As we approach the end of August, we are welcoming many transitions. Like many other gardeners and farmers, we have been busy with the hustle and bustle of mid/late season duties. It is difficult to believe that fall is nearly upon us. With the dry conditions, it will probably be sooner than we think.
Despite the alarmingly dry conditions that we have had throughout August, we are blessed with the luxury of on-site irrigation. Also, it doesn’t hurt that our rows are thickly mulched, which helps keep our soils cool and moist. A day doesn’t go by that I don’t hear Koby (farm manager) and Laura (fellow intern) remind us of how blessed we are in Minnesota to have such a wonderful supply of freshwater. They both have spent a significant amount of time in the arid climates of the Southwest. The long stretch of dry weather was also a reminder to me of how easy it is to take our natural resources for granted. I am always impressed and inspired by those who make efforts to do what they can to conserve this and other valuable natural resources. There are many small practices at the farm that reflect a commitment to sustainability, practices that are integral to permaculture design, such as creating habitat for wildlife, composting, mulching, and emphasizing observation and reflection. Being that this is only our first year at the site, we still have so much to learn and adopt. Next year, hopefully we can install more rain barrels and maybe even a grey water system, so that we can rely less on piped-in drinking water.
While sustainability and environmental stewardship are an important priority, we have been able to accomplish many of those things while still being productive as a farm. For weeks, every Thursday morning, our delightful and energetic friend, Nicholas, has been delivering our produce on his custom-built trailer bike. We are glad to be transporting food in a more sustainable and fun way. As we anxiously await the opening of the Tiny Diner, our produce has been making its way to Gigi’s, Red Stag, Bryant Lake Bowl, and Barbette.
If you are curious about the farm and the produce we are currently harvesting, please stop by on any of our volunteer days or on Tuesdays from 4-7pm for our pop-up produce stand. We love to share information about the farm, the food, and we always love to meet our neighbors!