July always brings an expected list of summer highlights: the pile-up of zucchini on the counter, late-night pickling festivities, keeping cool with ice cream and accompanying your kid to a White House state dinner.
The T-shirt says it all: Eat More Kale. Between soaks and hikes at Breitenbush Hot Springs, we kept crossing paths with Chad, a community member on the food-service team who regularly turned out delicious vegetarian meals.
While originally drawn to the pristine hot springs and ancient old-growth forest of Breitenbush Hot Springs, located about 1.5 hours outside Portland, Ore., we savored every last morsel of their vegetarian and mostly organic meals.
Our freshly harvested kale sits in a bucket on the kitchen counter, just as the day before and the day before that. Actually, every day this week, we’ve needed to pick this prolific green, which we’re growing for the first time.
We’re still drawing culinary inspiration from our jaunt to the Florida Keys this past winter, and when Lisa saw fresh key limes at our local grocery store, the timing was perfect to bring the taste of the tropics to the farmstead.
After our hike through ancient pine forests at the Gathering Waters’ Land Legacy Gathering and delicious spinach taquitos prepared by Enos Farms for enjoyment after, we couldn’t miss out on treating ourselves to the decadent French silk cake.
Just Add BeerMay 22, 2013
As the spring rains subsided and temperatures warmed up this week, we finally got all our growing fields planted here on the farm. This weekend, we’ll celebrate by firing up the grill!