..and that just about does it!

So that's it- Farm Camp is officially over. I am now just a Friend of the Farm & Garden.

The last few weeks of the apprenticeship were a whirlwind of events that were spent trying to squeeze every last drop of farm goodness into a mason jar of memories. Though all completely spent and exhausted from our full contact lifestyle we've been leading for the past 6 months, farmies rallied to plan more events and tackle even more projects as the days crept closer to Oct 24th. We organized races, farm olympics, wreath making workshops, food drying sessions, canning and preserving, t-shirt printings, potato calendar making, field trips, dinners and graduation ceremonies... on top of all the normal harvests, classes, garden upkeep and daily chores.

Our graduation ceremony took place on Friday night. Complete with hors d'oeuvres, entertainment, speeches, music, certificates, desserts and wine under twinkle lights in the DG and a final dance party in the middle green house. It was a fun night and a very appropriate closing to this little farm bubble we've all been living in.

As our bubble pops and we all disperse back into the real world that has been going on around us- we brace ourselves for what is next. I feel a mix of sadness, relief and excitement as this chapter of my life closes and once again I'm thrown full force into transition. Sadness saying goodbyes to farm friends (who I feel I have developed relationships akin to that of siblings) that I won't see regularly- relief thinking of the rest, space and kitchen access that is hopefully on my horizon- and excitement for the opportunities that lay out before me. I do know, however, that these amazing people that have entered my life won't sneak away too quickly or quietly. I now have personal access to over 45 amazing farmers and foodies across the globe that are going to be doing amazing things. Mark my words... good things are sure to come from these people.

As for me and my next steps, if I hadn't realized it yet- I don't tend to do things the concise nor logical way. This weekend my friend Sabrina is flying to California to help me road trip around this state to see some of the more natural beauties it has to offer. We're hitting Big Sur, Yosemite and Muir Woods, so I won't leave California having seen nothing but farms, soil and sunsets.

I am then flying to Mexico for a week of working at the Tropical Horticulture & Nutrition retreat my friend Chrissi is putting on at her place in Yelapa and from there it's Peru and Argentina until mid January. In South America I plan to meet up with a few good friends from the states and see the sights, hit the trails and sip the wines the regions have to offer. If you're curious as to what wanderings I come upon this go around stay tuned to this site as I'll do my best to update it with (hopefully) more frequency than I have in the past few months.

Now let the packing for the rest of my life begin!

Field Trips, Visitors, Harvests and time slipping away...

Well, I am obviously making less and less time for recording my daily activities and letting more and more of my time be consumed by farm activities. As it should be I guess. Maybe my farm life seems more normal and day to day, thus less need to jot every minute down and record the ongoings. Though the excitement hasn't been dwindling.

Our last few months of the program have been chock full of field trips. Fairly local and some semi farther away. A couple weeks ago we went on our epic Sonoma field trip that all farmies had been awaiting with baited breath... the first stop being legendary Bob Conard's place. Not only is he the iconic back to the earth farmer that has been supplying Chez Panisse with fresh produce for the past few decades- he also manages acres and acres of weeds. Weeds? What?!* He is so interesting and intriguing to us as his philosophy is almost completely backwards from everything we are being taught- and yet his crops flourish and bounty exudes from his fields. He is more in tune with plants and the natural cycle of life than most people on this planet- and thus sees a place for the weed's FULL life cycle to occur amidst all his crops. An amazing place to try to wrap your head around...

On that same weekend field trip I was lucky enough to visit Three Stone Hearth- a Community Supported Kitchen in Berkley promoting the ideals and nutrition philosophy of Weston Price, a couple farms started by former apprentices, Occidental Arts & Ecology- a sustainable center with many amazing programs and practices, and of course enjoy much mirth and debauchery driving around California with thirty-some dirty farmers.

I'm getting back into the swing of being in the down. Harvests and daily routines are definitely different in each site and I'm remembering why I enjoyed the down so much and am excited to pass my last --...sigh :( -- few weeks in this beautiful sight. We're planting brassicas, lettuces and other cold weather crops and cover cropping some beds for the winter time that is soon to come. It's definitely enjoyable to have kale available to harvest again. I'm realizing the full swing of the seasonal cycle I've already experienced in my time here.

