School Year and Farm Season

On Tuesday Willem had his first day of kindergarten and Sylvia her first day of second grade.  Each year this always brings a new vibe to the weekly harvest schedule.  Typically I get up early, down some coffee, and trounce out the door before 7 to harvest produce for the box.  But now, I get up early to first argue with some kids about getting dressed and driven into town before getting down to work.

Sure, this slows me down a bit, but the change of pace seems to fit the season.  I think we all feel this change this time of year, whether you have kids in school or not.  Mornings are cool, leaves take on a certain crunch, and, at least on the farm, the work schedule slows a bit.  We still have a lot of work to do, but get more relaxed about it.  Summer, especially late July through Labor Day, is total madness on a produce farm, a constant fever-pitched fight day in and day out, dragging in crazy amounts of veggies in uncomfortable heat while trying to plant, battle weeds, irrigate, and juggle animals, special orders, pick ups, a farm stand, farmers market…you get the picture.  I go on about summer work not to say I hate high season.  On the other hand, I relish it.  I love the “let’s-roll-up-our-sleeves” attitude necessary and adrenaline-powered feeling I get jumping into the whole craziness of it all, knowing all well that it’s a 6-8 week push which has an end.

Here at the end of high season is the time to take on canning tomatoes or freezing peppers in bulk if you’re going to preserve.  In about a week, frost is very much possible and it’s game over.  So don’t call me in a week, it’s best to make arrangements now.  We sell full bushels of tomatoes for $35 (about 50 lbs).  We also have peppers which are seconds which we’ll sell for a discount.  Let us know by contacting us at lidafarmer@gmail.com or 218-342-2619.

Announcement: All members should have received a flyer in the mail about our upcoming Harvest Dinner at the farm on September 22.  Please feel free to bring family members, spouses, or a guest along to the dinner.  Simply RSVP by September 15th so we know how many to prepare for.

In the Box:

  • Sweet Corn: The last hurrah from this little patch I planted late.  
  • Slicing Tomatoes: Standard Celebrity tomatoes 
  • Green Zebra Tomatoes: We typically mix reds and zebras together for salsa. 
  • Sweet Peppers: A whole mix yellow, red, green, and Italia-type since we have so many coming on the plants. If you are unable to use them and want peppers deep in the winter, simply slice, put into a freezer bag, and throw in the freezer.  Peppers are the easiest of veggies to preserve and blanching is not necessary.  
  • Cippolini Onions: You ever see those long braids of onions at an Italian restaurant?  Typically those are Cippolinis, a nice-flavored onion you cook with.    
  • Salad mix
  • Cucumbers
  • Cilantro
  • Thyme
  • Snap Peas: Edible pod, so don’t shell them. 
  • Bunch of Carrots
  • Bok Choy: See video below on how to prepare.  Generally this is a basic stir fry recipe, so feel free to adopt to include the veggies you like (those peas would good well with this). 

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