April 2025 Newsletter

Apr 9

Hello Mama!

I hope this newsletter finds you well! We’re especially excited about this month’s box—it’s packed with goodies that truly celebrate the changing seasons. Here in the Midwest, we’ve braved another long winter (or so I thought), and now, with sunshine and longer days, we can finally feel the warmth in our bones and spirits.

From fresh greens to brighter flavors (hello, peach granola!), nature is rewarding us once again, and we’re here for it!

Now, for our monthly FarmHer highlight—I’m thrilled to introduce Irene of Line In The Sand Farm. Last month, many of you enjoyed her beautiful Calendula Salve, and we loved hearing your feedback. Without further ado, take it away, Irene!

My name is Irene a nurse practitioner in allergy and asthma care. My background is deeply rooted in in healthcare. With 35 years of nursing experience, I've worked in neonatal intensive care, pediatric care and adult intensive care at the University of Chicago for over a decade!

Life took an unexpected turn when my husband pursued a dream of owning land and having a farm. The rest of the story is, well, I kinda took over... I began learning everything homesteading, herbalism, soap making and preservation.

Through farming, I've discovered what truly matters to me – Growing and using everything to nourish the body inside and outside. That passion led me to growing calendula flowers as a pollinator plant and medicinal staple on the farm. It was one of my first herbal products. My goal was to share it with everyone! It brings me great joy to share this with the FarmHer to Mama program, introducing many moms to natural healing. Seeds are easily obtained and easy to grow!

Calendula is a natural healing powerhouse for baby, mom and grandma. It is antiseptic and anti-inflammatory. It does wonders for skin when applied. It helps relieve cradle cap, diaper rash and other skin irritations. It works great on eczema. The flowers are harvested here on the farm and dried, then infused in an oil to extract the plant materials to be used in a salve.

At the end of the day sharing knowledge is everything!

Take care, Irene

Thank you again for taking the time to read & til next time...

Sarah

Food Justice For All,

The FarmerHer to Mama Team
Anne, Anna, Virginia, Becca, Allyssa, Veronica, & Alyssa

April Goodies

Spinach - Rainfield Farm (New Carlisle, IN)
Lettuce & Arugula Mix - Rainfield Farm (New Carlisle, IN)
Peachy Pepita Granola - Perkins’ Good Earth Farm (DeMotte, IN)
Eggs - Six Day Farm (Dyer, IN), Tanglewood Acres (Mill Creek, IN), Eden Eggs (Crown Point, IN)
Micros - Baby Greens Family Farm (Merrilville, IN)
Spice Set - Penzeys Spices (Evanston, IL)
Pork Chops / Beef - Tanglewood Acres (Mill Creek, IN) / Fischer Farms (St. Anthony, IN)
Red Cabbage - Ridge Lane Farm (New Paris, IN)
Carrots - Ridge Lane Farm (New Paris, IN)

Foodie Tips

Eggs should be kept in the refrigerator.
Meat should be kept frozen. Thaw in the refrigerator before use.
Store granola in a dry place, such as a cabinet.
Peach Granola, Pork Chops, Greens Salad - The sweetness of the granola, the spiciness of micros and arugula with the pork chops (cooked to your liking) would make a supreme and exciting salad. Think of the granola almost like croutons!
Spinach, Lettuce Arugula Mix - Add a paper towel to the bags to help with moisture and to extend the life of the greens
Store spices in a dry place at room temperature

How The Granola is Made!

From Julie Perkins of Perkins Good Earth Farm

How do we make our Peachy Pepita Granola? We start by mixing local peaches (frozen in season from Garwood Orchards and Mick Klug Farm) with organic sugar to make a delicious peach simple syrup. We mix in gluten-free rolled oats and canola oil, then touches of peach extract, vanilla extract, and kosher salt, plus a little protein punch with some pepitas. Our granola bakes low and slow for flavor infusion and crunch goodness. Eat as is, add to a bowl of yogurt, or even use it as a topping for ice cream. Enjoy!

Granola Crusted Chops - Break the granola so its really fine. Easiest way is to put into a plastic bag and use a rolling pin until the granola is separated into finer pieces. Use some garlic from the Penzeys Spices. Taking an egg and mixing with a bit of water, brush the chop with the egg mixture and roll in the granola. Cover with foil and bake at 350 degrees for 30 mins. Remove foil and increase heat to 375 degrees and bake another 20 minutes til golden.

For more recipes, be sure to head to our FarmHer to Mama Connections group on Facebook!