (fresh is best) and beets are known for their ability to cleanse and clear the blood of impurities.   Best greens for February is spinach, chard, dandelion greens, scallions, asparagus, and arugula.  Herbs and spices are also super helpful as we transition into spring.  Including tulsi, lemongrass, milk thistle, cumin, fennel, black pepper, fenugreek, mustard seed… most spices!


Ingredients (quantities depending on your liking):

  • Soft boiled Eggs, put eggs in water at boil and cook for 7 minutes for the perfect soft boiled egg.
  • Beets, diced
  • Chard, chopped
  • Turmeric, fresh is best.  I buy mine at Market Basket in the produce section.
  • Cardamom
  • Pippali (long pepper)
  • Pink Himalayan Salt
  • Ghee
  • Avocado, optional

Bake at 375 degrees in a cast iron pan until vegetables are tender.  I include the turmeric in cooking as well as fresh raw turmeric.

Farm Doin’s

We had a short week this week as we cancelled Monday, though the Stetson folks stopped by to help me do some shoveling.

Tuesday was mostly taken up with moving 5 cords of wood into our newly repaired barn woodshed.

And Friday the guys finished the 2 black plastic sand bag sledges.

and the gals made a significant dent in the fruit tree pruning. We are 1 or 2 days from being done.

And we completed our maps and planting schedule – our best yet, and Leslie plugged away at our organic certification application. Elenore also finished organizing our AEA spray program for the year.

Julie

Quick Links

Buy meat
CSA pick up information
Contact Julie
Products available right now at the farm
Become a working shareholder
Donate to the MHSC
Links Workshops

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

 

Will You Help us with our Deer?

January 29, 2024

Will You Help us with our Deer?
Deer Damage Prevention Ideas Sought – Jack

Last Fall we experienced our first real crop damage from deer. This might be surprising, given how practically all of our growing areas are close to woods. We have always assumed our dogs were preventing serious deer damage except for some fruit bud nibbling in the orchards during the winter when deep snows kept our dogs home. But this past entire season, long before any snow fell, we lost a significant amount of chard, kale and other greens to deer predation. This is a problem for our farming friends as well, we have learned in discussions with them. One suggestion as to why is that too few hunters went forth during the pandemic and the deer have over-populated.

Whatever the reason, we need to stop the damage or our farming operation will be seriously affected. There are many ways to try to stop this predation – elaborate fences, scary sound emissions, noxious tasting or smelling sprays, baiting connected with electric shock treatment, specific breeds of dog, etc.

It is unrealistic for us to try all of these measures this year. But we would like to try a few things. We are looking for people who have had experience with a similar problem and come up with a successful solution. We can’t really change our situation with fields close to woods or the length of our field borders. So extensive fencing or spraying or electrically powered devices look impractical. Any experiences out there we can learn from?
If you have any history that might be helpful that you would like to relate, please call Jack (978) 355-2853 or Julie (978) 257-1192, or email farm@mhof. We would be glad to hear from you and perhaps benefit from your experiences and knowledge about deer management.

Expressing Gratitude this Week

A long-term friend, Tom Posey died recently. Always with a smile and a joke, he was a true community builder. As a supporter of the arts, he and his wife Carol were present at most of the high school band concerts and special events, and Quabbin Community Band concerts for decades. He and I shared garlic in common and discussed it and swapped seed. When Paul and Charlie were young, he gave them rides to the Worcester Men of Song rehearsals that they participated in with him. Tom was the kind of person who I aspire to be – open, friendly, kind, funny, collaborative, and a positive force wherever he went.

Many Hands Make a Farm book signing

Lew and Dan (the organizers) and the horn quartet at the beginning of the event

Congressman Jim McGovern giving us an award

Circle of Song performs some tunes

Our friend Barrie Anderson sang “We Shall Not be Moved” at the close

Jack and I have a couple of talks coming – Hardwick Library on February 10 at 1:30pm and the Royalston library on February 25 at 2 pm.

