“If the world were merely seductive, that would be easy. If it were merely challenging, that would be no problem. But I arise in the morning torn between a desire to improve the world and a desire to enjoy the world. This makes it hard to plan the day.” 
― E.B. White

Hi Friends & Farm-ily,

The month of November is here.. quieter days and longer nights. How wonderful were those sunny days over the weekend and the past few days? So rejuvenating to be outside! The first week of November have been absolutely beautiful – a slight change of pace and weather has truly rejuvenated our spirits!  This coming Sunday will also bring daylight savings. We love starting the day earlier and heading in earlier – by 6pm! – which means an early dinner and farmer bedtime for us (two thumbs up). The change of daylight hours has us slowly adapting into new schedules… getting to animal chores earlier – around 4:30pm and buttoning up last minute farm chores before losing the last moments of light.   Instead of chasing the sun during the peak of summer (to avoid the excess heat) we now make the most of the hours that we have from sun up to sun down. With the change of the season it automatically carves about 4 hours off of our typical work day which is a much welcomed change of pace.

Our hearts and minds are gearing up for the 2017 season (there’s just so much to look forward to!) and now that November is here we are feeling ready to nest and write and look over notes and better prepare for the next growing season.   We spend a good part of each day talking about how we can move the business forward in a balanced direction, what kind of tools or infrastrtucture should we invest in as we pay closer attention to our bodies and work smarter. We always feel successful if we can get to Fall and still have energy to give to ourselves and the farm – which we’ve been able to do the last few seasons – which means things are always getting (growing) better!


This time of year is also a time for rejuvenation and inspiration in the kitchen and I’ve been cooking up a storm!  As you guys know we make it a priority to cook 3 meals a day even during the busy season. Eating well has a lot to do with how productive we’re able to be on the farm and we honestly don’t think we could keep up with everything if we didn’t eat well. Plus, it’s fun to create fresh homemade goodies and it’s delicious to boot. For inspiration over the weekend, I went online to the WHF Members Page on Facebook to try out a few recipe suggestions there that were bookmarked in my mind. This soup Spicy Sausage, Potato and Kale Soup was a hit – it was delicious and fed the two of us several tasty meals!  It was extra delicious paired with salad (arugula, radicchio & romaine….) and some crusty bread.

All throughout the season, the WHF CSA member’s page has been active and buzzing with many delicious recipes, helpful hints and encouragement. (Thank you to all our members for your continued participation and excellent efforts!) There is also a catalogue of recipes from 3 seasons of posting (so cool)!  Some of my favorite advice that one of our member’s gave (in their 4th season now) to a 1st year member is “Make friends with your knife, cutting board, sink, dish towel, salad spinner, stove, and oven. They aren’t instruments of drudgery, they are keys to liberation. The time you spend prepping and cooking food is time to think and be present in the moment–“mindfulness” is a free benefit of CSA membership, so take advantage and enjoy it!” (for the rest of her sage advice check out the week 2 newsletter) We hope all of our members have enjoyed this free benefit of membership not to mention the many delicious meals that have been created and savored in all 140 households that our CSA program grows for.



For us, the Members Page is a really important component to our CSA. Hearing how everyone is utilizing all the fresh produce, pastured eggs, grass fed beef and pastured pork is an important part as it completes the circle. It acts as a window – in seeing how the fruits of our labour are being prepared. In the same way that our social media posts and newsletters provide a window into how your food is grown and harvested.   It’s part of the conversation that farmers love to be a part of but often times don’t get to experience.

In our own insecurity we wonder, “Is our produce being eaten? Are folks cooking more often? What are they making with the produce we have grown for them?” On the Facebook Members Page the conversation and experience continues well after the produce leaves the farm and the visual component really hits it home for us. The interaction and shared experience validates all the long hours and hard work we do. It shows that its worthwhile and the goals of the farm are being met because the food is being utilized and thoroughly enjoyed. This part of the experience is important to us… because beyond the delicious produce and pasture raised meat and eggs our CSA aims to improve our CSA members quality of life! We want to play a part in ensuring that they can live long, healthy lives and be productive members of society.  This interaction helps us to see that our goals are making a difference in our community. And it is you our members who are making the upfront investment for the betterment of us all! Pretty amazing stuff!


