I’ve always been stumped when people ask what I do. What is my job title anyway? Depending on the day, I’m assistant irrigation engineer, head of harvest crew, potato grade specialist, head of HR and assistant to PR, assistant manager, regional sales representative. There is no limit when it comes to tasks and responsibilities in a diverse small business. If I put them on a resume, people might not take me seriously unless they could see what I actually did. Still, my work at the farm has helped me show that I’m tough enough for a challenge and used to hard work, and I have a new full time job!
This is my last week with The Cornucopia family farm. I will be in Sioux Center tomorrow and next week, but I will be taking a well earned vacation to California between Wednesdays. It has been a pleasure serving you all these years and I’d like to take this opportunity to thank you for your support and encouragement over the years.
My new job title is Spanish teacher at Manhattan Christian school and head of the Spanish department, and although my former “job titles” didn’t exactly land me this new opportunity, the knowledge and experience will help me find a place in my new small farming community. It’s crazy that I’m finally stretching my legs and running out, but I’m not leaving Dad unprepared. Anna is still here, and we have both been working on training the “new kids” this summer so everything should continue to run smoothly.
The heat hasn’t been overwhelming this week, but we’re still watering as much as we can. Taking advantage of the sun, we pulled the garlic out last Wednesday-Friday and have it all hanging to dry now! (Except the heads that are in the share this week.) Have I mentioned how much I love garlic!? If you think you don’t like it, or need some tips feel free to ask! I also happen to be assistant to the executive culinary artist (chief executive being Mom).
Also in the share his week are more onions, and before you widen your terrified eyes any farther, onions are the easiest things to freeze. Slice, place in a ziplock or plastic container and into the freezer they go. That is, if you can’t keep up. Otherwise, enjoy fresh!
The best way to prepare red thumb fingerlings is to slice (if bigger than thumb size) the long way into halves or quarters, drizzle with olive oil, sprinkle with salt on a stoneware baking pan and bake at 425 for 20-40 minutes, depending on size. They’re finished when they have golden edges or are tender when poked with a fork. This is Farmer John’s all-time favorite meal.
Greetings and farewells this week and next.
Greetings from under a tree. It’s too hot to be outside, but too cold for my overheated body in the AC; the shade will have to do.
This week brings sweltering temperatures, but we’re prepared. Dad sets the start time to 6 a.m. instead of 7, and we get everything finished in safe(r) temperatures before we hibernate through the afternoon heat. Dad doesn’t stop, because he’s the full-time farmer and business owner, and also building a new house on the farm. He’s doing a stellar job with basement tiling and helping mom with whatever she asks.
Even though I’m 22 I still get to say I kind of miss my mom. I hardly see her with everything she’s doing on the new house. After painting, she’s now staining and varnishing all of the woodwork and also starting to pack and move things from one building to the next. They are both very excited, and I am proud to be their daughter and be able to see them accomplish this.
In other farm news, we tackled the weeds in the onion patch, and now they’re a breeze to find. Previous years had us searching through weeds because the rain kept it too muddy to work. The tomatoes and cucumbers are coming along nicely and will be ready soon! Anna and I had a few cherry tomatoes yesterday while picking zucchini. They were delicious, and I’m afraid there were just enough for the two of us so far :). The herbs are doing well too! If you love herbs and would like more, I can make requested items available at market. We have about five types of basil, rosemary, sage, parsley, thyme and a few others.
Today for lunch I mixed thyme leaves into sour cream and loaded it onto a hot baked potato. It was refreshing. You can do this with almost any of the herbs, actually. I’ve also tried red basil, chives, and parsley this way. (Idea credit goes to Rikki Heldt, quick meal mastermind.) Sunday we had German potato salad — yum. I made a double batch, and it was perfect for six people with leftovers. Use our bacon of course! Call dad to order 712-490-8218. 🙂
That’s all for now. After tying up the rest of the tomatoes with Anna this afternoon, I might have to scrounge around for an old sprinkler to run through.
Welcome to the craziest, scheduled week of our lives! We’ve done crazy before though, so we can make it. It’s wedding week for Jessica!
A moment of truth: Dad sometimes forgets to eat full meals, between giving work assignments throughout the day, managing those projects, and working on his own projects around the farm. Mom is getting wedding jitters and making lists so that she can check things off and not forget anything or anyone. Allison comes home today to help with wedding prep and entertaining out of town guests. Jessica is flying under the radar, attempting to escape the over-asked, repetitive questions. Madeline (me) and Adrienne are helping out as much as we can with what needs to be done, regular harvesting, irrigation, weeding, and mowing.
This week we’re not only harvesting for CSA and markets, but we’re also providing the ingredients for the meal after the wedding on Saturday.
It’s a week for stir-fry! The napa cabbage deliciously complements other stir-fry vegetables. My favorite way to prepare it though is on the grill. Slice it into four wedges, the long way, and add chunks of butter or olive oil and seasoning, wrap in tin foil and then grill! (Confession: no idea how long or how hot)
Choi is another great stir-fry vegetable. Or wilt it in bacon grease. Treasure the last of the leafy lettuce greens as we move from spring, sweet and tender, into full blown summer heat! Whole share has beets this week, more of those for everyone will be coming soon, as well as more summer varieties, and your boxes and bags will start to get even heavier!
Hi. Madeline here. Mom isn’t here to write this week so I’m taking over for now.
After seeing so many tops go to the compost, I tried something yesterday and it turned out pretty good! I’m not sure what to call it but many dishes don’t have names so it will just have to be called Beet Tops. Look forward to the next experiment: Carrot Tops! 🙂
4-6 beets with tops
1 bunch green onions or 1 small onion
1 green garlic (opt.)
1 cup chicken/vegetable broth
1 tbsp olive oil
2 tbsp tamari
Boil beets in a small pot on the side or save in the fridge for later.
Heat large pan w/ olive oil, add chopped garlic and onion and soften. chop beet tops (and stems if desired), add and cover to wilt. adding a little water helps the wilting process.
mix sauce and pour over wilted greens, let simmer until tender and ready to eat.
serve immediately. approx. 4 servings
This week in the whole share:
- salad mix
- leaf lettuce
The half share includes:
- salad mix
- leaf lettuce
Remember! We have chickens for sale tomorrow in Sioux Center! call or email to place an order.