News from the Farm, July 25

One of our friends, who has been farming organically near Madison for about fifteen years, now looks at a multiplex cinema parking lot while he harvests carrots. His other next door neighbor is a gravel quarry. Steve's farm, which he does not own, will soon become another statistic in the chronicle of disappearing farmland. The soil he has built up and cared for during his tenure there will sink under big machines and concrete because it is more valuable for the buildings it can support than for the food it can grow.

Steve is the third organic farmer friend we know who has experienced the pressures of encroaching development. Even on our own land, where we as a co-op are committed to preserving farmland, a little of the alfalfa field disappears every year as someone's house zone inches into it. In our surrounding community we also watch as huge houses are built on former farm fields.
I think this is one of the reasons small, organic farms need to offer apprenticeships and start CSAs-- these two things give us the opportunity to draw potential farmers into the fold.
For every disappeared farm we know, we also know about ten young organic farmers who have just bought land or who are looking for land. A lot of these folks are in California, but several are here in the midwest with us.
If I look at the phenomenon this way, I feel a little better about disappearing farmland. We're a growing number of farmers facing the challenge to find and purchase places to produce good food.

Organizations like the Land Stewardship Project of Minnesota help tremendously. By hooking young farmers up with those who will mentor them, connecting consumers with growers, and focusing on soil conservation issues, they create a powerful network of people working to provide and support a strong sustainable farming community in the midwest.
And while we're out here picking carrots, or hoeing corn, it feels really good to know that we're surrounded by things other than movie theaters and gravel quarries. --Jenni
If you are interested in learning more about the Land Stewardship Project, call 507-523-3366.

Potatoes: Yukon Gold potatoes have a creamy texture and buttery flavor. If you leave on the skin, they are also rich in potassium and vitamin C. While you can bake them, we suggest using them in salads or mashed potatoes to enjoy their flavor at its best. See potato salad with green beans recipe below. Store these in the fridge; they are not cured.

Tomatoes: The first tomatoes of the year come from our greenhouse. They were planted in the ground in February, and trellised and pruned during the spring. The greenhouse is not heated because the plastic provides enough warmth for the plants to grow and mature.
The yellow variety is a low-acid type called Golden Boy. The reds are greenhouse varieties, bred for compact foliage and heavy fruit set.

Walla Walla Onions: Walla Wallas are a sweet onion, best eaten raw in salads or on sandwiches. They don't hold up well when cooked, but I've certainly used them in a pinch.

Lettuce: This week we're offering mostly red leaf lettuce. Lettuce appreciates the cooler nights we've experienced this week and it shows--we've got some very nice heads.

Carrots: These are really 'baby' bunches. Later in the season the carrots will develop a sweeter flavor and bigger size.

Tatsoi: Tatsoi grows flat and close to the ground like a beautiful green flower, but this week's tatsoi is cut and washed. You can add it to your lettuce and slice a walla walla with it for a salad, or stir fry it if you prefer. See recipe below. Store as you would salad mix.