And this is the other reason why your farmers have energy this November.. The Members Page, the thoughtful emails and conversations, the CSA member’s day, the mindfulness, all of it inspires us and continues to fuel us through the 2016 season. We must have one of the few jobs in the world where folks come to us and tell us how grateful they are and how important our role is in this community and for that we are so grateful. That kind of support from our members gives us the fuel your farmers need to get the job done. It’s amazing how energized we feel even at the tail end of the season because we are growing better and have some seriously cream of the crop CSA members. This year more than any other year we feel connected to community and deeply rooted in our vision. It all feels like it is coming together and we couldn’t be more proud or encouraged of what our community and our farm are accomplishing.

Keep up the great work in the kitchen and keep sharing your experiences, recipes, etc. We hope you take a moment to reminisce about your first CSA share pick up of the season and how far you’ve come and all the beautiful meals you’ve enjoyed since then. A 28-week commitment is no small thing and we thank you all for choosing us as your farmers. Thank you for choosing to be a part of this farm and for investing in our small farm so it can provide the best possible food we can for you and your household.


Proud Farmer moment: Over the course of 25 weeks, Brian and I have sown, grown, harvested and distributed over 79,000lbs of produce to our awesome CSA members. That puts us on track for distributing over 85,000 lbs for the 2016 summer season (that’s a whole lot of lifting, carrying, washing, displaying etc)! Brian and I love what we do and we couldn’t do it without the exceptional group of CSA members that has rallied around our farm. Thank you for believing in us and in your community.

We’ve distributed 700 lbs per weekly share which means by the end of the Spring/Summer CSA we will have distributed close to 800 lbs of food to each weekly share member. Which is a $1.49/lb for fresh, local, organic produce! All while supporting the vital ecosystem of this farm, two full time farmers by ensuring a livable wage, and the best possible produce you can find…Amazing!


Beef & Pork Shares. A big thank you to everyone for your enthusiasm about Grass Fed Beef & Pastured Pork Shares! We expect to have our freezers stocked with beef and pork through the winter so please check back on the site periodically as we will be keeping our inventory updated!   Please think of us the next time you want to buy some top quality – can’t find this product at the store – experience!  Tis’ the season for soups, stews, braising, roasting and more so keep us in mind for the holiday season!  Thank you in advance for your support! The Grass Fed Beef Shares & Pastured Pork Shares & Sausage Shares we have for purchase are available to both members and non-members so feel free to share the workinghandsfarmstore.com link with family and friends…

This weekend we’ll continue bringing in storage crops for our Winter CSA season.. starting with everybody’s favorite: Carrots! Let the power washing and bagging begin! If you see us out in the field this week be sure to give us a wave!


Just a reminder…. The final CSA pick up for the Spring/Summer/Fall season is just TWO weeks away!  (November 15th, 16th or 17th depending on your assigned pick up day)

There will be a “Week 27″ share table and a “Week 28″ share table in the Member’s pick up area – be sure to check off your name and grab the appropriate share(s).

Weekly CSA Members will receive a double share (shares 27 & 28) to better prepare you for the Thanksgiving holiday (think storage crops!)  Be sure to bring a big enough vessel or enough bags to carry all your goodies home in.

Bi-Weekly Share Members All Bi-Weekly Share members will pick up on that week. Depending on your assigned weeks, you will pick up either Share 27 (weeks 1,3,5,7 etc) OR Share 28 (weeks 2,4,6,8 etc)!

Have a great weekend and enjoy the veggies!

With kind regards,

your farmers

Jess & Brian

dirty hands, clean hearts