When I was about 10 years old, my mom made the transition from working as a nurse practitioner to selling her botanical artwork full time. It was a life changing event for her and the whole family, as weekends suddenly filled with trips to region-wide craft shows, the kitchen table filled with brochures that needed to be folded, and our heads filled with the nit-picky details of running a small business. And there were so many of them! Watching and helping my mom navigate the juggling-act of marketing, sales, taxes, employees, and more (on TOP of actually making art) has been a crucial foundation for me as I set out on the path of running my own business.
This week we’re excited to be hosting a visit from our co-members at the Upper Valley Business Alliance. Running a business is not for the faint of heart, and having a network of supportive, understanding, creative, and resourceful people to connect with has been wonderful. Whether we are “dorking out” about specific topics like grants and interest rates, connecting with mentors, finding new local food producers, or exploring possible “cross-pollination” projects between organizations, there has been so much to learn.
Once upon a time farmers like me felt that “business” was a dirty word. Winter conferences were filled with classes about how to grow the best tomatoes and what songs to sing while harvesting garlic, but topics like farm budgeting, writing a business plan, and determining your cost of production were never broached. Luckily, that taboo has begun to lift as farmers and our customers, alike, realize that a farm’s sustainability includes their business practices as well as their growing practices. Our tool belts have expanded to include social media, bookkeeping, and human resources, alongside our scuffle hoes, boots, and harvest knives. Any business owner will tell you that it’s a lot to juggle, which keeps every day interesting and unique (and the occasional night a bit sleepless). Sunny days will find me checking on every corner of the farm to make sure we are getting it right, and for rainy days there’s ALWAYS desk work!
Cheers, Norah and the Sweetland Crew
Week 15 Harvest
Half Pint
Corn, 3 ears
Cucumber, 1
Eggplant, 1
Bell peppers, 3
Leeks, 2
Radishes, small bunch
Fennel, 1 bulb with fronds
Garlic, 1 head
Tomatoes, .75 pounds
Cherry tomatoes, half pint
Brimming Basket
Corn, 5 ears
Cucumbers, 2
Eggplant, 2
Bell peppers, 4
Leeks, 3
Radishes, medium bunch
Fennel, 2 bulbs with fronds
Garlic, 1 head
Tomatoes, 1 pound
Cherry tomatoes, pint
Kohl rabi, 1
Veggie Monster
Corn, 7 ears
Cucumbers, 3
Eggplant, 3
Bell peppers, 5
Leeks, 4
Radishes, large bunch
Fennel, 3 bulbs with fronds
Garlic, 2 heads
Tomatoes, 1.5 pounds
Cherry tomatoes, one and a half pints
Kohl rabi, 2
What’s Cooking This Week
You can find ingredients for all of these recipes in our farm store! We source meats, dairy, grains, beans, sweets, and more from local and sustainable producers. Don’t forget to use your CSA member discount!