When the Farm Girl Writes a Book

Solo Lady Farming Cover

This is one of those moments that just floors me.

Almost half a year ago my friend Gina and I were talking about writing, and I was expressing some frustration at wanting to write again, but not being sure what to write about. She recommended that I write about farming (and she has, for her efforts, been pushing me in this direction for well over a year now). I was hesitant – I’m not experienced enough,  I still don’t really know what I’m doing, there are a gazillion other farmers, solo ladies or otherwise, who should be writing this book instead of me.

I have become a master of excuses over time. I could go on like this for days.

But when I sat down at my computer and started to outline what such a guidebook would look like, everything started to flow. I was astounded. Even though most of me felt like I’ve been spearheading this big hoax where my world thinks I’ve gone on to run this badass farm, the small part of me that knows this is actually true reared up and took over. Things that have been floating around in my brain since 2012 made their way onto the pages, and suddenly I was spending my spring mornings up at 5am, typing away at the desk in Little House and still fielding that half-surprise that I had something to say.

One day, sometime in June, I finished. And then I hid it.

I was embarrassed, for all the aforementioned reasons. I was self conscious. Liz the writer girl in high school and Liz the journalism girl in college wasn’t Liz the farm girl as a pseudo-adult, right? That ship, which may have been sinking before it even set sail to begin with, was way out to sea. It was good to get this writing bug out of my system, but that was as far as it was worth taking it.

And so I went into the farm season, where everything is swallowed by the mad dash. There were a couple of moments where I mentioned writing a little field manual to some friends, a couple of e-mails shot off here and there, but that was all.

And then, sometime in the last month, I started to think that maybe this wasn’t all. That maybe, if someone out there was interested in starting a farm and had no idea where to begin, that this could help. Or, at the very least, they could learn from my haphazard experiences and see that you don’t have to have a totally orchestrated plan to jump into this and do well. It helps – I know a dozen farm friends off the top of my head who are more organized than I am, and who have beautiful, fruitful spreads that make me look a mess – but everyone’s path is their own, and yours can be as messy (or messier?) than mine. Certainly less messy, if you’re looking for less stress.

So I started to edit. I coerced my dear darling Liv Biagi, who was my editor co-pilot for our college paper back in the day, to give me a thorough look. I started to tell the people around me I was working on a book. I slapped together a cover. I held my breath, crossed my fingers, stopped trying to read it AGAIN for spelling errors and used the advice from my friend Kayla, an amazing woman from Francesca Lia Block‘s spring writing class, to publish it as an eBook.

So here it is. Solo Lady Farming: A Dozen Considerations for the Would-Be Farmer. Book One of the Solo Lady Series may be a little facetious, but I liked the top line saying that – and who knows? I have really cool solo lady friends who are designing and building their own houses and traveling for months in other countries. Maybe they’ll be the next to contribute to this collaboration of strong women doing cool things. I hope so. It feels right.

Back to being floored. I wrote a book!

It has taken me the better part of six months to stop feeling self conscious and a little embarrassed when I say that. Who am I to have written anything? A girl who started a farm, that’s who. In getting past the hangups of self worth, really feeling that has been a big step. One that I’m proud of. And one that leaves me reeling with gratitude for my CSAers,who believe in all of this enough to share their trust and financial resources with me each season, and for my family and friends who didn’t laugh when I said, “I’m writing a little manual for people who might want to do what I did,” and for everyone who reminds me when I’m floundering or down that I’m awesome. Thank you, thank you, thank you.

Yours in Word Docs, Fall Chills and Field Planning,


A Better Kind of Cole Slaw – Guest Post by Sarah Merusi Danyau

This post has been hanging out in the queue for a few weeks now, and my negligent, distracted farm self has been failing to publish.

A special thanks, as always, to my food bloggers, and especially to Sarah, Nico, Joe, Alecia and all the other CSAers and Crooked Row friends who have continually sent me uplifting and empowering food notes while I run around panicking and praying for rain. I don’t know if you know how amazing you are, or how truly touched I am by all of your support and sentiment. Thank you, thank you. I’m off to weed and rain dance some more. On to the main event! – FL

Guest Post by Sarah Merusi Danyau

I recently received a large bunch of cabbage from Liz in the food share and cabbage can be overwhelming. I think back to the days where I hated anything to do with cabbage and now realize that was a crazy idea. Cabbage is awesome and so is cole-slaw when done right.

