1 If you’re ever wondering what we’re up to on a Friday morning, I can tell you that we’re harvesting for the Saturday market. Harvest mornings mean that we go around the farm and hand-pick every vegetable that is at its perfect stage. We can tell that each vegetable is at its perfect stage from tasting it, feeling it, and by the colour and (sometimes) the smell. For lunch after a harvest morning, we prepare vegetables that we’ve just picked so that we know how spicy the arugula is that week, how sweet the Hakurei salad turnips are, and how tender […]