This past weekend was an eventful one. Not only did I have three out of town visitors and coordinate the pie contest at our Harvest Festival, but you'll be amazed to know that my tent is still standing after the torrential down pour and wind storm we had the other night. That's not to say anything was dry inside the tent, but it sure didn't fully blow away this time! :)

My brother, Eric, was able to spend a few farm filled days with me and it was a true blessing to have him experience a glimpse into my farm life. Coincidentally enough- my friends Sage and Jerod, from my life in Jackson- were cruising through the area and we all enjoyed apple pressing, a few laughs and yes... that darn rainstorm together. It was great to see them (and their silver submarine) in the surf city I've been calling home.

I spent the whole day yesterday cooking with my friend Robbie. We cranked out another stellar menu: Squash muffins, hard boiled eggs, sliced apples- Pasta fresca, three bean salad, hummus, massaged kale salad and bread- Chile rellenos, mole, mole verde, rice & tortillas. The crowd was pleased.

And after that exhausting series of events I opted to take today off. One dead left front axle fixed and 11 quarts of tomato sauce later... I'm about ready for bed. I have another packed week ahead and an 'Eating Your Way Through San Francisco' weekend planned with my friend Beth. Something that shouldn't be missed!

Enjoy your days young friends. I think of you often- but clearly don't make contact often enough. Be well.

Way Too Long...

The days are passing about as fast as the apples are falling from the trees. I'm finding myself overwhelmed with everything I'm cramming into each day- yet loving (and trying to remember to cherish) the opportunity of being in this setting as the days get shorter, nightfall comes sooner and I realize I will be leaving this community in what will feel like a blink of an eye.

I've been lucky. During my last week of cart, my dear friend Betsy, from Jackson, was kind enough to hop a train to sunny California and spend some of her vacation days with me on the farm- harvesting, cooking up garlic in the 'Up' for garlic fest, putting on an apron to help stalk and sell produce at cart, and even jumping in the ocean with me twice. It was amazing having someone who really knows me- show up and saddle up to farm life.

And since her departure... harvests continue, field trips are more frequent, food preservation is on the rise and yeah- our final rotation is almost up.

We will find out this week where we will be placed for 'The Final Four'. I'm shootin' for 'The Down', but will soon let you know where I'll be spending my final four weeks in farm camp. Any site will be amazing and has it's advantages and disadvantages. In any case- I'm cooking tomorrow morning (starting at 5am) with my near and dear friend Adelaide. Goodness is sure to rock forth from the kitchen tomorrow. But I must head to bed soon...

On that note- I'll leave you with some sweet pictures of the three varieties of salsa my friend jonathon and I pumped out this afternoon: normal red, salsa verde, and blood peach... if you will.

Be well- keep rockin'.

To Wyoming and back again... Cart Time!

Is it really almost the end of August?

The past few weeks have been amazing.

I was able to take over 10 days off and travels back to Jackson for a visit with family and friends during our mid-course week break. It was such a refresher thanks to my many great friends back in the hole, the beautiful scenery, the fresh mountain air, and just some days off... with nothing planned- quality hammock time, if you will.

And as the economy tightens and the oil dries up.. air flights get re-arranged. My flight out of Jackson was canceled Sunday night- and while it afforded me an extra day with friends.. (delightful!).. it also meant missing day 1 of my 3rd rotation in the Alan Chadwick "Up" Garden. I'm spending the next 3 weeks on my 'cart' rotation. This means I'm one of a few in charge of harvests, set-up, sales and overall run around for our farm stand on the corner of campus. It's actually quite fun and exciting to see our product packed and stacked so beautifully in one spot. And to watch it fly off the shelves... The regulars definitely know they have to get there right around noon-o'clock on the dot to get the good stuff. Our dry-farmed tomatoes our flourishing (sweet and delicious), a handful of our many apple varieties are coming on, the flowers these days are AMAZING and the sweet corn is standard right now. Fun AND delicious!

