We plan to start harvesting garlic over the weekend of July 21 & 22, starting at 9 a.m. on Saturday, and 1 p.m. on Sunday. We welcome help for any or all of that time. No experience required.
We’re happy to pay you in money, produce and/or undying gratitude. There will be lunch on Saturday and low tea on Sunday.
We’ll also do a prep day on Friday, July 20th, in which we’ll get the curing shed ready, prepare the supplies, and maybe even open up the field. Help is welcome for that, too.
Can’t do the weekend? I strongly suspect that we’ll still be going on Monday, July 23, and possibly on through the week. Contact me if you’d like to help then.
We always look forward to the camaraderie of this time, and hope to see you there.
Contact Jerry at 763-244-6659, email@example.com
I’m a bit ambivalent about broadcasting our plans for passing our farm on to our “heirs”, in part because it’s something of a private matter, but also because of life’s inherent mutability: we can make detailed plans, put things in order as best we can, and life will bring the unexpected twist, the unforeseen tragedy, or the serendipitous windfall.
And yet we feel strongly that the land is only on loan to us, and that we must do what we can to insure that the conservation and sustainability practices Marienne’s father, Willard and Dorothy, implemented starting in the 1940’s, and the improvements that we have made, continue. It’s a matter of trust and common good.
The way we like to think of it is that God has given us the loan of this land, but it’s an odd kind of loan: we’re not supposed to pay it back, but rather to pay it forward, to pass it on to the next caretakers in even better shape that we found it. And we’re supposed to pay dividends to the community in the form of good food, a beautiful landscape, sequestered carbon, and clean water.
What do we get out of all this? We get to live here. To experience this intense adventure. To have our eyes and hearts filled with the beauty of creation every day.
So, here is an article about that transition from Willard to Marienne and me, and on to the next generation.
In my continuing effort to never have any free time, I am co-directing the Minnesota Premium Garlic Project as part of my work with Sustainable Farming Association. The mission is to enhance garlic growing and markets in our state, helping farmers, communities and customers. We’re creating and promoting the “Minnesota Premium Garlic” brand (after all, it is some of the best you can get!), offering a series of workshops and field days, doing some research on cultivation practices, and conducting consultations with new and existing growers.
I can’t say enough good things about my co-director on this project, Connie Carlson – she is focusing on the marketing and financial side. You may know her from her work with Regional Sustainable Development Partnerships and MN Garlic Festival.
Please check out the website:
October means Garlic Planting at Living Song Farm, and we love having guest help out!
We’ll start on
and go for as many days as needed until we’re done.
So, pick a day and time and let me know.
We are happy to pay you with money, organic potatoes, all the advice you can stand about growing garlic, or undying gratitude. And, of course, a great lunch is provided.
Call me (Jerry Ford) at 763-244-6659, or email firstname.lastname@example.org.
Looking forward to it!
*Lord willing and the creek don’t rise. Literally, since we’re planting 50′ from the creek.
When the root cellar is in its late summer splendor, that must mean it’s potato pickin’ time in Middleville Township! We have our organic Purple Majesty and MonDak Gold spuds ready – take a look here to get yours. And there’s just a few pounds of garlic available for our friends.
Hope to see you soon!
July 15 & 16, 2017
If you’d like to learn how we do garlic harvest and curing, or if you’d just like to help out, we’re planning on Saturday and Sunday, 7/15&16, for the harvest. We’re happy to reward you with money, garlic and/or undying gratitude. Call me (Jerry) at 763-244-6659, or email email@example.com.
We will have our beef, which is hormone-free and grass-finished on certified organic pasture, available in the Fall of 2017.
Please go to our Beef Page for more info