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mushroom bodies in walkway of garden

Soil Health + Weekly Update

Our first week of harvest share distributions went amazingly well and we’re looking forward to this week’s harvest. We so appreciate everyone’s glowing feedback about how much they’ve enjoyed it. It really means a lot to us to hear it. 🙂

We’ve been busy continuing to build beds, sowing, mulching, cultivating, feeding and ammending, transplanting, pruning, negotiating with a mama groundhog, and irrigating. Tomatoes are finally starting to really take off now that we’re on the warmer half of May, and just this afternoon I saw teeny tiny cayenne peppers starting to form. Summer crops will be here before we know it.

Soil health is one of the things that pulled me into farming - I became enthralled with the idea that “we are what our food eats”, which all starts in the soil. All of us, animals, plants, and humans - the entire food chain - is completely dependent on the ground beneath us. So, building healthy soil, to grow nourished/nourishing plants, has become our north star for this entire project.

No-till is a major discussion among regenerative farmers, and for good reason. However, with the plots we’re working for the first time the soil was so anemic and compacted we had to turn it to get started. Now that beds are built they’ll remain in place and with the right care won’t need to be tilled again. What’s the right care? Well that’s the discussion of the century, but basically it boils down to understanding where the imbalances lie and following nature’s innate design to lead it back to a state of balance. We’ve chosen a combination of “treatments”, including providing “good” bacteria, fungi innoculant, specific (naturally derived^) mineral amendments based on what we know is lacking, and a crop plan that will keep the ground covered, rooted, and diverse. While it’s a little unorthodox for farming, my training in Ayurveda, “nature’s medicine” has been invaluable throughout this process, as balance is the foundation of this system of medicine. The photo above is of a cluster of fruiting mushroom bodies in the walkway of one of the plots. This means that a network of mycelium is already forming in the soil we’ve only just begun caring for. It’s pretty incredible to witness how quickly mother nature works herself back into balance under the correct conditions.

Have a nourished and blessed week.

-Ruth & Matt

We make our own ammendments by fermenting plant matter (that we grow) and allowing the biology and yeast present on the plant to extract the minerals into liquid substance that is diluted and applied to the soil and crops as needed. This is a Korean Natural Farming technique known as FPJ.

Simple Stir-Fry with Mustard Greens

If you’re wondering what to do with your mustard greens, perhaps this recipe will offer some guidance. The bitterness of the greens can be balanced with either sweet or salty flavors. In this case there’s a hint of both and it works wonderfully with the flavor of the mustard.



Heat ghee over medium/low heat in cast iron or pan of choice. Sautee cabbage and pepper until slightly soft. Add green onions, garlic, rice vinegar, and braggs. Continue to sautee until just soft. Add greens and stir until they wilt slightly. Serve warm over rice.
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