Persephone Farm in Indianola is another great farm in our little corner of the world that does internships. In fact Betsey credits a former Persephone intern as the inspiration to start her apprenticeship program! Our booth is right across the way from Persephone’s at the Bainbridge Farmers Market, so we have been seeing each other every week, but the market is such a flurry that we’d all barely had a chance to talk. I had been wanting to make friends with the interns but it hadn’t happened yet.
So I was excited when our mutual friend Chandler, a former Persephone intern who now farms near here on Vashon Island, created an occasion for us all to get together and hang out.
We were invited over to Indianola on a Saturday for dinner on Persephone Farm. We were served amazing farm-grown food and homemade ice cream, took a walk around the farm/orchards/pastures/yurts, and then stopped over to a “prom” themed birthday party at the Indianola community hall. The next morning we had delicious local food for brunch at a home down the road from their place. It was great to sit around and chat with farmer Rebecca and her apprentices about how their farm works and to compare and contrast it with ours.
Apprentices Greg, Caitlin, Joel and Mo seem to be enjoying their experience and integrating into their community over there just as much as we are here. We are all understandably proud of our own farms, land that we are becoming intimately familiar with. We each respect and admire our respective farmers who we also get to live intimately with as part of the farm family. We hopefully agree with our own farmers’ methods and feel pride in ownership of our own farm products, vegetables that we’ve invested hours of labor into and watched grow from seed to fruit.
But although we come from different, unique farm operations, we are all here doing this for the same reasons. We care about the land and about living sustainably and thoughtfully on it. We are fascinated by plants and especially by the process of growing food. We love to eat real food and make this food available to others who appreciate it and help those who don’t yet appreciate it learn to value it. We started some good conversations over brunch especially, and I look forward to spending more time with Rebecca and her crew!