Farm Journal
In subtle and blatant ways, farmers are professionally discounted and personally discouraged. I adamantly believe agriculture can be a rewarding, and healthy full time career. By writing about my work and sharing my progress, I hope to show how organic farms and farmers enrich and strengthen the communities they serve. ~April
Joyful Farming is:
aligning life, land, and community
believing in power and possibility
restoring health and home
nurturing relationships
honoring abundance and vocation
celebrating creativity and change
“I love your newsletter. The produce is so delicious, but the spirit of the farm lives in how you both communicate with us. So grateful for you all.”
— April Joy Farm CSA Member
Beet Salad with Cumin and Cilantro
Clean the beets and place on the baking sheet. Roast for an hour or until tender with a fork.(Alternatively, boil beets until fork tender.) Cool, peel, and cut into bite-sized pieces.
Lemon Basil Salad Dressing
Add lemon juice, oil, mustard, 1 tablespoon honey, garlic, basil, oregano, salt and pepper to a blender or food processor.
Roasted Tomatillo, Poblano, Avocado Salsa
Preheat oven to 425 degrees. Line a sheet pan with parchment. Place tomatillos, chiles (both types), onion, and garlic on the parchment and drizzle on olive oil.
Swiss Chard Salad with Lemon and Breadcrumbs
Wash and dry the chard and remove the stems from the leaves. Dice stems into small pieces. Stack a few of the leaves on top of each other, roll them like a cigar and cut the cigar into thin (1/8-inch) ribbons. Repeat until all the leaves are shredded. Put the stems and leaves into a large salad bowl.
Community Voices
“Your writing is superb, April! Profound, insightful, clear, honest and generous - like you. I always find some wisdom to share with the kids or illumination of my own journey. Thank you.”