Jonnah


After a week of intense heat, humidity, and mosquitoes, we were all very happy to work these past few days. We had a busy schedule of harvest for the Spring Season shares and early summer planting continues. In weather like this, everyone is eager to be outside and work seems to get done faster. Yesterday morning we had a short thunderstorm that sent us running for the packing shed only to get back out into the field 20 minutes later. It’s hard not to love your work during weeks like this.

Jonnah

Morning spinach harvest before the sun gets high in the sky.

Barb walking crates of spinach out of the field.

A beautiful stand of scallions. Pulling these out of the ground is one of my favorite jobs on the farm!

Jesse counting as Jon harvests.

Jesse and Barb, son and mother, figuring out the best way to remove the row cover.

Fresh garlic harvest. The smell of garlic was so amazing while we were pulling it up!

Summer really feels like it has started for me once we start putting tomatoes in the ground outside. Yesterday we planted 3024 tomatoes along with 7496 peppers, melons, and cucumber plants! All of those thousands of seeds that were sown on chilly spring days in the potting shed are finally strong enough to grow independently out in the real world. With the massive amounts of rain that southern Wisconsin has seen the past few weeks, our field planting got behind and now we we’re playing catch up. No one is leaving on Friday until everything is in the ground! – those were the words of the big boss, David.

May is an exhilarating month on the farm. We are in full swing with the Spring Season CSA harvest while managing the frenzy of transplants that need to be put in the ground for summer deliveries. Both are equally important and need our full attention. Thursdays are devoted to the CSA delivery but guess what we’re doing tomorrow? Transplanting. We will finish out the week with sweet corn, eggplant, broccoli, Brussel’s sprouts, and popcorn for a total of 25,354 plants in the ground over three days. I hope you’re hungry for summer vegetables – if you aren’t signed up for the Bounty Season Share they’re still available!

Bounty Season July 19 – October 18 – send us an email to join! farm@vermontvalley.com

~Jonnah

Jonnah pauses to capture a picture of what is behind her as she works on the waterwheel transplanter. She sits on a black plastic seat and has all of the tomato plants in front of her. The water wheel pokes holes into the plastic at a determined distance and water flows into the wheel and then into the hole for the plant. 

David adjusting the seat on the transplanter before we lay out a couple thousand plants.

Locked and loaded for high speed transplanting.

Raised beds with plastic mulch covering drip tape irrigation. We use straw mulch in between rows to control weeds in the entire garden.

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

August into September is all about tomatoes. I look forward to the tomato rush all year, which is good because we can’t escape it. Our workdays, weekends, and meals are based on tomatoes. To be honest, there are some vegetables I grow tired of, but tomatoes are not one of them. With the broad spectrum of colors and textures of tomatoes we grow, I am fully engaged from first blush until the first frost takes them down. Then I am left with a bit of sadness in my tomato loving heart.

Tomatoes are harvested Monday, Wednesday, and Friday, we wash and count tomatoes two ways a week, and we hold tomato u-pick events for our CSA members on the weekend. That’s five days a week of tomatoes! To further our passion for tomatoes, we work with a seed breeder from Johnny’s Selected Seeds, Emily Haga a former employee, to trial new varieties in development. Our CSA members get to try new varieties that will hit the seed market in future seasons.

Being the end of August, we are up to our necks in tomatoes, and we are perfectly happy with it.

Jonnah

CSA members: Tomato U-Pick info!

Emily Haga, from Johnny’s Selected Seeds, visiting from Maine to sample some tomato trials we grew for her research.

Currently being harvested, from top row, left to right: Chef’s Choice, Red Zebra, Pink Beauty, Garden Peach, Estiva. Damsel, Japanese Trifele Black, Wisconsin 55, Martha Washington. Orange Banana, Arbason, Be Orange, Pink Boar.

Cherry tomatoes are pouring in by the crateful!

Crates of tomatoes stacked up in the back of the truck. All varieties are separated until we bag them for the CSA delivery.