Videos

Sand bag sleds

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Stu is now 71

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Young Layers for Pre-order

Young layers on the hoof were quite popular last year. We sell 8-week-old young Novogen brown layers.
https://www.freedomrangerhatchery.com/shop/product/novogen-layer/  at $25 each. They will be ready for pick up on July 1. They spend their first month in the brooder house and the second one on pasture. They eat certified organic grain as their base feed with pasture as a supplement once they move outside. Place your order with Julie. 22 are already pre-ordered. Just 28 left for reserving.

Join Next Year’s CSA

We have set prices for 2024 and are ready to receive your subscriptions for our summer CSA – running 22 weeks from June 3 – November 1. The fall CSA runs from November 4 – November 25.

Summer CSA:

  • Large – $775 – $875; SNAP – $725
  • Medium – $575-$675; SNAP – $525
  • Small – $450 – $550; SNAP – $425

On January 28, we have raised $3,335.66. Our Goal is $80,191. That’s 4.19%

Join the Summer CSA share for an amazing eating experience.

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Join our Summer CSA for great health!

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Contact me for posters and farm brochures

We are now offering a 3-month automatic payment plan for all sizes directly on our website via PayPal.  Your first payment will be paid at the time of sign up followed by 2 automatic payments 30 and 60 days after.

Order your Summer CSA share here

Podcasts this week

Bioweapons and Lyme Disease with Kris Newby
https://podcasts.apple.com/us/podcast/rfk-jr-podcast/id1552000243
Both Ellen, at age 10 and Jack, somewhere in his 50’s, contracted Lyme disease in our family, and both have had significant health challenges ever since. So, this podcast had a real impact on me. I know that many of you have suffered from Lyme disease. Have a listen.

Volunteering at MHOF

Be in touch, we love volunteers – M, T, F – 8-noon with lunch. Breakfast at 7:0 if you come early.  We have a double header from our two firefighters – why you might want to volunteer here.

Watch on Facebook
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Watch on Facebook
Watch on Instagram

MHSC Coming soon:

We are working on putting together a workshop schedule for 2024 and I hope to announce it next week.

Additionally, I hope to talk to the folks at Community Fridges this week to arrange our collaboration for 2024. More on that, too.

Jennifer’s Recipe of the Week

Sesame Ginger Granola

A sweet and savory mix of oats, with the sweetness of cinnamon, coconut sugar and maple, with a zip of ginger. This mix is warming and grounding. It offers a big punch of nutrients giving smooth and steady energy throughout the day.

View Recipe

Farm Doin’s

Paula making calendula salve

Elenore working on our AEA recipes for 2024

Every day starts with a staff meeting

On January 22 we cleaned out our boxes of lettuce in the greenhouse to make way for the seed starting that will begin soon.

Still pruning – one orchard essentially finished and one more to go.

The base for the sand bags sled Moving them around the farm is one of our most odious tasks and this will make the whole thing easier.

We are burning through the organic certification application and Leslie has been anointed the new certification person (soon to take over from Clare). Clare and I put together our farm maps this past week, shoehorning in things here and there – always a delightful process. Matt finished the back wall on the wood shed and we started filling it with 5 cords of wood that we bought this past week.

Jack and I had a delightful period of educating others over the past two weeks – a SRO crowd at the NOFA/Mass winter conference to learn about food preservation, and then three workshops at the Virginia Association of Biological Farmers presenting on carbon sequestration on the farm, organic advocacy and engaging and keeping farm staff while building community. It was nice to have a 4 day foray into the outer world. And people in Virgnia are so very friendly.

