It's Austin here!
I'm one of the current interns at Oak Spring learning the ropes to growing produce and working on a small, organic farm.
For the past couple years, I have been very passionate about agriculture and sustainable, health conscious food production.
Farming is a way to apply multiple aspects of living healthily with planet earth. My experience on the farm has taught me much more than I could have ever anticipated.
It really opened my eyes to the amount of work and coordination required to operate in a way that can sustain the life of a farm. There are many tasks to juggle and things happening at once. These tasks could include harvesting, prepping beds, seeding, transplanting, and many other things needed to make things grow. Working with chickens is another element to this work that has brought me lot's of joy, although it can get pretty gross at times.
There is also the pack shed, where we get things ready to sell or be delivered, wash eggs, and refrigerate stuff for CSA or market.
I'm the type of person that thrives when I'm on my feet and out in the sun, but also taking some time to tidy things up and work on the more technical side of things. I am going to continue to pursue farming and definitely feel this is a great fit for my interests and lifestyle.
So you know, we have PEACHES from Shaw Orchard this week for fruit share and to buy as extras. The bounty is incredible at the farm now. Abundance Abundance Abundance.
I have a recipe I came up with for Zucchini. It's a rendition of the version I made, but I used ghee instead of canola oil and this Bachan's Japanese BBQ sauce instead of just soy sauce, plus some thin sliced beef on top. You could add sesame seeds, and scallions tops a minute or two before you turn off heat. Get creative! https://www.justapinch.com/recipes/side/vegetable/zucchini-fried-rice.html
