Week 18 newsletter
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We made it!

Hi Fine Folks!

I want to start out with an extremely large thank you for all your support throughout this growing season. We couldn't have done this without you, and I don't know if there are words to convey how grateful I am for your commitment to local, fresh, produce and to Seeds Farm. I hope you enjoyed your season long of produce. I know we enjoyed growing it for you!

I also want to tell you what your support means to us. Your commitment to local, fresh produce makes it possible for small farmers like Seeds to do what we feel called to do-farm. Making it as a small vegetable farm is difficult to say the least. It's not just about growing vegetable -- farmers must also work at marketing, knowing soil biology and plant physiology, running the books and the business side, understanding greenhouse operations, operating and fixing machinery, deal with absurd weather events, understanding the different needs of different crops, managing employees, building community relations, and more. Like many start up operations, it takes a lot of energy and time to evolve to where you want to be. Your membership is much more than a transaction of a community member buying produce. For us, pledging to buy produce each week is a game changer. Knowing we have your dedicated business means we can throw ourselves into farming. 

I became a farmer because I can think of no other way to non-hypocritically live out my ideals and values. I am passionate about the environment and land stewardship, and I understand that the biggest way we interact with our environment is through the choices we make as it relates to agriculture. We all eat three times a day, and that food has to come from somewhere...the land. We can make a large impact on our environment by choosing to consume food produced in an environmentally friendly way. Plus, it tastes much better! We are what we eat- and so our our vegetables. Veggies can only be as healthy as the soil in which it grows, and we are only as healthy as the food we consume. 

Now that the CSA is finished, we will spend our time putting the fields to sleep. Cover cropping, planting next years garlic, cleaning up the fields andd greenhouse, and recording what worked and what did not work will consume our time. Then we will take a deep breath and relax a bit. But be sure that this winter we will be gearing up for next year!

Thank you again, and I hope to see you throughout the year. Please stay in touch

Infinite thanks,




We rely on your feedback to help direct us as to how we can make the Seeds Farm CSA a better experience. The survey is completely anonymous, so please feel free to give us your honest opinions. 

You can follow this link here:
it will only take a few minutes and it would mean the world to us!
In your box this week:
  • Celeriac
  • Spinach
  • Greens
  • Herb
  • Winter squash
  • Onions
  • Garlic
  • Beets
  • Radish
  • Leek
  • Mini Fennel
  • Pie Pumpkin
  • Brussel Sprout
This is the real deal. A recipe for a REAL pumpkin pie! This recipe I pulled out of the drawer of old recipes, splattered with pumpkin puree and cream, a tried and true recipe. My family eats this every Thanksgiving and I can promise you this is the winningmost recipes for Pumpkin Pie.

1 sugar pumpkin
2 eggs
1 1/2 cup cream
1/4 tsp salt
1 tsp cinnamon
1/2 tsp grated ginger
1/2 tsp nutmeg
1/8 tsp cloves

Split pumpkin in half, discard seeds (save for roasting!) and bake for 1 hour, or until soft. Remove, puree. Mix two cups of not piping hot puree with rest of the ingredients and put in your pie shell. Bake at 425 for 15 min and then lower temperature to 350 and bake an additional 45 minutes. Enjoy with Whipped cream on top!
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