All Aboard Harvest | Lindsey Orgain – Orgain Harvesting
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Lindsey Orgain – Orgain Harvesting

Lindsey Orgain – Orgain Harvesting

Lindsey Orgain is somewhat new to the harvest trail.

She and her husband, Jason, have Orgain Harvesting in Cheyenne, Oklahoma.

It is the 11th season in the business, but it was in 2014, two years after she married Jason, that Lindsey decided to quit her job and come aboard full-time for the annual harvest journey.

The Orgains cut wheat from Oklahoma to Montana then start a fall run in north-central Oklahoma. In addition to the harvesting business, they also farm about 2,500 acres and have about 500 head of stockers and cow/calf pairs—depending on the time of the year—with Jason’s parents.

Jason and Lindsey have a 4-year-old son, Mason, and a 1-year-old daughter, Ivy, who was born at the beginning of the harvest season in May 2017.

“I’m excited to share our harvest journey with All Aboard Wheat Harvest for another year,” she said.

Cheyenne, Oklahoma—It can be hard to avoid the comparison game as the wheat harvest run progresses. We witness and read about other crews moving on north into Kansas as we look at another week or so of cutting in western Oklahoma. It always seems to work out in the end, but there is certainly a feeling of being left behind!

Strong City, Oklahoma—The combine works away in the background.

We have been working nonstop as we have been blessed with ideal wheat-cutting weather: dry, hot and windy! We find ourselves so torn on the dry part though—this land is so desperate for

Cheyenne, Oklahoma—Hello, June!  It never ceases to amaze me how quickly time flies by.  I feel like I blinked my eyes and the wheat that was as green as could be is now just about ready to cut!

We are a family that LOVES Red River, New Mexico! (Courtesy photo.)

I am Lindsey Orgain with Orgain Harvesting and I am honored to join you for another wheat harvest season.  My husband, Jason, and I live in Cheyenne, Oklahoma, with our two children Mason and Ivy.  As our family has grown and our farming practices have changed, so has our custom harvesting operation. 

Cheyenne, Oklahoma—I hopped on the InstantPot train a couple of years ago after my mom recommended giving it a try. I relied heavily on her knowledge and know-how as the idea of pressure cooking made me real nervous. All I could envision was food exploding all over my kitchen! I soon discovered what an impossible scenario that was—electric pressure cooking is pretty darn fool-proof.

The InstantPot is ready to go!

I know I haven’t used this kitchen gadget in nearly all of its capacities, but it has become an important part of my cooking routine and now I couldn’t imagine hitting the

McDonald, Kansas—My son, Mason, was 6 months old when we hit the harvest trail for the first time. We did our best to power through that first summer on the road, but I’d be lying if I said it was easy … it wasn’t. Not at all. Some of my “fondest” memories are of both of us crying in the camper in the middle of the night. Goodness, that was tough! Thankfully, we both survived and watching that little baby grow into such a sweet, caring boy has been one of my greatest joys.

WaKeeney, Kansas—Harvest at home is a mixed bag for sure. It’s certainly nice to have all the luxuries of home: a full sized kitchen, a shower with adequate water pressure, a dishwasher, a vegetable garden, etc. There are also a few downsides: a social calendar, a farm and cattle to tend to, an entire house for your kids to destroy while you’re trying your best to keep it all together. It feels like you're being pulled in a million directions.  It’s as if once you pack up the camper and leave, it becomes a little easier to take a deep

Cheyenne, Oklahoma—I will be the first to say that I knew very little about custom harvesting and farming when I met my husband for the first time. Almost nine years later, I still feel like I’m learning something new every day … and that will probably never change! One of the greatest lessons I’ve learned is the importance of a hot meal. This may seem obvious to most, but let me explain …

We're headed to field with supper. I think I've got a pretty cute sidekick...

When Jason and I were dating and I was working a full-time job, I did

Cheyenne, OK–I’ve lived in Tornado Alley my whole life. As a matter of fact, my high school alma mater’s mascot is a Red Tornado. I’ve donned tornado apparel and cheered for tornadoes. But through all of that, I’ve never actually experienced a real-life tornado … and I’m not mad about it!

Oklahoma has been on a rough ride the last couple of weeks. Storms, floods and tornadoes have struck our state day after day. I can’t recall such an extended streak of weather like this. I think it’s safe to say we’re all exhausted and ready for a break! Seeing property

Cheyenne, Oklahoma–How are we already on the backside of May? I’m Lindsey Orgain with Orgain Harvesting in Cheyenne, Oklahoma. This will be my husband, Jason, and my 14th year on the harvest trail. We have known the end of our custom harvesting days was approaching. We have focused on expanding our farm operation at home, and thankfully we have been fortunate enough to add acres in the last couple of years. That makes being on the road for six months out of the year very difficult, expensive and stressful. One evening Jason told me, “I’m just tired of always being

Cheyenne, OK - We wrapped up our wheat harvest season on September 11 in Cut Bank, Montana.  The timing of harvest almost always differs from year to year, but I think this was the longest season we have ever had. It's been full of highs and lows, ups and downs, the good, the bad and the ugly...which is just the nature of the beast. I hear often that the harvest trail isn't for the faint of heart, and I couldn't agree more. In spite of it all, we're truly thankful for every acre we’ve run across this summer!

When we finished

Hardin, Montana - One of my primary jobs during our harvest run is keeping everyone fed. Typically everyone is on their own for breakfast, but I’ll pack a lunch that goes with the crew when they head out in the morning and then I'll take supper out to the field in the evening.

I’m pretty diligent about meal planning and try to have 4 or 5 days of meal ingredients on hand. We tend to find ourselves in towns that may not have a grocery store, or maybe the grocery store that’s available keeps the bare necessities in stock…which absolutely comes in