Farm Happenings for October 02, 2026 – Week 14

🤠 A Trip to Creditville

I read the email, which was appreciated, because her order was missing not just one, but two items. As I thought about how to reply, my imagination started to stir:

It was a long, lonely dusty road with the ravens circling above, just because there are always ravens circling above. I was just putting one foot in front of the other until I reached my destination. A tiny one-horse town with no horse.

I continued my journey past a leaning signpost with a faded sign, dangling off one chain that would sway and twist when the winds came. But they never did. I have been here too many times as of late.

Creditville!

Sighs.

A creak came from the saloon style doors as I pushed them open.

Entering the dimly lit room, pausing to let my eyes adjust to the light. Two or three faceless sombreros, lifted ever so slightly as I passed heading to the table at the front of the room. The ceiling fan oscillating ever too slowly above.

I was met with a smug smirk by the man behind the table who greeted me with:

“You are here AGAIN, so soon, Senor? But this is not a surprise for me.”

I just nodded and pulled out the folded paper from my top pocket and placed it on the desk. Deliberately he held my gaze as he dragged it over the wood surface with this finger and opened it up. For long moment he just looked over the list while subconsciously scratching his bristled face. Only when he was good and ready, did he let out a long, slow whistle, while shaking his head just to set the tone before he spoke.

“Never have I seen sooo many in ONE list.”  Then his eyes hardened. I hope you bring many, many Denaros for me and my amigos, Senor Mike.

There was a faint chuckling from the sombreros behind me.

Unceremoniously I slid off my knapsack and pulled out from within it a large cloth bag and plunked it on the table. He waited for the dust to settle and then took another thoughtful look at my list.  Then as much to himself as to me he repeated…  “si, many …many Denaros…

Effortlessly, without taking his eyes of my list, he started to slide the beads along rail of the abacus that was within his reach.

Click…. Click….click…  pause, another shake of the head and then, click, click, click again.

I waited.

He paused and looked at me.

“You know, this is not going to make your customers very happy Senor Mike. Credits don’t fill the hungry belly of a child.

I nodded and shrugged in defeat, knowing what he said a truth.

“I know…” I muttered.

He reached, and while pulling the cloth bag to his side of the table, he simply said,

“I think you will need to give me all of this”

“This will be the last time!” I declared with determination.

The room awoke with an unkind cackle of laughter.

“Oh, Senor Mike. You are most funny guy. So funny. But I think we will be seeing you again.”

“Perhaps”, I conceded, “but I will not let this failure define us!”.

And with that resolve, I turned and headed back towards the light and to the email that was still awaiting a response.

I smiled.

In truth, constructive correspondence like this gives us the opportunity to improve.  I don’t mind it, even if it stings a bit and creates unsavory characters in my imagination. This is how we become better and for that I am grateful.

Thank you for being an active part of that process and for being a part of our season.

In earnest,

~Michael

<press send>

🧡 A Note of Thanks

Thank you to everyone who purchased a Cornerstone Harvest Box! We sold 143 boxes—and then, just this evening, someone generously stepped forward to help us hit our goal of 150 boxes. That’s a lot of food for the shelter and many new eyes on what we do here.

We’re spending the evening getting ready for 100 folks to come to the farm to pick up their boxes, and we couldn’t be more grateful.

Every single one of you who purchased a box was part of this success story. Whether you bought one box or several, whether you donated your box or kept it for your own table, you helped make this happen. Together, we hit the goal—and that’s something to celebrate.

What’s In Your Share This Week

• Butternut Squash
• Acorn Squash
• Leeks
• Lobo Apples
• Beets
• Bunching Onions
• Green Cabbage
• Neptune Carrots
• Cauliflower
• Celeriac
• Celery
• Chives
• Cilantro
• Lebanese Cucumbers
• Curly Leaf Parsley
• Black King Eggplant
• Prizm Kale
• Romaine Lettuce
• Mint
• White Button Mushrooms
• Yellow Onions
• Green Bell Peppers
• Hot Mix Peppers
• Jalapeño Peppers
• Red Bell Peppers
• Radicchio
• Purple Top Turnips
• Green Zucchini

Recipe of the Week

Hearty Leek & Potato Soup

This is the kind of soup that warms you to your core—creamy, comforting, and packed with wholesome vegetables. Leeks and potatoes take the lead, while carrots, celery, cauliflower, and onion build a flavourful base. The cauliflower and potatoes break down beautifully when blended, giving the soup a naturally thick and velvety texture without any need for flour or cornstarch. Serve it with a crusty loaf of bread for the ultimate cozy meal.

Ingredients:

• 3 tbsp butter or olive oil

• 3 large leeks, sliced and rinsed well

• 1 yellow onion, diced

• 3 cloves garlic, minced

• 4 medium potatoes, peeled and cubed

• 2 carrots, peeled and sliced

• 2 celery stalks, sliced

• 1 cup cauliflower florets

• 6 cups chicken broth

• ½ tsp salt (or to taste)

• ¼ tsp black pepper (or to taste)

• ½ tsp garlic powder

• ½ tsp onion powder

• Optional: ½ cup heavy cream (for extra creaminess)

• Fresh chives or parsley, chopped, for garnish

Instructions:

1. Sauté the aromatics: In a large pot or Dutch oven, melt the butter or olive oil over medium heat. Add the leeks and onion and cook until soft and translucent, about 5–7 minutes. Add the garlic and cook for another minute until fragrant.
2. Add the vegetables: Add the potatoes, carrots, celery, and cauliflower to the pot. Stir to combine with the aromatics.
3. Add the broth: Pour in the chicken broth and season with salt, pepper, garlic powder, and onion powder. Bring to a boil, then reduce the heat and simmer, covered, for 25–30 minutes, or until all the vegetables are fork-tender.
4. Blend: Remove the pot from the heat. Using an immersion blender, blend the soup until smooth and creamy. (If you don’t have an immersion blender, carefully transfer the soup in batches to a stand blender and purée until smooth, then return to the pot.) The potatoes and cauliflower will thicken the soup naturally as they blend.
5. Finish: If you’d like a richer, creamier soup, stir in the heavy cream. Taste and adjust the seasoning.
6. Serve: Ladle into bowls and garnish with fresh chives or parsley. Serve with a crusty loaf of bread for dipping.

🔍 Spotlight on Butternut and Acorn Squash

Storage: Keep whole butternut squash in a cool, dry place for up to a month. Once cut, wrap tightly and refrigerate for up to 5 days.

Peeling tip: Butternut squash can be tough to peel. Microwave it whole for 2–3 minutes to soften the skin, then peel with a vegetable peeler.

Roasting: Cubed butternut roasts beautifully at 425°F for 25–30 minutes. It’s also delicious mashed, puréed into soup, or added to curries.

Storage: Store whole acorn squash in a cool, dry place for up to a month. Once cut, wrap tightly and refrigerate for up to 5 days.

The skin is edible: No need to peel! The skin softens beautifully when roasted and adds a lovely texture.

Saving the seeds: Don’t toss the seeds! Rinse them, toss with olive oil and salt, and roast at 300°F for 15–20 minutes for a crunchy snack.