Lida Farn CSA Journal: Week 8

One thing we really shoot for at our place is to make sure nothing goes to waste. Sometimes we feel like some 19th century pioneer family trying to get the most out of everything. Probably the best example at our farm is what we do with leftover produce. It’s pretty rare for us to sell absolutely everything we bring to the Saturday market in Detroit Lakes, so we will bring home a couple bushels or so of produce. So, Saturday afternoon, we usually get creative cooking whatever we have a lot of. It could be about 25 pounds of summer squash or 10 eggplant. But, still, there are limits to what we can eat too. In this case, it’s off to the goats! These creatures are great disposal units which like nearly everything from carrot peelings to whole canteloupe. We have about 12 goats on loan from our neighbors. They are short on pasture and we are pretty long, so it works out well.

Maree’s cousin was visiting this week and she was asking why we keep sheep and animals. Wool? Meat? “No.” I said, “It’s the manure. The meat and wool are just a bonus.” Produce takes a lot of fertility, and, growing organically, that means compost. It takes about two years to make good compost up behind our barn and it was be impossible without animals “doing what they do.” It’s a great example of how the farm naturally recycles nutrients. Instead of buying and transporting compost, we make it on site, saving a lot of time and money. In doing so, we also rid ourselves of some waste products like unused cabbage and feed a bunch of livestock at the same time, which can be used for both food and fiber.

Roma tomatoes
These are a variety called Juliet, which are really good as salad tomatoes.
A few Regular Tomatoes
Early girl and the beginnings of the big main crop tomatoes.
A couple Green Peppers
A few Jalapeno Peppers
Fresh Oregano
A Bunch of Carrots
A mix. The purple one are a variety called purple haze, just to change it up a bit.
Yellow Beans

Yukon Gold Potatoes
Dino Kale

Balsamic Glazed Carrots

Submitted by: Harry Wetzel
Rated: 4 out of 5 by 168 members

Prep Time: 5 Minutes
Cook Time: 10 Minutes

Ready In: 15 Minutes
Yields: 4 servings

“Carrots are sauteed in olive oil, and then briefly tossed with balsamic vinegar and brown sugar in this deceptively simple side dish.”


3 cups baby carrots

1 tablespoon olive oil

1 1/2 tablespoons balsamic vinegar

1 tablespoon brown sugar



Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.


Printed from 8/9/2007

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