Every July, the farm buzzes with activity, bringing a mix of busyness, stress, excitement, and nervous anticipation. By the end of the month, though, there’s a deep sense of accomplishment.
July kicks off with the Goertz family’s traditional 4th of July celebration. Since the early 1950s, the Goertz family has come together for Independence Day, with only two cancellations in the event’s history: once due to COVID-19 and another time when there were fires in the area and too much smoke. Generations of family members gather at Lewis Park for food, fellowship, and fun. People travel from near and far to join in, catching up on the year’s wheat crop, cattle markets, and daily life. It’s a cherished time, often the only chance we get to see each other.
The next big event in July is the wheat harvest, which started earlier than usual this year on July 8th. For ten days, everyone in the family worked late into the evenings. Successful wheat harvests rely on many factors, including the right amount of rain and snow throughout the year. Even though we began cutting wheat on July 8th, preparations had been underway for days. This includes ensuring all machinery is in good working order, grain bins are clean and ready, and more.
Our harvest traditions have evolved over the years. Back when my grandparents were alive, Grandma Annie would prepare a hearty lunch, and we’d all gather at the house before heading back to the fields. Later, she’d bring sandwiches and chips to the field around 5 p.m. Since their passing, my parents have taken over, and we’ve adjusted our approach. Now, everyone packs their lunch, and my mom, Cindy, and I bring a hot meal to the field each evening. This year’s menu featured biscuits and gravy, sliders, BBQ beef, plus sides and sweet treats to finish off the day.
