D&V Organics Week 5 CSA
Over the past several years we've been a pretty small crew of 3 to 4 people working like crazy to get all of our work done on the farm, but this year, we continue to increase the number of acres we grow and our crew size and have several new people working on the farm. We are still working like crazy, but have acquired a few more experienced farm workers and are training some young people interested in agriculture to work alongside us this year. It is interesting to look back at our experiences over the past couple decades of being young, up-and-coming farmers in training and now being the employers/mentors to young people interested in doing this work. The journey has taken us from the ground up, starting as apprentices with high ideals for what sustainable/organic agriculture should be to understanding and incorporating the complex variables of the natural environment while maintaining the best approaches for our agricultural practice in the most sustainable but pragmatic way possible to achieve success. We are constantly refining our processes and growing practices from year to year, despite having years of experience, farming is always a work in progress. It has been fun so far this season having some intelligent and thoughtful workers on board, always asking questions about the farm and what we do in certain situations and why we grow things a particular way. The feeling of confidence and being able to answer most questions with a well-rounded perspective has really brought us around full-circle.
We'll be continuing to harvest new items on the farm this week, including the following:
- Cucumber, slicing and kirby
- Cabbage, green
- Snap Peas, Sugar Anne (variety that's shorter in length, but has a very high sugar content)
- Zucchini, various types
- Frisée
- Escarole
- Lettuce, various types
- Kale, various types
- Cilantro
- Parsley
- Chard
- Fennel
- Kohlrabi
- Broccoli
- Basil
- Dandelion
Enjoy,
Derek & Vicky
