Meet the Team
THIS IS WHAT AN URBAN FARMER LOOKS LIKE
Katya Hardman - Assistant Farm Manager
What's your favorite thing to do on the farm?
Pruning! Especially eggplants.
What's your least favorite thing?
Anything that a 6 ft tall person could do more easily, like hanging wires in the tunnels.
What veg do you like to eat raw?
Almost all of them, but turnips are especially lovely to snack on.
If you could fill an entire field of what produce, what would it be?
Monocultures are no fun, but I suppose dill. Just imagine the smell
When did you start growing veggies?
I gardened alongside my mom growing up, but I've been doing this for two years now.
What's something you WANT to learn on the farm?
More of Michelle's wisdom.
What's one thing you want people to know about what you do (if they've never done it before)?
Agriculture isn't always a 9-5, especially as you become more committed. It's hard work but it feels like the most human thing I can do.
What's your superpower?
Talking to animals
Who's your favorite author / musician / artist?
Fyodor Dostoevsky is one of my favorite authors. Crumb is my favorite band.
Give us a recipe!
Here's a recipe for Green Borscht (Schavel Borscht) using sorrel, carrots, garlic, parsley, and dill.
INGREDIENTS
Broth (I use 2-4 chicken legs)
4-5 medium potatoes, diced in large squares
1 medium onion, finely diced
2 cloves garlic, minced
2 medium carrots, grated
2 tbsp olive oil
2 large eggs, lightly beaten with a fork
2 bay leaves
1 bag sorrel (or 2-3 cups)
Salt, pepper to taste
Fresh dill and parsley
Sour Cream
DIRECTIONS
Start with a pot of your favorite broth (I make a simple white broth using chicken drums from Brown Bros Farms)
Once meat is cooked through, add 4-5 medium potatoes and bay leaves. Lightly boil until potatoes are cooked through.
While potatoes are cooking, saute onion, carrots, and garlic in olive oil until golden brown and then add to pot
Lightly beat two eggs and then stir them into pot
When potatoes are cooked through, stir in sorrel and dill. Return pot to a boil and simmer for an additional 3-5 minutes or until sorrel is soft. More sorrel will make the soup more sour.
Serve with a dollop of sour cream!