As I look back on my first two weeks as an intern at Full Belly Farm, I find it hard to believe that I have only been here for that long. I have already had the amazing opportunity to learn, experience and do so much that it feels like I have been here for much longer.
I applied to be an intern because I wanted to learn about all aspects of organic farming and from day one here, I have been able to jump from project to project to see how many different parts come together to make Full Belly Farm.
I worked in the packing shed with Joaquina, the shop manager, where I helped pack and put together CSA boxes and orders for stores. I learned how to correctly wash and bunch greens and root vegetables like rainbow chard, dino kale, Tokyo turnips and watermelon daikon, and I sorted through giant bins of harvested garlic and onions to find the best looking ones to be sold.
I woke up at 3:00 AM this past Saturday and drove down to Palo Alto with Paul and Kaz, another intern, to work at the Farmers Market. I saw how to set up an attractive market stand and got to meet and work with customers, many of them long-time regulars.
I have also been able to learn about, and work in, the fields and orchards. I received an introductory tractor lesson from Andrew and helped him plant carrots and radishes. I trimmed pear trees, weeded plant beds, and got a workout breaking down tomato beds.
My first two weeks on the farm have been informative and action packed and I am excited for what the remainder of the year has to bring.
— Ben Lindheim
