New hoop house that Chuck built in the OLF kitchen garden!

For our 2015 CSA subscribers, our kitchen garden is still supporting lettuce and other greens. Come harvest what you need!

Posted in Uncategorized

5th Week Fall – Season Finale for 2015


Thank you, Ladies!

Hello, Farm Friends!

It’s another beautiful fall day here on the farm and we’re not only harvesting for this year, but building for next year!  Charlie is busy building a small hoop house  in our  kitchen garden. Hopefully this will give us a big jump on some of our early crops next spring, especially those yummy spring salad greens.

This is our final week for the 2015 CSA season and we’d like to thank you all for your support of Old Loon Farm. We certainly hope you have enjoyed the products we’ve provided and have learned a bit more about some new foods and farming. We have enjoyed sharing our farm with you all!  We appreciate any comments you have about the season, service, selection, etc.  Just drop us a line. We love making it all work better!

This week’s basket is a garden clean-up on vegetables.  You will have new romaine and leaf lettuce, as well as new crop radishes.  Additionally there is still plenty of kale, sweet potatoes and white potatoes, and small amounts of end-of-the-garden soup veggies.  We will be making horseradish, and still have fall herbs available. And you’ll get half a dozen of our best, farm fresh eggs.

As a reminder, the Saturday Farmer’s Market has ended for the year, so those who collect baskets on Saturday  will need to make other arrangements if you haven’t done so already.

Thanks again to all of you!  Enjoy your holidays and the winter, and we hope to see you sometime next year!  Keep watching our posts here on, and stay abreast with our farm news.  Old Loon Farm is also on Facebook.

Wishing you health and happiness,

Jane and Charlie

Posted in CSA Newsletters

4th Week – Fall season 2015 Staff of Life

Hello, Farm Friends,

DSCN2790[1] The growing season is winding down on Old Loon Farm, and we are beginning to think about warm and nourishing meals that ward off the chill of the evenings.  This week our menu includes fresh, home made bread and jam, assorted end-of-the-garden vegetables, and half a dozen fresh eggs. We have more white and sweet potatoes – if you prefer not to have those in your baskets, just let us know.  Also, please let us know in advance if you would like herbs, or fresh root or processed horseradish.

Have a wonderful week!  The next few days, at least, look promising.

Posted in CSA Newsletters

3rd Week – Fall Season – More Potatoes!

Happy Monday, Farm Friends,

rooster planterIt’s hard to believe it’s nearly the end of September.  The weather has been exceptional, the moon has been generous in her light this week, stretching out the days into working (or relaxing) evenings. We will certainly miss all of this in winter, so we hope you are enjoying it all now!

The past couple of weeks we’ve been planting crops for winter garden.  It’s true, both greens and root crops can survive surprisingly cold temperatures.  A blanket of straw will keep them from freezing; days above 40 degrees will spur them to growth. So, often we push away the snow and straw and dig a few carrots for supper in the middle of the “January thaw.”  We also use covered boxes to keep salad greens going in the fall, sometimes through December.  Somehow it all tastes even better then!  Try it in your own garden patch; we’ll be glad to advise or help in any way we can.

This week’s basket will include a bag of fall salad mix, radishes, sweet potatoes, white potatoes, half a dozen eggs, and tomatoes, green and/or red, as long as they’re available.  We have raw root or processed horseradish but you need to order ahead so we can dig it fresh for you.  In the herb garden we have basil, sage, chives, new cilantro, parsley, fennel, nasturtium flowers and mint. Please also let us know ahead of time if you want any herbs in your basket.

Subscribers should have received an email from us with information on storing and preserving potatoes.  They’re plentiful now, and there are ways to keep them for enjoying later in the fall and winter.

See you all this week!

Jane & Charlie

Posted in CSA Newsletters

2nd Week Fall Season – What a Beautiful Day!

