Farm Happenings

This week started off very cold and snowy on Monday and has gradually warmed up to a very pleasant temperature. Some of our plants have suffered from the rapid changes in temperature but luckily the plants that we were able to cover and protect from the snow last week seem to be doing well. We are looking forward to more sunny days while we have them!

As usual, farmstand will continue to take place at the same time as distribution (4-6PM) at 1505 College Way. Farm pick up is on Fridays anytime from 8am-4pm. Please contact us for a late pick up (Friday or Monday).

Note from an Apprentice

“Hello everyone, my name is Salome Oulatta. I am originally from Côte d’Ivoire, West Africa, and today I’m a Sustainable Agriculture (SAG) student, a U.S. Army veteran, an ex-volunteer firefighter, and a classically trained chef with five plus years of experience in fine dining and craft cuisine. I am blessed with a loving wife and beautiful children who keep me motivated and humble. (Nothing keeps a man grounded like being told by a five-year-old that his vegetables are “mid.”)

I consider myself a consequential entrepreneur. I don’t just start businesses; I build things that matter and improve lives. This apprenticeship has taught me that great food doesn’t begin in the kitchen; it begins in the soil. Getting my hands into the dirt has shown me just how much intention and patience it takes to bring truly fresh food into the world. Every plant has its own personality; some of them thrive effortlessly, others demand attention… kind of like group projects.

As a chef, I’ve chased flavor all over, but farming has revealed something deeper: connection. Connection to land, to people, and to purpose. I’m learning skills that no classroom can teach: crop planning, soil health, and the art of observing nature instead of trying to rush it. Growing food requires respect. Cooking it requires imagination. Together, they create nourishment.

My long-term vision is bigger than the field in front of me. After completing my SAG degree, I plan to move back to Africa permanently to build a farm-focused food enterprise, one that blends sustainable growing practices with chef-driven creativity. My mission is simple: empower communities to grow, cook, and own their food systems. Africa doesn’t just deserve sustainability; it has earned prosperity.

Thank you for reading my story. I’m excited about every seed I plant and every lesson I learn. And who knows, one day soon, you might taste something that started from this very farm.”

Farm Stand this week:

We have some truly beautiful cauliflower and broccoli on offer this week!

• Broccoli – $2-3 per head depending on size
• Cabbage, Savoy – $4/each
• Cabbage, Napa – $4/each
• Carrots – $5 (2lb)
• Cauliflower – $2-3 per head depending on size
• Celery – $3/bunch
• Honey – $14/jar
• Lettuce heads- $4/each (Romaine)
• Potatoes – $6/bag
• Potatoes, sweet – $4/lb
• Popcorn – $1/ear
• Powders (Onion and Hot Pepper only this week) – $6/each
• Radishes, watermelon – $4/lb
• Spinach – $5/bag (0.5lb)
• Turnips – $3/lb

CSA Share this week:

• Pea shoots
• Savoy Cabbage
• Sweet potatoes
• Lettuce head (lovelock)
• Kohlrabi

Tips & Recipes:

Kohlrabi is a lovely storage crop that goes well with a variety of flavors, but is particularly good in a savory dish. If you like cheese, try this Kohlrabi and turnip gratin.

Sweet potatoes are great on their own, but if you want to combine their sweetness into a spicy and savory dish, try this Sweet potato and black bean enchilada recipe.