Lately I’ve been thinking about jobs. Shitty first jobs, in-over-your-head jobs, jobs with terrible bosses, jobs with inspiring bosses, and (if you’re lucky) jobs you love so much that sometimes they don’t feel like jobs.
I got my first job at 16, working at a dog boarding kennel. I walked dogs and groomed dogs and scooped dog poop and refilled food/water bowls and came home every night exhausted and smelling very strongly like (surprise!) a dog. I think for most people, this would have been cruel and unusual torture, but as an introverted, easily anxious, animal-loving teenager – it was the actual best first job ever.
My next job was working at a local coffee shop in high school. Because this job required me to work with humans instead of animals, in the beginning I was a total stressed out mess. I’ll never forget my first day of work, when I was so intensely overwhelmed by the steep learning curve that my body shut down and *literally* stopped producing saliva. I distinctly remember running from one station to the next being like… WHY AM I SO THIRSTY? AM I DYING? Thanks to some very kind co-workers, I eventually learned the ropes (and finally understood the difference between an americano and a cappuccino) and ended up loving that job too.
Nearly 20 years (!) have passed since those early formative jobs, and over the past 2 decades I’ve worked in kitchens, on farms, in elementary schools and colleges, for local produce distributors and environmental non-profits. Looking back, I can now see a few common threads connecting my (admittedly very winding) career path – almost all the jobs I’ve thrived in have been highly tangible, required a lot of multi-tasking, and had minimal time staring at screens.
I’m still not exactly sure how I found my way into farming, but I’m wildly grateful that I did. Earlier this week, we had our first big outdoor planting day on the farm, with perfect planting weather, a badass crew of helpers, and thousands of seedlings ready to go in the ground. I pulled on my muddy boots and overalls at 8am, and didn’t stop moving and planting and watering until 3pm – though honestly, it felt like hardly an hour had passed.
Farming is hard and dirty and ever-changing – but it’s the only work that gets me into a flow state, where time melts away and my brain and my body magically work together harmoniously. It’s the only work that exhausts me in the best way, making both my brain and body just the right amount of tired, where I can fall asleep at night quickly, without anxious thoughts keeping me awake. It’s work I love, and work that loves me back, and I know how rare and special that is.
I’d love to hear about your first job(s)! Give us all the details in the comments.
Need some culinary inspiration for the weekend? Here’s my weekly round up of seasonal recipes from around Substack (and from my ever-growing recipe index) to help you eat like a farmer:
Shaved Brussels Sprouts Salad with Apples & Candied Walnuts from yours truly :)
One-Pan Lemon Pepper Salmon with Leeks from
/ SCRAPSGreens & Leeks Frittata with Yogurt from
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Keep reading for today’s recipe for Arugula & White Bean Pesto Salad with Shrimp, available for paid subscribers.
I’ve got an important pesto PSA for today: You. Can. Make. Pesto. Without. Basil!
Yes, I know, traditional pesto is made from sweet, lovely, fragrant basil, and yes, it’s hard to beat. But what about when it’s winter and fresh basil is still months away, but you’re craving pesto that is bright and herby and salty and vibrantly green? Make some *winter pesto* baby!
For years now, I’ve been perfecting my winter pesto (ie non-basil) pesto recipe. I keep all the basics of a traditional pesto – herbs/greens, nuts, parmesan cheese, olive oil, salt, garlic, a bit of lemon – but instead of basil, I use whatever tender herbs or greens that are available (some of my favorite winter/spring substitutes for basil are arugula, baby kale, and parsley). Also! Pesto is traditionally made with pine nuts, but I almost never have pine nuts in my pantry, so I usually substitute with walnuts, almonds, or even pistachios if I’m feeling frisky. ;) Basically, what I’m saying is don’t be confined by the traditional “rules” of pesto. You do you!
You’ll find all the details to make my winter pesto in today’s recipe for Arugula & White Bean Pesto Salad with Shrimp. This is a gem of a salad y’all. You’ve got tender arugula and creamy white beans dressed in a bright pesto (make your own pesto, or use store bought), topped with some quick-cooking pesto shrimp that makes this a super hearty (but still light and refreshing) early spring salad. Serve topped with some extra fresh parmesan cheese, lemon zest, and crunchy pistachios and HOT DAMN it’s a good lookin’ (and tasting!) salad.
Keep reading for the full recipe (and a handy 1-page PDF for easy printing).
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Arugula & White Bean Pesto Salad with Shrimp
Serves 4
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