Happy Autumn, Farm Friends,

Fog and sun highlight our kitchen garden in early morning.  A little dose of heaven!

Fog and sun highlight our kitchen garden on an early morning in September. A little dose of heaven!

We couldn’t ask for more beautiful weather here in northern Indiana!  Cool nights for sleeping and warm, sunny days to finish off the growing season.  Colors are slowly turning from green to gold with the shortening of the days.  And best of all, the mosquitoes are disappearing!  Evening supper on the deck is enjoyable once again!

Last weekend’s rain didn’t help our farmer’s market, but it was sorely needed for the gardens.  This week the fresh salad greens are back – new buttercrunch and baby romaine lettuces and also arugula. We have a bag of beautiful Gala apples for you direct from Michigan.  And, we’ll have more sweet potatoes and white potatoes this week, plus a few more end-of -summer tomatoes.

The herb garden is still supporting basil, oregano, sage, chives and fennel.  Please let us know if you need herbs.  Our hens are taking a break this week – no eggs.  But you just might see a treat from our Bakery!

Baked sweet potato friesCan’t Stop Eating These…   Are you a fan of sweet potato fries? They’re so easy to make at home.  Simply scrub or peel the sweet potatoes and cut into thin strips, toss them in a large bowl with some olive oil, salt, pepper and a dash of paprika or a pinch of cayenne pepper, if desired.  Place them in a single layer on a baking sheet lined with parchment, and pop them in a pre-heated, hot (425 degrees) oven for about 20 minutes or until tender and browned. Stir them a couple of times during baking, and let them cool about 5 minutes before eating. These are a densely nutritious food, lower in fat than deep-fried potatoes, and high in Vitamin A.  Enjoy!

Posted in CSA Newsletters, Recipes

Welcome to Fall Season – 1st Week

sage  Good Day, Farm Friends,

Welcome to the first of five weeks of our Fall CSA Season.  The weather is up and down, but the air certainly is beginning to feel like Autumn as we experience the season unfolding.

The herb of the week is sage.  Growing up, sage was a dry gray powdery substance that came in a spice can and was overused in factory-prepared stuffing mixes and turkey bases.  Ugh!  Fresh sage is actually a nice addition to pork, chicken and … winter squash. Although our squash crop failed with the heavy rains this year, there are a lot of golden varieties available at the local markets.  Fresh sage adds a very nice zest to squash soup, for example, or add it to your grilling marinade for chicken or pork. Here’s a link to a great squash soup with sage:

This week’s basket includes both white and sweet potatoes, green beans, a jar of freshly prepared horseradish, home-made egg noodles, and half a dozen eggs.  There will also be some additional veggies added in each basket as they are available, including tomatoes, okra, and kale.  Other available herbs include chive, fennel, parsley mint, and basil.

Please let us know if there are specific items you would like in your basket; we’ll do our best to accommodate you!

We also have a limited supply of apple cider for sale. It was freshly pressed from our apples this morning.  It’s sweet and very tasty!

Thanks! and have a great week!

Jane and Charlie

Posted in CSA Newsletters, Recipes

Fifth Week – High Summer Season

Hello Farm Friends!

onions and garlicCelebrating Labor Day this year is a hot job — such incredibly warm temperatures for this time of year! But it’s likely to change soon. After all, this is Indiana!

This is the fifth and final week of the High Summer season.  This week’s basket will include cucumber, onion and garlic (grown by Plough & Stars Farm), arugula, kale and/or chard, green beans, a pint of fresh (raw) sauerkraut (made by Wise Farms),  tomatoes and peppers as available, and half a dozen eggs.  In our herb garden, we have mint, chives, oregano, sage, basil, fennel and Italian parsley. As always, if you let us know which herbs you want, we’ll pick them ahead of time and have them ready for you.

Thank you to our farmer friends and neighbors who are sharing their excess with our CSA!

Have a great week!

Jane & Charlie

Posted in CSA Newsletters