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Feedback about Many Hands Organic Farm

Below is feedback received at our email addresses about our farm. Please feel free to let us know how you feel yourself by sending us an email.

Jack & Julie

• you asked for feedback (Monday, July 12, 2010)

  This is my first time joining a CSA. Mondays have been elevated to my favorite day of the week. People have said they love to watch me open up the bag and discover and smell all the wonderful things I get each week.

  My son has gone from, "I hate vegetables," to "Mom, can we have chef salad for lunch?"

  Both of us have lost weight, a very good thing.

  So you know, I for one read the weekly emails, and I am sure that others out there read them as well.

  Nancy W.

• Re: 2010 Summer CSA News from MHOF (Monday, June 21, 2010)

  We love belonging to this CSA. Your newsletters are warm, funny, informative. The pickup in Worcester couldn't have been easier. You are doing a fantastic job and it is a pleasure and honor to be part of this excitement. We come form 2-3 three years experience with another CSA. There is no comparision. Thanks so much.

  Diane D.

• Wonderful!! (Tuesday, December 15, 2009)

  I know Thanksgiving has come and gone and it is now thoughts of Solistic, Christmas, Kwanza, however, I still have lingering memories of the wonderful Thanksgiving Turkey you provided for my family.

  I have to say and my family agrees it was the BEST!! turkey we have ever had.

  Thank you for being a part of our Thanksgiving and thank you for all your hard work providing good healthy food for people.

  Nancy L.

• Re: Farm Order (Wednesday, December 09, 2009)

  ...By the way, my mom was just here for a visit and I prepared one of your chickens. She said she never saw such a beautiful bird since she was a child and she just turned 81. I made a roast chicken, chicken soup and chicken pot pie from 1 chicken. We are blessed to be able to receive the fruits of your hard work!

  Thanks, again!

  Amelia F.

• Feedback on my turkey (Monday, November 30, 2009)

  Good morning:

  I just wanted to take a moment to thank you for the most delicious turkey I ever had!

  After becoming somewhat educated regarding commercial meat raising practices I am committed to avoiding eating all such meat because I do not want any animals tortured on my account, nor do I wish to contribute to ecological disaster.

  So, even if the taste had not been better, I still wanted a free range bird. Myself and my guests were delighted to find that not only was the star of our Thanksgiving feast guilt free, she also actually tasted like turkey!

  Thanks again. I am hoping to be able to get more of your meats into my food budget next year.

  Michelle B.

• Thank you! (Saturday, October 24, 2009)

  What a great first time experience participating in a farm shares program!

  I am in awe of what you've delivered this year, not only because your practice is entirely organic (in itself an enormous challenge) but because this has been a notably difficult growing season. As a professional horticulturist, I too have been struggling with the cold, dark conditions we experienced through what should have been the hot, long sunlight days of midsummer.

  The weekly "share" has been more than enough for us! I have put up lots in the freezer, and developed a real appreciation for kale, a previously avoided foodstuff! And your weekly letters have been so fun to read.

  Count me in for next year. I wish you and your coworkers the very best through the winter, and in the coming year. Thanks again!

  Laura R.

• Just have to comment (Monday, June 1, 2009)

  The greens, especially the many lettuces and the spinach, have been fantastic this spring: picture perfect and delicious. Add some of the yummy radishes (I'm particularly fond of the little skinny "breakfast" radishes) and oh-so-flavorful green onions and there's an entire meal for salad freaks (like me).

  You all have been doing a great job, in spite of often crummy weather. Those hoop houses and all of you rock!

  Nancy H.

• RE: News for week 9 at MHOF (Tuesday, August 12, 2008)

  Hi Julie,

  I just had to drop you a note and tell you how fabulous that sweet corn was! I cooked it on the grill and it was crisp tender and so wonderfully sweet. I'm a bit of a sweet corn "snob" having grown in up Iowa, and that corn was the best I've had since I've lived on the East coast.

  I also cooked the potatoes and them tossed them with some pesto made with the basil, oregano, parsley and garlic from the CSA (along with walnuts, parmesan and olive oil). Fantastic!

  Another thing I made was an Asian slaw with the cabbage, carrots, cucumber and peppers along with some scallions I have on hand. I made the dressing from rice wine, turbinado sugar, soy sauce, fish sauce, freshly grated ginger and some sesame oil. I grilled up some chicken breasts with teriyaki sauce and we made wraps (whole wheat) with the chicken and slaw (with a touch of hoisin sauce). Yummy!

  We've had so much produce the last couple of weeks that we have shared some with our neighbors. When we called them yesterday to let them know we had a few things for them, I swear they were like kids at a candy store. Very excited.

  Unfortunately, I will be leaving for Minnesota [for a family emergency]. My husband will be staying here and will continue picking up our shares. I hope to find such wonderful organic produce out there to feed my sister as healthily as I've been eating lately.

