Tag: farm apprentice

From Apprentice to Married Farmer

September 11, 2018

I got my routine all thrown off (hence, you are getting a newsletter about a day late), but all for a good reason. A wedding.

For those of you who have been CSA members or associated with the farm for a while, you know that Kelsey Wulf was our apprentice for four years. We worked side-by-side for 10- and 12-hour days where we talked pretty much every detail of life. Kelsey lived on-farm in the intern house attached to the winter greenhouse year-round and she became part of our family. So, I took great pride in being part of the bridal party this past weekend at her and Ben Anderson’s wedding near Brainerd. No bridesmaid’s dress – I got to dress up 1960’s mafia-style with the thin black tie. Kelsey's Wedding

 

Kelsey’s always been a livestock person and she and Ben just purchased a farm near Underwood, which they promptly filled up with critters. Now milking a cow and caring for more animals than I’d want to plus a gazillion other inspired farm projects (including Kelsey’s farm-raised balms, salves, and lotions called Bea’s Botanicals – check out and buy often at her website), Kelsey and Ben are in much the same headspace as when we first moved to Lida Farm. It makes me tired to think about it, but at one time we had the same zeal and energy to turn a farm into our own. I can think of no better project for newlyweds than building a life together on a piece of ground.

In the box:

  • Tomato Mix
  • Italia Sweet Peppers: Long red peppers. A lot of people think that they are hot, but they are sweet.
  • Yellow or Orange Pepper
  • Cippolini Onions: These are my favorite onion. Yes, they are flat and kind of hard to deal with, but I think the flavor is great.
  • Snacking Pepper Mix: These little multi-colored peppers are a variety called Bangles. I find them really pretty and maybe a nice change-up if you’re just looking for something to munch on. They could stuff them for fancy appetizers…add some cheese and bacon: https://belleofthekitchen.com/2016/02/26/cheesy-bacon-stuffed-mini-peppers/ 
  • Cabbage: I admit that I really stretched to get this in the box. Some are small, some of you got half of a head. A bad planting two months ago came back to haunt me.
  • A Little Lettuce
  • Yellow Satina Potatoes
  • Acorn Winter Squash
  • Buttercup Winter Squash
  • Flat Leaf Parsley 
  • Fresh Thyme
  • A Couple Radishes

A new season

June 18, 2018

We have reached a new veggie season. For me, this is year 14 in Otter Tail County as Lida Farm. One growing season will end, and, before I know it, another will begin. My sense of these 14 years runs different than my members and I need to remind myself that some CSA members are experiencing the variety of vegetables throughout a summer for the first time, even if it’s ‘old hat’ to me. This reminder is both exciting and humbling.

e14bd-img_9144

I remember back to my first year as an apprentice. I was 23 years old and decided to go ‘all in’ on this farming thing and live and work full-time on an organic vegetable farm. I was out in the field and seeing cauliflower grown for the first time and eating kohrabi for the first time ever! I remember asking Paul, my farm mentor and employer, if people actually ate this stuff called arugula. Well, fast forward 18 years and now I’m the guy saying, “Sure, it’s a good green with nutty taste…why wouldn’t a person eat arugula?” Or I’m surprised when a customer at a farmers market hasn’t even heard of swiss chard. Either way, the point is the same, we’re not all on the same page when it comes to veggies and it’s part of my job to be your guide to the season and gently introduce different crops to CSA members and farm stand customers alike.

So, I’d like to invite you to take on the season in the spirit of discovery. Let’s try some new foods and together learn some things about agriculture and growing. After all, this is the thin green line of life which feeds us both.

In the box:

  • Arugula: The bunch with a blue band and oakleaf-shaped leaves. See recipe below.
  • Snap Peas: As snap peas, you eat the whole pod.
  • Green Leaf Lettuce
  • Green Onions
  • Spinach
  • Kale: A variety called Westlander that we get from High Mowing Seeds, this has become a real standby.
  • Basil 
  • A couple radishes: Man, this first set of radishes didn’t fly, but part of the bed came thru, so I thought I’d include a couple. They give the box some color anyway.

Arugula Salad with Lemon Vinaigrette 

Adopted from Vegetarian Cooking for Everybody by Deborah Madison

2 T fresh lemon juice

1 teaspoon lemon zest

A few green onions, finely diced

5 T olive oil

Bunch of arugula, chopped coarsely and large stems removed.

1/2 cup Parmesan cheese , coarsely grated

1/2 cup walnuts, roasted

Combine zest, green onions, olive oil, and lemon juice together with salt and pepper to taste. Assemble salad in bowl and toss with nuts, cheese, and dressing. I associate arugula with Italy, so find your inner Italian and combine this salad with a nice crusty bread like Falls Baking baguette we carry in the co-op and a red wine.