October 2025 Newsletter
Hello Mama!
Can you feel it? Can you smell it? That crisp and brisk morning feeling followed by warm afternoons? Hands down, fall was the season made for the senses. As I type this, I think I can finally answer “what is your favorite season?”. Summer and her heat strokes are absolutely out although in our humid climate, our skin looks pretty incredible. Winter in our region can always be grumbled about those first few snow days...magical. Spring is always a beauty but she’s very temperamental and unreliable and way too short. So yeah, that settles it...fall is hands down the best season. I mean, you can eat soup/stew/chili every night! And coffee and warm drinks hit differently. And layers!!!! All the cozy layers. And obviously the fleeting change of the leaves and their warm colors giving us a generous “goodbye” from nature before she falls asleep. I could go on but I’ll save it in case there’s any fall “despise-rs” in the audience but if you love fall the most, too, please add what is your favorite in our Facebook group!! We want to hear from YOU!!
Here at the hub we wrapped up the most wild (wildly good, that is) September! We were awarded the most generous grant that we get to put towards our Farmher to Mama and Market Mamas programs next year!! At the award ceremony we mixed and mingled with several organizations that are very excited to work with us and YOU so that was a lovely bonus. A few days following, there was FarmHop. One of our farmhers, Glenda, was featured in this article. Her micro greens will be appearing in all of the winter boxes. Then we had our U-pick/Flower Bar event where so many of you and your adorable babies came out. When that photography comes back I’m sure there won’t be a dry eye in the house. Then to wrap it up, last week we set up at Lubeznik Center an art gallery in Michigan City. The art installation was made up of all women artists and we were able to introduce our program via a performance play. Once again, so many new people were thrilled to learn about our program and how they could get involved.
With all of this activity and interest, FarmHer to Mama will be ending the year on a high as we will be going in to ‘26 with a TON of momentum!
So as we crunch into fall (literally and figuratively!), we’re feeling so grateful for the energy, enthusiasm, and heart this community brings. You’ve helped turn ideas into action and action into impact. We can’t wait to carry this momentum straight into 2026—with all of you right there beside us!
Food Justice For All,
The FarmerHer to Mama Team
Anne, Anna, Virginia, Becca T, Allyssa, Veronica, Alyssa, Sarah, and Becca K
October Goodies
Eggs
Tuholski Produce - Laporte, IN
Sorrel
Zandstra’s - Highland, IN
Spaghetti Squash
Garwood Orchards - Laporte, IN
Cabbage/ Broccoli
Rainfield Farm- New Carlisle, IN
Radishes
Five Hands Farm - Lowell, IN
Radish & Shallot
Kankakee Valley Homestead - Walkerton, IN
Potatoes
De Jong Farm - Merrillville, IN
Beets
Windy City Mushrooms - Chicago, IL
Oyster Mushrooms
Baby Greens Family Farm - Merrillville, IN
Foodie Tips
Sorrel - This has been in the boxes before way back in spring and thanks to the cooler weather, she’s back!! A tender green that has a big lemon-y bite. Chop for salads or chop to add into dishes when they’re off the heat but still hot as it’ll wilt nicely like spinach but give cooked dishes a citrus-y punch.
Micro Greens - They’re back!! After a summer hiatus, these tiny but mighty “sprouts” pack a bold punch in flavor and nutrition. Micro greens can be up to 40x more nutritious than the big vegetable they would other wise be. If your package says “broccoli” or “radish” just know that had these stayed in the ground, that is what they would turn out to be. Add to salads, smoothies, sandwiches or top off your favorite soup!
Oyster Mushrooms!!!! - The key to cooking any mushroom to total delicious-ness is getting a pat w/ oil or butter HOT so you start getting the first hint of smoke. Then, throw in your washed/dried and chopped mushrooms and LEAVING them. Set aside your need to stir because that will steam the mushroom vs. giving them flavorful caramalization. After a few minutes, stir, add salt then for additional browning leave for a few more minutes.
Potatoes - Remember the great volunteer potato harvest back in August?? Harvested by yours truly!
That’s Becca our fearless Food Access Team leader dishing out the goods at our Laporte Market Mamas in September
Margaret Farissey does double duty as a FarmHer and repping NFP Laporte
Meet the Beet!
Earthy, sweet, and glowing like rubies from the soil — beets have been loved for centuries!
A Little History
Beets trace their roots (pun intended!) back to ancient Mediterranean coasts, where early civilizations prized their leafy greens long before the sweet red root we know today. The ancient Greeks and Romans used beets as medicine, and by the 16th century, beets had spread across Europe — coloring soups, sweets, and even inks!
In the 1800s, beets became a valuable crop for sugar production, and farmers began selecting the sweetest varieties — paving the way for the vibrant garden beets we enjoy now.
How to Make the Most Delicious Beets
Roasting brings out their natural sweetness — here’s how to make magic happen:
Trim greens (save them! they’re like spinach) and scrub beets clean.
Toss whole beets in a little olive oil, salt, and pepper.
Wrap them in foil or place in a covered dish.
Roast at 400°F for 40–50 minutes, until tender when pierced with a fork.
Cool slightly, then rub off the skins with a paper towel.
✨ Try tossing roasted beets with a drizzle of balsamic vinegar, a handful of feta, and chopped herbs — it’s simple, colorful, and completely crave-worthy.
🌈 Bonus Tip
Beet juice stains — wear an apron and embrace the pink fingers. It’s part of the fun!
Beet Wisdom & Fun Quotes
“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire… The beet is the ancient ancestor of the viscera.”
— Tom Robbins, Jitterbug Perfume
“You can’t beat a beet.”
— Everyone’s Grandma, probably
“When life gives you beets, make them roasted.”
— Kitchen wisdom worth repeating
Join our FarmHer to Mama Facebook Group for support, recipes, tips, & community.
Questions or feedback about the program? We’d love to hear from you! Reach out to:
Anne at info@nwifoodcouncil.org / 219-313-8828
Becca at becca@nwifoodcouncil.org / 219-928-3225
Sarah at sarah@nwifoodcouncil.org / 503-964-7813
