carrots red peppers green onions

Use this fall veggie eating guide to … Choose what to cook according to your time frame. Gain confidence in your cooking. Truly enjoy food that’s not only good for you but tastes incredible too. I’ve made the rest of this guide specifically without photos so you can easily print it and post it on…

Read More
cilantro pesto and herb butter on bagels

How do I like to use fresh herbs? In as much of my food as possible! Fresh herbs’ punches of flavor can transform good food into the great category. And a fabulous perk for our CSA members is access to our Pick Your Own (PYO) herb garden, where we grow chives, lemon balm, lemon thyme,…

Read More
fresh mozzarella with garlic tomato basil sauce

Use this summer veggie eating guide to … Choose what to cook according to your time frame. Gain confidence in your cooking. Truly enjoy food that’s not only good for you but tastes incredible too. Basil:  Eat in 5 minutes: Pair whole or torn leaves with fresh cheeses like mozzarella, ricotta, or goat cheese. Eat in…

Read More
Summer Week 2 - 2019 - Large Share

As we approach the start of our Summer CSA, we want to make sure our farm members know how to store all their summer veggies. Here’s our guide to keeping those veggies and greens fresh as long as possible! Note: We wash all our greens before packing them, so you can eat them straight from…

Read More
Fall CSA Week 6 Large Share

Use this spring veggie eating guide to … Choose what to cook according to your time frame. Gain confidence in your cooking. Truly enjoy food that’s not only good for you but tastes incredible too. The most simple way to eat a veggie is to enjoy it raw and unadorned. Dan and I enjoy the…

Read More

As we enter into our Spring CSA, we want to make sure our farm members know how to store all their spring veggies. Here’s our guide to keeping those veggies and greens fresh as long as possible! Note: We wash all our greens before packing them, so you can eat them straight from the bag.…

Read More
eggplant crostini with goat cheese and mint

Our standard eggplant-based summer meals are the same year after year: Eggplant Parmesan and Ratatouille. But alas, as the eggplant continues to come in throughout the summer, I don’t always have the time to make these dishes. So I started to explore other ideas for eggplant, like this one for eggplant crostini.  The variations for…

Read More
mojito in ball jar on the farm

My first mojito experience was fourteen years ago, the summer Dan and I spent 6 weeks backpacking around Europe.  We were in Sevilla, Spain, hanging out with friends of friends, still recovering from an incredible (and somewhat painful) eleven days hiking a portion of the Camino de Santiago across northern Spain. What I remember most…

Read More

I’m going to conclude this spring salad series with a tart twist on the classic spinach strawberry salad by adding strawberry’s favorite foil: rhubarb. Growing up, my main experience with rhubarb involved eating my mom’s super-yummy, super-sweet strawberry-rhubarb jam.  In other words, my experience equaled an encounter with serious sugar, to the point where if I…

Read More