Festivals


The 24th annual Corn Boil was fantastic! Thank you to all who came out to harvest corn, eat raw corn in the fields and enjoy a beautiful Wisconsin day on the farm. The pot luck dishes were amazing! I had lots of comments about the delicious and creative dishes. One person told me this was the healthiest pot luck she has been to! The Vermont Valley farm Community is the best!

Harvesting and eating corn in the field.

Yum! Raw corn!

Abby, our amazing full time employee, spent her time at the Corn Boil boiling up the corn for everyone. Thanks Abby.

And then there was the incredible pot luck. No one left hungry.

This week brought a bounty of broccoli, the first green peppers and enough tomatoes to do the first tomato bagging. This only means more tomatoes to come.

Harvesting green peppers. The mornings have been very humid and hazy. Quite beautiful in our valley.

Bagging tomatoes. A very fun activity, our own tomato assembly line.

Broccoli galore. When we bring the broccoli in from the fields it is submerged in tubs of ice cold water to cool it down quickly and then counted into crates. Yun and Jon have counted much broccoli. Thanks guys.

The season is indeed starting out with bounty. Much thanks to all of the rain and hot weather; plants do respond positively to both of these things. Everything looks great in the fields. Tomatoes, peppers, eggplant, melons and all of the summer crops are flourishing. Although we did have a dry period last week and needed to irrigate. Crazy how that works, so much rain then none, the plants need consistent water.

Green beans were one of the bounty crops this week. They are as beautiful as can be. We harvest green beans with a mechanical harvester, then bring them into the packing shed and run them over a bean cleaning machine. Many people stand in front of a conveyor to take out any debris (stems, leaves) that may have come in with the beans.  This cleaning process takes about 3 hours. The mechanical harvesting takes about 2 hours. This process allows everyone to work standing up and eliminates crouching over bean plants for an entire day.

We acquired this bean machines about 15 years ago, bought it from a farm near Green Bay. It was winter and I took our old Jeep pickup truck and trailer to get the machine. I had stayed in a hotel the night before and woke to a blizzard, loads of snow had fallen during the night and was still falling heavily. I headed to the farm on a completely snow covered country road. The farmer successfully loaded me up, strapped down the machine and off I went. The interstate was no better.

Now this old pickup truck was a piece of work. The gas gauge didn’t work, the head lights were mediocre at best. I kept track of mileage to estimate when to fill up, but pulling a trailer with a heavy piece of equipment of course uses more gas. The snow covered interstate was as horrible as conditions get (blowing snow, semi trucks, low visibility). I knew I was getting close to needing gas so exited on Hwy 151 and ran out on the off ramp. Was able to coast to the side of the road. Now these were the days before cell phones. I ran up to a car on the off ramp and hitched a ride to a gas station; a mom, two girls and a fresh box of pizza.  I filled a container with gas and started to walk the mile or so back to my truck, not seeing anyone at the gas station I felt comfortable asking for a ride. As I walked in blinding snow and below zero wind chill back to the truck, a man and his son pulled over and gave me a ride. I did what I needed to do and got home pretty late and in the total dark. When I asked David if he was worried, he said ‘No, should I have been?’ I guess not.

Barb

David drives the tractor and skillfully operates the harvest machine while Jesse monitors the beans dropping from the chute. The machine harvests the entire plant. All of the plant matter gets blown out of a chute (between the tractor and the stack of crates) and the beans drop through another chute.

 

Many hands picking through the beans to eliminate leaves, stem and such. The machine sits in the packing shed addition where we get nice air flow and sunlight under the shade of a roof.

Many hands picking through the beans to eliminate leaves, stem and such. The machine sits in the packing shed addition where we get nice air flow and sunlight under the shade of a roof.

 

 

The spring has run its course, and now it is time for the sun and heat of the long summer days to bring us Wisconsin’s bounty season.   The summer and fall (yes fall) crops are growing wonderfully. I cultivate every crop every week, eliminating the weeds we don’t like. This is my time to see up close the development of everything.

