Lida Farm Journal: Week 16

October 24, 2007

Well, this week we’ve come to the end of the line. I don’t know about you, but sometimes the produce season seems like it went by in a blur and other times it seems like a couple years. It was just like yesterday when I was weeding onions and planting potatoes. On the other hand, sometimes when I think about all the stuff which has happened between now and when I started seeds in March, the season seems pretty darn long. Sure, we have a number of chores to put the farm to rest for the winter, but right now I’m looking forward to sitting in a chair, just reading seed catalogs and dreaming of next season. That’s pretty much what growers do in the off season…dream about beautiful, weed-free fields of produce. Still, what I dream up in the off season and what actually happens typically doesn’t match up.

Lately I’ve been dreaming of a rustic little roadside stand at the end of our driveway just overflowing with produce…let’s see if it actually comes to fruition.

Lida Farm Journal: Week 15

October 5, 2007

I was talking to another vendor at the farmers market the other day about people stocking up on things in the fall. He sells beef at the market and was saying that he makes about ¾ of his sales in the last weeks of September and beginning of October, when people feel the winter coming on and choose to buy a quarter or half of beef. We agreed that’s it’s something like a squirrel complex we all feel, but, instead of burying nuts, we burying food in freezers. We certainly do this ourselves. After deliveries today, I’m going out to scour the tomato patch for the last of the tomatoes which survived the frost and do some extra canning.

So, if you’re feeling squirrly, consider buying a quarter or half of meat. Steve Worms is a full-time beef farmer from Mahnomen who raises Red Angus cattle under the name North Star Premium Beef. I have bought a quarter from him the last two years and I’ve been very happy with the meat. Good flavor and a good mix of stuff. Grant Langerud is a full-time hog farmer from Hawley who sells pork under the name of Grandpa’s Meats. I got a half hog from him last year and I was really impressed with the variety and quality. Both have the Ulen Locker do their processing and this guy does a good job, especially when it comes to smoking hams and bacon. It’s just so nice to go downstairs to do some shopping for dinner instead of going to town.

Both have websites you can check out or just give them a call if interested:

North Star Premium Beef (Steve Worms): www.northstarbeef.com or 218-935-2659
Grandpa’s Meats (Grant Langerud): www.grandpasmeats.com or 218-483-4195

Lida Farm Journal Week 14

September 24, 2007

Well, the big news over the last week has been the frost. Last Thursday we got a light patchy frost which only hit low-lying areas. But Friday night we got a pretty heavy frost which blanketed the whole garden. Since we knew a good frost was coming, we were able to stockpile as much as possible Friday night, throwing peppers and tomatoes into packing crates like mad. That’s why you will still see tomatoes, peppers, and eggplant in the box this week. Everything else is just a pile of mush out in the fields. It’s kind of sad to see, but everything needs to come to an end. You will also see the beginning of the winter squash in the box too. I always figure people are just not in the mood to prepare squash until those cool fall days come about…I know I never am.

The other big news over the last week was the harvest party at our place on Sunday. We weren’t a huge group, but I think folks enjoyed seeing the farm and meeting some of the other members. I took everybody on the grand tour through all the weeds to check out the plants, the barn, the greenhouse, some of the equipment, and even the compost pile. I’m sure this tour was as boring as tar to the one teenager on the tour, but I think members liked learning about all the parts of the growing process from start to finish.

Lida Farm Journal: Week 12

September 6, 2007

Summer is giving way to fall. This brings me quite a bit of relief, but a little sadness too. I just love bringing the season to an end, mowing down those plants which look like heck at this time of year. Most organic gardens look like an overgrown weedpatch this time of year—ours included—and it’s just stressful to look at. And I’m looking forward to having a little more time to just play with the kids and take some vacation time. I do worn out this time of year.

Still, it’s sad to see the season start to wind down too. I planted the last couple of crops just last night, trying to squeeze in a little salad mix and spinach into the boxes before the end of the season. I’m glad I finally got it done, but it’s tough when you know that you won’t be planting anything new again until next spring. All the abundance of summer won’t be seen again for some time, but for everything there’s a season.

We haven’t heard from anybody about the harvest party on September 16. We need to know if you’re coming, so give us a call or an e-mail. Just know this is nothing big, just an opportunity to visit the farm and mingle a bit with others. Come for afternoon or just stop by for a bit—it’s your call.

Harvest Party Details: The harvest party will be on Sunday, September 16 from 1-4pm at our farm. It’ll be a real informal pot-luck thing, which will be a good opportunity to see where all this food comes from and mingle with other members. We will supply pork and beef BBQ sandwiches and beverages. As a pot-luck, we would request you bring a salad, side, or dessert to pass. All members and your families are welcome to attend. Please RSVP at our home number (218-342-2619) or my e-mail (pesch@umn.edu) so we get some numbers of attendees. Our farm is about half-way between Vergas and Pelican Rapids right off County Highway 4 at 44593 275th Avenue.

P.S. I am still posting newsletters online at www.lidafarm.com. I also put a number of pictures there too, so you can “see” the farm.

IN THE BOX:

Tomatoes

A Couple Red Onions

Fresh Sage

A Couple Green Peppers

A Couple Italia Peppers

A few Sweet Colored Peppers

Another Baby Watermelon

A Baby Cateloupe

White Kennebec Potatoes

Cukes

Summer Squash

Leeks

Garlic

Beans

Eggplant

Edamame aka Edible Soybeans
Just boil the beans in the pod in salted water, shell, and eat. They are good with beer.

BREADED SLICED EGGPLANT

Printed from COOKS.COM

1 sm. eggplant
3/4 c. fine fresh bread crumbs
1/4 c. water
4 tbsp. vegetable oil
1 egg
1/4 c. freshly grated Parmesan cheese
Salt and pepper to taste
Flour for dredging

Cut eggplant in 1/2 inch thick slices; set aside. Combine bread crumbs and cheese. Mix egg, water, salt, and pepper. Dip eggplant in flour; remove excess. Dip in egg mixture. Remove excess; dip in cheese-bread crumb mixture. Pat slices firmly so they are evenly coated. Fry in hot oil until golden brown on both sides. Drain on paper towels.