from Recipes from America’s Small Farms All your chard stems (about 3 c)                        1/4 cup olive oil 3 shallots, sliced                                                1/8 tsp ground nutmeg 2 garlic cloves,

from Asparagus to Zucchini 2 cups sugar                                                2 cups flour 1/2 tsp salt                                                2 tsp baking powder 1 tsp baking

Here is a small glimpse of farming reality. On July 20th we got this email from ProFarm Produce in central Washington: “There is only 2 weeks left for cherries…We are looking to move a lot the next two weeks, but we will only have Organic Rainiers. Need your orders as soon

- Substitute fennel for celery in most any recipe - Use raw as part of an antipasto platter for dessert along with a soft goat cheese - Add to soups, purred or chopped; slices can be sautéed first to lock in flavors - Use raw slices for dipping in dressing or high quality olive oil

Just as we had hoped – we have our first harvest of summer squash this week! It feels like its a few weeks behind our normal harvest, and that was to be expected given our loooong spring… But actually, looking back over our records, in the last 8 years there was a few when the

from Farmer John’s Cookbook: The Real Dirt on Vegetables “This recipe will certainly work with store-bought mayonnaise, but it really shines with your own homemade mayonnaise. Save a little piece of fennel bulb and the flavorful leaves when you make your next fennel dish, and

Scraping up fill dirt Woody moving dirt Clint moving dirt Father & son working together Dirt work completed – we’re ready to start building

Bryan's pruning seems to be paying off!   Future grapes   More future grapes!

Our marathon spinach harvest is finally coming to a finale. This will be our last week until the fall. We actually only have a few things left to harvest from Annie (the spring section) and are moving fully into Clara, the summer section. By next week we’ll be harvesting summer

from www.whatscookingamerica.net In cooking, use 1/3 the quantity of dried flowers to fresh. The key to cooking with lavender is to experiment; start out with a small amount of flowers, and add more as you go. NOTE: Adding too much lavender to your recipe can be like eating perfume