This group of people have been an integral part of this farm’s history. It was about 12 years ago that a fellow organic farmer down the road gave us Bin’s phone number when we needed help harvesting strawberries. ‘The Cambodians’ came once a week to help out that season. And the relationship grew from there. A few faces have changed over the years, but a core group has been coming year after year. From April through October they work with us, sometimes on a task by themselves, sometimes we all work together. They speak their language and we ours (a few do speak English, but many don’t). We’ve worked together for so long we understand each other. They understand the farm. We’ve gotten to know their children and have attended a couple of weddings. They came to Jesse and Jonnah’s wedding. And last week we attended a funeral. Bin passed away in his sleep from a heart attack. It was a sad morning when slowly and with solemn faces the crew got out of their car and said “Bin die”. We all stood with our arms around each other and tears on our cheeks. Six of them spent the day cutting seed potatoes. Bin’s wife, Sid. has returned to work because being here makes her happy. They make us happy.

Barb

Harvesting salad mix on Tuesday morning. Ta, Phal and Ching.

Harvesting salad mix on Tuesday morning. Ta, Phal and Ching.

Harvesting salad mix and turnips. Yun, Ching, Weng, Sid, De and Phal.

Harvesting salad mix and turnips. Yun, Ching, Weng, Sid, De and Phal.

 

Simple & Seasonal

Weekly Recipes Written by the Farm Cook

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Watercress & Spinach Salad with Honey Dijon Vinaigrette
Ingredients:
a bag of spinach (6-8 oz.)
a handful of watercress
3 oz. feta
1/2 cup walnuts
For the Dressing:
2/3 cup extra virgin olive oil
1/3 cup apple cider vinegar
2 tablespoons dijon mustard
1 tablespoon honey
1/2 teaspoon salt
Clean and dry spinach. Tear leaves in half and place in a large bowl. Clean watercress and tear off large stems. Roughly chop and add to spinach. Combine all 5 dressing ingredients in a bowl or pint mason jar. Whisk with a fork until well combined.

Toss salad with desired amount of dressing; give it a quick stir before adding. You will most likely have extra. If walnuts are large, break into pieces. Sprinkle walnuts on top along with crumbled feta.
Farm Cook, Becky Perkins is a Certified Health Coach, visit her blog at

www.therealfoodmama.com