FARM NOTES
Today I’m so gosh darn excited to share news that we’ve been keeping a secret since January… we’re having a baby! Holy guacamole. I’m definitely feeling all the feelings over here… SO grateful, AND tired, AND energized, AND a little/a lot overwhelmed, AND filled with so much giddy anticipation. While I don’t know if anyone ever feels “ready” to welcome a new life into the world, my husband Matthew and I feel like we’re as ready as we’ll ever be, and we are just so darn excited for this next chapter.
We know that our worlds are about to be totally rocked, and we’ll never be the same. And as a small farmer, I know that being a mom is really going to rock my world! I’m used to being able to work completely on my own schedule and to push my body to its limit doing all the weeding, planting, irrigating, harvesting, washing, packing etc that comes with this job that I love. Already I’m finding myself totally reimagining what it will look like to both a mom and a farmer, and I’m (slowly but surely) getting better about asking for help when I need it. As someone who is fiercely independent and introverted, I know that this new season is going to be a roller coaster to navigate at times. But I also know there is a new whole side of me (and of Matthew) that will emerge when this baby is born, when we will get this incredible opportunity to grow leaps and bounds as humans and parents and partners.
I know I’ll have a lot more to say on this topic in the coming weeks and months, but I’m just excited to be able to share the news with y’all today! Raising this sweet baby boy is going to take a village, and I’m wildly grateful to have such an amazing village of friends and family both near and far. :)
KITCHEN NOTES
Now that you know what I’ve been cooking up over the past 5 months, it might make a little more sense why I haven’t been in the kitchen as much recently! By some miracle, I haven’t dealt with any morning sickness during my pregnancy (which I definitely don’t take for granted), but most days, all I want to eat is a plain bagel with cream cheese, or a bowl of cereal, or a cheesy black bean quesadilla! Don’t worry, I’ve been eating HEAPS of vegetables and nourishing foods in this season, but it’s all been pretty simple and not too inspiring… so thanks for bearing with me!
But really. I’m craving quesadillas these days. And if you’re willing to get a little creative, I’ve found that quesadillas can be a great vehicle for veggies and other nourishing ingredients, nestled in between two cheesy tortillas. So today, I’m sharing links to some veggie-filled quesadilla recipes that have been getting me through the past few months!
Charred Cauliflower Quesadillas from Smitten Kitchen
Cumin-Lime Zucchini Quesadilla from Dishing Up the Dirt
Sweet Potato & Black Bean Quesadillas from Cookie & Kate
Broccoli Cheese Quesadillas from Half Baked Harvest
TODAY’S STATS
Low temp: 40F
High temp: 52F
Sunrise: 6:14am
Sunset: 8:13pm
Moon phase: Waxing Crescent
Additional notes: Chilly and rainy all day.