Follow our story across the season.
Here on the notes page, we will give insight to our growing methods, the seasonal ups and downs in the field, and the adventures of taking our produce to market.
Our field notes share with you our thoughts as raw data, rough sketches, and conscious reflection. We hope to share the realities of starting a farm and are open to conversation with our community as we share the ‘why’ and ‘how’ we are doing things — so, please comment on our posts, get in touch with us, or point out a discrepancy.
Spinach Pesto Melts A quick open-faced sandwich, tasty with chopped olives or roasted red peppers on top! 4 oz (about 4 packed cups) spinach 1 cup finely grated Parmesan cheese ¼ c pine nuts or walnuts 1 tbsp lemon juice ½ tsp salt ¼ tsp black pepper 2 tbsp extra … Continue reading
Honey and Miso Glazed Turnips 1 lb small turnips, trimmed and peeled 2 tbsp unsalted butter 1 tbsp miso 1 tbsp honey salt 1. Cut peeled turnips into 1-inch wedges. Place in a 3-4 quart saucepan . Add butter, miso, honey, ½ tsp salt, and enough water to just cover … Continue reading
Braised Radishes I usually eat radishes raw, but like many other roots they are great braised or roasted. This simple recipe has a nice contrast between the spicy radishes and sweet glaze. 1 large bunch radishes 1 tbsp unsalted butter ⅔ cup chicken or vegetable broth 1 tbsp apple cider … Continue reading
Sesame Wilted Tatsoi 1 large bag or 2 full heads tatsoi 2 tsp toasted/dark sesame oil 1 tsp soy sauce or tamari Juice of 1/2 lemon Sesame seeds (toasted) If using a full head of tatsoi, use a large knife to separate the rosette into individual leaves. (Make sure to … Continue reading
Curried Greens This is a great recipe to add to your greens repertoire. It is quick, versatile, and flavorful. The optional yogurt will tone down the heat and create a creamier sauce. 2 tsp coconut oil 1 onion, chopped 3 cloves garlic, minced 1/4 tsp whole cumin seed 1/2 tsp … Continue reading
Sugar Snap Peas with Onions, Blue Cheese, and Walnuts I love the contrast of textures in this recipe. The combination of creamy blue cheese, crisp-tender peas, and crunchy toasted walnuts is wonderful! 1/4 cup walnuts, coarsely chopped 1 tsp butter 2 tsp olive oil1 medium onion, sliced thinly 3 cups … Continue reading
Radish and Cannellini Bean Salad with Dill 2 15.5 oz cans cannellini beans, rinsed 6 radishes, thinly sliced ½ tsp lemon zest, finely minced or finely grated 2 tbsp lemon juice 2 tbsp chopped fresh dill ¼ c. olive oil Salt and pepper to taste Combine beans and sliced radishes … Continue reading
Spicy Lemon Thyme Dressing for Hearty Greens This dressing can stand up to the big flavors and hearty texture of kale, collards, and other hearty greens. 2 tbsp fresh lemon juice 1 tbsp fresh thyme leaves (stripped from the stems) ¼ to ½ tsp crushed red pepper flakes 4 tbsp … Continue reading
Lacinato Kale Salad with Cherry Tomatoes Serves 2 1 tbsp olive oil 1/2 pint cherry or grape tomatoes 1 bag (¾ lb) kale, preferably Lacinato, roughly chopped ½ tsp sea salt ½ tsp black pepper ½ tsp balsamic vinegar. 2 tbsp grated Parmesan cheese Heat olive oil in a medium … Continue reading
Butternut Squash and Chickpea Salad with Tahini Dressing 2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes 2 garlic cloves, crushed 1/2 teaspoon ground allspice 2 tbsp olive oil Salt and black pepper 14 ounces canned or home-cooked chickpeas, drained 1/2 small red onion, finely chopped 1 garlic … Continue reading