Julie

Quick Links

Buy meat
CSA pick up information
Contact Julie
Products available right now at the farm
Become a working shareholder
Donate to the MHSC
Links Workshops

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

Want to Go High? Dig Deep

I am being quite challenged, and sometimes exhilarated, by a book that I am reading right now, titled Arete. One of Friday’s messages struck me and stuck. The author was commenting that when building one story buildings, builders put in a relatively shallow foundation. But when building a skyscraper, a very deep foundation is needed. He then made the obvious comparison to humans who want to maximize their potential. Our family of 6 have been engaged in some very interesting family therapy since November, and my goodness, we are starting to dig deep! It is hard work becoming a human being of integrity! No time like the New Year, however, to get out the iron bars and get rid of those boulders and ledge that make it hard to fortify that strong foundation.

Expressing Gratitude this Week

I want to thank the horn players, Lucy, Margaret and Cailan, and the Circle of Song folks, Cailan, Janet, Pat, Minnie, Joan, Marcia, Dan, Bob, Nancy, Anne, and Gwen who put in extra time and spent their Sunday with us to help us celebrate our Book Signing. I marvel at the deep fabric of our music community that I have been so lucky to be part of for these past 4 decades. And the behind the scenes folks from Barre Players – Anthony, Jay, Meg and Phil, and of course Dan, Lew and Jennifer.

Videos

Clare on pruning

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Randy (sideways, sorry), talking about the barn woodshed job

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Young Layers for Pre-order

Young layers on the hoof were quite popular last year. We sell 8-week-old young Novogen brown layers.
https://www.freedomrangerhatchery.com/shop/product/novogen-layer/  at $25 each. They will be ready for pick up on July 1. They spend their first month in the brooder house and the second one on pasture. They eat certified organic grain as their base feed with pasture as a supplement once they move outside. Place your order with Julie.

All right, so Alexandria is holding a baby turkey, but you get the picture!

Join Next Year’s CSA

We have set prices for 2024 and are ready to receive your subscriptions for our summer CSA – running 22 weeks from June 3 – November 1. The fall CSA runs from November 4 – November 25.

Summer CSA:

  • Large – $775 – $875; SNAP – $725
  • Medium – $575-$675; SNAP – $525
  • Small – $450 – $550; SNAP – $425

Fall CSA:

  • Large only, $170; SNAP $160

We have a $161,000 budget for 2024. Half of the in part of the budget – $80,191- comes in through the CSA. Interestingly, the staff budget comes to $81,059. So half of our farm revolves around raising the CSA income and spending it back out on the staff. I would like to involve you intimately in our drive to raise the money for the CSA this year. So, I think I will give you a weekly update on CSA sales so you can experience the filling out of it with us.

On January 12 we have raised $2675! Goal – $80,191.

Julie talks about the history of the CSA

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Good Podcast coming via Jack

https://childrenshealthdefense.org/defender/bret-weinstein-covid-response-profits-power/?utm_source=luminate&utm_medium=email&utm_campaign=defender&utm_id=20240108 – Brave New World, anyone? Bret Weinstein with Tucker Carlson about Covid and other topics

Come Sing with us

Last call for Circle of Song. Here is our program. We especially need basses right now!

  • Walk Together, Children
  • Tumbalalaika
  • Stars in My Crown
  • Besame Mucho
  • I Can’t Help Falling in Love with You
  • Mack the Knife
  • What Was I Made For?
  • Good Night, Dear Heart – Dan Forrest
  • Come Away, Sweet Love – Thomas Greaves
  • Phantom of the Opera

Circle of Song starts up again on Thursday, January 11. We meet on Thursdays from 7:00 – 8:30pm at the Barre Town Hall, 2 Exchange Street. We sing in 4-part harmony and we sing good stuff. Our next concert is Saturday, May 18. Contact Julie at julie@mhof.net. Next week I will publish the list of songs that we will be working on.

Volunteering at MHOF

Be in touch, we love volunteers – M, T, F – 8-noon with lunch. Breakfast at 7:00 if you come early.

Marcia talks about being a working shareholder

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Emails from Subscribers

Hi Julie 🤗
I look forward to your Monday newsletter and so thankful I found your community.  This week’s doings are chock full!!

A CSA farm thermometer is a fun idea! The pole beans were one of my favorite to watch last season but anything chosen is wonderful.

