Summer Break

Recently I shared that I decided to leave my position at Airbnb and return to community food systems. I am excited to start my new position as Executive Director of Fresh Approach on July 17. The start date means that I have a few weeks off to restore and prepare for a new adventure. I’m grateful to have this summer break so I can take care of some personal business and enjoy the summer without too many obligations.

This week I ordered a “mystery box” of mixed produce, a dozen eggs, a pint of blueberries and a flat of strawberries from Mariquita Farm’s Ladybug Buying Club. Here’s what I got:


Cassius and Roxy are impressed by this week’s colorful and abundant display of produce. I had so much that I shared the lettuces, strawberries and tomatoes with a neighbor across the street. Also spigariello is in the foreground- it’s the bunch that looks like kale.

  • Cherry tomatoes (orange and red)
  • Napolitano basil (light green ruffled leaves and very fragrant)
  • Mixed lettuces
  • Carrots
  • Spigariello
  • Garlic chives
  • Upland cress
  • Broccoli
  • Green onions
  • Formanova beets
  • Dozen chicken eggs
  • Strawberry flat
  • Blueberry pint

An abundance of excellent lettuces, egg, basil, cress and tomatoes plus other vegetables left in the fridge from last week (and a few ounces of sauteed chicken) made a satisfying big salad for dinner.


These organic blueberries from Fruitilicious Farm in Watsonville, CA are the best tasting berries I’ve tasted since leaving Washington. Addictive!


Strawberry season is almost over so I took advantage and bought a flat from Sea Level Farm in Corralitos, CA.  These organic berries are big, red and super sweet. I sliced up a pint for the fridge, froze a quart and made jam with the rest. Look out for the recipe and details in tomorrow’s blog post.



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