The first time I ever had incredible cole-slaw was in a tea-house in Nepal. Secluded in the Himalayas along a trail was this guest house called the High Plains Inn. It was owned by a Dutch mountaineer and his Nepali wife – they made all of their food from scratch. After trekking for weeks eating only Dal Bhat and other native Nepali foods, to see homemade cole slaw and freshly baked bread on a menu was mind-blowing and it tasted that way too. I have been meaning to recreate this recipe for years and as you can imagine, was all too excited to see cabbage arrive in my CSA.


Hanging out in the Himalayan Tea House, waiting for cole slaw and espresso.

This is not your typical cole-slaw, but it’s delicious so give it a try!

Ingredients: ( *From Crooked Row Farm)
– *1 Head of Cabbage
– 2 Carrots
– 1 cup Mayonnaise
– 1 Tbs. Balsamic Vinegar
– 1 Pinch of Sea Salt
– *1/4 tsp. dried thyme
– *1 Garlic Scape
– *1 small onion (or 1/4 of a large onion)



– Chop cabbage


– Dice or Julienne Carrots (I prefer mine diced), Chop Onions, Garlic Scapes and mix

– In a separate bowl combine the mayonnaise, balsamic vinegar, thyme, and salt


– Add liquid ingredients to the vegetables and mix

– Pair with Fresh Juice & Tequila and enjoy! ; )


Savoring the Summer and Mixing Up The Toolbox

We made it through July!

The silence on the blog always indicates the summer heat, the running around like mad and the onset of some degree of panic. I’m happy to say that panic has been less than in previous years (which hopefully means it dissolves entirely at some point), but the weeds keep growing no matter how I feel and the plants still need their regular TLC.

heirlooms hex sign anise butterfly

Crooked Row has had an interesting little summer. Mama Wagner hasn’t been in the field in over a month due to that rolled ankle, though she’s graduated from her big foamy boot to compression socks and hiking boots. She’s been flustered at her lack of field time and her paced recovery, but we’re just happy she’s getting better each day.

In the mean time, I’ve had a revolving cast of characters stop in to help with various projects. My Tuesday market manager from Farm to City spent the day cleaning out beds, two friends I’ve known since pre-school have made semi-regular appearances to weed for a couple hours at a shot, some city friends have been regularly saving this blog with their amazing recipes and photos, and this delightful Kombucha brewer and farmer from Bethlehem has planted dozens of beets and winter squash in the field over the last few weeks, and along with piles of vegetable cooking, intense and sparkly conversations, assorted off-farm adventures and mutual admiration, he’s become a well-loved and much-appreciated presence in my world.


My aunt and cousins, along with a new friend from a nearby work program, stopped  in for a day of garlic harvest. Things that would have taken me a couple of days were wrapped up in a morning, and the boxes and piles of garlic hanging in the back barn are one of the biggest victories of the summer.

garlic golf cart

Jess Wagner stepped in as MVP last week by delivering CSA shares to my Philly crowd! That saved trip allowed me some time to start some big fall prep. And I got to take her to meet the chickens and piglets at Willow Haven Farm, much to my delight.   eggs  jess

The puppies do what they can to assist, too. Arya has moved in as Mom’s sub, parking herself in the Bobcat and patrolling the fields for afternoons at a shot while I weed and harvest. She’s taken to pretty much every vegetable she’s tried, and can often be found hopping in and out of the hedgerows. teamwork2


But there’s always room for adaption and change within a season, and this was a big one for me. I left the Rittenhouse Tuesday market a few weeks ago – I needed more time to not be rushing around the city so manically before and after that market delivering shares, and the extra time and space that afforded me allowed me to consider life without any markets. There’s some nerves associated with that – after all, I left Keith’s sure I wanted to be a city market farmer, and that’s mostly all I’ve known for the last two seasons, but with my growing CSA, the evolving herb business and my growing life, suddenly being closer to home feels like a priority. And, maybe even more importantly, it feels right.

market break

This week I said goodbye to my East Falls market – at least for a few weeks. I don’t have enough of a variety to support a market and my CSA right now – which may have been poor planning on my part, but really I feel is a solid sign that I’m growing in positive directions. Everyone involved has been supportive and empathetic to such growing pains for a new farmer, and I think come fall my return will be well-met once I’ve regrouped.


