Bass Root Farm Mission - We aim to nourish our local community by producing nutrient dense food while striving to be good stewards of the land using sustainable and regenerative farming methods. We want our farm to be a site for learning, sharing, and cultivating wellness, an ideal place that provides a rich quality of life for all living things.
Notes from the Farm, Issue 22
February 2025
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Every gardener knows that under the cloak of winter lies a miracle...a seed waiting to sprout, a bulb opening to the light, a bud straining to unfurl. And the anticipation nurtures our dream. - Barbara Winkler
New Interns at the Farm. We are excited to share that graduate students Sydney Balan and Amanda Pattah are serving in a one-semester internship with us this winter/spring. Both are students in the Dietetics Program at UM’s School of Public Health. Sydney hails from Flat Rock and holds an undergraduate degree in Nutrition and Dietetics from Dominican University. Amanda lives in West Bloomfield and has an undergraduate degree in Nutritional Sciences from Michigan State. Both are helping us develop our nutrition and recipe profiles for our website and CSA booklet and will get their hands dirty with various farming tasks as begin the 2025 season. Check out the winter squash profile and recipe below!
2025 CSA Shares Still Available. Are you looking for a local produce option this year? Become a Bass Root Farm CSA member and receive a share of produce each week throughout the growing season. Large and small share sizes available for the full season (6 months) or partial season (3.5 months).
CSA Members are provided a booklet on how to incorporate their weekly produce at home, are given recipes throughout the season for preparing meals, and are invited to attend farm tours and farm dinners at our farm. We want to get to know you and share in the joy of eating wholesome, nutrient-dense food.
New add on option this year – freshly baked artisan sourdough bread made by CSA Member Savannah Wierenga of the Dietitian’s Farm and Bakehouse! Shares can be picked up at the farm or at our pickup locations in Fenton and Milford. Spend your food dollars supporting local farms and businesses. For more information, please visit our CSA page. We would love to be your farmers!
Online Store. Did you know that you can purchase produce and eggs from us year-round? Place an order through our online store and pick it up the next day at the farm. You may pay online or with cash upon pickup.
2025 Plant Sale Now Live. Do you enjoy gardening and normally purchase your transplants from a retailer? Consider purchasing all your plants from us! We start all crops from organic/non-GMO seed and use organic soil. Previous customers have shared that our plants outgrew many of the plants they purchased elsewhere! Our 2025 Plant Sale Order Form is now live on our website and if you order by 2/15, you can save an extra 10%! So, if you’re thinking about a garden this year, let us help you!
Winter Squash. This versatile vegetable is grown over the summer and harvested in the fall. Many different varieties exist, including acorn, butternut, delicata, kabocha, and spaghetti, all grown here on our farm. Nutritionally, winter squash is rich in beta-carotene, which the body converts into Vitamin A for eye health. It also contains folate, an important B vitamin for the healthy production of red blood cells.
Preparation. Winter squash can be roasted, boiled, grilled, pureed, steamed, or sautéed. Like any vegetable, it’s fun to try it a few different ways to enjoy variations in taste and texture. Our favorite method is peeling and cubing the squash, adding it to chopped carrots and potatoes on a sheet pan, sprinkling with olive oil, salt and pepper, and roasting it for 45-60 minutes. Here is another way to try it:
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