Farmers in Training Journal

<p style=”padding:10px;”>Journal entries below are from Interns in our Farmer Training Program. These entries are mean to provide insight into the world of farming from the view of newcomers, and serve as an educational resource for our community. We hope you enjoy these journal entries as much as our interns enjoy their time on the farm! </p>

Latest Posts

  • Things I learned on the Farm- Traci Weamer- Entry 01 “Never step on the beds.”  “You can pretty much do anything else on this farm and be forgiven, but never step on the beds.”   Got it.   Wow I can’t believe that only one week ago I was a naive, little (well sort of big actually; i am 6 feet tall) farmer wanna-be and just after one week ...
  • From the Lab to the Farm – Alexis Takahashi – Entry 01 My family has always joked about having black thumbs. Whenever we tried to plant anything in the rocky Connecticut soil, it would either quickly wither or fall victim to a deer’s appetite. So convinced was I of our family’s cursed botanical skills that I steered far away from anything plant-like, afraid to even purchase a ...
  • Farmer’s Journal-Cindy Soto-Week of 01/09/17 A couple of posts back I talked about some seedlings I started with my kids. The farm was the reason why I decided to try and grow my own, since we are also learning how to start seedlings at the farm. Although I may not have all the supplies/amendments that the farm has, like vermiculite, ...
  • Farmer’s Journal – Cecile Ledru – Week of 01/09/17 I am continuing here with basic identification characteristics of some plant families commonly found in farming… Umbelliferae or Apiaceae family Includes carrots, cilantro, fennel, celery, parsley, parsnip, cumin, caraway seeds… Seed: striated  Cotyledon (embryonic leaves): elongated leaves Flower: cluster of small flowers called ‘umbel’, in the shape of an ‘umbrella’ Hence the family name ‘Umbelliferae’   Amaranthaceae family Includes amaranth, spinach, swiss chard, beet, quinoa, lamb’s ...
  • Farmer’s Journal-Cindy Soto-Week of 01/02/2017 Another delicious lunch at the farm. We’ve been eating lots of sprouted, sourdough, fermented and soaked foods in our lunches that Elinor has prepared for our nutrition class lunches. Before this, I didn’t exactly know why these foods are so good for us, if made a certain way like being fermented, sprouted, soaked etc. On Friday ...
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