With our last fresh harvest of spinach we often savor a hearty spinach salad with hot bacon dressing using the young, tender leaves of our perpetual spinach, also called leaf beet.
Improve your immune system and fight minor sicknesses with this herbal tea that can be made at home with plants gleaned from your farm.
"Sometimes you just need to think out of the jar,” says Jordan Champagne with a smile. When our kindred-spirited food-entrepreneur friend visited our Wisconsin farm this fall from California, we had the sweet opportunity to go one-on-one with the goddess of food preservation.
With hints of curry and raisins, this recipe juxtaposes savory and sweet flavors to showcases just how exotic-tasting beans can be.
Lisa made a batch of eight mini pies for our bed-and-breakfast guests instead of her usual two regular-sized pies, and she beamed like she just started her own bakery.
There's no sugar coating it. Drinking too much sugary soda pop leads to all sorts of health problems—none of which result in happy endings.
The autumn apple celebration on the farm continues from last week as we continue processing the buckets of apples on our front porch.
Capture the essence of the holiday season with this spiced-citrus recipe that makes a perfect stocking stuffer or hostess gift.
The pure, unadulterated, sweet taste of fall: raw, unfiltered apple cider. We couldn't think of a better way to spend an autumn day on the land with friends, pressing fresh apple cider in community.
At a recent fair we met Carol Yoder, who has been a long-time farmstead chef, and she shared her recipe for homemade nut bars.
The recipe below is our version of fried cheese curds prepared with a vodka-based batter.
