Last night I was going to do some more things outside after the crew left at 5. I thought I’d feel more up to it if I showered first. Then Janna had supper ready, so I thought I’ll eat and then tackle those those weedy patches.
It was all good intentions. We sat on the deck instead. The air conditioning inside felt too cold. It was that warm, humid and close outside. It stormed somewhere. This morning it was cool, warm enough for a shirt but almost cool enough for a sweater.
We seeded some beds of carrots for fall a couple of weeks ago and didn’t time the flaming of the bed quite right. Didn’t get there on time and needed to skip flaming because the carrots were up; now the weeds are so thick, we are going to till them under and start over. It’s one of those tricky situations.
There are carrots in the share this week. There won’t be any for market for Wednesday but we hope to dig more for Saturday. The eggplant is coming; the first 36 were ready yesterday. Someone just asked about them this past weekend, and I knew they were close. I always enjoy picking eggplant until I stick my hand into a sharp prong near the stem! They should be available regularly in a week.
On Monday morning, we felt we found green gold. Finally, broccoli!! There is broccoli for everyone and some more for market. Zucchini, yellow summer squash, big sweet onions, garlic, cabbage, potatoes…..can you tell it’s summer time!
If anyone has one or more of our vegetable boxes at home, could you please bring them tomorrow!
Another 1/2 inch in the rain gauge at 5:30 this morning, and it’s still coming down at 8, so I told the crew, or most of the crew, no work this morning because it is too wet. The weeds are having a head start on most crops because we cannot get to them. It seems each time we get a start on one of the places with weeding it rains. We are saturated. We still have an acre and a half unplanted. That is the latest we have had so much open ground unplanted. This may be a problem in the mid season.
Our daughter Adrienne is home for a week between the end of the spring semester, the beginning of the summer semester, and her swimming lessons / coaching job in Grand Rapids, so she is filling in for Janna this week in Sioux City.
We continue to look forward to a stretch of warm sunny weather. The cucumbers are planted, the tomatoes are on up the strings in the high tunnels, the potatoes have been weeded twice (but they need hilling), and we continue to start new plants in the greenhouse, usually each Wednesday afternoon. We call that our Wednesday seeding.
The garlic is yellow, well, green turning yellow prematurely. I need to check if it’s yellow asters. That was a problem several years ago in Minnesota, and then we didn’t grow garlic for 2 years. I hope it’s just too much moisture and it clears up.
See you at the markets!
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.
I never know exactly what is going to be ready when or how much we can put in each share, but we have a bumper crop this week. It might be the most diverse share of the summer crop. I hope you enjoy it. We have certainly been enjoying eating from the garden. We had basil with the butterhead lettuce on Sunday. We had the parsley in some ground pork (we still have bundles of pork available if you’d like to order), and we had peas and carrots with the new potatoes last night.
I was interviewed by Heritage Radio Network on the Food Report last Thursday, and the host said all my talk about our food made her hungry. That is my intent. I like to make people hungry for real food!
We are running a person or two short every day recently. Adrienne, who was diagnosed with mono last month, is getting better but still doesn’t have enough energy to “work,” Anna took her first vacation in 3 summers of working here to visit a friend in California (how could I say no!), Brandon needed a long weekend to to Grandma (I can relate, my mom is always asking for our daughters to see her), and Rachel is gone this week to see her brother’s farm. Her brother’s farm was badly damaged by wind last week in SD. We know what that is like, and it’s good for her go there and help out as they rebuild.
Have you given any thought to subscribing to our fall share? We’re taking orders Please sign up for a fall share (https://thecornucopiacsa.com/shares/#order) either by check ($300) or online ($315–helps defray the cut PayPal takes)! And if you’re interested in the pork bundles I mentioned earlier, just give me a call or text at 712-490-8218.
Have a good week,