Weekly newsletters

February 2020 MHOF Newsletter

/in /by

February 2020

 

Dear friends and customers of Many Hands Organic Farm,

 

Halfway through winter we are and it is time to let you know about all of the wonderful things that we are growing to eat this year.

 

CSA – https://mhof.net/community-supported-agriculture/

29 years in with the CSA we are happy to announce our CSA offerings for 2020. After many years at the same price we are edging up slightly to keep in tune with our improved salary structure for our hardworking staff, the cost of almost everything that goes into the vegetables and fruits – fertility, supplies, seeds, etc. and also, most importantly, the increased quality and quantity of the food we raise.

Large Shares will be $700 this year, Mediums will be $475 and Smalls, a new offering for the modest eaters, will be $350. Pick up locations and times are on the website along with pricing for delivered food. Some of our locations or days are not yet sorted out, but rest assured that long before the first of June we will have all of this sorted out. Newly in – we have a Worcester site – The Elan Vital Medical Center at 21 West Street. Food will be on the back deck. Thanks to Karen Way and Abbas Qutab for letting us use their space. And while you are there, you might want to set up an appointment with either of them. They are great health care providers. That will be a Wednesday pick up.

Want to get a delivery to a location closer to you? We can talk about how many shareholders we need to make that happen.

SNAP customers are very welcome to join the CSA. Ask.

Meat – https://mhof.net/organic-meat/

I was talking to one of our turkey customers the other day, and he said, “That was the best turkey I have ever eaten.” Similar things are said about our pork and chicken. We have some pork cuts left in the freezer, and one turkey, but now is a good time to place pre-orders for 2020. Slaughter for meat chickens (presently sold out from 2019) will be August 30. Old layers will follow in mid to late October, pigs in mid-November and then turkeys on Thanksgiving week. You just can’t beat the meat we raise with certified organic grain, woods for the pigs, and pasture for the turkeys and chickens, all of which gets more nutritious every year. We have stocking rates all figured out, and Franny and Dingo have already signed on to be our pasture watchdogs for the entire poultry season.

 

Products on hand – email or call

  • Frozen Lard – your best source of Vitamin D and a great cooking fat with its higher combustion temperature than most fats – $20/quart and we will ship.
  • Frozen Pork stock – limited supply – $7.50/quart
  • Frozen Applesauce – this is so tasty – $6/quart
  • Frozen peaches – $12 for a 2 lb. bag
  • Hemp salve – Jack loves this for his aches and pains – $10/2 ounces – we will ship
  • Comfrey salve – my go to salve for all sorts of hurts and abrasions – $8/2 ounces – we will ship
  • Peppermint and lavender soap – $6/bar made from our own lard and tallow – we will ship

 

Working Shareholders sought – https://mhof.net/about-us/

This is such a deal for you and for us. Come at 6:30 for breakfast on your appointed day (M, W, or F) or from 8-12, with lunch regardless. Running through the CSA 26 weeks you will receive a large share in return for your efforts. Learn how to farm, have a great time, get lots of exercise, and make some new friends. We are looking for a total of 12 working shareholders. There may be an opportunity to pay for your gas with a delivery job for the CSA on your way home. You can start earlier than June 1 for a bag of frozen peaches, quart of applesauce or stock, or something else we have in abundance.

 

Circle of Song starts Thursday – http://circleofsong.net/music/index.php

We sing in four part harmony an array of wonderful music. This spring we will be doing Copland, Rutter, Barber, Walker, The Amidon and Mark Hayes in a “Copland and other Notable American Composers Concert” in mid-May. Contact me if you would like to consider joining. We meet at our house on Thursdays 7-8:30.

Looking for one more full-timer this year on the farm  . . .

to join Clare, Mario, Marj, Jack Dan and me plus an array of working shareholders and itinerants. Pay is commensurate with experience and hustle. All of the hundreds of things we do on the farm from raising animals, vegetables, fruits, tending hoop houses, cutting and stacking wood, preserving food, managing visiting groups,  marketing,  mowing, hay making, etc. are part of the job. Apply with a resume and a phone call.

 

What do farmers do in the winter, anyway?

This year we are building our firewood supply, cleaning up all sorts of junk, re-organizing all of our tools and stuff, pruning fruit trees, weeding greens in the hoop house, mulching fruit trees, ordering seeds, animals and supplies, working on the website and our extensive marketing profile, putting together our planting and fertility schedules and applying for organic certification, and doing all sorts of fun talks to Northeastern, NOFA Mass, CT and NH, and UMass so far.

What will be new on the farm this year?