  • The winter squash is already flowering with tiny fruit visible.
  • Several of the potato varieties put on a beautiful flower display, which has just begun. This coincides with the first baby potatoes underground.
  • The earliest planted sweet corn is almost too tall to cultivate, meaning it is on schedule for early August harvest and the Corn Boil event.
  • The sweet potato slips, which look like a green stick when planted, have come to life and begun to put on leaves and shoot out roots.
  • The first green bean plantings are looking great; unlike last year when we had lots of germination problems; so lots more beans this year, one of my favorites. Even the edamame germinated perfectly, breaking our 2-year run of crop failure. Deer have been nibbling at the edamame, but not too much damage yet.
  • The pumpkins and gourds have sprouted in uniform rows, meaning another great Pumpkin Pick event is in store for October.
  • Several broccoli plantings are in the ground and have a good start; the evil flee beetle has had little impact this year on all the brassicas.
  • All the crops under row cover are lifting the cover towards the sky, meaning they are doing great and are asking to be uncovered soon; bring on the melons, cucumbers and summer squash.
  • We had a successful hand pick of Colorado Potato Beetles off the eggplant, their favorite target.
  • This is also the time to catch up on the always needed hand weeding; a slow tedious process, but that’s part of organic farming. The first planting of carrots got their final hand weeding today; they are already beginning to size up. Garlic, onions and leeks are looking great, but need hand weeding attention also.
  • There is a lot of work to do with the tomatoes, putting in stakes, getting the plants trellised, and some hand weeding.
  • The rains have been a bit much, but on the bright side, the irrigation chores have been negligible. However, a droughty period always shows up, so there will be lots of work to do to keep the plants watered.
  • The bulk of the greenhouse work and transplanting is over, but some work lingers into August.

There is much yet to do to prepare your first bounty season box of produce in July.  We hope you’ve enjoyed the early spring season delights, and do look forward to more great food from your Farm.

David

Barb planting sweet potatoes

Dandelion harvest for the final Spring Season delivery

Yun tucking in the lettuce before the rain comes

Bikers gathering around to each lunch at Vermont Valley during a previous bike tour.

Some would say that September is the best month for local vegetables in Wisconsin. And it’s undeniable that September is the the best month for being outside enjoying the cooler temperatures and high likelihood of dry, sunny weather. This time of year we are still getting mountains of tomatoes and other summer vegetables and are welcoming in the fall crops that warm our bellies like winter squash and leafy greens.

This month we are donating our vegetables to two great events that will tie together local food with outdoor recreation in a community adventure setting. FairShare CSA Coalition’s 11th Annual Bike the Barns event and Ice Age Trail Alliance Hike and Farm-to-Table Dinner are coming up on back-to-back weekends. Both events feature locally produced food prepared by top Madison Chefs in a beautiful natural settings.

Bike the Barns – September 17
Registration/Tickets and Information
All ages welcome
This is an opportunity to tour several Dane County Farms (not Vermont Valley this year) on your bike while sampling the best that the season has to offer. The best part is that the proceeds go to the Partner Shares Program, which subsidizes CSA shares for lower-income families. In addition to the bike tour, FairShare has also organized a bus tour. So you can participate in the entire experience without committing to the miles on the bike.

Bike Tour:

  • Short Route: ~28 miles; Short route riders start at 11 AM
  • Medium Route: ~58 miles; Medium route riders start at 10 AM
  • Long Route: ~78 miles; Long route riders start at 9 AM
  • Bus Option: Depart Lake Farm Park at 10 AM & return ~ 4 PM

Bus Tour:
Join us for this unique, first-time event! Registration for this interactive bus tour includes all meals, farm tours and activities at three farms, and bus transportation. Tour Itinerary (*exact farm times subject to change, but start and end times are finalized)

  • 9:30 am: Meet at Lake Farm Park in Madison
  • 10 am: Depart for bus tour!
  • 10:30 am: Winterfell Acres – Local snack, farm tour & demo
  • 12 pm: Raleigh’s Hillside Farm – Farm to table lunch, interactive activities & tour
  • 2:15 pm: Vitruvian Farms – Local snack, tour & foodie activities
  • 3:30 pm: Enjoy the After Party at Lake Farm Park

Both bike and bus tours include fun food & farm-related workshops and activities.

  • A crash course in making farm-fresh cocktails with J. Henry & Sons Bourbon
  • Cider press demonstration, courtesy of Brix Cider, at Winterfell Acres
  • Smoothie-making with a bike blender
  • Veggie-themed mural painting at Raleigh’s Hillside Farm
  • Taste of organic presentation by Purple Cow Organics
  • Behind-the-scenes tours of several community supported agriculture (CSA) farms

Beautiful wooded trails and wide open prairie will be the backdrop for a lovely September farm-to-table dinner