And this break will allow me to focus on some other avenues of the fields I’ve been thinking about. A local permaculturist came to the farm a few weeks ago and we walked around for an afternoon, thinking about some growing methods I could shift to over time that involve less human direction. Fruit and nut trees, meadows, perennials. I’ve also started to take a hard look at the dried tea blends and herbs, considering how big of a presence I want them to be in the farm, and I sat down with a packaging company out of Kutztown to talk about labels and branding. Ah!


I’m trying to find that farm/life balance some seem to strive for and some seem to totally throw in the towel on once summer hits. It’s a lot of work during the season, sure, but don’t I get to read a book or take a nap once in a while? Do I get a day to travel? An afternoon to go to a meditation? I thought “no” for a few years – others farmers I know scoff at the idea of time off, and my ego seemed to thrive on feeling and looking exhausted every day – but that perspective is changing. I’m learning to work at an even pace and listen to an audio book in the field. I’m learning to walk away, even if just for an hour, when the brain fog sets in. And I’m learning to work smarter, not harder, though this is regularly a skill that takes me some time to absorb.

hen friends heirlooms golf cart garlic eggs clouds like crazy

The field is a beautiful space to learn, grow and share. I hope those of you that have eaten this food and seen the work know how loved you are for supporting this wild endeavor. And for those of you who can’t, or haven’t, know that the good vibes you send in my direction are always appreciated and taken in, and that I’m sending them right back out through the ground every day.

Here’s to August, and these cool mornings and evenings. Here’s to sun, rain and green.


cloud window

July Updates and Kimchi Love

There it is again. That lull in the blog that signifies July has approached and arrived.

market stand market harvest

Our veggies are thriving (even the ones amidst the weeds), and our perennial herb beds are just so, so happy. It’s been so lovely to have such positive feedback from CSA returners and new folks. Lots of positive vibes, lots of indicators that each year is getting better as far as our organization and the growing as a whole. Super. Stoked.

But challenges arise, as they do. Last week Mama Wagner and I were picking berries and she rolled her ankle in a groundhog hole – hairline fracture, in a boot for six weeks. She is taking it like a champ and has become thoroughly adept at using a rolly chair to get around the house (how I wanted to have a photo here, but she adamantly refused), but without my full-time Greenhouse Visionary and Field Co-Pilot, it’s been hard to tackle the harvest and manage the weed pressure. But I’ve had some awesome friends and volunteers stop by over the last couple weeks to help out, and looks like some more are heading out. So thank you for the good energy and all the help, all of you.

There he is, ladies and gent. Mista LaVergne, farmhand, cook and poet extraordinaire.

There he is, ladies and gent. Mista LaVergne, farmhand, cook and poet extraordinaire.

Even before this added development, I was fortunate to snag some BoyHouse reunion time (circle back to the 2012 segment of this blog, for those of you unfamiliar with that name), and Matthew came up to stay for a couple nights and string tomatoes, weed, dig potatoes, pick for the CSA, cook delicious, amazing food and reminisce about Keith’s Farm. The feeling of having someone in the field who knows what they are doing to this extent was so…relieving. Reassuring. Exciting. For the first time in about ever, I started to consider what it might feel like to not be Solo Lady Farming on the regular.

The pallet garden at the Student Leadership Academy Charter School is growing like wild. We pulled out the bolted spinach and look forward to putting in some ground cherries and more unusual growers for the kids to return to.


And I try out a little transition of my own. I’m trying to steer my weekday market toward the end goal, which is Crooked Row: CSA and Herb Farm. We’re bumping up the teas and herbs at Rittenhouse, and I’m hoping to have a little Herbology flyer to hand out for folks who don’t know exactly how to use fresh herbs.


Market Sign

In most exciting news, my friend and market regular Adam Zolkover (of the Twice Cooked blog, which I highly recommend), has created this really spectacular Scape-based Kimchi Recipe for you to check out. The scapes are big and just about finished, but this may inspire you to grab the last of the lot. It’s here below, and in our Crooked Recipes section!

Kimchi with Garlic Scapes – by Adam D. Zolkover

3 Small heads Napa Cabbage, cut into squares
1 bunch Garlic Scapes, washed and sliced
1 bunch Scallions, washed and chopped
1 inch Ginger, peeled
3 Cloves of Garlic, peeled
1/2 cup Korean Red Pepper Powder
1/2 cup Fish Sauce
1/4 cup Kosher Salt
2 tsp Granulated Sugar

Core the napa cabbage, cut it into squares, and then wash thoroughly.  It tends to collect a fair amount of dirt, and you don’t necessarily want that in your ferment.

