9 THINGS I NEVER KNEW UNTIL I STARTED A FARM

Written By Jesse Spaulding

When I’m harvesting in the field, my hands full of herbs and dirt tucked under my fingernails, my brain is free to roam. When I’m lucky, a thought comes along that feels worth stopping what I’m doing to write down. Sometimes it’s a crop plan. Sometimes it’s a reflection.

It’s a magic moment in farming, when it isn’t anxiety spinning around in my brain. Instead, it’s solutions and wisdom, and I feel like I’m a genius solving murder mysteries. Magic.

A few weeks ago, I found myself thinking about all the new ideas I’ve gathered in this first year of starting a farm. None of these ideas are particularly revolutionary. I could have heard them in a speech. But I KNOW them now. I’ve lived them. Felt them. And somehow, they feel like a part of me in a way they never did before.

I spent a few hours writing them down. A bunch of carrots harvested here, a new thought jotted in my notes app there. Little by little, a list took shape: things I never thought about before starting a farm.

9 THINGS I NEVER KNEW UNTIL I STARTED A FARM

  1. Even if it’s the cheaper option, that doesn’t mean it’s actually cheaper. Someone always pays the price, whether it’s our land, the people who grow our food, or our own health.

  2. People show up. There have been so many moments when we’ve harvested food without knowing if anyone would buy it, or planned an event without knowing if anyone would come. But people show up. And the food gets eaten! It’s beautiful.

  3. Food grown without pesticides will usually have bug damage. Our food is grown in dirt with creepy crawlers. If it’s perfect produce, its likely been sprayed, even with an organically approved product. I’d rather have hole-y food than have my food sprayed.

  4. You don’t have to love what you do every moment, or even every day. But it’s everything to feel proud of what you’ve done and what you’ve contributed. It’s not the tasks that make your job a good fit; it’s the alignment of your values.

  5. Keeping score doesn’t help anyone. In a team or a partnership, wins and losses are inevitable. A win is a win, no matter who made it happen.

  6. Sometimes the best solution is to eat a good meal, even when you’re tired.

  7. Having the wisdom and perspective of someone a few generations older than you is priceless. They’re often happy to share what they know and even happier to encourage you along the way.

  8. Most things can be managed with good planning and a lot of humility.

  9. Some things are just out of your control. Simple as that. No hard feelings.

I’m squeezing everything I can out of this new experience. Being able to start a farm is such an outrageously hard and dreamy experience. I want to let it define me, alter me, deepen me. I want to pay attention to what it’s teaching me, even when the lessons are uncomfortable, and let myself be changed by the living of it. Here is my proof.

DELICATA STUFFERS

A cozy fall dinner idea made with sweet roasted delicata squash and a savory filling of meat, grains, and seasonal vegetables. This is more of a framework than a true recipe for this fall staple in our household.

  • Delicata squash

  • Ground meat of choice

  • Cooked rice or quinoa

  • Tomatoes or sauce

  • Sweet peppers or any other vegetable you have on hand

  • Onion and garlic

  • Olive oil, salt, and your favorite herbs

  • Optional: grated cheese

  1. Preheat oven to 400°F. Slice delicata squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt, and roast cut-side down for 25–35 minutes, until tender.

  2. While the squash roasts, cook your grain of choice. Brown the ground meat in a skillet, then add diced onion, peppers, tomatoes, and any other vegetables you’d like. Season with salt, pepper, and herbs.

  3. Stir the cooked grain into the meat and vegetable mixture. Season with italian spices. Let simmer until the filling thickens and the flavors come together.

  4. Flip the roasted squash halves cut-side up and spoon the filling into each one. Top with grated cheese, if desired.

  5. Return to the oven for another 10–15 minutes, until hot and golden and shmelty.

Enjoy as a hearty fall meal! Swap in whatever grains, protein, and seasonal vegetables you have on hand.

FROM THE FARM THIS WEEK:

Summer Crops

  • Heirloom Tomatoes

  • Paste Tomatoes

  • Miniature Slicer Tomatoes

  • Cherry Tomatoes

  • Zucchini

  • Bell Peppers

  • Gypsy Peppers

  • Sweet Carmen Roasting Peppers

  • Eggplant

Greens

  • Arugula

  • Napa Cabbage (just a few left!)

  • Dino Kale

  • Ruby Red Chard

Roots and Bulbs

  • Carrots!

  • Garlic

Other

  • Sprouting Cauliflower


Fresh Herbs (also available at the Co-op!)

  • Tarragon

  • Genovese Basil (get it before its gone!)

  • Thai Basil

  • Tulsi Basil

  • Sage

  • Dill

  • Thyme


& Strawflower Bouquets!

See you at the farm stand on Mondays (4-6:30) and the Farmers Market on Thursdays in Morro Bay (2-4:30)!


Your farmers,

Jake & Jesse :)

Jesse Spaulding
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ROASTED PEPPER SAUCE RECIPE