Challenges and Memories of the 2026 Harvest Season

The harvest season of 2026 has faced numerous difficulties. The absence of Dad, who used to watch and count the grain trailers from the big window in our parents’ house, has been felt. He would have shared the common worries with neighboring farmers regarding the soaring cost of diesel fuel necessary for farm machinery. The unpredictable August weather further reduced harvesting prospects. Excessive rain and insufficient sun caused soybean pods to develop undersized beans, similar to BBs. Cornfields suffered from storms and remained waterlogged.

Farmers report expenses of up to $1,000 per semi-load of corn due to diesel prices reaching $7 a gallon. The high costs of seed, fertilizer, and utilities for grain drying equipment have led some farmers to question whether they can afford planting in spring 2027. My sister Carol and nephews Bill and Bob cultivate corn, but not soybeans or other crops.

A recent report from Hoosier Ag Farming highlighted that farmers are navigating high stress levels with commodity prices and margins under pressure, while production costs stay high. Global conflicts and trade disruptions add further strain. For those facing immediate operational costs, questions loom over whether farm aid will arrive in time to save struggling businesses.

A moment of respite amidst these concerns came from a heartfelt card and note from friends in the Chicago suburbs. “We remember celebrating your dad Chester’s 79th birthday in 2008,” wrote Harry Maranowicz.

“We are sorry for his passing last December at 96. What a blessed life and fond memories we shared during summer barbecues and corn boils.”

Harry’s family owned a former dairy farm nearby. Their large Polish family maintained traditions started by Harry’s father, Bruno. For over a decade, Harry’s family hosted July gatherings featuring Polish dishes. Guests included neighboring farms like the Wappels and Scamerhorns. Clara Mae Rucka often contributed her mother’s Polish dumpling recipe, “Kopytka,” which I included in my 2010 cookbook, “Further From the Farm.”

Our farm parties were unique, with a table set near pristine dairy cow stalls. Outside, a barn silo featured a Miller High Life beer advertisement.

Recently, I found joy in ‘elote’ or ‘street corn,’ popular in Mexican cuisine. To share an elote recipe, I consulted Maria E. Arteaga and Chef Hugo Francisco Perea from 10Forty Banquets and Catering in Munster. Chef Hugo has a longstanding history in fine dining at The Center for Visual and Performing Arts.

Chef Hugo’s Mexican Street Corn Recipe

Servings: 4

• 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: Boil corn with sugar and salt, about 4 minutes. Insert a skewer into each cob. Spread butter, then generous mayo. Cover with Cotija cheese. Add more butter if desired and sprinkle chili powder. For less mess, cut kernels off and mix ingredients in a bowl.

For more, contact Philip Potempa at [email protected] or From the Farm, PO Box 68, San Pierre, Ind. 46374.