Hello wonderful farm fam!
Firstly, thank you so much for the words of love support and solidarity we have been receiving since we shared our hard news with you all last week. That said, as expressed, we are handling a lot of added stress navigating what is coming next for us while staying on top of this season’s work and maintaining a loving partnership. So for a few weeks I will be stepping back from the blog and instead, on Monday nights, Anthony and will be making some space to have dinner together, share some laughter and give our future some serious thought. We OF COURSE will still catch up and chat at pick-up and I can fill you all in on what’s been happening. However, in my place, you will now have the pleasure of hearing weekly from our amazing farm crew superstar – Davida. As she prepares to take on life’s next big adventure and explore the farmosphere, she is also leaning into her passion for getting to know the world around her though the art of experience and interview – leading her to a future in journalism. So, to hone and practice her natural skill, she will be taking the reins of the blog for the next few weeks, letting you know what’s going on at the farm, what will be in the share, and what this experience has been like for her as a first time farmer this season. I am so excited to share this space with her and for her to share her heart with you all! Thanks for always understanding and riding this wave with us folks!
Speaking of all this sharing – here’s what you’ll see in yours this week!
- Braising Mix
- Fresh Onion
- Summer Squash
- Cherry Tomatoes
- Peppers (Hot, Sweet, Shishito)
- ORDER YOGURT HERE
We had an amazing meal last night using this super simple eggplant parm recipe – you can also use squash to sub for eggplant!
**JUST A LITTLE BLT INSPO FOR YOU ALL**
thanks for being here,