To a large bowl, add the cabbage and the salt.  Toss, and then leave it for 1-2 hours.  Over that time, you’ll see that the cabbage gives up a fair amount of water and begins to wilt.  You want this.  It will keep the kimchi crunchy later.

While the cabbage is wilting, add the ginger and garlic to a food processor and chop finely.  Then add the pepper powder, fish sauce and ganulated sugar and blend the whole thing into a paste.

When the cabbage is done, rince off all the salt and add it to a large bowl with the scapes and the scallions.  Add the spice paste and mix the whole thing well, making sure that the vegetables are all thoroughy covered.

Carefully pack the mixture into clean glass jars, cover them loosely (I like plastic tops, screwed on half way), and allow the kimchi to ferment in relative darkness for four to five days (until it has soured to your taste) and then move to the refrigerator.  This recipe should make 1-2 quarts.

When loading the jars, I would recommend packing them tightly but not all the way to the top.  Tight packing will prevent mold, and leaving some headroom will prevent spillage as the kimchi ferments.  I would also recommend stirring and compacting your kimchi at least once a day.

It looks like this recipe calls for an awful lot of pepper powder, but it’s not actually that hot.  I would strongly recommend not reducing it.

scapes kimchi adam

And there you have it, folks! One of the rarely-sighted July updates! I’ll try for more soon, but no promises.

Hugs and Rainy Harvests,


matthew takes my picture

Herbology 101: Meagan’s Herb Popsicles for Crooked Recipes

Hello, All!

Farm Update: Things are great! The tomatoes as setting fruit, I found some itty bitty squashes under some plants, we are tackling the weeds one row at a time. Lettuces are phasing out and the beans are slowly taking hold. People are really digging the teas, and I’m spending my tiny amounts of down time with some pretty awesome growers and friends. Life is beautiful.

And having friends who want to write blog posts for you is probably, like, the coolest thing ever. We have a couple in the queue for ya, but here’s Meagan and these freaking amazing popsicles she’s been making with our herbs!

I spent a good part of the winter lying around Meagan's apartment looking through her box of recipes. Seeing these make me giddy.

Liz Note: I spent a good part of the winter lying around Meagan’s apartment looking through her box of recipes. Seeing these make me giddy.

I love Saturdays. Before, Saturdays were the day I wanted my mind to turn off and I wanted nothing more than to sit and do. absolutely. nothing.

Now, I look forward to enriching my Saturdays. Today, I got up, went to the gym, then headed to the farmers’ market in East falls to spend time with Liz and the lovely Nancy from McCann’s farm and enjoy coconut+black sesame pops while I got to chit chat with people about new and interesting flavor and food pairings. It made me all the more excited to share this recipe with you.

Not to mention we’re now officially in summer and we need any and all excuses to have popsicles!

The recipes I have today can be done one of two ways. The variation with blueberries is absolutely heavenly. I was greatly inspired by a non­vegan recipe for blueberry hyssop ice cream at Crumb Blog (http://www.crumbblog.com/2010/08/i­scream­you­scream­blueberry­hyssop.html). You could easily make this into a very vegan ice cream by letting the “custard” cool completely, then following the instructions for your ice cream maker. You may need to fiddle with the recipe, as I haven’t tried it that way yet­­, but I definitely plan to!

Before we get to the recipe, though, let’s talk about hyssop anise.

It’s possibly one of the most beautiful perennial herbs. Hyssop anise is neither hyssop nor anise, and is in fact part of the genus Agastache­­ or, rather, mint. It does taste like a combination of mint and anise, which is amazing and intriguing. It’s tall (3­-4 ft), has a square stalk with large mint­-like leaves and stunning blue/­purple flowers that shoot right up to the sky. The herb itself is actually a native wildflower and its cultivation GREATLY benefits honey bees! Beekeepers have been planting hyssop anise near hives since the mid­-19th century once they noticed their bees flocking to the flowers in the wild. Hummingbirds love it, as well as butterflies.

And I’m sure you’ll love it, too!

If ya'll ain't following @asteraligator on the Gram, you should be.

If ya’ll ain’t following @asteraligator on the Gram, you should be.

