Let me begin by saying a deep, heart-felt thank you. I read an article by Barbara Kingsolver this week. It is addressed to farmers, and it describes how I feel so well: "you need these hungry people as a musician needs listeners, as a writer needs readers. To them [to you] we owe the privilege of doing the work we love." Thank you for showing up consistently to buy locally grown veggies, fruit, and flowers. When I saw you this week I was filled with hope at all the people still choosing to enjoy food made with fresh ingredients. This is not a judgment on buying processed foods (we do it too) but rather, an acknowledgement of the intentionality it takes these days to carve out the time to cultivate the practise of making meals "from scratch." Thank you.
Thank you also to all the makers, bakers and farmers that we've partnered with this year that have helped round out the offerings that we have each week. To Karin (for her weekly lemon loaf and brownies), to Brenda (for all the amazing Granny B baked goods you have come to love), to Ryan (for the fresh dressings every week), to Kendall and Jay and the crew at Central Park Farms (for all the sausages), for the farmers and makers at Little Qualicum Cheeseworks on Vancouver Island, for Justin and his farm crew in North Surrey (all the potatoes, watermelon, corn and other veggies throughout the season), to Minke Blueberries, to the bakers at A Bread Affair (and especially our lovely delivery man who arrived in the early hours every Tuesday morning to bring us fresh bread), to Carolyn the beekeeper, to Inge for the raspberries, to all the farmers in Cawston bringing us fresh fruit and Sara who delivers it, and to each of the vendors who added extra flare to our Tuesday markets.
Thank you to our own farm crew here at Kingfisher Farm (Ryan, Rachelle, Tyson, Denise, Cheryl, Kate, Mom, Dad, Chris, Marinde, Adrianna). We were so grateful for each of you and your part in getting seedlings in the ground, weeded, harvested and sold. We're grateful for your passion for this work and for eating seasonally.
As you can see by this list of thank yous', the picture above of Paul and I is just a small fragment of the crew needed to run the farm. This has been a good season (see below for a reflection on what we felt worked really well this year) and we are coming to October feeling grateful and satisfied.
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