My Farm Philosophy (CSA week 1)

We’ll this is week number one for our 8th CSA season as Lida Farm!   I’m feeling good about where we’re heading and I think it’ll be a great season.  

I think individual farms have their own “take” on agriculture and how their farm fits in the world; this is probably even more important for CSA operations where people choose an operation to make “their farm” for the season.  My own farm philosophy is geared towards three things: soil, people, and community.

We are committed to growing our produce without the use of any synthetic chemicals EVER (we haven’t use a chemical on the place for the 8 years we’ve lived here).  We also do the best we can to build the soil as much as possible each year, incorporating livestock into our operation and interplanting cover crops to fix nitrogen and add organic matter.

People are the core of our operation.  We do our utmost to make sure our members and farmers market customers get clean, quality food.  I love the feeling of knowing we are helping to feed families and giving them a direct connection to farming.  I love getting to know people who eat our food and learning about what their interested in.  We’re going to have a few events over the season this year to make connecting a bit easier, including an open house and fall feast so stay tuned.  We want our farm to be your farm, so please make a point to attend some events or simply come out and visit!

Lastly, community is big for us.  Not only our local communities of Pelican Rapids and Vergas, but also our fellow local farmers.  Just as local residents support us in becoming CSA members and customers, we in turn support our local businesses.  Building up a stronger local economy in our little rural part of the state is a core part of our mission and I feel so much more can be accomplished if we all cooperate together.  We also take on a role of educating the community on sustainable agriculture.  For the last 3 years we’ve hosted Pelican Rapids early childhood classes in the fall and the local 4-H club was out just last week.

In the Box: 

  • Bok Choy 
  • Garlic Scapes – the curly green bunch.  Think of scapes and use them as garlic-y green onions.  You can also use them in place of garlic cloves; they’ll be a bit more mild than garlic cloves.  
  • Arugula – the bunch of greens which look like elongated oak leaves.  This can be eaten fresh or steamed or in a pasta; a traditional Italian green.  I prefer as a simple side salad with parmesan, oil, pepper, and some balsamic vinegar. 
  • Radishes – some got cherry belle (red variety) and others got French breakfast variety (look like long pink/white bobbers).  
  • Red Russian Kale – big bunch of purple greens.  These need to be cooked.  I typically do kale with sauteed bacon and onions and then simmer down the cropped greens for 10 minutes or so.  
  • Green Onions
  • Salad Mix (in the bag) or Romaine Lettuce  
  • Spinach – loose greens with the pink roots 

Stir-Fired Bok Choy from the Food Network


  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 8 cups chopped fresh bok choy
  • 2 tablespoons reduced-sodium soy sauce
  • Salt and ground black pepper


Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper. 
I suggest you use the garlic scapes in this recipe in place of the garlic cloves – it’ll work fine.  

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