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Thank You for a GREAT Season!
We want to send a GIANT THANK YOU to all of you... our great customers, pick-up site coordinators, local partners and supporters. We have had a great season (more than doubling our vegetable volume from 2018) and we have heard from many of you that you've also enjoyed the Bounty Boxes brimming with your local favorites. Maybe you have even tried a thing or two that was new to you.
COMMUNITY SUPPORTED AGRICULTURE (CSA) programs are built around support from our COMMUNITY ... our dedicated farmers, loyal customers and our supportive partners. North Iowa Fresh farmers love to grow products that they know will end up on the tables of North Iowa families. We know our customers love to know where their food comes from and that it is being raised in a responsible manner with the health of our customers and our environment in mind.
As we close out our 2019 regular season this week, we are already looking forward to growing with you in 2020. We welcome any suggestions and feedback into our planning process during the fall and winter! We would like you to share your thoughts with us and encourage you to send FAN MAIL, comments and suggestions to sales@northiowafresh.net. We strive to build a program that works for you. All of your feedback is considered when we make changes/ improvements to the program.
Also, as a way to support this program I would encourage you to tell one or two of your friends or family members about the Bounty Box and encourage them to try it next year. As I'm sure you know... a recommendation from a friend can go a long way. We want to "GROW" the program so we can continue to bring fresh boxes to you! Also, if you have a suggestion on an employer who might want to incorporate the Bounty Box into their workplace wellness program we'd appreciate the referral! (p.s. You can also email suggestions to Andrea.)
DON'T FORGET... there are still TWO more deliveries to come (one in November and one in December) and you can find the details at www.northiowafresh.net.
We encourage you to "like" our Facebook page so you can keep up with us during the winter! Also, we are hoping to roll out some exciting news and offers over the next few months.
Thanks again to all of you, we hope to see you back next season!
Andrea Evelsizer (broker/manger) and the North Iowa Fresh Farmers |
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Meet Our Producers - Stories From the Field
Fertile Valley Gardens - Ron Rachut (Fertile, Iowa)
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Reflections on the Direction of Farm Fresh Production
My first job that I earned money from was pulling weeds in one of my Dad's onion fields. It was about ten acres surrounded by willow trees. The trees were for a windbreak to protect the muck soil from blowing away. I was twelve at the time and I was suppose to just pull the bigger weeds. Working alone, I always looked forward to the noon meal. (By age fourteen, I was working with the migrant crew.) We often went to the café in Hanlontown for lunch and the lady who ran it always checked my neck. Sure enough, I usually had a wood tick or two that she would have to remove. As I got older, I did many of the jobs on a grain, cattle, and onion farm, but onions were my favorite.
 I say this because by the time I was a senior in high school, many of my fellow farm boys said that they had had enough and went on to other professions. I just read in "Vegetable Grower" magazine that in the 2017 Census of Agriculture that the producers age 65 or older outnumber those age 35 or younger by a ratio of 6.41 to 1. What I am trying to say is, who is going to raise the crops, especially the fruits and vegetables in the future? Marie Boyd of Healthy Harvest says that we could sell more local food if we had the producers. The demand is even larger in places like Des Moines and Iowa City.
So where do I fit in? I can think of four things.
- First is to upgrade to some smaller equipment for things that I still do by hand in order to get more production per hour.
- Second is to work a younger person into the business that has the time and energy, but not the resources.
- Third is to talk in schools to children, as often as I am asked. Donna and I recently visited the Second Grade Students at Harding Elementary in Mason City to share some information about local vegetable farming.
- Fourth, but certainly not last, is to teach a NIACC spring class at Forest City or Garner on gardening. Who knows who I might inspire to go beyond two tomato plants and a row of radish's into growing vegetables for profit.
Every health article I read says that we eat to much red meat and not enough fresh vegetables. It is up to me to do my part to change this. I hope you've enjoyed the healthy food in your Bounty Box and will share our program with one or two friends for next year!
NOTE: Ron farms just west of Fertile, Iowa in what once was an old marsh. The soil (he refers to it as “muck” soil) has a very high portion of organic matter (more than 50% when most farms’ organic matter measures 4-5%). This area has been a production center for onion, potatoes, and carrots. Ron marketed his nearly 20 acres of carrots over the years to canneries in Rochester. Today Ron helps other family members with their farming and raises vegetables for the direct to consumer market through North Iowa Fresh.
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Remember to Sign Up for Fall and Winter Boxes
Keep your local food coming into the Fall and Winter...
 One box in Nov. & one in Dec.
Fall - $75, Delivery - Wed, Nov. 13
Winter - $75, Delivery - Wed, Dec. 11
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In This Week's Box
Carrots
Kennebec Potatoes
Green Bell Pepper
Red Bell Pepper
Butternut Squash
Lettuce or Spinach
Sweet Potatoes
Red Onions
Radish
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Get Involved!
Learn about one of our partners and CL's public pick-up location...
Attend the North Iowa Local Food Connection Field Day at
Simply Nourished
Sunday, Oct. 20 from 2-4 pm
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Buddha Bowls
* Very adaptable ... use what you have!
1 large sweet potato, peeled and cut into 1/2-inch cubes
1 large red onion, diced
3 tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1 lb. skinless chicken breasts
1/2 tsp. garlic powder
1/2 tsp. ground ginger
1 small clove garlic, minced
2 tbsp. creamy peanut butter
1/4 c. Juice of 1 lime
1 tbsp. low-sodium soy sauce
1 tbsp. honey
1 tbsp. toasted sesame oil
4 c. cooked brown rice
1 avocado, thinly sliced
2 c. baby spinach
1 tbsp. chopped cilantro, for garnish
1 tsp. Toasted sesame seeds
For Directions go to Delish.com
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Roasted Root Vegetable Ramen
* Also very adaptable
1 large carrot, cut in half lengthwise
1/4 small purple cabbage, thin slices
2 small Japanese sweet potatoes (or sweet potatoes of your choice), cut into 1/2-inch thick coins
4 cups mushrooms (i.e. shiitake)
1 teaspoon sesame oil
1 tablespoon freshly grated ginger
2 cloves garlic, minced
3 tablespoons soy sauce/ tamari
1 tablespoon mirin
1 teaspoon fine grain sea salt
1/2 teaspoon sweetneer of choice
6 ounces dried ramen noodles (or Jovial brown rice spaghetti noodles)
Toppings: nori squares, yuzu koshou, rayu, thinly sliced scallions, toasted sesame seeds, unsweetened soy milk
For Directions go to
LaFujiMama.com
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Coming Soon...
Fall and Winter Storage Boxes! Sign up now!
p.s. All past newsletters are available at www.northiowafresh.net
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