One of the things I’ve come to appreciate more and more over the years is how much the people around you shape the experience of the work itself.

Farming is hard work. There’s really no way around that. August especially can mean long, hot days, heavy harvests, weeds growing faster than we can keep up with them, and a steady list of jobs that need doing regardless of the weather or how tired everyone is.

But hard work feels very different when you’re doing it with good people.

This week, I’ve been thinking about how grateful I am for the crew we have around us. Not because anything especially dramatic happened, but because of all the ordinary things that happen every day.

People show up. They notice what needs doing. They harvest carefully, wash and pack produce, move irrigation, clean up, solve problems, and help each other finish jobs. They take responsibility for things without always needing to be told. And somewhere in the middle of all of it, there is usually a fair amount of joking and laughter.

Those things matter more than I probably understood when we started farming.

A farm depends on hundreds of small jobs being done well, day after day. No one person can see all of them, much less do all of them. Over time, you learn that having people you can trust—people who care about the work and about each other—is worth an enormous amount.

There’s also something satisfying about working alongside people toward something tangible. At the end of a harvest, there are stacks of tomato crates. At the end of a packing day, there are CSA boxes ready to go home with families. A field that was weedy in the morning looks different by afternoon. You can look back at the end of the day and see what a group of people accomplished together.

Of course, the vegetables are what we sell. But when I think about what has made nearly two decades of farming worthwhile, I don’t think only about tomatoes or carrots or good harvests. I think about the many people we’ve had the privilege of working beside along the way. You can see a couple of my favorite crew pictures below, some from many years ago.

This week, we’re especially thankful for the crew that is here now—for their hard work, their good humor, and the way they take ownership of this place.

The farm is better because they’re here.

– Farmer Curtis

Pizza Club #14: August 13th, 2026

This purchase is good for Pizza Night on August 13th, 2026 at 6pm. Please select a regular or gluten-free ticket. Live music by Salt and Light.

Our delicious wood-fired pizzas are cooked in our handmade New Mexico style Horno wood-fired earthen oven at ~800 degrees, taking less than 3 minutes to cook. The pizzas are served buffet style where we offer 4 pizzas topped with our seasonal produce, one of which is a cheese option. Each week we harvest our seasonal, fresh, organically raised produce and create different kinds of pizzas that also feature other local meats, cheeses, sauces and vegetables. Cancellations will have a 7% charge deducted from their refund to cover processing and software fees.

Buy tickets

Browse the shop