As the frosts come this week and take what is left of summer’s abundance, I like to hold on to the remaining tastiness as long as possible. Preserve your last big harvest of hot peppers for some fiery heat long…
This is a fall salad of the best sort—sturdy roots, the first of the hearty winter squash, and the delicious genius of roasted kale. Serve warm or at room temp; it won’t last long either way. (And neither did anything…
Share Notes: Mustard Greens—Red Giant. Eaten raw, these spicy greens pack quite a punch, but wilted with the kale or collards, they mellow and add a wonderful turnipy flavor to your greens. Do you notice a few bug holes? These…
Everyone had a great time out at Red Moon Farm this weekend. The weather was cool and lovely and the potluck offerings were over the top! Be sure to catch the next potluck! See ya next…
Can’t wait to see y’all out here this Saturday for the member potluck picnic! Read below in how to store your veggies properly and as a general rule, wait to wash them until right before you are ready to eat…
During this lucky and brief window of October and early November, the summer crops are on their way out and the fall crops are just beginning. It’s a very rare occasion that nature gives us bell peppers and radishes…
Welcome to your first fall CSA share! Read below in how to store your veggies properly and as a general rule, wait to wash them until right before you are ready to eat them (this preserves their quality for longer). …
In trying to make the best purchasing decisions to feed our family I will occasionally stumble upon that perfect thing, that thing I really love and want to come back for again and again. Maybe it’s the amazing quality of…
One year ago, Justin and I loaded our little Nissan pick-up truck with compost and drove back and forth across our pasture. In first gear and riding the clutch I crept across that 6 acres, Justin balancing on top of…
This week is your final share of the summer and the garden is sending us out with a bang! You have your work cut out for you in the kitchen this week, but it will be well worth it. Remember…
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