Osowski crew gets started in Hobart, Oklahoma
By Stephanie Osowski
Monday, June 2
Brandon said it best the day we left home: “These three days of traveling feel like they take as long as the entire summer takes.” Our hometown is 60 miles from the Canadian border in the northeastern corner of North Dakota. Our first stop is about 60 miles from the Texas border, meaning our initial trip to start harvest takes us two and a half days. It also doesn’t help that the fastest we can travel is 60 mph downhill.
Random travel anecdote: I often drive with my windows down, so I am always dealing with my hair flying around and often tickling the back of my neck. On the way down, I felt this very familiar tickle and went to push the hair out of the way only to reach around and feel a bug about the size of a quarter had flown in through the window and decided to hang out there. I have no idea what kind of bug it was because I frantically grabbed it and flung it back out the window.
Despite the bug, I am happy to report that after many ounces of Mountain Dew, a few pounds of sunflower seeds, many bottles of water, a little road rage and many miles later, Osowski Ag Service has made it safely to Hobart, Oklahoma, where we will begin our 2014 harvest season. After doing some pickup farming this afternoon, a field has been chosen and we will get started bright and early tomorrow!
Harvest tip—Sunflower seeds (or the lack thereof) can make or break a long road trip. Do not underestimate them.
Quote of the day—“Did you plant some kinda dwarf-variety wheat?”—said very jokingly to our farmer while we were pickup farming about the height of wheat in a specific field.
Tuesday, June 3
After waiting out the humidity till early afternoon, we were able to get a solid 10 hours of cutting in! Not too shabby, considering the humidity still remained around 50 percent throughout the day. We were combining right next to some mountains, which made for a beautiful harvest scenery.
Come spring, our favorite type of crop updates come from the phone calls we make to our farmers on the harvest run. However, with the continuous drought and conditions that leave something to be desired, having a crop at all is considered an achievement in certain parts of the Midwest. Here at our first stop, we have discovered that the doom and gloom crop we were warned about isn’t as doomy and gloomy after all! The fields that were anticipated to only do around 7 bushels are bringing in between 17 to 20 bushels with test weights around 60 to 62. Talk about a pleasant surprise!
Stephanie Osowski can be reached at Stephanie@allaboardharvest.com.