Snohomish County's Voice and Vision Magazine

Everyday is Earth Day at Skylight Farms

Skylight Farms are farm-to-table stewards; they look after the land, the community at large, and each other...living Earth Day every day, from their hands and hearts, straight to you.

“Interactions with our customers are kept to a minimum, which is both awkward and a little sad to be honest.”

When Skylight Farms’ Petrina Fisher isn’t posting updates about her playful, photobombing chickens and her amazing array of homegrown cauliflower, broccoli rabe, ruby-red radishes, Hakurei turnips, and a new crop of ginger — despite seasonal flooding or COVID-19 — she’s promoting/supporting the bounty of other small business creatives (Cafe Cesura, Japanese women-owned-and-operated Ayako & Family, All Purpose Cake Co.) and small, sustainable farmers (Lowlands Farm), as well as fundraising efforts of farming cooperatives like SnoValley Tilth on her social media. And, sewing her own masks for the benefit of others. That’s the thing about farm-to-table stewards; they look after the land, the community at large, and each other…living Earth Day every day, from their hands and hearts, straight to you.

Are you doing anything special on Earth Day? I’ll be growing vegetables and caring for chickens on Earth Day — just the same. Nothing out of the ordinary.

[She’s way too modest. Skylight Farms’ eggs and radishes are a huge part of Della Terra catering chef Cody Castiglia’s special Earth Day menu. “Their food is amazing! In addition to making delicious food, they go out of their way to support local farms.” —Facebook, April 15, 2020]
Everyday is Earth Day at Skylight Farms
“A little late night craft project to keep us all safe and stylish. #lifeinthetimeofcovid19 #skillz #newnormal”

How has COVID-19 impacted Skylight Farms? COVID has definitely changed how we’re doing things! I set up a virtual farmstand with drive-through pick-up at the farm. My virtual farmstand also stocks a few things from other local, artisan purveyors in an effort to help them stay afloat too. Then, there’s all of the safe distancing with staff, trying to make sure we can keep ourselves at a safe distance, while working and increasing cleaning protocols.

We’re using a lot more gloves to handle produce and eggs, and wearing masks, too. Interactions with our customers are kept to a minimum, which is both awkward and a little sad to be honest.

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