Harvest

written by

Melissa Barth

posted on

June 25, 2024

The weather here in the Valley has been pretty warm as of late; but with warmer weather comes harvesting. 

What is your favorite vegetable to harvest? 

Lately, I have been getting a fair amount of broccoli and zucchini. While I don't mind harvesting broccoli, lettuce and zucchini are more fun.

Something about those bright green, luscious leaves (and maybe the fact that I love salads) makes harvesting lettuce a very pleasant task. 

And zucchini? Well, it's just pure potential. With one simple twist, loaves of zucchini bread, cheesy zucchini casseroles, or crispy zucchini rounds are all a possibility. And time fails for all the other wonderful things you can do with this versatile vegetable (zucchini brownies, anyone?). Personally, I don't mind it in scrambled eggs either! 

Something that has impressed me this first growing season at Polyface is just how quickly our vegetables have matured. It seems like overnight my zucchini plants took off and developed fruit. The same goes for broccoli, carrots, cucumbers, and cilantro. 

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While in the beginning stages of their life plants and seeds usually need more attention, I have found that just before a harvest they are quite self-sufficient. 

I think this relates well to life. 

Have you been caught by surprise with the fruit of your choices? Are the actions you have taken over the course of months and even years finally bearing a harvest? 

Personally, I wish only the good things would bear fruit in my life. But often I am surprised by the not-so-pleasant things that I reap (only to recall that my priorities and actions did not align with my desired path). 

On the other hand, how delightful it is when you see the good return of things you have sown and cultivated in the past. Sometimes those things take us by surprise!! The neighbor you have consistently said "hi" to every morning (with no response on their part) is now engaging in a conversation. That debt you have been chipping away at by saying "no" to non-essential items and luxuries is finally about to be paid off. The land you have been faithfully stewarding is now ready to support more animals. Maybe it is a win in the home, garden, gym, workplace, or church but you are seeing your efforts being rewarded with good fruit. 

I hope that, as we head into the heat of summer, your personal, relational, and vocational harvests will delightfully surprise you!  

- Melissa

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More from the blog

Short of Turkeys and Beef

For the first time in many years, we’ll be short of turkeys for Thanksgiving.  Consistent with our policy of full transparency, here is why.  And we’ve been short of beef now for some time.  The underlying theme of this explanation is to inform you completely about why and what we’re doing about it. Unlike many businesses, we don’t call up other outfits to supplement ours when we’re short.  We figure out how to produce more and until then, simply run behind. Because of that, when we explore new markets, we can’t adjust our inventory instantaneously.We’ve had a couple of incredibly exciting market developments this year.  We’ve always tried to experiment with new opportunities when markets request product.  You never know which ones will be long term, short term, positive, or negative.  Over the years, we’ve given away turkeys when we overproduced due to assuming a certain market opportunity would come through; that’s not financially viable.  As a result, we’re pretty careful about expansion. Three years ago, a large corporation in Virginia asked us to supply turkeys and Christmas hams to their 300 employees.  We had no idea they would hang with us this long, but here they are, happy and showing unbelievable loyalty.  We’ve been reluctant to count on them simply because these kinds of things normally don’t last.  But isn’t it exciting and even exhilarating that a big company is buying our kind of turkeys and hams for their employees? The other thing that developed—and these things develop slowly—was Azure Standard asked us to supply them with 1,000 turkeys as a trial to see if their customer base would like them.  By the time that deal was formalized, we were too late to order more turkeys and did not have the full number for them, but we we did the best we could.  Some of you who are Azure Standard customers will no doubt see our turkeys pop up on their sales platform. When an engine going somewhere wants to hook to us, we always try to at least collaborate in an experiment.  That’s where we are; if all are happy, this could be an extremely positive strategic client for us in the future. In the same way, we’ve been contacted by a new internet marketing outfit wanting some of our beef.  We’ve agreed to let them have five in 2027.  We’re hoping ongoing discussions will lead them to carry our poultry and pork as well—right now they’re only beef. None of this is about building an empire.  It is about collaborating with the cutting edge of authentic food and circumventing Big Food, Big Ag, and Big Pharma.  Innovation comes in many ways.  Polyface perhaps leads the world in the production element.  But processing, marketing, and distribution are also undergoing innovation and staying relevant is a daily objective.  That some of the most creative significant players in the integrity food movement are asking us to play with them is wonderful.  They could just handle industrial organic meat poultry, which doesn’t see pasture and doesn’t enjoy the happiness context of Polyface livestock. But they’re talking to us, and that’s awesome. All innovation carries a ragged edge as it develops, refines, and hopefully becomes efficient over time.  Thank you for indulging us the freedom to explore these new venues and to collaborate with some of the best players in the good food movement.  As you can imagine, growing and experimenting create their own sore muscles.  Being short is not fun for either of us, but be assured it’s not because our animals are sick or we’re getting tired of being farmers. You can laugh at that. It’s because, true to our history, we are committed to putting food worth eating on plates held by friends.  We count you as friends; that’s why we’re taking you on this little explanation behind the curtain.  Hang in there and thank you, thank you for your loyalty and patronage.