Your thoughts on aging are inspiring. I try and live each day with intention and the grace for the day. It’s always amazed me we can have beauty and pain all mixed up in one, all the time.
Some days I struggle a lot and other days it’s easier and notice all the little nuggets:)

I’m going to try Jennifer’s recipe later today.

Lastly, I appreciate your update re: corn/Mexico and continue to be baffled at the state of food with gmo’s, pesticides and non food choices. I grew up in the city (near Dorchester) and my grandfather had a beautiful garden. My mom cooked all meals from scratch. We even picked the dandelion greens for our salad.
I had good examples!

Thanks, Donnamaire,

You are among my mentors for how to live a life fully and in gratitude. Keep up the good work. I like the pole bean idea!

Julie
——————————-
Do you ever sleep?
I love what you said about aging
I’m with you.  I don’t feel that I am old just a little bit older.  Should I say, “seasoned”
See you Thursday.
Love
Joan

I hope to be as well seasoned when I am 85, Joan. Love, Julie
—————————————-
I am so glad I got this newsletter !!

Thank you for such dedication. I also hope to NOT grow old to be strong and beautiful like you. Thanks to Jack for the Corn dispute update and hopefully Mexico can win this dispute, so sad our government is still subsidizing this poison. I am excited to see you on Sunday and looking forward to volunteer with yall again this year.

Love and Abundance,
Michael

You are one of my most abundant friends, Michael, you will grow older very gracefully, I am sure.
Love, Julie
——————————————————-
Hi Julie,

Love your not growing old!!!

Best for the New Year!

xoLinda

And to you, too, Linda!
—————————-
well said, Julie, my philosophy as well,,, I especially like “surrounding myself with people who are challenging their limits”.

I’m with you !!!

Thank you, Terry, it is great, isn’t it, to know that others are working on the same life challenges. Happy New Year to you.

Julie

Hi Julie,
As always, I very much enjoyed your e newsletter!
Thank you so much for taking the time to chronicle the very important work on the farm and to share your
insights and wisdom.

As far as a MHOF CSA Revenue tracker, my vote would be an ear of corn with kernels assigned a certain value, (i.e., either the cost of a CSA share, or an even $500)
with each kernel to be filled in when that revenue value was achieved…. with the goal of filling in the entire ear of corn!

I appreciate you, Jack, your shared vision and lifes’ mission -actualized as “the farm” (my loving term of endearment for MHOF) and
so often send/have sent conscious intentions/prayers for continued health and prosperity.

Whatever the revenue tracking symbol you use, I will be spreading the word and rooting for you!
Love,  Kim

❤️

Jennifer’s Recipe of the Week

Soft Boiled Egg with Veggies & Bacon Crumbles

I’m grateful to be able to cook with MHOF’s amazing eggs, bacon and greens through the winter.  This is great for breakfast, lunch or dinner.  Hearty yet light.  Enjoy!

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Farm Doin’s

We started the week under a lot of snow. We booked it through all of our wood chips and the farm is now chipped! This week it was to finish the fruit tree mulching, all of our small fruits and we ended the job covering the rhubarb that we transplanted last fall.

Elenore in her badass shades

Marcia, Holly and Jennifer enjoying the chip spreading job

Randy and Malvina spreading chips

Clare’s tractor driving school

Quinn becoming an expert pruner

The carpenters finished the wood shed, except for the back half wall of the wood shed portion. They raftered it, roofed it and got the tarpaper in place for final shingling on Monday (today).

Afternoons were spent on seed ordering.

Leslie, Clare, and Holly deep into their seed ordering (as I sit next to them writing this rag)

Two of our shy ones enjoying time together-Dingo and Jennifer

Julie

Clare and Julie clearly working assiduously in the office

No newsletter next week – Jack and Julie are heading to Virginia

Quick Links

Buy meat
CSA pick up information
Contact Julie
Products available right now at the farm
Become a working shareholder
Donate to the MHSC
Links Workshops

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