Lida Farm

Build the Local Food Economy: Join a Co-op!

May 20, 2016

We’ve been busy trying to get a new season started here at Lida Farm, so much so that I’ve not updated this blog since February.

We have cole crops, greens, potatoes, and other cool season crops planted. The cold snap last week was a real scare, but we lost few plants, although twenty-some degrees does damage even cold hardy plants a bit so it takes time for them to recover. I’m feeling really good about what’s in the ground, but there’s always a long list to get done to ready the place for a new year.

Besides the farm, I’ve also been busy with a new initiative to start a food co-op in Detroit Lakes. As a local organic farmer, I believe a food co-op (owned by its members) would be a huge asset in growing the local food economy and good food movement in our community. I’ve seen first-hand how co-ops have helped local farmers and businesses in the Twin Cities when working for Mississippi Market for three years.

As a member of the Manna Co-op board, we have a building identified and a lease on-hand ready to sign. However, we need at least 300 members to make this a reality (our goal is 500). As of yesterday we’re at 101. Please consider joining as a founding member at http://www.mannafood.coop/ or come to Lakes Area Farmers Market opening day (May 21) from 10-2 to sign up in person . The cost is $150 and you will receive a number of benefits, including monthly member discounts.

Please contact me with any questions you may have at 218-770-4398 or lidafarmer@gmail.com

CSA Sign Up Season

February 18, 2016

Now that MPR started their winter member drive this week, it’s about time for us to sign up new and returning members for our 2016 season. All details are at the CSA info page on this website.

Is a CSA Right for Me?

All told, the magic of any CSA is eating and cooking with the season. I have found that CSA does not work for everybody. In my experience, these are the types of people for whom a CSA arrangement works:

You cook from scratch: The number one reason people do not sign up for a second year in a CSA is because ‘it’s too much food.’ We are constantly thinking about the right portions for any veggie in the box. For example, we will put in about a pound of beans (enough for a meal or two), but not some crazy amount just because we have a lot. If you aren’t in the habit of cooking, look out because it just keeps coming. A lot of folks on the fence will sign up for every-other-week deliveries, so that would be eight deliveries over four months.
You are a bit adventurous: We are always thinking about the right mix of crops to fill out the season. We make sure everybody receives the staples you’d expect like sweet corn, tomatoes, and green beans. These staples are 80% of the veggies we grow, but we do sprinkle in some items which you may not be familiar with like fresh fennel, herbs, and some greens. Sure, you will receive standard green leaf head lettuce, but one week you may get a pretty red oakleaf lettuce or red butterhead. I do want our members to ‘live a little’ and try some new things…this is part of the fun. We supply a good mix and we will never send out a box with only ‘weird stuff.’
You are committed to making it work: Being a CSA member isn’t like joining the army; it’s not that much of a commitment. However, a box is coming every week or every other week no matter what for four months and it needs somebody to take care of it. We don’t want to leave veggies on your doorstep to wilt in the sun for three days because you are out of town. We simply ask that you pay attention and communicate so things work for everybody. You will receive an email from us each week and invitations to some events over the season, including the ‘rules of the road’ about returning your box (keeps some stuff out of a landfill) and other logistical details. We’re pretty flexible and we simply ask that you make it work on you end.
You are willing to share in the risks: The philosophy behind CSA is that both the farmer and the eater are sharing the risks of the season together. We haven’t missed a weekly box in over ten years of being CSA operators, but there is always the risk that a tornado will hit the farm and we’re out of commission for the season. This is a risk we take together. Members are our insurance policy. If the growing season is good, you receive greater abundance than if the growing season is bad. We can’t control mother nature.

End of the Line

October 4, 2015

It seems but a week ago that I was planting seeds in the greenhouse and now we’ve just delivered the last box. Overall, this has been one great summer growing season and we appreciate all of you who have been along for the ride. We had consistent rains through early August which helped establish good crops and no crazy weather: no tornadoes, huge winds, or bad hail.

