Farmer Skip’s Letters from the Field
Pictured are students that we are training from the Escoffier School of Culinary Arts — this week they help harvest okra at our River Farm. This is the fifth year that we’ve participated in this Farm to Table program, which offers students a chance to work side-by-side with farmers in Central Texas. Though most of these students had cooked with okra, they had never picked it. They soon found out why it’s not our most favorite crop to harvest! Bare skin soon starts to itch – and itch — long after you’ve come in from the field.
-Farmer SkipClick here to read the newsletter in full