Why a Workshare?

This week, I thankfully have a guest columnist because it’s 7:30 am on Monday and I have a long road to travel to get this box out. Luke Preussler has been helping me on the farm since this April, both learning the ropes of commercial vegetable production and just giving me a hand. Thanks, Luke.

Luke writes:

As a healthcare professional, and a graduate student in community development, I am increasingly aware of the urgent need for nutrient dense, local food in our communities. While visiting one of Detroit’s urban farms last year, I learned a new word: “foodish.” This term describes what the industrial food system supplies to millions of households in the United States each week: a foodish product that may only meet the minimum criteria for “food.” Processed and preserved, with lots of sugar added (of course), the machine churns out more foodish product then we could possibly eat in this country. (Which leads to a lot of waste—a topic for another day).

Luke Preussler

As a 2017 transplant from a large metro area out of state, moving to west central MN brought a new outlook on agriculture. Because of the diligent work of organizations like the Sustainable Farming Association of Minnesota and Land Stewardship Project (among many others), I am encouraged that the future of food and ag in our state does not have to be factory or corporate. Food security and food sovereignty are finding new partnerships in otherwise unexplored areas. Healthcare systems, for example, are paying more attention to the value of local food, not only for healthy eating but for local economic growth and environmental benefits. The work is just beginning but I am optimistic that, if trends become traditions, we will have a sustainable future in local food where social, economic, and environmental justice come together.

For this reason, and many others, I asked Ryan to take a risk on this city slicker for Lida Farm’s 2019 growing season. We agreed to a CSA workshare. I know the value of eating well for my family. As CSA members, we support our local farmers, environment, and the economy. And we get to eat well in community with one another. For this I am grateful.

In the box:

  • Green Cabbage
  • Green Onions
  • Fresh Fennel: This is this week’s oddball. It looks like a mutant hairy celery 🙂 See Early Morning Farm for ideas
  • Beets
  • Lettuce: A couple Saladnova varieties that
  • 1-2 Summer Turnips: They look like a white radish and you’d eat the same way. You can peel, slice and add to salads or just eat as is with some salt like a Kohlrabi.
  • A couple Cucumbers

I like that Jamie Oliver’s kids chews on the fronds as ‘bubblegum’ in this video….sorry I didn’t include the roots 🙂

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