Not a whole lot – mostly continue to enhance fertility – we are working in year 2 with our consultant at Advancing Eco Agriculture, we have added two more hoop houses – now 5 – for winter greens and summer goodness – melons, tomatoes, eggplant, looking forward to our first full year with our ripper to help us with bed prep, stockpiling lots of hay for mulching and putting together an intricate plan for cover crop usage throughout the season. Our foliar feeding protocol for this year will almost require a spreadsheet. We are focusing on improving our blueberries, tomatoes, apples, and finally coming to terms with slugs – hopefully encouraging them to go somewhere else. Our organic matter jumped at least 1% point in all of our fields in 2019 over 2018 and the food only gets that much more fantastic. We upped our meat birds to 250 and added another pig for 6 total. We hope to raise 2 steers again, but they won’t be ready for your freezer  until late 2021.

 

Enjoy the rest of winter. It will speed by. But don’t tarry on joining the CSA. We can use some cash right now as this is an expensive time of year! Julie

2020 MHOF CSA Shares Now Available

/in /by

January 15, 2020

No time like the present to sign up to become a member of the Many Hands Organic Farm CSA. This will be our 29th season and we know how to do it!  New this year we are offering 3 share sizes during the Summer CSA season as well as the Late Fall Share during the month of November.  Depending on how often you cook at home, how you consume fresh vegetables, whether you preserve food throughout the season, and the number of people in your household, you can choose a Large, Medium, or Small share.  Each year you get more for your money- as the quality of our vegetables continues to improve; the quantity is generous too. We don’t think you can beat the taste, quality, and nutrition of our nutrient dense produce, which we continue to improve as we focus on plant and soil health. You will receive 22 to 26 weeks of vegetables, fruit, and herbs.

Here are a handful of testimonials from our CSA shareholders–

“While we have enjoyed participating in this CSA for a long time now, I think this was the most bountiful year we’ve experienced.  And  not just quantity, but variety and quality, too.  I can’t even eat tomatoes from anywhere else anymore – I’m so spoiled with the delicious ones we’ve received from you the last few months.  Last night we had the best butternut squash, the night before I had a wonderful soup with the most delicioius Asian cabbage, carrots, celery and leeks…  In fact every week this past season, we have felt the same – loving it all! 

I haven’t had a chance to try the sunchokes yet, but I’m planning on roasting them later this week.

Thank you for all of your hard work – I couldn’t be happier!” Becky

“Just a couple ideas. Curly Kale can easily be frozen. Strip it from the stem, put it on a cookie sheet in a single layer and place in the freezer. In about an hour place Kale into a plastic sealable bag. Works like a charm. Beet greens and chard make a wonderful pesto for pasta or fish or anything. Just use greens instead of basil. Parsley works well also. I even use carrot fonds for a pesto.

 

Once again, we are sooo happy we found you. Have a good week.”

 

“I just wanted to take this moment to thank all of you for what you do. I agree that organic farming is HARD work with little return. I think it must be in your blood. Regardless, we LOVE our share and that we are assured that out produce is 100% ORGANIC for 6 months of the year. Your hard work and care doesn’t go unnoticed. I will continue to tell others about the farm.” Karen

 

 

“Thank you for another amazing week of produce. We actually took our share with us when we went away last week and ate tons of delicious veggies the whole time.” Emily

 

“Absolutely beautiful!  Getting this CSA share has been one of our best decisions along with getting the fresh eggs.  Thanks for all that you do.” Rich

“I should say weekly applause.  This season to date has been spectacular!  I know it’s a holiday weekend but I am so full of food appreciation and happiness that I’m bursting!  In fact, some mushrooms and green pepper in the saute pan now.  Eggs going in later.  Tomatoes at the very end.   . . .. What’s an email without a comment about the lovely fresh eggs?  The girls are doing a great job as always. Hope you have a Labor Day weekend that’s just what you want it to be.  Know that we CSA subscribers appreciate all the labor and love that goes into the MHOF offerings.” Nancy

“I’ve totally changed my diet to clean eating and can’t wait to enjoy more this summer.”  Caroline

 

“Wow we are enjoying the produce.  The chard was both beautiful and tasty.” Linda

 

“Thank you so much Julie! It was so beautiful this week’s share. The produce was amazing and fresh.  Thank you so much for everything.”  Alma

 

“Your produce is delicious, and I feel very healthy after I eat it, especially since I’m getting a lot of kale this year! Thanks for all that you’re doing at Many Hands Organic Farm.”  Cathie

 

“I hope you are doing well and enjoying your season. I’ve been thinking about everything I learned from you during my time as a working shareholder as I am spending my summer working on this tiny farm that we’ve created on the Cape. I think about Jason every time I skip weeding the vetch. Speaking of weeding, I think one of the most important things I picked up from you is to be sure to stop everything once and awhile to look back at what has been accomplished. This is important in weeding, faming in general, and life too!

