Our Goal Is On Target

“Serve it forward,” our faith based mission, is on the way to reaching our benchmark from last year of 10,568 pounds of produce . So far, we have donated 4,373 pounds of various kinds of fresh vegetables to the local food banks and pantries. This year the drought has made an impact on many farmers and we are fortunate to have the crops we have.  Last night everyone gathered to pick vegetables and they filled the bed of my pickup truck with cucumbers, all for the mission. We all have many things to be thankful for and we are thankful that we can share. Come by and say hi!


“Serve it forward” is a faith based mission at our farm that was started last summer. I found out how badly fresh produce was needed at our local food shelf. So last year we planted extra rows of some of our crops that could be donated to several area organizations. They include the Enfield Food Shelf, Homeless Veterans Housing in Vernon and a few other places. We were able to donate 5 1/2 tons of fresh vegetables last year and it was such a blessing to be able to do that.


Wonderful people from Church came one night a week to help pick, wash and pack, it was an amazing experience.  This year we have had many challenges with this growing season, my garden hose and I became best friends, fighting to keep some of our crops alive. Then heavens rain came and saved it all!

Tonight we were able to have our 3rd picking for the season, I am so happy to say we filled the bed of my truck with beautiful produce and I can’t wait to deliver it tomorrow to the food shelf.


Thank-you to all the wonderful people that volunteer to help with this mission , and our awesome customers that support our farm, this mission would not be possible without any of you.

Thank You

Lorrie & Tom

Thank you to everyone that enjoyed our first harvest of corn. We have sold out of our first 3 corn pieces, now we will wait for the next piece to be ready.  As you know we have battled the drought so the corn is being harvested in batches. Right now we are planting the fall cabbage and the boys are learning how its done.

We will have corn available on the stand about the 10th of August.  Thank-you for all of your support and understanding, you are the best customers!

Rushmore Tomatoes

We still have all our other veggies , beautiful tomatoes, the next piece of beans should be ready for picking soon.

Corn & Tomatoes

I am so happy to say our corn is on the stand. Over the next few weeks we will have a limited supply of corn daily. The reduced production is due to the drought we have had, we lost a good percentage of our first few plantings. As mid-August rolls around  we should have an abundance of corn through the end of the season.

Rushmore Corn

Today we had a big surprise, the tomatoes are here too! I was ecstatic to see a good amount ready to pick. There are not a lot of big tomatoes yet , but they will be coming on quickly .

Rushmore Tomatoes

The honor system is still in place at the stand for about another week. You may even see one of my boys up there to make change once in awhile, it sharpens their math skills.

As always thank-you for your patience .

As you know we have written about the difficult time we are having with the drought. The hoses and nightly watering could not keep up. To our surprise Dave from Galvak Water in Somers came with a free tanker full of water for us. Along with the water, Dave made time to water the tomatoes for us.

This simple act of kindness from Dave will result in our “mission” to continue “Serve it forward.”  galvak

Last year was our first season for this mission , and it was so very blessed . We grew an extra row of beans , squash, and cukes for all our consecutive plantings in our fields. People from my Church came one night a week, We picked, washed and packed , then I delivered it to the food shelf in Enfield.

This year the produce will be going there again and also to the homeless veterans in Rockville.

Our farm was able to donate over 5 1/2 tons of fresh picked veggies last season! Our first delivery was squash and we expect to be picking weekly thru September. 

May the good Lord bless these crops again so we can share with those in need!


rainTo say it’s been a very hot & dry summer so far is an understatement! My hose and I have been diligently watering every single night, the sections of crops are so big that it takes hours to water one. Our first three corn pieces are under stress from lack of water, still not sure if they will survive, we are praying for some much needed rain!

The rest of the crops are doing fine, thank God for our hoses. Our broccoli crop is coming to an end, the last of it is up on the stand today until we harvest our fall crop.

The first picking of our cabbage crop is on the stand today and also three different varieties of beans, I can’t wait to cook some of these up for dinner.

If you are interested in making pickles, (see our easy recipe here)  please contact us, our new picklers are almost ready for bulk orders.

Have a most blessed Sunday ! We are still honor system for the stand , so make sure you bring enough ones and fives .

We also accept check made out to Rushmore Farm.

Plans For Pickles

You can ferment pickles at home and get the same flavor profile of New York’s Full Sour Pickle. This fermented cuke is known for its unique flavor. These naturally cured pickles are heavily seasoned with dill and garlic. This recipe works with yellow squash, zucchini, I also slice them for uniformity.


Spice it up. I add whole dried peppers to give it some more zip. Experiment with flavors you like.


5 Tbsp. sea salt

2 quarts’ chlorine-free water

4-6 grape, oak, or horseradish leaves

6-9 cloves garlic, peeled

2 large heads of dill

Spices to taste: black peppercorns, red pepper flakes, mustard seeds, etc. (Secret ingredient: for an extra bite, add a few strips of fresh horseradish to the spice mix!)

Enough pickling cucumbers to fill a ½-gallon jar

INSTRUCTIONS: Make a brine by dissolving 5 tablespoons sea salt in 2 quarts of chlorine-free water.

In a half-gallon jar add a couple of the tannin-containing leaves, a few cloves of garlic, the heads of dill, and ⅓ of the spices.

Pack half of the cucumbers tightly on top of the spices. (The longest ones work best at the bottom.)

Repeat a layer of leaves, garlic, and spices. Add another tightly packed layer of cucumbers and top them off with more garlic and spices.

Pour the brine over the pickles, leaving 1-2 inches of headspace. Place another tannin-containing leaf on top of the pickles as a cover between the pickles and the surface of the brine. Use a fermentation weight to keep the pickles under the liquid, if necessary. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.

Ferment at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure. The brine should turn cloudy and bubbly, and the pickles should taste sour when done.

Eat right away, or store in a refrigerator or root cellar for months and enjoy them all winter long.