blue rock

A butterfly floats out from the greenhouse door as I walk in. Its pale amber and brown wings catch the breeze. Inside, the smell of ripe tomatoes fills the air—intoxicating in the way only farm-fresh vegetables can be. It’s early morning at Sunnyside, a farm in Washington, Virginia, just 90 minutes west of where I live in Washington DC. Earlier, I’d spent time speaking with Sunnyside’s Vegetable Production Co-Manager at the Flint Hill Latin Market. Nik Kohl had Asian pears, tomatillos, purslane, herbs, and other...