  Take care,
  Margo F.

• RE: MHOF CSA Week 1 Newsletter (Tuesday, June 17, 2008)

  Hello Julie,

  I just wanted to drop you a note to let you know how very pleased we are with our produce! I ate all of the radishes myself within 20 minutes of getting home (my husband doesn't like them), and it was hard not to do the same with the scallions! I was blown away by how gorgeous the 3 heads of lettuce were. They looked like something from a magazine. I had to wash them all up and put them on a platter to show my husband!

  Unfortunately, due to a family emergency that is taking me out of town, there is a possibility we may not be able to get our next batch or two picked up. I won't know until the day of, so you'll simply know by our bag still being there. I wanted to let you know it isn't because we're dissatisfied, we just may not be here.

  Thank you,
  Margo

  P.S. Loved the puppies! Very friendly and playful.

• Pig Fantastic (Friday, April 25, 2008)

  Hi Julie,

  I just wanted to let you know about our most recent pork adventures. We have been really, really busy so a lot of our pork intended for interesting processing is still in the basement freezer. The procuittos we started in November are looking fantastic, though, and we expect them to be ready between this November and January '09. By then we'll have to figure out how we're going to slice them!

  But our recent adventures (squeezed in between hectic schedules) a couple weeks ago was finally making bacon. We made one slab of pork belly into bacon. We cut it in half, and cured half with sea salt and Josh's home-made maple syrup. We cured the other half with sea salt and local honey. We cured them in the fridge for about 5 days, rinsed them, hung them for a day (in the fridge) and then smoked them in the back yard for 4 or 5 hours. After cooling we sliced them up by hand (making the slices a lot fatter than commercial bacon). They are the most delicious bacon ever! Josh keeps going on and on about how tasty the fat is and how it is different from regular pork. He's not much of a fat-eating person (he's always cutting the fat off the edge of pork chops - which I promptly eat, of course), so I was surprised. Of course, I'm saving all the bacon fat (and there is a lot of it!) in the freezer and using it for other things like browning meat for stew. It really is delicious.

  Here's some photos of bacon making: http://www.flickr.com/photos/10392335@N00/sets/72157604438864578/

  Here's some photos of the first day of procuitto-making (the rest aren't uploaded yet): http://www.flickr.com/photos/10392335@N00/sets/72157603808642991/

  And just for fun, if you want to see pictures of our sausage-making parties: http://www.flickr.com/photos/10392335@N00/collections/72157604076851877/

  As soon as I finish my master's program (14 days!) I'm going to make the rest of the stuff I've been dying to make - salami, pancetta, etc. I can't wait. We're already looking forward to our next pig. As always, thanks for making delicious, healthy, clean pork that we can feel good about available.

  Anne O.

• Pâté (Sunday, January 5, 2008)

  Hi Julie,

  I just wanted to let you know that over the last couple days I made my first pâté from the pig we got from you. It takes a couple days because of marinating and setting and stuff - not because it is particularly any large amount of work. Well it is absolutely the best pâté I have ever had! It is sooooo good! I just used a regular recipe for Pâté Grandmere (very simple French Grandma pâté) which is a little over half liver, and a little less than half shoulder + milk, cream, eggs (I used duck eggs I got fom a friend - my ducks haven't started laying yet), sauted shallot, parsley and spices. Since it is a very normal recipe I'm going to have to credit your pork with it's overwhelming tastiness! I just want to eat the whole two pound loaf in one sitting. Oh yum yum yum... Anyway, I just wanted to let you know, and say thanks again for making such delicious, healthy, humanely raised and local pork available! (Did I mention delicious? Oh, delicious, delicious, delicious...)

  Anne O.

• Great chicken!! (Monday, November 26, 2007)

  Hi Julie,

  Just wanted to say how much we've enjoyed 2 of your roasting chickens thus far. They are tender tho not plumped up with lots of fat. Keep up the good work - your Web site is also informative, reassuring, and fun.

  Years ago I used to have a big garden and raise goats, so it makes me feel good to read what you are doing.

  Regards and happy holidays.
  Grace B

• Thanks!

  Julie,

  I'd be interested in learning more about the working share position. I have been increasingly interested in cooking and living off of local foods. So good for our bodies and the earth. I think this would be a great way to learn even more about where our yummy food comes from. Thanks for a great year. As always, we have loved getting the fresh veggies each week. My husband keeps saying how we've never eaten as good as we have since we became a part of your farm! THANKS Julie!

  Becca

• Three eggs for dinner (Thursday, October 25, 2007)

  Julie,

  I had three fried eggs for dinner when I got home. I am not exaggerating when I tell you they were absolutely the best eggs I've ever eaten. The yolks were dark with richness and the flavor was unlike anything I've ever tasted. I bought some organic eggs from Trader Joe's last week that cannot begin to compare.

  I'm sure glad I thought to ask you about buying some.

