June 18th, 2019


What’s in your share?


Salad Mix

Bunching Onions

Baby Bok Choy

Stir Fry Greens




Looking back over the last few months, I can’t believe how much we have accomplished since January. Thinking back to the winter days of endless planning, long lists outlining the days, weeks, and months to come. How anxious we were for the snow to melt and for the temperatures to reach above freezing so we could work outside. And when winter conditions endured, we worked nonetheless. We built our first greenhouse in several feet of snow and freezing temperatures, maneuvering ladders, power tools, and lots of heavy metal; our frozen fingers dropping countless screws in the snow. We made a home for those first seedlings, lighting the fire every night, covering and uncovering them with blankets every day.  When it snowed at the end of April, half our field was already planted. The three of us crawled around in the dark that night trying to brush off the snow from many of the crops you find in your share today.

In May we built two more high tunnels in our field. May and June are already the most overwhelming months on the farm, when the field is cultivated, seeded and planted in its entirety. Having to build two more 30’ by 75’ structures amidst all the other work tested our resilience. One afternoon, the air got suddenly warm and the sky went dark. It took four of us to hold onto the endwall of one of our tunnels before we had to cut it off entirely. We love living and farming as close as we do to the lake, but 50 mile per hour gusts of wind are humbling, to say the least.


The rain and wind were just as stubborn as us this spring, yet each week we continued to build, seed, and plant.  Our system of using permanent raised beds in our field set us ahead of many other growers in our area, many of them with fields still too saturated to work. Our style of farming is more reliant on human power than machine power, and in this case, it’s easier to get yourself unstuck from the mud than a sinking tractor.  

If the act of farming on a daily basis can be described as anything, I’d describe it as constant problem solving. Luckily there’s three of us, and despite unprecedented temperatures and precipitation this spring, we’ve made it to today.

We’re so proud and excited to bring you the first share of the year, hopefully just the beginning of more homegrown goodness to come.


Roasted Bok Choy



  • Bok Choy (cut in half, as pictured)

  • 3-4 T olive oil

  • 2-3 T honey (processed honey will be easier to drizzle, but raw honey will work, too)

  • Red pepper chile flakes (optional)

  • 1-2 T Salt

Preheat oven to 425° F. Cut bok choy in half and lay on pan as pictured. Drizzle olive oil and honey over the bok choy, making sure to get in between the ribs (use your fingers!) Sprinkle with salt (salting helps to soften the crisp ribs of the choy) and red pepper flakes. Roast on middle rack for 10-12 minutes, or until the leaves start to crisp, but make sure they don’t burn! We often put this over a bed of rice or udon noodles, and top with the mustard and cilantro sauce.

Seasonal Slaw



  • Cabbage (cut or shredded into thin strips)

  • Bunching onions (chopped)

  • Radishes (shredded)

  • Cilantro (chopped roughly or finely, whichever you prefer)

  • 2-3 T mustard of your choice (the condiment, not the greens)

  • 2-3 T peanut butter or tahini

  • ¼ c rice vinegar

  • ½ cup yogurt (or mayonnaise)

  • Salt and pepper to taste

Shred all the veggies, sprinkle with salt, and let sit for a moment. The salt will help to soften the cabbage and create a little juice. Then add cilantro, mustard, peanut butter, rice vinegar, and yogurt and mix together. Mixing with your hands and massaging the cabbage as you go allows for getting an even distribution of the sauce.  Taste as you go to see if you need to add more salt. This is a really nice staple to always have in the fridge, and the ingredients are very interchangeable, depending on what's in season. It’s great as a garnish or heaped in a bowl with an egg on top.