Hyssop Anise­ Lemon Pops

3-­4 handfuls of hyssop anise leaves (about one bunch)
Lemon zest (1­-2 lemons, depending on size and depending on your taste for lemon)
Juice of 1­-2 lemons (again, depending on taste. I like meyer lemons for this, but it’s not necessary)
1 14oz can full fat coconut milk
3 tablespoons cornstarch
1 cup sugar (I used turbinado, but you don’t have to)
1 ⅓ cup water
Variation: ⅔ cup blueberries

1) In a small sauce pan bring sugar, water and leaves and bring to a low boil until sugar is dissolved, about 5 minutes. You don’t want the leaves to get burned in the process, so keep the heat low.
2) Once sugar is dissolved and the liquid begins to smell strongly of hyssop anise, remove from heat and strain into a bowl of to the side. add lemon juice.
3) remove ⅓ of the liquid from your can of coconut milk, mix with corn starch and put the rest of the can in your saucepan over a low heat. Once it starts to get warm (not boiling), add the hyssop lemon juice mixture, stir well.
4) Add lemon zest (and blueberries if you’re going to add them). Stir.
5) Then the reserved coconut milk/corn starch to what’s in the saucepan and stir continuously until it starts to thicken. It will get REALLY thick. Don’t worry! If you start to get clumps of gelatinous goop, turn up the heat ever­so­slightly and stir until they’re gone
6) Remove from heat and continue stirring for a few minutes. Pour into your molds. Add your sticks or mold toppers and freeze for at least 6 hours.

Additionally, I think this herb would go great with mullberries, blackberries, peaches, apricots and plums! Feel free to try new combinations and let me know how it works out!

Thanks, Meagan!

Next up: Our friend Adam shares a garlic scape kimchi! Stay tuuuuuned.

Crooked Recipes – Meagan Schools Us Through Our Fear of Sorrel

Hello! If you missed it, we kicked off the recipe page of this lovely little blog last week with some delicious Komatsuna and Salmon from our darling friend and CSA member Sarah Merusi.

This week, animal-whisperer, beloved market regular and vegan chef extraordinaire Meagan Maxwell teaches you to love sorrel, one of the less common greens we grow over here on Crooked Row. Enjoy! She is amazing, and so are you.

Hello, everyone! Meg here, and I’m so glad to be writing for Liz! This is such an amazing opportunity to share recipes with you, and also for me to push myself to try new recipes, ways of cooking, and ingredients!

This weekend marked the first farmers markets of the season in Philly. What a great weekend it was, too! The sun was shining, everyone was out celebrating spring!

Now, if you were out, you probably picked up some fresh, spring herbs. Some of these herbs you may recognize, some you may not. One that many people seem to be stuck on is sorrel. I remember last year sitting with Liz and people asking two questions over and over:

  1. What does it taste like?
  2. What do you do with it? or, How do you cook with it?

I can answer both of these questions for you right now. But first, let’s talk about sorrel for a bit. Sorrel is a flat-leafed, fragrant herb that is also called dock. Its leaves are a beautiful color of pure green, sometimes with red veins, and a bit arrow-shaped. It’s not to be confused with Caribbean or West African sorrel, which is actually hibiscus buds that have been dried that you can use to make a delicious, cooling drink from!

sorrel pesto

So, what does it taste like?

Green sorrel, which is what Liz serves up at market, is delicious. It’s a bit citrusy, and it’s used all over the world in traditional foods like spanakopita and potato dishes. It has a very distinct flavor, and it is almost surprising at first!

What do you do with it?

Many traditional methods of consuming sorrel are in a preserved form (such as in olive oil), served on top of something. It’s also cooked into stews, steamed, or mixed in with salad greens.

Today, we will be talking about a new take on an old favorite: Pesto.

Pesto is really just a reference to anything muddled, traditionally pounded in a mortar and pestle. While we may be most familiar with pesto made with basil, pine nuts and parmesan, variations can be quite extensive! Our version today is going to be vegan, and will use easily found ingredients, and quite affordable (have you seen the price of pine nuts!?).