Ice Age Trail Alliance Hike and Farm-to-Table Dinner – September 23
Women and girls of all ages welcome
Ice Age Trail Alliance teamed up with REI to present a series for events throughout the year focused on empowering women on the trail through the REI Force of Nature campaign. The kick-off dinner, on September 23rd, will be a great time to learn about the Ice Age Trail and meet other women who are passionate about outdoor recreation. The group of women and girls will hike a 2 mile section of the Ice Age Trail Table Bluff Segment in Cross Plains to get to the beautiful event location. Executive sous chef, Jamie Hoang of Sujeo, will be preparing a post-hike dinner with produce from Vermont Valley and meat sourced from StoneHaus Farm.
  • 3:00 p.m. Arrive & Check-in
  • 3:30 p.m. Hike beautiful Table Bluff Segment (guided hike)
  • 5:00 p.m. Welcome and introduction of Chef and farm-to-table partners
  • 5:30 p.m. Dinner
  • 6:00 p.m. A brief introduction to the Ice Age Trail & upcoming Trailtessa events
  • 7:30 p.m. Evening wraps up
We hope you come out to celebrate these wonderful events alongside the local producers and national partners that make them possible. September is a time for soaking in all that season has to offer before the growing season tapers off while experiencing our farms and natural areas in one of the best times of the year.
Jonnah

Each year, since the farm began in 1995, we have hosted a Corn Boil. The tradition goes back even further. In 1981, David and I were living on a farm in Helenville, Jefferson Co. We hosted a Corn Boil for all of our friends and neighbors during our 3 year duration on that farm. Then we had a 10 year stint living on the Isthmus so we were excited to bring back the Corn Boil. Our first years on this farm had fewer CSA members so the Corn Boil was a combination of members, neighbors, friends and family. Each year has its own special memories. But each year I have the chance to connect with and talk with our members, many whom I now consider friends.

Barb

Corn Boil 2017

Corn Boil 1995

Whether this is your first season or your twenty-third, you are what this farm is all about! Twenty-three years ago, before most people knew what CSA was, David and I started this farm. We strongly believed in the concept of CSA and wanted all of the food grown on our farm to go only to our CSA members. We didn’t know if this was possible, but we gave it a try. We didn’t know if it was possible to make a living growing organic vegetables and distributing them through our CSA but we wanted to give it our best. We quickly got our answer as memberships increased each year. We wanted a connection with our members, something people generally don’t have with the person growing their food and with the farm where it is grown. This is why we give you many opportunities to come out to the farm during the season. We hope to meet you for the first time or see you again. We hope you enjoy the food that comes your way. And we always welcome questions or comments along the way. Happy season #23 from Vermont Valley Community Farm!

Barb

Monday morning. Harvesting rhubarb from our quarter acre rhubarb patch. That’s a lot of rhubarb!

Tuesday morning. Harvesting spinach. We pinch off leaf by leaf. Yum.

Tuesday morning. Scallion harvest. My view as I sat on the ground trimming roots.

Early Wednesday morning. Salad mix harvest. The sun is just rising in our valley.

Monday afternoon. Weighing and banding rhubarb.

Wednesday afternoon. Washing and trimming fresh garlic.

August, ask any vegetable farmer how they feel at the end of August and you will either get dead-pan silence or a long winded saga. A mix of long days, heavy harvests, and hot weather can make even the heartiest farmer long for the first frost. One of our favorite things about August is having our CSA members come out to the farm to get down and do some harvesting of their own. We invite members to come out on 4 weekends to pick Roma tomatoes, basil, hot peppers, and tomatillos. Most people can or freeze the bounty to extend the local eating experience into the winter. Even though the temperatures are still warm, autumn is hanging in the air which makes putting food up for winter feel like the instinctively right way to spend the weekend. We have one more U-Pick event coming up this weekend – time to gather up your tomatoes and celebrate the end of August and the transition into fall! More info.

~Jonnah

If you are a member of our CSA and have already come out to a U Pick event but would like more tomatoes, email us to let us know you will be coming again.

Tomatoes dripping from the vine.

Tomatoes dripping from the vine.

Harvesting Roma's for a big canning project

Harvesting Roma’s for a big canning project.

Judith has been a CSA member since 1995 - our second season! She comes out to as many farm events as she can. Here she is with basil she harvested for her marinara sauce.

Judith has been a CSA member since 1995 – our second season! She comes out to as many farm events as she can. Here she is with basil she harvested for her marinara sauce.

Thousands of bed feet of Roma's.

Thousands of bed feet of Roma’s.

Everyone helps to fill heaping bags of tomatos!

Everyone helps to fill heaping bags of tomatoes!

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