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.