Growing autumn traditions at Little Elk Organic Farm

RANDALL, Minn. — With a cool breeze rustling through the trees, colorful leaves falling all around and a herd of cows mooing, it is a beautiful autumn morning at Little Elk Organic Farm in Randall. For the Dalquist family, it is also a perfect day to plant a variety of garlic cloves.

“We just decided to get into (planting garlic),” Michael said. “It’s very unique compared to anything else we grow, especially in the fall.”

Michael and his wife, Cora, milk 30 cows in a tiestall barn and manage 240 acres, 120 of which are tillable. This year Michael planted cover crops. Their children — Elsie, Christina, Caleb, Mercy and Charity — enjoy helping with just about everything. Elsie, the oldest, loves watching over her younger siblings, while Christina is very hands-on with chores.

The couple took over the organic dairy near Randall from Michael’s parents, Dale and Kathy, in 2020. Before that, they lived and worked in North Dakota alongside Cora’s family.

“One of the main reasons we didn’t take over the farm or work on it when we first got married was because I was convinced it didn’t generate enough income,” Michael said. “But my dad started having some health challenges, and it became clear to me that if I didn’t take over the farm, who knows what would’ve happened to it.”

Since returning to Minnesota, Michael and Cora have made many adjustments to the farm. One major change was scaling back the pasture, which allowed them to create gardens and grow their own produce, including onions, raspberries, tomatoes, peppers and more. Yet among the wide array of plants they grow, one has become quite popular: garlic.

“I like how it’s different from anything else,” Michael said. “We’re planting right now and don’t have to worry about or try to get everything else done, like harvest in the middle of the summer, so it fits in well with everything else we have going on.”

The Dalquists first began growing garlic around 2018 when they lived in North Dakota.

Today, the family has expanded its garlic operations, growing several varieties like Punuk, Music, Larissa, Metechi, Chesnok Red and Magnificent. Michael said they typically plant in October, with harvesting taking place in the summer. This year, they planted over 1,500 cloves on the designated plot.

After planting the cloves and covering them with soil, Michael uses a bedding chopper to apply mulch over the entire area to provide insulation through the winter. The mulch also helps the soil retain moisture, which allows the garlic to survive droughts without extra watering.

“I blew mulch last year, and I really liked how it turned out,” he said. “I just blow over the whole thing and try to get roughly the right thickness, because if it gets too thick, the garlic can’t push itself out. If it gets too thin, then the weeds will come, too.”

Come summer, the bulbs are ready to be harvested and hung to dry. After drying, the Dalquists sort through the garlic to select seeds for the next planting season. They sell most of their harvest directly to customers at their on-site farm store. In some years, the family has also worked with a friend who owns a freeze dryer to create and sell garlic salt.

Beyond the garlic patch, Michael has also enjoyed hand-harvesting wild rice over the past few years. Despite a hand injury keeping him off the water this autumn, he said he is already looking forward to getting back out. 

Wild rice grows in the shallow waters of lakes and creeks, standing long and tall — almost like a field of grass. To gather the grain, Michael and a friend take to a canoe in pairs — one steering in the back with a long pole, while the other sits up front with two wooden sticks to gather the rice.

“You’re striking the rice as much as you can,” Michael said. “You take one stick and strike it, so the rice falls into the canoe ahead of you. Then you do the other side, and you just constantly strike.”

After harvesting the wild rice, Michael loads it up in a feed bag and transports it home. Once home, he lays out all the rice to dry for a few days. During that time, any bugs or critters in the rice are eaten by birds or disappear. The rice is then professionally parched, dehulled and cleaned before being packaged. However, in Minnesota, harvesters must be licensed unless they are members of a recognized tribal band. Additionally, gathering unripe, or “green,” wild rice is illegal.

Another early addition to the farm was a u-pick garden that Michael and Cora started. They have since shifted their focus toward operating a farm store where they sell a mix of goods. Inside, visitors can purchase fresh produce, eggs, whole poultry — including chicken, geese and turkeys — and much more. The family is also growing an orchard with apple, plum, pear and other fruit trees, hoping to add fresh fruit and homemade jams to the store in the future.

“This year, the cherries and the red raspberries were ripe at the same time, so I combined them into a jelly,” Cora said.

The Dalquists also make and sell their own maple syrup, tapping sap from sugar maple trees on a friend’s property. Michael said they purchased several trees from the same friend, which are now growing at their farm, to collect sap from someday.

Through every changing season and new venture, the Dalquists remain deeply connected to their land, values and mission. By continuing family traditions and creating new ones, Michael and Cora are building a vibrant future at Little Elk Organic Farm, ensuring a legacy their children can continue.

“I’m always thinking about the next generation, and as the kids get older, they can help more,” Michael said. “They help with (planting garlic), but they like growing flowers and other vegetables to sell. We might explore doing more products, but we’ll see what demand comes along.”