Farm Journal
In subtle and blatant ways, farmers are professionally discounted and personally discouraged. I adamantly believe agriculture can be a rewarding, and healthy full time career. By writing about my work and sharing my progress, I hope to show how organic farms and farmers enrich and strengthen the communities they serve. ~April
Joyful Farming is:
aligning life, land, and community
believing in power and possibility
restoring health and home
nurturing relationships
honoring abundance and vocation
celebrating creativity and change
“I love your newsletter. The produce is so delicious, but the spirit of the farm lives in how you both communicate with us. So grateful for you all.”
— April Joy Farm CSA Member
The Skinny on Seedlings
Last week, we reached a milestone in our annual farm schedule. For the first time since Feb. 7th, we didn’t seed one thing in the greenhouse.
Swiss Chard Salad with Lemon and Breadcrumbs
Wash and dry the chard and remove the stems from the leaves. Dice stems into small pieces. Stack a few of the leaves on top of each other, roll them like a cigar and cut the cigar into thin (1/8-inch) ribbons. Repeat until all the leaves are shredded. Put the stems and leaves into a large salad bowl.
Lettuce Be Real About the Facts
Lettuce is second only to potatoes in terms of U.S. per capita consumption. According to the Agricultural Marketing Resource Center, California and Arizona produce over 98 percent of the leaf lettuce in the U.S.
The Truth About Tomatoes
You know those red "ripe" tomatoes you can buy in the grocery store in the winter?
Roasted Cabbage Wedges with Onion Dijon Sauce
Heat oven to 450 degrees. Line a baking sheet with parchment. Cut cabbage half into four equal wedges and set on prepared baking sheet.
Community Voices
“Your writing is superb, April! Profound, insightful, clear, honest and generous - like you. I always find some wisdom to share with the kids or illumination of my own journey. Thank you.”