People Behind The Food
Is it soup season yet? When the weather starts to cool down, we turn to soups and stews. The one-pot meal is quick and easy and makes the whole house smell good. With such a wide array of hearty vegetables and herbs coming out of the fields this time of year, the flavors will never be better. Shortly after we started farming, we discovered just how easy it is to make and preserve our own soup. Just warm it up and lunch is served. If you pack a school or work lunch, you know how challenging it can be to come up with ideas. Everyone in our house has their own small thermos-type container and fall soups put away when the harvest was ripe are often inside.
Acorn Winter Squash
Red Radishes
Roma-Type Tomatoes
Cherry Tomatoes
Bell Peppers
Hot Peppers
White Satin Carrots
Kale
Cucumbers
Garlic Bulb
Onions
Thyme or Oregano
Cabbage (larges)
This week’s “people behind your food” feature appropriately has the two workers who are on the farm the most. Cindy joined our team back in April and brought with her loads of experience in greenhouse management as well as years of experience growing on a vegetable farm and in high tunnels. She is on the farm four days a week, which means we spend a lot of time together! Not only is she incredibly organized – bonus! – she has an excellent work ethic and ever-positive attitude. We value her input in making farming decisions. We could not ask for a better person to help us with the incredibly challenging work we chose to do to make a living. We are thankful she is already looking forward to working with us again next season.
And then there’s Tom. Tom has been volunteering at We Grow since 2016. Having just moved from Phillips with a passion for growing and eating quality food, he considered our farm his own garden and tended it as such. Fast-forward five seasons and nothing has changed. He is in the pack shed every Tuesday when we pack your bags and more often than not, he will be at the farm working on something that he sees needs to be done whether we can help him or not. He just does it. The best part is that he finds just as much joy as we do when a new system works out or when we bring in a great harvest. He even spends his off-farm time thinking about vegetable farming and brainstorming new innovations. With a knack for pestering us to get things done, we appreciate having Tom around to keep things rolling.
Rolling into soup season,
