Amber is our amazing Wash and Pack House Manager. She keeps everything running smoothly from harvest all the way until the vegetables are ready to reach you. Amber’s keen eye for cleanliness ensures that our vegetables are top quality post-harvest and will last as long as possible in your fridge. We don’t know how we’d get by without Amber’s ability to keep so many numbers in her head while also helping everyone around her.
“Since I began farming in 2016, as a way to work/live, I feel like I have found my happy place, my home away from home! My commitment to farming stems from the ability to stay physically active & strong, strengthening our ties with the local community by giving them the resource of honest, clean food, and to help steward the land we live on.”
When she’s not on the farm, you can find Amber in her home gardens, wild crafting, and porch sitting with her family of 8 and her pups. Especially now with the cold weather rolling in, you can be sure that Amber is going home to a hot cuppa tea and making her favorite chicken stew with herbed dumplings.
Amber’s favorite vegetable that we grow here is our cabbage, but her favorite vegetable to grow and eat at home is Brussels Sprouts.
And here’s her own favorite recipe for cooking them:
Sauteed Garlic Brussels
1 stalk Brussels ~snap off the individual Brussels and remove any punky outer leaves (to clean, soak loose Brussels in a bath of cold water & 1/2c salt for 15-30 mins, then rinse and drain) ~ depending on size, halve the large & leave whole the small
3 cloves fresh garlic, minced or sliced thin (more or less depending on your taste buds or love of garlic)
2-3 Tbl unsalted butter
Salt & Pepper to taste
Step 1) melt butter in heavy bottomed saute pan on low heat, add garlic and saute for 2-3 minutes until semi-transparent
Step 2) Bring pan to medium heat & add Brussels. Cover and let cook for 5 minutes, stir every 5 minutes or so until they are softened & each side is crispy (about 15 minutes total)
Step 3) Serve hot, as a side or main dish