We've talked a lot this year about the things we've learned, the ways we've had to improvise, and the adaptations we've made to the way we work and grow. In the past few months, obviously we've all had to adjust in ways we couldn't have anticipated. But what's making that adaptation amazing from our end is the ways in which it's grown a new kind of community. You've posted about all the different things you're doing with your greens on social media, and we've loved those little glimpses into how you're nourishing your partners and families.
One of the collaborations we've loved seeing come to fruition is our work with Communal Restaurant to bring salad kits to the Farmstand. On Wednesdays, from 8 am to 7 pm, we have a new mix of greens, toppings, and dressing available each week. We're growing the greens, while the chefs at Communal are carefully curating the veggies, fruits, cheeses, and other delicious toppings that best complement them. All you have to do is rinse the greens and toss it all together in a bowl!
We're also closing in on the first Farmyard Share pickup in just a few months. For Farmyard Shares, we're working with Petersen Family Farm, a small, local producer that practices sustainably minded agriculture. We've had a long relationship with them, and we're looking forward to taking it to the next level as we share their gorgeous produce with you.
Every year is a chance for new experiences, new possibility, and new community. We're building all of that here, and with you, a day at a time.
-Farmer & Cultivator
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