Challenges and Traditions in the Fall Harvest

The fall harvest of 2026 has proven challenging. The absence of Dad, who used to count grain trailers from the window, is felt deeply. Farmers around us share concerns over the steep diesel fuel costs, essential for operating machinery. August’s unpredictable weather, marked by heavy rain and insufficient sunshine, has negatively impacted harvests. Soybean pods are undersized, resembling small BBs, while cornfields are flooded by storms, water standing between rows.

Transportation costs have surged, with some farmers spending up to $1,000 per semi-load of corn due to diesel prices reaching $7 per gallon. Rising seed, fertilizer, irrigation, and drying utility bills threaten spring planting plans for 2027. My sister Carol and nephews, Bill and Bob, focus on corn farming but do not engage in soybeans or other crops.

A recent Hoosier Ag Farming report highlighted intensified pressure on farmers due to high commodity prices, reduced margins, and soaring production costs. External factors such as international conflicts and trade disruptions compound these financial challenges. The potential delay in farm aid raises concerns about survival until assistance arrives.

“Even if Congress eventually approves billions in farm aid — but farmers don’t receive it until spring — will it arrive soon enough to keep struggling operations in business?” (Hoosier Ag Farming)

Despite these challenges, we received a heartfelt note from our friends in the Chicago suburbs, recalling fond memories with Dad. His connection to the community, including his 79th birthday celebration in 2008, is cherished. Our neighbors, Harry and Sandy Maranowicz, remember joyful gatherings on their farm, sharing Polish traditions. Their family ran a “retired” dairy farm and upheld traditions initiated by Harry’s father, Bruno, who passed away in 1989.

Our summer gatherings included Polish culinary delights. Clara Mae Rucka brought tiny Polish dumplings, “Kopytka,” a recipe featured in my cookbook, “Further From the Farm.” Our celebrations occurred in clean dairy cow stalls and around the farm’s iconic Miller High Life Beer-adorned silo.

Mexican “elote” or “street corn” has become a personal culinary discovery, enjoyed as a street vendor offering and side dish. Chef Hugo Francisco Perea and his wife Maria E. Arteaga share their recipe, bringing Mexican flavors to our table.

Mexican Street Corn Recipe

Ingredients:

• 4 ears of sweet corn
• 1/2 cup soft spreadable butter
• 1 cup mayonnaise
• 1 cup Cotija cheese
• Chili powder to taste
• Wooden skewers

Directions:

1. Boil corn with sugar and salt until tender, about 4 minutes.
2. Remove corn, shake off excess water, insert skewers.
3. Lightly butter corn, apply a generous layer of mayo.
4. Spoon Cotija cheese over the corn, sprinkle chili powder.
5. For a less messy version, cut kernels off the cob and mix with other ingredients.

These traditional gatherings and shared recipes offer comfort amid harvest-driven worries and remind us of the enduring bonds with our farming and suburban friends.

Columnist Philip Potempa writes for WJOB 1230 AM and is reachable at [email protected]. “From the Farm,” PO Box 68, San Pierre, Ind. 46374.