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Sad news

Support your local farmers(taken from my CSA newsletter – they have to stop operations a month early this year due to lack of money)


OK, the difficult news.  As most of you know at this point, we have decided to stop operations after this week.  We have done so because we are no longer able to fund operations.  We have been in this position before…and typically what Jeff and I have done is take on some more debt and not take any pay.  Well, we have tapped both of these strategies (credit card maxed and pay=0) but it was not enough.  We waited to the last possible week to stop (and perhaps waited too long) but the bills continue to come in and we have reserved our last few dollars to pay local vendors and our farm crew.

This year we chose to use our dollars to make it through the drought with food.  The drought demanded more labor and inputs than we expected in our annual planning.  Even worse than the devastating floods a few years back.  The crew did heroic work to get plants to grow, but unfortunately, it left us unable to finish out the season.


This is the risk of small scale vegetable farming.  We do not qualify for the subsidies or other crop protections that corn and soy enjoy.  Thus, when the resources run out, we need to make the very difficult decision to stop.  Thank you for sharing in this risk.


So, I ask for your understanding.   Of our situation and the challenges faced by the local growers in our local food system.  Tell this story to others so that they can also learn that food does not grow in grocery stores and that there are real people behind it all.  And, finally, I ask that you thank any of our crew that you may run into.  It is tough work to grow healthy food for people.  You are part of their story just as they are part of yours.



Organic pumpkin-flaxseed-walnut muffins

I know what you’re thinking.

A post on a Saturday morning?  After how you didn’t sleep for weeks cramming for finals?

Well, it turns out if I have things to do, I can sleep all day.  Not so true if I don’t have anything planned.

The good news?  It’s 10:30 and I’ve already gotten an 8 mile run in and stopped at the farmer’s market to meet the people who run the CSA I’ve joined.

Last night we made the best muffins ever.  I bought flaxseed a long time ago and have been meaning to use it.  Becca suggested muffins a while I had one can of pumpkin still lingering, so I figured those two would make a good combination.  The recipe I used is loosely adapted from this website.

Organic pumpkin-flaxseed-walnut muffins

-mix 3 eggs, 1 smashed banana, 1 can (15 oz) pumpkin, 1/2 cup water
-mix in 1-1/2 tsp baking soda, 1 cup raw sugar, 1 tsp salt, 3/4 tsp cinnamon, 3/4 tsp nutmeg, a dash of allspice and a dash of clove
-combine with 1 cup whole wheat flour, 3/4 cup flax seeds, 3/4 cup ground walnuts
-bake in muffin tin for 30 minutes at 350 degrees C

These aren’t the kind of muffins that you would crave if you had a sweet tooth, rather the hippie-dippie kind that are good for you in a ‘keep ya reg’lar’ sort of way.   The raw sugar adds just enough of a sweet crunch to keep your sugar cravings satisfied.

Total Cost: $6.94

-3 organic eggs: $0.50
-1 cup organic whole wheat flour: $0.26
-1 organic banana: $0.37
-1 can organic pumpkin: $2.20
-1 cup raw sugar: $1.26
-3/4 cup flax seed: $0.34
-3/4 cup walnut flour: $2.07
-spices: $0.25 (?)

The overall price seems bad, but then if you think about it, that equates to $0.58 a muffin.  The biggest cost factor in these were the walnuts, which I think really made the muffins great.