May 2023 Word from the Board

Becky Mattan Pratt
Wheatsfield Board of Directors, Treasurer

As a co-op member and director, I am passionate about the power sustainable agriculture carries to improve the health of all living things, including our communities and environment. Accordingly, I share Wheatsfield’s commitment to organic, locally sourced products – and now that May has arrived, so have local seasonal produce and seedlings for our gardens! And do not forget that Seed Savers seed packets are available just inside the main entrance.

As a sustainable gardener, I admire and greatly appreciate the over 122 local (within Iowa) producers selling their products at Wheatsfield! I share the work and cost of planting, tending, and harvesting a dozen 4’x8’ garden plots with a friend, which is small in comparison to our partners. Nonetheless, it gives me an inkling of the physical demands and time commitment this lifestyle imparts upon our local producers and a profound sense of satisfaction in knowing where my food came from. Co-op members have also demonstrated their appreciation as Wheatsfield’s local sales grew to over $2 million between fiscal years 2021-2022.

During May, I struggle to be a patient gardener. Still, I am compelled to perform an almost daily inspection for changes. I love to find volunteer surprises that overwintered or self-sowed from last year. This year I was surprised by sorrel that overwintered in a raised bed. It is now fully leafed out, ready for the harvesting of a few handfuls weekly through the first freeze this fall!

Over the next few weeks Wheatsfield is looking forward to offering spring produce such as asparagus, peas, spinach, and lettuce – organic and from local producers whenever possible. Information on how to identify local products, who local producers are and what they provide to the co-op can be found on the Wheatsfield’s website here.

As we move through the growing season, be sure to keep an eye on the website and store advertisements for new arrivals. Wheatsfield will continue to receive seasonal, local produce, bringing the tastes of spring, summer, and fall to members’ tables.