Her body continues to recover its balance. The burns on her legs have healed except some areas on her ankles. However, she is not yet fully or always responsive and we don’t have a guidebook, chart or idea on when that will occur. What we, as the family, do know is that Kelly is a strong individual and we believe that she will fully recover.  She has come a long way since July 8^th, supported by all of you. Kelly’s recovery will be a marathon and we will celebrate each milestone that is reached. Starting to respond to requests is an important step forward and one of the milestones she has reached.

We want to let you know that we do not have any information on the individuals, families or groups who contribute to the Kelly Funk Recovery Fund. The bank does not provide us with that information, so we cannot thank each of you as we would like to do. Please know that we do appreciate your contributions, whether to the recovery fund, SFI dinner, prayers and thoughts or every time you think about Kelly and how she is doing. Your kindness, prayers and healing thoughts are greatly appreciated and felt by all of us. We tell Kelly regularly about everyone who cares and their thoughts for her recovery. Thank you.

Since the last update (July 31), Kelly has shown positive responses to music and sounds. At times, she will look at you and turn her head toward you when you ask. She is not responding consistently to our requests, although she is having more periods when she responds than before. Her physical and occupational therapists have been great – even arranging a trip to the gardens at the facility so she could have some time outdoors late last week. Kelly seemed to really enjoy being outside again and we plan to go out again when it is not so darned hot.  Physically she continues to do well and her burns are nearly healed except around the ankles. This is a journey measured in small gains, but we rejoice in each gain.

The support of everyone is greatly appreciated. Your prayers and support are felt by all of us, including Kelly. Please know that we thank each of you and include you in our prayers as well.

Thanks to all who came to give their time and energy on John and Kelly’s farm last Sunday. We had about 60 folks between the two shifts—nice mix of local farmers and food producers, family friends, CSA clients/market customers of John’s, members of Slow Food Indy, and even my 2 brothers, visiting from out of town (thanks, Frank ‘n Hank). Crates were built from old pallets by a good crew of you with carpentry skills. The rest of us got all the onions and shallots harvested, sorted, and stacked in the crates for curing. Quite a bit of weeding and straw mulching got done as well in the various vegetable beds. We had a celebrity appearance from little Laila, still sporting that cute head of spikey red hair, transported in the arms of Grandma ( John’s mom Pam).  Finally, many thanks to Neil Brown, owner of Pizzology in Carmel, who donated the excellent pizzas and salads for supper.

For this Sunday, John has a number of work needs, so I have made a suggested schedule as follows:

Work shifts will be 9 AM to noon and 1-5 PM.  Lunch will be served at noon for the morning shift, and pizza provided at 5 for the afternoon shift. I will again need 2-3 folks to make sandwiches starting at 11:30, and someone willing to pick up carryout pizzas around 4:30.

As always, come prepared with sunhats, bandanas, ice water, sunscreen/insect repellant and work gloves. Weather should be dry, with a high of 90 but humidity dropping throughout the afternoon.

Work needs in order of priority:

1. Potato harvesting. Bring a potato fork if you own one.

2.  Block hoeing the broccoli and related veggies. Bring a hoe if you own one.
3.  Stringing up tomato vines
4.  Thinning beets, and depending on the condition of the thinned plants, transplanting them to a new spot
5.  Possible tractor work for someone experienced with running one

6.  Pulling up plastic sheeting and drip hose in the onion field

7.  Compost turning

8.  Mowing

If you can come, please respond by mid-day on Saturday so we can plan for food and work assignments.

Maria and Bill

Kelly is in the ICU and is stable.  Improvements in her condition come daily as she heals from the lightning’s insult.  This is going to be a long and sometimes slow recovery.  There is no quick fix for the injuries she sustained.  Really, we are barely beginning to understand how she has been affected and it may be some time before we have a full picture.  I can say that there is no place better for her to be than Methodist Hospital.  Her care has been outstanding.  We welcome any emails – cards – voice mail – face book posts – comments on the website – etc.   Flowers are not allowed in the ICU, and for the moment we’re only allowing immediate family to visit.

I don’t have any witty insights or sarcastic humor this week, not that anyone expects it.  All of this happened so suddenly, and the aftermath is a blur of worry, lack of sleep, and emotional chaos.  Kelly and I are just lucky to have a strong family behind us, and a community of support around us.  If I have learned anything in the past week, it is a deeper understanding of both family and community.

Please, please, please tell everyone you know to join us for this event as there is virtually no limit to the number of participants we can accommodate. Make the trip to the Apple Family Farm to show your support for John, Kelly and Seldom Seen Farm and to enjoy a wonderful day with old and new friends.

Chef John Egerton and others will be preparing a proper New England Lobster using sustainably caught lobster and mussels and local vegetables. Given the fundraising goals of this event, the cost is $75 per person. Trust us, you will be nurtured by a wonderful meal, great company, and the piece of mind that your dollars will go to help wonderful farmers and wonderful people who are invaluable to our community.

Date
From August 22, 2010 2:30 PM
Until August 22, 2010 8:00 PM

Location:
Apple Family Farm
3365 W State Road 234
McCordsville, IN 46055 [map it!]

[ Buy a Ticket ]

The menu is as follows:

FRESHLY STEAMED LIVE LOBSTER WITH DRAWN BUTTER
FRESH INDIANA CORN ON THE COB
NEW HARVEST INDIANA POTATOES WITH FRESH PARSLEY
STEAMED MUSSELS WITH WHITE WINE, BUTTER AND GARLIC
FRESH COLESLAW WITH MUSTARD & CELERY SEED
FRESH HOMEMADE BLUEBERRY DESSERT

Thanks to everyone who has reached out to us though the markets, email and phone.  We appreciate all of the kind words.

We’re almost caught up on planting. . . unusual this time of year, but the storms this week have dumped well over 1.5″. . . and that will keep the tractor out of the field for more than a little while.

At market this weekend: Arugula, Salad, Baby Beet/Chard Mix, Red Mustard (spicy), French breakfast and red radishes, chard, salad turnips, parsley, pea shoots, spinach, kohlrabi, kale, bouquets.

Laila is getting big and bigger.  We’ve still got her on the farm 24-7. . . the best toys are the least likely ones.  A bunch of radishes or a lettuce leaf.