As last Tuesday morning rolled around I quickly found out my cart days start at a quarter to 7 in the morning and end 12 or 13 hrs later. Though the energy on the farm has been great and the colors in the field have been so beautiful it doesn't feel like I'm spending so many hours working at this labor of love.

Wednesday we had a class day and Thursday I spent sweatin' in the kitchen -4am-7pm-(another success.. and oh the fun of watching faces as farmies learned I'd fed them zucchini crisp instead of apple), so by the time Friday cart rolled around again I was definitely ready for a weekend of rest and distraction from farm life. Though this didn't stop me from harvesting mad veggies for a dinner in town with friends- freshly grilled sweet corn, sesame green beans, fried green tomatoes, stuffed squash blossoms, coleslaw, parsnips and grilled veggies! ...YUMMM

On that note- it's about to start all over again, so I best get to bed before the night turns into morning.

I hope all is well in your world. Don't forget to smile and let a little love in.

Wondering what to do with those over sized monster zucchinis you suddenly discover rapidly multiplying in your garden? Look no further- this is a sure hit!

Zucchini 'Apple' Crisp:

1 large zuke, peeled, seeded and sliced to look like apple chunks (about 6-7 cups).
Put into saucepan with 3/4 cup lemon juice. Cover and boil 15 min. stirring often.

Then add mixture of:1 tsp. nutmeg, 1/2 cup sugar, 2 tsp. cinnamon

Stir well into "apples" and set off stove.
Pour above mixture into a greased 11x9" pan.
Topping:1 1/3 cup brown sugar, 1 cup flour, 1 tsp. nutmeg, 1 cup rolled oats, 2/3 cup butter
Mix together til crumbly and sprinkle evenly over "apple" mix.
Bake at 375 degrees till golden brown.

Makes 6 servings.

Preserving the Fun

It's count down time until we break out and see what's happening in the rest of the world. There has been a buzz on the farm, as we prepare for our break week. I do wonder what will happen to us as we emerge from our bubble and check out friends and ongoings away from CASFS. Though as I write this, I'm giddy with excitement to see friends, mountains and music back in Wyoming.

The last few weeks have been fun and busy. Our part of the youth RIC conference was pulled off without a hitch and quite successfully thanks to hard work and inevitable good vibes that emanate from the farm.

I've been keeping busy in my 'free time' (what?!) jamming and fermenting the bounty that lies in the fields- think 4 berry jam (strawberries, raspberries, blackberries and blueberries) and raw kraut with hits of apple/fennel & ginger/jalapeno... oh! and I've had my first taste of farm tomatoes and sweet corn... a sweet, sweet summer it is...

My friends Rob and Chloe from San Francisco drove down for a weekend visit and some friends from Jackson are hopefully showing up on Tuesday for a quick stay. It's nice to see familiar faces and show off the place I'm calling home for the time being.

The field farmies have been busy harvesting and cranking out CSA boxes. I was asked to write a piece for our CSA newsletter last week- so I'm going attach that to give you a sense of my current feelings on life, love and food. And on that note.. Happy Birthday Er!



--As I spend my days working in the field amidst rows and rows of brilliantly colored and shaped fruits and vegetables I see nature at work- providing exactly what we need at this moment in time to meet our nutritional needs. ‘Nutrition’ and ‘Health’ have become tantalizing words these days- thrown about carelessly by the media, relying on the hope of consumers that there is something magic out there that can be tagged and bottled to cure our ailing minds and bodies. Nutritional trends come and go- just about as rapidly as blue jean styles, but the tried and true methods of Mother Earth have been humming along far more reliably that the laboratories can crank out vitamin supplementations.

As a Dietitian, I’m often approached with nutrition questions.. the underlying hope being that I will have something magical and different to say.. advice that will finally work this time! Eating a balance of whole foods in tune with the rhythms of the seasons has been my standard reply for a while now- and as I plant, weed, harvest and eat the bounty of the food grown here I’m reminded and humbled by how important this is. We could never contrive to formulate in a vitamin supplement what nature has taken and molded so beautifully over many years. In the few short months I’ve been living on this California farm (loaded with abundance), I’ve been excited to roll with the days and the seasons; just when you’re getting a bit overloaded with one crop, on comes another to add more zeal and excitement to the dinner preparations. (Speaking of.. be on the lookout for some amazing sweet corn coming next week…) Eating in this way leads us to live in this way; respecting and loving what our world has to offer, and that is the magic answer that I think most people are truly looking for.

