By eating, you are actively participating in agriculture. So eat with confidence! Your food dollars are contributing to a resilient food system in a big way. And you might not know just how big. Our world is full of competing priorities, confusing messages, and overwhelming choices. Some of our problems are so massive, especially in the realm of agriculture, that it's hard to know how to even begin making a difference.
Growing up, we always had a small flock of hens to provide our eggs. It seems special to have brown eggs, unless you're a kid at Easter and all the advertisements show pretty pastel dyed eggs in the Easter baskets. You just can't make spring green, sky blue, baby pink, or sunshine yellow out of a brown egg. We used to beg our mother to buy store eggs for Easter.
One of our most frequently asked questions is some form of “why are you farming?” It’s a great question with many difficult to articulate and interwoven answers! But on this St. Patrick’s Day it seems a fitting time to share one of my all-time favorite photos and, with it, my over-the-rainbow story.
Quiche makes a lovely Sunday brunch addition, but we prefer it for dinner as a hearty main course. It is also endlessly adaptable to fit the season and whatever you have in your fridge! Here is our favorite basic recipe plus some tips and tricks to make it your family's new favorite meal.
What's up with the different egg colors? Do the mahogany eggs taste better? Do the blue/green celadon eggs have more nutritional quality? Farm fresh eggs are superior to commercial eggs, in both taste and quality, but it's not the shell color.
It's hard work to cook everything from scratch. Honestly, sometimes I really just want to open a can of something for dinner. Really, really want to! But then I look at the label. Or I long for a store-bought dessert and then am regretful when the preservatives don't settle well and the experience is ruined. Thankfully there's help!
No-Fuss * Delicious * Quick * Hearty Pasta Sauce. Let the good ingredients do the cooking tonight!
Each year I am grateful as the Winter Solstice arrives, ushering in the slow but steady return of longer days. It adds to the feeling of hope as the preparations for Christmas and the New Year are in their fullness of expectation.
We are grateful for so many things!
We knew that the delicious days of Tomme would come again. What we didn't know was that cheese artisan and farmer Rachael was working on a beautiful surprise...
How lucky we are to be living in such an abundant foodshed! We are pleased to be offering another important food staple, "family farmed with heart and soil".
If you've been to our Farmers Market booth in previous years, you're familiar with the beautiful yarn, roving, batts and raw fleece produced by our flock of Romney sheep. At market I loved to watch as passersby were often drawn to the booth by the undeniable magnetism of wool in its natural loveliness. Wool just calls to be touched.