When we were asked by Madison Magazine to host a farm-to-table event on the farm we immediately responded with an enthusiastic YES! We work hard all week getting vegetables harvested, washed, packed, and delivered for the CSA, so when a super organized event planning production offers to throw a party on your farm and do all the work, we can’t just can’t say no. Madison Magazine teamed up with One Barrel Brewing Company, Liliana’s Restaurant, and several other sponsors, to put together a Beermosa Brunch, complete with beer pairings that complimented each coarse.

So after a long week at the end of July, all of the Vermont Valley farmers got to join nearly 200 guests to enjoy our food exquisitely prepared by Chef Dave Heide, listen to fabulous blues played by the Madtown Mannish Boys and taste several One Barrel beers under a big white tent in our yard. Other than cleaning up all of the sticks that fell out of the trees during the wild storms last week and leading a few farm tours, all we had to do was provide the vegetables.

Jonnah

Brunch in the orchard with a view of the valley

Touring the farm fields with Barb (you may not recognize her, she has on a black dress and isn’t wearing her farm cap)

A stacked list of sponsors were part of the Farm-to-Feast brunch!

Barb talking beer and farming with One Barrel owner, Peter Gentry, and his wife Jennifer.

 

 

Each week Mother Nature throws us a new curve ball and we’ve gotten pretty good at keeping our cool when things get wild on the farm. South Central Wisconsin has had it’s share of severe storms and large volumes of rain this summer but last night’s event set itself apart from the rest. At 9:30pm last night the power on the farm went out which was only a minor inconvenience as long as the vegetable coolers stayed shut, which we made sure they did. The grand challenge came when the crew arrived this morning at 6:30am to pack over 800 CSA shares and the box packing room and walk-in coolers were as dark as caves. Out came headlamps and flashlights and luckily the power flickered back on by 7:30 and do we were could now move through the morning at our electricity-supported pace. When the aftermath of the storm settled down we were all able share our stories of downed trees, flooded roads, flooded basements and our exciting nights at home without power. The only frustrating carryover from the eventful storm was the technology fallout. I spent the majority of my morning trying to restore service to our internet and email server. But that is all part of the monumental undertaking of running a business in a rural area. We didn’t become vegetable farmers to seek out a simple way of life, and we sure do take humor in making the most of the endless challenges that the farm life sends our way.

On a lighter note, we got off to a great start with the garlic harvest on Tuesday and Wednesday! Over the coming week we will fit in the rest of the job whenever we can, harvesting a total of about a half acre of garlic. The garlic will be cured and stored in the upstairs of the barn and we will deliver it throughout the rest of the delivery season, saving about 20% back to plant for next year.

~Jonnah

Garlic growing out of straw mulch. The garlic looks beautiful this year!

Jesse and Casey pull garlic out and shake off the dirt from the roots.

Ryna with her garlic. She has been one of the crew members who has spent a lot of time out in the hot sun harvesting!

We get asked that question every year and the answer is always the same: oh, just farming. The truth is that the farm doesn’t stop for national holidays. If we have a CSA delivery to get out, we work – so that would be 20 straight weeks June through October. Vegetables don’t take a vacation day so neither do we. That doesn’t mean we don’t have a little extra fun and show our patriotism in our own farmy way. While most of our CSA members were off  having cookouts and sipping cold beverages on boats, the farm crew was going about our average Tuesday business of harvest, planting, and packing shed work. At the end of the day the crew cracked open a few beers and set off some fireworks to celebrate along with the rest of our compatriots. On the flip side of the no-days-off coin are the winter months. While most of the world is going to work 5 days a week, we have discretion with our schedules. Winter means that the Perkins family holds down the farm in between multi-week vacations while the rest of the farm crew gets 2 months off. Although the vegetable farming schedule is polarized to the extreme, it’s a lifestyle we have come to love.

Jonnah

Sophal and Neing harvesting fennel before the heat sets in.

Tonny, Sophal, worker-share Matt, and Jesse harvesting Swiss Chard.

Yun, Tom, J-Mo, Eric, and Tonny toasting with Budweiser’s “America”  to celebrate the 4th of July (after work!).

Tom setting off some fireworks to celebrate the holiday!

 

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