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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.
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Notes from the Farm, Issue 2
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Welcome to the second issue (!) of “Notes from the Farm,” the newsletter from Bass Root Farm! Yes, this newsletter is long overdue, coming at the end our first season in production. As we become more efficient, we will have more time to send out more frequent newsletters! Thanks to all of you who have visited us in Fenton, Holly, or at our Farm Stand on Saturdays at the Farm.
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It has been an amazing first year as a farm. In June, we completed our construction of two caterpillar tunnels. These covered growing spaces protect our crops from the elements and pests, while extending the growing season into the fall and early winter months. We will be growing cool weather crops (e.g., spinach, lettuce, arugula, carrots, radishes, broccoli, Swiss chard) into November.
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In July, we began selling our produce on Saturdays at our Farm Stand (12983 Holtforth Road in Fenton). Typically, we try to operate the Stand from 11:00-2:00, but the time can sometimes vary due to scheduling challenges. If you aren’t able to make a market, stop by the stand to pick up your weekly veggies and eggs.
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In our commitment to sustainability, we hired Michigan Solar Solutions to install two solar arrays in our back pasture. Our new solar panel system has the capacity to generate up to 25 kW per hour, significantly reducing our draw from the utility. We will continue to look for ways to utilize our solar power on the farm, such as using electric and battery-operated tools, to reduce our carbon footprint.
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Last week, we hosted five graduate students from the Dietetics program at the University of Michigan’s School of Public Health. We were thrilled to provide these students a tour of the farm, explain our growing practices, and discuss the importance of supporting local agriculture. In addition to providing some help with harvesting, some of the students are creating nutrition profiles and recipes for the vegetables we grow. We will feature these in this newsletter and our website.
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Lastly, we are committed to improving the nutrition and food insecurity issues in our community. Any leftover produce we are unable to sell at the markets is donated to Gleaners Community Food Bank in Livingston County. To date, we have donated over 1,000 lbs. of produce.
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We sell our produce and eggs at the Fenton Farmers Market Thursdays from 5:00-9:00 PM, Farm Stand at the farm on Holtforth Road on Saturdays, and Holly Farmers Market Sundays from 10:00-2:00 PM. The last day for markets this year will be October 14 (Fenton) and October 17 (Holly).
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This week: We will be at the Fenton Market, Farm Stand (11:00-2:00), and Holly Market.
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If you are interested in purchasing produce and eggs after the market season, please let us know. We are in the process of developing an online ordering platform that will provide up-to-date availability of what's in season. Stay tuned!
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As the growing season begins to slow, due to fewer minutes of daylight and cooling temps, the availability of produce also slows. As of this week, we will be offering the following:
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- Arugula
- Salad Mix
- Bibb Lettuce
- Swiss Chard
- Cabbage
- Green Beans
- Herbs
- Radishes
- Carrots
- Celery
- Green Onions
- Summer squash
- Tomatoes (cherry, slicing, heirloom, paste)
- Eggplant (traditional and Asian varieties)
- Peppers (sweet, bell, hot)
- Free Range Eggs
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Roasted Veggie Pasta Bake by Maddie Yaw
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Cook time: 1 hr 25 minutes
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Recipe adapted from Eggplant, Tomato and Mozzarella Pasta Bake by Katie Lee Biegel
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Kosher salt and freshly ground black pepper
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8 ounces rigatoni, penne, or fusilli
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1 large or 2 small summer squash, diced (zucchini also works)
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Optional: 1 pint (2 cups) grape or cherry tomatoes
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3 tablespoons extra-virgin olive oil
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One 24-ounce jar marinara sauce
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Nonstick cooking spray, for the baking dish
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3 tablespoons grated Parmesan, plus more for serving
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Optional: 6 fresh basil leaves, chopped
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- Bring a large pot of water to a boil. Add salt and then the pasta. Cook for 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain.
- Meanwhile, preheat the oven to 400 degrees F and line a baking sheet (may need two) with parchment paper.
- Toss the eggplant, squash, and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant and squash are golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.)
- Toss the pasta with the roasted veggies, about 1/4 cup pasta water, and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella.
- Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan. Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve. Leftovers stay good in the fridge for 4-5 days.
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