Guest Post 3 of 4: Reflections From our Intern, Dani

 Spinach planted in raised beds for winter.

Spinach planted in raised beds for winter.

I still haven’t been able to get over this unique experience and how thankful I am to have had the opportunity to work alongside such an unbelievable group of people. Each one of them have their own niche with an endless amount of knowledge that they are happy to share.

Every day on the farm differs from the last. Which is perfect for me, I love variety and the uncertainty of not knowing what’s around the corner. Although there is one thing that remains the same... each day, I walk away from the farm with the ability to implement a new skill or several, that I wouldn’t have been able to do before. Additionally, I can now comfortably share the knowledge and reasoning to support why! I know it’s getting old how smitten I am about the SCSA farm, but I can't help it! I can honestly say I have never experienced anything like this before and I find myself not wanting to go home at the end of the day!

I would have previously categorized myself as someone with a (very simplified) understanding of how to grow food. The exposure and hands on participation in almost every step necessary in the process of growing a vegetable is far more intricate than I had known. Prior to my food system rotation at SCSA I was quite confident with my level of knowledge towards food. These 3 weeks on the SCSA farm has clarified this a bit; I do know about food, but it is better to go deeper and fully immerse yourself in something than just skim the surface.

We may have a general idea of how food grows, but what do we do to participate in this cycle of food?

My previous career has made an everlasting impression on the way I look at food, I appreciate where it comes from and have high standards for the food I eat. Digging my hands in the soil, harvesting a variety of vegetables and having them for lunch that same day should be a normal. I now know, there is no typical day in the life of a farmer, but days like that sure are rewarding… Just to emphasize on this a little more, in one day we harvested spinach, broccoli, cauliflower, potatoes, and ended the day with picking the most prestige edible flowers for Laurel's wedding.
---Dani

 Red onions in the greenhouse

Red onions in the greenhouse