  Thanks,
  Bob

• Newsletter and Evaluation for MHOF (Monday, October 23, 2006)

  Julie,

  Here is the evaluation form. Thank you for a wonderful first experience of CSA. I told my wife recently that we have eaten better and more heathily in the past five months than at any time in our marriage of 17 years. She agreed.

  I was concerned to hear that memberships will be limited next year. How can we be sure to participate next summer?

  Bob

• Newsletter for this week's CSA

  Hi Julie. We have never met. I am Joanne and am splitting a share with [another member].

  I just wanted to say that I really enjoy your emails/newsletters. I had hoped to hop up and hang with my kids at some point but it never happened. They are young (7, 5 and 2) and I am usually tired and unorganized. Thank you so much for taking the time to write about the farm and tidbits of your life. It is something I look forward to reading. I cannot even imagine the work you put in as the days and weeks roll on. It is really amazing. Not to mention your produce is scrumptuous!

  Hopefully I will meet you at some point. Again, thanks for everything.

  Joanne

• News for June 28 in the CSA (Monday, June 28, 2004)

  Hi Julie - just wanted to say...YUM!!! Thanks for all the great food - I'm one of those that doesn't know all the names...but eats it anyway in a big bowl!! My son ate half the bag of spinach before we even got home last week (is that bad? it wasnt washed). I'm actually not sure if I like doing the Worcester Co-op - I like the drive to Barre and like the idea of getting my food there every week. We'll see, maybe I'll switch and do my own after I do my group pick-up.

  Anywhoo, food tastes like nothing else, what a difference!! Thanks :)

  Jennifer

• Organic lard (Wednesday, March 17, 2004)

  Hi Julie,

  It was tramautic to hear all the lard is gone....please keep me in your list for 1-2 quarts next October.

  Thanks, Sonia

• Re: Organic Lard (Saturday, January 17th, 2004)

  Hi Julie,

  Thanks for the follow up. I just got the envelope together and looks like it will leave MN on Tuesday due to the holiday.

  Thanks again for the great product. I'm glad to see that so many others are enjoying it as my family does.

  I look forward to purchasing more great products from you in the future. Thanks so much for all your hard work!

  Brenda

• Soap (Friday, January 16th, 2004)

  Hi Julie,

  Thanks for getting back to me so quickly, a real indicator of an organization that cares about its customers!

  My skin is sensitive, so I think I should try just one bar for now. Let me know how much I owe you in total and what sort of "order letter" I should enclose with the check.

  Thanks again, Lisa

• Thank You

  Julie, I got your package the other day and cooked up some potatoes in the lard tonight. Absolutely delicious! The lard has a perfect consistency and just tastes really good. It's wonderful to have a source of pasture-raised lard. Thank you!

  Tom in Wisconsin

• lard

  Hi, I finally found you!!!!! I've been trying to locate anyone who sells organic LARD but until tonight nothing. PPLEEAASE contact me with details on how I can order it. THANK YOU!.

  Irene in New York.

• Organic Lard

  Hello,

  My name is Brenda and I've enjoyed visiting your website. First I want to thank you for what you are doing; you are making a difference! I was born and raised on a family farm and can truly appreciate all the hard work you put forth on a daily basis.

  I am very interested in purchasing some of your Organic Lard. Could you please provide me with the necessary information?

  Thank You,
  Brenda

• Lard!

  Hi there,

  Your farm sounds sooo amazing! I'd love to order some lard. I'm in NYC, how can this be done? Thanks and keep up the great organic work!

  Abby

• Lard

  Hi,

  I haven't been able to find a source of organic lard, so I'm very interested in the fact that you sell it. You're awfully far away though, so I may be silly in bothering you with this question: how much would it cost to ship 1 and also 2 quarts of lard to me here in Phoenix AZ?

  I've never even seen lard, but my heart doctor (!) thinks it would be good for me to use. Does it keep well for long periods? (It's just me so I wouldn't use it up very quickly.)

  And my last question - do you accept credit cards? If yes, which ones? Do you take checks?

  If I could, I'd try to get others interested in joining in and maybe cutting down on shipping costs, but my friends think I'm nuts. The anti-fats folks are truly at the top of the food pyramid! Thanks in advance for your patience and help.

  Joyce

• organic lard

  Hi! I am very happy to have found you! I am a soapmaker in Colorado. I am interested in buying some organic lard. What information do you need from me? You can reach me during the day at [Telephone number removed] or in the evenings after 6pm (MST) at [Telephone number removed]. Of course you may wish to continue correspondence by e-mail. Look forward to hearing from you!!

  Mary

• Organic Lard

  Hi there,

  I would like to order some organic lard. I live in Barbados but will be in Miami on the 11th of December and would like to have it shipped to me there. I would like around 2 quarts - I believe lard does not turn rancid if left at room temperature. Please let me know how to place an order. Thanks.

  Weyinmi