A thriving first year for Ollin's interns
August 7, 2019
It’s high noon on a sunny Friday at Ollin Farms, and what would make a gorgeous still life of colorful zucchinis, eggplants, tomatoes, lettuce, cucumbers, basil, and onions is anything but still. Hands are sorting, bunching, washing, and putting the veggies in coolers and crates to be transported to Saturday farmer’s markets. That’s where the public will get the grand effect of all of the shapes and hues of the produce.
Many of the same hands working post-harvest are of interns who also planted the 150 varieties of vegetables from mustard to melons. They’ve weeded, watered, and lear...