A Time to Rest, Plan, and Reflect
Cabbages from Project EDEN in Southeast, Washington DC. These cabbages were grown by youth from Ward 8 as part of EDEN’s employment program.
These past few weeks we've been in planning mode. For those of you who follow us on social media, you've probably noticed that we've been off the grid for a bit. Don't worry, we're still here, but as a two-woman team, sometimes things have got to give and social media has been one of them.
BUILDING ON OUR VISION
Right now, it’s winter time on the East Coast and that means it’s crop planning season for the small farms that we work with in the Washington, DC metro area. So, we're making good on our vision to be Unapologetically Bold, and spent these past few weeks touching base with farmers. It's been a variety of calls and visits. We’re excited about continuing our partnerships, building new ones, and of course creating more flavors using the locally sourced produce that we love so much. Expect some new ones (to be announced when the time is due), and expect us to keep our popular classics (talking about you Mango Pepper Sauce).
CONNECTING BACK TO THE LAND
Local produce is truly unmatched. As it’s winter, much of what we use isn't growing right now (figures since we're from a pretty tropical place lol). But we did have a chance to see some really delicious leafy greens which do so well during this time of the year. These cabbages were grown at Project EDEN in Washington, DC. Even though it was cold out, it was so much fun to pick the cabbage from the ground. There’s something so healing about connecting with the earth. And it’s a cycle that keeps on giving from the farm to the table. From cooking it, to eating it, we get to appreciate the cabbage in so many ways. And the same goes with other vegetables. This connection with our food is so important, as growing and harvesting food is in our roots. Coming from the Caribbean, it has to be.
But being in an urban area, it is so easy for that connection to the land to be severed. Especially in a region like Washington, DC where the pressure to perform is always at an all time high. But this region also has so many gems, and it’s given birth to a thriving farm and garden culture. And for that, we are thankful.
APPRECIATING THE SEASON
If you’re anything like us, this past year, you were able to get more in tune with plants. But there’s a seasonality to how they grow. And similarly, there’s a seasonality in business. The holidays were a busy time for us, but now that we’re out of that peak season, things have slowed down. This time of the year is a reminder that like our planet earth, we too must adapt to the changing seasons. Cold months like now provides us with that space to get some much-needed rest. And it’s during this time that we’re able to reflect on the past, and we’re able to plan for growth and intentionality with our brand. We’re expanding our partnerships, and we’re taking this as an opportunity for learning. We’ve been lucky enough to take part in an accelerator program from Buy From A Black Woman, and given the intensity of the courses we need as much time as we can get. So that’s the season that we’re currently in. Appreciating the slowness, but also eagerly awaiting what spring has to offer.
Camella’s Kitchen is run by two ladies from Trinidad and Tobago. Based out of Prince George’s County, Maryland, we’re living our sauciest lives by bringing our bold Caribbean flavors to you! How will you #BeCamellaSaucy? Tell us on Instagram, Facebook, Pinterest, Twitter, or YouTube!
