Organic Vegetables, Fruit, Flowers & Wool
We are in the season of “lasts” for the year; last tomatoes, last jimmy nardello peppers, last markets (not until the week of December 13!), last box of peach jam, and more. Last Saturday (the 9th) marked our last farm dinner of the year, putting a celebratory end to our 2024 events. As many of you may know, we are not just a working farm! Our beautiful commercial kitchen moonlights as an event space where we host farm dinners, pizza nights, weddings, tours, and other special occasions.
Every week while managing our South Berkeley farmers market stand, I get asked over and over again “So, what’s new at the farm?”
I love this question because it is completely open-ended and forces me to synthesize all the moving parts that make up Full Belly Farm for someone who cares about us. In some ways, it’s my own short version of this weekly newsletter.
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Hi Full Belly Family,
My name is Alexa and I’m a part of the current crop of interns at the farm. I am writing to you on a week that feels oddly ceremonious for me; one year ago, I laced up my boots, put on a new pair of Carhartt pants, and started my first official farm internship at a small organic farm outside of D.C. After 5 years spent working in the healthcare and software industry in Chicago, I had decided I wanted something different for myself. While the decision about what exactly I wanted didn’t come quick or easy, you could say that peppers are the reason I decided to take a leap of faith to leave one life and start another. Let me explain…
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