So, how do you cook it? Here’s one way:

Sorrel Pesto


1 bunch sorrel (about a cup), chopped if you’re using a mortar and pestle
⅓ or less (depending on taste) cup pumpkin seeds, also called pepitas, plain dried unsalted
2-3 cloves garlic, skins on
⅓ or so cup olive oil
salt to taste

You’ll also need a non-teflon skillet that you can put on high heat and a mortar and pestle or a food processor

  1. Wash and dry the sorrel before using, chop if you’re using a pestle to make things go faster. Place your  skillet over a medium-high or high heat and wait for it to get nice and hot
  2. Place the pepitas in the skillet with no oil keep them in there, constantly stirring them around, until they’re toasted a little bit. You don’t want them to be toasted until their black, just until they’re browned. A little black is fine, just don’t char them!
  3. Put the sorrel and pepitas in whatever you’re using to make the pesto, then put the garlic in the pan, still with no oil. Place the cloves in and every minute or two, turn them to a new side. You’ll want to keep doing this until the skins all turn mostly black. Don’t worry if the garlic isn’t a paste consistency! This is just to mellow out the pungent flavor and bring out the great flavors in the garlic! When it’s all mostly black, remove from heat and wait for the clove to cool a bit before removing skins and tossing them in with the sorrel. I like this way of roasting garlic because it lets me control how much I make and I don’t have to slather a whole clove in oil or turn my oven on!
  4. Now, the fun part, muddle the ingredients with some olive oil and salt. You’ll want to grind them all nice and well, adding the oil a little bit at a time. If it’s less, fine, more that’s fine too! Just get it to a consistency you like. In the food processor, this will take a few pulses, and it will be a few minutes with the pestle. Don’t forget to season with salt to your liking!

That’s it! It seems like a lot, but it’s not and it’s sure to impress not only your friends and family, but you’ll be turning to it all season long! If you have any leftovers, you can put them in a glass jar with a bit of olive oil on top for about a week, or freeze it. It goes great on pasta, french bread, or anything else you can think of!

Let me know how you like it. You can feel free to customize this to your liking, but this is a ratio that works well for me.


Full-Time Farmer, Part-Time Writer

FIRST – Some exciting news! My dearest Sarah Merusi is debuting our Recipe Page with her amazing meal from last week’s CSA bag. Mmmmmmmm. Read and relish, compadres. She’s amazing.

Glam shot of Komatsuna, Green Garlic, and Potatoes.

Glam shot of Komatsuna, Green Garlic, and Potatoes.

Now! Onward, forward.

“We were working part time all the time
We were banking on the kindness of strangers and loved ones
And those that fall between
To give us everything we need
Because we need everything.”
The Henry Clay People

I’ve found myself antheming this song pretty hard over the last few years.

Trying to balance Crooked Row overhead led me into the part-time job lifestyle since the beginning. In 2013 I wandered into a dairy and a health food store to try to sort out my finances and fill out my days. Both jobs were a lot of fun and wild learning experiences in their own rights – I learned about animals, people and the state of this county in the waves of the alternative health movement. I ended up with a handful of bottle feeder kittens and a library of herbal knowledge. I’m not afraid of big animals and I can hold my own with any stranger in conversation. I will forever value all of these skills.

But I’ve also been in a state of perpetual scramble since then as well. Scrambling for time, for energy, and for a life outside these jobs. And, in this juggling act, more often than not my friends and the farm were the balls that fell first.

Finally, in Season Three (eat your heart out, Game of Thrones), I think I’m finding the balance. Last week marked the end of my time at Health Habits, and for the first time I can say that I’m actually a full-time farmer.

It’s a little scary. Even though the part-time cash flow wasn’t necessary, it was still my thread on a world where I wasn’t solely responsible. I could be a worker bee and do what was asked of me without the anxiety of sales numbers.

It’s more psychological than anything, but now I’m actually flying without a safety net.


Thanks to my CSAer Joe Scrizzi for this beautiful chalkboard! Can’t wait to use it at market.

Thankfully, I’ve got mad support from all sides.

The beautiful part of all this falls in the opening windows. From the expanding tea enterprise to a doubling in CSA shares (again! AGAIN!), the opportunities flowing around me are just breathtaking. Of course, I’m nervous about keeping up. Of course, I’ll probably still bail on some nights at the bar or shows in the park because I am beat from market or really, really need to weed the carrots. But I’m doing it for real now.


Ain’t no party like a farm market party.


And, sooner or later, it’s all going to level out. It’s actually already starting. I’m writing, I’m reading, I may even get a run in before the sun goes down tonight. I’m planning and building and meeting some beautiful people who have amazing conversations and energy and want to document farms in Central America and travel speak passionately and camp in fields at night.

Life is beautiful.

Life is beautiful.

Whoever told you that you can’t have it all lied. You just have to change some of your perspectives on what “all” means and open your mind. Maybe your timeline, too. But life is so much easier when you’re moving in this flow.

Thanks for tagging along on this adventure.

Peas, kale and love coming soon to a farm stand near you.