Chugging a green juice while reading over our seeding and harvest schedule for that particular day. My husband and I also chant our daily mantra before we step out into the fields. It sounds silly, but it sets a nice tone for the day. Here is what we say: “It’s all going to be okay, we rule, let’s get sh*t done.” Followed by a few fist pumps.

I’m up with the sun. The early morning is when we harvest for local restaurants and markets. We usually drop off our produce and then get back to the farm for seeding, planting, irrigating, weeding and all other chores that need to get done.

We grow over 50 different varieties of organic vegetables and are going to raise chickens for the 2014 season.

Deciding to call it quits when the sun is going down. The work is never done and it’s hard to “leave” for the day.

A big bowl of veggies with hummus, quinoa, and usually another green juice.

Sharing farm fresh recipes with our customers and CSA members. It is really important to me that our customers don’t get bored with their weekly vegetable boxes and continue to be inspired in the kitchen!

A few curse words.

Watching the sun set over our crops while enjoying an iced cold beer with my husband and dog after a long day spent hunched over in the dirt.

Taking a shower, followed by playing my favorite Pandora station, pouring a glass of wine and preparing a farm-fresh meal for my family.

Nuts, seeds, whole grains, avocados and citrus fruit.

Sleeping in the greenhouse on particularly chilly nights in the early spring to make sure the temperature doesn’t drop below freezing in there. Or sleeping in the field on hot summer nights to scare the deer away.

Hearing what people are cooking for their families with our produce!

KALE!

We feel naked when we are washed up, not wearing our Carhartt overalls, and don’t have a pocket knife on us.

Very important. Feeding our friends and community healthy and sustainable food has become something we are extremely passionate about.

When you own a farm you are not the boss. Your farm calls all of the shots. You just have to be prepared for anything she throws at you!

You literally get to know your farmer. You can shake hands, ask questions, and get to know the person who grew the food you are eating and feeding to your family. I think that is really powerful.

Swimming in the irrigation ditch on hot summer days.

If something is labeled organic at the grocery store it has been “certified,” so I would usually go with that. If something is labeled “pesticide free” it hasn’t been certified organic and there is some grey area there. However, both of these options are better than conventional produce. My biggest tip is to shop locally whenever it’s possible.

Serving up the freshest of produce at The White Salmon and Gorge Grown farmers markets in the Hood River area of Oregon.

Curried cauliflower and chickpea soup.

2 Tbsp coconut oil
1 large yellow onion, finely chopped
4 cloves of garlic, minced
1 large head (about 2 lbs) of cauliflower, chopped into florets 
1 15-oz can organic chickpeas, drained and rinsed
2 tsp good-quality curry powder
1/2 tsp ground cumin
2 tsp fresh ginger, minced
4-5 cups vegetable stock
1 cup coconut milk
salt and pepper to taste

Garnish: cilantro, crushed red pepper flakes, and a squeeze of fresh lime juice

1. Heat a large soup pot over medium heat with the coconut oil. Add the onion and sauté for about 5 minutes. Add the garlic, ginger, cumin and curry powder, and cook for about 1 more minute, stirring often. Add the cauliflower, chickpeas, veggie stock and a few healthy dashes of salt. Bring to a boil. Reduce heat to a simmer and cook for about 30 minutes.
2. Using an immersion blender, puree the soup (you can do this in batches with a regular blender as well) until smooth.
3. Stir in the coconut milk. Season to taste with salt, pepper, and crushed red pepper flakes.
4. Serve warm with plenty of chopped cilantro.