Anyway, I just wanted to express my gratitude for you and your wisdom and the work that you do.Thank you!” Cory

“Thank you for the weekly bounty! I’m so glad you reached out and brought us back into your fold. I have really enjoyed learning new ways to use these gifts. I was surprised how much I enjoyed sautéed Lamb’s Quarters (with garlic scape) and the berries were amazing!!  Every day kale and chard are enjoyed in our morning smoothies. And now I have my husband eating so many more veggies. Last weekend he finally admitted he liked squash. But I think it’s because it was your squash, so sweet and perfect, that I steamed with parsley for a change. Amazing summer side! Keep up what I know is hard and frustrating work. But you’re doing great!  Thank you.” Caroline

 

 

Thanksgiving Turkeys – SOLD OUT!!

/in /by

Turkeys are sold out for this year.  Check back next year for more organic turkeys.

September Sale! Call or email to reserve your order!

/in /by

Many Hands Organic Farm
Barre, MA. 978-355-2853 or farm@mhof.net

September Sale
Food must be sold to help us make room for the harvests that are coming in now!

Quantities limited, call or email to reserve your order.

Fruit

Frozen sliced peaches – $12/2 lb.
Frozen strawberries – $12/2 lb.
Frozen applesauce – $5/qt.

Dried peaches – $10/8 oz.

Canned grape juice – $12/qt.

Vegetables

Fresh Kale – $3/bunch
Fresh chard – $3/bunch
Fresh parsley – $3/bunch
Fresh celery – $3/bunch
Fresh green peppers – $3/bunch
Fresh garlic – $12/lb.

Frozen corn – $12/2 lb.
Frozen peas – $12/2 lb.
Frozen green beans – $12/2 lb.

Canned tomatoes – $6/qt.

Dried mushrooms (winecaps) – $10/8 oz..
Dried zucchini and yellow squash – $5/lb.

Meat and Animal Products

Fresh Turkey (pre-order for Thanksgiving) $5.50/lb.
specify hen (12 – 18 lb.) or tom (20-24 lb.)

(all frozen)
Whole chickens – $7/lb. (5-7 lb.)
Chicken feet – $5 for 12 feet

Beef Roasts – $10/lb.
Beef Steaks – $10/lb.
Beef Short Ribs – $10/lb.

Pork Chops -$10/lb.
Ground Pork – $10/lb.
Pork Ribs – $10/lb.
Country-Style Pork Ribs – $10/lb.
Pork Hot Dogs – $12/lb.
Pork Lard – $20/qt.

Personal Care Products

Comfrey salve – $8/2 oz.

Fall CSA (November)

4 more weeks of the same luscious vegetables – $120 with $8 delivery to Worcester and Holden – https://mhof.net/csa-order-form/

CSA Week 2

/in /by

June 2, 2019

CSA Week 1 – June 3, 5, 7

Dear 2019 CSA Members,

It is here at last – the first week of the CSA. As we have been doing this continuously for 28 years now, it is one of those rites of passage by now – and still after all these years I get a little nervous about the beginning week. As we prepare to “feed” you each year it is kind of like what it must feel like for the teacher who is about to meet her class for the first time, wondering about each student and how he or she will enjoy the learning experience. If anything is confusing to you, give me a call or drop an email line – julie@mhof.net; 978-355-2853.

As I look at last year’s weather notes, I realize that last year it snowed almost every day in April and then was beautiful in May. Well this year April was fantastic and May was cold and wet. It still seems to rain almost every day, but it is warming up. And some of the things that are usually are a little bigger are a bit delayed, but we will be fine.

Here is the game plan for your first share

  • Rhubarb – you can enjoy this “old fashioned” perennial vegetable thus- cut it up and throw it in a saucepan with some honey and cook it down for about 5 minutes – serve warm or refrigerate it and eat it cold – from the internet I garnered this – “Some of the health benefits of rhubarb include its ability to aid weight loss, improve digestion, prevent Alzheimer’s disease, stimulate bone growth, avoid neuronal damage, increase skin health, prevent cancer, optimize metabolism, improve circulation, and protect against various cardiovascular conditions.” And it tastes good. One to two weeks of this.
  • Radish/turnip – from the hoop houses – a s taste for each of us – limited supply
  • Cilantro – from the hoop houses – starting to bolt, but we have at least one week
  • Green Onions from the field – a little small this week, but they will pick up soon
  • Chives – use the flower heads too, they are strong with the onion flavor
  • Beets – nice ones from the hoop house; should last two weeks
  • Chard – also nice from the hoop house
  • Kale – also from the hoop house – mostly Red Russian – we should have this next week also
  • Lettuce – is small this week, but it will pick up in size
  • Mushrooms – there may be some winecaps for you. Slice, sauté in your favorite fat, add some salt, add to an egg dish, a stir fry, Italian food . . . . I can’t promise as mushrooms have a mind of their own, but we are hopeful there will be some nice ones. Use them very soon as they have a very short shelf life
  • Oregano – our early stand by
  • Mint – mostly spearmint this week. We may be filling in with peppermint by Friday

