Do-do-do-doo....do-do-do-do-do. I think that song may be stuck in my head for the rest of the week now....it's pretty catchy! So, this is my last week here - I leave on Sunday. As much as I've enjoyed this experience, it hasn't been without its challenges and I am so excited to get back home. I expected the physical challenge of farming, especially with the pregnancy, and yeah, it turned out to be the most physically demanding work I have ever done. I didn't, however, expect the social challenges. It's just like any other work environment - people with different personalities, knowledge and power. I've learned that it's not the best idea to live with the people you work with or work for (the time apart is important!) because it just adds more challenges to the working relationship. I've learned that clarifying expectations in the beginning of anything is crucial to smooth operations. I've realized just how important it is to talk out frustrations/concerns as they happen, and not letting them fester. It's very hard to approach the people who are the source of your frustration, but it feels so much better to get it out in the open and also to understand where each other is coming from. Patience is truly a virtue, and it's something I am continually working on. But I also believe that standing up for yourself is so important if others fail to show respect. I had to do that today, and it was terrifying to bring up, extremely poorly received and thus left me feeling crappy yet strong for sticking up for myself. Bleh. Did I mention I was excited to go home this weekend? :)
It has been interesting to view a farm-to-table operation from a farmer's perspective. I've seen what works, and what doesn't work in providing food to the restaurant. Communication between chef and farm manager has to be open and continuous in order for this to work. They both have to be on the same page with a thorough understanding of the goals in order for the operation to, well, operate. This season was a new venture for the chef, and for the farm manager. That's not to say they've never cooked or grown food, but never worked as a head chef and farm manager in a farm-to-table business before. Next season should go more smoothly, after some bugs have been worked out. This year worked alright, but would have been easier if goals were clarified and in fact mentioned at all (from the chef). In all fairness, this farm-to-table arrangement isn't as easy as it may seem. You have to wonder, does the chef determine what gets planted or does the the farmer inform the chef what is ready for harvest? It's a tough balance, unless you have a staff of creative, flexible, understanding, patient people! :)
Our tomato plants in the greenhouse are finally starting to ripen. We have over 20 varieties, and I'm excited to try them all. So far my favorite is "Sungold" which is a tangerine-orange colored cherry tomato. Very sweet and sooo good. Definitely a variety I hope to grow back home. This week are also harvesting gooseberries, currants, the last of the raspberries, blackberries, thimbleberries, rhubarb, beets, summer squash, carrots, basil, edible flowers, turnips, radishes, kale, small onions, bell peppers, sorrell, and some edible weeds (lambs quarters/goosefoot and chickweed). Today I seeded basil, borage, lovage and cilantro which will sit in the greenhouse (like all new seed trays) until big enough to handle the elements outside. We transplanted cucumbers and melons inside the greenhouse, and fennel and celeriac (celery root) outside. I'm curious as to how the melons will do considering the relatively small space they were planted in. We also pruned and trellised tomato plants, and weeded a bunch. Busy day!
