Notes from Mary Ann

A hearty thanks to the shareholders who have contributed to our Flood Relief Fund.  We have had a 14% response so far, raising $860.  We hope others can pitch in to meet out $5,000 goal.  Though the flooding is over, the loss cannot be recouped without assistance.  Your gift is tax deductible and deeply appreciated.

It has come to my attention that produce is not being picked up the same day as it is delivered.  It is crucial that you pick up on delivery day, no later.  The primary concern is the freshness of your food.  The second concern is consideration for the store owners who kindly let us use their limited space for your shares.  Let's not take advantage of their kindness or jeopardize our relationship with them.  If you are going to be gone that day, please call us at (262)675-0195 to make arrangements.  Thank you!

-Mary Ann Ihm

Share Week 11

Arugula, beets, green beans, bell pepper, carrots, cucumbers, head lettuce, radishes, summer squash and basil.

Newsletter Week 11

It's refreshing to be back at Wellspring after a renewing vacation canoeing and hiking in the Boundary Waters.  While gone, our very capable interns Alex, Alison and Kelly held down the fort here.  They kept on top of the weeks, transplanted some of your fall broccoli, and delivered what looked to me like some stellar shares.  It's no small feat to manage such a complex operation as this--we grow over 70 different varieties of vegetables--even for a week.  They did a superb job.  We--and you!--are very lucky to have such a wonderful crew of thoughtful and hard working interns this season.  I have no doubt they will go on to do amazing things after their time at Wellspring.

As a non-profit educational organization, Wellspring is committed to teaching individuals like Alex, Alison and Kelly about growing food for themselves and others.  More broadly however, we'd like to connect with you, our shareholders, to create a greater awareness of where food comes from and what it means to grow it.  Thank you to all our volunteers, worker shareholders and community shareholders who have jumped whole-heatedly into this educational partnership.  To everyone else: don't be shy!  You're welcome to come experience the farm anytime.

This week we have a special treat in the form of a large bunch of arugula.  I've been craving this peppery-tasting member of the mustard family since our spring planting failed, and consequently I got a little heavy handed with the seeding.  Enjoy the abundance!  That said, if you're new to the stuff--also called rocket or, if you want to get fancy, roquette--beware, as it has quite a bit.  I'd suggest adding a few leaves to spice up your salad.

-Jeff Schreiber

Share Week 10

Beets, green beans, carrots, cucumbers, head lettuce, kale, onions, summer squash, basil.

Newsletter Week 10

Happy August everyone!

We have finally entered summertime's famously hot month, the one where peppers will soon ripen, eggplant skins will thicken, and tomatoes will soon plump up.  It's the time to be outside and have picnics, particularly ones with chilled soups and big bowls of salad.

Besides the heat, this week has been the season's "challenge week" for us interns.  Jeff--our ever-busy manager--is out of town this week and on vacation, leaving the farm in our six hands (that is, there are three of us, making six collective hands).  Luckily Jeff is an excellent teacher and has taught us well, so we've been running the show pretty smoothly thus far.  Playing farm managers proves to be crucial experience for us, forcing us to put on our problem-solving caps and use those handy time management skills to pack in our to-do lists in the most efficient way possible during the fleeting daylight hours.

The biggest challenge with only three of us is keeping up with the garden's harvest.  Right now, while our lower gardens still wait to fully bloom, our north field is an explosion of the different shapes and colors of the plethora of vegetables along with, yes, weeds.  It makes one realize it doesn't take much land to grow an abundance of plants and feed a good amount of people.

This weekend a couple of us visited Chicago's City Farm, which is a one acre piece of asphalt right in the heart of the city--between the low income area of Cabrini Green and the high income area of the Gold Coast.  Right there amidst large, looming buildings and never-ending traffic a tomato plant grows; actually, lots of tomato plants grow, along with many of the crops that are also grown here at Wellspring.  The lot is a miraculous bridge between the two disjointed communities, providing something that everyone is in need of: healthy food.

This small farm was inspiring for us to see, just as Wellspring has been inspiring for us to work at and be a part of.  With local, fresher food in demand, urban farms like this one will likely become more of the norm and less of a shock to the eye.  Local food can be just about anywhere.  Small-scale farms don't have to solely be outside of major metropolitan cities--they can be right in the middle of them; and it doesn't take much space for a fair amount of food to be grown.

This week, enjoy your local, freshly picked harvest.  Besides cooking up those tasty recipes, be sure to also blend those cold summertime soups and chop those carrots and lettuce into some raw salads.  We can tell already it's going to be a hot August, and cool food will provide some relief!

-Alison, Kelly, and Alex (Wellspring Interns/Temporary Managers)

Flood Relief Update

A big thanks goes out to the shareholders who have assisted us with our flood loss.  With an 11% response, we can still use your help to offset the losses Wellspring has sustained.  We are now replanting areas that were once seeded and drowned.  We are grateful for the $560 that has come in, and need a total of $5,000.  Your gift is tax deductible since Wellspring is a 501(c)3 organization.  Thanks again to those who have helped, and enjoy the summer weather!

-Mary Ann Ihm