Fruits of Labor 10/13
Like most everything we have our farm problems. Pests, disease, drought, and saturation are some of them. Although all of the above can be entirely devastating to a crop in the field, the elephant in the room is land limitations. When demand is high for vegetables it feels amazing to saturate that demand. This year we grew 15 acres of vegetables. This is the most we’ve grown and adding the additional acreage allowed us to grow lots of winter squash, successions of late tomatoes and peppers and more head lettuce throughout the season. Planting more of the vegetables we sell is like planting insurance if we happened to get hit by some of the farm problems listed above. Of those 15 acres, 4 of them are ours….We lease/trade the other 11 acres from our great neighbors. This setup has enabled us to develop a vegetable business and boy has it grown over the last few years! With the increasing demand we realized we are in a land pinch where we’d like to grow lots of different vegetables in great quantities for everyone but we simply don’t have the land base to do it. Bummer…
But wait! On Monday we put in an offer on a 133 acre farm with 60 tillable acres. Our offer was accepted yesterday! It was also Chris’ 39th birthday yesterday, so we celebrated big with a simple wholesome home cooked dinner and some Ice Cream Cake!
The farm is 1/2 mile from our current farm so we don’t have to move the entire farm…We will continue to use our 4 acres where our packshed and all of our hoophouses are located. I can’t tell you just how nice it is to not have to move everything we’ve built over the years. As of now, it all generates money and we’ll continue to do what we’ve been doing with some exciting additions we’ve been aching to add to our vegetable repertoire: Sweet Corn! We know the variety to grow and it is the sweetest most delicious corn. Sweet Potatoes – we’ve grown these in the past More melons! More watermelons! More strawberries! Beans! Different kinds of fruit and vegetables…there are lots of options…
Most importantly, the ground to which we’re going to farm is a deep loam soil nestled along the Mahoning River. We grow on decent ground all around and we’ve built those soils up with our farming practices. But we’ve never grown on the kind of ground ya hear about where the onions were basketballs, every melon is perfect, the lettuce is like a shrub and still tender! Everyday is like living on a beach…. Ok I’m getting carried away, but the take home point is that we’ve just made the biggest evolutionary leap Who Cooks For You Farm has made in it’s 8 year history…Things are only going to get more exciting!
Please keep us in your thoughts that all goes smoothly with the appraisal, the closing is set for December 31st!
In your share this week:
Recipe of The Week:
Broccoli Rabe with Garlic This is a very simple recipe that I do with most cooking greens, you can leave out the hot pepper and it's still very yummy!
Enjoy your share! Have a great week!
Chris Aeros and the Who Gang