Farm Feet: Britton!

Author: 
Stephanie
Published: 
Monday, May 30, 2016

Britton is joining us at NSO for her first year and this is also her first time working on a farm. After spending the last 10 years working at various restaurants and bakeries in Pennsylvania and Brooklyn, she is very interested in learning more about our food system: where our food is coming from, how we can improve the quality, how we can make it more accessible, etc. Britton will be working at the Phoenixville Farmers’ Market this year and is excited about interacting with our customers and sharing all she is learning with them.

Are there any fruits or vegetables we grow here that are new to you?

I have never grown or cooked with garlic scapes. I make a lot of salads and mixed vegetable dishes and I think scapes would be a nice, spicy addition.  I’m also excited to experiment with kohlrabi so that I can pass on new dishes and recipes to our csa members. Who knows, maybe even doing something sweet?  I have recently gotten into fermentation as well and can’t wait to try making something with our cabbage and kohlrabi.

What do you listen to during repetitive tasks such as weeding?

I listen to NPR all day, no matter what’s on. I really like Marty Moss-Coane’s “Radio Times”. It’s a call-in show with guest speakers to talk about current events for this area but they do discuss more global issues as well. It’s been a lot of politics lately.

How has your work influenced/changed your lifestyle?

This job has made me appreciate where my food comes from and how much effort it takes to grow something. We are so accustomed to seeing aisles in a grocery store filled with food and not really thinking too much about it. Having the face-to-face interaction with farmers and first-hand experience with how hard the work is has really been eye opening.

When you aren’t farming, what do you like to do?

I spend most of my time cooking. I try to make everything from scratch so I spend a lot of time cooking and baking at home. I’m really good at taking all the odd, leftover ingredients in the fridge and coming up with new and exciting combinations. And I make a lot of chocolate chip cookies!