Winecap mushrooms cooked in butter

Newsletter

Watch for the newsletter each week as I am able. Sometimes things just get too busy, so if I miss a week or three over the season, chalk it up to too much work that week.  It will contain a lot of information about the organic food movement, and educational and advocacy opportunities, along with what you will get each week, and some recipes from time to time. We also sometimes have guest editorials from the paid and volunteer farm staff.

 

Contact list – please check your data

Attached to this email is a list of who you are and your pick up day and location. Hopefully I have it all correct. Please be in touch with me if somehow I made a mistake on your share size, your pick up location, etc.

 

Still taking members

After next week the price will go down each week (by $30 for larges and $20 for mediums), and it will be updated on the website – www.mhof.net/csa.

 

Check out our Facebook at this address https://www.facebook.com/manyhandsorganicfarm… You can like us, refer us and also write a review if you enjoy what you are receiving. That all helps get the word out for our farm. Thanks for what many of you have already done to help us get the word out.

 

We are also on Instagram at Many Hands Organic Farm. Clare and Lisa post pictures there all of the time.

 

We will be using our recyclable bags this year for the eighth year. Yours will have your name on it, the size of your share (medium or large) and where you pick up. Each week, please bring back your bag and leave it in the designated location at your pick up site when you pick up your new bag. There will be a banana box with our name on it into which you can deposit your bag. We have 2 bags for Barre folks and 3 for those of you who pick up off site, so if you return the most recent bag each time we will always have a new one for you. But you get only the specified number of bags. If you don’t bring your bag back each week, we will end up here with no bags for you and will revert to a paper bag (labeled the “paper bag of shame” by one CSAer) for you.

 

Getting your share

Every year it happens that someone comes to a pick up site and takes the wrong bag. This sets up a chain reaction when the owner of the bag shows up and can’t find his/her food. Do take your bag only (and instruct anyone who is picking up for you to do so). If you mistakenly get the wrong bag, call and email me immediately (julie@mhof.net; 978-355-2853), so I can rectify the situation quickly. Now that I am cell phone savvy, you can also text me at 978-257-1192 as another way to reach me. Do all three and you will catch me more quickly. You might be asked to deliver the bag to its rightful owner.

 

Here below is the list of pick up locations. Please pick up your food in a timely fashion, realizing that all of these pick up locations are doing this as a service to MHOF and you. If you are not able to pick up your food during specified times in any particular week, you have a few options –

 

  • Contact me one week in advance to change your day of the week to pick up at MHOF for that week (sorry, no alternative off site pick ups)
  • Ask a friend to pick up for you
  • Contact me to cancel for the week – we will then know to not pick for you – we do not send two shares to make up for a missed week.

 

Food that is left at the offsite pick up sites will be donated.

 

CSA Pick Ups:
Barre
There will be Monday, Wednesday and Friday pickup options at Many Hands Organic Farm from 12 noon to 8:00 PM. The pickup is in the barn. Park on either side of the driveway or down by the garage (full of feed). Walk around behind the house and go into the last building on the left. The walk-in cooler is in front of you and slightly to the right. It is a big wooden old fashioned door. Be sure to turn off the light and close the door tightly on your way out.  Your bag will almost always be on the left hand side of the walk in.

Holden
There will be a Wednesday pickup at St Francis Episcopal Church, 70 Highland Street in Holden (the church is located around the corner from Friendly’s on Main Street and the Holden Library). Enter in the red door on the parking-lot side of the building marked “Fellowship Hall.” Pickup is available from 4:00 PM to 7:00 PM. The door locks at exactly 7:00 PM, so don’t be late. Local contact is Becca Miller – 508-829-4182; cell – 774-242-2562; rebeccaplacemiller@yahoo.com.

