For the past month or so, we’ve had regular weekend help on the farm. An alumni of Joanna’s college (and another Geology major) has been working a summer job in Columbia, and has quickly integrated herself with the farm. Laura has been spending many partial/whole weekends out here, enjoying the farm and helping with whatever work we’re doing. It’s been a great arrangement, allowing her to get out of the city (she grew up on a farm) and giving us good company and excellent help.
It’s also allowed for some fun culinary cooperation. While Laura is vegan and we’re (on-farm) omnivores, we all respect the convictions that lead to our personal choices and enjoy crafting truly farm-fresh meals together. Laura is my kind of vegan, preferring to base her meals on real whole fruits, vegetables, and grains rather than processed meat substitutes (no tofurkey or soy dogs for any of us). We agree that it’s better to enjoy foods as they were meant to be, or avoid them altogether and accept that sacrifice to personal beliefs. Especially this time of year, it’s so easy to put together excellent meals based in our fresh produce that we don’t really think about the meals as “vegan”, in the sense of making a conscious choice to exclude something. It’s just a natural way for all of us to eat together on a diverse, productive vegetable farm.
Laura and her sister run a blog on food politics and other related issues, and she has written several recaps of time spent at our place. I found it fascinating to read her perspectives and descriptions on what goes on here, and thought other readers and customers might find these valuable as well. So enjoy:
Working with Laura has also been a good learning experience for us on working with regular helpers. By next year we’re going to need to arrange some form of help, whether interns or paid workers, as we keep expanding our offerings. So this has been a good trial run, and we’re grateful. We’ll miss her when she leaves.