The core farm crew every year is made up of our apprentices. This year we have four apprentices (check out this year’s crew) who joined us in early April and will be with us until the end of October.
As we’ve mentioned before, they are an integral part of the farm’s function and mission. As farmers in training, they are part of an educational program comprised of boots on the ground work as well as lessons and lectures from the farmers on staff. We’ve developed our own curriculum for the apprenticeship pulling from the staples of organic farming, other farming educational programs around the country and have tailored it to our unique geography and farming model.
A highlight of the summer is the Northeast Organic Farming Association’s annual conference. Our apprentices will be traveling to Amherst, MA this weekend for three days filled with farming lectures and workshops with other farmers from around the Northeast. They will return with new knowledge, tips and tricks that we hopefully we can incorporate into the remainder of the summer and seasons beyond!
For recipes this week...
If you want to enjoy your Sungolds another way besides snacking on them raw, here is a Sungold Vinaigrette recipe
It’s summer and corn is here! Perfect Grilled Corn on the Cob
Blistered Shishito Peppers (do the same with the optional Padrons if you choose those!)
This Week’s Box:
- Sungold Cherry Tomatoes
- Salsa Pack (onion, tomatillos, tomatoes, garlic, bell pepper, and jalapeno)
- Corn (from our friends at Balsam Farms)
- Shishito Peppers
- Mint - optional
- Padron Peppers - optional (these are the “west coast version” of shishitos and they are quite spicier!)
- Zucchini - optional
- Eggplant - optional
- Donut Peaches
- Yellow Peaches
- Carissa’s Honey Oat Loaf
- Mecox Atlantic Mist
In the Fields:
- Sungold tomatoes
- Husk Cherries
- Raspberries (If you can spot any. They will make a second appearance in the Fall if we are lucky)