-Jen Jacobsen, Lander, WY 1st year apprentice

Rockin' and Rollin'--- mid-program style

It's true... too much time has gone by- and not for a lack of ongoings. Life has been a bit hectic to sit down and write about- but finally today, a calm Sunday morning, I'm making the time.

In last minute style, I bought a ticket home for the 4th (nothing says 4th of July like Lander Wyoming!!) to check on the rents, hang with my brothers and see a few friends in the mix. It was fabulous to be home for a few days. The days were far too few and a bit hectic, but it was a successful trip all in all.

Upon my harried return, I was thrown full boar back into farm life. I was in the middle of my irrigation sub-rotation -field style, the following Tuesday I was signed up to cook (another success... thank you Karen!!) and my first farm visitors showed up! All the way from Switzerland mind you--- via New Zealand, Australia and Fiji. I met Ben and Anja during my last few days in NZ and they were kind enough to go out of their way to take me to the airport in my final hours. Knowing they were soon enough destined for the California shores, I invited them for a stay. Though I didn't have loads of time to dedicate to showing them what Santa Cruz is all about, they were able to experience farm life and a bit of the city on their own- camping next to me, enjoying communal meals, harvesting blueberries, biking through campus etc. Very kind people... I wish them the best back home in their studies! --- Remember--- You're all welcome. It's amazing only the Europeans have thus far taken me up on it. Oh right- Americans don't get vacation days...

Times are a changing... the farm has felt more stress and tension in the past few weeks than previously. The honeymoon is ending. The 2nd year apprentices have been evacuated from their housing situation (the upper rooms in an 18 yr old barn) due to building codes. The rest of us seem to be finding ourselves in that awkward period in a communal living program- the days have become more normal, there is a lot of work to get done, we miss friends and family that we've been neglecting in our busy schedules, we are all good friends- but maybe not close enough just yet to fully explode or decompose in front of. Where do you go when you need a good cry and every sound and movement in your tent is easily overheard in the tent 2 yards on either side?? I've been lucky for my town escape at Chrissi and Stephen's house.

Though on the flip side: I love my hammock, plums are bumpin', rotting on the ground and yeah- I'm almost plummed out, the field harvests are getting smoother and MUCH faster! and I had a great RAW week this past week with 3 fellow farmies. As a challenge to myself and to get a bit more grounded my friend Adelaide and I decided to eat raw with our fellow raw farmie Alden who has taught me a lot about food and the beauty and options of eating a raw diet. Our friend Brian decided to join us, and we had many beautiful meals together, as well as, much laughter and interesting conversation. I felt wonderful on that diet and will try to incorporate more of it into my day to day meals in the future. Nothing against the cooked food, but it did make me stop and realize what exactly I was putting in my mouth and its value to my body and ultimately to our world. And of course, one really can't go wrong with chia, nori, fresh avocados from our trees, sprouts and various seed patés.

So on that note- this week we'll be getting ready to host part of a national youth conference- RIC (Rooted in Community). Imagine hundreds of teens jazzed up on food, farming and sustainability. That's our future folks... keep it rockin'!

Mandolin Tunes

This past week UCSC hosted a Mandolin Festival of classes and fun. The gig was headed up by David Grisman and Mike Marshall. Tracy Grisman was in charge of food preparations and made a visit to our farm for a basket of fresh produce. She was so taken with her experience on the farm that she invited all farm apprentices to any and all of the nightly performances (if anyone was to question our attendance we were to simply say, "Tracy Grisman invited us.") My week was naturally a busy one, but I was able to attend the Friday and Saturday night shows- very casual, low-key and intimate settings. I captured a few photos and videos of the music and even got to chat briefly with David and Tracy. And did I mention- the music was AMAZING!! I know quite a few people who should have been there....