Farm News Week 16, 2026

September 16th, 2026

Ayla’s Perspective

Running a thirteen-acre organic vegetable farm in the countryside that supplies three hundred and seventy-five CSA members with fresh vegetables, as well as family and friends, is not an easy task. Combined with the effort of feeding, providing for and , and caring for three kids plus, cooking, cleaning and contending with the many animal chores that need to be done; it is almost nearly impossible to find time when something doesn’t need to be done. Say, wouldn’t it be nice if someone would sit down and log all those members for you, or….maybe magically clean the house at night for you while everyone’s asleep. Perhaps even have someone like…ME to write the newsletter once in a while for you.
That’s right ya’ll, it’s the big sister, Ayla, writing your Weekly Dig Newsletter for you this week. After twenty-two years of the mom coming up with—let’s see—roughly five hundred and six weekly blogs of farm updates and life altogether, its about time that I step in. Yup. Think about it, it’s like my mom is still in school, and having to write a paper every week. Every week. But I am helping her this week.
I have since long ago wanted to be able to do something to contribute in some way to my parents to keep this farm on its feet, and it really hasn’t been until just two years ago that I began seriously helping. I’m getting a wage because I can be trusted to work each hour to its fullest. Before that it was just doing domestic chores that mom provided on the farm like picking apples, or processing food or hauling fire wood. Stuff that is more like a side job-yet another thing that needs to be balanced along with the farm, while really most of the time I’m not contributing at all. But now, now I can really dig in and help with the dirty work. Dirty work which makes me feel honestly a lot better about myself. That I can help take away a small portion of that stress that dad carries on his shoulder night and day. That I can harvest cherry tomatoes, instead of just eating them. That I can pick strawberries, toss melons and haul corn and feel like I earned it when I sit down at the end of the day and eat it. That I can write the newsletter.

However, helping on the farm isn’t how I spend all my summer time. Really, it’s just a portion of my busy summer life. Particularly this summer, as I am growing steadily older and more responsible. My days consist of both violin and piano practice which I do every day possible. I also have private lessons for both instruments once a week. During the school year, I attend Wisconsin Youth Symphony Orchestra for violin, which is once a week in Madison, and a two-and-a-half-hour drive from our farm. For nine years now, music has filled my life, and I cannot be grateful enough for all the encouragement and support I have received from my mom and dad. I feel so, so truly inspired to take that knowledge to higher levels one day. In addition to music, I am also currently playing soccer which I go twice a week to town for (as well as games on weekends).   We also have a horse named Ginny who I care for and am learning horseback riding skills on with my good friends and neighbors. I love to sing, write songs, and compose stories when I have time and whenever I’m inspired. And now, with fall beginning, homeschool has started up again, and must be incorporated into my busy schedule.
That’s a lot, right? A good portion of my life. Well, none of it could even be remotely possible without my hard-working parents. They run this organic vegetable farm so their kids can have the best life possible. What do you say to them? “Uhhh, thanks mom and dad for being so great, and giving me everything I have and being so supportive….” There are not enough words to express my gratitude. I will forever be in debt. Seriously.
And of course, of course, because of our members. YOU guys, who make this dream possible. You decided on local, organic vegetables produced by a small family farm because you felt it might just be better than going to the grocery store or the restaurant for your food. You wanted to do better by eating something cooked at home with love. Well, personally I think you made a good choice. I think that really is the best idea. That’s the true goal in society, to be able to support each other and lift each other up. To work hard and earn.  To laugh and cry and be happy. To sit around a table with family and eat a home cooked meal.
I will work until I see the smile on my dad’s face—a smile of happiness that I will do anything to see, because soon it will be Thanksgiving and the season will be over. I will endeavor to be the good, kind daughter and person my mother tries so hard to help me become. I will be studious, dress properly, and watch my mouth and be kind to my siblings. Someday I will take my dad’s old dreams of becoming a rock star (even though he might brush it off with a comment of “you’re only fourteen”) and I will be all the things he never could be, I will try so hard to make my parents proud.   As Yoda says: “Do or Do Not. There is no try.

What’s in the Box?

Tomatoes- 8lb bags of tomato mix. The tomatoes are beginning to wane now. I’m sorry the recipe for Alla’s tomato base didn’t come through last week, I’m going to try again here this week! Your tomatoes can always be cooked down into a marinara sauce, tomato base or made into a soup to use up the large quantities we’re sending this season!
Red Potatoes- 2.5 lbs of fresh, red potatoes. We didn’t wash them this week so as not to damage them. Stores best in an area that is cold, dark and dry.
Red Kabocha Squash- Sunshine squash is the variety name. My personal favorite variety. Kabocha’s are flaky and smooth with a rich orange inner flesh. I love chunks of kabocha in my Thai Curry.
Napa Cabbage- A special, seasonal treat! Napa is traditionally used to make kimchi, but it is also lovely eaten raw as a fresh salad green.
Green Curly Kale- We’re getting back into the season of enjoying our cooking greens. Kale is lovely in soups, casseroles, on pizza, in egg bakes or toasted with a little oil in the oven!
Carrots- 2lbs per member!
Garlic- Korean Red Garlic. Stores best in a cold, dark and dry area. But I bet you’re going to eat it up!
Peppers- 2 bell peppers per member. Pepper production was down a bit this week. We’re hoping that we don’t get any early frosts this year and we can continue to pick peppers until Week 20 for you!
Minisweet Peppers- 5-6 Minisweets. These are not hot peppers. They are a wonderful snacking pepper. My kids love to eat these!
Basil- 1 Bunch of fresh basil. Basil keeps best in a vase of water like cut flowers.
Next Week’s Best Guess: Tomatoes, Napa Cabbage, Potatoes, Carrots, Acorn Squash, Kohlrabi?, Peppers?, Collards or Kale, Parsley?, Cauliflower or Broccoli?