July 2025 Newsletter
Hello Mama!
We hope you’re ready to receive a tote overflowing with the very best that our farmers have to offer this July—including a few exciting new items that have never been included in shares before! We hope you find it just as exciting and delicious as we do.
A quick invitation to all of our moms: Have you joined our private Facebook group yet? If not, we warmly encourage you to do so. It allows us to share updates and reminders more frequently than our once-a-month newsletter.
We would also love to see what you’re cooking up! Whether you're creating something original or using one of the recipe cards from the newsletter, we’d be thrilled if you posted a photo with a caption. With 163 moms in the program, it would be so fun—and inspiring—to see what everyone is making. We’re even dreaming of collecting your recipes for a future cookbook!
Not into posting food photos? That’s okay! Consider sharing your favorite item from a recent tote, something your little ones enjoyed, or even request or offer items your family no longer needs. It could be the start of our own little barter system!
Engaging with the group not only builds our community, but it also helps us show the impact of this program. Increased interaction provides us with real-life examples to share with the funders—grants, donors, and government programs—that help make FarmHer to Mama possible. The more we can show how meaningful this program is, the greater our chances of expanding and reaching more families.
If you’re on Facebook and haven’t joined yet, follow the link here - we’d love for you we’d love for you to join today—and if you feel comfortable, post a quick introduction to say hello. We can’t wait to hear from you!
Food Justice For All,
The FarmerHer to Mama Team
Anne, Anna, Virginia, Becca T, Allyssa, Veronica, Alyssa, Sarah, and Becca K
July Goodies
Salad Mix - Sunchoke Farms (South Bend, IN)
Quail Eggs - E&N Farms (Hebron, IN)
Spring Onions- Rainfield Farm (New Carlisle, IN)
Sprouting Cauliflower - Rainfield Farm (New Carlisle, IN)
Chard - Rainfield Farm (New Carlisle, IN) & Hulitt Homested (Portage, IN)
Kale - Tuholski Produce (Laporte, IN) & Farrissey Farm (Laporte, IN)
Cucumbers - Tuholski Produce (Laporte, IN)
Summer Squash Mix - Perkins Good Earth Farm (Demotte, IN)
Green beans - Kankakee Valley Homestead (Walkerton, IN ) & Garwood (Laporte, IN)
Baby Corn - Kankakee Valley Homestead (Walkerton, IN)
Sweet Cherries - Garwood (Laporte, IN)
Beef Franks - Fischer Farms (St. Anthony, IN)
We had an amazing group of volunteers to help pack last month!!
Foodie Tips
Eggs should be kept in the refrigerator. Read the farmer highlight section for more information regarding these treats!
Salad Mix - add a paper towel to the bag to soak up any condensation to keep crisp longer.
Chard, Kale and Anything “Leafy” - Exposure to air starts the wilting process fast. Keep in bags, closed to prevent this.
Green Beans - If you’re using the beans for a salad, blanching is the best method. This technique helps preserve their color and lightly cooks them. Simply boil the beans in heavily salted water with a pinch of sugar for 1–3 minutes, then transfer them to a bowl of ice water. This will keep them crisp and full of flavor. If you’re like me, though, you might prefer cooking them a little longer—simmered with tomatoes, onions, and summer squash for a cozy, stew-like dish.
Sprouting Cauliflower- Eek!! These beauties I grew especially for you!!! My absolute favorite vegetable to grow, she is also very tasty. Incredibly tender and sweet, they usually don’t make it into the pan as I always eat them raw with dip.
Featured FarmHer: E&N Farm, Hebron, IN
How The Quail Eggs Are Made!
From Mickie Eckenrod of E & N Farms
We are a small family farm in Hebron, IN, specializing in poultry—specifically quail. I grew up on the farm back when it was still a hobby. We raised all kinds of animals, I showed in 4-H, and just loved taking care of them.
After getting married and becoming a stay-at-home mom, I wanted to turn the farm into something a little more. That’s when E & N Farms was born. We started with chickens, ducks, geese, and goats. About a year later, I discovered Coturnix quail—and they've since become our specialty. We raise them for both meat and eggs.
Their eggs are amazing. Even though they're smaller, they have a higher yolk-to-white ratio, which makes them much creamier than chicken eggs. It takes roughly 3–4 quail eggs to equal one chicken egg, but those little eggs pack a punch: higher protein, healthier fats, good cholesterol, and a variety of other health benefits.
You can use them just like a regular egg, but the shell is a bit tougher—so you’ll need to cut it open rather than crack it. We love to hard boil them in the Instant Pot for about 5 minutes, then toss them into an ice bath. They peel super easily and make a perfect bite-sized snack for me and the kids.
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
