Hello Mama!

We would like to start this month’s newsletter off by expressing how incredible our May event at Grounded Earth Farm was. Our team had to do a quick last-minute switcheroo due to the weather, but based on their smiles and good vibes, nobody seemed to mind. Being able to gather and bond over local food, community, and a shared love of the program made our hearts sing and put an extra pep in our step to ensure that we have more of these events in the future. If you were able to make it out, please feel free to send us an email with your comments letting us know how we did or if you have suggestions about something we can do on our end to make future events even more memorable... we are all ears! And of course, if you were not able to come, know that you were missed, and we really do hope we get to see you out at our next event! Again, any suggestions on anything we can do on our end to ensure all Mamas make it out, we’d love to hear from you!

During the month of June, the Midwest bounty, as is evident in the totes this month, really starts to show up. Strawberries, rhubarb, asparagus, oh my! We even spotted some of the first tomatoes whispering that summer is right around the corner. Since last year, the NWI Food Council workers have been working overtime to ensure that farmers and WIC recipients are connected in a mutually beneficial relationship. Make sure to check in with your local WIC office about the Farmer’s Market Nutrition Program. Get $30 per eligible individual for use toward fresh local fruits and vegetables from June to October. The local WIC office will advise you which farmers accept these benefits and where you can find them, whether that is at the markets, their farm stands, or if they have any pop-up events.

Activate your family’s benefits all at once or spread the benefits throughout the season! In order for this program to be a success and so that it can grow over time, market attendance is crucial. If you have any questions, please reach out so we can ensure you get in on the delicious Midwest bounty!!

Thank you again for taking the time to read, and 'til next time...

Food Justice For All,

The FarmerHer to Mama Team

Anne, Anna, Virginia, Becca T, Allyssa, Veronica, Alyssa, Sarah, and Becca K

June Goodies

Salad Mix - Sunchoke Farms (South Bend, IN)
Eggs - Six Day Farm (Dyer, IN) and Eden Eggs (Crown Point, IN)
Chives - Hulitt Homestead (Portage, IN)
Strawberries - Garwood’s (Laporte, IN)
Asparagus - Zandstra’s (Highland, IN)
Rhubarb - Zandstra’s (Highland, IN)
Radishes - Six Day Farm (Dyer, IN) & Rainfield Farm (New Carlisle, IN)
Bagels - Yeastie Boys Baking (Valporaiso, IN)

Foodie Tips

Eggs should be kept in the refrigerator.
Rhubarb is the unsung hero of late spring as it’s way more versatile than it gets credit for. Exceptionally “bright”, it’s great in savory dishes as well as sweet.
Asparagus - Barely trim the ends and put in a cup with an inch or two of water and store in the fridge to keep crisp
Strawberries - Be sure to soak your berries in water with white vinegar right before use to make sure you get the grit and occasional bug out.
Radish - Local radish can have a bit of a spicy bite as it’s fresh. If that is not your thing, after slicing, you can soak them in water for a couple of minutes to mellow them out.
Bagels - made without chemicals and preservatives, keep them in the fridge or freezer for long lasting freshness.