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Milk Hay and Harvest


It's so dang tootin' pretty out here right now! We've been under a bit of cloud cover, but even so, the autumnal colors are truly breath-taking. If you're looking for a good road trip, this weekend would be a great time to visit our little piece of paradise. A great way to explore some of our most gorgeous backroads and Driftless coulees is to hop on the Fall Fresh Art Tour trail. Once on that trail, make sure to stop at Lake View Organic Farm and head to Plum City for some soup, a bagel and a sweet on Saturday, October 8th. I'm hosting a grab-n-go POP-UP at Farmhouse World Kitchen called "Bakery Day!"


Speaking of POP-UPS, thank you to everyone who had the chance to visit the Farmhouse World Kitchen last weekend for my "Burrito Reunion!" I have to say, hosting these pop-ups feels so much better on the body and creative spirit! I have always been one to savor change when change feels needed. I'm quick to "pivot" as they say these days. Quick to find solutions when something doesn't feel quite right. The pop-up concept is giving me space to heal, learn my new limits with the pacemaker and have some creative fun in the kitchen...watch out!


The apple cider vinegar trees are dripping and dropping. Yep, that's cider in the first stages of vinegar processing. Once I get all the cider pressed, I will let it sit and ferment until just the right tangy vinegar results. I also made a small batch of pear vinegar that is very excited to partner with this year's sunflower oil in one of my Lake View Farm Vinaigrettes! The sunflower harvest is right around the corner, so we will be able to press oil and make salad dressings again!!!


If you live out this way, you know the soybean harvest has begun. The lady beetles that have been in the fields are now flocking to their winter hibernation cracks and crevices. For me, that means my old farmhouse gets LOTS of visitors. The warm west and south sides of the building attract the bugs who sometimes find their way inside. Let the vacuuming begin!


Lots of farmers have fourth crop hay this year - a rare event in upper midwest farming. The weather has been just warm enough and dry enough to allow for this fourth crop. William calls it "Dairy Hay" as it is extremely rich and lush - a milk-maker for certain!


Once the soybeans are harvested, you'll likely see the farmers taking the corn shortly thereafter. We had a tiny bit of frost that helped the corn stalks dry down, but where you see green in the middle stalks, that tells you it's not quite ready to go yet. Without much rain at summer's end, it's going to be a fast and dusty harvest this year. Or did I just jinx it?


William's rotation for harvest happens like this: bale the rest of fourth crop, combine sunflowers, combine soybeans, combine corn, clean equipment and move into winter storage...go hunting! I'll keep on the veggies and fruits while they're still pestering and keep that "test kitchen" rolling along with new fun treats and POP-UP ideas for the farm store and the Farmhouse World Kitchen!


Out here, work is dictated by what sits in front of you demanding attention. It's a very roll with it kinda place.


I hope you are all enjoying this marvelous transition into fall!


Sending love from the farm,


Sarah


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Do you expect to have ACV for sale? Alternatively, can one simply let fresh juice ferment, without special equipment?

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Sarah Brenner
Sarah Brenner
05. Okt. 2022
Antwort an

Hello Judy! I'm not sure I will sell the vinegar solo - depends on how ambitious I end up and how much I make. I'm such a fan of using it in salad dressings with the sunflower oil - so good! Apple cider covered with a clean cloth and left to sit in a cool dark place will go through the fermentation cycle in a few weeks. I use these big sterilized gallon jars with paper towel fixed to the opening with a rubber band to secure it in place. It's a simple process if you have a good mechanized way to juice the apples, some jars and a bit of patience.

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