With the start of the co-op term, Sam Senzek and I have been working full time out at the farm. The farming season is in full swing. This warmer spring has sped up production from our greenhouse, and we’ve been delivering harvests of spinach, Swiss chard, collards, radishes, and salad greens twice a week to our kitchen. Our chef, Isaac Delamatre, recently whipped up some cilantro-mint pesto and nettle soup with spearmint and stinging nettles from our food forest.
Every day at the farm is rich with learning experiences. Our farm manager, Kat Christen, is full of relevant knowledge—from the uses of comfrey and yarrow to proper composting, planting, and harvesting methods to culinary advice and animal husbandry information. With her guidance and the everyday problem-solving opportunities, there is rarely a dull moment.