From Sarah O.
Each week, several members of our incredible staff will be sharing their experience here at the farm. Writers include college bound Megan; CSA pick up coordinator, 10+ year JenEhr compatriot and mother of four Sarah O, Monday farm chef and personal chef Sheldon and farm pick up coordinator and organizer of Kay - Kathy H.
From Sarah O: -- Dinner's Almost Ready
Dinner is just around the corner, and I’m chopping salad ingredients when my 3-year-old declares herself hungry. I hand her a bowl of sliced cucumbers and ask her to offer some to her grandparents, our dinner guests. She hugs the bowl close to her body and holds out a single slice each to Papa and Grandma before settling onto the couch and munching through the rest on her own. No one complains about her lack of hospitality.
Last summer, this same child would obligingly nibble the edge of a cucumber slice and then decline (no ‘fanks). But it’s a new season. A new year. Months and months have passed since I last brought this vegetable home from the farm
That’s enough time to forget, or for taste and texture preferences to evolve. That’s one of the things I love about eating seasonally with kids: there’s a certain excitement when a loved favorite returns to the table after a winter hiatus (the hakuri turnips were met with real enthusiasm this spring), and I find it encouraging as a parent to approach each new season as a fresh start.
So while I couldn’t get any of my kids to eat broccoli last summer, I’m looking forward to trying again now that Farmer Paul’s best is back in my crisper drawer.
Sarah O has worked with us at JenEhr starting the summer before marrying John and four daughters. We are pleased that she is sharing her 10+ years insights of the farm and her daily life.