  D.I.G. Farm Inc THE MONTHLY DIGSJuly 2026 
Dear DIG Farm Community, We hope to see you at one of our farmers markets! You can find us in North Salem (Saturdays), Mt. Kisco (Sundays), or Mt. Vernon (once a month). Our fields are full of tasty greens, herbs, and vegetables. Stop by for fresh produce and a friendly chat!
We’re also happy to be part of the 75th Annual Herb Fair & Market at Caramoor. Our Wild Roots Project will offer fun Children’s Activities, including hands-on wild plant show-and-tell and a wild herb scavenger hunt for families. We’re pleased to share that we’ll be offering workshops for youth and adults through the Westchester Library System — more details coming soon! Please mark your calendars: Join us on Wednesday, July 16 to prepare nourishing meals for donation in Mt. Vernon. It’s a meaningful way to cook together and give back. Check the calendar and register soon. Our popular classes in cooking, foraging, gardening, herbalism, and more continue this month. CSA pickups run every Thursday at the farm and at Mill River Supplies in Bedford Hills. This month, we’re highlighting another Youth Academy favorite recipe: (recipe below). Thank you for being part of our community. We truly appreciate your support — at the markets, through volunteering, in classes, or however you stay connected. All the event details are below and in the calendar!
With sunshine & gratitude, The DIG Farm Team Two-Egg Fresh Pasta Perfection This simple, versatile pasta dough is perfect for beginners and delivers beautiful results every time. (Our Creative Culinary Youth Academy students recently had great success with a one-egg variation!) This two-egg version makes approximately 12 ounces of fresh pasta—enough for 3–4 generous servings.
1½ cups (190g) all-purpose flour 2 large eggs ½ teaspoon salt 1 tablespoon olive oil 1 tablespoon water Instructions Make the well: Pour the flour into a large mixing bowl and create a deep well in the center. Combine wet ingredients: Crack the eggs into the well, then add the salt, olive oil, and water. Mix: Using a fork, gently whisk the wet ingredients together in the well to create an emulsion. Gradually begin pulling flour from the sides into the center, mixing until a shaggy dough forms and most of the loose flour is incorporated. Finish by hand: Turn the dough onto a lightly floured surface. Use your fingertips to work in any remaining flour (about 1 minute). Scrape the board clean of any sticky bits, then knead gently for 5 minutes until the dough feels smooth and cohesive. Rest: Cover the dough with the mixing bowl and let it rest for 10 minutes. This relaxes the gluten and makes rolling much easier.
Storage Use immediately: Fresh pasta is best cooked right away. Dry: Let pasta dry on a floured surface or drying rack for about 4 hours until completely dry and brittle. Refrigerate: Up to 2–3 days in an airtight container. Freeze: Up to 4 months. Cook directly from frozen—no need to thaw. Just add a minute or two to the cooking time.
Want your children (ages 10–18) to learn how to make pasta from scratch? Give them a hands-on experience! Sign them up for the upcoming DIG Farm Youth Academy trip to Two Wrasslin Dogs Farm on July 13 or 14. This action-packed half-day “Wild to Farm to Table” adventure includes herbalism, foraging, crafting wellness products, and making fresh pasta and sauces. Snacks and a light lunch are provided. Or try it with them at home and enjoy the satisfaction of homemade pasta—it’s easier than it looks and so much better than store-bought! Happy foraging and cooking! Wild Roots Project & Youth Academy   COMING UP: Ongoing Programs Wild Basketry, Foraging & Herbalism, Creative Culinary Classes, and Sustainable Farming through the DIG Farm Youth Academy run from April through early November, with dozens of dates available. These programs provide immersive, seasonal learning for young participants, ages 10-18.
Hands-on herbalism workshops focused on foraging and turning wild plants into home wellness products and apothecary creations. Children under 15 with an adult supervision. Field Trips & Group Visits
Scout troops (BSA, GSUSA, Cub Scouts, Venturers) are welcomed for immersive half-day or multi-visit programs focused on regenerative agriculture, permaculture, foraging, ecosystems, and farm-to-table themes. Activities align with merit badges in areas like Plant Science, Environmental Science, Nature, and Cooking. Ideal for service hours, badge work, or group bonding. Private Experiences New: Wild Afternoon Tea with Wild Mocktail Hour
 GETTING DIRTY Podcast  Upcoming Events and Workshops In full swing!
Apprenticeship style learning for teens and preteens.
Check out all of the amazing offerings from our partner farms and pick up your fresh veggies, meats, dairy and flowers. Garden tips, farming, farmer stories and quite a few laughs!
 D.I.G. Farm Inc |