This time of year, like many, we feel like eating high calorie foods and sleeping. It’s the fall where our bodies ready themselves for winter. At least for us, after five months of vegetable growing every day, we’re spent.

Even Coffee Doesn’t Help Sometimes

Don’t worry, Lida Farm’s never sleeps for long. A vacation over MEA weekend, and we’re looking towards some winter growing. After a winter’s rest, we get just as excited as ever for spring planting and we’ll be be ready to roll for yet another season!

In the box:

Long Pie Pumpkin: Oblong Orange Squash
Regular Pie Pumpkin
Acorn or Red Kuri Winter Squash
Fresh Sage and Rosemary
Yellow Onion
A couple Sweet Peppers: These plants just won’t die off…
Parsnips: No, not funky carrots…you need to cook these.
Swiss Chard
Spinach
Rutabaga

Endless Summer

September 19, 2015

Typically we’ve had a light frost by mid-September. Since I’m in the produce business, one would think that a frost would get me down, but quite the opposite. A frost in September marks a definitive transition from summer to fall crops. Brussel sprouts and other cole crops sweeten up with a little frost, vines die and expose the winter squash, and all those hot-season crops die. It’s quite a relief.

At this point, we’re stuck in a summer-fall limbo where I can’t fully let go of summer stuff, which is just making me anxious. Still, there are only two other weeks of the CSA after this week, and I just have to move into all those wonderful fall crops out in the field. So, I’m trying to turn the corner into fall, frost or no frost. Enjoy a week of cooking some hearty meals with these roots and squash we included.

In the box:

A couple of Purple Top Turnips: These are the ones with the big green tops that are taking up a lot of room in the box. Try them mashed with potatoes (which would be a Dutch recipe called hutspot) or check out this one for them glazed with carrots: http://www.foodnetwork.com/recipes/food-network-kitchens/glazed-carrots-and-turnips-recipe.html
Braising mix
Green Onions
‘French Breakfast’ Radishes
Green Cabbage: We almost always roast cabbage and use as a side with everything. Cut into wedges, toss with some oil and salt, and roast on baking sheet at a high heat, like 425 degrees.
Carrots
Pontiac Red Potatoes
‘Sunshine’ Kabocha Squash: I find this similar to a buttercup.
A couple Buttercup Squash: Maree made this recipe with some buttercup a couple days ago and it’s great. It calls for acorn, but buttercup work well: http://www.thekitchn.com/recipe-squash-stuffed-with-bread-cheese-and-bacon-recipes-from-the-kitchn-132068

Start Squirreling

September 6, 2015

I know it’s hot, but fall is in in sight. All those summer crops have already-sadly-reached their peak and are on their way out. The melon patch has been steadily taken over by yellowjackets, corn is turning brown in the field, and those tomatoes are starting to look a bit haggard.

Now is the time we should all start making like squirrels and start storing all that bounty of the year because, gulp, winter is coming. Many a customer at the farmers market hems and haws whether the day is perfect to can tomatoes, but, like today, I’ve had to inform them that “it’s now or never.” That’s why we invite members to come out and pick tomatoes starting tomorrow (Sept 6) and Monday and runs through the week.

In the box:
Red Tomatoes
Golden Rave Yellow Romas
Melon Medley (Charatais, green/gray in color; Honey Orange, white; Sun Jewel, yellow)
Potatoes: Some received purple viking (best roasted or fried since boiling or mashing makes for a weird color), most others received yukon gold potatoes
Salad Mix
Fairy Tale Eggplant: these guys are little, but you work with them the same as any other eggplant
A Couple Onions
Celery: There have been problems with this celery having a bad core, but you should be able to still strip off the stalks
Green Pepper
Red Bell Pepper
Cucumber
Parsley

Lida Farm

Organic Vegetable Farm serving Detroit Lakes, Fergus Falls, Perham, and Pelican Rapids