
Not too long ago Victoria was turned on to a pretty remarkable deal by a good friend of ours from our church where organically grown farm fresh produce is delivered right to our doorstep once every two weeks. It's surprisingly affordable compared to store bought produce, especially when you consider the time saved and the unbelievably superior taste of the food (not to mention the organic health of the product). Victoria is over-the-moon about it; in fact, one day when the box of produce was delivered to our front door she couldn't wait to show me how wonderfully packaged the fruits and vegetables were, and also how fantastic they smelled. Victoria is very tactile, and this gift that religiously comes to our home twice a month really satisfies that artistic side of her.

Today we all drove to the farm where the food is grown and harvested, and enjoyed an open house the owners hosted for their customers. It was a perfect Spring day, with clear, crisp and fresh air. You could eat just about anything you could pick, so we stuffed ourselves with fresh carrots, apples, asparagus, and oranges. The owners and farmers are relatively young (they inherited the farm from their mother who passed away about five years ago), and were so very gracious. We were really drawn to them. To give you a "flavor" of the farm, I quote below from an insert that came in last week's produce delivery, written by Thaddeus (one of the owners who also graduated from Cal Poly in 2003):
"The changing of the seasons is a continuous transition - it is slow, steady and ever changing. I know this about the seasons and this fact leads to the argument that the seasons don't have borders, but grey areas between each season's heart. For me, there is always a day that strikes me as officially being part of the new season.
Last week I woke up, made my coffee and walked outside to be tickled by a warm breeze. The air carried hints of green grass and almond blossoms - birds were chirping in the background. As I filled my lungs with the treat, I admired the puffy clouds that loomed over the grass-green hills dotted with silhouettes of leafless, dark oak trees. In my bones I felt that Spring had started.

The field crews made the first pass through the asparagus field. The warmer weather has triggered a few of the asparagus roots to send up shoots. The field lay dark with moisture, the beds free of weeds from the last cultivation and a few asparagus shoots sticking up from the beds in the same fashion that toothpicks would look stuck into the ground. The shoots that have emerged have not been enough to harvest, but we are expecting to start harvesting next week.
Enjoy your box this week - Thaddeus"
Well, that was our day, and it will no doubt be memorable for many years to come.
Full,
Tom (& Victoria)