There will be a Friday pickup at the barn of Teresa Wolcott on 51 Boyden Ave. Pickup is available from 3:00 PM to 10:00 PM. Teresa – 508-829-6474; teresa.wolcott@gmail.com

Worcester
There will be a Monday pickup at Living Earth Natural Foods store, 232-234 Chandler St. (corner of Rte 9 – Park Ave and Rte 122) in the hallway outside the store. Pickup is available from 4:00 to 7:00 PM.  Your contact is Rob White or Frank Phelan, who should be at the store during this time – 508-753-1896.

 

Our dogs – Franny is the orange Golden who is very friendly, even as she gets along in years. Dingo is our new guy who is a bit shy. Our dogs are our police personnel and enable us to farm. They help us protect our animals and plants so that they are not destroyed by the local predators. Please remember they are working dogs. Also, leave your dogs at home. They will stir ours up and are not welcome here. Thanks for helping us in this way.

 

Recycle your paper and plastic grocery-size bags with us. You can leave them in your CSA bags. We also like rubber bands, but no longer need yogurt containers.

 

Everything you get was raised here. Our farm has been certified organic continually since 1987, and as Jack and I are principles in the Northeast Organic Farming Association, Massachusetts Chapter – www.nofamass.org – we are highly committed to organic agriculture and all that means for the health of our customers and of our environment. We also have a special focus on fertility and happy soil biology, tinker with biodynamic principles, and work with a lot of permaculture systems too. For the sixth year we are spending a lot of our time and energy educating ourselves and others about climate change and how farmers and gardeners can bring carbon back into the soil where it belongs, and out of the atmosphere. This year we are completely no till and we have hired a consultant to help us better target our foliar delivered nutrition. Of late our fields are teeming with earthworms.

 

Really eating in season

Being involved in a CSA gives you the consumer rather direct knowledge of what is happening each week on the farm. If we are in a serious dry spell, or if we get a 5 inch rain in one night, or if hail comes in quickly and violently, you might notice the impact of the crazy weather on your food that week – or the next if the weather is severe. With climate change pulling lots of tricks these days, we have to keep hopping to learn new and better ways to continue to raise high quality produce. Knowing your farmer and your food gives you a true sense of connection to agriculture – something that Americans have come to seriously lack over the past decades. I will attempt to help you live the farm life vicariously so that it truly becomes part of your experience.

Sometimes I will provide recipes, but there is an immense amount of information on the internet too, so I encourage you to go there. You can YouTube almost any vegetable and there is a plethora of good recipes. Our library of recipes are available here – https://mhof.net/recipes.  Check out our website.

If you have not yet become a casual and seasonal cook, now is a good time to do so. This means eating in season, and learning how to substitute for those recipes you read. Think salads, stir fries and soups. Don’t be afraid of things you can’t name. Taste it and see if you would like it raw or steamed, or hidden in a casserole (or give me a call for ID). Cut the sugar from your menu and your tongue will start to really enjoy strong tastes. The stronger the taste, generally, the more healthful the food. Though we do have all the “regular stuff” like peas, beans, tomatoes, summer squash, carrots, peppers, cucumbers, we will be bringing you some wonderful green stuff that has big leaves (Swiss chard, kale, collards, Asians), lots of beets and greens (use the whole plant), and fantastic herbs (cilantro, parsley, basil, oregano, mint) and roots like salad turnips (you can eat these out of hand). We should see some nice broccoli, cabbage, and later cauliflower (late fall). The potatoes, green onions, onions and garlic, followed by leeks, will be a treat of another kind. Fruit will be in your bag on an irregular basis, though it looks like a good year for tree fruit and also strawberries.

We will endeavor to round out your experience. Every year our fertility improves as we focus more heavily on getting the right balance to build the soil and feed the microbial life. We have committed to 6 lbs. for the mediums and 10 lbs. for the larges per week on average. Remember that near the beginning we will have less crops and less quantity, with peak quantity being normally from mid-August through September.

 

Send me an email, and if you don’t note otherwise, I am likely to publish it. Offer recipes, trials and tribulations from you newcomers, words of wisdom from those who have been with us for decades. If you have a service that you think our members might like to utilize, feel free to write and I will give you free advertising. Ask questions – stop by if you are a local pick up person, or come out and visit if you are picking up in Holden or Worcester. We want to get to know you. I hope you enjoy your local eating experience this year.

 

Things to remember –

  • Pick up your food during the time noted for your site
  • Next week – bring your bag back to your delivery location and leave it in the box; we like rubber bands, plastic grocery size bags, paper grocery size bags, egg cartons – you can put them right in your bag when you bring it back
  • If vegetables are not in a plastic bag, be sure to put them in one before you pack your food in your fridge – it will keep the produce fresh

 

Welcome to the farm and thanks so much for choosing us!

Julie Rawson and Jack Kittredge

For The Many Hands Organic Farm staff