Wow

I was going to title this post “Wow, this is hard,” but then realized that I feel the “wow” on so many levels (it’s rewarding, challenging, etc.)  I’m not going to speak for other Freshman Farmers, but if our small endeavor has been any indication, everyone else must be overwhelmed as well.  We’ve had mixed feelings - it seems necessary for us to have the backup (and capital) provided by our regular jobs, but on the other hand it seems like we might have made much more progress if we could commit ourselves fully to the farm.

One thing that we have no doubt about is the enthusiasm in our community for local, organic and sustainable food.  “Networking” here is easy.  Last week, we received and filled our first special order from a nearby caterer who uses local produce whenever possible.  Today, we went to the home/farm of a fellow Market producer to learn about, and assist with, processing of their meat chickens - in part to decide whether we will do it ourselves (for home use, not for sale).  And as soon as we can get it together, we have a very good chance of selling greens (all winter, if we can swing it) to a local restaurant owned by a friend.  We can even boast regular customers at the market.  Right now, at least, demand is good, and we just need to strive to meet it.

In the long-term planning arena, we visited the plant sale of the California Native Plant Society (local chapter), and bought (and planted) a bunch of trees, shrubs and other perennials to continue making the farm beneficial-wildlife friendly (sorry, deer and gophers!)  Native plants support native wildlife (and, once established, require less care than some cultivated plants since they are adapted to your climate).

There are 2 weeks left in our Farmers Market season.  Most of the fall/winter crops we are planting (or have already planted) are for home use.  Soon we’ll plant next year’s garlic for the market, and we’ll keep growing greens for a few select customers.

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