We got the stand up and running in parts one and two, delivered restaurant orders and picked up CSA totes in part three, and I'm back at the farm. Out of market zone for just a couple hours. This week after eating my lunch in the shade, I find the group of interns and Americorps volunteers pulling up the last of the garlic and shallots in the third field. They look hot and tired, but are in good spirits, and seem excited to take a break for a field walk. This window on Thursday afternoons is often the best time to do a class or workshop, when we've gotten a lot done for the week and can take a break to dive in to a farming topic.Read More
After some time of my detailed rambling about how to find the last of the Napa cabbage, I hesitated after mentioning collards. They're behind the greenhouses, hidden amongst a sea of overwintering (and very similar looking) cauliflower.
"Why don't you just come with us?"Read More